Project description:Rice flour is produced by various methods for use in the food industry, but little is known about how the structure of starch is affected during rice flour production. In this study, the crystallinity, thermal properties, and structure of starch in rice flour were investigated after treatment with a shearing and heat milling machine (SHMM) at different temperatures (10-150 °C). Both the crystallinity and gelatinization enthalpy of starch showed an inverse relationship with the treatment temperature; rice flour treated with the SHMM at higher temperatures showed lower crystallinity and gelatinization enthalpy than that treated at lower temperatures. Next, the structure of undegraded starch in the SHMM-treated rice flour was analyzed by gel permeation chromatography. A significant reduction in the molecular weight of amylopectin was observed at high treatment temperatures. Chain length distribution analysis showed that the proportion of long chains (degree of polymerization (DP) > 30) in rice flour decreased at temperatures ≥ 30 °C. By contrast, the molecular weight of amylose did not decrease. In summary, the SHMM treatment of rice flour at high temperatures resulted in starch gelatinization, and the amylopectin molecular weight decreased independently, due to the cleavage of amorphous regions connecting the amylopectin clusters.
Project description:Most oat grains destined for human consumption must possess the ability to pass through an industrial de-hulling process with minimal breakage and waste. Uniform grain size and a high groat to hull ratio are desirable traits related to milling performance. The purpose of this study was to characterize the genetic architecture of traits related to milling quality by identifying quantitative trait loci (QTL) contributing to variation among a diverse collection of elite and foundational spring oat lines important to North American oat breeding programs. A total of 501 lines from the Collaborative Oat Research Enterprise (CORE) panel were evaluated for genome-wide association with 6 key milling traits. Traits were evaluated in 13 location years. Associations for 36,315 markers were evaluated for trait means across and within location years, as well as trait variance across location years, which was used to assess trait stability. Fifty-seven QTL influencing one or more of the milling quality related traits were identified, with fourteen QTL mapped influencing mean and variance across location years. The most prominent QTL was Qkernel.CORE.4D on chromosome 4D at approximately 212 cM, which influenced the mean levels of all traits. QTL were identified that influenced trait variance but not mean, trait mean only and both.
Project description:The physicochemical properties of four rice varieties representing high amylose (Jyothi and IR64), intermediate amylose (Taraori Basmati) and waxy (Agonibora) were evaluated to understand their influence on milling. Based on the grain dimensions, Jyothi and Agonibora were classified as long and medium, IR64 as long and slender, and Basmati as extra-long and slender. The head rice yield (HRY) was higher with abrasive milling (61-75%) compared to friction milling (10-60%) although it required longer milling duration. Lower grain thickness, hardness and, amylose and higher bran fat content reduced the friction milling duration while these properties prolonged the duration in abrasive milling. Agonibora variety with low amylose content and high-fat content exhibited the highest HRY in both the types of milling. The study revealed that the selection of milling process should be made with due importance to grain geometry as well as its chemical properties.
Project description:A long-term consumption of white rice increases the risk of T2D. Finding an appropriate milling degree (MD) of rice balancing nutrition and palatability benefits public health. This study investigated effects of MD-0 s, 5 s, 60 s on morphological, cooking and textural properties of rice. Texture profile analysis showed that milling decreased hardness, while increased adhesiveness of rice. SEM images showed that milling induced notches and structural damage, which facilitated gelatinization of rice determined by DSC. Leached starch was further analyzed by size exclusion chromatography and chain-length distribution. Pearson correlation analysis revealed that milling induced more leached shot-chain amylose and long-chain amylopectin, which decreased hardness and increased adhesiveness of cooked rice. Collectively, milling-induced changes of starch gelatinization and fine structure of leached starch were decisive factors of rice texture. Moderate processing improved the texture of brown rice and maintained nutrients. This would provide guidance for the health industry of whole grains.
Project description:Pasta is considered as the ideal vehicle for fortification; thus, different formulations of gluten-free pasta have been developed (rice 0-100%, bean 0-100%, and carob fruit 0% or 10%). In this article, the content of individual inositol phosphates, soluble sugars and α-galactosides, protease inhibitors, lectin, phenolic composition, color, and texture were determined in uncooked and cooked pasta. The highest total inositol phosphates and protease inhibitors contents were found in the samples with a higher bean percentage. After cooking, the content of total inositol phosphates ranged from 2.12 to 7.97 mg/g (phytic acid or inositol hexaphosphate (IP6) was the major isoform found); the protease inhibitor activities showed values up to 12.12 trypsin inhibitor (TIU)/mg and 16.62 chymotrypsin inhibitor (CIU)/mg, whereas the competitive enzyme-linked immunosorbent assay (ELISA) showed the elimination of lectins. Considering the different α-galactosides analyzed, their content was reduced up to 70% (p < 0.05) by the cooking process. The total phenols content was reduced around 17-48% after cooking. The cooked samples fortified with 10% carob fruit resulted in darker fettuccine with good firmness and hardness and higher antioxidant activity, sucrose, and total phenols content than the corresponding counterparts without this flour. All of the experimental fettuccine can be considered as functional and healthy pasta mainly due to their bioactive compound content, compared to the commercial rice pasta.
Project description:Resistance to digestion by digestive proteases represents a critical property of many food allergens. Recently, a harmonized INFOGEST protocol was proposed for solid food digestion. The protocol proposes digestion conditions suitable for all kinds of solid and liquid foods. However, peanuts, as a lipid-rich food, represent a challenge for downstream analyses of the digestome. This is particularly reflected in the methodological difficulties in analyzing proteins and peptides in the presence of lipids. Therefore, the removal of the lipids seems to be a prerequisite for the downstream analysis of digestomes of lipid-rich foods. Here, we aimed to compare the digestomes of raw and thermally treated (boiled and roasted) peanuts, resulting from the INFOGEST digestion protocol for solid food, upon defatting the digests in two different manners. The most reproducible results of peanut digests were obtained in downstream analyses on TCA/acetone defatting. Unfortunately, defatting, even with an optimized TCA/acetone procedure, leads to the loss of proteins and peptides. The results of our study reveal that different thermal treatments of peanuts affect protein extraction and gastric/gastrointestinal digestion. Roasting of peanuts seems to enhance the extraction of proteins during intestinal digestion to a notable extent. The increased intestinal digestion is a consequence of the delayed extraction of thermally treated peanut proteins, which are poorly soluble in acidic gastric digestion juice but are easily extracted when the pH of the media is raised as in the subsequent intestinal phase of the digestion. Thermal processing of peanuts impaired the gastrointestinal digestion of the peanut proteins, especially in the case of roasted samples.
Project description:This study aimed to investigate the effect of superheated steam treatment on the cooking and eating quality of rice, and further explore the effect of superheated steam treatment on the structure, gel properties, and rheological behavior of rice starch. After superheated steam treatment, the optimal cooking time of rice was effectively reduced by 26.9%, and the taste value of rice was significantly improved, from 78.45 to 84.20, when treated at 155 °C for 10 s. Superheated steam treatment significantly reduced the amylose and protein content, and increased the average particle size of rice starch. Compared with the control, the enthalpy change (ΔH) in the superheated steam treatment rice starch decreased notably from 6.53 to 5.28 after treatment, the relative crystallinity of the starch was significantly reduced from 21.20 to 10.89, and the short-term order of the starch was enhanced owing to the rearrangement of starch molecules after gelatinization. The starch structure was more compact and orderly after the superheated steam treatment, which significantly improved the hardness, viscoelasticity, and strength of the gel. These results indicate that superheated steam treatment improves the quality of rice by changing the structure of rice starch.
Project description:Parboiled rice can effectively retain Se during milling. In this study, Se-enriched rice grains were sprayed with three different concentrations of bioSeNPs fertilizer on the leaves at heading stage and then processed into parboiled and milled rice. The aim was to investigate the effects of parboiling on Se speciation, texture, microstructure, taste, and flavor of cooked rice. The results showed that parboiling enhances the total Se content by making the bran more difficult to remove. At milling for 40 s, selenomethionine (72.6 %-80.1 %) is predominant Se speciation. Parboiled rice exhibited higher hardness, reduced stickiness, with only minor differences in chewiness. The results regarding cooking quality and microstructure indicated that parboiling restricts starch dissolution during cooking, while the protein remains distributed within starch cell gaps. The parboiling enhances umami and flavor while maintaining the original taste and flavor profile. This work provides valuable insights for application of Se-enriched rice in parboiled rice.
Project description:Processing methods involved in value addition to pigmented broken rice, a milling by-product may affect the nutraceutical qualities. Hence the effect of pulverisation and toasting on nutraceutical content in brown rice flours of red and black rice varieties were studied. Plate milling reduced soluble, bound and total polyphenols in red, but increased in black; increased insoluble polyphenols and oryzanol, and reduced anthocyanin in both varieties; antioxidant activity is reduced in red, but increased in black. Toasting caused reduction of soluble, insoluble and total polyphenol, anthocyanin and antioxidant activity in both varieties with an increase in bound polyphenols, and retention of flavonoids and oryzanol. HPLC characterization of phenolics showed changes on processing in content of catechin, caffeic, vanillic, protocatechuic and ferulic acid. It can be concluded that processing impacts the phenolic components of pigmented broken brown rice flour and this information is useful for functional food industry.
Project description:Fruit seeds are often an underutilized side-stream of fruit processing. The most common approach to seed valorization is oil extraction due to the relative simplicity of the process. The partially or fully defatted seed meal is rarely further processed, even though seeds generally contain more protein and fiber than oil. The present study used single-screw extrusion (oil press), supercritical CO2 extraction, and a combination of the two, to defat Japanese quince (Chaenomeles japonica) seeds, and evaluated the defatted meals as sources of functional protein. Defatting with oil press and CO2 extraction proved similarly effective (reduced seed flour fat content from 11.75% to 6.40% and 5.32%, respectively); combining the two methods reduced fat content to 0.90%. The yield was minimally affected, but protein extract purity was defined by defatting efficiency (65.05% protein from non-defatted versus 82.29% protein from a combination-defatted meal). Defatting did not significantly affect amino acid composition but had a significant effect on every tested functional property (solubility, water, and oil binding capacity, apparent viscosity, foaming capacity, and emulsifying activity index). Of the tested defatting methods, supercritical CO2 extraction and the combination provided the best results from most aspects.