The IP–EWT is a protein recovery and purification process that combined with isoelectric precipitation (IP) and electrolyzed water treatment (EWT) to produce highly nutritious, hypoallergenic protein from heat-stabilized defatted rice bran (HSDFRB). Here, we evaluated the physicochemical properties of HSDFRB protein concentrates obtained by modified IP–EWT in comparison with soybean protein, whey protein and casein.
Findings
The protein content and recovery rate of HSDFRB protein concentrates, with a maximum of 77.0 w/w% and 41.5%, were achieved using modified IP–EWT by changing NaOH concentration and isoelectric precipitation pH and removing phosphorus recovery process. The effects of pH on solubility, emulsion activity and stability, and foam capacity and stability, and the balance of oil absorption to water absorption of HSDFRB protein concentrates were similar to those of casein, rather than soy protein and whey protein, at pH values other than in acidic range.
Conclusions
HSDFRB protein concentrates concentrated by modified IP–EWT have similar physicochemical properties to casein at neutral and alkaline pH ranges.
Significance and Novelty
Here, we further concentrated HSDFRB protein concentrates by modifying IP–EWT and provided insights into their application in food products at neutral and alkaline pH ranges as a plant-based casein analogs.
{"title":"Evaluation of Physicochemical Properties of Defatted Rice Bran Protein Concentrate Obtained by Modified IP–EWT Process","authors":"Keiko Ueda, Charin Techapun, Noppol Leksawasdi, Thanongsak Chaiyaso, Naomi Abe-Kanoh, Masanori Watanabe","doi":"10.1002/cche.70005","DOIUrl":"https://doi.org/10.1002/cche.70005","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The IP–EWT is a protein recovery and purification process that combined with isoelectric precipitation (IP) and electrolyzed water treatment (EWT) to produce highly nutritious, hypoallergenic protein from heat-stabilized defatted rice bran (HSDFRB). Here, we evaluated the physicochemical properties of HSDFRB protein concentrates obtained by modified IP–EWT in comparison with soybean protein, whey protein and casein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The protein content and recovery rate of HSDFRB protein concentrates, with a maximum of 77.0 w/w% and 41.5%, were achieved using modified IP–EWT by changing NaOH concentration and isoelectric precipitation pH and removing phosphorus recovery process. The effects of pH on solubility, emulsion activity and stability, and foam capacity and stability, and the balance of oil absorption to water absorption of HSDFRB protein concentrates were similar to those of casein, rather than soy protein and whey protein, at pH values other than in acidic range.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>HSDFRB protein concentrates concentrated by modified IP–EWT have similar physicochemical properties to casein at neutral and alkaline pH ranges.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Here, we further concentrated HSDFRB protein concentrates by modifying IP–EWT and provided insights into their application in food products at neutral and alkaline pH ranges as a plant-based casein analogs.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"880-893"},"PeriodicalIF":2.5,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145102204","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}
John R. N. Taylor, Tilana Graaff, Johnes David, David Kamau, Darshana Joshi, Benjamin Byinshi, Corinda Erasmus, Peiman Milani, Henriëtte L. de Kock
Background and Objective
To ensure provision of essential micronutrients to at-risk maize-consuming populations, their stability in stored fortified whole-grain maize meal (FWGMM) is essential. Vitamin stability in commercial FWGMM was studied over 6 months under two real-world tropical conditions (overall average 25.3°C, 53.5% relative humidity (RH) and 19.4°C, 66.5% RH) in grain stores. The maize was pre-dried before milling and optimal storage practices were employed.
Findings
No loss in Vitamin A (retinol palmitate), B1 and B2 (total and endogenous) occurred, contrary to other fortified maize meal storage studies without pre-drying and/or using suboptimal storage practices. Alternative treatments to maize pre-drying were investigated in an accelerated storage study at 40°C, 65% RH using similar storage practices. There was no loss in Vitamins B1 and B2 (total and endogenous) with any treatment including the not pre-dried maize control.
Conclusions
The vitamin stability in FWGMM during storage is attributable primarily to the use of a polyethylene inner liner in the sacks which largely prevented moisture ingress and to storage in semidarkness which prevented vitamin photodegradation. Maize pre-drying provides additional assurance against moisture-induced degradation.
Significance and Novelty
These simple practices can help provide the full benefit of micronutrient-fortified WGMM to consumers.
{"title":"Vitamins Are Retained in Fortified Whole-Grain Maize Meal When Stored Under Tropical Conditions When Optimal Storage Practices Are Used","authors":"John R. N. Taylor, Tilana Graaff, Johnes David, David Kamau, Darshana Joshi, Benjamin Byinshi, Corinda Erasmus, Peiman Milani, Henriëtte L. de Kock","doi":"10.1002/cche.70006","DOIUrl":"https://doi.org/10.1002/cche.70006","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>To ensure provision of essential micronutrients to at-risk maize-consuming populations, their stability in stored fortified whole-grain maize meal (FWGMM) is essential. Vitamin stability in commercial FWGMM was studied over 6 months under two real-world tropical conditions (overall average 25.3°C, 53.5% relative humidity (RH) and 19.4°C, 66.5% RH) in grain stores. The maize was pre-dried before milling and optimal storage practices were employed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>No loss in Vitamin A (retinol palmitate), B1 and B2 (total and endogenous) occurred, contrary to other fortified maize meal storage studies without pre-drying and/or using suboptimal storage practices. Alternative treatments to maize pre-drying were investigated in an accelerated storage study at 40°C, 65% RH using similar storage practices. There was no loss in Vitamins B1 and B2 (total and endogenous) with any treatment including the not pre-dried maize control.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The vitamin stability in FWGMM during storage is attributable primarily to the use of a polyethylene inner liner in the sacks which largely prevented moisture ingress and to storage in semidarkness which prevented vitamin photodegradation. Maize pre-drying provides additional assurance against moisture-induced degradation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These simple practices can help provide the full benefit of micronutrient-fortified WGMM to consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"894-908"},"PeriodicalIF":2.5,"publicationDate":"2025-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145101959","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}
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
Roller-milling practices for pulses to establish potential end-use applications are required. Scouring and moisture conditioning may improve milling efficiency and hull removal, in addition to influencing nutritional quality. In this study, the extent of these conditions on the protein digestibility and quality are evaluated in vitro on navy beans and chickpeas.
Findings
Scouring with no additional moisture conditioning increased protein quality in both navy beans and chickpeas, whereas the addition of 1% moisture conditioning in combination with scouring was detrimental to protein quality. Moisture conditioning at 0.5% without scouring also decreased protein quality in navy beans. Changes in protein quality were primarily due to compositional changes in both protein and amino acid content, reflected in amino acid scoring. Sulfur amino acids were the sole limiting amino acids in navy beans, while tryptophan was the sole limiting amino acid in chickpeas, irrespective of the roller-milled flour stream or Pretreatment.
Conclusion
Scouring with no added moisture conditioning effectively improves the protein quality in both navy beans and Kabuli chickpeas due to changes in their amino acid scoring pattern.
Significance and Novelty
Balancing milling practices and nutritional quality is important in developing navy bean and Kabuli chickpea products.
{"title":"The Assessment of In Vitro Protein Digestibility and Quality on Mechanically Scoured and Moisture Conditioned Navy Beans (Phaseolus vulgaris) and Chickpeas (Cicer arietinum) Subject to Roller-Milling","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.70003","DOIUrl":"https://doi.org/10.1002/cche.70003","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Roller-milling practices for pulses to establish potential end-use applications are required. Scouring and moisture conditioning may improve milling efficiency and hull removal, in addition to influencing nutritional quality. In this study, the extent of these conditions on the protein digestibility and quality are evaluated in vitro on navy beans and chickpeas.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Scouring with no additional moisture conditioning increased protein quality in both navy beans and chickpeas, whereas the addition of 1% moisture conditioning in combination with scouring was detrimental to protein quality. Moisture conditioning at 0.5% without scouring also decreased protein quality in navy beans. Changes in protein quality were primarily due to compositional changes in both protein and amino acid content, reflected in amino acid scoring. Sulfur amino acids were the sole limiting amino acids in navy beans, while tryptophan was the sole limiting amino acid in chickpeas, irrespective of the roller-milled flour stream or Pretreatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Scouring with no added moisture conditioning effectively improves the protein quality in both navy beans and Kabuli chickpeas due to changes in their amino acid scoring pattern.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Balancing milling practices and nutritional quality is important in developing navy bean and Kabuli chickpea products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"849-865"},"PeriodicalIF":2.5,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145101707","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}
Assessing the functional properties of proteins is essential for effective use of newly discovered protein-rich materials. There has been a lack of information regarding the influence of degree of milling (DoM) on the functionality of rice bran protein isolates (RBPIs) from bran of long grain indica rice cultivars (PUSA1121 and PR111). Hence, the study was designed to investigate the proximate composition, functional properties, protein profiling, and secondary structure of RBPIs. Moreover, the potential application of PIs derived from both cultivars for the preparation of starch based gluten free (GF) muffin was studied.
Findings
Both cultivar and DoM significantly influence the functional properties of RBPIs and their suitability for muffin formulation. A notable change in secondary structure of RBPIs with extended DoM due to the inclusion of endosperm-specific proteins in rice bran was observed. Starch-based muffins enriched with RBPIs from both cultivars showed desirable texture and sensory attributes. Crust color and physical traits of GF muffins were influenced by cultivar, DoM, and PC. RBPIs of PUSA1121 at 8% DoM yielded muffins with the most desirable textural and sensory properties.
Conclusion
Both cultivars and the varying DoM have substantial impact on the protein quality and functional properties of RBPIs. The study demonstrated the promising potential of RBPIs as functional food ingredients, with implications for enhancing nutritional and textural attributes of GF muffins and potentially baked other.
Significance and Novelty
This study highlights the innovative use of RBPIs from two cultivars and DoM in starch-based muffins, demonstrating their functional potential in baked products. The inclusion of RBPIs improved both sensory appeal and overall product quality, demonstrating their potential as an economical plant protein source for bakery formulations.
{"title":"Effect of Milling on the Functional Properties of Rice Bran Protein Isolates of Long-Grain Cultivars and Their Utilization in Gluten-Free Muffins Production","authors":"Amandeep Kaur, Raj Sukhwinder Singh Kaler, Amardeep Singh Virdi, Narpinder Singh","doi":"10.1002/cche.70000","DOIUrl":"https://doi.org/10.1002/cche.70000","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Assessing the functional properties of proteins is essential for effective use of newly discovered protein-rich materials. There has been a lack of information regarding the influence of degree of milling (DoM) on the functionality of rice bran protein isolates (RBPIs) from bran of long grain indica rice cultivars (PUSA1121 and PR111). Hence, the study was designed to investigate the proximate composition, functional properties, protein profiling, and secondary structure of RBPIs. Moreover, the potential application of PIs derived from both cultivars for the preparation of starch based gluten free (GF) muffin was studied.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Both cultivar and DoM significantly influence the functional properties of RBPIs and their suitability for muffin formulation. A notable change in secondary structure of RBPIs with extended DoM due to the inclusion of endosperm-specific proteins in rice bran was observed. Starch-based muffins enriched with RBPIs from both cultivars showed desirable texture and sensory attributes. Crust color and physical traits of GF muffins were influenced by cultivar, DoM, and PC. RBPIs of PUSA1121 at 8% DoM yielded muffins with the most desirable textural and sensory properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Both cultivars and the varying DoM have substantial impact on the protein quality and functional properties of RBPIs. The study demonstrated the promising potential of RBPIs as functional food ingredients, with implications for enhancing nutritional and textural attributes of GF muffins and potentially baked other.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study highlights the innovative use of RBPIs from two cultivars and DoM in starch-based muffins, demonstrating their functional potential in baked products. The inclusion of RBPIs improved both sensory appeal and overall product quality, demonstrating their potential as an economical plant protein source for bakery formulations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"815-828"},"PeriodicalIF":2.5,"publicationDate":"2025-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145101255","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}
Kidney beans can serve as a potential source of γ-aminobutyric acid (GABA), but their enrichment capacity varies across varieties. This study investigated the effects of heat and relative humidity (HRH) treatment on GABA accumulation in two kidney bean varieties (JZY-2 and PJY-4).
Findings
HRH treatment significantly enhanced the GABA contents in both varieties, with JZY-2 showing a greater enrichment capacity. The increase in GABA was associated with the elevated activities of key enzymes (DAO, PAO, and GAD) and reductions in the levels of glutamic acid, asparagine, and aspartic acid. Nontargeted metabolomic profiling revealed significant changes in metabolite composition after HRH treatment, particularly involving the flavonoid biosynthesis pathway based on KEGG analysis.
Conclusions
HRH is an effective strategy to increase GABA content in kidney beans, especially in JZY-2.
Significance and Novelty
This study might provide the reference for the screening of excellent GABA-enriched kidney bean varieties under HRH treatment, which contributed to developing GABA-rich functional foods.
{"title":"Unveiling the Differences in GABA Enrichment Capacity and Metabolite Profiles of Two Genotypes of Red Kidney Beans (Phaseolus vulgaris L.) Under Heat and Relative Humidity Treatment","authors":"Linlin Fan, Jiani Zhao, Aijinxiu Ma, Ting Bai, Li Wang, Yuanlin Sun, Rui Liu, Sumei Zhou, Dianzhi Hou","doi":"10.1002/cche.10897","DOIUrl":"https://doi.org/10.1002/cche.10897","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Kidney beans can serve as a potential source of γ-aminobutyric acid (GABA), but their enrichment capacity varies across varieties. This study investigated the effects of heat and relative humidity (HRH) treatment on GABA accumulation in two kidney bean varieties (JZY-2 and PJY-4).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>HRH treatment significantly enhanced the GABA contents in both varieties, with JZY-2 showing a greater enrichment capacity. The increase in GABA was associated with the elevated activities of key enzymes (DAO, PAO, and GAD) and reductions in the levels of glutamic acid, asparagine, and aspartic acid. Nontargeted metabolomic profiling revealed significant changes in metabolite composition after HRH treatment, particularly involving the flavonoid biosynthesis pathway based on KEGG analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>HRH is an effective strategy to increase GABA content in kidney beans, especially in JZY-2.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study might provide the reference for the screening of excellent GABA-enriched kidney bean varieties under HRH treatment, which contributed to developing GABA-rich functional foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"801-814"},"PeriodicalIF":2.5,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145102384","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}
Pamela Drawbridge, Daniela D. Herrera-Balandrano, Trust Beta
Background and Objectives
Two hulless barley varieties (Peru-35 and Roseland) were pearled into six fractions and analyzed for primary phenolic acids via HPLC, along with the arabinoxylan content and degree of substitution (arabinose to xylose (A/X) ratio) using gas chromatography. The distribution of the newly identified polyamine, N1,N8-dicaffeoyl spermidine, in these barley varieties was reported.
Findings
The concentrations of ferulic and p-coumaric acids in both varieties were highest in the outermost fraction and decreased progressively toward the endosperm fraction. The relative abundance of N1,N8-dicaffeoyl spermidine was uniformly distributed among the intermediary fractions, with the highest levels observed in the aleurone-containing fraction (F5) of Peru-35 and in the pericarp-containing fraction (F2) of Roseland. The arabinoxylan content decreased from the outer to inner fractions of the grains and was positively correlated with bound phenolic acid content.
Conclusions
This study provides insights into the distribution of phenolic acids and arabinoxylan content in pearled hulless barley fractions, contributing to the advancement of fortified food products.
Significance and Novelty
The distribution of N1,N8-dicaffeoyl spermidine in barley is reported for the first time. This study elucidates the composition of pearled hulless barley fractions, enabling selection for functional food development based on the desired bioactive components.
{"title":"Phenolic Composition and Arabinoxylan Characterization of Pearled Barley Fractions","authors":"Pamela Drawbridge, Daniela D. Herrera-Balandrano, Trust Beta","doi":"10.1002/cche.70002","DOIUrl":"https://doi.org/10.1002/cche.70002","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Two hulless barley varieties (Peru-35 and Roseland) were pearled into six fractions and analyzed for primary phenolic acids via HPLC, along with the arabinoxylan content and degree of substitution (arabinose to xylose (A/X) ratio) using gas chromatography. The distribution of the newly identified polyamine, <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine, in these barley varieties was reported.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The concentrations of ferulic and <i>p</i>-coumaric acids in both varieties were highest in the outermost fraction and decreased progressively toward the endosperm fraction. The relative abundance of <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine was uniformly distributed among the intermediary fractions, with the highest levels observed in the aleurone-containing fraction (F5) of Peru-35 and in the pericarp-containing fraction (F2) of Roseland. The arabinoxylan content decreased from the outer to inner fractions of the grains and was positively correlated with bound phenolic acid content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This study provides insights into the distribution of phenolic acids and arabinoxylan content in pearled hulless barley fractions, contributing to the advancement of fortified food products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The distribution of <i>N</i>1,<i>N</i>8-dicaffeoyl spermidine in barley is reported for the first time. This study elucidates the composition of pearled hulless barley fractions, enabling selection for functional food development based on the desired bioactive components.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"840-848"},"PeriodicalIF":2.5,"publicationDate":"2025-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145102285","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}
The high cost and limited availability of ingredients for formulating ready-to-use therapeutic food (RUTF) hinder access in areas with high malnutrition. This study aims to evaluate the physicochemical, nutritional, and techno-functional properties of green lentil, black-eyed bean, and white quinoa flours for RUTF formulation.
Findings
Green lentil flour (GLF) exhibited the highest protein and lipid content, while macrominerals (Ca, P, K, Mg, S) were higher in white quinoa (WQF) and black-eyed beans flour (BBF). GLF showed the highest tannin and lowest phytic acid content. Trypsin inhibitor activity did not differ significantly among the flours and in vitro protein digestibility was highest in WQF. In WQF, lysine was the limiting amino acid in young children, leucine in older children, and methionine + cysteine in both GLF and BBF. All flours had an iso-electric point of pH 4. WQF showed a significantly higher oil absorption, foaming, and emulsifying capacity compared to the other flours. No significant differences were observed in the thermal properties of flours, though BBF had higher enthalpy of gelatinization. Scanning electron microscopy coupled to energy dispersive X-ray spectrometry revealed distinct morphological features and mineral distribution across the three flours, while PCA facilitated the identification of relationships between the flours.
Conclusions
The end-user quality attributes of the flours supports diverse applications, with potential for further modifications to meet specific product requirements, particularly in the formulation of RUTF.
Significance and Novelty
Our findings highlight the potential of locally available alternative flour ingredients for tailored food application such as RUTF development, lower formulation costs, enhance accessibility, and benefit children with severe acute malnutrition.
{"title":"Characterization of Flours Derived from Lentils, Quinoa, and Black-Eyed Beans: Investigating Key Physicochemical, Nutritional, and Techno-Functional Properties","authors":"Evans Otoo, Alberta N. A. Aryee","doi":"10.1002/cche.10896","DOIUrl":"https://doi.org/10.1002/cche.10896","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The high cost and limited availability of ingredients for formulating ready-to-use therapeutic food (RUTF) hinder access in areas with high malnutrition. This study aims to evaluate the physicochemical, nutritional, and techno-functional properties of green lentil, black-eyed bean, and white quinoa flours for RUTF formulation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Green lentil flour (GLF) exhibited the highest protein and lipid content, while macrominerals (Ca, P, K, Mg, S) were higher in white quinoa (WQF) and black-eyed beans flour (BBF). GLF showed the highest tannin and lowest phytic acid content. Trypsin inhibitor activity did not differ significantly among the flours and in vitro protein digestibility was highest in WQF. In WQF, lysine was the limiting amino acid in young children, leucine in older children, and methionine + cysteine in both GLF and BBF. All flours had an iso-electric point of pH 4. WQF showed a significantly higher oil absorption, foaming, and emulsifying capacity compared to the other flours. No significant differences were observed in the thermal properties of flours, though BBF had higher enthalpy of gelatinization. Scanning electron microscopy coupled to energy dispersive X-ray spectrometry revealed distinct morphological features and mineral distribution across the three flours, while PCA facilitated the identification of relationships between the flours.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The end-user quality attributes of the flours supports diverse applications, with potential for further modifications to meet specific product requirements, particularly in the formulation of RUTF.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our findings highlight the potential of locally available alternative flour ingredients for tailored food application such as RUTF development, lower formulation costs, enhance accessibility, and benefit children with severe acute malnutrition.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"781-800"},"PeriodicalIF":2.5,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10896","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145102188","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}
Havva Polat Kaya, Sevde Nur Güngör, Neşe Yılmaz Tuncel, Fatma Betül Sakarya, Ali Emre Andaç, Gülay Özkan, Esra Capanoglu, Şükrü Güleç, Mehmet Çağlar Tülbek, Necati Barış Tuncel
Background and Objectives
Sainfoin is a drought-resistant perennial plant mainly used as animal feed, but its seeds remain underexplored as a food source. This study investigates the effects of germination on the nutritional quality of dehulled sainfoin seeds. Specifically, it examines changes in proximate composition, antinutrients (hydrocyanic acid, tannins, phytates, saponins, and trypsin inhibitors), in vitro starch digestibility, phenolic content, antioxidant capacity, and cytotoxicity.
Findings
Germination significantly increased crude protein (up to 45%) and fat (up to 10%) contents. Despite low total starch (~7%), 45-h germination reduced total digestible starch while increasing rapidly digestible starch. Antinutrient levels decreased significantly—tannins by 57%, phytates by 30%, saponins by 40%, and trypsin inhibitors by 29%—with the exception of hydrocyanic acid. Although total phenolics, flavonoids, and antioxidant capacity declined, their bioaccessibility improved. No cytotoxic effects were observed in either raw or germinated seeds.
Conclusions
Germination improved the nutritional profile of sainfoin seeds by increasing protein and fat contents, while reducing most antinutrients. Despite a decrease in antioxidant levels, their bioaccessibility was enhanched. The absence of cytotoxic effects further supports the potential application of germinated sainfoin seeds in human nutrition.
Significance and Novelty
Although few studies have focused on the green form of sainfoin, which is commonly used as livestock feed, this study reveals that sainfoin seeds offer substantial potential as food, with germination emerging as a simple and effective approach to improving their nutritional properties.
{"title":"Exploring Sainfoin (Onobrychis viciifolia) Seed Flour as a Sustainable Plant-Based Food: Germination-Induced Changes in Nutritional Quality, Anti-Nutritional Factors, Phenolic Content, Bioaccessibility, and In Vitro Toxicity","authors":"Havva Polat Kaya, Sevde Nur Güngör, Neşe Yılmaz Tuncel, Fatma Betül Sakarya, Ali Emre Andaç, Gülay Özkan, Esra Capanoglu, Şükrü Güleç, Mehmet Çağlar Tülbek, Necati Barış Tuncel","doi":"10.1002/cche.10895","DOIUrl":"https://doi.org/10.1002/cche.10895","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Sainfoin is a drought-resistant perennial plant mainly used as animal feed, but its seeds remain underexplored as a food source. This study investigates the effects of germination on the nutritional quality of dehulled sainfoin seeds. Specifically, it examines changes in proximate composition, antinutrients (hydrocyanic acid, tannins, phytates, saponins, and trypsin inhibitors), in vitro starch digestibility, phenolic content, antioxidant capacity, and cytotoxicity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Germination significantly increased crude protein (up to 45%) and fat (up to 10%) contents. Despite low total starch (~7%), 45-h germination reduced total digestible starch while increasing rapidly digestible starch. Antinutrient levels decreased significantly—tannins by 57%, phytates by 30%, saponins by 40%, and trypsin inhibitors by 29%—with the exception of hydrocyanic acid. Although total phenolics, flavonoids, and antioxidant capacity declined, their bioaccessibility improved. No cytotoxic effects were observed in either raw or germinated seeds.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Germination improved the nutritional profile of sainfoin seeds by increasing protein and fat contents, while reducing most antinutrients. Despite a decrease in antioxidant levels, their bioaccessibility was enhanched. The absence of cytotoxic effects further supports the potential application of germinated sainfoin seeds in human nutrition.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Although few studies have focused on the green form of sainfoin, which is commonly used as livestock feed, this study reveals that sainfoin seeds offer substantial potential as food, with germination emerging as a simple and effective approach to improving their nutritional properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"766-776"},"PeriodicalIF":2.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582243","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}
Refrigerated dough products offer convenience, but are often produced using refined flour. However, wholewheat flour-based products provide health benefits by increasing dietary fiber intake. This study aims to determine the optimal flour protein content for developing clean label refrigerated dough using wholegrain Canada Western Red Spring (CWRS) wheat. Three CWRS wheat samples with varying protein contents: Sample 1–Average Protein (S1-AP) (13.30%), Sample 2—Intermediate High Protein (S2-IHP) (14.91%), and Sample 3—High Protein (S3-HP) (16.48%), were analyzed. The proximate composition of wholegrain flour samples was determined using standard methods. Dough mixing and starch pasting properties were evaluated using micro-dough LAB and RVA, respectively. Dough samples were prepared and stored at 4°C for 35 days, with subsets baked and assessed for end-use quality every 7 days. Xylanase activity and dough syruping were monitored throughout storage.
Findings
S3-HP exhibited reduced starch pasting properties, shorter dough development time, and lower stability. S2-IHP demonstrated better mixing stability and lower mixing tolerance index, indicating superior dough handling properties. Xylanase activity was highest in S1-AP at 35 days and lowest in S2-IHP. Dough syruping increased significantly during the first 14 days and stabilized thereafter. Bread quality declined with storage, with volume decreasing and firmness increasing, especially in S1-AP. Lightness (L*) decreased over time in all samples.
Conclusions
S2-IHP, which showed intermediate/moderately high protein content, was identified as the most suitable for wholegrain refrigerated dough, as it maintained superior end-use quality characteristics compared to the other samples.
Significance and Novelty
This study provides insights into the impact of flour protein content on the functionality and storage stability of wholegrain refrigerated dough, aiding in the development of clean label products with improved quality and processing characteristics.
{"title":"Evaluating the Impact of Flour Protein Content on the Quality of Wholegrain Refrigerated Dough","authors":"Maneka Malalgoda, Reyna Stefanson, Indhurathna Swaminathan, Anashwar Valsalan, Lovemore Nkhata Malunga, Isabella Gonzalez Garcia","doi":"10.1002/cche.10894","DOIUrl":"https://doi.org/10.1002/cche.10894","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Refrigerated dough products offer convenience, but are often produced using refined flour. However, wholewheat flour-based products provide health benefits by increasing dietary fiber intake. This study aims to determine the optimal flour protein content for developing clean label refrigerated dough using wholegrain Canada Western Red Spring (CWRS) wheat. Three CWRS wheat samples with varying protein contents: Sample 1–Average Protein (S1-AP) (13.30%), Sample 2—Intermediate High Protein (S2-IHP) (14.91%), and Sample 3—High Protein (S3-HP) (16.48%), were analyzed. The proximate composition of wholegrain flour samples was determined using standard methods. Dough mixing and starch pasting properties were evaluated using micro-dough LAB and RVA, respectively. Dough samples were prepared and stored at 4°C for 35 days, with subsets baked and assessed for end-use quality every 7 days. Xylanase activity and dough syruping were monitored throughout storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>S3-HP exhibited reduced starch pasting properties, shorter dough development time, and lower stability. S2-IHP demonstrated better mixing stability and lower mixing tolerance index, indicating superior dough handling properties. Xylanase activity was highest in S1-AP at 35 days and lowest in S2-IHP. Dough syruping increased significantly during the first 14 days and stabilized thereafter. Bread quality declined with storage, with volume decreasing and firmness increasing, especially in S1-AP. Lightness (<i>L</i>*) decreased over time in all samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>S2-IHP, which showed intermediate/moderately high protein content, was identified as the most suitable for wholegrain refrigerated dough, as it maintained superior end-use quality characteristics compared to the other samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides insights into the impact of flour protein content on the functionality and storage stability of wholegrain refrigerated dough, aiding in the development of clean label products with improved quality and processing characteristics.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"756-765"},"PeriodicalIF":2.2,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10894","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581884","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}
Lúcia Gabriela Cavalet, João Pizzatto, Dianini Kringel Lang, João Ayres Lemos, Janaína Fischer, Luciane Maria Colla
Background and Objectives
The malting process aims to induce physical, chemical, structural, and morphological changes in barley grains. This involves three stages: steeping, germination, and drying. The conditions during germination and drying, including temperature and time, affect hydrolytic enzyme activity, storage protein and starch composition, and ultimately, malt quality. This study assessed how various parameters during germination and drying in an industrial setting impact malted barley characteristics in an industrial environment on the characteristics of malted barley grains.
Findings
Results showed variations in grain homogenization, temperature, and moisture conditions. Germination and drying times, along with sampling points, influenced malted barley characteristics. A 48-h germination period exhibited the highest enzymatic activity, leading to observed changes in chemical composition and paste properties.
Conclusion
Thus, the results of this study demonstrated that there are differences between germination batches, related to physicochemical, amylase, and paste properties, which result from the specificities of the cultivars that composed each batch.
Significance and Novelty
This study evaluates key parameters in barley malt production, advancing processing and control techniques for precise, consistent malting. It involves developing automated systems to monitor temperature, humidity, and time during germination and drying, ensuring high-quality final products.
{"title":"Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley","authors":"Lúcia Gabriela Cavalet, João Pizzatto, Dianini Kringel Lang, João Ayres Lemos, Janaína Fischer, Luciane Maria Colla","doi":"10.1002/cche.10893","DOIUrl":"https://doi.org/10.1002/cche.10893","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The malting process aims to induce physical, chemical, structural, and morphological changes in barley grains. This involves three stages: steeping, germination, and drying. The conditions during germination and drying, including temperature and time, affect hydrolytic enzyme activity, storage protein and starch composition, and ultimately, malt quality. This study assessed how various parameters during germination and drying in an industrial setting impact malted barley characteristics in an industrial environment on the characteristics of malted barley grains.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Results showed variations in grain homogenization, temperature, and moisture conditions. Germination and drying times, along with sampling points, influenced malted barley characteristics. A 48-h germination period exhibited the highest enzymatic activity, leading to observed changes in chemical composition and paste properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Thus, the results of this study demonstrated that there are differences between germination batches, related to physicochemical, amylase, and paste properties, which result from the specificities of the cultivars that composed each batch.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study evaluates key parameters in barley malt production, advancing processing and control techniques for precise, consistent malting. It involves developing automated systems to monitor temperature, humidity, and time during germination and drying, ensuring high-quality final products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"740-755"},"PeriodicalIF":2.2,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581879","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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