Journal of Cereal Science最新文献_第3页

Identification and estimation of dietary fibre-induced processes during dough mixing using farinogram analysis

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-25 DOI: 10.1016/j.jcs.2025.104167

Antoni Miś, Agnieszka Nawrocka

{"title":"Identification and estimation of dietary fibre-induced processes during dough mixing using farinogram analysis","authors":"Antoni Miś, Agnieszka Nawrocka","doi":"10.1016/j.jcs.2025.104167","DOIUrl":"10.1016/j.jcs.2025.104167","url":null,"abstract":"<div><div>During dough mixing, dietary fibre preparations induce a number of processes whose determinants have not been sufficiently elucidated to date. Using an improved farinogram analysis method, seven processes inducing changes in the consistency of model dough enriched with a blend of apple (APL) and cranberry (CRB) fibres were identified and estimated.</div><div>The results revealed a significant effect of the composition of the fibre blend and the moisturising pre-treatment of fibres on the course of all the analysed processes. An increase in the amount of the APL fibre, characterised by higher hydration potential than CRB, and the moisturising treatment were associated with greater dynamics of gluten hydration (<em>PhH</em>) and dehydration (<em>PhD</em>) processes, which in turn contributed to the earlier initiation of the development of the dough gluten network (<em>PDT</em>), its chemical dehydration (<em>ChD</em><sub>p2</sub> and <em>ChD</em><sub>p3</sub> assigned to dehydration peaks p<sub>2</sub> and p<sub>3</sub>), and mechanical disruption (<em>MD</em>) as well as flattening of the destructive effect of mixing (<em>FF</em>). Concurrently, the speed of these processes increased and their duration was shortened. The interactions between APL and CRB fibres had the strongest effect on reduction of the <em>PhH</em> rate and an increase in the <em>MD</em> rate in the early phase.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104167"},"PeriodicalIF":3.9,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143724918","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

Study on the improvement of Rye bread quality by bacterial Laccase derived from Streptomyces coelicolor

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-24 DOI: 10.1016/j.jcs.2025.104166

Ran Zhang , Yanhua Li , Yuan Gao , Fengyun Wang , Peng Zhou , Yan Zhang , Ying Li , Kaiyue Wang , Ting Rui , Guilan Zhu , Jingjing Wang , Zemin Fang

{"title":"Study on the improvement of Rye bread quality by bacterial Laccase derived from Streptomyces coelicolor","authors":"Ran Zhang , Yanhua Li , Yuan Gao , Fengyun Wang , Peng Zhou , Yan Zhang , Ying Li , Kaiyue Wang , Ting Rui , Guilan Zhu , Jingjing Wang , Zemin Fang","doi":"10.1016/j.jcs.2025.104166","DOIUrl":"10.1016/j.jcs.2025.104166","url":null,"abstract":"<div><div>Rye bread is gaining increasing attention due to its health benefits, although its poor gluten structure remains a notable drawback. While many studies have focused on the role of fungal laccase in improving bread quality, research on the application of bacterial laccase in this area is limited. Compared with most fungal laccases, bacterial laccases with a wide pH range and good thermal stability offer significant advantages in bread baking. This study aimed to investigate the effect and mechanism of action of SLAC-T (truncated form of full-length sequence), a bacterial laccase derived from <em>Streptomyces coelicolor</em>, in rye bread. It was discovered that SLAC-T has a molecular weight of 32 kDa, a specific enzyme activity of 81.6 U/mg, and maintains high activity at high temperatures of 60–80 °C and pH 4.0–8.0. Texture and quality analysis revealed that at an SLAC-T addition level of 6U, the hardness, chewiness, and cohesiveness of rye bread were significantly reduced. Specifically, these properties decreased to 4161.4 g, 2251.6 g, and 1240.7 g, respectively, compared to the control values of 4161.3 g, 2251.6 g, and 1240.7 g. At the same time, the specific volume of bread increased by 0.28 mL/g relative to the control 1.93 mL/g, reaching a maximum value of 2.21 mL/g. This study primarily explores the mechanism by which SLAC-T improves the quality of rye bread, providing a scientific basis for the use of bacterial laccase in bread production.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104166"},"PeriodicalIF":3.9,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143785634","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

Inter- and intraspecific study on compositional quality traits of diverse sets of spelt and common wheat

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-20 DOI: 10.1016/j.jcs.2025.104162

Marianna Rakszegi , Viola Tóth , Sándor Tömösközi , Edina Jaksics , András Cseh , Ildikó Karsai , Péter Mikó

{"title":"Inter- and intraspecific study on compositional quality traits of diverse sets of spelt and common wheat","authors":"Marianna Rakszegi , Viola Tóth , Sándor Tömösközi , Edina Jaksics , András Cseh , Ildikó Karsai , Péter Mikó","doi":"10.1016/j.jcs.2025.104162","DOIUrl":"10.1016/j.jcs.2025.104162","url":null,"abstract":"<div><div>Genetically diverse fifty spelt and fifty bread wheat genotypes selected based on the results of a 25K SNP array analysis were compared for physical, compositional and breadmaking quality traits. Inter- and intraspecific diversity, the effect of the species, the genotypes and the year was evaluated. The variation found in the compositional and processing traits of spelt was narrower than that of bread wheat. Significant effect of the genotype was identified for both species for almost all the traits, and spelt genotypes were found to have longer kernels, higher protein content, and lower starch, fructan and β-glucan content than bread wheat in average. Processing of spelt was determined by the more extensible dough, lower starch damage and water absorption of the flour, the low starch viscosity values, high pasting-time and temperature. Although spelt comes with challenges in bread-making quality due to weaker gluten properties, its potential in functional food applications, specialized diets and organic cultivation is promising.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104162"},"PeriodicalIF":3.9,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704149","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 the mechanism of alkali-soluble glutenin addition on inhibition of wheat amylose retrogradation

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-20 DOI: 10.1016/j.jcs.2025.104163

Xijun Lian , Wen Yang , Zhixiang He

{"title":"Understanding the mechanism of alkali-soluble glutenin addition on inhibition of wheat amylose retrogradation","authors":"Xijun Lian , Wen Yang , Zhixiang He","doi":"10.1016/j.jcs.2025.104163","DOIUrl":"10.1016/j.jcs.2025.104163","url":null,"abstract":"<div><div>The retrogradation of wheat amylose during refrigeration results in a hardness enhancement of wheat-based products. It has been found that glutenin serves as an effective additive for retarding retrogradation. The objective of this study was to elucidate the mechanisms by which alkali-soluble glutenin (ASG) hindered wheat amylose retrogradation using a range of techniques, including IR, <sup>13</sup>C Solid-state NMR, X-ray diffraction, DSC and retrogradation kinetics. The results demonstrated a notable decline in the retrogradation rate of wheat amylose, from 74.26 % to 40.13 % when blended with 12.5 % ASG at 30 °C for 90 min. The ASG exhibited an intermolecular to intramolecular β-sheet ratio of approximately 2:1, accompanied by a considerable number of disulfide bonds in the complex. Infrared spectroscopy revealed that dehydration condensation occurred between the Arg C<sub>ε</sub> of ASG and C1 of wheat amylose, while hydrogen bonds were formed between the proline amino group in ASG and C4 of wheat amylose. These interactions led to a significant reduction in the diffraction peak intensity at <em>2θ ∼22.3°</em> of the complex, offering valuable insights into the mechanism by which ASG inhibited wheat amylose retrogradation. Furthermore, a notable decrease in the retrogradation kinetic index (k and n) was evident. These findings establish a theoretical foundation for the development of technologies aimed at inhibiting the short-term retrogradation of flour-based products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104163"},"PeriodicalIF":3.9,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685524","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

Delineating the synergistic effect of radio frequency and acidic pH regulation on the shelf life and quality of semi-dried noodles

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-20 DOI: 10.1016/j.jcs.2025.104161

Qian-Qian Xu , Yi-Peng Bai , Xiao-Na Guo , Xiao-Hong Sun , Ke-Xue Zhu

{"title":"Delineating the synergistic effect of radio frequency and acidic pH regulation on the shelf life and quality of semi-dried noodles","authors":"Qian-Qian Xu , Yi-Peng Bai , Xiao-Na Guo , Xiao-Hong Sun , Ke-Xue Zhu","doi":"10.1016/j.jcs.2025.104161","DOIUrl":"10.1016/j.jcs.2025.104161","url":null,"abstract":"<div><div>This study aimed to investigate the effect of radio frequency (RF)-synergized pH regulation on the shelf-life and quality of semi-dried noodles. A comprehensive analysis was conducted on microbial, quality and microstructural characteristics. The addition of 0.4 % monosodium fumarate reduced the pH of semi-dried noodles from 5.88 to 4.75, and extended their shelf-life to 7 d. Moreover, RF treatment significantly (P < 0.05) reduced the initial mold and yeast to 0 lg CFU/g, and extended the shelf-life to 5 d. Furthermore, RF-synergized acidic pH significantly (P < 0.05) reduced the initial total plate count from 2.99 lg CFU/g to 2.27 lg CFU/g while significantly (P < 0.05) reducing the initial mold and yeast to 0 lg CFU/g, thus prolonging the shelf-life to 15 d. The combined treatments increased bound water contents (<em>A</em><sub><em>21</em></sub>) from 0.982 to 0.987, and decreased its relaxation time (<em>T</em><sub><em>21</em></sub>) from 2.656 ms to 1.520 ms. Furthermore, RF-induced protein polymerization and textural improvement compensated for the acidic pH-induced quality deterioration of semi-dried noodles. This resulted in an increased protein network junction and enhanced textural stability of semi-dried noodles following combined treatments. Therefore, the synergistic treatment of RF and acidic pH regulation is a potential preservation technology in semi-dried noodles.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104161"},"PeriodicalIF":3.9,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143696025","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

Linking the grain weight damage by Fusarium graminearum and the gluten composition of bread wheat under different sulfur fertilization

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-20 DOI: 10.1016/j.jcs.2025.104165

Agustín F. Arata , Mauro Martínez , Deborah P. Rondanini , Laura Lázaro , Adriana C. Arrigoni , Rodrigo I. Galizio , Florencia Arroyo , María Inés Dinolfo

{"title":"Linking the grain weight damage by Fusarium graminearum and the gluten composition of bread wheat under different sulfur fertilization","authors":"Agustín F. Arata , Mauro Martínez , Deborah P. Rondanini , Laura Lázaro , Adriana C. Arrigoni , Rodrigo I. Galizio , Florencia Arroyo , María Inés Dinolfo","doi":"10.1016/j.jcs.2025.104165","DOIUrl":"10.1016/j.jcs.2025.104165","url":null,"abstract":"<div><div>Fusarium head blight (FHB) has great destructive potential, with the influence of sulfur crop nutrition on this disease being poorly investigated in bread wheat. This work aimed to analyze the impact of sulfur fertilization on the <em>F. graminearum</em>/bread wheat interaction, relating the grain weight damage to changes in protein composition, and the consequent impact on quality predictive parameters. Two field experiments were conducted, applying treatment combinations of sulfur fertilization and artificial inoculation. Early application of sulfur fertilizer slightly reduced FHB parameters when disease intensity was high, suggesting their possible utility as a partial mitigation strategy. Differential degradation of gluten protein fractions was observed as grain damage increased (i.e., from linear functional relationships to linear-plateau), and S application did not alter these functions. Glutenins were more sensitive to grain damage than gliadins, with a threshold of grain weight loss around 37 %, above which a general alteration of protein composition was triggered. The high molecular weight glutenin subunit encoded by <em>Glu-A1x</em> became relevant due to its sensitivity to fungal degradation. To our knowledge, this work provides novel information about the influence of sulfur crop nutrition on the <em>F. graminearum</em>-wheat pathosystem and could contribute to modeling the alterations in gluten composition and quality.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104165"},"PeriodicalIF":3.9,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685526","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 noncontinuous rice‒water contact cooking method on the structure and starch digestibility of cooked rice

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-20 DOI: 10.1016/j.jcs.2025.104164

Yongfu Li , Mingyue Wang , Zhongliang Tian , Feng Shi , Jinrong Huang

{"title":"Effect of noncontinuous rice‒water contact cooking method on the structure and starch digestibility of cooked rice","authors":"Yongfu Li , Mingyue Wang , Zhongliang Tian , Feng Shi , Jinrong Huang","doi":"10.1016/j.jcs.2025.104164","DOIUrl":"10.1016/j.jcs.2025.104164","url":null,"abstract":"<div><div>Conventional rice cooking methods often induce excessive starch gelatinization and rapid digestibility owing to continuous contact with water. To address this issue, we developed a noncontinuous rice–water contact (NRWC) method in which rice alternates contact with water. In this study, the moisture content, texture, microstructure, and <em>in vitro</em> starch digestibility of cooked rice were investigated and compared with those of cooked rice subjected to continuous rice‒water contact (CRWC). The <em>in vitro</em> starch digestibility indicated that the NRWC method increased the content of slowly digestible and resistant starches in cooked rice. Meanwhile, the kinetic constant of NRWC cooked rice (<em>k</em>, 1.4 × 10<sup>−2</sup>–1.8 × 10<sup>−2</sup> min<sup>−1</sup>) and <em>in vitro</em> starch digestibility were lower than those of CRWC cooked rice (<em>k</em> = 2.0 × 10<sup>−2</sup> min<sup>−1</sup>). NRWC samples with low moisture content (45.1 %–59.3 %) and high hardness (26.5–10.2 N) have the potential to reduce starch digestibility. From the perspective of morphological properties, the NRWC method was beneficial to maintaining the surface smoothness, internal compactness, starch‒protein framework, and integrity of rice. Collectively, this study provides a new perspective on the cooking method of preparing slowly digestible rice.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104164"},"PeriodicalIF":3.9,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685525","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

A comprehensive evaluation of appearance stability during rice storage based on analytic hierarchy process

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-19 DOI: 10.1016/j.jcs.2025.104160

Jinyu Tian, Mingjin Jiang, Guangmei Ji, Jiafeng Zhang, Danqiu Luo, Fang Zhang, Lijiang Li, Min Li

{"title":"A comprehensive evaluation of appearance stability during rice storage based on analytic hierarchy process","authors":"Jinyu Tian, Mingjin Jiang, Guangmei Ji, Jiafeng Zhang, Danqiu Luo, Fang Zhang, Lijiang Li, Min Li","doi":"10.1016/j.jcs.2025.104160","DOIUrl":"10.1016/j.jcs.2025.104160","url":null,"abstract":"<div><div>This study aimed to accurately recognize rice varieties with superior storage stability for grain appearance and clarify their characteristics. Thirty-four rice varieties were subjected to 1 year of storage to monitor changes in grain appearance. The results showed that head milled rice appearance deteriorated after storage, as evidenced by an average decrease of 4.60 % in lightness and 15.8 % in transparency, and an average increase of 32.4 % in chalkiness. Furthermore, appearance storage stability of head milled rice was evaluated using an analytic hierarchy process based on scores for lightness, chalkiness degree, and transparency. A judgment matrix was created, determining their respective weights of 0.614, 0.269, and 0.117, respectively. Using normalization methods, cluster analysis, and principal component analysis, rice varieties were categorized into three types: superior, intermediate, and inferior storage stability. Correlation analysis (<em>P</em> < 0.05) showed that appearance storage stability was significantly and positively correlated with grain weight and width, whereas it was significantly and negatively correlated with superoxide dismutase (SOD) activity. Furthermore, compared to varieties with inferior storage stability, rice exhibiting superior stability showed a 14.9 % increase in grain weight, 7.63 % increase in width, and 8.51 % decrease in SOD. Therefore, primary characteristic for rice varieties with superior appearance storage stability is their higher grain weight and width, and lower SOD activity.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104160"},"PeriodicalIF":3.9,"publicationDate":"2025-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143739920","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

Assessing phytochemical composition, technological quality, and yield traits of blue, purple, and black wheat genotypes for colored wheat-derived products

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-17 DOI: 10.1016/j.jcs.2025.104159

Hayati Akman , Yaşar Karaduman , Gökhan Zengin

{"title":"Assessing phytochemical composition, technological quality, and yield traits of blue, purple, and black wheat genotypes for colored wheat-derived products","authors":"Hayati Akman , Yaşar Karaduman , Gökhan Zengin","doi":"10.1016/j.jcs.2025.104159","DOIUrl":"10.1016/j.jcs.2025.104159","url":null,"abstract":"<div><div>Colored-grain wheat enriches functional foods and diverse diets by providing significant health benefits. This study evaluated the yield, technological quality, and phytochemical properties of nineteen blue, purple, and black wheat genotypes, comparing them with two bread (red) and two durum (amber) common-colored wheat genotypes. In the analysis of ZSED, LASRC, SIG, MSDS, PMT, AM, and FWA, which were indicative of gluten quality, bread wheat genotypes were ranked as red > purple > blue. The purple genotypes CCP23.D1159-4, CID.CCP37, P.la.P. 31, and P.la.P. 2, along with the blue genotypes X1-15 and X.13.5, proved to have better gluten quality suitable for colored bread-making. Meanwhile, Blue Norco was suggested for producing colored-blue biscuits due to its low grain hardness and weak gluten quality. The blue genotypes Skot.Th.Blue 8, X.13.5, and a purple genotype CID.CCP37 also indicated superiority in antioxidant capacity, TPC, and TAC. Additionally, compared to red/amber genotypes, the average results of blue and purple genotypes consistently contained better antioxidant capacity in DPPH, CUPRAC, FRAP, and MC tests as well as TPC, TFC, TCC, and TAC. The study suggested that the selected colored wheat genotypes with their yield, gluten quality and phytochemical profiles can be promising candidates for inclusion in breeding programs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104159"},"PeriodicalIF":3.9,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685535","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

Physicochemical properties, micronutrient uptake and bioavailability of iron-fortified intact grain puffed rice 铁强化粒膨化大米的理化特性、微量营养素吸收和生物利用率

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-12 DOI: 10.1016/j.jcs.2025.104158

Sreyajit Saha , Rajdeep Saha , Shubhajit Sarkhel , Ankanksha Kumari , Kaberi Chatterjee , Amrita Chatterjee , Bijendra Sahoo , Prashanta Kumar Deb , Shipra Jha , Papiya Mitra Mazumder , Biswatrish Sarkar , Anupam Roy

{"title":"Physicochemical properties, micronutrient uptake and bioavailability of iron-fortified intact grain puffed rice","authors":"Sreyajit Saha , Rajdeep Saha , Shubhajit Sarkhel , Ankanksha Kumari , Kaberi Chatterjee , Amrita Chatterjee , Bijendra Sahoo , Prashanta Kumar Deb , Shipra Jha , Papiya Mitra Mazumder , Biswatrish Sarkar , Anupam Roy","doi":"10.1016/j.jcs.2025.104158","DOIUrl":"10.1016/j.jcs.2025.104158","url":null,"abstract":"<div><div>Cereal fortification is a popular and effective strategy to replenish micronutrient reserves. Here, puffed rice was chosen as a vehicle for iron fortification using different salts, viz. ferrous fumarate, sodium ferric ethylenediaminetetraacetate, ferric pyrophosphate, and ferrous sulphate. The preconditioning process for puffed rice production was modified by soaking the rice in a fortificant premix solution, incorporating common salt, and roasting it at 250 °C for 10 s to produce fortified puffed rice. The physicochemical, micronutrient content and bioavailability of the puffed rice before and after fortification were studied. The fortified puffed rice exhibited similar physicochemical properties to regular puffed rice. The fortified product contained significantly high iron content, and soluble salt offered better processing retention than insoluble salt. All the fortified puffed rice enhanced the body haemoglobin and ferritin reserve in the anaemic rats, where soluble salt ferrous sulphate fortified samples resulted best.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104158"},"PeriodicalIF":3.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143629339","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