This study has three main objectives: (1) to analyze the physical and nutritional properties, bioactive component concentrations, and in vitro digestibility of Beyşehir tarhana containing different parts of oleaster; (2) to investigate the effect of incorporating oleaster on textural properties; and (3) to evaluate the influence of the different parts of oleaster on the organoleptic characteristics of Beyşehir tarhana.
Findings
The control tarhana showed higher L* and b* values, while tarhana samples with various oleaster parts exhibited the highest a* value (p < .05). Incorporating oleaster components led to significant alterations in protein, ash, fat, dietary fiber, in vitro starch digestibility, total phenolic substance, antioxidant capacity, and the texture and organoleptic properties of Beyşehir tarhana compared to the control (p < .05).
Conclusions
The production of Beyşehir tarhana containing different parts of oleaster components led to highly encouraging outcomes, presenting an exciting opportunity for its future production.
Significance and Novelty
Beyşehir tarhana differs from traditional tarhana as it undergoes a less extensive fermentation process. It can be consumed as is, or after frying or baking. The addition of different ingredients is crucial due to the limited fermentation and frying processes.
{"title":"Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts","authors":"Nazlı Şahin, Ali Cingöz, Abdulvahit Sayaslan","doi":"10.1002/cche.10853","DOIUrl":"https://doi.org/10.1002/cche.10853","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>This study has three main objectives: (1) to analyze the physical and nutritional properties, bioactive component concentrations, and in vitro digestibility of Beyşehir tarhana containing different parts of oleaster; (2) to investigate the effect of incorporating oleaster on textural properties; and (3) to evaluate the influence of the different parts of oleaster on the organoleptic characteristics of Beyşehir tarhana.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The control tarhana showed higher <i>L</i>* and <i>b</i>* values, while tarhana samples with various oleaster parts exhibited the highest <i>a</i>* value (<i>p</i> < .05). Incorporating oleaster components led to significant alterations in protein, ash, fat, dietary fiber, in vitro starch digestibility, total phenolic substance, antioxidant capacity, and the texture and organoleptic properties of Beyşehir tarhana compared to the control (<i>p</i> < .05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The production of Beyşehir tarhana containing different parts of oleaster components led to highly encouraging outcomes, presenting an exciting opportunity for its future production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Beyşehir tarhana differs from traditional tarhana as it undergoes a less extensive fermentation process. It can be consumed as is, or after frying or baking. The addition of different ingredients is crucial due to the limited fermentation and frying processes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"157-166"},"PeriodicalIF":2.2,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119477","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}
José L. Espinoza-Acosta, Melina J. Navarro-Eúan, Nydia E. Buitimea-Cantúa, Jesús E. Chan-Higuera, Ariadna T. Bernal-Mercado, Ramón F. Dórame-Miranda, Jesús E. Gerardo-Rodríguez
Background and Objective
Sourdough involves spontaneous fermentation by wild yeast and lactic acid bacteria. This study investigates the effects of varying water and flour proportions on sourdough and formulated dough viscoelasticity and bread textural properties after a 7-day refreshment period. Daily, 20% or 30% water and 30% or 40% flour were added using refined or 20% fiber-enriched flour. The pH and titratable acidity of the sourdough were measured, while dynamic frequency sweep tests were conducted to assess the viscoelastic properties of both sourdough and formulated dough. Additionally, the textural parameters of bread were evaluated.
Findings
The pH of the sourdough was lower when refined flour was used, but total titratable acidity analyses indicated higher acidity with 20% fiber-enriched flour, demonstrating greater efficacy in this study. In the sourdough, G″ exceeded G′, indicating a more pronounced viscous behavior. Conversely, in the formulated dough, G′ was higher, suggesting greater elasticity. The treatment involving 20% water and 40% refined flour resulted in higher G′ and G″ values in both the sourdough and formulated dough. Meanwhile, the combination of 20% water and 30% refined flour produced bread with the highest specific volume and springiness, along with the lowest firmness, chewiness, and gumminess.
Conclusion
The best bread was achieved with 20% water and 30% refined flour for refreshment.
Significance and Novelty
This study provides insights for optimizing sourdough formulations, benefiting artisanal and industrial bread-making.
{"title":"Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread","authors":"José L. Espinoza-Acosta, Melina J. Navarro-Eúan, Nydia E. Buitimea-Cantúa, Jesús E. Chan-Higuera, Ariadna T. Bernal-Mercado, Ramón F. Dórame-Miranda, Jesús E. Gerardo-Rodríguez","doi":"10.1002/cche.10849","DOIUrl":"https://doi.org/10.1002/cche.10849","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Sourdough involves spontaneous fermentation by wild yeast and lactic acid bacteria. This study investigates the effects of varying water and flour proportions on sourdough and formulated dough viscoelasticity and bread textural properties after a 7-day refreshment period. Daily, 20% or 30% water and 30% or 40% flour were added using refined or 20% fiber-enriched flour. The pH and titratable acidity of the sourdough were measured, while dynamic frequency sweep tests were conducted to assess the viscoelastic properties of both sourdough and formulated dough. Additionally, the textural parameters of bread were evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The pH of the sourdough was lower when refined flour was used, but total titratable acidity analyses indicated higher acidity with 20% fiber-enriched flour, demonstrating greater efficacy in this study. In the sourdough, <i>G</i>″ exceeded <i>G</i>′, indicating a more pronounced viscous behavior. Conversely, in the formulated dough, <i>G</i>′ was higher, suggesting greater elasticity. The treatment involving 20% water and 40% refined flour resulted in higher <i>G</i>′ and <i>G</i>″ values in both the sourdough and formulated dough. Meanwhile, the combination of 20% water and 30% refined flour produced bread with the highest specific volume and springiness, along with the lowest firmness, chewiness, and gumminess.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The best bread was achieved with 20% water and 30% refined flour for refreshment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides insights for optimizing sourdough formulations, benefiting artisanal and industrial bread-making.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"144-156"},"PeriodicalIF":2.2,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116949","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}
Adam J. Franczyk, Nguyen Bui, Jiayi Chen, Lindsey Boyd, Ning Wang, Elaine Sopiwnyk, Ashok Sarkar, Jason Neufeld, Jitendra Paliwal, Michael Nickerson, James D. House
Background and Objectives
Milling practices, otherwise refined for specific uses in cereal-based foods, have not been thoroughly developed for pulses. This study investigates whether scouring and moisture conditioning pretreatments on yellow peas and green lentils can enhance hull removal, and in turn, whether changes in hull removal alter in vitro protein digestibility and quality.
Findings
Total by-product losses were significant in green lentils when subject to scouring, which was altered by high moisture addition in yellow peas. The scouring pretreatment altered both the protein digestibility and amino acid scores of green lentils, which translated to improved protein quality in all streams, but significantly in the break flour stream. Yellow peas similarly demonstrated significant improvements in protein quality from scouring, as a result of altered amino acid scores.
Conclusion
The addition of a scouring procedure can improve the protein quality of yellow peas and green lentils.
Significance and Novelty
Pulse milling procedures are rarely evaluated for optimization of protein quality. This research establishes milling protocols that may be used to enhance the protein quality of yellow peas and green lentils.
{"title":"The impact of mechanical scouring and moisture conditioning on the in vitro protein digestibility and quality of roller‑milled green lentil (Lens culinaris) and yellow pea (Pisum sativum)","authors":"Adam J. Franczyk, Nguyen Bui, Jiayi Chen, Lindsey Boyd, Ning Wang, Elaine Sopiwnyk, Ashok Sarkar, Jason Neufeld, Jitendra Paliwal, Michael Nickerson, James D. House","doi":"10.1002/cche.10831","DOIUrl":"https://doi.org/10.1002/cche.10831","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Milling practices, otherwise refined for specific uses in cereal-based foods, have not been thoroughly developed for pulses. This study investigates whether scouring and moisture conditioning pretreatments on yellow peas and green lentils can enhance hull removal, and in turn, whether changes in hull removal alter in vitro protein digestibility and quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Total by-product losses were significant in green lentils when subject to scouring, which was altered by high moisture addition in yellow peas. The scouring pretreatment altered both the protein digestibility and amino acid scores of green lentils, which translated to improved protein quality in all streams, but significantly in the break flour stream. Yellow peas similarly demonstrated significant improvements in protein quality from scouring, as a result of altered amino acid scores.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The addition of a scouring procedure can improve the protein quality of yellow peas and green lentils.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Pulse milling procedures are rarely evaluated for optimization of protein quality. This research establishes milling protocols that may be used to enhance the protein quality of yellow peas and green lentils.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"126-143"},"PeriodicalIF":2.2,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116247","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 growing consumer demand for natural, healthy, and convenient food options has led to the rising popularity of frozen cooked noodles (FCN). Tea polyphenols (TPs), known for their diverse biological activities, are increasingly being utilized as a natural food additive in research and development. Therefore, this study aims to investigate the effects of TPs on the thermal and pasting properties of wheat flour as well as their influence on the quality of FCN.
Findings
The results from differential scanning calorimeter and RVA analyses showed that TPs did not significantly affect the thermal and pasting properties of wheat flour. However, the addition of low-dose TPs (<1.5%) improved the quality of FCN during storage. Texture and tensile analyses demonstrated an enhancement in hardness, chewiness, resistance, and an increase in resistant starch content in the noodles. Low-field nuclear magnetic resonance findings revealed an increase in the proportion of strongly bound water, accompanied by a decrease in free water content. Scanning electron microscopy observations illustrated a well-developed gluten network structure. In contrast, the incorporation of 1.5% TPs adversely affected the quality of FCN.
Conclusions
The appropriate integration of TPs plays a significant role in alleviating the quality degradation of FCN during storage.
Significance and Novelty
This study provides a theoretical basis for the development of polyphenol-enriched flour products and functional foods.
{"title":"Effect of tea polyphenols on the quality of frozen cooked noodles","authors":"Yali Ping, Lanxi Zhang, Hua Li, Zhenzhen Chen, Qingyuan Wang, Xiaoxue Fang","doi":"10.1002/cche.10850","DOIUrl":"https://doi.org/10.1002/cche.10850","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The growing consumer demand for natural, healthy, and convenient food options has led to the rising popularity of frozen cooked noodles (FCN). Tea polyphenols (TPs), known for their diverse biological activities, are increasingly being utilized as a natural food additive in research and development. Therefore, this study aims to investigate the effects of TPs on the thermal and pasting properties of wheat flour as well as their influence on the quality of FCN.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results from differential scanning calorimeter and RVA analyses showed that TPs did not significantly affect the thermal and pasting properties of wheat flour. However, the addition of low-dose TPs (<1.5%) improved the quality of FCN during storage. Texture and tensile analyses demonstrated an enhancement in hardness, chewiness, resistance, and an increase in resistant starch content in the noodles. Low-field nuclear magnetic resonance findings revealed an increase in the proportion of strongly bound water, accompanied by a decrease in free water content. Scanning electron microscopy observations illustrated a well-developed gluten network structure. In contrast, the incorporation of 1.5% TPs adversely affected the quality of FCN.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The appropriate integration of TPs plays a significant role in alleviating the quality degradation of FCN during storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides a theoretical basis for the development of polyphenol-enriched flour products and functional foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"117-125"},"PeriodicalIF":2.2,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115054","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}
Yemane G. Belaineh, Scott R. Bean, Fadi M. Aramouni, Xiaorong Wu, Sanzhen Liu, Tesfaye T. Tesso
Background and Objectives
Sorghum is the principal food source for smallholder farmers in Sub-Saharan Africa. Animal proteins are beyond economic reach, and only few food legumes are well-adapted in major sorghum-growing regions. Hence, sorghum serves as the primary source of protein and calories. However, the low digestibility of its proteins renders the communities vulnerable to protein malnutrition. Several factors, including genotypes and processing methods, have been shown to affect the digestibility of proteins in sorghum food products. The objective of this study was to investigate the impact of grain pretreatment on the protein digestibility of Ethiopian fermented flatbread.
Findings
The effect of four grain pretreatment processes: decortication, sprouting, parching, and untreated control was compared using four diverse sorghum genotypes milled to medium (2 mm) and fine (0.5 mm) particle sizes. The in-vitro protein digestibility (IVPD) was significantly lower in the parched samples compared to the unprocessed control, while sprouting significantly increased IVPD. Decortication appears to have no impact on IVPD. Finer particle size tended to enhance IVPD in all genotypes and for all pretreatement methods. The treatments had no significant effect on protein content except the sprouting consistently but marginally increased total protein.
Conclusions
Sprouting sorghum grains can significantly improve the protein digestibility of fermented breads. Given that it involves little cost, the process can be readily adopted by the local community, provided that they are educated about the impact of protein deficiency on the health and productivity of the community.
Significance and Novelty
Low-cost grain pretreatment procedures such as sprouting can have a significant impact on the availability of nutrients, especially protein, the most limiting nutrient in smallholder communities. Combining the procedure with genetically enhanced varieties and improved cropping systems that integrate food legumes can significantly enhnace protein nutrition for smallholder farmers.
{"title":"Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread","authors":"Yemane G. Belaineh, Scott R. Bean, Fadi M. Aramouni, Xiaorong Wu, Sanzhen Liu, Tesfaye T. Tesso","doi":"10.1002/cche.10821","DOIUrl":"https://doi.org/10.1002/cche.10821","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Sorghum is the principal food source for smallholder farmers in Sub-Saharan Africa. Animal proteins are beyond economic reach, and only few food legumes are well-adapted in major sorghum-growing regions. Hence, sorghum serves as the primary source of protein and calories. However, the low digestibility of its proteins renders the communities vulnerable to protein malnutrition. Several factors, including genotypes and processing methods, have been shown to affect the digestibility of proteins in sorghum food products. The objective of this study was to investigate the impact of grain pretreatment on the protein digestibility of Ethiopian fermented flatbread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The effect of four grain pretreatment processes: decortication, sprouting, parching, and untreated control was compared using four diverse sorghum genotypes milled to medium (2 mm) and fine (0.5 mm) particle sizes. The in-vitro protein digestibility (IVPD) was significantly lower in the parched samples compared to the unprocessed control, while sprouting significantly increased IVPD. Decortication appears to have no impact on IVPD. Finer particle size tended to enhance IVPD in all genotypes and for all pretreatement methods. The treatments had no significant effect on protein content except the sprouting consistently but marginally increased total protein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Sprouting sorghum grains can significantly improve the protein digestibility of fermented breads. Given that it involves little cost, the process can be readily adopted by the local community, provided that they are educated about the impact of protein deficiency on the health and productivity of the community.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Low-cost grain pretreatment procedures such as sprouting can have a significant impact on the availability of nutrients, especially protein, the most limiting nutrient in smallholder communities. Combining the procedure with genetically enhanced varieties and improved cropping systems that integrate food legumes can significantly enhnace protein nutrition for smallholder farmers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"102-116"},"PeriodicalIF":2.2,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10821","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114424","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}
Federica Higa, Colten Nickerson, Michael T. Nickerson
Background and Objectives
In the present study, the effect of a pH-shifting method in combination with heat was investigated for its effects on the resulting surface and functional properties of a commercial pea protein isolate. The pH shifting process was performed at both acidic (pH 2) and alkaline (pH 10) pH and then adjusted back to neutrality. The heat-treated samples were further subjected to heating and later neutralized at pH 7.
Findings
The results of these treatments indicated that an alkaline pH shifting, as well as its combination with heat, resulted in a significant increase in the solubility of the proteins, whereas an acidic pH shifting, and in combination with heat, reduced the stability of the proteins in solution. Additionally, some functional properties were enhanced by pH shifting, such as foaming capacity or emulsion stability, while other properties showed no alteration or were negatively impacted, such as foaming stability. Furthermore, analysis of the bubble structure of foams using a dynamic foam analyzer revealed that bubble sizes for samples shifted at pH 2 in combination with heat presented the biggest increase in bubble growth over time, creating a less stable foam.
Conclusions
The application of pH shifting and the use of heat can aid in the improvement of pea protein functionality and allow tailoring of these proteins for specific applications.
Significance and Novelty
This study utilized a simple method to achieve modifications in the protein structures, providing insights into the application of pea proteins into food products as emulsifying and foaming agents.
{"title":"Effect of pH shifting and temperature on the functional properties of a commercial pea protein isolate","authors":"Federica Higa, Colten Nickerson, Michael T. Nickerson","doi":"10.1002/cche.10847","DOIUrl":"https://doi.org/10.1002/cche.10847","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In the present study, the effect of a pH-shifting method in combination with heat was investigated for its effects on the resulting surface and functional properties of a commercial pea protein isolate. The pH shifting process was performed at both acidic (pH 2) and alkaline (pH 10) pH and then adjusted back to neutrality. The heat-treated samples were further subjected to heating and later neutralized at pH 7.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results of these treatments indicated that an alkaline pH shifting, as well as its combination with heat, resulted in a significant increase in the solubility of the proteins, whereas an acidic pH shifting, and in combination with heat, reduced the stability of the proteins in solution. Additionally, some functional properties were enhanced by pH shifting, such as foaming capacity or emulsion stability, while other properties showed no alteration or were negatively impacted, such as foaming stability. Furthermore, analysis of the bubble structure of foams using a dynamic foam analyzer revealed that bubble sizes for samples shifted at pH 2 in combination with heat presented the biggest increase in bubble growth over time, creating a less stable foam.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The application of pH shifting and the use of heat can aid in the improvement of pea protein functionality and allow tailoring of these proteins for specific applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study utilized a simple method to achieve modifications in the protein structures, providing insights into the application of pea proteins into food products as emulsifying and foaming agents.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"89-101"},"PeriodicalIF":2.2,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114044","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}
Clodualdo C. Maningat, Jay-Lin Jane, Paul A. Seib, Yong-Cheng Shi, Keiji Kainuma
Background and Objectives
Starch and other carbohydrates are major products of commerce because of their abundant supply and diverse functionalities. They serve as the principal source of dietary energy for humans and animals and perform various functions in many food and nonfood products. Fundamental studies of their composition, structure, and properties led to practical applications and ultimately to their commercial development to serve the food and industrial sectors.
Findings
This paper provides a historical account of the US Starch Round Table, a scientific gathering of international scientists and researchers to discuss “cutting-edge” research on starch and other carbohydrates. From its early beginning in 1940 to the present time, the Starch Round Table played a crucial role in advancing our knowledge of starch and other carbohydrates.
Conclusions
The concept of the Starch Round Table facilitated discovery, innovation, and progress in the field of carbohydrates with an emphasis on starch. From its genesis in the United States, its popularity has spread to other regions like Japan and Europe, which have been holding a similar event since 1961 and 2010, respectively.
Significance and Novelty
New knowledge was discovered, practical applications were achieved, and successful collaboration among starch and carbohydrate scientists across the globe was made possible through this biennial round table event. Commercial development of starch and other carbohydrate products has benefited immensely from the extraordinary progress made by brilliant and diligent scientists and researchers, past and present.
{"title":"The history of the US Starch Round Table","authors":"Clodualdo C. Maningat, Jay-Lin Jane, Paul A. Seib, Yong-Cheng Shi, Keiji Kainuma","doi":"10.1002/cche.10844","DOIUrl":"https://doi.org/10.1002/cche.10844","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Starch and other carbohydrates are major products of commerce because of their abundant supply and diverse functionalities. They serve as the principal source of dietary energy for humans and animals and perform various functions in many food and nonfood products. Fundamental studies of their composition, structure, and properties led to practical applications and ultimately to their commercial development to serve the food and industrial sectors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>This paper provides a historical account of the US Starch Round Table, a scientific gathering of international scientists and researchers to discuss “cutting-edge” research on starch and other carbohydrates. From its early beginning in 1940 to the present time, the Starch Round Table played a crucial role in advancing our knowledge of starch and other carbohydrates.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The concept of the Starch Round Table facilitated discovery, innovation, and progress in the field of carbohydrates with an emphasis on starch. From its genesis in the United States, its popularity has spread to other regions like Japan and Europe, which have been holding a similar event since 1961 and 2010, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>New knowledge was discovered, practical applications were achieved, and successful collaboration among starch and carbohydrate scientists across the globe was made possible through this biennial round table event. Commercial development of starch and other carbohydrate products has benefited immensely from the extraordinary progress made by brilliant and diligent scientists and researchers, past and present.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"244-255"},"PeriodicalIF":2.2,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602658","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}
Asifa Shahid, Muhammad Abdul Haq, Naveed Hussain, Haq Nawaz, Jiaxing Xu
Background and Objectives
Rice dreg protein isolate (RDPI) is identified as a sustainable protein source with promising applications in the food and pharmaceutical industries. However, its utility is limited by poor solubility and restricted conformational stability. The objective of this study is to explore how natural deep eutectic solvent (NADES) deamidation can enhance the solubility and structural properties of RDPI, making it more suitable for various applications.
Findings
The study employed a two-step process to obtain RDPI via isoelectric precipitation, followed by deamidation using an NADES made from glucose and citric acid. The deamidation process significantly improved RDPI's solubility, which enhanced its dispersibility in aqueous systems. Additionally, deamidated RDPI exhibited enhanced foaming and emulsion capacities, indicating improved functional properties due to increased structural flexibility.
Conclusions
The deamidation of RDPI using NADES effectively enhances both its solubility and functional properties, making it a more versatile ingredient for food and pharmaceutical applications. The improved structural flexibility achieved through deamidation is key to these enhancements.
Significance and Novelty
This research introduces NADES deamidation as a promising, sustainable approach for improving the solubility, conformational properties, and functional performance of RDPI. The findings provide valuable insights for the development of protein-based ingredients with enhanced functionality, broadening their application potential in various industries.
背景与目的稻渣分离蛋白（Rice dreg protein isolate， RDPI）被认为是一种可持续的蛋白质来源，在食品和制药工业中具有广阔的应用前景。然而，它的应用受到溶解度差和构象稳定性的限制。本研究的目的是探索天然深度共晶溶剂（NADES）脱酰胺如何提高RDPI的溶解度和结构性能，使其更适合各种应用。该研究采用两步法通过等电沉淀法获得RDPI，然后使用葡萄糖和柠檬酸制成的NADES脱酰胺。脱酰胺过程显著提高了RDPI的溶解度，增强了其在水体系中的分散性。此外，脱酰胺RDPI具有增强的发泡和乳化能力，表明由于结构柔韧性增加而改善了功能特性。结论采用NADES对RDPI进行脱酰胺处理，可有效提高RDPI的溶解度和功能特性，使其在食品和制药领域的应用更加广泛。通过脱酰胺实现的结构灵活性的改善是这些增强的关键。本研究介绍了NADES脱酰胺作为一种有前途的、可持续的方法来改善RDPI的溶解度、构象性质和功能性能。这一发现为开发功能增强的蛋白质成分提供了有价值的见解，拓宽了它们在各个行业的应用潜力。
{"title":"Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate","authors":"Asifa Shahid, Muhammad Abdul Haq, Naveed Hussain, Haq Nawaz, Jiaxing Xu","doi":"10.1002/cche.10848","DOIUrl":"https://doi.org/10.1002/cche.10848","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Rice dreg protein isolate (RDPI) is identified as a sustainable protein source with promising applications in the food and pharmaceutical industries. However, its utility is limited by poor solubility and restricted conformational stability. The objective of this study is to explore how natural deep eutectic solvent (NADES) deamidation can enhance the solubility and structural properties of RDPI, making it more suitable for various applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The study employed a two-step process to obtain RDPI via isoelectric precipitation, followed by deamidation using an NADES made from glucose and citric acid. The deamidation process significantly improved RDPI's solubility, which enhanced its dispersibility in aqueous systems. Additionally, deamidated RDPI exhibited enhanced foaming and emulsion capacities, indicating improved functional properties due to increased structural flexibility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The deamidation of RDPI using NADES effectively enhances both its solubility and functional properties, making it a more versatile ingredient for food and pharmaceutical applications. The improved structural flexibility achieved through deamidation is key to these enhancements.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research introduces NADES deamidation as a promising, sustainable approach for improving the solubility, conformational properties, and functional performance of RDPI. The findings provide valuable insights for the development of protein-based ingredients with enhanced functionality, broadening their application potential in various industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"80-88"},"PeriodicalIF":2.2,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113634","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}
Poorva Sharma, Michael T. Nickerson, Darren R. Korber
Background and Objectives
The aim of this study was to investigate the effect of incorporation of different plant-based polysaccharides (pectin, maltodextrin (MD) and gum arabic (GA)) with pea protein isolate (PPI) to obtain maximum encapsulation efficiency (EE), gastrointestinal (GI) stability and yield of probiotic Lactobacillus casei through spray drying. Several characteristics of encapsulated vegan probiotic powders were evaluated including functional, structural, and thermal characteristics.
Findings
The results showed that the highest EE (93.9%) and in vitro GI stability (8.58 log CFU/mL) was obtained with the powder encapsulated with PPI + GA. Variation in particle size was observed for all the samples. Confocal laser micrographs and vital staining revealed the highest viability of probiotic L. casei cells that were obtained with those encapsulated in PPI + GA. Thermal properties showed that the incorporation of GA increased the glass transition temperature up to 189.2°C, which represented a higher thermal stability of the powder.
Conclusions
PPI + GA coated powder was found with acceptable powder characteristics and maximum probiotic survivability.
Significance and Novelty
In this study, spray drying was used to encapsulate the probiotic bacteria which is a convenient and effective process for industrial applications. Characterization of the spray-dried encapsulated probiotic powder has been done, which helps to understand the behavior of powder in terms of solubility, flowability, thermal stability, and probiotic viability. PPI was used as carrier material, which bridges the gap between already available spray-dried products containing MD as carrier material, which could spike blood sugar levels if consumed over an extended period of time. As per the results, target product applications could include sports bars, cereals, and baking where dispersibility is not imperative.
{"title":"Comparative analysis of different carrier agents on functional, structural, and thermal properties of spray-dried probiotic Lactobacillus casei powder","authors":"Poorva Sharma, Michael T. Nickerson, Darren R. Korber","doi":"10.1002/cche.10842","DOIUrl":"https://doi.org/10.1002/cche.10842","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The aim of this study was to investigate the effect of incorporation of different plant-based polysaccharides (pectin, maltodextrin (MD) and gum arabic (GA)) with pea protein isolate (PPI) to obtain maximum encapsulation efficiency (EE), gastrointestinal (GI) stability and yield of probiotic <i>Lactobacillus casei</i> through spray drying. Several characteristics of encapsulated vegan probiotic powders were evaluated including functional, structural, and thermal characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that the highest EE (93.9%) and in vitro GI stability (8.58 log CFU/mL) was obtained with the powder encapsulated with PPI + GA. Variation in particle size was observed for all the samples. Confocal laser micrographs and vital staining revealed the highest viability of probiotic <i>L. casei</i> cells that were obtained with those encapsulated in PPI + GA. Thermal properties showed that the incorporation of GA increased the glass transition temperature up to 189.2°C, which represented a higher thermal stability of the powder.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>PPI + GA coated powder was found with acceptable powder characteristics and maximum probiotic survivability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>In this study, spray drying was used to encapsulate the probiotic bacteria which is a convenient and effective process for industrial applications. Characterization of the spray-dried encapsulated probiotic powder has been done, which helps to understand the behavior of powder in terms of solubility, flowability, thermal stability, and probiotic viability. PPI was used as carrier material, which bridges the gap between already available spray-dried products containing MD as carrier material, which could spike blood sugar levels if consumed over an extended period of time. As per the results, target product applications could include sports bars, cereals, and baking where dispersibility is not imperative.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"64-79"},"PeriodicalIF":2.2,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113226","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 study investigated the effect of lipid extraction by using the supercritical carbon dioxide (sCO2) process from brown rice (BR) of different Indian rice varieties (PB386, PB3, PB1121, PB1637, PR122, PR123, PR129, and PR113). BR was evaluated for color, pasting, cooking, and textural properties. UHPLC-QToF-IMS analysis was also carried out to make a comparison in fatty, phenolic, and amino acid profiles between BR of different varieties.
Findings
Defatted BR (DBR) from all varieties exhibited increased L* (Lightness) while lower a* (redness to greenness) and b* (yellowness to blueness) than BR. Cooking time and hardness decreased, and water uptake increased in both types of DBR. Defatting of BR increased peak viscosity while it decreased pasting temperature in all the varieties. Fatty acids and phenolic acids compounds decreased while minor increases in amino acids were observed on defatting in all the varieties.
Conclusion
Therefore, sCO2 extraction was observed as a promising alternative to conventional methods like polishing to enhance the organoleptic and nutritional quality of the rice.
{"title":"Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC-QToF-IMS-based metabolites of Indian brown rice using supercritical carbon dioxide","authors":"Arun Kumar, Swasti Mudgal, Ishika Jain, Narpinder Singh","doi":"10.1002/cche.10843","DOIUrl":"https://doi.org/10.1002/cche.10843","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The study investigated the effect of lipid extraction by using the supercritical carbon dioxide (sCO<sub>2</sub>) process from brown rice (BR) of different Indian rice varieties (PB386, PB3, PB1121, PB1637, PR122, PR123, PR129, and PR113). BR was evaluated for color, pasting, cooking, and textural properties. UHPLC-QToF-IMS analysis was also carried out to make a comparison in fatty, phenolic, and amino acid profiles between BR of different varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Defatted BR (DBR) from all varieties exhibited increased <i>L</i>* (Lightness) while lower <i>a</i>* (redness to greenness) and <i>b</i>* (yellowness to blueness) than BR. Cooking time and hardness decreased, and water uptake increased in both types of DBR. Defatting of BR increased peak viscosity while it decreased pasting temperature in all the varieties. Fatty acids and phenolic acids compounds decreased while minor increases in amino acids were observed on defatting in all the varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Therefore, sCO<sub>2</sub> extraction was observed as a promising alternative to conventional methods like polishing to enhance the organoleptic and nutritional quality of the rice.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"53-63"},"PeriodicalIF":2.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112423","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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