Journal of Cereal Science最新文献_第8页

Assessing phytochemical composition, technological quality, and yield traits of blue, purple, and black wheat genotypes for colored wheat-derived products 评估蓝色、紫色和黑色小麦基因型用于彩色小麦衍生产品的植物化学成分、技术质量和产量特性

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

Formulation and quality attributes of nutrient-enriched black wheat rusks 富营养化黑麦粉的配方及品质属性研究

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-12 DOI: 10.1016/j.jcs.2025.104156

Rajshree Devpal , Tarun Verma , Ankur Aggarwal , Rohit Sharma

{"title":"Formulation and quality attributes of nutrient-enriched black wheat rusks","authors":"Rajshree Devpal , Tarun Verma , Ankur Aggarwal , Rohit Sharma","doi":"10.1016/j.jcs.2025.104156","DOIUrl":"10.1016/j.jcs.2025.104156","url":null,"abstract":"<div><div>The incorporation of biofortified colored wheat particularly black wheat (BW) into bakery products has gained attention due to increasing consumer demand for healthier snack options. This study investigated the development and evaluation of black wheat rusk focusing on its physical attributes, nutritional content, functional properties, and sensory acceptance and storage stability. Black wheat rusks showed significantly higher (p < 0.05) energy content, carbohydrates, protein, and fiber compared to conventional rusks. They exhibited enhanced functional properties, including increased DPPH inhibitory activity and total phenolic content. Black wheat rusks also contained higher levels of essential minerals like iron, zinc and potassium. Sensory evaluation revealed significant variations (p < 0.05) in hardness, texture, and overall acceptability. Black wheat rusks displayed darker coloration, increased loaf weight and hardness, but decreased loaf volume. Rusks remained microbiologically stable for 80 days at 25 °C when packaged in polyethylene bags. Black wheat can successfully produce bakery rusks with enhanced nutritional value and unique sensory characteristics, offering a healthier snack alternative that meets consumer demand for nutritious bakery products.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104156"},"PeriodicalIF":3.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685527","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

Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer 用快速粘度分析仪和动态流变仪比较米粉和交联糯米淀粉的糊化和流变特性

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-12 DOI: 10.1016/j.jcs.2025.104155

Annegret Jannasch, Ya-Jane Wang

{"title":"Comparison of pasting and rheological properties of rice flours and cross-linked waxy rice starches using the Rapid Visco Analyser and dynamic rheometer","authors":"Annegret Jannasch, Ya-Jane Wang","doi":"10.1016/j.jcs.2025.104155","DOIUrl":"10.1016/j.jcs.2025.104155","url":null,"abstract":"<div><div>The pasting and rheological properties of rice flour and starch are critical for assessing functional and structural qualities of food products. This study aimed to develop a method for assessing the distinct pasting properties of rice flours from short-, medium-, and long-grain cultivars with varying amylose contents, and native and cross-linked waxy rice starches by the oscillatory rheometer equipped with a parallel plate geometry. In contrast to the standard procedure by the Rapid Visco Analyser (RVA), which requires ∼3 g of sample and only measures the pasting properties, the oscillatory rheometer allows for the sequential analysis of pasting and rheological properties with smaller sample sizes as low as 25 mg. When 200 mg or 25 mg of flour or starch were used, the oscillatory rheometer obtained similar pasting profiles to the RVA and assessed the viscoelastic behavior of the resulting pastes, which correlated with the amylose content. Using 25 mg of sample, with a 0.4 mm gap, allowed for the differentiation of the storage moduli across varying levels of cross-linking. A smaller gap size relative to the sample amount, e. g. 100 mg of sample with a 0.5 mm gap, did not distinguish the pasting profiles of rice flours with similar amylose contents, possibly due to excessive granule swelling and breakdown. This study highlights the capability of the oscillatory rheometer to characterize starch functionality, offering a robust method for sequentially analyzing pasting and viscoelastic properties of limited samples, such as those from breeding programs.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104155"},"PeriodicalIF":3.9,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628303","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

Nitrogen fertilization alters rice taste quality through layer-specific changes in protein and starch composition 氮肥通过不同层间蛋白质和淀粉组成的变化来改变稻米的口感品质

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-11 DOI: 10.1016/j.jcs.2025.104157

Lin Ling , Enting Wang , Kangxu Wang , Cougui Cao , Shijie Shi , Yang Jiang

{"title":"Nitrogen fertilization alters rice taste quality through layer-specific changes in protein and starch composition","authors":"Lin Ling , Enting Wang , Kangxu Wang , Cougui Cao , Shijie Shi , Yang Jiang","doi":"10.1016/j.jcs.2025.104157","DOIUrl":"10.1016/j.jcs.2025.104157","url":null,"abstract":"<div><div>Nitrogen fertilizer application significantly affects the protein and starch distribution in rice grains, thereby influencing eating quality and overall grain quality. This study investigated different rice varieties—Conventional Indica Rice, Indica-Japonica Hybrid (Indica-leaning, Long Grain), Indica-Japonica Hybrid (Japonica-leaning, Short Grain)—under two nitrogen treatments (0 kg ha<sup>−1</sup> and 200 kg ha<sup>−1</sup>). Grains were milled into four layers (L1–L4, representing 0°%–9°%, 9°%–14°%, 14°%–19°%, and 81°% of rice weight, respectively) to analyze their layered protein and starch content. High nitrogen fertilization increased protein content by 37.2°%–65.8°%, predominantly in the outer layers, and altered starch distribution. Under low nitrogen conditions, starch content in the third layer (L3) increased significantly by 74.02°%. However, high nitrogen fertilization increased milling intensity, reducing starch retention and taste quality, and causing up to a 14°% yield loss. These findings underscore the importance of optimizing nitrogen application and milling practices to balance eating quality, nutritional integrity, and yield.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104157"},"PeriodicalIF":3.9,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628304","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

Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein 揭示从藜麦胚芽中提取的新蛋白质浓缩物：探索基于植物的替代蛋白质

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-10 DOI: 10.1016/j.jcs.2025.104154

Muhammed Muneer Bilal Mk , Amrita Ray , Suresh D. Sakhare

{"title":"Unveiling a new protein concentrate derived from quinoa germ: Exploring a plant-based alternative protein","authors":"Muhammed Muneer Bilal Mk , Amrita Ray , Suresh D. Sakhare","doi":"10.1016/j.jcs.2025.104154","DOIUrl":"10.1016/j.jcs.2025.104154","url":null,"abstract":"<div><div>Raw quinoa germ (RQG), processed physically, was further refined using hammer milling and fractionated based on particle size into Fine (<100 μm), Medium (100–300 μm), and Coarse (300–500 μm) fractions. These were then defatted to produce quinoa germ protein concentrate (QGPC). The study assessed the influence of particle size and defatting on physicochemical, functional, and rheological properties. Quinoa protein, a complete protein, is concentrated in the germ portion. QGPC showed a higher protein content (43.04 %) compared to RQG (35.43 %). Analysis revealed higher protein and mineral content in coarse fractions, while brightness values increased with decreasing particle size. QGPC demonstrated superior functional properties, including a water-holding capacity (WHC) of 2.78 g/g and oil-holding capacity (OHC) of 3.10 g/g. Coarse fractions exhibited enhanced foaming capacity and stability. The study produced QGPC with a yield exceeding 70 %, characterized by unique functional properties, making it a promising ingredient for targeted food product development.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104154"},"PeriodicalIF":3.9,"publicationDate":"2025-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610616","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

Exploration of the fitting of Peleg equation and its application in the semidry milling of the glutinous brown rice Peleg方程拟合及其在糯米半干法碾磨中的应用探讨

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-09 DOI: 10.1016/j.jcs.2025.104153

Guozhen Wang , Jiejun Zhou , Xiaogang Luo , Bin Li , Qingyun Lyu , Li-Tao Tong , Wenping Ding

{"title":"Exploration of the fitting of Peleg equation and its application in the semidry milling of the glutinous brown rice","authors":"Guozhen Wang , Jiejun Zhou , Xiaogang Luo , Bin Li , Qingyun Lyu , Li-Tao Tong , Wenping Ding","doi":"10.1016/j.jcs.2025.104153","DOIUrl":"10.1016/j.jcs.2025.104153","url":null,"abstract":"<div><div>In the semi-dry milling of rice, soaking is of great importance for the characters of rice flour. In this paper, the water absorption kinetics, hardness changes and related physicochemical properties of the glutinous brown rice (GBR) flour during soaking were studied to fit the Peleg equation. Different conditions (20–45 °C, 0–12 h) were used in the soaking process of the GBR. The migration and distribution of water in the GBR during soaking process was analyzed by the low-field nuclear magnetic resonance (LF-NMR). Then, the regulation of water absorption at different temperatures was fitted to the Peleg equation, and the quality differences of the GBR flour obtained under different soaking conditions were successfully predicted by this equation. The results showed that the primary state of water in the soaking process of GBR was weakly bound water and the water content when reaching the adsorption equilibrium was about 60%. Through the prediction of this equation, the damaged starch contents of the prepared GBR flour under various conditions were between 2% and 3%. This study provide a significant guidance method through fitting the Peleg equation for the milling process of the cereal flour.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104153"},"PeriodicalIF":3.9,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143600693","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

Optimizing seed rate improves soft wheat quality, economic returns, and apparent nitrogen recovery with lower nitrogen inputs 在低氮投入条件下，优化播种率可提高软质小麦品质、经济效益和表观氮回收率

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-07 DOI: 10.1016/j.jcs.2025.104151

Mahmood Hemat , Sayed Rahim Ghafari , Hanlong Feng , Ikram Ullah , Qin Zhou , Xiao Wang , Jian Cai , Shah Fahad , Junliang Fan , Dong Jiang

{"title":"Optimizing seed rate improves soft wheat quality, economic returns, and apparent nitrogen recovery with lower nitrogen inputs","authors":"Mahmood Hemat , Sayed Rahim Ghafari , Hanlong Feng , Ikram Ullah , Qin Zhou , Xiao Wang , Jian Cai , Shah Fahad , Junliang Fan , Dong Jiang","doi":"10.1016/j.jcs.2025.104151","DOIUrl":"10.1016/j.jcs.2025.104151","url":null,"abstract":"<div><div>Grain protein content (GPC) often increases with nitrogen (N) fertilizer; however, low GPC is preferred for soft wheat (Triticum aestivum L.). The combined effects of decreasing N and increasing seed rate (SR) on soft wheat quality, economic benefits (Eb), apparent N recovery (ARN), and soil nitrate-N residual (SNR) are poorly understood. Field experiments were conducted with three SRs (SR<sub>135</sub>, SR<sub>180</sub>, and SR<sub>225</sub>) and two N levels (N<sub>235</sub> and N<sub>290</sub>) in 2017–2018, and three N levels (N<sub>290</sub>, N<sub>235</sub>, and N<sub>180</sub>) with a control (N<sub>0</sub>) in 2018–19. The results showed that storage proteins, GMP, HMW-GS, and Zeleny sedimentation value significantly decreased with lower N levels and increased with higher SR. At the same SR, the significant difference for the parameters mentioned were greater at a low N rate than at a high rate. Furthermore, grain yield (GY), Eb, ARN, and SNR were significantly affected by N and SR. Increasing SR from 135 to 180 resulted in an average Eb increase of 13.32%, while increasing from 180 to 225 led to a decline of 3.75%. Compared to N<sub>290</sub>, N<sub>235</sub> decreased SNR and GPC by 27.5% and 4.7%, respectively, but increased ARN by 18.3%. The highest Eb (13,914 CNY) and ARN value (57.5%) were observed with the treatment (N<sub>235</sub>SR<sub>180</sub>). Additionally, optimal combination for maximizing GY (90%), Eb (87.8%), and ARN (97%) was found at N<sub>235</sub>SR<sub>198</sub>, according to regression and spatial analysis. This study confirmed that optimizing N and SR can improve soft wheat quality and resource use efficiency without decreasing yield.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104151"},"PeriodicalIF":3.9,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143628307","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

Post-flowering environment determines zein composition and kernel hardness in maize 花后环境决定玉米的玉米蛋白组成和籽粒硬度

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-07 DOI: 10.1016/j.jcs.2025.104152

M.P. Laserna , A. Cerrudo , R. González Belo , A. Cirilo , F.H. Andrade , D. Martínez , N. Izquierdo

{"title":"Post-flowering environment determines zein composition and kernel hardness in maize","authors":"M.P. Laserna , A. Cerrudo , R. González Belo , A. Cirilo , F.H. Andrade , D. Martínez , N. Izquierdo","doi":"10.1016/j.jcs.2025.104152","DOIUrl":"10.1016/j.jcs.2025.104152","url":null,"abstract":"<div><div>Maize (<em>Zea mays</em> L.) grain endosperm is composed by starch and proteins (mainly zeins, Z1 and Z2) and other minor components. The dry milling industry demands grains with high endosperm hardness, which is determined by both its chemical composition and by the structure established within its components. Kernel hardness is influenced by both genotype and post-flowering environmental conditions, which affect the depositions of these components. This study aimed to explore the variations in zein composition under different post-flowering environments achieved by combining sites, sowing dates, and year, which resulted in different levels of source-sink ratio during the grain filling period. Additionally, we examined the relationship between these variations and kernel hardness. The combination of site, sowing date and genotype resulted in a wide range of protein and total zein percentage, primarily driven by variations in Z1. Moreover, for the semi-dent and flint hybrids, an increase in Z1/Z2 ratio was explained by a higher source-sink ratio during the grain filling period. While variation in total, Z1 and Z2 percentages did not account for the differences in kernel hardness across environments, kernel hardness was linked to an increase in Z1/Z2 ratio. Further research is needed to better understand the mechanisms underlying kernel hardness.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104152"},"PeriodicalIF":3.9,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143685536","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

Red sorghum variety: A dual solution for functional food and grain mold resistance 红高粱品种：功能性食品和粮食抗霉双重解决方案

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2025-03-06 DOI: 10.1016/j.jcs.2025.104150

C. Aruna , Kanti Meena , K.B.R.S. Visarada , K. Hariprasanna , C. Deepika , R. Venkateswarlu , I.K. Das , Dharmendra Kumar Meena , R. Madhusudhana , C. Tara Satyavathi

{"title":"Red sorghum variety: A dual solution for functional food and grain mold resistance","authors":"C. Aruna , Kanti Meena , K.B.R.S. Visarada , K. Hariprasanna , C. Deepika , R. Venkateswarlu , I.K. Das , Dharmendra Kumar Meena , R. Madhusudhana , C. Tara Satyavathi","doi":"10.1016/j.jcs.2025.104150","DOIUrl":"10.1016/j.jcs.2025.104150","url":null,"abstract":"<div><div>Functional and nutraceutical foods provide additional health benefits and the demand for such foods is increasing rapidly. Sorghum grain has received increased research attention for its functional and nutraceutical properties. Sorghum is a genetically diverse crop and the diversity extends to the presence of phenolic content and composition, which varies with the pericarp color. Many colored sorghums are available in germplasm including red, which is preferred by consumers. Available red sorghums lack high yield and their functional properties are not characterized. We developed a red sorghum variety, CSV 50Red that has high yield and is rich in antioxidant properties and mineral nutrition. Presence of special compounds like coumaric acid, ferulic acid, protocatechuic acid, chlorogenic acid, epicatechin, catechin, quercetin etc which are not found in the white grain variety is an additional advantage. The variety CSV 50Red is derived from a cross between a popular white grain sorghum variety, CSV 15 and a red germplasm line IS 23514 from Sudan belonging to the race, Caudatum. CSV 50Red was tested in multi-location trials during 2018-22 under the All India Co-ordinated research project on Sorghum (AICRP-Sorghum) and showed average grain yield advantage of more than 10% over the white variety, CSV 20. It showed higher level of grain mold resistance over the white variety in the grain mold nursery. Presence of higher levels of antioxidants and minerals in the new variety, CSV 50Red, coupled with its higher grain yield and grain mold resistance encourages its utility in the pharmaceutical and functional food industries.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"123 ","pages":"Article 104150"},"PeriodicalIF":3.9,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143593299","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