Effects of Modification Methods on the Processing Properties of Cyperus esculentus Powder

Authors

• Xiaowei SUN, College of Food and Bioengineering , Qiqihar University , Qiqihar 161006 , China
• Chunli SONG, College of Food and Bioengineering , Qiqihar University , Qiqihar 161006 , China;Plant Food Processing Technology Engineering Research Center of the Ministry of Education , Qiqihar University , Qiqihar 161006 , China
• Jian REN, College of Food and Bioengineering , Qiqihar University , Qiqihar 161006 , China;Plant Food Processing Technology Engineering Research Center of the Ministry of Education , Qiqihar University , Qiqihar 161006 , ChinaFollow

Corresponding Author(s)

任健（1970—），男，博士，教授，博士研究生导师，主要从事通过酶工程与物理化学技术提高富含油脂的植物蛋白生物利用度和玉米主食工业化研究。E-mail：renjian1970789@163.com

Abstract

[Objective ] This study aims to explore the effects of three modification methods on the processing properties of Cyperus esculentus powder.[Method ] Three modification methods (superfine grinding,microwave treatment,and enzymatic treatment ) were employed to process Cyperus esculentus powder.The effects of these treatments on the processing properties including oil holding capacity,hydration properties,textural properties,and rheological properties of Cyperus esculentus powder were analyzed.[Result ] In comparison to the native Cyperus esculentus powder,ultrafine grinding treatment increased the specific surface area of the powder,enhanced the oil holding capacity by 74.57%,and significantly increased the loss angle (tan δ).Additionally,this treatment significantly increased the hardness,cohesiveness,and chewiness of the dough by 9.27%,15.00%,and 35.00%,respectively.Therefore,the ultrafine powder was more suitable for producing foods requiring a lower gluten structure.Microwave treatment promoted starch gelatinization and increased the mass fraction of soluble substances,improving the water absorption index (WAI ),water solubility index (WSI ),and swelling potential (SP) of the powder by 13.04%,2.05%,and 10.19%,respectively.Additionally,the cohesiveness,elasticity,and adhesiveness of dough prepared with microwave-treated powder increased by 65.00%,80.00%,and 69.35%,respectively.Therefore,microwave-treated powder was suitable for preparing paste-based foods.Enzymatic treatment loosened the starch structure and created a porous framework,significantly increasing the oil holding capacity,WAI,WSI,and SP of the powder by 73.72%,36.13%,48.21%,and 92.55%,respectively.The hardness and adhesiveness of the prepared dough decreased by 18.85% and 8.06%,respectively.Additionally,the lowest tan δ of the prepared dough indicated that the modified powder was suitable for preparation of brewing foods.[Conclusion ] The three distinct modification methods significantly enhanced the processing properties of Cyperus esculentus powder,providing a reference for its potential application in various types of food.

Publication Date

1-15-2026

First Page

165

Last Page

172

DOI

10.12441/spyswjs.20241109001

Recommended Citation

SUN, Xiaowei; SONG, Chunli; and REN, Jian (2026) "Effects of Modification Methods on the Processing Properties of Cyperus esculentus Powder," Journal of Food Science and Biotechnology: Vol. 45: Iss. 1, Article 16.
DOI: 10.12441/spyswjs.20241109001
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol45/iss1/16

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