Cereal Chemistry最新文献

{"title":"Genotype and grain pretreatment effects on digestibility of sorghum proteins in the Ethiopian fermented bread","authors":"Yemane G. Belaineh,&nbsp;Scott R. Bean,&nbsp;Fadi M. Aramouni,&nbsp;Xiaorong Wu,&nbsp;Sanzhen Liu,&nbsp;Tesfaye T. Tesso","doi":"10.1002/cche.10821","DOIUrl":"https://doi.org/10.1002/cche.10821","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Sorghum is the principal food source for smallholder farmers in Sub-Saharan Africa. Animal proteins are beyond economic reach, and only few food legumes are well-adapted in major sorghum-growing regions. Hence, sorghum serves as the primary source of protein and calories. However, the low digestibility of its proteins renders the communities vulnerable to protein malnutrition. Several factors, including genotypes and processing methods, have been shown to affect the digestibility of proteins in sorghum food products. The objective of this study was to investigate the impact of grain pretreatment on the protein digestibility of Ethiopian fermented flatbread.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The effect of four grain pretreatment processes: decortication, sprouting, parching, and untreated control was compared using four diverse sorghum genotypes milled to medium (2 mm) and fine (0.5 mm) particle sizes. The in-vitro protein digestibility (IVPD) was significantly lower in the parched samples compared to the unprocessed control, while sprouting significantly increased IVPD. Decortication appears to have no impact on IVPD. Finer particle size tended to enhance IVPD in all genotypes and for all pretreatement methods. The treatments had no significant effect on protein content except the sprouting consistently but marginally increased total protein.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Sprouting sorghum grains can significantly improve the protein digestibility of fermented breads. Given that it involves little cost, the process can be readily adopted by the local community, provided that they are educated about the impact of protein deficiency on the health and productivity of the community.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Low-cost grain pretreatment procedures such as sprouting can have a significant impact on the availability of nutrients, especially protein, the most limiting nutrient in smallholder communities. Combining the procedure with genetically enhanced varieties and improved cropping systems that integrate food legumes can significantly enhnace protein nutrition for smallholder farmers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"102-116"},"PeriodicalIF":2.2,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10821","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114424","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 pH shifting and temperature on the functional properties of a commercial pea protein isolate","authors":"Federica Higa,&nbsp;Colten Nickerson,&nbsp;Michael T. Nickerson","doi":"10.1002/cche.10847","DOIUrl":"https://doi.org/10.1002/cche.10847","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>In the present study, the effect of a pH-shifting method in combination with heat was investigated for its effects on the resulting surface and functional properties of a commercial pea protein isolate. The pH shifting process was performed at both acidic (pH 2) and alkaline (pH 10) pH and then adjusted back to neutrality. The heat-treated samples were further subjected to heating and later neutralized at pH 7.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results of these treatments indicated that an alkaline pH shifting, as well as its combination with heat, resulted in a significant increase in the solubility of the proteins, whereas an acidic pH shifting, and in combination with heat, reduced the stability of the proteins in solution. Additionally, some functional properties were enhanced by pH shifting, such as foaming capacity or emulsion stability, while other properties showed no alteration or were negatively impacted, such as foaming stability. Furthermore, analysis of the bubble structure of foams using a dynamic foam analyzer revealed that bubble sizes for samples shifted at pH 2 in combination with heat presented the biggest increase in bubble growth over time, creating a less stable foam.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The application of pH shifting and the use of heat can aid in the improvement of pea protein functionality and allow tailoring of these proteins for specific applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study utilized a simple method to achieve modifications in the protein structures, providing insights into the application of pea proteins into food products as emulsifying and foaming agents.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"89-101"},"PeriodicalIF":2.2,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114044","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 history of the US Starch Round Table","authors":"Clodualdo C. Maningat,&nbsp;Jay-Lin Jane,&nbsp;Paul A. Seib,&nbsp;Yong-Cheng Shi,&nbsp;Keiji Kainuma","doi":"10.1002/cche.10844","DOIUrl":"https://doi.org/10.1002/cche.10844","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Starch and other carbohydrates are major products of commerce because of their abundant supply and diverse functionalities. They serve as the principal source of dietary energy for humans and animals and perform various functions in many food and nonfood products. Fundamental studies of their composition, structure, and properties led to practical applications and ultimately to their commercial development to serve the food and industrial sectors.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>This paper provides a historical account of the US Starch Round Table, a scientific gathering of international scientists and researchers to discuss “cutting-edge” research on starch and other carbohydrates. From its early beginning in 1940 to the present time, the Starch Round Table played a crucial role in advancing our knowledge of starch and other carbohydrates.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The concept of the Starch Round Table facilitated discovery, innovation, and progress in the field of carbohydrates with an emphasis on starch. From its genesis in the United States, its popularity has spread to other regions like Japan and Europe, which have been holding a similar event since 1961 and 2010, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>New knowledge was discovered, practical applications were achieved, and successful collaboration among starch and carbohydrate scientists across the globe was made possible through this biennial round table event. Commercial development of starch and other carbohydrate products has benefited immensely from the extraordinary progress made by brilliant and diligent scientists and researchers, past and present.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"244-255"},"PeriodicalIF":2.2,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602658","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":"Impact of deep eutectic solvent deamidation on the solubility and conformation of rice dreg protein isolate","authors":"Asifa Shahid,&nbsp;Muhammad Abdul Haq,&nbsp;Naveed Hussain,&nbsp;Haq Nawaz,&nbsp;Jiaxing Xu","doi":"10.1002/cche.10848","DOIUrl":"https://doi.org/10.1002/cche.10848","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Rice dreg protein isolate (RDPI) is identified as a sustainable protein source with promising applications in the food and pharmaceutical industries. However, its utility is limited by poor solubility and restricted conformational stability. The objective of this study is to explore how natural deep eutectic solvent (NADES) deamidation can enhance the solubility and structural properties of RDPI, making it more suitable for various applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The study employed a two-step process to obtain RDPI via isoelectric precipitation, followed by deamidation using an NADES made from glucose and citric acid. The deamidation process significantly improved RDPI's solubility, which enhanced its dispersibility in aqueous systems. Additionally, deamidated RDPI exhibited enhanced foaming and emulsion capacities, indicating improved functional properties due to increased structural flexibility.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The deamidation of RDPI using NADES effectively enhances both its solubility and functional properties, making it a more versatile ingredient for food and pharmaceutical applications. The improved structural flexibility achieved through deamidation is key to these enhancements.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research introduces NADES deamidation as a promising, sustainable approach for improving the solubility, conformational properties, and functional performance of RDPI. The findings provide valuable insights for the development of protein-based ingredients with enhanced functionality, broadening their application potential in various industries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"80-88"},"PeriodicalIF":2.2,"publicationDate":"2024-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113634","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 analysis of different carrier agents on functional, structural, and thermal properties of spray-dried probiotic Lactobacillus casei powder","authors":"Poorva Sharma,&nbsp;Michael T. Nickerson,&nbsp;Darren R. Korber","doi":"10.1002/cche.10842","DOIUrl":"https://doi.org/10.1002/cche.10842","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The aim of this study was to investigate the effect of incorporation of different plant-based polysaccharides (pectin, maltodextrin (MD) and gum arabic (GA)) with pea protein isolate (PPI) to obtain maximum encapsulation efficiency (EE), gastrointestinal (GI) stability and yield of probiotic <i>Lactobacillus casei</i> through spray drying. Several characteristics of encapsulated vegan probiotic powders were evaluated including functional, structural, and thermal characteristics.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The results showed that the highest EE (93.9%) and in vitro GI stability (8.58 log CFU/mL) was obtained with the powder encapsulated with PPI + GA. Variation in particle size was observed for all the samples. Confocal laser micrographs and vital staining revealed the highest viability of probiotic <i>L. casei</i> cells that were obtained with those encapsulated in PPI + GA. Thermal properties showed that the incorporation of GA increased the glass transition temperature up to 189.2°C, which represented a higher thermal stability of the powder.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>PPI + GA coated powder was found with acceptable powder characteristics and maximum probiotic survivability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>In this study, spray drying was used to encapsulate the probiotic bacteria which is a convenient and effective process for industrial applications. Characterization of the spray-dried encapsulated probiotic powder has been done, which helps to understand the behavior of powder in terms of solubility, flowability, thermal stability, and probiotic viability. PPI was used as carrier material, which bridges the gap between already available spray-dried products containing MD as carrier material, which could spike blood sugar levels if consumed over an extended period of time. As per the results, target product applications could include sports bars, cereals, and baking where dispersibility is not imperative.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"64-79"},"PeriodicalIF":2.2,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113226","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":"Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC-QToF-IMS-based metabolites of Indian brown rice using supercritical carbon dioxide","authors":"Arun Kumar,&nbsp;Swasti Mudgal,&nbsp;Ishika Jain,&nbsp;Narpinder Singh","doi":"10.1002/cche.10843","DOIUrl":"https://doi.org/10.1002/cche.10843","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The study investigated the effect of lipid extraction by using the supercritical carbon dioxide (sCO₂) process from brown rice (BR) of different Indian rice varieties (PB386, PB3, PB1121, PB1637, PR122, PR123, PR129, and PR113). BR was evaluated for color, pasting, cooking, and textural properties. UHPLC-QToF-IMS analysis was also carried out to make a comparison in fatty, phenolic, and amino acid profiles between BR of different varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Defatted BR (DBR) from all varieties exhibited increased <i>L</i>* (Lightness) while lower <i>a</i>* (redness to greenness) and <i>b</i>* (yellowness to blueness) than BR. Cooking time and hardness decreased, and water uptake increased in both types of DBR. Defatting of BR increased peak viscosity while it decreased pasting temperature in all the varieties. Fatty acids and phenolic acids compounds decreased while minor increases in amino acids were observed on defatting in all the varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Therefore, sCO₂ extraction was observed as a promising alternative to conventional methods like polishing to enhance the organoleptic and nutritional quality of the rice.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"53-63"},"PeriodicalIF":2.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112423","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":"Changes in starch properties during malting and their correlations with the malting quality of multiple barley cultivars","authors":"Xiangyun Fan,&nbsp;Juan Zhu,&nbsp;Wenbin Dong,&nbsp;Yi Hong,&nbsp;Chao Lv,&nbsp;Peng Zhang,&nbsp;Rugen Xu","doi":"10.1002/cche.10846","DOIUrl":"https://doi.org/10.1002/cche.10846","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>There is still a lack of information about detailed dynamic changes in starch properties during malting among multiple barley varieties and correlations of starch properties with malting qualities. In this work, compositional, physicochemical, morphological, and structural properties of starches from four barley varieties at six time points across the malting process were first investigated to better understand the starch modification of barley malting. Furthermore, a total of 30 barley varieties were used to investigate the relationship between malting qualities and starch properties. The results provide a reference for breeding high-malting quality barley based on starch properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Significant decreases in starch contents, paste viscosities, relative crystallinity, as well as the ratio of 1045/1022 cm⁻¹ of starch, were exhibited, while comparatively small changes were found in the thermal parameters during malting. Amylose and amylopectin polymers were both hydrolyzed in malting. After malting, pits and holes were discovered on the surface of some starch granules. Four parameters of peak viscosity (PV), breakdown, peak time (PeT), and pasting temperature (PT) had significant correlations with diastatic power (DP), while the above four indicators together with amylose content, total starch content, onset temperature, peak temperature, and swelling power had significant correlations with malt extract (ME).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The trend of changes in starch properties among all four genotypes was similar. However, the variety with better malting quality showed a greater degree of measurements in some starch characters. Starch properties are mainly related to the two malting quality indicators of DP and ME.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>PV, breakdown, PeT, and PT had significant correlations with malting qualities.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"332-341"},"PeriodicalIF":2.2,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602601","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":"Anti-mold properties of fermented apple juice in bread","authors":"Pierre Gélinas,&nbsp;Nathalie Rémillard","doi":"10.1002/cche.10845","DOIUrl":"https://doi.org/10.1002/cche.10845","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Bread may be spoiled by mold, which results in major economic losses. The aim of this study was to optimize the anti-mold properties of apple juice fermented with <i>Propionibacterium freudenreichii</i> to get high levels of propionic acid with lesser amounts of acetic acid, which impairs bread taste.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>After fermentation for 7 days at 35°C, apple juice (half-diluted to about 4% fermentable sugars; with 1% yeast extract; pH adjusted to 6.0) contained 1.0% propionic acid and little amounts of acetic acid (about 0.35%).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In bread, the anti-mold activity of fermented apple juice (5%, fb) was similar to that of apple cider vinegar (2.44%, fb).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Fermented apple juice is a novel mold inhibitor for bread that may replace apple cider vinegar and part of calcium propionate.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"5-10"},"PeriodicalIF":2.2,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10845","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112116","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":"Ultrasonic-assisted enhancement of malt characteristics in amaranth: A study on physicochemical, amino acid, sugar profile, rheological properties, and muffin making","authors":"Tamanna Awasthi,&nbsp;Narpinder Singh,&nbsp;Katsuyoshi Nishinari","doi":"10.1002/cche.10841","DOIUrl":"https://doi.org/10.1002/cche.10841","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>This study aimed to assess the potential of incorporating ultrasonication treatment into the soaking process before germination as a method to enhance the nutritional profile of amaranth. While ultrasound has been used to expedite germination in various grains, its impact on germinated grains from a food science perspective remains underexplored. The research focused on the effects of ultrasonication on the composition, functional, and rheological properties of amaranth grains post-germination.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The study revealed that germination alone significantly increased γ-aminobutyric acid (GABA), protein content, phenolic acids, amino acids, and total dietary fiber while reducing phytic acid and rheological parameters. Incorporating ultrasonication during soaking further elevated amino acids, GABA, protein, and phenolic acid levels. Notably, ultrasonication increased protein content by 25%, antioxidants by 35%, and dietary fiber by 20%, and attributed to cell wall breakdown and enhanced enzymatic activity during germination. Phytic acid levels decreased by up to 95% with prolonged ultrasonication, enhancing nutritional quality. Additionally, GABA levels revealed a significant rise, with an 82% and 87% increase in the Annapurna and Durga varieties, respectively. The study also found that ultrasonication led to reduced starch content, decreased pasting properties, and increased sugar content in the grains. Muffins made with ultrasonicated amaranth showed lower water activity levels, indicating better shelf stability, though specific volume decreased due to starch breakdown and increased amylase activity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The study demonstrates that ultrasonication combined with germination is an effective method for enhancing the nutritional and functional properties of amaranth grains. This method significantly boosts health-promoting components like GABA, proteins, and antioxidants while also affecting key baking quality parameters.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research introduces a novel application of ultrasonication to improve the physiochemical, antioxidant, functional, and rheological properties of amaranth grains. The findings suggested a promising strategy for developing nutrient-rich, functional food ingredients, addressing the growing demand for healthier food products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"34-52"},"PeriodicalIF":2.2,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120354","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":"Jicama (Pachyrhizus spp.), a nonconventional starch: Effects of citric acid and heat−moisture treatment on properties of starch and its application in film","authors":"Anand Kishore,&nbsp;Anupama Singh,&nbsp;Kalidas Pati,&nbsp;Ankur Ojha","doi":"10.1002/cche.10836","DOIUrl":"https://doi.org/10.1002/cche.10836","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>This study investigated the effects of citric acid (CA) and heat–moisture treatment (HMT) on the properties of jicama starch (JS). Furthermore, it explores the potential of modified jicama starch for film preparation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The amylose content of the JS increases after HMT and decreases for CA-modified starch. CA and HMT modification lowered the swelling power, solubility, peak viscosity, breakdown viscosity, final viscosity, setback viscosity, and crystallinity percentage compared to the native JS. After modification, there was an increase in the transition and pasting temperature of JS. The strong peak for the control and treated JS was observed at around 1008 cm⁻¹ wavenumber in the Fourier transform infrared spectroscopy. SEM showed the overlapping and clusters of the granules in all the modified JS. Modified JS-based film significantly affects the water solubility, barrier, and mechanical properties of film. The film's SEM showed that the CA- and HMT-modified films had more homogeneous surfaces than the native JS film.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>HMT and CA modification significantly impacted JS properties and improved the film properties for further application.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study's findings will facilitate selecting an appropriate treatment to enhance the properties of JS for applications in food formulation and sustainable packaging.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"320-331"},"PeriodicalIF":2.2,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602826","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}