Pub Date : 2025-10-14DOI: 10.1016/j.jcs.2025.104297
Su Zhang , Yan Zhuang , Junqiang Jia , Qiongying Wu , Zihao Zhang , Min Jia
In this study, the effects of stachyose on the properties of frozen dough and its starch digestion in vitro were investigated. Incorporating stachyose decreased hardness alongside of frozen dough and increased its springiness, cohesiveness and resilience. Notably, frozen dough with 1.5 % stachyose gained the highest springiness, cohesiveness and resilience and lower hardness. Incorporating stachyose led to elevated G′ and Gʺ values as well as reduced tan δ value in frozen dough. This dough displayed lower freezable water content and starch crystallinity, and maintained higher S-S and β-sheet contents. Molecular mechanism revealed that stachyose exhibited strong binding affinities with gliadin and glutenin by hydrogen bonding, thereby enhancing the protein network matrix of frozen dough. When 1 % stachyose was supplemented, the highest resistant starch fraction and the lowest C∞ in frozen dough were observed. Therefore, stachyose exhibits positive effects on frozen dough and can be used to develop frozen dough products with slow starch digestion.
{"title":"Impact of stachyose on frozen dough quality: dough properties, mechanistic insights, and starch digestion resistance","authors":"Su Zhang , Yan Zhuang , Junqiang Jia , Qiongying Wu , Zihao Zhang , Min Jia","doi":"10.1016/j.jcs.2025.104297","DOIUrl":"10.1016/j.jcs.2025.104297","url":null,"abstract":"<div><div>In this study, the effects of stachyose on the properties of frozen dough and its starch digestion <em>in vitro</em> were investigated. Incorporating stachyose decreased hardness alongside of frozen dough and increased its springiness, cohesiveness and resilience. Notably, frozen dough with 1.5 % stachyose gained the highest springiness, cohesiveness and resilience and lower hardness. Incorporating stachyose led to elevated G′ and Gʺ values as well as reduced tan δ value in frozen dough. This dough displayed lower freezable water content and starch crystallinity, and maintained higher S-S and β-sheet contents. Molecular mechanism revealed that stachyose exhibited strong binding affinities with gliadin and glutenin by hydrogen bonding, thereby enhancing the protein network matrix of frozen dough. When 1 % stachyose was supplemented, the highest resistant starch fraction and the lowest C<sub>∞</sub> in frozen dough were observed. Therefore, stachyose exhibits positive effects on frozen dough and can be used to develop frozen dough products with slow starch digestion.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104297"},"PeriodicalIF":3.7,"publicationDate":"2025-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320372","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}
Myo-inositol hexaphosphate (IP6) is known to chelate dietary minerals thus limiting their bioaccessibility. However it is considered that its lower fractions (IP5, IP4 and IP3) doesn't interfere with mineral bioaccessibility. This study is the first to document the inositol phosphate profile in millets (IP6, IP5, IP4 and IP3) in response to different hydrothermal processing treatments. Among different treatments acidified hydrothermal processing resulted in highest reduction of IP6 (52 %). This reduction was primarily due to leaching of IP6 to soaking medium. Additionally, enzymatic degradation of IP6 to IP5, IP4 and IP3 was also noted due to phytase activity (increased up to 11 % during hydrothermal treatment). Subsequent cooking of treated millets further decrease IP6 (up to 59 %) with concomitant increase in IP5, IP4 and IP3 suggesting thermal degradation of IP6. Notably acidified hydrothermal processing increased Fe, Zn and Ca bioaccessibility up to 108, 70 and 85 %, respectively which was attributed to decreased IP6 content. A significant negative correlation was also observed between IP6 and mineral (Fe, Zn and Ca) bioaccessibility (p ≤ 0.01) while IP4 and IP3 were positively related. The findings demonstrated that acidified hydrothermal processing is an efficient strategy to reduce IP6 and improved mineral bioaccessibility in millets.
{"title":"Acidified hydrothermal processing of millets to alter inositol phosphates (IP6 to IP3) for improved mineral bioaccessibility","authors":"Chandrama Baruah, Thingnganing Longvah, Sreedhar Mudavath, Subhash Kalpuri, VSS Prasad, Ananthan Rajendran","doi":"10.1016/j.jcs.2025.104295","DOIUrl":"10.1016/j.jcs.2025.104295","url":null,"abstract":"<div><div>Myo-inositol hexaphosphate (IP<sub>6</sub>) is known to chelate dietary minerals thus limiting their bioaccessibility. However it is considered that its lower fractions (IP<sub>5</sub>, IP<sub>4</sub> and IP<sub>3</sub>) doesn't interfere with mineral bioaccessibility. This study is the first to document the inositol phosphate profile in millets (IP<sub>6</sub>, IP<sub>5</sub>, IP<sub>4</sub> and IP<sub>3</sub>) in response to different hydrothermal processing treatments. Among different treatments acidified hydrothermal processing resulted in highest reduction of IP<sub>6</sub> (52 %). This reduction was primarily due to leaching of IP<sub>6</sub> to soaking medium. Additionally, enzymatic degradation of IP<sub>6</sub> to IP<sub>5</sub>, IP<sub>4</sub> and IP<sub>3</sub> was also noted due to phytase activity (increased up to 11 % during hydrothermal treatment). Subsequent cooking of treated millets further decrease IP<sub>6</sub> (up to 59 %) with concomitant increase in IP<sub>5</sub>, IP<sub>4</sub> and IP<sub>3</sub> suggesting thermal degradation of IP<sub>6</sub>. Notably acidified hydrothermal processing increased Fe, Zn and Ca bioaccessibility up to 108, 70 and 85 %, respectively which was attributed to decreased IP<sub>6</sub> content. A significant negative correlation was also observed between IP<sub>6</sub> and mineral (Fe, Zn and Ca) bioaccessibility (p ≤ 0.01) while IP<sub>4</sub> and IP<sub>3</sub> were positively related. The findings demonstrated that acidified hydrothermal processing is an efficient strategy to reduce IP<sub>6</sub> and improved mineral bioaccessibility in millets.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104295"},"PeriodicalIF":3.7,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145358708","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 : 2025-10-13DOI: 10.1016/j.jcs.2025.104298
Jana Kant , Elena Todeva , Viktoria Zettel , Klaus Schwadorf , Andrea Ruf , C. Friedrich H. Longin , Mario Jekle
A first-time comparative analysis was conducted of the agronomy, chemical composition, dough functionality and baking performance of white, purple and red wholegrain wheats cultivated in Central Europe. White and red wholegrain flours showed a comparable chemical composition, only differing in a 14-fold higher α-amylase activity in white wheats. In contrast, purple wheat exhibited a significantly higher anthocyanin (5.68 and 0.63 mg C3G/100 g in purple and red flour) and 7 % higher mineral content compared to white and red wheat. The dough functionality was assessed, including Farinograph, rheology, extensibility, and gas-holding capacity tests. These tests revealed that white wholegrain wheat compared to red wholegrain wheat flours exhibited a lower water absorption and dough stability, as well as a higher starch pasting temperature, suggesting a weaker dough network of white wholegrain flours. Small- and standard-sized baking trials were conducted, which nonetheless demonstrated similar baking performance for all wheat colours. Only the crumb texture profile analysis reflected the results of the dough functionality tests. White wholegrain wheat breads exhibited a softer and stickier crumb compared to the purple and red breads. These findings suggest that white and purple wholegrain wheat cultivars have considerable potential for use in the production of high-quality baked goods.
{"title":"Comparison of wholegrain baking performance and agronomic traits of coloured wheat cultivars in Central Europe","authors":"Jana Kant , Elena Todeva , Viktoria Zettel , Klaus Schwadorf , Andrea Ruf , C. Friedrich H. Longin , Mario Jekle","doi":"10.1016/j.jcs.2025.104298","DOIUrl":"10.1016/j.jcs.2025.104298","url":null,"abstract":"<div><div>A first-time comparative analysis was conducted of the agronomy, chemical composition, dough functionality and baking performance of white, purple and red wholegrain wheats cultivated in Central Europe. White and red wholegrain flours showed a comparable chemical composition, only differing in a 14-fold higher α-amylase activity in white wheats. In contrast, purple wheat exhibited a significantly higher anthocyanin (5.68 and 0.63 mg C3G/100 g in purple and red flour) and 7 % higher mineral content compared to white and red wheat. The dough functionality was assessed, including Farinograph, rheology, extensibility, and gas-holding capacity tests. These tests revealed that white wholegrain wheat compared to red wholegrain wheat flours exhibited a lower water absorption and dough stability, as well as a higher starch pasting temperature, suggesting a weaker dough network of white wholegrain flours. Small- and standard-sized baking trials were conducted, which nonetheless demonstrated similar baking performance for all wheat colours. Only the crumb texture profile analysis reflected the results of the dough functionality tests. White wholegrain wheat breads exhibited a softer and stickier crumb compared to the purple and red breads. These findings suggest that white and purple wholegrain wheat cultivars have considerable potential for use in the production of high-quality baked goods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104298"},"PeriodicalIF":3.7,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320371","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}
While technological measurements help anticipate dough behavior during breadmaking, expert sensory evaluations remain the main quality indicator. Due to their subjective nature, predicting these test outcomes is challenging, but recent advances have simplified this by identifying a limited number of consistent data patterns known as Quality profiles (QPs).
This study explores the prediction of wheat QPs using Machine Learning based on standard technological measurements. The goal is both practical (to assist in decision-making) and analytical (to identify the most relevant indicators and their optimal value ranges).
A dataset of 287 wheats samples was analyzed, using 14 commonly used parameters (eg. protein content, damaged starch, hardness, falling number, gluten index, farinograph® and alveograph® parameters). Among tested models, the Support Vector Machine model (SVM) delivered the best results. To interpret model outputs, the SHapley Additive exPlanation (SHAP) approach was used, revealing each variable's influence. The Alveograph Elasticity Index (Ie) parameter was the most informative for predicting extreme QPs. However, for Ie values between 40 and 60 %, results were less clear, suggesting the need for additional indicators and further research.
{"title":"Understanding wheat dough behavior through prediction of quality profiles with explainable Machine Learning","authors":"Melanie Munch , Kamal Kansou , Flavien Alonzo , Luc Saulnier , Cedric Baudrit","doi":"10.1016/j.jcs.2025.104292","DOIUrl":"10.1016/j.jcs.2025.104292","url":null,"abstract":"<div><div>While technological measurements help anticipate dough behavior during breadmaking, expert sensory evaluations remain the main quality indicator. Due to their subjective nature, predicting these test outcomes is challenging, but recent advances have simplified this by identifying a limited number of consistent data patterns known as Quality profiles (QPs).</div><div>This study explores the prediction of wheat QPs using Machine Learning based on standard technological measurements. The goal is both practical (to assist in decision-making) and analytical (to identify the most relevant indicators and their optimal value ranges).</div><div>A dataset of 287 wheats samples was analyzed, using 14 commonly used parameters (eg. protein content, damaged starch, hardness, falling number, gluten index, farinograph® and alveograph® parameters). Among tested models, the Support Vector Machine model (SVM) delivered the best results. To interpret model outputs, the SHapley Additive exPlanation (SHAP) approach was used, revealing each variable's influence. The Alveograph Elasticity Index (Ie) parameter was the most informative for predicting extreme QPs. However, for Ie values between 40 and 60 %, results were less clear, suggesting the need for additional indicators and further research.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104292"},"PeriodicalIF":3.7,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320370","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}
Flour is essential in global food systems but is sensitive to environmental factors like relative humidity. This study examined the effect of water activity (aw) on the flow behavior of wheat flour (WF) and nixtamalized corn flour (NCF), using the Guggenheim-Anderson-de Boer (GAB) model and Minimum Change in Spreading Pressure (MCSP) as predictive tools. Moisture adsorption isotherms at 25 °C provided GAB monolayer values (0.20–0.25) for stable conditions, while MCSP values (0.63–0.82) identified aw ranges with optimal flow. Flow properties such as caking strength, cohesiveness index, and powder flow speed dependency (PFSD) were analyzed across aw levels. Values above 0.70 increased caking and cohesiveness, especially in WF. In contrast, WF showed stable PFSD, while NCF was more affected by flow rate changes. The GAB-MCSP framework offers a robust predictive approach for optimizing flour storage and handling under varying environmental conditions.
{"title":"Influence of water activity on powder flow properties of nixtamalized corn and wheat flours","authors":"Blanca Aurora Francisco-Ponce , Javier Jiménez-Hernández , Gerónimo Arámbula-Villa , Enrique Flores-Andrade , Ricardo Salazar","doi":"10.1016/j.jcs.2025.104293","DOIUrl":"10.1016/j.jcs.2025.104293","url":null,"abstract":"<div><div>Flour is essential in global food systems but is sensitive to environmental factors like relative humidity. This study examined the effect of water activity (<em>a</em><sub><em>w</em></sub>) on the flow behavior of wheat flour (WF) and nixtamalized corn flour (NCF), using the Guggenheim-Anderson-de Boer (GAB) model and Minimum Change in Spreading Pressure (MCSP) as predictive tools. Moisture adsorption isotherms at 25 °C provided GAB monolayer values (0.20–0.25) for stable conditions, while MCSP values (0.63–0.82) identified <em>a</em><sub><em>w</em></sub> ranges with optimal flow. Flow properties such as caking strength, cohesiveness index, and powder flow speed dependency (PFSD) were analyzed across <em>a</em><sub><em>w</em></sub> levels. Values above 0.70 increased caking and cohesiveness, especially in WF. In contrast, WF showed stable PFSD, while NCF was more affected by flow rate changes. The GAB-MCSP framework offers a robust predictive approach for optimizing flour storage and handling under varying environmental conditions.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104293"},"PeriodicalIF":3.7,"publicationDate":"2025-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145267371","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 : 2025-10-08DOI: 10.1016/j.jcs.2025.104294
Ezequiel Saenz , Lucas Borrás , José A. Gerde
Maximizing the preservation of carotenoids in maize during storage, especially provitamin A, is essential for maintaining its quality as a raw material in the food industry and for food security in regions where maize is a staple crop. This study explored the differential degradation rates of carotenoids in maize grains and flours, aiming to identify strategies to preserve these compounds during storage. The grain's structure offers protection against oxidation, which is lost during milling, increasing carotenoid susceptibility. Through controlled experiments, the effects of temperature and genotype on carotenoid retention were assessed. The resulting data were then integrated with findings from published studies to develop a predictive model for total carotenoid and provitamin A retention in maze flour and grain during storage. Results show that degradation rates are significantly higher in flour, with temperature and endosperm hardness playing a more critical role than in whole grains. While intact grains showed similar carotenoid retention across genotypes, harder genotypes retained more carotenoids when stored as flour. The validated predictive model indicated that a single degradation rate constant may be used to predict carotenoid retention in whole grains within typical storage temperatures (4°C–29 °C). However, temperature adjustments are necessary for accurate predictions in flour. It was concluded that storing maize as intact grain enhances carotenoid retention. When flour storage is necessary, selecting harder grain genotypes and maintaining lower temperatures are key strategies to slow degradation.
{"title":"Differential impact of storage temperature and endosperm hardness on carotenoid retention in maize whole grain and flour","authors":"Ezequiel Saenz , Lucas Borrás , José A. Gerde","doi":"10.1016/j.jcs.2025.104294","DOIUrl":"10.1016/j.jcs.2025.104294","url":null,"abstract":"<div><div>Maximizing the preservation of carotenoids in maize during storage, especially provitamin A, is essential for maintaining its quality as a raw material in the food industry and for food security in regions where maize is a staple crop. This study explored the differential degradation rates of carotenoids in maize grains and flours, aiming to identify strategies to preserve these compounds during storage. The grain's structure offers protection against oxidation, which is lost during milling, increasing carotenoid susceptibility. Through controlled experiments, the effects of temperature and genotype on carotenoid retention were assessed. The resulting data were then integrated with findings from published studies to develop a predictive model for total carotenoid and provitamin A retention in maze flour and grain during storage. Results show that degradation rates are significantly higher in flour, with temperature and endosperm hardness playing a more critical role than in whole grains. While intact grains showed similar carotenoid retention across genotypes, harder genotypes retained more carotenoids when stored as flour. The validated predictive model indicated that a single degradation rate constant may be used to predict carotenoid retention in whole grains within typical storage temperatures (4°C–29 °C). However, temperature adjustments are necessary for accurate predictions in flour. It was concluded that storing maize as intact grain enhances carotenoid retention. When flour storage is necessary, selecting harder grain genotypes and maintaining lower temperatures are key strategies to slow degradation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104294"},"PeriodicalIF":3.7,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320373","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 : 2025-10-06DOI: 10.1016/j.jcs.2025.104289
Supuni Aluthge, Samiddhi Gunathilake, Charles Brennan, Asgar Farahnaky, Mahsa Majzoobi
Cereal processing yields significant volumes of by-products such as bran, germ, husks, and distillers’ grains, which are rich in nutrients and bioactives yet remain underexploited in human food systems. This review synthesises current evidence on their compositional and functional attributes, including proteins, dietary fibres, resistant starches, lipids, polyphenols, and phytosterols. Comparative analysis shows that conventional processing methods including fermentation, enzymatic hydrolysis, extrusion, and micronisation reduce antinutritional factors, improve mineral bioavailability, and enhance sensory attributes in bran- and germ-enriched foods. Recent studies demonstrate that emerging non-thermal technologies such as high-pressure processing, ultrasonication, steam explosion, pulsed electric fields, and cold plasma can further increase soluble dietary fibre, enhance protein solubility, release bound phenolics, and improve antioxidant activity, while preserving heat-sensitive nutrients. Applications in bakery, dairy, beverage, and nutraceutical sectors confirm the feasibility of cereal by-product valorisation, though challenges remain with off-flavours, coarse textures, spoilage risks, and limited solubility. The review concludes that optimised, scalable, and energy-efficient processing strategies can transform cereal by-products into high-value functional ingredients, supporting zero-waste production, clean-label innovation, and circular bioeconomy goals in sustainable food systems.
{"title":"Conventional and emerging methods for cereal by-product valorisation","authors":"Supuni Aluthge, Samiddhi Gunathilake, Charles Brennan, Asgar Farahnaky, Mahsa Majzoobi","doi":"10.1016/j.jcs.2025.104289","DOIUrl":"10.1016/j.jcs.2025.104289","url":null,"abstract":"<div><div>Cereal processing yields significant volumes of by-products such as bran, germ, husks, and distillers’ grains, which are rich in nutrients and bioactives yet remain underexploited in human food systems. This review synthesises current evidence on their compositional and functional attributes, including proteins, dietary fibres, resistant starches, lipids, polyphenols, and phytosterols. Comparative analysis shows that conventional processing methods including fermentation, enzymatic hydrolysis, extrusion, and micronisation reduce antinutritional factors, improve mineral bioavailability, and enhance sensory attributes in bran- and germ-enriched foods. Recent studies demonstrate that emerging non-thermal technologies such as high-pressure processing, ultrasonication, steam explosion, pulsed electric fields, and cold plasma can further increase soluble dietary fibre, enhance protein solubility, release bound phenolics, and improve antioxidant activity, while preserving heat-sensitive nutrients. Applications in bakery, dairy, beverage, and nutraceutical sectors confirm the feasibility of cereal by-product valorisation, though challenges remain with off-flavours, coarse textures, spoilage risks, and limited solubility. The review concludes that optimised, scalable, and energy-efficient processing strategies can transform cereal by-products into high-value functional ingredients, supporting zero-waste production, clean-label innovation, and circular bioeconomy goals in sustainable food systems.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104289"},"PeriodicalIF":3.7,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145320369","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 : 2025-10-04DOI: 10.1016/j.jcs.2025.104291
Ye Yuan , Jing Liu , Dandan Li , Chong Zhang , Pei Wang , Chong Xie , Runqiang Yang
Germinated brown rice possesses high nutritional value and promising market potential. However, its commercialization is hindered by issues pertaining to poor sensory quality and difficulties in storage. To explore the potential of developing wet germinated brown rice as a staple food, this study compared the effects of different rice to water ratios (1:1 to 1:1.8) during cooking on the sensory properties of cooked wet germinated brown rice and investigated the storage of wet germinated brown rice through low-temperature plasma activated water (PAW) treatment. Results showed that increasing the amount of water addition enhanced the water absorption rate and cooking time of germinated brown rice, making the bran layer smoother and starch granules more closely packed. Meanwhile, the hardness, adhesiveness, and chewiness first increased and then decreased with more water added, while cohesiveness showed the opposite trend. The highest sensory evaluation score of cooked germinated brown rice was observed when the rice-to-water ratio around 1:1.4 to 1:1.6. In terms of storage, compared to the Control, PAW treatment significantly reduced the total viable count and Coliforms by approximately 50%. Besides, PAW treatment effectively enhanced the total antioxidant capacity, catalase activity, and hydroxyl radical scavenging ability of germinated brown rice, and reduced the occurrence of oxidative damage. Furthermore, PAW treatment also reduced the decomposition rate of GABA during the storage. These results indicate that wet germinated brown rice is a promising strategy for rice utilization and PAW treatment can effectively enhance the storage stability of wet germinated brown rice.
{"title":"Sensory property of wet germinated brown rice and its storage by the application of plasma activated water","authors":"Ye Yuan , Jing Liu , Dandan Li , Chong Zhang , Pei Wang , Chong Xie , Runqiang Yang","doi":"10.1016/j.jcs.2025.104291","DOIUrl":"10.1016/j.jcs.2025.104291","url":null,"abstract":"<div><div>Germinated brown rice possesses high nutritional value and promising market potential. However, its commercialization is hindered by issues pertaining to poor sensory quality and difficulties in storage. To explore the potential of developing wet germinated brown rice as a staple food, this study compared the effects of different rice to water ratios (1:1 to 1:1.8) during cooking on the sensory properties of cooked wet germinated brown rice and investigated the storage of wet germinated brown rice through low-temperature plasma activated water (PAW) treatment. Results showed that increasing the amount of water addition enhanced the water absorption rate and cooking time of germinated brown rice, making the bran layer smoother and starch granules more closely packed. Meanwhile, the hardness, adhesiveness, and chewiness first increased and then decreased with more water added, while cohesiveness showed the opposite trend. The highest sensory evaluation score of cooked germinated brown rice was observed when the rice-to-water ratio around 1:1.4 to 1:1.6. In terms of storage, compared to the Control, PAW treatment significantly reduced the total viable count and Coliforms by approximately 50%. Besides, PAW treatment effectively enhanced the total antioxidant capacity, catalase activity, and hydroxyl radical scavenging ability of germinated brown rice, and reduced the occurrence of oxidative damage. Furthermore, PAW treatment also reduced the decomposition rate of GABA during the storage. These results indicate that wet germinated brown rice is a promising strategy for rice utilization and PAW treatment can effectively enhance the storage stability of wet germinated brown rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104291"},"PeriodicalIF":3.7,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145267370","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 : 2025-09-30DOI: 10.1016/j.jcs.2025.104290
Tiantian Li , Yueyi Chen , Shunfan Gu , Yang Li , Jian Xia , Zhongze Hu , Weiping Jin , Jinling Li , Wangyang Shen
This study systematically investigated the improvement of rice bread quality with increasing percentage of whey protein isolate (WPI) from 5 % to 25 %, integrating raw material properties (gelatinization and thermal characteristics), processing performance (rheology and microstructure), and product quality (texture, specific volume, and flavor) in a multilevel comprehensive analysis. With increasing WPI content, the gelatinization temperature of the WPI–rice flour system increased by 3.24 %, partially inhibiting starch gelatinization and enhancing internal hydrogen bonding. WPI filled the interstitial spaces between starch granules, stabilized the dough structure, and facilitated the formation of more numerous and uniformly distributed pores, with the total pore number increasing by 28.9 % compared with CK. During baking, WPI promoted water absorption and retention, generated more steam, increased specific volume by 17.6 %, and enhanced protein–starch crosslinking to form a more stable network structure. At 15 % WPI, the physicochemical properties of rice bread were significantly improved. Hardness was reduced by 54.3 %; springiness increased by 6.5 %; and a distinctive milky flavor was observed. The optimization of WPI in rice bread provides both nutritional and quality advantages, providing a valuable reference for the improvement of rice–based baked products.
{"title":"Effect of whey protein isolate on the quality of rice bread","authors":"Tiantian Li , Yueyi Chen , Shunfan Gu , Yang Li , Jian Xia , Zhongze Hu , Weiping Jin , Jinling Li , Wangyang Shen","doi":"10.1016/j.jcs.2025.104290","DOIUrl":"10.1016/j.jcs.2025.104290","url":null,"abstract":"<div><div>This study systematically investigated the improvement of rice bread quality with increasing percentage of whey protein isolate (WPI) from 5 % to 25 %, integrating raw material properties (gelatinization and thermal characteristics), processing performance (rheology and microstructure), and product quality (texture, specific volume, and flavor) in a multilevel comprehensive analysis. With increasing WPI content, the gelatinization temperature of the WPI–rice flour system increased by 3.24 %, partially inhibiting starch gelatinization and enhancing internal hydrogen bonding. WPI filled the interstitial spaces between starch granules, stabilized the dough structure, and facilitated the formation of more numerous and uniformly distributed pores, with the total pore number increasing by 28.9 % compared with CK. During baking, WPI promoted water absorption and retention, generated more steam, increased specific volume by 17.6 %, and enhanced protein–starch crosslinking to form a more stable network structure. At 15 % WPI, the physicochemical properties of rice bread were significantly improved. Hardness was reduced by 54.3 %; springiness increased by 6.5 %; and a distinctive milky flavor was observed. The optimization of WPI in rice bread provides both nutritional and quality advantages, providing a valuable reference for the improvement of rice–based baked products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104290"},"PeriodicalIF":3.7,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220512","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 : 2025-09-28DOI: 10.1016/j.jcs.2025.104288
Noel Dimoso , Lei Yuan , Chun-Lei Lu , Cao-wei Chen , Zhen-quan Yang
Cereal bran, brewers’ spent grains, and corn gluten meals, which are generated in greater quantities, are underutilized by-products of grain processing industries. Cereal by-products have nutritional and functional potential and can be incorporated into various food products. However, the insoluble cell wall fiber and proteins, bound phenolic compounds, and anti-nutritional factors limit their application. This review provides an in-depth look at co-culture fermentation of cereal by-products and its impact on nutrition, bioactivity, and sensory properties. The potential limitations and strategies to improve co-fermentation processes are also covered. The studies described indeed provide supporting evidence for co-fermentation being more effective than monoculture fermentation with respect to nutrient bioavailability, antioxidant capacity, and gut microbiota modulation. Co-fermentation can also improve the aroma and shelf-life characteristics of cereal-based foods. Currently, the specific mechanisms underlying the synergistic effects of co-cultures during fermentation remain not fully understood, along with the lack of standardization of co-fermentation conditions and clinical studies. Moreover, the biovalorization of cereal by-products using co-cultures not only enhances their functionality, but also provides an eco-friendly and sustainable approach to reduce agro-industrial food waste.
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