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Steam explosion pretreatment: Dramatic reduction in energy consumption for wheat bran grinding J. Cereal Sci. (IF 3.8) Pub Date : 2024-03-12 Tairan Pang, Lan Wang, Feng Kong, Wenjing Yang, Hongzhang Chen
Wheat bran has attracted attention for its high dietary fiber content with unique nutritional value. Grinding wheat bran into flour to produce whole wheat products effectively meets the surging demand for functional foods. Nonetheless, the grinding of high-tenacity wheat bran requires a huge amount of energy, which raises the costs of wheat bran flour. To reduce the energy consumption in wheat bran
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Elucidating the effect of nixtamalization on the functional, nutritional, and microstructure properties of pearl millet flour J. Cereal Sci. (IF 3.8) Pub Date : 2024-03-08 M. Gopika, Shruti Joshi
The study examined the impact of lime treatment (nixtamalization process) on the functional, proximate, and crystallinity properties of pearl millet flour by cooking them in a 2% calcium hydroxide (Ca (OH)₂) at 75 ± 5 °C for 30 min and then steeping for 4 hrs. The millets were then milled to produce two types of flour, dry milled nixtamalized flour (DMNF) and wet milled nixtamalized flour (WMNF) and
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Impact of defatting method on oat protein isolate structure-function characteristics J. Cereal Sci. (IF 3.8) Pub Date : 2024-03-08 Sachini Chamathka Senarathna, Maneka Malalgoda
Oat () is valued for its high protein content of 15–20% and potential health benefits. Oat also contains a notable lipid content, ranging from 6% to 10%, which can lead to rapid oxidation and rancidity, lowering product shelf life. Thus, defatting is imperative for the production of high-quality oat-based ingredients. This study focuses on evaluating the impact of various defatting techniques, including
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Protein quality of cereals: Digestibility determination and processing impacts J. Cereal Sci. (IF 3.8) Pub Date : 2024-03-08 Amanda G.A. Sá, James D. House
Proteins, vital for growth and physiological functions, have gained prominence as the global population increases and high-protein diets gain attention. The shift toward plant-based protein products reflects health-conscious preferences while offering health benefits. Cereals are crucial to global human and animal nutrition. The protein quality of cereals is related to their amino acid composition
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Evaluation of refractance window-dried type 3 sourdough as an alternative to liquid sourdough in bread production J. Cereal Sci. (IF 3.8) Pub Date : 2024-03-01 Sultan Arslan-Tontul, Hümeyra Çetin-Babaoğlu, Mine Aslan, Ismail Tontul
The aim of this study was to produce type 3 sourdough using refractance window drying (RWD) and to compare the effects of dried and liquid sourdough on bread quality. The drying experiments resulted in a similar viability loss in the total LAB counts of type 3 sourdough samples (p < 0.05), with a 3-log reduction, and the lowest loss in yeast viability was determined in spontaneous sourdough samples
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Investigating the impact of sorghum variety and type of flour on chemical, functional, rheological and baking properties J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-28 Rubina Rumler, Denisse Bender, Alessandra Marti, Stefan Biber, Regine Schoenlechner
The objective of this study was to define quality parameters for sorghum varieties that contribute to bread-making performance of sorghum-enriched breads. Therefore, eight sorghum varieties (milled into whole grain sorghum flour (WGSF) and a flour fraction of <400 μm (RSF)) were analyzed for their chemical, rheological, baking and sensory properties. Results have shown that higher total dietary fiber
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Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-28 Ashwin Kumar MS, Amrita Ray, Suresh D. Sakhare
An alternative pre milling approach of micronutrient (with Fe and Zn) fortification was explored for wheat along with conventional post milling approach. Wheat grains were fortified before roller milling with different level of micronutrients. The mineral content analysis indicated that the coarse bran fraction had the highest mineral levels, while the endosperm had the lowest in the control milled
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Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-27 Annegret Jannasch, Ya-Jane Wang, Suresh Thallapuranam, Zeina Alraawi, Anna M. McClung
Processing purple rice causes interactions between polyphenols and protein. The effect of covalent and non-covalent interactions on the viscosity of non-pigmented (Neches) and purple (HB-1) waxy rice cultivars was studied by using dithiothreitol (DTT), urea, sodium chloride (NaCl), and acidic (pH 2) and alkaline (pH 12) environments. Urea did not affect pasting properties of both cultivars. The pasting
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The promoting effect of electron beam irradiation on enzymatic saccharification and alcohol fermentation of sorghum meal: Related mechanisms J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-27 Mengting Yan, Chenyang Sun, Jiangtao Yu, Junqing Bai, Huishan Shen, Xiuyun Zhang, Yifan Lu, Zhuangzhuang Sun, Xiangzhen Ge, Wei Liang, Jie Zeng, Haiyan Gao, Guoquan Zhang, Wenhao Li
In this study, sorghum meal underwent 2–10 kGy electron beam irradiation (EBI) to investigate alterations in its elemental composition, relevant physicochemical characteristics, and enzymatic hydrolysis fermentation properties. The results indicated a decrease in amylose content and an increase in reducing sugar content in sorghum meal after EBI, along with severe damage to the internal structure of
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Drum drying of whole maize flour enhances bioaccessibility of zeaxanthin, α-tocopherol, phytosterols, phenolics and flavonoids J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-27 Ashrafi Hossain, A. Jayadeep
The aim of the present study was to investigate the effect of drum drying of maize flour at slurry concentration of 30%–40% on phytonutrients content and their bioaccessibility. Content of tocopherols (TP), tocotrienol (TT), carotenoids, phytosterols, polyphenols and flavonoids, and antioxidant activity in drum dried maize was decreased. Bioaccessible content of stigmasterol, β-sitosterol and flavonoids
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Development and evaluation of physico-chemical, sensorial, and shelf- life of grain-milk beverages J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-26 L.A. Wickramaarachchi, D.U. Rajawardana, M.M.N.P. Gunasekara, H.M.T. Herath, M.A. Jayasinghe
Consumer demand for functional foods is becoming up warding trend. The present study aimed to develop a low-fat, low-calorie, and gluten-free functional multi-grain beverage. Multi-grain extract was prepared using sorghum, horse gram, and red rice ‘kuruluthuda’ at a ratio of 5:2:3, respectively. Formulation of grain-milk beverages was performed in three different grain extract ratios (60%, 65%, and
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A comparative analysis of cutin monomers from cereal brans and fruit peels: Isolation and characterization J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-15 Yuanyuan Li, Madhav P. Yadav, Robert A. Moreau, Michael Powell, Stefanie Simon, Majher I. Sarker, Shuang Qiu
Plant cuticles contain mainly lipid polymers (cutin), protecting them against desiccation and environmental stresses. The monomeric composition of the cuticular polymer fractions of three cereal fibers: maize bran, wheat bran and sorghum bran, as well as hemicellulose/cellulose fractions isolated from sorghum bran were investigated and compared with cuticular content isolated from apple and tomato
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Lactiplantibacillus plantarum F25-4 assisted rice soaking water improves the quality of Chinese rice wine J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-13 Liu Yang, Wenjing Shi, Lu Mei, Xin Chen, Jinglei Li, Hanju Sun
This study aims to investigate the effect of F25-4 assisted rice soaking water on the fermentation performance of Chinese rice wine (CRW). Compared to CRW using natural rice soaking water (NSR), CRW using rice soaking water assisted by F25-4 (LSR) exhibits an 80.69% increase in amino nitrogen content, a 26.03% increase in total acid content, a 79.54% increase in free amino acid content, and a 22.37%
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Development and characterisation of Pearl millet balls: Effect of moisture content on functional and pasting, and structural properties of flour and on globulation of balls J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-12 Pratik Pande Prakash, Subhasri Dharmaraj, Chandrasekar Veerapandian
Sago is a popular starch-based food ingredient in India, used in several cuisines for diverse gastronomic experiences. Tapioca starch from has been explored for sago production. The sago industry has a high demand for chemical- and residue-free starch-based balls, and there has been a lot of investigation into viscosity and gelling properties. Millets are ubiquitous sources of nutrition and have a
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Mixolab thermo-mechanical behaviour of millet flours and their cookie doughs, flour functionality and baking characteristics J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-10 Sneha Pandey, Hardeep Singh Gujral
Nine different millet flours (pearl, finger, sorghum, foxtail, little, kodo, barnyard, browntop, and proso) were formed into flour-water doughs and also into cookie doughs and evaluated and compared against wheat flour using the Mixolab 2. The millet flours gelatinized faster (RVA) but at a higher temperature as compared to wheat flour and also showed lower peak and holding viscosity. A second shear
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Physicochemical properties and HMG-CoA reductase inhibitor activity of red yeast extruded rice J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-10 Xuan Chen, Qin Chen, Shun Wang, Haiyin Chen, Chao Wang, Mengzhou Zhou, Dongsheng Li, Wangyang Shen
Functional staple food is the trend of industrialization of staple food in our country. It is an important way to make staple food with some specific functions.The physicochemical properties and HMG-CoA inhibition of extruded rice with red yeast rice flour (RYRF) addition were investigated. Results showed that RYRF addition was beneficial to produce hypolipidemic functional staple foods from extruded
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The effect of the endogenous protein on the rheological and digestive properties of rice starch J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-09 Hao Hu, Genyuan Li, Tingting Zhang, Sixing Lai, Kefan Ouyang, Fang Huang, Songyu Wang, Hua Xiong, Qiang Zhao
The effects of the endogenous protein on the rheology and digestibility of rice starch were investigated. The protein augments the apparent morphology of the protein-starch mixture from smooth and dense to a uniform porous structure and finally a flaky and loose structure. Low protein content will assist the dispersibility of the starch granule, increasing the storage modulus (G′) of the protein-starch
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Effect of sowing season on fatty acid profile ability to discriminate modern and old varieties of common wheat (Triticum aestivum L. subsp. Aestivum) J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-08 Stefano Tavoletti, Marina Pasquini, Massimo Mozzon, Roberta Foligni
Fatty acid (FA) profile characterizes cultivated species and subspecies. This research compared FA profiles of 5 modern varieties, 3 old varieties, and one landrace of common wheat. A split plot in randomized complete block design with 3 replications, including 2 sowing seasons, supplied grain samples to characterize the FA profile of all the accessions evaluated. Univariate analysis of 15 FAs identified
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Insights into the quality and structure of dried wheat noodles as affected by monascus pigments J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-06 Guanghui Li, Yonghui Wang, Yangyang Zhang, Shenghua He, Weiyun Guo, Xueli Gao, Jihong Huang
The purpose of this study was to utilize the monascus pigments (MPs) for the production of functional wheat noodles. The cooking properties, texture characteristics, and microstructure of dried noodles containing MPs were investigated. The underlying mechanisms of the impact of MPs on noodles were studied. After adding MPs, noodles' water absorption, broken rate, and cooking loss increased, while the
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Pre-hydration of wheat flours improved the qualities of white salted noodles through promoting the dispersion of starch granules and the formation of uniformly filled gluten networks J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-06 Yajing Qi, Yanan Shi, Jiahao Cheng, Alkassoumi Hassane Hamadou, Mengjie Gao, Tabussam Tufail, Bin Xu
This work evaluated the effects of wheat flours subjected to different levels of pre-hydration under high humidity on white salted noodles. According to results, the dough obtained from pre-hydrated flours at 18% moisture displayed the highest tensile properties, and the resulting noodles showed lower cooking loss, better water absorption and chewiness. The pre-hydration also led to absorption of water
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Enhancing in vitro starch digestion of tartary buckwheat: Unveiling the vital role of endogenous polyphenols in starch fine structure J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-06 Shuyun Zhu, Feng Shao, Mohammed Obadi, Haiteng Li, Yajing Qi, Bin Xu
In this study, the effect of buckwheat polyphenols (rutin and quercetin) on digestion of cooked starch was analyzed from view of the grain source, fine structure of starch and enzymatic inhibition. The results showed no significant difference in the inhibition of rutin on tartary buckwheat starch digestion as compared with common buckwheat and wheat starches. However, their inhibitory effects were
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Utilization of cereal-based protein ingredients in food applications J. Cereal Sci. (IF 3.8) Pub Date : 2024-02-05 Sachini Senarathna, Roshema Mel, Maneka Malalgoda
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Oats as a source of nutritious alternative protein J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-31 Ulla Holopainen-Mantila, Saara Vanhatalo, Pekka Lehtinen, Nesli Sozer
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Effect of ultrasonic power density on the quality of fresh wet noodles J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-31 Shuhong Li, Wenjuan He, Dong Tang, Guiyun Chen, Ye Chen
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Effect of ascorbic acid treatment on physicochemical and emulsifying properties of highland barley protein J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-29 Bowei Luo, Wangyang Shen, Jian Zhou, Xuan Chen, Weiping Jin, Xiwu Jia, Fang Li
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The effect of the harvest management on the yield and quality of quinoa (Chenopodium quinoa Willd.) seeds J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-27 Józef Sowiński, Zofia Kubińska, Waldemar Helios, Volodymyr Sudak
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Analysis of key enzyme activity and aroma volatile compounds in microwave-irradiated quinoa during storage J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-27 Hongwei Cao, Jinzhe Han, Rulian Sun, Zhaoxia Li, Yu Zhang, Hongdong Song, Kai Huang, Ying Zhang, Xiao Guan
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Late maturity α-amylase (LMA) in gibberellin-insensitive, semi-dwarf wheat (Triticum aestivum L.) J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-26 Daryl Mares, Adinda Derkx, Kolumbina Mrva
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Exploring the dynamic water mobility and distribution in model systems of wheat noodles with different gluten-to-starch ratios based on LF-NMR J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-25 Jingjie Yang, Sara W. Erasmus, Qianqian Sun, Yingquan Zhang, Ming Li, Bo Zhang, Boli Guo, Saskia M. van Ruth
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Effects of ultrasonic and microwave treatment on color, quality and drying characteristics of rice J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-23 Peilin Zhang, Bin Li, Zhigang Hu, Qinyu Zhang, Yansong Zhu, Wenrui Hao
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Sorghum proteins: Effect of extraction pH on physicochemical properties and emulsion formation J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-23 Matheus Dias de Carvalho, Carolina Siqueira Franco Picone, Ana Carla Kawazoe Sato
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Effect of phytic acid on the appearance of yellow alkaline noodles: Color and dark spots J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-19 Jie Zhao, Xiao-Na Guo, Ke-Xue Zhu
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Cold plasma treatment boosts barley germination and seedling vigor: Insights into soluble sugar, starch, and protein modifications J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-14 Mohamed Ali Benabderrahim, Imen Bettaieb, Hédia Hannachi, Mokhtar Rejili, Thierry Dufour
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Impact of milling on the sensory quality and flavor profile of an aromatic rice variety produced in Chongqing J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-04 Zhao Yi, Zeng Zhuohua, Fang Likui, Zeng Yunjun, Zhong Geng
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Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-02 Zixuan Yang, Yamei Jin, Xueming Xu
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Effects of environmental temperature during maturation on protein characteristics in spring wheat (Triticum aestivum cv. Haruyokoi) J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-02 Shiro Aono, Yasuyuki Nishitsuji, Sonoo Iwaki, Katsuyuki Hayakawa
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Variation in the concentrations of phenolic compounds and carotenoids in the grain of a large collection of Triticum durum Desf. accessions J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-02 Marian Wiwart, Elżbieta Suchowilska, Kinga Stuper-Szablewska, Anna Przybylska, Urszula Wachowska, Dariusz Gontarz
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Effect of heat-moisture treatment of wheat (Triticum aestivum L.) grain on micronutrient content of flour, and noodles and bread qualities J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-28 Yuanxiao Liu, Zeyu Jia, Mengmeng Li, Ke Bian, Erqi Guan, Wei Huang
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Conventional and germinated pearl millet flour (Pennisetum glaucum (L.) R. Br.) improves iron metabolism and antioxidant capacity in Wistar rats J. Cereal Sci. (IF 3.8) Pub Date : 2024-01-01 Jaqueline Maciel Vieira Theodoro, Bárbara Pereira da Silva, Renata Celi Lopes Toledo, Mariana Grancieri, Pietra Vidal Cardoso do Prado, Izabela Maria Montezano de Carvalho, Carlos Wanderlei Piler Carvalho, Hércia Stampini Duarte Martino
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Impact of heat-moisture induced gel-entrapped network on the texture of Tartary buckwheat noodles J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-28 Xiao-Miao Han, Ke-Xue Zhu
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Enzymatic hydrolysis of oat core flour improves physiochemical and sensory behaviors for oat milk J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-31 Min Zhang, Kai Huang, Jun Lu, Anni Lu, Xiao Guan, Yu Zhang, Sen Li, Hongdong Song, Hongwei Cao, Zhu Sun, Zhiquan Yu
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Rice bran peptide with α-glucosidase inhibition activity: Preparation, evaluation and molecular mechanism J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-29 Weiwei Liu, Ruolan Ma, Gengjie Cui, Yangyang Wen, Hongyan Li, Jing Wang, Baoguo Sun
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Effect of infrared heatingon finger millet in unhydrated and hydrated condition on physical, functional, pasting and phenolic profile J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-26 Veena Kumari, A. Jayadeep
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Effects of microbial transglutaminase on gluten-free sourdough bread structure and loaf characteristics J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-18 Anna J. Redd, Oscar A. Pike, Gene J. Ahlborn
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Physico-chemical and techno-functional characterization of quinoa bran protein concentrate J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-22 Shree Raksha Srinivasu, Sachin M. Eligar
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Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-15 Elena Bartkiene, Aiste Valionyte, Vytaute Starkute, Dovile Klupsaite, Ernestas Mockus, Egle Zokaityte, Darius Cernauskas, João Miguel Rocha, Fatih Özogul, Romas Ruibys, Zilvinas Liatukas, Vytautas Ruzgas
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The correlations between feruloylated arabinoxylans’ structure and their antioxidative properties J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-15 Jing Wang, Yujie Sun, Mingcong Fan, Yan Li, Haifeng Qian, Li Wang
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Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-09 Facundo Tabbita, Maria Itria Ibba, Francisco Andrade, José Crossa, Carlos Guzmán
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Hybrid Solvent Retention Capacity (SRC) to predict Australian soft wheat cookie quality J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-07 Siem Doo Siah, Surjani Uthayakumaran, Herni Sutanto, Maria Widiyanti, Ken Quail
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Influence of cooking water hardness on the chemical, colour and textural characteristics of bulgur at different processing stages J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-07 Sadiye Michel, Mustafa Bayram
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Pasta fortified with β-glucan Isolated from brewer’s yeast (Saccharomyces cerevisiae) by-product J. Cereal Sci. (IF 3.8) Pub Date : 2023-12-03 Mădălina Ungureanu-Iuga, Ionuţ Avrămia
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Modulation of seed amylose content in durum wheat through mutagenesis of starch synthase IIa (SSIIa) and its effect on milling and semolina quality J. Cereal Sci. (IF 3.8) Pub Date : 2023-11-30 A.C. Hogg, L Dykes, A. Oiestad, M.J Giroux
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Effect of high-temperature drying at different moisture levels on texture of dried noodles: Insights into gluten aggregation and pore distribution J. Cereal Sci. (IF 3.8) Pub Date : 2023-11-30 Jingjing Liu, Yajing Qi, Alkassoumi Hassane Hamadou, Zahoor Ahmed, Qin Guo, Jiyao Zhang, Bin Xu
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Accumulation of γ-aminobutyric acid and modifications of phenolic profiles and antioxidant capacity of foxtail millets during germination J. Cereal Sci. (IF 3.8) Pub Date : 2023-11-23 Chunqiu Li, Yuhao Zhang, Jinle Xiang, Jinghao Zhang, Joel B. Johnson, Yunfeng Xu, Trust Beta
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The place of spelt wheat among plant protein sources J. Cereal Sci. (IF 3.8) Pub Date : 2023-11-22 Marianna Rakszegi, Viola Tóth, Péter Mikó
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In vitro starch digestibility of maize flour and maize extruded noodles based on different particle-size effects J. Cereal Sci. (IF 3.8) Pub Date : 2023-11-23 Rui Ge, Xiaojie Qian, Binghua Sun, Sen Ma, Xiaoxi Wang
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Dissecting the genetic basis of grain weight and size in common oat by genome-wide association study J. Cereal Sci. (IF 3.8) Pub Date : 2023-11-11 Honghai Yan, Di Deng, Pingping Zhou, Yun Peng, Xiaolong Dong, Shuchang Li, Yongjie Zhang, Qin Man, Ziqin Lv, Tao Chen, Changzhong Ren, Yuanying Peng
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Comparative performance of superior and inferior grains for quality parameters following diversified temperature during grain filling stage J. Cereal Sci. (IF 3.8) Pub Date : 2023-11-15 Bo Lu, Dandan Li, Congshan Xu, Xinao Tang, Fei Yang, Ziyu Li, Chao Ding, Zhenghui Liu, Yanfeng Ding, Ganghua Li
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An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics J. Cereal Sci. (IF 3.8) Pub Date : 2023-11-08 Guido Rolandelli, Leonardo Cristian Favre, Tatiana Rocío Aguirre-Calvo, Abel Eduardo Farroni, María del Pilar Buera, Cristina dos Santos Ferreira