Journal of Cereal Science最新文献_第2页

Characterization and functionality of fermented sorghum and enset flours in a gluten-free deposited biscuit

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-10 DOI: 10.1016/j.jcs.2025.104106

Pedro Souza , Jaymi Peterson , Addisu Fekadu Andeta , Nathanael Bascom , Elisa Karkle

{"title":"Characterization and functionality of fermented sorghum and enset flours in a gluten-free deposited biscuit","authors":"Pedro Souza , Jaymi Peterson , Addisu Fekadu Andeta , Nathanael Bascom , Elisa Karkle","doi":"10.1016/j.jcs.2025.104106","DOIUrl":"10.1016/j.jcs.2025.104106","url":null,"abstract":"<div><div>This study investigated the potential of fermented enset and sorghum flours to enhance the quality of gluten-free products. Proximate composition, mineral content, organic acids, total phenolics, pasting profile, and dough characteristics of bulla, kocho, sorghum (var. Merera), and sorghum/kocho co-fermented flours were evaluated. Also, kocho and bulla flours produced following tradicional and commercial processes were contrasted. Bulla flour exhibited high starch content and pasting viscosity, making it suitable for gluten-free applications. Traditional processing methods resulted in higher lactic acid content and lower pH in kocho and bulla flours. Gluten-free deposited biscuits formulated with different proportions of these flours were assessed for physical and sensory properties. Results showed that blending kocho with sorghum flour increased protein content while maintaining fiber and minerals. Biscuits made with sorghum and bulla flours had low water activity, while those with sorghum/kocho co-fermented flour were classified as intermediate moisture foods. Hedonic sensory evaluation conducted in Arba Minch (Ethiopia) revealed that a 60:40 ratio of kocho to sorghum flour produced a biscuit with highest scores for color, texture, aroma, taste, and overall acceptance. This study demonstrates the potential of fermented enset and sorghum flours to enhance gluten-free products and provides valuable insights for product development and formulation strategies.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"122 ","pages":"Article 104106"},"PeriodicalIF":3.9,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143153800","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

The effect of infrared-assisted thermal and hydrothermal treatments on low-quality wheat flour obtained from tail-end passages and cracker quality

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104065

Barış Burak Albayrak , Necati Barış Tuncel

{"title":"The effect of infrared-assisted thermal and hydrothermal treatments on low-quality wheat flour obtained from tail-end passages and cracker quality","authors":"Barış Burak Albayrak , Necati Barış Tuncel","doi":"10.1016/j.jcs.2024.104065","DOIUrl":"10.1016/j.jcs.2024.104065","url":null,"abstract":"<div><div>Low-quality wheat flour (LQF) is a by-product with high nutritional value but poor shelf life and technological properties. In this study, infrared (IR)-assisted thermal and hydrothermal treatments were applied to stabilize LQF and improve its functional properties. For the hydrothermal treatments, LQF was adjusted to 15%, 20%, 25%, and 30% moisture content. Samples were processed at 800 W IR emitter power until moisture content dropped below 8%.</div><div>While the treatments had little effect on the core composition of the flour, they led to an increase in its maximum, final, and setback viscosities. Thermal treatment increased water absorption and solvent retention capacity, shortened dough development time (DDT), and did not affect extensibility. Hydrothermal treatments, however, led to an increase in extension resistance and DDT. The 15% initial moisture content improved dough stability and extensibility, but these characteristics declined at higher moisture levels.</div><div>In crackers produced from the treated flours, increasing initial moisture levels improved the spread ratio, though moisture levels of 25–30% reduced hardness and created a brittle texture. These findings revealed that varying initial moisture levels allowed for selective modifications in the stabilization of LQF, with acceptable changes in color and composition.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104065"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182915","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

Detecting γ-aminobutyric acid and folates in wheat seedlings using hyperspectral imaging 利用高光谱成像技术检测小麦幼苗中的γ-氨基丁酸和叶酸

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104083

Tianwei Guo , Yiwei Wu , Yingxin Zhong , Dandan Li , Chong Xie , Runqiang Yang , Dong Jiang , Qin Zhou , Pei Wang

{"title":"Detecting γ-aminobutyric acid and folates in wheat seedlings using hyperspectral imaging","authors":"Tianwei Guo , Yiwei Wu , Yingxin Zhong , Dandan Li , Chong Xie , Runqiang Yang , Dong Jiang , Qin Zhou , Pei Wang","doi":"10.1016/j.jcs.2024.104083","DOIUrl":"10.1016/j.jcs.2024.104083","url":null,"abstract":"<div><div>This study introduces the application of hyperspectral imaging (HI) technology for the non-destructive detection of γ-aminobutyric acid (GABA) and folates, which are bioactive compounds in wheat seedlings. Analyzing the GABA and folate content in 210 wheat varieties distributed across China provides an ideal dataset for model prediction. By comparing various preprocessing, filtering, and modeling techniques, predictive models with high accuracy were established. The 1st-GA-PLS model effectively predicts GABA content (RMSEC = 27.887, Rc<sup>2</sup> = 0.803, RMSEP = 25.640, Rp<sup>2</sup> = 0.858, RPD = 2.576), while the S-G-SPA-SVM model achieves very high accuracy in predicting folate content (RMSEC = 9.761, Rc<sup>2</sup> = 0.937, RMSEP = 18.742, Rp<sup>2</sup> = 0.894, RPD = 3.065). Our research provides meaningful insights for the intelligent cultivation of wheat seedlings, offering a valuable tool for precision farming and production of wheat seedlings as functional food ingredients.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104083"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182926","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

Stability and sensory quality of plant-based milk substitutes made from 36 different oat varieties: Relation with oat kernels attributes

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104090

Lulu Cui , Jiani Zhao , Linlin Fan , Aijinxiu Ma , Fang Zhong , Sumei Zhou , Dianzhi Hou

{"title":"Stability and sensory quality of plant-based milk substitutes made from 36 different oat varieties: Relation with oat kernels attributes","authors":"Lulu Cui , Jiani Zhao , Linlin Fan , Aijinxiu Ma , Fang Zhong , Sumei Zhou , Dianzhi Hou","doi":"10.1016/j.jcs.2024.104090","DOIUrl":"10.1016/j.jcs.2024.104090","url":null,"abstract":"<div><div>The stability and sensory of oat milk remain the key challenges for its overall quality improvement, which might be greatly affected by the oat kernels attributes. In this study, the physical and nutritional properties of 36 different oat varieties and the physical stability and sensory quality of their plant-based milk substitutes were determined to establish the relation between them. Of correlations analysis, the protein content of oat kernels was negatively correlated with creaming and sensory evaluation of oat milk, while positively correlated with instability index. Conversely, total starch content was negatively correlated with both sediment and instability index of oat milk. Among 36 oat varieties, 9754, 9837, HBY14, HBY13, HZY8, HBY1, and DY12 emerged as optimal for processing oat milk. This study provided a reference to select oat varieties with specific characteristics for the production of stable and highly acceptable oat milk and guidance for the purposeful breeding of oat tailored for oat milk production.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104090"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182485","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

The effect of weather conditions from heading to harvest on gluten quality of spring wheat – A study of historical data 2005–2022

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104095

Margit Oami Kollstrøm , Ulrike Böcker , Anne Kjersti Uhlen , Annbjørg Øverli Kristoffersen , Jon Arne Dieseth , Erik Tengstrand , Shiori Koga

{"title":"The effect of weather conditions from heading to harvest on gluten quality of spring wheat – A study of historical data 2005–2022","authors":"Margit Oami Kollstrøm , Ulrike Böcker , Anne Kjersti Uhlen , Annbjørg Øverli Kristoffersen , Jon Arne Dieseth , Erik Tengstrand , Shiori Koga","doi":"10.1016/j.jcs.2024.104095","DOIUrl":"10.1016/j.jcs.2024.104095","url":null,"abstract":"<div><div>The gluten-viscoelastic properties are essential for breadmaking quality and are affected by both genotypes and environments, such as weather conditions. However, it is still not clear how weather conditions cause variation in gluten quality and at which stage of the grain filling they are critical. The aim of the study was to explore the relationship between weather parameters during grain filling and the viscoelastic properties of gluten.</div><div>The gluten of spring wheat varieties grown over 17 seasons, resulting in a total of 70 different environments, was analyzed with the Kieffer extensibility rig. The variation in viscoelastic properties of gluten was mainly explained by environment, followed by genotype, while the genotype∗environment interaction was small. The results also indicated that the periods around heading and physical maturity were the most critical when weather conditions affected the gluten quality. Our results also revealed that factors other than weather conditions are responsible for the variation in gluten quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104095"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182487","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

Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2025.104103

Kexin Wang , Xiaoshuai Yu , Jinjie Huo , Xiaoqi Ma , Yumin Duan , Zhigang Xiao

{"title":"Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations","authors":"Kexin Wang , Xiaoshuai Yu , Jinjie Huo , Xiaoqi Ma , Yumin Duan , Zhigang Xiao","doi":"10.1016/j.jcs.2025.104103","DOIUrl":"10.1016/j.jcs.2025.104103","url":null,"abstract":"<div><div>This study aimed to understand the effect of concentration of rice bran protein (RBP) on the stabilization mechanism of O/W<sub>p</sub>, W<sub>p</sub>/O/W, W/O/W<sub>p</sub> and W<sub>p</sub>/O/W<sub>p</sub> emulsions. The characteristic of RBP at the oil-water interface, the physical properties, and the microstructure of emulsions were studied. It was found that the W/O/W structure had no positive effect on the stability of emulsions. When the concentration was 0.3%, 1.5% and 0.4%, respectively in O/W<sub>p</sub>, W<sub>p</sub>/O/W, and W/O/W<sub>p</sub> emulsions, the stability was better than other emulsions in the same structure. The surface tension was 47 mN/m, 55 mN/m and 55 mN/m, and the zeta potential absolute value was 70, 53 and 48, respectively. CLSM showed that the RBP in the W<sub>p</sub>/O/W emulsions was uniformly distributed. When the concentration was 1.5% in W<sub>p</sub>/O/W, the RBP adsorbed percentage reached 95%, the electrostatic repulsion was strengthened (83.70), and the surface tension decreased to 42 mN/m. The emulsion had greater viscosity and better shear resistance with 1.5% RBP and could be used as a delivery medium. The study could not only make full use of rice bran but also provide experimental guidance for the basic study on encapsulation and non-allergenic emulsions.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104103"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182490","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

Comparison of methods used to determine protease activities of insect (Eurygaster integriceps) damaged wheat and flour

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104089

Halef Dizlek , Mehmet Sertaç Özer

{"title":"Comparison of methods used to determine protease activities of insect (Eurygaster integriceps) damaged wheat and flour","authors":"Halef Dizlek , Mehmet Sertaç Özer","doi":"10.1016/j.jcs.2024.104089","DOIUrl":"10.1016/j.jcs.2024.104089","url":null,"abstract":"<div><div>Different methods have been used by different researchers to determine the protease activity (PA) of insect-damaged wheat. The aim of this research work was to determine the level of PA of wheat varieties with different sunn pest-damaged kernel ratio using four different literatures and to study the compatibility among them. The objective was to determine which method is more suitable for reliable measurement of PA in insect-damaged wheat and its flour. The method proposed by Yakovenko et al. (1973) and Sivri's method (1998) were not accepted because the amount of water-soluble protein in sound samples increases with time. AACC Method 22–62.01 (AACC International, 2010) was also not suitable for the determination of sunn pest PA. It was concluded that Every's method (1991a, 1991b) showed the difference between the PA of the samples more clearly than the other methods, but that this method is relatively low accuracy because it determines PA based only on gel height without the use of instrumental equipment. In this context, the modified SDS-protein gel method of Sivri (1998), performed with a spectrophotometer, is a successful method for the determination of PA, but when the amount of water-soluble protein was not considered, more accurate data were obtained.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104089"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182889","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

Characterisation and multivariate analysis of changes in quality attributes of microwave-treated pearl millet flour 微波处理珍珠小麦粉质量属性变化的特征和多元分析

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104086

Thirumal Sundaresan, Jayasree Joshi, Pavuluri Srinivasa Rao

{"title":"Characterisation and multivariate analysis of changes in quality attributes of microwave-treated pearl millet flour","authors":"Thirumal Sundaresan, Jayasree Joshi, Pavuluri Srinivasa Rao","doi":"10.1016/j.jcs.2024.104086","DOIUrl":"10.1016/j.jcs.2024.104086","url":null,"abstract":"<div><div>The study investigates the effect of microwave (MW) treatment on the quality characteristics of pearl millet flour. Three-level full factorial design was applied, with MW power level (100, 200 and 300 W) and treatment time (30, 60 and 90 s) as independent variables. The response variables were proximate composition, functional properties, flour properties, colour, relative lipase activity, antinutrients, degree of gelatinization and bioactive components. The relative lipase activity reduced considerably from 219.76 to 31.98 μg oleic acid. mL<sup>−1</sup>. Antinutrients like phytates and tannins decreased by 16.30% and 87.32% after it was treated with higher MW power levels and exposure time. Functional properties, degree of gelatinization and flour properties were considerably impacted by MW treatment. Antioxidant activity and total flavonoid content decreased from 94.06 to 93.06% and 2.75 to 1.23 mg. g<sup>−1</sup>, respectively. Multivariate analyses like hierarchical cluster and principal component analysis had been applied to find the correlation among the parameters.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104086"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182924","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 acetylated distarch adipate on fermentation properties of freeze-thawed post-fermented frozen dough and bread characteristics 乙酰化己二酸二淀粉对冻融后发酵冷冻面团发酵特性和面包特性的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104094

Man Wang , Xueting Chen , Zuoqian Yang , Miao Wang , Shan Shang , Baoshang Fu , Chengrong Wen

{"title":"Effect of acetylated distarch adipate on fermentation properties of freeze-thawed post-fermented frozen dough and bread characteristics","authors":"Man Wang , Xueting Chen , Zuoqian Yang , Miao Wang , Shan Shang , Baoshang Fu , Chengrong Wen","doi":"10.1016/j.jcs.2024.104094","DOIUrl":"10.1016/j.jcs.2024.104094","url":null,"abstract":"<div><div>The effects of different addition levels (5%, 10%, 15%) of acetylated distarch adipate (ADA) with high substitution degree (HADA), low substitution degree (LADA), and pre-gelatinized (PgADA) on the freeze-thaw stability of post-fermented frozen dough and the quality of bread were investigated. The addition of ADA decreased the fermentation rate and volume of dough. As ADA concentration increased, both the elastic modulus (G′) and viscous modulus (G″) increased, and tan δ values decreased. The addition of 15% PgADA and 5% HADA resulted in the lowest (7.00%) and highest (19.37%) creep strain, respectively. HADA and LADA promoted the transformation of strongly bound water into weakly bound water, whereas PgADA exhibited the opposite effect. PgADA significantly (P < 0.05) reduced the gelatinization temperature and enthalpy of dough, while increasing the content of α-helix structures in the dough in a dose-dependent manner. Increasing concentrations of HADA and LADA reduced the spacing between starch granules, while PgADA led to noticeable structural degradation. Regarding bread quality, ADA reduced the specific volume and increased the hardness, with the lowest specific volume at 1.67 mL/g and the highest hardness at 2370 g for bread containing 15% PgADA. ADA enhanced the water retention capacity of the bread and decreased the baking loss rate. Overall, the impact of ADA on the properties of post-fermented frozen dough and bread quality depended on both the addition levels and types.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104094"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182927","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

Flavonoids profile in pasta and cookies fortified with common buckwheat sprouts or microgreens flour

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104092

Jana Pexová Kalinová , Naděžda Vrchotová , Jan Tříska

{"title":"Flavonoids profile in pasta and cookies fortified with common buckwheat sprouts or microgreens flour","authors":"Jana Pexová Kalinová , Naděžda Vrchotová , Jan Tříska","doi":"10.1016/j.jcs.2024.104092","DOIUrl":"10.1016/j.jcs.2024.104092","url":null,"abstract":"<div><div>Common buckwheat sprouts are known to be a functional food, but thermal processing can cause changes in the composition of final products made using those sprouts. This study's aim was to compare changes in the contents of selected flavonoids during fortification of pasta and cookies with flour from buckwheat sprouts or microgreens and to evaluate the effect of heat treatment on the flavonoid contents. The pasta was prepared with 0%, 10%, 15%, and 20% proportions of sprout flour or with 10% of flour from microgreens. Mixtures of 0%, 5%, 10%, 15%, and 20% buckwheat flour from sprouts with wheat flour were used for cookie production. The contents of orientin, homoorientin, vitexin, isovitexin, and rutin were determined by HPLC. The contents of isovitexin, homoorientin, vitexin, rutin, and orientin in cookies and pasta increased linearly with larger proportions of sprouts. Baking at 160 °C for 15 min significantly reduced contents of the determined flavonoids in cookies containing sprout flour (retention factor 64–74%). When pasta was dried for 6 h in a hot-air oven at a maximum 90 °C and then cooked for 10 min, there was no significant decrease in flavonoids. Lowest retention was found for rutin content.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104092"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182928","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