Yaqiong Wu, Haoyuan Shi, Xize Wang, Nan Shi, Haibin Wang, Li Gao, Yongji He
Background and Objectives
Foxtail millet bran (FMB), a by-product of foxtail millet milling, contains significant polyphenols and dietary fiber. This study aims to explore the forms of phenolic compounds, their content, antioxidant activity, and tyrosinase inhibitory activity present in FMB.
Findings
The FMB extract is rich in phenolic compounds, although it contains relatively low levels of total flavonoids and tannins. Notably, insoluble ester phenols (IEP) are the most abundant phenolic compounds in FMB and show a strong correlation with antioxidant and tyrosinase inhibitory activities. Additionally, ferulic acid, p-coumaric acid, and vanillic acid are the main phenolic acids in FMB, highlighting its potential for functional food applications.
Conclusions
The high content of insoluble esterified phenols (IEP) in FMB is associated with significant antioxidant properties and tyrosinase inhibitory activity. These findings highlight the potential of FMB as a valuable source of bioactive compounds for health applications.
Significance and Novelty
These findings emphasize opportunities to enhance the biological efficacy of these bioactive compounds in dietary applications, positioning FMB as a promising source for health-related benefits.
{"title":"Evaluation of the Phenolic Profile, Antioxidant Properties, and Tyrosinase Inhibitory Effects of Phenolic Compounds in Foxtail Millet Bran","authors":"Yaqiong Wu, Haoyuan Shi, Xize Wang, Nan Shi, Haibin Wang, Li Gao, Yongji He","doi":"10.1002/cche.10879","DOIUrl":"https://doi.org/10.1002/cche.10879","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Foxtail millet bran (FMB), a by-product of foxtail millet milling, contains significant polyphenols and dietary fiber. This study aims to explore the forms of phenolic compounds, their content, antioxidant activity, and tyrosinase inhibitory activity present in FMB.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The FMB extract is rich in phenolic compounds, although it contains relatively low levels of total flavonoids and tannins. Notably, insoluble ester phenols (IEP) are the most abundant phenolic compounds in FMB and show a strong correlation with antioxidant and tyrosinase inhibitory activities. Additionally, ferulic acid, <i>p</i>-coumaric acid, and vanillic acid are the main phenolic acids in FMB, highlighting its potential for functional food applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The high content of insoluble esterified phenols (IEP) in FMB is associated with significant antioxidant properties and tyrosinase inhibitory activity. These findings highlight the potential of FMB as a valuable source of bioactive compounds for health applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These findings emphasize opportunities to enhance the biological efficacy of these bioactive compounds in dietary applications, positioning FMB as a promising source for health-related benefits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"602-610"},"PeriodicalIF":2.2,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944549","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 physicochemical properties of cereal starch affect food quality and processing properties, for example, the properties of rice starch influence the suitability of rice for sake (traditional Japanese alcoholic beverage) production. This study reports a convenient method for evaluating the starch gelatinization and retrogradation properties of rice grains and enzymatic digestibility of steamed rice to determine the suitability of japonica rice for sake brewing.
Findings
The swelling properties of polished rice grains were observed during the heating of nonfloured (whole-grain) samples. The swelling-onset temperature and swelling ratio were significantly correlated with the amylopectin side-chain structure of rice starch, starch gelatinization/retrogradation properties, and enzymatic digestibility of steamed rice under sake production–like conditions. Swelling-onset temperatures at a swelling ratio of 1.2 were measured for 31 samples with a polishing ratio of 70%, and the strength of the corresponding correlations (R2 = 0.79–0.93) were comparable with those observed for gelatinization and pasting temperatures (determined by DSC and rapid visco analysis, respectively).
Conclusions
The starch properties and enzymatic digestibility of multiple steamed rice samples could be rapidly evaluated without flouring.
Significance and Novelty
The method facilitates the evaluation of rice used for sake brewing and analysis of starch properties in a wide range of food industries.
{"title":"Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating","authors":"Masaki Okuda, Midori Joyo, Kei Takahashi, Nobuhiko Mukai","doi":"10.1002/cche.10872","DOIUrl":"https://doi.org/10.1002/cche.10872","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The physicochemical properties of cereal starch affect food quality and processing properties, for example, the properties of rice starch influence the suitability of rice for sake (traditional Japanese alcoholic beverage) production. This study reports a convenient method for evaluating the starch gelatinization and retrogradation properties of rice grains and enzymatic digestibility of steamed rice to determine the suitability of japonica rice for sake brewing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The swelling properties of polished rice grains were observed during the heating of nonfloured (whole-grain) samples. The swelling-onset temperature and swelling ratio were significantly correlated with the amylopectin side-chain structure of rice starch, starch gelatinization/retrogradation properties, and enzymatic digestibility of steamed rice under sake production–like conditions. Swelling-onset temperatures at a swelling ratio of 1.2 were measured for 31 samples with a polishing ratio of 70%, and the strength of the corresponding correlations (<i>R</i><sup>2</sup> = 0.79–0.93) were comparable with those observed for gelatinization and pasting temperatures (determined by DSC and rapid visco analysis, respectively).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The starch properties and enzymatic digestibility of multiple steamed rice samples could be rapidly evaluated without flouring.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The method facilitates the evaluation of rice used for sake brewing and analysis of starch properties in a wide range of food industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"548-562"},"PeriodicalIF":2.2,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944547","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}
Bulgur is an important cereal product preferred due to its aroma, nutrition, and economic values. In this study, the effect of cooking process applied to two different bulgur types (regular and firik) on the aroma profile, color properties, total phenolic content (TPC), and antioxidant activity (AA) was evaluated.
Findings
A total of 27 and 33 aroma compounds were detected in the uncooked and cooked regular bulgur samples, while the firik bulgur samples (uncooked and cooked) had 27 and 34 compounds, respectively. Cooking process caused significant changes, with carboxylic acids and aldehydes being the dominant aroma groups. Uncooked firik bulgur exhibited the highest aroma concentration. Generally, both cooked (4225.6 ng/kg) and uncooked (4745.2 ng/kg) firik bulgurs had higher total aroma concentrations compared to the regular bulgurs (2333.0 and 3255.1 ng/kg). It was found that significant differences (p < 0.05) were observed in the TPC and AA levels; they were higher in firik bulgurs but decreased with the effect of cooking.
Conclusion
The study highlights that bulgur type and cooking process significantly affect its aroma and phenolic properties, potentially influencing consumer preferences. This is the first study to examine the aroma and bioactive compound variations in two bulgur types with respect to cooking.
{"title":"Comparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs","authors":"Ozlem Kilic-Buyukkurt, Gamze Guclu, Muharrem Keskin, Hasim Kelebek, Serkan Selli","doi":"10.1002/cche.10877","DOIUrl":"https://doi.org/10.1002/cche.10877","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Bulgur is an important cereal product preferred due to its aroma, nutrition, and economic values. In this study, the effect of cooking process applied to two different bulgur types (regular and firik) on the aroma profile, color properties, total phenolic content (TPC), and antioxidant activity (AA) was evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A total of 27 and 33 aroma compounds were detected in the uncooked and cooked regular bulgur samples, while the firik bulgur samples (uncooked and cooked) had 27 and 34 compounds, respectively. Cooking process caused significant changes, with carboxylic acids and aldehydes being the dominant aroma groups. Uncooked firik bulgur exhibited the highest aroma concentration. Generally, both cooked (4225.6 ng/kg) and uncooked (4745.2 ng/kg) firik bulgurs had higher total aroma concentrations compared to the regular bulgurs (2333.0 and 3255.1 ng/kg). It was found that significant differences (<i>p</i> < 0.05) were observed in the TPC and AA levels; they were higher in firik bulgurs but decreased with the effect of cooking.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The study highlights that bulgur type and cooking process significantly affect its aroma and phenolic properties, potentially influencing consumer preferences. This is the first study to examine the aroma and bioactive compound variations in two bulgur types with respect to cooking.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"595-601"},"PeriodicalIF":2.2,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944546","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 facile low-cost evaluation of rice starch properties may help assess the suitability of rice for sake production and other applications. Herein, the starch gelatinization properties of raw rice and enzymatic digestibility of steamed rice were simply evaluated by observing the swelling of raw rice grains in urea solutions.
Findings
Polished rice grains were soaked in urea solutions of varying concentrations to determine the concentration at which the rice grains started swelling or completely absorbed the solution. The swelling-onset concentration was strongly positively correlated with the DSC-determined gelatinization temperature and rapid visco analysis–determined pasting temperature of raw rice and negatively correlated with the enzymatic digestibility of steamed rice (R2 = 0.81–0.94) while being only slightly affected by the rice polishing ratio and moisture content.
Conclusions
The starch gelatinization properties of raw rice and enzymatic digestibility of steamed rice could be simply evaluated using the urea swelling test.
Significance and Novelty
The developed simple method does not require apparatus and flouring and provides results that are not influenced by rice moisture content and polishing ratio, thus holding promise for analyzing rice used in sake production and starch-containing food materials.
{"title":"Evaluation of the Starch Properties of Raw Rice and Enzymatic Digestibility of Steamed Rice Grains for Sake Production by Visual Observation of Swelling Behavior in Urea Solutions","authors":"Masaki Okuda, Midori Joyo, Kei Takahashi, Nobuhiko Mukai","doi":"10.1002/cche.10871","DOIUrl":"https://doi.org/10.1002/cche.10871","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The facile low-cost evaluation of rice starch properties may help assess the suitability of rice for sake production and other applications. Herein, the starch gelatinization properties of raw rice and enzymatic digestibility of steamed rice were simply evaluated by observing the swelling of raw rice grains in urea solutions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Polished rice grains were soaked in urea solutions of varying concentrations to determine the concentration at which the rice grains started swelling or completely absorbed the solution. The swelling-onset concentration was strongly positively correlated with the DSC-determined gelatinization temperature and rapid visco analysis–determined pasting temperature of raw rice and negatively correlated with the enzymatic digestibility of steamed rice (<i>R</i><sup>2</sup> = 0.81–0.94) while being only slightly affected by the rice polishing ratio and moisture content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The starch gelatinization properties of raw rice and enzymatic digestibility of steamed rice could be simply evaluated using the urea swelling test.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The developed simple method does not require apparatus and flouring and provides results that are not influenced by rice moisture content and polishing ratio, thus holding promise for analyzing rice used in sake production and starch-containing food materials.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"537-547"},"PeriodicalIF":2.2,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944673","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}
Dongxing Li, Yinping Jiao, Xiaorong Wu, Scott R. Bean, Yong-Cheng Shi
Background and Objectives
Fundamentally it is important to understand starch granule initiation and deposition of starch molecules during the growth of granules. The objective of this study was to investigate the morphology, composition, and structure of starches in sorghum from fifth day post-anthesis (DPA) until the maturity (25 DPA).
Findings
The minimal size of sorghum starch for showing Maltese cross was 4 µm. The average size of starches on 5 DPA was 3.2 µm, and most starches did not exhibit Maltese cross. Amylose content was low (13.0%) on 5 DPA and increased to 31% on 25 DPA. The size of amylose was long with a peak at DP 1771 on 5 DPA and changed during the starch biosynthesis. The short-chain amylopectin proportion significantly increased on 25 DPA.
Conclusions
The low amylose content and high proportion of long-chain amylose might be favorable for the initial sorghum starch formation. The starch polymers were less radially oriented in the primary starches. Amylopectin in the periphery of a large sorghum starch was more branched than that of the inner part.
Significance and Novelty
The variations in the amylose length distributions and orientation of starch polymers provide new information on starch biosynthesis.
{"title":"Morphology, Composition, and Structure of Starches During Sorghum Seed Development","authors":"Dongxing Li, Yinping Jiao, Xiaorong Wu, Scott R. Bean, Yong-Cheng Shi","doi":"10.1002/cche.10875","DOIUrl":"https://doi.org/10.1002/cche.10875","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Fundamentally it is important to understand starch granule initiation and deposition of starch molecules during the growth of granules. The objective of this study was to investigate the morphology, composition, and structure of starches in sorghum from fifth day post-anthesis (DPA) until the maturity (25 DPA).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The minimal size of sorghum starch for showing Maltese cross was 4 µm. The average size of starches on 5 DPA was 3.2 µm, and most starches did not exhibit Maltese cross. Amylose content was low (13.0%) on 5 DPA and increased to 31% on 25 DPA. The size of amylose was long with a peak at DP 1771 on 5 DPA and changed during the starch biosynthesis. The short-chain amylopectin proportion significantly increased on 25 DPA.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The low amylose content and high proportion of long-chain amylose might be favorable for the initial sorghum starch formation. The starch polymers were less radially oriented in the primary starches. Amylopectin in the periphery of a large sorghum starch was more branched than that of the inner part.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The variations in the amylose length distributions and orientation of starch polymers provide new information on starch biosynthesis.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"256-265"},"PeriodicalIF":2.2,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Michael J. Burns, Sydney P. Berry, Molly Loftus, Amanda M. Gilbert, Candice N. Hirsch
Background and Objectives
The quantity of water absorbed during the nixtamalization of maize greatly influences the final product's taste, nutritional profile, and machinability. A machine learning model that uses near-infrared spectroscopy to predict the moisture content of nixtamalized maize inbred lines was previously developed. Inbred and hybrid maize differ in many ways including shape, size, and composition of kernels, which can all affect nixtamalization moisture content.
Findings
The inbred model was assessed for application with hybrid germplasm, the primary input for most industrial uses, and a low Spearman correlation coefficient of 0.539 was observed. A new model trained on diverse hybrid maize was developed and validated. The hybrid model achieved a Spearman's rank correlation coefficient of 0.815 across five populations of food-grade and nonfood-grade maize.
Conclusions
The hybrid model was accurate and used to assess relationships between grain compositional properties and nixtamalization moisture content and significant relationships with fat and fiber content were found.
Significance and Novelty
The hybrid model developed here and the previous inbred model have been incorporated into a Shiny R application called CHIP-NMC, which can be incorporated into various stages in the masa-based product development chain including breeding, elevator acceptance, and manufacturing.
{"title":"CHIP-NMC: An Application for Corn Hybrid and Inbred Prediction of Nixtamalization Moisture Content","authors":"Michael J. Burns, Sydney P. Berry, Molly Loftus, Amanda M. Gilbert, Candice N. Hirsch","doi":"10.1002/cche.10874","DOIUrl":"https://doi.org/10.1002/cche.10874","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The quantity of water absorbed during the nixtamalization of maize greatly influences the final product's taste, nutritional profile, and machinability. A machine learning model that uses near-infrared spectroscopy to predict the moisture content of nixtamalized maize inbred lines was previously developed. Inbred and hybrid maize differ in many ways including shape, size, and composition of kernels, which can all affect nixtamalization moisture content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The inbred model was assessed for application with hybrid germplasm, the primary input for most industrial uses, and a low Spearman correlation coefficient of 0.539 was observed. A new model trained on diverse hybrid maize was developed and validated. The hybrid model achieved a Spearman's rank correlation coefficient of 0.815 across five populations of food-grade and nonfood-grade maize.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The hybrid model was accurate and used to assess relationships between grain compositional properties and nixtamalization moisture content and significant relationships with fat and fiber content were found.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The hybrid model developed here and the previous inbred model have been incorporated into a Shiny R application called CHIP-NMC, which can be incorporated into various stages in the masa-based product development chain including breeding, elevator acceptance, and manufacturing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"573-585"},"PeriodicalIF":2.2,"publicationDate":"2025-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10874","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944392","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}
Lina Guan, Yuting Xie, Min Zhang, Sixuan Li, Guodong Ye, Zongwei Wang
Background and Objective
Protein and carbohydrates are commonly used exogenous additives to improve the quality of rice products. In this study, the effect of adding exogenous glutelin on the eating quality of rice was explored. The effects of glutelin on the pasting properties of rice flour and moisture migration within the rice system during cooking were also investigated.
Findings
Adding glutelin improved the odor score and increased the number and concentration of volatile compounds, but reduced the color score of cooked rice. As the amount of glutelin added increased, the hardness of cooked rice increased, the adhesiveness decreased, while the springiness and chewiness initially increased and then decreased. Moreover, adding glutelin led to an increase in trough viscosity, final viscosity, and setback value, while reducing the breakdown value of rice flour. When the addition of glutelin was higher, its binding with water molecules became stable, resulting in an increase in bound water and a decrease in structural water in the rice system.
Conclusions
Based on desirable sensory quality, palatability, and aroma characteristics of cooked rice, it is recommended to add 0.6% glutelin on a dry basis of rice.
Significance and Novelty
This study provides a new strategy for improving the eating quality of rice by controlling and optimizing the degree of starch gelatinization and the texture and aroma characteristics of cooked rice.
{"title":"Effects of Glutelin on the Eating Quality of Rice: A Comprehensive Analysis of Sensory, Textural, and Aroma Characteristics","authors":"Lina Guan, Yuting Xie, Min Zhang, Sixuan Li, Guodong Ye, Zongwei Wang","doi":"10.1002/cche.10873","DOIUrl":"https://doi.org/10.1002/cche.10873","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Protein and carbohydrates are commonly used exogenous additives to improve the quality of rice products. In this study, the effect of adding exogenous glutelin on the eating quality of rice was explored. The effects of glutelin on the pasting properties of rice flour and moisture migration within the rice system during cooking were also investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Adding glutelin improved the odor score and increased the number and concentration of volatile compounds, but reduced the color score of cooked rice. As the amount of glutelin added increased, the hardness of cooked rice increased, the adhesiveness decreased, while the springiness and chewiness initially increased and then decreased. Moreover, adding glutelin led to an increase in trough viscosity, final viscosity, and setback value, while reducing the breakdown value of rice flour. When the addition of glutelin was higher, its binding with water molecules became stable, resulting in an increase in bound water and a decrease in structural water in the rice system.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Based on desirable sensory quality, palatability, and aroma characteristics of cooked rice, it is recommended to add 0.6% glutelin on a dry basis of rice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides a new strategy for improving the eating quality of rice by controlling and optimizing the degree of starch gelatinization and the texture and aroma characteristics of cooked rice.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"563-572"},"PeriodicalIF":2.2,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945013","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}
High-molecular-weight glutenin subunits (HMW-GSs) have a major influence on gluten strength and the quality of dough-based products requiring gluten development. Eastern US soft winter (ESW) wheat with a high protein content and strong gluten strength is suitable for making tortillas; however, the role of HMW-GSs in tortilla preparation still needs to be clarified. The influence of HMW-GSs on tortilla quality was evaluated using 38 ESW wheat varieties possessing 13 predominant HMW-GS profiles.
Findings
Protein strength, as indicated by Glu-1 score, shows a negative relationship with tortilla diameter and a positive relationship with opacity and rollability scores. Subunits 7OE + 8 were associated with a small diameter and a high tortilla rollability score. ESW wheat varieties carrying subunits 5 + 10 produced tortillas with a smaller diameter and higher opacity score than those carrying subunits 2 + 12, 2 + 10 or 2 + 121.
Conclusions
ESW wheat carrying HMW-GS profile (2*, 7OE + 8, 5 + 10) or (1, 13 + 16, 5 + 10) produced tortillas of comparable quality to those prepared from commercial tortilla flours.
Significance and Novelty
This research provides ESW wheat breeders and tortilla manufacturers with an effective and efficient tool for identifying ESW wheat varieties possessing the appropriate protein characteristics for making tortillas using HMW-GS profiles and their genetic markers.
{"title":"High-Molecular-Weight Glutenin Subunit Profiles Desirable for Making Tortillas in Eastern US Soft Winter Wheat","authors":"Fengyun Ma, Byung-Kee Baik","doi":"10.1002/cche.10876","DOIUrl":"https://doi.org/10.1002/cche.10876","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>High-molecular-weight glutenin subunits (HMW-GSs) have a major influence on gluten strength and the quality of dough-based products requiring gluten development. Eastern US soft winter (ESW) wheat with a high protein content and strong gluten strength is suitable for making tortillas; however, the role of HMW-GSs in tortilla preparation still needs to be clarified. The influence of HMW-GSs on tortilla quality was evaluated using 38 ESW wheat varieties possessing 13 predominant HMW-GS profiles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Protein strength, as indicated by <i>Glu-1</i> score, shows a negative relationship with tortilla diameter and a positive relationship with opacity and rollability scores. Subunits 7<sup>OE</sup> + 8 were associated with a small diameter and a high tortilla rollability score. ESW wheat varieties carrying subunits 5 + 10 produced tortillas with a smaller diameter and higher opacity score than those carrying subunits 2 + 12, 2 + 10 or 2 + 12<sub>1</sub>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>ESW wheat carrying HMW-GS profile (2*, 7<sup>OE</sup> + 8, 5 + 10) or (1, 13 + 16, 5 + 10) produced tortillas of comparable quality to those prepared from commercial tortilla flours.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research provides ESW wheat breeders and tortilla manufacturers with an effective and efficient tool for identifying ESW wheat varieties possessing the appropriate protein characteristics for making tortillas using HMW-GS profiles and their genetic markers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"586-594"},"PeriodicalIF":2.2,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945012","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}
Daniel J. Skylas, Chris Whiteway, Theo Webster, Valeria Messina, Sonya Richard, Siem Doo Siah, Ken J. Quail
<div> <section> <h3> Background and Objectives</h3> <p>The nutritional quality of instant noodles can be improved using dry and wet fractionated mungbean protein ingredients. Wheat flour was blended with mungbean protein concentrate and protein isolate to produce high-protein instant noodles of around 15%, 20%, and 25% protein. The effects on nutritional composition, protein quality, texture, cooking, and color properties of instant noodles were investigated.</p> </section> <section> <h3> Findings</h3> <p>Significant differences (<i>p</i> < 0.05) were observed in the nutritional, physico-chemical, and functional properties of wheat flour and mungbean protein ingredients. Water and oil holding capacities were higher for mungbean protein isolate and protein concentrate compared to mungbean and wheat flour ingredients. Blends of wheat flour with mungbean protein concentrate and protein isolate produced instant noodles with significantly higher (<i>p</i> < 0.05) protein and mineral content, and lower fat content, compared to the wheat flour control. The protein content of instant noodles ranged from 9.1 to 23.6 g/100 g (db.). Linear regression analysis showed a strong relationship between protein content and noodle firmness (<i>R</i> = 0.965). There was a significant increase (<i>p</i> < 0.05) in lysine content (1.7–11.5 mg/g flour) with the addition of protein concentrate and isolate, improving the amino acid score of lysine from 0.34 to 0.91. The color properties of fried instant noodles showed increased redness (<i>a</i>*) and yellowness (<i>b</i>*), and lightness (<i>L</i>*) decreased with increasing protein content. There were no significant differences (<i>p</i> > 0.05) in cooking losses but there were significant differences (<i>p</i> < 0.05) in water uptake, being lower for instant noodles blended with protein isolate.</p> </section> <section> <h3> Conclusions</h3> <p>Instant noodles blended with wheat flour and mungbean protein concentrate and isolate had higher protein content, with improved nutritional composition and protein quality. Instant noodles blended with protein concentrate had significantly lower (<i>p</i> < 0.05) levels of fat and sodium content, and higher levels of calcium, magnesium, phosphorus, potassium, and zinc, compared to those blended with protein isolate. Instant noodles with improved nutritional composition have the potential to deliver increased health benefits to consumers.</p> </section> <section> <h3> Significance and Novelty</h3> <p>The key findings from this study will inform food manufacturers
{"title":"Improving the Nutritional Quality of Instant Noodles Made From Wheat Flour Using Dry and Wet Fractionated Mungbean Protein Ingredients","authors":"Daniel J. Skylas, Chris Whiteway, Theo Webster, Valeria Messina, Sonya Richard, Siem Doo Siah, Ken J. Quail","doi":"10.1002/cche.10869","DOIUrl":"https://doi.org/10.1002/cche.10869","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The nutritional quality of instant noodles can be improved using dry and wet fractionated mungbean protein ingredients. Wheat flour was blended with mungbean protein concentrate and protein isolate to produce high-protein instant noodles of around 15%, 20%, and 25% protein. The effects on nutritional composition, protein quality, texture, cooking, and color properties of instant noodles were investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Significant differences (<i>p</i> < 0.05) were observed in the nutritional, physico-chemical, and functional properties of wheat flour and mungbean protein ingredients. Water and oil holding capacities were higher for mungbean protein isolate and protein concentrate compared to mungbean and wheat flour ingredients. Blends of wheat flour with mungbean protein concentrate and protein isolate produced instant noodles with significantly higher (<i>p</i> < 0.05) protein and mineral content, and lower fat content, compared to the wheat flour control. The protein content of instant noodles ranged from 9.1 to 23.6 g/100 g (db.). Linear regression analysis showed a strong relationship between protein content and noodle firmness (<i>R</i> = 0.965). There was a significant increase (<i>p</i> < 0.05) in lysine content (1.7–11.5 mg/g flour) with the addition of protein concentrate and isolate, improving the amino acid score of lysine from 0.34 to 0.91. The color properties of fried instant noodles showed increased redness (<i>a</i>*) and yellowness (<i>b</i>*), and lightness (<i>L</i>*) decreased with increasing protein content. There were no significant differences (<i>p</i> > 0.05) in cooking losses but there were significant differences (<i>p</i> < 0.05) in water uptake, being lower for instant noodles blended with protein isolate.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Instant noodles blended with wheat flour and mungbean protein concentrate and isolate had higher protein content, with improved nutritional composition and protein quality. Instant noodles blended with protein concentrate had significantly lower (<i>p</i> < 0.05) levels of fat and sodium content, and higher levels of calcium, magnesium, phosphorus, potassium, and zinc, compared to those blended with protein isolate. Instant noodles with improved nutritional composition have the potential to deliver increased health benefits to consumers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The key findings from this study will inform food manufacturers ","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"520-536"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10869","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944454","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}
Jialiang Shi, Tanya Jeradechachai, Clodualdo C. Maningat, Myeongsu Jo, Zhongwei Chen, Yong-Cheng Shi
Background and Objectives
Cross-linked phosphorylated (CLP) RS4 wheat starch has been approved as a dietary fiber source by FDA because it can reduce insulin levels following a meal containing a carbohydrate that raises blood glucose levels. It has been successfully formulated in many high-fiber and low-carbohydrate bread products. This study aimed to determine the influence of sample preparation methods on the total dietary fiber content of these fiber-fortified bread products during the assay with AOAC Method 991.43. In addition, the effects of CLP RS4 wheat starch on the morphology, crystallinity, and thermal properties of the bread were investigated.
Findings
The total dietary fiber content of breads formulated with unmodified wheat starch or CLP RS4 wheat starch was influenced by the sample preparation methods (drying, grinding, and sieving). Preferred methods are forced air oven over freeze-drier and vacuum oven; coffee grinder over mortar and pestle; and 35-mesh over 70-mesh sieve. The proposed method excludes influence of operator and shows more repeatable results. CLP RS4 wheat starch in the bread was gelatinized and had restricted swelling, reduced enthalpy, and reduced crystallinity.
Conclusions
The proposed sample preparation method generated from this study involves drying the bread in a forced air oven at 40°C, particle size reduction using a coffee grinder, and screening the ground samples in a 35-mesh sieve before total dietary fiber assay using AOAC Method 991.43.
Significance and Novelty
Our study provided new and useful information on sample preparation methodology for total dietary fiber measurement of high-fiber or low-carbohydrate bread products containing CLP RS4 wheat starch. This methodology has potential applications in many high-fiber flour-based products other than bread.
{"title":"Influence of Sample Preparation Method on Total Dietary Fiber Content Measurement of Low Carbohydrate Bread Containing High Levels of Cross-Linked Phosphorylated RS4 Wheat Starch","authors":"Jialiang Shi, Tanya Jeradechachai, Clodualdo C. Maningat, Myeongsu Jo, Zhongwei Chen, Yong-Cheng Shi","doi":"10.1002/cche.10868","DOIUrl":"https://doi.org/10.1002/cche.10868","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Cross-linked phosphorylated (CLP) RS4 wheat starch has been approved as a dietary fiber source by FDA because it can reduce insulin levels following a meal containing a carbohydrate that raises blood glucose levels. It has been successfully formulated in many high-fiber and low-carbohydrate bread products. This study aimed to determine the influence of sample preparation methods on the total dietary fiber content of these fiber-fortified bread products during the assay with AOAC Method 991.43. In addition, the effects of CLP RS4 wheat starch on the morphology, crystallinity, and thermal properties of the bread were investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The total dietary fiber content of breads formulated with unmodified wheat starch or CLP RS4 wheat starch was influenced by the sample preparation methods (drying, grinding, and sieving). Preferred methods are forced air oven over freeze-drier and vacuum oven; coffee grinder over mortar and pestle; and 35-mesh over 70-mesh sieve. The proposed method excludes influence of operator and shows more repeatable results. CLP RS4 wheat starch in the bread was gelatinized and had restricted swelling, reduced enthalpy, and reduced crystallinity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The proposed sample preparation method generated from this study involves drying the bread in a forced air oven at 40°C, particle size reduction using a coffee grinder, and screening the ground samples in a 35-mesh sieve before total dietary fiber assay using AOAC Method 991.43.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our study provided new and useful information on sample preparation methodology for total dietary fiber measurement of high-fiber or low-carbohydrate bread products containing CLP RS4 wheat starch. This methodology has potential applications in many high-fiber flour-based products other than bread.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"397-406"},"PeriodicalIF":2.2,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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