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Kang S, Kim Y, Ajani OS, Mallipeddi R, Ha Y. Predicting the properties of wheat flour from grains during debranning: A machine learning approach. Heliyon 2024; 10:e36472. [PMID: 39296098 PMCID: PMC11408036 DOI: 10.1016/j.heliyon.2024.e36472] [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: 01/10/2024] [Revised: 08/08/2024] [Accepted: 08/15/2024] [Indexed: 09/21/2024] Open
Abstract
In the food industry, meeting food quality demands is challenging. The quality of wheat flour, one of the most commonly used ingredients, depends on the extent of debranning done to remove the aleurone layer before milling. Therefore, the end product management can be simplified by predicting the properties of wheat flour during the debranning stage. Therefore, the chemical and rheological properties of grains were analyzed at different debranning durations (0, 30, 60 s). Then the images of wheat grain were taken to develop a regression model for predicting the chemical quality (i.e., ash, starch, fat, and protein contents) of the wheat flour. The resulting regression model comprises a convolutional neural network and is evaluated using the coefficient of determination (R 2), root-mean-square error, and mean absolute error as metrics. The results demonstrated that wheat flour contained more fat and protein and less ash with increasing debranning time. The model proved reliable in terms of root-mean-square error, mean absolute error, and R 2 for predicting ash content but not starch, fat, or protein contents, which can be attributed to the lack of features in the collected images of wheat kernels during debranning. In addition, the selected method, debranning, was beneficial to the rheological characteristics of wheat flour. The proportion of fine particles increased with the debranning time. The study experimentally revealed that the end product diversity for wheat flour can be controlled to provide selectable ingredients to customers.
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Affiliation(s)
- Seokho Kang
- Department of Bio-industrial Machinery Engineering, College of Agriculture and Life Sciences, Kyungpook National University, Daehak-ro 80, Bukgu, 41566, Daegu, Republic of Korea
| | - Yonggik Kim
- Department of Bio-industrial Machinery Engineering, College of Agriculture and Life Sciences, Kyungpook National University, Daehak-ro 80, Bukgu, 41566, Daegu, Republic of Korea
| | - Oladayo S Ajani
- Department of Artificial Intelligence, College of IT Engineering, Kyungpook National University, Daehak-ro 80, Bukgu, 41566, Daegu, Republic of Korea
| | - Rammohan Mallipeddi
- Department of Artificial Intelligence, College of IT Engineering, Kyungpook National University, Daehak-ro 80, Bukgu, 41566, Daegu, Republic of Korea
| | - Yushin Ha
- Department of Bio-industrial Machinery Engineering, College of Agriculture and Life Sciences, Kyungpook National University, Daehak-ro 80, Bukgu, 41566, Daegu, Republic of Korea
- Upland-field Machinery Research Center, Kyungpook National University, 41566, Daegu, Republic of Korea
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Vissamsetti N, Simon-Collins M, Lin S, Bandyopadhyay S, Kuriyan R, Sybesma W, Tomé D. Local Sources of Protein in Low- and Middle-Income Countries: How to Improve the Protein Quality? Curr Dev Nutr 2024; 8:102049. [PMID: 38476722 PMCID: PMC10926142 DOI: 10.1016/j.cdnut.2023.102049] [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: 06/11/2023] [Revised: 11/18/2023] [Accepted: 11/26/2023] [Indexed: 03/14/2024] Open
Abstract
Protein inadequacy is a major contributor to nutritional deficiencies and adverse health outcomes of populations in low- and middle-income countries (LMICs). People in LMICs often consume a diet predominantly based on staple crops, such as cereals or starches, and derive most of their daily protein intakes from these sources. However, plant-based sources of protein often contain low levels of indispensable amino acids (IAAs). Inadequate intake of IAA in comparison with daily requirements is a limiting factor that results in protein deficiency, consequently in the long-term stunting and wasting. In addition, plant-based sources contain factors such as antinutrients that can diminish protein digestion and absorption. This review describes factors that affect protein quality, reviews dietary patterns of populations in LMICs and discusses traditional and novel small- and large-scale techniques that can improve the quality of plant protein sources for enhanced protein bioavailability and digestibility as an approach to tackle malnutrition in LMICs. The more accessible small-scale food-processing techniques that can be implemented at home in LMICs include soaking, cooking, and germination, whereas many large-scale techniques must be implemented on an industrial level such as autoclaving and extrusion. Limitations and considerations to implement those techniques locally in LMICs are discussed. For instance, at-home processing techniques can cause loss of nutrients and contamination, whereas limitations with larger scale techniques include high energy requirements, costs, and safety considerations. This review suggests that combining these small- and large-scale approaches could improve the quality of local sources of proteins, and thereby address adverse health outcomes, particularly in vulnerable population groups such as children, adolescents, elderly, and pregnant and lactating women.
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Affiliation(s)
- Nitya Vissamsetti
- Department of Biochemistry and Molecular Biology and Center for Physics of Evolving Systems, University of Chicago, Chicago, IL, United States
| | - Mackenzie Simon-Collins
- Division of Reproductive Sciences and Women’s Health Research, Department of Gynecology and Obstetrics, Johns Hopkins University School of Medicine, Baltimore, MD, United States
| | - Sheryl Lin
- Department of Biology, Johns Hopkins University, Baltimore, MD, United States
| | - Sulagna Bandyopadhyay
- Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bangalore, India
| | - Rebecca Kuriyan
- Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bangalore, India
| | | | - Daniel Tomé
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
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Shivaprasad DP, Rivera J, Siliveru K. Acidic water tempering and heat treatment, a hurdle approach to reduce wheat Salmonella load during tempering and its effects on flour quality. Food Res Int 2024; 176:113723. [PMID: 38163681 DOI: 10.1016/j.foodres.2023.113723] [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: 09/10/2023] [Revised: 11/05/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024]
Abstract
The cultivation and processing of wheat render it susceptible to microbial contamination from varied sources. Hence, pathogens such as Salmonella can contaminate wheat grains, which poses a food safety risk in wheat-based products. This risk is displayed by the incidence of foodborne illness outbreaks linked to Salmonella-contaminated wheat flour and flour-based products. The purpose of this study was to assess the effectiveness of combining acidic water and heat treatment in reducing the Salmonella load of hard red spring (HRS) wheat grains during tempering. Effective treatments were then evaluated for their effects on wheat flour quality. Tempering with sodium bisulfate (SBS), lactic acid (LA), and citric acid (CA) at 15% w/v alone reduced (p < 0.001) wheat Salmonella load by 3.15, 3.23, and 2.91 log CFU/g, respectively. Heat treatment (55 °C) reduced (p < 0.001) wheat Salmonellaload by 4.1 log CFU/g after 24 h of tempering. Combining both tempering and heat treatments resulted in a greater reduction in Salmonella load as non-detectable levels (<2 log CFU/g) of Salmonella in the wheat grains were obtained after 12 h of tempering with LA (15%) + heat. A similar result were achieved for both SBS (15%) + heat and CA (15%) + heat treatments after 18 h of tempering. Applying the combined treatments in HRS wheat grains resulted in comparable wheat flour baking (volume, texture, and crumb structure) and physicochemical properties (rheology and composition) relative to the control (tempering with water alone). The results from this study has the potential to be utilized for developing more effective methods for improving the food safety of wheat flour against Salmonella contamination.
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Affiliation(s)
| | - Jared Rivera
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
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Di Renzo T, Cascone G, Crescente G, Reale A, Menga V, D’Apolito M, Nazzaro S, Volpe MG, Moccia S. Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects. Foods 2023; 12:4096. [PMID: 38002154 PMCID: PMC10670911 DOI: 10.3390/foods12224096] [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: 10/06/2023] [Revised: 10/25/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and Saragolla. ATR-FTIR analyses were performed on the finely ground grain samples of the three varieties. The selected grains were ground with a stone mill, and different sifting degrees (whole-100%, type 1-80%, and type 0-72%) were evaluated. The flours showed a good nutritional profile, a higher amylose/amylopectin ratio, and a lower glycemic index than the literature. The gluten index of the samples was in the range 2.6-28.9%, and the flours can be classified as weak, having a value <30%. The farinographic test showed a short development time, low dough stability, a high softening degree, and water absorption, which increased with the degree of sifting. Microbiological analyses performed on flours from ancient grains at different degrees of sifting show their safety, according to their microbiological parameters, which fall within the legal microbiological requirements established by the European Commission Regulation (EC).
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Affiliation(s)
- Tiziana Di Renzo
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Giovanni Cascone
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Giuseppina Crescente
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Anna Reale
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Valeria Menga
- Council for Agricultural Research and Economics (CREA), Research Centre for Cereal and Industrial Crops, S.S. 673 m 25200, 71122 Foggia, Italy;
| | - Maria D’Apolito
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Stefania Nazzaro
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Maria Grazia Volpe
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
| | - Stefania Moccia
- National Research Council, Institute of Food Sciences, 83100 Avellino, Italy; (T.D.R.); (G.C.); (G.C.); (A.R.); (M.D.); (S.N.); (M.G.V.)
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Marzocchi S, Messia MC, Marconi E, Caboni MF, Pasini F. Lipid Process Markers of Durum Wheat Debranning Fractions. Foods 2023; 12:3036. [PMID: 37628034 PMCID: PMC10453066 DOI: 10.3390/foods12163036] [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: 06/30/2023] [Revised: 07/28/2023] [Accepted: 08/10/2023] [Indexed: 08/27/2023] Open
Abstract
At present, whole grains are usually obtained by adding bran and middlings to refined flours, and this recombination leads to certain variations in the ratio of endosperm, bran and germ, resulting in flours with very different compositional characteristics and rheological properties. Therefore, this study focuses on the identification of specific lipid markers in different debranning fractions of Italian and Canadian durum wheat blends. The by-products obtained from five different debranning levels (3, 6, 9, 12 and 15%) had a high content of monounsaturated fatty acids and a higher concentration of tocopherols and sterols than the corresponding debranned grains. The Italian and Canadian durum wheat samples did not show significant differences in the content of these bioactive lipid compounds. In particular, palmitic acid, oleic acid, tocopherol isomers and total sterols could be useful biomarkers for evaluating the grain-to-tissue ratio in recombined flours.
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Affiliation(s)
- Silvia Marzocchi
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.M.); (M.F.C.)
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via F. De Sanctis, 86100 Campobasso, Italy;
| | - Emanuele Marconi
- Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Human and Environment, University Campus Bio-Medico of Rome, Via Álvaro del Pontillo, 21, 00128 Rome, Italy;
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.M.); (M.F.C.)
- Interdepartmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare), University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, Italy
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich, 60, 47521 Cesena, Italy; (S.M.); (M.F.C.)
- Interdepartmental Centre of Industrial Agri-Food Research (CIRI Agroalimentare), University of Bologna, Via Quinto Bucci, 336, 47521 Cesena, Italy
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Chen Z, Mense AL, Brewer LR, Shi YC. Wheat bran layers: composition, structure, fractionation, and potential uses in foods. Crit Rev Food Sci Nutr 2023; 64:6636-6659. [PMID: 36728922 DOI: 10.1080/10408398.2023.2171962] [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] [Indexed: 02/03/2023]
Abstract
Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the animal feed industry, but has attracted attention as a food ingredient owing to its high dietary fiber and phytochemical contents, providing excellent physiological effects. The bran layers (aleurone layer, outer pericarp and intermediate layer) contain different compositions, structures, and nutrients, and have different properties. Each layer, when separated and isolated, potentially could find more extensive applications in foods. This triggered interest in isolating the bran layers using milling and wet- or dry-fractionation techniques based on their chemical or physical properties. The recent progress has allowed the production of commercial products from wheat bran layers, particularly aleurone-rich products, enhancing the value of wheat bran layers and their applications in food. The present review highlights the recent advances in studying the chemical composition including distribution of chemical components, physical structure, biopolymer matrix, and physicochemical properties of each wheat bran layer. Technologies to fractionate wheat bran layers and utilization of different bran layers in foods are discussed and reviewed, providing new strategies for improving the value of wheat bran and utilization of wheat bran in foods.
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Affiliation(s)
- Zhongwei Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, PR China
| | - Andrew L Mense
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Wheat Marketing Center, Portland, OR, USA
| | - Lauren R Brewer
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
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Chen Z, Shen J, Yang Y, Wang H, Xu B. Intact aleurone cells limit the hydrolysis of endogenous lipids in wheat bran during storage. Food Res Int 2022; 161:111799. [DOI: 10.1016/j.foodres.2022.111799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 07/07/2022] [Accepted: 08/18/2022] [Indexed: 11/15/2022]
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