Cereal Chemistry最新文献

Background and Objectives

Wheat is used extensively as the key ingredient for baked goods. Oats are used as an alternative for a range of commercial reasons, including “gluten-free.” Often the rationale driving the utilization of oats for gluten-related disorders (GRDs)/gluten intolerance, gets lost due to assertions regarding the relative nutritional benefits of eating oats rather than wheat. This review looks at the dietary benefits of eating oats versus wheat-based products to clarify the relative merits of each.

Findings

Wheat and oats are important components of the human diet. Wheat-based products cannot be replicated directly by oats. However, oats are a useful alternative where GRDs are present.

Conclusions

Wheat is supreme in creating desirable food structures although it can be problematic for individuals with GRDs. Oats can be utilized to provide alternatives. However, in products like bread, other ingredients are needed to replicate the role of gluten.

Significance and Novelty

This review provides a novel insight into the applications of wheat and oats in foods and the associated nutritional impact. The anticipated benefit is for people working in the food sector, health-based professionals, and individuals who wish to understand the role of oats as an alternative to wheat to avoid gluten.

Background and Objectives

To optimize the utilization of rice by-products, the rice bran protein hydrolysate (RBPH) was subjected to a process of separation and purification using ultrafiltration and reversed-phase high-performance liquid chromatography (RP-HPLC). Subsequently, the identification of peptide sequences was carried out using mass spectrometer hybrid quadrupole-time-of-flight and nontargeted metabolomic profiling done using UHPLC-QTOF-IMS profiling to identify antioxidant and antihypertensive amino acids.

Findings

Three novel bioactive peptides, namely, STCCK, FMKSK, and KICILVFTLTTC, were identified within RBPH through enzymatic digestion using alcalase, pepsin, and trypsin. These peptides showed significant antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory activity. Molecular docking analyses elucidated various interaction mechanisms between these peptides and the ACE receptor protein, including hydrogen bonding and hydrophobic interactions. This suggested that the peptides effectively suppress ACE by forming hydrogen bonds with the active pockets of human ACE with a high affinity.

Conclusion

In summary, peptides derived from rice bran protein exhibited distinguished antihypertensive and antioxidant properties, underscoring their potential for valuable utilization in addressing utilization of rice by-products.

Significance and Novelty

The study advances scientific knowledge and offers practical solutions for health improvement and sustainable agriculture.

Background and Objective

Near-infrared spectroscopy is an established tool for the estimation of different nutrients in diverse sample matrices. Of these, near-infrared transmittance (NIT) has very wide usage in whole grain analysis for oil, protein, and other macronutrients. NIT spectra obtained from samples are regressed with actual laboratory values for developing prediction models. However, the spectra obtained are sloppy, slightly noisy, and show baseline drifts. To increase the resolution and signal-to-noise ratio, derivatives are common preprocessing tools, typically implemented along with smoothing.

Findings

A systematic study on different derivatives (1, 2, and 3) and gaps (2–90) was performed. The germplasm set with high variability for protein content (8.63%–19.56%) was used, and regression models were developed using the modified partial least squares method. Among all, the second-order derivative gave best-fit models; hence, the results of the gap with second-order derivatives are studied in detail. The plot of R² for external validation set with different gaps at second-order gave three peaks, namely, at 47, 60, (69, 70, 71) where the highest R² (0.985) was obtained for the third peak having three consecutive gap segments.

Conclusion

Hence, math treatment (2, 70, 2, 1) was finalized considering stability where a high residual prediction deviation of 7.149 and a low bias of (0.021) was obtained. A paired t test and reliability test between predicted and laboratory values confirmed nonsignificant differences between them. Thus, the developed model is robust and precise and can be utilized in high throughput screening of wheat germplasm.

Significance and Novelty

Better performance at second derivative and higher gap can be used for developing robust models with low bias by avoiding multi-collinearity, which is usually a limitation in multi-variate analysis.

Background and Objectives

Faba bean is a rich source of proteins, carbohydrates, vitamins, and minerals. It serves as a staple food in Asia, Africa, and the Mediterranean region. Faba bean production in Canada has recently increased due to the interest in sustainable plant-based proteins. Identifying faba bean varieties that can grow across different environments and provide good quality, nutrition, and functionality is important. This study aimed to determine the effect of variety, growing location, and year on the composition, certain anti-nutrients, and functionality of the faba bean varieties grown in Canada.

Findings

Variety, growing location, and year had significant effects on the protein content, crude fat, ash, phytic acid, stachyose, verbascose, trypsin inhibitor activity, and functional properties of faba beans, including oil emulsion and water holding capacity. Starch content, total dietary fiber, and least gelling concentration were significantly affected by variety and growing location, whereas raffinose, oil absorption capacity, foaming capacity, and stability were significantly affected by variety and growing year. Significant interactions of variety, growing location, and year were observed for most characteristics. Environment played a greater role in affecting faba bean characteristics than variety except for starch content, total dietary fiber, oligosaccharides, and foaming stability.

Conclusions

It was found that varietal and environmental factors affected each trait differently. Selecting suitable varieties and growing conditions would improve the quality of faba bean.

Significance and Novelty

Information from this study will be useful to breeders, growers, and food manufacturers to improve the production and utilization of faba beans.

Background and Objectives

The potential of Plectranthus amboinicus aqueous extract (PAAE) to enhance the quality properties of wheat bread was investigated. PAAE was incorporated as an ingredient in bread formulations to improve shelf life.

Findings

The results indicate that the technological characteristics of bread formulations were enhanced with the inclusion of up to 75% PAAE. This enhancement led to increased specific volume and expansion properties. Scanning electron microscopy analysis demonstrated improved interaction between gluten and starch. PAAE exhibited potential in retarding bread hardening and preventing mold growth.

Conclusions

PAAE holds promise as a novel ingredient for use in baked products. Its inclusion in bread formulations significantly improved technological characteristics, including specific volume and color, and positively influenced the interaction between gluten and starch. Additionally, PAAE showed potential in extending the shelf life of bread and inhibiting fungal growth.

Significance and Novelty

This study is significant due to the introduction of a novel ingredient, PAAE, in the field of baking. The incorporation of this extract represents an innovation in the quest for improvements in the nutritional and technological properties of baked goods. The ability of PAAE to function as an antifungal agent holds great relevance for the food industry.

Background and Objectives

There is mounting evidence that whole cereal grains are a source of many micronutrients and phytochemicals that confer several health benefits. This work aimed to investigate the distribution patterns and related implications of selected bioactive compounds from various cereal grains and discuss the techniques used to study their distribution.

Findings

Hand dissection and imaging techniques are the methods used to locate bioactive compounds in whole grains with high accuracy. Pearling and milling are methods of industrial importance. Phenolic compounds are concentrated in cereal bran, whereas the germ is rich in carotenoids and tocols (particularly tocopherols). Knowing the distribution pattern of compounds allows a better understanding of their bioaccessibility and associated bioactivity, as well as developing means to recover them and enhance their occurrence in the aleurone layer.

Conclusions

Gradient patterns exist in the distribution of phytochemicals and micronutrients derived from cereal grains. This knowledge can be translated into a number of purposeful and practical applications.

Significance and Novelty

This study employed a comparative approach to examine the repartition of various compounds in whole grains of assorted cereals with an emphasis on minor crops. The implications are relatable and applicable in diverse sectors to ultimately improve the well-being of cereal consumers.

Background and Objectives

Oat milk is a plant-based milk alternative and rich in various nutrients, however, the liquid product with a shorter shelf life limits its sales and consumption. This study is designed to develop an oat milk powder (OMP) using spray drying and improve the stability of reconstituted OMP by adding stabilizers.

Findings

Results revealed that the optimal spray drying temperature was 160°C and the feed rate was 14 mL/min. The developed OMP showed higher bulk density compared to commercial soymilk powder. Furthermore, OMP maintained high contents of nutrients, including total phenol, β-glucan, and various essential amino acids. The addition of stabilizers in OMP significantly decreased the turbidity and increased the pH stability, thermal stability, and freeze-thaw stability of reconstituted OMP.

Conclusion

The developed OMP product has abundant nutrients as well as stable physiochemical properties. Xanthan gum is the most effective stabilizer in improving the stability of reconstituted OMP across a wide range of pH and temperature.

Significance and Novelty

This study was the first to process oat milk into powder products and compare the effectiveness of different stabilizers in improving its stability. Our results suggest that OMP is a promising plant-based beverage with stable physiochemical properties.

Background and Objectives

Preharvest sprouting (PHS) is the premature germination of seeds, which is often caused by late-season rains after seeds reach physiological maturity. PHS negatively impacts grain yield and end-use quality. Previous studies in spring bread wheat (Triticum aestivum) and durum wheat (Triticum turgidum) have identified that some mutations in the mother of FT and TFL1 gene (MFT) coding sequence decrease seed dormancy and increase wheat PHS.

Findings

Here, we report two novel alleles for the MFT-A and two novel alleles for the MFT-B1 homologs in spring bread wheat and durum wheat.

Conclusions

A haplotype analysis suggests that TaMFT-3A1b (OQ729929), TaMFT-3B1b (OQ729932) and TdMFT-3B1b (OQ729937) increase PHS susceptibility. It is expected that functional copies of MFT promote seed dormancy. Variant analysis of the novel MFT-A and MFT-B1 alleles in both spring and durum wheat suggest impairment of protein function, therefore a negative impact on seed dormancy.

Significance and Novelty: Previously unassessed durum wheat varieties were examined for PHS susceptibility. The information in this study can serve as a resource for spring and durum wheat breeders to make selections for alleles of MFT that impact susceptibility to PHS.

Background and Objectives

The objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] sucrose in water) and two temperature profiles [Standard 1 (STD 1) and an internal cake temperature profile] were selected to run across a diverse set of flour samples from two crop years that possessed variable bake performance. The results were analyzed for predictive outcomes for JSC prepared using a mechanical fold method.

Findings

The solvent retention capacity (SRC) results did not show any significant trends with JSC quality. The RVA results from both profiles using water as the solvent did not show a significant correlation with JSC quality while the 50% (w/w) sucrose solvent was significantly correlated (p ≤ .01). The STD 1 and internal cake temperature profile batter pasting viscosity (BPV) using the sucrose solvent showed significant (p ≤ .01) correlations with mechanical folded JSC volume (r = .97), firmness (r = −.88), and overall score (r = .85).

Conclusions

The RVA BPV results showed that a 50% sucrose solvent could more accurately be used to predict and screen for JSC quality outcomes. Both RVA profiles could be used with a sucrose solvent to predict JSC quality. JSC volume and overall score showed significant positive correlations with BPV while firmness had a significant negative correlation.

Significance and Novelty

This research identified two RVA profiles that when paired with a 50% (w/w) sucrose solvent could be used to screen for JSC quality using less flour and taking less time than a bake test. This test could potentially assist breeders and millers in quicky screening flours for efficient decision making. This is the first time an RVA temperature profile that mimics the internal rise in temperature for a JSC during baking has been used to predict JSC quality. In addition, the STD 1 profile using the 50% (w/w) sucrose solvent has not been previously used to predict JSC quality.