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Rice dreg protein as a high-quality plant-based protein resource: Characterization of structural, functional, and in vitro digestive properties Cereal Chem. (IF 2.4) Pub Date : 2024-03-18 Yinghui Long, Zhi Gao, Chunhong Qiu, Jingfeng Chen, Mingyang Li, Shijun Dai, Weizheng Sun, Mouming Zhao, Guowan Su
Rice dregs, a by-product of the process of making sugar from broken rice, have a protein content of up to 70%. However, rice dreg protein (RDP) has not yet been fully utilized due to its high-temperature liquefaction denaturation during sugar production. In this study, the structural, functional, and in vitro digestive properties of rice protein (RP) extracted from broken rice and RDP derived from
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The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridge Cereal Chem. (IF 2.4) Pub Date : 2024-03-16 Hollman A. Motta‐Romero, Snigdha Guha, Javier Seravalli, Kaustav Majumder, Devin J. Rose
Background and ObjectivesWheat porridge contributes to the intake of micronutrients but can also be a route of the toxic heavy metal, cadmium. This study aimed to determine the effect of processing on micronutrients, cadmium dialyzability, and cellular bioaccessibility.FindingsCadmium (0.21%), magnesium (0.19%), iron (0.17%), and zinc (0.07%) presented low bioaccessibility from raw whole wheat flour
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Impact of frozen storage under static electric field on frozen gluten rheological properties Cereal Chem. (IF 2.4) Pub Date : 2024-03-14 Yanyan Zhang, Siqi Zhang, Menghui Sun, Guangjie An, Hongwei Wang, Hua Zhang
Background and ObjectivesElectrostatic fields, as a new food physical processing technology, can effectively improve the quality of frozen food. The purpose of this study is to investigate the effect of electrostatic field‐assisted frozen storage (SEF) on dough rheological properties, gluten structure, and its mechanism.FindingsThe results showed that the G′ and G" of the gluten were efficiently maintained
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Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L. Cereal Chem. (IF 2.4) Pub Date : 2024-03-11 Alejandra García‐Alonso, Alejandra N. Alvarado López, Araceli Redondo‐Cuenca
Background and ObjectivesHigh hydrostatic pressure (HHP) is a nonthermal technology that has been applied to several innovative food products, extending shelf life while preserving sensory characteristics and nutritional value. This technology is feasible to apply to legumes, like beans, to soften them and reduce preparation time. Traditionally, before bean consumption, soaking and cooking processes
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Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients Cereal Chem. (IF 2.4) Pub Date : 2024-03-05 Daniel J. Skylas, Chris Whiteway, Joel B. Johnson, Valeria Messina, John Kalitsis, Shu Cheng, Timothy A. G. Langrish, Ken J. Quail
Background and ObjectivesDry fractionation, combining milling and air classification technology, offers an economical and sustainable pathway for the processing of value‐added protein ingredients from Australia's major pulse crops. Leveraging a wider range of pulses will help meet the growing demand for plant‐based protein ingredients. This study demonstrates the efficient processing of protein concentrates
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Quick‐cooking beans technology: Effects of the drying temperature on end‐product quality Cereal Chem. (IF 2.4) Pub Date : 2024-03-04 Isabel S. Pedone, Isabela M. P. Narita, Miriã Miranda da Silveira, Priscila Z. Bassinello, Nathan L. Vanier, Rosana Colussi
Background and ObjectivesThis study investigated different drying temperatures (40°C, 50°C, and 60°C) during the preparation of dehydrated quick‐cooking beans and verified the physical and chemical effects and digestibility of the grains. Two genotypes (BRS Esteio and BRS Estilo), freshly harvested and with hard‐to‐cook (HTC) defects, were used.FindingsLower drying temperature favors producing quick‐cooking
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Appropriate dose of NaCl supplementation improves protein structures, microbial communities and extensibility of dough, and quality of traditional fermented dried noodles Cereal Chem. (IF 2.4) Pub Date : 2024-02-28 Renyong Tang, Chengmeng Fan, Sunpeng Liu, Beibei Zhang, Yuhui Gong, Xiulan Guo
Background and ObjectivesIn the production process of Zhongjiang traditional fermented dried noodles (TFDNs), about 10% of NaCl is added; however, the underlying mechanisms of its effects remain unclear. Thus, this study aimed to investigate the impact of varying NaCl concentrations (6%–14%) on protein conformation, tensile and rheological properties, microbial communities in the dough, and quality
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Prediction models to evaluate baking quality instruments for commercial wheat flour Cereal Chem. (IF 2.4) Pub Date : 2024-02-25 Louise Selga, Eva Johansson, Roger Andersson
Background and ObjectivesLoaf volume is the main indicator of wheat flour quality, but test baking has major limitations. Here, prediction models were used to evaluate which methodology best captured the baking quality in Swedish commercial wheat flour and if the chemical composition of flour increased prediction accuracy.FindingsFlour type (e.g., winter vs. spring wheat) affected prediction model
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Effects of elevated CO2 concentration gradients on rice grain quality under two cultivation practices in cold region Cereal Chem. (IF 2.4) Pub Date : 2024-02-20 Yuting Li, Yi Liu, Feng Xie, Xue Han, Yongxiang Feng
Background and ObjectivesThe effect of elevated atmospheric CO2 (eCO2) on rice (Oryza sativa L.) grain quality has been widely studied, but mostly under two contrasting levels of CO2 concentration. Our study was conducted in a new version of CO2 Gradient Tunnel (CGT) to study the responses of grain quality of japonica rice cv. Wuyoudao no.4 (WYD4) and Songjing no.9 (SJ9) to five CO2 concentrations
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Rice gelatinization temperature prediction using the rapid visco analyzer vis-à-vis the traditional DSC method Cereal Chem. (IF 2.4) Pub Date : 2024-02-15 Evans A. Owusu, Samantha Scott, Kaushik Luthra, Seth Graham-Acquah, Robin January, George A. Annor, Griffiths Atungulu
The measurement of gelatinization temperatures (GTs) of rice using the Rapid Visco Analyzer (RVA) can be a more rapid and efficient method as compared to the traditional method of using Differential Scanning Calorimeter (DSC). The objective of this research was to determine the accuracy and precision of the RVA technique in comparison to the DSC method for measuring GTs of contemporary rice cultivars
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Quality characteristic of instant rice produced using microwave-assisted hot air drying Cereal Chem. (IF 2.4) Pub Date : 2024-02-15 Anne A. Okeyo, Kaushik Luthra, Alan R. Vazquez, Griffiths G. Atungulu
It is of utmost importance for the instant rice processing sector to reassess its methodologies to enhance the overall quality of instantized rice products. This study aimed to analyze how the combination of microwave (MW) drying and convective heated air drying influences the quality of instantized rice. Novel approaches for drying precooked rice were explored, involving the utilization of an industrial
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Nutritional aspects of composite flours for baked and extruded products: A review Cereal Chem. (IF 2.4) Pub Date : 2024-02-15 Carolina A. A. Amadeu, Silvia M. Martelli, Fernanda M. Vanin
Global hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition of flours. Thus, this study aimed to systematically search and investigate studies that examined the effects of CF development and its properties. In addition
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A functional bread produced by supplementing wheat flour with high β-glucan hull-less barley flour Cereal Chem. (IF 2.4) Pub Date : 2024-02-14 Hamit Koksel, Buket Cetiner, Kubra Ozkan, Zeynep Hazal Tekin-Cakmak, Osman Sagdic, Francesco Sestili, Abderrazek Jilal
High β-glucan hull-less barley (cv. Chifaa) was used in functional bread production. Its technological and nutritional properties were compared with the one produced from bread wheat flour.
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Effects of added resulting flours from heat-treated Bambara groundnut seeds on properties of composite Bambara groundnuts–wheat dough and bread Cereal Chem. (IF 2.4) Pub Date : 2024-02-14 Peter Mukwevho, M. Naushad Emmambux
This work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat-treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% moisture) were infrared or microwave heat (1200 W at 130°C) treated alone and in combination. Mixolab, Alveograph, and the creep and recovery test were used to determine the rheological properties
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Effects of cooking temperature on technological properties and in vitro digestibility of quick-cooking black and brown rice Cereal Chem. (IF 2.4) Pub Date : 2024-02-13 Cristian de Souza Batista, Caroline L. Dittgen, Igor da Silva Lindemann, Ya-Jane Wang, Moacir C. Elias, Nathan L. Vanier, Rosana Colussi
The performance of brown (INOV CL) and black (AE 153045 and IAC 600) rice was evaluated at three different cooking temperatures (80°C, 90°C, and 100°C) for the production of quick-cooking unpolished rice (QCR). The samples were analyzed for physical and pasting properties, bioactive compounds, phenolics bioaccessibility, and in vitro starch digestibility.
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Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass (Thinopyrum intermedium) Cereal Chem. (IF 2.4) Pub Date : 2024-02-13 Leslie A. Loehr, Prabin Bajgain, Coleman Selfridge, George Annor, Baraem P. Ismail
Breeding of intermediate wheatgrass (Thinopyrum intermedium, IWG) culminated in the release of a commercial cultivar (MN-Clearwater) with attractive environmental and nutritional benefits. Determining the impacts of ambient storage and common postharvest processing on the stability of IWG flour is essential to promote it as a food ingredient. Accordingly, MN-Clearwater and two other potential cultivars
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Effect of kilning on the macronutrient composition profile of three Swedish oat varieties Cereal Chem. (IF 2.4) Pub Date : 2024-02-12 Siri Norlander, Lars Dahlgren, Roya R. R. Sardari, Sofia Marmon, Cecilia Tullberg, Eva Nordberg Karlsson, Carl Grey
Kilning is crucial in oat processing, to prevent rancidity and extend shelf-life. This study examines kilning effects on the macronutrient composition in Swedish oat varieties Galant, Fatima, and Belinda. We compared two kilning methods: one mimicking industrial practice and a simplified version. We analyzed dietary fibers (arabinoxylan, β-glucan), protein and amino acids, lipid profile, lipase activity
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Unraveling the role of δ-zeins in methionine bio-fortification of maize Cereal Chem. (IF 2.4) Pub Date : 2024-01-29 Veena Devi, Mehak Sethi, Alla Singh, Dharam P. Chaudhary
Maize is a major ingredient of animal feed. However, its nutritional quality is poor due to the deficiency of essential amino acid methionine. The animal feed, prepared as a corn–legume mixture to balance the nutritional quality, remains deficient in methionine. Therefore, the bio-fortification of maize for methionine is the best option to make nutritionally balanced animal and poultry feed. The present
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Performance evaluation of maltogenic amylases on nixtamalized corn flour tortilla Cereal Chem. (IF 2.4) Pub Date : 2024-01-29 Sophia Leung, Angel Lene Go, Malissa Keo, Assad Al-Ammar, Dipak Roda, Vic Rathi
A high-performing maltogenic amylase was developed to provide better water-binding properties to delay staling more effectively than first-generation maltogenic amylases. This study evaluated the effects of this high-performing maltogenic amylase and a first-generation maltogenic amylase (referred to as “maltogenic amylase”) for delaying staling in nixtamalized corn flour tortillas. The maltogenic
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Potential of a flatbed scanner for evaluation of flour samples for dark specks and flour color Cereal Chem. (IF 2.4) Pub Date : 2024-01-29 Daniel Brabec, Sophia Grothe, Mayra Perez-Fajardo, Lester Pordesimo, Kathleen Yeater
Flour color changes caused by contamination like fungal-damaged kernels can be determined by several methods, but many existing methods are time-consuming and require specialized training. In this study, a commercial flatbed scanner was used to quickly detect and quantify the abundance of black specks derived from smutty grains in wheat flour samples.
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Dough-making performance of composite whole-grain sorghum and whole-grain wheat flours as assessed by a micro-doughLAB assay Cereal Chem. (IF 2.4) Pub Date : 2024-01-29 Koya A. P. Dovi, Vicky A. Solah, John R. N. Taylor, Stuart K. Johnson
Owing to its climate-smart agronomic characteristics and health-promoting attributes, there is great interest in using sorghum in bread and other dough-based food product making. The objectives here were to develop a small-scale (4 g) Micro-doughLAB instrument-based assay to assess the dough-making performance of whole-grain sorghum flours in sorghum-whole grain wheat composites and to assess grain/flour
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Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole-grain sourdough bread Cereal Chem. (IF 2.4) Pub Date : 2024-01-29 Jayani Kulathunga, Senay Simsek
There is interest in whole-grain sourdough bread related to evidence of increased nutrient availability and antioxidant compounds. Antioxidants play a remarkable role in the body's defense system against reactive oxygen species. In contrast, phytic acid has adverse effects as it reduces the availability of minerals. This research study was carried out to compare the phytic acid content and antioxidant
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Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties Cereal Chem. (IF 2.4) Pub Date : 2024-01-25 Jana van Rooyen, Jan A. Delcour, Samson A. Oyeyinka, Senay Simsek, Martin Kidd, Marena Manley
Dry thermal treatment of wheat modifies the properties of wheat and of flour prepared from it. The objective of this study was to investigate the effect of wheat roasting on microstructural properties of wheat grains using confocal laser scanning, X-ray diffraction (XRD), and scanning electron microscopy (SEM) techniques. The impact of roasting on the damaged starch contents, the solvent retention
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Relationships between texture properties of cooked rice with grain amylose and protein content in high eating quality indica rice Cereal Chem. (IF 2.4) Pub Date : 2024-01-22 Xing Li, Ming Zhang, Zhengwu Xiao, Longsheng Liu, Fangbo Cao, Jiana Chen, Min Huang
Texture is critical in determining the eating quality of cooked rice and is dependent on physiochemical properties of rice grains. In this study, relationships between texture properties of cooked rice with grain amylose and protein content were evaluated across 25 high eating quality indica rice varieties.
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Mechanism of crack formation in corn during microwave drying process Cereal Chem. (IF 2.4) Pub Date : 2024-01-22 Tongsheng Sun, Ran Cao, Jiahao Liu, Kai Wang
During microwave drying process of corn, temperature and moisture content are the main reasons for crack formation, which reduces the drying quality. Therefore, it is necessary to study the effects of temperature and moisture content on crack generation.
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Acknowledgment of Reviewers Cereal Chem. (IF 2.4) Pub Date : 2024-01-18
The value of CEREAL CHEMISTRY® depends on the quality of manuscripts submitted by researchers and on the quality of reviewers of the manuscripts. Much efffort is made to obtain reviews of manuscripts by the most qualifijied specialists. In addition to members of the 2023 editorial board, the individuals listed below provided constructive critical reviews of one or more manuscripts during the past year
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Chemical, physical, and sensory properties of nixtamalized oat tortillas Cereal Chem. (IF 2.4) Pub Date : 2024-01-15 Andrea B. Aráuz, Laura K. Jefferies, Bradley J. Taylor, Michael L. Dunn
While alkaline nixtamalization has historically been used for corn, this process may have application in other cereals. Drawbacks to wider use include the lengthy steep time, as well as the volume of alkaline wastewater produced. This study evaluated a novel, waste-effluent-free nixtamalization process for oat (Avena sativa) masa, and compared properties of oat masa and tortillas prepared with 1%,
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Effect of steam explosion treatment on structural and physicochemical properties, and potential application of soluble dietary fiber from grain and oil processing by-products: A review Cereal Chem. (IF 2.4) Pub Date : 2024-01-09 Xin-Yi Tian, Jian-Fu Liu, Na-Na Wu, Bin Tan
Grain and oil processing by-products contain dietary fiber with high quality, but most of them have not been utilized due to their high content of insoluble dietary fiber and coarse texture, which are detrimental to the quality improvement of cereal food.
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Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.) Cereal Chem. (IF 2.4) Pub Date : 2024-01-08 Lovemore Nkhata Malunga, Nancy Ames, Pierre J. Hucl, Sijo J. Thandapilly
Canary seed is a novel cereal grain that needs dehulling before being used in food applications. This work aimed to develop dehulling quality scoring criteria and study the hullability of Canary seeds. Methods for dehulling Canary seeds were studied using compressed air, impact, and abrasion-type dehulling equipment. A response surface methodology (RSM) was used to design experiments to assess the
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Effect of sourdough addition on gluten-free sorghum bread fortified with plant-based protein and dietary fiber: Functional, textural, and structural properties Cereal Chem. (IF 2.4) Pub Date : 2023-12-26 Secil Turksoy, Mustafa Guzel, Nihal Guzel
The production of high-quality gluten-free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten-free sorghum bread quality. Lactic acid bacteria (Lactobacillus casei and Lactobacillus acidophilus) and yeast (Saccharomyces cerevisiae) were used as starter cultures.
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Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality Cereal Chem. (IF 2.4) Pub Date : 2023-12-26 Jana van Rooyen, Jan A. Delcour, Samson A. Oyeyinka, Senay Simsek, Martin Kidd, Marena Manley
In the accompanying paper (Part 1), it was reported that forced convection roasting of wheat before milling can be directed to tailor the viscosifying properties of flour. The objective of the present work was to examine the effect of prior wheat roasting on flour proteins.
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Reduction in rancidity development in fortified whole-grain maize meal by hot-air drying of the grain Cereal Chem. (IF 2.4) Pub Date : 2023-12-25 John R. N. Taylor, Henriëtte L. de Kock, Edna Makule, Bruce R. Hamaker, Peiman Milani
Maize is the major staple in sub-Saharan Africa. Whole-grain maize meal (WGMM) is highly susceptible to rancidity development. This work investigated whether rancidity development in micronutrient-fortified WGMM is retarded by drying the grain of safe moisture content to below this level using a commercial hot-air grain dryer before milling.
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Elucidating the attributes of winter wheat grain quality under reduced nitrogen input through near-infrared spectroscopy Cereal Chem. (IF 2.4) Pub Date : 2023-12-18 Almut von Wrochem, Azin Rekowski, Denise Ziegler, Bernd Hitzmann, Christian Zörb
Research in crop science is usually conducted in studies with a small number of plants and crops. The aim of this project was to investigate whether near-infrared spectroscopy (NIRS) can contribute to the analysis of such small data sets. For this purpose, NIR spectra of a small sample set of whole-grain wheat flours of two winter wheat cultivars harvested from greenhouse and field experiments with
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Molecular characterization, rheological properties, and prebiotic properties of arabinoxylans from waxy and sweet corn cobs Cereal Chem. (IF 2.4) Pub Date : 2023-12-15 Jinxin Pang, Yi Zhang, Xin Song, Xiaoyang Tong, Songheng Wu, Yingxiong Hu, Yaoguang Zhong, Yongjin Qiao
Arabinoxylan (AX) has diverse physicochemical properties and biological activities, related to the structural differences caused by various sources and extraction methods. We study the differences in molecular characterization, rheological properties, and prebiotic properties in waxy and sweet corn cobs AX, and water-extractable and water-unextractable arabinoxylan (EAX, UAX).
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Physicochemical, rheological, and baking properties of wheat flours from different mill streams Cereal Chem. (IF 2.4) Pub Date : 2023-12-11 Eric Nkurikiye, Haiwei Lou, Fran Churchill, Jason Watt, Paul Blodgett, Elisa Karkle, Kaliramesh Siliveru, Yonghui Li
Wheat is one of the most produced cereal grains in the world, predominantly consumed as bread and other baked products. The roller mill system, which produces different stream flours, is the most commonly used size reduction method for wheat. This study aims to comprehensively examine the physicochemical properties, rheological behavior, and bread-baking performances of individual mill streams. Flours
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Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverage Cereal Chem. (IF 2.4) Pub Date : 2023-12-04 Sha Xiao, Yuting Pan, Xinyi Li, Min Xu, Yiwen Tang, Yang Cao, Yihan Zhou, Liang Zou, Jianglin Zhao, Aili Wang
Tartary buckwheat (TB) has high nutritional value, is gluten-free, and has adaptability to cold climates, which makes it a valuable crop for agriculture. Few high-value-added products are made using TB.
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Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatment Cereal Chem. (IF 2.4) Pub Date : 2023-12-02 Jia Li, Chun Liu, Na-Na Wu, Bin Tan
Rice bran is enriched with bioactive compounds, which makes it more competitive as a functional food raw material. The stabilization of rice bran can inhibit the activity of endogenous enzymes, reduce its oxidation sensitivity, and change its physical and chemical properties, providing more possibilities for its application in the food industry. In this study, rice bran from five stabilization treatments
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Physicochemical and functional properties of fermented pea and navy bean protein isolates Cereal Chem. (IF 2.4) Pub Date : 2023-11-27 Azita Khorsandi, Andrea K. Stone, Dai Shi, Caishuang Xu, Prem P. Das, Yuping Lu, Nandhakishore Rajagopalan, Takuji Tanaka, Darren R. Korber, Michael T. Nickerson
There has been a significant increase in the use of fermentation for protein modification by the food industry. This research aimed to investigate the use of solid-state fermentation (SSF) by Aspergillus oryzae NRRL 5590 on pea and navy bean protein isolates (PPI and NBPI, respectively) to enhance their physicochemical and functional properties.
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Effects of co-fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation system Cereal Chem. (IF 2.4) Pub Date : 2023-11-27 Xue Fang, Han Ye, Mengdan Chen, Xiaodie Chen, Minghui Chen, Jiayi Chen, Wenhui Kong, Qiqi Wang, Zuoyong Zhang
Soybean yogurt is a nutritious, healthy, and environmentally friendly plant-based beverage. However, the product's beany flavor and coarse texture have reduced consumer acceptance. The aim of this work was to investigate the effect of cofermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multilactic acid bacteria fermentation system.
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Youtiao: Effect of ingredients and processing on quality attributes Cereal Chem. (IF 2.4) Pub Date : 2023-11-20 Fan Zhu
Youtiao (oil stick), a popular food product in East and Southeast Asia, is a deep-fried stick of wheat flour dough. The basic ingredients include wheat flour, water, leavening agent, and frying oil. The ingredients are mixed to form a dough, which is proofed and shaped before deep-frying. There have been variations in the quality of youtiao from the market as the production is upscaling toward the
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Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort Cereal Chem. (IF 2.4) Pub Date : 2023-11-14 Feng Ao, Jia Zheng, Jianhang Wu, Mao Li, Hong Wang, Haifeng Zhao, Li Li, Xuyan Zong
Mashing temperature is important during beer brewing processes. Qingke malt was a new material whose application in the beer industry holds significant importance for the beer industry and agriculture development in the Qinghai–Tibet Plateau. The objective of this study was to investigate the effects of mashing temperature on the physicochemical parameters, fermentation capacity, and antioxidant capacity
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Comparative study of different biological processing methods on nutritional composition and bioactivity of whole-grain wheat Cereal Chem. (IF 2.4) Pub Date : 2023-11-10 Zongqing Shi, Duqin Zhang, Xiaohong Tian, Bin Tan
Biological processing is considered one of the most effective technologies used to eliminate adverse traits and improve the quality of cereal. To compare the effects of different biological processing methods on the nutritional value and bioactivity of whole-grain wheat (WGW), solid-state fermentation (SSF), germination (GT), solid-state fermentation (SSF), germination (GT), and phytase treatment (PT)
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Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality Cereal Chem. (IF 2.4) Pub Date : 2023-11-08 Shivaprasad Doddabematti Prakash, Jared Rivera, Kaliramesh Siliveru
In the last decade, the incidence of foodborne illness outbreaks and recalls connected with wheat flour and flour-based goods infected with enteric bacteria such as Salmonella has increased. In this study, the activity of sodium bisulfate (SBS) as an antibacterial agent against four different serovars of Salmonella enterica is investigated.
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Spectroscopy-based prediction of 73 wheat quality parameters and insights for practical applications Cereal Chem. (IF 2.4) Pub Date : 2023-11-08 Johannes Nagel-Held, Khaoula El Hassouni, Friedrich Longin, Bernd Hitzmann
Quality assessment of bread wheat is time-consuming and requires the determination of many complex characteristics. Because of its simplicity, protein content prediction using near-infrared spectroscopy (NIRS) serves as the primary quality attribute in wheat trade. To enable the prediction of more complex traits, information from Raman and fluorescence spectra is added to the NIR spectra of whole grain
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The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheat Cereal Chem. (IF 2.4) Pub Date : 2023-11-08 Shpresa Musa, Jayne Stratton, Devin J. Rose, Vamsi Manthena, Andréia Bianchini
Even though wheat-based products are a low-moisture food, and most of the finished products are thermally processed, there have been several reported outbreaks associated with wheat flour. The objective of this study was (a) to evaluate the effect of steam alone or in combination with lactic acid, to reduce the natural microbial load of hard red winter wheat, and (b) to evaluate the impact of these
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Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow-out locations Cereal Chem. (IF 2.4) Pub Date : 2023-11-07 Mahvash Rezaey, Jim Heitholt, Carol Miles, Girish M. Ganjyal
Popping beans are genotypes developed from crosses between nuña beans and common beans adapted to temperate climates. Toasted popping beans are a potential snack with a nutty flavor and malted milk ball-like texture. Except for moisture content, the influence of other factors of raw beans on their popping efficiency has remained understudied. Thus, this study aimed to evaluate the proximate composition
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Nutritional and physical properties of cookies enriched with whole wheat flour of ancient wheats Cereal Chem. (IF 2.4) Pub Date : 2023-11-07 Nurel Arslan Unal, Berrin Ozkaya
The aim of the present study was to determine the increase in the nutrient and bioactive compounds of cookies obtained by using seven different ancient whole wheat flours (einkorn, emmer, spelt, old, and landrace) at the ratios of 0%, 25%, 50%, 75%, and 100%. Although ancient grains are notorious for their poor technological properties, improvements in rheological performance using refined flour might
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Physicochemical properties of buckwheat flours and their influence on focaccia bread quality Cereal Chem. (IF 2.4) Pub Date : 2023-11-07 Elizabeth Nalbandian, Elisa Karkle, Girish M. Ganjyal
The effects of buckwheat/wheat flour blends on bread production were investigated. Focaccia bread was prepared with 25%, 50%, and 75% substitution rates of whole (WBK) and dehulled buckwheat flour (DBK) with refined wheat bread flour. The physicochemical properties of the flours, their dough properties, and focaccia quality were studied.
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Egg white improved the quality of noodles with high mung bean content by protein aggregation behavior Cereal Chem. (IF 2.4) Pub Date : 2023-10-31 Ruoning Li, Li Wang, Dianzhi Hou, Sumei Zhou
Mung bean, as a coarse grain, is rich in protein and phytochemicals. Noodles prepared from mung bean are nutritionally superior to traditional noodles. However, the absence of gluten protein in mung bean limits their incorporation level and might cause adverse effects on the quality of noodles. To address the quality degradation of noodles with high mung bean content due to the lack of gluten proteins
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Effect of solid-state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates Cereal Chem. (IF 2.4) Pub Date : 2023-10-31 Azita Khorsandi, Dai Shi, Andrea K. Stone, Aarti Bhagwat, Yuping Lu, Caishuang Xu, Prem Prakash Das, Brittany Polley, Leonid Akhov, Jessica Gerein, Xiumei Han, Pankaj Bhowmik, L. Irina Zaharia, James D. House, Nandhakishore Rajagopalan, Takuji Tanaka, Darren R. Korber, Michael T. Nickerson
Fermentation has been increasingly used as a “clean” processing technique to modify proteins. The goal of this research was to assess the use of solid-state fermentation (SSF) by Aspergillus oryzae on pea (pea protein isolate [PPI]) and navy bean protein isolates (NBPI) for different time periods (0–48 or 0−72 h, respectively) and its impact on their nutrition and volatile profile.
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Improving the techno-functionality of air-classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard-induced conjugation with available carbohydrates in the flour Cereal Chem. (IF 2.4) Pub Date : 2023-10-28 Abhiroop Mookerjee, Michael Nickerson, Takuji Tanaka
Air-classified pea protein-enriched flour (PPEF) was hydrolyzed with trypsin and papain and heat conjugated with the carbohydrate fraction of the flour via the Maillard reaction to form protein–carbohydrate conjugates. The surface and functional properties of the conjugates were assessed thereafter.
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Introduction to volume 100, number 6 Cereal Chem. (IF 2.4) Pub Date : 2023-10-27 Les Copeland
This issue marks the conclusion of Cereal Chemistry Volume 100. Among the many papers describing the latest research on a wide range of current topics on grain science and its applications, I am pleased to introduce the next in the series of invited Centenary Reviews published in Volume 100. The article by Jinsong Bao, Bowen Deng and Lin Zhang on Molecular and genetic bases of rice cooking and eating
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Development of a gluten-free bread with added heat-treated yellow pea flour: Application of response surface methodology Cereal Chem. (IF 2.4) Pub Date : 2023-10-25 Tanya Jeradechachai, Clifford Hall
Processing parameters of yellow pea (Pisum sativum L.) flour-fortified gluten-free (GF) bread was optimized by response surface methodology (RSM). The final bread product was evaluated for quality, sensory acceptability, and shelf life. A second-order model was fitted to the precooking temperature of whole pea (PTWP), water level, and proof time as the factors used in RSM.
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Evaluating the quality of soy residue-supplemented Korean traditional rice wine and its lactic acid bacteria Cereal Chem. (IF 2.4) Pub Date : 2023-10-23 Jisuk Kim, Sea Hun Kim, Yookyung Kim
Traditional Korean rice wine (makgeolli), contains various microorganisms, including lactic acid bacteria (LAB). This study investigated the utilization of biji, a by-product of soy processing, as a substitute for rice in makgeolli fermentation. We evaluated the functional properties of biji-makgeolli and examined the probiotic properties of LAB isolated from it.
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Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions Cereal Chem. (IF 2.4) Pub Date : 2023-10-23 Rebecca Sempio, Aylin W. Sahin, Jens Walter, Elke K. Arendt, Emanuele Zannini
Dietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high-energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.
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Elucidation of zein isoforms associated with high protein quality traits for targeted improvement in maize-based nutrition Cereal Chem. (IF 2.4) Pub Date : 2023-10-10 Mehak Sethi, Alla Singh, Monika Garg, Venkatesh Chunduri, Parminder Kumar, Veena Devi, Firoz Hossain, Ramesh K. Phagna, Mamta Gupta, Dharam P. Chaudhary
Zein proteins of maize endosperm are nutritionally poor, but important for vitreous kernel texture. The Opaque-2 mutation enhances the protein quality but downregulates zein expression, distorting the kernel texture. Quality protein maize (QPM) is nutritionally improved, hard endosperm maize developed by introgression of endosperm modifiers under an opaque-2 background. The present study aims to analyze
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Grain factors in food and feed that influence digestion and gut fermentation outcomes Cereal Chem. (IF 2.4) Pub Date : 2023-10-04 Michael J. Gidley
Grains are typically the main component in both human diets and animal feed. The factors in grains that influence digestion and fermentation in the gastrointestinal tract are incompletely understood, limiting both product innovation and rational selection of grains for desired nutritional outcomes. This review summarizes the current understanding of the multiple mechanisms operating within the digestive
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Amino acid uptake by Saccharomyces cerevisiae during ethanol production Cereal Chem. (IF 2.4) Pub Date : 2023-10-02 David B. Johnston, Ryan J. Stoklosa
Fuel ethanol produced from corn requires proper yeast nutrition. Corn without supplementation provides inadequate nitrogen at high solids levels. Inorganic nitrogen is typically added; however, organic nitrogen could also be added. To evaluate the impact of supplemental nitrogen and compare it with protease addition, we developed a solids-free corn media to study and compare fermentations.