Cereal Chemistry最新文献

{"title":"Exploring Sainfoin (Onobrychis viciifolia) Seed Flour as a Sustainable Plant-Based Food: Germination-Induced Changes in Nutritional Quality, Anti-Nutritional Factors, Phenolic Content, Bioaccessibility, and In Vitro Toxicity","authors":"Havva Polat Kaya,&nbsp;Sevde Nur Güngör,&nbsp;Neşe Yılmaz Tuncel,&nbsp;Fatma Betül Sakarya,&nbsp;Ali Emre Andaç,&nbsp;Gülay Özkan,&nbsp;Esra Capanoglu,&nbsp;Şükrü Güleç,&nbsp;Mehmet Çağlar Tülbek,&nbsp;Necati Barış Tuncel","doi":"10.1002/cche.10895","DOIUrl":"https://doi.org/10.1002/cche.10895","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Sainfoin is a drought-resistant perennial plant mainly used as animal feed, but its seeds remain underexplored as a food source. This study investigates the effects of germination on the nutritional quality of dehulled sainfoin seeds. Specifically, it examines changes in proximate composition, antinutrients (hydrocyanic acid, tannins, phytates, saponins, and trypsin inhibitors), in vitro starch digestibility, phenolic content, antioxidant capacity, and cytotoxicity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Germination significantly increased crude protein (up to 45%) and fat (up to 10%) contents. Despite low total starch (~7%), 45-h germination reduced total digestible starch while increasing rapidly digestible starch. Antinutrient levels decreased significantly—tannins by 57%, phytates by 30%, saponins by 40%, and trypsin inhibitors by 29%—with the exception of hydrocyanic acid. Although total phenolics, flavonoids, and antioxidant capacity declined, their bioaccessibility improved. No cytotoxic effects were observed in either raw or germinated seeds.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Germination improved the nutritional profile of sainfoin seeds by increasing protein and fat contents, while reducing most antinutrients. Despite a decrease in antioxidant levels, their bioaccessibility was enhanched. The absence of cytotoxic effects further supports the potential application of germinated sainfoin seeds in human nutrition.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Although few studies have focused on the green form of sainfoin, which is commonly used as livestock feed, this study reveals that sainfoin seeds offer substantial potential as food, with germination emerging as a simple and effective approach to improving their nutritional properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"766-776"},"PeriodicalIF":2.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582243","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":"Evaluating the Impact of Flour Protein Content on the Quality of Wholegrain Refrigerated Dough","authors":"Maneka Malalgoda,&nbsp;Reyna Stefanson,&nbsp;Indhurathna Swaminathan,&nbsp;Anashwar Valsalan,&nbsp;Lovemore Nkhata Malunga,&nbsp;Isabella Gonzalez Garcia","doi":"10.1002/cche.10894","DOIUrl":"https://doi.org/10.1002/cche.10894","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Refrigerated dough products offer convenience, but are often produced using refined flour. However, wholewheat flour-based products provide health benefits by increasing dietary fiber intake. This study aims to determine the optimal flour protein content for developing clean label refrigerated dough using wholegrain Canada Western Red Spring (CWRS) wheat. Three CWRS wheat samples with varying protein contents: Sample 1–Average Protein (S1-AP) (13.30%), Sample 2—Intermediate High Protein (S2-IHP) (14.91%), and Sample 3—High Protein (S3-HP) (16.48%), were analyzed. The proximate composition of wholegrain flour samples was determined using standard methods. Dough mixing and starch pasting properties were evaluated using micro-dough LAB and RVA, respectively. Dough samples were prepared and stored at 4°C for 35 days, with subsets baked and assessed for end-use quality every 7 days. Xylanase activity and dough syruping were monitored throughout storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>S3-HP exhibited reduced starch pasting properties, shorter dough development time, and lower stability. S2-IHP demonstrated better mixing stability and lower mixing tolerance index, indicating superior dough handling properties. Xylanase activity was highest in S1-AP at 35 days and lowest in S2-IHP. Dough syruping increased significantly during the first 14 days and stabilized thereafter. Bread quality declined with storage, with volume decreasing and firmness increasing, especially in S1-AP. Lightness (<i>L</i>*) decreased over time in all samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>S2-IHP, which showed intermediate/moderately high protein content, was identified as the most suitable for wholegrain refrigerated dough, as it maintained superior end-use quality characteristics compared to the other samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides insights into the impact of flour protein content on the functionality and storage stability of wholegrain refrigerated dough, aiding in the development of clean label products with improved quality and processing characteristics.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"756-765"},"PeriodicalIF":2.2,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10894","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581884","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":"Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley","authors":"Lúcia Gabriela Cavalet,&nbsp;João Pizzatto,&nbsp;Dianini Kringel Lang,&nbsp;João Ayres Lemos,&nbsp;Janaína Fischer,&nbsp;Luciane Maria Colla","doi":"10.1002/cche.10893","DOIUrl":"https://doi.org/10.1002/cche.10893","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The malting process aims to induce physical, chemical, structural, and morphological changes in barley grains. This involves three stages: steeping, germination, and drying. The conditions during germination and drying, including temperature and time, affect hydrolytic enzyme activity, storage protein and starch composition, and ultimately, malt quality. This study assessed how various parameters during germination and drying in an industrial setting impact malted barley characteristics in an industrial environment on the characteristics of malted barley grains.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Results showed variations in grain homogenization, temperature, and moisture conditions. Germination and drying times, along with sampling points, influenced malted barley characteristics. A 48-h germination period exhibited the highest enzymatic activity, leading to observed changes in chemical composition and paste properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Thus, the results of this study demonstrated that there are differences between germination batches, related to physicochemical, amylase, and paste properties, which result from the specificities of the cultivars that composed each batch.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study evaluates key parameters in barley malt production, advancing processing and control techniques for precise, consistent malting. It involves developing automated systems to monitor temperature, humidity, and time during germination and drying, ensuring high-quality final products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"740-755"},"PeriodicalIF":2.2,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581879","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 Different Drying Methods on Microstructure and Quality Characteristics of Red Beans","authors":"Jun Wu,&nbsp;Tongsheng Sun,&nbsp;Hongtu Tang,&nbsp;Xi Lv,&nbsp;Le Zheng,&nbsp;Jinsheng Fan","doi":"10.1002/cche.10892","DOIUrl":"https://doi.org/10.1002/cche.10892","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Red beans are nutritionally and medicinally valuable, but their high postharvest moisture content hinders storage and necessitates drying. Different drying methods have different effects on the quality, nutrient content, and processing properties of red beans. Therefore, it is necessary to find the most suitable way to dry red beans.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Microwave vacuum drying exhibited the highest drying rate (0.91%/min), over twice that of the other two methods, and achieved target moisture content in 9 min—a 50% reduction compared to traditional drying. Water activities were 0.832 (hot air), 0.758 (microwave vacuum), and 0.626 (vacuum freeze). Microwave vacuum drying maintained stable water activity during storage, while hot air drying induced minimal microstructural changes. Vacuum freeze drying consumed the most energy (0.431 kWh), whereas microwave vacuum drying demonstrated superior thermal stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Although the microwave vacuum drying group was not as good as the other two treatment groups in terms of microstructure and water activity, its drying rate was faster, the drying time to the target moisture content was shorter, the color difference and sensory evaluation were better, and the power consumption was at the medium level. Considering various factors, it was concluded that microwave vacuum drying was the best way to dry red beans.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Microscopic and macroscopic correlation analysis. The microstructures of red beans that have been dried through different methods were observed by scanning electron microscopy (SEM). By combining parameters such as color difference and water activity, a quantitative relationship between the drying process and the product quality was established, providing a scientific basis for the precise regulation of the drying process.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"730-739"},"PeriodicalIF":2.2,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582084","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 Dehulling and Ultrasound on Rat-Eyed Bean (Rhynchosia volubilis Lour.) Protein Concentrates' Physicochemical and Functional Properties","authors":"Uyory Choe,&nbsp;So-Hui Shin,&nbsp;Kyung-Jin Yeum","doi":"10.1002/cche.10891","DOIUrl":"https://doi.org/10.1002/cche.10891","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study aimed to compare the effects of dehulling and ultrasound treatment on rat-eyed bean protein concentrates' physicochemical and functional properties. Thus, whole bean protein (WBP), dehulled bean protein (DBP), ultrasound-treated whole bean protein (WBPU), and ultrasound-treated dehulled bean protein (DBPU) were prepared and evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Both dehulling and ultrasound treatment significantly affected the protein content and color characteristics. Among samples, DBPU exhibited the highest solubility of 93.9% at pH 7 and surface hydrophobicity (H₀) of 84,580 compared to WBP's solubility of 66.9% and H₀ of 20,006. However, emulsifying and foaming properties were not proportionally improved. In antioxidant capacities, the ABTS assay showed significant enhancement with dehulling and ultrasound treatment, while no notable difference was observed in the DPPH assay.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Dehulling and ultrasound treatment markedly improved solubility, suggesting DBPU's potential application in protein-based beverages. Additionally, variations in color, nutritional composition, and antioxidant activity depending on seed coat removal imply possible uses in functional foods.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first study to systematically compare the combined effects of dehulling and ultrasound treatment on the functional properties of rat-eyed bean protein concentrates.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"721-729"},"PeriodicalIF":2.2,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10891","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582455","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":"Enhanced and Integrated Crop Management Improved Hard Red Winter Wheat Grain Yield and End-Use Characteristics","authors":"Yijie Gui,&nbsp;Gengjun Chen,&nbsp;Wenfei Tian,&nbsp;Brent R. Jaenisch,&nbsp;Romulo P. Lollato,&nbsp;Yonghui Li","doi":"10.1002/cche.10890","DOIUrl":"https://doi.org/10.1002/cche.10890","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Crop management, variety selection, and environment can affect wheat milling and baking quality attributes. To optimize hard red winter wheat (HRWW) production, selecting appropriate varieties and implementing effective agronomic management strategies are essential. In this study, two wheat varieties (WB4458 and WB-Grainfield) were evaluated under five management strategies (i.e., a “farmer practice” plus four treatments with consecutively increasing management intensity) across six site-years, including three locations (Hutchinson, Belleville, and Leoti, Kansas, USA) over two growing seasons (2018 and 2019 harvest years). Our objective was to investigate whether management intensification could simultaneously improve yield and milling and baking attributes of HRWW.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Yield was impacted by the interaction among year (Y), location (L), management (M), and genotype (G). The Y × L × G × M interaction impacted grain kernel quality. The Y × G × M interaction impacted dough mixing properties, and the L × G × M was significant for flour pasting parameters. Certain crop management strategies, particularly those with enhanced fertility, significantly improved end-use quality traits (e.g., bread specific volume) as compared to conventional farmer's practice. Additionally, management practices with fungicide applications increased wet gluten content and flour water absorption.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Our results demonstrated that end-use quality traits including kernel and flour properties, and bread-making quality are strongly influenced by genotype, field management, environment, and interactions. Implementing genotype-specific, enhanced crop management strategies can improve both HRWW's grain yield and selected end-use characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our findings suggest that wheat end-use quality can be greatly improved by optimizing management strategies for specific, well-characterized production environments. The research provides breeders and food scientists with valuable insights into future studies aimed at optimizing HRWW to achieve high quality in both yield and end-use.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"711-720"},"PeriodicalIF":2.2,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582454","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":"High- and Low-Protein Pea Genotypes: A Comparative Study of the Physicochemical, Functional, and Quality Properties of Protein Isolates","authors":"Cassia Galves,&nbsp;Krishna Kishore Gali,&nbsp;Thomas D. Warkentin,&nbsp;James House,&nbsp;Michael Nickerson","doi":"10.1002/cche.10889","DOIUrl":"https://doi.org/10.1002/cche.10889","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study evaluated the effect of seed protein content on the composition, physicochemical, functional, and quality properties of pea protein isolates recovered through alkaline extraction/isoelectric precipitation. Samples were divided into three high-protein lines (HPL), three low-protein lines (LPL), and one control (medium protein).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Isolates derived from HPLs had higher protein (92.4%–94.5%) compared to LPLs (79.9%–88.7%) and the control (~92%). The protein content was significantly correlated to the legumin/vicilin ratio (1.0–1.8), surface charge (−38 to −23 mV), and surface tension (49–52.7 mN/m). No significant correlation was observed between protein content and functionality. Minor variation was observed for emulsifying (17.7–22.1 m²/g) and foaming (160%–215%) properties. LPLs presented higher amino acid score (0.83), and In Vitro protein digestibility corrected amino acid score (~0.72) than HPLs (~0.72 and ~0.64, respectively). Protein digestibility was in the range of ~87% for all lines.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Seed protein concentration impacted the pea protein isolates' proximate composition, quality, and physicochemical/surface properties. HPLs presented higher total protein content and LPLs presenting overall higher protein quality, whereas functionality did not differ significantly between HPLs versus LPLs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Our findings highlight the importance of sourcing and selecting pea lines tailored to specific applications, with a trade-off between protein quantity versus quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 4","pages":"697-710"},"PeriodicalIF":2.2,"publicationDate":"2025-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10889","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582410","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":"A Curve Fitting Method for Analyzing Starch Granule Size Distributions in Cereals","authors":"Rose McNelly,&nbsp;Amy Briffa,&nbsp;Georgia Yiasoumi,&nbsp;Cristobal Uauy,&nbsp;Ryo Matsushima,&nbsp;David Seung","doi":"10.1002/cche.10888","DOIUrl":"https://doi.org/10.1002/cche.10888","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The size distribution of starch granules is an important factor in determining the functional and nutritional properties of starch. However, a simple, standardized method for their analysis is lacking. Here, we developed an approach for estimating granule size parameters using a Python script that fits curves to volumetric granule size distributions generated using a Coulter counter.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The bimodal size distribution of starch from most wheat and barley cultivars could be best described with a mixed distribution curve. A log-normal distribution was fitted to the small B-type granules, and a normal distribution was fitted to the large A-type granules, allowing estimation of their relative abundance and size parameters despite their overlapping size distributions. However, the optimal fitting is altered in wheat mutants with large perturbations in B-type granule content. In maize and rice, which have unimodal granule size distributions, size parameters were calculated by fitting a single normal distribution.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Curve fitting is an effective approach for estimating starch granule size parameters in diverse cereals, particularly the Triticeae with A- and B-type granules.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>We provide new tools and guidelines for the quantitative analysis of granule size in cereals.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"438-450"},"PeriodicalIF":2.2,"publicationDate":"2025-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10888","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944674","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":"Dynamic Microbial Succession and Flavor Characteristics During Longyou Rice Cake Fermentation","authors":"Weixi Li,&nbsp;Zhaogui Chen,&nbsp;Chunmei Chen,&nbsp;Danli Jin,&nbsp;Zhengbiao Gu,&nbsp;Yan Hong","doi":"10.1002/cche.10887","DOIUrl":"https://doi.org/10.1002/cche.10887","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Longyou fermented rice cake is a traditional Chinese delicacy with a unique flavor. Nevertheless, the pathways involved in the microbiota-driven aroma formation during fermentation remain unclear. This study revealed the dynamic changes in rice slurry during the fermentation of Longyou rice cakes, and the microorganisms therein were analyzed at the genus level. By combining the volatile metabolite results, microbial functional enzymes from high-throughput sequencing, results from the Kyoto Encyclopedia of Genes and Genomes database, and literature data, the metabolic network associated with rice slurry was predicted.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A total of 33 volatile compounds and 11 key aromatic compounds were identified during the fermentation. Due to the interaction of physicochemical factors and microorganisms, <i>Saccharomyces</i> and <i>Lactobacillus</i> gradually became the dominant microorganisms in rice slurry. Functional predictions showed that the main metabolic pathways of the microorganisms were carbohydrate, energy, and amino acid metabolism, which were significantly correlated with the production of unique flavor compounds in Longyou rice slurry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>A variety of microorganisms are positively associated with key flavor substances.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides insights into the modulation of flavor by microbial genera during fermentation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"681-691"},"PeriodicalIF":2.2,"publicationDate":"2025-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945008","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":"Integration of Hyperspectral Imaging System and Machine Learning to Predict Amylose Content in Rice","authors":"Mahsa Edris,&nbsp;Sajad Kiani,&nbsp;Mahdi Ghasemi-Varnamkhasti,&nbsp;Hassan Yazdanpanah,&nbsp;Zahra Izadi","doi":"10.1002/cche.10886","DOIUrl":"https://doi.org/10.1002/cche.10886","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study evaluates the capability of a hyperspectral imaging (HSI) system combined with machine learning techniques as a rapid and non-destructive technology to predict the percentage of amylose content in rice. Ninety pure rice samples were procured from different geographical origins in Iran. The samples were scanned using the HSI system and then their amylose concentration was determined (based on ISO 6647-2) to create a reference database.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Spectral data were pre-processed using MSC and SG algorithms and then were fed to PCA for data reduction. Next, four machine learning methods, PLSR, SVR, MLP, and RBF, were applied to predict the percentage of the amylose content of the rice samples. Results showed that the amylose content was predicted using the PLSR with values of <i>R</i>²_val = 0.929, RMSE <i>p</i> = 0.006, and for MLP, RBF, and SVR with values of <i>R</i>²_val = 0.971, RMSE <i>p</i> = 0.43, <i>R</i>²_val = 0.976, and RMSEP <i>p</i> = 0.0038, and <i>R</i>²_val = 0.95, and RMSE <i>p</i> = 0.014, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The artificial intelligence algorithms, MLP and RBF, have predicted similar but better results than the SVR and PLSR methods. Therefore, the HSI system and artificial intelligence algorithms provided satisfactory results.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The findings from this study will inform the rice supply chains that the HSI system could be used as a reliable, out-lab, and fast method for predicting the percentage of amylose content in rice samples.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"671-680"},"PeriodicalIF":2.2,"publicationDate":"2025-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945016","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}