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Noriega Domínguez, María José

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https://academica-e.unavarra.es/handle/2454/49659

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Noriega Domínguez

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María José

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Agronomía, Biotecnología y Alimentación

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0000-0003-1168-0526

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88456

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526

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Author: Virseda Chamorro, Paloma ×

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    PublicationOpen Access
    Effect of high-pressure processing pretreatment on the textural properties of cooked Nuovo Maratelli rice
    (MDPI, 2024-12-15) Arroqui Vidaurreta, Cristina; Horvitz Szoichet, Sandra Susana; Noriega Domínguez, María José; Fernández Pan, Idoya; Ibáñez Moya, Francisco C.; Virseda Chamorro, Paloma; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
    Nuovo Maratelli, a japonica rice with an intermediate amylose content, is suitable for paella (a traditional Spanish dish) due to its ability to withstand cooking and absorb flavors. In this study, high-pressure processing (HPP) at 400 and 600 MPa (10 min) was used as a pretreatment to improve the properties of rice cooked by either boiling or microwaving. The microstructure and pasting properties of unpressurized and pressurized rice were examined. Also, the cooking time and cooking kinetics were determined for each cooking method. Overall, the pasting properties of the rice were not impacted by the HPP treatments, but the typical polyhedral form of the rice starch granules was lost, especially at 600 MPa. Cooking times were reduced from 14 and 10 min for unpressurized samples to 12 and 8 min (400 MPa) and 8 and 6 min (600 MPa) for boiling- and microwave-cooked rice, respectively. The rice pretreated at 400 MPa (10 min) and microwaved (8 min) had lower hardness and adhesiveness, which was linked to the release of amylose during cooking. In summary, HPP could be an effective pretreatment for the improvement of the cooking and textural properties of Nuovo Maratelli rice, particularly when cooked by microwaving.
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    PublicationOpen Access
    Impact of a dual treatment on resistant starch level and techno-functional properties of pea and faba bean flours
    (Wiley, 2024-10-25) Arroqui Vidaurreta, Cristina; Noriega Domínguez, María José; Ibáñez Moya, Francisco C.; Milagro, Fermín I.; Beriain Apesteguía, María José; Virseda Chamorro, Paloma; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa; Gobierno de Navarra / Nafarroako Gobernua
    Starch-rich pulses' flours, which are rich in fiber and resistant starch (RS), can be an interesting gluten-free ingredient for the development of novel healthy foods. The study aims to increase the RS content of protein-reduced fraction of legume flours (pea [P] and faba bean [FB]) by the application of thermal (autoclaving-cooling) and dual (thermal plus high-hydrostatic pressure) treatments. Both treatments enhance the RS contents, reaching 6.8% in P flour after dual treatment. The techno-functional properties are dependent both on the type of flour and the treatment applied. A loss of water solubility (WS) and an increase in water binding capacity are observed. The WS index and emulsion activity remained unchanged or slightly changed, but emulsion stability decreased significantly. The viscosity of the samples is modified according mainly to the flour type. P flour is more affected by the dual treatment than FB flour, which is evidenced by the greater changes shown in RS, WS, and pasting properties.