Cereal Chemistry最新文献

{"title":"Purple and red rice (Oryza sativa L.) bran polyphenols show antiobesity and antidiabetic activities","authors":"Stephen M. Boue,&nbsp;William Broussard,&nbsp;Abigail Michelz","doi":"10.1002/cche.10861","DOIUrl":"https://doi.org/10.1002/cche.10861","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Rice bran is a source of bioactive polyphenols. This study aimed to characterize the antidiabetic potential of different rice brans (one brown, two red, and two purple) by examining their ability to inhibit α-amylase, α-glucosidase, and pancreatic lipase, and to stimulate glucose uptake in adipocytes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>All pigmented bran extracts significantly inhibited α-glucosidase. Both red rice brans inhibited α-amylase close to 50% at the highest dose tested. All four pigmented rice brans inhibited lipase in vitro (IC₅₀ values 4.38–10.09 mg/mL). The pigmented rice brans studied contained higher levels of total polyphenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity when compared to brown rice bran. Purple bran contained anthocyanins and red brans contained proanthocyanidins. The pigmented brans consisted of higher levels of total benzoic acids, while the brown rice bran had higher levels of total cinnamic acids. Tricin was identified in all pigmented brans.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Our study indicates that pigmented rice brans have the ability to manage obesity and diabetes due to their inhibitory effects on lipid and carbohydrate digestion. Several bioactive polyphenols were identified.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The potential of pigmented rice bran to inhibit α-amylase, α-glucosidase, and lipase was confirmed.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"477-492"},"PeriodicalIF":2.2,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10861","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944938","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":"Ultrasound-assisted extraction and modification of pulse starches: A review","authors":"Prudhvi Pasumarthi,&nbsp;Sindhu Sindhu,&nbsp;Annamalai Manickavasagan","doi":"10.1002/cche.10862","DOIUrl":"https://doi.org/10.1002/cche.10862","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Conventional pulse starch extraction methods face challenges in terms of yield, purity, and recovery. The native starches after extraction often undergo modification for broader applications. Ultrasound is considered a promising approach for starch extraction and modification due to its unique principle and reduced processing times. This work addresses the effects of ultrasound-assisted methods on extraction and characteristic modification of pulse starches.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The cavitation effect of ultrasound effectively disrupts starch–protein interactions, improves diffusion, and significantly increases the pure starch yield. When applied to starch modification, it impacts surface morphology, amylose, and amylopectin chains resulting in notable changes to the characteristic behavior. Dual modification by combining ultrasound with other methods could allow for customized starch characteristics through structural reorganization, cross-linking, and depolymerization.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The increased yields and modified properties of pulse starches through ultrasound-assisted methods could enable their utilization in a wide range of food and nonfood applications.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This review provides new insights into the extraction and modification of pulse starches through ultrasound-assisted methods. It benefits researchers, food and starch industries, in selecting appropriate processing methods based on yield and specific properties of pulse starches required for their intended applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"266-289"},"PeriodicalIF":2.2,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10862","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602596","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":"Quality of resistant starch-enriched breadcrumbs extrudates","authors":"Hamit Koksel,&nbsp;Markus Nail Samray,&nbsp;Tugrul M. Masatcioglu,&nbsp;Filiz Koksel","doi":"10.1002/cche.10863","DOIUrl":"https://doi.org/10.1002/cche.10863","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Although bread waste is often processed into breadcrumbs for use in breading formulations, an alternative method to add value to this by-product is to incorporate it into snack food applications. This study examined the extrusion of breadcrumbs under varying conditions of feed moisture content (13%, 15%, or 17%) and die temperature (120°C or 150°C). To enhance the total dietary fiber (TDF) content of the extrudates, the base breadcrumbs formula was supplemented with resistant starch types 2 and 4 (RS2 and RS4) at different concentrations (15% and 30%). The physical and techno-functional properties of the resulting breadcrumb extrudates (BCEs) were then investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The TDF content of BCEs generally increased with higher feed moisture contents, but it was not affected by different die temperatures. The highest radial expansion index (6.33) among the RS-supplemented BCEs was achieved with RS2-supplemented BCEs extruded at a die temperature of 120°C and a feed moisture content of 13%. RS4 supplementation also produced BCEs with similar properties under certain extrusion conditions.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>There was no significant difference in TDF content between RS2 and RS4-supplemented BCEs at the lowest feed moisture content studied. Overall, RS2 supplementation had a less negative impact on the extrudate expansion index, density, and crispness values compared to RS4 supplementation, indicating the better suitability of RS2 for snack food applications. All BCEs produced had TDF contents higher than 6%, allowing them to carry a “high fiber content” claim according to relevant European Union regulations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The effects of different types of resistant starch on the physical and techno-functional properties of extruded snacks have not been studied to date. This study addresses this research gap and adds value to a major by-product of the bakery industry, breadcrumbs, by incorporating them into snack food applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"364-376"},"PeriodicalIF":2.2,"publicationDate":"2024-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10863","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602856","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":"High amylose maize starch can produce an inclusion complex with extract of medicinal plants of Amphipterygium adstringent","authors":"Josue Moreno-Zaragoza,&nbsp;Daniela F. Pecina-Ornelas,&nbsp;Edith Agama-Acevedo,&nbsp;Cristina M. Rosell,&nbsp;Luis Arturo Bello-Pérez","doi":"10.1002/cche.10866","DOIUrl":"https://doi.org/10.1002/cche.10866","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>The interaction between starch and polyphenol would increase the bioaccessibility of those bioactive compounds. Previous studies have been conducted with pure polyphenols, but the use of medicinal plants, rich in bioactive compounds, able to complex with starch, is growing. The present study aimed to analyze the complex formation between the extract of a medicinal plant (<i>Amphipterygium adstringent</i>, AA) and high amylose starch (HA). The total polyphenol content (TPC), and antioxidant capacity (AC), besides X-ray diffraction pattern, differential scanning calorimetry, Fourier transform infrared spectroscopy (FTIR), and starch hydrolysis rate were evaluated in the AA-HA and compared with those of the complex gallic acid (GA)-HA.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The AA-HA complex had higher TPC than GA-HA, despite their rather similar AC. The increased crystallinity and short-range order of the HA confirmed the formation of the complex with AA. This complex required higher enthalpy (2.0 J/g) than its respective HA control (0.52 J/g) for the gelatinization and the in vitro starch hydrolysis suggests the formation of resistant starch.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The extract of medicinal plants can form complexes with amylose, which has antioxidant properties, besides increasing the resistant starch.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>Complex formation between HA and extract of medicinal plants is feasible for increasing the release of the bioactive compounds after digestion.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 2","pages":"377-385"},"PeriodicalIF":2.2,"publicationDate":"2024-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602839","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":"Cost estimation model for isolation and segregation of non-genetically modified corn and soybeans at country grain elevators","authors":"Mateus Pizarro,&nbsp;Gretchen A. Mosher,&nbsp;Stephen A. Ofosu,&nbsp;Charles R. Hurburgh,&nbsp;Erin L. Bowers","doi":"10.1002/cche.10859","DOIUrl":"https://doi.org/10.1002/cche.10859","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objective</h3>\u0000 \u0000 <p>Corn and soybean meal are important ingredients for livestock and poultry feed. Feed producers who wish to produce non-genetically modified (non-GM) feed must segregate ingredients, especially corn and soybeans, throughout the supply chain. All supply chain participants must apply segregation practices to minimize the allowable presence of GM material, termed adventitious presence (AP), in non-GM product loads. All these actions and processes raise concerns about production costs. The approach of this study was to model the feed supply chain segregation costs at country grain elevators, focusing on non-GM corn and soybeans. To estimate the costs of successfully reaching four specified tolerance levels (0.9%, 1.5%, 3.0%, and 5.0%), 24 scenarios were constructed and evaluated using the Monte Carlo simulation method. Input variables were drawn from previous literature findings on segregation within the grain elevator environment and the costs of segregation actions. These variables included costs for new or dedicated equipment construction, testing costs, segregation method, facility capacity, and cleaning approaches. Scenarios were categorized by segregation method and facility capacity.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>According to the model, the grain elevator was expected to spend an additional $0.03 to $0.04 per bushel to handle and segregate non-GM soybeans as compared with GM soybeans and an additional $0.07 to $0.08 per bushel to successfully segregate non-GM corn.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Grain elevators are expected to spend an additional $0.03 to $0.04 per bushel to successfully handle and segregate non-GM soybeans as compared with GM soybeans. Costs to successfully handle and segregate non-GM corn were an additional $0.07 to $0.08 per bushel.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The study provides cost estimates for segregating non-GM corn and soybeans in a grain elevator. When non-GM corn and soybeans are used as part of feed ingredients, feed costs will increase.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"451-465"},"PeriodicalIF":2.2,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10859","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143945009","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":"Value-added pancakes: Incorporation of whole wheat, buckwheat, quinoa, and proso millet flour into pancakes and their effect on product quality","authors":"Elizabeth Nalbandian,&nbsp;Daun Park,&nbsp;Natalie Camerino,&nbsp;Girish M. Ganjyal","doi":"10.1002/cche.10858","DOIUrl":"https://doi.org/10.1002/cche.10858","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Effects of the physicochemical properties of buckwheat flour (BKF), quinoa flour (QF), proso millet flour (PMF), and whole wheat flour (WWF) were evaluated in a pancake product made with unbleached fine wheat pastry flour (FWF). Pancakes were formulated with 25%, 50%, 75%, and 100% (w/w) substitution levels. FWF was used as the control.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>The flours varied in composition, affecting their functional properties. BKF was characterized by high total dietary fiber (TDF), FWF had the highest starch content, WWF had the highest protein content, and PMF had the highest peak and onset temperature. The influential functional properties on pancake quality were the content of TDF and insoluble dietary fiber, as well as the water and oil holding capacity. Due to the rapid cooking time in pancakes, the PMF starch did not gelatinize adequately, likely due to the amylose content or shape and size of the starch, resulting in a low-hardness pancake without a continuous matrix. When a pancake was prepared with partial pregelatinized PMF, the pancake had a continuous matrix.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>BK, QF, and WWF can be incorporated into pancake formulations without flour modification. PMF must be modified before usage in a pancake application to ensure that a continuous matrix is formed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This research sheds light on the importance of considering the functional properties of alternative grains in baked product formulations. Nonetheless, further information was found on PMF starch gelatinization in pancake applications.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 1","pages":"226-238"},"PeriodicalIF":2.2,"publicationDate":"2024-12-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10858","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114324","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":"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}