Electrostatic fields, as a new food physical processing technology, can effectively improve the quality of frozen food. The purpose of this study is to investigate the effect of electrostatic field-assisted frozen storage (SEF) on dough rheological properties, gluten structure, and its mechanism.
Findings
The results showed that the G′ and G" of the gluten were efficiently maintained by SEF throughout frozen storage. Meanwhile, after 8 weeks of frozen storage, the relative contents of α-helices were 25.28% and 24.76%, respectively, and the relative contents of random coils were 40.58% and 41.25%, respectively, in SEFs compared with the control group. This suggested that SEFs might affect the recrystallization of ice crystals by changing the orientation of water molecules, which, in turn, alleviated the disruption of protein secondary structural order. SEF had no effect on the gauche-gauche-gauche conformation. SEF reduced damage to protein senior structure by frozen storage. The glutenin macropolymer (GMP) depolymerization of the control and SEF groups was 28.55% and 28.17%, respectively, and the SEF decelerated the GMP depolymerization.
Conclusions
SEF slowed the disruption of the molecular structure by reducing the depolymerization of GMP and slowing the depolymerization of the α-helix, thus maintaining the viscoelasticity of the gluten.
Significance and Novelty
Exploring the mechanism of the effect of electrostatic field-assisted frozen storage on gluten quality.
{"title":"Impact of frozen storage under static electric field on frozen gluten rheological properties","authors":"Yanyan Zhang, Siqi Zhang, Menghui Sun, Guangjie An, Hongwei Wang, Hua Zhang","doi":"10.1002/cche.10775","DOIUrl":"10.1002/cche.10775","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Electrostatic fields, as a new food physical processing technology, can effectively improve the quality of frozen food. The purpose of this study is to investigate the effect of electrostatic field-assisted frozen storage (SEF) on dough rheological properties, gluten structure, and its mechanism.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that the G′ and G\" of the gluten were efficiently maintained by SEF throughout frozen storage. Meanwhile, after 8 weeks of frozen storage, the relative contents of α-helices were 25.28% and 24.76%, respectively, and the relative contents of random coils were 40.58% and 41.25%, respectively, in SEFs compared with the control group. This suggested that SEFs might affect the recrystallization of ice crystals by changing the orientation of water molecules, which, in turn, alleviated the disruption of protein secondary structural order. SEF had no effect on the gauche-gauche-gauche conformation. SEF reduced damage to protein senior structure by frozen storage. The glutenin macropolymer (GMP) depolymerization of the control and SEF groups was 28.55% and 28.17%, respectively, and the SEF decelerated the GMP depolymerization.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>SEF slowed the disruption of the molecular structure by reducing the depolymerization of GMP and slowing the depolymerization of the α-helix, thus maintaining the viscoelasticity of the gluten.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Exploring the mechanism of the effect of electrostatic field-assisted frozen storage on gluten quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"739-749"},"PeriodicalIF":2.2,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140126287","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}
Alejandra García-Alonso, Alejandra N. Alvarado López, Araceli Redondo-Cuenca
Background and Objectives
High hydrostatic pressure (HHP) is a nonthermal technology that has been applied to several innovative food products, extending shelf life while preserving sensory characteristics and nutritional value. This technology is feasible to apply to legumes, like beans, to soften them and reduce preparation time. Traditionally, before bean consumption, soaking and cooking processes are carried out to develop palatability; however, this involves a loss of compounds with high biological activity such as dietary fiber, oligosaccharides, and polyphenols, which are of interest due to their antioxidant capacity and related benefits linked to a reduction in the risk of several diseases. Thus, the aim of the study was to evaluate the impact of HHP against traditional cooking on polyphenols and the antioxidant capacity of four Phaseolus coccineus L. cultivars: three Mexican (purple, brown, and white) and one Spanish (white).
Findings
There was a higher loss of polyphenols in beans where only heat treatment was applied compared to those treated by HHP. The highest antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl and ferric-reducing antioxidant power) was observed in colored samples with a higher content of total polyphenols.
Conclusions
The use of HHP decreases the cooking time of beans by 15 min while preserving the polyphenol content and antioxidant properties.
Significance and Novelty
HHP can be an alternative for the legume food industry, to reduce cooking time, while preserving or improving their composition and functionality.
背景和目的高静水压（HHP）是一种非热技术，已应用于多种创新食品，在延长保质期的同时保留了感官特征和营养价值。将这种技术应用于豆类（如豆子）是可行的，可以软化豆子并缩短准备时间。传统上，在食用豆类之前，会对豆类进行浸泡和烹饪，以提高豆类的适口性；然而，这样做会损失一些具有高生物活性的化合物，如膳食纤维、低聚糖和多酚，这些物质具有抗氧化能力，可降低多种疾病的风险，因此备受关注。因此，本研究的目的是评估 HHP 与传统烹饪方法对四种 Phaseolus coccineus L. 栽培品种（三种墨西哥豆（紫色、棕色和白色）和一种西班牙豆（白色））的多酚和抗氧化能力的影响。在总多酚含量较高的有色样品中，抗氧化能力（1,1-二苯基-2-苦基肼和铁还原抗氧化能力）最高。
{"title":"Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.","authors":"Alejandra García-Alonso, Alejandra N. Alvarado López, Araceli Redondo-Cuenca","doi":"10.1002/cche.10776","DOIUrl":"10.1002/cche.10776","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>High hydrostatic pressure (HHP) is a nonthermal technology that has been applied to several innovative food products, extending shelf life while preserving sensory characteristics and nutritional value. This technology is feasible to apply to legumes, like beans, to soften them and reduce preparation time. Traditionally, before bean consumption, soaking and cooking processes are carried out to develop palatability; however, this involves a loss of compounds with high biological activity such as dietary fiber, oligosaccharides, and polyphenols, which are of interest due to their antioxidant capacity and related benefits linked to a reduction in the risk of several diseases. Thus, the aim of the study was to evaluate the impact of HHP against traditional cooking on polyphenols and the antioxidant capacity of four <i>Phaseolus coccineus L</i>. cultivars: three Mexican (purple, brown, and white) and one Spanish (white).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>There was a higher loss of polyphenols in beans where only heat treatment was applied compared to those treated by HHP. The highest antioxidant capacity (1,1-diphenyl-2-picrylhydrazyl and ferric-reducing antioxidant power) was observed in colored samples with a higher content of total polyphenols.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The use of HHP decreases the cooking time of beans by 15 min while preserving the polyphenol content and antioxidant properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>HHP can be an alternative for the legume food industry, to reduce cooking time, while preserving or improving their composition and functionality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"750-758"},"PeriodicalIF":2.2,"publicationDate":"2024-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10776","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140105124","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}
Daniel J. Skylas, Chris Whiteway, Joel B. Johnson, Valeria Messina, John Kalitsis, Shu Cheng, Timothy A. G. Langrish, Ken J. Quail
<div> <section> <h3> Background and Objectives</h3> <p>Dry fractionation, combining milling and air classification technology, offers an economical and sustainable pathway for the processing of value-added protein ingredients from Australia's major pulse crops. Leveraging a wider range of pulses will help meet the growing demand for plant-based protein ingredients. This study demonstrates the efficient processing of protein concentrates from Australian mungbean, which were characterized for key nutritional properties, phytochemical constituents, protein quality, and protein secondary structure.</p> </section> <section> <h3> Findings</h3> <p>Milling and air classification of mungbean flour resulted in protein concentrates (fine fraction) with a protein content of 62.2 g/100 g (db), reflecting a two-fold increase in protein content compared to the original flour (<i>p</i> < .05). Ash, fat, dietary fiber, and free phenolic and antioxidant compounds, also co-concentrated with protein in the fine fraction (<i>p</i> < .05), imparting enhanced nutritional properties with the potential to deliver health benefits. The protein quality of dry fractionated mungbean protein concentrate was compared to a commercial source of mungbean protein isolate (88 g/100 g, [db]). Amino acid scores highlighted deficiencies in sulfur-containing amino acids, methionine, and cysteine, as well as tryptophan and threonine. In vitro protein digestibility-corrected amino acid scores for the mungbean protein concentrate and protein isolate were 63.7% and 59.5%, respectively. SDS-PAGE protein profiles showed no major differences in protein composition, indicating that no specific types of proteins are lost during the dry fractionation process. Fourier transform infrared analysis of protein secondary structure showed that β-sheets were the dominant structural component, with relative percentages of 36% and 49%, for the mungbean protein concentrate and isolate, respectively.</p> </section> <section> <h3> Conclusions</h3> <p>There is significant potential for dry fractionation to deliver value-added opportunities for Australian mungbean, through the production of protein concentrate ingredients with enhanced nutritional properties for use in new and existing foods.</p> </section> <section> <h3> Significance and Novelty</h3> <p>Nutritional properties, protein quality, and protein secondary structure were compared for protein concentrates and protein isolates processed from Australian-grown mungbean. Key findings from this study will inform pulse protein processors and pulse-based
{"title":"Dry fractionation of Australian mungbean for sustainable production of value-added protein concentrate ingredients","authors":"Daniel J. Skylas, Chris Whiteway, Joel B. Johnson, Valeria Messina, John Kalitsis, Shu Cheng, Timothy A. G. Langrish, Ken J. Quail","doi":"10.1002/cche.10774","DOIUrl":"10.1002/cche.10774","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Dry fractionation, combining milling and air classification technology, offers an economical and sustainable pathway for the processing of value-added protein ingredients from Australia's major pulse crops. Leveraging a wider range of pulses will help meet the growing demand for plant-based protein ingredients. This study demonstrates the efficient processing of protein concentrates from Australian mungbean, which were characterized for key nutritional properties, phytochemical constituents, protein quality, and protein secondary structure.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Milling and air classification of mungbean flour resulted in protein concentrates (fine fraction) with a protein content of 62.2 g/100 g (db), reflecting a two-fold increase in protein content compared to the original flour (<i>p</i> < .05). Ash, fat, dietary fiber, and free phenolic and antioxidant compounds, also co-concentrated with protein in the fine fraction (<i>p</i> < .05), imparting enhanced nutritional properties with the potential to deliver health benefits. The protein quality of dry fractionated mungbean protein concentrate was compared to a commercial source of mungbean protein isolate (88 g/100 g, [db]). Amino acid scores highlighted deficiencies in sulfur-containing amino acids, methionine, and cysteine, as well as tryptophan and threonine. In vitro protein digestibility-corrected amino acid scores for the mungbean protein concentrate and protein isolate were 63.7% and 59.5%, respectively. SDS-PAGE protein profiles showed no major differences in protein composition, indicating that no specific types of proteins are lost during the dry fractionation process. Fourier transform infrared analysis of protein secondary structure showed that β-sheets were the dominant structural component, with relative percentages of 36% and 49%, for the mungbean protein concentrate and isolate, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>There is significant potential for dry fractionation to deliver value-added opportunities for Australian mungbean, through the production of protein concentrate ingredients with enhanced nutritional properties for use in new and existing foods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Nutritional properties, protein quality, and protein secondary structure were compared for protein concentrates and protein isolates processed from Australian-grown mungbean. Key findings from this study will inform pulse protein processors and pulse-based ","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"720-738"},"PeriodicalIF":2.2,"publicationDate":"2024-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10774","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140044715","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}
Isabel S. Pedone, Isabela M. P. Narita, Miriã Miranda da Silveira, Priscila Z. Bassinello, Nathan L. Vanier, Rosana Colussi
Background and Objectives
This study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used.
Findings
Lower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion.
Conclusions
The drying process at 40°C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans.
Significance and Novelty
The drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures.
{"title":"Quick-cooking beans technology: Effects of the drying temperature on end-product quality","authors":"Isabel S. Pedone, Isabela M. P. Narita, Miriã Miranda da Silveira, Priscila Z. Bassinello, Nathan L. Vanier, Rosana Colussi","doi":"10.1002/cche.10773","DOIUrl":"10.1002/cche.10773","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick-cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard-to-cook (HTC) defects, were used.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Lower drying temperature favors producing quick-cooking beans with reduced cooking times. As the temperature increases, there is an increase in grain browning. Higher temperature (60°C) promotes the most significant damage, reaching 36.35% in BRS Estilo. Phytic acid content reduced considerably at drying temperatures of 50°C and 60°C in HTC beans, and the lower content of tannin was obtained after drying at 40°C (0.45 and 0.60 mg/100 g). All quick-cooking beans had over 90% protein digestibility. The development of quick-cooking beans using a drying temperature of 40°C provided higher starch digestibility after 180 min of simulated intestinal digestion.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The drying process at 40°C improved the technological, physical, and nutritional characteristics of quick-cooking dehydrated beans.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The drying temperature directly influences the final quality of quick-cooking beans; so, it is important to consider the use of low temperatures.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"707-719"},"PeriodicalIF":2.2,"publicationDate":"2024-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140034691","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}
In the production process of Zhongjiang traditional fermented dried noodles (TFDNs), about 10% of NaCl is added; however, the underlying mechanisms of its effects remain unclear. Thus, this study aimed to investigate the impact of varying NaCl concentrations (6%–14%) on protein conformation, tensile and rheological properties, microbial communities in the dough, and quality of the dried noodles.
Findings
The results indicated that 6%–10% NaCl supplementation increased the ordered structures, disulfide bond contents, rheological parameters, the abundance of Pantoea and cumulative abundance of Mitochondria and Chloroplast in the dough, and reduced bacterial diversity and disordered structures; 8%–10% NaCl enhanced tensile properties of dough, cooking quality, and sensory attributes of noodles; cooked noodles with 10% NaCl had the best hardness, adhesiveness, springiness, and chewiness. However, excessive NaCl (12%–14%) did not confer these benefits. Furthermore, dough containing 6% NaCl exhibited excessive stickiness and reduced tensibility, rendering it unsuitable for making dried noodles.
Conclusions
The addition of 8%–10% NaCl improved protein structural properties and bacterial community in the dough and ultimately elevated the extensibility of the dough and the quality of TFDN.
Significance and Novelty
These findings reveal the potential mechanisms of NaCl in the processing of TFDN and lay a foundation for producing healthier TFDN with lower sodium in the future.
{"title":"Appropriate dose of NaCl supplementation improves protein structures, microbial communities and extensibility of dough, and quality of traditional fermented dried noodles","authors":"Renyong Tang, Chengmeng Fan, Sunpeng Liu, Beibei Zhang, Yuhui Gong, Xiulan Guo","doi":"10.1002/cche.10771","DOIUrl":"10.1002/cche.10771","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In the production process of Zhongjiang traditional fermented dried noodles (TFDNs), about 10% of NaCl is added; however, the underlying mechanisms of its effects remain unclear. Thus, this study aimed to investigate the impact of varying NaCl concentrations (6%–14%) on protein conformation, tensile and rheological properties, microbial communities in the dough, and quality of the dried noodles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results indicated that 6%–10% NaCl supplementation increased the ordered structures, disulfide bond contents, rheological parameters, the abundance of <i>Pantoea</i> and cumulative abundance of <i>Mitochondria</i> and <i>Chloroplast</i> in the dough, and reduced bacterial diversity and disordered structures; 8%–10% NaCl enhanced tensile properties of dough, cooking quality, and sensory attributes of noodles; cooked noodles with 10% NaCl had the best hardness, adhesiveness, springiness, and chewiness. However, excessive NaCl (12%–14%) did not confer these benefits. Furthermore, dough containing 6% NaCl exhibited excessive stickiness and reduced tensibility, rendering it unsuitable for making dried noodles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The addition of 8%–10% NaCl improved protein structural properties and bacterial community in the dough and ultimately elevated the extensibility of the dough and the quality of TFDN.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These findings reveal the potential mechanisms of NaCl in the processing of TFDN and lay a foundation for producing healthier TFDN with lower sodium in the future.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"692-702"},"PeriodicalIF":2.4,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140007646","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}
Loaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy.
Findings
Flour type (e.g., winter vs. spring wheat) affected prediction model results significantly. Thus, separate prediction models should be developed for each flour type. Combining data from alveograph, farinograph, and glutomatic tests with protein and damaged starch gave the best prediction results. The main loaf volume predictors were dough strength for winter wheat, stability for spring wheat, and extensibility for flour blends. The composition of protein and arabinoxylan influenced several quality parameters but did not improve loaf volume predictions.
Conclusions
Best predictions were obtained for winter wheat. Spring wheat and flour blend models contained only one latent variable, indicating that protein content was the main determinant for loaf volume in these samples.
Significance and Novelty
This study is one of few using prediction models to evaluate instrument suitability to determine loaf volume. Instruments suitable for predicting quality were determined for commercial winter wheat flour, which is the main product of Swedish mills.
{"title":"Prediction models to evaluate baking quality instruments for commercial wheat flour","authors":"Louise Selga, Eva Johansson, Roger Andersson","doi":"10.1002/cche.10772","DOIUrl":"10.1002/cche.10772","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Loaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Flour type (e.g., winter vs. spring wheat) affected prediction model results significantly. Thus, separate prediction models should be developed for each flour type. Combining data from alveograph, farinograph, and glutomatic tests with protein and damaged starch gave the best prediction results. The main loaf volume predictors were dough strength for winter wheat, stability for spring wheat, and extensibility for flour blends. The composition of protein and arabinoxylan influenced several quality parameters but did not improve loaf volume predictions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Best predictions were obtained for winter wheat. Spring wheat and flour blend models contained only one latent variable, indicating that protein content was the main determinant for loaf volume in these samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study is one of few using prediction models to evaluate instrument suitability to determine loaf volume. Instruments suitable for predicting quality were determined for commercial winter wheat flour, which is the main product of Swedish mills.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"681-691"},"PeriodicalIF":2.4,"publicationDate":"2024-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10772","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139967776","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}
Yuting Li, Yi Liu, Feng Xie, Xue Han, Yongxiang Feng
Background and Objectives
The effect of elevated atmospheric CO2 (eCO2) on rice (Oryza sativa L.) grain quality has been widely studied, but mostly under two contrasting levels of CO2 concentration. Our study was conducted in a new version of CO2 Gradient Tunnel (CGT) to study the responses of grain quality of japonica rice cv. Wuyoudao no.4 (WYD4) and Songjing no.9 (SJ9) to five CO2 concentrations (390–600 μmol·mol−1) gradient levels at two cultivation practices: traditional flooding (TF) and non-flooded plastic film mulching (PM).
Findings
The results showed that the response of SJ9 to eCO2 was more pronounced under TF cultivation. When the CO2 concentration increased to 450 μmol·mol−1, the brown rice ratio and milled rice ratio of SJ9 decreased by 4.2% and 17.7%, respectively. However, when CO2 concentration increased to 600 μmol·mol−1, the brown rice ratio increased by 3.7%. These results reveal that different gradients of eCO2 have different effects on rice quality. Besides that, eCO2 decreased the nutritional quality of SJ9 by decreasing the protein content and amylose content, while eCO2 improved rice appearance and eating quality. Different from SJ9, when CO2 concentration increased to 500–600 μmol·mol–1, the milled rice ratio and head rice ratio of WYD4 increased by 5.9%–7.5% and 16.7%–19.5% under PM cultivation. Furthermore, eCO2 decreased the chalky grain rate or chalkiness by 34.5%–80.5% and 53.1%–77.1%, respectively.
Conclusions
Under PM cultivation, the rice milling quality and appearance quality of WYD4 were promoted by eCO2. Rice nutritional quality was significantly decreased in both cultivation practices. In the comparison of rice quality between the two cultivations, except for rice eating quality, the other grain quality parameters of SJ9 under PM cultivation were better than those under TF cultivation. The opposite was true for WYD4.
Significance and Novelty
Under future production conditions with eCO2, the high-yielding SJ9 cultivar is more suitable for water-saving cultivation with mulching film, while the high-quality WYD4 is suitable for TF cultivation.
{"title":"Effects of elevated CO2 concentration gradients on rice grain quality under two cultivation practices in cold region","authors":"Yuting Li, Yi Liu, Feng Xie, Xue Han, Yongxiang Feng","doi":"10.1002/cche.10769","DOIUrl":"10.1002/cche.10769","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The effect of elevated atmospheric CO<sub>2</sub> (eCO<sub>2</sub>) on rice (<i>Oryza sativa</i> L.) grain quality has been widely studied, but mostly under two contrasting levels of CO<sub>2</sub> concentration. Our study was conducted in a new version of CO<sub>2</sub> Gradient Tunnel (CGT) to study the responses of grain quality of japonica rice cv. Wuyoudao no.4 (WYD4) and Songjing no.9 (SJ9) to five CO<sub>2</sub> concentrations (390–600 μmol·mol<sup>−1</sup>) gradient levels at two cultivation practices: traditional flooding (TF) and non-flooded plastic film mulching (PM).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that the response of SJ9 to eCO<sub>2</sub> was more pronounced under TF cultivation. When the CO<sub>2</sub> concentration increased to 450 μmol·mol<sup>−1</sup>, the brown rice ratio and milled rice ratio of SJ9 decreased by 4.2% and 17.7%, respectively. However, when CO<sub>2</sub> concentration increased to 600 μmol·mol<sup>−1</sup>, the brown rice ratio increased by 3.7%. These results reveal that different gradients of eCO<sub>2</sub> have different effects on rice quality. Besides that, eCO<sub>2</sub> decreased the nutritional quality of SJ9 by decreasing the protein content and amylose content, while eCO<sub>2</sub> improved rice appearance and eating quality. Different from SJ9, when CO<sub>2</sub> concentration increased to 500–600 μmol·mol<sup>–1</sup>, the milled rice ratio and head rice ratio of WYD4 increased by 5.9%–7.5% and 16.7%–19.5% under PM cultivation. Furthermore, eCO<sub>2</sub> decreased the chalky grain rate or chalkiness by 34.5%–80.5% and 53.1%–77.1%, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Under PM cultivation, the rice milling quality and appearance quality of WYD4 were promoted by eCO<sub>2</sub>. Rice nutritional quality was significantly decreased in both cultivation practices. In the comparison of rice quality between the two cultivations, except for rice eating quality, the other grain quality parameters of SJ9 under PM cultivation were better than those under TF cultivation. The opposite was true for WYD4.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Under future production conditions with eCO<sub>2</sub>, the high-yielding SJ9 cultivar is more suitable for water-saving cultivation with mulching film, while the high-quality WYD4 is suitable for TF cultivation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"611-621"},"PeriodicalIF":2.4,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139949726","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}
Evans A. Owusu, Samantha Scott, Kaushik Luthra, Seth Graham-Acquah, Robin January, George A. Annor, Griffiths Atungulu
Background and Objectives
The measurement of gelatinization temperatures (GTs) of rice using the Rapid Visco Analyzer (RVA) can be a more rapid and efficient method as compared to the traditional method of using Differential Scanning Calorimeter (DSC). The objective of this research was to determine the accuracy and precision of the RVA technique in comparison to the DSC method for measuring GTs of contemporary rice cultivars produced in Arkansas.
Findings
Rice samples analyzed using the RVA had GT that ranged from 70.48 ± 0.18°C to 75.72 ± 0.11°C, while the DSC-analyzed samples had GT that ranged from 67.25 ± 0.18°C to 74.72 ± 0.64°C. The values of RVA GT consistently overestimated the values of the DSC-GT, with the RVA GT values demonstrating higher precision. A calibration equation was developed to correct the overestimation of RVA GT values, and its validity was confirmed through data obtained from both laboratory-scale tests and industry-based analysis.
Conclusions
The method of using RVA can serve as a standalone approach for determining the GT of rice from various cultivars.
Significance and Novelty
This technique of using RVA can be beneficial to industrial and educational applications because it is less expensive, easier to follow, and more rapid in analysis as compared to DSC.
{"title":"Rice gelatinization temperature prediction using the rapid visco analyzer vis-à-vis the traditional DSC method","authors":"Evans A. Owusu, Samantha Scott, Kaushik Luthra, Seth Graham-Acquah, Robin January, George A. Annor, Griffiths Atungulu","doi":"10.1002/cche.10764","DOIUrl":"10.1002/cche.10764","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The measurement of gelatinization temperatures (GTs) of rice using the Rapid Visco Analyzer (RVA) can be a more rapid and efficient method as compared to the traditional method of using Differential Scanning Calorimeter (DSC). The objective of this research was to determine the accuracy and precision of the RVA technique in comparison to the DSC method for measuring GTs of contemporary rice cultivars produced in Arkansas.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Rice samples analyzed using the RVA had GT that ranged from 70.48 ± 0.18°C to 75.72 ± 0.11°C, while the DSC-analyzed samples had GT that ranged from 67.25 ± 0.18°C to 74.72 ± 0.64°C. The values of RVA GT consistently overestimated the values of the DSC-GT, with the RVA GT values demonstrating higher precision. A calibration equation was developed to correct the overestimation of RVA GT values, and its validity was confirmed through data obtained from both laboratory-scale tests and industry-based analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The method of using RVA can serve as a standalone approach for determining the GT of rice from various cultivars.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This technique of using RVA can be beneficial to industrial and educational applications because it is less expensive, easier to follow, and more rapid in analysis as compared to DSC.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"622-629"},"PeriodicalIF":2.4,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139751451","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}
Anne A. Okeyo, Kaushik Luthra, Alan R. Vazquez, Griffiths G. Atungulu
<div> <section> <h3> Background and Objectives</h3> <p>It is of utmost importance for the instant rice processing sector to reassess its methodologies to enhance the overall quality of instantized rice products. This study aimed to analyze how the combination of microwave (MW) drying and convective heated air drying influences the quality of instantized rice. Novel approaches for drying precooked rice were explored, involving the utilization of an industrial MW operating at a frequency of 915 MHz with treatment conditions set at 4 kW power for 8 min. This was followed by two distinct convective oven drying strategies, each lasting 4 min. Specifically, stepwise convective hot air drying involved progressively decreasing temperatures, while constant temperature convective hot air drying maintained a consistent temperature. The convective hot air-drying temperatures ranged from 160°C to 230°C, while the constant temperature options were either 160°C or 200°C. Both strategies encompassed three relative humidity levels (20%, 40%, and 60%). The impact of these techniques on the quality attributes of a newly developed long-grain (LG) hybrid rice variety, RT 7521 FP, was assessed.</p> </section> <section> <h3> Findings</h3> <p>The drying approach and percentage RH significantly impacted the percentage points of moisture removed, with both their <i>p</i> values smaller than .01. For water activity, the main effect of the drying approach was significant because the <i>p</i> values of its hypothesis test were smaller than .05. The results showed that increasing the percentage of RH increases the mean water activity under the constant medium, constant high, and stepwise medium approaches. MW drying followed by a Constant high approach under 40% RH had a higher rehydration ratio value of instantized rice than all other drying treatments. The second highest rehydration ratio was observed in MW drying, followed by stepwise high treatments. None of the effects of the factors of RH and drying approach were significant for the rehydration ratio because their <i>p</i> values were all larger than .05. For bulk density, the main effects of RH and the drying approach were not significant since their <i>p</i> values were larger than .05. The drying temperature had significant impacts on textural parameters such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience, except springiness. RH impacted both adhesiveness and resilience. All parameters measured, including percentage RH and drying approach, did not significantly impact the rehydration ratio, color, and bulk density of treated instant rice samples (<i>p</i> > .05).</p> </section> <section> <h3> Conclusions</h3> <p>Prediction profiler for multiattrib
{"title":"Quality characteristic of instant rice produced using microwave-assisted hot air drying","authors":"Anne A. Okeyo, Kaushik Luthra, Alan R. Vazquez, Griffiths G. Atungulu","doi":"10.1002/cche.10770","DOIUrl":"10.1002/cche.10770","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>It is of utmost importance for the instant rice processing sector to reassess its methodologies to enhance the overall quality of instantized rice products. This study aimed to analyze how the combination of microwave (MW) drying and convective heated air drying influences the quality of instantized rice. Novel approaches for drying precooked rice were explored, involving the utilization of an industrial MW operating at a frequency of 915 MHz with treatment conditions set at 4 kW power for 8 min. This was followed by two distinct convective oven drying strategies, each lasting 4 min. Specifically, stepwise convective hot air drying involved progressively decreasing temperatures, while constant temperature convective hot air drying maintained a consistent temperature. The convective hot air-drying temperatures ranged from 160°C to 230°C, while the constant temperature options were either 160°C or 200°C. Both strategies encompassed three relative humidity levels (20%, 40%, and 60%). The impact of these techniques on the quality attributes of a newly developed long-grain (LG) hybrid rice variety, RT 7521 FP, was assessed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The drying approach and percentage RH significantly impacted the percentage points of moisture removed, with both their <i>p</i> values smaller than .01. For water activity, the main effect of the drying approach was significant because the <i>p</i> values of its hypothesis test were smaller than .05. The results showed that increasing the percentage of RH increases the mean water activity under the constant medium, constant high, and stepwise medium approaches. MW drying followed by a Constant high approach under 40% RH had a higher rehydration ratio value of instantized rice than all other drying treatments. The second highest rehydration ratio was observed in MW drying, followed by stepwise high treatments. None of the effects of the factors of RH and drying approach were significant for the rehydration ratio because their <i>p</i> values were all larger than .05. For bulk density, the main effects of RH and the drying approach were not significant since their <i>p</i> values were larger than .05. The drying temperature had significant impacts on textural parameters such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and resilience, except springiness. RH impacted both adhesiveness and resilience. All parameters measured, including percentage RH and drying approach, did not significantly impact the rehydration ratio, color, and bulk density of treated instant rice samples (<i>p</i> > .05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Prediction profiler for multiattrib","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"641-653"},"PeriodicalIF":2.4,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139751498","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}
Carolina A. A. Amadeu, Silvia M. Martelli, Fernanda M. Vanin
Background and Objectives
Global hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition of flours. Thus, this study aimed to systematically search and investigate studies that examined the effects of CF development and its properties. In addition, perspectives for better use of CF as a real source of nutritional ingredients are underlined.
Findings
Different materials have been used for CF elaboration and their use in bakery products improves nutritional composition, mainly protein, fiber, and phenolic compound content, in addition to providing products with good sensory acceptance. However, the higher protein concentration in CF is not accompanied by higher protein digestibility, and generally, this property is not evaluated to guarantee the nutritional improvement of protein aspects.
Conclusions
CF may represent a strategy for food security and nutritional health, particularly in terms of protein intake. However, to ensure protein absorption, further studies on protein digestibility must be conducted. In addition, the extrusion process seems to represent a strategy for the production of cheaper and nutritional CF with improved nutritional value and high protein digestion capacity.
{"title":"Nutritional aspects of composite flours for baked and extruded products: A review","authors":"Carolina A. A. Amadeu, Silvia M. Martelli, Fernanda M. Vanin","doi":"10.1002/cche.10765","DOIUrl":"10.1002/cche.10765","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Global hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition of flours. Thus, this study aimed to systematically search and investigate studies that examined the effects of CF development and its properties. In addition, perspectives for better use of CF as a real source of nutritional ingredients are underlined.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Different materials have been used for CF elaboration and their use in bakery products improves nutritional composition, mainly protein, fiber, and phenolic compound content, in addition to providing products with good sensory acceptance. However, the higher protein concentration in CF is not accompanied by higher protein digestibility, and generally, this property is not evaluated to guarantee the nutritional improvement of protein aspects.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>CF may represent a strategy for food security and nutritional health, particularly in terms of protein intake. However, to ensure protein absorption, further studies on protein digestibility must be conducted. In addition, the extrusion process seems to represent a strategy for the production of cheaper and nutritional CF with improved nutritional value and high protein digestion capacity.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"450-467"},"PeriodicalIF":2.4,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139751495","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号