Pub Date : 2024-10-10DOI: 10.1016/j.jcs.2024.104031
This work used electron beam irradiation (EBI) to pretreat wheat flour with five doses (0, 2, 4, 6, and 8 kGy) and analyzed the subsequent effects on dough and bread characteristics. The results indicated that EBI enhanced gas release during dough fermentation. Notably, bread prepared from irradiated wheat flour (at 2, 4, 6, 8 kGy) exhibited a significant reduction in hardness by 56%, 51%, 47%, and 50%, respectively, after 7 d of storage, compared to control bread. FTIR and laser confocal microscopy methods were employed to track and quantify the dough structure, highlighting that the enhancements in dough properties are intricately associated with increased interactions between the gluten network and starch. This work suggests using EBI technology to produce wheat bread and enhance quality, bringing up new research opportunities for bakery product processing.
{"title":"Effect of electron beam pretreated wheat flour on dough properties","authors":"","doi":"10.1016/j.jcs.2024.104031","DOIUrl":"10.1016/j.jcs.2024.104031","url":null,"abstract":"<div><div>This work used electron beam irradiation (EBI) to pretreat wheat flour with five doses (0, 2, 4, 6, and 8 kGy) and analyzed the subsequent effects on dough and bread characteristics. The results indicated that EBI enhanced gas release during dough fermentation. Notably, bread prepared from irradiated wheat flour (at 2, 4, 6, 8 kGy) exhibited a significant reduction in hardness by 56%, 51%, 47%, and 50%, respectively, after 7 d of storage, compared to control bread. FTIR and laser confocal microscopy methods were employed to track and quantify the dough structure, highlighting that the enhancements in dough properties are intricately associated with increased interactions between the gluten network and starch. This work suggests using EBI technology to produce wheat bread and enhance quality, bringing up new research opportunities for bakery product processing.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-10DOI: 10.1016/j.jcs.2024.104039
This study aimed to characterize whole-grain cakes produced with extruded pearl millet flour and various fiber sources regarding their composition, physicochemical, and sensory properties, and the impact of fiber addition. Five formulations were developed: control (without fiber addition) and those with added wheat bran, oat bran, rice bran, or psyllium. Proximate composition, water activity, volume, color, and texture were evaluated. Sensory analysis included acceptance, purchase intention, and check-all-that-apply tests. Addition of fibers significantly reduced (p < 0.05) cake moisture content but did not alter specific volume or external color (p > 0.05). All formulations were considered fiber sources and achieved acceptance scores ranging from "I liked it slightly" (6) to "I liked it a lot" (8). Purchase intention ranged from "I would probably buy" (4) to "I would certainly buy" (5). Descriptive terms such as soft, moist, and sweet positively influenced overall impression, while crumbly and sandy had a negative impact. Psyllium formulation emerged as the most promising in terms of acceptance and positive association with desired consumer characteristics. This study highlights the potential applicability of extruded pearl millet flour in the bakery industry, as the developed cakes were well-received by consumers and meet current demands for whole grain foods and fiber sources.
{"title":"Impact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour","authors":"","doi":"10.1016/j.jcs.2024.104039","DOIUrl":"10.1016/j.jcs.2024.104039","url":null,"abstract":"<div><div>This study aimed to characterize whole-grain cakes produced with extruded pearl millet flour and various fiber sources regarding their composition, physicochemical, and sensory properties, and the impact of fiber addition. Five formulations were developed: control (without fiber addition) and those with added wheat bran, oat bran, rice bran, or psyllium. Proximate composition, water activity, volume, color, and texture were evaluated. Sensory analysis included acceptance, purchase intention, and check-all-that-apply tests. Addition of fibers significantly reduced (p < 0.05) cake moisture content but did not alter specific volume or external color (p > 0.05). All formulations were considered fiber sources and achieved acceptance scores ranging from \"I liked it slightly\" (6) to \"I liked it a lot\" (8). Purchase intention ranged from \"I would probably buy\" (4) to \"I would certainly buy\" (5). Descriptive terms such as soft, moist, and sweet positively influenced overall impression, while crumbly and sandy had a negative impact. Psyllium formulation emerged as the most promising in terms of acceptance and positive association with desired consumer characteristics. This study highlights the potential applicability of extruded pearl millet flour in the bakery industry, as the developed cakes were well-received by consumers and meet current demands for whole grain foods and fiber sources.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-10DOI: 10.1016/j.jcs.2024.104041
Kam Sweet Rice (KSR) is a unique fragrant rice variety with excellent taste quality in Guizhou Province in China. However, overprocessing leads to the loss of flavor and nutrients. Herein, the effects of different degrees of milling (DOMs) (0%–15.0%) on the texture, nutritional quality, and aroma properties of KSR were investigated. As DOMs increased, the brightness (L∗) values of rice raised, while the red/green (a∗) and yellow/blue (b∗) values decreased. Twenty-one volatile compounds were identified in KSR using gas chromatography–mass spectrometry. The unique flavor compounds 2-acetyl-1-pyrroline, hexanal, nonanal, octanal and 2-pentylfuran were found in brown rice. With an increase in DOM, the types and contents of most fragrant volatiles decreased. Textural analysis showed that the hardness and chewiness of the cooked KSR decreased but cohesiveness and springiness increased with an increase in DOMs. The peak pasting viscosity increased by 20.76% when the DOM was changed from 0% to 15.0%. With the removal of protein, lipid, and dietary fiber, the in vitro digestibility increased by 9.98% after 180 min compared with brown rice. These findings could provide accurate estimation of DOMs and could promote moderate processing of fragrant rice.
锦香米（KSR）是中国贵州省特有的香米品种，口感极佳。然而，过度加工会导致风味和营养成分的损失。本文研究了不同碾磨度（DOMs）（0%-15.0%）对锦香米质地、营养品质和香气特性的影响。随着 DOMs 的增加，大米的白度（L∗）值上升，而红/绿（a∗）和黄/蓝（b∗）值下降。利用气相色谱-质谱法鉴定了 KSR 中的 21 种挥发性化合物。在糙米中发现了独特的风味化合物 2-乙酰基-1-吡咯啉、己醛、壬醛、辛醛和 2-戊基呋喃。随着 DOM 的增加，大多数香味挥发物的种类和含量都有所减少。纹理分析表明，随着 DOM 的增加，煮熟的 KSR 的硬度和咀嚼感降低，但粘合度和弹力增加。当 DOM 从 0% 变为 15.0% 时，糊化粘度峰值增加了 20.76%。与糙米相比，去除蛋白质、脂质和膳食纤维后，180 分钟后的体外消化率提高了 9.98%。这些发现可以准确估算 DOM，促进香米的适度加工。
{"title":"Textural, nutritional and aromatic characteristics of fragrant rice in relation to milling degrees","authors":"","doi":"10.1016/j.jcs.2024.104041","DOIUrl":"10.1016/j.jcs.2024.104041","url":null,"abstract":"<div><div>Kam Sweet Rice (KSR) is a unique fragrant rice variety with excellent taste quality in Guizhou Province in China. However, overprocessing leads to the loss of flavor and nutrients. Herein, the effects of different degrees of milling (DOMs) (0%–15.0%) on the texture, nutritional quality, and aroma properties of KSR were investigated. As DOMs increased, the brightness (<em>L∗</em>) values of rice raised, while the red/green (<em>a∗</em>) and yellow/blue (<em>b∗</em>) values decreased. Twenty-one volatile compounds were identified in KSR using gas chromatography–mass spectrometry. The unique flavor compounds 2-acetyl-1-pyrroline, hexanal, nonanal, octanal and 2-pentylfuran were found in brown rice. With an increase in DOM, the types and contents of most fragrant volatiles decreased. Textural analysis showed that the hardness and chewiness of the cooked KSR decreased but cohesiveness and springiness increased with an increase in DOMs. The peak pasting viscosity increased by 20.76% when the DOM was changed from 0% to 15.0%. With the removal of protein, lipid, and dietary fiber, the <em>in vitro</em> digestibility increased by 9.98% after 180 min compared with brown rice. These findings could provide accurate estimation of DOMs and could promote moderate processing of fragrant rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-10DOI: 10.1016/j.jcs.2024.104037
In this study, we evaluated the impact of the food matrix and cooking duration on the cellular uptake of lutein from refined semolina (RS) and whole wheat flour (WWF) durum wheat pasta cooked to al dente (Al), fully cooked (FCT), and overcooked (OC). Cellular antioxidant actions of carotenoid from digested and cooked pasta samples against 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress in human Caco-2 cells were also assessed. Results revealed that the percentage of lutein cellular uptake was below 10%. Cooking duration was non-significant in the cellular uptake of lutein. There were no significant differences in bioaccessibility and uptake efficiency between RS and WWF pasta. Antioxidant actions of carotenoid against AAPH-induced oxidative stress showed an efficient cytoprotective effect and intracellular oxidative stress attenuation. This was, however, flour type and concentration dependent. Intricate physical and chemical structural changes in the pasta matrix might have accounted for the observed differences. Hence, carotenoid absorption and protection against oxidants are mediated by pasta cooking and the overall food matrix, as they affect the digestive outcome of carotenoids. Understanding the effects of food processing can help improve the functionality of pasta carotenoids and enhance their ability to reach target organs and promote optimum health.
在这项研究中，我们评估了食物基质和烹饪时间对细胞吸收精制小麦粉（RS）和全麦粉（WWF）硬质小麦面条中叶黄素的影响，这些面条的烹饪程度包括全熟（Al）、全熟（FCT）和过熟（OC）。此外，还评估了消化后和煮熟的面食样本中的类胡萝卜素对人 Caco-2 细胞中 2,2′-偶氮双（2-脒基丙烷）二盐酸盐（AAPH）诱导的氧化应激的细胞抗氧化作用。结果显示，叶黄素的细胞吸收率低于 10%。烹饪时间对叶黄素的细胞吸收无显著影响。RS 和 WWF 面食在生物可及性和吸收效率方面没有明显差异。类胡萝卜素对 AAPH 诱导的氧化应激的抗氧化作用显示出有效的细胞保护作用和细胞内氧化应激衰减作用。不过，这与面粉的种类和浓度有关。面食基质中错综复杂的物理和化学结构变化可能是造成观察到的差异的原因。因此，类胡萝卜素的吸收和抵御氧化剂的能力受到面食烹饪和整个食物基质的影响，因为它们会影响类胡萝卜素的消化结果。了解食品加工的影响有助于改善面食类胡萝卜素的功能，提高其到达目标器官的能力，促进最佳健康。
{"title":"Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta","authors":"","doi":"10.1016/j.jcs.2024.104037","DOIUrl":"10.1016/j.jcs.2024.104037","url":null,"abstract":"<div><div>In this study, we evaluated the impact of the food matrix and cooking duration on the cellular uptake of lutein from refined semolina (RS) and whole wheat flour (WWF) durum wheat pasta cooked to al dente (Al), fully cooked (FCT), and overcooked (OC). Cellular antioxidant actions of carotenoid from digested and cooked pasta samples against 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress in human Caco-2 cells were also assessed. Results revealed that the percentage of lutein cellular uptake was below 10%. Cooking duration was non-significant in the cellular uptake of lutein. There were no significant differences in bioaccessibility and uptake efficiency between RS and WWF pasta. Antioxidant actions of carotenoid against AAPH-induced oxidative stress showed an efficient cytoprotective effect and intracellular oxidative stress attenuation. This was, however, flour type and concentration dependent. Intricate physical and chemical structural changes in the pasta matrix might have accounted for the observed differences. Hence, carotenoid absorption and protection against oxidants are mediated by pasta cooking and the overall food matrix, as they affect the digestive outcome of carotenoids. Understanding the effects of food processing can help improve the functionality of pasta carotenoids and enhance their ability to reach target organs and promote optimum health.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-10DOI: 10.1016/j.jcs.2024.104043
To reveal the impact of annealing temperature on the condensed structure of mung bean starch-based drinking straws, the rapidly cooled drinking straws were annealed at different temperatures. The structural and functional characteristics of annealed drinking straws were analyzed. The results revealed that the interactions between hydrogen bonds in the drinking straws weakened as annealing temperature increased from 70 °C to 90 °C. However, the interactions increased as annealing temperature continued to increase to 130 °C. The relative crystallinity, fracture strength in bending, elastic modulus in bending, and gelatinization enthalpy decreased initially and then increased as annealing temperatures increased. This research confirmed that the influence of annealing temperature on the condensed matter structure of drinking straws was a complex process. The outcomes would provide new ideas for improving the properties of macromolecule-based materials such as starch, cellulose and proteins.
为了揭示退火温度对绿豆淀粉基饮品吸管凝结结构的影响，对快速冷却的饮品吸管进行了不同温度的退火处理。分析了退火饮料吸管的结构和功能特性。结果表明，随着退火温度从 70 °C 升至 90 °C，饮料吸管中氢键之间的相互作用减弱。然而，随着退火温度继续升高至 130 °C，氢键之间的相互作用增强。随着退火温度的升高，相对结晶度、弯曲断裂强度、弯曲弹性模量和糊化焓最初降低，随后升高。这项研究证实，退火温度对吸管凝聚态结构的影响是一个复杂的过程。研究成果将为改善淀粉、纤维素和蛋白质等大分子材料的性能提供新思路。
{"title":"The action mechanism of annealing temperatures after rapid cooling of mung bean starch-based drinking straws","authors":"","doi":"10.1016/j.jcs.2024.104043","DOIUrl":"10.1016/j.jcs.2024.104043","url":null,"abstract":"<div><div>To reveal the impact of annealing temperature on the condensed structure of mung bean starch-based drinking straws, the rapidly cooled drinking straws were annealed at different temperatures. The structural and functional characteristics of annealed drinking straws were analyzed. The results revealed that the interactions between hydrogen bonds in the drinking straws weakened as annealing temperature increased from 70 °C to 90 °C. However, the interactions increased as annealing temperature continued to increase to 130 °C. The relative crystallinity, fracture strength in bending, elastic modulus in bending, and gelatinization enthalpy decreased initially and then increased as annealing temperatures increased. This research confirmed that the influence of annealing temperature on the condensed matter structure of drinking straws was a complex process. The outcomes would provide new ideas for improving the properties of macromolecule-based materials such as starch, cellulose and proteins.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-10DOI: 10.1016/j.jcs.2024.104046
The abbreviated growth period associated with ratooning, approximately half that of the main season, raises questions about a potential decrease in cadmium (Cd) and arsenic (As) levels in ratoon rice grains. We conducted multi-site field trials with 25 rice varieties spanning two years. Cd levels in ratoon-season rice did not significantly decrease, with some varieties showing a notable increase in Cd levels compared with those in the main season. Some varieties with low Cd accumulation in the main season showed an increase in Cd levels in the ratoon season; however, As levels decreased during the ratoon season for all varieties. Consuming ratoon-season rice could pose increased health risks due to higher Cd levels. Conversely, consuming ratoon-season rice significantly reduced As-related health risks by 3.11–73.87%. Although this decrease in As levels during the ratoon season may provide reassurance, caution should be exercised regarding the potential increase in Cd levels in ratoon-season rice grown in contaminated areas caused by varietal differences, which could lead to elevated health risks. Conclusively, two inbred varieties (XZX45 and ZJZ17) and one hybrid (WLYHZ) variety were identified as suitable for cultivation in mildly to moderately contaminated areas, mitigating the associated health risks.
{"title":"Variation in Cd and As accumulation and health risk in rice-ratoon cropping system: Evidence from two-year field trials involving multiple cultivars in southern China","authors":"","doi":"10.1016/j.jcs.2024.104046","DOIUrl":"10.1016/j.jcs.2024.104046","url":null,"abstract":"<div><div>The abbreviated growth period associated with ratooning, approximately half that of the main season, raises questions about a potential decrease in cadmium (Cd) and arsenic (As) levels in ratoon rice grains. We conducted multi-site field trials with 25 rice varieties spanning two years. Cd levels in ratoon-season rice did not significantly decrease, with some varieties showing a notable increase in Cd levels compared with those in the main season. Some varieties with low Cd accumulation in the main season showed an increase in Cd levels in the ratoon season; however, As levels decreased during the ratoon season for all varieties. Consuming ratoon-season rice could pose increased health risks due to higher Cd levels. Conversely, consuming ratoon-season rice significantly reduced As-related health risks by 3.11–73.87%. Although this decrease in As levels during the ratoon season may provide reassurance, caution should be exercised regarding the potential increase in Cd levels in ratoon-season rice grown in contaminated areas caused by varietal differences, which could lead to elevated health risks. Conclusively, two inbred varieties (XZX45 and ZJZ17) and one hybrid (WLYHZ) variety were identified as suitable for cultivation in mildly to moderately contaminated areas, mitigating the associated health risks.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-09DOI: 10.1016/j.jcs.2024.104044
Cooking is a key process in forming cooked rice flavor, and more data on aroma compounds should be needed during rice cooking. This paper tracked dynamic changes in aroma compounds, sugars, amino acids, and fatty acids during cooking. After soaking, the content of glucose, fructose, oleic acid, and linoleic acid increased. In the hydrothermal cooking stage, glucose, aspartic acid, glutamic acid, and alanine increased significantly (p < 0.05), while fructose, oleic acid, and linoleic acid first increased and then decreased. In raw rice and soaked rice, alkanes and alkenes were the main volatile compounds, and the content of hydrocarbon compounds decreased in the hydrothermal cooking stage, and many aldehydes, alcohols, ketones, and furan compounds were generated. A total of 28 aroma compounds were sniffed by GC-O-MS, and 13 aroma compounds with OAV >1 were screened out. These results showed that raw rice and soaked rice had similar aroma characteristics and aroma precursor substances that mainly accumulated in the SO10 or ST10 stage, and hydrothermal cooking was the key process of rice aroma formation.
{"title":"Dynamic changes in aroma compounds and precursor substances during rice cooking","authors":"","doi":"10.1016/j.jcs.2024.104044","DOIUrl":"10.1016/j.jcs.2024.104044","url":null,"abstract":"<div><div>Cooking is a key process in forming cooked rice flavor, and more data on aroma compounds should be needed during rice cooking. This paper tracked dynamic changes in aroma compounds, sugars, amino acids, and fatty acids during cooking. After soaking, the content of glucose, fructose, oleic acid, and linoleic acid increased. In the hydrothermal cooking stage, glucose, aspartic acid, glutamic acid, and alanine increased significantly (<em>p</em> < 0.05), while fructose, oleic acid, and linoleic acid first increased and then decreased. In raw rice and soaked rice, alkanes and alkenes were the main volatile compounds, and the content of hydrocarbon compounds decreased in the hydrothermal cooking stage, and many aldehydes, alcohols, ketones, and furan compounds were generated. A total of 28 aroma compounds were sniffed by GC-O-MS, and 13 aroma compounds with OAV >1 were screened out. These results showed that raw rice and soaked rice had similar aroma characteristics and aroma precursor substances that mainly accumulated in the SO10 or ST10 stage, and hydrothermal cooking was the key process of rice aroma formation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142438011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-09DOI: 10.1016/j.jcs.2024.104042
The present work aimed to evaluate the effect of ethanol pretreatment on the drying kinetics of germinated quinoa grains and on its enzymatic activity. For that, quinoa grains were germinated for 12 and 24 h and then soaked for 30 and 60 s in ethanol (99% v/v) before drying. Afterward, they were dried in a convective air oven at 50 °C and 0.2 m/s of air velocity. In addition, desorption isotherms and enzymatic activity were evaluated. Further, the drying kinetics was fitted using Page and Fick models and desorption isotherms were fitted to GAB model. As main results, using ethanol as pretreatment increased the drying's initial velocity of ungerminated and germinated grains, reducing the drying time if the final moisture goal is between 10 and 15 %w.b. However, this improvement was not different comparing the immersion time in ethanol (30 s and 60 s). On the other hand, the isotherm behavior was not statistically different comparing ungerminated and germinated grains. Nevertheless, germinated grains by 12 h and pretreated with ethanol for 30 s increased the monolayer moisture up to 76%. Regarding enzymatic activity, germinated grains for 12 h showed the highest enzymatic activity. However, the use of ethanol caused its reduction.
本研究旨在评估乙醇预处理对发芽藜麦粒干燥动力学及其酶活性的影响。为此，先将藜麦粒发芽 12 和 24 小时，然后在乙醇（99% v/v）中浸泡 30 和 60 秒，再进行干燥。然后，在 50 °C、0.2 m/s 风速的对流空气干燥箱中进行干燥。此外，还对解吸等温线和酶活性进行了评估。此外，还利用 Page 和 Fick 模型拟合了干燥动力学，并利用 GAB 模型拟合了解吸等温线。主要结果是，使用乙醇作为预处理，提高了未发芽和已发芽谷物的干燥初速度，如果最终水分目标在 10%至 15%w.b.之间，则缩短了干燥时间。另一方面，未发芽谷物和已发芽谷物的等温线行为在统计学上没有差异。不过，发芽 12 小时并用乙醇预处理 30 秒的谷物，其单层水分增加了 76%。在酶活性方面，发芽 12 小时的谷物酶活性最高。然而，乙醇的使用导致酶活性降低。
{"title":"Using ethanol as pretreatment for improving drying of germinated quinoa grains","authors":"","doi":"10.1016/j.jcs.2024.104042","DOIUrl":"10.1016/j.jcs.2024.104042","url":null,"abstract":"<div><div>The present work aimed to evaluate the effect of ethanol pretreatment on the drying kinetics of germinated quinoa grains and on its enzymatic activity. For that, quinoa grains were germinated for 12 and 24 h and then soaked for 30 and 60 s in ethanol (99% v/v) before drying. Afterward, they were dried in a convective air oven at 50 °C and 0.2 m/s of air velocity. In addition, desorption isotherms and enzymatic activity were evaluated. Further, the drying kinetics was fitted using Page and Fick models and desorption isotherms were fitted to GAB model. As main results, using ethanol as pretreatment increased the drying's initial velocity of ungerminated and germinated grains, reducing the drying time if the final moisture goal is between 10 and 15 %w.b. However, this improvement was not different comparing the immersion time in ethanol (30 s and 60 s). On the other hand, the isotherm behavior was not statistically different comparing ungerminated and germinated grains. Nevertheless, germinated grains by 12 h and pretreated with ethanol for 30 s increased the monolayer moisture up to 76%. Regarding enzymatic activity, germinated grains for 12 h showed the highest enzymatic activity. However, the use of ethanol caused its reduction.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-09DOI: 10.1016/j.jcs.2024.104045
Thermal sterilization is valuable for creating shelf-stable instant wet cooked noodles; however, it often leads to a poor texture. In this study, seven different reconstituted wheat flours were used to evaluate the impact of gluten content and quality on alleviating the textural deterioration of instant wet cooked noodles. Increasing the gluten content in wheat flour led to a higher hardness of instant wet cooked noodles, and the tensile distance significantly increased from 18.41 to 32.11 mm (p < 0.05). Conversely, as the glu/gli ratio decreased, the hardness decreased from 53.96 to 44.47 N, but the tensile distance significantly increased from 29.24 to 40.75 mm (p < 0.05). The rheological properties showed that a higher gluten content increased the elastic modulus at low strain and a lower glu/gli ratio reduced the deformation ratio at high strain. Size-exclusion high-performance liquid chromatography analysis revealed that less sodium dodecyl sulfate (SDS)-extractable glutenin was retained in the noodles with a high gluten content and more SDS-extractable gliadin was preserved at a low glu/gli ratio. The confocal laser scanning microscopy results showed that a high gluten content induced a compact network and a low glu/gli ratio in wheat flour resulted in a continuous network.
热杀菌对制作货架稳定的湿煮方便面很有价值，但往往会导致质地变差。本研究使用了七种不同的重组小麦粉，以评估面筋含量和质量对缓解方便湿熟面质地劣化的影响。增加小麦粉中的面筋含量可提高方便湿煮面条的硬度，拉伸距离从 18.41 mm 显著增加到 32.11 mm（p < 0.05）。相反，随着胶/胶利比的降低，硬度从 53.96 N 下降到 44.47 N，但拉伸距离却从 29.24 mm 显著增加到 40.75 mm（p <0.05）。流变特性表明，面筋含量越高，低应变时的弹性模量越大，而胶/胶利比越低，高应变时的变形率越小。尺寸排阻高效液相色谱分析显示，面筋含量高的面条中保留的十二烷基硫酸钠（SDS）提取的谷蛋白较少，而胶/谷蛋白比低的面条中保留的 SDS 提取的谷胶蛋白较多。共焦激光扫描显微镜结果表明，面筋含量高时可形成紧密的网络，而小麦粉中胶/胶蛋白比例低时可形成连续的网络。
{"title":"Unraveling the mechanism of alleviating the textural deterioration of thermally sterilized cooked noodles: effect of gluten content and quality","authors":"","doi":"10.1016/j.jcs.2024.104045","DOIUrl":"10.1016/j.jcs.2024.104045","url":null,"abstract":"<div><div>Thermal sterilization is valuable for creating shelf-stable instant wet cooked noodles; however, it often leads to a poor texture. In this study, seven different reconstituted wheat flours were used to evaluate the impact of gluten content and quality on alleviating the textural deterioration of instant wet cooked noodles. Increasing the gluten content in wheat flour led to a higher hardness of instant wet cooked noodles, and the tensile distance significantly increased from 18.41 to 32.11 mm (p < 0.05). Conversely, as the glu/gli ratio decreased, the hardness decreased from 53.96 to 44.47 N, but the tensile distance significantly increased from 29.24 to 40.75 mm (p < 0.05). The rheological properties showed that a higher gluten content increased the elastic modulus at low strain and a lower glu/gli ratio reduced the deformation ratio at high strain. Size-exclusion high-performance liquid chromatography analysis revealed that less sodium dodecyl sulfate (SDS)-extractable glutenin was retained in the noodles with a high gluten content and more SDS-extractable gliadin was preserved at a low glu/gli ratio. The confocal laser scanning microscopy results showed that a high gluten content induced a compact network and a low glu/gli ratio in wheat flour resulted in a continuous network.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-10-09DOI: 10.1016/j.jcs.2024.104040
This study investigated the effects of different wheat flour extraction rate (35–95%) on the protein digestibility of those noodles. And to further elucidate the internal mechanism of above phenomenon, wheat flour with different amounts of wheat bran dietary fiber (WBDF) was produced by adding endogenous WBDF. Results indicated that protein digestibility rose significantly with increasing flour extraction rate, peaking at 91.85% at 80% extraction, before trending downward to 85.71% at 95% extraction. Further, among noodles containing different WBDF content, increasing WBDF content to 6% enhanced the formation of β-sheets, boosting I755 levels and reducing I854/I830 levels, thus decreasing protein digestibility. As WBDF content rose further, it promoted transition from β-sheets to β-turn, decreasing I755 and increasing I854/I830, enhancing protein digestibility slightly. The changes indicated that low level of WBDF induced a more compact protein secondary structure to inhibit protein digestion. Conversely, in noodles with high level of WBDF (>6%), the looser protein secondary structure partially alleviated the inhibitory effect of WBDF on protein digestion, which was caused by part of WBDF penetrating the protein's hydrophobic core. Moreover, the static quenching effect of WBDF on pepsin hydrolysis sites through hydrophobic interaction, especially the tyrosine, was another significant factor inhibiting protein digestion.
{"title":"Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber","authors":"","doi":"10.1016/j.jcs.2024.104040","DOIUrl":"10.1016/j.jcs.2024.104040","url":null,"abstract":"<div><div>This study investigated the effects of different wheat flour extraction rate (35–95%) on the protein digestibility of those noodles. And to further elucidate the internal mechanism of above phenomenon, wheat flour with different amounts of wheat bran dietary fiber (WBDF) was produced by adding endogenous WBDF. Results indicated that protein digestibility rose significantly with increasing flour extraction rate, peaking at 91.85% at 80% extraction, before trending downward to 85.71% at 95% extraction. Further, among noodles containing different WBDF content, increasing WBDF content to 6% enhanced the formation of β-sheets, boosting I<sub>755</sub> levels and reducing I<sub>854</sub>/I<sub>830</sub> levels, thus decreasing protein digestibility. As WBDF content rose further, it promoted transition from β-sheets to β-turn, decreasing I<sub>755</sub> and increasing I<sub>854</sub>/I<sub>830</sub>, enhancing protein digestibility slightly. The changes indicated that low level of WBDF induced a more compact protein secondary structure to inhibit protein digestion. Conversely, in noodles with high level of WBDF (>6%), the looser protein secondary structure partially alleviated the inhibitory effect of WBDF on protein digestion, which was caused by part of WBDF penetrating the protein's hydrophobic core. Moreover, the static quenching effect of WBDF on pepsin hydrolysis sites through hydrophobic interaction, especially the tyrosine, was another significant factor inhibiting protein digestion.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":null,"pages":null},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433910","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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