Journal of Cereal Science最新文献_第3页

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

Preparation of whole-wheat instant powder from dehulled wheat by ethanolic extrusion

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104064

Zhenye Sun , Tingting Meng , Ren Wang , Tizazu Yirga Bereka , Jianwei Zhao , Jie Long , Zhengyu Jin , Xing Zhou

引用次数: 0

The gluten aggregation behavior and quality of whole wheat steamed buns during proofing 全麦馒头在醒发过程中的面筋聚集行为和质量

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104081

Siyu Zhang, Yuchang Nie, Huining Li, Danshi Zhu, He Liu, Lina Yang

{"title":"The gluten aggregation behavior and quality of whole wheat steamed buns during proofing","authors":"Siyu Zhang, Yuchang Nie, Huining Li, Danshi Zhu, He Liu, Lina Yang","doi":"10.1016/j.jcs.2024.104081","DOIUrl":"10.1016/j.jcs.2024.104081","url":null,"abstract":"<div><div>To improve the eating quality and stability of whole wheat steamed buns, the quality of steamed buns with different content of whole wheat flour (WWF) and the behavior of gluten protein aggregation were investigated in the process of proofing. The results revealed that the hardness and porosity of whole wheat steamed buns gradually increased during the proofing. The hardness reached 903.33 N at the lowest level and the content of free SH was 4.26 μmol/mL at about 10 min after the proofing. The intermolecular electrostatic repulsion increased and the gluten system tended to be stable; The elasticity of 50% whole wheat flour steamed buns can reach 0.93 at most. The WWF is beneficial for maintaining intermolecular hydrogen bonding and hydrophobic interactions, and enhancing the thermal stability of gluten proteins. AFM results also showed that the gluten protein aggregate height of 50% whole wheat steamed buns could reach 26 nm at 10 min of proofing, and the integrity of the gluten network was high. The excessive WWF inhibited the stretching of gluten proteins during the proofing, which led to the increase of hardness of steamed buns and the destruction of internal structure. The increase in the hardness of steamed buns caused by excessive proofing is mainly due to the abnormal aggregation of gluten. It provides reference for whole wheat steamed buns processing.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104081"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182489","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

Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten 磁场通过促进淀粉和面筋之间的相互作用抑制冷冻面团的变质

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104079

Ting-Shi He , Han Tao , Mei Liu

{"title":"Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten","authors":"Ting-Shi He , Han Tao , Mei Liu","doi":"10.1016/j.jcs.2024.104079","DOIUrl":"10.1016/j.jcs.2024.104079","url":null,"abstract":"<div><div>Herein, magnetic field (MF) cryoprotection of frozen dough was determined by evaluating the contribution of individual components (gluten and starch) in reconstituted dough system. Due to the addition of MF-assisted frozen gluten (MF-G) and starch (MF-S), the dough maintained a more continuous gluten network, as evidenced by a longer stability time and a lower degree of weakening. In contrast to conventional frozen groups, the K<sub>sv</sub> and K<sub>q</sub> of MF-G and MF-S groups showed significant increase, indicating stronger binding interactions. There was an improvement in both the MF-G and MF-S groups with respect to heating and shearing stability, as evidenced by the decreases in peak, and setback viscosities, as well as a 15.38% increase in breakdown viscosity. MF treatment increased the ionic, hydrogen, and covalent bonds between gluten and starch, resulting in an increased thermal degradation temperature of 1.55 °C and a reduction of thermogravimetric loss of 2.02%. As a result of these findings, MF has the ability to maintain dough stability against freeze-induced deterioration, providing more insights into the application of MF on the industrial processing and physiological aspects of frozen dough.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104079"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182922","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

Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104080

Annisa Fitriati , Pakkawat Detchewa , Anuchita Moongngarm

{"title":"Replacing rice flour with starch-lipid complex reduced estimated glycemic index and enhanced slow digestible starch and resistant starch content in gluten-free fettuccine","authors":"Annisa Fitriati , Pakkawat Detchewa , Anuchita Moongngarm","doi":"10.1016/j.jcs.2024.104080","DOIUrl":"10.1016/j.jcs.2024.104080","url":null,"abstract":"<div><div>Rice flour is a commonly used alternative to wheat flour in gluten-free fettuccine (GFF); however, its high starch digestibility and glycemic index can hinder its health benefits. This study produced GFF with a low glycemic index by replacing rice flour with a starch-lipid complex (SLC) prepared by heat-inducing a high amylose rice starch to form a complex with stearic acid. The GFF was prepared by substituting rice flour with SLC at 0, 10, 15, and 20%. The optimal replacement level was evaluated from the quality aspects of estimated glycemic index (eGI), slow digestible starch (SDS), and resistant starch (RS) content in GFF. The results indicated that SLC contained higher levels of RS and SDS than native rice starch (NRS). The GFF prepared by replacing rice flour with SLC at 20% had higher SDS (20.87%) and RS (4.34%) content and lower eGI value (67.06) than GFF without SLC addition (91.49). Texture profile analysis and scanning electron microscopy revealed significant differences between the GFF samples. Replacing rice flour with SLC at 20% had acceptable GFF quality with low cooking loss. The findings suggested that SLC had great potential and could be effectively utilized to produce low glycemic index gluten-free fettuccine and other pasta products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104080"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182923","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

Genetic analysis of grain protein content and deviation in wheat

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104099

Rohan Richard , Alison Lovegrove , Paola Tosi , Richard Casebow , Mervin Poole , Luzie U. Wingen , Simon Griffiths , Peter R. Shewry

{"title":"Genetic analysis of grain protein content and deviation in wheat","authors":"Rohan Richard , Alison Lovegrove , Paola Tosi , Richard Casebow , Mervin Poole , Luzie U. Wingen , Simon Griffiths , Peter R. Shewry","doi":"10.1016/j.jcs.2024.104099","DOIUrl":"10.1016/j.jcs.2024.104099","url":null,"abstract":"<div><div>Grain protein content (GPC) is generally inversely correlated with grain yield (GY) but some genotypes consistently have higher or lower grain protein contents than predicted by simple regression analysis: this is called grain protein deviation (GPD). Positive GPD reflects greater nitrogen use efficiency and is an important target for breeders to develop more sustainable types of wheat.</div><div>Here, we investigate the genetic architecture of GPC, GY, thousand grain weight (TGW) and GPD using a population of 104 doubled haploid lines derived from a cross between two cultivars with positive (Hereward) and negative (Malacca) GPD and grown in replicated randomised field trials over three years. A total of 9 QTL were detected for all traits, five for GPC, two for GPD and one each for GY and TGW. All of the increasing alleles for GPC and GPD and the single QTL for TGW were contributed by Hereward while Malacca contributed the single increasing allele for GY. The two QTLs for GPD located on chromosomes 3A and 5B explained 23.3% and 16.6% of the variance in the sample sets, respectively. Three QTL for GPC (on chromosomes 3A, 3B, 5B) each explained more than 14% of the variance, with those on chromosomes 3A and 5B having similar locations to the GPD QTLs on the same chromosomes. A survey of the gene content between the markers bordering the confidence intervals for the two GPD QTLs on chromosomes 3A and 5B identified 136 and 704 protein coding genes, respectively, including possible candidate genes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104099"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182882","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

Impact dehulling of browntop millet: Its physical and nutritional characterization

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104078

Shagolshem Mukta Singh, P. Srinivasa Rao

{"title":"Impact dehulling of browntop millet: Its physical and nutritional characterization","authors":"Shagolshem Mukta Singh, P. Srinivasa Rao","doi":"10.1016/j.jcs.2024.104078","DOIUrl":"10.1016/j.jcs.2024.104078","url":null,"abstract":"<div><div>The present study investigated the dehulling characteristics of browntop millet using an impact force-based method, with a focus on the effects of grain moisture content (8, 10, & 12%), impeller operating speed (1100, 1250, & 1400 rpm), and number of passes (NoP) (3, 5, & 7 passes). The responses included dehulling efficiency (DE), head yield (HY), percentage of broken (PoB), milling efficiency (ME), and grain loss (GL). With the increase in impeller speed from 1100 to 1400 rpm, the DE increased from 72.67% to 94.87% while the HY reduced from 57.24 to 38.54%. The optimized levels of the variables were found as 12% moisture content, 1234.93 rpm of impeller speed, and 5.94 NoP, while the DE, HY, PoB, ME, and GL obtained at the optimized levels were found as 76.98%, 42.57%, 3.51%, 70.89%, and 10.81%, respectively. Multivariate analysis was conducted to understand the correlation between the responses. It showed a positive correlation between ME and DE, and an almost null correlation between ME and PoB. The research also examined the alteration in physical properties, proximate composition, anti-nutrients, and functional properties of the grain. The tannin and phytate content reduced after dehulling from 0.64 to 0.26 and 1.04 to 0.81 mg g<sup>−1</sup>, respectively. Statistical analysis revealed that the operating factors significantly impacted dehulling characteristics and suggested that impact dehulling offers an effective and efficient approach to processing browntop millet.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104078"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182921","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

Interaction of brown rice phenolics with starch digestive enzymes and starch-iodine complex: Their effects on rice starch digestion 糙米酚类物质与淀粉消化酶和淀粉碘复合物的相互作用：它们对大米淀粉消化的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104066

Fei-Fei Wu , Huan-Huan Li , Xiao-Tong Zhai , Cong-Cong Qiao , Na-Na Wu , Bin Tan

{"title":"Interaction of brown rice phenolics with starch digestive enzymes and starch-iodine complex: Their effects on rice starch digestion","authors":"Fei-Fei Wu , Huan-Huan Li , Xiao-Tong Zhai , Cong-Cong Qiao , Na-Na Wu , Bin Tan","doi":"10.1016/j.jcs.2024.104066","DOIUrl":"10.1016/j.jcs.2024.104066","url":null,"abstract":"<div><div>This study aimed to investigate the interactions of phenolics from three varieties of brown rice with starch digestive enzymes, the starch-iodine complex, and their impact on rice starch digestion. The results indicated that all phenolics markedly inhibited rice starch digestion, with bound phenolics from <em>indica</em> rice showing the most pronounced inhibition. The observation of static fluorescence quenching with a concentration-dependent effect suggested the potential for an interaction between phenolics and starch digestive enzymes. Furthermore, the bound phenolics exhibited enhanced quenching properties in comparison to their corresponding free forms, which is consistent with the starch-iodine binding affinity experiment. The formation of starch-iodine complexes was found to be impeded in the presence of phenolics, which resulted in an alteration of the microstructural arrangement of starch molecules by the phenolics. Moreover, the phenolics resulted in a significant increase in the proportion of resistant starch (RS), accompanied by a concurrent decrease in rapidly digestible starch (RDS). Of these, the effects of indica rice bound phenolics were particularly noteworthy, with a substantial increase in RS content from 7.15% to 24.63%, representing a 2.45-fold increase. The findings highlighted that brown rice phenolics could be an effective means of modulating starch digestibility in starchy foods.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104066"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182916","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 wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104091

Eduardo de Jesús Mendoza Moreno , Heidi María Palma-Rodríguez , Juan Pablo Hernández-Uribe , Sergio Soto-Simental , José De J. Berrios , Apolonio Vargas-Torres

{"title":"Effect of wheat grain germination time on physicochemical and texture properties, starch digestion, and protein hydrolysis rate in bread making","authors":"Eduardo de Jesús Mendoza Moreno , Heidi María Palma-Rodríguez , Juan Pablo Hernández-Uribe , Sergio Soto-Simental , José De J. Berrios , Apolonio Vargas-Torres","doi":"10.1016/j.jcs.2024.104091","DOIUrl":"10.1016/j.jcs.2024.104091","url":null,"abstract":"<div><div>Currently, consumers exhibit heightened interest in the nutritional quality of baked foods. The germination process of wheat affects the chemical composition of flours, the morphological characteristics of starches, and the digestibility properties of proteins and starches. Wheat grains were germinated (GG) for periods of 12 and 48 h. Mixtures were prepared using the germinated flour with different proportion of ungerminated (UG)flour for bread production. The germination time of the wheat grains resulted in alterations in lipid, protein, and carbohydrate content of the flours. Germination of wheat for 12-h (GG-12 h) caused a reduction in the values of maximum extension resistance (0.28 N–0.11 N) and maximum extensibility (10.19 mm–4.15 mm) in the dough, when compared to the UG wheat dough. Breads made with germinated flours exhibited a higher specific volume and a lower hardness compared to breads made with ungerminated flour. This is attributed to the enhanced gas retention capacity during fermentation and the interaction of gluten proteins modified by germination. Rapid digestibility of starch (RDS) value in the GG-48 h bread, was lower, 38.18%, compared to UG bread, 44.51%. Conversely, the slow digestibility of starch (SDS) value in the GG-48 h bread was higher, 13.15%, compared to UG bread, 3.32%. Also, the <em>in vitro</em> protein digestibility value in the GG-48 h was higher, 80.32% compared to UG bread, 76.61%, which indicated that the germination process favors the quality of the bread.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104091"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182884","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

Influence of electron beam irradiation on storage stability and sensory properties of brown rice

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-01-01 DOI: 10.1016/j.jcs.2024.104102

Bin Ren , Yuheng Zhai , Ying Wan , Dongmin Li , Xiaohu Luo

{"title":"Influence of electron beam irradiation on storage stability and sensory properties of brown rice","authors":"Bin Ren , Yuheng Zhai , Ying Wan , Dongmin Li , Xiaohu Luo","doi":"10.1016/j.jcs.2024.104102","DOIUrl":"10.1016/j.jcs.2024.104102","url":null,"abstract":"<div><div>Brown rice is a caryopsis produced after husking of rice, containing various nutrients and functional factors, but its quality is more likely to deteriorate during storage. Thus, in this article, the impact of various irradiation doses of electron beam irradiation (EBI) on storage stability and sensory properties of brown rice were studied. The results indicated that no significant alteration in the moisture content of brown rice after low-dose EBI treatment (<em>p</em> > 0.05). During storage, the lipase activity, as well as the growth rate of fatty acid value of irradiated brown rice decreased. Furthermore, the propagation rate of viable bacteria in brown rice was inhibited after irradiated. Meanwhile, compared with non-irradiated brown rice, the yellowness index and amylose content of irradiated brown rice increased slowly with the prolongation of storage time. Furthermore, both the catalase activity value and germination capacity of brown rice decreased, ultimately resulting in the loss of germination capacity for all samples after 180 days of storage. Low-dose EBI treatment has the potential to postpone the decline in brown rice quality and preserve its sensory attributes. The findings will provide a new technical route for improving grain storage quality and prolonging storage period.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"121 ","pages":"Article 104102"},"PeriodicalIF":3.9,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143182483","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