This study aimed to investigate the noodle-making potential of oat starch and how addition of chemically modified oat starch affects quality and digestibility. An oat starch noodle preparation method was optimized and subsequently used for substituting varying levels of native oat starch (NOS) with citrate-modified oat starch (COS) (15%, 20%, 25%, and 30%).
Findings
Results indicated that NOS noodles showed similar cooking loss, cooking time, and color to commercial rice noodles. Significant differences emerged between COS and NOS noodles concerning cooking time, adhesiveness, and color values. Noodles with a 25% substitution of COS demonstrated favorable quality characteristics. In terms of in vitro digestibility, noodles with COS substituted at 25% of NOS released the least amount of glucose over the 300-min digestion period compared to NOS and commercial noodles.
Conclusions
The partial replacement of NOS with COS significantly reduced the cooking time of noodles without affecting their adhesiveness and color compared to NOS-only noodles. Furthermore, the in vitro digestion experiments showed that partial substitution of NOS with COS results in lower glucose release than NOS-only noodles, which is desirable for the management of postprandial blood glucose levels.
Significance and Novelty
Oat starch by-products show potential for human consumption through starch noodle preparation, presenting promising avenues for the utilization of oat starch within the food industry.
{"title":"Exploring the noodle-making potential and digestibility of native oat starch and citric acid cross-linked resistant oat starch","authors":"Vanessa Alexander, Babak Sobhi, Sijo Joseph, Trust Beta, Lovemore Nkhata Malunga","doi":"10.1002/cche.10855","DOIUrl":"https://doi.org/10.1002/cche.10855","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study aimed to investigate the noodle-making potential of oat starch and how addition of chemically modified oat starch affects quality and digestibility. An oat starch noodle preparation method was optimized and subsequently used for substituting varying levels of native oat starch (NOS) with citrate-modified oat starch (COS) (15%, 20%, 25%, and 30%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Results indicated that NOS noodles showed similar cooking loss, cooking time, and color to commercial rice noodles. Significant differences emerged between COS and NOS noodles concerning cooking time, adhesiveness, and color values. Noodles with a 25% substitution of COS demonstrated favorable quality characteristics. In terms of in vitro digestibility, noodles with COS substituted at 25% of NOS released the least amount of glucose over the 300-min digestion period compared to NOS and commercial noodles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The partial replacement of NOS with COS significantly reduced the cooking time of noodles without affecting their adhesiveness and color compared to NOS-only noodles. Furthermore, the in vitro digestion experiments showed that partial substitution of NOS with COS results in lower glucose release than NOS-only noodles, which is desirable for the management of postprandial blood glucose levels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Oat starch by-products show potential for human consumption through starch noodle preparation, presenting promising avenues for the utilization of oat starch within the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"342-351"},"PeriodicalIF":2.2,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10855","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602484","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}
Bindu Regonda, Kaushik Luthra, Robin January, Griffiths G. Atungulu
<div> <section> <h3> Background and Objectives</h3> <p>Blending (commingling or mixing) different rice cultivars before milling is a common practice aimed at saving time and effort in managing rough rice. Alternatively, blending is done to achieve the desired quality for the final product. It can lead to processing inefficiencies and inconsistent product functionality, ultimately impacting the economic value of rice. Despite its prevalence in farm or industrial settings, the extent to which this blending practice affects milling yield and the physical and chemical attributes of rice grown in Arkansas remains insufficiently studied. This study aimed to fill this gap by investigating the impact of blending different hybrid long-grain cultivars (RT 7521 FP, RT 7321 FP, XP 753), pureline long-grain cultivars (CLL 16, Ozark), and medium-grain cultivars (Titan, RT 3202) on rice milling yield and physicochemical attributes. Blending before and after postharvest drying was studied. Five types of blends were made among the long-grain cultivars with varying percentages, and one blend was made among medium-grain cultivars. Specifically, the study compared individual cultivars and the length-to-width ratio (L/W), thickness, chalk distribution, milling yield, color, pasting, and cooking properties of the resulting blends.</p> </section> <section> <h3> Findings</h3> <p>The analysis revealed significant effects of rice blending on the L/W and thickness of the composite lot. While some cultivars benefited from blending, others experienced a reduction of values in the composite lot. For example, blending RT 7321 FP with other hybrids decreased the composite lot's overall L/W by 0.13, whereas blending RT 7521 FP increased it. Differences were also observed in chalk percentage, with RT 7521 FP and RT 7321 FP showing the highest percentages. However, blending these cultivars with others reduced the composite lot's overall chalk percentage. Regarding milling yield, pre-drying blending yielded better results compared to post-drying blending. Individual cultivars, such as RT 7321 FP and XP753, exhibited head rice yields of 47.27% and 58.60%, respectively, while blending hybrid cultivars resulted in an overall head rice yield of around 52%. Among the pasting properties, in hybrid cultivars, when blended among themselves and with pureline cultivars, the viscosities decreased significantly when compared to its individual cultivars. Variations were also observed in the cooking duration, with RT 7521 FP having a duration of 26 min. However, when blended with other cultivars, the cooking duration ranged between 21 and 22 min. Significant differences were observed in the textural properties of hardness, gumminess, and resilience. These findings offer valuable insights for rice
{"title":"Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes","authors":"Bindu Regonda, Kaushik Luthra, Robin January, Griffiths G. Atungulu","doi":"10.1002/cche.10852","DOIUrl":"https://doi.org/10.1002/cche.10852","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Blending (commingling or mixing) different rice cultivars before milling is a common practice aimed at saving time and effort in managing rough rice. Alternatively, blending is done to achieve the desired quality for the final product. It can lead to processing inefficiencies and inconsistent product functionality, ultimately impacting the economic value of rice. Despite its prevalence in farm or industrial settings, the extent to which this blending practice affects milling yield and the physical and chemical attributes of rice grown in Arkansas remains insufficiently studied. This study aimed to fill this gap by investigating the impact of blending different hybrid long-grain cultivars (RT 7521 FP, RT 7321 FP, XP 753), pureline long-grain cultivars (CLL 16, Ozark), and medium-grain cultivars (Titan, RT 3202) on rice milling yield and physicochemical attributes. Blending before and after postharvest drying was studied. Five types of blends were made among the long-grain cultivars with varying percentages, and one blend was made among medium-grain cultivars. Specifically, the study compared individual cultivars and the length-to-width ratio (L/W), thickness, chalk distribution, milling yield, color, pasting, and cooking properties of the resulting blends.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The analysis revealed significant effects of rice blending on the L/W and thickness of the composite lot. While some cultivars benefited from blending, others experienced a reduction of values in the composite lot. For example, blending RT 7321 FP with other hybrids decreased the composite lot's overall L/W by 0.13, whereas blending RT 7521 FP increased it. Differences were also observed in chalk percentage, with RT 7521 FP and RT 7321 FP showing the highest percentages. However, blending these cultivars with others reduced the composite lot's overall chalk percentage. Regarding milling yield, pre-drying blending yielded better results compared to post-drying blending. Individual cultivars, such as RT 7321 FP and XP753, exhibited head rice yields of 47.27% and 58.60%, respectively, while blending hybrid cultivars resulted in an overall head rice yield of around 52%. Among the pasting properties, in hybrid cultivars, when blended among themselves and with pureline cultivars, the viscosities decreased significantly when compared to its individual cultivars. Variations were also observed in the cooking duration, with RT 7521 FP having a duration of 26 min. However, when blended with other cultivars, the cooking duration ranged between 21 and 22 min. Significant differences were observed in the textural properties of hardness, gumminess, and resilience. These findings offer valuable insights for rice ","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"181-198"},"PeriodicalIF":2.2,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10852","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120118","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}
Guodong Ye, Lina Guan, Min Zhang, Sixuan Li, Yongjie Mi
Background and Objectives
The texture and aroma of cooked rice are two key properties that determine its eating quality (EQ), but the correlation between them needs to be clarified. To better reveal the relationship between the two, 15 japonica rice samples from Northeast China were selected. The sensory evaluation method was used to evaluate rice's EQ intuitively. Then, the texture analyzer and gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were used to analyze the texture and aroma characteristics of cooked rice. Finally, a Pearson correlation analysis was conducted to examine the relationship between the sensory evaluation results, aroma compounds, and texture of the cooked rice.
Findings
The sensory evaluation scores in the Jilin and Liaoning regions were higher than those in the Heilongjiang region. The hardness, cohesiveness, and chewiness of cooked rice in the Jilin region were lower than those in the Heilongjiang and Liaoning regions. The sample in Heilongjiang had the highest content of aroma compounds, but it was inversely proportional to the odor score in the sensory evaluation. Pearson correlation analysis showed that hexanal, (E)-2-heptenal, octanal, and (E)-2-octenal were negatively correlated with cooked rice hardness, while hexanal, octanal, and (E)-2-dodecenal were positively correlated with cohesiveness.
Conclusion
Aroma compounds and texture jointly determine the EQ of cooked rice, and a certain correlation exists between the two. Therefore, it is feasible to develop rice products with good texture and aroma based on this correlation.
{"title":"Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China","authors":"Guodong Ye, Lina Guan, Min Zhang, Sixuan Li, Yongjie Mi","doi":"10.1002/cche.10851","DOIUrl":"https://doi.org/10.1002/cche.10851","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The texture and aroma of cooked rice are two key properties that determine its eating quality (EQ), but the correlation between them needs to be clarified. To better reveal the relationship between the two, 15 japonica rice samples from Northeast China were selected. The sensory evaluation method was used to evaluate rice's EQ intuitively. Then, the texture analyzer and gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were used to analyze the texture and aroma characteristics of cooked rice. Finally, a Pearson correlation analysis was conducted to examine the relationship between the sensory evaluation results, aroma compounds, and texture of the cooked rice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The sensory evaluation scores in the Jilin and Liaoning regions were higher than those in the Heilongjiang region. The hardness, cohesiveness, and chewiness of cooked rice in the Jilin region were lower than those in the Heilongjiang and Liaoning regions. The sample in Heilongjiang had the highest content of aroma compounds, but it was inversely proportional to the odor score in the sensory evaluation. Pearson correlation analysis showed that hexanal, (E)-2-heptenal, octanal, and (E)-2-octenal were negatively correlated with cooked rice hardness, while hexanal, octanal, and (E)-2-dodecenal were positively correlated with cohesiveness.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Aroma compounds and texture jointly determine the EQ of cooked rice, and a certain correlation exists between the two. Therefore, it is feasible to develop rice products with good texture and aroma based on this correlation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"167-180"},"PeriodicalIF":2.2,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120076","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}
This study has three main objectives: (1) to analyze the physical and nutritional properties, bioactive component concentrations, and in vitro digestibility of Beyşehir tarhana containing different parts of oleaster; (2) to investigate the effect of incorporating oleaster on textural properties; and (3) to evaluate the influence of the different parts of oleaster on the organoleptic characteristics of Beyşehir tarhana.
Findings
The control tarhana showed higher L* and b* values, while tarhana samples with various oleaster parts exhibited the highest a* value (p < .05). Incorporating oleaster components led to significant alterations in protein, ash, fat, dietary fiber, in vitro starch digestibility, total phenolic substance, antioxidant capacity, and the texture and organoleptic properties of Beyşehir tarhana compared to the control (p < .05).
Conclusions
The production of Beyşehir tarhana containing different parts of oleaster components led to highly encouraging outcomes, presenting an exciting opportunity for its future production.
Significance and Novelty
Beyşehir tarhana differs from traditional tarhana as it undergoes a less extensive fermentation process. It can be consumed as is, or after frying or baking. The addition of different ingredients is crucial due to the limited fermentation and frying processes.
{"title":"Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts","authors":"Nazlı Şahin, Ali Cingöz, Abdulvahit Sayaslan","doi":"10.1002/cche.10853","DOIUrl":"https://doi.org/10.1002/cche.10853","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>This study has three main objectives: (1) to analyze the physical and nutritional properties, bioactive component concentrations, and in vitro digestibility of Beyşehir tarhana containing different parts of oleaster; (2) to investigate the effect of incorporating oleaster on textural properties; and (3) to evaluate the influence of the different parts of oleaster on the organoleptic characteristics of Beyşehir tarhana.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The control tarhana showed higher <i>L</i>* and <i>b</i>* values, while tarhana samples with various oleaster parts exhibited the highest <i>a</i>* value (<i>p</i> < .05). Incorporating oleaster components led to significant alterations in protein, ash, fat, dietary fiber, in vitro starch digestibility, total phenolic substance, antioxidant capacity, and the texture and organoleptic properties of Beyşehir tarhana compared to the control (<i>p</i> < .05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The production of Beyşehir tarhana containing different parts of oleaster components led to highly encouraging outcomes, presenting an exciting opportunity for its future production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Beyşehir tarhana differs from traditional tarhana as it undergoes a less extensive fermentation process. It can be consumed as is, or after frying or baking. The addition of different ingredients is crucial due to the limited fermentation and frying processes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"157-166"},"PeriodicalIF":2.2,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119477","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}
José L. Espinoza-Acosta, Melina J. Navarro-Eúan, Nydia E. Buitimea-Cantúa, Jesús E. Chan-Higuera, Ariadna T. Bernal-Mercado, Ramón F. Dórame-Miranda, Jesús E. Gerardo-Rodríguez
Background and Objective
Sourdough involves spontaneous fermentation by wild yeast and lactic acid bacteria. This study investigates the effects of varying water and flour proportions on sourdough and formulated dough viscoelasticity and bread textural properties after a 7-day refreshment period. Daily, 20% or 30% water and 30% or 40% flour were added using refined or 20% fiber-enriched flour. The pH and titratable acidity of the sourdough were measured, while dynamic frequency sweep tests were conducted to assess the viscoelastic properties of both sourdough and formulated dough. Additionally, the textural parameters of bread were evaluated.
Findings
The pH of the sourdough was lower when refined flour was used, but total titratable acidity analyses indicated higher acidity with 20% fiber-enriched flour, demonstrating greater efficacy in this study. In the sourdough, G″ exceeded G′, indicating a more pronounced viscous behavior. Conversely, in the formulated dough, G′ was higher, suggesting greater elasticity. The treatment involving 20% water and 40% refined flour resulted in higher G′ and G″ values in both the sourdough and formulated dough. Meanwhile, the combination of 20% water and 30% refined flour produced bread with the highest specific volume and springiness, along with the lowest firmness, chewiness, and gumminess.
Conclusion
The best bread was achieved with 20% water and 30% refined flour for refreshment.
Significance and Novelty
This study provides insights for optimizing sourdough formulations, benefiting artisanal and industrial bread-making.
{"title":"Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread","authors":"José L. Espinoza-Acosta, Melina J. Navarro-Eúan, Nydia E. Buitimea-Cantúa, Jesús E. Chan-Higuera, Ariadna T. Bernal-Mercado, Ramón F. Dórame-Miranda, Jesús E. Gerardo-Rodríguez","doi":"10.1002/cche.10849","DOIUrl":"https://doi.org/10.1002/cche.10849","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Sourdough involves spontaneous fermentation by wild yeast and lactic acid bacteria. This study investigates the effects of varying water and flour proportions on sourdough and formulated dough viscoelasticity and bread textural properties after a 7-day refreshment period. Daily, 20% or 30% water and 30% or 40% flour were added using refined or 20% fiber-enriched flour. The pH and titratable acidity of the sourdough were measured, while dynamic frequency sweep tests were conducted to assess the viscoelastic properties of both sourdough and formulated dough. Additionally, the textural parameters of bread were evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The pH of the sourdough was lower when refined flour was used, but total titratable acidity analyses indicated higher acidity with 20% fiber-enriched flour, demonstrating greater efficacy in this study. In the sourdough, <i>G</i>″ exceeded <i>G</i>′, indicating a more pronounced viscous behavior. Conversely, in the formulated dough, <i>G</i>′ was higher, suggesting greater elasticity. The treatment involving 20% water and 40% refined flour resulted in higher <i>G</i>′ and <i>G</i>″ values in both the sourdough and formulated dough. Meanwhile, the combination of 20% water and 30% refined flour produced bread with the highest specific volume and springiness, along with the lowest firmness, chewiness, and gumminess.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The best bread was achieved with 20% water and 30% refined flour for refreshment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides insights for optimizing sourdough formulations, benefiting artisanal and industrial bread-making.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"144-156"},"PeriodicalIF":2.2,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116949","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}
Adam J. Franczyk, Nguyen Bui, Jiayi Chen, Lindsey Boyd, Ning Wang, Elaine Sopiwnyk, Ashok Sarkar, Jason Neufeld, Jitendra Paliwal, Michael Nickerson, James D. House
Background and Objectives
Milling practices, otherwise refined for specific uses in cereal-based foods, have not been thoroughly developed for pulses. This study investigates whether scouring and moisture conditioning pretreatments on yellow peas and green lentils can enhance hull removal, and in turn, whether changes in hull removal alter in vitro protein digestibility and quality.
Findings
Total by-product losses were significant in green lentils when subject to scouring, which was altered by high moisture addition in yellow peas. The scouring pretreatment altered both the protein digestibility and amino acid scores of green lentils, which translated to improved protein quality in all streams, but significantly in the break flour stream. Yellow peas similarly demonstrated significant improvements in protein quality from scouring, as a result of altered amino acid scores.
Conclusion
The addition of a scouring procedure can improve the protein quality of yellow peas and green lentils.
Significance and Novelty
Pulse milling procedures are rarely evaluated for optimization of protein quality. This research establishes milling protocols that may be used to enhance the protein quality of yellow peas and green lentils.
{"title":"The impact of mechanical scouring and moisture conditioning on the in vitro protein digestibility and quality of roller‑milled green lentil (Lens culinaris) and yellow pea (Pisum sativum)","authors":"Adam J. Franczyk, Nguyen Bui, Jiayi Chen, Lindsey Boyd, Ning Wang, Elaine Sopiwnyk, Ashok Sarkar, Jason Neufeld, Jitendra Paliwal, Michael Nickerson, James D. House","doi":"10.1002/cche.10831","DOIUrl":"https://doi.org/10.1002/cche.10831","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Milling practices, otherwise refined for specific uses in cereal-based foods, have not been thoroughly developed for pulses. This study investigates whether scouring and moisture conditioning pretreatments on yellow peas and green lentils can enhance hull removal, and in turn, whether changes in hull removal alter in vitro protein digestibility and quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Total by-product losses were significant in green lentils when subject to scouring, which was altered by high moisture addition in yellow peas. The scouring pretreatment altered both the protein digestibility and amino acid scores of green lentils, which translated to improved protein quality in all streams, but significantly in the break flour stream. Yellow peas similarly demonstrated significant improvements in protein quality from scouring, as a result of altered amino acid scores.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The addition of a scouring procedure can improve the protein quality of yellow peas and green lentils.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Pulse milling procedures are rarely evaluated for optimization of protein quality. This research establishes milling protocols that may be used to enhance the protein quality of yellow peas and green lentils.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"126-143"},"PeriodicalIF":2.2,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116247","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 growing consumer demand for natural, healthy, and convenient food options has led to the rising popularity of frozen cooked noodles (FCN). Tea polyphenols (TPs), known for their diverse biological activities, are increasingly being utilized as a natural food additive in research and development. Therefore, this study aims to investigate the effects of TPs on the thermal and pasting properties of wheat flour as well as their influence on the quality of FCN.
Findings
The results from differential scanning calorimeter and RVA analyses showed that TPs did not significantly affect the thermal and pasting properties of wheat flour. However, the addition of low-dose TPs (<1.5%) improved the quality of FCN during storage. Texture and tensile analyses demonstrated an enhancement in hardness, chewiness, resistance, and an increase in resistant starch content in the noodles. Low-field nuclear magnetic resonance findings revealed an increase in the proportion of strongly bound water, accompanied by a decrease in free water content. Scanning electron microscopy observations illustrated a well-developed gluten network structure. In contrast, the incorporation of 1.5% TPs adversely affected the quality of FCN.
Conclusions
The appropriate integration of TPs plays a significant role in alleviating the quality degradation of FCN during storage.
Significance and Novelty
This study provides a theoretical basis for the development of polyphenol-enriched flour products and functional foods.
{"title":"Effect of tea polyphenols on the quality of frozen cooked noodles","authors":"Yali Ping, Lanxi Zhang, Hua Li, Zhenzhen Chen, Qingyuan Wang, Xiaoxue Fang","doi":"10.1002/cche.10850","DOIUrl":"https://doi.org/10.1002/cche.10850","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The growing consumer demand for natural, healthy, and convenient food options has led to the rising popularity of frozen cooked noodles (FCN). Tea polyphenols (TPs), known for their diverse biological activities, are increasingly being utilized as a natural food additive in research and development. Therefore, this study aims to investigate the effects of TPs on the thermal and pasting properties of wheat flour as well as their influence on the quality of FCN.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results from differential scanning calorimeter and RVA analyses showed that TPs did not significantly affect the thermal and pasting properties of wheat flour. However, the addition of low-dose TPs (<1.5%) improved the quality of FCN during storage. Texture and tensile analyses demonstrated an enhancement in hardness, chewiness, resistance, and an increase in resistant starch content in the noodles. Low-field nuclear magnetic resonance findings revealed an increase in the proportion of strongly bound water, accompanied by a decrease in free water content. Scanning electron microscopy observations illustrated a well-developed gluten network structure. In contrast, the incorporation of 1.5% TPs adversely affected the quality of FCN.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The appropriate integration of TPs plays a significant role in alleviating the quality degradation of FCN during storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides a theoretical basis for the development of polyphenol-enriched flour products and functional foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"117-125"},"PeriodicalIF":2.2,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115054","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}
Yemane G. Belaineh, Scott R. Bean, Fadi M. Aramouni, Xiaorong Wu, Sanzhen Liu, Tesfaye T. Tesso
Background and Objectives
Sorghum is the principal food source for smallholder farmers in Sub-Saharan Africa. Animal proteins are beyond economic reach, and only few food legumes are well-adapted in major sorghum-growing regions. Hence, sorghum serves as the primary source of protein and calories. However, the low digestibility of its proteins renders the communities vulnerable to protein malnutrition. Several factors, including genotypes and processing methods, have been shown to affect the digestibility of proteins in sorghum food products. The objective of this study was to investigate the impact of grain pretreatment on the protein digestibility of Ethiopian fermented flatbread.
Findings
The effect of four grain pretreatment processes: decortication, sprouting, parching, and untreated control was compared using four diverse sorghum genotypes milled to medium (2 mm) and fine (0.5 mm) particle sizes. The in-vitro protein digestibility (IVPD) was significantly lower in the parched samples compared to the unprocessed control, while sprouting significantly increased IVPD. Decortication appears to have no impact on IVPD. Finer particle size tended to enhance IVPD in all genotypes and for all pretreatement methods. The treatments had no significant effect on protein content except the sprouting consistently but marginally increased total protein.
Conclusions
Sprouting sorghum grains can significantly improve the protein digestibility of fermented breads. Given that it involves little cost, the process can be readily adopted by the local community, provided that they are educated about the impact of protein deficiency on the health and productivity of the community.
Significance and Novelty
Low-cost grain pretreatment procedures such as sprouting can have a significant impact on the availability of nutrients, especially protein, the most limiting nutrient in smallholder communities. Combining the procedure with genetically enhanced varieties and improved cropping systems that integrate food legumes can significantly enhnace protein nutrition for smallholder farmers.
{"title":"Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread","authors":"Yemane G. Belaineh, Scott R. Bean, Fadi M. Aramouni, Xiaorong Wu, Sanzhen Liu, Tesfaye T. Tesso","doi":"10.1002/cche.10821","DOIUrl":"https://doi.org/10.1002/cche.10821","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Sorghum is the principal food source for smallholder farmers in Sub-Saharan Africa. Animal proteins are beyond economic reach, and only few food legumes are well-adapted in major sorghum-growing regions. Hence, sorghum serves as the primary source of protein and calories. However, the low digestibility of its proteins renders the communities vulnerable to protein malnutrition. Several factors, including genotypes and processing methods, have been shown to affect the digestibility of proteins in sorghum food products. The objective of this study was to investigate the impact of grain pretreatment on the protein digestibility of Ethiopian fermented flatbread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The effect of four grain pretreatment processes: decortication, sprouting, parching, and untreated control was compared using four diverse sorghum genotypes milled to medium (2 mm) and fine (0.5 mm) particle sizes. The in-vitro protein digestibility (IVPD) was significantly lower in the parched samples compared to the unprocessed control, while sprouting significantly increased IVPD. Decortication appears to have no impact on IVPD. Finer particle size tended to enhance IVPD in all genotypes and for all pretreatement methods. The treatments had no significant effect on protein content except the sprouting consistently but marginally increased total protein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Sprouting sorghum grains can significantly improve the protein digestibility of fermented breads. Given that it involves little cost, the process can be readily adopted by the local community, provided that they are educated about the impact of protein deficiency on the health and productivity of the community.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Low-cost grain pretreatment procedures such as sprouting can have a significant impact on the availability of nutrients, especially protein, the most limiting nutrient in smallholder communities. Combining the procedure with genetically enhanced varieties and improved cropping systems that integrate food legumes can significantly enhnace protein nutrition for smallholder farmers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"102-116"},"PeriodicalIF":2.2,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10821","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114424","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}
Federica Higa, Colten Nickerson, Michael T. Nickerson
Background and Objectives
In the present study, the effect of a pH-shifting method in combination with heat was investigated for its effects on the resulting surface and functional properties of a commercial pea protein isolate. The pH shifting process was performed at both acidic (pH 2) and alkaline (pH 10) pH and then adjusted back to neutrality. The heat-treated samples were further subjected to heating and later neutralized at pH 7.
Findings
The results of these treatments indicated that an alkaline pH shifting, as well as its combination with heat, resulted in a significant increase in the solubility of the proteins, whereas an acidic pH shifting, and in combination with heat, reduced the stability of the proteins in solution. Additionally, some functional properties were enhanced by pH shifting, such as foaming capacity or emulsion stability, while other properties showed no alteration or were negatively impacted, such as foaming stability. Furthermore, analysis of the bubble structure of foams using a dynamic foam analyzer revealed that bubble sizes for samples shifted at pH 2 in combination with heat presented the biggest increase in bubble growth over time, creating a less stable foam.
Conclusions
The application of pH shifting and the use of heat can aid in the improvement of pea protein functionality and allow tailoring of these proteins for specific applications.
Significance and Novelty
This study utilized a simple method to achieve modifications in the protein structures, providing insights into the application of pea proteins into food products as emulsifying and foaming agents.
{"title":"Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate","authors":"Federica Higa, Colten Nickerson, Michael T. Nickerson","doi":"10.1002/cche.10847","DOIUrl":"https://doi.org/10.1002/cche.10847","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In the present study, the effect of a pH-shifting method in combination with heat was investigated for its effects on the resulting surface and functional properties of a commercial pea protein isolate. The pH shifting process was performed at both acidic (pH 2) and alkaline (pH 10) pH and then adjusted back to neutrality. The heat-treated samples were further subjected to heating and later neutralized at pH 7.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results of these treatments indicated that an alkaline pH shifting, as well as its combination with heat, resulted in a significant increase in the solubility of the proteins, whereas an acidic pH shifting, and in combination with heat, reduced the stability of the proteins in solution. Additionally, some functional properties were enhanced by pH shifting, such as foaming capacity or emulsion stability, while other properties showed no alteration or were negatively impacted, such as foaming stability. Furthermore, analysis of the bubble structure of foams using a dynamic foam analyzer revealed that bubble sizes for samples shifted at pH 2 in combination with heat presented the biggest increase in bubble growth over time, creating a less stable foam.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The application of pH shifting and the use of heat can aid in the improvement of pea protein functionality and allow tailoring of these proteins for specific applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study utilized a simple method to achieve modifications in the protein structures, providing insights into the application of pea proteins into food products as emulsifying and foaming agents.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"89-101"},"PeriodicalIF":2.2,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114044","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}
Clodualdo C. Maningat, Jay-Lin Jane, Paul A. Seib, Yong-Cheng Shi, Keiji Kainuma
Background and Objectives
Starch and other carbohydrates are major products of commerce because of their abundant supply and diverse functionalities. They serve as the principal source of dietary energy for humans and animals and perform various functions in many food and nonfood products. Fundamental studies of their composition, structure, and properties led to practical applications and ultimately to their commercial development to serve the food and industrial sectors.
Findings
This paper provides a historical account of the US Starch Round Table, a scientific gathering of international scientists and researchers to discuss “cutting-edge” research on starch and other carbohydrates. From its early beginning in 1940 to the present time, the Starch Round Table played a crucial role in advancing our knowledge of starch and other carbohydrates.
Conclusions
The concept of the Starch Round Table facilitated discovery, innovation, and progress in the field of carbohydrates with an emphasis on starch. From its genesis in the United States, its popularity has spread to other regions like Japan and Europe, which have been holding a similar event since 1961 and 2010, respectively.
Significance and Novelty
New knowledge was discovered, practical applications were achieved, and successful collaboration among starch and carbohydrate scientists across the globe was made possible through this biennial round table event. Commercial development of starch and other carbohydrate products has benefited immensely from the extraordinary progress made by brilliant and diligent scientists and researchers, past and present.
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