Cereal Chemistry最新文献_第5页

Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties 评估挤压加工对不同米糠品种的功能特性和植物化学成分的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-08-15 DOI: 10.1002/cche.10818

Ajay Kumar, Narpinder Singh

Background and Objectives

The aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on the composition and quantity of individual phytochemicals in both free and bound states in the bran of these varieties.

Findings

The functional properties and phytochemical profiles of raw and extruded rice bran from different rice varieties differed significantly. The extrusion process significantly influenced the color, protein solubility, foaming properties, polyphenolics, and amino acid composition of rice bran. Total phenolics ranged from 3.18 to 4.80 mg GAE/g, increased by 12.6%–17% postextrusion. Similarly, total flavonoid content ranged from 15.22 to 17.37 mg RTE/100 g, with a 30%–33% increase after extrusion cooking. Throughout the extrusion process, a rise in the concentration of free phenolics accompanied by a decrease in the concentration of bound phenolics was observed.

Conclusion

The study revealed the impact of extrusion cooking on the distribution of total phytochemicals, particularly phenolics and flavonoids, and the levels of antioxidant activity in free and bound phenolics, as well as amino acid composition and functional properties. The extrusion cooking increased levels of free phenolics and 2,2-diphenyl-1-picrylhydrazyl activity, while bound forms decreased. Extrusion cooking variably impacted the functionality and phytochemical content of bran from different rice varieties, thus influencing their likely applications.

Significance and Novelty

This study established the foundation for producing food products using extruded rice bran, offering health benefits and meeting the growing demand in the functional food sector.

本研究的目的是评估五个不同稻米品种的麸皮的功能和植物化学特征以及抗氧化特性。此外，研究还评估了挤压蒸煮对这些品种米糠中游离和结合态的个别植物化学物质的组成和数量的影响。

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引用次数: 0

Analysis of dielectric properties of rice during microwave drying process 微波干燥过程中大米的介电性能分析

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-08-13 DOI: 10.1002/cche.10825

Jinsheng Fan, Tongsheng Sun, Jun Wu, Le Zheng, Hongtu Tang

Background and Objectives

In the process of microwave drying rice, the dielectric property determines the ability of rice to absorb microwave, and the change of dielectric constant and dielectric loss factor has a great influence on the microwave drying of rice. Therefore, it is necessary to predict the change of the dielectric constant and dielectric loss factor of rice.

Findings

This study investigated the intermediate electrical characteristics of rice during microwave drying. It explored their relationship with temperature, water content, and microwave frequency. A mathematical model was developed at frequencies of 2.45 GHz and 500–3000 MHz to predict temperature, water content, dielectric constant, and dielectric loss factor. Additionally, the model predicted the microwave penetration depth based on the dielectric constant and dielectric loss factor.

Conclusions

In microwave drying, rice dielectric constant and loss factor increase with temperature and moisture content. However, they follow a trend of initially decreasing and then increasing with frequency. By leveraging these predictable properties, we calculated the microwave penetration depth during drying, providing a new direction for future microwave technology in rice processing.

Significance and Novelty

This study unveiled variations in the dielectric constant and loss factor during rice microwave drying. Employing the mathematical model based on these factors can enhance the efficiency of rice microwave drying by judiciously elevating the drying temperature.

背景和目的在微波干燥大米的过程中，介电性质决定了大米吸收微波的能力，介电常数和介电损耗因子的变化对大米的微波干燥有很大的影响。因此，有必要预测大米介电常数和介电损耗因子的变化。研究探讨了它们与温度、含水量和微波频率的关系。建立了一个频率为 2.45 GHz 和 500-3000 MHz 的数学模型，用于预测温度、含水量、介电常数和介电损耗因子。结论在微波干燥过程中，大米的介电常数和损耗因子随温度和含水量的增加而增加。然而，随着频率的增加，介电常数和损耗因数呈现先减小后增大的趋势。通过利用这些可预测的特性，我们计算出了干燥过程中的微波穿透深度，为未来微波技术在大米加工中的应用提供了新的方向。利用基于这些因素的数学模型，可以通过合理提高干燥温度来提高大米微波干燥的效率。

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引用次数: 0

Predicting fumonisins in Iowa corn: Gradient boosting machine learning 预测爱荷华州玉米中的伏马菌毒素：梯度提升机器学习

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-08-12 DOI: 10.1002/cche.10824

Emily Branstad-Spates, Lina Castano-Duque, Gretchen Mosher, Charles Hurburgh Jr., Kanniah Rajasekaran, Phillip Owens, H. Edwin Winzeler, Erin Bowers

Background and Objectives

Fumonisin (FUM), a secondary metabolite from Fusarium spp., poses major concerns for the United States corn industry. This study evaluated a prepublished Illinois-centric predictive model with historical Iowa FUM contamination data using gradient boosting machine (GBM) learning and compared influential predictors with an Iowa-centric model. Corn samples (n = 529) were collected from 2010, 2020, and 2021 in Iowa's 99 counties, and 2011 data were used for independent validation (n = 89).

Findings

Applying a 2 ppm (mg/kg) threshold for FUM high and low contamination events, the overall accuracy was 71.08% and 85.39% for the Illinois- and Iowa-centric models in 2011. Balanced accuracies were 60.23% and 50.00% for the Illinois- and Iowa-centric models. For Iowa's remaining years (testing data), the overall accuracy was 98.10%, and balanced accuracy was 50.00%.

Conclusions

FUM-GBM analyses determined the top influential predictor for the Illinois-centric model was satellite-acquired normalized difference vegetation index (NDVI) (Veg_index) in March, whereas the top predictor for the Iowa-centric model was precipitation (PRCP) in October.

Significance and Novelty

Results indicate that meteorological and agronomic events, such as PRCP and Veg_index in early planting stages and during harvest, may influence the probability of high FUM levels in corn.

背景与目标烟曲霉毒素（FUM）是镰刀菌属的一种次级代谢产物，是美国玉米产业的主要问题。本研究利用梯度提升机器（GBM）学习，评估了预先公布的以伊利诺伊州为中心的预测模型和爱荷华州的 FUM 污染历史数据，并将有影响力的预测因子与以爱荷华州为中心的模型进行了比较。研究结果以 2 ppm (mg/kg) 为 FUM 高、低污染事件阈值，2011 年以伊利诺伊州和爱荷华州为中心的模型的总体准确率分别为 71.08% 和 85.39%。以伊利诺伊州和爱荷华州为中心的模型的平衡准确率分别为 60.23% 和 50.00%。结论FUM-GBM 分析表明，对以伊利诺伊州为中心的模型而言，影响最大的预测因子是 3 月份卫星获取的归一化差异植被指数（NDVI）（Veg_index），而对以爱荷华州为中心的模型而言，影响最大的预测因子是 10 月份的降水量（PRCP）。重要意义和新颖性结果表明，气象和农艺事件，如播种早期和收获期间的PRCP和Veg_index，可能会影响玉米出现高FUM水平的概率。

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引用次数: 0

Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter 用猴面包树果肉（Adansonia digitata L.）作为发酵剂发酵发芽的糙米生产功能性点心

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-08-12 DOI: 10.1002/cche.10822

Olajide Emmanuel Adedeji, Blessing Fxafa Nathan, Godiya Ene Sunday

Background and Objectives

Brown rice (BR) is becoming popular in functional food product development. To improve its utilization, it is necessary to subject BR to bioprocessing techniques such as germination. The objective of this study was to evaluate the quality of snacks developed from different rice types fermented with baobab pulp powder (BPP) as a starter.

Findings

The germinated BR (GBR) snack had higher protein, ash, soluble dietary fiber, resistant starch, total phenolic, carotenoid contents, and antioxidant activities than snacks from white rice (WR) and BR. The textural and sensory attributes of the snacks from GBR and WR were similar. The WR snack had a higher rapidly digestible starch and lower slowly digestible starch compared to the GBR snack. The inclusion of BPP increased protein, ash, riboflavin, dietary fiber, resistant starch, carotenoid contents, and antioxidant activities of all the samples.

Conclusions

GBR and BPP could serve as invaluable ingredients in producing nutritious and healthy snacks.

Significance and Novelty

Due to its health-promoting qualities, utilizing GBR in product development is increasing. However, studies adopting GBR in traditional rice-based products are limited; hence, the focus of this study.

糙米（BR）在功能性食品开发中越来越受欢迎。为了提高其利用率，有必要对糙米进行发芽等生物加工技术处理。本研究的目的是评估用猴面包树果肉粉（BPP）作为发酵剂发酵的不同类型大米制成的零食的质量。

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引用次数: 0

Guthrie's legacy: The scientific discipline of cereal chemistry 格思里的遗产谷物化学科学学科

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-08-07 DOI: 10.1002/cche.10820

Ferenc Békés

This article is a transcript of the distinguished Guthrie Award lecture presented by Dr. Frank Bekes at the 73rd Australasian Grain Science Conference in September 2023. The lecture gives a fascinating account of the origin of the discipline of cereal chemistry.

本文是弗兰克-贝克斯博士在 2023 年 9 月举行的第 73 届澳大利亚谷物科学大会上发表的杰出格思里奖演讲实录。演讲对谷物化学学科的起源进行了精彩的阐述。

引用次数: 0

Effects of extrusion on the stability and digestibility of instant coix seed porridge 挤压对速溶薏苡仁粥的稳定性和消化率的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-07-29 DOI: 10.1002/cche.10817

Youke Duan, Zijian Wu, Jinrong Wang, Ni Bian, Pei Zhao, Naxin Sun, Jinyu Chen

Background and Objectives

Coix seed is rich in nutrients but its tough husk and resilient structure require substantial energy and cooking time, limiting their utilization and consumption. This study aims to develop a convenient, high-quality instant coix seed porridge to expand the consumption and utility of coix seed.

Findings

Extrusion treatment significantly (p < .05) improved the stability and decreased viscosity of instant coix seed porridge compared to the cooking process, particularly when the extrusion moisture reached 22%. Furthermore, extrusion at the moisture of 18%–22% not only had no significant impact on the water-soluble protein (WSP) content of instant coix seed porridge but also decreased the starch-digested ratio when compared with the cooking process, thereby enriching its nutritional value. The increased stability of instant coix seed porridge was due to the exposed hydrophilic groups by disrupted the long- and short-range ordered structure of coix seed starch as evidenced by X-ray diffraction and Fourier transform infrared analyses. Furthermore, the decreased digestibility was attributed to the formation of starch–lipid complexes.

Conclusions

Extrusion can be used to produce instant coix seed porridge with low viscosity, high stability, and delayed starch digestion. In addition, the instant porridge produced by this method can have the same WSP as cooking treatment.

Significance and Novelty

This study provides valuable insights into producing instant coix seed porridge.

背景和目的薏苡仁营养丰富，但其坚韧的外皮和弹性结构需要大量的能量和烹饪时间，限制了其利用和消费。本研究旨在开发一种方便、优质的速溶薏苡仁粥，以扩大薏苡仁的消费量和实用性。研究结果与蒸煮过程相比，挤压处理能显著（p <.05）提高速溶薏苡仁粥的稳定性并降低粘度，特别是当挤压水分达到 22% 时。此外，与蒸煮工艺相比，水分在 18%-22% 的挤压工艺不仅对即食薏苡仁粥的水溶性蛋白质（WSP）含量没有明显影响，而且还降低了淀粉消化比，从而丰富了其营养价值。X 射线衍射和傅立叶变换红外分析表明，即食薏苡仁粥稳定性增加的原因是暴露的亲水基团破坏了薏苡仁淀粉的长程和短程有序结构。结论用挤压法生产的薏苡仁速溶粥具有低粘度、高稳定性和延迟淀粉消化的特点。此外，用这种方法生产的速溶薏苡仁粥还具有与蒸煮处理相同的 WSP。

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引用次数: 0

Composition and sensory properties of breads supplemented with Brewers' spent grain from three different craft beer styles 用酿酒师用过的谷物制成的三种不同精酿啤酒面包的成分和感官特性

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-07-25 DOI: 10.1002/cche.10819

Fabio P. Pereira de Freitas, Suzana C. da Silva Lannes

Background and Objectives

While the beer style expresses beer's diversity by its sensory properties, ingredients, production method, recipe, and history, fibrous fraction and functional properties of Brewers' spent grain (BSG) vary according to the beer style. To investigate the effects of beer style, the physicochemical and technological properties of BSG breads containing 10% of dry BSG from beers Baltic Porter (BP), India Pale Ale (IPA), and Weissbier (W) were evaluated according to their sensory quality, firmness, staling rate, crumb color and structure, proximal composition, and dietary fiber content.

Findings

All evaluated parameters of BSG breads were significantly affected, but differed according to the BSG source. All investigated BSG significantly increased the dietary fiber levels of breads, while only BP bread presented enhanced protein content.

Conclusions

Higher deleterious BSG effects in bread quality were verified in IPA bread, which presented the highest dietary fiber content, while the fiber content of BP and W breads were inconsistent with bread quality.

Significance and Novelty

Although BSG incorporation up to 10% was reported as a limit for obtaining acceptable BSG breads, beer style must also be considered because specific volume, staling rate, and acceptance of breads may be negatively affected by its fiber content.

背景和目的啤酒风格通过其感官特性、配料、生产方法、配方和历史表现出啤酒的多样性，而啤酒糟（BSG）的纤维成分和功能特性也因啤酒风格而异。为了探究啤酒风格的影响，我们对从波罗的海波特啤酒（BP）、印度淡色艾尔啤酒（IPA）和魏斯比尔啤酒（Weissbier）中提取的含 10%干 BSG 的 BSG 面包的理化和技术特性进行了评估，评估内容包括面包的感官质量、结实度、熟化率、面包屑的颜色和结构、近端成分和膳食纤维含量。结论IPA面包的膳食纤维含量最高，而BP和W面包的纤维含量与面包质量不一致。意义和新颖性尽管有报告称 BSG 的添加量达到 10% 是获得可接受的 BSG 面包的极限，但还必须考虑到啤酒的风格，因为其纤维含量可能会对面包的比容、发酵率和可接受性产生负面影响。

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引用次数: 0

Effects of plasma-activated water and mild heating on Escherichia coli inactivation during wheat tempering and flour quality 等离子活化水和温和加热对小麦调质过程中大肠杆菌灭活和面粉质量的影响

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-07-22 DOI: 10.1002/cche.10815

Jared Rivera, Qingyang Wang, Shivaprasad Doddabematti Prakash, Deepti Salvi, Kaliramesh Siliveru

Background and Objectives

Heat treatment, as a pathogen reduction step, could compromise flour quality. Plasma-activated water (PAW) is a novel pathogen reduction treatment for foods. Combining these treatments could improve pathogen inactivation during wheat tempering and maintain flour quality. This study evaluated the effects of PAW and mild heating on Escherichia coli inactivation during wheat tempering and wheat flour quality.

Findings

E. coli was inoculated into wheat grains at 6.0 ± 0.1 log CFU/g. A 5-log reduction was achieved after 6 h of tempering with PAW and heating (55°C), whereas 12 h were needed when using heating and deionized water (DI). Tempering with DI (control) and PAW alone only produced a 1-log reduction after 24 h. The PAW and PAW + heat tempering treatments produced flours with comparable yield, physicochemical, dough rheology, and bread characteristics compared to the control treatment.

Conclusion

Mild heating and PAW tempering demonstrated a synergistic effect as it produced greater E. coli reductions at shorter tempering times compared to the individual treatments. The hurdle approach used in this study did not compromise flour quality.

Significance and Novelty

The demonstrated hurdle approach can be a viable pathogen mitigation step in wheat milling which could help improve food safety of wheat-based foods.

背景和目的作为减少病原体的一个步骤，热处理可能会影响面粉的质量。等离子活化水（PAW）是一种新型的食品病原体减毒处理方法。将这些处理方法结合起来，可提高小麦调质过程中的病原体灭活效果，并保持面粉质量。本研究评估了 PAW 和温和加热对小麦调质过程中大肠杆菌灭活和面粉质量的影响。使用 PAW 和加热（55°C）回火 6 小时后，大肠杆菌数量减少了 5 个对数值，而使用加热和去离子水（DI）回火则需要 12 小时。与对照处理相比，PAW 和 PAW + 加热回火处理生产的面粉在产量、理化性质、面团流变性和面包特性方面具有可比性。本研究中使用的障碍法不会影响面粉的质量。意义和新颖性所展示的障碍法是小麦加工中可行的病原体缓解步骤，有助于提高以小麦为原料的食品的安全性。

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引用次数: 0

Comparative analysis of yield and quality traits in two elite Chinese wheat varieties under varied nitrogen fertilizations and environmental conditions 不同氮肥和环境条件下两个中国小麦优良品种产量和品质性状的比较分析

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-07-11 DOI: 10.1002/cche.10816

Kaijie Xu, Zhaoxing Zhang, Wenfei Tian, Lei Zhi, Junliang Yan, Jun Yan, Chengyan Zheng, Yan Zhang, Yong Zhang, Zhonghu He

Background and Objectives

This study explored the impact of nitrogen (N) application on yield and breadmaking as well as arabinoxylan (AX) content of wheat varieties Zhongmai 578 and Jimai 22 across varied environments, aiming to optimize N levels for improved outcomes.

Findings

Significant N effects were observed on yield, flour properties, and breadmaking quality traits. Both varieties displayed high yield potential and stability, with Zhongmai 578 excelling in thousand kernel weight and Jimai 22 in spike number. Optimal N rates varied by location, with some achieving peak yields at reduced N levels. Processing traits like dough properties and bread-making quality were influenced by E × N interactions. Arabinoxylans profiles was not affected by different N input.

Conclusions

Customizing N applications to specific environment is critical for maximizing wheat yield potential and quality. Environmental considerations are integral for achieving desired processing traits and yield, highlighting the need for tailored N strategies in wheat cultivation.

Significance and Novelty

This study emphasizes the importance of site-specific optimization of N levels for enhanced yield and processing quality. It offers novel insights into site-specific N management, showcasing its relevance in modern agricultural practices for sustainable crop production.

背景和目的本研究探讨了不同环境下施用氮肥对中麦 578 和吉麦 22 小麦品种的产量和面包制作以及阿拉伯木聚糖（AX）含量的影响，旨在优化氮肥水平以改善结果。两个品种都表现出较高的产量潜力和稳定性，其中中麦 578 的千粒重和吉麦 22 的穗数均表现优异。最佳氮肥用量因地而异，有些品种在氮肥用量减少的情况下也能达到最高产量。面团特性和面包制作质量等加工性状受到 E × N 相互作用的影响。结论根据具体环境定制氮的施用量对于最大限度地提高小麦产量潜力和质量至关重要。环境因素是实现理想加工性状和产量不可或缺的因素，强调了在小麦栽培中采用量身定制的氮策略的必要性。它为特定地点的氮管理提供了新的见解，展示了其在现代农业实践中对可持续作物生产的意义。

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引用次数: 0

Widely targeted metabolomics analysis of nutrient changes in a new black rice variety ‘Huamoxiang No.3’ (Oryza sativa L. var. Glutinosa Matsum) under different cooking modes 不同蒸煮模式下黑米新品种 "华墨香3号"（Oryza sativa L. var. Glutinosa Matsum）营养成分变化的广泛靶向代谢组学分析

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry

Pub Date : 2024-07-08 DOI: 10.1002/cche.10812

Yi Zhou, Xin Wu, Jinxin Shen, Daijun Yang, Qun Lu, Changjiang Long, Rui Liu

Background

Black rice is rich in various nutrients, such as anthocyanins, which may undergo some changes during cooking. However, previous studies have been mainly focused on a single substance and paid less attention to the changes in overall nutrient components. Here, we performed widely targeted metabolomics analysis on the chemical compositional changes in a new black rice variety (‘Huamoxiang No.3’) under three cooking modes, including bottom heating (BH), induction heating (IH), and IH + pressure.

Results

Among the detected 1458 metabolites, 276 and 108 metabolites were differential metabolites after cooking and in three cooking modes, respectively. Cooking increased the contents of most peptides, phenolic acids, and organic acid compounds but significantly decreased those of lipids and flavonoids, particularly anthocyanins. However, phenolic acids such as chlorogenic acid, erucic acid, and p-coumaric acid increased significantly, possibly due to the release of bound phenols and degradation of flavonoids to phenolic acids, such as thermal degradation of C3G to protocatechuic acid and among the three heating modes, the IH + pressure mode resulted in the most significant changes.

Conclusion

Although cooking reduced the content of flavonoids and anthocyanins, the increase in phenolic acids and other substances contributed to the healthy effect of cooked black rice, and the content of these active substances increased more significantly in the IH + pressure mode.

背景黑米富含花青素等多种营养成分，在烹饪过程中可能会发生一些变化。然而，以往的研究主要集中在单一物质上，对整体营养成分的变化关注较少。结果在检测到的1458个代谢物中，分别有276个和108个代谢物是蒸煮后和三种蒸煮模式下的差异代谢物。蒸煮增加了大多数肽、酚酸和有机酸化合物的含量，但显著降低了脂类和类黄酮，尤其是花青素的含量。不过，绿原酸、芥酸和对香豆酸等酚酸的含量明显增加，这可能是由于结合酚的释放和黄酮类化合物降解为酚酸，如 C3G 受热分解为原儿茶酸，在三种加热模式中，IH + 压力模式的变化最为显著。结论虽然蒸煮降低了黄酮类化合物和花青素的含量，但酚酸和其他物质的增加有助于提高黑米的健康效果，而且这些活性物质的含量在 IH + 压力模式下增加得更明显。

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引用次数: 0