Grain Oil Science and Technology最新文献_第2页

Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products 了解混合凝胶作为加工食品中饱和脂肪替代品的技术方面

Grain Oil Science and Technology Pub Date : 2025-03-01 DOI: 10.1016/j.gaost.2024.12.004

Harsh B. Jadhav

{"title":"Understanding the technological aspects of Hybrid Gel as a substitute for saturated fat in processed food products","authors":"Harsh B. Jadhav","doi":"10.1016/j.gaost.2024.12.004","DOIUrl":"10.1016/j.gaost.2024.12.004","url":null,"abstract":"<div><div>Hybrid Gel is the emerging soft matter in food applications that attracted the attention of food scientists owing to its beneficial characteristics as a substitute for saturated fat. The beneficial characteristics like good rheological, mechanical, thermal, and oxidative stability can be achieved using proper synergism between the individual phases. The variation in the oleogel/hydrogel phases can affect the mechanical strength of Hybrid Gel; an increase in the oleogel phase enhances the strength of Hybrid Gel. The incorporation of components like nanoparticles and colloidal particles further strengthens the gel system by enhancing the storage modulus, gel stability, oil-holding capacity, firmness, and hardness. Such Hybrid Gels can be used as a substitute for saturated fat that gives good functional, textural, and sensory attributes to the final product as compared with the saturated fat and has received positive consumer acceptance. The main objective of this concise review is to explore Hybrid Gel, understand conventional and unconventional Hybrid Gel systems, their important characteristics, and their application as a potential substitute for saturated fat in processed food products.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 1","pages":"Pages 55-63"},"PeriodicalIF":0.0,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143642248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilizing low-field NMR for comprehensive quality evaluation of edible oil and oil product 利用低场核磁共振进行食用油及油品质量综合评价

Grain Oil Science and Technology Pub Date : 2025-03-01 DOI: 10.1016/j.gaost.2024.12.002

Xingyue Li , Linhang Qu , Xia Su , Siyu Zhang , Yuan Gao , Xiuzhu Yu

引用次数: 0

Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread 丹皮酚对小麦赤霉病菌的抑菌活性、抑菌机理及在小麦和馒头上的应用

Grain Oil Science and Technology Pub Date : 2025-02-19 DOI: 10.1016/j.gaost.2025.02.001

Yiming Zhang , Hongying Xiao , Roland Ernest Poms , Qian Li , Renyong Zhao

{"title":"Antifungal activity and potential mechanism of paeonol against Fusarium graminearum and the application on wheat grains and steamed bread","authors":"Yiming Zhang , Hongying Xiao , Roland Ernest Poms , Qian Li , Renyong Zhao","doi":"10.1016/j.gaost.2025.02.001","DOIUrl":"10.1016/j.gaost.2025.02.001","url":null,"abstract":"<div><div><em>Fusarium graminearum</em> (<em>F. graminearum</em>) is a severe phytopathogen threatening agriculture production and food security. Paeonol, serves as a plant-derived natural component, is a promising antifungal agent. At a concentration of 0.3125 mg/mL, paeonol was adequate to fully inhibit the growth of <em>F. graminearum</em> mycelia within 3 days. Fourier-Transform Infrared Spectroscopy (FT-IR) analysis showed that paeonol had no impact on the outer surface of <em>F. graminearum</em> cell walls. While propidium iodide staining, extracellular conductivity, and pH value measurements demonstrated that paeonol disrupted the cell membrane. Furthermore, lipid oxidation and osmotic stress responses were observed in <em>F. graminearum</em> treated with paeonol, resulting in a 47.23% rise in malondialdehyde (MDA) levels and a 515.43% increase in glycerol levels. Moreover, on the 7th day after exposure to paeonol treatment, the deoxynivalenol (DON) level was significantly reduced, measuring only one-fifth of that in the control group. Finally, paeonol was shown to inhibit <em>F. graminearum</em> on wheat grains and steamed bread slices. These results, for the first time, revealed the inhibitory mode of action of paeonol against <em>F. graminearum</em> as reflected by disruption of cell membrane integrity, induction of lipid oxidation and osmotic pressure, as well as DON biosynthesis. Furthermore, this study provided scientific evidence for the potential applications of paeonol in agriculture and food industry.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 109-117"},"PeriodicalIF":0.0,"publicationDate":"2025-02-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enzymatic modification of raw corn starch using thermostable glucoamylase from Thermothelomyces thermophilus 利用嗜热热酵母菌的耐热性葡萄糖淀粉酶对生玉米淀粉进行酶修饰

Grain Oil Science and Technology Pub Date : 2025-01-26 DOI: 10.1016/j.gaost.2025.01.003

Yubo Wang , Wenxi Liu , Yiming Wang , Wenqian Qiu , Shuaibing Zhang , Yangyong Lv , Huanchen Zhai , Shan Wei , Ping'an Ma , Yuansen Hu

{"title":"Enzymatic modification of raw corn starch using thermostable glucoamylase from Thermothelomyces thermophilus","authors":"Yubo Wang , Wenxi Liu , Yiming Wang , Wenqian Qiu , Shuaibing Zhang , Yangyong Lv , Huanchen Zhai , Shan Wei , Ping'an Ma , Yuansen Hu","doi":"10.1016/j.gaost.2025.01.003","DOIUrl":"10.1016/j.gaost.2025.01.003","url":null,"abstract":"<div><div>Enzymatic modification is an important approach to changing the structure and expanding industrial application of natural starch. In the process of starch modification, thermostable enzymes are favored owing to their compatibility with higher reaction temperatures and lower required dosage. In this study, thermostable glucoamylase from <em>Thermothelomyces thermophilus</em> (<em>Tt</em>GA) was heterologously expressed in <em>Pichia pastoris,</em> and its effects on the structure and physicochemical properties of raw corn starch were determined. The purified <em>TtG</em>A had a molecular weight of approximately 66 kDa, and its optimum reaction temperature and pH were 50 °C and 5.0, respectively. <em>TtG</em>A retained ＞ 60% of its activity following treatment at 60 °C for 2 h and remained stable within a pH range of 4.0–7.0 for 6 h. The enzymatic modification of raw corn starch with <em>TtG</em>A led to 3% hydrolysis at 50 °C for 24 h. In comparison with natural raw corn starch, <em>TtG</em>A-modified starch had a smaller particle size with an unchanged crystalline structure, increased relative crystallinity, and amylose content. Scanning electronic observation showed that larger pores were formed on the surface of starch particles, and Fourier-transform infrared spectroscopy indicated that <em>TtG</em>A increased the degree of order in the raw corn starch. <em>TtG</em>A modification caused enhanced viscosity of the raw corn starch and altered the rheological properties with decreases in storage and loss moduli, as well as shear viscosity. Moreover, <em>Tt</em>GA treatment enhanced the thermal characteristics of the raw corn starch, and decreased gelatinization enthalpy. This study provides detailed evidence for <em>Tt</em>GA modification of raw corn starch, which would be helpful for its practical utilization in starch modification.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 89-99"},"PeriodicalIF":0.0,"publicationDate":"2025-01-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144166942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 hydrothermal treatments on physicochemical, rheological and nutritional properties of millet: An analytical review 水热处理对谷子理化、流变性和营养特性的影响

Grain Oil Science and Technology Pub Date : 2025-01-02 DOI: 10.1016/j.gaost.2024.12.005

Ronak Tanwar , Anil Panghal , Anju Kumari , Navnidhi Chhikara

{"title":"Effect of hydrothermal treatments on physicochemical, rheological and nutritional properties of millet: An analytical review","authors":"Ronak Tanwar , Anil Panghal , Anju Kumari , Navnidhi Chhikara","doi":"10.1016/j.gaost.2024.12.005","DOIUrl":"10.1016/j.gaost.2024.12.005","url":null,"abstract":"<div><div>Millets, nutrient-rich grains packed with complex carbohydrates, dietary fiber, essential proteins, lipids, and antioxidant phytochemicals, are gaining recognition as valuable dietary components. Various processing techniques, including roasting, extrusion, germination, and hydrothermal treatment, have been employed to enhance nutritional bioavailability and consumer appeal. These processing, which involves the application of heat and moisture, induces specific transformations in millet components. Starch undergoes gelatinization, a process in which its crystalline structure is disrupted, leading to increased digestibility and viscosity. Proteins undergo denaturation, altering their structure and potentially improving their digestibility and functionality. Lipids may also undergo modifications, impacting their stability and interactions with other food components. These changes facilitate the release of bioactive compounds such as phenolics, flavonoids, and tannins. These processes effectively reduce anti-nutritional factors, further boosting nutrient availability. This review provides a comprehensive analysis of various hydrothermal methods, including steaming and heat-moisture treatment, and critically evaluates their impact on the physicochemical properties, nutritional profile, and potential health benefits of millet. Steaming, a gentler method involves cooking millet in a steamer basket above boiling water, preserving its delicate texture and nutty flavor while still promoting starch gelatinization and nutrient retention. Heat-moisture treatment, a more specialized technique, involves exposing millet to elevated temperatures and controlled moisture levels, inducing specific changes in starch properties without causing complete gelatinization. This review examines how hydrothermal methods affect the nutritional and functional properties of millet to inspire the development of innovative, nutritious millet-based food products.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"8 2","pages":"Pages 147-162"},"PeriodicalIF":0.0,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144167500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Complexation process and binding parameters of curcumin and short amylose with V7-type helix structure v7型螺旋结构姜黄素与短直链淀粉的络合过程及结合参数

Grain Oil Science and Technology Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.09.001

Xiaojing Li , Lei Dai , Jie Zhong , Tingting Li , Gongjian Fan , Dandan Zhou , Caie Wu

{"title":"Complexation process and binding parameters of curcumin and short amylose with V7-type helix structure","authors":"Xiaojing Li , Lei Dai , Jie Zhong , Tingting Li , Gongjian Fan , Dandan Zhou , Caie Wu","doi":"10.1016/j.gaost.2024.09.001","DOIUrl":"10.1016/j.gaost.2024.09.001","url":null,"abstract":"<div><div>Pre-formed V<sub>7</sub>-type short amylose (SA) could interact with curcumin to form inclusion complex (IC) thereby to improve the stability of curcumin. However, the complexation mechanism of V<sub>7</sub>-type SA and curcumin is not clear, which limit the improvement of inclusion efficiency. To obtain a starch nanocarrier with high loading capacity, the encapsulation process and interaction parameters of V<sub>7</sub>-type SA-curcumin IC was studied. The analysis results demonstrated that stoichiometric ratio value of the SA-curcumin complex was around 1. V<sub>7</sub>-type SA performed excellently in the delivery of curcumin attributing to their high loading capacity (over 20%). It was found that curcumin could enter into the pre-formed helical cavity of SA to form an IC. The conformation change of SA caused the reduction in the interaction ratio in the last 20 ns of simulation. However, SA and curcumin always remained complexation status during the simulation. Hydrogen bonds (H-bonds) and hydrophobic interaction were the most critical acting forces involved in the formation and stability of V<sub>7</sub>-type SA-curcumin complex. Molecular docking presented that H-bonds interaction between curcumin ligand and V<sub>7</sub>-type SA chain (O3 at the 25th glucose unit, and O6 at the 17th and 20th glucose units) were found. Furthermore, the hydrophobic interactions were discovered between curcumin ligand and SA chain (18th, 19th, 21st, 22nd and 23rd glucose units).</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 246-253"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 changes of Trp-deficient linusorb during the oxidation and the influence of γ-tocopherol on their oxidative stability 缺色氨酸亚麻酸在氧化过程中的变化及γ-生育酚对其氧化稳定性的影响

Grain Oil Science and Technology Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.06.004

Dujian Deng , Jule Li , Jiahui Yu , Wanzhen Li , Martin J.T. Reaney , Zizhe Cai , Yong Wang

{"title":"The changes of Trp-deficient linusorb during the oxidation and the influence of γ-tocopherol on their oxidative stability","authors":"Dujian Deng , Jule Li , Jiahui Yu , Wanzhen Li , Martin J.T. Reaney , Zizhe Cai , Yong Wang","doi":"10.1016/j.gaost.2024.06.004","DOIUrl":"10.1016/j.gaost.2024.06.004","url":null,"abstract":"<div><div>Linusorbs (LOs), particularly the Methionine (Met)-containing yet Tryptophan (Trp)-free LO (CLB and CLP), play a significant role in shaping the quality and sensory attributes of flaxseed oil. To investigate the stability of these LOs and their oxidized forms during accelerated oxidation, the polar fractions of crude flaxseed oil were selectively removed using silica absorption and then reintroduced separately into the oil matrix along with LOs and <em>γ</em>-tocopherol (<em>γ</em>-T). Through comprehensive analysis of oxidative stability indexes, LOs content changes, oxidation kinetics, and the correlation between LOs and oxidative stability indexes, we observed that the LOs fraction alone exhibited a moderate antioxidant effect on the peroxide value (PV) but a weaker effect on the <em>p</em>-anisidine value (<em>p</em>-AV) of flaxseed oil. However, upon addition of <em>γ</em>-T, we observed a weak synergistic effect between <em>γ</em>-T and LOs in suppressing PV, while a stronger effect in suppressing <em>p</em>-AV. Additionally, a comparison of the oxidation kinetics of different LOs indicated that <em>γ</em>-T preferentially protected the oxidation of CLP over CLB. Similar protective trends of <em>γ</em>-T towards the methionine sulfoxide (MetO) and methionine sulfoxide (MetO<sub>2</sub>) form of LOs were also observed, albeit to a lesser extent. Correlation analysis revealed that changes in Met-containing LOs, particularly CLP, showed a high correlation with PV in the tested matrices, while MetO-containing LOs better depicted changes in <em>p</em>-AV. Importantly, CLP demonstrated higher susceptibility to the influence of antioxidants, making it more suitable for evaluating the peroxide value in flaxseed oil samples.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 219-228"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143135605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Status and distribution of selenium in selenium-enriched peanut sprouts 富硒花生芽中硒的状况和分布

Grain Oil Science and Technology Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.06.003

Mengqing Han , Kunlun Liu , Muhammad Tayyab Rashid , Guangsu Zhu , Yunshan Wei

{"title":"Status and distribution of selenium in selenium-enriched peanut sprouts","authors":"Mengqing Han , Kunlun Liu , Muhammad Tayyab Rashid , Guangsu Zhu , Yunshan Wei","doi":"10.1016/j.gaost.2024.06.003","DOIUrl":"10.1016/j.gaost.2024.06.003","url":null,"abstract":"<div><div>Selenium is one of the essential trace elements in human body, however, due to the limitation of geographic factors, the intake of selenium is seriously insufficient in most regions. In this study, selenium-enriched peanut sprouts with high selenium content were prepared by soaking peanut seeds in sodium selenite. The content and distribution of selenium in germinated peanuts were investigated. The results showed that 200 μmol/L sodium selenite and germination for 6 days resulted in the highest total selenium, organic selenium content, and organic selenium conversion in peanut sprouts. Selenium exists in peanut sprouts mainly in organic selenium form, of which selenoproteins are the most critical organic selenium carriers. ABTS free radical scavenging capacity and reducing power assays showed that alkali-soluble protein had the highest antioxidant activity among the four soluble proteins, attributed to its high selenium binding level. Radicle and cotyledons of peanut seedlings were significantly enriched with selenium compared to hypocotyl. Amino acid analysis and SDS-PAGE results showed that selenium increases significantly after peanut germination and selenium enrichment. This study provides a simple, environmentally friendly, and effective way of selenium enrichment and offers a theoretical basis for applying selenium-enriched foods in food and medicine.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 262-269"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142014086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review 甘油三酯氧化衍生物的化学结构、分析方法和毒理学效应--脂质热加工中的潜在危害：综述

Grain Oil Science and Technology Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.07.001

Miao Zhang , Chenxu Wang , Zhuohong Xie , Boyan Gao , Liangli Yu

{"title":"Chemical structures, analytical approaches and toxicological effects of oxidative derivatives of triglycerides as potential hazards in lipid thermal processing: A review","authors":"Miao Zhang , Chenxu Wang , Zhuohong Xie , Boyan Gao , Liangli Yu","doi":"10.1016/j.gaost.2024.07.001","DOIUrl":"10.1016/j.gaost.2024.07.001","url":null,"abstract":"<div><div>There is an increasing attention on oxidative derivatives of triglycerides, a group of potential thermal processing induced food toxicants, which are formed during the thermal processing of food lipids. This review aims to summarize current knowledge about their formation mechanisms, detection approaches, and toxicology impacts. Oxidative derivatives of triglycerides are generated through the oxidation, cyclization, polymerization, and hydrolysis of triglycerides under high-temperature and abundant oxygen. The analytical techniques, including GC, HPSEC, MS, <sup>1</sup>H-NMR were discussed in analyzing these components. In addition, their toxic effects on human health, including effects on the liver, intestines, cardiovascular system, immune system, and metabolism were elucidated. Information in this review could be used to improve the understanding of oxidative derivatives of triglycerides and ultimately improve academic and industrial strategies for eliminating these compounds in thermal processing food systems.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 270-279"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141708494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam 过热蒸汽对碎米粉理化性质及焙烤品质的改善

Grain Oil Science and Technology Pub Date : 2024-12-01 DOI: 10.1016/j.gaost.2024.10.001

Zixiu Zhang , Jingxin Li , Xishuang Wang , Xinzhu Wu , Jialin Wang , Xiaolin Zhang , Han Ding , Ju Qiu , Ruge Cao

{"title":"Enhancement of physicochemical properties and baking quality of broken rice flour through superheated steam","authors":"Zixiu Zhang , Jingxin Li , Xishuang Wang , Xinzhu Wu , Jialin Wang , Xiaolin Zhang , Han Ding , Ju Qiu , Ruge Cao","doi":"10.1016/j.gaost.2024.10.001","DOIUrl":"10.1016/j.gaost.2024.10.001","url":null,"abstract":"<div><div>This study investigated the effects of superheated steam (SS) treatment at different temperatures (120 °C, 150 °C, 180 °C) on the physicochemical properties of broken rice flour and the quality of broken rice cakes. SS treatment at 120 °C significantly enhanced the moisture content of broken rice flour (<em>P</em> < 0.05). In contrast, treatments at 150 °C and 180 °C caused decrease of moisture content, amylose leaching, and reduction of damaged starch content. After SS treatment, the pasting properties of broken rice flour increased, along with the rising of storage modulus and loss modulus. The proportion of short chains (DP 6-12) in amylopectin increased from 29.42% to 34.80% (<em>P</em> < 0.05), which could delay starch retrogradation. Compared with untreated ones, the SS-150 broken rice cakes showed a significantly higher specific volume (2.96 mL/g, <em>P</em> < 0.05), more uniform cell structure, and lower hardness (1.66 N) and chewiness (10.22 mJ). After 7 days of storage, cakes from SS-treated rice flour (150 °C and 180 °C) had significantly reduced hardness and chewiness. The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes, especially at 150 °C and 180 °C. This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment, addressing challenges related to poor flour characteristics and suboptimal cake quality. The findings offer technical and theoretical support for enhancing rice cake production, contributing to the comprehensive utilization of rice resources.</div></div>","PeriodicalId":33614,"journal":{"name":"Grain Oil Science and Technology","volume":"7 4","pages":"Pages 229-236"},"PeriodicalIF":0.0,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096505","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0