Cereal Chemistry最新文献

{"title":"Mechanism of crack formation in corn during microwave drying process","authors":"Tongsheng Sun,&nbsp;Ran Cao,&nbsp;Jiahao Liu,&nbsp;Kai Wang","doi":"10.1002/cche.10756","DOIUrl":"10.1002/cche.10756","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>During microwave drying process of corn, temperature and moisture content are the main reasons for crack formation, which reduces the drying quality. Therefore, it is necessary to study the effects of temperature and moisture content on crack generation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Under the set drying conditions, as the temperature increases, cracks gradually increase, deformation gradually increases, and the crack index increases exponentially. As the moisture content decreases, deformation first increases and then decreases, single cracks first increase and then decrease and then increase, double cracks gradually decrease, multiple cracks continue to increase, and the crack index increases linearly. The deformation reaches its maximum value at a moisture content of 31%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The results indicate that the generation of cracks is mainly influenced by water content. The maximum errors between the simulated and experimental values of temperature and moisture content are 4.73% and 7.76%, respectively, indicating that the model can be used to study the distribution patterns of temperature, moisture content, and deformation during corn drying.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study established a mathematical model for electromagnetic, mass, energy, and deformation of corn, coupled the model for the solution, and conducted experimental verification. The relationship between the generation of cracks during microwave drying of corn kernels and temperature and moisture content was revealed.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"563-576"},"PeriodicalIF":2.4,"publicationDate":"2024-01-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139518423","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":"Acknowledgment of Reviewers","authors":"","doi":"10.1002/cche.10760","DOIUrl":"https://doi.org/10.1002/cche.10760","url":null,"abstract":"&lt;p&gt;The value of CEREAL CHEMISTRY® depends on the quality of manuscripts submitted by researchers and on the quality of reviewers of the manuscripts. Much efffort is made to obtain reviews of manuscripts by the most qualifijied specialists. In addition to members of the 2023 editorial board, the individuals listed below provided constructive critical reviews of one or more manuscripts during the past year. Their names are published here in grateful appreciation for their contributions toward improving CEREAL CHEMISTRY® in its service to its readers and to science.&lt;/p&gt;&lt;p&gt;Elsayed Abdelaal&lt;/p&gt;&lt;p&gt;Saman Abeysekara&lt;/p&gt;&lt;p&gt;Oladipupo Adiamo&lt;/p&gt;&lt;p&gt;Himani Agrawal&lt;/p&gt;&lt;p&gt;Yongfeng Ai&lt;/p&gt;&lt;p&gt;Heikki Aisala&lt;/p&gt;&lt;p&gt;Sajid Alavi&lt;/p&gt;&lt;p&gt;Juan B. Alvarez&lt;/p&gt;&lt;p&gt;Thais Alves&lt;/p&gt;&lt;p&gt;Kashif Ameer&lt;/p&gt;&lt;p&gt;James Anderson&lt;/p&gt;&lt;p&gt;George Annor&lt;/p&gt;&lt;p&gt;Pervin Ari Akin&lt;/p&gt;&lt;p&gt;Knud Bach Knudsen&lt;/p&gt;&lt;p&gt;Ana Paula Badan Ribeiro&lt;/p&gt;&lt;p&gt;Nandika Bandara&lt;/p&gt;&lt;p&gt;Rusty Bautista&lt;/p&gt;&lt;p&gt;Frank Bekes&lt;/p&gt;&lt;p&gt;Leila Benatallah&lt;/p&gt;&lt;p&gt;Denisse Bender&lt;/p&gt;&lt;p&gt;Juliana Bento&lt;/p&gt;&lt;p&gt;Karen Bett-Garber&lt;/p&gt;&lt;p&gt;Deepak Bhopatkar&lt;/p&gt;&lt;p&gt;Nermin Bilgiçli&lt;/p&gt;&lt;p&gt;Andrea Brandolini&lt;/p&gt;&lt;p&gt;Rebecca Bruce&lt;/p&gt;&lt;p&gt;Wei Cao&lt;/p&gt;&lt;p&gt;Carola Cappa&lt;/p&gt;&lt;p&gt;Vanessa Capriles&lt;/p&gt;&lt;p&gt;Claudia Carter&lt;/p&gt;&lt;p&gt;Ana Maria Casas&lt;/p&gt;&lt;p&gt;Patricia Castro&lt;/p&gt;&lt;p&gt;Ramesh Chand&lt;/p&gt;&lt;p&gt;Chen Chao&lt;/p&gt;&lt;p&gt;Qasim Chaudhry&lt;/p&gt;&lt;p&gt;Prasad Chavan&lt;/p&gt;&lt;p&gt;Gengjun Chen&lt;/p&gt;&lt;p&gt;Jie Chen&lt;/p&gt;&lt;p&gt;Lingyun Chen&lt;/p&gt;&lt;p&gt;Yan Ping Chen&lt;/p&gt;&lt;p&gt;Hou Chengli&lt;/p&gt;&lt;p&gt;Harold Corke&lt;/p&gt;&lt;p&gt;Rui M. S. Cruz&lt;/p&gt;&lt;p&gt;Henriette De Kock&lt;/p&gt;&lt;p&gt;Nelida Del Mastro&lt;/p&gt;&lt;p&gt;Guy Della Valle&lt;/p&gt;&lt;p&gt;Stephen Delwiche&lt;/p&gt;&lt;p&gt;Ivo Mottin Demiate&lt;/p&gt;&lt;p&gt;Lingzhu Deng&lt;/p&gt;&lt;p&gt;Zhang Dequan&lt;/p&gt;&lt;p&gt;Satyanarayan Dev&lt;/p&gt;&lt;p&gt;Sushil Dhital&lt;/p&gt;&lt;p&gt;Mattia Di Nunzio&lt;/p&gt;&lt;p&gt;Jose Die&lt;/p&gt;&lt;p&gt;Halef Dizlek&lt;/p&gt;&lt;p&gt;Silvina Rosa Drago&lt;/p&gt;&lt;p&gt;Lorenzo Estivi&lt;/p&gt;&lt;p&gt;Xiaolei Fan&lt;/p&gt;&lt;p&gt;Muhammad Farooq&lt;/p&gt;&lt;p&gt;Yun-Zi Feng&lt;/p&gt;&lt;p&gt;Dora Fenn&lt;/p&gt;&lt;p&gt;Cristina Ferrero&lt;/p&gt;&lt;p&gt;Sean Finnie&lt;/p&gt;&lt;p&gt;Adam Franczyk&lt;/p&gt;&lt;p&gt;Camilly Fratelli&lt;/p&gt;&lt;p&gt;Chaiwut Gamonpilas&lt;/p&gt;&lt;p&gt;Diane Gannon&lt;/p&gt;&lt;p&gt;Dongying Gao&lt;/p&gt;&lt;p&gt;Nicola Gasparre&lt;/p&gt;&lt;p&gt;Ragab Gebreil&lt;/p&gt;&lt;p&gt;Mike Gidley&lt;/p&gt;&lt;p&gt;Audrey Girard&lt;/p&gt;&lt;p&gt;Soma Giri&lt;/p&gt;&lt;p&gt;Patricia Glorio-Paulet&lt;/p&gt;&lt;p&gt;Antonio González-Casado&lt;/p&gt;&lt;p&gt;Seth Graham-Acquaah&lt;/p&gt;&lt;p&gt;Casey C. Grimm&lt;/p&gt;&lt;p&gt;Myriam Grundy&lt;/p&gt;&lt;p&gt;Jia Guo&lt;/p&gt;&lt;p&gt;Qingbin Guo&lt;/p&gt;&lt;p&gt;Shashi K. Gupta&lt;/p&gt;&lt;p&gt;Nigel G. Halford&lt;/p&gt;&lt;p&gt;Clifford Hall&lt;/p&gt;&lt;p&gt;Xinzhong Hu&lt;/p&gt;&lt;p&gt;Haibo Huang&lt;/p&gt;&lt;p&gt;Qiang Huang&lt;/p&gt;&lt;p&gt;Tatsuya Ikeda&lt;/p&gt;&lt;p&gt;Marcela Jarpa-Parra&lt;/p&gt;&lt;p&gt;Xiwu Jia&lt;/p&gt;&lt;p&gt;Cristian Jimenez Martinez&lt;/p&gt;&lt;p&gt;Zhengyu Jin&lt;/p&gt;&lt;p&gt;Zhiqiang Jin&lt;/p&gt;&lt;p&gt;Ankita Juneja&lt;/p&gt;&lt;p&gt;Ravi-Kumar Kadeppagari&lt;/p&gt;&lt;p&gt;Kevser Kahraman&lt;/p&gt;&lt;p&gt;Fatih Kahrıman&lt;/p&gt;&lt;p&gt;Md. Mostafa Kamal&lt;/p&gt;&lt;p&gt;Asuman Kaplan Evlice&lt;/p&gt;&lt;p&gt;Barjinder Pal Kaur&lt;/p&gt;&lt;p&gt;Ravinder Kaushik&lt;/p&gt;&lt;p&gt;Ragab Khir&lt;/p&gt;&lt;p&gt;Alecia M. Kiszonas&lt;/p&gt;&lt;p&gt;Warinporn Klunklin&lt;/p&gt;&lt;p&gt;Jeewon Koh&lt;/p&gt;&lt;p&gt;Iwona Konopka&lt;/p&gt;&lt;p&gt;Ryan Kowalski&lt;/p&gt;&lt;p&gt;Stanisław Kowalski&lt;/p&gt;&lt;p&gt;Ebenezer Miezah Kwofie&lt;/p&gt;&lt;p&gt;Domenico Lafiandra&lt;/p&gt;&lt;p&gt;Buddhi Lamsal&lt;/p&gt;&lt;p&gt;Bernadett Langó&lt;/p&gt;&lt;p&gt;Suyong Lee&lt;/p&gt;&lt;p&gt;Barbara Lexhaller&lt;/p&gt;&lt;p&gt;Cheng Li&lt;/p&gt;&lt;p&gt;Hongyan Li&lt;/p&gt;&lt;p&gt;Seu","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 1","pages":"5-6"},"PeriodicalIF":2.4,"publicationDate":"2024-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10760","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139494441","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":"Chemical, physical, and sensory properties of nixtamalized oat tortillas","authors":"Andrea B. Aráuz,&nbsp;Laura K. Jefferies,&nbsp;Bradley J. Taylor,&nbsp;Michael L. Dunn","doi":"10.1002/cche.10749","DOIUrl":"10.1002/cche.10749","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Background and Objectives&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;While alkaline nixtamalization has historically been used for corn, this process may have application in other cereals. Drawbacks to wider use include the lengthy steep time, as well as the volume of alkaline wastewater produced. This study evaluated a novel, waste-effluent-free nixtamalization process for oat (&lt;i&gt;Avena sativa&lt;/i&gt;) masa, and compared properties of oat masa and tortillas prepared with 1%, 1.5%, and 2% lime, with and without steeping.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Findings&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;A minimal-water-addition, 45-min simmering process, without steeping, was effluent-free, and produced oat tortillas comparable to those produced using a traditional overnight steep. The pH increased significantly with increasing lime content (&lt;i&gt;r&lt;/i&gt; = .982). Consumer overall-liking scores did not significantly differ across treatments, though appearance scores were significantly higher for 2% lime samples (&lt;i&gt;p&lt;/i&gt; &lt; .05), which were significantly darker and more yellow, based on L* and b* values. Masa adhesiveness means ranged from 1.49 to 1.52 N, with no significant differences between the no-steep treatments. Higher lime addition (1.5%–2%) in the no-steep process significantly improved tortilla flexibility, based on extensibility and rollability scores, though tortilla rupture force did not vary significantly across treatments. Tortilla rollability scores at 3-days were lowest (&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 \u0000 &lt;mrow&gt;\u0000 &lt;mover&gt;\u0000 &lt;mi&gt;x&lt;/mi&gt;\u0000 \u0000 &lt;mo&gt;̅&lt;/mo&gt;\u0000 &lt;/mover&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt; $mathop{{rm{x}}}limits^{&amp;#773;}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt; = 1.1 + 0.31, indicating less cracking) for the 1.5%–2% lime no-steep treatments, which were significantly better than the steeped treatment (&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 \u0000 &lt;mrow&gt;\u0000 &lt;mover&gt;\u0000 &lt;mi&gt;x&lt;/mi&gt;\u0000 \u0000 &lt;mo&gt;̅&lt;/mo&gt;\u0000 &lt;/mover&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt; $mathop{{rm{x}}}limits^{&amp;#773;}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt; = 3.7 + 0.48). Consumers rated the steeped sample as significantly less flexible. B-vitamins were negatively impacted by increasing lime, while calcium increased significantly with lime addition.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 ","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 2","pages":"299-312"},"PeriodicalIF":2.4,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139476094","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 steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by-products: A review","authors":"Xin-Yi Tian,&nbsp;Jian-Fu Liu,&nbsp;Na-Na Wu,&nbsp;Bin Tan","doi":"10.1002/cche.10746","DOIUrl":"10.1002/cche.10746","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Grain and oil processing by-products contain dietary fiber with high quality, but most of them have not been utilized due to their high content of insoluble dietary fiber and coarse texture, which are detrimental to the quality improvement of cereal food.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Steam explosion treatment can transfer dietary fiber from insoluble to water-soluble resulting in a high content of water-soluble dietary fiber. The content of soluble dietary fiber in cereal processing by-products with steam explosion treatment is increased from 27.48% to 171% via optimal conditions of steam explosion treatment. The structure of dietary fiber from cereal processing by-products is disrupted to a honeycomb porous shape, therefore, the physicochemical properties of dietary fiber are improved, such as hydration capacity, oil, cholesterol, and bile salts binding capacity, hypoglycemic capacity, and antioxidant activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Steam explosion treatment is a rapidly developing and extremely promising pretreatment technology for physicochemical properties enhancement of dietary fiber from grain and oil processing by-products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This review can provide some useful references for the properties improvement of soluble dietary fiber in grain and oil processing by-products by steam explosion pretreatment. It may facilitate the application of soluble dietary fiber in the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"437-449"},"PeriodicalIF":2.4,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139420932","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":"Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.)","authors":"Lovemore Nkhata Malunga,&nbsp;Nancy Ames,&nbsp;Pierre J. Hucl,&nbsp;Sijo J. Thandapilly","doi":"10.1002/cche.10745","DOIUrl":"10.1002/cche.10745","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Canary seed is a novel cereal grain that needs dehulling before being used in food applications. This work aimed to develop dehulling quality scoring criteria and study the hullability of Canary seeds. Methods for dehulling Canary seeds were studied using compressed air, impact, and abrasion-type dehulling equipment. A response surface methodology (RSM) was used to design experiments to assess the effect of initial sample weight, heat treatment, tempering, and dehulling time on the dehulling efficiency and groat quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results suggest that tempering level and starting weight had a significant (<i>p</i> &lt; .0001) positive effect, whereas time and heat treatment had a negative effect on the dehulling efficiency. Compressed air dehulling resulted in reduced broken groats and groat abrasion compared to the impact dehulling conditions studied. An optimized method was used to study the effect of genotype and growing environment on the hullability of four hairless Canary seed varieties grown in two growing years at one location. The milling yield ranged from 57% to 67% and was affected by genotype (<i>p</i> &lt; .0001), growing year (<i>p</i> &lt; .001), and their interaction (<i>p</i> &lt; .001).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The results suggest that breeding programs should consider the dehulling and milling quality of Canary seed. Apart from milling yield, the breeding programs and milling industry should also consider adopting visual assessment of the groat quality using the tool presented in this work.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>In this work, a visual assessment tool for Canary seed groat quality is developed that can be used for breeding programs and industry to compare sample performance. Also, our research has provided factors to be considered by the industry when dehulling hairless Canary seeds to maximize milling yield and groat quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 2","pages":"344-355"},"PeriodicalIF":2.4,"publicationDate":"2024-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10745","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139398367","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":"Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality","authors":"Jana van Rooyen,&nbsp;Jan A. Delcour,&nbsp;Samson A. Oyeyinka,&nbsp;Senay Simsek,&nbsp;Martin Kidd,&nbsp;Marena Manley","doi":"10.1002/cche.10751","DOIUrl":"10.1002/cche.10751","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In the accompanying paper (Part 1), it was reported that forced convection roasting of wheat before milling can be directed to tailor the viscosifying properties of flour. The objective of the present work was to examine the effect of prior wheat roasting on flour proteins.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Effective control of wheat roasting conditions proved to be essential to avoid the irreversible loss of flour functionality as deduced from the flour ethanol and lactic acid solvent retention capacity and mixography data. Response surface models predicted roasting at 108°C and 80 Hz (135 s) to maintain protein integrity. The microstructure of flour and isolated starch as well as X-ray diffraction patterns revealed starch to be relatively unaffected by this heat treatment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Flour produced from roasted wheat can still be used for products that require the formation of a gluten network.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Protein is more sensitive to roasting conditions than starch.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"544-553"},"PeriodicalIF":2.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10751","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139051850","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 sourdough addition on gluten-free sorghum bread fortified with plant-based protein and dietary fiber: Functional, textural, and structural properties","authors":"Secil Turksoy,&nbsp;Mustafa Guzel,&nbsp;Nihal Guzel","doi":"10.1002/cche.10752","DOIUrl":"10.1002/cche.10752","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The production of high-quality gluten-free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten-free sorghum bread quality. Lactic acid bacteria (<i>Lactobacillus casei</i> and <i>Lactobacillus acidophilus</i>) and yeast (<i>Saccharomyces cerevisiae</i>) were used as starter cultures.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The bread crust color and titratable acidity were comparable; although, the crumb color of sourdough bread made with <i>L. acidophilus</i> was measured darker. In both starter cultures, sourdough bread had a softer texture than the control, with significant (<i>p</i> &lt; .05) differences in hardness, adhesiveness, cohesiveness, and gumminess values. The sourdough bread showed similar Fourier Transformed Infraredtransformed infrared (FTIR) spectra with the control bread, with four major peaks in the functional group region (4000–1200 cm⁻¹) and a unique peak in the fingerprint region (1200–600 cm⁻¹).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Breads made with <i>L. acidophilus</i> (at 20% and 30% addition levels) showed better quality attributes such as softer texture, higher total phenolic content (97.75 mg GAE/100 g), and antioxidant capacity (341.49 µmol TEAC/100 g).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The results suggested that selected lactic acid bacteria-based sorghum sourdough might be a promising ingredient for the development of gluten-free bread with improved quality and nutritional value.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"518-529"},"PeriodicalIF":2.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139051745","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":"Reduction in rancidity development in fortified whole-grain maize meal by hot-air drying of the grain","authors":"John R. N. Taylor,&nbsp;Henriëtte L. de Kock,&nbsp;Edna Makule,&nbsp;Bruce R. Hamaker,&nbsp;Peiman Milani","doi":"10.1002/cche.10750","DOIUrl":"10.1002/cche.10750","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Maize is the major staple in sub-Saharan Africa. Whole-grain maize meal (WGMM) is highly susceptible to rancidity development. This work investigated whether rancidity development in micronutrient-fortified WGMM is retarded by drying the grain of safe moisture content to below this level using a commercial hot-air grain dryer before milling.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Fat acidity (hydrolytic rancidity measure) of WGMM from maize dried to 11.6% moisture and stored for 47 days at 40°C was only 61% of meal from the undried grain control (13.3% moisture). Peroxide value (oxidative rancidity measure) was only 53%. With the exception of riboflavin, there was no reduction in fortificant micronutrients during meal storage. Descriptive sensory evaluation indicated greater similarity to the control for stored maize meal and its stiff porridge from dried maize than for meal and porridge from undried maize.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Drying maize grain to 11.6% moisture substantially retards rancidity development in fortified WGMM development, probably by inactivating the grain's lipase and oxidative enzymes, providing a shelf life of at least 20 weeks at 25°C.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This simple process to extend the shelf life of whole-grain maize meal is implementable by any mill with access to a hot-air grain dryer.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 2","pages":"323-333"},"PeriodicalIF":2.4,"publicationDate":"2023-12-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10750","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139051884","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":"Elucidating the attributes of winter wheat grain quality under reduced nitrogen input through near-infrared spectroscopy","authors":"Almut von Wrochem,&nbsp;Azin Rekowski,&nbsp;Denise Ziegler,&nbsp;Bernd Hitzmann,&nbsp;Christian Zörb","doi":"10.1002/cche.10748","DOIUrl":"10.1002/cche.10748","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Research in crop science is usually conducted in studies with a small number of plants and crops. The aim of this project was to investigate whether near-infrared spectroscopy (NIRS) can contribute to the analysis of such small data sets. For this purpose, NIR spectra of a small sample set of whole-grain wheat flours of two winter wheat cultivars harvested from greenhouse and field experiments with different fertilization management were analyzed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Principal component analysis (PCA) facilitated the discrimination of samples based on fertilization, baking volume, and growing conditions for each wheat cultivar. In addition, PCA allowed the differentiation of wheat cultivars in a data set containing both cultivars. Spectra–structure relationships were also established. Accurate calibrations with <i>R</i>² of .98, .98, and .54 were obtained for fertilization, crude protein concentration, and baking volume, respectively, even for a small data set of 10 samples of wheat cultivar Discus.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The NIR spectra of whole-grain wheat flour samples provided high-resolution information on various parameters such as fertilization, baking volume, wheat cultivar, and growing site. This study demonstrates that NIRS is a valuable and efficient tool for the analysis of small data sets in crop science. This illustrates the effectiveness of the elegant NIRS method.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>In this study, small data sets of whole-grain wheat flour from crop science experiments were analyzed by NIRS. Characteristic changes of the NIR spectra based on applied fertilizer amount, crude protein concentration, baking volume, growing site, and wheat cultivar were revealed. The detection of cause-and-effect relationships between spectra and chemical properties of samples contributes to a better understanding of NIR spectra of wheat flours in an interpretative way.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"480-492"},"PeriodicalIF":2.4,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10748","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139020379","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":"Molecular characterization, rheological properties, and prebiotic properties of arabinoxylans from waxy and sweet corn cobs","authors":"Jinxin Pang,&nbsp;Yi Zhang,&nbsp;Xin Song,&nbsp;Xiaoyang Tong,&nbsp;Songheng Wu,&nbsp;Yingxiong Hu,&nbsp;Yaoguang Zhong,&nbsp;Yongjin Qiao","doi":"10.1002/cche.10747","DOIUrl":"10.1002/cche.10747","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Arabinoxylan (AX) has diverse physicochemical properties and biological activities, related to the structural differences caused by various sources and extraction methods. We study the differences in molecular characterization, rheological properties, and prebiotic properties in waxy and sweet corn cobs AX, and water-extractable and water-unextractable arabinoxylan (EAX, UAX).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The arabinose to xylose ratios (Ara/Xyl) of waxy corn cobs AX were lower than that of sweet corn cobs AX. Also, the viscosity of all samples increased with increasing concentration and decreasing temperature. In the vitro probiotic fermentation, waxy corn cobs AX was stronger in promoting the growth of probiotics than AX from sweet corn cobs. Probiotics in the AX group were predominantly acetic acid and butyric acid producers, and the waxy corn cobs AX group produced more short-chain fatty acids than the sweet corn cobs AX group, resulting in a lower pH in the waxy corn cobs AX group.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>EAX and UAX also showed significant variations in molecular characterization, viscosity, and prebiotic properties. Waxy corn cobs AX had stronger prebiotic activity than sweet corn cobs AX.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This experiment provides a theoretical and experimental basis for studying the prebiotic properties of AX, which could guide the application of fresh corn cobs-derived AX.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 3","pages":"493-507"},"PeriodicalIF":2.4,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138681779","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}