Journal of Food Engineering最新文献

{"title":"Non-linear rheology of melted cheddar cheese","authors":"Jake Song","doi":"10.1016/j.jfoodeng.2024.112450","DOIUrl":"10.1016/j.jfoodeng.2024.112450","url":null,"abstract":"<div><div>The rheology of melted cheese is a fundamental parameter in the preparation of cheese for consumer foods, but remains poorly understood. We show that the linear and non-linear viscoelasticity of melted cheddar cheese can be captured by a fractional linear viscoelastic model and a strain-softening damping function, respectively. However, we show that a time-strain separable constitutive equation of the K-BKZ type using these two components fails to capture the dramatic strain stiffening observed in the steady shear response of melted cheddar cheese. We show that this stiffening effect arises due to the rapid thermally-induced phase separation, dehydration, and solidification of melted cheddar cheese, and that incorporating an appropriate mutation function in the K-BKZ equation to account for this effect results in the complete description of the non-linear shear rheology of melted cheddar cheese. We thus elucidate the origins of the solid-like behavior of melted cheese commonly seen under non-linear deformations, and provide broad insight into the modeling of the non-linear rheology of soft matter systems that exhibit temporal mutations in mechanical properties.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112450"},"PeriodicalIF":5.3,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137883","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":"Data fusion of headspace gas-chromatography ion mobility spectrometry and flash gas-chromatography electronic nose volatile fingerprints to estimate the commercial categories of virgin olive oils","authors":"Chiara Cevoli ,&nbsp;Ilaria Grigoletto ,&nbsp;Enrico Casadei ,&nbsp;Filippo Panni ,&nbsp;Enrico Valli ,&nbsp;Sara Barbieri ,&nbsp;Alessandra Bendini ,&nbsp;Francesca Focante ,&nbsp;Angela Felicita Savino ,&nbsp;Stefania Carpino ,&nbsp;Angelo Fabbri ,&nbsp;Tullia Gallina Toschi","doi":"10.1016/j.jfoodeng.2024.112449","DOIUrl":"10.1016/j.jfoodeng.2024.112449","url":null,"abstract":"<div><div>In recent years, different gas-chromatographic methods based on the determination of volatile compounds, combined with chemometrics, have been proposed as methods to support the olive oil Panel test in classifying samples into commercial categories (EV, extra virgin olive oil; V, virgin olive oil; L, lampante olive oil). A valid strategy is to merge the outcomes of different analytical sources, applying a data fusion. This approach may be useful to improve the efficiency of prediction and robustness of a model compared to the results obtained by individual screening methods. In this analysis, inputs obtained by HS-GC-IMS and FGC E-nose analyses of 246olive oil samples were elaborated to classify samples according to commercial categories (EV, V, or L). PLS-DA models based on three (EV, V, and L) or two classes (EV <em>vs</em> noEV, L <em>vs</em> noL, EV <em>vs</em> V, and L <em>vs</em> V) were developed. Furthermore, two different data fusion strategies (low and mid fusion level) were tested. In the low-level fusion, data from the two sources were concatenated directly, while in the mid-level fusion, features extracted separately from each source were combined into a common data matrix. Regardless of the single data set or data fusion approach, the strategy based on two class PLS-DA models showed the best results in which the percentages obtained in test set validation (TSV) ranged from 77.8% to 86.7% (FGC E-nose) and from 75% to 89.6% (HS-GC-IMS). A clear increase of the percentage of correctly classified samples was reached adopting the data fusion strategy, especially for class V (low level data fusion: +16.6%; mid level data fusion: +12.5%) and EV (+12.0% for both data fusion levels). Comparing the two strategies, mid level data fusion showed the most effective performance for both techniques, HS-GC-IMS (8.3 ± 6.4%) and FCG-E-nose (8.7 ± 4.8%), compared to the low fusion level, in which average percentage increases of 5.3 ± 2.7% and 6.4 ± 5.6% were reported with respect to the results of HS-GC-IMS and FGC E-nose models, respectively. The highest increases were achieved for L <em>vs</em> V models for both data fusion strategies. These promising results suggest that the data fusion approach can be an option to enhance the predictive efficiency in classifying olive oil samples into three commercial categories, providing a more reliable method to support the Panel test compared to the use of the single techniques.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112449"},"PeriodicalIF":5.3,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138434","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":"A peptide-based antifouling aptasensor for tetracycline analysis","authors":"Meirong Niu ,&nbsp;Yuanling Hu ,&nbsp;Yangyue Ding ,&nbsp;Xuejing Fan ,&nbsp;Dabing Ren ,&nbsp;Haoran Wang ,&nbsp;Ying Gu","doi":"10.1016/j.jfoodeng.2024.112448","DOIUrl":"10.1016/j.jfoodeng.2024.112448","url":null,"abstract":"<div><div>Electrochemical sensors are susceptible to fouling caused by the nonspecific adsorption of biomolecules in complex food matrices, which is a major challenge in food safety analyses. Herein, we prepared a new antifouling zwitterionic peptide with the sequence CPPPPKSEKSEKSEE–NH₂ by inserting hydrophilic and neutrally charged serine (S) between alternating lysine (K, positively charged) and glutamic acid (E, negatively charged) residues. The prepared peptide comprising an anchoring domain (–C–), a linker domain (–PPPP–), and an antifouling domain (KSEKSEKSEE–NH₂) exhibited better antifouling performance than CEKEKEKE and CPPPPEKEKEKE. On this basis, an antifouling electrochemical aptasensor was constructed for tetracycline (TC) analyses in milk. The proposed aptasensor showed excellent specificity and stability and had a wide linear range of 0.01–100 ng mL⁻¹ with a low detection limit of 0.0065 ng mL⁻¹ (<em>S/N</em> = 3). Furthermore, the aptasensor was used for assaying TC in milk samples through a simple dilution procedure, and detection results showed good correlation with results obtained through the high-performance liquid chromatography method. This study provides a new strategy for fabricating zwitterionic peptides to construct antifouling sensing platforms for TC detection in food.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112448"},"PeriodicalIF":5.3,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137884","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":"Temperature guided foam stability, structure and texture of pulse nugget: Exploring traditional food physics for aerated batter applications","authors":"Shubhajit Sarkhel,&nbsp;Saikat Bhattacharjee,&nbsp;Shambhavi Pathak,&nbsp;Pulak Datta,&nbsp;Anupam Roy","doi":"10.1016/j.jfoodeng.2024.112447","DOIUrl":"10.1016/j.jfoodeng.2024.112447","url":null,"abstract":"<div><div>This paper revamps the traditional knowledge of pulse nugget (PN) preparation by exploring the impact of moisture and temperature on batter aeration, rheology, spreadability and physicochemical properties (texture, and colour) of dried PN. Black gram (<em>Vigna mungo</em>) was soaked in water for 10 h, grounded into the batter at 960 rpm for 8 min, and subjected to various moisture content (60–70 %), temperature (10–70 °C), and whipping process to produce aerated-pulse-batter (APB). The APB was deposited as 3D conical model geometry using a manual deposition and sun-dried (14 h, 20 °C and RH of 60 %) to produce PN. APB's temperature-guided foaming and viscoelastic behavior explore key aspects of aerated foam dispensing, its spreadability, and the physicochemical properties of dried PN. The temperature inversely impacts APB's viscosity, admitting the Carreau model with a temperature-sensitive term. During PN molding, batter's spreadability increased with temperature and moisture content, showing high radial growth (Δr) and a decrease in calculated height (h_t). The molded PNs with an optimal moisture content and temperature of 60 ± 2 % and 20 ± 2 °C demonstrated superior stability, air pocket visibility, and dried PN's texture and colour. Therefore, the batter's moisture content and temperature should be considered while developing a mechanized system for PN processing, such as 3D printing (3DP).</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112447"},"PeriodicalIF":5.3,"publicationDate":"2024-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137886","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":"Encapsulation of carvacrol in β-cyclodextrin metal-organic frameworks: Improved solubility, stability, antioxidant capacity and controlled release of carvacrol","authors":"Kivilcim Ates,&nbsp;Zehra Irem Yildiz","doi":"10.1016/j.jfoodeng.2024.112445","DOIUrl":"10.1016/j.jfoodeng.2024.112445","url":null,"abstract":"<div><div>Carvacrol, a phenolic compound found in oregano and thyme, exhibits potent antioxidant activity and is commonly utilized in food applications due to its flavor and fragrance, as well as its capacity to inhibit oxidation and prolong shelf life. However, its application is limited by its low water solubility, low stability and high volatility. This study examines the encapsulation of carvacrol within edible and porous materials, namely cyclodextrin metal-organic frameworks (CD-MOFs), as a means of enhancing its properties. In the present study, β-CD-MOFs were synthesized with varying amounts of carvacrol. The encapsulation efficiency was observed to vary with the ratio of carvacrol to β-CD-MOF, with an improvement in efficiency achieved at higher ratios up to a point, reflecting the capacity of the β-CD-MOF to encapsulate carvacrol molecules effectively before reaching saturation. Morphological examination and X-ray diffraction (<em>XRD</em>) revealed significant structural alterations in the β-CD-MOF following the loading of carvacrol. Fourier-transform infrared (<em>FTIR</em>) spectroscopy served to confirm the successful encapsulation, as evidenced by alterations in the bonding patterns. Thermal analysis revealed shifts in degradation temperatures and the absence of the boiling point peak of carvacrol in carvacrol-loaded β-CD-MOFs (Car/β-CD-MOFs), indicative of successful encapsulation and enhanced thermal stability. The antioxidant capacity of carvacrol was found to increase significantly upon encapsulation within β-CD-MOFs, as evidenced by antioxidant assays. Solubility and release profile studies demonstrated an improvement in the dissolution and controlled release behavior of carvacrol. These findings collectively highlight the potential of β-CD-MOFs as effective carriers for enhancing the functional properties and applications of carvacrol.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112445"},"PeriodicalIF":5.3,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138390","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":"Exploring paraffin's impact on coating properties and the shelf-life of eggs coated with a cassava starch, sodium alginate, and paraffin wax mixture","authors":"Nanthicha Thajai ,&nbsp;Pornchai Rachtanapun ,&nbsp;Winita Punyodom ,&nbsp;Patnarin Worajittiphon ,&nbsp;Korawan Sringarm ,&nbsp;Suphat Phongthai ,&nbsp;Sarinthip Thanakkasaranee ,&nbsp;Thidarat Kanthiya ,&nbsp;Nuttapol Tanadchangsaeng ,&nbsp;Woong-Ryeol Yu ,&nbsp;Kittisak Jantanasakulwong","doi":"10.1016/j.jfoodeng.2024.112446","DOIUrl":"10.1016/j.jfoodeng.2024.112446","url":null,"abstract":"<div><div>Egg-coating materials were prepared by blending cassava starch and glycerol (SG), with sodium alginate (Alg) (6:2:1 w/v%, respectively) and liquid paraffin wax at various concentrations of paraffin (0–2 w/v%). The effects of the properties of this coating in maintaining egg quality when stored for 4 w at 30 ± 2 °C and 50 ± 2% relative humidity were evaluated. Tensile properties, water resistance, chemical structure, and morphology of these egg-coating films were investigated. The SG/Alg egg coatings with 0.5, 1, and 2 w/v% paraffin exhibited excellent Haugh unit values (HU) (61.4, 62.6, and 62.9, respectively) in grade A after 4 w. With increasing amounts of paraffin, the weight loss percentage, yolk, and albumen pH decreased. The egg-coating materials increased the strength of the eggshell; further, adding paraffin improved the water contact angles, water vapor transmission rate and water vapor permeability of these materials. SG/Alg/Paraffin with 0.05% paraffin exhibited increased elongation at break; however, adding paraffin at 0.1–2% deteriorated the tensile properties owing to the incompatibility of the films. HU reduction during storage related to changing of freshness, quality, and shelf life of eggs. SG/Alg/Paraffin with 2% paraffin extended the egg shelf-life when stored at 30 °C for 4 w, maintained the freshness of eggs at level A, reduced weight loss, enhanced the eggshell strength, and improved the water permeability of the eggs.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112446"},"PeriodicalIF":5.3,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138437","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":"Implications for structural and digestive properties of broad bean protein modified by pulsed electric field","authors":"Yiping Ren,&nbsp;Qian Li,&nbsp;Chen Zhang,&nbsp;Jian-Ya Qian","doi":"10.1016/j.jfoodeng.2024.112444","DOIUrl":"10.1016/j.jfoodeng.2024.112444","url":null,"abstract":"<div><div>From the perspective of efficient, environmentally friendly processing and less denaturation of plant proteins, the study aimed to investigate the effects of pulsed electric field (PEF) with electric field intensity (EFI, 0–12.5 kV/cm), fixed pulse frequency (500 Hz), pulse width (6 μs), and duration (15 min) on the structural and digestive properties of broad bean protein (BBP). The multispectral analysis and physicochemical property results indicated that PEF disrupted the tertiary and secondary structures as well as intermolecular forces and decreased the compactness of spatial structures of BBP. Furthermore, the improved digestive properties of BBP with elevated EFI were manifested by the increased digestibility (from 29.51% to 60.28%) as well as the decreased molecular weight and particle size of the digesta. Correlation analysis indicated that the surface hydrophobicity, random coils, and <em>β</em>-turns of BBP were positively correlated with the digestibility, whereas the proportions of intermolecular forces were converse, and the proportion of intramolecular disulfide bonds was weakly correlated with digestibility. PEF is designed to mitigate the denaturation of BBP while improving the digestive properties.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112444"},"PeriodicalIF":5.3,"publicationDate":"2024-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138392","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":"The influence of pressure on the formation of macroscopic & microscopic gas hydrate structures and concentration efficiency in coffee solutions","authors":"R.M. Sutter ,&nbsp;J. Busom Descarrega ,&nbsp;V. Meunier ,&nbsp;S. Ruiz ,&nbsp;J. Doebelin ,&nbsp;C. Milo ,&nbsp;C. Rauh ,&nbsp;C. Hartmann","doi":"10.1016/j.jfoodeng.2024.112442","DOIUrl":"10.1016/j.jfoodeng.2024.112442","url":null,"abstract":"<div><div>Gas hydrates, solid structures made of water and gas, can bind high amounts of water. Therefore, current research aimed at concentrating food extracts using gas hydrates for a novel low-temperature concentration technology. Well reproducible gas hydrate formation was observed in 13 wt% coffee solutions in a high-pressure reactor at target pressures of 3.6 and 4.1 MPa, and a cooling temperature of 274.15 K. Different hydrate structures with varying hydrate-to-coffee ratios along with concentrated coffee were obtained from this process and analysed. The coffee total solids content (TS) was ranging from 3 wt% in the hydrate phase to 21 wt% in the coffee phase resulting in a concentration degree of around 62%. Higher concentrations were obtained for higher target pressures. The hydrate phase was made of up to 18 wt% gas, decreasing with decreasing target pressure. A dense layer of hydrate was observed on the (cooled) vessel wall, the thickness of which increased with increasing target pressure. This formation of compact, dense hydrate structures allowed for a simple separation of gas hydrates from the remaining coffee concentrate. This study also includes the first ever cryo-scanned electron microscopy analysis (SEM) of gas hydrates generated in food extracts. In summary, the principle of concentrating coffee solutions using gas hydrate technology has been proven. With increasing target pressures, the thickness of the compact hydrate layer at the vessel wall increased, and better capture of CO₂ in the hydrate as well as a higher concentration of the food extract were observed.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112442"},"PeriodicalIF":5.3,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143137881","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":"Enhancing virgin olive oil authentication with Bayesian probabilistic models and near infrared spectroscopy","authors":"María-del-Mar Garrido-Cuevas ,&nbsp;Ana-María Garrido-Varo ,&nbsp;Federico Marini ,&nbsp;María-Teresa Sánchez ,&nbsp;Dolores Pérez-Marín","doi":"10.1016/j.jfoodeng.2024.112443","DOIUrl":"10.1016/j.jfoodeng.2024.112443","url":null,"abstract":"<div><div>Ensuring the authenticity of Extra Virgin olive oils is crucial due to the high risk of fraudulent practices associated with this valuable product. Traditional methods rely on physicochemical and organoleptic analyses, which are costly, time-consuming, and require specialized personnel. This study introduces probabilistic classification models utilizing Bayesian methods to enhance the reliability of Near Infrared Spectroscopy (NIRS) for olive oil (OO) quality control. Unlike traditional models, these methos allow the quantification of uncertainty, thereby improving decision-making precision in industrial applications. A total of 259 olive oils (104 extra virgin (EV), 71 virgin (V) and 84 lampante (L)) were analysed by two instruments with different optical configurations and sample presentation methods. Partial Least Square-Discriminant Analysis (PLS-DA) was applied to develop a two-step classification strategy: first, to discriminate non-LOO <em>versus</em> LOO categories, and then to predict the category of non-LOO samples (discriminating EVOO <em>versus</em> VOO). The models achieved a correct classification rate (CCR) of up to 86.36% for discriminating EVOO vs. VOO with the bench-top instrument, with more than half of the samples classified into their respective categories with a probability exceeding 75%, which highlights their effectiveness in ensuring the quality and authenticity of VOOs while optimizing resources in the olive oil industry. Similar results (81.82 %) were obtained for the portable device, despite differences in operational range, optical quality and price. The results demonstrate that probabilistic classification models can significantly improve the classification process by quantifying uncertainty, thereby complementing traditional methods and providing a robust framework for classifying olive oils categories.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112443"},"PeriodicalIF":5.3,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138529","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":"Kinetics of in vitro protein digestion in an extruded model sorghum-barley blend: Processing and property relationships","authors":"Yilang Li,&nbsp;Peter A. Sopade","doi":"10.1016/j.jfoodeng.2024.112437","DOIUrl":"10.1016/j.jfoodeng.2024.112437","url":null,"abstract":"<div><div>Material-processing-property relationships guide designing and engineering food systems. A 60%-sorghum-40%-barley cereal-cereal multigrain blend was processed at different moisture (20–40%), screw speed (150–300 rev/min), feed rate (2–5 kg/h), and temperature (110–160⁰C) twin-screw extrusion conditions. <em>In vitro</em> protein digestion was assayed with the time-course pH-drop measurements. Monophasic and biphasic (rapid-slow) protein digestograms were obtained, which were objectively analysed (Sopade Objective Procedure) and best described (r² &gt; 0.9, p ≤ 0.05) by one- and two-term exponential models. Extrusion at moisture contents above 30% and temperature above 140⁰C increased the rate of protein digestion (K_PR1). The <em>in vitro</em> protein digestibility (IVPD_AVG) increased with the screw speed, and K_PR1 and IVPD_AVG correlated (K_PR1 = 27.28 K_ST, r² = 0.546, p &lt; 0.001; IVPD_AVG = 0.57 eGI_AVG, r² = 0.999, p &lt; 0.001) with the rate of <em>in vitro</em> starch digestion (K_ST) and estimated average glycaemic index (eGI_AVG) from a previous study (Koa et al. [2017]. J. Cereal Sci. 75, 314–323). While some <em>in vitro</em> protein digestion, extrusion, and extrudate properties significantly (p ≤ 0.05) correlated, Pearson correlations revealed non-significant (p &gt; 0.05) relationships between others. These findings are important for relative nutrient releases in multigrain products, as proteins and starches can be differently susceptible to extrusion cooking.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"391 ","pages":"Article 112437"},"PeriodicalIF":5.3,"publicationDate":"2024-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143138531","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}