Cereal Chemistry最新文献

{"title":"The role of red rice in craft beer: A sensory and nutritional evaluation","authors":"Julius Cesar O. Santana,&nbsp;Rennan Pereira de Gusmão,&nbsp;Monica Tejo Cavalcanti,&nbsp;Kristerson Reinaldo de Luna Freire,&nbsp;Leila Moreira de Carvalho,&nbsp;Mercia Sousa Galvão,&nbsp;Marta Suely Madruga,&nbsp;Thaisa Abrantes da Silva Souza,&nbsp;Hugo M. Lisboa,&nbsp;Amanda P. S. Nascimento","doi":"10.1002/cche.10854","DOIUrl":"https://doi.org/10.1002/cche.10854","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Red rice is widely cultivated in the semi-arid regions of Northeastern Brazil and is notable for its rich phenolic content and nutritional value. The use of red rice as a nonconventional adjunct in brewing can enhance the sensory and nutritional qualities of craft beers, offering a unique product profile that appeals to the growing demand for differentiated and artisanal beverages. This study aimed to evaluate the sensory and nutritional impact of incorporating red rice from two distinct regions, Bahia and Paraíba, into the brewing process.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The study analyzed the effects of red rice from Bahia and Paraíba on the antioxidant capacity, phenolic content, and volatile composition of the resulting beers. Beers produced with Paraíba red rice exhibited a higher phenolic content and antioxidant capacity, while the Bahia variety contributed to a more complex aromatic profile. Sensory evaluations showed that the Bahia rice beer received higher ratings for aroma and overall acceptance, whereas the Paraíba rice beer stood out in antioxidant properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The inclusion of red rice as a brewing adjunct in craft beer formulations enhances both antioxidant capacity and sensory complexity, contributing positively to consumer acceptance. Utilizing regionally sourced red rice varieties adds distinct sensory attributes to the beers, increasing their appeal within the specialty beverage market.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research demonstrates the potential of red rice as an innovative and sustainable adjunct for the craft beer industry, offering a nutritionally enriched and sensory-diverse product. The findings underscore the value of integrating locally grown ingredients to create high-quality, artisanal beverages that support regional agriculture and promote sensory diversity in the beverage industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"211-225"},"PeriodicalIF":2.2,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113044","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":"Multiscale structural characterization, physicochemical properties, and in vitro digestibility of pea starch produced by two different processes","authors":"Zhiwei Sun,&nbsp;Xiangying Zhao,&nbsp;Liping Liu,&nbsp;Qiangzhi He,&nbsp;Ruiguo Li,&nbsp;Jiaxiang Zhang","doi":"10.1002/cche.10857","DOIUrl":"https://doi.org/10.1002/cche.10857","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Dry grinding pea starch (DG) and wet grinding pea starch (WG) are two primary industrial starches with significantly different structures, physicochemical properties, and application potentials. To date, there have been no detailed studies examining these differences. Therefore, the aim of this study was to (i) investigate the effects of dry grinding and wet grinding on the structure of pea starch, and (ii) examine how the structure of pea starch influences its physicochemical properties and digestibility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The crystallinity (35.75%), medium and long amylopectin (AP) chains (22.00%), swelling power (17.23 g/g), gelatinization temperature (76.4°C), and gelatinization viscosity (5585.0 cP) of WG were higher than those of DG (24.29%, 20.36%, 16.90 g/g, 75.9°C, and 5196.3 cP). In contrast, the average particle size (APS) (24.31 μm), resistant starch content (45.80%), and gel hardness (509.70 g) were lower than those of DG (25.68 μm, 52.13%, and 617.53 g).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Significant structural differences exist between WG and DG, with APS and AP chain length distribution being the primary factors contributing to the distinct physicochemical characteristics of the two pea starches.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first detailed comparison of the properties of commercial pea starch produced by two different processes. The results provide theoretical insights that underpin the use of pea starch in functional foods and promote the development of new starch-based products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"352-363"},"PeriodicalIF":2.2,"publicationDate":"2024-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602390","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":"Optimizing lab methods for consistent rice milling analysis","authors":"Samuel O. Olaoni,&nbsp;Bindu Regonda,&nbsp;Kaushik Luthra,&nbsp;Griffiths G. Atungulu","doi":"10.1002/cche.10856","DOIUrl":"https://doi.org/10.1002/cche.10856","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Milling is one of the most important postharvest processes in rice production. Traditionally, the McGill #2 mill has been used for lab milling to assess rice milling performance as per the recommendation of the Federal Grain Inspection Service (FGIS). However, as the FGIS is phasing out the use of the McGill #2 mill, there is a need to recalibrate milling assessments for standardized milling evaluation across various labs. Thus, the objective of this study was to assess the milling performance of three laboratory mills (McGill #2, Satake, and Zaccaria mills) on the head rice yield (HRY), milled rice yield (MRY), and whiteness index (WI) of rice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>MRY was greater than 60%, while HRY varied between 28% and 60% over all treatments. The Satake mill demonstrated a higher MRY and is significantly different from the McGill #2 and Zaccaria mills. Similarly, the Satake mill produced the highest HRY, followed by the Zaccaria mill and the McGill #2. On the contrary, the Satake mill exhibited the lowest WI, about 0.6 and 0.9 percentage points (pp) lower than McGill #2 and the Zaccaria mill, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Rice cultivars and mill types had the most significant impact on the aforementioned explored variables. Among the mills, the Satake mill displayed the highest MRY and HRY but had the lowest WI. We recommend that the 0.4 SLC value associated with well-milled rice be reviewed, which could perhaps lead to more HRY and impact the economic value of rice for growers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study offers insights into the milling capabilities of the evaluated mills. However, further research is necessary to understand and optimize other modern laboratory mills.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"199-210"},"PeriodicalIF":2.2,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10856","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110647","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":"Exploring the noodle-making potential and digestibility of native oat starch and citric acid cross-linked resistant oat starch","authors":"Vanessa Alexander,&nbsp;Babak Sobhi,&nbsp;Sijo Joseph,&nbsp;Trust Beta,&nbsp;Lovemore Nkhata Malunga","doi":"10.1002/cche.10855","DOIUrl":"https://doi.org/10.1002/cche.10855","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study aimed to investigate the noodle-making potential of oat starch and how addition of chemically modified oat starch affects quality and digestibility. An oat starch noodle preparation method was optimized and subsequently used for substituting varying levels of native oat starch (NOS) with citrate-modified oat starch (COS) (15%, 20%, 25%, and 30%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Results indicated that NOS noodles showed similar cooking loss, cooking time, and color to commercial rice noodles. Significant differences emerged between COS and NOS noodles concerning cooking time, adhesiveness, and color values. Noodles with a 25% substitution of COS demonstrated favorable quality characteristics. In terms of in vitro digestibility, noodles with COS substituted at 25% of NOS released the least amount of glucose over the 300-min digestion period compared to NOS and commercial noodles.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The partial replacement of NOS with COS significantly reduced the cooking time of noodles without affecting their adhesiveness and color compared to NOS-only noodles. Furthermore, the in vitro digestion experiments showed that partial substitution of NOS with COS results in lower glucose release than NOS-only noodles, which is desirable for the management of postprandial blood glucose levels.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Oat starch by-products show potential for human consumption through starch noodle preparation, presenting promising avenues for the utilization of oat starch within the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"342-351"},"PeriodicalIF":2.2,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10855","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602484","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":"Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes","authors":"Bindu Regonda,&nbsp;Kaushik Luthra,&nbsp;Robin January,&nbsp;Griffiths G. Atungulu","doi":"10.1002/cche.10852","DOIUrl":"https://doi.org/10.1002/cche.10852","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;Blending (commingling or mixing) different rice cultivars before milling is a common practice aimed at saving time and effort in managing rough rice. Alternatively, blending is done to achieve the desired quality for the final product. It can lead to processing inefficiencies and inconsistent product functionality, ultimately impacting the economic value of rice. Despite its prevalence in farm or industrial settings, the extent to which this blending practice affects milling yield and the physical and chemical attributes of rice grown in Arkansas remains insufficiently studied. This study aimed to fill this gap by investigating the impact of blending different hybrid long-grain cultivars (RT 7521 FP, RT 7321 FP, XP 753), pureline long-grain cultivars (CLL 16, Ozark), and medium-grain cultivars (Titan, RT 3202) on rice milling yield and physicochemical attributes. Blending before and after postharvest drying was studied. Five types of blends were made among the long-grain cultivars with varying percentages, and one blend was made among medium-grain cultivars. Specifically, the study compared individual cultivars and the length-to-width ratio (L/W), thickness, chalk distribution, milling yield, color, pasting, and cooking properties of the resulting blends.&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;The analysis revealed significant effects of rice blending on the L/W and thickness of the composite lot. While some cultivars benefited from blending, others experienced a reduction of values in the composite lot. For example, blending RT 7321 FP with other hybrids decreased the composite lot's overall L/W by 0.13, whereas blending RT 7521 FP increased it. Differences were also observed in chalk percentage, with RT 7521 FP and RT 7321 FP showing the highest percentages. However, blending these cultivars with others reduced the composite lot's overall chalk percentage. Regarding milling yield, pre-drying blending yielded better results compared to post-drying blending. Individual cultivars, such as RT 7321 FP and XP753, exhibited head rice yields of 47.27% and 58.60%, respectively, while blending hybrid cultivars resulted in an overall head rice yield of around 52%. Among the pasting properties, in hybrid cultivars, when blended among themselves and with pureline cultivars, the viscosities decreased significantly when compared to its individual cultivars. Variations were also observed in the cooking duration, with RT 7521 FP having a duration of 26 min. However, when blended with other cultivars, the cooking duration ranged between 21 and 22 min. Significant differences were observed in the textural properties of hardness, gumminess, and resilience. These findings offer valuable insights for rice ","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"181-198"},"PeriodicalIF":2.2,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10852","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120118","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":"Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China","authors":"Guodong Ye,&nbsp;Lina Guan,&nbsp;Min Zhang,&nbsp;Sixuan Li,&nbsp;Yongjie Mi","doi":"10.1002/cche.10851","DOIUrl":"https://doi.org/10.1002/cche.10851","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The texture and aroma of cooked rice are two key properties that determine its eating quality (EQ), but the correlation between them needs to be clarified. To better reveal the relationship between the two, 15 japonica rice samples from Northeast China were selected. The sensory evaluation method was used to evaluate rice's EQ intuitively. Then, the texture analyzer and gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were used to analyze the texture and aroma characteristics of cooked rice. Finally, a Pearson correlation analysis was conducted to examine the relationship between the sensory evaluation results, aroma compounds, and texture of the cooked rice.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The sensory evaluation scores in the Jilin and Liaoning regions were higher than those in the Heilongjiang region. The hardness, cohesiveness, and chewiness of cooked rice in the Jilin region were lower than those in the Heilongjiang and Liaoning regions. The sample in Heilongjiang had the highest content of aroma compounds, but it was inversely proportional to the odor score in the sensory evaluation. Pearson correlation analysis showed that hexanal, (E)-2-heptenal, octanal, and (E)-2-octenal were negatively correlated with cooked rice hardness, while hexanal, octanal, and (E)-2-dodecenal were positively correlated with cohesiveness.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Aroma compounds and texture jointly determine the EQ of cooked rice, and a certain correlation exists between the two. Therefore, it is feasible to develop rice products with good texture and aroma based on this correlation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"167-180"},"PeriodicalIF":2.2,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120076","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":"Physical, nutritional, and bioactive components, in vitro starch digestibility, and textural and organoleptic properties of Beyşehir tarhana with various oleaster parts","authors":"Nazlı Şahin,&nbsp;Ali Cingöz,&nbsp;Abdulvahit Sayaslan","doi":"10.1002/cche.10853","DOIUrl":"https://doi.org/10.1002/cche.10853","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>This study has three main objectives: (1) to analyze the physical and nutritional properties, bioactive component concentrations, and in vitro digestibility of Beyşehir tarhana containing different parts of oleaster; (2) to investigate the effect of incorporating oleaster on textural properties; and (3) to evaluate the influence of the different parts of oleaster on the organoleptic characteristics of Beyşehir tarhana.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The control tarhana showed higher <i>L</i>* and <i>b</i>* values, while tarhana samples with various oleaster parts exhibited the highest <i>a</i>* value (<i>p</i> &lt; .05). Incorporating oleaster components led to significant alterations in protein, ash, fat, dietary fiber, in vitro starch digestibility, total phenolic substance, antioxidant capacity, and the texture and organoleptic properties of Beyşehir tarhana compared to the control (<i>p</i> &lt; .05).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The production of Beyşehir tarhana containing different parts of oleaster components led to highly encouraging outcomes, presenting an exciting opportunity for its future production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Beyşehir tarhana differs from traditional tarhana as it undergoes a less extensive fermentation process. It can be consumed as is, or after frying or baking. The addition of different ingredients is crucial due to the limited fermentation and frying processes.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"157-166"},"PeriodicalIF":2.2,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119477","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":"Influence of refreshment varying flour and water on sourdough viscoelasticity and textural properties of bread","authors":"José L. Espinoza-Acosta,&nbsp;Melina J. Navarro-Eúan,&nbsp;Nydia E. Buitimea-Cantúa,&nbsp;Jesús E. Chan-Higuera,&nbsp;Ariadna T. Bernal-Mercado,&nbsp;Ramón F. Dórame-Miranda,&nbsp;Jesús E. Gerardo-Rodríguez","doi":"10.1002/cche.10849","DOIUrl":"https://doi.org/10.1002/cche.10849","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Sourdough involves spontaneous fermentation by wild yeast and lactic acid bacteria. This study investigates the effects of varying water and flour proportions on sourdough and formulated dough viscoelasticity and bread textural properties after a 7-day refreshment period. Daily, 20% or 30% water and 30% or 40% flour were added using refined or 20% fiber-enriched flour. The pH and titratable acidity of the sourdough were measured, while dynamic frequency sweep tests were conducted to assess the viscoelastic properties of both sourdough and formulated dough. Additionally, the textural parameters of bread were evaluated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The pH of the sourdough was lower when refined flour was used, but total titratable acidity analyses indicated higher acidity with 20% fiber-enriched flour, demonstrating greater efficacy in this study. In the sourdough, <i>G</i>″ exceeded <i>G</i>′, indicating a more pronounced viscous behavior. Conversely, in the formulated dough, <i>G</i>′ was higher, suggesting greater elasticity. The treatment involving 20% water and 40% refined flour resulted in higher <i>G</i>′ and <i>G</i>″ values in both the sourdough and formulated dough. Meanwhile, the combination of 20% water and 30% refined flour produced bread with the highest specific volume and springiness, along with the lowest firmness, chewiness, and gumminess.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The best bread was achieved with 20% water and 30% refined flour for refreshment.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides insights for optimizing sourdough formulations, benefiting artisanal and industrial bread-making.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"144-156"},"PeriodicalIF":2.2,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116949","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":"The impact of mechanical scouring and moisture conditioning on the in vitro protein digestibility and quality of roller‑milled green lentil (Lens culinaris) and yellow pea (Pisum sativum)","authors":"Adam J. Franczyk,&nbsp;Nguyen Bui,&nbsp;Jiayi Chen,&nbsp;Lindsey Boyd,&nbsp;Ning Wang,&nbsp;Elaine Sopiwnyk,&nbsp;Ashok Sarkar,&nbsp;Jason Neufeld,&nbsp;Jitendra Paliwal,&nbsp;Michael Nickerson,&nbsp;James D. House","doi":"10.1002/cche.10831","DOIUrl":"https://doi.org/10.1002/cche.10831","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Milling practices, otherwise refined for specific uses in cereal-based foods, have not been thoroughly developed for pulses. This study investigates whether scouring and moisture conditioning pretreatments on yellow peas and green lentils can enhance hull removal, and in turn, whether changes in hull removal alter in vitro protein digestibility and quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Total by-product losses were significant in green lentils when subject to scouring, which was altered by high moisture addition in yellow peas. The scouring pretreatment altered both the protein digestibility and amino acid scores of green lentils, which translated to improved protein quality in all streams, but significantly in the break flour stream. Yellow peas similarly demonstrated significant improvements in protein quality from scouring, as a result of altered amino acid scores.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The addition of a scouring procedure can improve the protein quality of yellow peas and green lentils.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Pulse milling procedures are rarely evaluated for optimization of protein quality. This research establishes milling protocols that may be used to enhance the protein quality of yellow peas and green lentils.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"126-143"},"PeriodicalIF":2.2,"publicationDate":"2024-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116247","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 tea polyphenols on the quality of frozen cooked noodles","authors":"Yali Ping,&nbsp;Lanxi Zhang,&nbsp;Hua Li,&nbsp;Zhenzhen Chen,&nbsp;Qingyuan Wang,&nbsp;Xiaoxue Fang","doi":"10.1002/cche.10850","DOIUrl":"https://doi.org/10.1002/cche.10850","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The growing consumer demand for natural, healthy, and convenient food options has led to the rising popularity of frozen cooked noodles (FCN). Tea polyphenols (TPs), known for their diverse biological activities, are increasingly being utilized as a natural food additive in research and development. Therefore, this study aims to investigate the effects of TPs on the thermal and pasting properties of wheat flour as well as their influence on the quality of FCN.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results from differential scanning calorimeter and RVA analyses showed that TPs did not significantly affect the thermal and pasting properties of wheat flour. However, the addition of low-dose TPs (&lt;1.5%) improved the quality of FCN during storage. Texture and tensile analyses demonstrated an enhancement in hardness, chewiness, resistance, and an increase in resistant starch content in the noodles. Low-field nuclear magnetic resonance findings revealed an increase in the proportion of strongly bound water, accompanied by a decrease in free water content. Scanning electron microscopy observations illustrated a well-developed gluten network structure. In contrast, the incorporation of 1.5% TPs adversely affected the quality of FCN.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The appropriate integration of TPs plays a significant role in alleviating the quality degradation of FCN during storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides a theoretical basis for the development of polyphenol-enriched flour products and functional foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"117-125"},"PeriodicalIF":2.2,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115054","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}