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Han DH, Kim HJ, Kim SH, Kim ID, Adhikari A, Kim JH. Effect of illite pretreatment on germinated Brown rice with Special Reference to amino acids, antioxidants, texture, and mineral elements. Heliyon 2024; 10:e28843. [PMID: 38665585 PMCID: PMC11043867 DOI: 10.1016/j.heliyon.2024.e28843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 03/18/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
The pretreatment process of various foods has been reported to improve their nutritional properties. The soaking of brown rice improves the texture and nutrients, which are crucial for cooking and maintaining its high functional value. Illite, a clay mineral, has recently been discovered to improve the nutritional value of seeds. Based on these findings, we soaked brown rice with different concentrations of illite solution for different durations and allowed the germination to perform analyses. Soaking the brown rice for 6 h with a germination period of 48 h was determined to be the optimal condition because of its higher sprout length. In addition, this optimal condition had improved textural characteristics such as reduced hardness, gumminess, chewiness, and cohesiveness, and it also had increased adhesiveness and stabilized resilience and springiness. The treatment solutions were free from heavy metal contaminants, whereas the mineral contents such as K, Ca, Fe, Mg, and Na were significantly increased with the increase in illite concentration. Moreover, our results showed that illite treatment could preserve the color appearance and seed germination. The ratio of essential amino acids to non-essential amino acids and antioxidants (phenolic contentγ-oryzanol, and flavonoid) of germinated brown rice was considerably increased with illite treatment. In germinated brown rice, an increase in DPPH and superoxide dismutase levels, a slight decrease in flavonoids, and no difference in polyphenol content were observed. These findings suggest that pre-soaking brown rice seeds with the appropriate concentration of illite could enhance their nutritional properties, which might attract consumers' interest to include this in their daily diet.
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Affiliation(s)
- Dong-Heun Han
- Illite Team, Economy Division, Yeongdong-gun Office, South Korea
| | - Hwa-Jin Kim
- Illite Team, Economy Division, Yeongdong-gun Office, South Korea
| | - So-Hyun Kim
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Il-Doo Kim
- International Institute of Research and Development Kyungpook National University, Daegu, South Korea
| | - Arjun Adhikari
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
| | - Jeong-Ho Kim
- Department of Green Technology Convergence, Konkuk University, Chungcheongbuk-do, 27478, South Korea
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2
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Lee SH, Huang WY, Hwang J, Yoon H, Heo W, Hong J, Kim MJ, Kang CS, Han BK, Kim YJ. Characteristics of amylose-lipid complex prepared from pullulanase-treated rice and wheat flour. Food Sci Biotechnol 2024; 33:1113-1122. [PMID: 38440677 PMCID: PMC10908976 DOI: 10.1007/s10068-023-01411-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 06/25/2023] [Accepted: 08/01/2023] [Indexed: 03/06/2024] Open
Abstract
This study aimed to evaluate the properties of amylose-lipid complexes in rice and wheat flours utilizing pullulanase as a debranching enzyme. Rice and flour were both treated with pullulanase before being combined with free fatty acids to form compounds denoted as RPF (rice-pullulanase-fatty acid) and FPF (flour-pullulanase-fatty acid), respectively. Our results showed that RPF and FPF had higher complex index and lower hydrolysis values than enzyme-untreated amylose-lipid complexes. Furthermore, RPF and FPF demonstrated lower swelling power and higher water solubility values, indicating changes in the physical properties of the starches. In vivo studies showed that RPF and FPF caused a smaller increase in blood glucose levels than untreated rice and flour, highlighting their potential use as functional food ingredients. These findings provide valuable information for the development of novel rice-and wheat-based foods with improved nutritional and physiological properties. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01411-0.
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Affiliation(s)
- Sang Hoon Lee
- Department of Food & Biotechnology, Korea University, Sejong, 30019 Republic of Korea
| | - Wen Yan Huang
- Department of Food & Biotechnology, Korea University, Sejong, 30019 Republic of Korea
| | - Jinhee Hwang
- Department of Food & Biotechnology, Korea University, Sejong, 30019 Republic of Korea
| | - Hyeock Yoon
- Department of Food and Regulatory Science, Korea University, Sejong, 30019 Republic of Korea
| | - Wan Heo
- Department of Food & Nutrition, Seowon University, Cheongju, 28674 Republic of Korea
| | - Jiyoun Hong
- Department of Food & Biotechnology, Korea University, Sejong, 30019 Republic of Korea
- Department of Food and Regulatory Science, Korea University, Sejong, 30019 Republic of Korea
| | - Mi Jeong Kim
- Department of Food & Biotechnology, Korea University, Sejong, 30019 Republic of Korea
| | - Chang-Soo Kang
- Department of Agriculture & Fisheries Processing, Korea National College of Agriculture and Fisheres, Jeonju, 54874 Republic of Korea
| | - Bok Kyung Han
- Department of Food & Biotechnology, Korea University, Sejong, 30019 Republic of Korea
- Department of Food and Regulatory Science, Korea University, Sejong, 30019 Republic of Korea
| | - Young Jun Kim
- Department of Food & Biotechnology, Korea University, Sejong, 30019 Republic of Korea
- Department of Food and Regulatory Science, Korea University, Sejong, 30019 Republic of Korea
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3
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Zhang G, Hua D, Xu J, Yang L, Zhou D, He Y, Liu Y, Tang A, Lu B, Liu H. Pulsed light treatment enhances starch hydrolysis and improves starch physicochemical properties of germinated brown rice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1599-1608. [PMID: 37847530 DOI: 10.1002/jsfa.13051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/08/2023] [Accepted: 10/17/2023] [Indexed: 10/18/2023]
Abstract
BACKGROUND Recently, germinated brown rice (GBR) has gained substantial attention as a functional food because of its nutritional attributes. Notably, pulsed light technology (PLT) has emerged as a promising tool for enhancing rice germination and, consequently, has improved the nutritional and functional qualities of GBR-derived products. However, further research is required to comprehensively understand the impact of PLT on GBR physicochemical properties. The present study aimed to investigate the stimulating effects of PLT on starch hydrolysis, starch structure and functional properties of GBR. RESULTS The PLT substantially boosted α-amylase activity during brown rice germination, leading to a 10.9% reduction in total starch content and a 17.3% increase in reducing sugar content, accompanied by elevated free water levels. Structural analysis indicated no changes in starch crystalline types, whereas gelatinization temperature slightly increased. Pasting properties exhibited a significant drop in peak viscosity. Scanning electron microscopy showed surface erosion of starch granules with microstructural changes. Furthermore, correlation analysis established positive links between α-amylase activity, reducing sugar accumulation, starch structure and functional properties in GBR. CONCLUSION The present study demonstrates that PLT enhanced the physicochemical properties of GBR starch, significantly improving the stability of GBR products, thereby contributing to expanded applicability of rice starch in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Guangchen Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Dong Hua
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Lina Yang
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Dayu Zhou
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Yutang He
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Youhong Liu
- Institute of Crop Cultivation and Tillage, Heilongjiang Academy of Agricultural Sciences/Northeast Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Harbin, China
| | - Ao Tang
- Institute of Crop Cultivation and Tillage, Heilongjiang Academy of Agricultural Sciences/Northeast Branch of National Center of Technology Innovation for Saline-Alkali Tolerant Rice, Harbin, China
| | - Bingxuan Lu
- Liaoning Zhaixiang Eco Agriculture Limited By Share Ltd, Benxi, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
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4
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Maleki S, Razavi SH, Yadav H, Letizia Manca M. New horizon to the world of gut microbiome: seeds germination. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 38227048 DOI: 10.1080/10408398.2023.2300703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
The second brain of humans has been known as the microbiome. The microbiome is a dynamic network composed of commensal bacteria, archaea, viruses, and fungi colonized in the human gastrointestinal tract. They play a vital role in human health by metabolizing components, maturation of the immune system, and taking part in the treatment of various diseases. Two important factors that can affect the gut microbiome's composition and/or function are the food matrix and methods of food processing. Based on scientific research, the consumption of whole grains can make positive changes in the gut microbiota. Seeds contain different microbiota-accessible substrates that can resist digestion in the upper gastrointestinal tract. Seed germination is one of the simplest and newest food processing approaches to improve seeds' bioavailability and overall nutritional value. During germination, the dormant hydrolytic seed's enzymes have been activated and then metabolize the macromolecules. The quality and quantity of bioactive compounds like prebiotics, fiber, phenolic compounds (PC), total free amino acids, and γ-aminobutyric acid (GABA) can increase even up to 4-10 folds in some cases. These components stimulate the survival and growth of healthful bacteria like probiotics and boost their activity. This effect depends on several parameters, e.g., germination environmental conditions. This review aims to provide up-to-date and latest research about promoting bioactive components during seed germination and investigating their impacts on gut microbiota to understand the possible direct and indirect effects of seed germination on the microbiome and human health.
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Affiliation(s)
- Sima Maleki
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering, University of Tehran, Karaj, Iran
| | - Hariom Yadav
- USF Center for Microbiome Research, Microbiomes Institute, and Department of Neurosurgery and Brain Repair, University of South Florida Morsani College of Medicine, Tampa, FL, USA
| | - Maria Letizia Manca
- Department of Scienze della Vita e dell'Ambiente, University of Cagliari, Cagliari, Italy
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Chinma CE, Adedeji OE, Jolayemi OS, Ezeocha VC, Ilowefah MA, Rosell CM, Adebo JA, Wilkin JD, Adebo OA. Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review. J Food Sci 2024; 89:8-32. [PMID: 37997506 DOI: 10.1111/1750-3841.16832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 09/20/2023] [Accepted: 10/25/2023] [Indexed: 11/25/2023]
Abstract
Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti-nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health-promoting properties, and techno-functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, anti-cancer, and anti-cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno-functional properties of rice grains for diverse food applications and improved global nutrition and food safety.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
| | | | - Olusola Samuel Jolayemi
- Department of Food Science and Technology, Federal University of Technology Akure, Akure, Nigeria
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Umudike, Nigeria
| | - Muna Abdulsalam Ilowefah
- Department of Food Technology, Faculty of Engineering and Technology, Sabha University, Sabha, Libya
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
- Department of Food and Human Nutritional Science, University of Manitoba, Winnipeg, Canada
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa
| | - Jonathan D Wilkin
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
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6
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Bekele DW, Admassu S. Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris, L.) as affected by variety and germination. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2197174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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7
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Beaulieu JC, Boue SM, Goufo P. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Crit Rev Food Sci Nutr 2023; 63:11570-11603. [PMID: 35816149 DOI: 10.1080/10408398.2022.2094887] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a diverse germplasm of BR. Research results may therefore appear inconsistent with occasional anomalies, and it may be difficult to reach consensus concerning expected trends. Herein, we amassed a comprehensive review on germinated brown rice (GBR), attempting to codify 133 peer-reviewed articles regarding the effects on 164 chemical parameters related to health and nutrition in BR and in value-added food products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-2020) approach was used to direct the flow of the literature search. A pair-wise comparison t-test was performed to deliver an overall approach indicating when a given compound has been found to significantly increase or decrease through germination, which was grouped into GABA and polyamines, γ-Oryzanol and phytosterols, phenolic compounds, vitamins, proteins and amino acids, starchy carbohydrates, free sugars, lipids, minerals and phytic acid. This resource will stimulate interest in germinating rice and optimistically help increase both production and consumption of highly nutritious, health-beneficial rice with pigmented bran.
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Affiliation(s)
- John C Beaulieu
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Stephen M Boue
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
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8
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Castanho A, Pereira C, Lageiro M, Oliveira JC, Cunha LM, Brites C. Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices. Foods 2023; 12:foods12071476. [PMID: 37048297 PMCID: PMC10094269 DOI: 10.3390/foods12071476] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 03/17/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023] Open
Abstract
Rice is an important source of γ-oryzanol (GO) and γ-aminobutyric acid (GABA), which are bioactive compounds that may benefit blood lipid and pressure control. Both GO and GABA can be improved by germination and fermentation. Fermentation with A. oryzae produces Koji, a rice-based starter for Amazake, a naturally sweet beverage. Germinated rice (brown and milled rice), were tested to improve those bioactive compounds during the fermentation process. The resulting Koji was optimised to GO and GABA through a response surface methodology; α-amylase activity and starch content were also assessed. The different rice matrix resulting from the germination largely impacted the biosynthesis of GABA, α-amylase and starch contents. Amazake, obtained by germinated rice, has increased GO and GABA contents when compared to the one obtained from milled rice (from a non-detectable value to 27.65 ± 0.23 mg/100 g for GO and from 163.95 ± 24.7 to 271.53 ± 5.7 mg/100 g for GABA). A panel of 136 Portuguese consumers tasted the beverage in a blind overall tasting test followed by an informed test, using 9-point scales. The consumer scores had a mean value of 4.67 ± 1.9 and 4.9 ± 1.8, meaning that cultural differences may play an important role with regard to liking and accepting Amazake.
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9
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Atudorei D, Mironeasa S, Codină GG. Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form. Foods 2023; 12:foods12061316. [PMID: 36981241 PMCID: PMC10048470 DOI: 10.3390/foods12061316] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/17/2023] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
This study analyzes the possibility of using soybeans as an addition to the main ingredients used to make bread, with the aim of improving its quality characteristics. To maximize the nutritional profile of soybeans they were subjected to the germination and lyophilization process before being used in bread making. The addition levels of 5%, 10%, 15%, and 20% germinated soybean flour (GSF) on dough rheology and bread quality were used. From the rheology point of view, the GSF addition had the effect of decreasing the values of the creep and recovery parameters: JCo, JCm, μCo, Jmax, JRo, JRm, and Jr. At the same time, the rheological parameters λC and λR increased. The GSF addition did not affect dough homogeneity as may be seen from EFLM analysis. Regarding the quality of the bread, it may be concluded that a maximum of 15% GSF addition in wheat flour had a desirable effect on loaf volume, porosity, elasticity, and sensory properties of the bread. The bread samples with GSF additions showed a higher brightness and a less pronounced red and yellow tint. When the percentage of GSF in wheat flour increased, the value of the firmness parameter increased and the value of the gumminess, cohesiveness, and resilience parameters decreased. The addition of GSF had a desirable influence on the crumb structure of the bread samples. Thus, taking into account the results of the determinations outlined above, it can be stated that GSF addition in wheat flour leads to bread samples with good quality characteristics.
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Affiliation(s)
- Denisa Atudorei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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10
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Oliveira MEAS, Antoniassi R, Wilhelm AE, de Araujo Santiago MCP, Pacheco S, Bassinello PZ, Filho JMC, de Carvalho CWP, Takeiti CY. Short germination and debranning affect bioactive compounds and pasting properties of rice genotypes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maria Eugenia Araujo Silva Oliveira
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Urca Rio de Janeiro RJ Brazil
| | - Rosemar Antoniassi
- Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020‐470 Rio de Janeiro RJ Brazil
| | - Allan Eduardo Wilhelm
- Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020‐470 Rio de Janeiro RJ Brazil
| | | | - Sidney Pacheco
- Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020‐470 Rio de Janeiro RJ Brazil
| | | | | | | | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro, UNIRIO. Av. Pasteur, 296, Urca Rio de Janeiro RJ Brazil
- Embrapa Agroindústria de Alimentos, Avenida das Américas, 29501, 23020‐470 Rio de Janeiro RJ Brazil
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11
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The influence mechanism of brown rice starch structure on its functionality and digestibility under the combination of germination and zinc fortification. Food Res Int 2022; 161:111825. [DOI: 10.1016/j.foodres.2022.111825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/07/2022] [Accepted: 08/19/2022] [Indexed: 11/20/2022]
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12
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Luo X, Li D, Tao Y, Wang P, Yang R, Han Y. Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch. Food Chem 2022; 383:132392. [PMID: 35176715 DOI: 10.1016/j.foodchem.2022.132392] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 01/09/2022] [Accepted: 02/06/2022] [Indexed: 11/04/2022]
Abstract
The study aimed to explore the stimulating effect of static magnetic field (SMF) treatment on germinated brown rice (GBR) by monitoring changes in α-amylase activity and structural and functional properties of starch. Brown rice was exposed to SMF (10 mT, 60 min, 25 °C) and then germinated for 0 h -72 h at 30 °C. Compared with the control, SMF treatment improved α-amylase activity (15.2%), leading to the hydrolysis of starch into reducing sugar (8.2%) and increasing the germination rate (9.7% -158.8%), shoot length (9.1% -87.3%), root length (19.2% -110.0%), and fresh weight (0.9% -16.5%). In view of the properties of starch, SMF treatment also altered the surface microstructure, induced partial losses of birefringence, exerted no significant effect on the crystalline type, slightly increased the gelatinization temperatures, and significantly decreased the peak viscosity. This study suggested that SMF could serve as a prospective technique for GBR products processing.
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Affiliation(s)
- Xiaoyun Luo
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Pei Wang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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13
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Sharma R, Bhandari M, Sharma S, Bhardwaj R. Compositional, structural and functional characteristics of millets as modified by bioprocessing techniques: a review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajan Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Manisha Bhandari
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Ruchika Bhardwaj
- Department of Plant Breeding and Genetics Punjab Agricultural University Ludhiana India
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14
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Li R, Wang Q, Zhao G, Peng H, Zhang D, Li Z. Effects of germination time on phenolics, antioxidant capacity,
in vitro
phenolic bioaccessibility and starch digestibility in sorghum. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15827] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ren Li
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
- National Coarse Cereals Engineering Research Center Daqing 163319 China
| | - Qi Wang
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
| | - Guoliang Zhao
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
| | - Hui Peng
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
| | - Dongjie Zhang
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
- National Coarse Cereals Engineering Research Center Daqing 163319 China
| | - Zhijiang Li
- College of Food Science Heilongjiang Bayi Agricultural University Daqing 163319 China
- Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety Daqing 163319 China
- National Coarse Cereals Engineering Research Center Daqing 163319 China
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15
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Cheng Z, Qiao D, Zhao S, Zhang B, Lin Q, Xie F. Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism. Compr Rev Food Sci Food Saf 2022; 21:3244-3273. [PMID: 35686475 DOI: 10.1111/1541-4337.12985] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 04/18/2022] [Accepted: 05/03/2022] [Indexed: 11/27/2022]
Abstract
Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (e.g., hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues facing humans worldwide. Increasing evidence has confirmed that dietary intervention (with healthy foods) is effective at regulating the metabolic syndrome. Whole grain rice (WGR) rich in dietary fiber and many bioactive compounds (e.g., γ-amino butyric acid, γ-oryzanol, and polyphenols) can not only inhibit starch digestion and prevent rapid increase in the blood glucose level, but also reduce oxidative stress and damage to the liver, thereby regulating glucose and lipid metabolism. The rate of starch digestion is directly related to the blood glucose level in the organism after WGR intake. Therefore, the effects of different factors (e.g., additives, cooking, germination, and physical treatments) on WGR starch digestibility are examined in this review. In addition, the mechanisms from human and animal experiments regarding the correlation between the intake of WGR or its products and the lowered blood glucose and lipid levels and the reduced incidence of diabetes and obesity are discussed. Moreover, information on developing WGR products with the health benefits is provided.
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Affiliation(s)
- Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, Central South University of Forestry and Technology, Changsha, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
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16
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Liu T, Zhou Y, Wu D, Chen Q, Shu X. Germinated high‐resistant starch rice: A potential novel functional food. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tian Liu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
| | - Yufeng Zhou
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
- Hainan Institute of Zhejiang University Yazhou Bay Science and Technology City Yazhou District, Sanya 572025 China
| | - Qihe Chen
- Department of Food Science and Nutrition Zhejiang University Hangzhou China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Hangzhou 310029 China
- Hainan Institute of Zhejiang University Yazhou Bay Science and Technology City Yazhou District, Sanya 572025 China
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17
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Zhang H, Zhang Y, Wang T, Wang R, Feng W. Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09739-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Effect of germination on nutritional properties and quality attributes of glutinous rice flour and dumplings. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Chao S, Mitchell J, Prakash S, Bhandari B, Fukai S. Effects of Variety, Early Harvest and Germination on Pasting Properties and Cooked Grain Texture of Brown Rice. J Texture Stud 2022; 53:503-516. [PMID: 35312202 PMCID: PMC9544751 DOI: 10.1111/jtxs.12676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 03/11/2022] [Accepted: 03/15/2022] [Indexed: 11/27/2022]
Abstract
Brown rice is superior to white rice in nutritional value and in prevention of chronic diseases. However, it is not the preference of consumers and the relative consumption of brown rice is limited due to a number of factors including chewiness and perceived hard texture after cooking. While both early harvested brown rice and germinated brown rice have been shown to contain superior nutritional components, there is limited knowledge on textural properties of these types of brown rice relative to standard brown rice, and how varieties may affect such properties. Thus, the present study examined the effect of variety, early harvest and germination on those properties of 8 rice varieties with contrasting amylose content and known texture in terms of milled rice. Early harvest and germination decreased pasting viscosities and cooked grain hardness. However, their effect on the characteristics of flour and whole grains differed, in which germination had greater effect on pasting properties, while early harvest on texture of cooked grains. Softer texture of brown rice, about 32% lower could be achieved by germination, and 46% by harvesting early. There was a good relationship between pasting characteristics particularly setback and hardness among different varieties in brown rice, germinated brown rice and also in early harvest brown rice. This is the first time the comparison of texture between the 3 brown rice types has been reported. The results also provide new options for selection of desired characteristics for food processing and brown rice consumption. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Sinh Chao
- The University of Queensland, School of Agriculture and Food Sciences, Qld, Australia
| | - Jaquie Mitchell
- The University of Queensland, School of Agriculture and Food Sciences, Qld, Australia
| | - Sangeeta Prakash
- The University of Queensland, School of Agriculture and Food Sciences, Qld, Australia
| | - Bhesh Bhandari
- The University of Queensland, School of Agriculture and Food Sciences, Qld, Australia
| | - Shu Fukai
- The University of Queensland, School of Agriculture and Food Sciences, Qld, Australia
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20
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Pal P, Kaur P, Singh N, Kaur A, Inouchi N, Kubota Y. Morphological, thermal, and rheological properties of starch from brown rice and germinated brown rice from different cultivars. STARCH-STARKE 2022. [DOI: 10.1002/star.202100266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Priyanka Pal
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Parmeet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Naoyoshi Inouchi
- Department of Nutrition and Food Science Faculty of Life Science and Biotechnology Fukuyama University Fukuyama Japan
| | - Yuka Kubota
- Department of Nutrition and Food Science Faculty of Life Science and Biotechnology Fukuyama University Fukuyama Japan
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21
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Sultana M, Das SC, Dey B, Salam A, Afrin A, Ahmed T. Effect of Hydroponic Wheat Sprout on the Growth Performance, Carcass Characteristics, and Lipid Profiles of Broilers. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2022. [DOI: 10.1590/1806-9061-2021-1583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- M Sultana
- Patuakhali Science and Technology University, Bangladesh
| | - SC Das
- Bangladesh Agricultural University, Bangladesh
| | - B Dey
- Bangladesh Agricultural University, Bangladesh
| | - A Salam
- Bangladesh Agricultural University, Bangladesh
| | - A Afrin
- Bangladesh Agricultural University, Bangladesh
| | - T Ahmed
- Bangladesh Agricultural University, Bangladesh
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22
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MUNARKO H, SITANGGANG AB, KUSNANDAR F, BUDIJANTO S. Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.19721] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Hadi MUNARKO
- IPB University, Indonesia; Faculty of Engineering, Indonesia
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23
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Sharanagat VS, Nema PK. Bread preparation by partial replacement of wheat by germinated sorghum. FOOD SCI TECHNOL INT 2021; 29:13-24. [PMID: 34747266 DOI: 10.1177/10820132211058002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Published literature shows significant impact of sorghum type and flour on end-product quality, while demonstrating paucity in the studied varieties with respect to processing aspects (such as bread making) despite of enormous accessions available worldwide. Limited studies have reported usage of germinated flour for the above said purpose. The present study thus aimed at mitigating these gaps by utilizing results of sorghum (HJ-513) germination (Day 1-5) and flour derived from optimized condition (Day 3 as identified by partial least square analysis) to develop a composite functional bread (partial replacement of wheat). The germination process enhanced the total phenolics compounds (TPC, till day 3), water (14.01%) and oil absorption capacity (25.97%) while reducing the bulk density (760.99-644.69 kg/m3). This demonstrated increased potential of sorghum flour for development of bakery and confectionery products. The process also affected the pasting properties, total flavonoids compounds (TFC) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) significantly (p < 0.05). The bread developed from partial replacement (10% and 20%) of refined wheat flour by sorghum was hard and darker than the control wheat bread. The bread developed at 20% was more dense and porous than the bread developed with 10% replacement. Specific volume of bread at 10% replacement was found higher than at 20% replacement. The study reports effective utilization of germinated sorghum flour for development of composite-functional bread without incorporation of any other additives/improvers. Future research however is warranted in the field to further increase the replacement of wheat flour by germinated sorghum flour to develop gluten free bread.
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Affiliation(s)
- Vijay Singh Sharanagat
- Department of Food Engineering, 276221National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana, India
| | - Prabhat K Nema
- Department of Food Engineering, 276221National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Sonepat, Haryana, India
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24
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Effect of germination level on properties of flour paste and cooked brown rice texture of diverse varieties. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103345] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Wattananapakasem I, Penjumras P, Malaithong W, Nawong S, Poomanee W, Kinoshita H. Effect of heat-moisture treatment of germinated black rice on the physicochemical properties and its utilization by lactic acid bacteria. Journal of Food Science and Technology 2021; 58:4636-4645. [PMID: 34629528 DOI: 10.1007/s13197-020-04951-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/26/2020] [Accepted: 12/21/2020] [Indexed: 11/30/2022]
Abstract
The heat susceptibility of starch granule structure has been considering as significant limitation of germinated black rice (GBR) using in food processing industry. Therefore, this study aimed to improve the physicochemical and antioxidation property as well as its effect on the probiotics of GBR by heat moisture treatment (HMT). Black rice germinated at 37.5 °C for 12, 24, and 36 h were studied. Ultrastructural image of each sample was visualized through scanning electron microscope. The results illustrated 24 h-GBR retain its former shape with rough surface. Subsequently, 24 h-GBR was structurally modified by HMT with moisture levels of 20% and 25% for 1 and 2 h. The results showed that pasting properties of HMT-treated GBR were improved. This was particularly on, GBR using HMT condition of 25% moisture for 2 h decrease in breakdown viscosity was shown. Moreover, phenolic content of HMT-treated GBR was higher than those of GBR. Besides, the number of the Lactobacillus paracasei TOKAI 13 was increased in GBR and HMT-treated GBR with counts of 10.08 ± 0.83 Log CFU/ml and 9.31 ± 0.33 Log CFU/ml, respectively, with significant increases in antioxidant property. Therefore, the HMT-GBR could be utilized as an alternative functional ingredient in food processing products.
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Affiliation(s)
| | - Patpen Penjumras
- Food Technology, Maejo University-Phrae Campus, Phrae, 54140 Thailand
| | - Worasin Malaithong
- Animal Production Technology, Maejo University-Phrae Campus, Phrae, 54140 Thailand
| | - Siriwan Nawong
- Synchrotron Light Research Inst. (SLRI), Nakhon Ratchasima, 30000 Thailand
| | - Worrapan Poomanee
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200 Thailand
| | - Hideki Kinoshita
- Department of Bioscience, School of Agriculture, Tokai University, 9-1-1 Toroku, Higashi-ku, Kumamoto-shi, Kumamoto Japan
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26
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Cardone G, Rumler R, Speranza S, Marti A, Schönlechner R. Sprouting Time Affects Sorghum ( Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance. Foods 2021; 10:foods10102285. [PMID: 34681334 PMCID: PMC8534832 DOI: 10.3390/foods10102285] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/17/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022] Open
Abstract
Despite being considered a climate-resilient crop, sorghum is still underutilized in food processing because of the limited starch and protein functionality. For this reason, the objective of this study was to investigate the effect of sprouting time on sorghum functional properties and the possibility to exploit sprouted sorghum in bread making. In this context, red sorghum was sprouted for 24, 36, 48, 72, and 96 h at 27 °C. Sprouting time did not strongly affect the sorghum composition in terms of total starch, fiber, and protein contents. On the other hand, the developed proteolytic activity had a positive effect on oil-absorption capacity, pasting, and gelation properties. Conversely, the increased α-amylase activity in sprouted samples (≥36 h) altered starch functionality. As regards sorghum-enriched bread, the blends containing 48 h-sprouted sorghum showed high specific volume and low crumb firmness. In addition, enrichment in sprouted sorghum increased both the in vitro protein digestibility and the slowly digestible starch fraction of bread. Overall, this study showed that 48 h-sprouted sorghum enhanced the bread-making performance of wheat-based products.
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Affiliation(s)
- Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Rubina Rumler
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Sofia Speranza
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
- Correspondence:
| | - Regine Schönlechner
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
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27
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Nguyen Doan Mai H, Phan Thi Lan K, Techapun C, Leksawasdi N, Taesuwan S, Hanprom N, Sompakdee N, Nunta R, Khemacheewakul J. Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean ( Glycine Max L.) Okara. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1978363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Huynh Nguyen Doan Mai
- Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Khanh Phan Thi Lan
- Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Charin Techapun
- Bioprocess Research Cluster, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Noppol Leksawasdi
- Bioprocess Research Cluster, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Siraphat Taesuwan
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Nattharika Hanprom
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Norramon Sompakdee
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Rojarej Nunta
- Bioprocess Research Cluster, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Division of Food Science and Technology, Faculty of Science and Technology, Lampang Rajabhat University, Lampang, Thailand
| | - Julaluk Khemacheewakul
- Bioprocess Research Cluster, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
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28
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Sitanggang AB, Joshua M, Munarko H, Kusnandar F, Budijanto S. Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor. Food Technol Biotechnol 2021; 59:295-305. [PMID: 34759761 PMCID: PMC8542178 DOI: 10.17113/ftb.59.03.21.6846] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Accepted: 07/14/2021] [Indexed: 11/21/2022] Open
Abstract
RESEARCH BACKGROUND Rice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study is to investigate the influence of different germination methods on functional properties of germinated brown rice and evaluate the process feasibility. EXPERIMENTAL APPROACH Brown rice of IPB 3S variety was germinated with three different methods: (i) complete soaking without water replacement, (ii) complete soaking with water replacement every six hours, and (iii) complete soaking with continuous washing in the developed membrane-facilitated soaking reactor. RESULTS AND CONCLUSIONS The application of the membrane reactor for producing germinated brown rice maintained the pH of the soaking solution relatively constant (i.e. 6.8-7.0). This indicated the circumvention of natural fermentation during brown rice germination. Moreover, the mass fraction of γ-aminobutyric acid in germinated brown rice produced in the membrane reactor was about 4.5-fold higher (169.2 mg/100 mg) than in ungerminated brown rice (36.82 mg/100 mg), and also higher than that of the other two soaking methods. The γ-oryzanol mass fractions and the antioxidant capacity expressed as ascorbic acid equivalents of germinated brown rice obtained with the three soaking methods varied from 32 to 38 mg/100 mg and 18 to 28 mg/100 g, respectively. Within this study, germination could also slightly reduce the transition temperatures of germinated brown rice starch gelatinization (t o=73-74 °C, t p=76-77 °C and t c=~80 °C, where t o, t p and t c are onset, peak and conclusion (final) temperatures). In conclusion, the production of germinated brown rice in the membrane reactor could enhance its γ-aminobutyric acid mass fraction and reduce wastewater production and is therefore considered more feasible. NOVELTY AND SCIENTIFIC CONTRIBUTION This study demonstrates the feasibility of germinated brown rice production using a membrane-facilitated soaking reactor with enhancement of bioactive compound content, especially γ-aminobutyric acid, and minimised wastewater production.
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Affiliation(s)
- Azis Boing Sitanggang
- Department of Food Science and Technology, IPB University, Campus IPB Darmaga, 16680 Bogor, Indonesia
| | - Michael Joshua
- Department of Food Science and Technology, IPB University, Campus IPB Darmaga, 16680 Bogor, Indonesia
| | - Hadi Munarko
- Department of Food Science and Technology, IPB University, Campus IPB Darmaga, 16680 Bogor, Indonesia
| | - Feri Kusnandar
- Department of Food Science and Technology, IPB University, Campus IPB Darmaga, 16680 Bogor, Indonesia
| | - Slamet Budijanto
- Department of Food Science and Technology, IPB University, Campus IPB Darmaga, 16680 Bogor, Indonesia
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29
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Xing B, Teng C, Sun M, Zhang Q, Zhou B, Cui H, Ren G, Yang X, Qin P. Effect of germination treatment on the structural and physicochemical properties of quinoa starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106604] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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30
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Xu K, She Z, Wang H, Liu X, Zhang Y, Chi C, Zhang H. Textural quality of sweet dumpling: effect of germination of waxy rice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15033] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Ke Xu
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
| | - Zhenyun She
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
| | - Hongwei Wang
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
| | - Xingli Liu
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
| | - Yanyan Zhang
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
| | - Chengdeng Chi
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Hua Zhang
- College of Food and Biological Engineering Zhengzhou University of Light Industry 5 Dongfeng Road Zhengzhou Henan450002China
- Collaborative Innovation Center for Food Production and Safety 5 Dongfeng Road Zhengzhou Henan450002China
- Henan Key Laboratory of Cold Chain Food Quality and Safety 5 Dongfeng Road Zhengzhou Henan450002China
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31
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Su C, Saleh AS, Zhang B, Feng D, Zhao J, Guo Y, Zhao J, Li W, Yan W. Effects of germination followed by hot air and infrared drying on properties of naked barley flour and starch. Int J Biol Macromol 2020; 165:2060-2070. [DOI: 10.1016/j.ijbiomac.2020.10.114] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 10/12/2020] [Accepted: 10/14/2020] [Indexed: 11/30/2022]
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32
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Sun Y, Miao R, Guan L. Effect of germinated brown rice flour on volatile compounds and sensory evaluation of germinated brown rice steamed bread. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14994] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ying Sun
- College of Tourism and Culinary Science Harbin University of Commerce Harbin China
| | - Rongxin Miao
- College of Tourism and Culinary Science Harbin University of Commerce Harbin China
| | - Lina Guan
- College of Tourism and Culinary Science Harbin University of Commerce Harbin China
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33
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Zhou L, Lu Y, Zhang Y, Zhang C, Zhao L, Yao S, Sun X, Chen T, Zhu Z, Zhao Q, Zhao C, Liang W, Lu K, Wang C, Liu Q. Characteristics of grain quality and starch fine structure of japonica rice kernels following preharvest sprouting. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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34
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Changes in physicochemical, nutritional characteristics and ATR-FTIR molecular interactions of cereal grains during germination. Journal of Food Science and Technology 2020; 58:2313-2324. [PMID: 33967328 DOI: 10.1007/s13197-020-04742-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/12/2020] [Accepted: 08/18/2020] [Indexed: 10/23/2022]
Abstract
The cereal grains such as wheat, barley, sorghum, millets were evaluated before and after germination (24 h, 48 h and 72 h) and compared for their proximate composition, antioxidant activity, total phenolic content, total flavonoid content, pasting properties, in vitro starch digestibility and FTIR spectroscopy. Germination inversely affected the protein, fat, and ash content of different cereal grains. The germinated flours have less water content and higher oil absorption capacities along with reduced starch content. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in the ungerminated cereal flours ranged from 20.7 to 32.1%, 26.9 to 38.0% and 6.2 to 17.6% respectively but after germination of 72 h, the RDS content increased from 26.5 to 36.2% while SDS and RS content decreased from 26.1% (sorghum) to 16% (barley) and 14.7% (barley) to 4.6% (wheat) respectively. The drought-tolerant crops (sorghum, millets and barley) are potential sources of antioxidants and phenolic content and yielded lower hydrolysis index and estimated glycaemic index upon germination. The highest section of antiparallal β-sheet, α-helix and β-turns were found in wheat flour followed by sorghum flour and their proportion decreased with continuous germination. The continuous reduction of viscosity was evaluated with the progress in germination. Overall, germination is a way to get health-promoting compounds from less utilizing cereal such as millets, sorghum and barley and enhance their uses to nourish the huge population with the aim to fulfill their nutritional requirements.
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Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet. Food Sci Biotechnol 2020; 29:1223-1231. [PMID: 32802561 DOI: 10.1007/s10068-020-00770-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/17/2020] [Accepted: 04/27/2020] [Indexed: 10/24/2022] Open
Abstract
The changes in physiochemical properties of flours obtained from the four selected grains after germination were investigated. After germination, the sprout length of sorghum and millet was substantially larger than that of brown rice and oat. Germination led to a decrease in the apparent amylose content and swelling factor of flours. Gelatinization onset and peak temperatures increased after germination, while a slight decrease was found in conclusion temperature. Compared to the raw flours, the germinated flours derived from brown rice, sorghum, and millet had lower gelatinization enthalpy, whereas the germinated oat flour showed higher gelatinization enthalpy. Germination resulted in significant decrease in pasting parameters of the four flours. Amylose leaching of sorghum and millet flours increased after germination, while the brown rice and oat flours showed a significant decrease in amylose leaching. Results suggest that germination effectively altered the physicochemical properties of grain flours, which can be utilized as functional ingredient in the preparation of grain-based products.
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Kim H, Kim OW, Ahn JH, Kim BM, Oh J, Kim HJ. Metabolomic Analysis of Germinated Brown Rice at Different Germination Stages. Foods 2020; 9:E1130. [PMID: 32824423 PMCID: PMC7491196 DOI: 10.3390/foods9081130] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/04/2020] [Accepted: 08/13/2020] [Indexed: 11/16/2022] Open
Abstract
Brown rice (BR) is unpolished rice containing many bioactive compounds in addition to the basic nutrients of the rice grain. Herein, BR was germinated for up to 48 h to prepare germinated brown rice (GBR). The physiological and chemical changes in the GBR during germination were analyzed. GBR samples germinated for 48 h were in the radicle-emergence stage, but root formation was not observed. The change in the GBR metabolite profile during germination was analyzed to determine the effect of germination on the chemical profiles of the GBR samples. Twenty-five metabolites including acidic compounds, amino acids, sugars, lipid metabolites, and secondary metabolites were identified as the components that contributed to the variations in the GBR groups germinated for different time periods. Among the metabolites, the carbohydrates associated with energy production and lipid metabolites changed significantly. Based on the identified metabolites, a metabolomic pathway was proposed. Carbohydrate metabolism, citric acid cycle, and lipid metabolism were the main processes that were affected during germination. Although further studies on the relationship between the metabolite profile and nutritional quality of the GBR are needed, these results are useful for understanding the effect of germination on the physiological and chemical changes in BR.
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Affiliation(s)
- Hoon Kim
- Korea Food Research Institute, Research Group of Consumer Safety, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea; (H.K.); (O.-W.K.); (J.-H.A.)
| | - Oui-Woung Kim
- Korea Food Research Institute, Research Group of Consumer Safety, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea; (H.K.); (O.-W.K.); (J.-H.A.)
| | - Jae-Hwan Ahn
- Korea Food Research Institute, Research Group of Consumer Safety, 245 Nongsaengmyeong-ro, Iseo-myeon, Wanju-Gun, Jeollabuk-do 55365, Korea; (H.K.); (O.-W.K.); (J.-H.A.)
| | - Bo-Min Kim
- EZmass.Co. Ltd., 501 Jinjudaero, Jinju, Gyeongsangnam-do 52828, Korea; (B.-M.K.); (J.O.)
| | - Juhong Oh
- EZmass.Co. Ltd., 501 Jinjudaero, Jinju, Gyeongsangnam-do 52828, Korea; (B.-M.K.); (J.O.)
| | - Hyun-Jin Kim
- EZmass.Co. Ltd., 501 Jinjudaero, Jinju, Gyeongsangnam-do 52828, Korea; (B.-M.K.); (J.O.)
- Division of Applied Life Sciences (BK21 plus), Department of Food Science and Technology, and Institute of Agriculture and Life Science, Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsangnam-do 52828, Korea
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Nascimento LÁD, Avila BP, Colussi R, Elias MC. Effect of abiotic stress on bioactive compound production in germinated brown rice. Cereal Chem 2020. [DOI: 10.1002/cche.10310] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Lucas Ávila do Nascimento
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas, Pelotas Pelotas Brazil
| | - Bianca Pio Avila
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas, Pelotas Pelotas Brazil
| | - Rosana Colussi
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas, Pelotas Pelotas Brazil
- Centro de Ciências Químicas Farmacêuticas e de Alimentos Universidade Federal de Pelotas, Pelotas Pelotas Brazil
| | - Moacir Cardoso Elias
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas, Pelotas Pelotas Brazil
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Modifying the dough mixing behavior, protein & starch digestibility and antinutritional profile of minor millets by sprouting. Int J Biol Macromol 2020; 153:962-970. [DOI: 10.1016/j.ijbiomac.2019.10.225] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 09/25/2019] [Accepted: 10/24/2019] [Indexed: 11/17/2022]
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Sofi SA, Singh J, Muzaffar K, Mir SA, Dar BN. Effect of germination time on physico-chemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00485-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Munarko H, Sitanggang AB, Kusnandar F, Budijanto S. Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1754295] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Hadi Munarko
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
| | - Azis Boing Sitanggang
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, Indonesia
| | - Feri Kusnandar
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, Indonesia
| | - Slamet Budijanto
- Department of Food Science and Technology, IPB University. Kampus IPB, Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University. Kampus IPB Darmaga Bogor, Bogor, Indonesia
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Lekjing S, Venkatachalam K. Effects of germination time and kilning temperature on the malting characteristics, biochemical and structural properties of HomChaiya rice. RSC Adv 2020; 10:16254-16265. [PMID: 35498825 PMCID: PMC9052888 DOI: 10.1039/d0ra01165g] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 04/16/2020] [Indexed: 01/30/2023] Open
Abstract
Effects of germination time (3, 5 and 7 days) and kilning temperature (40, 50 and 60 °C) on the malting characteristics, biochemical properties and structural properties of HomChaiya rice were examined. Malting potential in terms of germination rate and germination capacity increased as the germination period of rice was prolonged. Diastatic potential, hot water extract and malting loss of rice gradually increased with germination time and with kilning temperature; in contrast, malting yield and viscosity of the samples decreased. Germination time significantly increased the α-amylase activity, but β-amylase activities increased when kilned at different temperatures. Total starch decreased and reducing sugar increased in rice with prolonged germination, and furthermore, the kilning temperature significantly influenced these changes. Higher kilning temperature and prolonged germination period increased the protease activity in rice, and consequently, soluble protein and free amino acids also increased. Among the twelve identified amino acids in the HomChaiya rice, aspartic acid, glutamic acid, asparagine, serine, arginine, isoleucine, tyrosine, and phenylalanine increased with germination time and kilning temperature. FTIR results showed that increased germination time and kilning temperature unfolded the carbohydrates, which is consistent with the enzymatic (α- and β-amylase) activities. XRD results also found higher peak intensities for rice when germinated longer and kilned at a higher temperature. The crystallinity of malted rice decreased with germination time. Ultrastructural changes showed that starch granules are more vulnerable to enzymatic attack upon extended germination time and at higher kilning temperatures. Effects of germination time (3, 5 and 7 days) and kilning temperature (40, 50 and 60 °C) on the malting characteristics, biochemical properties and structural properties of HomChaiya rice were examined.![]()
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Affiliation(s)
- Somwang Lekjing
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University (Surat Thani Campus) Makhamtia, Muang Surat Thani 84000 Thailand
| | - Karthikeyan Venkatachalam
- Department of Food Technology, Faculty of Science and Industrial Technology, Prince of Songkla University (Surat Thani Campus) Makhamtia, Muang Surat Thani 84000 Thailand
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Wang H, Hu F, Wang C, Ramaswamy HS, Yu Y, Zhu S, Wu J. Effect of germination and high pressure treatments on brown rice flour rheological, pasting, textural, and structural properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14474] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Hao Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Feifei Hu
- Zhejiang Yangshengtang Institute of Natural Medicine Ltd. Hangzhou Zhejiang China
| | - Chunfang Wang
- Crop Breeding & Cultivation Research Institute Shanghai Academy of Agricultural Sciences Shanghai China
| | - Hosahalli S. Ramaswamy
- Department of Food Science McGill University St‐Anne‐de‐Bellevue QC Canada
- Zhejiang University Hangzhou China
| | - Yong Yu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Jian Wu
- Agricultural Service Center of Zhengzi Town in Rong County Zigong China
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Zhang C, Zhou L, Lu Y, Yang Y, Feng L, Hao W, Li Q, Fan X, Zhao D, Liu Q. Changes in the physicochemical properties and starch structures of rice grains upon pre-harvest sprouting. Carbohydr Polym 2020; 234:115893. [DOI: 10.1016/j.carbpol.2020.115893] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/15/2020] [Accepted: 01/18/2020] [Indexed: 11/29/2022]
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Influence of germination time on the morphological, morphometric, structural, and physicochemical characteristics of Esmeralda and Perla barley starch. Int J Biol Macromol 2020; 149:262-270. [DOI: 10.1016/j.ijbiomac.2020.01.245] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/21/2020] [Accepted: 01/24/2020] [Indexed: 11/21/2022]
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Ma X, Liu Y, Liu J, Zhang J, Liu R. Changes in starch structures and in vitro digestion characteristics during maize ( Zea mays L.) germination. Food Sci Nutr 2020; 8:1700-1708. [PMID: 32180977 PMCID: PMC7063379 DOI: 10.1002/fsn3.1457] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 11/25/2022] Open
Abstract
This study analyzed changes in the starch structures and in vitro digestion profiles of a specific maize cultivar, Jike 728 (JK728), in Jilin, China, after 0-5 days of germination. The total starch, amylose, and amylopectin contents decreased significantly during germination. The average molecular weight of the starch compounds also decreased significantly during germination. The proportion of amylopectin with a degree of polymerization (DP) of 13-24 significantly decreased, while the relative abundance of amylopectin with DP values of 6-12, 25-36, and 37-60 significantly increased. The X-ray diffraction (XRD) patterns of all samples were characteristic of A-type starch, and the starch relative crystallinity decreased over time. The proportions of slowly digestible starch and resistant starch decreased significantly, while the proportion of rapidly digestible starch increased significantly during germination. Germination is an easy, inexpensive, and low-carbon processing method. This study indicates that germination is an effective way to control the physical properties and digestibility of starch in maize. The changes observed in the physical properties and digestibility of maize starch after germination provide scientists with a platform to understand starch modification mechanisms that might have potential applications on an industrial scale.
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Affiliation(s)
- Xianhong Ma
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- College of Biotechnology and Food EngineeringJilin Institute of Chemical TechnologyJilinChina
- National Engineering Laboratory of the Wheat‐corn Deep ProcessingChangchunChina
| | - Yang Liu
- College of Biotechnology and Food EngineeringJilin Institute of Chemical TechnologyJilinChina
| | - Jingsheng Liu
- College of Food Science and EngineeringJilin Agricultural UniversityChangchunChina
- National Engineering Laboratory of the Wheat‐corn Deep ProcessingChangchunChina
| | - Jingjing Zhang
- College of Biotechnology and Food EngineeringJilin Institute of Chemical TechnologyJilinChina
| | - Renning Liu
- College of Biotechnology and Food EngineeringJilin Institute of Chemical TechnologyJilinChina
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Wang H, Xiao N, Ding J, Zhang Y, Liu X, Zhang H. Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties. Int J Biol Macromol 2020; 147:965-972. [DOI: 10.1016/j.ijbiomac.2019.10.063] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 09/25/2019] [Accepted: 10/06/2019] [Indexed: 01/05/2023]
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47
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Gut microbiota metabolism of functional carbohydrates and phenolic compounds from soaked and germinated purple rice. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103787] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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48
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Ren C, Hong B, Zheng X, Wang L, Zhang Y, Guan L, Yao X, Huang W, Zhou Y, Lu S. Improvement of germinated brown rice quality with autoclaving treatment. Food Sci Nutr 2020; 8:1709-1717. [PMID: 32180978 PMCID: PMC7063372 DOI: 10.1002/fsn3.1459] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 01/18/2020] [Accepted: 01/22/2020] [Indexed: 12/28/2022] Open
Abstract
Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in microstructure, taste value, aroma, as well as the physiological ingredients. The results showed that autoclaving treatment influenced the starch gelatinization and aroma to improve the taste of cooked AGBR. Autoclaving treatment significantly increased the gamma‐aminobutyric acid (GABA) and ferulic acid levels of AGBR (p < .05). In addition, consuming AGBR for 1 month significantly decreased the fasting plasma glucose (FPG), 0.5, 1, and 2 hr postprandial plasma glucose (PPG), triglyceride (TG), total cholesterol (TC), high‐density lipoprotein cholesterol (HDL‐c), and low‐density lipoprotein cholesterol (LDL‐c) in metabolic syndrome (MS) patients (p < .05). Therefore, autoclaving treatment, as a promising processing strategy, may both improve the sensory attributes and the nutrition of GBR.
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Affiliation(s)
- Chuanying Ren
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Bin Hong
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Xianzhe Zheng
- College of Engineering Northeast Agricultural University Harbin China
| | - Liqun Wang
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Yinglei Zhang
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Lijun Guan
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Xinmiao Yao
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Wengong Huang
- Institute of Industrial Crops Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Ye Zhou
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
| | - Shuwen Lu
- Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China
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Comparative evaluation of physicochemical, nutritional and molecular interactions of flours from different cereals as affected by germination duration. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00364-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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50
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Kringel DH, Baranzelli J, Schöffer JDN, El Halal SLM, De Miranda MZ, Dias ARG, Zavareze EDR. Germinated Wheat Starch as a Substrate to Produce Cyclodextrins: Application in Inclusion Complex to Improve the Thermal Stability of Orange Essential Oil. STARCH-STARKE 2019. [DOI: 10.1002/star.201900083] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas Pelotas RS 96160‐000 Brazil
| | - Julia Baranzelli
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas Pelotas RS 96160‐000 Brazil
| | - Jéssie Da Natividade Schöffer
- Biotechnology, Bioprocess and Biocatalysis GroupInstitute of Food Science and TechnologyFederal University of Rio Grande do Sul Porto Alegre RS 91501–970 Brazil
| | | | - Martha Zavariz De Miranda
- Grain Quality LaboratoryBrazilian Agricultural Research Corporation‐ Embrapa Trigo P.O.Box 3081 Passo Fundo RS 99050–970 Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas Pelotas RS 96160‐000 Brazil
| | - Elessandra Da Rosa Zavareze
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas Pelotas RS 96160‐000 Brazil
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