Pub Date : 2025-01-01DOI: 10.1016/j.jcs.2024.104083
Tianwei Guo , Yiwei Wu , Yingxin Zhong , Dandan Li , Chong Xie , Runqiang Yang , Dong Jiang , Qin Zhou , Pei Wang
This study introduces the application of hyperspectral imaging (HI) technology for the non-destructive detection of γ-aminobutyric acid (GABA) and folates, which are bioactive compounds in wheat seedlings. Analyzing the GABA and folate content in 210 wheat varieties distributed across China provides an ideal dataset for model prediction. By comparing various preprocessing, filtering, and modeling techniques, predictive models with high accuracy were established. The 1st-GA-PLS model effectively predicts GABA content (RMSEC = 27.887, Rc2 = 0.803, RMSEP = 25.640, Rp2 = 0.858, RPD = 2.576), while the S-G-SPA-SVM model achieves very high accuracy in predicting folate content (RMSEC = 9.761, Rc2 = 0.937, RMSEP = 18.742, Rp2 = 0.894, RPD = 3.065). Our research provides meaningful insights for the intelligent cultivation of wheat seedlings, offering a valuable tool for precision farming and production of wheat seedlings as functional food ingredients.
{"title":"Detecting γ-aminobutyric acid and folates in wheat seedlings using hyperspectral imaging","authors":"Tianwei Guo , Yiwei Wu , Yingxin Zhong , Dandan Li , Chong Xie , Runqiang Yang , Dong Jiang , Qin Zhou , Pei Wang","doi":"10.1016/j.jcs.2024.104083","DOIUrl":"10.1016/j.jcs.2024.104083","url":null,"abstract":"<div><div>This study introduces the application of hyperspectral imaging (HI) technology for the non-destructive detection of γ-aminobutyric acid (GABA) and folates, which are bioactive compounds in wheat seedlings. Analyzing the GABA and folate content in 210 wheat varieties distributed across China provides an ideal dataset for model prediction. By comparing various preprocessing, filtering, and modeling techniques, predictive models with high accuracy were established. The 1st-GA-PLS model effectively predicts GABA content (RMSEC = 27.887, Rc<sup>2</sup> = 0.803, RMSEP = 25.640, Rp<sup>2</sup> = 0.858, RPD = 2.576), while the S-G-SPA-SVM model achieves very high accuracy in predicting folate content (RMSEC = 9.761, Rc<sup>2</sup> = 0.937, RMSEP = 18.742, Rp<sup>2</sup> = 0.894, RPD = 3.065). Our research provides meaningful insights for the intelligent cultivation of wheat seedlings, offering a valuable tool for precision farming and production of wheat seedlings as functional food ingredients.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104083"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182926","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 : 2025-01-01DOI: 10.1016/j.jcs.2024.104090
Lulu Cui , Jiani Zhao , Linlin Fan , Aijinxiu Ma , Fang Zhong , Sumei Zhou , Dianzhi Hou
The stability and sensory of oat milk remain the key challenges for its overall quality improvement, which might be greatly affected by the oat kernels attributes. In this study, the physical and nutritional properties of 36 different oat varieties and the physical stability and sensory quality of their plant-based milk substitutes were determined to establish the relation between them. Of correlations analysis, the protein content of oat kernels was negatively correlated with creaming and sensory evaluation of oat milk, while positively correlated with instability index. Conversely, total starch content was negatively correlated with both sediment and instability index of oat milk. Among 36 oat varieties, 9754, 9837, HBY14, HBY13, HZY8, HBY1, and DY12 emerged as optimal for processing oat milk. This study provided a reference to select oat varieties with specific characteristics for the production of stable and highly acceptable oat milk and guidance for the purposeful breeding of oat tailored for oat milk production.
{"title":"Stability and sensory quality of plant-based milk substitutes made from 36 different oat varieties: Relation with oat kernels attributes","authors":"Lulu Cui , Jiani Zhao , Linlin Fan , Aijinxiu Ma , Fang Zhong , Sumei Zhou , Dianzhi Hou","doi":"10.1016/j.jcs.2024.104090","DOIUrl":"10.1016/j.jcs.2024.104090","url":null,"abstract":"<div><div>The stability and sensory of oat milk remain the key challenges for its overall quality improvement, which might be greatly affected by the oat kernels attributes. In this study, the physical and nutritional properties of 36 different oat varieties and the physical stability and sensory quality of their plant-based milk substitutes were determined to establish the relation between them. Of correlations analysis, the protein content of oat kernels was negatively correlated with creaming and sensory evaluation of oat milk, while positively correlated with instability index. Conversely, total starch content was negatively correlated with both sediment and instability index of oat milk. Among 36 oat varieties, 9754, 9837, HBY14, HBY13, HZY8, HBY1, and DY12 emerged as optimal for processing oat milk. This study provided a reference to select oat varieties with specific characteristics for the production of stable and highly acceptable oat milk and guidance for the purposeful breeding of oat tailored for oat milk production.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104090"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182485","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 : 2025-01-01DOI: 10.1016/j.jcs.2024.104095
Margit Oami Kollstrøm , Ulrike Böcker , Anne Kjersti Uhlen , Annbjørg Øverli Kristoffersen , Jon Arne Dieseth , Erik Tengstrand , Shiori Koga
The gluten-viscoelastic properties are essential for breadmaking quality and are affected by both genotypes and environments, such as weather conditions. However, it is still not clear how weather conditions cause variation in gluten quality and at which stage of the grain filling they are critical. The aim of the study was to explore the relationship between weather parameters during grain filling and the viscoelastic properties of gluten.
The gluten of spring wheat varieties grown over 17 seasons, resulting in a total of 70 different environments, was analyzed with the Kieffer extensibility rig. The variation in viscoelastic properties of gluten was mainly explained by environment, followed by genotype, while the genotype∗environment interaction was small. The results also indicated that the periods around heading and physical maturity were the most critical when weather conditions affected the gluten quality. Our results also revealed that factors other than weather conditions are responsible for the variation in gluten quality.
{"title":"The effect of weather conditions from heading to harvest on gluten quality of spring wheat – A study of historical data 2005–2022","authors":"Margit Oami Kollstrøm , Ulrike Böcker , Anne Kjersti Uhlen , Annbjørg Øverli Kristoffersen , Jon Arne Dieseth , Erik Tengstrand , Shiori Koga","doi":"10.1016/j.jcs.2024.104095","DOIUrl":"10.1016/j.jcs.2024.104095","url":null,"abstract":"<div><div>The gluten-viscoelastic properties are essential for breadmaking quality and are affected by both genotypes and environments, such as weather conditions. However, it is still not clear how weather conditions cause variation in gluten quality and at which stage of the grain filling they are critical. The aim of the study was to explore the relationship between weather parameters during grain filling and the viscoelastic properties of gluten.</div><div>The gluten of spring wheat varieties grown over 17 seasons, resulting in a total of 70 different environments, was analyzed with the Kieffer extensibility rig. The variation in viscoelastic properties of gluten was mainly explained by environment, followed by genotype, while the genotype∗environment interaction was small. The results also indicated that the periods around heading and physical maturity were the most critical when weather conditions affected the gluten quality. Our results also revealed that factors other than weather conditions are responsible for the variation in gluten quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104095"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182487","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 : 2025-01-01DOI: 10.1016/j.jcs.2025.104103
Kexin Wang , Xiaoshuai Yu , Jinjie Huo , Xiaoqi Ma , Yumin Duan , Zhigang Xiao
This study aimed to understand the effect of concentration of rice bran protein (RBP) on the stabilization mechanism of O/Wp, Wp/O/W, W/O/Wp and Wp/O/Wp emulsions. The characteristic of RBP at the oil-water interface, the physical properties, and the microstructure of emulsions were studied. It was found that the W/O/W structure had no positive effect on the stability of emulsions. When the concentration was 0.3%, 1.5% and 0.4%, respectively in O/Wp, Wp/O/W, and W/O/Wp emulsions, the stability was better than other emulsions in the same structure. The surface tension was 47 mN/m, 55 mN/m and 55 mN/m, and the zeta potential absolute value was 70, 53 and 48, respectively. CLSM showed that the RBP in the Wp/O/W emulsions was uniformly distributed. When the concentration was 1.5% in Wp/O/W, the RBP adsorbed percentage reached 95%, the electrostatic repulsion was strengthened (83.70), and the surface tension decreased to 42 mN/m. The emulsion had greater viscosity and better shear resistance with 1.5% RBP and could be used as a delivery medium. The study could not only make full use of rice bran but also provide experimental guidance for the basic study on encapsulation and non-allergenic emulsions.
{"title":"Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations","authors":"Kexin Wang , Xiaoshuai Yu , Jinjie Huo , Xiaoqi Ma , Yumin Duan , Zhigang Xiao","doi":"10.1016/j.jcs.2025.104103","DOIUrl":"10.1016/j.jcs.2025.104103","url":null,"abstract":"<div><div>This study aimed to understand the effect of concentration of rice bran protein (RBP) on the stabilization mechanism of O/W<sub>p</sub>, W<sub>p</sub>/O/W, W/O/W<sub>p</sub> and W<sub>p</sub>/O/W<sub>p</sub> emulsions. The characteristic of RBP at the oil-water interface, the physical properties, and the microstructure of emulsions were studied. It was found that the W/O/W structure had no positive effect on the stability of emulsions. When the concentration was 0.3%, 1.5% and 0.4%, respectively in O/W<sub>p</sub>, W<sub>p</sub>/O/W, and W/O/W<sub>p</sub> emulsions, the stability was better than other emulsions in the same structure. The surface tension was 47 mN/m, 55 mN/m and 55 mN/m, and the zeta potential absolute value was 70, 53 and 48, respectively. CLSM showed that the RBP in the W<sub>p</sub>/O/W emulsions was uniformly distributed. When the concentration was 1.5% in W<sub>p</sub>/O/W, the RBP adsorbed percentage reached 95%, the electrostatic repulsion was strengthened (83.70), and the surface tension decreased to 42 mN/m. The emulsion had greater viscosity and better shear resistance with 1.5% RBP and could be used as a delivery medium. The study could not only make full use of rice bran but also provide experimental guidance for the basic study on encapsulation and non-allergenic emulsions.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104103"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182490","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 : 2025-01-01DOI: 10.1016/j.jcs.2024.104089
Halef Dizlek , Mehmet Sertaç Özer
Different methods have been used by different researchers to determine the protease activity (PA) of insect-damaged wheat. The aim of this research work was to determine the level of PA of wheat varieties with different sunn pest-damaged kernel ratio using four different literatures and to study the compatibility among them. The objective was to determine which method is more suitable for reliable measurement of PA in insect-damaged wheat and its flour. The method proposed by Yakovenko et al. (1973) and Sivri's method (1998) were not accepted because the amount of water-soluble protein in sound samples increases with time. AACC Method 22–62.01 (AACC International, 2010) was also not suitable for the determination of sunn pest PA. It was concluded that Every's method (1991a, 1991b) showed the difference between the PA of the samples more clearly than the other methods, but that this method is relatively low accuracy because it determines PA based only on gel height without the use of instrumental equipment. In this context, the modified SDS-protein gel method of Sivri (1998), performed with a spectrophotometer, is a successful method for the determination of PA, but when the amount of water-soluble protein was not considered, more accurate data were obtained.
{"title":"Comparison of methods used to determine protease activities of insect (Eurygaster integriceps) damaged wheat and flour","authors":"Halef Dizlek , Mehmet Sertaç Özer","doi":"10.1016/j.jcs.2024.104089","DOIUrl":"10.1016/j.jcs.2024.104089","url":null,"abstract":"<div><div>Different methods have been used by different researchers to determine the protease activity (PA) of insect-damaged wheat. The aim of this research work was to determine the level of PA of wheat varieties with different sunn pest-damaged kernel ratio using four different literatures and to study the compatibility among them. The objective was to determine which method is more suitable for reliable measurement of PA in insect-damaged wheat and its flour. The method proposed by Yakovenko et al. (1973) and Sivri's method (1998) were not accepted because the amount of water-soluble protein in sound samples increases with time. AACC Method 22–62.01 (AACC International, 2010) was also not suitable for the determination of sunn pest PA. It was concluded that Every's method (1991a, 1991b) showed the difference between the PA of the samples more clearly than the other methods, but that this method is relatively low accuracy because it determines PA based only on gel height without the use of instrumental equipment. In this context, the modified SDS-protein gel method of Sivri (1998), performed with a spectrophotometer, is a successful method for the determination of PA, but when the amount of water-soluble protein was not considered, more accurate data were obtained.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104089"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182889","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}
The study investigates the effect of microwave (MW) treatment on the quality characteristics of pearl millet flour. Three-level full factorial design was applied, with MW power level (100, 200 and 300 W) and treatment time (30, 60 and 90 s) as independent variables. The response variables were proximate composition, functional properties, flour properties, colour, relative lipase activity, antinutrients, degree of gelatinization and bioactive components. The relative lipase activity reduced considerably from 219.76 to 31.98 μg oleic acid. mL−1. Antinutrients like phytates and tannins decreased by 16.30% and 87.32% after it was treated with higher MW power levels and exposure time. Functional properties, degree of gelatinization and flour properties were considerably impacted by MW treatment. Antioxidant activity and total flavonoid content decreased from 94.06 to 93.06% and 2.75 to 1.23 mg. g−1, respectively. Multivariate analyses like hierarchical cluster and principal component analysis had been applied to find the correlation among the parameters.
{"title":"Characterisation and multivariate analysis of changes in quality attributes of microwave-treated pearl millet flour","authors":"Thirumal Sundaresan, Jayasree Joshi, Pavuluri Srinivasa Rao","doi":"10.1016/j.jcs.2024.104086","DOIUrl":"10.1016/j.jcs.2024.104086","url":null,"abstract":"<div><div>The study investigates the effect of microwave (MW) treatment on the quality characteristics of pearl millet flour. Three-level full factorial design was applied, with MW power level (100, 200 and 300 W) and treatment time (30, 60 and 90 s) as independent variables. The response variables were proximate composition, functional properties, flour properties, colour, relative lipase activity, antinutrients, degree of gelatinization and bioactive components. The relative lipase activity reduced considerably from 219.76 to 31.98 μg oleic acid. mL<sup>−1</sup>. Antinutrients like phytates and tannins decreased by 16.30% and 87.32% after it was treated with higher MW power levels and exposure time. Functional properties, degree of gelatinization and flour properties were considerably impacted by MW treatment. Antioxidant activity and total flavonoid content decreased from 94.06 to 93.06% and 2.75 to 1.23 mg. g<sup>−1</sup>, respectively. Multivariate analyses like hierarchical cluster and principal component analysis had been applied to find the correlation among the parameters.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104086"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182924","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 : 2025-01-01DOI: 10.1016/j.jcs.2024.104094
Man Wang , Xueting Chen , Zuoqian Yang , Miao Wang , Shan Shang , Baoshang Fu , Chengrong Wen
The effects of different addition levels (5%, 10%, 15%) of acetylated distarch adipate (ADA) with high substitution degree (HADA), low substitution degree (LADA), and pre-gelatinized (PgADA) on the freeze-thaw stability of post-fermented frozen dough and the quality of bread were investigated. The addition of ADA decreased the fermentation rate and volume of dough. As ADA concentration increased, both the elastic modulus (G′) and viscous modulus (G″) increased, and tan δ values decreased. The addition of 15% PgADA and 5% HADA resulted in the lowest (7.00%) and highest (19.37%) creep strain, respectively. HADA and LADA promoted the transformation of strongly bound water into weakly bound water, whereas PgADA exhibited the opposite effect. PgADA significantly (P < 0.05) reduced the gelatinization temperature and enthalpy of dough, while increasing the content of α-helix structures in the dough in a dose-dependent manner. Increasing concentrations of HADA and LADA reduced the spacing between starch granules, while PgADA led to noticeable structural degradation. Regarding bread quality, ADA reduced the specific volume and increased the hardness, with the lowest specific volume at 1.67 mL/g and the highest hardness at 2370 g for bread containing 15% PgADA. ADA enhanced the water retention capacity of the bread and decreased the baking loss rate. Overall, the impact of ADA on the properties of post-fermented frozen dough and bread quality depended on both the addition levels and types.
{"title":"Effect of acetylated distarch adipate on fermentation properties of freeze-thawed post-fermented frozen dough and bread characteristics","authors":"Man Wang , Xueting Chen , Zuoqian Yang , Miao Wang , Shan Shang , Baoshang Fu , Chengrong Wen","doi":"10.1016/j.jcs.2024.104094","DOIUrl":"10.1016/j.jcs.2024.104094","url":null,"abstract":"<div><div>The effects of different addition levels (5%, 10%, 15%) of acetylated distarch adipate (ADA) with high substitution degree (HADA), low substitution degree (LADA), and pre-gelatinized (PgADA) on the freeze-thaw stability of post-fermented frozen dough and the quality of bread were investigated. The addition of ADA decreased the fermentation rate and volume of dough. As ADA concentration increased, both the elastic modulus (G′) and viscous modulus (G″) increased, and tan δ values decreased. The addition of 15% PgADA and 5% HADA resulted in the lowest (7.00%) and highest (19.37%) creep strain, respectively. HADA and LADA promoted the transformation of strongly bound water into weakly bound water, whereas PgADA exhibited the opposite effect. PgADA significantly (P < 0.05) reduced the gelatinization temperature and enthalpy of dough, while increasing the content of α-helix structures in the dough in a dose-dependent manner. Increasing concentrations of HADA and LADA reduced the spacing between starch granules, while PgADA led to noticeable structural degradation. Regarding bread quality, ADA reduced the specific volume and increased the hardness, with the lowest specific volume at 1.67 mL/g and the highest hardness at 2370 g for bread containing 15% PgADA. ADA enhanced the water retention capacity of the bread and decreased the baking loss rate. Overall, the impact of ADA on the properties of post-fermented frozen dough and bread quality depended on both the addition levels and types.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104094"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182927","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 : 2025-01-01DOI: 10.1016/j.jcs.2024.104092
Jana Pexová Kalinová , Naděžda Vrchotová , Jan Tříska
Common buckwheat sprouts are known to be a functional food, but thermal processing can cause changes in the composition of final products made using those sprouts. This study's aim was to compare changes in the contents of selected flavonoids during fortification of pasta and cookies with flour from buckwheat sprouts or microgreens and to evaluate the effect of heat treatment on the flavonoid contents. The pasta was prepared with 0%, 10%, 15%, and 20% proportions of sprout flour or with 10% of flour from microgreens. Mixtures of 0%, 5%, 10%, 15%, and 20% buckwheat flour from sprouts with wheat flour were used for cookie production. The contents of orientin, homoorientin, vitexin, isovitexin, and rutin were determined by HPLC. The contents of isovitexin, homoorientin, vitexin, rutin, and orientin in cookies and pasta increased linearly with larger proportions of sprouts. Baking at 160 °C for 15 min significantly reduced contents of the determined flavonoids in cookies containing sprout flour (retention factor 64–74%). When pasta was dried for 6 h in a hot-air oven at a maximum 90 °C and then cooked for 10 min, there was no significant decrease in flavonoids. Lowest retention was found for rutin content.
{"title":"Flavonoids profile in pasta and cookies fortified with common buckwheat sprouts or microgreens flour","authors":"Jana Pexová Kalinová , Naděžda Vrchotová , Jan Tříska","doi":"10.1016/j.jcs.2024.104092","DOIUrl":"10.1016/j.jcs.2024.104092","url":null,"abstract":"<div><div>Common buckwheat sprouts are known to be a functional food, but thermal processing can cause changes in the composition of final products made using those sprouts. This study's aim was to compare changes in the contents of selected flavonoids during fortification of pasta and cookies with flour from buckwheat sprouts or microgreens and to evaluate the effect of heat treatment on the flavonoid contents. The pasta was prepared with 0%, 10%, 15%, and 20% proportions of sprout flour or with 10% of flour from microgreens. Mixtures of 0%, 5%, 10%, 15%, and 20% buckwheat flour from sprouts with wheat flour were used for cookie production. The contents of orientin, homoorientin, vitexin, isovitexin, and rutin were determined by HPLC. The contents of isovitexin, homoorientin, vitexin, rutin, and orientin in cookies and pasta increased linearly with larger proportions of sprouts. Baking at 160 °C for 15 min significantly reduced contents of the determined flavonoids in cookies containing sprout flour (retention factor 64–74%). When pasta was dried for 6 h in a hot-air oven at a maximum 90 °C and then cooked for 10 min, there was no significant decrease in flavonoids. Lowest retention was found for rutin content.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104092"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182928","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 : 2025-01-01DOI: 10.1016/j.jcs.2024.104100
Yaşar Karaduman , Arzu Akın , Erdinç Savaşlı , İbrahim Buğday , Tuğba Ak , Seda Tetik
This study aimed to create regular-eating, zinc- and selenium-rich cupcakes by enriching biofortified wheat flour. For this purpose, five ratios of biofortified refined wheat flour containing zinc (FZn) and zinc + selenium (FZnSe) were incorporated into conventional cupcake flour. FZn had a substantially greater zinc content (12.0 mg kg−1 and 4.5 mg kg−1) than cupcake flour. Additionally, the zinc and selenium concentrations of the FZnSe were relatively high (11.54 mg kg−1 and 192.5 μg kg−1). The zinc content of the cupcakes rose by 35.9% and 44.6% (4.46 mg kg−1 to 5.84 mg kg−1) with the implementation of FZn. Following the FZnSe replacements, the zinc content of cupcakes increased from 24.3 to 80.24% (4.03 mg kg−1 and 5.84 mg kg−1) and their selenium content increased from 48.1 to 155.0% (between 62.7 μg kg−1 and 107.9 μg kg−1). All substitutions of FeZnSe cupcakes indicated comparable weight, height, and top and bottom diameters compared to the control cupcakes. Only the cupcakes containing FZn had a 1–2 mm decrease in bottom diameter and a 0.5–1.5 mm increase in height. Apart from the hardness value, the physicochemical properties of biofortified cupcakes were mostly similar to control. Almost all sensory attribute scores for both cakes resembled those of the control cupcakes.
{"title":"Development of ready-to-eat cupcakes with high selenium and zinc content using biofortified refined wheat flour","authors":"Yaşar Karaduman , Arzu Akın , Erdinç Savaşlı , İbrahim Buğday , Tuğba Ak , Seda Tetik","doi":"10.1016/j.jcs.2024.104100","DOIUrl":"10.1016/j.jcs.2024.104100","url":null,"abstract":"<div><div>This study aimed to create regular-eating, zinc- and selenium-rich cupcakes by enriching biofortified wheat flour. For this purpose, five ratios of biofortified refined wheat flour containing zinc (FZn) and zinc + selenium (FZnSe) were incorporated into conventional cupcake flour. FZn had a substantially greater zinc content (12.0 mg kg<sup>−1</sup> and 4.5 mg kg<sup>−1</sup>) than cupcake flour. Additionally, the zinc and selenium concentrations of the FZnSe were relatively high (11.54 mg kg<sup>−1</sup> and 192.5 μg kg<sup>−1</sup>). The zinc content of the cupcakes rose by 35.9% and 44.6% (4.46 mg kg<sup>−1</sup> to 5.84 mg kg<sup>−1</sup>) with the implementation of FZn. Following the FZnSe replacements, the zinc content of cupcakes increased from 24.3 to 80.24% (4.03 mg kg<sup>−1</sup> and 5.84 mg kg<sup>−1</sup>) and their selenium content increased from 48.1 to 155.0% (between 62.7 μg kg<sup>−1</sup> and 107.9 μg kg<sup>−1</sup>). All substitutions of FeZnSe cupcakes indicated comparable weight, height, and top and bottom diameters compared to the control cupcakes. Only the cupcakes containing FZn had a 1–2 mm decrease in bottom diameter and a 0.5–1.5 mm increase in height. Apart from the hardness value, the physicochemical properties of biofortified cupcakes were mostly similar to control. Almost all sensory attribute scores for both cakes resembled those of the control cupcakes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104100"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182484","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 : 2025-01-01DOI: 10.1016/j.jcs.2024.104064
Zhenye Sun , Tingting Meng , Ren Wang , Tizazu Yirga Bereka , Jianwei Zhao , Jie Long , Zhengyu Jin , Xing Zhou
This study investigated the efficacy of ethanolic extrusion in producing whole-wheat instant powder that dissolves and pastes well in both cold and hot water, using dehulled wheat kernel as the raw material. Varying ethanol concentrations, extrusion temperatures, and screw speeds were explored through single-factor experiments and an orthogonal test for process optimization. Optimal parameters of an extrusion temperature of 125 °C, a screw speed of 90 rpm, and an ethanol content of 9.35% were identified. Under these conditions, the whole-wheat instant powder exhibited superior dispersibility, forming a creamy consistency in cold water with a viscosity of 1472 cP. It also demonstrated a short dispersion time (15 s) and minimal agglomeration (0.5%) in hot water (80 °C). These findings highlight potential applications of ethanolic extrusion for developing various convenient whole grain instant powders with a high viscosity while maintaining the dietary fiber content.
{"title":"Preparation of whole-wheat instant powder from dehulled wheat by ethanolic extrusion","authors":"Zhenye Sun , Tingting Meng , Ren Wang , Tizazu Yirga Bereka , Jianwei Zhao , Jie Long , Zhengyu Jin , Xing Zhou","doi":"10.1016/j.jcs.2024.104064","DOIUrl":"10.1016/j.jcs.2024.104064","url":null,"abstract":"<div><div>This study investigated the efficacy of ethanolic extrusion in producing whole-wheat instant powder that dissolves and pastes well in both cold and hot water, using dehulled wheat kernel as the raw material. Varying ethanol concentrations, extrusion temperatures, and screw speeds were explored through single-factor experiments and an orthogonal test for process optimization. Optimal parameters of an extrusion temperature of 125 °C, a screw speed of 90 rpm, and an ethanol content of 9.35% were identified. Under these conditions, the whole-wheat instant powder exhibited superior dispersibility, forming a creamy consistency in cold water with a viscosity of 1472 cP. It also demonstrated a short dispersion time (15 s) and minimal agglomeration (0.5%) in hot water (80 °C). These findings highlight potential applications of ethanolic extrusion for developing various convenient whole grain instant powders with a high viscosity while maintaining the dietary fiber content.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104064"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182914","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号