Research Article
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Year 2023, Volume: 6 Issue: 6, 615 - 621, 01.11.2023
https://doi.org/10.47115/bsagriculture.1355130

Abstract

References

  • Alcantara-Zavala AE, Figueroa-Cardenas J de D. 2022. Shelf life, physicochemical and antioxidant properties of red cactus pear pulque processed by ohmic heating and by conventional pasteurization. Int J Gastron Food Sci, 28: 100497. DOI: 10.1016/j.ijgfs.2022.100497.
  • Angel-Rendom SV, Filomena-Ambrosia A, Cordon-Diaz S, Benitez-Sastoque ER, Sotelo-Diaz LI. 2019. Ohmic cooking: application of a novel technology in pork and influences on water holding capacity, cooking loss and colour. Int J Gastron Food Sci, 17: 100164. DOI: 10.1016/j.ijgfs.2019.100164.
  • Bayram M. 2006. Determination of the cooking degree for bulgur production using amylose/iodine, centre cutting and light scattering methods. Food Control, 17(5): 331-335. DOI: 10.1016/j.foodcont.2004.11.008.
  • Bello M, Baeza R, Tolaba MP. 2006. Quality characteristics of milled and cooked rice affected by hydrothermal treatment. J Food Eng, 72: 124-133.
  • Bellocq B, Ruiz T, Cuq B. 2018. Contribution of cooking and drying to the structure of couscous grains made from durum wheat semolina. Cereal Chem, 95(5): 646-659. DOI: 10.1002/CCHE.10078.
  • Benayad A, Taghouti M, Benali A, Benbrahim N, Aboussaleh Y. 2021. Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina. Food Biosci, 42: 101062. DOI: 10.1016/J.FBIO.2021.101062.
  • Cankurtaran T, Bilgiçli N. 2021. Improvement of functional couscous formulation using ancient wheat and pseudocereals. Int J Gastron Food Sci, 25: 100400. DOI: 10.1016/J.IJGFS.2021.100400.
  • Cevik M, Icier F. 2020. Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods. Food Sci Tech Int, 26(4): 277-290. DOI: 10.1177/1082013219888300.
  • Cocci E, Sacchetti G, Vallicelli M, Angioloni A, Dalla Rosa M. 2008. Spaghetti cooking by microwave oven: Cooking kinetics and product quality. J Food Eng, 85(4): 537-546. DOI: 10.1016/J.JFOODENG.2007.08.013.
  • Cunningham SE, McMinn WAM, Magee TRA, Richardson PS. 2007. Modeling water absorption of pasta during soaking. J Food Eng, 82(4): 600-607. DOI: 10.1016/J.JFOODENG.2007.03.018.
  • Demir B, Bilgiçli N, Elgün A, Demir MK. 2010. The effect of partial substitution of wheat flour with chickpea flour on the technological, nutritional and sensory properties of couscous. J Food Qual, 33: 728-741. DOI: 10.1111/J.1745-4557.2010.00359.X.
  • Ding X, Liu J, Xiong X, Wang S, Li X. 2021. Influence of ohmic heating on the electrical conductivity, volume, and rice quality of each component of the water–rice mixture. Innov Food Sci Emerg Tech, 72: 102757. DOI: 10.1016/J.IFSET.2021.102757.
  • Gavahian M, Tiwari BK, Chu YH, Ting Y, Farahnaky A. 2019. Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations. Trends Food Sci Tech, 86: 328-339. DOI: 10.1016/J.TIFS.2019.02.022.
  • Goksu A, Omac B, Sabanci S. 2022. Ohmic heating: A futuristic method for cooking bulgur. J Food Proces Preserv, 46(11): e17025. DOI: 10.1111/JFPP.17025.
  • Gómez-López VM, Pataro G, Tiwari B, Gozzi M, Ángela M, Meireles A, Wang S, Guamis B, Pan Z, Ramaswamy H, Sastry S, Kuntz F, Cullen PJ, Vidyarthi SK, Ling B, Quevedo JM, Strasser A, Vignali G, Veggi PC, Gervilla R, Kotilainen HM, Pelacci M, Vigano J, Morata A. 2021. Guidelines on reporting treatment conditions for emerging technologies in food processing. Crit Rev Food Sci Nutrit, 62(21): 5925-5949. DOI: 10.1080/10408398.2021.1895058.
  • Gull A, Prasad K, Kumar P. 2015. Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta. LWT Food Sci Tech, 63(1): 470-474. DOI: 10.1016/J.LWT.2015.03.008.
  • Hatcher DW, Kruger JE, Anderson MJ. 1999. Influence of water absorption on the processing and quality of oriental noodles. Cereal Chem, 76(4): 566-572. DOI: 10.1094/CCHEM.1999.76.4.566.
  • Islas-Rubio AR, Calderón de la Barca AM, Cabrera-Chávez F, Cota-Gastélum AG, Beta T. 2014. Effect of semolina replacement with a raw: popped amaranth flour blend on cooking quality and texture of pasta. LWT - Food Sci Tech, 57(1): 217-222. DOI: 10.1016/J.LWT.2014.01.014.
  • Jittanit W, Khuenpet K, Kaewsri P, Dumrongpongpaiboon N, Hayamin P, Jantarangsri K. 2017. Ohmic heating for cooking rice: Electrical conductivity measurements, textural quality determination, and energy analysis. Innov Food Sci Emerg Tech, 42: 16-24. DOI: 10.1016/J.IFSET.2017.05.008.
  • Lefkir S, Yahiaoui K, Yesli A, Ounane G. 2017. Hydration rate influence on the couscous quality. J Food Agri Environ, 15(1): 5-11.
  • Makroo HA, Rastogi NK, Srivastava B. 2020. Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review. Trends Food Sci Tech, 97: 451-465. DOI: 10.1016/j.tifs.2020.01.015.
  • Parmar P, Singh AK, Meena GG, Borad S, Raju PN. 2018. Application of ohmic heating for concentration of milk. J Food Sci Tech, 55(12): 4956-4963. DOI: 10.1007/s13197-018-3431-4.
  • Rokhbin A, Azadbakht M, Asghari A. 2021. The effect of ohmic heat process on thermal properties of green bean seed. J Food Proces Eng, 44(4): e13659. DOI: 10.1111/JFPE.13659.
  • Sabanci S, Icier F. 2020. Enhancement of the performance of sour cherry juice concentration process in vacuum evaporator by assisting ohmic heating source. Food Bioprod Proces, 122: 269-279. DOI: 10.1016/j.fbp.2020.05.004.
  • Sadika Tuly S, Mahiuddin M, Karim A. 2021. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Crit Rev Food Sci Nutrit, 63(13): 1877-1900. DOI: 10.1080/10408398.2021.1969533.
  • Sobota A, Zarzycki P, Rzedzicki Z, Sykut-Domanska E, Wirkijowska A. 2013. Effect of cooking time on the texture and cooking quality of spaghetti. Acta Agrophysica, 20(4): 693-703.
  • Song X, Zhu W, Pei Y, Ai Z, Chen J. 2013. Effects of wheat bran with different colors on the qualities of dry noodles. J Cereal Sci, 58(3): 400-407. DOI: 10.1016/J.JCS.2013.08.005
  • Sozer N, Kaya A. 2003. Changes in cooking and textural properties of spaghetti cooked with different levels of salt in the cooking water. J Texture Stud, 34: 381-390.
  • Turgut Y, Turgut SS, Karacabey E. 2021. Use of ohmic heating as an alternative method for cooking pasta. J Sci Food Agri, 101(13): 5529-5540. DOI: 10.1002/JSFA.11203.
  • Wang M, Chen C, Sun G, Wang W, Fang H. 2010. Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles. Starch/Staerke, 62(8): 429-434. DOI: 10.1002/star.201000007.
  • Yilmaz VA. 2019. Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. Cereal Chem, 96(6): 1093-1102. DOI: 10.1002/CCHE.10219.
  • Yüksel AN, Oner MD, Bayram M, Oner ME. 2018. Mathematical modeling of packed bed and microwave drying of enriched couscous. J Food Measur Characterizat, 12: 1723-1733. DOI: 10.1007/s11694-018-9787-3.
  • Yüksel AN, Öner MD, Bayram M. 2017. Usage of undersize bulgur flour in production of short-cut pasta-like couscous. J Cereal Sci, 77: 102-109. DOI: 10.1016/J.JCS.2017.08.001.
  • Zou S, Wang L, Wang A, Zhang Q, Li Z, Qiu J. 2021. Effect of moisture distribution changes induced by different cooking temperature on cooking quality and texture properties of noodles made from whole tartary buckwheat. Foods, 10(11), 2543. DOI: 103390/foods10112543.

The Effect of Ohmic Heating on the Quality Properties of Couscous during Cooking

Year 2023, Volume: 6 Issue: 6, 615 - 621, 01.11.2023
https://doi.org/10.47115/bsagriculture.1355130

Abstract

Couscous has been widely eaten around the world because it has a low glycemic index, is low in fat, and is simple to prepare. However, it should be cooked before consumption. Therefore, novel heating methods, such as ohmic heating, can be used to cook couscous. This study aimed to investigate the potential use of ohmic heating at a voltage gradient of 17 V/cm to cook couscous and compare it with the conventional cooking method. To determine the effect of ohmic heating and conventional methods on the quality properties (color, texture profile analysis, cooking loss, moisture content, and weight increase (%)) of couscous, samples were cooked in a 0.1% salt solution. The samples were analyzed at different cooking times (4, 8, 12, and 16 min). The results obtained in the present study revealed that the total color difference also increased with an increase in cooking time. In addition, similar trends were observed for cooking loss, moisture content, and weight gain. Furthermore, the couscous samples treated with ohmic heating and conventional heating methods were completely cooked after 12 minutes. Overall, compared to the conventional cooking method, the ohmic heating process did not induce any negative effects on the quality parameters of couscous.

References

  • Alcantara-Zavala AE, Figueroa-Cardenas J de D. 2022. Shelf life, physicochemical and antioxidant properties of red cactus pear pulque processed by ohmic heating and by conventional pasteurization. Int J Gastron Food Sci, 28: 100497. DOI: 10.1016/j.ijgfs.2022.100497.
  • Angel-Rendom SV, Filomena-Ambrosia A, Cordon-Diaz S, Benitez-Sastoque ER, Sotelo-Diaz LI. 2019. Ohmic cooking: application of a novel technology in pork and influences on water holding capacity, cooking loss and colour. Int J Gastron Food Sci, 17: 100164. DOI: 10.1016/j.ijgfs.2019.100164.
  • Bayram M. 2006. Determination of the cooking degree for bulgur production using amylose/iodine, centre cutting and light scattering methods. Food Control, 17(5): 331-335. DOI: 10.1016/j.foodcont.2004.11.008.
  • Bello M, Baeza R, Tolaba MP. 2006. Quality characteristics of milled and cooked rice affected by hydrothermal treatment. J Food Eng, 72: 124-133.
  • Bellocq B, Ruiz T, Cuq B. 2018. Contribution of cooking and drying to the structure of couscous grains made from durum wheat semolina. Cereal Chem, 95(5): 646-659. DOI: 10.1002/CCHE.10078.
  • Benayad A, Taghouti M, Benali A, Benbrahim N, Aboussaleh Y. 2021. Development and nutritional, technological, microbiological, cooking and sensory characterization of durum wheat couscous partially enriched with lentil semolina. Food Biosci, 42: 101062. DOI: 10.1016/J.FBIO.2021.101062.
  • Cankurtaran T, Bilgiçli N. 2021. Improvement of functional couscous formulation using ancient wheat and pseudocereals. Int J Gastron Food Sci, 25: 100400. DOI: 10.1016/J.IJGFS.2021.100400.
  • Cevik M, Icier F. 2020. Characterization of viscoelastic properties of minced beef meat thawed by ohmic and conventional methods. Food Sci Tech Int, 26(4): 277-290. DOI: 10.1177/1082013219888300.
  • Cocci E, Sacchetti G, Vallicelli M, Angioloni A, Dalla Rosa M. 2008. Spaghetti cooking by microwave oven: Cooking kinetics and product quality. J Food Eng, 85(4): 537-546. DOI: 10.1016/J.JFOODENG.2007.08.013.
  • Cunningham SE, McMinn WAM, Magee TRA, Richardson PS. 2007. Modeling water absorption of pasta during soaking. J Food Eng, 82(4): 600-607. DOI: 10.1016/J.JFOODENG.2007.03.018.
  • Demir B, Bilgiçli N, Elgün A, Demir MK. 2010. The effect of partial substitution of wheat flour with chickpea flour on the technological, nutritional and sensory properties of couscous. J Food Qual, 33: 728-741. DOI: 10.1111/J.1745-4557.2010.00359.X.
  • Ding X, Liu J, Xiong X, Wang S, Li X. 2021. Influence of ohmic heating on the electrical conductivity, volume, and rice quality of each component of the water–rice mixture. Innov Food Sci Emerg Tech, 72: 102757. DOI: 10.1016/J.IFSET.2021.102757.
  • Gavahian M, Tiwari BK, Chu YH, Ting Y, Farahnaky A. 2019. Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations. Trends Food Sci Tech, 86: 328-339. DOI: 10.1016/J.TIFS.2019.02.022.
  • Goksu A, Omac B, Sabanci S. 2022. Ohmic heating: A futuristic method for cooking bulgur. J Food Proces Preserv, 46(11): e17025. DOI: 10.1111/JFPP.17025.
  • Gómez-López VM, Pataro G, Tiwari B, Gozzi M, Ángela M, Meireles A, Wang S, Guamis B, Pan Z, Ramaswamy H, Sastry S, Kuntz F, Cullen PJ, Vidyarthi SK, Ling B, Quevedo JM, Strasser A, Vignali G, Veggi PC, Gervilla R, Kotilainen HM, Pelacci M, Vigano J, Morata A. 2021. Guidelines on reporting treatment conditions for emerging technologies in food processing. Crit Rev Food Sci Nutrit, 62(21): 5925-5949. DOI: 10.1080/10408398.2021.1895058.
  • Gull A, Prasad K, Kumar P. 2015. Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta. LWT Food Sci Tech, 63(1): 470-474. DOI: 10.1016/J.LWT.2015.03.008.
  • Hatcher DW, Kruger JE, Anderson MJ. 1999. Influence of water absorption on the processing and quality of oriental noodles. Cereal Chem, 76(4): 566-572. DOI: 10.1094/CCHEM.1999.76.4.566.
  • Islas-Rubio AR, Calderón de la Barca AM, Cabrera-Chávez F, Cota-Gastélum AG, Beta T. 2014. Effect of semolina replacement with a raw: popped amaranth flour blend on cooking quality and texture of pasta. LWT - Food Sci Tech, 57(1): 217-222. DOI: 10.1016/J.LWT.2014.01.014.
  • Jittanit W, Khuenpet K, Kaewsri P, Dumrongpongpaiboon N, Hayamin P, Jantarangsri K. 2017. Ohmic heating for cooking rice: Electrical conductivity measurements, textural quality determination, and energy analysis. Innov Food Sci Emerg Tech, 42: 16-24. DOI: 10.1016/J.IFSET.2017.05.008.
  • Lefkir S, Yahiaoui K, Yesli A, Ounane G. 2017. Hydration rate influence on the couscous quality. J Food Agri Environ, 15(1): 5-11.
  • Makroo HA, Rastogi NK, Srivastava B. 2020. Ohmic heating assisted inactivation of enzymes and microorganisms in foods: A review. Trends Food Sci Tech, 97: 451-465. DOI: 10.1016/j.tifs.2020.01.015.
  • Parmar P, Singh AK, Meena GG, Borad S, Raju PN. 2018. Application of ohmic heating for concentration of milk. J Food Sci Tech, 55(12): 4956-4963. DOI: 10.1007/s13197-018-3431-4.
  • Rokhbin A, Azadbakht M, Asghari A. 2021. The effect of ohmic heat process on thermal properties of green bean seed. J Food Proces Eng, 44(4): e13659. DOI: 10.1111/JFPE.13659.
  • Sabanci S, Icier F. 2020. Enhancement of the performance of sour cherry juice concentration process in vacuum evaporator by assisting ohmic heating source. Food Bioprod Proces, 122: 269-279. DOI: 10.1016/j.fbp.2020.05.004.
  • Sadika Tuly S, Mahiuddin M, Karim A. 2021. Mathematical modeling of nutritional, color, texture, and microbial activity changes in fruit and vegetables during drying: A critical review. Crit Rev Food Sci Nutrit, 63(13): 1877-1900. DOI: 10.1080/10408398.2021.1969533.
  • Sobota A, Zarzycki P, Rzedzicki Z, Sykut-Domanska E, Wirkijowska A. 2013. Effect of cooking time on the texture and cooking quality of spaghetti. Acta Agrophysica, 20(4): 693-703.
  • Song X, Zhu W, Pei Y, Ai Z, Chen J. 2013. Effects of wheat bran with different colors on the qualities of dry noodles. J Cereal Sci, 58(3): 400-407. DOI: 10.1016/J.JCS.2013.08.005
  • Sozer N, Kaya A. 2003. Changes in cooking and textural properties of spaghetti cooked with different levels of salt in the cooking water. J Texture Stud, 34: 381-390.
  • Turgut Y, Turgut SS, Karacabey E. 2021. Use of ohmic heating as an alternative method for cooking pasta. J Sci Food Agri, 101(13): 5529-5540. DOI: 10.1002/JSFA.11203.
  • Wang M, Chen C, Sun G, Wang W, Fang H. 2010. Effects of curdlan on the color, syneresis, cooking qualities, and textural properties of potato starch noodles. Starch/Staerke, 62(8): 429-434. DOI: 10.1002/star.201000007.
  • Yilmaz VA. 2019. Effects of different cooking and drying methods on phenolic acids, carotenoids, and antioxidant activity of emmer (Triticum turgidum ssp. dicoccum) bulgur. Cereal Chem, 96(6): 1093-1102. DOI: 10.1002/CCHE.10219.
  • Yüksel AN, Oner MD, Bayram M, Oner ME. 2018. Mathematical modeling of packed bed and microwave drying of enriched couscous. J Food Measur Characterizat, 12: 1723-1733. DOI: 10.1007/s11694-018-9787-3.
  • Yüksel AN, Öner MD, Bayram M. 2017. Usage of undersize bulgur flour in production of short-cut pasta-like couscous. J Cereal Sci, 77: 102-109. DOI: 10.1016/J.JCS.2017.08.001.
  • Zou S, Wang L, Wang A, Zhang Q, Li Z, Qiu J. 2021. Effect of moisture distribution changes induced by different cooking temperature on cooking quality and texture properties of noodles made from whole tartary buckwheat. Foods, 10(11), 2543. DOI: 103390/foods10112543.
There are 34 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Basri Omaç 0000-0001-6956-2720

Ali Goksu 0000-0003-2316-0704

Erdem Işık 0000-0003-4715-6582

Serdal Sabancı 0000-0003-1630-0799

Publication Date November 1, 2023
Submission Date September 4, 2023
Acceptance Date October 9, 2023
Published in Issue Year 2023 Volume: 6 Issue: 6

Cite

APA Omaç, B., Goksu, A., Işık, E., Sabancı, S. (2023). The Effect of Ohmic Heating on the Quality Properties of Couscous during Cooking. Black Sea Journal of Agriculture, 6(6), 615-621. https://doi.org/10.47115/bsagriculture.1355130

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