Pub Date : 2024-10-25DOI: 10.1016/j.jcs.2024.104056
Gongqi Zhao , Shiqiang Hu , Qianqian Huang , Yuling Yang , Ligong Zhai , Qian Gao , Liping Yang
In this study, different stabilization methods (hot air, microwave, high-pressure, water bath, atmospheric pressure, ultraviolet, and microwave coupled with high-pressure) were applied to wheat germ to explore their impacts on the dough characteristics and quality of the steamed bread end-product. The stabilized lipase activity for all treatment schemes ranged from 14.05 to 7.24 mg/g, with the ultraviolet treatment (14.05 mg/g) being the least effective and high-pressure treatment (7.24 mg/g) being the most effective. However, the addition of high-pressure treatment increased the β-sheets content of wheat germ in the dough to 27.74%, increased dough hardness, and decreased the specific volume of the steamed bread to 1.61 mL/g. Hot air treatment improved the structural stability of the wheat germ dough, and the α-helix content and disulfide bond content increased to 29.06% and 23.10 μmol/mg, respectively, with good fermentation characteristics. This study reveals the impact of stabilized wheat germ on the dough's processing characteristics and the bread's quality, providing solutions for wheat germ stabilization methods in industrial production.
{"title":"Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality","authors":"Gongqi Zhao , Shiqiang Hu , Qianqian Huang , Yuling Yang , Ligong Zhai , Qian Gao , Liping Yang","doi":"10.1016/j.jcs.2024.104056","DOIUrl":"10.1016/j.jcs.2024.104056","url":null,"abstract":"<div><div>In this study, different stabilization methods (hot air, microwave, high-pressure, water bath, atmospheric pressure, ultraviolet, and microwave coupled with high-pressure) were applied to wheat germ to explore their impacts on the dough characteristics and quality of the steamed bread end-product. The stabilized lipase activity for all treatment schemes ranged from 14.05 to 7.24 mg/g, with the ultraviolet treatment (14.05 mg/g) being the least effective and high-pressure treatment (7.24 mg/g) being the most effective. However, the addition of high-pressure treatment increased the β-sheets content of wheat germ in the dough to 27.74%, increased dough hardness, and decreased the specific volume of the steamed bread to 1.61 mL/g. Hot air treatment improved the structural stability of the wheat germ dough, and the α-helix content and disulfide bond content increased to 29.06% and 23.10 μmol/mg, respectively, with good fermentation characteristics. This study reveals the impact of stabilized wheat germ on the dough's processing characteristics and the bread's quality, providing solutions for wheat germ stabilization methods in industrial production.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104056"},"PeriodicalIF":3.9,"publicationDate":"2024-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531304","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 : 2024-10-24DOI: 10.1016/j.jcs.2024.104055
Yongzhu Zhang , Mingxin Liu , Fenghua Wu , Jinmei Li , Fidelis Azi , Ke Yu , Zhiping He , Peng Wang , Changling Wu , Baiyi Lu , Xingquan Liu
Highland barley bran (HBB), as a by-product during the milling of highland barley, is under-utilized. Food-grade fungi R. oligosporus and A. elegans were used in this study to improve the food quality of HBB. Macromolecular nutrients were converted into small molecules during fermentation, which was further identified by scanning electron microscope (SEM), particle size, and metabolite analysis. The insoluble fibers were effectively bio-transformed into the soluble form, inducing significant improvements in the bran's physicochemical properties including water-holding capacity, oil-holding capacity, water solubility, and swelling capacity. The antioxidant activity of HBB was also enhanced by fungal fermentation due to the increased phenolics released by fungal enzymes. SPME-GC-MS analysis demonstrated that the HBB's flavors were significantly improved by fungal fermentation due to the increased alcohols, hydrocarbons, and esters. Additionally, R. oligosporus fermentation tended to release phenolics to achieve high antioxidant activities, and A. elegans fermentation preferred to improve physicochemical properties to enhance the processing applicability of HBB, which were mainly due to their individualized metabolic pathways triggered during fermentation. In conclusion, fermentation with probiotic fungi significantly improved the food quality and processing applicability of HBB, implying a high application potential of fermented HBB to develop functional foods.
高地大麦麸（HBB）是高地大麦碾磨过程中产生的一种副产品，目前尚未得到充分利用。本研究利用食品级真菌 R. oligosporus 和 A. elegans 来改善 HBB 的食品质量。在发酵过程中，大分子营养物质被转化为小分子物质，并通过扫描电子显微镜（SEM）、粒度和代谢物分析进行了进一步鉴定。不溶性纤维被有效地生物转化为可溶性形式，从而显著改善了麦麸的理化特性，包括持水性、持油性、水溶性和膨胀能力。由于真菌酶释放的酚类物质增加，因此真菌发酵也增强了六溴代二苯的抗氧化活性。SPME-GC-MS 分析表明，由于醇类、烃类和酯类的增加，真菌发酵显著改善了六溴代二苯的风味。此外，寡孢子菌（R. oligosporus）发酵倾向于释放酚类物质，以获得较高的抗氧化活性；秀丽隐杆线虫（A. elegans）发酵倾向于改善理化性质，以提高六溴代二苯的加工适用性。总之，益生真菌发酵能显著提高六溴代二苯的食品质量和加工适用性，这意味着发酵六溴代二苯在开发功能食品方面具有很大的应用潜力。
{"title":"Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran","authors":"Yongzhu Zhang , Mingxin Liu , Fenghua Wu , Jinmei Li , Fidelis Azi , Ke Yu , Zhiping He , Peng Wang , Changling Wu , Baiyi Lu , Xingquan Liu","doi":"10.1016/j.jcs.2024.104055","DOIUrl":"10.1016/j.jcs.2024.104055","url":null,"abstract":"<div><div>Highland barley bran (HBB), as a by-product during the milling of highland barley, is under-utilized. Food-grade fungi <em>R. oligosporus</em> and <em>A. elegans</em> were used in this study to improve the food quality of HBB. Macromolecular nutrients were converted into small molecules during fermentation, which was further identified by scanning electron microscope (SEM), particle size, and metabolite analysis. The insoluble fibers were effectively bio-transformed into the soluble form, inducing significant improvements in the bran's physicochemical properties including water-holding capacity, oil-holding capacity, water solubility, and swelling capacity. The antioxidant activity of HBB was also enhanced by fungal fermentation due to the increased phenolics released by fungal enzymes. SPME-GC-MS analysis demonstrated that the HBB's flavors were significantly improved by fungal fermentation due to the increased alcohols, hydrocarbons, and esters. Additionally, <em>R. oligosporus</em> fermentation tended to release phenolics to achieve high antioxidant activities, and <em>A. elegans</em> fermentation preferred to improve physicochemical properties to enhance the processing applicability of HBB, which were mainly due to their individualized metabolic pathways triggered during fermentation. In conclusion, fermentation with probiotic fungi significantly improved the food quality and processing applicability of HBB, implying a high application potential of fermented HBB to develop functional foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104055"},"PeriodicalIF":3.9,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531303","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 : 2024-10-23DOI: 10.1016/j.jcs.2024.104051
Charles Kwasi Antwi , Natalia Rosa-Sibakov , Mohammad Naushad Emmambux
Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related non-communicable diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall degrading enzymes including arabanase, cellulase, β-glucanase, hemicellulase and xylanase) hydrolyzed fibre on the techno-functional properties of puffed-extruded sorghum snacks made from sorghum flour. Sorghum flour and sorghum flour mixed with untreated bran, water-incubated bran, and enzyme-treated bran were extruded using a twin-screw extruder. The puffed-extruded snacks from sorghum flour with 2-h enzyme-treated bran showed similar expansion ratios to snacks from sorghum flour without bran. The expansion ratios of the without-bran snacks (2.80) and enzyme-treated bran-added snacks (2.77) were significantly (P < 0.05) higher than those made with untreated sorghum bran (1.87). A higher expansion ratio usually results in a lighter, crispier texture and a more attractive appearance of puffed-extruded snacks, which consumers often prefer. The enzyme treatment also increased the water solubility index and decreased the water absorption index compared to snacks with untreated bran. This study explores the potential of using an enzyme-treated sorghum bran to manufacture puffed-extruded snacks comparable to those made with sorghum flour.
{"title":"Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack","authors":"Charles Kwasi Antwi , Natalia Rosa-Sibakov , Mohammad Naushad Emmambux","doi":"10.1016/j.jcs.2024.104051","DOIUrl":"10.1016/j.jcs.2024.104051","url":null,"abstract":"<div><div>Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related non-communicable diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall degrading enzymes including arabanase, cellulase, β-glucanase, hemicellulase and xylanase) hydrolyzed fibre on the techno-functional properties of puffed-extruded sorghum snacks made from sorghum flour. Sorghum flour and sorghum flour mixed with untreated bran, water-incubated bran, and enzyme-treated bran were extruded using a twin-screw extruder. The puffed-extruded snacks from sorghum flour with 2-h enzyme-treated bran showed similar expansion ratios to snacks from sorghum flour without bran. The expansion ratios of the without-bran snacks (2.80) and enzyme-treated bran-added snacks (2.77) were significantly (P < 0.05) higher than those made with untreated sorghum bran (1.87). A higher expansion ratio usually results in a lighter, crispier texture and a more attractive appearance of puffed-extruded snacks, which consumers often prefer. The enzyme treatment also increased the water solubility index and decreased the water absorption index compared to snacks with untreated bran. This study explores the potential of using an enzyme-treated sorghum bran to manufacture puffed-extruded snacks comparable to those made with sorghum flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104051"},"PeriodicalIF":3.9,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531301","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}
Rice (Oryza sativa) from the highlands of Northern Thailand where the crop is predominantly planted with local varieties was examined for grain quality features having direct benefits for the local population. Un-husked rice seed provided by farmers of 10 minority groups had large grains, in contrast to the slender grain type found in the lowlands. The highland-grown rice directly benefits the local population by providing a higher dietary intake of Fe but not of Zn. The highlands have been identified as a rich source of pigmented rice with a high anthocyanin content and an environment favouring the production of premium quality rice. On-farm experiments confirmed the effects of genotype (G) and environment (E) and the G × E interaction on grain quality. The local rice with high grain Zn exhibited higher concentrations under the upland conditions, while the high anthocyanin variety produced greater levels under wetland conditions. The pigmented rice had a higher anthocyanin content at high altitudes than at lower altitudes. The information concerning the value of local rice germplasm benefits the local population and should facilitate more sustainable on-farm conservation efforts than rewards offered to the farmers from external funding sources.
泰国北部高原地区主要种植当地品种的水稻（Oryza sativa），对其谷物品质特征进行了研究，这些特征对当地居民有直接益处。由 10 个少数民族的农民提供的未糙米种子颗粒较大，与低地的细长颗粒形成鲜明对比。高地种植的水稻可为当地居民提供较高的铁元素摄入量，但锌的摄入量却不高，从而使当地居民直接受益。高地是花青素含量高的色素稻米的丰富产地，其环境有利于生产优质大米。田间试验证实了基因型（G）和环境（E）以及 G × E 相互作用对谷物品质的影响。在高地条件下，当地高锌水稻的谷粒锌含量更高，而在湿地条件下，高花青素品种的谷粒锌含量更高。色素稻米在高海拔地区的花青素含量高于低海拔地区。有关当地水稻种质资源价值的信息使当地居民受益，与外部资金来源提供给农民的奖励相比，这些信息应能促进更可持续的农田保护工作。
{"title":"Grain quality attributes of an on-farm Thailand's highland rice germplasm directly beneficial to the farming households","authors":"Sansanee Jamjod , Chanakan Prom-u-thai , Pennapa Jaksomsak , Sitichai Lordkaew , Benjavan Rerkasem","doi":"10.1016/j.jcs.2024.104054","DOIUrl":"10.1016/j.jcs.2024.104054","url":null,"abstract":"<div><div>Rice (<em>Oryza sativa</em>) from the highlands of Northern Thailand where the crop is predominantly planted with local varieties was examined for grain quality features having direct benefits for the local population. Un-husked rice seed provided by farmers of 10 minority groups had large grains, in contrast to the slender grain type found in the lowlands. The highland-grown rice directly benefits the local population by providing a higher dietary intake of Fe but not of Zn. The highlands have been identified as a rich source of pigmented rice with a high anthocyanin content and an environment favouring the production of premium quality rice. On-farm experiments confirmed the effects of genotype (G) and environment (E) and the G × E interaction on grain quality. The local rice with high grain Zn exhibited higher concentrations under the upland conditions, while the high anthocyanin variety produced greater levels under wetland conditions. The pigmented rice had a higher anthocyanin content at high altitudes than at lower altitudes. The information concerning the value of local rice germplasm benefits the local population and should facilitate more sustainable on-farm conservation efforts than rewards offered to the farmers from external funding sources.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104054"},"PeriodicalIF":3.9,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531302","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.2024.104048
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}
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