Journal of Cereal Science最新文献_第9页

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

IF 3.9 2区农林科学

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

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

{"title":"Impact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour","authors":"Isabella Maciel Costa , Laura Magalhães Pêgo e Silva , Amanda de Souza Cardoso , Amanda Nayara Abreu Silva , Nayana Hayss Araújo da Silva , Vinícius Tadeu da Veiga Correia , Amanda Neris dos Santos , Cosme Damião Barbosa , Washington Azevêdo da Silva , Carlos Wanderlei Piler de Carvalho , Felipe Machado Trombete , Camila Argenta Fante","doi":"10.1016/j.jcs.2024.104039","DOIUrl":"10.1016/j.jcs.2024.104039","url":null,"abstract":"<div><div>This study aimed to characterize whole-grain cakes produced with extruded pearl millet flour and various fiber sources regarding their composition, physicochemical, and sensory properties, and the impact of fiber addition. Five formulations were developed: control (without fiber addition) and those with added wheat bran, oat bran, rice bran, or psyllium. Proximate composition, water activity, volume, color, and texture were evaluated. Sensory analysis included acceptance, purchase intention, and check-all-that-apply tests. Addition of fibers significantly reduced (p < 0.05) cake moisture content but did not alter specific volume or external color (p > 0.05). All formulations were considered fiber sources and achieved acceptance scores ranging from \"I liked it slightly\" (6) to \"I liked it a lot\" (8). Purchase intention ranged from \"I would probably buy\" (4) to \"I would certainly buy\" (5). Descriptive terms such as soft, moist, and sweet positively influenced overall impression, while crumbly and sandy had a negative impact. Psyllium formulation emerged as the most promising in terms of acceptance and positive association with desired consumer characteristics. This study highlights the potential applicability of extruded pearl millet flour in the bakery industry, as the developed cakes were well-received by consumers and meet current demands for whole grain foods and fiber sources.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104039"},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 3.9 2区农林科学

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

Jing Wang , Guangyue Ren , Huiping Fan , Xiaoyan Song

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

引用次数: 0

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

IF 3.9 2区农林科学

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

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

{"title":"Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta","authors":"Hannah Oduro-Obeng , Muhammad Mudassir Arif Chaudhry , Daniel Zogona , Jitendra Paliwal , Bin Xiao Fu , Trust Beta","doi":"10.1016/j.jcs.2024.104037","DOIUrl":"10.1016/j.jcs.2024.104037","url":null,"abstract":"<div><div>In this study, we evaluated the impact of the food matrix and cooking duration on the cellular uptake of lutein from refined semolina (RS) and whole wheat flour (WWF) durum wheat pasta cooked to al dente (Al), fully cooked (FCT), and overcooked (OC). Cellular antioxidant actions of carotenoid from digested and cooked pasta samples against 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative stress in human Caco-2 cells were also assessed. Results revealed that the percentage of lutein cellular uptake was below 10%. Cooking duration was non-significant in the cellular uptake of lutein. There were no significant differences in bioaccessibility and uptake efficiency between RS and WWF pasta. Antioxidant actions of carotenoid against AAPH-induced oxidative stress showed an efficient cytoprotective effect and intracellular oxidative stress attenuation. This was, however, flour type and concentration dependent. Intricate physical and chemical structural changes in the pasta matrix might have accounted for the observed differences. Hence, carotenoid absorption and protection against oxidants are mediated by pasta cooking and the overall food matrix, as they affect the digestive outcome of carotenoids. Understanding the effects of food processing can help improve the functionality of pasta carotenoids and enhance their ability to reach target organs and promote optimum health.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104037"},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433913","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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

IF 3.9 2区农林科学

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

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

引用次数: 0

Variation in Cd and As accumulation and health risk in rice-ratoon cropping system: Evidence from two-year field trials involving multiple cultivars in southern China 水稻-芸苔作物系统中镉和砷的积累差异与健康风险：来自中国南方多品种两年田间试验的证据

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-10 DOI: 10.1016/j.jcs.2024.104046

Weijian Wu, Qiao Ma, Yingyue Zhao, Qiying Zhang, Yunpeng Tang, Si Luo, Liang Peng, Yang Yang, Qingru Zeng, Xiao Deng

{"title":"Variation in Cd and As accumulation and health risk in rice-ratoon cropping system: Evidence from two-year field trials involving multiple cultivars in southern China","authors":"Weijian Wu, Qiao Ma, Yingyue Zhao, Qiying Zhang, Yunpeng Tang, Si Luo, Liang Peng, Yang Yang, Qingru Zeng, Xiao Deng","doi":"10.1016/j.jcs.2024.104046","DOIUrl":"10.1016/j.jcs.2024.104046","url":null,"abstract":"<div><div>The abbreviated growth period associated with ratooning, approximately half that of the main season, raises questions about a potential decrease in cadmium (Cd) and arsenic (As) levels in ratoon rice grains. We conducted multi-site field trials with 25 rice varieties spanning two years. Cd levels in ratoon-season rice did not significantly decrease, with some varieties showing a notable increase in Cd levels compared with those in the main season. Some varieties with low Cd accumulation in the main season showed an increase in Cd levels in the ratoon season; however, As levels decreased during the ratoon season for all varieties. Consuming ratoon-season rice could pose increased health risks due to higher Cd levels. Conversely, consuming ratoon-season rice significantly reduced As-related health risks by 3.11–73.87%. Although this decrease in As levels during the ratoon season may provide reassurance, caution should be exercised regarding the potential increase in Cd levels in ratoon-season rice grown in contaminated areas caused by varietal differences, which could lead to elevated health risks. Conclusively, two inbred varieties (XZX45 and ZJZ17) and one hybrid (WLYHZ) variety were identified as suitable for cultivation in mildly to moderately contaminated areas, mitigating the associated health risks.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104046"},"PeriodicalIF":3.9,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433914","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

Dynamic changes in aroma compounds and precursor substances during rice cooking 大米烹饪过程中香气化合物和前体物质的动态变化

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104044

Guodong Ye , Lina Guan , Sixuan Li , Yuyue He , Min Zhang

{"title":"Dynamic changes in aroma compounds and precursor substances during rice cooking","authors":"Guodong Ye , Lina Guan , Sixuan Li , Yuyue He , Min Zhang","doi":"10.1016/j.jcs.2024.104044","DOIUrl":"10.1016/j.jcs.2024.104044","url":null,"abstract":"<div><div>Cooking is a key process in forming cooked rice flavor, and more data on aroma compounds should be needed during rice cooking. This paper tracked dynamic changes in aroma compounds, sugars, amino acids, and fatty acids during cooking. After soaking, the content of glucose, fructose, oleic acid, and linoleic acid increased. In the hydrothermal cooking stage, glucose, aspartic acid, glutamic acid, and alanine increased significantly (<em>p</em> < 0.05), while fructose, oleic acid, and linoleic acid first increased and then decreased. In raw rice and soaked rice, alkanes and alkenes were the main volatile compounds, and the content of hydrocarbon compounds decreased in the hydrothermal cooking stage, and many aldehydes, alcohols, ketones, and furan compounds were generated. A total of 28 aroma compounds were sniffed by GC-O-MS, and 13 aroma compounds with OAV >1 were screened out. These results showed that raw rice and soaked rice had similar aroma characteristics and aroma precursor substances that mainly accumulated in the SO10 or ST10 stage, and hydrothermal cooking was the key process of rice aroma formation.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104044"},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142438011","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

Using ethanol as pretreatment for improving drying of germinated quinoa grains 使用乙醇作为预处理，改善发芽藜麦粒的干燥效果

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104042

Ciomara Gutiérrez-Rodríguez , Guillermo Tello-León , Alberto Claudio Miano

{"title":"Using ethanol as pretreatment for improving drying of germinated quinoa grains","authors":"Ciomara Gutiérrez-Rodríguez , Guillermo Tello-León , Alberto Claudio Miano","doi":"10.1016/j.jcs.2024.104042","DOIUrl":"10.1016/j.jcs.2024.104042","url":null,"abstract":"<div><div>The present work aimed to evaluate the effect of ethanol pretreatment on the drying kinetics of germinated quinoa grains and on its enzymatic activity. For that, quinoa grains were germinated for 12 and 24 h and then soaked for 30 and 60 s in ethanol (99% v/v) before drying. Afterward, they were dried in a convective air oven at 50 °C and 0.2 m/s of air velocity. In addition, desorption isotherms and enzymatic activity were evaluated. Further, the drying kinetics was fitted using Page and Fick models and desorption isotherms were fitted to GAB model. As main results, using ethanol as pretreatment increased the drying's initial velocity of ungerminated and germinated grains, reducing the drying time if the final moisture goal is between 10 and 15 %w.b. However, this improvement was not different comparing the immersion time in ethanol (30 s and 60 s). On the other hand, the isotherm behavior was not statistically different comparing ungerminated and germinated grains. Nevertheless, germinated grains by 12 h and pretreated with ethanol for 30 s increased the monolayer moisture up to 76%. Regarding enzymatic activity, germinated grains for 12 h showed the highest enzymatic activity. However, the use of ethanol caused its reduction.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104042"},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433911","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

Unraveling the mechanism of alleviating the textural deterioration of thermally sterilized cooked noodles: effect of gluten content and quality 揭示缓解热灭菌熟面条质构劣变的机制：面筋含量和质量的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104045

Chen Yu , Xiao-Na Guo , Ke-Xue Zhu

{"title":"Unraveling the mechanism of alleviating the textural deterioration of thermally sterilized cooked noodles: effect of gluten content and quality","authors":"Chen Yu , Xiao-Na Guo , Ke-Xue Zhu","doi":"10.1016/j.jcs.2024.104045","DOIUrl":"10.1016/j.jcs.2024.104045","url":null,"abstract":"<div><div>Thermal sterilization is valuable for creating shelf-stable instant wet cooked noodles; however, it often leads to a poor texture. In this study, seven different reconstituted wheat flours were used to evaluate the impact of gluten content and quality on alleviating the textural deterioration of instant wet cooked noodles. Increasing the gluten content in wheat flour led to a higher hardness of instant wet cooked noodles, and the tensile distance significantly increased from 18.41 to 32.11 mm (p < 0.05). Conversely, as the glu/gli ratio decreased, the hardness decreased from 53.96 to 44.47 N, but the tensile distance significantly increased from 29.24 to 40.75 mm (p < 0.05). The rheological properties showed that a higher gluten content increased the elastic modulus at low strain and a lower glu/gli ratio reduced the deformation ratio at high strain. Size-exclusion high-performance liquid chromatography analysis revealed that less sodium dodecyl sulfate (SDS)-extractable glutenin was retained in the noodles with a high gluten content and more SDS-extractable gliadin was preserved at a low glu/gli ratio. The confocal laser scanning microscopy results showed that a high gluten content induced a compact network and a low glu/gli ratio in wheat flour resulted in a continuous network.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104045"},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423619","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

Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber 小麦面条中蛋白质的消化率：麦麸膳食纤维的抑制作用及其机理

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-09 DOI: 10.1016/j.jcs.2024.104040

Lingfang Zhang, Xiaojie Qian, Binghua Sun, Shuzhen Yang, Xiaoxi Wang, Sen Ma

{"title":"Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber","authors":"Lingfang Zhang, Xiaojie Qian, Binghua Sun, Shuzhen Yang, Xiaoxi Wang, Sen Ma","doi":"10.1016/j.jcs.2024.104040","DOIUrl":"10.1016/j.jcs.2024.104040","url":null,"abstract":"<div><div>This study investigated the effects of different wheat flour extraction rate (35–95%) on the protein digestibility of those noodles. And to further elucidate the internal mechanism of above phenomenon, wheat flour with different amounts of wheat bran dietary fiber (WBDF) was produced by adding endogenous WBDF. Results indicated that protein digestibility rose significantly with increasing flour extraction rate, peaking at 91.85% at 80% extraction, before trending downward to 85.71% at 95% extraction. Further, among noodles containing different WBDF content, increasing WBDF content to 6% enhanced the formation of β-sheets, boosting I<sub>755</sub> levels and reducing I<sub>854</sub>/I<sub>830</sub> levels, thus decreasing protein digestibility. As WBDF content rose further, it promoted transition from β-sheets to β-turn, decreasing I<sub>755</sub> and increasing I<sub>854</sub>/I<sub>830</sub>, enhancing protein digestibility slightly. The changes indicated that low level of WBDF induced a more compact protein secondary structure to inhibit protein digestion. Conversely, in noodles with high level of WBDF (>6%), the looser protein secondary structure partially alleviated the inhibitory effect of WBDF on protein digestion, which was caused by part of WBDF penetrating the protein's hydrophobic core. Moreover, the static quenching effect of WBDF on pepsin hydrolysis sites through hydrophobic interaction, especially the tyrosine, was another significant factor inhibiting protein digestion.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104040"},"PeriodicalIF":3.9,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433910","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

Effects of delayed drying interval and the drying temperature of popcorn on sensory and technological quality 爆米花的延迟干燥间隔和干燥温度对感官和技术质量的影响

IF 3.9 2区农林科学

Journal of Cereal Science Pub Date : 2024-10-05 DOI: 10.1016/j.jcs.2024.104035

Lázaro da Costa Corrêa Cañizares , Valmor Ziegler , Newiton da Silva Timm , Cristiano Dietrich Ferreira , Eberson Diedrich Eicholz , Maurício de Oliveira

{"title":"Effects of delayed drying interval and the drying temperature of popcorn on sensory and technological quality","authors":"Lázaro da Costa Corrêa Cañizares , Valmor Ziegler , Newiton da Silva Timm , Cristiano Dietrich Ferreira , Eberson Diedrich Eicholz , Maurício de Oliveira","doi":"10.1016/j.jcs.2024.104035","DOIUrl":"10.1016/j.jcs.2024.104035","url":null,"abstract":"<div><div>The maintenance of the sensory and expansion properties of popcorn are essential during the post-harvest stages. The delay in drying, and drying temperature can negatively influence the technological and sensorial quality of the popcorn. Therefore, in this study the effects of the delayed drying interval and drying temperature on black and white popcorn were evaluated. The increase in delayed drying interval, linked to increased drying temperature provided a reduction in protein solubility (31.14 and 21.06%), expansion weight (65.01 and 100.00%) and expansion yield (89.40 and 100.00%), when analyzing the white and black popcorn, respectively. Furthermore, an increase was observed in expansion residue (308.07%) and a reduction in the brightness of the expanded popcorn (24.77%), when analyzing the white popcorn. It was observed a reduction in all evaluated sensory parameters (Global acceptance, purchase intent, and expanded popcorn size, odor and flavor). In both genotypes studied, the maintenance of sensory and expansion properties, which give the higher added value to this product, were achieved with the lower delayed drying interval and drying at 40 °C. The outcomes of this study showed the importance of drying popcorn grains right after harvesting. The effects of drying delay significantly affected the quality of both studied genotypes.</div></div>","PeriodicalId":15285,"journal":{"name":"Journal of Cereal Science","volume":"120 ","pages":"Article 104035"},"PeriodicalIF":3.9,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423617","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