Journal of Food Measurement and Characterization最新文献

{"title":"Effect of hot air-assisted radio frequency technology on the nutritional and functional properties of developed Kodo millet-based snacks fortified with coconut haustorium powder","authors":"Sarvesh Gaikwad,&nbsp;S. Kamatchi Devi,&nbsp;Keshav Raghav Hegde,&nbsp;Vincent Hema","doi":"10.1007/s11694-025-03401-8","DOIUrl":"10.1007/s11694-025-03401-8","url":null,"abstract":"<div><p>This study investigates the impact of hot air-assisted radio frequency (HARF) technology on the nutritional, functional, and sensory properties of Kodo millet-based snacks fortified with coconut haustorium powder. HARF treatment significantly enhanced the expansion ratio (3.315 ± 0.04) compared to control (2.85 ± 0.1), while also reducing microbial load. Nutritional analysis revealed higher total phenolic content (197.8 ± 2.4 mg GAE/100 g) and antioxidant potential (42.13 ± 1.3%) in HARF-treated extruded snacks, indicating improved bioactive compound retention. Although the control demonstrated superior protein content (8.31 ± 0.21%) and fat levels (3.69 ± 0.77%), HARF treatment contributed to improved textural properties, including lower hardness (106.27 ± 1.95 N) compared to the control (148.33 ± 1.65 N). Functional properties, such as water absorption capacity were also enhanced in HARF-treated samples. These findings demonstrate the potential of HARF technology to improve the safety, quality, and functionality of gluten-free millet-based extruded snacks.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6653 - 6664"},"PeriodicalIF":3.3,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03401-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Processing of vitamin C-fortified sugarcane juice: the combined effect of high hydrostatic pressure and heat treatment","authors":"Adriano Santos,&nbsp;Thayna Souza e Silva,&nbsp;Fabiano Cruz,&nbsp;Beatriz Valente,&nbsp;Marcelo Cristianini,&nbsp;Maria Teresa de Alvarenga Freire,&nbsp;Rodrigo Petrus","doi":"10.1007/s11694-025-03323-5","DOIUrl":"10.1007/s11694-025-03323-5","url":null,"abstract":"<div><p>Sugarcane juice is a highly energetic beverage but is poor in vitamin C. This study evaluates the impact of heat treatment (HT) and high hydrostatic pressure (HHP) on vitamin C-fortified cane juice using camu-camu (<i>Myrciaria dubia</i>) as a natural source. The fruit pulp was added to the juice until attaining the pH of 4.0. The drink was then split into three parts, subjected to: 1) HT (72, 82 and 92 °C/15 s), 2) HHP (400, 500 and 600 MPa/25 °C/2 min), and 3) HT followed by HHP (72 °C/15 s + 400 MPa/25 °C/2 min, 82 °C/15 s + 500 MPa/25 °C/2 min, 92 °C/15 s + 600 MPa/25 °C/2 min). The evaluation of treatments was conducted by physicochemical assays (pH, soluble solids and titratable acidity), microbiological tests (mesophiles, molds and yeasts, psychrotrophs, lactic acid bacteria and thermotolerant coliforms counts), enzymic tests (polyphenol oxidase and peroxidase activity), sensory evaluation (hedonic scale), color parameters, and vitamin C determination. The pH values of the raw cane juice varied between 5.1 and 5.3. The soluble solids (SS) content of the freshly extracted cane juice ranged from 20.3 to 22.4, and a variation between 4.9 and 5.9 ºBrix was found in camu-camu. The ascorbic acid content shows the great superiority of camu-camu pulp (1158.1–1495.4 mg/100 mL) compared to cane juice (0.3–0.4 mg/100 mL). The addition of camu-camu pulp increased the vitamin C content in cane juice by up to 237-fold. The treatments provoked significant variations (p ≤ 0.05) in the pH, soluble solids content, acidity and vitamin C of the beverage. Regarding the microbial reduction, there was no synergy between HT and HHP; however, the HT was more effective than HHP in terms of enzymic inactivation. The impact of HT and HHP on the samples’ colors widely varied as a function of different parameters (pressure, temperature and holding time) tested. No difference (p &gt; 0.05) in the overall sensory acceptability´product was observed among the treatments.The outcome of this study was a clean label vitamin C-fortified cane juice with low microbial load and high sensory acceptance.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5459 - 5474"},"PeriodicalIF":3.3,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144904970","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of zein-based functional packaging in food preservation: a comprehensive review","authors":"Pratap Kalita,&nbsp;Bedanta Bhattacharjee,&nbsp;Abhinab Goswami,&nbsp;Lalduhsanga Pachuau,&nbsp;Swarup Roy","doi":"10.1007/s11694-025-03422-3","DOIUrl":"10.1007/s11694-025-03422-3","url":null,"abstract":"<div><p>Zein is a plant-based edible and GRAS grade protein commonly obtained from the byproduct of corn. It is a lipophilic biopolymer owing to the presence of high amounts of nonpolar amino acids. Zein is known for its excellent film-forming, oxygen barrier and thermoplastic properties. The physical properties of zein are favourable for fabricating environmentally friendly packaging materials. The physical and functional properties of zein based packaging can be improved and tuned by adding polymers, plasticizers, nanofillers, plant extracts, and bioactive compounds. Solution casting, electrospray, blown extrusion etc. are the commonly used method to develop zein-based functional film packaging which can be used for food packaging applications. The unique hydrophobic nature of zein is differ from other polymers, fits to use in active packaging film and coating. There are already many reports published on zein based active packaging and unlike previous report, in this review we comprehensively discussed recent advances in zein-based packaging materials preparation and its application in food preservation. Recently published reports suggests that zein-based coating and film can effectively enhance the shelf life of fruits, meat, fish, baked food, dairy products, etc. Therefore, the current review is expected to provide valuable insights to the researcher and food industry regarding the potential of zein-based packaging material.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6239 - 6263"},"PeriodicalIF":3.3,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancement of health-promoting compounds of pineapple (Ananas comosus L.) by impregnation with LAB-fermented beetroot (Beta vulgaris L.) powder","authors":"Margarita García-Gómez,&nbsp;Paola Hernández-Carranza,&nbsp;Carolina Ramírez-López,&nbsp;Karen H. Estévez-Sánchez,&nbsp;Irving I. Ruiz-López,&nbsp;Carlos E. Ochoa-Velasco","doi":"10.1007/s11694-025-03411-6","DOIUrl":"10.1007/s11694-025-03411-6","url":null,"abstract":"<div><p>This study aimed to develop pineapple wedges added with health-promoting compounds (antioxidants, prebiotics, and probiotics) and evaluate their stability during storage. Fresh pineapple wedges were first predried (6 h at 60 °C), impregnated (1 min at 20 °C) with fermented solutions (<i>Lactobacillus acidophilus</i>) formulated with whey, inulin, and/or beetroot powder, and then thoroughly dried (40 °C for 1 h) to be stored at 20 ± 2°C for 30 days. The physicochemical, total betalains (TB), total phenolic compounds (TPC), antioxidant capacity (AC), probiotic survival, and sensory acceptance of pineapple were evaluated at the beginning and end of the storage. Overall, storage time did not affect the physicochemical characteristics of pineapples (except titratable acidity). On the other hand, TB were incorporated into pineapples impregnated with fermented solutions containing beetroot, showing values of 31.69 to 31.86 mg/100 g. Adding inulin significantly enhanced the TPC in pineapples (12.7–26.2%, <i>p</i> &lt; 0.05) compared with control pineapple. Therefore, pineapples with beetroot powder and inulin showed the highest AC (30.87–31.69 mg Trolox/g) after storage. By contrast, the probiotic survival remained up to 10⁶ colony-forming units (CFU)/g for 15 days of storage. However, after 30 days, the microbial load decreased to &lt; 10² CFU/g. Sensory evaluation indicated that dried pineapples were not affected by the storage time and impregnation systems displaying values of 5–6 (I like it - I like it moderately). In conclusion, pineapple wedges impregnated with fermented solution based on whey, inulin, and beetroot showed the highest AC and an appropriate probiotic count to exert its beneficial effects for 15 days.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6601 - 6613"},"PeriodicalIF":3.3,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03411-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090397","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Studies on biochemical and nutraceutical profiling of 43 Indian onion (Allium cepa L.) genotypes","authors":"Amar Jeet Gupta,&nbsp;Kalyani Gorrepati,&nbsp;Bhushan Bibwe,&nbsp;Supriya Kaldate,&nbsp;Sairam Volaguthala,&nbsp;Vijay Mahajan","doi":"10.1007/s11694-025-03425-0","DOIUrl":"10.1007/s11694-025-03425-0","url":null,"abstract":"<div><p>The onion bulb is packed with a variety of phytochemicals that offer health benefits. Indian onions, in particular, are recognized for their strong flavor and taste. This study focuses on analyzing the nutraceutical profile of 43 Indian onion varieties. It examines several key components, including pyruvic acid (PA), total sugars (TS), reducing sugars (RS), non-reducing sugars (NRS), total flavonoids (TF), total phenols (TP), antioxidant activity (AOA), moisture content (MC), and total soluble solids (TSS). Significant differences were observed across the genotypes for these biochemical components. Pyruvic acid content ranged from 0.19 to 9.37 µmol/g fw (fresh weight), with the lowest level recorded in GJRO-11 and the highest in Pusa Riddhi. We also examined the effects of pungency on the composition of these biochemicals. Pungency influenced the levels of fructose, glucose, sucrose, total phenols, and antioxidant activity. While sucrose content was higher in sweet onions, fructose and glucose levels were slightly reduced. The total sugar content among the genotypes ranged from 3.42% in Arka Kalyan to 7.22% in Bhima Shakti. Red onion varieties exhibited higher antioxidant activity, whereas white onions showed significantly lower activity. The total phenol content, estimated using the Folin-Ciocalteu method, ranged from 0.70 mg/g fw in POH-1 to 3.54 mg/g fw in N-2-4-1. Total flavonoid content varied from 1.13 mg/g fw in GWO-1 to 2.28 mg/g fw in Phule Safed. Antioxidant activity, measured using the FRAP assay, ranged from 0.41 µmol/g fw in Bhima Shweta to 1.36 µmol/g fw in NHRDF Red. Moisture content ranged from 74.64% in Bhima Raj to 88.52% in Arka Pragati. TSS content ranged from 11.27 in GJWO-3 to 14.40% in Pillipatti Junagadh. We also studied the effect of bulb color on these biochemical compositions. Our results suggest that bulb color significantly impacted the levels of pyruvic acid, reducing sugars, total phenols, antioxidant activity and TSS. Correlation analysis revealed strong positive correlations between reducing sugars and total flavonoids, non-reducing sugars and total sugars, as well as total phenols and antioxidant activity. Principal Component Analysis (PCA) revealed that the first two components explained 54.3% of the cumulative variation, with PC1 primarily contributed by RS, TF, MC and TSS, and PC2 by TS, NRS, and TP. These findings provide valuable insights for the selection and integration of these traits into desirable onion genotypes to enhance overall quality and health benefits.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6614 - 6624"},"PeriodicalIF":3.3,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03425-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090400","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Slowly digestible starch: a biochemical engineering perspective on functional food development and metabolic health","authors":"Rakesh Raghunathan,&nbsp;Asgar Farahnaky,&nbsp;Mahsa Majzoobi,&nbsp;Jayani Chandrapala,&nbsp;Charles Brennan,&nbsp;Rajaraman Eri,&nbsp;Sarvesh Rustagi,&nbsp;R. Pandiselvam","doi":"10.1007/s11694-025-03322-6","DOIUrl":"10.1007/s11694-025-03322-6","url":null,"abstract":"<div><p>Starch, a primary carbohydrate in staple foods, consists of amylose and amylopectin and plays a critical role in human metabolism. However, native starch exhibits limitations in the food industry, such as poor stability and high retrogradation rates, prompting the need for various modification techniques. The global rise in hyperglycemia-related disorders has driven research into strategies for controlling glucose release into the bloodstream. The rate of starch digestion in the small intestine influences blood glucose and insulin responses, with rapidly digestible starch (RDS) causing spikes, while slowly digestible starch (SDS) helps maintain steady levels. Resistant starch (RS), which passes undigested into the large intestine, offers benefits for managing obesity, cardiovascular diseases, and type 2 diabetes. Incorporating SDS into foods can slow gastric emptying and reduce the glycemic index, offering numerous health advantages. Understanding the molecular mechanisms behind SDS is essential given the increasing demand for functional foods. This review explores starch digestion, strategies for enhancing SDS content in foods, its applications, and the associated health benefits, aiming to guide future research in this evolving field.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5197 - 5221"},"PeriodicalIF":3.3,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of apple variety using machine vision and deep learning with Multi-Head Attention mechanism and GLCM","authors":"Zhiming Guo,&nbsp;Haidi Xiao,&nbsp;Zhiqiang Dai,&nbsp;Chen Wang,&nbsp;Chanjun Sun,&nbsp;Nicholas Watson,&nbsp;Megan Povey,&nbsp;Xiaobo Zou","doi":"10.1007/s11694-025-03385-5","DOIUrl":"10.1007/s11694-025-03385-5","url":null,"abstract":"<div><p>Apple variety identification plays a crucial role in pomology and agricultural sciences, as it could effectively assist growers in optimizing orchard management, enhancing product quality, and meeting consumer demand. Traditional identification methods based on visual observation are often influenced by various factors, including human subjective judgment and inter-cultivar variability. To address these challenges, with the support of the China Agriculture Research Systems for Apple Industry and Jiangsu University, we collected sample images of eleven common apple varieties in China, followed by image enhancement and dataset expansion to establish an apple sample database. Subsequently, Convolutional Neural Network (CNN), MobileNet Version 2 (MobileNetV2), and Visual Geometry Group 19 (VGG19) neural network models were utilized for apple variety classification using image-based data. Additionally, two optimization techniques, namely Multi-Head Attention and Gray-Level Co-occurrence Matrix (GLCM), were incorporated to further improve classification accuracy. Results demonstrated that the baseline CNN achieved an accuracy of 96.46%, while MobileNetV2 and VGG19 reached 97.78% and 97.25%, respectively. Multi-Head Attention improved feature extraction but sometimes reduced performance, as observed in MobileNetV2 (87.33%). In contrast, GLCM significantly improved model accuracy, with MobileNetV2 achieving the highest accuracy (98.25%) and the lowest Mean Absolute Error (MAE) (0.0571). GLCM consistently outperformed other techniques across all models, proving particularly effective for texture-rich image classification. These findings suggest that GLCM is a powerful enhancement for deep learning models, improving accuracy, precision, and recall in apple variety classification, with MobileNetV2 combined with GLCM yielding the best overall results.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6540 - 6558"},"PeriodicalIF":3.3,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Combined effects of pretreatment and type of protease on the chemical and bioactive properties of edible bird’s nest glycopeptides","authors":"Chin Huan Ng,&nbsp;Pei Ling Tang,&nbsp;Yien Yien Ong","doi":"10.1007/s11694-025-03421-4","DOIUrl":"10.1007/s11694-025-03421-4","url":null,"abstract":"<div><p>Edible bird’s nest (EBN), rich in glycoproteins, is valued for its nutritional content. Broken EBN pieces contaminated with fine feathers are often discarded. This study examines the combined effects of different pretreatments (boiling, ultrasound, autoclave) and proteases (Alcalase^®, Flavourzyme^®, Neutrase^®, papain) on the chemical and bioactive properties of EBN hydrolysate (EBNH). Initially, 4%(w/v) of EBN underwent boiling, ultrasound, and autoclave treatments, with untreated EBN as the control. Pretreated EBN was then hydrolysed using Alcalase^®, Flavourzyme^®, Neutrase^®, papain. The effects on EBNHs were evaluated based on viscosity, degree of hydrolysis (DH), total soluble protein (TSP), total free sialic acid (TSA), FTIR, and bioactivities (ABTS, FRAP, anti-lipoxygenase activities). Boiling was the most efficient pretreatment, resulting in EBNH with the highest DH (2.5–2.7%), TSP (11–13 mg/mL), ABTS activity (43–57%), anti-lipoxygenase activity (78–82%), and low viscosity (&lt; 2.0 mPa.s). EBNHs from boiled EBN hydrolysed with Neutrase^® exhibited the most prominent antioxidant and anti-inflammatory activities. This study suggests combining boiling with Neutrase^® hydrolysis for optimal EBNH bioactive properties, emphasizing the need to tailor enzymatic processes to enhance EBNH functionality.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6568 - 6583"},"PeriodicalIF":3.3,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of hotelling’s T2 control chart for non-destructive quality management of the green tea beverage rapid cooling process","authors":"Ya-Chen Hsu,&nbsp;Chia-Huang Wu","doi":"10.1007/s11694-025-03340-4","DOIUrl":"10.1007/s11694-025-03340-4","url":null,"abstract":"<div><p>High processing temperatures can compromise the stability of tea polyphenols in green tea beverages, adversely affecting the quality of the final product. Traditionally, quality assessment has relied on post-production measurements, which are time-consuming and do not provide real-time results. This study applied engineering principles to enhance non-destructive quality control methods for the production of green tea beverages. The integration of Hotelling’s <i>T</i>² control chart with rapid cooling technology was shown to preserve flavor and nutritional content by detecting potential polyphenol inactivation. We collected production data on cooling temperature curves and tea polyphenol levels as well as applied four-fold cross-validation to determine the optimal decision threshold, with classification accuracy between 85 and 98%. The integration of Hotelling’s <i>T</i>² control chart with process control revealed a significant correlation between cooling temperature and tea quality. This approach contributes to improving process automation and efficiency in the food industry, offering a sustainable solution for non-destructive quality assessment.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5601 - 5610"},"PeriodicalIF":3.3,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Starch digestibility and quality of gluten-free cookies made from unpolished red rice: effects of combined germination and heat-moisture treatment","authors":"Nguyen Ngoc Thanh Tien,&nbsp;Nguyen Vu Khuong Duy,&nbsp;Le Hoang Nhan,&nbsp;Nguyen Thi Lan Phi,&nbsp;Mai Nguyen Tram Anh,&nbsp;Chau Minh Thuan,&nbsp;Pham Van Hung","doi":"10.1007/s11694-025-03420-5","DOIUrl":"10.1007/s11694-025-03420-5","url":null,"abstract":"<div><p>Gluten-free cookies are well-received, but the substitution of wheat flour in the recipe remains a technological challenge. The objective of this study was to characterize the proximate compositions, physical properties, in vitro digestibility, and organoleptic profiles of cookies prepared from red rice flour subjected to germination or a combined germination and heat-moisture treatment (HMT). Both germination and HMT did not alter swelling index, water absorption capacity, and solubility of red rice flours, while they significantly reduced peak and final viscosities and increased breakdown and setback of germinated rice flours or combined germinated and heat-moisture treated rice flours. In terms of cookies quality, the complete replacement of wheat flour with red rice flour did not change their proximate compositions. Both germination and HMT resulted in a reduction in diameter, spread ratio, and hardness of cookies, but an improvement in their thickness compared to cookies made from untreated red rice flour. The resistant starch content of rice cookies decreased with increasing germination time, while the amounts of rapidly and slowly digestible starches in rice cookies remained unchanged. However, the gluten-free cookies made from rice flour contained higher amounts of slowly digestible and resistant starches than the wheat-based cookies. Moreover, no statistical discrepancies were witnessed in terms of all sensory attributes among all types of cookies. As a result, cookies made from combined germinated and heat-moisture treated rice flours could be used as a gluten-free product with satisfactory properties and improved human health benefits.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6559 - 6567"},"PeriodicalIF":3.3,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}