Skip to main content
SpringerLink
Log in

The influence of extruded flour on water content and retrogradation process in muffins during storage: NMR relaxation study

  • Short Communication
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

A comparative study of the moisture content, mobility of water protons and retrogradation process in muffin samples with the addition of extruded (ME) flour (10%) during storage (14 days) was carried out and compared to control samples without the addition (MO). A significant increase in water content during swelling of the extruded flour was found. The proton magnetic relaxation signal for both ME and MO showed a two-component character for the fast-decay region (free induction decay, FID experiment) and a three-component character for the slow-decay (CPMG experiment) one. The relaxation times T2 characterizing the protons of both water and non-aqueous fraction decreased during the experiment except for the protons of the fat fraction. The values of relaxation times T2 for ME exceeded the values for MO, which reflects the increased water content in ME. The amplitude of the signal of water protons (two components of CPMG) decreased for ME more slowly (by about 3–5 days), which can serve as a characterization the shelf life of the muffins. Estimation of the retrogradation rate according to the Avrami model showed a lower value of the rate for ME compared to MO, which may reflect the increased moisture content in ME.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

References

  • Abd Karim A, Norziah MH, Seow CC (2000) Methods of the study of starch retrogradation. Food Chem 71:9–36

    Article  Google Scholar 

  • Assifaoui A, Champion D, Chiotelli E, Verel A (2006) Characterization of water mobility in biscuit dough using a low-field 1H NMR technique. Carbohyd Polym 64(2):197–204

    Article  CAS  Google Scholar 

  • Avrami M (1941) Granulation, phase change, and microstructure. J Chem Phys 9:177–184

    Article  CAS  Google Scholar 

  • Baik MY, Chinachoti P (2001) Effect of glycerol and moisture gradient on thermo-mechanical properties of white bread. J Agric Food Chem 49:4031–4038

    Article  CAS  Google Scholar 

  • Balaeva EV (2013) Kandidate degree theses. IIA, Moscow

    Google Scholar 

  • Bosmans GM, Lagran B, Ooms N, Fierens E, Delcour JA (2013) Biopolymer interaction, water dynamics, and bread crumb firming. Agric Food Chem 61:4646–4654

    Article  CAS  Google Scholar 

  • Choi SG, Kerr WL (2003) 1H NMR studies of molecular mobility in wheat starch. Food Res Int 36:341–348

    Article  CAS  Google Scholar 

  • Curti E, Bubici S, Carini E, Baroni S, Vittadini E (2011) Water molecular dynamics during bread staling by nuclear magnetic resonance. LWT Food Sci Techno 44(4):854–859

    Article  CAS  Google Scholar 

  • Farhat IA, Blanshard JMV, Mitchell JR (2000) The retrogradation of waxy maize starch extrudates: effect of storage temperature and water content. Biopolymers 53(5):411–422

    Article  CAS  Google Scholar 

  • Le Boltan D, Rugraff Y, Martin C, Colonna P (1998) Quantitative determination of bound water in wheat starch by time domain NMR spectroscopy. Carbohyd Res 308(1):29–36

    Google Scholar 

  • Meiboom S, Gill D (1958) Modified spin-echo method for measuring nuclear relaxation times. Rev Sci Instrum 29:688–689

    Article  CAS  Google Scholar 

  • Ruan R, Wang X, Chen PL, Fulcher RG, Peshrck P, Chakrabati S (1999) Study of water in dough using nuclear magnetic resonance. Cereal Chem 76(2):231–235

    Article  CAS  Google Scholar 

  • Sereno NM, Hill SE, Mitchell JR, Scharf U, Farhat IA (2007) Probing water migration and mobility during the aging of bread. Magnetic resonance in food science. RSC Publishing, U.K, pp 89–95

    Google Scholar 

  • Shiraldi A, Fessas D (2001) Mechanism of staling. In: Chinachoti P, Vodovotz Y (eds) Bread staling. CRC Press, New York, pp 12–24

    Google Scholar 

  • Tang HR, Godward J, Hills B (2000) The distribution of water in native starch granules—a multinuclear NMR study. Carbohyd Polym 43:375–378

    Article  CAS  Google Scholar 

  • Teo CH, Seow CC (1992) A pulsed NMR method for the study of starch retrogradation. Starch/Stärke 44(8):288–292

    Article  CAS  Google Scholar 

  • van Nieuwenhuijzen NH, Tromp RH, Mitchell JR, Primo-Martin C, van Vliet T (2010) Relation between sensorial crispness and molecular mobility of model bread crust and its main components as measured by PTA, DSC and NMR. Food Res Int 43(1):342–349

    Article  Google Scholar 

  • Zobel HF (1988) Starch crystal transformations and their industrial importance. Starch 40:1–7

    Article  CAS  Google Scholar 

  • Zobel HF, Kulp K (1996) The staling mechanism. In: Hebeda LRE, Zobel H (eds) Baked goods freshness. Marcel Dekker, New York, pp 1–64

    Google Scholar 

Download references

Acknowledgement

The authors acknowledge IREKS CEO Prof. S. Kraus for providing experimental material (muffins).

Author information

Authors and Affiliations

  1. Semenov Institute of Chemical Physics RAS, Kosygin street 4, Moscow, Russia, 119991

    Andrey Sergeev

  2. School of Chemistry, The University of Melbourne, Parkville, VIC, 3010, Australia

    Srinivas Mettu

  3. Chemical and Environmental Engineering, School of Engineering, RMIT University, Melbourne, VIC, 3000, Australia

    Srinivas Mettu

  4. Department of Sports Medicine and Medical Rehabilitation, Institute of Clinical Medicine, Sechenov First Moscow State Medical University (Sechenov University), Trubetskaya Street, Moscow, Russia, 119991

    Victoria Zaborova

  5. Sports Adaptology Laboratory, Moscow Institute of Physics and Technology (National Research University), Institutskiy pereulok 9, Dolgoprudniy, Moscow Region, Russia, 141700

    Victoria Zaborova

Authors
  1. Andrey Sergeev
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Srinivas Mettu
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Victoria Zaborova
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Srinivas Mettu.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Sergeev, A., Mettu, S. & Zaborova, V. The influence of extruded flour on water content and retrogradation process in muffins during storage: NMR relaxation study. J Food Sci Technol 58, 2028–2033 (2021). https://doi.org/10.1007/s13197-020-04921-5

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-020-04921-5

Keywords

Search

Navigation