Pub Date : 2024-10-18DOI: 10.1016/j.jcs.2024.104048
Yunmei Luo, Yongxin Zhao, Jiaqiu Li, Yan Li, Xinan Xie, Lu Li
The short
and long-term retrogradation properties in normal maize starch (N-S) by critical melting treatment (CMT; including TO (onset temperature) melting (OM), TP (peak temperature) melting (PM), and TC (conclusion temperature) melting (CM)) were studied. Results indicated that CMT promoted short-term (1 day) and long-term (7 days) retrogradation of N-S in the following order: PM > CM > OM. After storage for 7 days, following the PM treatment, the gel hardness, the retrogradation degree, and relative crystallinity increased to 4.67 N, 13.191%, 8.58% from 2.87 N, 9.972%, and 6.20%, respectively. PM treatment resulted in harder starch granules, promoting the rearrangement of the starch crystalline structure during cold storage. This was confirmed by the increased storage modulus, decreased iodine blue value, reduced gap in the gel network, and compact aggregate formation. Results indicated that CMT can promote the retrogradation properties of N-S.
{"title":"Effect of the critical melting treatment on the short/long-term retrogradation behaviour of maize starch","authors":"Yunmei Luo, Yongxin Zhao, Jiaqiu Li, Yan Li, Xinan Xie, Lu Li","doi":"10.1016/j.jcs.2024.104048","DOIUrl":"10.1016/j.jcs.2024.104048","url":null,"abstract":"<div><h3>The short</h3><div>and long-term retrogradation properties in normal maize starch (N-S) by critical melting treatment (CMT; including <em>T</em><sub><em>O</em></sub> (onset temperature) melting (OM), <em>T</em><sub><em>P</em></sub> (peak temperature) melting (PM), and <em>T</em><sub><em>C</em></sub> (conclusion temperature) melting (CM)) were studied. Results indicated that CMT promoted short-term (1 day) and long-term (7 days) retrogradation of N-S in the following order: PM > CM > OM. After storage for 7 days, following the PM treatment, the gel hardness, the retrogradation degree, and relative crystallinity increased to 4.67 N, 13.191%, 8.58% from 2.87 N, 9.972%, and 6.20%, respectively. PM treatment resulted in harder starch granules, promoting the rearrangement of the starch crystalline structure during cold storage. This was confirmed by the increased storage modulus, decreased iodine blue value, reduced gap in the gel network, and compact aggregate formation. Results indicated that CMT can promote the retrogradation properties of N-S.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104048"},"PeriodicalIF":3.9,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531319","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 : 2024-10-18DOI: 10.1016/j.jcs.2024.104052
Xiaojun Hu , Yajuan Wang , Dan Qiu , Li He
In this study, the structure and functional properties of prolamins extracted from sorghum, rye, oat, barley and amaranth was systematic compared with commercial zein, e.g. secondary structure, electrophoresis profiles, sulfhydryl and disulfide content, surface hydrophobicity, emulsifying property and thermal stability. Kafirin and amaranth prolamin (AP) possessed much more ordered secondary structure. The conformation of hordein was more unfolded than other prolamins. Commercial zein possessed more tryptophan residues, while stronger polarity was observed in secalin, AP and avenin. As for the functionality, better emulsion activity and stability was found in avanin. Kafirin had the lowest denaturation temperature but highest enthalpy, which may be due to its lowest amount of β-turn and random coil. Stronger hydrophobicity was found with kafirin and AP, which was a positive correlation with oil holding capacity and emulsifying properties based on the principal component analysis. The findings provide some theoretical foundation in selecting desired prolamin to achieve more appropriate functional application.
本研究系统地比较了从高粱、黑麦、燕麦、大麦和苋菜中提取的玉米蛋白与商品玉米蛋白的结构和功能特性，如二级结构、电泳图谱、巯基和二硫化物含量、表面疏水性、乳化性能和热稳定性。Kafirin 和苋菜蛋白（AP）的二级结构更为有序。蕨麻蛋白的构象比其他蛋白更不折叠。商品玉米蛋白具有更多的色氨酸残基，而雪卡林、AP 和鸦胆子蛋白则具有更强的极性。在功能性方面，avanin 具有更好的乳化活性和稳定性。Kafirin 的变性温度最低，但热焓最高，这可能是由于它的β-匝数和无规线圈最少。根据主成分分析，Kafirin 和 AP 具有更强的疏水性，这与持油能力和乳化特性呈正相关。这些发现为选择所需的丙烯胺以实现更合适的功能应用提供了一些理论依据。
{"title":"Comparison of prolamins from different cereals based on structure and functionality","authors":"Xiaojun Hu , Yajuan Wang , Dan Qiu , Li He","doi":"10.1016/j.jcs.2024.104052","DOIUrl":"10.1016/j.jcs.2024.104052","url":null,"abstract":"<div><div>In this study, the structure and functional properties of prolamins extracted from sorghum, rye, oat, barley and amaranth was systematic compared with commercial zein, e.g. secondary structure, electrophoresis profiles, sulfhydryl and disulfide content, surface hydrophobicity, emulsifying property and thermal stability. Kafirin and amaranth prolamin (AP) possessed much more ordered secondary structure. The conformation of hordein was more unfolded than other prolamins. Commercial zein possessed more tryptophan residues, while stronger polarity was observed in secalin, AP and avenin. As for the functionality, better emulsion activity and stability was found in avanin. Kafirin had the lowest denaturation temperature but highest enthalpy, which may be due to its lowest amount of β-turn and random coil. Stronger hydrophobicity was found with kafirin and AP, which was a positive correlation with oil holding capacity and emulsifying properties based on the principal component analysis. The findings provide some theoretical foundation in selecting desired prolamin to achieve more appropriate functional application.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104052"},"PeriodicalIF":3.9,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531300","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 : 2024-10-16DOI: 10.1016/j.jcs.2024.104050
Haifeng Zhang , Yansong Chen , Yun Wang , Li Yin , Yawen Yang , Min Wang , Zhigui He , Chunmei Li
The cooling rate is an important factor affecting the quality of refrigerated fried rice. The effect of the cooling rate (0.16 °C/min, 0.78 °C/min, 1.66 °C/min) on the retrogradation properties of dry-steamed fried rice during the refrigeration period (0–3 d) was investigated. The increased cooling rate from 0.16 to 1.66 °C/min led to a weakening of stability of the fried rice gel and an increase in the loss of moisture content of the fried rice from 0.86% to 7.11% after 3 d of refrigeration. The cooling rate of 0.78 °C/min slowed the increase in hardness of fried rice and resulted in a lower short-range ordering (0.85) as well as the least increase in relative crystallinity (9.51%) after 3 d of refrigeration. However, a cooling rate of 1.66 °C/min resulted in a crispy texture and the worst sensory quality of the fried rice after reheating. Both the 0.16 °C/min and the 1.66 °C/min cooling rates increased the viscosity and reduced the thermal stability of the fried rice paste system. In contrast, a cooling rate of 0.78 °C/min is the most suitable cooling rate for refrigerated dry-steamed fried rice. These results will be of guiding significance for regulating the regrowth of dry-steamed fried rice by changing the cooling rate.
{"title":"Effect of cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice","authors":"Haifeng Zhang , Yansong Chen , Yun Wang , Li Yin , Yawen Yang , Min Wang , Zhigui He , Chunmei Li","doi":"10.1016/j.jcs.2024.104050","DOIUrl":"10.1016/j.jcs.2024.104050","url":null,"abstract":"<div><div>The cooling rate is an important factor affecting the quality of refrigerated fried rice. The effect of the cooling rate (0.16 °C/min, 0.78 °C/min, 1.66 °C/min) on the retrogradation properties of dry-steamed fried rice during the refrigeration period (0–3 d) was investigated. The increased cooling rate from 0.16 to 1.66 °C/min led to a weakening of stability of the fried rice gel and an increase in the loss of moisture content of the fried rice from 0.86% to 7.11% after 3 d of refrigeration. The cooling rate of 0.78 °C/min slowed the increase in hardness of fried rice and resulted in a lower short-range ordering (0.85) as well as the least increase in relative crystallinity (9.51%) after 3 d of refrigeration. However, a cooling rate of 1.66 °C/min resulted in a crispy texture and the worst sensory quality of the fried rice after reheating. Both the 0.16 °C/min and the 1.66 °C/min cooling rates increased the viscosity and reduced the thermal stability of the fried rice paste system. In contrast, a cooling rate of 0.78 °C/min is the most suitable cooling rate for refrigerated dry-steamed fried rice. These results will be of guiding significance for regulating the regrowth of dry-steamed fried rice by changing the cooling rate.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104050"},"PeriodicalIF":3.9,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531324","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 : 2024-10-16DOI: 10.1016/j.jcs.2024.104038
Min Liu , Ling Zheng , Jinfeng Zhong , Xiao Hu , Jingwen Li , Xiong Liu , Xiaoli Qin
Oleogel is expected to replace conventional plastic fat to improve the physical properties of cake, but it's challenging to understand the interactions between oleogel and cake components for improving the physical properties of cake. The study aimed to investigate the type of fat (oleogel and butter) on the physical properties of pound cake by experimental and computational approaches. The batter made with diacylglycerol/12% ethyl cellulose oleogel or triglyceride/12% ethyl cellulose oleogel had lower viscosity and higher air incorporation than butter or diacylglycerol/10% ethyl cellulose oleogel. The diacylglycerol/12% ethyl cellulose oleogel cake had higher specific volume and lower oil migration than butter or other oleogel cakes. Furthermore, molecular dynamics simulation results indicated that diacylglycerol/ethyl cellulose oleogel components interacted stronger with the cake components (starch or protein) than butter and triglyceride/ethyl cellulose oleogel. This research provided theoretical support for the development of healthy oleogels as conventional plastic fat replacers.
{"title":"Improved physical properties of pound cake with diacylglycerol oleogel","authors":"Min Liu , Ling Zheng , Jinfeng Zhong , Xiao Hu , Jingwen Li , Xiong Liu , Xiaoli Qin","doi":"10.1016/j.jcs.2024.104038","DOIUrl":"10.1016/j.jcs.2024.104038","url":null,"abstract":"<div><div>Oleogel is expected to replace conventional plastic fat to improve the physical properties of cake, but it's challenging to understand the interactions between oleogel and cake components for improving the physical properties of cake. The study aimed to investigate the type of fat (oleogel and butter) on the physical properties of pound cake by experimental and computational approaches. The batter made with diacylglycerol/12% ethyl cellulose oleogel or triglyceride/12% ethyl cellulose oleogel had lower viscosity and higher air incorporation than butter or diacylglycerol/10% ethyl cellulose oleogel. The diacylglycerol/12% ethyl cellulose oleogel cake had higher specific volume and lower oil migration than butter or other oleogel cakes. Furthermore, molecular dynamics simulation results indicated that diacylglycerol/ethyl cellulose oleogel components interacted stronger with the cake components (starch or protein) than butter and triglyceride/ethyl cellulose oleogel. This research provided theoretical support for the development of healthy oleogels as conventional plastic fat replacers.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104038"},"PeriodicalIF":3.9,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531299","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 : 2024-10-16DOI: 10.1016/j.jcs.2024.104049
Khumbaron Kiranbala Kabui, K.A. Athmaselvi
Dehulling of Kodo millet is difficult due to compact husk and small size. Pretreatment before milling has been shown to increase grain hardness and minimize milling loss. Ohmic heating (OH), a novel thermal technique could be employed for parboiling of Kodo millet to enhance the milling properties of millet. A study was conducted to evaluate the effect of ohmic heating parboiling (OP) on milling, physical properties, and nutritional composition of Kodo millet and compared it with conventional parboiling (CP). Kodo millet was soaked at 50 °C, 60 °C, and 70 °C for 5 h, 2.5 h, and 1.5 h respectively to attain a moisture content of 30%. The soaked millet was parboiled for 20 min at a voltage gradient of 14 V/cm. Results showed that this treatment when compared to CP, was found to have higher hardness, head grain yield (HGY), and dehulling efficiency. HGY increased by 22.69% in CP and 28.03 % in OP, however, with an increase in the soaking temperature, HGY increased by 5.19–5.49%. A significant decrease was observed in the broken percentage. OP affected the nutritional profile as it retained higher protein than CP. This indicates that OP is superior in enhancing the milling properties of parboiled millet.
{"title":"Ohmic heating parboiling as a novel pretreatment to enhance the milling properties of Kodo millet","authors":"Khumbaron Kiranbala Kabui, K.A. Athmaselvi","doi":"10.1016/j.jcs.2024.104049","DOIUrl":"10.1016/j.jcs.2024.104049","url":null,"abstract":"<div><div>Dehulling of Kodo millet is difficult due to compact husk and small size. Pretreatment before milling has been shown to increase grain hardness and minimize milling loss. Ohmic heating (OH), a novel thermal technique could be employed for parboiling of Kodo millet to enhance the milling properties of millet. A study was conducted to evaluate the effect of ohmic heating parboiling (OP) on milling, physical properties, and nutritional composition of Kodo millet and compared it with conventional parboiling (CP). Kodo millet was soaked at 50 °C, 60 °C, and 70 °C for 5 h, 2.5 h, and 1.5 h respectively to attain a moisture content of 30%. The soaked millet was parboiled for 20 min at a voltage gradient of 14 V/cm. Results showed that this treatment when compared to CP, was found to have higher hardness, head grain yield (HGY), and dehulling efficiency. HGY increased by 22.69% in CP and 28.03 % in OP, however, with an increase in the soaking temperature, HGY increased by 5.19–5.49%. A significant decrease was observed in the broken percentage. OP affected the nutritional profile as it retained higher protein than CP. This indicates that OP is superior in enhancing the milling properties of parboiled millet.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104049"},"PeriodicalIF":3.9,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531323","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.2024.104031
Li Niu , Mengting Yan , Wei Liang , Qian Lin , Qi Zhao , Ruijie Li , Xinyu Wang , Raushan Moldakhmetova , Wenhao Li
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":"Li Niu , Mengting Yan , Wei Liang , Qian Lin , Qi Zhao , Ruijie Li , Xinyu Wang , Raushan Moldakhmetova , Wenhao Li","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":"120 ","pages":"Article 104031"},"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
Isabella Maciel Costa , Laura Magalhães Pêgo e Silva , Amanda de Souza Cardoso , Amanda Nayara Abreu Silva , Nayana Hayss Araújo da Silva , Vinícius Tadeu da Veiga Correia , Amanda Neris dos Santos , Cosme Damião Barbosa , Washington Azevêdo da Silva , Carlos Wanderlei Piler de Carvalho , Felipe Machado Trombete , Camila Argenta Fante
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":"Isabella Maciel Costa , Laura Magalhães Pêgo e Silva , Amanda de Souza Cardoso , Amanda Nayara Abreu Silva , Nayana Hayss Araújo da Silva , Vinícius Tadeu da Veiga Correia , Amanda Neris dos Santos , Cosme Damião Barbosa , Washington Azevêdo da Silva , Carlos Wanderlei Piler de Carvalho , Felipe Machado Trombete , Camila Argenta Fante","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":"120 ","pages":"Article 104039"},"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
Jing Wang , Guangyue Ren , Huiping Fan , Xiaoyan Song
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":"Jing Wang , Guangyue Ren , Huiping Fan , Xiaoyan Song","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":"120 ","pages":"Article 104041"},"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
Hannah Oduro-Obeng , Muhammad Mudassir Arif Chaudhry , Daniel Zogona , Jitendra Paliwal , Bin Xiao Fu , Trust Beta
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。
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Pub Date : 2024-10-10DOI: 10.1016/j.jcs.2024.104043
Kun Wang , Chuanjin Xia , Lu Lu , Li Guo , Bo Cui , Feixue Zou , Jinpeng Wang , Chunrui Sun
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。
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