Journal of Cereal Science最新文献

Introducing new wheat milling passages to manage the ultra-fine flours of primary streams: Roles of granulation in starchy content 采用新的小麦制粉工艺来管理初加工的超细粉：颗粒化在淀粉含量中的作用

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104058

Saeed Moammaei , Amin Seyed Yagoubi , Sepideh Haghighat Kharazi , Fatemeh Kouhsari , Jafar Mohammadzadeh Milani

The size distribution of ultra-fine flours (UFF) is crucial for determining the physicochemical properties of the final wheat milling product. To optimize the milling process, new passages with a stack of fine mesh sieves are used. The UFF extracted from both break and reduction passages exhibits a wide range of functionality and physicochemical characteristics, were incorporated into five reconstituted flour blends. By splitting of UFF fraction isolated from primary passages, the quality of baked bread can be modified manually without using any enzymes or chemical improvers. Substituting the default milling stream with 60% of primary UFF increases the availability of starch for gelatinization by shifting the peak temperature to a higher number. This creates stronger starch-gluten network exhibiting increased elasticity. Raised viscoelasticity and hence water absorption value result in higher loaf volume. The infrared spectroscopy analysis revealed a specific peak at 1659 cm⁻¹, associated with water absorption in the amorphous region of starches, which was recorded as the highest intensity for UFF reduction samples. These results were in agreement with imposing a higher starch damage. Furthermore, structural amorphization was also observed based on a broader shallow XRD curve for samples incorporated with UFF of reduction passages due to higher grinding strength generated through the smooth rolls. The lowest polydispersity index content was calculated for break UFF samples and more uniformity in particle size distribution was found. This finding highlighted the effective role of corrugated rolls for producing the certain range of flour granulation.

超细粉（UFF）的粒度分布对于确定小麦制粉最终产品的理化特性至关重要。为了优化制粉过程，我们使用了带有多层细目筛网的新通道。从破碎和还原通道中提取的 UFF 具有广泛的功能性和理化特性，并被纳入五种重组面粉混合物中。通过拆分从初级通道中分离出来的 UFF 部分，可以在不使用任何酶或化学改良剂的情况下手动改变烘焙面包的质量。用 60% 的原生 UFF 替代默认的研磨液流，可通过将峰值温度移至更高的数值来增加淀粉的糊化可用性。这就形成了更强的淀粉-麸质网络，显示出更高的弹性。粘弹性的提高以及吸水值的增加会导致面包体积增大。红外光谱分析显示，在 1659 cm-1 处有一个特定的峰值，与淀粉无定形区域的吸水有关，该峰值在 UFF 还原样品中强度最高。这些结果与淀粉受到的破坏程度较高是一致的。此外，由于光滑轧辊产生了更高的碾磨强度，使用 UFF 还原通道的样品的浅 XRD 曲线更宽，因此也观察到了结构的非晶化。经计算，断裂 UFF 样品的多分散指数含量最低，粒度分布也更均匀。这一发现凸显了波纹辊在生产一定范围的面粉颗粒时的有效作用。

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引用次数: 0

Effects of germination and gamma irradiation on physico-chemical and cooking qualities of red Ahu rice landrace 发芽和伽马辐照对阿湖红米理化和烹饪品质的影响

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104061

Madhuri Sinha , Ginisha Kalsi , Julena Saikia , Amita Beniwal , Debojit Sarma , Satyendra Gautam , Moloya Gogoi

The rice quality is influenced by various post-harvest treatments, including germination and gamma irradiation. The study investigates the combined effects of germination and gamma irradiation on the physico-chemical and cooking qualities of Ahu, a red rice landrace. The samples were subjected to germination for 0, 24, 48 and 72 h and subsequently irradiated with gamma rays at doses of 0, 1, 2, 5 and 10 kGy. Post-treatment, samples were analyzed for proximate and mineral composition. Cooking quality parameters including cooking time, water absorption, and texture were also assessed. At a radiation dose of 2 kGy, both protein and carbohydrate content increased; however, they declined at higher doses. The ash content depicted a reduction with increased doses of radiation. Micronutrient composition remained largely unaffected by the irradiation process. Gamma irradiation also influenced cooking quality: water uptake ratio increased, while the optimum cooking time decreased at higher doses. Additionally, an upsurge of amylose content was demonstrated with increasing radiation levels, resulting in softer cooked rice. Thus, it can be attributed that dual processing of rice can effectively modify starch properties, rendering it a viable method for enhancing the textural and functional qualities.

大米的品质受各种收获后处理方法的影响，包括发芽和伽马辐照。本研究调查了发芽和伽马辐照对红米阿湖的物理化学和烹饪品质的综合影响。对样品进行了 0、24、48 和 72 小时的发芽处理，然后用剂量为 0、1、2、5 和 10 kGy 的伽马射线进行辐照。处理后，对样品进行近似成分和矿物质成分分析。同时还评估了烹饪质量参数，包括烹饪时间、吸水率和口感。辐射剂量为 2 kGy 时，蛋白质和碳水化合物的含量都有所增加；但剂量越大，蛋白质和碳水化合物的含量越低。灰分含量随着辐射剂量的增加而减少。微量营养成分基本不受辐照过程的影响。伽马辐照还影响烹饪质量：吸水率增加，而最佳烹饪时间随着剂量的增加而缩短。此外，随着辐照剂量的增加，直链淀粉含量也会增加，导致煮出的米饭更软。由此可见，对大米进行双重加工可以有效地改变淀粉特性，使其成为提高质地和功能品质的一种可行方法。

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引用次数: 0

A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels 通过对燕麦仁进行不同的热预处理（焯水和微波）获得的无添加燕麦奶的稳定性和风味比较研究

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104057

Lulu Cui , Jiani Zhao , Qiuju Jia , Jian Tang , Fang Zhong , Jing Lu , Sumei Zhou

Heat pretreatment of oat kernels is necessary in flavor improvement, but its impact on the stability of so-called “clean label” oat milk has not yet been studied. Therefore, two heat pretreatments, including blanching (BC, 90 °C for 5 min) and microwave (MW, 400 W for 5 min), as well as their combination (BC + MW), were compared in this study. The results showed that after the three treatments, the lipase activity of oat kernels was reduced by 50% or more, and stability of oat milk was significantly improved compared to the control. Furthermore, oat milk with BC treatment exhibited the best stability, accompanied by smallest particle size, surface tension, and fluorescence intensity, as well as highest values of zeta potential, apparent viscosity, surface hydrophobicity, and the total content of α-helix and β-sheet, followed by MW and BC + MW. For the flavor compounds analysis results, BC treatment was sufficient to reduce off-flavor compounds (such as hexanal, nonanal, and 2-pentylfuran etc.) in oat milk, achieving the best sensory quality. This study first confirmed the positive effect of appropriate heat pretreatment (BC) of oat kernels on the stability and overall quality improvement of additive-free oat milk.

燕麦仁的热预处理对改善风味很有必要，但其对所谓 "清洁标签 "燕麦奶稳定性的影响尚未研究。因此，本研究比较了两种热预处理方法，包括焯水（BC，90 ℃，5 分钟）和微波（MW，400 瓦，5 分钟），以及它们的组合（BC + MW）。结果表明，与对照组相比，经过这三种处理后，燕麦仁的脂肪酶活性降低了 50%或更多，燕麦奶的稳定性明显提高。此外，BC处理的燕麦奶稳定性最好，其粒径、表面张力和荧光强度最小，ZETA电位、表观粘度、表面疏水性、α-螺旋和β-片的总含量最高，其次是MW和BC + MW。在风味化合物分析结果中，BC 处理足以减少燕麦奶中的异味化合物（如己醛、壬醛和 2-戊基呋喃等），达到最佳感官质量。这项研究首次证实了对燕麦仁进行适当的热预处理（BC）对无添加燕麦奶的稳定性和整体质量的改善具有积极作用。

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引用次数: 0

Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions 为半干旱雨养条件下面包小麦的谷物产量和技术质量开发早期估计归一化差异植被指数定标

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104053

Erdinç Savaşlı , Oğuz Önder , Yaşar Karaduman , Didem Özen , Ramis Dayıoğlu , Suat Özdemir , Özgür Ateş , Mümtaz Eki̇z , Sabit Erşahin

In this study, the usability of in-season estimated yield (INSEY) and optical-read sensor Normalized Difference Vegetation Index (NDVI) at the Zadoks30 stage (Z 30) in rainfed conditions for predicting bread wheat grain yield and technological quality was evaluated. Data from nitrogen fertilizer application field trials conducted in eight consecutive years in 14 environments were used to develop regression equations to predict yield and some quality attributes in rainfed conditions. The trials were divided into two groups, low NDVI (LNE) and high NDVI (HNE), according to the magnitude of NDVI. Technological bread quality parameters and yield were higher in the HNE. The increase in grain protein content (GPC) and macro SDS (MSDS) sedimentation against nitrogen rates became significant beyond 60 kg N ha⁻¹ in the LNE and 30 kg N ha⁻¹ in the HNE. Linear relationships occurred between NDVI and observed values of grain yield (R² = 0.743, p<0.001) and GPC (R² = 0.963, p<0.001). The use of NDVI and INSEY values at Z 30 stage facilitated the development of equations capable of predicting grain yield, GPC, and gluten quality. The developed equations can be used in the nitrogen fertilization strategy during the tillering stage to achieve specific yield and protein.

本研究评估了雨养条件下扎多克30阶段（Z 30）的当季估计产量（INSEY）和光学读数传感器归一化植被指数（NDVI）在预测面包小麦谷物产量和技术质量方面的可用性。利用连续八年在 14 个环境中进行的氮肥施用田间试验数据，建立了回归方程，以预测雨养条件下的产量和一些质量属性。根据 NDVI 的大小，试验被分为低 NDVI (LNE) 和高 NDVI (HNE) 两组。高NDVI组的技术面包质量参数和产量更高。LNE 和 HNE 的谷物蛋白质含量（GPC）和宏观 SDS（MSDS）沉降率在氮含量超过 60 千克/公顷-1 和 30 千克/公顷-1 时显著增加。NDVI 与谷物产量观测值（R2 = 0.743，p<0.001）和 GPC（R2 = 0.963，p<0.001）之间存在线性关系。使用 Z 30 阶段的 NDVI 和 INSEY 值有助于建立能够预测谷物产量、GPC 和面筋质量的方程。所建立的方程可用于分蘖期的氮肥施用策略，以获得特定的产量和蛋白质。

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引用次数: 0

Summarized cereal grain characteristics affecting digestive behavior and nutrient utilization on a quantitative basis: Comparison among oat, hull barley, and hulless barley grain 定量总结影响消化行为和营养利用的谷物特征：燕麦、有壳大麦和无壳大麦谷物之间的比较

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104047

Marcela R. Tosta , Ganqi Deng , Luciana L. Prates , Ling Yang , Jiangfeng He , Maria E. Rodriguez Espinosa , Hongyu Deng , Weixian Zhang , Xiaogang Yan , Xin Feng , Huihua Zhang , Peiqiang Yu

This article aims to review and summarize recently obtained information on cereal grains (oat and barley) for livestock regarding grain characteristics affecting digestive behavior and nutrient utilization. The analyses included the determination and evaluation of the physiochemical and nutrient profiles, total digestible nutrients and energy values, protein and carbohydrate subfractions, rumen degradation kinetics, intestinal digestion of nutrients, feed milk value, degraded protein balance, and truly absorbable nutrient supply using the protein evaluation DVE/OEB model to achieve target values for potential high net absorbable protein in the small intestine while holding any N loss in the rumen to a low level. Future research directions and implications are also provided. The information in this article gives better insight into summarized nutrient characteristics of cereal grains, the large difference between oat and barley grain, hulless and hulled barley, and provides information about nutrition evaluation systems that more accurately account for digestive processes in ruminants on a quantitative basis. Future studies are needed to reveal the intrinsic structure features of cereal grains at a molecular level and determine how technological processing induces the change in molecular structure in relation to nutrient metabolism, biofunction, utilization, and availability in livestock.

本文旨在回顾和总结最近获得的有关用于家畜的谷物（燕麦和大麦）的信息，这些信息涉及影响消化行为和营养利用的谷物特性。分析包括使用蛋白质评估 DVE/OEB 模型确定和评估理化和营养概况、可消化营养素和能量总值、蛋白质和碳水化合物亚组分、瘤胃降解动力学、营养素的肠道消化、饲料奶值、降解蛋白质平衡和真正可吸收的营养素供应，以实现小肠中潜在的高净可吸收蛋白质的目标值，同时将瘤胃中的任何氮损失控制在较低水平。文章还提供了未来的研究方向和意义。这篇文章中的信息让我们更好地了解了谷物的营养特征概要、燕麦和大麦粒、无壳大麦和去壳大麦之间的巨大差异，并提供了有关营养评估系统的信息，这些系统能更准确地量化反刍动物的消化过程。未来的研究需要在分子水平上揭示谷物的内在结构特征，并确定技术加工如何引起分子结构的变化，从而影响家畜的营养代谢、生物功能、利用率和可用性。

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引用次数: 0

Expanding the application of germinated wheat by examining the impact of varying alpha-amylase levels from grain to bread 通过研究从谷物到面包的不同α-淀粉酶水平的影响，扩大发芽小麦的应用范围

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-11-01 DOI: 10.1016/j.jcs.2024.104059

Nancydeep Kaur , Nicola Gasparre , Cristina M. Rosell

Controlled germination is recognized for its potential to enhance both the nutritional profile and functional properties of grains, but there is limited information about the level of wheat germination that promotes functional changes without losing breadmaking potential. This research aims to analyze the physicochemical changes in wheat during germination for 36 h, focusing on evaluating kernel changes, the flour breadmaking functionality, and bread characteristics. Pasting properties progressively decreased as the germination progressed, and apparent viscosity was barely detected after 36 h germination. Initial decline in gluten index was observed at 24 and 36 h germination, but gluten kept its aggregation capabilities. Optimal germination periods of 6–18 h significantly improved flour functionality, evidenced by increased Gluten Performance Index, gluten index, and enhanced dough mixing properties. Further, mini-breads, developed after optimizing breadmaking conditions, displayed increased 2D areas in 24 and 36 h and lower crumb hardness in 24 and 36 h of germinated bread compared to those obtained with sound wheat flour. Significant correlations were found among alpha-amylase activity, Falling number, total and damaged starch content, RVA parameters, gelatinization enthalpy, and breadcrumb texture parameters. Developing mini bread using different levels of germinated flour demonstrates its viability for breadmaking offering a promising innovation within the whole-grain food industry.

有控制的发芽被认为具有提高谷物营养成分和功能特性的潜力，但关于小麦发芽程度如何才能在不损失面包制作潜力的情况下促进功能变化的信息却很有限。本研究旨在分析小麦在发芽 36 小时期间的理化变化，重点评估麦仁变化、面粉的面包制作功能和面包特性。随着发芽时间的延长，烘焙特性逐渐下降，发芽 36 小时后几乎检测不到表观粘度。发芽 24 和 36 小时后，面筋指数开始下降，但面筋仍保持其聚集能力。6-18 小时的最佳发芽期能显著提高面粉的功能，这体现在面筋性能指数、面筋指数的提高以及面团混合性能的增强。此外，与发芽小麦粉相比，优化面包制作条件后制作的迷你面包在 24 和 36 小时内的 2D 面积增大，24 和 36 小时内的面包屑硬度降低。在α-淀粉酶活性、降落数值、总淀粉和受损淀粉含量、RVA参数、糊化焓和面包屑质地参数之间发现了显著的相关性。使用不同程度的发芽面粉开发迷你面包证明了其在面包制作中的可行性，为全谷物食品行业提供了一种前景广阔的创新。

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引用次数: 0

Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality 用不同稳定方法处理的小麦胚芽对面团特性和馒头质量的影响

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-10-25 DOI: 10.1016/j.jcs.2024.104056

Gongqi Zhao , Shiqiang Hu , Qianqian Huang , Yuling Yang , Ligong Zhai , Qian Gao , Liping Yang

In this study, different stabilization methods (hot air, microwave, high-pressure, water bath, atmospheric pressure, ultraviolet, and microwave coupled with high-pressure) were applied to wheat germ to explore their impacts on the dough characteristics and quality of the steamed bread end-product. The stabilized lipase activity for all treatment schemes ranged from 14.05 to 7.24 mg/g, with the ultraviolet treatment (14.05 mg/g) being the least effective and high-pressure treatment (7.24 mg/g) being the most effective. However, the addition of high-pressure treatment increased the β-sheets content of wheat germ in the dough to 27.74%, increased dough hardness, and decreased the specific volume of the steamed bread to 1.61 mL/g. Hot air treatment improved the structural stability of the wheat germ dough, and the α-helix content and disulfide bond content increased to 29.06% and 23.10 μmol/mg, respectively, with good fermentation characteristics. This study reveals the impact of stabilized wheat germ on the dough's processing characteristics and the bread's quality, providing solutions for wheat germ stabilization methods in industrial production.

本研究对小麦胚芽采用了不同的稳定化方法（热风、微波、高压、水浴、常压、紫外线和微波加高压），以探讨它们对面团特性和馒头成品质量的影响。所有处理方案的稳定脂肪酶活性介于 14.05 至 7.24 毫克/克之间，其中紫外线处理（14.05 毫克/克）效果最差，高压处理（7.24 毫克/克）效果最好。但是，加入高压处理后，面团中小麦胚芽的β片含量增加到 27.74%，面团硬度增加，馒头的比容降低到 1.61 mL/g。热风处理提高了小麦胚芽面团的结构稳定性，α-螺旋含量和二硫键含量分别增至 29.06% 和 23.10 μmol/mg，并具有良好的发酵特性。这项研究揭示了稳定化小麦胚芽对面团加工特性和面包质量的影响，为工业生产中的小麦胚芽稳定化方法提供了解决方案。

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引用次数: 0

Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran 真菌发酵改善高原大麦麸的营养质量、风味特征和理化特性

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-10-24 DOI: 10.1016/j.jcs.2024.104055

Yongzhu Zhang , Mingxin Liu , Fenghua Wu , Jinmei Li , Fidelis Azi , Ke Yu , Zhiping He , Peng Wang , Changling Wu , Baiyi Lu , Xingquan Liu

Highland barley bran (HBB), as a by-product during the milling of highland barley, is under-utilized. Food-grade fungi R. oligosporus and A. elegans were used in this study to improve the food quality of HBB. Macromolecular nutrients were converted into small molecules during fermentation, which was further identified by scanning electron microscope (SEM), particle size, and metabolite analysis. The insoluble fibers were effectively bio-transformed into the soluble form, inducing significant improvements in the bran's physicochemical properties including water-holding capacity, oil-holding capacity, water solubility, and swelling capacity. The antioxidant activity of HBB was also enhanced by fungal fermentation due to the increased phenolics released by fungal enzymes. SPME-GC-MS analysis demonstrated that the HBB's flavors were significantly improved by fungal fermentation due to the increased alcohols, hydrocarbons, and esters. Additionally, R. oligosporus fermentation tended to release phenolics to achieve high antioxidant activities, and A. elegans fermentation preferred to improve physicochemical properties to enhance the processing applicability of HBB, which were mainly due to their individualized metabolic pathways triggered during fermentation. In conclusion, fermentation with probiotic fungi significantly improved the food quality and processing applicability of HBB, implying a high application potential of fermented HBB to develop functional foods.

高地大麦麸（HBB）是高地大麦碾磨过程中产生的一种副产品，目前尚未得到充分利用。本研究利用食品级真菌 R. oligosporus 和 A. elegans 来改善 HBB 的食品质量。在发酵过程中，大分子营养物质被转化为小分子物质，并通过扫描电子显微镜（SEM）、粒度和代谢物分析进行了进一步鉴定。不溶性纤维被有效地生物转化为可溶性形式，从而显著改善了麦麸的理化特性，包括持水性、持油性、水溶性和膨胀能力。由于真菌酶释放的酚类物质增加，因此真菌发酵也增强了六溴代二苯的抗氧化活性。SPME-GC-MS 分析表明，由于醇类、烃类和酯类的增加，真菌发酵显著改善了六溴代二苯的风味。此外，寡孢子菌（R. oligosporus）发酵倾向于释放酚类物质，以获得较高的抗氧化活性；秀丽隐杆线虫（A. elegans）发酵倾向于改善理化性质，以提高六溴代二苯的加工适用性。总之，益生真菌发酵能显著提高六溴代二苯的食品质量和加工适用性，这意味着发酵六溴代二苯在开发功能食品方面具有很大的应用潜力。

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引用次数: 0

Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack 添加酶处理过的麸皮对高粱膨化挤压点心技术功能特性的影响

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-10-23 DOI: 10.1016/j.jcs.2024.104051

Charles Kwasi Antwi , Natalia Rosa-Sibakov , Mohammad Naushad Emmambux

Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related non-communicable diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall degrading enzymes including arabanase, cellulase, β-glucanase, hemicellulase and xylanase) hydrolyzed fibre on the techno-functional properties of puffed-extruded sorghum snacks made from sorghum flour. Sorghum flour and sorghum flour mixed with untreated bran, water-incubated bran, and enzyme-treated bran were extruded using a twin-screw extruder. The puffed-extruded snacks from sorghum flour with 2-h enzyme-treated bran showed similar expansion ratios to snacks from sorghum flour without bran. The expansion ratios of the without-bran snacks (2.80) and enzyme-treated bran-added snacks (2.77) were significantly (P < 0.05) higher than those made with untreated sorghum bran (1.87). A higher expansion ratio usually results in a lighter, crispier texture and a more attractive appearance of puffed-extruded snacks, which consumers often prefer. The enzyme treatment also increased the water solubility index and decreased the water absorption index compared to snacks with untreated bran. This study explores the potential of using an enzyme-treated sorghum bran to manufacture puffed-extruded snacks comparable to those made with sorghum flour.

膳食纤维摄入量对于改善人类健康和降低与膳食相关的非传染性疾病的发病率至关重要。本研究确定了酶（Viscozyme®L：一种细胞壁降解酶，包括阿拉伯聚糖酶、纤维素酶、β-葡聚糖酶、半纤维素酶和木聚糖酶）水解纤维对高粱粉制成的膨化挤压高粱点心的技术功能特性的影响。使用双螺杆挤压机挤压高粱粉和高粱粉与未经处理的麸皮、水浸泡麸皮和酶处理麸皮的混合物。经 2 小时酶处理麸皮的高粱粉制成的膨化挤压点心的膨化率与不含麸皮的高粱粉制成的点心的膨化率相似。不含麸皮的小吃（2.80）和添加酶处理麸皮的小吃（2.77）的膨化比（P < 0.05）显著高于未经处理的高粱麸皮制成的小吃（1.87）。膨胀率越高，膨化挤压零食的口感越轻、越脆，外观也越吸引人，消费者通常更喜欢这种口味。与未经处理的麸皮相比，酶处理还提高了水溶性指数，降低了吸水指数。这项研究探索了使用酶处理过的高粱麸皮生产膨化挤压点心的潜力，其效果可与使用高粱粉生产的点心相媲美。

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引用次数: 0

Grain quality attributes of an on-farm Thailand's highland rice germplasm directly beneficial to the farming households 对农户直接有益的泰国高原水稻种质的谷物品质属性

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science

Pub Date : 2024-10-22 DOI: 10.1016/j.jcs.2024.104054

Sansanee Jamjod , Chanakan Prom-u-thai , Pennapa Jaksomsak , Sitichai Lordkaew , Benjavan Rerkasem

Rice (Oryza sativa) from the highlands of Northern Thailand where the crop is predominantly planted with local varieties was examined for grain quality features having direct benefits for the local population. Un-husked rice seed provided by farmers of 10 minority groups had large grains, in contrast to the slender grain type found in the lowlands. The highland-grown rice directly benefits the local population by providing a higher dietary intake of Fe but not of Zn. The highlands have been identified as a rich source of pigmented rice with a high anthocyanin content and an environment favouring the production of premium quality rice. On-farm experiments confirmed the effects of genotype (G) and environment (E) and the G × E interaction on grain quality. The local rice with high grain Zn exhibited higher concentrations under the upland conditions, while the high anthocyanin variety produced greater levels under wetland conditions. The pigmented rice had a higher anthocyanin content at high altitudes than at lower altitudes. The information concerning the value of local rice germplasm benefits the local population and should facilitate more sustainable on-farm conservation efforts than rewards offered to the farmers from external funding sources.

泰国北部高原地区主要种植当地品种的水稻（Oryza sativa），对其谷物品质特征进行了研究，这些特征对当地居民有直接益处。由 10 个少数民族的农民提供的未糙米种子颗粒较大，与低地的细长颗粒形成鲜明对比。高地种植的水稻可为当地居民提供较高的铁元素摄入量，但锌的摄入量却不高，从而使当地居民直接受益。高地是花青素含量高的色素稻米的丰富产地，其环境有利于生产优质大米。田间试验证实了基因型（G）和环境（E）以及 G × E 相互作用对谷物品质的影响。在高地条件下，当地高锌水稻的谷粒锌含量更高，而在湿地条件下，高花青素品种的谷粒锌含量更高。色素稻米在高海拔地区的花青素含量高于低海拔地区。有关当地水稻种质资源价值的信息使当地居民受益，与外部资金来源提供给农民的奖励相比，这些信息应能促进更可持续的农田保护工作。

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引用次数: 0