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.
{"title":"Improving nutritional, bioactivity, and sensory properties of cereal by-products by co-culture fermentation: A review","authors":"Noel Dimoso , Lei Yuan , Chun-Lei Lu , Cao-wei Chen , Zhen-quan Yang","doi":"10.1016/j.jcs.2025.104288","DOIUrl":"10.1016/j.jcs.2025.104288","url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104288"},"PeriodicalIF":3.7,"publicationDate":"2025-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220515","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 : 2025-09-27DOI: 10.1016/j.jcs.2025.104286
Zixuan Wang , Siyu Lu , Tong Wu , Ting Hu , Gong Chen
This study was conducted to evaluate the effects of microbial (Monascus anka) fermentation on the volatile flavor compounds (VFCs), free amino acids (FAAs) and free fatty acids (FFAs) in oats (Avena sativa L.). The key volatile components were identified by HS-SPME-GC-MS technique combined with multivariate analysis. 55 VFCs in unfermented oats (UFO) and 82 VFCs in solid-state fermented oats (SSFO) were detected. Moreover, 8 key volatile compounds in UFO and 11 key volatile compounds in SSFO with OAV>1 were identified respectively, of which esters and terpenes could be used as potential volatile flavor markers to distinguish UFO and SSFO. The proportion of unsaturated fatty acids (dominated by linoleic acid and linolenic acid) increased 14.76 % in SSFO, compared in UFO. Fermentation significantly increased the FAAs content in SSFO, which was 18.18 times higher than that of UFO. Interestingly, FAAs and FFAs were closely (r2 > 0.97, p < 0.01) related to the VFCs in SSFO. Therefore, microbial fermentation changed the types and contents of VFCs and non-VFCs in oats, which enriched a special flavor of functional oat-foods.
本试验旨在研究微生物（红曲霉）发酵对燕麦挥发性风味化合物（vfc）、游离氨基酸（FAAs）和游离脂肪酸（FFAs）的影响。采用HS-SPME-GC-MS技术结合多变量分析对主要挥发性成分进行鉴定。在未发酵燕麦（UFO）和固态发酵燕麦（SSFO）中分别检测到55个vfc和82个vfc。此外，通过OAV>；1分别鉴定出UFO中的8种关键挥发性化合物和SSFO中的11种关键挥发性化合物，其中酯类和萜烯类可作为区分UFO和SSFO的潜在挥发性风味标记物。不饱和脂肪酸（以亚油酸和亚麻酸为主）的比例在SSFO中比在UFO中增加了14.76%。发酵显著提高了SSFO中FAAs的含量，是UFO的18.18倍。有趣的是，FAAs和FFAs与SSFO的vfc密切相关（r2 > 0.97, p < 0.01）。因此，微生物发酵改变了燕麦中vfc和非vfc的种类和含量，丰富了功能性燕麦食品的特殊风味。
{"title":"HS-SPME/GC-MS-based multivariate statistics to discriminate differences in volatile flavors, amino acids, and fatty acids during oat fermentation","authors":"Zixuan Wang , Siyu Lu , Tong Wu , Ting Hu , Gong Chen","doi":"10.1016/j.jcs.2025.104286","DOIUrl":"10.1016/j.jcs.2025.104286","url":null,"abstract":"<div><div>This study was conducted to evaluate the effects of microbial (<em>Monascus anka</em>) fermentation on the volatile flavor compounds (VFCs), free amino acids (FAAs) and free fatty acids (FFAs) in oats (<em>Avena sativa</em> L.). The key volatile components were identified by HS-SPME-GC-MS technique combined with multivariate analysis. 55 VFCs in unfermented oats (UFO) and 82 VFCs in solid-state fermented oats (SSFO) were detected. Moreover, 8 key volatile compounds in UFO and 11 key volatile compounds in SSFO with OAV>1 were identified respectively, of which esters and terpenes could be used as potential volatile flavor markers to distinguish UFO and SSFO. The proportion of unsaturated fatty acids (dominated by linoleic acid and linolenic acid) increased 14.76 % in SSFO, compared in UFO. Fermentation significantly increased the FAAs content in SSFO, which was 18.18 times higher than that of UFO. Interestingly, FAAs and FFAs were closely (r<sup>2</sup> > 0.97, <em>p</em> < 0.01) related to the VFCs in SSFO. Therefore, microbial fermentation changed the types and contents of VFCs and non-VFCs in oats, which enriched a special flavor of functional oat-foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104286"},"PeriodicalIF":3.7,"publicationDate":"2025-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220514","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}
Quantifying rice texture in vitro persists as a challenge in quality assessment. The middle chewing phase is critical for detecting textural variations in cooked rice. In this study, an in vitro multiple extrusion system was developed to quantify texture formation in diverse rice varieties, using in vivo evaluation as the control. Correlations between the properties of cooked rice and in vitro chewing cycles and conditions were explored. A higher number of chewing cycles enhanced bolus chewing efficiency, particle count, solid leakage, and iodine blue value while reducing residual work and adhesiveness. Elevated saliva and enzyme levels significantly increased, reducing sugar release, while decreasing hardness and initial and residual work. The optimal in vitro conditions were saliva amount (0.6 g/g), chewing cycles (10), and enzyme activity (5 U/mL). The in vitro–chewed bolus was similar to orally chewed rice bolus in terms of total particle number (99 %), water content (95 %), reducing-sugar content (96 %), and microstructure. Thus, in vitro oral simulation enables quantification of rice texture and facilitates efficient quality evaluation.
{"title":"Bolus formation of cooked rice: Methodology development and optimization of in vitro texture evaluation","authors":"Ling Zhu , Xiaoyu Chen , Xianting Yin , Yayuan Zhang , Hui Zhang","doi":"10.1016/j.jcs.2025.104285","DOIUrl":"10.1016/j.jcs.2025.104285","url":null,"abstract":"<div><div>Quantifying rice texture in vitro persists as a challenge in quality assessment. The middle chewing phase is critical for detecting textural variation<strong>s</strong> in cooked rice<strong>.</strong> In this study, an <em>in vitro</em> multiple extrusion system was developed to quantify texture formation in diverse rice varieties, using <em>in vivo</em> evaluation as the control. Correlations between the properties of cooked rice and <em>in vitro</em> chewing cycles and conditions were explored. A higher number of chewing cycles enhanced bolus chewing efficiency, particle count, solid leakage, and iodine blue value while reducing residual work and adhesiveness. Elevated saliva and enzyme levels significantly increased, reducing sugar release, while decreasing hardness and initial and residual work. The optimal <em>in vitro</em> conditions were saliva amount (0.6 g/g), chewing cycles (10), and enzyme activity (5 U/mL). The <em>in vitro</em>–chewed bolus was similar to orally chewed rice bolus in terms of total particle number (99 %), water content (95 %), reducing-sugar content (96 %), and microstructure. Thus, <em>in vitro</em> oral simulation enables quantification of rice texture and facilitates efficient quality evaluation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104285"},"PeriodicalIF":3.7,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220511","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 format for Short Communications is flexible. No Abstract is required, and there is no specification as to a number of tables, figures or references. The paper should not be split into sections, although it should begin with a few sentences to introduce the subject area and to indicate the nature of the problem being examined. Likewise, at the end of the paper, the conclusions drawn from the work should be summarised. Short Communications will be strictly limited to two printed pages in the journal (the equivalent of approx. 2000 words) in total, i.e. including title, references, tables and figures, etc. Where figures or tables are used, the number of words must be reduced to compensate for these, giving due regard to the size of such tables and figures. Other details on preparation are as for conventional research papers”
{"title":"Exploring the use of resistant starch from sorghum in gluten-free extruded snacks: chemical composition, physical properties, and starch fraction contents","authors":"Federica Volpe , Mariasole Cervini , Margherita Dall’Asta , Gianluca Giuberti","doi":"10.1016/j.jcs.2025.104287","DOIUrl":"10.1016/j.jcs.2025.104287","url":null,"abstract":"<div><div>“The format for Short Communications is flexible. No Abstract is required, and there is no specification as to a number of tables, figures or references. The paper should not be split into sections, although it should begin with a few sentences to introduce the subject area and to indicate the nature of the problem being examined. Likewise, at the end of the paper, the conclusions drawn from the work should be summarised. Short Communications will be strictly limited to two printed pages in the journal (the equivalent of approx. 2000 words) in total, i.e. including title, references, tables and figures, etc. Where figures or tables are used, the number of words must be reduced to compensate for these, giving due regard to the size of such tables and figures. Other details on preparation are as for conventional research papers”</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104287"},"PeriodicalIF":3.7,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145220513","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 : 2025-09-20DOI: 10.1016/j.jcs.2025.104282
Haosen Zeng , Sihai Han , Ziyu Wang , Tong Li , Manman Yin , Zhouya Bai , Chonghui Yue , Libo Wang , Peiyan Li , Denglin Luo
This study systematically investigated the effects of chia seed oil (CSO) on the rheological properties, gluten protein structure, and microstructure of dough. The results demonstrated that CSO significantly enhanced the elasticity and cohesiveness of the dough (p < 0.05), while reducing free water content, hardness, and starch crystallinity. Compared to the 0 % and peanut oil (PO) groups, the 2 % group exhibited increases in β-sheet content by 44.77 % and 9.16 %, and disulfide bond content by 52.32 % and 26.65 %, respectively, indicating enhanced protein secondary structure and a more compact network. Observations from scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) further confirmed these findings: the 2 % group formed a uniform and continuous gluten network that effectively encapsulated starch granules, whereas the 5 % group showed disrupted protein structure and starch exposure due to excessive lipid incorporation. Additionally, the dough with 2 % CSO received the highest sensory score. This study confirms that CSO outperforms traditional PO in improving dough structural properties, providing a theoretical basis for its application as a functional ingredient in enhancing the quality and nutritional value of flour-based products.
{"title":"Chia seed oil modifies dough and gluten structure: insights into physicochemical properties and microstructure","authors":"Haosen Zeng , Sihai Han , Ziyu Wang , Tong Li , Manman Yin , Zhouya Bai , Chonghui Yue , Libo Wang , Peiyan Li , Denglin Luo","doi":"10.1016/j.jcs.2025.104282","DOIUrl":"10.1016/j.jcs.2025.104282","url":null,"abstract":"<div><div>This study systematically investigated the effects of chia seed oil (CSO) on the rheological properties, gluten protein structure, and microstructure of dough. The results demonstrated that CSO significantly enhanced the elasticity and cohesiveness of the dough (<em>p</em> < 0.05), while reducing free water content, hardness, and starch crystallinity. Compared to the 0 % and peanut oil (PO) groups, the 2 % group exhibited increases in β-sheet content by 44.77 % and 9.16 %, and disulfide bond content by 52.32 % and 26.65 %, respectively, indicating enhanced protein secondary structure and a more compact network. Observations from scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) further confirmed these findings: the 2 % group formed a uniform and continuous gluten network that effectively encapsulated starch granules, whereas the 5 % group showed disrupted protein structure and starch exposure due to excessive lipid incorporation. Additionally, the dough with 2 % CSO received the highest sensory score. This study confirms that CSO outperforms traditional PO in improving dough structural properties, providing a theoretical basis for its application as a functional ingredient in enhancing the quality and nutritional value of flour-based products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"126 ","pages":"Article 104282"},"PeriodicalIF":3.7,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119049","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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