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Updated: Jan 14, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Microwave Treatment Improves Coarse Cereals' Texture and Cooking Quality.

Hong Song1, Dingyi Li1, Hongyu Zhang1

  • 1College of Food Science and Technology Bohai University Jinzhou China.

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|October 27, 2025
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Microwave treatment significantly enhances coarse cereal quality by improving texture and sensory attributes. This method offers a novel approach to producing high-quality coarse cereals with reduced cooking times.

Keywords:
coarse cerealsgelatinizationmicrowave powerpretreatment

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Area of Science:

  • Food Science
  • Material Science

Background:

  • Coarse cereals often suffer from poor cooking quality and undesirable mouthfeel.
  • Microwave heating offers versatility in food processing.

Purpose of the Study:

  • To investigate the effects of microwave treatment on the cooking quality and sensory attributes of coarse cereals.
  • To elucidate the underlying mechanisms of quality improvement.

Main Methods:

  • Soaked coarse cereals were subjected to microwave treatment.
  • Analysis included water distribution, starch ordered structure, microstructure, viscosity, texture properties, and sensory evaluation.

Main Results:

  • Microwave treatment reduced hardness and chewiness, improved water fluidity, and decreased viscosity parameters.
  • Starch short-range ordered structure increased, with surface modifications observed via scanning electron microscopy.
  • Texture and sensory properties were significantly ameliorated, and cooking time was reduced.

Conclusions:

  • Microwave treatment effectively improves the overall quality and eating experience of coarse cereals.
  • This technique provides a new avenue for the production of enhanced coarse cereal products.