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Jiménez MD, Salinas Alcón CE, Lobo MO, Sammán N. Andean Crops Germination: Changes in the Nutritional Profile, Physical and Sensory Characteristics. A Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024:10.1007/s11130-024-01209-3. [PMID: 38976203 DOI: 10.1007/s11130-024-01209-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 06/20/2024] [Indexed: 07/09/2024]
Abstract
Andean crops such as quinoa, amaranth, cañihua, beans, maize, and tarwi have gained interest in recent years for being gluten-free and their high nutritional values; they have high protein content with a well-balanced essential amino acids profile, minerals, vitamins, dietary fiber, and antioxidant compounds. During the germination bioprocess, the seed metabolism is reactivated resulting in the catabolism and degradation of macronutrients and some anti-nutritional compounds. Therefore, germination is frequently used to improve nutritional quality, protein digestibility, and availability of certain minerals and vitamins; furthermore, in specific cases, biosynthesis of new bioactive compounds could occur through the activation of secondary metabolic pathways. These changes could alter the technological and sensory properties, such as the hardness, consistency and viscosity of the formulations prepared with them. In addition, the flavor profile may undergo improvement or alteration, a critical factor to consider when integrating sprouted grains into food formulations. This review summarizes recent research on the nutritional, technological, functional, and sensory changes occur during the germination of Andean grains and analyze their potential applications in various food products.
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Affiliation(s)
- M D Jiménez
- Facultad de Ingeniería-CIITED-CONICET, Universidad Nacional de Jujuy, San Salvador de Jujuy, Jujuy, Argentina
| | - C E Salinas Alcón
- Facultad de Ingeniería-CIITED-CONICET, Universidad Nacional de Jujuy, San Salvador de Jujuy, Jujuy, Argentina
| | - M O Lobo
- Facultad de Ingeniería-CIITED-CONICET, Universidad Nacional de Jujuy, San Salvador de Jujuy, Jujuy, Argentina
| | - N Sammán
- Facultad de Ingeniería-CIITED-CONICET, Universidad Nacional de Jujuy, San Salvador de Jujuy, Jujuy, Argentina.
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Chiodetti M, Tuccio MG, Carini E. Effect of water content on gelatinization functionality of flour from sprouted sorghum. Curr Res Food Sci 2024; 8:100780. [PMID: 38957286 PMCID: PMC11217609 DOI: 10.1016/j.crfs.2024.100780] [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: 02/01/2024] [Revised: 05/28/2024] [Accepted: 06/04/2024] [Indexed: 07/04/2024] Open
Abstract
Sorghum starch granules are encapsulated in a rigid protein matrix that prevents the granules from fully swelling and gelatinizing. Sprouting and subsequent drying treatment can affect the gelatinization properties of sorghum starch. This study aimed to evaluate the gelatinization properties of flours from unsprouted (US) and sprouted (S50, S40) sorghum dried at 50 °C (6h) and 40 °C (12h), respectively. Swelling power (Sp), thermal properties (DSC) and 1H molecular mobility and dynamics were evaluated at different water contents (38-91%). Sp increased with increasing water content, with S40 showing the lowest values, probably due to prolonged amylase activity and thus starch breakdown. Sprouting increased gelatinization temperatures; however, these differences disappeared for high water contents (82 and 91%). From a molecular point of view, sprouted samples showed a decrease in protons associated to the rigid protein matrix and starch structures. 1H CPMG results showed the presence of 4 populations at 38% water content. The evolution of the more mobile population with increasing water content supported the assignment of more mobile water fraction to this population. Sprouting decreased the mobility of populations in unheated samples, suggesting an increase in molecular bonds between flour biopolymers and water. After heating, however, increased molecular mobility in S40 indicated the formation of a weaker network between starch, protein, and water at the molecular level. These results suggest that post-sprouting drying treatment influences sorghum gelatinization, with potential modulation by water content. This study contributes to understanding the application of sprouted sorghum in foods with different moisture content.
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Affiliation(s)
- Miriam Chiodetti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma (PR), Italy
| | - Maria Grazia Tuccio
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma (PR), Italy
| | - Eleonora Carini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 47/A, 43124, Parma (PR), Italy
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Kong J, Song J, Wen H, Yu Q, Chen Y, Xie J. A comparative study on the gel and structural characteristics of starch from three rice varieties when combined with Mesona chinensis polysaccharides. Int J Biol Macromol 2024; 269:132114. [PMID: 38714279 DOI: 10.1016/j.ijbiomac.2024.132114] [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: 11/21/2023] [Revised: 04/18/2024] [Accepted: 05/04/2024] [Indexed: 05/09/2024]
Abstract
Mesona chinensis polysaccharide (MCP) has excellent gel-forming characteristic, previous studies showed that MCP could affect the gelling and structural properties of rice starch, but the effect of MCP on rice starch from different types is not clarified. In this study, the effects of MCP on the pasting, rheological, and structural characteristics of glutinous rice starch (GRS), japonica rice starch (JRS), and indica rice starch (IRS) were investigated. The results showed that GRS-MCP has the best viscosity, its peak and final viscosities are higher than JRS-MCP and IRS-MCP. The gel network structure was enhanced by MCP in the order of IRS > JRS > GRS, which was reflected by greater elasticity, higher gel strength and hardness, and less free water in JRS-MCP and IRS-MCP. MCP also enhanced the ordered structure and thermal stability of the three starch gels, which is conducive to their application in the market. These findings provide new theoretical insights to produce rice starch-based foods.
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Affiliation(s)
- Jia Kong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jiajun Song
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Huiliang Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Qiang Yu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Jiangxi 330200, China
| | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co., Ltd., Nanchang University, Jiangxi 330200, China.
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Rashed MS, Pojić M, McDonagh C, Gallagher E, Frias JM, Pathania S. Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads. J Food Sci 2024; 89:3347-3368. [PMID: 38745379 DOI: 10.1111/1750-3841.17089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 03/08/2024] [Accepted: 04/08/2024] [Indexed: 05/16/2024]
Abstract
The present work investigated the structure-function relationship of dry fractionated oat flour (DFOF) as a techno-functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250-280 µm, F3: 280-500 µm, F4: 500-600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno-functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β-glucan levels (0.13-1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44-0.33 g/100 g), and fructose (1.06-0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi-criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour. PRACTICAL APPLICATION: The use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β-glucan, high fiber, and low reduced sugar claims.
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Affiliation(s)
- Mahmoud Said Rashed
- Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
| | - Eimear Gallagher
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
| | - Jesus M Frias
- Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland
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Mudgal S, Singh N. Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties. J Food Sci 2024; 89:3208-3229. [PMID: 38638063 DOI: 10.1111/1750-3841.17048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 02/11/2024] [Accepted: 03/10/2024] [Indexed: 04/20/2024]
Abstract
In this research, parboiling was carried out at different times (5 and 15 min) on germinated paddy rice (GPR) from various basmati and non-basmati varieties. The results showed that as the parboiling time increased from 5 to 15 min, Δ $\Delta $ E, ash content, total dietary fiber, mineral content, cooking time, and textural properties increased while L*, lipid content, total starch, gruel solid loss, water absorption, oil absorption, foaming capacity, sugar profile, and total phenolic and flavonoid content decreased as compared to GPR. All pasting properties of GPR increased except breakdown as the parboiling time increased from 5 to 15 min. Parboiling altered the properties of GPR due to starch gelatinization. Total essential amino acid and gamma-aminobutyric acid decreased as the parboiling time (5 to 15 min) increased. The germinated parboiled brown rice could create a highly nutritious alternative to regular brown rice as it offers improved texture and cooking qualities.
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Affiliation(s)
- Swasti Mudgal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Narpinder Singh
- Department of Food Science and Technology, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India
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Romano A, De Luca L, Romano R. Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils ( Lens culinaris Medik.) flour. Food Funct 2024; 15:3539-3551. [PMID: 38465882 DOI: 10.1039/d3fo05758e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2024]
Abstract
There has been an increase in the use of adoptable bioprocessing methods for the development of high-quality leguminous ingredients. The potential use of germinated green Altamura lentils as a food ingredient is closely related to the resulting properties. The objective of this study was to evaluate the impact of three germination times - 0 (C), 24 (G) and 48 (H) hours - on the physicochemical, microstructural, flavour, functional, and nutritional features of lentil flour samples (CF, GF and HF). Lentil flour samples were obtained by grinding both whole green seeds (C) and germinated seeds (G and H), and then sifting them to obtain a particle size < 300 μm. The germinated samples - GF (24 h) and HF (48 h) - exhibited differences (P < 0.05) in the physicochemical and bioactive properties of CF (control). Similarly, compared with those in the control sample, the total starch, amylose and total phenolic contents in the GF and HF samples decreased, while the protein content increased (p < 0.05). A decrease in the presence of intact starch granules was observed via SEM in the germinated samples. The germination time had a significant (P < 0.05) effect on the colour indices, L*, a*, and b* of the samples. Flavour attributes were significantly influenced by the germination time. Overall, a total of 14 (CF) and 17 (GF and HF) aromatic compounds were identified. The technological characteristics of the CF, GF and HF dough samples were studied using a Brabender farinograph. Germination time affects the flour properties, leading to a significant decrease in farinographic parameters such as water absorption (WA), dough development time (DT), and dough stability (DS) and an increase in the degree of dough weakening (DOS). Differential scanning calorimetry was employed to examine the gelatinization transition of the samples. Germination strongly influenced all the thermal properties of the samples. It also had a significant impact on the in vitro starch digestibility, starch fraction and glycaemic index (eGI) of the samples. In particular, the eGI of germinated lentils was lower than that of the CF. In conclusion, the germination time could be a key factor modulating some crucial lentil flour properties.
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Affiliation(s)
- Annalisa Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
| | - Lucia De Luca
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
| | - Raffaele Romano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055, Portici (Naples), Italy.
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Priyadarsani S, Sanghamitra P, Kumar G, Basak N, Sarkar S, Chattopadhyay K. Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice. FOOD SCI TECHNOL INT 2024:10820132241232714. [PMID: 38414353 DOI: 10.1177/10820132241232714] [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: 02/29/2024]
Abstract
The first high-protein rice variety of India, CR Dhan 310, developed at ICAR-NRRI, Cuttack is being selected for the study. It contains 10.1% protein in milled rice as compared to 6-7% protein content in the milled rice of any other normal variety. It has intermediate amylose content (25.1%), medium bold grains rich in protein (10.1%) The significant changes in properties of raw and parboiled rice on processing were studied at statistical differences of p ≤ 0.05. These properties included physical, optical, antioxidant and rheological properties which changed with different processing techniques. All the three processes namely, puffing, popping and flaking increased the dimensions as compared to the raw rice. Peak viscosity measurements demonstrated the breakdown of starch molecules, with white rice having the greatest value (4145 cP) and popped rice having the lowest value (2017 cP) as a result of the starch granules being gelatinized during the production of popped rice. Highest anthocyanin content (2.93 mg/100 g) was observed in puffed rice, phenolic content (347.93 mg/100 g) was highest in popped rice and flaked/flattened rice showed highest flavonoid content (127.12 mg/100 g) indicating that tertiary processing of rice obtained higher values of phytochemicals when compared to the plain high-protein rice. This indicates that the processed products of rice can be consumed directly as ready-to-eat or can be used in preparation of other functional foods to combat malnutrition and build nutritional security. The study indicates that processing could improve the nutritional quality of the rice products.
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Affiliation(s)
| | | | - Gaurav Kumar
- ICAR-National Rice Research Institute, Cuttack, Odisha, India
| | - Nabaneeta Basak
- ICAR-National Rice Research Institute, Cuttack, Odisha, India
| | - Sutapa Sarkar
- ICAR-National Rice Research Institute, Cuttack, Odisha, India
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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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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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Wahyuni S, Asnani A, Khaeruni A, Dewi NDP, Sarinah S, Faradilla RHF. Study on physicochemical characteristics of local colored rice varieties (black, red, brown, and white) fermented with lactic acid bacteria (SBM.4A). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:3035-3042. [PMID: 37790923 PMCID: PMC10542439 DOI: 10.1007/s13197-023-05813-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2023] [Accepted: 08/09/2023] [Indexed: 10/05/2023]
Abstract
In this study, the physicochemical properties of local colored rice flour were studied after modification through fermentation with lactic acid bacteria (LAB) SBM.4A. SBM.4A was LAB isolated from the rice washing water and was in the cladogram of the Pediococcus pentosaceus strain SRCM102739 CP028266.1 and Pediococcus pentosaceus strain SRCM102738 CP028264.1. The studied rice varieties were wakacinda (white rice), wakawondu (red rice), warumbia (brown rice), and wakaombe (black rice). Characterizations of both fermented and native rice flour included chemical composition, FTIR profile, crystallinity, morphology, and pasting properties. Fermentation did not introduce new chemical functional groups to the flour and only slightly increased crystallinity from approximately 22.5% to 25.05%. In contrast, fermentation greatly affected the chemical composition and pasting properties of rice flour. Protein content of the fermented flour increased up to 214% relative to the native rice flour. Effect of fermentation on pasting properties varied between rice varieties. Increase in peak and final viscosities was observed in red, brown, and black rice. The opposite effect was found in white rice. However, fermentation improved the stability of flour to retrogradation for all rice varieties. These showed that the fermentation improved the properties of the local-colored rice flour and may widen their application as food ingredients.
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Affiliation(s)
- Sri Wahyuni
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Sulawesi Tenggara 93132 Indonesia
| | - Asnani Asnani
- Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Universitas Halu Oleo, Kendari, Indonesia
| | - Andi Khaeruni
- Department of Plant Protection, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Indonesia
| | - Novi Dian Puspita Dewi
- Department of Chemistry, Faculty of Math and Natural Science, Universitas Halu Oleo, Kendari, Indonesia
| | - Sarinah Sarinah
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Sulawesi Tenggara 93132 Indonesia
| | - R. H. Fitri Faradilla
- Department of Food Science and Technology, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Sulawesi Tenggara 93132 Indonesia
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Oliveira MEAS, Ribeiro da Silva Lima L, Santos MCB, Ferrari Fonseca de Sales N, Ferreira RM, Cameron LC, Filho JMC, Bassinello PZ, Wanderlei Piler de Carvalho C, Ferreira MSL, Takeiti CY. Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions. Food Res Int 2023; 174:113556. [PMID: 37986434 DOI: 10.1016/j.foodres.2023.113556] [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: 06/29/2023] [Revised: 10/01/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.
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Affiliation(s)
| | - Luciana Ribeiro da Silva Lima
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Millena Cristina Barros Santos
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | | | - Renata Marenda Ferreira
- Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Luiz Claudio Cameron
- Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil
| | | | | | | | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry (IMasS-LBP), UNIRIO, Brazil; Laboratory of Bioactives, Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil
| | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, UNIRIO, Brazil; Embrapa Agroindústria de Alimentos, Rio de Janeiro, RJ, Brazil.
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12
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Obadi M, Xu B. Effect of processing methods and storage on the bioactive compounds of black rice ( Oryza sativa L.): a review. Food Funct 2023; 14:9100-9122. [PMID: 37766517 DOI: 10.1039/d3fo02977h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Compared to brown and white rice, black rice contains more nutrients and numerous unique bioactive substances, such as essential amino acids, dietary fiber, γ-oryzanols, γ-aminobutyric acid, phenolic compounds, and anthocyanins, which makes it highly valuable for development and use. Whole-grain black rice typically requires a certain amount of processing prior to consumption, with the primary goal of enhancing the taste and texture of whole grains and their products. However, various new processing technologies have been effectively applied to the processing of black rice and the enhancement of its qualitative characteristics, but they also have both positive and negative effects on its nutritional quality. Therefore, evaluation of changes in concentrations of the bioactive substances as natural antioxidants due to processing and storage conditions is critical for establishing dietary guidelines for rice. This review highlights the primary bioactive components of black rice and provides a discussion of the impact of processing methods and storage on the bioactive components of black rice. Furthermore, we summarized the issues that currently exist in the processing and storage of black rice.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
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Summpunn P, Deh-ae N, Panpipat W, Manurakchinakorn S, Bhoopong P, Donlao N, Rawdkuen S, Shetty K, Chaijan M. Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice. Foods 2023; 12:2952. [PMID: 37569220 PMCID: PMC10418706 DOI: 10.3390/foods12152952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/31/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. Yoom Noon is one of the non-glutinous rice (Oryza sativa L.) varieties being conserved as part of the Phanang Basin Area Development Project, which is administered by the Royal Initiative of Nakhon Si Thammarat in Southern Thailand. The goal of this research was to compare the nutritional profiles of Yoom Noon white rice, brown rice, and germinated brown rice. The results indicated that carbohydrate content was found to be the most plentiful macronutrient in all processed Yoom Noon rice types, accounting for 67.1 to 81.5% of the total. White rice had the highest carbohydrate content (p < 0.05), followed by brown rice and germinated brown rice. Brown rice had more protein and fat than white rice (p < 0.05). The maximum protein, dietary fiber, and ash content were found in germinated brown rice, followed by brown rice and white rice (p < 0.05). White rice had the highest amylose content, around 24% (p < 0.05), followed by brown rice (22%), and germinated brown rice (20%). Mg levels in all white, brown, and germinated brown rice ranged from 6.59 to 10.59 mg/100 g, which was shown to be the highest among the minerals studied (p < 0.05). Zn (4.10-6.18 mg/100 g) was the second most abundant mineral, followed by Fe (3.45-4.92 mg/100 g), K (2.61-3.81 mg/100 g), Mn (1.20-4.48 mg/100 g), Ca (1.14-1.66 mg/100 g), and Cu (0.16-0.23 mg/100 g). Se was not found in any processed Yoom Noon rice. Overall, brown rice had the highest content of macro- and micronutrients (p < 0.05). In all processed rice, thiamin was found in the highest amount (56-85 mg/100 g), followed by pyridoxine (18-44 g/100 g) and nicotinamide (4-45 g/100 g) (p < 0.05). Riboflavin was not identified in any of the three types of processed Yoom Noon rice. Individual vitamin concentrations varied among processed rice, with germinated brown rice having the highest thiamine content by around 1.5 and 1.3 folds compared to white and brown rice, respectively. The GABA level was the highest in germinated rice (585 mg/kg), which was around three times higher than in brown rice (p < 0.05), whereas GABA was not detectable in white rice. The greatest total extractable flavonoid level was found in brown rice (495 mg rutin equivalent (RE)/100 g), followed by germinated brown rice (232 mg RE/100 g), while white rice had no detectable total extractable flavonoid. Brown rice had the highest phytic acid level (11.2 mg/100 g), which was 1.2 times higher than germinated brown rice (p < 0.05). However, phytic acid was not detected in white rice. White rice (10.25 mg/100 g) and brown rice (10.04 mg/100 g) had the highest non-significant rapidly available glucose (RAG) values, while germinated brown rice had the lowest (5.33 mg/100 g). In contrast, germinated brown rice had the highest slowly available glucose (SAG) value (9.19 mg/100 g), followed by brown rice (3.58 mg/100 g) and white rice (1.61 mg/100 g) (p < 0.05).
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Affiliation(s)
- Pijug Summpunn
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Nattharika Deh-ae
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Supranee Manurakchinakorn
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Phuangthip Bhoopong
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
| | - Natthawuddhi Donlao
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (N.D.); (S.R.)
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand; (N.D.); (S.R.)
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), North Dakota State University, 374 D Loftsgard Hall, 1360 Albrecht Blvd., Fargo, ND 58108, USA;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (P.S.); (N.D.-a.); (W.P.); (S.M.); (P.B.)
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Enhancement of γ-aminobutyric acid and relevant metabolites in brown glutinous rice (Oryza sativa L.) through salt stress and low-frequency ultrasound treatments at pre-germination stage. Food Chem 2023; 410:135362. [PMID: 36608561 DOI: 10.1016/j.foodchem.2022.135362] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/04/2022] [Accepted: 12/28/2022] [Indexed: 01/01/2023]
Abstract
In order to fortify γ-aminobutyric acid (GABA) of brown glutinous rice (BGR), pre-germination strategy was employed, and effects of low-frequency (28 kHz) ultrasound treatment combined with CaCl2 stress on the sprout length, germination rate, morphology, color, water, total polyphenol content (TPC), starch, protein, GABA contents and relevant metabolites were investigated. The germination rate would be inhibited under CaCl2 concentration ≥ 2.0 % during 24 h soaking without ultrasound treatment, and no significant difference was also observed combined with 9 h ultrasound treatment. Ultrasound treatment was beneficial to water absorption, TPC enrichment, energy metabolism, lipid metabolism and protein hydrolysis. Higher contents of GABA (3.29 folds), pyruvic acid (7.63 folds), glycerol (4.88 folds), glutamate (2.02 folds) and glucose (1.32 folds) were obtained due to the antagonistic effect between the 30 w ultrasound treatment and 2.0 % CaCl2 stress at the 9 h pre-germination, and energy, lipid and protein metabolomic pathways were all involved in the GABA accumulation.
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15
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Sofi SA, Rafiq S, Singh J, Mir SA, Sharma S, Bakshi P, McClements DJ, Khaneghah AM, Dar B. Impact of germination on structural, physicochemical, techno-functional, and digestion properties of desi chickpea (Cicer arietinum L.) flour. Food Chem 2022; 405:135011. [DOI: 10.1016/j.foodchem.2022.135011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 11/10/2022] [Accepted: 11/17/2022] [Indexed: 11/23/2022]
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16
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de Moraes MS, de Melo Queiroz AJ, de Figueirêdo RMF, D'arc Paz de Matos J, da Silva LPFR, do Nascimento Silva S, Gregório MG, de Oliveira AP, Quirino DJG, de Andrade RA. Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17069] [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 Suiane de Moraes
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | | | - Joana D'arc Paz de Matos
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | | | - Mailson Gonçalves Gregório
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
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17
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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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18
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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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19
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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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20
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Azeez S, Chinma CE, Makanjuola AJ, Afolabi RO, Kolawole FL, Yohanna A. Effect of cashew nut protein concentrate substitution on the physicochemical properties, antioxidant activity and consumer acceptability of wheat bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2200-2208. [PMID: 35602457 PMCID: PMC9114187 DOI: 10.1007/s13197-021-05233-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2021] [Accepted: 08/09/2021] [Indexed: 06/03/2023]
Abstract
The effect of incorporating different proportions (5, 10, 15 and 20%) of cashew nut protein concentrate (CNPC) on the physicochemical properties, antioxidant activity and consumer acceptability of bread was investigated. Substitution of wheat flour with CNPC increased the water and oil absorption capacity, swelling capacity, peak and final viscosities. Substitution of CNPC in wheat bread significantly increased the protein (12.69-22.04 g/100 g), ash, crude fiber, calcium, magnesium, iron (2.09-3.36 mg/100 g), phosphorus and zinc (0.79-1.57 mg/100 g) content, while carbohydrate value decreased. Substitution of wheat flour with CNPC in bread increased the loaf weight while specific volume decreased (4.36-2.21 cm3/g). Acceptable bread was prepared with up to 15% CNPC; which contained the highest total phenolics (2.64 mg GAE/g), DPPH radical scavenging activity (71.22 µmol TE/100 g), ferric reducing antioxidant power (427.77 µmol TE/100 g) and ABTS radical scavenging activity (195.68 µmol TE/100 g) than the 100% wheat bread (1.28 mg GAE/g, 40.81 µmol TE/100 g, 375.62 µmol TE/100 g and 154.02 µmol TE/100 g).
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Affiliation(s)
- Shakirah Azeez
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology, Minna, Nigeria
| | - Amina Joke Makanjuola
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
| | | | - Fausat Lola Kolawole
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Audu Yohanna
- Department of Animal Production, Federal University of Technology, Minna, Nigeria
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21
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Zhang L, Hao N, Li W, Zhang B, Shi T, Xie M, Yu M. Effect of Ultrasonic Induction on the Main Physiological and Biochemical Indicators and γ–Aminobutyric Acid Content of Maize during Germination. Foods 2022; 11:foods11091358. [PMID: 35564080 PMCID: PMC9102003 DOI: 10.3390/foods11091358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/04/2022] [Accepted: 05/06/2022] [Indexed: 12/04/2022] Open
Abstract
Research on the nutrient content of cereal grains during germination is becoming a hot topic; however, studies on germinated maize are still scarce. This study aimed to provide a technical reference and theoretical basis for the development of functional maize health foods and to expand the application of ultrasonic technology in the production of germinated grains. In this study, the germination rate of maize was used as the evaluation index, and the ultrasonic frequency, ultrasonic temperature, and induction time were selected as the influencing factors in orthogonal experiments to determine the optimal process parameters for ultrasonic induction of maize germination (ultrasonic frequency of 45 kHz, ultrasonic temperature of 30 °C, and ultrasonic induction time of 30 min). Based on this process, the effects of ultrasonic induction on the main physiological, biochemical, and γ–aminobutyric acid contents of maize during germination were investigated. The results showed that the respiration of the ultrasonic treated maize was significantly enhanced during germination, resulting in a 27% increase in sprout length, as well as a 4.03% higher dry matter consumption rate, and a 2.11% higher starch consumption rate. Furthermore, the reducing sugar content of germinated maize increased by 22.83%, soluble protein content increased by 22.52%, and γ–aminobutyric acid content increased by 30.55% after ultrasonic induction treatment. Throughout the germination process, the glutamate acid decarboxylase activity of the ultrasonically treated maize was higher than that of the control group, indicating that ultrasonication can promote maize germination, accelerate the germination process, and shorten the enrichment time of γ–aminobutyric acid in germinated maize. The results of this study can be applied to the production of γ–aminobutyric acid enrichment in germinated maize.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Nan Hao
- Corn Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China;
| | - Wenjuan Li
- College of Food Science and Technology, Shenyang Normal University, Shenyang 110034, China; (W.L.); (B.Z.)
| | - Baiqing Zhang
- College of Food Science and Technology, Shenyang Normal University, Shenyang 110034, China; (W.L.); (B.Z.)
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China; (L.Z.); (T.S.); (M.X.)
- Correspondence: ; Tel./Fax: +86-159-9837-8968
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22
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Kaur R, Prasad K. Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour. J Food Sci 2022; 87:2197-2210. [PMID: 35411599 DOI: 10.1111/1750-3841.16147] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 03/03/2022] [Accepted: 03/21/2022] [Indexed: 11/26/2022]
Abstract
Germination is a biochemical process that has been widely used to improve the nutritional quality, functional properties, and bioavailability of the protein. Soaking is the preliminary step for germination. Effect of soaking temperature on germination parameters was studied to select the suitable soaking temperature for germination. The effect of germination time on nutritional, functional, and microstructural properties of chickpea flour was evaluated. The soaking temperature was selected as 30°C depending on the germination percentage, vigor value, and mean germination time. Physico-chemical composition, antioxidant activity, ascorbic acid, total phenolic, and total flavonoid were investigated over 4 days of germination. It was found that protein content increased on dry matter basis, whereas carbohydrate and fat content decreased during germination. Ascorbic acid content was found to increase to about 3.52 times. Antioxidant activity increased from 24.14% to 58.50% after 4 days of germination. Water absorption capacity was found to decrease, whereas oil absorption capacity increased. XRD pattern depicted a decrease in crystallinity due to the degradation of amylopectin and increased amylose content. SEM was used to study the microstructural changes with increase in germination time. DSC studies were also carried out to study the effect of germination on thermal properties of chickpea flour. PRACTICAL APPLICATION: This research work gives an outline of the available literature on the mechanism of hydration and germination process with the associated chemical and biochemical changes in the bioactive components along with the special emphasis on the health benefits. The present work is an effort toward the development of chickpea-based meal-replacement beverages.
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Affiliation(s)
- Ravneet Kaur
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Kamlesh Prasad
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
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23
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He L, Yang Y, Ren L, Bian X, Liu X, Chen F, Tan B, Fu Y, Zhang X, Zhang N. Effects of germination time on the structural, physicochemical and functional properties of brown rice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Lin‐yang He
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yang Yang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Li‐kun Ren
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xin Bian
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xiao‐fei Liu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Feng‐lian Chen
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Bin Tan
- Academy of Science National Food and Strategic Reserves Administration Beijing 100037 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
| | - Xiu‐min Zhang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Na Zhang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
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24
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Oliveira MEAS, Coimbra PPS, Galdeano MC, Carvalho CWP, Takeiti CY. How does germinated rice impact starch structure, products and nutrional evidences? – A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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25
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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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26
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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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27
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Azeez SO, Chinma CE, Bassey SO, Eze UR, Makinde AF, Sakariyah AA, Okubanjo SS, Danbaba N, Adebo OA. Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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28
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Di Y, Li X, Chang X, Gu R, Duan X, Liu F, Liu X, Wang Y. Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112651] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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29
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Wang H, Zhang J, Wang R, Liu X, Zhang Y, Sun J, Su L, Zhang H. Improving quality attributes of sweet dumplings by germination: Effect of glutinous rice flour microstructure and physicochemical properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Comparative studies on physicochemical properties of rice with germinated dark purple giant embryo rice and normal embryo rice. Cereal Chem 2021. [DOI: 10.1002/cche.10483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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31
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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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32
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Endogenous alpha-amylase alters the pasting properties of starch during starch separation by proteases. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103311] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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33
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Bagchi TB, Chattopadhyay K, Sivashankari M, Roy S, Kumar A, Biswas T, Pal S. Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103263] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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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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Han CM, Shin JH, Kwon JB, Kim JS, Won JG, Kim JS. Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting. Foods 2021; 10:foods10040746. [PMID: 33915963 PMCID: PMC8067219 DOI: 10.3390/foods10040746] [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: 02/17/2021] [Revised: 03/24/2021] [Accepted: 03/27/2021] [Indexed: 11/16/2022] Open
Abstract
Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6-12 (51.0-55.3%), and enhanced crystallinity (30.7-35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.
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Affiliation(s)
- Chae-Min Han
- Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Korea; (C.-M.H.); (J.-H.S.); (J.-B.K.); (J.-S.K.); (J.-G.W.)
- Major in Food Biomaterials, School of Food Science & Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Jong-Hee Shin
- Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Korea; (C.-M.H.); (J.-H.S.); (J.-B.K.); (J.-S.K.); (J.-G.W.)
| | - Jung-Bae Kwon
- Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Korea; (C.-M.H.); (J.-H.S.); (J.-B.K.); (J.-S.K.); (J.-G.W.)
| | - Jong-Soo Kim
- Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Korea; (C.-M.H.); (J.-H.S.); (J.-B.K.); (J.-S.K.); (J.-G.W.)
| | - Jong-Gun Won
- Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Korea; (C.-M.H.); (J.-H.S.); (J.-B.K.); (J.-S.K.); (J.-G.W.)
| | - Jong-Sang Kim
- Major in Food Biomaterials, School of Food Science & Biotechnology, Kyungpook National University, Daegu 41566, Korea
- Correspondence:
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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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Gao L, Bai W, Xia M, Wan C, Wang M, Wang P, Gao X, Gao J. Diverse effects of nitrogen fertilizer on the structural, pasting, and thermal properties of common buckwheat starch. Int J Biol Macromol 2021; 179:542-549. [PMID: 33716128 DOI: 10.1016/j.ijbiomac.2021.03.045] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 03/06/2021] [Accepted: 03/09/2021] [Indexed: 10/21/2022]
Abstract
At present, the yield of common buckwheat, which is mainly grown in northern Shaanxi of China, is low and the grain quality is poor. Nitrogen is an important nutrient for the growth of common buckwheat, and appropriate nitrogen application can improve the grain quality. Nitrogen fertilizer could alter the starch granule morphology shapes and the granule size distribution. With increasing nitrogen levels, branch number, flower clusters number, grain number per plant, contents of protein and fat, size distribution of "C" granules, and percentages of light transmittance significantly increased, whereas amylose content and retrogradation decreased. All the samples displayed typical A-type X-ray diffraction patterns. Starch showed higher pasting temperature and gelatinization enthalpy but lower trough and final viscosities under high nitrogen levels. These results suggested N2 treatment was more suitable for common buckwheat growth, principal components and correlation analysis revealed that nitrogen fertilizer significantly affected the physicochemical properties of common buckwheat starches.
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Affiliation(s)
- Licheng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Wenming Bai
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Meijuan Xia
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Chenxi Wan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Meng Wang
- Yu'lin Institute of Agricultural Sciences, Yulin, Shaanxi Province 719000, China
| | - Pengke Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Xiaoli Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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Chung SI, Kang MY. Oral Administration of Germinated, Pigmented, Giant Embryo Rice ( Oryza sativa L. cv. Keunnunjami) Extract Improves the Lipid and Glucose Metabolisms in High-Fat Diet-Fed Mice. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:8829778. [PMID: 33552386 PMCID: PMC7846407 DOI: 10.1155/2021/8829778] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Revised: 12/24/2020] [Accepted: 12/30/2020] [Indexed: 11/18/2022]
Abstract
Obesity is a significant risk factor for chronic diseases. The effect of ethanol extract from germinated Keunnunjami, blackish-purple rice with a giant embryo, compare to ordinary brown rice, on the body weight and lipid and glucose metabolism in high-fat diet-fed mice was analyzed. Mice were fed with a high-fat diet-fed for 3 weeks and then orally administered with either distilled water (HF) or extract (0.25%, w/w) from brown, germinated brown, Keunnunjami, and germinated Keunnunjami rice for 4 weeks. Control mice were fed with a normal diet and orally administered with distilled water. The HF group showed markedly higher body weight and triglyceride, cholesterol, fatty acid, glucose, and insulin levels than the control group. However, the oral administration of rice extracts ameliorated this high-fat diet-induced obesity, hyperlipidemia, and hypoglycemia through the modulation of adipokine production, lipogenic and glucose-regulating enzyme activities, and mRNA expression of genes associated with lipid and glucose metabolism. The germinated Keunnunjami extract exhibited greater hypolipidemic, hypoglycemic, and body weight-lowering effects than the other rice extracts. The results demonstrated that germination could further enhance the physiological properties of rice and that germinated Keunnunjami extract has a strong therapeutic potential against high-fat diet-induced obesity, hyperlipidemia, and hyperglycemia.
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Affiliation(s)
- Soo Im Chung
- International Agricultural Training Center, Kyungpook National University, Daegu 41566, Republic of Korea
- Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Mi Young Kang
- Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Republic of Korea
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Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2020.102586] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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40
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Noonim P, Venkatachalam K. Impact of germination on the chemical profile of HomChaiya rice wort and beer. RSC Adv 2021; 11:34160-34169. [PMID: 35497296 PMCID: PMC9042368 DOI: 10.1039/d1ra05990d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Accepted: 10/12/2021] [Indexed: 12/04/2022] Open
Abstract
HomChaiya rice is one of the important rice varieties in Thailand. However, the commercial value of this rice is very limited as it is not widely known and has limited availability. The present research aimed to produce an alcoholic beverage from malted HomChaiya rice, and various chemical profiles (physicochemical, phytochemicals, volatiles, and amino acids) were studied. HomChaiya rice was germinated for different periods (3, 5, and 7 days), kilned at 60 °C, and used to produce wort and beer. Physicochemical qualities such as pH, brix, titratable acidity, viscosity, soluble nitrogen, FAN, and extractability were higher in the wort, and the results were significantly influenced by the germination time. On the other hand, the color values were higher in the beer samples, and prolonged germination brightened the beer color. The total phenolic content, flavonoid content, and various antioxidant potentials (DPPH, ABTS, and reducing power) were significantly increased in the beer samples when made with rice malt germinated for 7 days compared to the wort under similar conditions. Wort samples had 13 identified volatiles, whereas the beer samples had 30 volatile compounds. Furthermore, 20 amino acids were identified, and most of them were found at a higher level in the wort samples compared to beer samples, and prolonged germination slightly increased the amino acid levels. The beer samples' sensory characteristics showed that the HomChaiya rice germination period had no significant effect. An alcoholic beverage from malted HomChaiya rice was produced and various chemical profiles and sensory characteristics were studied.![]()
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Affiliation(s)
- Paramee Noonim
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand
| | - Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand
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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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42
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Yang Y, Lin G, Yu X, Wu Y, Xiong F. Rice starch accumulation at different endosperm regions and physical properties under nitrogen treatment at panicle initiation stage. Int J Biol Macromol 2020; 160:328-339. [PMID: 32473221 DOI: 10.1016/j.ijbiomac.2020.05.210] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 05/04/2020] [Accepted: 05/23/2020] [Indexed: 12/27/2022]
Abstract
The quality of rice grain is characterized by the component, structure and physicochemical properties of starch accumulated in endosperm cell. Nitrogen uptake strongly affects rice growth and starch development. In this study, Nangeng 9108 was used to investigated the accumulation of starch in different positions of the endosperm and physical properties of starch under nitrogen treatment of panicle initiation (PI) stage. Compared with the control group (CG), nitrogen treatment group (NTG) featured a higher number of grains per panicle and 1000-grain weight. Nitrogen treatment significantly increased starch accumulation among different regions during endosperm development, which was expressed as central endosperm cells > sub-aleurone cells of abdominal endosperm > sub-aleurone cells of dorsal endosperm. The amyloplast increased by constricting and budding-type division, generated a bead-like structure and derived some vesicles. The particle size of the starch granules obtained from the NTG was smaller and the apparent amylose content was lower than those of the CG, resulting in higher relative crystallinity. Nitrogen treatment promoted double helical components and provided a higher degree of order at short-rang scale for the starch granules. This study indicated that nitrogen significantly affected the accumulation and physicochemical properties of starch in the endosperm.
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Affiliation(s)
- Yang Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
| | - Guoqiang Lin
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
| | - Xurun Yu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
| | - Yunfei Wu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
| | - Fei Xiong
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops/Joint International Research Laboratory of Agriculture & Agri-Product Safety, Yangzhou University, Yangzhou 225009, China.
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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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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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Effect of mild-parboiling treatment on the structure, colour, pasting properties and rheology properties of germinated brown rice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109623] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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46
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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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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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48
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Huang M, Zhang M, Guo C. 3D printability of brown rice gel modified by some food hydrocolloids. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14502] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Meng‐sha Huang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi China
| | - Chao‐fan Guo
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology Jiangnan University Wuxi China
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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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50
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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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