JOURNAL OF FOOD PROCESS ENGINEERING
·
2019
·Vol. 42
·期 5
·e13135
·
IF 1.448
Yang Du,Songming Zhu,Hosahalli S. Ramaswamy,Hao Wang,Jian Wu,Yong Yu
Three treatments, namely, germination–parboiling (GP), freeze–thaw cycle (FTC), and high pressure processing (HPP) were compared for different qualities of brown rice (BR): appearance characteristics, cooking time and texture, and compared with those of untreated BR and white rice. All these three methods significantly ( p < .05) reduced cooking time by 12–23% and hardness of cooked BR by 17–23% (except GP), but reduced chewiness and generated some cracks in rice kernel. Moreover, GP process resulted in the best springiness and chewiness, FTC held the original lightness of BR well and had loose structure after cooking, while HPP (500 MPa) showed the lowest cooking time and cooking loss. The results of this study show that these three treatments could improve majority of the cooking qualities of BR and provide better commercial processing opportunities. Practical applications This study successfully tackles the rough cooking properties of BR via three treatments: germination-parboiling (GP), freeze–thaw cycle (FTC), and high pressure processing (HPP). Among them, GP and HPP have been adopted for commercial applications and the products are getting increasingly accepted by Chinese consumers. FTC is a simple and effective processing method, which is rarely reported, and the expected cost of its equipment is less than 1/10 of that for HPP and 1/3 of GP. This research provides incentives for farmers and food processors to increase their incomes and it can also promote the development of whole grain foods focused to improve the health of consumers.
研究领域:
食品科学
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营养学
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DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2023
·
IF 3.8
Lingshang Lin,Yuanjiang Wang,Xin Xu,Bin Teng,Cunxu Wei
Waxy ( Wx ) gene in rice endosperm synthesizes amylose and amylopectin extra-long chain (ELC). Five rice lines with different Wx locus single-segment substitutions under the same genetic background were investigated for relationships of their starch molecular components and eating and cooking qualities (ECQs) including pasting, thermal, textural and sensory properties . Rice lines with different Wx loci exhibited different ECQs, and their starches had different apparent amylose contents (AACs), true amylose contents (TACs), ELC contents (ELCCs), and amylopectin chain length distributions. The AAC was correlated positively to hardness and cohesiveness of cooked rice, and negatively to adhesiveness and palatability of cooked rice and breakdown viscosity of rice flour. The TAC was correlated positively to gelatinization temperature range and negatively to gelatinization temperature and enthalpy. ELCC showed a positive relationship with pasting peak time of rice flour and chewiness of cooked rice, and could potentially be used as an important reference for rice ECQ evaluation. This study could help the applications of Wx loci in rice quality breeding.
研究领域:
遗传学
·
作物学
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产品关联
DOI
高影响因子
Food Science & Nutrition
·
2024
·
IF 3.5
Likun Cheng,Shuang Qu,Yueying Yun,Yan Ren,Fucheng Guo,Yakun Zhang,Guoze Wang
Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high-quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir-frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high-speed automatic amino acid analyzer, headspace solid-phase microextraction method, combined with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet ( p < .05). Amino acid and fatty acid contents demonstrated an increase in fried and puffed millet relative to steamed millet, with notable distinctions in amino acid and fatty acid contents between these two groups. Following the steaming process, there was a significant increase in the flavor compounds of Aohan millet, rising from 53 to 80, while this increase was not observed in the other two groups. The correlation analysis suggested that the formation of flavor compounds was predominantly influenced by the types and levels of amino acids. The study suggested that different heat treatments affected the amino acid, fatty acid, and more significantly flavor material content and composition of Aohan millet. In conclusion, steaming treatment could retain more nutrients and richer flavor substances; while puffing treatment would enhance amino acid and fatty acid content, which provides a fundamental basis for scientifically guided processing and rational culinary application of Aohan millet.
研究领域:
食品科学
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营养学
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化学工程
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产品关联
DOI
PubMed
高影响因子
Polymers
·
2023
·Vol. 15
·期 7
·1693
·
IF 5
Shuai Gao,Guoyu Tian,Yingjuan Fu,Zhaojiang Wang
Apple wood waste (AWW), mainly tree trucks, is collectible lignocellulosic biomass from orchard rotation. The biorefinery of AWW is challenging because of the hard and dense structure. In the present work, chemical composition determination and microstructure observation was performed for the first time on AWW. Alkali-preimpregnation-assisted soda cooking (APSC) was developed to separate cellulose a pulp and lignin from AWW. APSC attained pulp yield of 34.2% at 23% NaOH, showing a 13.2% improvement compared to conventional soda cooking (SC). Fiber length analysis showed APSC-AWW pulp consisted mainly of medium and short fibers, which means blending with long-fibered pulp to enhance the physical strength of pulp sheets. A blend of APSC-AWW pulp and long-fibered pulp in the proportion of 80:20 attained comparable physical strength to hardwood kraft pulp. ASPC-AWW lignin was separated from spent liquor by acidification and then purified by dialysis desalination. The purified ASPC-AWW lignin showed a weight-average molecular weight of 4462 g/mol, similar to softwood kraft lignin but more uniform. Structural analysis revealed that ASPC-AWW lignin was composed of a syringyl unit (S), guaiacyl unit(G), andp-hydroxyphenyl unit (H), and an S unit was dominant with an S/G/H ratio of 74.5:18.2:7.3. It is believed the utilization of fruit tree wood waste as the feedstock of biorefinery is attractive to countries without sufficient forestry resources. Furthermore, the developed APSC is based on conventional SC, which ensures the feasibility of an industrial application.
研究领域:
林业科学
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材料科学
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化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Miao Cui,Yun Xie,Jianqiao Jiang,Qirui Yu,Yiwen Chen,Yongkang Li,Yue Hu,Weidong Cheng,Jianming Niu,Feifei Gao
To investigate the effect of different processing methods on the quality of turnips, the alteration in physicochemical parameters, phenols, VOCs, and non-volatile metabolites were determined in turnips after steaming, boiling, and microwave heating. The results showed that steaming and microwaving improved the hypolipidemic, hypoglycaemic, and antioxidant activities of turnips and retained more active substances. Processing significantly affected amino acids and phenols, and the proportion of umami amino acids and coumaric acid increased. Sulfur-containing volatile compounds were significantly reduced and flavor improved. Microwaving increased the isothiocyanate content and retained the unique flavor of turnips. Untargeted metabolomics showed a significant increase in amino acids, organic acids, and nucleosides after processing, with the maximum difference in boiled samples. This study provides a theoretical foundation for the processing of turnips.
研究领域:
食品科学
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植物化学
✓ 已验证
产品关联
DOI
高影响因子
International Journal of Food Engineering
·
2018
·
IF 0.923
Yong Yu,Yang Du,Hosahalli S. Ramaswamy,Hao Wang,Xiuping Jiang,Songming Zhu
Three treatments, namely germination-parboiling (PG), freeze-thaw cycle (FTC) and high pressure processing (HPP) were compared for phytochemical content and antioxidant activity of brown rice (BR). These were determined in raw (uncooked), cooked, and in-vitro digested BR and compared with those from untreated BR and white rice (WR). PG showed the highest retention of phytochemicals after cooking (87–100%) while it dropped to 59–72% with FTC and 64–76% with HPP. After in-vitro digestion, the highest amount of phenolics was found in PG-24 h and flavonoids in FTC for two cycles. The antioxidant activity, as determined by oxygen radical absorbance capacity and ABTS methods, showed the highest value to be associated with in-vitro digested sample of PG-24 h, and lowest in WR. The results of this study show that these three treatments could improve or retain the phenolic content and antioxidant activity in cooked BR after in-vitro digestion.
研究领域:
食品科学
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营养学
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植物化学
✓ 已验证
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zhaoxian He,Zhijie Zhu,Li Jiang,Hongkui He,Zhongliang Cheng,Caihong Wang,Xu Chen,Anjun Li,Xianfeng Du
This study investigated starch-lipid complexes formation during sorghum grain steaming and its inhibitory mechanism on starch gelatinization and hydrolysis. Scanning electron microscopy revealed that the remaining ungelatinized starch (RUS) within the white core region of steamed grains retained a granular structure but exhibited surface collapse. 13 C nuclear magnetic resonance analyses indicated that, compared to native sorghum starch (NS), RUS from grains steamed for 10 min displayed an increased single helix content (from 0.69 % to 1.24 %), confirming starch-lipid complexes formation. Confocal laser scanning microscopy demonstrated that starch-lipid complexes formed a protective barrier on RUS surfaces after 10 min of steaming. This barrier impeded water penetration, thereby delaying subsequent gelatinization and increasing the gelatinization temperature from 74.25 °C to 87.20 °C. It also blocked the action of enzymes, reducing the starch hydrolysis rate from 77.93 % to 68.54 %. This study provides a new research approach for investigating the effect of lipid on starch gelatinization during sorghum grain steaming, and a theoretical basis for precisely controlling sorghum steaming time and improving brewing efficiency.
研究领域:
食品科学
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谷物化学
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碳水化合物化学
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农产品加工
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分子结构分析
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产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Min Li,Shanshan He,Sifan Yang,Yunguang Wang,Huishan Shen,Xingli Liu,Hongwei Wang,Yanyan Zhang,Hua Zhang
This study first investigated the impact of electron beam irradiation (EBI) on the texture and cooking characteristics of oat grains, with a particular emphasis on analyzing the properties of oat starch isolated from the EBI-treated grains. The findings indicated that EBI notably enhanced the soluble solids content in oat porridge broth, improved the morphological integrity of cooked oat grains, and reduced the hardness of cooked oat grains. Subsequently, starch was isolated from EBI-treated oat grains at each dose, followed by systematic analysis of its hierarchical structure and physicochemical properties. Results demonstrated that EBI did not markedly alter the surface morphology of oat starch, but it induced starch depolymerization, reduced the molecular weight and relative crystallinity, and disrupted the short-range ordered structure. These changes consequently enhanced the solubility, swelling power, and thermal stability of starch while reducing the gelatinization enthalpy and rheological properties. The correlation analysis results indicated that changes in the molecular weight, crystalline structure, short-range ordered structure, pasting properties, and solubility of oat starch might play a crucial role in enhancing the texture and cooking characteristics of EBI-treated oat grains. These results provide insights into how EBI regulates the texture and cooking characteristics of oat grains from the perspective of starch, laying a scientific foundation for applying EBI to oat grains in the food industry.
研究领域:
食品科学
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碳水化合物化学
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辐射技术
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农业科学
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材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 45
·期 6
·e15556
·
IF 2.19
Suping Li,Jingjing Liang,Yanli Ma,Yufeng Ding,Jiancheng Luo,Haiyan Yu,Jianfeng Sun,Yaqiong Liu
Red millet is a novel raw material for brewing Chinese rice wine. The physicochemical and structural properties of red millet (R1) were compared with those of five other brewing materials during pretreatment (soaking and steaming). Significant differences in physicochemical characteristics were found among raw grain varieties ( p < .05). R1 had the highest protein content (18.36/100 g). The total acid and amino nitrogen contents of all grains showed a fluctuating upward trend during the soaking process. The reduction in setback viscosity of most grains after soaking indicated that soaking treatment slowed the retrogradation of starch. The grains changed into a gelatinized form with expanded pores after steaming. Further brewing might be beneficial due to the high acidity of soaking water (12.77 g/L), low setback value (336.50 cp), and large pore structure of R1 after pretreatment. Novelty impact statement In this study, some new findings were as follows: (1) the protein and fat content of red millet was the most outstanding; (2) red millet soaked water showed the highest total acid and amino nitrogen contents; (3) during steaming, grain morphological transformed into expanded porous structure. These results would improve our comprehending of the raw material characteristics of red millet, thereby providing theoretical guidance for the production and brewing of red millet wine.
研究领域:
食品科学
·
酿造技术
·
农业化学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Peiyao Yuan,Lijuan Gong,Nima Zhaxi,Kangquan Qiao,Xi Deng
The unique flavor profile of Nongxiangxing baijiu is intricately linked to its interlocking brewing processes. However, limited research exists on how the raw grains used in brewing affect baijiu's flavor through the simultaneous distillation of raw and fermented materials. This study used Simultaneous Distillation Extraction coupled with Gas Chromatography-Mass Spectrometry to analyze the flavor composition of six types of raw grains: sorghum, rice, maize, millet, wheat, and rice husks-after steaming and the flavor quality of the crude baijiu produced through different brewing techniques. The results revealed that the steaming of raw grains contributes seven new flavor compounds to the crude baijiu, including propionic anhydride, p-vinylguaiacol, (E)-2-decenal, nonanal, α-terpinene, hexanal, and 2-methylnaphthalene. These substances are important sources forming the characteristic “grain aroma”. Additionally, the content of nine flavor compounds (n-pentanoic acid, ethyl hexanoate, ethyl octanoate, (E)-2-nonenal, benzaldehyde, ethyl palmitate, propanol, isoamyl alcohol, and n-hexanol) significantly increased. Further analysis using Ultra-High Performance Liquid Chromatography-Quadrupole-Exactive Mass Spectrometry and Gas Chromatography-Quadrupole Mass Spectrometry revealed that the oxidative decomposition of medium- and long-chain fatty acids and the Maillard reaction of free amino acids during grain cooking are important pathways for generating 11 key flavor substances including nonanal, hexanal, (E)-2-decenal, and benzaldehyde. The contents of these reaction products are significantly increased in the crude baijiu produced by the simultaneous distillation of the raw and fermented materials process, collectively shaping the rich connotation of “grain aroma”. In conclusion, this study reveals the dual mechanism of “grain aroma” formation: the direct transfer of flavor substances from cooked grains and the transformation of grain endogenous substances during the technological process.
研究领域:
食品化学
·
风味科学
·
酿造技术
·
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Zhilong Zeng,Qi Zhao,Haoyuan Wang,Manman Lu,Jianwei Fan,Yijia Li,Tao Zhou,Xiaoping Gong,Changjiang Ren,Xiong Liu
Dried rice noodles made from single indica rice generally exhibit low shear force resistance and high cooking loss. This study evaluated the effects of varying levels of deacetylated konjac glucomannan (DKGM, 0.00 %–1.25 %) on the physicochemical properties of indica rice flour and the quality characteristics of dried rice noodles. Increasing DKGM content (0.00 %–1.25 %) progressively enhanced the pasting viscosity, storage modulus, loss modulus, and apparent viscosity of the rice flour system, while solubility decreased by 2.39 % at 0.75 % DKGM before increasing again. DKGM addition reduced the gelatinization enthalpy of rice flour and lowered the glass transition temperature of rice noodles. At 1.00 % DKGM, the rice noodles showed optimal quality improvements: cooking time decreased by 2.67 min, breakage rate by 8.46 %, and cooking loss by 4.17 %, while resistant starch content increased by 6.14 %. DKGM incorporation enhanced anti-digestibility and sensory scores, and reduced hardness and chewiness. Furthermore, DKGM increased short-range ordering while reducing the relative crystallinity of rice noodles. Overall, 1.00 % DKGM effectively improved rice noodle qualities and inhibited starch retrogradation. These findings provide valuable insights for the industrial application of DKGM in rice noodle production.
研究领域:
食品科学
·
淀粉化学
·
流变学
·
谷物加工
·
功能配料
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）