Cereal Chemistry最新文献

{"title":"Identifying Arkansas Rice Cultivars With Similar Physicochemical Attributes and Milling Performance","authors":"Alan R. Vazquez, Samuel O. Olaoni, Devisree Chukkapalli, Kaushik Luthra, Griffiths G. Atungulu","doi":"10.1002/cche.70040","DOIUrl":"https://doi.org/10.1002/cche.70040","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 comprehensively evaluate the variation in milling efficiency and physicochemical attributes among Arkansas rice cultivars. To accomplish this, a total of 45 cultivars were analyzed, including 9 long-grain purelines, 32 long-grain hybrids, 2 medium-grain purelines, and 2 medium-grain hybrids collected over three harvest seasons from 2019 to 2022. Hierarchical clustering and principal component analysis (PCA) were employed to identify and classify groups of cultivars with similar characteristics, and to generate components that capture most of the variability across the explored variables, using the 30-s milling and the area under the curve (AUC) of 0–60 s milling summary. The samples were assessed for key quality parameters, including moisture content, field fissuring, total protein content, chalkiness, kernel dimensions, total lipid content, milling yields, color, and pasting properties. By examining this diverse range of cultivars under controlled conditions, the study aims to better understand the genetic and environmental factors influencing variations in rice quality.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Hierarchical clustering based on rice quality parameters after 30 s of milling grouped the cultivars into five clusters, with Groups 1–4 comprising long-grain types and Group 5 consisting entirely of medium grains. This distinction is expected given the differences in milling behavior between medium- and long-grain cultivars due to morphological traits. PCA score plots showed that medium grains were strongly associated with kernel width, milled rice yield (MRY), and peak viscosity, while cultivars such as RTv7303, V3503, RT7801, V3502, and XP784 were correlated to higher setback and final viscosities. Similarly, clustering based on the AUC summary dataset produced four groups, again isolating medium grains. In this analysis, medium grains were correlated with higher width, MRY, head rice yield (HRY), and NIR color <i>b</i>-values.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>In conclusion, Jupiter, RT302, RT3201, and Titan consistently emerged as a distinct group across the rice quality properties, providing valuable information to millers, breeders, and producers to identify rice cultivars with similar milling behavior and physicochemical properties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>The results from this study support the selection of suitable cultivars for product formulation by clearly identifying which cultivars share similar physical, milling, and functional properties. By grouping cultiva","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 2","pages":"215-225"},"PeriodicalIF":2.5,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147563932","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":"Storage Conditions and Length Affect the B Vitamin Profile of Five Different Chickpea Cultivars","authors":"Shirin Kazemzadeh,&nbsp;Atanu Biswas,&nbsp;Clifford Hall","doi":"10.1002/cche.70037","DOIUrl":"https://doi.org/10.1002/cche.70037","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Limited data exist on the influence of storage conditions on vitamin B concentrations of chickpea (<i>Cicer arietinum</i> L.). The effects of different temperatures (<i>T</i>) and relative humidities (RHs) on the stability of five B vitamins were evaluated across five chickpea cultivars. Samples were stored for 360 days under four conditions: (1) low temperature, low relative humidity (LTLRH); (2) high temperature, low relative humidity (HTLRH); (3) low temperature, high relative humidity (LTHRH); and (4) high temperature, high relative humidity (HTHRH).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Results supported significant (<i>p</i> ≤ 0.05) reductions in B vitamins for most chickpea cultivars over 360 days. The interaction of <i>T</i>, RH, and storage duration contributed to 4%–80% reductions in B vitamin concentrations, depending on the cultivar and B vitamin.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>The HTHRH conditions led to substantial losses in all five B vitamins, with the greatest reductions observed in the Royal and Crown cultivars. However, LTLRH negatively affected thiamin and riboflavin in all varieties.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This is the first report of changes in vitamin B concentrations where the combination of storage conditions, length of storage, and multiple cultivars was systematically evaluated. The outcome indicates that storage conditions should be controlled to slow the degradation of vitamin B concentrations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 2","pages":"194-202"},"PeriodicalIF":2.5,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147563931","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":"Species-Dependent Effects of Debittering on Lupin Flour Composition and Techno-Functionality","authors":"Carolina A. Curti,&nbsp;Sergio Bramardi,&nbsp;Ramiro N. Curti","doi":"10.1002/cche.70044","DOIUrl":"https://doi.org/10.1002/cche.70044","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>Lupin seeds are promising plant-protein sources but require debittering to remove alkaloids, a process that varies among species. This study examined species-specific effects of debittering on composition, antioxidant compounds, and techno-functional properties of <i>Lupinus albus</i> and <i>L. mutabilis</i> flours.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Debittering induced significant species-dependent changes in most compositional and functional traits. <i>L. mutabilis</i> exhibited extensive modifications in fiber, mineral profile, antioxidants, and water- and oil-related functional properties, whereas <i>L. albus</i> showed comparatively limited changes, indicating compositional and functional stability. Flavonoids were reduced to undetectable levels in both species, while carotenoid responses were species-specific. Principal component analysis revealed a clear separation between raw and debittered <i>L. mutabilis</i> samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Debittering effects cannot be extrapolated across lupin species and require species-specific evaluation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study integrates compositional, antioxidant, and techno-functional analyses to elucidate how species-specific debittering shapes flour functionality, providing a framework for targeted lupin ingredient development.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 2","pages":"233-239"},"PeriodicalIF":2.5,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147564661","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 Raw Materials and Drying Temperatures on In Vitro Starch Digestibility of Durum Wheat Pasta","authors":"Andrea Bresciani,&nbsp;Gianluca Giuberti,&nbsp;Mariasole Cervini,&nbsp;Fabio Masotti,&nbsp;Alessandra Marti","doi":"10.1002/cche.70047","DOIUrl":"https://doi.org/10.1002/cche.70047","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background and Objectives</h3>\u0000 \u0000 <p>The starch digestibility of pasta is influenced by both formulation and processing conditions. However, the effect of increasing drying temperature on the nutritional properties—particularly slowly digestible starch (SDS)—remains controversial. This study aimed to investigate the impact of increasing drying temperature (50°C, 60°C, and 85°C) on in vitro starch digestibility and cooking behavior of durum wheat pasta.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Findings</h3>\u0000 \u0000 <p>Durum wheat semolina pasta retained SDS levels close to or above the international nutritional recommendation (40% of available starch) across all drying conditions. Wholemeal pasta showed a significant reduction in the SDS content (up to −20%) at 85°C. Furosine levels slightly increased with temperature, with different intensities between semolina and wholemeal semolina pasta samples. At optimal cooking time, the firmness increased with increasing temperatures on drying in both pasta types, except at 60°C for semolina pasta.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Drying at 50°C was the most effective in preserving the SDS content, particularly in wholemeal pasta, while drying at 85°C improves technological quality in both pasta types.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Significance and Novelty</h3>\u0000 \u0000 <p>This study provides new insights into how drying conditions may affect the functional and nutritional properties of pasta, supporting the optimization of processing strategies to balance starch digestion and cooking quality.</p>\u0000 </section>\u0000 </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 2","pages":"149-153"},"PeriodicalIF":2.5,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.70047","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147568071","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"354-364"},"PeriodicalIF":2.5,"publicationDate":"2026-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148091024","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"336-345"},"PeriodicalIF":2.5,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148083312","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":"Targeted Screening of α‐Glucosidase Inhibitory Phenolic Monomers in Highland Barley","authors":"Xin Ren, Buzhen Wang, Yumeng Liu, Linxuan Wang, Min Zhang, Z Chen","doi":"10.1002/cche.70054","DOIUrl":"https://doi.org/10.1002/cche.70054","url":null,"abstract":"ABSTRACT Background and Objectives Highland barley polyphenols demonstrate potent α‐glucosidase inhibitory activity, showcasing their potential in regulating postprandial glucose homeostasis. However, the key phenolic monomer responsible for this hypoglycemic effect remains to be systematically investigated. Findings Comprehensive metabolomic profiling of highland barley polyphenol extract revealed 25 phenolic monomers. These compounds underwent molecular docking against human and yeast α‐glucosidase. The docking results identified nine phenolic monomers with superior binding affinities. In vitro assays revealed that quercetin, apigenin, and phloretin exhibited the highest α‐glucosidase inhibitory activity. Moreover, starch digestion assays demonstrated that supplementing highland barley whole flour with these phenolic monomers (1%, 3%, 5%, w/w) led to a dose‐dependent reduction in starch digestibility, specifically reducing the content of rapidly digestible starch (RDS) and increasing resistant starch (RS). Conclusions Quercetin, apigenin, and phloretin are identified as the key phenolic monomers in highland barley responsible for effective α‐glucosidase inhibition and modulation of starch digestibility. Significance and Novelty The findings provide a theoretical basis for functional food formulations utilizing these natural phenolic monomers as α‐glucosidase inhibitors.","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"336-345"},"PeriodicalIF":0.0,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147880301","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"325-335"},"PeriodicalIF":2.5,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148083311","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"311-324"},"PeriodicalIF":2.5,"publicationDate":"2026-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148083389","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":"","authors":"","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"103 3","pages":"300-310"},"PeriodicalIF":2.5,"publicationDate":"2026-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148079975","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}