Food chemistry advances最新文献_第10页

Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum) 豆科蛋白分离物和库氏藻（Nostoc sphaericum）生产纯素奶酪的感官接受度和铁含量评价

Food chemistry advances Pub Date : 2025-02-13 DOI: 10.1016/j.focha.2025.100924

Brando J. Chavarri-Uriarte , Luz N.R. Santisteban-Murga , Amy B. Tito-Tito , Jacksaint Saintila , Yaquelin E. Calizaya-Milla

{"title":"Evaluation of sensory acceptability and iron content of vegan cheeses produced with protein legume isolates and Cushuro algae (Nostoc sphaericum)","authors":"Brando J. Chavarri-Uriarte , Luz N.R. Santisteban-Murga , Amy B. Tito-Tito , Jacksaint Saintila , Yaquelin E. Calizaya-Milla","doi":"10.1016/j.focha.2025.100924","DOIUrl":"10.1016/j.focha.2025.100924","url":null,"abstract":"<div><div>In recent years, plant-based diets have gained popularity due to their health benefits, contributions to animal welfare, and positive impact on environmental sustainability. The objective of this study is to evaluate the sensory acceptability and iron content of vegan cheeses produced with legume protein isolates (LPI), including lupin (Lupinus mutabilis Sweet), black beans (Phaseolus vulgaris L.), and chickpea (Cicer arietinum), as well as cushuro algae (CA). A quantitative experimental study was conducted to evaluate the acceptability and iron content of vegan cheeses. The formulations included LPI and CA. The sample consisted of 127 students selected by probability sampling. Just-about-Right (JAR) method was used to evaluate flavor, odor, texture, and color on a scale of 1 to 9. The Kruskal-Wallis test was applied and the data were analyzed using SPSS v. 26. The nutritional composition showed significant differences (<em>p</em> < 0.001), with lupin cheese (LC) highlighting its high protein and iron content. Sensory evaluation revealed that LC received the highest scores, followed by chickpea cheese (CC). The inclusion of LPI and CA in vegan cheeses represents a significant improvement in their nutritional value and acceptability, offering a promising strategy to combat malnutrition and anemia in vulnerable populations.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100924"},"PeriodicalIF":0.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143453326","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

Heritage to health: The socio-cultural and health impacts of traditional ethnic foods in Saudi Arabian society 健康遗产：沙特阿拉伯社会中传统民族食品的社会文化和健康影响

Food chemistry advances Pub Date : 2025-02-13 DOI: 10.1016/j.focha.2025.100927

M. Amin Mir , Duaa Hefni , Neha Chauhan

{"title":"Heritage to health: The socio-cultural and health impacts of traditional ethnic foods in Saudi Arabian society","authors":"M. Amin Mir , Duaa Hefni , Neha Chauhan","doi":"10.1016/j.focha.2025.100927","DOIUrl":"10.1016/j.focha.2025.100927","url":null,"abstract":"<div><div>The nutritional assessment of traditional foods is essential for precisely determining dietary intakes because they constitute a substantial portion of the average Saudi Arabian population's diet. Thus, the purpose of this study is to evaluate the nutritional value of 25 traditional meals that are widely consumed in Saudi Arabia. The study concentrated on the quantities of vitamin D, calcium, phosphorus, iron, phytate, and oxalate as well as the proximate composition. The food items under analysis had 1.32–10.5 % protein, 1.14–14.14 % fat, 3.67–6.20 % carbohydrate, 1.16–3.15 % dietary fiber, 0.52–5.24 % ash, and 5.11–109.21 g moisture content on a fresh weight basis. The range of vitamin B content in g was 0.01–0 .87 <em>g</em>. Calcium, iron, and sodium had respective mineral contents (mg/100 g) of 1.02–23.13, 0.07–2.12 mg, and 1.00–45 mg. The concentrations of oxalate and phytate (mg/100 g) were 1.02–48.63 mg and 3.15–71.13 mg, respectively. We also looked at the connection between the prevalence of diabetes in Saudi Arabia and the intake of these foods. According to the study, traditional Saudi meals are a wonderful source of healthful Carbohydrate since they are frequently eaten whole grain, which makes them high in fiber, certain vitamins, and minerals. Furthermore, the majority of traditional Saudi foods have a glycemic index (GI) in the low range. These foods may be beneficial for postprandial glycemic and insulinemic responses due to their decreased GI and glycemic load. Given Saudi Arabia's high diabetes prevalence, these advantageous qualities of traditional Saudi foods could greatly enhance dietary management and prevent diabetes mellitus.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100927"},"PeriodicalIF":0.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143445751","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

Microalgae biomass–A source of sustainable dietary bioactive compounds towards improved health and well-being 微藻生物量-可持续膳食生物活性化合物的来源，有助于改善健康和福祉

Food chemistry advances Pub Date : 2025-02-12 DOI: 10.1016/j.focha.2025.100926

Maria Silva , Pedro Geada , Ricardo N. Pereira , José A. Teixeira

{"title":"Microalgae biomass–A source of sustainable dietary bioactive compounds towards improved health and well-being","authors":"Maria Silva , Pedro Geada , Ricardo N. Pereira , José A. Teixeira","doi":"10.1016/j.focha.2025.100926","DOIUrl":"10.1016/j.focha.2025.100926","url":null,"abstract":"<div><div>Microalgae are recognized as a promising plant-based protein source and are rich in bioactive compounds with potential health benefits. This review explores the role of microalgae bioactive compounds in global health, analysing findings from animal studies and human trials and their possible impact on health. It highlights the bioactive properties of microalgae, which enhance oral, cardiovascular, brain, gastrointestinal, and immune functions, and may help prevent non-communicable diseases like diabetes, hypercholesterolemia, and obesity. The review also examines how cultivation conditions, such as light, temperature, pH, and salinity, influence the content of these compounds. While animal studies offer strong evidence, human trials are still limited but promising. Across the existing human trials, significant benefits were reported, including anti-obesity effects. For instance, the weight loss was enhanced by more than 2-fold with the ingestion of 2 g of Spirulina platensis per day. Optimizing these cultivation parameters is crucial for maximizing the production of bioactive compounds. Further human research is needed to validate the health benefits and ensure the safety of microalgae for long-term consumption. This review encourages future studies on microalgae's health-promoting potential.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100926"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418861","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

Recent applications of microencapsulation techniques for delivery of functional ingredient in food products: A comprehensive review 微胶囊技术在食品中功能性成分递送中的最新应用综述

Food chemistry advances Pub Date : 2025-02-12 DOI: 10.1016/j.focha.2025.100923

Dwip Das Emon , MD. Sakibul Islam , Md. Anisur Rahman Mazumder , Mohammad Gulzarul Aziz , Md. Saydar Rahman

{"title":"Recent applications of microencapsulation techniques for delivery of functional ingredient in food products: A comprehensive review","authors":"Dwip Das Emon , MD. Sakibul Islam , Md. Anisur Rahman Mazumder , Mohammad Gulzarul Aziz , Md. Saydar Rahman","doi":"10.1016/j.focha.2025.100923","DOIUrl":"10.1016/j.focha.2025.100923","url":null,"abstract":"<div><div>The COVID-19 pandemic has resulted in an increased consumer demand for functional foods, mostly due to their potential health benefits. Presently, there is a prevailing trend of incorporating microcapsules that contain functional components into food and beverages in order to develop functional foods. This work aims to present a comprehensive analysis of microencapsulation techniques and their utilization in the food and beverage industry, while also addressing the associated challenges and future possibilities. The review analyzes the manufacturing of functional or modified foods and beverages through various microencapsulation processes. These strategies involve incorporating bioactive compounds and probiotics into microcapsules or nanocapsules. In addition, the study also emphasized the influence of microencapsulation on the sensory characteristics of food, as well as the capacity of functional components to be absorbed and utilized by the body. Moreover, the discussion has highlighted the importance of microencapsulation, commonly used techniques in microencapsulation, the latest advancements in wall materials, and the growing need for functional food. The study concentrated on the difficulties linked to microencapsulation and its potential to be scaled up, and offered practical solutions for these issues. The study determined that microencapsulation of functional chemicals in foods and beverages is an innovative method for safeguarding delicate substances, regulating their release, enhancing sensory characteristics, and improving their bioavailability.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100923"},"PeriodicalIF":0.0,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395706","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

Novel protocol significantly improving spermidine content in extracts from wheat germ: Aqueous conversion of polyamines into neutral-base form, solubility in ethanol and acid precipitation as phosphate salts 新方案显著提高了小麦胚芽提取物中亚精胺的含量：多胺在水中转化为中性碱形式，在乙醇和酸沉淀中作为磷酸盐的溶解度

Food chemistry advances Pub Date : 2025-02-11 DOI: 10.1016/j.focha.2025.100921

Eros D'Amen, Francesca Truzzi, Anne Whittaker, Giovanni Dinelli

{"title":"Novel protocol significantly improving spermidine content in extracts from wheat germ: Aqueous conversion of polyamines into neutral-base form, solubility in ethanol and acid precipitation as phosphate salts","authors":"Eros D'Amen, Francesca Truzzi, Anne Whittaker, Giovanni Dinelli","doi":"10.1016/j.focha.2025.100921","DOIUrl":"10.1016/j.focha.2025.100921","url":null,"abstract":"<div><div>There is an increased demand for natural spermidine (SPD) supplements, necessitating improved extraction protocols to overcome current limitations in polyamine (PA) extraction protocols from plant-based sources. The present work describes the development and underlying rationale for a five-phase laboratory-scale extraction protocol that exploits the chemical properties of SPD using a novel approach that differs from all previous water-acid methods. Phase 1: Wheat germ (WG) milling, phase 2: alkaline reaction of PAs with Ca(OH)<sub>2</sub>, phase 3: solubilization of PAs in ethanol, phase 4: ethanol-insoluble bio-compound separation by filtration, and phase 5: precipitation of PA salts using H<sub>3</sub>PO<sub>4</sub>. This protocol takes advantage of the high ethanol solubility of SPD in base form, compared to the ethanol-insoluble protonated form (SPDH+). The precipitation step permits the separation and purification of SPD from other components extracted in the natural matrix. In so doing, it was possible to attain a high SPD content extract. The average SPD content of the extract, performed on 10 separate WG 100 g batches, was 7.6 ± 1.9 %, significantly exceeding previous methods. The industrial scalability of the protocol using 50 kg WG was implemented with minimal adjustments, yielding 9.6 % SPD/extract. The proposed workable extraction, with no requirement for complex or specialized equipment, has potential towards developing SPD supplements.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100921"},"PeriodicalIF":0.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418864","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

Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans 焙烧对工业浆和发酵可可豆类黄酮、酚类物质和抗氧化活性的影响

Food chemistry advances Pub Date : 2025-02-11 DOI: 10.1016/j.focha.2025.100925

Bernard Kwabena Asiedu , Emmanuel Ohene Afoakwa , Crossby Osei Tutu , Rexford Obeng , Nii Korley Kortei , Papa Toah Akonor , Agnes Simpson Budu , Firibu Kwesi Saalia

{"title":"Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans","authors":"Bernard Kwabena Asiedu , Emmanuel Ohene Afoakwa , Crossby Osei Tutu , Rexford Obeng , Nii Korley Kortei , Papa Toah Akonor , Agnes Simpson Budu , Firibu Kwesi Saalia","doi":"10.1016/j.focha.2025.100925","DOIUrl":"10.1016/j.focha.2025.100925","url":null,"abstract":"<div><div>The extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the effect of mechanical depulping and roasting intensities on these parameters in Ghanaian cocoa beans. A 3 × 3 full factorial design was employed, with depulping levels (0 %, 50 %, and 100 %) and roasting conditions (110 °C for 60 min, 120 °C for 30 min, and 135 °C for 10 min) as the principal factors. Cocoa beans were depulped mechanically, fermented for six days, dried at 55 °C to a moisture content of 7, 8 %, roasted, deshelled, and milled into cocoa liquor. The results showed that roasting intensity and mechanical depulping significantly influenced the studied parameters. Cocoa liquor obtained from mechanically depulped beans exhibited a higher total polyphenol content but lower flavonoid content and antioxidant capacity. Moderate roasting (120 °C for 30 min) and low-temperature, long-time (110 °C for 60 min) roasting processes preserved more flavonoids and antioxidant activity than high-temperature, short-time (135 °C for 10 min) roasting. These findings highlight the importance of optimizing depulping and roasting conditions to balance the retention of bioactive compounds and antioxidant properties in cocoa liquor.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100925"},"PeriodicalIF":0.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395707","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

A review on probiotics and dietary bioactives: Insights on metabolic well-being, gut microbiota, and inflammatory responses 益生菌和膳食生物活性物质综述：对代谢健康、肠道微生物群和炎症反应的见解

Food chemistry advances Pub Date : 2025-02-11 DOI: 10.1016/j.focha.2025.100919

Alice Njolke Mafe , Great Iruoghene Edo , Osamah S. Majeed , Tayser Sumer Gaaz , Patrick Othuke Akpoghelie , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Joseph Oghenewogaga Owheruo , Rapheal Ajiri Opiti , Yasal Garba , Arthur Efeoghene Athan Essaghah , Dina S. Ahmed , Huzaifa Umar

{"title":"A review on probiotics and dietary bioactives: Insights on metabolic well-being, gut microbiota, and inflammatory responses","authors":"Alice Njolke Mafe , Great Iruoghene Edo , Osamah S. Majeed , Tayser Sumer Gaaz , Patrick Othuke Akpoghelie , Endurance Fegor Isoje , Ufuoma Augustina Igbuku , Joseph Oghenewogaga Owheruo , Rapheal Ajiri Opiti , Yasal Garba , Arthur Efeoghene Athan Essaghah , Dina S. Ahmed , Huzaifa Umar","doi":"10.1016/j.focha.2025.100919","DOIUrl":"10.1016/j.focha.2025.100919","url":null,"abstract":"<div><div>This review explores the impact of probiotics and dietary bioactives on gut microbiota, inflammatory responses, and metabolic well-being. It emphasizes how these bioactive components, particularly probiotics, influence gut health by modulating the gut microbiota, a vital ecosystem of microorganisms that play a key role in health. The paper investigates the mechanisms through which probiotics and bioactives, found in both traditional and contemporary foods, support gut health and combat metabolic disorders. It highlights the various types of probiotics in foods, their effects on immune function, and their role in regulating inflammatory response and metabolic well-being. By examining the connections between probiotics, gut microbiota, and outcomes such as digestive health, immune function, and metabolic well-being, this review identifies conditions where probiotics show potential benefits. It also addresses hurdles, including variability in strain effectiveness and dosage, and outlines future research areas, particularly personalized probiotic approaches. The paper concludes with a summary of key insights, underscoring the importance of probiotics and dietary bioactives in food systems to improve health and prevent metabolic diseases.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100919"},"PeriodicalIF":0.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379153","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

Quantitative estimation of pharmacologically relevant phenolic compounds in olive oils harvested in Jabal Al Akhdar in Oman 阿曼阿赫达尔山收获的橄榄油中药理学相关酚类化合物的定量估计

Food chemistry advances Pub Date : 2025-02-10 DOI: 10.1016/j.focha.2025.100922

Zakiya H. Al-Hashmi , Haider A. Al-Lawati , FakhrEldin O. Suliman , Javad Hassanzadeh , Ghanim Salim Said Aal-Thani , Ali Saleh Al Forqani , Ahmed Rashid Al Fahdi

{"title":"Quantitative estimation of pharmacologically relevant phenolic compounds in olive oils harvested in Jabal Al Akhdar in Oman","authors":"Zakiya H. Al-Hashmi , Haider A. Al-Lawati , FakhrEldin O. Suliman , Javad Hassanzadeh , Ghanim Salim Said Aal-Thani , Ali Saleh Al Forqani , Ahmed Rashid Al Fahdi","doi":"10.1016/j.focha.2025.100922","DOIUrl":"10.1016/j.focha.2025.100922","url":null,"abstract":"<div><div>Extra virgin olive oil (EVOO) is widely acknowledged for its health-promoting properties due to its rich composition. For example, certain phenolic compounds (PCs) present in EVOO, including hydroxytyrosol and tyrosol, oleacein, and oleocanthal (OHTs), are recognized for their superb pharmacological impacts. Herein, EVOO samples extracted from olives harvested in Jabal Al Akhdar (JA), Oman, were analyzed for their levels of OHTs. The study included six varieties of EVOO -Carotina, Kalamata, Picual, Dolce, Arbequina, and Karonaki- collected from Riyad Al Jabal Farm (RJ), administrated by the Royal Court. Identification of OHTs was carried out using liquid chromatography–tandem mass spectrometry (LC–MS/MS), and quantitative analysis was conducted using high-performance liquid chromatography (HPLC) coupled to a photodiode array detector (DAD). The method demonstrated strong linear relationships with a linear range between 0.2 and 40 mg kg<sup>−1</sup> for the four compounds. Results revealed that certain EVOO varieties such as Carotina (181.2 ± 0.1 mg kg<sup>−1</sup>), Kalamata (137.16 ± 0.09 mg kg<sup>−1</sup>), and Picual (107.7 ± 0.3 mg kg<sup>−1</sup>) exhibited the highest concentration of OHTs, making them preferred choices for cultivation in JA. Furthermore, the Folin–Ciocalteu (FC) method was used to estimate the total phenolic content, revealing that Picual and Carotina exhibited the highest levels compared to the other varieties.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100922"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143418862","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

Titanium dioxide levels in food and other ingested consumer products: A systematic review 食品和其他摄入消费品中的二氧化钛含量：系统综述

Food chemistry advances Pub Date : 2025-02-10 DOI: 10.1016/j.focha.2025.100918

Sophie Van Den Neucker , Heidi Demaegdt , Roberto Cerina , Jan Mast , Alexander Grigoriev , Sofie De Broe , Karlien Cheyns

引用次数: 0

Exploring the physicochemical and phytochemical properties of Boka Saul: An indigenous Assamese rice variety 探索阿萨姆邦本土水稻品种Boka Saul的物理化学和植物化学特性

Food chemistry advances Pub Date : 2025-02-09 DOI: 10.1016/j.focha.2025.100920

Udayamathi Mohan , Shamitha Jayakumar , Sneha Nair Vasudevan , Rajamathanghi Rangaprabu , Hema MadhuriVeera , Yesodhaa Ravi , A Saravanaraj , Nadeem Siddiqui , Yuvaraj Dinakarkumar

{"title":"Exploring the physicochemical and phytochemical properties of Boka Saul: An indigenous Assamese rice variety","authors":"Udayamathi Mohan , Shamitha Jayakumar , Sneha Nair Vasudevan , Rajamathanghi Rangaprabu , Hema MadhuriVeera , Yesodhaa Ravi , A Saravanaraj , Nadeem Siddiqui , Yuvaraj Dinakarkumar","doi":"10.1016/j.focha.2025.100920","DOIUrl":"10.1016/j.focha.2025.100920","url":null,"abstract":"<div><div>This study investigates the physiochemical and phytochemical properties of Boka Saul (BS) rice, an indigenous rice variety, its nutritional composition, agronomic potential, and crucial physicochemical attributes. The proximate analysis reveals key components such as carbohydrates (79.43 ± 0.42 g/100<em>g</em> ), protein (6.92 ± 0.38 g/100<em>g</em> ), low fat (0.57 ± 0.02 g/100<em>g</em> ), and fiber content (8.86 ± 0.22 g/100<em>g</em> ). Micronutrient levels, notably potassium (255.33 ± 1.53 mg/100 g), phosphorus (116.00 ± 1.73 mg/100 g), magnesium (30.33 ± 2.52 mg/100 g), calcium (7.43 ± 0.90 mg/100 g), and zinc (1.33 ± 0.21 mg/100 g), are also examined in detail. The physical characteristics of BS rice, encompassing 1000 grain weight (24.7 g), bulk density (734.3 kg/m<sup>3</sup>), true density (1574.57 kg/m<sup>3</sup>), porosity (53.33 %), and color value (whiteness: 22.86 %, transparency: 0.95), contribute to the rice's physical attributes. Gel consistency (25.5 mm), gelatinization temperature (69.54 °C), alkali spreading value (5), water uptake ratio (0.88), and cooking properties like length (940.00 ± 0.07 mm), breadth (340.00 ± 0.05 mm), cooking time (20 mins at 100 °C, 40–50 mins in normal water), and kernel elongation ratio (0.709) are analyzed. The amylose and amylopectin contents in BS rice was 21.63 ± 0.74 g/100 g and 78.40 ± 0.70 g/100 g respectively. This research offers a holistic understanding of the nutritional, physicochemical, and cooking properties of Boka Saul rice, contributing to its characterization and potential applications in food and agriculture.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100920"},"PeriodicalIF":0.0,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419542","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