Journal of Cereal Science最新文献_第2页

Effect of the critical melting treatment on the short/long-term retrogradation behaviour of maize starch 临界熔化处理对玉米淀粉短期/长期逆变行为的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-18 DOI: 10.1016/j.jcs.2024.104048

Yunmei Luo, Yongxin Zhao, Jiaqiu Li, Yan Li, Xinan Xie, Lu Li

{"title":"Effect of the critical melting treatment on the short/long-term retrogradation behaviour of maize starch","authors":"Yunmei Luo, Yongxin Zhao, Jiaqiu Li, Yan Li, Xinan Xie, Lu Li","doi":"10.1016/j.jcs.2024.104048","DOIUrl":"10.1016/j.jcs.2024.104048","url":null,"abstract":"<div><h3>The short</h3><div>and long-term retrogradation properties in normal maize starch (N-S) by critical melting treatment (CMT; including <em>T</em><sub><em>O</em></sub> (onset temperature) melting (OM), <em>T</em><sub><em>P</em></sub> (peak temperature) melting (PM), and <em>T</em><sub><em>C</em></sub> (conclusion temperature) melting (CM)) were studied. Results indicated that CMT promoted short-term (1 day) and long-term (7 days) retrogradation of N-S in the following order: PM > CM > OM. After storage for 7 days, following the PM treatment, the gel hardness, the retrogradation degree, and relative crystallinity increased to 4.67 N, 13.191%, 8.58% from 2.87 N, 9.972%, and 6.20%, respectively. PM treatment resulted in harder starch granules, promoting the rearrangement of the starch crystalline structure during cold storage. This was confirmed by the increased storage modulus, decreased iodine blue value, reduced gap in the gel network, and compact aggregate formation. Results indicated that CMT can promote the retrogradation properties of N-S.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104048"},"PeriodicalIF":3.9,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531319","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 prolamins from different cereals based on structure and functionality 根据结构和功能比较不同谷物中的丙种球蛋白

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-18 DOI: 10.1016/j.jcs.2024.104052

Xiaojun Hu , Yajuan Wang , Dan Qiu , Li He

{"title":"Comparison of prolamins from different cereals based on structure and functionality","authors":"Xiaojun Hu , Yajuan Wang , Dan Qiu , Li He","doi":"10.1016/j.jcs.2024.104052","DOIUrl":"10.1016/j.jcs.2024.104052","url":null,"abstract":"<div><div>In this study, the structure and functional properties of prolamins extracted from sorghum, rye, oat, barley and amaranth was systematic compared with commercial zein, e.g. secondary structure, electrophoresis profiles, sulfhydryl and disulfide content, surface hydrophobicity, emulsifying property and thermal stability. Kafirin and amaranth prolamin (AP) possessed much more ordered secondary structure. The conformation of hordein was more unfolded than other prolamins. Commercial zein possessed more tryptophan residues, while stronger polarity was observed in secalin, AP and avenin. As for the functionality, better emulsion activity and stability was found in avanin. Kafirin had the lowest denaturation temperature but highest enthalpy, which may be due to its lowest amount of β-turn and random coil. Stronger hydrophobicity was found with kafirin and AP, which was a positive correlation with oil holding capacity and emulsifying properties based on the principal component analysis. The findings provide some theoretical foundation in selecting desired prolamin to achieve more appropriate functional application.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104052"},"PeriodicalIF":3.9,"publicationDate":"2024-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531300","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 cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice 冷却速度对冷藏干蒸炒饭逆变特性和质量的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-16 DOI: 10.1016/j.jcs.2024.104050

Haifeng Zhang , Yansong Chen , Yun Wang , Li Yin , Yawen Yang , Min Wang , Zhigui He , Chunmei Li

{"title":"Effect of cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice","authors":"Haifeng Zhang , Yansong Chen , Yun Wang , Li Yin , Yawen Yang , Min Wang , Zhigui He , Chunmei Li","doi":"10.1016/j.jcs.2024.104050","DOIUrl":"10.1016/j.jcs.2024.104050","url":null,"abstract":"<div><div>The cooling rate is an important factor affecting the quality of refrigerated fried rice. The effect of the cooling rate (0.16 °C/min, 0.78 °C/min, 1.66 °C/min) on the retrogradation properties of dry-steamed fried rice during the refrigeration period (0–3 d) was investigated. The increased cooling rate from 0.16 to 1.66 °C/min led to a weakening of stability of the fried rice gel and an increase in the loss of moisture content of the fried rice from 0.86% to 7.11% after 3 d of refrigeration. The cooling rate of 0.78 °C/min slowed the increase in hardness of fried rice and resulted in a lower short-range ordering (0.85) as well as the least increase in relative crystallinity (9.51%) after 3 d of refrigeration. However, a cooling rate of 1.66 °C/min resulted in a crispy texture and the worst sensory quality of the fried rice after reheating. Both the 0.16 °C/min and the 1.66 °C/min cooling rates increased the viscosity and reduced the thermal stability of the fried rice paste system. In contrast, a cooling rate of 0.78 °C/min is the most suitable cooling rate for refrigerated dry-steamed fried rice. These results will be of guiding significance for regulating the regrowth of dry-steamed fried rice by changing the cooling rate.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104050"},"PeriodicalIF":3.9,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531324","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

Improved physical properties of pound cake with diacylglycerol oleogel 使用二酰甘油油凝胶改善磅蛋糕的物理性质

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-16 DOI: 10.1016/j.jcs.2024.104038

Min Liu , Ling Zheng , Jinfeng Zhong , Xiao Hu , Jingwen Li , Xiong Liu , Xiaoli Qin

{"title":"Improved physical properties of pound cake with diacylglycerol oleogel","authors":"Min Liu , Ling Zheng , Jinfeng Zhong , Xiao Hu , Jingwen Li , Xiong Liu , Xiaoli Qin","doi":"10.1016/j.jcs.2024.104038","DOIUrl":"10.1016/j.jcs.2024.104038","url":null,"abstract":"<div><div>Oleogel is expected to replace conventional plastic fat to improve the physical properties of cake, but it's challenging to understand the interactions between oleogel and cake components for improving the physical properties of cake. The study aimed to investigate the type of fat (oleogel and butter) on the physical properties of pound cake by experimental and computational approaches. The batter made with diacylglycerol/12% ethyl cellulose oleogel or triglyceride/12% ethyl cellulose oleogel had lower viscosity and higher air incorporation than butter or diacylglycerol/10% ethyl cellulose oleogel. The diacylglycerol/12% ethyl cellulose oleogel cake had higher specific volume and lower oil migration than butter or other oleogel cakes. Furthermore, molecular dynamics simulation results indicated that diacylglycerol/ethyl cellulose oleogel components interacted stronger with the cake components (starch or protein) than butter and triglyceride/ethyl cellulose oleogel. This research provided theoretical support for the development of healthy oleogels as conventional plastic fat replacers.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104038"},"PeriodicalIF":3.9,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531299","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

Ohmic heating parboiling as a novel pretreatment to enhance the milling properties of Kodo millet 欧姆加热煮沸作为一种新型预处理方法，可提高科多小米的研磨性能

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-16 DOI: 10.1016/j.jcs.2024.104049

Khumbaron Kiranbala Kabui, K.A. Athmaselvi

{"title":"Ohmic heating parboiling as a novel pretreatment to enhance the milling properties of Kodo millet","authors":"Khumbaron Kiranbala Kabui, K.A. Athmaselvi","doi":"10.1016/j.jcs.2024.104049","DOIUrl":"10.1016/j.jcs.2024.104049","url":null,"abstract":"<div><div>Dehulling of Kodo millet is difficult due to compact husk and small size. Pretreatment before milling has been shown to increase grain hardness and minimize milling loss. Ohmic heating (OH), a novel thermal technique could be employed for parboiling of Kodo millet to enhance the milling properties of millet. A study was conducted to evaluate the effect of ohmic heating parboiling (OP) on milling, physical properties, and nutritional composition of Kodo millet and compared it with conventional parboiling (CP). Kodo millet was soaked at 50 °C, 60 °C, and 70 °C for 5 h, 2.5 h, and 1.5 h respectively to attain a moisture content of 30%. The soaked millet was parboiled for 20 min at a voltage gradient of 14 V/cm. Results showed that this treatment when compared to CP, was found to have higher hardness, head grain yield (HGY), and dehulling efficiency. HGY increased by 22.69% in CP and 28.03 % in OP, however, with an increase in the soaking temperature, HGY increased by 5.19–5.49%. A significant decrease was observed in the broken percentage. OP affected the nutritional profile as it retained higher protein than CP. This indicates that OP is superior in enhancing the milling properties of parboiled millet.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104049"},"PeriodicalIF":3.9,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531323","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 electron beam pretreated wheat flour on dough properties 电子束预处理小麦粉对面团特性的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-10 DOI: 10.1016/j.jcs.2024.104031

Li Niu , Mengting Yan , Wei Liang , Qian Lin , Qi Zhao , Ruijie Li , Xinyu Wang , Raushan Moldakhmetova , Wenhao Li

引用次数: 0

Impact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour 添加纤维对用挤压珍珠粟（Pennisetum glaucum）粉生产的全麦糕点的质量和消费者感知的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-10 DOI: 10.1016/j.jcs.2024.104039

Isabella Maciel Costa , Laura Magalhães Pêgo e Silva , Amanda de Souza Cardoso , Amanda Nayara Abreu Silva , Nayana Hayss Araújo da Silva , Vinícius Tadeu da Veiga Correia , Amanda Neris dos Santos , Cosme Damião Barbosa , Washington Azevêdo da Silva , Carlos Wanderlei Piler de Carvalho , Felipe Machado Trombete , Camila Argenta Fante

{"title":"Impact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour","authors":"Isabella Maciel Costa , Laura Magalhães Pêgo e Silva , Amanda de Souza Cardoso , Amanda Nayara Abreu Silva , Nayana Hayss Araújo da Silva , Vinícius Tadeu da Veiga Correia , Amanda Neris dos Santos , Cosme Damião Barbosa , Washington Azevêdo da Silva , Carlos Wanderlei Piler de Carvalho , Felipe Machado Trombete , Camila Argenta Fante","doi":"10.1016/j.jcs.2024.104039","DOIUrl":"10.1016/j.jcs.2024.104039","url":null,"abstract":"<div><div>This study aimed to characterize whole-grain cakes produced with extruded pearl millet flour and various fiber sources regarding their composition, physicochemical, and sensory properties, and the impact of fiber addition. Five formulations were developed: control (without fiber addition) and those with added wheat bran, oat bran, rice bran, or psyllium. Proximate composition, water activity, volume, color, and texture were evaluated. Sensory analysis included acceptance, purchase intention, and check-all-that-apply tests. Addition of fibers significantly reduced (p < 0.05) cake moisture content but did not alter specific volume or external color (p > 0.05). All formulations were considered fiber sources and achieved acceptance scores ranging from \"I liked it slightly\" (6) to \"I liked it a lot\" (8). Purchase intention ranged from \"I would probably buy\" (4) to \"I would certainly buy\" (5). Descriptive terms such as soft, moist, and sweet positively influenced overall impression, while crumbly and sandy had a negative impact. Psyllium formulation emerged as the most promising in terms of acceptance and positive association with desired consumer characteristics. This study highlights the potential applicability of extruded pearl millet flour in the bakery industry, as the developed cakes were well-received by consumers and meet current demands for whole grain foods and fiber sources.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104039"},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433916","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

Textural, nutritional and aromatic characteristics of fragrant rice in relation to milling degrees 香米的纹理、营养和芳香特征与碾米度的关系

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-10 DOI: 10.1016/j.jcs.2024.104041

Jing Wang , Guangyue Ren , Huiping Fan , Xiaoyan Song

{"title":"Textural, nutritional and aromatic characteristics of fragrant rice in relation to milling degrees","authors":"Jing Wang , Guangyue Ren , Huiping Fan , Xiaoyan Song","doi":"10.1016/j.jcs.2024.104041","DOIUrl":"10.1016/j.jcs.2024.104041","url":null,"abstract":"<div><div>Kam Sweet Rice (KSR) is a unique fragrant rice variety with excellent taste quality in Guizhou Province in China. However, overprocessing leads to the loss of flavor and nutrients. Herein, the effects of different degrees of milling (DOMs) (0%–15.0%) on the texture, nutritional quality, and aroma properties of KSR were investigated. As DOMs increased, the brightness (<em>L∗</em>) values of rice raised, while the red/green (<em>a∗</em>) and yellow/blue (<em>b∗</em>) values decreased. Twenty-one volatile compounds were identified in KSR using gas chromatography–mass spectrometry. The unique flavor compounds 2-acetyl-1-pyrroline, hexanal, nonanal, octanal and 2-pentylfuran were found in brown rice. With an increase in DOM, the types and contents of most fragrant volatiles decreased. Textural analysis showed that the hardness and chewiness of the cooked KSR decreased but cohesiveness and springiness increased with an increase in DOMs. The peak pasting viscosity increased by 20.76% when the DOM was changed from 0% to 15.0%. With the removal of protein, lipid, and dietary fiber, the <em>in vitro</em> digestibility increased by 9.98% after 180 min compared with brown rice. These findings could provide accurate estimation of DOMs and could promote moderate processing of fragrant rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104041"},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433800","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

Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta 不同烹饪方法的粗面和全麦面食中类胡萝卜素的细胞吸收和抗氧化活性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-10 DOI: 10.1016/j.jcs.2024.104037

Hannah Oduro-Obeng , Muhammad Mudassir Arif Chaudhry , Daniel Zogona , Jitendra Paliwal , Bin Xiao Fu , Trust Beta

{"title":"Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta","authors":"Hannah Oduro-Obeng , Muhammad Mudassir Arif Chaudhry , Daniel Zogona , Jitendra Paliwal , Bin Xiao Fu , Trust Beta","doi":"10.1016/j.jcs.2024.104037","DOIUrl":"10.1016/j.jcs.2024.104037","url":null,"abstract":"<div><div>In this study, we evaluated the impact of the food matrix and cooking duration on the cellular uptake of lutein from refined semolina (RS) and whole wheat flour (WWF) durum wheat pasta cooked to al dente (Al), fully cooked (FCT), and overcooked (OC). Cellular antioxidant actions of carotenoid from digested and cooked pasta samples against 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress in human Caco-2 cells were also assessed. Results revealed that the percentage of lutein cellular uptake was below 10%. Cooking duration was non-significant in the cellular uptake of lutein. There were no significant differences in bioaccessibility and uptake efficiency between RS and WWF pasta. Antioxidant actions of carotenoid against AAPH-induced oxidative stress showed an efficient cytoprotective effect and intracellular oxidative stress attenuation. This was, however, flour type and concentration dependent. Intricate physical and chemical structural changes in the pasta matrix might have accounted for the observed differences. Hence, carotenoid absorption and protection against oxidants are mediated by pasta cooking and the overall food matrix, as they affect the digestive outcome of carotenoids. Understanding the effects of food processing can help improve the functionality of pasta carotenoids and enhance their ability to reach target organs and promote optimum health.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104037"},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433913","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

The action mechanism of annealing temperatures after rapid cooling of mung bean starch-based drinking straws 绿豆淀粉基吸管快速冷却后退火温度的作用机理

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-10 DOI: 10.1016/j.jcs.2024.104043

Kun Wang , Chuanjin Xia , Lu Lu , Li Guo , Bo Cui , Feixue Zou , Jinpeng Wang , Chunrui Sun

引用次数: 0