Cereal Chemistry最新文献

{"title":"Evaluation of AOAC-Method 2017.16: Detection of Oligosaccharides as Low Molecular Weight Soluble Dietary Fiber","authors":"Rebekka Elke Schmidt,&nbsp;Mirko Bunzel","doi":"10.1002/cche.10885","DOIUrl":"https://doi.org/10.1002/cche.10885","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In many countries, the Codex Alimentarius definition of dietary fiber has been adopted with the optional inclusion of oligosaccharides with a degree of polymerization (dp) of ≥ 3. These oligosaccharides are usually captured as low molecular weight soluble dietary fiber (LMWSDF). The suitability of the AOAC-method 2017.16 for the determination of LMWSDF was evaluated, focusing on the correct differentiation between LMWSDF and mono- and disaccharides using different groups of oligosaccharides.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Desalting of LMWSDF with ion exchange resins resulted in an expected, almost complete loss of uronic acid-based oligosaccharides. Due to their elution behavior in size exclusion chromatography, pentotrioses (arabinotriose, xylotriose) were excluded from LMWSDF. Differently, 1,6-linked hexobioses such as melibiose eluted earlier than 1,4-linked hexobioses (such as the standard maltose) and were incorrectly captured as LMWSDF.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>A precise determination of LMWSDF content using AOAC-method 2017.16 depends on the sample to be analyzed. As LMWSDF cannot always be analyzed correctly, these data raise additional questions about the suitability of the dietary fiber definition.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study indicates that data of the AOAC-method 2017.16 applied to samples containing rather unusual oligosaccharides have to be carefully interpreted.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"431-437"},"PeriodicalIF":2.2,"publicationDate":"2025-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10885","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944631","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 Pre- and Post-Milling Processing Techniques on the Physico-Chemical, Functional, and Pasting Properties of Sorghum","authors":"Theertha DP,&nbsp;Suresh D. Sakhare","doi":"10.1002/cche.10882","DOIUrl":"https://doi.org/10.1002/cche.10882","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The study aims to assess the influence of pre-milling techniques such as germination (GT) and hydrothermal treatment (HTT), as well as post-milling processes, including flour particle size, on milling outcomes, and to examine their nutritional and functional attributes of sorghum grain. The study aims to assess the influence of pre-milling techniques such as GT and HTT, as well as post-milling processes, including flour particle size, on milling outcomes, and to examine their nutritional and functional attributes of sorghum grain were investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Milling fractionation revealed a higher yield of finer fractions in GT (63.60%) and coarser fractions in HTT (27.80%). Nutritional components like fat, protein, and minerals were predominantly found in the finer fractions across all treatments. HTT demonstrated superior water-holding capacity and lower oil-holding capacity compared to GT. GT fractions exhibited a higher solubility index and lower gelation capacity (14%). Pasting properties, including peak viscosity, hot paste viscosity, and cold paste viscosity, were notably enhanced in finer fractions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The proposed study revealed that germination and HTTs effectively alter the physical, chemical, and functional properties of sorghum grains. These treatments modified the structural integrity of sorghum grains and influenced their milling efficiency and yield. Sorghum fractionation based on processing and particle size generates specific nutrient-rich fractions with distinct functionalities, offering the potential for the development of innovative functional food products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"641-652"},"PeriodicalIF":2.2,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944398","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":"Investigating the Potential of Fine Bulgur-Wheat Flour in Lebanese Flatbread for Enhancing Food Security and Consumer Satisfaction","authors":"Kteich Ola,&nbsp;Damerji Tamar,&nbsp;Alkhatib Ali,&nbsp;Nancy Hallal,&nbsp;Ramadan Wiam","doi":"10.1002/cche.10884","DOIUrl":"https://doi.org/10.1002/cche.10884","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Lebanon reliance on wheat imports presents significant challenges to food security, necessitating innovative strategies to incorporate locally available resources. Bulgur, a staple ingredient in Lebanese traditional cuisine, is widely produced in Lebanon. It is a promising ingredient for enhancing the sustainability of Lebanese flatbread production while reducing dependency on imported wheat. This study evaluates the sensory (crumb and crust color, texture, odor, flavor, roll-ability, fold-ability, and overall acceptability) and analytical (moisture content, pH, water activity, and yeast/mold formation) characteristics of Lebanese flatbread prepared with varying bulgur content (0%–20%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The inclusion of bulgur did not significantly impact sensory attributes except for roll-ability and fold-ability (<i>p</i> ≤ 0.05). Positive correlations were observed between these attributes and odor and overall acceptability (<i>p</i> ≤ 0.05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Incorporating bulgur in bread was well accepted by consumers and maintained a shelf life of 5–6 days. This is the first study in Lebanon to investigate the integration of bulgur into Lebanese flatbread, showing its high local production and cultural relevance.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>By proposing a practical application of bulgur in staple food production, this study differentiates itself by addressing both economic and food security challenges, offering a sustainable solution for reducing wheat import dependency.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"661-670"},"PeriodicalIF":2.2,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945055","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":"Analysis of Short- and Long-Term Two-Mode Retrogradation of Corn Starch During Refrigerated Storage","authors":"Kazumi Ninomiya,&nbsp;Nozomi Ozawa,&nbsp;Yo Okawa,&nbsp;Yusuke Yamaguchi,&nbsp;Hitomi Kumagai,&nbsp;Hitoshi Kumagai","doi":"10.1002/cche.10883","DOIUrl":"https://doi.org/10.1002/cche.10883","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Starchy foods stored at low temperatures for long periods undergo hardening due to starch retrogradation (crystallization). However, a method for measuring the degree of starch retrogradation has not been sufficiently established yet. In this study, two modes of starch retrogradation were kinetically investigated for short- and long-term retrogradation to assess starch retrogradation with high accuracy. The retrogradation degree of corn starch (CS) was assessed using the β-amylase-pullulanase (BAP) method, differential scanning calorimetry (DSC), mechanical measurements, and water separation ratio.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>By improving the measurement precision of the BAP method, starch retrogradation could be evaluated with high precision, even at high CS concentrations. The time course of enthalpy change (<i>ΔH)</i> that accompanies the melting of recrystallized starch crystals due to retrogradation for 0–25 days using a single Avrami's formula, the regression curve had a correlation coefficient <i>R</i> of approximately 1, but the <i>χ</i>² value was considerably larger than that for 0–5 days. Using two combined Avrami's formulae had a correlation coefficient <i>R</i> of 1 and a small value of <i>χ</i>², which well described the change in <i>ΔH</i> over time. Additionally, Avrami's analysis revealed two crystal modes separated by approximately 5 days. Mechanical measurements and water separation ratio results also supported the existence of two crystallization modes separated by approximately 5 days.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The BAP method and DSC could be used to assess the degree of starch retrogradation with high accuracy. The two combined Avrami's formulae were found to kinetically discriminate the switch from short- to long-term retrogradation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Using the two combined Avrami's formulae, the temporal change in Δ<i>H</i> obtained from DSC measurements was satisfactorily described. Our results contribute to the evaluation of starch retrogradation during refrigerated storage.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"653-660"},"PeriodicalIF":2.2,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10883","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944965","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":"Fluorescence Spectroscopy of Flour Fractions and Dough: Analysis of Spectral Differences and Potential to Improve Wheat Quality Prediction","authors":"Denise Ziegler,&nbsp;Lukas Buck,&nbsp;Katharina Anne Scherf,&nbsp;Lutz Popper,&nbsp;Bernd Hitzmann","doi":"10.1002/cche.10881","DOIUrl":"https://doi.org/10.1002/cche.10881","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Spectroscopy of wheat kernels and flour has been used as a rapid tool to assess wheat quality, but predictions still lack in accuracy for most quality parameters except for protein content. To enable an improved prediction of further quality characteristics, new approaches are needed. This study investigates if the preprocessing of flour into flour fractions (by air classification, sieving) or dough and subsequent spectroscopic analysis of these types of samples could be a new way to improve wheat quality predictions. For this purpose, spectral differences are investigated and predictions of farinograph parameters are compared for fluorescence spectra of flour, flour fractions, and dough.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A wide variety of fluorophores present in cereal products was identified. Their peak intensities significantly differed for flour, flour fractions, and dough. Flour and sieve fractions were superior in predicting water absorption (<i>R</i>²_{CV flour} = 0.79; <i>R</i>²_{CV 32–50 µm} = 0.81), while gluten and dough samples strongly improved predictions of rheological properties, especially dough development time (<i>R</i>²_{CV flour} = 0.64; <i>R</i>²_{CV dough} = 0.90; <i>R</i>²_{CV gluten} = 0.84).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Preprocessing of flour samples greatly alters their composition (e.g., protein enrichment), which is also reflected by spectral differences. Spectra of different sample types therefore contain different information and have the potential to improve the prediction of wheat quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first study that investigates spectral differences of a large number of different flour fractions and dough using fluorescence spectroscopy and subsequently underlines the potential of this novel approach to improve wheat quality prediction in the future.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"628-640"},"PeriodicalIF":2.2,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10881","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945029","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":"Physicochemical, Morphological, and Digestibility Properties of Round and Wrinkled Pea Starches","authors":"Sintayehu D. Daba,&nbsp;Rebecca J. McGee,&nbsp;Sean M. Finnie","doi":"10.1002/cche.10880","DOIUrl":"https://doi.org/10.1002/cche.10880","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Pea protein isolation results in a significant amount of starch-rich byproduct. Efficient utilization of this byproduct can be crucial for economic feasibility of protein isolation process. In this study, we examined the physicochemical, morphological, and digestibility properties of starches derived from round and wrinkled peas grown across three locations (Pullman, WA; Richland, MT; and Sidney, MT) in 2023.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Our findings showed that wrinkled pea flour had higher protein, but lower starch concentration compared to round pea flour. The starch from wrinkled peas contained a higher amylose concentration than that from round peas (60% vs. 29%). When subjected to a Rapid Visco Analyzer (RVA) test at 95°C, round peas demonstrated well-defined pasting profiles with higher final viscosity, while wrinkled peas exhibited minimal swelling and viscosity development. At 140°C, wrinkled peas displayed significant granular swelling and viscosity development, with variety PLS 595 showing the highest final viscosity among the wrinkled pea lines. Round peas had lower pasting temperatures, which is a minimum temperature to cook starch, by at least 40°C compared to wrinkled peas. The round peas formed stronger gels. Cluster analysis grouped round and wrinkled peas into two distinct clusters. The recorded parameters were also clustered into groups. Parameters in the same group were positively correlated while parameters from the different groups were negatively correlated. Wrinkled peas exhibited higher early-stage digestibility, but comparable total digestible starch after 4 h of digestion compared to round peas. The resistant starch concentration was slightly lower in wrinkled peas compared to round peas. Scanning electron microscopy (SEM) revealed distinct granular morphologies: round peas had simple granules, while wrinkled peas had compound granules.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The study highlights significant differences between round and wrinkled peas in terms of their starch properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The findings suggest potential for targeted use of these starches based on their unique properties. Utilization of starch-rich byproducts has an important implication on the overall economic viability and sustainability of pea protein isolation processes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"611-627"},"PeriodicalIF":2.2,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10880","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945038","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":"Evaluation of the Phenolic Profile, Antioxidant Properties, and Tyrosinase Inhibitory Effects of Phenolic Compounds in Foxtail Millet Bran","authors":"Yaqiong Wu,&nbsp;Haoyuan Shi,&nbsp;Xize Wang,&nbsp;Nan Shi,&nbsp;Haibin Wang,&nbsp;Li Gao,&nbsp;Yongji He","doi":"10.1002/cche.10879","DOIUrl":"https://doi.org/10.1002/cche.10879","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Foxtail millet bran (FMB), a by-product of foxtail millet milling, contains significant polyphenols and dietary fiber. This study aims to explore the forms of phenolic compounds, their content, antioxidant activity, and tyrosinase inhibitory activity present in FMB.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The FMB extract is rich in phenolic compounds, although it contains relatively low levels of total flavonoids and tannins. Notably, insoluble ester phenols (IEP) are the most abundant phenolic compounds in FMB and show a strong correlation with antioxidant and tyrosinase inhibitory activities. Additionally, ferulic acid, <i>p</i>-coumaric acid, and vanillic acid are the main phenolic acids in FMB, highlighting its potential for functional food applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The high content of insoluble esterified phenols (IEP) in FMB is associated with significant antioxidant properties and tyrosinase inhibitory activity. These findings highlight the potential of FMB as a valuable source of bioactive compounds for health applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>These findings emphasize opportunities to enhance the biological efficacy of these bioactive compounds in dietary applications, positioning FMB as a promising source for health-related benefits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"602-610"},"PeriodicalIF":2.2,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944549","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":"Comparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs","authors":"Ozlem Kilic-Buyukkurt,&nbsp;Gamze Guclu,&nbsp;Muharrem Keskin,&nbsp;Hasim Kelebek,&nbsp;Serkan Selli","doi":"10.1002/cche.10877","DOIUrl":"https://doi.org/10.1002/cche.10877","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Bulgur is an important cereal product preferred due to its aroma, nutrition, and economic values. In this study, the effect of cooking process applied to two different bulgur types (regular and firik) on the aroma profile, color properties, total phenolic content (TPC), and antioxidant activity (AA) was evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A total of 27 and 33 aroma compounds were detected in the uncooked and cooked regular bulgur samples, while the firik bulgur samples (uncooked and cooked) had 27 and 34 compounds, respectively. Cooking process caused significant changes, with carboxylic acids and aldehydes being the dominant aroma groups. Uncooked firik bulgur exhibited the highest aroma concentration. Generally, both cooked (4225.6 ng/kg) and uncooked (4745.2 ng/kg) firik bulgurs had higher total aroma concentrations compared to the regular bulgurs (2333.0 and 3255.1 ng/kg). It was found that significant differences (<i>p</i> &lt; 0.05) were observed in the TPC and AA levels; they were higher in firik bulgurs but decreased with the effect of cooking.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The study highlights that bulgur type and cooking process significantly affect its aroma and phenolic properties, potentially influencing consumer preferences. This is the first study to examine the aroma and bioactive compound variations in two bulgur types with respect to cooking.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"595-601"},"PeriodicalIF":2.2,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944546","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":"Evaluation of the Starch Properties of Rice Grains and Enzymatic Digestibility of Steamed Rice During Sake Brewing Based on the Swelling Behavior of Rice Grains During Heating","authors":"Masaki Okuda,&nbsp;Midori Joyo,&nbsp;Kei Takahashi,&nbsp;Nobuhiko Mukai","doi":"10.1002/cche.10872","DOIUrl":"https://doi.org/10.1002/cche.10872","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The physicochemical properties of cereal starch affect food quality and processing properties, for example, the properties of rice starch influence the suitability of rice for sake (traditional Japanese alcoholic beverage) production. This study reports a convenient method for evaluating the starch gelatinization and retrogradation properties of rice grains and enzymatic digestibility of steamed rice to determine the suitability of japonica rice for sake brewing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The swelling properties of polished rice grains were observed during the heating of nonfloured (whole-grain) samples. The swelling-onset temperature and swelling ratio were significantly correlated with the amylopectin side-chain structure of rice starch, starch gelatinization/retrogradation properties, and enzymatic digestibility of steamed rice under sake production–like conditions. Swelling-onset temperatures at a swelling ratio of 1.2 were measured for 31 samples with a polishing ratio of 70%, and the strength of the corresponding correlations (<i>R</i>² = 0.79–0.93) were comparable with those observed for gelatinization and pasting temperatures (determined by DSC and rapid visco analysis, respectively).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The starch properties and enzymatic digestibility of multiple steamed rice samples could be rapidly evaluated without flouring.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The method facilitates the evaluation of rice used for sake brewing and analysis of starch properties in a wide range of food industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"548-562"},"PeriodicalIF":2.2,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944547","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":"Evaluation of the Starch Properties of Raw Rice and Enzymatic Digestibility of Steamed Rice Grains for Sake Production by Visual Observation of Swelling Behavior in Urea Solutions","authors":"Masaki Okuda,&nbsp;Midori Joyo,&nbsp;Kei Takahashi,&nbsp;Nobuhiko Mukai","doi":"10.1002/cche.10871","DOIUrl":"https://doi.org/10.1002/cche.10871","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The facile low-cost evaluation of rice starch properties may help assess the suitability of rice for sake production and other applications. Herein, the starch gelatinization properties of raw rice and enzymatic digestibility of steamed rice were simply evaluated by observing the swelling of raw rice grains in urea solutions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Polished rice grains were soaked in urea solutions of varying concentrations to determine the concentration at which the rice grains started swelling or completely absorbed the solution. The swelling-onset concentration was strongly positively correlated with the DSC-determined gelatinization temperature and rapid visco analysis–determined pasting temperature of raw rice and negatively correlated with the enzymatic digestibility of steamed rice (<i>R</i>² = 0.81–0.94) while being only slightly affected by the rice polishing ratio and moisture content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The starch gelatinization properties of raw rice and enzymatic digestibility of steamed rice could be simply evaluated using the urea swelling test.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The developed simple method does not require apparatus and flouring and provides results that are not influenced by rice moisture content and polishing ratio, thus holding promise for analyzing rice used in sake production and starch-containing food materials.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"537-547"},"PeriodicalIF":2.2,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944673","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}