Journal of Cereal Science最新文献_第2页

Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack 添加酶处理过的麸皮对高粱膨化挤压点心技术功能特性的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-23 DOI: 10.1016/j.jcs.2024.104051

Charles Kwasi Antwi , Natalia Rosa-Sibakov , Mohammad Naushad Emmambux

{"title":"Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack","authors":"Charles Kwasi Antwi , Natalia Rosa-Sibakov , Mohammad Naushad Emmambux","doi":"10.1016/j.jcs.2024.104051","DOIUrl":"10.1016/j.jcs.2024.104051","url":null,"abstract":"<div><div>Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related non-communicable diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall degrading enzymes including arabanase, cellulase, β-glucanase, hemicellulase and xylanase) hydrolyzed fibre on the techno-functional properties of puffed-extruded sorghum snacks made from sorghum flour. Sorghum flour and sorghum flour mixed with untreated bran, water-incubated bran, and enzyme-treated bran were extruded using a twin-screw extruder. The puffed-extruded snacks from sorghum flour with 2-h enzyme-treated bran showed similar expansion ratios to snacks from sorghum flour without bran. The expansion ratios of the without-bran snacks (2.80) and enzyme-treated bran-added snacks (2.77) were significantly (P < 0.05) higher than those made with untreated sorghum bran (1.87). A higher expansion ratio usually results in a lighter, crispier texture and a more attractive appearance of puffed-extruded snacks, which consumers often prefer. The enzyme treatment also increased the water solubility index and decreased the water absorption index compared to snacks with untreated bran. This study explores the potential of using an enzyme-treated sorghum bran to manufacture puffed-extruded snacks comparable to those made with sorghum flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104051"},"PeriodicalIF":3.9,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531301","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

Grain quality attributes of an on-farm Thailand's highland rice germplasm directly beneficial to the farming households 对农户直接有益的泰国高原水稻种质的谷物品质属性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-22 DOI: 10.1016/j.jcs.2024.104054

Sansanee Jamjod , Chanakan Prom-u-thai , Pennapa Jaksomsak , Sitichai Lordkaew , Benjavan Rerkasem

{"title":"Grain quality attributes of an on-farm Thailand's highland rice germplasm directly beneficial to the farming households","authors":"Sansanee Jamjod , Chanakan Prom-u-thai , Pennapa Jaksomsak , Sitichai Lordkaew , Benjavan Rerkasem","doi":"10.1016/j.jcs.2024.104054","DOIUrl":"10.1016/j.jcs.2024.104054","url":null,"abstract":"<div><div>Rice (<em>Oryza sativa</em>) from the highlands of Northern Thailand where the crop is predominantly planted with local varieties was examined for grain quality features having direct benefits for the local population. Un-husked rice seed provided by farmers of 10 minority groups had large grains, in contrast to the slender grain type found in the lowlands. The highland-grown rice directly benefits the local population by providing a higher dietary intake of Fe but not of Zn. The highlands have been identified as a rich source of pigmented rice with a high anthocyanin content and an environment favouring the production of premium quality rice. On-farm experiments confirmed the effects of genotype (G) and environment (E) and the G × E interaction on grain quality. The local rice with high grain Zn exhibited higher concentrations under the upland conditions, while the high anthocyanin variety produced greater levels under wetland conditions. The pigmented rice had a higher anthocyanin content at high altitudes than at lower altitudes. The information concerning the value of local rice germplasm benefits the local population and should facilitate more sustainable on-farm conservation efforts than rewards offered to the farmers from external funding sources.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104054"},"PeriodicalIF":3.9,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142531302","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 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