Abstract
The effect of storage duration on changes in the popping behavior due to structural, physico-chemical, and crystalline property alterations of raw, roasted, and 6-month-stored roasted makhana seeds was studied. The roasted seeds were stored in under airtight polypropylene packets for 6 months. Popped makhana recovery did not change significantly up to 150 days of storage and decreased significantly thereafter. SEM analysis showed that the capillaries were formed in the roasted kernel after 6-month storage due to the slow release of water molecules as a result of starch retrogradation during storage. FTIR analysis showed similar peaks for the functional groups, and 16 volatile compounds were identified by GC-MS analysis. The hydrated particle size of the samples decreased after 6-month storage, which was less than popped makhana but higher than raw makhana seeds. The degree of crystallinity of raw, fresh roasted, and 6-month-stored roasted seeds was 31%, 22.5%, and 30%, respectively. The increase in crystallinity was found to be responsible for the significant reduction in popped makhana recovery after 6-month storage because the water molecules detached from the starch were trapped in the capillaries and changed the starch structure to the crystalline phase.
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Acknowledgements
The authors acknowledge the Nanoscale Laboratory, IIT, Delhi, for conducting the FTIR, DLS, DSC, and XRD analysis of the samples.
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The authors are thankful to the Consortium Research Platform on Secondary Agriculture, Indian Council of Agricultural Research, New Delhi, India, for providing the funds for the study.
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Kalyani Sharma: methodology, investigation, validation, data analysis, and writing original draft. Shadanan Patel: experimental design, data analysis procedures, supervision, and manuscript editing. Shyam Narayan Jha: problem identification, supervision, resources, review and editing, project administration, resources, and funding acquisition. Mridula Devi: methodology, experimentation (popping behavior and physico-chemical changes), data analysis, and review and editing. Shiv Nandan: GC-MS analysis and GC-MS and FTIR data interpretation. Rajesh Kumar Vishwakarma: problem identification, conceptualization, preliminary testing and evaluation, data curation, formal analysis, writing original draft, review and editing, and funding acquisition. The authors have full access to all of the data in this study, and we take complete responsibility for the integrity of the data and the accuracy of the data analysis.
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Sharma, K., Patel, S., Jha, S.N. et al. Aging-Induced Changes in Popping, Structural, Functional, Thermal, and Crystalline Properties of Roasted Makhana Seeds. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03428-7
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DOI: https://doi.org/10.1007/s11947-024-03428-7