Journal of Food Measurement and Characterization最新文献

{"title":"Combined Enzyme-pretreatments and drying techniques on rehydration kinetics, digestibility and physicochemical properties of instant rice","authors":"Nur Yasmeen Syukrina Mohammed Yussof,&nbsp;Nur Wardina Abu Bakar,&nbsp;Shyang-Pei Hong,&nbsp;Aida Maryam Basri,&nbsp;Mas Munira Rambli,&nbsp;Sharon Shi-Ching Tee,&nbsp;Marvin Zhi-Hao Tan,&nbsp;Eng-Tong Phuah","doi":"10.1007/s11694-025-03426-z","DOIUrl":"10.1007/s11694-025-03426-z","url":null,"abstract":"<div><p>This study aimed to investigate the combined effects of various drying techniques namely oven drying (OD) and freeze-drying (FD), along with enzymatic pretreatments including α-amylase (AA), β-amylase (BA), and amyloglucosidase (AMG), on the textural characteristics, physical properties, rehydration kinetics, and digestibility of instant rice, using Sembada 188 hybrid rice variety as the study model. Our study demonstrated five significant findings: (a) Freeze-dried instant rice (FDIR) samples exhibited lower bulk density (0.24–0.28 g/ml) and higher porosity (58.6 – 62.9%) compared to oven dried instant rice (ODIR) samples (bulk density: 0.47–0.53 g/ml, porosity: 52.3 – 60.4%), attributed to the porous structure of FDIR samples as evidenced by the microstructural observations. Enzyme pretreatment, particularly with BA and AA, further reduced bulk density and increased porosity. (b) AMG-treated samples displayed significantly higher rehydration ratios (<i>p</i> &lt; 0.05) than other enzyme-treated samples, regardless of drying technique. This is followed by BA-treated samples, while AA-treated and control samples had lower rehydration ratios. (c) Enzymatically treated cooked instant rice samples displayed comparable hardness to freshly cooked rice (FCR), with no significant difference (<i>p</i> &gt; 0.05). (d) Freeze-dried instant rice with BA-treatment (BAFD) samples showed the highest digestion rate, likely due to increased surface area, suggesting potential for rapid absorption and energy release. (e) The Peleg model accurately predicted water abruption behaviour for different hydrating temperatures and time (r² &gt; 0.98). FDIR samples exhibited a lower Peleg rate (K₁) than ODIR, indicating faster rehydration. In conclusion, the combination of freeze-drying and AMG enzymatic treatment yielded the most promising results, producing instant rice with superior rehydration and textural properties. Specifically, BAFD outperformed other treatments in terms of rehydration ratio and texture.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6584 - 6600"},"PeriodicalIF":3.3,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090336","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":"Optimization of phenolic acid extraction from Origanum species via novel deep eutectic solvents using response surface methodology","authors":"Nevin Ulaş Çolak,&nbsp;Merve Badem,&nbsp;Sıla Özlem Şener,&nbsp;Şeyda Kanbolat,&nbsp;Ahmet Yaşar,&nbsp;Ufuk Özgen,&nbsp;Atiye Değirmenci","doi":"10.1007/s11694-025-03404-5","DOIUrl":"10.1007/s11694-025-03404-5","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, novel deep eutectic solvents (DES) were synthesized and evaluated for their potential in extracting phenolic acids from <i>Origanum micranthum</i> and <i>Origanum minutiflorum</i>. The characterization of DES was carried out using FTIR and DSC techniques. Extraction parameters, including DES volume, extraction temperature, and vortex time, were optimized using the Box-Behnken design under the Response Surface Methodology (RSM) framework. The optimal conditions led to a high extraction efficiency, with a determination coefficient (R²) of 0.9727, a coefficient of variation (CV) of 5.08%, and a signal-to-noise ratio of 14.47. Seven phenolic compounds were identified, with benzoic acid being the most abundant. Antioxidant activities were assessed via CUPRAC, FRAP, and DPPH assays, revealing that 1-hexadecanol-thymol and 1-octadecanol-thymol DES mixtures provided significant activity enhancements. Antimicrobial tests demonstrated inhibitory effects against <i>Candida albicans</i>, <i>Staphylococcus aureus</i>, <i>Bacillus cereus</i>, and <i>Staphylococcus epidermidis</i>, while <i>Escherichia coli</i> remained unaffected. The results indicate that natural DESs are promising, sustainable solvents for phenolic extraction with notable biological activities. This study contributes to green chemistry by introducing environmentally friendly solvent systems for efficient bioactive compound recovery.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6528 - 6539"},"PeriodicalIF":3.3,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03404-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090242","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":"Effects of tumbling and ultrasound-assisted curing on quality of smoked beef tongue","authors":"Özlem Şahin,&nbsp;Halil Vural","doi":"10.1007/s11694-025-03389-1","DOIUrl":"10.1007/s11694-025-03389-1","url":null,"abstract":"<div><p>Smoked beef tongue (SBT) is a meat product obtained by cooking and smoking brined beef tongue. This study aimed to reduce the curing time of SBT and evaluate the effects of different curing methods on product quality during 90- day storage period. Ultrasound-assisted (UAC), intermittent ultrasound-assisted (IUC), tumbling (TAC), and vacuum tumbling (VTC) methods were applied, with traditional curing (TC) used as the control. According to ANOVA results, the highest redness (a*) value was observed in the TC group (14.98), but there was no significant difference compared to UAC, IUC, and VTC (<i>p</i> &gt; 0.05). Curing methods had no significant effect on sensory properties (<i>p</i> &gt; 0.05). The highest salt content was found in TC (4.23%), while the lowest was in IUC (1.61%), resulting in a 41–62% reduction depending on the method (<i>p</i> &lt; 0.05). The highest water activity (0.960) and water-holding capacity (0.46) were observed in IUC. Weight yield ranged from 60.73% (VTC) to 65.77% (TC). The new methods also resulted in higher levels of sulfur compounds and aromatic hydrocarbons, while TC had higher levels of Maillard reaction products such as furans, pyrazines, pyridines, phenolics, ketones, and acids. Curing time was reduced from 8 days to 6–10 h. Overall, the novel curing methods effectively reduced curing time while maintaining the technological, chemical, and sensory quality of SBT. Implementing these methods in industrial production could enhance both product quality and production efficiency.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6499 - 6512"},"PeriodicalIF":3.3,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03389-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090669","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":"Optimization of ultrasound-assisted deep eutectic solvent extraction, characterization, and bioactivities of polysaccharide from the fruit of Rosa roxburghii Tratt","authors":"Yao Wen,&nbsp;Geping Chen","doi":"10.1007/s11694-025-03424-1","DOIUrl":"10.1007/s11694-025-03424-1","url":null,"abstract":"<div><p>The polysaccharide was extracted by ultrasonic-assisted method with deep eutectic solvent from <i>Rosa roxburghii</i> Tratt. (RRT). The single-factor experiment was carried out first, and then the response surface experiment was designed to obtain the optimal process conditions. The optimal extraction conditions were the molar ratio of choline chloride to oxalate of 1:1, the water content of deep eutectic solvent (DES) of 27%, the solid-liquid ratio of 1:52 g/mL, time of 99 min, and the power of 240 W, with the extraction yield of 3.397%. The yield of RRT polysaccharide (RRTP) was 2.693% and 2.521% by water immersion and ultrasonic water extraction, respectively, indicating that the DES extraction method (3.397%) is superior to these two methods, and the optimization effect is good. After purification by the DEAE-SephaRosa (DEAE) column and Sephadex G-75 column, the biological activities of the extracted polysaccharides were tested. At a concentration of 6.4 mg/mL, RRTPs-1 inhibited α-glucosidase by 26%. The IC₅₀ value of RRTPs-1 against α-amylase was 2.94 mg/mL. At 3.2 mg/mL, RRTPs-1 inhibited DPPH· by 22.36%. The IC₅₀ value of RRTPs-1 on ABTS·⁺ scavenging was 0.055 mg/mL. The analysis of monosaccharide composition shows that it contains glucose, rhamnose, xylose, arabinose, mannose, galactose, galacturonic acid, and glucuronic acid, with the molar ratio of 1.00: 14.14: 4.28: 5.63: 15.47: 64.50: 5.03: 41.43. In this paper, the process of extracting RRTP with deep eutectic solvent was studied and optimized. The activity study showed that RRTP has certain hypoglycemic and antioxidant activities. Therefore, this study can provide an experimental basis for the establishment of an industrialized production process of polysaccharides and the study of their biological activities.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6513 - 6527"},"PeriodicalIF":3.3,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090671","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":"Effects of microwave drying on physicochemical characteristics, microstructure and antioxidant activities of date fruit powders","authors":"Yassine Noui,&nbsp;Adel Lekbir,&nbsp;Hamza Moussa,&nbsp;Maamar Haffas,&nbsp;Abla Bousselma,&nbsp;Samir Hameurlaine,&nbsp;Hichem Tahraoui,&nbsp;Jie Zhang,&nbsp;Fehmi Boufahja,&nbsp;Hamdi Bendif,&nbsp;Abdeltif Amrane,&nbsp;Walid Elfalleh","doi":"10.1007/s11694-025-03336-0","DOIUrl":"10.1007/s11694-025-03336-0","url":null,"abstract":"<div><p>This study compared the Degla-Beida (DB) and Mech-Degla (MD) date varieties in terms of morphological attributes, biochemical composition, microwave drying kinetics and functional characteristics. DB dates were larger and heavier than MD dates, with higher sugar (72.41%) and ash content (2.04%). Both varieties reached 5–7% moisture content, with DB being slightly higher. DB powder contained more sugars (76.10%) and lipids (0.49%) and showed higher polyphenols (1046.01 mg GAE/100g), flavonoids (298.67 mg QE/100g), and antioxidant activity (IC₅₀ DPPH: 0.40 mg/ml, IC₅₀ ABTS: 0.73 mg/ml) compared to MD. MD powder demonstrated superior water retention (98.33%) and flow properties (Carr’s index: 5.78, Hausner ratio: 1.07). FTIR analysis showed that microwave drying preserved essential bonds in both powders, while SEM revealed crystalline morphology in MD and densely packed fibers in DB. This study highlights the nutritional, functional, and industrial importance of these date varieties after MW processing.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5554 - 5571"},"PeriodicalIF":3.3,"publicationDate":"2025-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905224","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":"Reducing pungency and enhancing water solubility of paprika oleoresin: a study on co-crystallization and ionic gelation","authors":"Yasemin İncegül,&nbsp;Serap Berktaş,&nbsp;Mustafa Çam","doi":"10.1007/s11694-025-03330-6","DOIUrl":"10.1007/s11694-025-03330-6","url":null,"abstract":"<div><p>Paprika oleoresin is a dark red, oily, water-insoluble, light-sensitive, and heat-resistant liquid. Paprika oleoresin may cause irritation in the mouth and stomach due to the capsaicinoids it contains. Encapsulation of oleoresin and its capsaicinoids might help reduce stomach upset and burning sensation felt in the mouth followed by discomfort in the stomach after ingestion. The total capsaicinoid content of oleoresin in dried paprika (cultivar Sena) was 300,558 mg/kg oleoresin with a Scoville Heat Unit (SHU) of 4,838,992. The paprika oleoresin was encapsulated by co-crystallization and ionic gelation techniques. The encapsulation efficiency was between 36.63 and 64.11% for alginate capsules, while higher efficiency values, between 67.03 and 85.06%, were obtained for co-crystal capsules. The yield was also higher for co-crystal capsules (79.17–85.28%) than alginate capsules (43.46–67.63%). Higher scores were obtained for alginate capsules compared to co-crystal capsules in terms of total phenolics, flavonoids, carotenoids and antioxidant capacity. Sensory analysis showed that the orally perceived pungencies of the capsules, SHUs varied between 41,641 and 2,647,022, were significantly (<i>p</i> &lt; 0.05) reduced compared to the pungency of oleoresin. The capsules with reduced pungency might be a suitable ingredient for consumers displaying sensitivity to pungent oleoresin after consumption.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5510 - 5524"},"PeriodicalIF":3.3,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03330-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905143","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":"Synthesis application of electronic tongue and electronic eye combined with a transformer-graph fusion network for hawthorn origin traceability","authors":"Jingyu Ma,&nbsp;Tao Sun,&nbsp;Xin Li,&nbsp;Yanrong Wang,&nbsp;Wanqing Zeng,&nbsp;Zhiqiang Wang,&nbsp;Yubin Lan","doi":"10.1007/s11694-025-03314-6","DOIUrl":"10.1007/s11694-025-03314-6","url":null,"abstract":"<div><p>Hawthorn is a renowned medicinal food herb that is widely recognized for its cardio protective efficacy and ability to lower blood pressure. Hawthorns from various regions display similar morphological characteristics, which poses significant challenges for their differentiation. This article presents a novel method for rapid traceability of hawthorn origin via a synthesis application of electronic tongue (ET) and electronic eye (EE) combined with a Transformer-graph fusion network. First, the ET and EE are utilized separately to collect the gustatory fingerprints and visual image of hawthorn samples from different production areas. A time series Transformer encoder (TSTE) and an improved Swin Transformer encoder (ISTE) are designed to capture both global temporal dependencies and local features from ET and EE signals, respectively. A graph fusion network (GFN) is subsequently proposed to fuse the features information of ET and EE, and thereby leveraging the complementarity of both modalities for more comprehensive characteristic representations. Subsequently, the fused information ET and EE is input into the decision network for recognition and classification. The experimental results show that adopting a fusion network strategy based on ET and EE senses achieves better recognition accuracy than does using independent sensing devices. The accuracy, precision, recall rate, and F1 score of the test set reached 99.20%, 99.21%, 99.20%, and 0.991, respectively. This research provides a novel method for quickly identifying the origin of hawthorn, offering broad application prospects for its wide use with other types of traditional Chinese herbal medicines.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5411 - 5425"},"PeriodicalIF":3.3,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905120","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":"Effect of thermosonication pretreatment on physicochemical characteristics, structural properties, and sensory quality of rabbit meat","authors":"Ángel Humberto Cabrera-Ramírez,&nbsp;Jahir Antonio Barajas-Ramírez,&nbsp;Victoria Guadalupe Aguilar-Raymundo","doi":"10.1007/s11694-025-03403-6","DOIUrl":"10.1007/s11694-025-03403-6","url":null,"abstract":"<div><p>Rabbit meat is a source of protein consumed in many parts of the world. However, maintaining quality and safety during processing and storage can be a challenge. Therefore, this study investigates the impact of thermosonication (TS) on the nutritional, microbiological, and structural properties of rabbit meat. Proximate composition analysis revealed that TS treatment increased the moisture (64.56%), and fat content (9.71%) compared to the control (61.97% and 4.30%, respectively). Protein content remained relatively stable. Microbiological analysis showed a significant reduction in total coliforms (1.73 Log UFC g⁻¹) and mesophilic bacteria (0.56 Log UFC g⁻¹) after TS treatment compared to the control. The application of TS as a pretreatment facilitates meat precooking. According to the structural analysis, the thermosonication affects the secondary structure of proteins. Finally, our findings suggest that thermosonicated rabbit meat represents a valuable consumption option, as sensory analysis indicates a preference for pretreated samples.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6488 - 6498"},"PeriodicalIF":3.3,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090576","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":"Optimizing mucilage extraction from Plantago major seeds using response surface methodology for enhanced functional characteristics","authors":"Aamna Majeed,&nbsp;Sumia Akram,&nbsp;Gulzar Muhammad,&nbsp;Muhammad Rauf Raza,&nbsp;Rehana Badar,&nbsp;Muhammad Mushtaq","doi":"10.1007/s11694-025-03387-3","DOIUrl":"10.1007/s11694-025-03387-3","url":null,"abstract":"<div>\u0000 \u0000 <p>The present research was conducted to optimize mucilage extraction from <i>P. major</i> seeds by varying key factors, including pH, temperature, liquid-to-solid ratio, and treatment time, over a wide range of conditions using a Rotatable Central Composite Design (RCCD) of Response Surface Methodology (RSM). Infrared spectroscopy, scanning electron microscopy with energy-dispersive X-ray analysis, and powder X-ray diffraction revealed the presence of significant functional groups, composition, morphology, and the amorphous nature of the mucilage. The results indicate that mucilage recovery from seeds varied significantly (<i>p</i> ≤ 0.05) across the tested pH range (3.5–11), temperature (41–95 °C), liquid-to-solid ratio (65–95 mL/g), and treatment time (45–195 min). The highest mucilage yield (25 g/100 g) was acquired with a treatment time of 170 min and a liquid-solid ratio of 90 mL/g at 50 °C and pH 4.75. The FTIR band at 3300 cm^− 1 confirmed the polysaccharide nature of mucilage. SEM revealed a pore size of 61–144 <i>µ</i>m (average pore size 110 <i>µ</i>m), while EDX analysis disclosed the elemental composition of mucilage. The mucilage exhibited an exceptional water-holding capacity, swelling in deionized water (DIW) and phosphate buffers (pH 6.8 and 7.4), and deswelling in acidic buffer (pH 1.2), salt solutions (KCl, NaCl, and MgSO₄), different temperatures (25, 37, and 50 °C), and an organic solvent (ethyl alcohol), following second-order kinetics. The mucilage depicted reasonable antioxidant activity when studied using the DPPH assay. Ocular testing established mucilage as a non-irritating and non-toxic biomaterial. Finally, the non-thrombogenic and non-hemolytic potential of mucilage was confirmed via hemocompatibility studies. The mucilage displayed prominent swelling capacity (45.70 ± 2.00 g/g), centrifuge retention capacity (76.40 ± 1.11%) and intrinsic viscosity (12.08 ± 0.18 at 20 ºC). The findings underscore the promising industrial potential of mucilage, supporting its future application in various commercial sectors.</p>\u0000 </div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 9","pages":"6470 - 6487"},"PeriodicalIF":3.3,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145090575","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":"Effective strategies for producing low glycemic index wheat bread and their impact on technological properties: a review","authors":"Leila Zare,&nbsp;Javaneh Karimi,&nbsp;Sarah Sanaei-Nasab,&nbsp;Sima Tahmouzi,&nbsp;Ehsan Feizollahi,&nbsp;Neda Mollakhalili-Meybodi","doi":"10.1007/s11694-025-03335-1","DOIUrl":"10.1007/s11694-025-03335-1","url":null,"abstract":"<div><p>The role of diet in maintaining health and preventing chronic diseases has gained significant attention in recent years. The glycemic index is an important indicator of the effect of carbohydrate-containing foods on blood glucose levels. Understanding the importance of low GI foods, particularly in staple dietary items like bread, is paramount in promoting public health and well-being. Bread often constitutes a significant portion of daily carbohydrate intake and optimizing its glycemic response holds immense potential for improving dietary quality and mitigating the risk of chronic diseases. Various technological strategies, such as sourdough fermentation and starch modification, are implemented by changing the selection of raw materials, manipulating processing conditions, and combining functional materials. The aim of this review study is to investigate effective strategies for producing wheat bread with a low GI, with an emphasis on the technological characteristics of the bread. By understanding these methods, researchers and industry professionals can contribute to the development of innovative bread formulations that meet both nutritional and technological requirements, promoting healthier dietary choices and improving public health outcomes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5222 - 5241"},"PeriodicalIF":3.3,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144905115","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}