Xiuli Wu, Chunying Wang, Jianwen Zhang, Xuexu Wu, Xiangxuan Yan
Germination has been extensively studied, but the changes in different starch components have not yet been entirely elucidated. The aim of this study was to assess the effects of germination on the starch composition, physicochemical properties, and structure of red sorghum seeds.
{"title":"Differences in physicochemical properties and structure of red sorghum starch: Effect of germination treatments","authors":"Xiuli Wu, Chunying Wang, Jianwen Zhang, Xuexu Wu, Xiangxuan Yan","doi":"10.1002/cche.10834","DOIUrl":"https://doi.org/10.1002/cche.10834","url":null,"abstract":"Germination has been extensively studied, but the changes in different starch components have not yet been entirely elucidated. The aim of this study was to assess the effects of germination on the starch composition, physicochemical properties, and structure of red sorghum seeds.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142247515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rabiu Sani Shawai, Wenfei Tian, Siyang Liu, Xue Gong, Jindong Liu, Shuanghe Cao, Yong Zhang, Zhonghu He
Ferulic acid is a prominent bioactive compound found in wheat grains, known for its beneficial health effects, prompting significant interest from breeders and producers. The aim of this study was to identify new quantitative trait loci (QTL) to aid in the development of wheat varieties with increased ferulic acid concentration (FAC).
{"title":"QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22","authors":"Rabiu Sani Shawai, Wenfei Tian, Siyang Liu, Xue Gong, Jindong Liu, Shuanghe Cao, Yong Zhang, Zhonghu He","doi":"10.1002/cche.10835","DOIUrl":"https://doi.org/10.1002/cche.10835","url":null,"abstract":"Ferulic acid is a prominent bioactive compound found in wheat grains, known for its beneficial health effects, prompting significant interest from breeders and producers. The aim of this study was to identify new quantitative trait loci (QTL) to aid in the development of wheat varieties with increased ferulic acid concentration (FAC).","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142247518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dai Shi, Andrea K. Stone, Christopher P. F. Marinangeli, Janelle Carlin, Michael T. Nickerson
Background and ObjectivesFaba beans are emerging as highly nutritious ingredients that have the potential to contribute to the global demand for healthy and sustainable plant‐based proteins. The current review aims to provide a summarized overview of faba bean macronutrients, protein quality, and antinutritional factors (ANFs), as well as their reduction strategies through a variety of processing means.FindingsRelative to other pulses, faba beans are higher in protein content and similar in protein quality. However, without proper preparation and/or processing, the presence of minor amounts of ANFs can hinder their nutritional value. These nonnutritive, but biologically active, compounds can be diminished through mechanical, thermal, and nonthermal treatments.ConclusionsNonconventional processing techniques to retain or improve protein quality remain an area of future research for improving faba bean nutrition and expanding its utilization.Significance and NoveltyThis review will advance the science and utilization of faba bean ingredients while providing future research opportunities.
{"title":"Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing","authors":"Dai Shi, Andrea K. Stone, Christopher P. F. Marinangeli, Janelle Carlin, Michael T. Nickerson","doi":"10.1002/cche.10830","DOIUrl":"https://doi.org/10.1002/cche.10830","url":null,"abstract":"Background and ObjectivesFaba beans are emerging as highly nutritious ingredients that have the potential to contribute to the global demand for healthy and sustainable plant‐based proteins. The current review aims to provide a summarized overview of faba bean macronutrients, protein quality, and antinutritional factors (ANFs), as well as their reduction strategies through a variety of processing means.FindingsRelative to other pulses, faba beans are higher in protein content and similar in protein quality. However, without proper preparation and/or processing, the presence of minor amounts of ANFs can hinder their nutritional value. These nonnutritive, but biologically active, compounds can be diminished through mechanical, thermal, and nonthermal treatments.ConclusionsNonconventional processing techniques to retain or improve protein quality remain an area of future research for improving faba bean nutrition and expanding its utilization.Significance and NoveltyThis review will advance the science and utilization of faba bean ingredients while providing future research opportunities.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jeongeon Kim, Yujin Moon, Hyungseop Kim, Gűlden Gőksen, Meera Kweon
Background and ObjectivesThis study investigated the physicochemical properties, particle size, pasting properties, phenolic acids, carotenoid content, and fresh noodle quality characteristics of whole einkorn flour (WEF) in comparison with whole wheat flour (WWF). Three WEF samples from different cultivation regions in Turkey were analyzed.FindingsThe WEFs exhibited significant variations in all quality characteristics compared to WWF, influenced by different einkorn growing environments. Phenolic acid and carotenoid contents, along with antioxidant activity, were highest in WEF1 and WEF2, highlighting their potential nutritional benefits. Noodles made from WEF3 demonstrated quality equivalent to that of WWF, although their protein content and nutritional value were relatively lower than those of WEF1 and WEF2.ConclusionsThis research demonstrates the potential of WEF for fresh noodle production with quality comparable to WWF. The nutritional value varies by cultivation area, emphasizing the importance of selecting appropriate cultivars and growing conditions for optimal results.Significance and NoveltyThis study highlights, for the first time, the nutritional value and quality characteristics of WEF influenced by growing areas, impacting its suitability, equivalent to WWF, for producing fresh noodles.
背景和目的 本研究调查了裸麦全粉（WEF）与全麦面粉（WWF）相比的理化特性、粒度、糊化特性、酚酸、类胡萝卜素含量以及新鲜面条的质量特性。研究结果与 WWF 相比，WEF 在所有质量特性上都表现出显著差异，这是受不同裸麦生长环境的影响。WEF1和WEF2的酚酸和类胡萝卜素含量以及抗氧化活性最高，突出了其潜在的营养价值。由 WEF3 制成的面条的质量与 WWF 相当，但其蛋白质含量和营养价值相对低于 WEF1 和 WEF2。本研究首次强调了 WEF 的营养价值和质量特性受种植区域的影响，这影响了其与 WWF 同等生产新鲜面条的适宜性。
{"title":"Quality and nutritional attributes of whole einkorn flour and its suitability for fresh noodle production compared to whole wheat flour","authors":"Jeongeon Kim, Yujin Moon, Hyungseop Kim, Gűlden Gőksen, Meera Kweon","doi":"10.1002/cche.10832","DOIUrl":"https://doi.org/10.1002/cche.10832","url":null,"abstract":"Background and ObjectivesThis study investigated the physicochemical properties, particle size, pasting properties, phenolic acids, carotenoid content, and fresh noodle quality characteristics of whole einkorn flour (WEF) in comparison with whole wheat flour (WWF). Three WEF samples from different cultivation regions in Turkey were analyzed.FindingsThe WEFs exhibited significant variations in all quality characteristics compared to WWF, influenced by different einkorn growing environments. Phenolic acid and carotenoid contents, along with antioxidant activity, were highest in WEF1 and WEF2, highlighting their potential nutritional benefits. Noodles made from WEF3 demonstrated quality equivalent to that of WWF, although their protein content and nutritional value were relatively lower than those of WEF1 and WEF2.ConclusionsThis research demonstrates the potential of WEF for fresh noodle production with quality comparable to WWF. The nutritional value varies by cultivation area, emphasizing the importance of selecting appropriate cultivars and growing conditions for optimal results.Significance and NoveltyThis study highlights, for the first time, the nutritional value and quality characteristics of WEF influenced by growing areas, impacting its suitability, equivalent to WWF, for producing fresh noodles.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200252","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background and ObjectivesChlamydomonas reinhardtii (C. reinhardtii) is recognized as a sustainable source of high‐quality protein. This study aimed to assess the potential application of C. reinhardtii for producing microalgae‐fortified steamed bread. To reduce the inherent green color and volatile compounds of the microalgae, lactic acid bacteria (LAB) fermentation was applied as a pretreatment method for C. reinhardtii. Subsequently, both unfermented (unFC) and fermented C. reinhardtii (FC) were added to steamed bread formulations (4%, 8%, 12%, and 16% wheat flour substitution).FindingsThe results showed that the incorporation of unFC into steamed bread had a dose‐dependent negative impact on the dough fermentation performance and the quality of steamed bread, including volume, texture, and sensory attributes, rendering the steamed bread unacceptable. Fermentation altered the amino acid profile of C. reinhardtii, caused the color to shift from green to red (a*, −14.7 vs. 7.0), and reduced unpleasant volatile components. Further, fermentation reduced the negative impact of microalgae incorporation, especially at substitution levels of 4% and 8%, which manifested as an increased dough fermentation volume and improved bread volume with reduced crumb firmness of the steamed bread. However, in sensory analysis, the steamed bread that contained 4% FC had an overall acceptability similar to the control sample.ConclusionsMicroalgae‐enriched steamed bread could be produced by incorporating up to 4% FC to improve its nutritional profiles while maintaining overall sensory acceptability by the consumers.Significance and NoveltyLAB fermentation of C. reinhardtii is a feasible strategy to address the sensory and structural challenges that hinder the incorporation of algae into food products.
背景与目的衣藻（C. reinhardtii）被认为是一种可持续的优质蛋白质来源。本研究旨在评估利用衣藻生产微藻强化馒头的潜力。为了减少微藻固有的绿色和挥发性化合物，采用乳酸菌（LAB）发酵法作为 C. reinhardtii 的预处理方法。结果表明，在馒头中加入未发酵（unFC）和发酵的 C. reinhardtii（FC）会对面团发酵性能和馒头的质量（包括体积、质地和感官属性）产生剂量依赖性的负面影响，使馒头无法接受。发酵改变了 C. reinhardtii 的氨基酸谱，使颜色从绿色变为红色（a*，-14.7 对 7.0），并减少了不愉快的挥发性成分。此外，发酵减少了微藻添加的负面影响，特别是在 4% 和 8% 的替代水平下，这表现为面团发酵体积增加，面包体积改善，但馒头的面包屑硬度降低。结论富含微藻的馒头可以通过添加不超过 4% 的 FC 来改善其营养成分，同时保持消费者的整体感官接受度。
{"title":"Lactic acid bacteria‐fermented Chlamydomonas reinhardtii as an innovative ingredient to produce microalgae‐enriched steamed bread","authors":"Zhiqiang Jin, Yaoguang Gu, Wen Zhang","doi":"10.1002/cche.10833","DOIUrl":"https://doi.org/10.1002/cche.10833","url":null,"abstract":"Background and Objectives<jats:italic>Chlamydomonas reinhardtii</jats:italic> (<jats:italic>C. reinhardtii</jats:italic>) is recognized as a sustainable source of high‐quality protein. This study aimed to assess the potential application of <jats:italic>C. reinhardtii</jats:italic> for producing microalgae‐fortified steamed bread. To reduce the inherent green color and volatile compounds of the microalgae, lactic acid bacteria (LAB) fermentation was applied as a pretreatment method for <jats:italic>C. reinhardtii</jats:italic>. Subsequently, both unfermented (unFC) and fermented <jats:italic>C</jats:italic>. <jats:italic>reinhardtii</jats:italic> (FC) were added to steamed bread formulations (4%, 8%, 12%, and 16% wheat flour substitution).FindingsThe results showed that the incorporation of unFC into steamed bread had a dose‐dependent negative impact on the dough fermentation performance and the quality of steamed bread, including volume, texture, and sensory attributes, rendering the steamed bread unacceptable. Fermentation altered the amino acid profile of <jats:italic>C</jats:italic>. <jats:italic>reinhardtii</jats:italic>, caused the color to shift from green to red (<jats:italic>a</jats:italic>*, −14.7 vs. 7.0), and reduced unpleasant volatile components. Further, fermentation reduced the negative impact of microalgae incorporation, especially at substitution levels of 4% and 8%, which manifested as an increased dough fermentation volume and improved bread volume with reduced crumb firmness of the steamed bread. However, in sensory analysis, the steamed bread that contained 4% FC had an overall acceptability similar to the control sample.ConclusionsMicroalgae‐enriched steamed bread could be produced by incorporating up to 4% FC to improve its nutritional profiles while maintaining overall sensory acceptability by the consumers.Significance and NoveltyLAB fermentation of <jats:italic>C</jats:italic>. <jats:italic>reinhardtii</jats:italic> is a feasible strategy to address the sensory and structural challenges that hinder the incorporation of algae into food products.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Background and ObjectiveFermentation has a huge potential to improve the nutritional and functional properties by using the biological activity of the grain itself. The current study was performed to optimize the conditions for the fermentation of Quality Protein Maize (QPM) and maize further; the impact of fermentation treatment on the bio‐techno‐functional properties of QPM and maize flour was assessed.FindingsThe technological properties, including oil absorption capacity, water solubility index, emulsion activity and stability, foaming capacity and stability, protein solubility, gel consistency, and least gelation concentration, were found to be increased with the fermentation treatment, while water absorption capacity, paste clarity, and swelling power observed a decline. The findings suggested elevated levels of all the bioactive constituents with the fermentation process. The modulations at the molecular level were confirmed by the scanning electron micrographs of fermented flour. Further, changes in the peaks of Fourier transform infrared spectra and the emergence of new peaks were also reported.ConclusionsThe fermentation treatment altered the techno‐functional properties, bioactive constituents, macromolecular structure, and molecular interactions of QPM and maize flour.Significance and NoveltyLimited literature is available dedicated to the assessment of the nutritional, techno‐functional, and phytochemical components in QPM and maize as influenced by the fermentation process. Further, changes in the structural and molecular interactions in the flour components due to fermentation treatment have not been studied comprehensively.
{"title":"Transformative effects of lactic acid fermentation on maize and quality protein maize: Phytochemical characterization, functional properties, and structural features","authors":"Kritika Sharma, Savita Sharma, Rajan Sharma, Hanuman Bobade, Baljit Singh, Ramesh Kumar","doi":"10.1002/cche.10828","DOIUrl":"https://doi.org/10.1002/cche.10828","url":null,"abstract":"Background and ObjectiveFermentation has a huge potential to improve the nutritional and functional properties by using the biological activity of the grain itself. The current study was performed to optimize the conditions for the fermentation of Quality Protein Maize (QPM) and maize further; the impact of fermentation treatment on the bio‐techno‐functional properties of QPM and maize flour was assessed.FindingsThe technological properties, including oil absorption capacity, water solubility index, emulsion activity and stability, foaming capacity and stability, protein solubility, gel consistency, and least gelation concentration, were found to be increased with the fermentation treatment, while water absorption capacity, paste clarity, and swelling power observed a decline. The findings suggested elevated levels of all the bioactive constituents with the fermentation process. The modulations at the molecular level were confirmed by the scanning electron micrographs of fermented flour. Further, changes in the peaks of Fourier transform infrared spectra and the emergence of new peaks were also reported.ConclusionsThe fermentation treatment altered the techno‐functional properties, bioactive constituents, macromolecular structure, and molecular interactions of QPM and maize flour.Significance and NoveltyLimited literature is available dedicated to the assessment of the nutritional, techno‐functional, and phytochemical components in QPM and maize as influenced by the fermentation process. Further, changes in the structural and molecular interactions in the flour components due to fermentation treatment have not been studied comprehensively.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marta S. Izydorczyk, T. McMillan, S. A. Tittlemier, J. O'Donovan, B. D. Tidemann
A preharvest application of glyphosate on malting barley can assist in the management of perennial weed growth before harvest and serves as a harvest aid by drying down the crop. The main objective of this study was to assess the effects of preharvest glyphosate application at two glyphosate rates (900 or 1125 g ae/ha) and three application timings based on the maturity and seed moisture level (soft dough, hard dough, or mature).
麦芽大麦收获前施用草甘膦有助于在收获前管理多年生杂草的生长，并通过使作物干燥而起到辅助收获的作用。本研究的主要目的是评估收割前施用草甘膦的效果，根据大麦的成熟度和种子水分水平（软团、硬团或成熟），采用两种草甘膦施用量（900 或 1125 g ae/ha）和三种施用时间。
{"title":"Effects of different timing and rate of glyphosate application on the residue level, grain quality, and processing performance of two Canadian malting barley varieties","authors":"Marta S. Izydorczyk, T. McMillan, S. A. Tittlemier, J. O'Donovan, B. D. Tidemann","doi":"10.1002/cche.10829","DOIUrl":"https://doi.org/10.1002/cche.10829","url":null,"abstract":"A preharvest application of glyphosate on malting barley can assist in the management of perennial weed growth before harvest and serves as a harvest aid by drying down the crop. The main objective of this study was to assess the effects of preharvest glyphosate application at two glyphosate rates (900 or 1125 g ae/ha) and three application timings based on the maturity and seed moisture level (soft dough, hard dough, or mature).","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Heena Sharma, Surinder Sandhu, Nida Yousuf, Harpreet K. Oberoi, Krishna S. Karnatam, Ramakrishnan Bhavyasree, Yogesh Vikal, Vikas Kumar
The deficiency of essential amino acids such as methionine, lysine, and tryptophan in maize protein presents a significant challenge in meeting nutritional demand. Comprehensive evaluation of maize germplasm for variability of essential amino acids, protein content, starch content, and β-carotene contents in grains, along with their relationships with yield and its associated traits, is a prerequisite for strengthening genetic enhancement for nutritional traits. Thus, the current study presents the profiling of 60 maize inbred lines across 11 nutritional quality and yield, aiming to identify variability in these traits and potential donor candidates for commercial breeding.
{"title":"Analysis of genetic variability for nutritional quality traits among maize inbreds adapted to Punjab: A North-Western province of India","authors":"Heena Sharma, Surinder Sandhu, Nida Yousuf, Harpreet K. Oberoi, Krishna S. Karnatam, Ramakrishnan Bhavyasree, Yogesh Vikal, Vikas Kumar","doi":"10.1002/cche.10827","DOIUrl":"https://doi.org/10.1002/cche.10827","url":null,"abstract":"The deficiency of essential amino acids such as methionine, lysine, and tryptophan in maize protein presents a significant challenge in meeting nutritional demand. Comprehensive evaluation of maize germplasm for variability of essential amino acids, protein content, starch content, and β-carotene contents in grains, along with their relationships with yield and its associated traits, is a prerequisite for strengthening genetic enhancement for nutritional traits. Thus, the current study presents the profiling of 60 maize inbred lines across 11 nutritional quality and yield, aiming to identify variability in these traits and potential donor candidates for commercial breeding.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mackenzie Ferguson, Anashwar Valsalan, Douglas Cattani, Maneka Malalgoda
Background and ObjectivesIntermediate wheatgrass (IWG) is an underutilized perennial grain in the Canadian market with excellent nutritional and environmental benefits. The aim of this study was to assess the impact of the growing environment on the physiochemical and functional properties of IWG grown in three different growing locations in the Canadian prairies. IWG flours were compared between growing locations and years as well as alongside Canada Western Red Spring Wheat whole meal (CWRS‐WM) and refined flour.FindingsThe proximate composition of IWG flours between years and growing locations had significant (p < .05) differences for protein, fiber, and ash content but showed little difference for starch content. Owing to differences in proximate composition, variances in mixing parameters, starch pasting properties, and protein profiles were observed. Overall IWG performed poorly in a bread system at 100% incorporation largely due to its lack of high molecular weight glutenin.ConclusionUnderstanding the impacts that growing location and year have on the proximate composition and therefore working parameters will aid in the development of new wheat products fortified with IWG. These products will contribute to a more resilient and diverse food system, that will provide nutrient‐dense food options for consumers.Significance and NoveltyThere is very limited research on IWG grown in the Canadian prairies, and this study is among the first studies focused on characterizing IWG grown in Canada.
{"title":"Evaluating the quality characteristics of intermediate wheatgrass grown in the Canadian prairies","authors":"Mackenzie Ferguson, Anashwar Valsalan, Douglas Cattani, Maneka Malalgoda","doi":"10.1002/cche.10823","DOIUrl":"https://doi.org/10.1002/cche.10823","url":null,"abstract":"Background and ObjectivesIntermediate wheatgrass (IWG) is an underutilized perennial grain in the Canadian market with excellent nutritional and environmental benefits. The aim of this study was to assess the impact of the growing environment on the physiochemical and functional properties of IWG grown in three different growing locations in the Canadian prairies. IWG flours were compared between growing locations and years as well as alongside Canada Western Red Spring Wheat whole meal (CWRS‐WM) and refined flour.FindingsThe proximate composition of IWG flours between years and growing locations had significant (<jats:italic>p</jats:italic> < .05) differences for protein, fiber, and ash content but showed little difference for starch content. Owing to differences in proximate composition, variances in mixing parameters, starch pasting properties, and protein profiles were observed. Overall IWG performed poorly in a bread system at 100% incorporation largely due to its lack of high molecular weight glutenin.ConclusionUnderstanding the impacts that growing location and year have on the proximate composition and therefore working parameters will aid in the development of new wheat products fortified with IWG. These products will contribute to a more resilient and diverse food system, that will provide nutrient‐dense food options for consumers.Significance and NoveltyThere is very limited research on IWG grown in the Canadian prairies, and this study is among the first studies focused on characterizing IWG grown in Canada.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on the composition and quantity of individual phytochemicals in both free and bound states in the bran of these varieties.
{"title":"Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties","authors":"Ajay Kumar, Narpinder Singh","doi":"10.1002/cche.10818","DOIUrl":"https://doi.org/10.1002/cche.10818","url":null,"abstract":"The aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on the composition and quantity of individual phytochemicals in both free and bound states in the bran of these varieties.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142200270","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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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