Cereal Chemistry最新文献

{"title":"Optimization of Pretreatments for Enhanced Polyphenols Retention and Antinutritional Factors Reduction in Minor Millets","authors":"Jagbir Kaur,&nbsp;Gurpreet Kaur Dhillon,&nbsp;Monika Mahajan","doi":"10.1002/cche.70079","DOIUrl":"https://doi.org/10.1002/cche.70079","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background/Objectives</h3>\u0000 \u0000 <p>Millets are a group of ancient cereal grains increasingly recognized for their nutritional and functional benefits. The purpose of the present study is to understand the effects of roasting, soaking, and microwave pretreatments on the bioactive components and anti-nutritional factors of six minor millet browntop, kodo, barnyard, proso, foxtail, and little millet.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Among untreated millets, browntop exhibited the highest levels of total phenolics (TPC; 149.72 ± 2.68 mg GAE/100 g), total flavonoids (TFC; 198.56 ± 2.89 mg QE/100 g), and antioxidant activity (75.6% DPPH inhibition). Roasting significantly enhanced total phenolic content (120%–260% increase), total flavonoid content (80%–85% increase), and antioxidant activity (260% increase in % DPPH inhibition) across all millet types, with 10 min of roasting emerging as the most effective duration. Soaking for 12 h increased TPC (27%–36%), TFC (3.5%), and antioxidant activity to 150% but longer durations led to degradation due to leaching and oxidation. Microwave treatments at moderate power levels (500–700 W for 2–4 min) improved bioactive composition with an increase of 120% in TPC, 25% in TFC, and about 77% in antioxidant activity. Soaking was most effective in reducing anti-nutritional factors like tannins (30%–60%) and phytic acid (50%–55%), followed by roasting, which led to 17% reduction in anti-nutritional factors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Optimization of different pretreatments has identified roasting as the most effective pretreatment overall, providing a balanced improvement in functional components while moderately reducing anti-nutritional factors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance/Novelity</h3>\u0000 \u0000 <p>These findings provide critical insights into optimizing millet processing techniques for enhanced nutritional and functional value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"576-586"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148534445","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Dietary Fiber in Instant Noodles: Effect of Rice Bran Particle Size and Enzymatic Crosslinking on Physicochemical and Sensory Properties","authors":"Kurnia Ramadhan,&nbsp;Iqmalia Shafira Lail,&nbsp;Nurul Asiah,&nbsp; Ardiansyah","doi":"10.1002/cche.70078","DOIUrl":"https://doi.org/10.1002/cche.70078","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Rice bran is a fiber-rich by-product of rice milling with potential as a functional ingredient in instant noodles, but it often impairs texture and appearance. This study examined the effects of rice bran particle size (coarse, medium, fine) and transglutaminase-induced protein crosslinking on the physicochemical and sensory properties of instant noodles at a fixed substitution level.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Rice bran incorporation increased total dietary fiber, ash, and antioxidant activity in all formulations. Crude protein content remained comparable among samples. However, amino acid profiles changed, showing reductions in both essential and non-essential amino acids, along with lower protein quality indices. The fine fraction, particularly with transglutaminase, retained tensile force and extensibility close to the wheat control and produced a smoother surface, whereas medium and coarse fractions were darker, speckled, and gritty, which reduced overall acceptability. CATA highlighted “yellowish” and “smooth surface” as desirable attributes, while “speckled surface” and “gritty” were undesirable.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Particle-size reduction and enzymatic crosslinking are critical for producing rice bran-enriched instant noodles with texture close to the control and strong panel acceptance, although darker color is unavoidable.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study connects fiber fortification, amino acid changes, and antioxidant gains with practical particle-size and crosslinking strategies, supported by instrumental measures, CATA profiling, and hedonic data.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"565-575"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148533624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity","authors":"Kun Wang,&nbsp;Dale Taylor,&nbsp;Carly Isaak,&nbsp;Bin Xiao Fu","doi":"10.1002/cche.70068","DOIUrl":"https://doi.org/10.1002/cche.70068","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>When assessing wheat gluten quality, traditional dough rheological tests often confound protein quality with protein quantity, making it difficult to distinguish the contribution of each factor. This study presents a modified gluten index (GI) protocol designed to evaluate wheat gluten quality independent of protein content for hard red spring wheat.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Wet gluten (WG) mass significantly affected GI values, with a greater effect observed in weaker genotypes than in stronger ones. To address this limitation, the modified GI protocol standardized WG mass and applied additional force during centrifugation using customized inserts. The modified protocol effectively distinguished gluten quality among diverse Canadian hard red spring wheat genotypes, despite variation in flour protein content and dough rheological properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The influence of WG mass on GI must be carefully considered in GI measurement. The modified GI protocol successfully isolated protein quality from protein quantity, allowing for a more accurate assessment of intrinsic gluten functionality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study introduced a modification to the conventional GI method that allows assessment of gluten quality independent of protein content. The enhanced protocol would benefit wheat breeding programs and allow accurate evaluation of gluten quality regardless of protein levels and growth environments.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"487-493"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70068","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148533891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Residual Lipids Affect Structural and Functional Properties of Oat and Mung Bean Protein Isolates","authors":"Ugo Berthelot,&nbsp;Alain Doyen","doi":"10.1002/cche.70081","DOIUrl":"https://doi.org/10.1002/cche.70081","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In recent years, plant protein sources such as oat and mung bean have been explored to diversify the food supply. Residual lipids in protein isolates may influence their structural and techno-functional properties and are often overlooked. This work aimed to characterize residual lipids and evaluate their impact on the structural and techno-functional properties of oat and mung bean protein isolates.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Initial lipid contents were 34.81% and 3.57% in oat and mung bean protein extracts, respectively. After partial defatting with hexane, residual lipids remained and were enriched in phospholipids, accounting for 11.74% and 87.37% of the residual lipid fraction in oat and mung bean isolates, respectively. Total lipid extraction with chloroform-methanol induced protein aggregation in oat isolates, while mung bean proteins showed limited structural changes. It also impacted techno-functional properties since foaming capacity increased (319.05% vs. 43.52% in oat and 288.74% vs. 32.25% in mung bean), whereas the emulsifying activity index decreased (29.32 vs. 60.39 m²/g for oat and 39.51 vs. 54.14 m²/g for mung bean).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions, Significance, and Novelty</h3>\u0000 \u0000 <p>These results demonstrate that residual lipids significantly influence protein structure and techno-functional properties, with effects strongly dependent on the protein matrix. Accounting for residual lipids is therefore essential when designing and optimizing plant-based food formulations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"611-626"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148522918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Simultaneous Sitophilus zeamais and Prostephanus truncatus During Storage of Maize in Hermetic and Non-Hermetic Conditions","authors":"Rashid Suleiman,&nbsp;Kurt A. Rosentrater","doi":"10.1002/cche.70066","DOIUrl":"https://doi.org/10.1002/cche.70066","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Sitophilus zeamais</i> (Mostschulsky), the maize weevil, and <i>Prostephanus truncatus</i> (Horn), the larger grain borer, are two notorious insect pests of farm-stored products in Sub-Saharan Africa (SSA). The goal of this study was to determine whether there were interactions between <i>P. truncatus</i> and <i>S. zeamais</i> during storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>The interaction between the two insects was evaluated in terms of the number of live populations, percent damaged grain, weight loss, and weight of powder (flour, frass, feces, body residues, etc.) produced.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Higher damage was observed in non-hermetic storage with <i>P. truncatus</i> and in mixed treatments (<i>P. truncatus</i> and <i>S. zeamais</i>). A significant difference (<i>p</i> &lt; 0.05) and positive correlation were observed between the live populations, percentage grain damage, weight of powder produced, and percentage seed weight loss by <i>P. truncatus</i>, <i>S. zeamais</i>, and mixed treatments. <i>S. zeamais</i> dominated populations in the early stage, but was outnumbered by <i>P. truncatus</i> after 60 days of storage for the individual species experiments as well as in the mixed treatments. The high percentage of grain damage observed in non-hermetic storage after 60 days in <i>P. truncatus</i> and mixed treatments was 58% and 54%, respectively. The weight of powder produced ranged from 0 to 30 g per 250-g of maize. <i>P. truncatus</i> played a significant role when two insects coexisted and caused more severe damage than <i>S. zeamais</i> alone in maize under non-hermetic storage conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"465-472"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148532469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Effect of Physical and Chemical Properties of Kombucha-Fermented Soy Whey on the Quality of Tofu","authors":"Ghada Said Baghdady,&nbsp;Jiyuan Wang,&nbsp;Yiqiang Dai,&nbsp;Cao Yuxin,&nbsp;He Ziyin,&nbsp;Yiming Cai,&nbsp;Mingsheng Dong,&nbsp;Daoying Wang,&nbsp;Xiudong Xia","doi":"10.1002/cche.70067","DOIUrl":"https://doi.org/10.1002/cche.70067","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study investigated the coagulation of soymilk using fermented soy whey (FSW), a traditional natural coagulant for tofu production. We comprehensively evaluated the effects of key parameters of FSW pH, FSW addition amount, and FSW temperature on the physicochemical properties of the resulting tofu. Analyses included tofu yield, moisture content, water-holding capacity, textural, sensory profile, and protein subunit composition via SDS-PAGE. Experiments were conducted under controlled conditions, varying the FSW pH (3.78–4.50; 25% addition, 75°C), the FSW addition amount (17.5%–30% v/v; pH 4.0, 75°C), and the FSW temperature (35°C–85°C; pH 4.0, 25%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Protein aggregation efficiency increased markedly as FSW pH decreased, reaching a maximum at pH 4.02. Increasing the FSW concentration enhanced tofu yield and water retention up to 22.5% (v/v), while higher levels caused slight declines. Similarly, coagulation improved with rising FSW temperature, peaking at 65°C, where a cohesive gel with optimal texture was formed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Therefore, the optimal parameters were identified as an FSW pH of 4.02, a concentration of 22.5% (v/v), and an FSW addition temperature of 65°C.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These parameters provide a scientific foundation for standardizing the traditional FSW tofu-making process, offering crucial benchmarks for quality control and future product development.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"473-486"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148532470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition","authors":"Colten N. Nickerson,&nbsp;Sarah Hogarth,&nbsp;Andrea K. Stone,&nbsp;Gene C. Arganosa,&nbsp;Pankaj Bhowmik,&nbsp;Tom D. Warkentin,&nbsp;Jordan Ubbens,&nbsp;Michael T. Nickerson","doi":"10.1002/cche.70072","DOIUrl":"https://doi.org/10.1002/cche.70072","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The goal of this research was to examine the relationship between the composition and functionality of pea flour using the following machine learning algorithms: linear regression, partial least squares regression (PLSR), Gaussian process regression (GPR), support vector regression, gradient-boosted decision trees, and a standard feed-forward neural network.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>In general, linear models outperformed non-linear models. PLSR provided best fits for prediction of emulsion stability, oil holding capacity, foam stability and foam capacity; but was less effective for solubility and water holding capacity, which were best described by the GPR model. Variable Importance in Projection scores, calculated for each PLSR model, showed that protein and acid detergent fiber were both highly influential in predicting foaming capacity (1.52 and 1.55), foaming stability (1.30 and 1.54), oil holding capacity (1.64 and 1.50), and water holding capacity (1.56 and 1.53). Protein was also highly important in predicting solubility (1.80), alongside starch (1.60) whereas lipid was highly predictive (2.02) for emulsion stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Application of machine learning models was successful in relating compositional features of pea flour to functionality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Using machine learning to predict the functional behavior of pea will aid both breeders and product developers in ingredient selection.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"522-536"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70072","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148532759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Comparative Effects of White and Black Garlic on the Technological, Nutritional, and Sensory Properties of White and Whole Wheat Bread","authors":"Derya Ozalp Unal,&nbsp;Aliye Pehlivan,&nbsp;Yeliz Kaya Kartal,&nbsp;Arzu Ozer,&nbsp;Seda Kulen","doi":"10.1002/cche.70080","DOIUrl":"https://doi.org/10.1002/cche.70080","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The response of bread systems to ingredient enrichment varies depending on flour composition and matrix structure. This study investigated the impact of white garlic (WG) and black garlic (BG) enrichment (1%–7%) on the technological properties, composition, antioxidants, and sensory characteristics of refined white bread (WB) and whole wheat bread (WWB).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Garlic addition reduced bread expansion and increased firmness. In WB, specific volume decreased to 1.67 mL/g with 7% WG (−55.7%) and to 2.18 mL/g with 7% BG (−41.7%). In WWB, 7% WG increased hardness to 4253.9 g. In WB, 7% BG reduced crumb pH to 4.90 (−9.1%) and decreased lightness from 81.93 to 52.23 (−36.4%). Fiber values were higher in WWB (1.55%–1.85%) than in WB (0.11%–0.40%). At 7% WG, sensory and overall acceptability scores declined to 6.9 (−13.7%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The properties of bread were significantly affected by flour type, type of garlic used, and amount used. Addition of WG up to 7% increased the content of fiber and antioxidant properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"587-610"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70080","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148522944","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Extraction and Characterization of Non-Starch Polysaccharides From Nixtamalized Barley and Oat Bran","authors":"Muhammad Asad Javaid,&nbsp;Farhan Saeed,&nbsp;Farheen Nasir,&nbsp;Amara Rasheed,&nbsp;Ali Ikram,&nbsp;Muhammad Tayyab Arshad,&nbsp;Muhammad Afzaal,&nbsp;Mariam Islam,&nbsp;Bushra Niaz,&nbsp;Ahmadullah Zahir","doi":"10.1002/cche.70073","DOIUrl":"https://doi.org/10.1002/cche.70073","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Non-starch polysaccharides, particularly arabinoxylans from nixtamalized barley bran (NBB) and nixtamalized oat bran (NOB), exhibit diverse bioactive compounds. Arabinoxylans were extracted in present research from nixtamalized barley bran (NBB) and nixtamalized oat bran (NOB) and their biochemical (monosaccharides) composition, purity, and structural properties (FTIR, SEM, and XRD) were studied.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Analysis showed that NBB contained 6.8% arabinoxylans while NOB had 8.1%. Purity levels were recorded at 62.97 ± 1.45% for NBB and 67.43 ± 1.30% for NOB. Monosaccharide composition indicated xylose and arabinose as the primary components. FTIR spectra confirmed polysaccharide presence with characteristic peaks at 3449 cm⁻¹ (O–H), 2924 cm⁻¹ (C–H), and specific absorbances related to amide associations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>SEM revealed NBB's coarse, porous, flake-like surfaces compared to NOB's smoother, denser morphology. The XRD patterns showed an amorphous nature, with crystallinity indices of 64.12% for NBB and 69.42% for NOB, suggesting more ordered structures in oats than in barley.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Based on this meticulous characterization, arabinoxylans from nixtamalized barley and oat bran possess structural integrity and functional complexity, highlighting their potential applications in food, pharmaceutical, and biopolymer industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"537-546"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148533084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Microwave and Intense Pulsed Light Combined Treatments on the Quality of Qingke Barley Fresh Noodles During Storage","authors":"Zhenhua Wang,&nbsp;Mengmeng Zhang,&nbsp;Min Zhang,&nbsp;Yanyan Zheng,&nbsp;Zhendong Cai,&nbsp;Aojie Zhang","doi":"10.1002/cche.70065","DOIUrl":"https://doi.org/10.1002/cche.70065","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Fresh wet noodles made from Qingke barley are nutritionally rich. However, as a cereal crop, barley undergoes only simple processing and keeps high nutrient density, which results in challenges for product preservation. The effect of microwave treatment on mixed flour and intense pulsed light treatments on Qingke barley fresh noodles during storage at 25°C was investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that the combined treatment of 1200 W microwave power on mixed flour for 90 s and intense pulsed light energy of 800 J on Qingke barley fresh noodles at a 6 cm distance reduced the total bacterial count from 6.72 lgCFU/g to 5.57 lgCFU/g and extended the shelf life from 24 h to 36 h. Compared to the blank group, the combined treatment reduced the peak viscosity, final viscosity, and breakdown of starch by 3.54%, 0.72%, and 7.19%, respectively. It also improved moisture stability during storage, significantly enhancing the product's quality stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Microwave and intense pulsed light combined treatments extend the shelf life of Qingke barley fresh noodles and enhance product stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These findings introduce a novel physical sterilization method for preserving the freshness and quality of Qingke barley fresh noodles.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 4","pages":"454-464"},"PeriodicalIF":2.4,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148522778","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}