Dongxing Li, Yinping Jiao, Xiaorong Wu, Scott R. Bean, Yong-Cheng Shi
Background and Objectives
Fundamentally it is important to understand starch granule initiation and deposition of starch molecules during the growth of granules. The objective of this study was to investigate the morphology, composition, and structure of starches in sorghum from fifth day post-anthesis (DPA) until the maturity (25 DPA).
Findings
The minimal size of sorghum starch for showing Maltese cross was 4 µm. The average size of starches on 5 DPA was 3.2 µm, and most starches did not exhibit Maltese cross. Amylose content was low (13.0%) on 5 DPA and increased to 31% on 25 DPA. The size of amylose was long with a peak at DP 1771 on 5 DPA and changed during the starch biosynthesis. The short-chain amylopectin proportion significantly increased on 25 DPA.
Conclusions
The low amylose content and high proportion of long-chain amylose might be favorable for the initial sorghum starch formation. The starch polymers were less radially oriented in the primary starches. Amylopectin in the periphery of a large sorghum starch was more branched than that of the inner part.
Significance and Novelty
The variations in the amylose length distributions and orientation of starch polymers provide new information on starch biosynthesis.
{"title":"Morphology, Composition, and Structure of Starches During Sorghum Seed Development","authors":"Dongxing Li, Yinping Jiao, Xiaorong Wu, Scott R. Bean, Yong-Cheng Shi","doi":"10.1002/cche.10875","DOIUrl":"https://doi.org/10.1002/cche.10875","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Fundamentally it is important to understand starch granule initiation and deposition of starch molecules during the growth of granules. The objective of this study was to investigate the morphology, composition, and structure of starches in sorghum from fifth day post-anthesis (DPA) until the maturity (25 DPA).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The minimal size of sorghum starch for showing Maltese cross was 4 µm. The average size of starches on 5 DPA was 3.2 µm, and most starches did not exhibit Maltese cross. Amylose content was low (13.0%) on 5 DPA and increased to 31% on 25 DPA. The size of amylose was long with a peak at DP 1771 on 5 DPA and changed during the starch biosynthesis. The short-chain amylopectin proportion significantly increased on 25 DPA.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The low amylose content and high proportion of long-chain amylose might be favorable for the initial sorghum starch formation. The starch polymers were less radially oriented in the primary starches. Amylopectin in the periphery of a large sorghum starch was more branched than that of the inner part.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The variations in the amylose length distributions and orientation of starch polymers provide new information on starch biosynthesis.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"256-265"},"PeriodicalIF":2.2,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602541","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}
Jialiang Shi, Tanya Jeradechachai, Clodualdo C. Maningat, Myeongsu Jo, Zhongwei Chen, Yong-Cheng Shi
Background and Objectives
Cross-linked phosphorylated (CLP) RS4 wheat starch has been approved as a dietary fiber source by FDA because it can reduce insulin levels following a meal containing a carbohydrate that raises blood glucose levels. It has been successfully formulated in many high-fiber and low-carbohydrate bread products. This study aimed to determine the influence of sample preparation methods on the total dietary fiber content of these fiber-fortified bread products during the assay with AOAC Method 991.43. In addition, the effects of CLP RS4 wheat starch on the morphology, crystallinity, and thermal properties of the bread were investigated.
Findings
The total dietary fiber content of breads formulated with unmodified wheat starch or CLP RS4 wheat starch was influenced by the sample preparation methods (drying, grinding, and sieving). Preferred methods are forced air oven over freeze-drier and vacuum oven; coffee grinder over mortar and pestle; and 35-mesh over 70-mesh sieve. The proposed method excludes influence of operator and shows more repeatable results. CLP RS4 wheat starch in the bread was gelatinized and had restricted swelling, reduced enthalpy, and reduced crystallinity.
Conclusions
The proposed sample preparation method generated from this study involves drying the bread in a forced air oven at 40°C, particle size reduction using a coffee grinder, and screening the ground samples in a 35-mesh sieve before total dietary fiber assay using AOAC Method 991.43.
Significance and Novelty
Our study provided new and useful information on sample preparation methodology for total dietary fiber measurement of high-fiber or low-carbohydrate bread products containing CLP RS4 wheat starch. This methodology has potential applications in many high-fiber flour-based products other than bread.
{"title":"Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross-Linked Phosphorylated RS4 Wheat Starch","authors":"Jialiang Shi, Tanya Jeradechachai, Clodualdo C. Maningat, Myeongsu Jo, Zhongwei Chen, Yong-Cheng Shi","doi":"10.1002/cche.10868","DOIUrl":"https://doi.org/10.1002/cche.10868","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Cross-linked phosphorylated (CLP) RS4 wheat starch has been approved as a dietary fiber source by FDA because it can reduce insulin levels following a meal containing a carbohydrate that raises blood glucose levels. It has been successfully formulated in many high-fiber and low-carbohydrate bread products. This study aimed to determine the influence of sample preparation methods on the total dietary fiber content of these fiber-fortified bread products during the assay with AOAC Method 991.43. In addition, the effects of CLP RS4 wheat starch on the morphology, crystallinity, and thermal properties of the bread were investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The total dietary fiber content of breads formulated with unmodified wheat starch or CLP RS4 wheat starch was influenced by the sample preparation methods (drying, grinding, and sieving). Preferred methods are forced air oven over freeze-drier and vacuum oven; coffee grinder over mortar and pestle; and 35-mesh over 70-mesh sieve. The proposed method excludes influence of operator and shows more repeatable results. CLP RS4 wheat starch in the bread was gelatinized and had restricted swelling, reduced enthalpy, and reduced crystallinity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The proposed sample preparation method generated from this study involves drying the bread in a forced air oven at 40°C, particle size reduction using a coffee grinder, and screening the ground samples in a 35-mesh sieve before total dietary fiber assay using AOAC Method 991.43.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our study provided new and useful information on sample preparation methodology for total dietary fiber measurement of high-fiber or low-carbohydrate bread products containing CLP RS4 wheat starch. This methodology has potential applications in many high-fiber flour-based products other than bread.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"397-406"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602481","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}
Here, we present a simplified system comprising amylose of varying degrees of polymerization in water, with the goal of probing the temperature–concentration phase diagram to determine if a miscibility gap leading to liquid−liquid phase separation might serve as a model for starch granule initiation and, if so, under what conditions.
Findings
A miscibility gap in the cooling-rate-dependent phase behavior is demonstrated for the amylose−water system, with its temperature and concentration depending on the degree of polymerization (DP) of the starch. Liquid–liquid phase separation within this miscibility gap followed by crystallization of the polymer-rich phase produced spherulites. If crystallization preceded liquid–liquid phase separation, a precipitate or gel was formed. The upper critical solution temperature appeared between 60°C and 70°C, and the miscibility gap was observed between 5% and 30%–50% w/w starch, depending on DP for DP ≥ 68. For DP 29, the miscibility gap occurred at concentrations ≥ 20% w/w.
Conclusions
A cooling-rate-dependent miscibility gap in the temperature–concentration phase diagram has been observed in aqueous amylose solutions under reasonable ambient conditions of temperature and starch concentration, allowing phase separation to occur within plastids in vivo.
Significance and Novelty
This work provides a biophysical complement to the biochemistry associated with starch granule initiation.
{"title":"Phase Behavior Determines Morphology of Amylose Crystallized From Aqueous Solutions","authors":"Gregory R. Ziegler, John A. Creek","doi":"10.1002/cche.10867","DOIUrl":"https://doi.org/10.1002/cche.10867","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Here, we present a simplified system comprising amylose of varying degrees of polymerization in water, with the goal of probing the temperature–concentration phase diagram to determine if a miscibility gap leading to liquid−liquid phase separation might serve as a model for starch granule initiation and, if so, under what conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A miscibility gap in the cooling-rate-dependent phase behavior is demonstrated for the amylose−water system, with its temperature and concentration depending on the degree of polymerization (DP) of the starch. Liquid–liquid phase separation within this miscibility gap followed by crystallization of the polymer-rich phase produced spherulites. If crystallization preceded liquid–liquid phase separation, a precipitate or gel was formed. The upper critical solution temperature appeared between 60°C and 70°C, and the miscibility gap was observed between 5% and 30%–50% w/w starch, depending on DP for DP ≥ 68. For DP 29, the miscibility gap occurred at concentrations ≥ 20% w/w.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>A cooling-rate-dependent miscibility gap in the temperature–concentration phase diagram has been observed in aqueous amylose solutions under reasonable ambient conditions of temperature and starch concentration, allowing phase separation to occur within plastids in vivo.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This work provides a biophysical complement to the biochemistry associated with starch granule initiation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"386-396"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602480","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}
Conventional pulse starch extraction methods face challenges in terms of yield, purity, and recovery. The native starches after extraction often undergo modification for broader applications. Ultrasound is considered a promising approach for starch extraction and modification due to its unique principle and reduced processing times. This work addresses the effects of ultrasound-assisted methods on extraction and characteristic modification of pulse starches.
Findings
The cavitation effect of ultrasound effectively disrupts starch–protein interactions, improves diffusion, and significantly increases the pure starch yield. When applied to starch modification, it impacts surface morphology, amylose, and amylopectin chains resulting in notable changes to the characteristic behavior. Dual modification by combining ultrasound with other methods could allow for customized starch characteristics through structural reorganization, cross-linking, and depolymerization.
Conclusions
The increased yields and modified properties of pulse starches through ultrasound-assisted methods could enable their utilization in a wide range of food and nonfood applications.
Significance and Novelty
This review provides new insights into the extraction and modification of pulse starches through ultrasound-assisted methods. It benefits researchers, food and starch industries, in selecting appropriate processing methods based on yield and specific properties of pulse starches required for their intended applications.
{"title":"Ultrasound-assisted extraction and modification of pulse starches: A review","authors":"Prudhvi Pasumarthi, Sindhu Sindhu, Annamalai Manickavasagan","doi":"10.1002/cche.10862","DOIUrl":"https://doi.org/10.1002/cche.10862","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Conventional pulse starch extraction methods face challenges in terms of yield, purity, and recovery. The native starches after extraction often undergo modification for broader applications. Ultrasound is considered a promising approach for starch extraction and modification due to its unique principle and reduced processing times. This work addresses the effects of ultrasound-assisted methods on extraction and characteristic modification of pulse starches.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The cavitation effect of ultrasound effectively disrupts starch–protein interactions, improves diffusion, and significantly increases the pure starch yield. When applied to starch modification, it impacts surface morphology, amylose, and amylopectin chains resulting in notable changes to the characteristic behavior. Dual modification by combining ultrasound with other methods could allow for customized starch characteristics through structural reorganization, cross-linking, and depolymerization.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The increased yields and modified properties of pulse starches through ultrasound-assisted methods could enable their utilization in a wide range of food and nonfood applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This review provides new insights into the extraction and modification of pulse starches through ultrasound-assisted methods. It benefits researchers, food and starch industries, in selecting appropriate processing methods based on yield and specific properties of pulse starches required for their intended applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"266-289"},"PeriodicalIF":2.2,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10862","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hamit Koksel, Markus Nail Samray, Tugrul M. Masatcioglu, Filiz Koksel
Background and Objectives
Although bread waste is often processed into breadcrumbs for use in breading formulations, an alternative method to add value to this by-product is to incorporate it into snack food applications. This study examined the extrusion of breadcrumbs under varying conditions of feed moisture content (13%, 15%, or 17%) and die temperature (120°C or 150°C). To enhance the total dietary fiber (TDF) content of the extrudates, the base breadcrumbs formula was supplemented with resistant starch types 2 and 4 (RS2 and RS4) at different concentrations (15% and 30%). The physical and techno-functional properties of the resulting breadcrumb extrudates (BCEs) were then investigated.
Findings
The TDF content of BCEs generally increased with higher feed moisture contents, but it was not affected by different die temperatures. The highest radial expansion index (6.33) among the RS-supplemented BCEs was achieved with RS2-supplemented BCEs extruded at a die temperature of 120°C and a feed moisture content of 13%. RS4 supplementation also produced BCEs with similar properties under certain extrusion conditions.
Conclusions
There was no significant difference in TDF content between RS2 and RS4-supplemented BCEs at the lowest feed moisture content studied. Overall, RS2 supplementation had a less negative impact on the extrudate expansion index, density, and crispness values compared to RS4 supplementation, indicating the better suitability of RS2 for snack food applications. All BCEs produced had TDF contents higher than 6%, allowing them to carry a “high fiber content” claim according to relevant European Union regulations.
Significance and Novelty
The effects of different types of resistant starch on the physical and techno-functional properties of extruded snacks have not been studied to date. This study addresses this research gap and adds value to a major by-product of the bakery industry, breadcrumbs, by incorporating them into snack food applications.
{"title":"Quality of resistant starch-enriched breadcrumbs extrudates","authors":"Hamit Koksel, Markus Nail Samray, Tugrul M. Masatcioglu, Filiz Koksel","doi":"10.1002/cche.10863","DOIUrl":"https://doi.org/10.1002/cche.10863","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Although bread waste is often processed into breadcrumbs for use in breading formulations, an alternative method to add value to this by-product is to incorporate it into snack food applications. This study examined the extrusion of breadcrumbs under varying conditions of feed moisture content (13%, 15%, or 17%) and die temperature (120°C or 150°C). To enhance the total dietary fiber (TDF) content of the extrudates, the base breadcrumbs formula was supplemented with resistant starch types 2 and 4 (RS2 and RS4) at different concentrations (15% and 30%). The physical and techno-functional properties of the resulting breadcrumb extrudates (BCEs) were then investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The TDF content of BCEs generally increased with higher feed moisture contents, but it was not affected by different die temperatures. The highest radial expansion index (6.33) among the RS-supplemented BCEs was achieved with RS2-supplemented BCEs extruded at a die temperature of 120°C and a feed moisture content of 13%. RS4 supplementation also produced BCEs with similar properties under certain extrusion conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>There was no significant difference in TDF content between RS2 and RS4-supplemented BCEs at the lowest feed moisture content studied. Overall, RS2 supplementation had a less negative impact on the extrudate expansion index, density, and crispness values compared to RS4 supplementation, indicating the better suitability of RS2 for snack food applications. All BCEs produced had TDF contents higher than 6%, allowing them to carry a “high fiber content” claim according to relevant European Union regulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The effects of different types of resistant starch on the physical and techno-functional properties of extruded snacks have not been studied to date. This study addresses this research gap and adds value to a major by-product of the bakery industry, breadcrumbs, by incorporating them into snack food applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"364-376"},"PeriodicalIF":2.2,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10863","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Josue Moreno-Zaragoza, Daniela F. Pecina-Ornelas, Edith Agama-Acevedo, Cristina M. Rosell, Luis Arturo Bello-Pérez
Background and Objective
The interaction between starch and polyphenol would increase the bioaccessibility of those bioactive compounds. Previous studies have been conducted with pure polyphenols, but the use of medicinal plants, rich in bioactive compounds, able to complex with starch, is growing. The present study aimed to analyze the complex formation between the extract of a medicinal plant (Amphipterygium adstringent, AA) and high amylose starch (HA). The total polyphenol content (TPC), and antioxidant capacity (AC), besides X-ray diffraction pattern, differential scanning calorimetry, Fourier transform infrared spectroscopy (FTIR), and starch hydrolysis rate were evaluated in the AA-HA and compared with those of the complex gallic acid (GA)-HA.
Findings
The AA-HA complex had higher TPC than GA-HA, despite their rather similar AC. The increased crystallinity and short-range order of the HA confirmed the formation of the complex with AA. This complex required higher enthalpy (2.0 J/g) than its respective HA control (0.52 J/g) for the gelatinization and the in vitro starch hydrolysis suggests the formation of resistant starch.
Conclusion
The extract of medicinal plants can form complexes with amylose, which has antioxidant properties, besides increasing the resistant starch.
Significance and Novelty
Complex formation between HA and extract of medicinal plants is feasible for increasing the release of the bioactive compounds after digestion.
{"title":"High amylose maize starch can produce an inclusion complex with extract of medicinal plants of Amphipterygium adstringent","authors":"Josue Moreno-Zaragoza, Daniela F. Pecina-Ornelas, Edith Agama-Acevedo, Cristina M. Rosell, Luis Arturo Bello-Pérez","doi":"10.1002/cche.10866","DOIUrl":"https://doi.org/10.1002/cche.10866","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>The interaction between starch and polyphenol would increase the bioaccessibility of those bioactive compounds. Previous studies have been conducted with pure polyphenols, but the use of medicinal plants, rich in bioactive compounds, able to complex with starch, is growing. The present study aimed to analyze the complex formation between the extract of a medicinal plant (<i>Amphipterygium adstringent</i>, AA) and high amylose starch (HA). The total polyphenol content (TPC), and antioxidant capacity (AC), besides X-ray diffraction pattern, differential scanning calorimetry, Fourier transform infrared spectroscopy (FTIR), and starch hydrolysis rate were evaluated in the AA-HA and compared with those of the complex gallic acid (GA)-HA.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The AA-HA complex had higher TPC than GA-HA, despite their rather similar AC. The increased crystallinity and short-range order of the HA confirmed the formation of the complex with AA. This complex required higher enthalpy (2.0 J/g) than its respective HA control (0.52 J/g) for the gelatinization and the in vitro starch hydrolysis suggests the formation of resistant starch.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The extract of medicinal plants can form complexes with amylose, which has antioxidant properties, besides increasing the resistant starch.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Complex formation between HA and extract of medicinal plants is feasible for increasing the release of the bioactive compounds after digestion.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"377-385"},"PeriodicalIF":2.2,"publicationDate":"2024-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602839","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}
Elizabeth Nalbandian, Daun Park, Natalie Camerino, Girish M. Ganjyal
Background and Objectives
Effects of the physicochemical properties of buckwheat flour (BKF), quinoa flour (QF), proso millet flour (PMF), and whole wheat flour (WWF) were evaluated in a pancake product made with unbleached fine wheat pastry flour (FWF). Pancakes were formulated with 25%, 50%, 75%, and 100% (w/w) substitution levels. FWF was used as the control.
Findings
The flours varied in composition, affecting their functional properties. BKF was characterized by high total dietary fiber (TDF), FWF had the highest starch content, WWF had the highest protein content, and PMF had the highest peak and onset temperature. The influential functional properties on pancake quality were the content of TDF and insoluble dietary fiber, as well as the water and oil holding capacity. Due to the rapid cooking time in pancakes, the PMF starch did not gelatinize adequately, likely due to the amylose content or shape and size of the starch, resulting in a low-hardness pancake without a continuous matrix. When a pancake was prepared with partial pregelatinized PMF, the pancake had a continuous matrix.
Conclusion
BK, QF, and WWF can be incorporated into pancake formulations without flour modification. PMF must be modified before usage in a pancake application to ensure that a continuous matrix is formed.
Significance and Novelty
This research sheds light on the importance of considering the functional properties of alternative grains in baked product formulations. Nonetheless, further information was found on PMF starch gelatinization in pancake applications.
{"title":"Value-added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality","authors":"Elizabeth Nalbandian, Daun Park, Natalie Camerino, Girish M. Ganjyal","doi":"10.1002/cche.10858","DOIUrl":"https://doi.org/10.1002/cche.10858","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Effects of the physicochemical properties of buckwheat flour (BKF), quinoa flour (QF), proso millet flour (PMF), and whole wheat flour (WWF) were evaluated in a pancake product made with unbleached fine wheat pastry flour (FWF). Pancakes were formulated with 25%, 50%, 75%, and 100% (w/w) substitution levels. FWF was used as the control.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The flours varied in composition, affecting their functional properties. BKF was characterized by high total dietary fiber (TDF), FWF had the highest starch content, WWF had the highest protein content, and PMF had the highest peak and onset temperature. The influential functional properties on pancake quality were the content of TDF and insoluble dietary fiber, as well as the water and oil holding capacity. Due to the rapid cooking time in pancakes, the PMF starch did not gelatinize adequately, likely due to the amylose content or shape and size of the starch, resulting in a low-hardness pancake without a continuous matrix. When a pancake was prepared with partial pregelatinized PMF, the pancake had a continuous matrix.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>BK, QF, and WWF can be incorporated into pancake formulations without flour modification. PMF must be modified before usage in a pancake application to ensure that a continuous matrix is formed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research sheds light on the importance of considering the functional properties of alternative grains in baked product formulations. Nonetheless, further information was found on PMF starch gelatinization in pancake applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"226-238"},"PeriodicalIF":2.2,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10858","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Julius Cesar O. Santana, Rennan Pereira de Gusmão, Monica Tejo Cavalcanti, Kristerson Reinaldo de Luna Freire, Leila Moreira de Carvalho, Mercia Sousa Galvão, Marta Suely Madruga, Thaisa Abrantes da Silva Souza, Hugo M. Lisboa, Amanda P. S. Nascimento
Background and Objectives
Red rice is widely cultivated in the semi-arid regions of Northeastern Brazil and is notable for its rich phenolic content and nutritional value. The use of red rice as a nonconventional adjunct in brewing can enhance the sensory and nutritional qualities of craft beers, offering a unique product profile that appeals to the growing demand for differentiated and artisanal beverages. This study aimed to evaluate the sensory and nutritional impact of incorporating red rice from two distinct regions, Bahia and Paraíba, into the brewing process.
Findings
The study analyzed the effects of red rice from Bahia and Paraíba on the antioxidant capacity, phenolic content, and volatile composition of the resulting beers. Beers produced with Paraíba red rice exhibited a higher phenolic content and antioxidant capacity, while the Bahia variety contributed to a more complex aromatic profile. Sensory evaluations showed that the Bahia rice beer received higher ratings for aroma and overall acceptance, whereas the Paraíba rice beer stood out in antioxidant properties.
Conclusions
The inclusion of red rice as a brewing adjunct in craft beer formulations enhances both antioxidant capacity and sensory complexity, contributing positively to consumer acceptance. Utilizing regionally sourced red rice varieties adds distinct sensory attributes to the beers, increasing their appeal within the specialty beverage market.
Significance and Novelty
This research demonstrates the potential of red rice as an innovative and sustainable adjunct for the craft beer industry, offering a nutritionally enriched and sensory-diverse product. The findings underscore the value of integrating locally grown ingredients to create high-quality, artisanal beverages that support regional agriculture and promote sensory diversity in the beverage industry.
{"title":"The role of red rice in craft beer: A sensory and nutritional evaluation","authors":"Julius Cesar O. Santana, Rennan Pereira de Gusmão, Monica Tejo Cavalcanti, Kristerson Reinaldo de Luna Freire, Leila Moreira de Carvalho, Mercia Sousa Galvão, Marta Suely Madruga, Thaisa Abrantes da Silva Souza, Hugo M. Lisboa, Amanda P. S. Nascimento","doi":"10.1002/cche.10854","DOIUrl":"https://doi.org/10.1002/cche.10854","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Red rice is widely cultivated in the semi-arid regions of Northeastern Brazil and is notable for its rich phenolic content and nutritional value. The use of red rice as a nonconventional adjunct in brewing can enhance the sensory and nutritional qualities of craft beers, offering a unique product profile that appeals to the growing demand for differentiated and artisanal beverages. This study aimed to evaluate the sensory and nutritional impact of incorporating red rice from two distinct regions, Bahia and Paraíba, into the brewing process.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The study analyzed the effects of red rice from Bahia and Paraíba on the antioxidant capacity, phenolic content, and volatile composition of the resulting beers. Beers produced with Paraíba red rice exhibited a higher phenolic content and antioxidant capacity, while the Bahia variety contributed to a more complex aromatic profile. Sensory evaluations showed that the Bahia rice beer received higher ratings for aroma and overall acceptance, whereas the Paraíba rice beer stood out in antioxidant properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The inclusion of red rice as a brewing adjunct in craft beer formulations enhances both antioxidant capacity and sensory complexity, contributing positively to consumer acceptance. Utilizing regionally sourced red rice varieties adds distinct sensory attributes to the beers, increasing their appeal within the specialty beverage market.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research demonstrates the potential of red rice as an innovative and sustainable adjunct for the craft beer industry, offering a nutritionally enriched and sensory-diverse product. The findings underscore the value of integrating locally grown ingredients to create high-quality, artisanal beverages that support regional agriculture and promote sensory diversity in the beverage industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"211-225"},"PeriodicalIF":2.2,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113044","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}
Dry grinding pea starch (DG) and wet grinding pea starch (WG) are two primary industrial starches with significantly different structures, physicochemical properties, and application potentials. To date, there have been no detailed studies examining these differences. Therefore, the aim of this study was to (i) investigate the effects of dry grinding and wet grinding on the structure of pea starch, and (ii) examine how the structure of pea starch influences its physicochemical properties and digestibility.
Findings
The crystallinity (35.75%), medium and long amylopectin (AP) chains (22.00%), swelling power (17.23 g/g), gelatinization temperature (76.4°C), and gelatinization viscosity (5585.0 cP) of WG were higher than those of DG (24.29%, 20.36%, 16.90 g/g, 75.9°C, and 5196.3 cP). In contrast, the average particle size (APS) (24.31 μm), resistant starch content (45.80%), and gel hardness (509.70 g) were lower than those of DG (25.68 μm, 52.13%, and 617.53 g).
Conclusions
Significant structural differences exist between WG and DG, with APS and AP chain length distribution being the primary factors contributing to the distinct physicochemical characteristics of the two pea starches.
Significance and Novelty
This is the first detailed comparison of the properties of commercial pea starch produced by two different processes. The results provide theoretical insights that underpin the use of pea starch in functional foods and promote the development of new starch-based products.
{"title":"Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes","authors":"Zhiwei Sun, Xiangying Zhao, Liping Liu, Qiangzhi He, Ruiguo Li, Jiaxiang Zhang","doi":"10.1002/cche.10857","DOIUrl":"https://doi.org/10.1002/cche.10857","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Dry grinding pea starch (DG) and wet grinding pea starch (WG) are two primary industrial starches with significantly different structures, physicochemical properties, and application potentials. To date, there have been no detailed studies examining these differences. Therefore, the aim of this study was to (i) investigate the effects of dry grinding and wet grinding on the structure of pea starch, and (ii) examine how the structure of pea starch influences its physicochemical properties and digestibility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The crystallinity (35.75%), medium and long amylopectin (AP) chains (22.00%), swelling power (17.23 g/g), gelatinization temperature (76.4°C), and gelatinization viscosity (5585.0 cP) of WG were higher than those of DG (24.29%, 20.36%, 16.90 g/g, 75.9°C, and 5196.3 cP). In contrast, the average particle size (APS) (24.31 μm), resistant starch content (45.80%), and gel hardness (509.70 g) were lower than those of DG (25.68 μm, 52.13%, and 617.53 g).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Significant structural differences exist between WG and DG, with APS and AP chain length distribution being the primary factors contributing to the distinct physicochemical characteristics of the two pea starches.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first detailed comparison of the properties of commercial pea starch produced by two different processes. The results provide theoretical insights that underpin the use of pea starch in functional foods and promote the development of new starch-based products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"352-363"},"PeriodicalIF":2.2,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602390","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}
Samuel O. Olaoni, Bindu Regonda, Kaushik Luthra, Griffiths G. Atungulu
Background and Objectives
Milling is one of the most important postharvest processes in rice production. Traditionally, the McGill #2 mill has been used for lab milling to assess rice milling performance as per the recommendation of the Federal Grain Inspection Service (FGIS). However, as the FGIS is phasing out the use of the McGill #2 mill, there is a need to recalibrate milling assessments for standardized milling evaluation across various labs. Thus, the objective of this study was to assess the milling performance of three laboratory mills (McGill #2, Satake, and Zaccaria mills) on the head rice yield (HRY), milled rice yield (MRY), and whiteness index (WI) of rice.
Findings
MRY was greater than 60%, while HRY varied between 28% and 60% over all treatments. The Satake mill demonstrated a higher MRY and is significantly different from the McGill #2 and Zaccaria mills. Similarly, the Satake mill produced the highest HRY, followed by the Zaccaria mill and the McGill #2. On the contrary, the Satake mill exhibited the lowest WI, about 0.6 and 0.9 percentage points (pp) lower than McGill #2 and the Zaccaria mill, respectively.
Conclusions
Rice cultivars and mill types had the most significant impact on the aforementioned explored variables. Among the mills, the Satake mill displayed the highest MRY and HRY but had the lowest WI. We recommend that the 0.4 SLC value associated with well-milled rice be reviewed, which could perhaps lead to more HRY and impact the economic value of rice for growers.
Significance and Novelty
This study offers insights into the milling capabilities of the evaluated mills. However, further research is necessary to understand and optimize other modern laboratory mills.
{"title":"Optimizing lab methods for consistent rice milling analysis","authors":"Samuel O. Olaoni, Bindu Regonda, Kaushik Luthra, Griffiths G. Atungulu","doi":"10.1002/cche.10856","DOIUrl":"https://doi.org/10.1002/cche.10856","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Milling is one of the most important postharvest processes in rice production. Traditionally, the McGill #2 mill has been used for lab milling to assess rice milling performance as per the recommendation of the Federal Grain Inspection Service (FGIS). However, as the FGIS is phasing out the use of the McGill #2 mill, there is a need to recalibrate milling assessments for standardized milling evaluation across various labs. Thus, the objective of this study was to assess the milling performance of three laboratory mills (McGill #2, Satake, and Zaccaria mills) on the head rice yield (HRY), milled rice yield (MRY), and whiteness index (WI) of rice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>MRY was greater than 60%, while HRY varied between 28% and 60% over all treatments. The Satake mill demonstrated a higher MRY and is significantly different from the McGill #2 and Zaccaria mills. Similarly, the Satake mill produced the highest HRY, followed by the Zaccaria mill and the McGill #2. On the contrary, the Satake mill exhibited the lowest WI, about 0.6 and 0.9 percentage points (pp) lower than McGill #2 and the Zaccaria mill, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Rice cultivars and mill types had the most significant impact on the aforementioned explored variables. Among the mills, the Satake mill displayed the highest MRY and HRY but had the lowest WI. We recommend that the 0.4 SLC value associated with well-milled rice be reviewed, which could perhaps lead to more HRY and impact the economic value of rice for growers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study offers insights into the milling capabilities of the evaluated mills. However, further research is necessary to understand and optimize other modern laboratory mills.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"199-210"},"PeriodicalIF":2.2,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10856","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110647","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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