Journal of Food Science最新文献

{"title":"Reheating Oils During Deep Frying Alters Fatty Acid Profiles, Lipid Peroxidation Level, and Nutritional Indices of French Fries","authors":"Kevin O. Aduol,&nbsp;Arnold N. Onyango,&nbsp;Beatrice N. Kiage Mokua,&nbsp;Judith K. Okoth,&nbsp;Emmanuel O. Ayua","doi":"10.1111/1750-3841.70555","DOIUrl":"10.1111/1750-3841.70555","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Repeated frying with recycled oil promotes lipid peroxidation and fatty acid (FA) profile changes that predispose consumers to increased health risks. The magnitude of such changes differs by oil type, temperature, and extent of recycling. This study aimed to determine changes in FA profiles and nutritional indices of French fries prepared at 150°C and 190°C using palm olein, canola, olive, and sunflower oils recycled up to 10 times, as well as the levels of lipid peroxidation in the oils. FA methyl esters were analyzed by gas chromatography. Nutritional indices were calculated from the FA profiles. Oxidative changes were monitored by peroxide, <i>p</i>-anisidine, and iodine values (IVs). Results showed progressive increases in lipid peroxidation and saturated and <i>trans</i>-fatty acids (TFAs) and decreases in unsaturated FAs, which were worse at 190°C. <i>p</i>-anisidine values (<i>p</i>-AVs) increased significantly at every frying cycle in all the oils, making it a better oxidation indicator than peroxide and IVs. Sunflower and canola oils had the highest, whereas olive oil had the least absolute decreases in unsaturated FAs. Palm olein had the highest increase in TFAs, which is postulated to be indirectly due to its higher content of saturated fatty acids (SFAs). This oil also had higher indices of atherogenicity (IA) and thrombogenicity (IT), and lower hypocholesterolemic:hypercholesterolemic (HH) ratio, which worsened with repeated frying. Thus, during repeated frying at 150°C or 190°C, palm olein, with a less favorable nutritional profile than olive, sunflower, and canola oils, also undergoes higher formation of TFAs.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145032352","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}

{"title":"Microbial-Metabolite Interactions Underlying Quality Differences Between Green and Red Citrus Reticulata “Chachi” peel","authors":"Yimei Zhao,&nbsp;Xinrui Xiao,&nbsp;Jiadai Tang,&nbsp;Xueqiu Wang,&nbsp;Cheng Wu,&nbsp;Lu Qiao","doi":"10.1111/1750-3841.70540","DOIUrl":"10.1111/1750-3841.70540","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>By using non-targeted metabolomics technology and high-throughput sequencing methods, the differences in metabolites between the green and red <i>Citrus reticulata</i> “Chachi” peels (CRCP), and their associations with microbial communities were systematically analyzed. Combined with physicochemical indicators (browning degree, total flavonoid content, antioxidant capacity), the material basis of their quality and functional components was explored. The results showed that the total flavonoid content (21.89 mg/g) and the antioxidant indicators (ABTS, FRAP) in green CRCP were significantly higher than those in red CRCP (<i>P</i> &lt; 0.05), while there was no significant difference in browning degree. Metabolomics analysis showed that a total of 1,322 differential metabolites were identified in green and red CRCP. A total of 723 metabolites in green CRCP were significantly up regulated (∼54.70%) (<i>p</i> &lt; 0.05), including active components such as lariciresinol, ginsenoside Rb1, and salidroside, with potential anti-diabetic, anti-tumor and anti-depression properties, respectively. Correlation analysis of physicochemical indicators and metabolites indicated that antioxidant capacity was positively correlated with most metabolites (83.56%), and the accumulation of core metabolites such as dodecatetraene and genipin was synergistically regulated by FRAP, ABTS, and total flavonoids. The abundance of fungi such as <i>Aspergillus</i> spp. In green CRCP was relatively high, which was positively correlated with the total flavonoid and antioxidant indicators, driving the synthesis of flavonoids. <i>Cladosporium</i> in red CRCP was negatively correlated with metabolites, and bacteria were negatively correlated with antioxidant indicators. This study reveals the advantages of green CRCP in antioxidant activity, and provides a theoretical basis at the metabolite and microbial levels.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145032371","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}

{"title":"Effects of Fermentation on the Bioactive, Functional, and Technological Characteristics of Babassu and Brazil Nut Flours","authors":"Letícia Nunes da Cruz,&nbsp;Beatriz Veltre Costa,&nbsp;Caroline Lopes,&nbsp;Cecília Midori Hosoda Henriques,&nbsp;Ruann Janser Soares de Castro","doi":"10.1111/1750-3841.70554","DOIUrl":"10.1111/1750-3841.70554","url":null,"abstract":"<p>This study provides a comprehensive evaluation of the composition, bioactivity, and techno-functional properties of babassu (<i>Attalea speciosa</i>) mesocarp and Brazil nut (<i>Bertholletia excelsa</i>) flours, highlighting their potential as novel functional ingredients. Fermentation effects of <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i>-17 on these properties were also investigated. Yeast cells (10⁸ cells mL⁻¹) were inoculated into flour suspensions (100 mg mL⁻¹), and samples were collected every 4 h over a 12-h fermentation period. In babassu flour, fermentation increased protein content and reduced lipid and ash levels, whereas Brazil nut flour showed minimal compositional changes, except for a decrease in carbohydrates. Lysine content increased in both substrates after fermentation. Among fermented samples, the 12-h fermented babassu flour showed the best results for antioxidant assays, reaching 92.76, 105.07, and 181.77 µmol TE g⁻¹ for 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-difenil-1-picrilhidrazil (DPPH), and ferric reducing antioxidant power (FRAP) methods, respectively. Brazil nut samples also showed improved antioxidant activity after 4 h, with DPPH and FRAP values of 6.48 and 11.77 µmol TE g⁻¹, respectively. For babassu, α-glucosidase inhibition peaked after 8 h of fermentation (40.26%) and remained high after 12 h (35.87%). Fermentation enhanced the emulsifying capacity of Brazil nut flour, exceeding 74% from 4 h onward. Upon scale-up, improvements in ABTS and DPPH scavenging activity, α-glucosidase inhibition, and oil holding capacity were detected in babassu, whereas Brazil nut flour showed enhanced gelling properties. The results suggest the potential application of these fermented flours as functional ingredients in the formulation of plant-based food products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70554","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145032349","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}

{"title":"Ovotransferrin Fibrils Formed by Peptides Self-Assembly Improve the Stability and Antioxidation of Quercetin and Their Application in Quercetin Fortified Soybean Milk","authors":"Jipeng Zhang,&nbsp;Yifan Li,&nbsp;Tong Wu,&nbsp;Haoran Liu","doi":"10.1111/1750-3841.70509","DOIUrl":"10.1111/1750-3841.70509","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Quercetin (Que) is a natural flavonoid compound with multiple biological functions. However, it is easily dissociated by external conditions and difficult to apply in the food industry, so it needs to be encapsulated with food-derived nanocarriers to improve its stability. Here, ovotransferrin (OVT) is hydrolyzed into peptides by subtilisin A, and then the peptides self-assemble into hollow nanofibrils under Ca²⁺ ion induction at 50°C and pH 7.5 for 1 h. The increase in Thioflavin T (ThT) fluorescence intensity confirms the continuous growth of OVT fibrils by β-sheet stacking. The mature OVT fibrils have a length of 1–2 µm and a diameter of 10 nm. In addition, the increase in G′ reflects the enhanced stiffness or deformation resistance of OVT fibrils. As nanocarriers, OVT fibrils successfully encapsulate Que with a maximum loading rate of (7.41 ± 0.36)% by hydrophobic interaction. OVT fibrils improve the chemical stability and antioxidant property of Que. Further, we developed a novel Que-fortified soybean milk drink by adding Que-loaded OVT fibrils into soybean milk in a volume ratio of 1:5. OVT fibrils improve the stability and viscosity of Que-fortified soybean milk drink. By sensory evaluation, OVT fibrils can play an important role in masking the odor of Que and protecting its color. This work protects Que from degradation through nanoencapsulation technology, while endowing soybean milk with antioxidant, anti-inflammatory, and other effects, providing a new strategy for the development of protein drinks with nutritional enhancement and health effects.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study used food grade nanomaterials encapsulation technology to improve the stability and antioxidant properties of Que, and added them to soybean milk to enhance the nutritional and health benefits of soybean milk.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145032344","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}

{"title":"Effect of Ohmic Heating on the Quality and Nutrient Preservation of Plum Marmalade: A Comparison With Conventional Heating","authors":"Seymanur Ekici,&nbsp;Basri Omac,&nbsp;Serdal Sabanci","doi":"10.1111/1750-3841.70553","DOIUrl":"10.1111/1750-3841.70553","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>In this study, plum marmalade was prepared using the ohmic heating method at three distinct voltage gradients (30, 35, and 40 V/cm). The quality properties of the marmalade prepared this way were contrasted with those prepared using the conventional heating method. Total phenolic content (TPC), antioxidant activity (AA), vitamin C content, total color change (Δ<i>E</i>), hydroxymethylfurfural (HMF), and the amount of time needed for the process, including heating and evaporation, were all measured as part of the study. According to the findings, ohmic heating—specifically, a voltage gradient of 40 V/cm—significantly reduced the heating time when compared to the traditional method, which raised the stability of vitamin C, AA, and phenolic compounds. When ohmic heating was used instead of conventional heating, the amounts of TPC, AA, and vitamin C increased by 19.50%, 33.90%, and 149.12%, respectively. In comparison to traditional heating under atmospheric conditions, the results also showed that ohmic heating increased the amounts of gallic acid (40.61%), catechin (40.98%), chlorogenic acid (25.05%), and rutin (24.67%). Furthermore, the results showed that ohmic heating reduced the amount of HMF (34.34%) and Δ<i>E</i> (2.27%) in comparison to conventional heating. TPC, AA, vitamin C, gallic acid, catechin, chlorogenic acid, and rutin were higher than conventional heating; nevertheless, HMF and Δ<i>E</i> were lower than conventional heating at the applied ohmic heating process. The results obtained indicate a strong potential for an ohmic heating system as a rapid heating method for preserving nutritional value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145032356","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}

{"title":"Peer Review—Can AI Help?","authors":"Richard Hartel","doi":"10.1111/1750-3841.70537","DOIUrl":"10.1111/1750-3841.70537","url":null,"abstract":"&lt;p&gt;One of my biggest concerns related to journal editing is the inconsistency in peer review. The fate of a manuscript often seems to depend on who is assigned as AE and who is called on to provide peer review comments. Let me qualify that. A really top-end paper will get accepted no matter what, and a really poor submission will be rejected accordingly. It's the manuscripts that fall in between where there is variability.&lt;/p&gt;&lt;p&gt;In my experience, each editor has a slightly different bar by which to judge a manuscript. First, the scientific editors evaluate each manuscript as assigned. They look for a variety of parameters to judge: new and novel work, robust experimental design with appropriate replications and statistical assessment, clear and concise presentation and discussion, appropriate abstract and conclusions, low similarity index, among others.&lt;/p&gt;&lt;p&gt;Each editor has their own bar regarding grounds for rejection, some much lower than others. This is evident in the rejection rates of individual editors. On average, SEs reject about half of the manuscripts that come to them, the other half being forwarded to AEs to process. But the variation among SEs runs from a low of 3.6% rejected immediately to as high as 84%. That is, one SE essentially sends everything to an AE, while another sends less than 2 out of 10 forward. Although some of this variation may be related to the topic area of interest for each SE, the variation among editors is still high.&lt;/p&gt;&lt;p&gt;Of those manuscripts sent to an AE, on average, about 50% more are rejected, but again, each AE has their own bar. A couple of AEs reject only about 15% of their manuscripts, while a couple of others reject over 80%. One AE rejects virtually everything sent to them.&lt;/p&gt;&lt;p&gt;Then we need to factor in the quality of the peer reviewers who evaluate a manuscript. Again, in my experience, this is widely variable; some reviewers provide 2–3 pages of insightful commentary, while others barely provide a sentence with little to no justification of their decision. We strive to get three good critical reviews for each manuscript, but often we don't reach that goal. AEs get to rate each review, so we know who does a consistently good job and who not to trust as much.&lt;/p&gt;&lt;p&gt;It's these numbers that raise concerns about the equity of our peer review system.&lt;/p&gt;&lt;p&gt;Some have suggested that we use AI to help make the peer review process easier and perhaps more consistent. But there are some huge roadblocks to this practice, and we still do not allow its use in peer review. The main issue is that it is not appropriate to feed a manuscript into a program like ChatGPT, since that breaks the confidentiality of the peer review process itself. And still, can you really trust everything that ChatGPT says?&lt;/p&gt;&lt;p&gt;Some LLMs do not require material to be added to the database, like Copilot. Still, we do not allow Copilot's use to conduct the review. While AI can provide interesting insights, depending on the questions as","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70537","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012819","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}

{"title":"Effects of α-Lipoic Acid, vitamin E, and Selenium Combination on Inflammation-Independent ROS-Induced Damage in Kidney Tissue of Diabetic Mice","authors":"Ayse Karatug Kacar,&nbsp;Onur Ertik,&nbsp;Nilay Dinckurt,&nbsp;Unal Arabaci,&nbsp;Pinar Obakan Yerlikaya,&nbsp;Refiye Yanardag,&nbsp;Sehnaz Bolkent","doi":"10.1111/1750-3841.70544","DOIUrl":"10.1111/1750-3841.70544","url":null,"abstract":"<div>\u0000 \u0000 <p>Diabetes is a metabolic and chronic disease affecting different tissues' metabolism. Genetic factors, lifestyles, and dietary habits can cause it. In diabetes, oxidative stress can occur in metabolic disorders, negatively affecting it. The antioxidants are essential in reducing or completely stopping the harmful effects of these adverse effects on the tissues. In the present study, we aimed to determine the combined effects of lipoic acid, vitamin E, and selenium in the kidneys of diabetic mice. For this experiment, the Balb/c mice were used and divided into five groups: citrate buffer, the solvents of the antioxidants, combined the antioxidants (α-lipoic acid, vitamin E, and selenium), streptozotocin, combined with the antioxidants and streptozotocin (A+D). At the end of 30 days of this process, the mice were sacrificed by cervical dislocation. Kidney tissues were taken for morphological, Western blotting, and biochemical analyses. The tissue was used for staining with Masson's trichrome and periodic acid–Schiff (PAS) of renal tissue sections taken for histological analysis; Western blotting such as the level of IL-10, IL-1β, TGF-β, p38, cCas3, NRF2; biochemical parameters such as the level of GSH, LPO, SOD, CAT, GR, TAS, TOS, ROS, OSI, PON, CA, LDH, AR, ADA, arginase, OH-proline, and AOPP. The histological findings showed mild damage to the kidney tissue of diabetic mice. Western blot results showed that the damage was independent of inflammation. Biochemical results revealed that administering combined antioxidants to diabetic mice protects the kidney tissue.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012771","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}

{"title":"Automated Coffee Roast Level Classification Using Machine Learning and Deep Learning Models","authors":"René Ernesto García Rivas,&nbsp;Pedro Luiz Lima Bertarini,&nbsp;Henrique Fernandes","doi":"10.1111/1750-3841.70532","DOIUrl":"10.1111/1750-3841.70532","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The coffee roasting process is a critical factor in determining the final quality of the beverage, influencing its flavour, aroma, and acidity. Traditionally, roast-level classification has relied on manual inspection, which is time-consuming, subjective, and prone to inconsistencies. However, advancements in machine learning (ML) and computer vision, particularly convolutional neural networks (CNNs), have shown great promise in automating and improving the accuracy of this process. This study evaluates multiple ML models for coffee roast level classification, including a CNN with Xception as a feature extractor, alongside AdaBoost, random forest (RF), and support vector machine (SVM). The models were trained and tested on a public dataset of 1,600 high-quality images, balanced across four roast levels: green, light, medium, and dark, to ensure robust performance. Experimental results demonstrate that all models achieved 100 % accuracy and F-1 scores, confirming their effectiveness in accurately distinguishing roast levels. Furthermore, the proposed approach was compared with previous studies, showing strong performance in roast classification. Image augmentation techniques were applied to improve generalizability in real-world applications. This research presents a reliable, scalable, and fully automated solution for roast-level classification, significantly contributing to quality control in the coffee industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This research offers a reliable and automated way to classify coffee bean roast levels using image analysis and ML. It can help coffee producers and roasters improve quality control by providing faster, more consistent, and objective assessments of roast levels, ultimately ensuring a better product for consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ift.onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70532","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012770","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}

{"title":"Impact of Tartary Buckwheat Sprout Flour on Dough Rheological Properties and Quality of Cooked Noodles","authors":"Shunmin Wang,&nbsp;Zhiwei Shu,&nbsp;Junzhen Wang,&nbsp;Shilin Wu,&nbsp;Yulu Dong,&nbsp;Yudie Xu,&nbsp;Ningning Wu","doi":"10.1111/1750-3841.70465","DOIUrl":"10.1111/1750-3841.70465","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The growing consumer interest in functional and health-oriented foods prompted the incorporation of tartary buckwheat sprout flour (TBSF) into food production. The addition of TBSF enhanced the nutritional value of noodles. Research has shown that as the proportion of TBSF increased, both the water absorption rate and thermal stability of the dough improved, while formation time decreased and dough aging was inhibited. Dynamic rheological experiments indicated that the stoage modulus (G′) and loss modulus (G″) of the dough samples containing TBSF initially increased to 12% and began to decrease. The addition of TBSF leads to a decrease in strongly bound water and an increase in free water content. This suggested that TBSF disrupted the gluten network structure. With the increase in TBSF dosage, the tensile strength of the dough gradually increases, whereas the tensile distance decreases. Microstructure analysis reveals that the gluten network structure of the dough becomes more disordered and loose due to the incorporation of TBSF. This loosening effect is further intensified when the TBSF dosage exceeds 12%. Texture analyses demonstrated a decrease in noodle elasticity accompanied by improvements in chewiness and stickiness upon adding TBSF. Additionally, TBSF inhibited starch digestion within noodles. In summary, when less than 12% TBSF was incorporated into dough formulations, no significant changes were observed in rheological properties. Similarly, when the usage is below 9%, although starch digestion is inhibited, it does not significantly affect the overall quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study elucidated both the potential benefits and limitations associated with incorporating TBSF into wheat-based products while providing critical insights for future enhancements.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012772","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}

{"title":"Impact of Tartary Buckwheat Sprout Flour on Dough Rheological Properties and Quality of Cooked Noodles","authors":"Shunmin Wang,&nbsp;Zhiwei Shu,&nbsp;Junzhen Wang,&nbsp;Shilin Wu,&nbsp;Yulu Dong,&nbsp;Yudie Xu,&nbsp;Ningning Wu","doi":"10.1111/1750-3841.70465","DOIUrl":"10.1111/1750-3841.70465","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The growing consumer interest in functional and health-oriented foods prompted the incorporation of tartary buckwheat sprout flour (TBSF) into food production. The addition of TBSF enhanced the nutritional value of noodles. Research has shown that as the proportion of TBSF increased, both the water absorption rate and thermal stability of the dough improved, while formation time decreased and dough aging was inhibited. Dynamic rheological experiments indicated that the stoage modulus (G′) and loss modulus (G″) of the dough samples containing TBSF initially increased to 12% and began to decrease. The addition of TBSF leads to a decrease in strongly bound water and an increase in free water content. This suggested that TBSF disrupted the gluten network structure. With the increase in TBSF dosage, the tensile strength of the dough gradually increases, whereas the tensile distance decreases. Microstructure analysis reveals that the gluten network structure of the dough becomes more disordered and loose due to the incorporation of TBSF. This loosening effect is further intensified when the TBSF dosage exceeds 12%. Texture analyses demonstrated a decrease in noodle elasticity accompanied by improvements in chewiness and stickiness upon adding TBSF. Additionally, TBSF inhibited starch digestion within noodles. In summary, when less than 12% TBSF was incorporated into dough formulations, no significant changes were observed in rheological properties. Similarly, when the usage is below 9%, although starch digestion is inhibited, it does not significantly affect the overall quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>This study elucidated both the potential benefits and limitations associated with incorporating TBSF into wheat-based products while providing critical insights for future enhancements.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 9","pages":""},"PeriodicalIF":3.4,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145013000","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}