Properties of food ingredients during processing in a domestic mixer grinder and subsequent storage: A review
2018
Margasahayam, Aswini | Balraj, Yuganya
The changes in the physical, chemical, and nutritional properties of ingredients during and post processing in a domestic mixer grinder are studied. Spices are powdered to release flavor but higher temperature during grinding and storage has deteriorative effects on its quality. Pastes and purees are prepared due to recipe requirements but grinding also releases characteristic flavors and some nutrient bioavailability. Storage leads to development of rancidity, off‐color, and off‐flavors. Batter from lentil and rice is ground and mixed before fermentation but storage leads to changes in acidity, nutrient content, taste, and texture of the final product. Flour is prepared from rice and chickpea lentil due to their versatility to be used in different food preparation applications. High speed grinding with increase in temperature leads to necessary starch damage but also has some drawbacks. Storage leads to color changes and reduces the suitability to some applications. PRACTICAL APPLICATIONS: In this research paper, the authors analyze the current grinding practices of food ingredients like spices, puree, paste, batter, and flours by consumers in Indian kitchens. The findings of this paper will help the consumer understand the changes that occur in the physical, chemical, and nutritional properties of the ingredients. Based on such understanding, authors recommend grinding practices for the sensory and nutritional benefits. To further the understanding, future research projects can delve deeper to understand the changes that occur during high speed grinding and address the characteristics that affect the properties and cause detrimental reactions. Further research can also help understand the nutritional benefits of fresh grinding.
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