Cereal Chemistry最新文献

{"title":"The health benefits of wheat versus oats","authors":"Xin Qi,&nbsp;Richard Tester","doi":"10.1002/cche.10804","DOIUrl":"10.1002/cche.10804","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Wheat is used extensively as the key ingredient for baked goods. Oats are used as an alternative for a range of commercial reasons, including “gluten-free.” Often the rationale driving the utilization of oats for gluten-related disorders (GRDs)/gluten intolerance, gets lost due to assertions regarding the relative nutritional benefits of eating oats rather than wheat. This review looks at the dietary benefits of eating oats <i>versus</i> wheat-based products to clarify the relative merits of each.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Wheat and oats are important components of the human diet. Wheat-based products cannot be replicated directly by oats. However, oats are a useful alternative where GRDs are present.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Wheat is supreme in creating desirable food structures although it can be problematic for individuals with GRDs. Oats can be utilized to provide alternatives. However, in products like bread, other ingredients are needed to replicate the role of gluten.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This review provides a novel insight into the applications of wheat and oats in foods and the associated nutritional impact. The anticipated benefit is for people working in the food sector, health-based professionals, and individuals who wish to understand the role of oats as an alternative to wheat to avoid gluten.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"926-936"},"PeriodicalIF":2.2,"publicationDate":"2024-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141371239","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":"Comprehensive characterization of bioactive peptides in rice bran protein hydrolysates: A multi-platform approach for metabolomic profiling, identification, and molecular docking analysis","authors":"Ajay Kumar,&nbsp;Narpinder Singh,&nbsp;Robin Joshi","doi":"10.1002/cche.10802","DOIUrl":"10.1002/cche.10802","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>To optimize the utilization of rice by-products, the rice bran protein hydrolysate (RBPH) was subjected to a process of separation and purification using ultrafiltration and reversed-phase high-performance liquid chromatography (RP-HPLC). Subsequently, the identification of peptide sequences was carried out using mass spectrometer hybrid quadrupole-time-of-flight and nontargeted metabolomic profiling done using UHPLC-QTOF-IMS profiling to identify antioxidant and antihypertensive amino acids.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Three novel bioactive peptides, namely, STCCK, FMKSK, and KICILVFTLTTC, were identified within RBPH through enzymatic digestion using alcalase, pepsin, and trypsin. These peptides showed significant antioxidant activity and angiotensin-converting enzyme (ACE) inhibitory activity. Molecular docking analyses elucidated various interaction mechanisms between these peptides and the ACE receptor protein, including hydrogen bonding and hydrophobic interactions. This suggested that the peptides effectively suppress ACE by forming hydrogen bonds with the active pockets of human ACE with a high affinity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>In summary, peptides derived from rice bran protein exhibited distinguished antihypertensive and antioxidant properties, underscoring their potential for valuable utilization in addressing utilization of rice by-products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The study advances scientific knowledge and offers practical solutions for health improvement and sustainable agriculture.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1000-1019"},"PeriodicalIF":2.2,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141378147","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":"Gap derivative optimization for modeling wheat grain protein using near-infrared transmission spectroscopy","authors":"Vishal Kondal,&nbsp;Antil Jain,&nbsp;Monika Garg,&nbsp;Sundeep Kumar,&nbsp;Amit Kumar Singh,&nbsp;Rakesh Bhardwaj,&nbsp;G. P. Singh","doi":"10.1002/cche.10795","DOIUrl":"10.1002/cche.10795","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Near-infrared spectroscopy is an established tool for the estimation of different nutrients in diverse sample matrices. Of these, near-infrared transmittance (NIT) has very wide usage in whole grain analysis for oil, protein, and other macronutrients. NIT spectra obtained from samples are regressed with actual laboratory values for developing prediction models. However, the spectra obtained are sloppy, slightly noisy, and show baseline drifts. To increase the resolution and signal-to-noise ratio, derivatives are common preprocessing tools, typically implemented along with smoothing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>A systematic study on different derivatives (1, 2, and 3) and gaps (2–90) was performed. The germplasm set with high variability for protein content (8.63%–19.56%) was used, and regression models were developed using the modified partial least squares method. Among all, the second-order derivative gave best-fit models; hence, the results of the gap with second-order derivatives are studied in detail. The plot of <i>R</i>² for external validation set with different gaps at second-order gave three peaks, namely, at 47, 60, (69, 70, 71) where the highest <i>R</i>² (0.985) was obtained for the third peak having three consecutive gap segments.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Hence, math treatment (2, 70, 2, 1) was finalized considering stability where a high residual prediction deviation of 7.149 and a low bias of (0.021) was obtained. A paired <i>t</i> test and reliability test between predicted and laboratory values confirmed nonsignificant differences between them. Thus, the developed model is robust and precise and can be utilized in high throughput screening of wheat germplasm.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Better performance at second derivative and higher gap can be used for developing robust models with low bias by avoiding multi-collinearity, which is usually a limitation in multi-variate analysis.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"991-999"},"PeriodicalIF":2.2,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141385773","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 variety, growing location and year on composition, certain antinutritional factors, and functionality of faba beans (Vicia faba) grown in Canada","authors":"Dora Fenn,&nbsp;Ning Wang,&nbsp;Lisa Maximiuk","doi":"10.1002/cche.10803","DOIUrl":"10.1002/cche.10803","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Faba bean is a rich source of proteins, carbohydrates, vitamins, and minerals. It serves as a staple food in Asia, Africa, and the Mediterranean region. Faba bean production in Canada has recently increased due to the interest in sustainable plant-based proteins. Identifying faba bean varieties that can grow across different environments and provide good quality, nutrition, and functionality is important. This study aimed to determine the effect of variety, growing location, and year on the composition, certain anti-nutrients, and functionality of the faba bean varieties grown in Canada.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Variety, growing location, and year had significant effects on the protein content, crude fat, ash, phytic acid, stachyose, verbascose, trypsin inhibitor activity, and functional properties of faba beans, including oil emulsion and water holding capacity. Starch content, total dietary fiber, and least gelling concentration were significantly affected by variety and growing location, whereas raffinose, oil absorption capacity, foaming capacity, and stability were significantly affected by variety and growing year. Significant interactions of variety, growing location, and year were observed for most characteristics. Environment played a greater role in affecting faba bean characteristics than variety except for starch content, total dietary fiber, oligosaccharides, and foaming stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>It was found that varietal and environmental factors affected each trait differently. Selecting suitable varieties and growing conditions would improve the quality of faba bean.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Information from this study will be useful to breeders, growers, and food manufacturers to improve the production and utilization of faba beans.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1020-1031"},"PeriodicalIF":2.2,"publicationDate":"2024-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10803","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141166688","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":"Assessing the impact of Plectranthus amboinicus (Lour) Spreng leaf extract on bread quality","authors":"Luciana G. de Mendonça,&nbsp;Marcos H. B. Holanda,&nbsp;Marcos V. de. S. Leão,&nbsp;Andrêssa Maria M. T. Galvão,&nbsp;Samuel V. Carneiro,&nbsp;Diana J. S. Guimarães,&nbsp;Rafael A. Zambelli","doi":"10.1002/cche.10794","DOIUrl":"10.1002/cche.10794","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The potential of <i>Plectranthus amboinicus</i> aqueous extract (PAAE) to enhance the quality properties of wheat bread was investigated. PAAE was incorporated as an ingredient in bread formulations to improve shelf life.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results indicate that the technological characteristics of bread formulations were enhanced with the inclusion of up to 75% PAAE. This enhancement led to increased specific volume and expansion properties. Scanning electron microscopy analysis demonstrated improved interaction between gluten and starch. PAAE exhibited potential in retarding bread hardening and preventing mold growth.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>PAAE holds promise as a novel ingredient for use in baked products. Its inclusion in bread formulations significantly improved technological characteristics, including specific volume and color, and positively influenced the interaction between gluten and starch. Additionally, PAAE showed potential in extending the shelf life of bread and inhibiting fungal growth.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study is significant due to the introduction of a novel ingredient, PAAE, in the field of baking. The incorporation of this extract represents an innovation in the quest for improvements in the nutritional and technological properties of baked goods. The ability of PAAE to function as an antifungal agent holds great relevance for the food industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"978-990"},"PeriodicalIF":2.2,"publicationDate":"2024-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141103837","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":"Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications","authors":"Si Nhat Nguyen,&nbsp;Pamela Drawbridge,&nbsp;Trust Beta","doi":"10.1002/cche.10790","DOIUrl":"10.1002/cche.10790","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>There is mounting evidence that whole cereal grains are a source of many micronutrients and phytochemicals that confer several health benefits. This work aimed to investigate the distribution patterns and related implications of selected bioactive compounds from various cereal grains and discuss the techniques used to study their distribution.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Hand dissection and imaging techniques are the methods used to locate bioactive compounds in whole grains with high accuracy. Pearling and milling are methods of industrial importance. Phenolic compounds are concentrated in cereal bran, whereas the germ is rich in carotenoids and tocols (particularly tocopherols). Knowing the distribution pattern of compounds allows a better understanding of their bioaccessibility and associated bioactivity, as well as developing means to recover them and enhance their occurrence in the aleurone layer.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Gradient patterns exist in the distribution of phytochemicals and micronutrients derived from cereal grains. This knowledge can be translated into a number of purposeful and practical applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study employed a comparative approach to examine the repartition of various compounds in whole grains of assorted cereals with an emphasis on minor crops. The implications are relatable and applicable in diverse sectors to ultimately improve the well-being of cereal consumers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"903-925"},"PeriodicalIF":2.2,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10790","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140965283","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":"Development of spray-dried oat milk powder with improved stability","authors":"Maojun Tian,&nbsp;Aili Wang,&nbsp;Sha Xiao,&nbsp;Wenwen Yu,&nbsp;Chunhua Tan,&nbsp;Liang Zou","doi":"10.1002/cche.10792","DOIUrl":"10.1002/cche.10792","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Oat milk is a plant-based milk alternative and rich in various nutrients, however, the liquid product with a shorter shelf life limits its sales and consumption. This study is designed to develop an oat milk powder (OMP) using spray drying and improve the stability of reconstituted OMP by adding stabilizers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Results revealed that the optimal spray drying temperature was 160°C and the feed rate was 14 mL/min. The developed OMP showed higher bulk density compared to commercial soymilk powder. Furthermore, OMP maintained high contents of nutrients, including total phenol, β-glucan, and various essential amino acids. The addition of stabilizers in OMP significantly decreased the turbidity and increased the pH stability, thermal stability, and freeze-thaw stability of reconstituted OMP.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The developed OMP product has abundant nutrients as well as stable physiochemical properties. Xanthan gum is the most effective stabilizer in improving the stability of reconstituted OMP across a wide range of pH and temperature.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study was the first to process oat milk into powder products and compare the effectiveness of different stabilizers in improving its stability. Our results suggest that OMP is a promising plant-based beverage with stable physiochemical properties.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"968-977"},"PeriodicalIF":2.2,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140931912","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":"Novel alleles of MFT-A and MFT-B1 appear to impact wheat preharvest sprouting in Triticum aestivum and Triticum turgidum ssp. durum","authors":"Brandon J. Tillett,&nbsp;Justin M. Vetch,&nbsp;John M. Martin,&nbsp;Michael J. Giroux","doi":"10.1002/cche.10789","DOIUrl":"10.1002/cche.10789","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Preharvest sprouting (PHS) is the premature germination of seeds, which is often caused by late-season rains after seeds reach physiological maturity. PHS negatively impacts grain yield and end-use quality. Previous studies in spring bread wheat (<i>Triticum aestivum</i>) and durum wheat (<i>Triticum turgidum</i>) have identified that some mutations in the mother of FT and TFL1 gene (<i>MFT</i>) coding sequence decrease seed dormancy and increase wheat PHS.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Here, we report two novel alleles for the <i>MFT</i>-A and two novel alleles for the <i>MFT-B1</i> homologs in spring bread wheat and durum wheat.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>A haplotype analysis suggests that <i>TaMFT-3A1b</i> (OQ729929), <i>TaMFT-3B1b</i> (OQ729932) and <i>TdMFT-3B1b</i> (OQ729937) increase PHS susceptibility. It is expected that functional copies of <i>MFT</i> promote seed dormancy. Variant analysis of the novel <i>MFT-A</i> and <i>MFT-B1</i> alleles in both spring and durum wheat suggest impairment of protein function, therefore a negative impact on seed dormancy.</p>\u0000 \u0000 <p><b>Significance and Novelty</b>: Previously unassessed durum wheat varieties were examined for PHS susceptibility. The information in this study can serve as a resource for spring and durum wheat breeders to make selections for alleles of <i>MFT</i> that impact susceptibility to PHS.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"1160-1168"},"PeriodicalIF":2.2,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10789","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140931914","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":"Predicting wheat flour quality for making Japanese sponge cake using flour pasting properties as measured by the Rapid Visco Analyzer","authors":"Andrew L. Mense,&nbsp;Andrew S. Ross,&nbsp;Jayne E. Bock","doi":"10.1002/cche.10791","DOIUrl":"10.1002/cche.10791","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The objective of this study was to evaluate a series of Rapid Visco Analyzer (RVA) methods for their ability to produce results that were predictive of Japanese sponge cake (JSC) quality. Two solvents (water and 50% [w/w] sucrose in water) and two temperature profiles [Standard 1 (STD 1) and an internal cake temperature profile] were selected to run across a diverse set of flour samples from two crop years that possessed variable bake performance. The results were analyzed for predictive outcomes for JSC prepared using a mechanical fold method.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The solvent retention capacity (SRC) results did not show any significant trends with JSC quality. The RVA results from both profiles using water as the solvent did not show a significant correlation with JSC quality while the 50% (w/w) sucrose solvent was significantly correlated (<i>p</i> ≤ .01). The STD 1 and internal cake temperature profile batter pasting viscosity (BPV) using the sucrose solvent showed significant (<i>p</i> ≤ .01) correlations with mechanical folded JSC volume (<i>r</i> = .97), firmness (<i>r</i> = −.88), and overall score (<i>r</i> = .85).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The RVA BPV results showed that a 50% sucrose solvent could more accurately be used to predict and screen for JSC quality outcomes. Both RVA profiles could be used with a sucrose solvent to predict JSC quality. JSC volume and overall score showed significant positive correlations with BPV while firmness had a significant negative correlation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research identified two RVA profiles that when paired with a 50% (w/w) sucrose solvent could be used to screen for JSC quality using less flour and taking less time than a bake test. This test could potentially assist breeders and millers in quicky screening flours for efficient decision making. This is the first time an RVA temperature profile that mimics the internal rise in temperature for a JSC during baking has been used to predict JSC quality. In addition, the STD 1 profile using the 50% (w/w) sucrose solvent has not been previously used to predict JSC quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"954-967"},"PeriodicalIF":2.2,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140932352","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":"Drying techniques for precooked hybrid rice to ensure quality of instantized rice","authors":"Anne A. Okeyo,&nbsp;Kaushik Luthra,&nbsp;Justin Siebenmorgen,&nbsp;Alan R. Vazquez,&nbsp;Griffiths G. Atungulu","doi":"10.1002/cche.10788","DOIUrl":"10.1002/cche.10788","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;Due to the emergence of new hybrid rice cultivars, rice processors must refine their processing protocols to maintain the production of high-quality products. This is crucial for the instant rice processing industry. Therefore, this study aims to refine current convective heated air-drying processing methods to suit the new hybrid rice cultivars intended for instant rice production. New strategies to dry cooked rice were investigated. These included drying in a stepwise manner with high (230–200°C) and medium (190–160°C) air temperatures and drying at constant high (200°C) and medium (160°C) air temperatures. Changes in quality attributes of two new long-grain (LG) hybrid rice cultivars (XL 753 and RT 7521 FP), including rehydration ratios, texture, color, and bulk density, were examined after using the modified drying strategies.&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 percentage points of moisture removed were significantly affected by cultivar type, cooked rice drying air temperatures, and relative humidity (RH) (&lt;i&gt;p&lt;/i&gt; &lt; .05). Additionally, the rehydration ratio of instantized rice was significantly influenced by the drying air temperature (&lt;i&gt;p&lt;/i&gt; = .0361). The highest rehydration ratio (3.14) was observed for cultivar XL 753, which was dried at a constant air temperature of 160°C and 40% RH, whereas the lowest (2.77) was observed with the same cultivar when dried at a constant air temperature of 200°C and 40% RH. The bulk density and volume increase ratio were impacted by cultivar type (&lt;i&gt;p&lt;/i&gt; &lt; .05), while drying air temperature and RH did not have significant effects on the volume increase ratio. Water activity values ranged from 0.53 to 0.56 for both cultivars and were influenced by drying air temperature, while color was affected by RH (&lt;i&gt;p&lt;/i&gt; &lt; .05). Textural parameters (hardness, adhesiveness, springiness, and cohesiveness), except resilience and springiness, were significantly affected by cultivar type, while drying air temperature had significant impacts on all textural parameters.&lt;/p&gt;\u0000 &lt;/section&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; Conclusions&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Prediction profiler for multi-attribute optimization using a desirability function approach from JMP suggested the XL753 cultivar, an RH of 20%, and Stepwise High as the drying treatment. Under these settings, the predicted percent point of moisture content loss, rehydration ratio, ΔE value (color), bulk density, hardness, adhesiveness, springiness, and cohesiveness of the models were 36.75, 9.44, 0.33, 2.95 g/mL, 3941.60 g, −14.17 gs, 0.72, and 0.59, respectively. The study provides crucial information for guiding decisions on drying conditions for industrial processing of instantized ric","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 5","pages":"937-953"},"PeriodicalIF":2.2,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140883145","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}