Advances in the use of high hydrostatic pressure for processing cereal grains and legumes

Recent studies have demonstrated that under optimal conditions, high hydrostatic pressure (HHP), a promising nonthermal technology applied to food products, may inactivate the anti-nutritional factors of grains while preserving food quality and constituents. During HHP treatment, allergenic proteins from rice grains are solubilized, particularly the 7S globulins; while no apparent alteration in color, shape, or size of treated seeds occurs at moderate pressure. The vegetable protein in soybeans (tofu) is usually preserved if refrigerated under vacuum conditions; however, tofu subjected to HHP treatment has been shown to reduce microbial population while increasing protein digestibility. Other constituents of grains such as vitamin A are not significantly affected, while water soluble vitamins (B1, B6, and C) are well retained (85%). Other applications of HHP for cereals include wheat and barley flours, and activity of amylases. A further possibility of creating new textured products from doughs subjected to HHP is being studied as well.