Journal of Cereal Science最新文献_第10页

Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography 利用 X 射线显微计算机断层扫描技术分析富含鹰嘴豆的小麦粗面的质量和微观结构

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-08-20 DOI: 10.1016/j.jcs.2024.104009

Obasi Ukpai Ukoji , Muhammad Mudassir Arif Chaudhry , Lindsey Boyd , Elaine Sopiwnyk , Jitendra Paliwal

{"title":"Quality and microstructural analysis of chickpea-enriched wheat semolina pasta using X-ray micro-computed tomography","authors":"Obasi Ukpai Ukoji , Muhammad Mudassir Arif Chaudhry , Lindsey Boyd , Elaine Sopiwnyk , Jitendra Paliwal","doi":"10.1016/j.jcs.2024.104009","DOIUrl":"10.1016/j.jcs.2024.104009","url":null,"abstract":"<div><p>The microstructure of manufactured foods largely governs palatability qualities such as crunchiness, crispness, mouthfeel and texture. While enriching cereal flour with leguminous flour increases its nutritional value, it should not compromise the palatability of the end products. This study investigated the flour blend properties as well as the physical and microstructural characteristics of durum wheat semolina pasta enriched with 50% chickpea flour obtained from single-stage (Ferkar) and multi-stage (roller) mills. Results of the flour blend analysis indicated the influence of milling on the protein, ash and particle size distribution of pasta. High protein chickpea blend showed minimal impact on the microstructure of the pasta. Also, the textural analysis of the pasta samples showed that the hardness and firmness of pasta made with roller-milled flours, specifically reduction and straight-grade flours, were not statistically significantly different (p < 0.05). However, correlating the texture and total porosity indicated that flour from roller mill reduction rolls resulted in pasta with a firmer texture along with a more compact internal and external microstructure. The findings of this study provide useful insight into the quality attributes of chickpea-enriched wheat semolina pasta as influenced by the mill type and stream blend of the chickpea flour.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"119 ","pages":"Article 104009"},"PeriodicalIF":3.9,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142048000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour 超声波结合外源蛋白质处理对膨化玉米粉冲洗特性的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-08-19 DOI: 10.1016/j.jcs.2024.104008

Yang Ye, Xiaoqin Liu, Guixiang Jia, Yidan Zheng, Xinyue Gou, Yang Wang

{"title":"Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour","authors":"Yang Ye, Xiaoqin Liu, Guixiang Jia, Yidan Zheng, Xinyue Gou, Yang Wang","doi":"10.1016/j.jcs.2024.104008","DOIUrl":"10.1016/j.jcs.2024.104008","url":null,"abstract":"<div><p>To address issues such as clumping, spoon adherence, and the formation of powdery packets in puffed corn flour (PCF), this study incorporated three exogenous proteins—egg white powder (EWP), soybean protein isolate (SPI), and whey protein isolate (WPI)—and applied ultrasonication. This treatment improved PCF's physicochemical properties and microstructure. Ultrasonication increased the starch resistance and reduced the short-range ordering of the samples, as evidenced by <em>in vitro</em> digestion results, X-ray diffraction (XRD), and Fourier-transform infrared spectroscopy (FT-IR) data. Unexpectedly, the sonicated samples exhibited an A + V crystal structure with diffraction peaks near 13°,17°, and 19.9°. Furthermore, by using ultrasonication, the addition of EWP, SPI, and WPI raised the samples' water solubility index by 2.97%, 1.05%, and 9.87%, respectively; however, light transmittance decreased by 34.91%, 42.60%, and 25.33%. The agglomerate rate was reduced to zero; ultrasonic treatment also resulted in microparticles that were smaller and exhibited more holes and gaps on their surfaces. Additionally, the samples' breakdown and setback values increased, while their stability and anti-aging qualities decreased. These findings suggest that ultrasound combined with protein treatment significantly enhances the flushing properties of puffed cereal flours and supports their expanded use in the food industry.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"119 ","pages":"Article 104008"},"PeriodicalIF":3.9,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142041082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Energy-size relationship and starch modification in planetary ball milling of quinoa 藜麦行星球磨中的能量-粒度关系和淀粉改性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-08-15 DOI: 10.1016/j.jcs.2024.104004

Yamila G. Sánchez , MaríaA. Loubes , Luciana C. González , Marcela P. Tolaba

{"title":"Energy-size relationship and starch modification in planetary ball milling of quinoa","authors":"Yamila G. Sánchez , MaríaA. Loubes , Luciana C. González , Marcela P. Tolaba","doi":"10.1016/j.jcs.2024.104004","DOIUrl":"10.1016/j.jcs.2024.104004","url":null,"abstract":"<div><p>The effects of speed (250–450 rpm) and time (10–50 min) on milling energy (E), particle size distribution (PSD), crystallinity degree (CD), damaged starch (DS), microstructure, hydration and pasting properties of flours obtained in a planetary ball mill (PBM) were investigated. As increasing milling severity quinoa flours showed polydispersed PSD (peaks at 417, 40 and 2 μm) with a shift towards smaller size and greater dispersion (Span: 3.0–5.2) as well as particles with rounded edges and polished surfaces (SEM images). The relationship E − D50 were satisfactorily predicted by the Walker's equation. The hydration tests as function of temperature and milling conditions revealed a complex flour behavior due to differences in PSD, composition, and DS content. The increasing milling energy caused a decrease in peak viscosity (PV), trough viscosity (TV) and final viscosity (FV) of up to 36%, 29%, and 25%, respectively. Significant correlations between flour attributes were found (DS-CD, r = −0.83, p < 0.01; PV-D50, r = 0.92, p < 0.01; TV-D50, r = 0.94, p < 0.01; FV-D50, r = 0.90, p < 0.01) denoted the increase of starch degradation as milling severity rises. These results can be used to improve the manufacture and the selection criteria of quinoa flour with specific functional attributes.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"119 ","pages":"Article 104004"},"PeriodicalIF":3.9,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142041081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior 糯米糕中外源性蛋白质替代物的影响：面糊流变学、结构和逆变行为

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-08-14 DOI: 10.1016/j.jcs.2024.104006

Yingnan Liu , Shulei Yu , Pengfei Jiang , Baoshang Fu , Libo Qi , Shan Shang

{"title":"Effect of exogenous protein substitution in glutinous rice cake: Batter rheology, structure, and retrogradation behavior","authors":"Yingnan Liu , Shulei Yu , Pengfei Jiang , Baoshang Fu , Libo Qi , Shan Shang","doi":"10.1016/j.jcs.2024.104006","DOIUrl":"10.1016/j.jcs.2024.104006","url":null,"abstract":"<div><p>The investigation focused on the batter properties, baking performance, and retrogradation behavior of gluten-free sponge cakes after partial (15%, 30%, and 45%) substitution of glutinous rice flour with exogenous protein, including whey protein isolates (WPI), egg white protein (EWP), and soy protein isolate (SPI). The viscoelastic properties and apparent viscosity of batter positively correlated with substitution levels, with SPI superior to WPI and EWP. WPI could produce batter with smaller and more evenly distributed cells, contributing to an enhanced specific volume of the cake due to its stabilizing effect of gas cells to form viscoelastic films. The gelatinization of starch granules proved to be constrained by the incorporation of WPI and SPI, as evidenced by elevated gelatinization temperature and reduced enthalpy change values. The restriction could be attributed to the strengthened hydrogen bonding between the starch and protein, which subsequently alleviated the retrogradation and water redistribution of cake during storage. An unpleasant eggy or beany flavor of cake was generated at 45% substitutions of EWP and SPI. In comparison, 30% WPI contributed to an appealing aroma and mouthfeel, making it a nutritional supplement to enhance its protein content while maintaining its fine sensory attributes of gluten-free sponge cake.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"119 ","pages":"Article 104006"},"PeriodicalIF":3.9,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality 超声波辅助面团生产工艺：纹理特性、水分分布、微观结构和烹饪质量

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-08-14 DOI: 10.1016/j.jcs.2024.104005

Xingguo Li , Pengfei Liu , Zhouya Bai , Denglin Luo , Chonghui Yue , Yanhui Wu , Peiyan Li , Libo Wang , Sihai Han

{"title":"Ultrasound-assisted process of dough for noodle production: Textural properties, moisture distribution, microstructure and cooking quality","authors":"Xingguo Li , Pengfei Liu , Zhouya Bai , Denglin Luo , Chonghui Yue , Yanhui Wu , Peiyan Li , Libo Wang , Sihai Han","doi":"10.1016/j.jcs.2024.104005","DOIUrl":"10.1016/j.jcs.2024.104005","url":null,"abstract":"<div><p>To address certain issues in noodle processing, a self-designed vibrating plate ultrasound equipment was implemented in dough processing. This study investigated the effects of ultrasound on the disulfide bond, secondary structures, and microstructures of noodles, as well as their qualities including texture, tensile strength, and cooking characteristics. The objective was to uncover the underlying mechanisms by which ultrasound assistance enhances dough processing. The findings indicated that ultrasonic treatment enhanced noodle quality, especially under the action of medium-intensity ultrasound treatment (MUS, 330 W; 30 s). After undergoing MUS, the noodles exhibited a notable enhancement in tensile force and stretching distance by 21.2% and 49.3% compared with the control group. MUS treatment facilitated the transformation of loosely bound water to tightly bound water during dough processing. LUS, MUS, HUS treatment led to a notable increase in β-turn and β-sheet contents. Moreover, the microstructure of noodles exhibited enhanced stability and orderliness, characterized by reduced exposed starch particles and smaller pore size. Noodles treated with MUS received the highest sensory scores. Overall, the vibrating plate ultrasonic-assisted dough processing technology demonstrated improvement in the quality of noodles, offering an innovative strategy for enhancing flour product production.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"119 ","pages":"Article 104005"},"PeriodicalIF":3.9,"publicationDate":"2024-08-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142058256","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Alleles at the GLI loci are reliable genetic markers with great resolution GLI 基因座上的等位基因是可靠的遗传标记，具有很高的分辨率

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-08-13 DOI: 10.1016/j.jcs.2024.104003

E. Metakovsky , L. Pascual , V.A. Melnik , L.V. Dedova , P. Vaccino , C.W. Wrigley

{"title":"Alleles at the GLI loci are reliable genetic markers with great resolution","authors":"E. Metakovsky , L. Pascual , V.A. Melnik , L.V. Dedova , P. Vaccino , C.W. Wrigley","doi":"10.1016/j.jcs.2024.104003","DOIUrl":"10.1016/j.jcs.2024.104003","url":null,"abstract":"<div><p>The use of multiple allelism at the <em>GLI</em> loci encoding the grain storage proteins, gliadins, makes it possible, theoretically, to distinguish between half a billion of common wheat homozygous genotypes differing among them at least at one <em>GLI</em> locus. No one case of the identity of gliadin genotype was observed among unrelated cultivars in our study of about 1000 registered world-wide cultivars (seed-by-seed analysis). Three well-distinguished types of intra-varietal non-uniformity were observed in the material studied: authentic biotypes (morphologically identical lines appearing as a result of segregation of heterozygous genotype produced by breeder), single foreign seeds (admixtures), and different types of mutant seeds carrying mutations at the <em>GLI</em> loci. Another finding made using gliadin alleles for wheat genotype identification is that wheat polymorphism is not proportionally distributed around the world. Groups of cultivars bred in different countries and even in regions of the same country might differ strongly in the frequency of specific alleles at the <em>GLI</em> loci. The possibility of a role of some alleles at the <em>GLI</em> loci in determining dough quality is discussed.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"119 ","pages":"Article 104003"},"PeriodicalIF":3.9,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141997704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How can we evaluate and predict wheat quality? 如何评估和预测小麦质量？

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-08-06 DOI: 10.1016/j.jcs.2024.104001

Valérie Lullien-Pellerin

引用次数: 0

Genetic variability for end-use quality proteins in a collection of bread wheat Mediterranean landraces 地中海面包小麦地方品系最终用途优质蛋白的遗传变异性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-08-05 DOI: 10.1016/j.jcs.2024.104002

Venkata Rami Reddy Yannam , Jose Miguel Soriano , Alejandro Chozas , Carlos Guzmán , Marta S. Lopes , Patricia Giraldo

{"title":"Genetic variability for end-use quality proteins in a collection of bread wheat Mediterranean landraces","authors":"Venkata Rami Reddy Yannam , Jose Miguel Soriano , Alejandro Chozas , Carlos Guzmán , Marta S. Lopes , Patricia Giraldo","doi":"10.1016/j.jcs.2024.104002","DOIUrl":"10.1016/j.jcs.2024.104002","url":null,"abstract":"<div><p>This study explored the natural allelic variation of high molecular weight glutenin subunits (HMW-GS), puroindolines, and wheat bread making (<em>WBM</em>) gene in Mediterranean bread wheat landraces.</p><p>Within the <em>GLU-1</em> loci, a rich polymorphism was detected with thirty-five different subunits identified, four at <em>GLU-A1</em> locus, twenty-one at <em>GLU-B1</em> locus and ten in <em>GLU-D1</em> locus, being the predominant subunits combinations 2*, 20x+20y, and 2 + 12, respectively. Null alleles were detected in <em>GLU-B1-1</em>, <em>GLU-B1-2</em> and <em>GLU-D1-2</em> genes and rare combinations were observed at low frequencies. The influence of HMW-GS on quality traits was confirmed. Seven different purindoline genotypes were identified in the collection, including two novel mutations at the <em>PINB-D1</em> gene. The relationship between genotype and grain hardness was not readily apparent, revealing the intricate and multifaceted nature of this trait. The Screening for <em>WBM</em> gene (<em>GWseqVar3</em> sequence variant) showed presence in few landraces and was correlated with higher loaf volumes (LV) and gluten strength (W).</p><p>The characterization presented in this work, provides promising targets for further research and breeding efforts to develop wheat varieties with improved end-use quality and adaptability to Mediterranean environments.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"119 ","pages":"Article 104002"},"PeriodicalIF":3.9,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0733521024001607/pdfft?md5=053ed6f8efcdf7c9fbd3223b05a2b75f&pid=1-s2.0-S0733521024001607-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141946089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns 从粗糙到光滑形态改良麸皮对麸皮添加面团和馒头物理性质的有益影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-31 DOI: 10.1016/j.jcs.2024.103998

Zelong Liu , Xiaoting Zhang , Yanyu Li , Jing Wang , Sumei Zhou

{"title":"From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns","authors":"Zelong Liu , Xiaoting Zhang , Yanyu Li , Jing Wang , Sumei Zhou","doi":"10.1016/j.jcs.2024.103998","DOIUrl":"10.1016/j.jcs.2024.103998","url":null,"abstract":"<div><p>Although wheat bran has health benefits, its coarse texture can adversely affect the sensory and textural attributes of relevant foods, limiting its utilization. This study investigated the impact of bran treated with a morphological modification technique on the physical properties of dough and quality attributes of steamed buns for the first time. Conventionally pulverized bran (CPB) with a comparable particle size was used as a control, along with washed bran, enzyme-treated bran and bran substitutes. Morphologically modified bran (MMB) was significantly rounder and had smoother edges compared with CPB. At the 15% or 30% bran-addition level, MMB showed less protein network strength decline than CPB during dough mixing and heating, as indicated by a lower Mixolab C<sub>1</sub>-C<sub>2</sub>. Moreover, wheat flour containing 15% MMB had higher fractal dimension and lower lacunarity, forming a more complex and regular gluten network than CPB, and producing steamed buns with larger specific volume and lower hardness/chewiness. Furthermore, MMB exhibited significantly higher levels of water-extractable polysaccharides and ferulic acid. The results confirmed the effectiveness of morphological modification of bran in enhancing the quality of both bran-added dough and wheat-based products. These findings could facilitate innovative bran product production and healthy grain-based food diversification.</p></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"119 ","pages":"Article 103998"},"PeriodicalIF":3.9,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141884267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of electron beam irradiation on cooking quality and volatile components of waxy and non-waxy proso millet (Panicum miliaceum L.) 电子束辐照对腊制和非腊制稗子（Panicum miliaceum L.）蒸煮质量和挥发性成分的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-07-31 DOI: 10.1016/j.jcs.2024.103997

Qiuyan Yuan , Miao Yang , Xiaofeng Yue, Huaide Xu

引用次数: 0