1
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Beaulieu JC, Boue SM, Goufo P. Health-promoting germinated rice and value-added foods: a comprehensive and systematic review of germination effects on brown rice. Crit Rev Food Sci Nutr 2023; 63:11570-11603. [PMID: 35816149 DOI: 10.1080/10408398.2022.2094887] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Over the last 30 years, thousands of articles have appeared examining the effects of soaking and germinating brown rice (BR). Variable germination conditions and methods have been employed to measure different health-beneficial parameters in a diverse germplasm of BR. Research results may therefore appear inconsistent with occasional anomalies, and it may be difficult to reach consensus concerning expected trends. Herein, we amassed a comprehensive review on germinated brown rice (GBR), attempting to codify 133 peer-reviewed articles regarding the effects on 164 chemical parameters related to health and nutrition in BR and in value-added food products. The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA-2020) approach was used to direct the flow of the literature search. A pair-wise comparison t-test was performed to deliver an overall approach indicating when a given compound has been found to significantly increase or decrease through germination, which was grouped into GABA and polyamines, γ-Oryzanol and phytosterols, phenolic compounds, vitamins, proteins and amino acids, starchy carbohydrates, free sugars, lipids, minerals and phytic acid. This resource will stimulate interest in germinating rice and optimistically help increase both production and consumption of highly nutritious, health-beneficial rice with pigmented bran.
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Affiliation(s)
- John C Beaulieu
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Stephen M Boue
- Food Processing & Sensory Quality Research Unit, United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana, USA
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), University of Trás-os-Montes and Alto Douro (UTAD), Vila Real, Portugal
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2
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Mudgal S, Singh N. Diversity in phenolics, amino acids, rheology and noodles glycemic response of brown rice from non-basmati and basmati rice. Food Res Int 2022; 158:111500. [DOI: 10.1016/j.foodres.2022.111500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 06/06/2022] [Accepted: 06/09/2022] [Indexed: 11/25/2022]
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3
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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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4
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Maleki S, Razavi SH, Yadav H. Diabetes and seeds: New horizon to promote human nutrition and anti-diabetics compounds in grains by germination. Crit Rev Food Sci Nutr 2022; 63:8457-8477. [PMID: 35442121 DOI: 10.1080/10408398.2022.2063793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Type 2 diabetes (T2D) is a complex and heterogeneous chronic metabolic disorder disease that is associated with high blood sugar. Because of the side effects of synthetic drugs on T2D patients and their economic burden, interest in plant-derived functional foods like grains with biological activities has developed. Based on scientific reports, whole grains are rich sources of energy, nutrients, and bioactive compounds and are assumed to have beneficial health effects on glucose enzymes regulation or hyperglycemia. Nowadays, different methods have been applied to enhance whole seed healthful properties and anti-diabetic compounds, and germination is one of them. Germination (sprouting) is a cost-effective method for boosting the activity of endogenous seed enzymes and modifying the structure of macromolecules. Some of these macromolecules like bioactive peptides, polyphenols, dietary fiber, and vitamins are related to diabetes management. Determining the best germination condition can help to promote these anti-diabetics properties of compounds. This study presents relevant information about diabetes, the effect of seed germination on releasing bioactive compounds, and optimizing environmental germination conditions to improve the anti-diabetic compounds in seeds for reaching functional food.
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Affiliation(s)
- Sima Maleki
- Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering and Natural Resources, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering and Natural Resources, University of Tehran, Karaj, Iran
| | - Hariom Yadav
- Center for Diabetes, Obesity, and Metabolism, Department of Internal Medicine-Molecular Medicine and Department of Microbiology and Immunology, Wake Forest School of Medicine, NC, USA
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5
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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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6
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Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107268] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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7
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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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8
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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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9
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Geng J, Li J, Zhu F, Chen X, Du B, Tian H, Li J. Plant sprout foods: Biological activities, health benefits, and bioavailability. J Food Biochem 2021; 46:e13777. [PMID: 34050545 DOI: 10.1111/jfbc.13777] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 04/01/2021] [Accepted: 05/03/2021] [Indexed: 12/20/2022]
Abstract
Plant sprout foods exhibit a lot of biological activities including anti-inflammatory, antioxidative, anticancer, antidiabetes, anti-infection, and antiviral activities. Up to the present moment, plant sprout foods have received much attention due to their abundance, good bioavailability, and health benefits for human. This review highlights the biological activities of different plant sprout foods (viz., broccoli sprout, buckwheat sprout, wheat sprout, mung bean sprout, soybean sprout, and adkuzi bean sprout) using in vitro model, animal model, and human model. Furthermore, the bioavailability of plant sprout foods is also discussed. PRACTICAL APPLICATIONS: A review of the literature was conducted to biological activities of plant sprout foods, in addition to a summary of health benefits and bioavailability of sprout foods. Several biological activities of plant sprout foods with in vitro and in vivo evidence are currently unexplored in clinical trials, because the effects of sprout foods on human tissues and cells measured by tube test do not recapitulate the actual in vivo effects. Moreover, the safety of chemoprevention strategies using sprout foods that to protect against environmental exposures and other oxidative stress-related pathologies is important. Further research is warranted to evaluate bioavailability of individual forms.
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Affiliation(s)
- Jingzhang Geng
- College of Biological Science and Engineering, Shaanxi University of Technology, Shaanxi, China.,School of Life Science and Technology, Shaanxi Nutrition and Health Engineering Research Center, Xi'an Jiaotong University, Shaanxi, China
| | - Jiaxuan Li
- College of Food Science and Technology, Hebei Agricultural University, Hebei, China
| | - Fengmei Zhu
- Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Hebei, China
| | - Xiangning Chen
- College of Food Science and Technology, Beijing Agricultural University, Beijing, China
| | - Bin Du
- Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Hebei, China
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, China
| | - Jun Li
- Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Hebei, China
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10
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Likittrakulwong W, Poolprasert P, Srikaeo K. Effects of extraction methods on protein properties obtained from paddy rice and germinated paddy rice. PeerJ 2021; 9:e11365. [PMID: 33987028 PMCID: PMC8103913 DOI: 10.7717/peerj.11365] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Accepted: 04/07/2021] [Indexed: 11/20/2022] Open
Abstract
Rice protein has attracted considerable attention recently due to its physiological effects. This study extracted the proteins from paddy rice (PR) and germinated paddy rice (GPR) using three methods i.e., alkaline, sodium dodecyl sulfate (SDS) reagent and enzymatic extractions. The extracted proteins or protein fractions were assessed for their properties using various techniques. Data were analyzed by 2'3 factorial design experiment. It was found that germination and extraction methods significantly affected the concentration of protein fractions when analyzed by Bradford assay. Average protein fraction concentration of the GPR was lower than that of PR. SDS-PAGE patterns of protein fractions obtained from PR and GPR using any extraction method displayed similar protein profiles. Three major protein bands at about 13 kDa (prolamin), 22-23 kDa (basic glutelin) and 37-39 kDa (acidic glutelin) with small amount of 57 kDa proglutelin were observed. For amino acid profile, germination increased the content of most amino acids, resulting in the higher content of amino acids in GPR, excepted for some amino acids. When processed with in vitro digestion, protein fractions from GPR exhibited a higher level of digestibility than those from PR as evidenced by the less intensity of the protein bands obtained from SDS-PAGE. Alkaline and SDS reagent extractions provided more digestible protein fractions than enzymatic extraction. Extraction methods also influenced phase transition of protein fractions as investigated by a DSC. Alkaline extraction resulted in protein fractions with higher phase transition temperature than the other methods. For antioxidant capacity, extraction methods as well as germination significantly affected antioxidant capacity of the protein fractions. Enzymatic extraction provided protein fractions with the best antioxidant capacity.
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Affiliation(s)
- Wirot Likittrakulwong
- Animal Science Program, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Muang, Phitsanulok, Thailand
| | - Pisit Poolprasert
- Biology Program, Faculty of Science and Technology, Pibulsongkram Rajabhat University, Muang, Phitsanulok, Thailand
| | - Khongsak Srikaeo
- Food Science and Technology Program, Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat University, Muang, Phitsanulok, Thailand
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11
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Melini V, Melini F, Acquistucci R. Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta. Antioxidants (Basel) 2020; 9:E343. [PMID: 32331474 PMCID: PMC7222403 DOI: 10.3390/antiox9040343] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/16/2020] [Accepted: 04/20/2020] [Indexed: 01/05/2023] Open
Abstract
Consumption of food products rich in phenolic compounds has been associated to reduced risk of chronic disease onset. Daily consumed cereal-based products, such as bread and pasta, are not carriers of phenolic compounds, since they are produced with refined flour or semolina. Novel formulations of pasta have been thus proposed, in order to obtain functional products contributing to the increase in phenolic compound dietary intake. This paper aims to review the strategies used so far to formulate functional pasta, both gluten-containing and gluten-free, and compare their effect on phenolic compound content, and bioaccessibility and bioavailability thereof. It emerged that whole grain, legume and composite flours are the main substituents of durum wheat semolina in the formulation of functional pasta. Plant by-products from industrial food wastes have been also used as functional ingredients. In addition, pre-processing technologies on raw materials such as sprouting, or the modulation of extrusion/extrusion-cooking conditions, are valuable approaches to increase phenolic content in pasta. Few studies on phenolic compound bioaccessibility and bioavailability in pasta have been performed so far; however, they contribute to evaluating the usefulness of strategies used in the formulation of functional pasta.
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Affiliation(s)
- Valentina Melini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, I-00178 Roma, Italy; (F.M.); (R.A.)
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12
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Virdi AS, Singh N, Pal P, Kaur P, Kaur A. Evaluation of head and broken rice of long grain Indica rice cultivars: Evidence for the role of starch and protein composition to head rice recovery. Food Res Int 2019; 126:108675. [DOI: 10.1016/j.foodres.2019.108675] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 08/26/2019] [Accepted: 09/11/2019] [Indexed: 12/17/2022]
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13
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Iskakova J, Smanalieva J, Methner FJ. Investigation of changes in rheological properties during processing of fermented cereal beverages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3980-3987. [PMID: 31477969 PMCID: PMC6706483 DOI: 10.1007/s13197-019-03865-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/30/2019] [Indexed: 11/26/2022]
Abstract
Many indigenous fermented foods and beverages consumed throughout the world are produced at home or in crafts enterprises. The production of fermented beverages on a large commercial or industrial scale requires clearly established technical and technological requirements. This study shows a novel way to investigate the optimal process parameters of the Kyrgyz traditional fermented beverage Bozo using rotational rheological parameters. Five significant process parameters were investigated like cooking of millet porridge, the mashing temperature, the mashing time under conditions of mixing and viscosity changes of the end product during storage. According to the gelatinization temperature of millet porridge, cooking parameters were recommended at T = 79 °C and t = 30 min. The optimum mashing temperature of millet porridge was determined to be 65 °C and mashing time under stirring conditions of millet porridge was found to be 10 min. The viscosity of the beverage Bozo was investigated after 7, 14 and 21 days of storage at 5, 10, 20, and 30 °C. The effective viscosity of Bozo was calculated using the Casson model, which increased from 39.67 to 51.25 Pa·s after 21 days of storage. The effect of temperature on effective viscosity of Bozo and the activation energy was calculated using an Arrhenius-type equation. The parameters obtained make it possible to provide food manufacturers useful information for boiling, mashing and storage parameters after fermentation as well as quality control of Bozo.
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Affiliation(s)
- Janyl Iskakova
- Environmental Engineering Department, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
| | - Jamila Smanalieva
- Food Engineering Department, Engineering Faculty, Kyrgyz-Turkish Manas University, Bishkek, Kyrgyzstan
| | - Frank-Juergen Methner
- Department of Brewing Science, Institute of Food Technology and Food Chemistry, Technical University of Berlin, Seestrasse 13, Berlin, Germany
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14
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Shen L, Zhu Y, Wang L, Liu C, Liu C, Zheng X. Improvement of cooking quality of germinated brown rice attributed to the fissures caused by microwave drying. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2737-2749. [PMID: 31168155 DOI: 10.1007/s13197-019-03765-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/27/2019] [Accepted: 04/02/2019] [Indexed: 10/27/2022]
Abstract
Germinated brown rice (GBR) contains rich bio-active components, but has poor edible quality. To improve the cooking quality of GBR, fissure generation in kernels caused by microwave drying were investigated considering cooking properties, microstructure and textural attributes. The microwave intensity had significant effects on the fissure percentage of GBR, and microwave intensity of 3-4 W/g may be suitable for the microwave drying of GBR based on the distribution of fissure percentage for the GBR. The fissures of GBR caused by microwave drying provided the suitable penetration routes of water into GBR kernel. Appropriate fissure amount in range of 3-4 in GBR kernels were conducive to increase its cooking quality and rice taste due to the moderate water absorption and starch gelatinization. The results present a new viewpoint from the perspective of fissures inside grain kernels to evaluate the drying quality of cereal materials such as GBR.
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Affiliation(s)
- Liuyang Shen
- College of Engineering, Northeast Agricultural University, No.600, Changjiang Road, Xiangfang District, Harbin, 150030 China
| | - Yong Zhu
- College of Engineering, Northeast Agricultural University, No.600, Changjiang Road, Xiangfang District, Harbin, 150030 China
| | - Lei Wang
- College of Engineering, Northeast Agricultural University, No.600, Changjiang Road, Xiangfang District, Harbin, 150030 China
| | - Chenghai Liu
- College of Engineering, Northeast Agricultural University, No.600, Changjiang Road, Xiangfang District, Harbin, 150030 China
| | - Chai Liu
- College of Engineering, Northeast Agricultural University, No.600, Changjiang Road, Xiangfang District, Harbin, 150030 China
| | - Xianzhe Zheng
- College of Engineering, Northeast Agricultural University, No.600, Changjiang Road, Xiangfang District, Harbin, 150030 China
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15
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Singh A, Sharma S, Singh B, Kaur G. In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3077-3089. [PMID: 31205362 PMCID: PMC6542909 DOI: 10.1007/s13197-019-03804-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/23/2019] [Accepted: 04/30/2019] [Indexed: 11/30/2022]
Abstract
Germination can be used as a bio-processing practice to enhance the digestibility of nutrient and improve the bioactive compounds and rheological properties of food grains. In the present study, effect of germination time 12, 24, 36 and 48 h and temperature 25, 30 and 35 °C on carbohydrate profile, enzyme activity, in vitro nutrient digestibility, antioxidant activity, bioactive components and rheological characteristics of sorghum was examined. As time and temperature for germination progressed, it considerably enhance the activity of diastase enzyme and also the sugar content by hydrolysis of starch and further enhance the in vitro digestibility of starch by 10.50-36.25%. Germinated sorghum had high in vitro protein digestibility and it ranges from 57.50 to 77.91% as compared to native sorghum (54.09%). Germination of sorghum for longer time period at elevated conditions appreciably improve the antioxidant activity by 4.24-52.96%, total phenolic content and flavonoid content by 1.60-4.09 mgGAE/g and 60.30-94.03 mgQE/100 g, respectively Similarly reducing power increased from 29.27 to 47.19 µg AAE/g and metal chelating activity enhanced 19.48-52.09% as period for germination goes from 12 to 48 h and temperature from 25 to 35 °C. Increased enzyme activity during germination degrades the starch and thus lowers down the peak and final viscosity of sorghum. Increased enzymatic activity and higher antioxidant activity also lower down the lightness value by 12.48% while a* was increased by 6.78%. Germination of sorghum thus offers a tool to increase the nutrient digestibility and bioactive potential of sorghum without any chemical or genetic engineering.
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Affiliation(s)
- Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Gurkirat Kaur
- Electron Microscopy and Nanoscience Lab, Punjab Agricultural University, Ludhiana, Punjab 141004 India
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16
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Lai Q, Li Y, Wu Y, Ouyang J. The quality of rice wine influenced by the crystal structure of rice starch. Journal of Food Science and Technology 2019; 56:1988-1996. [PMID: 30996433 DOI: 10.1007/s13197-019-03667-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/14/2019] [Accepted: 02/17/2019] [Indexed: 12/01/2022]
Abstract
Normal rice wine (NRW) and waxy rice wine (WRW) were fermented to study the relationship between the structure of starch as well as the taste and texture of rice wine. The total starch content of NRW decreased to 21.2%, and that of WRW decreased to 15.6%. The water-soluble sugar content of NRW increased to 169.3, and that of WRW increased to 194.4 mg/g. The ethanol content of NRW increased to 6.5%, and that of WRW increased to 8.9%. These changes indicated that WRW exhibited higher quality than NRW. Sweetness was negatively correlated with total starch content and positively correlated with ethanol content. Starch molecules were degraded by enzymolysis, thereby enhancing crystallinity. The size of starch particle was negatively correlated with crystallinity, whereas the chewiness and gumminess of vinasse (fermented rice grains) were positively correlated with the size of starch particle and negatively correlated with crystallinity. The higher degrees of chewiness and gumminess of vinasse render the texture of WRW superior to that of NRW. The results indicated that WRW is superior to NRW in taste and texture because of the difference in starch structure.
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Affiliation(s)
- Qi Lai
- 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China
| | - Yihua Li
- 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China
| | - Yanwen Wu
- 2Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing, 100089 China
| | - Jie Ouyang
- 1Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing, 100083 China
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17
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Benincasa P, Falcinelli B, Lutts S, Stagnari F, Galieni A. Sprouted Grains: A Comprehensive Review. Nutrients 2019; 11:E421. [PMID: 30781547 PMCID: PMC6413227 DOI: 10.3390/nu11020421] [Citation(s) in RCA: 155] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/02/2019] [Accepted: 02/13/2019] [Indexed: 11/27/2022] Open
Abstract
In the last decade, there has been an increase in the use of sprouted grains in human diet and a parallel increase in the scientific literature dealing with their nutritional traits and phytochemical contents. This review examines the physiological and biochemical changes during the germination process, and the effects on final sprout composition in terms of macro- and micro-nutrients and bioactive compounds. The main factors affecting sprout composition are taken into consideration: genotype, environmental conditions experimented by the mother plant, germination conditions. In particular, the review deepens the recent knowledge on the possible elicitation factors useful for increasing the phytochemical contents. Microbiological risks and post-harvest technologies are also evaluated, and a brief summary is given of some important in vivo studies matching with the use of grain sprouts in the diet. All the species belonging to Poaceae (Gramineae) family as well as pseudocereals species are included.
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Affiliation(s)
- Paolo Benincasa
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Beatrice Falcinelli
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy.
| | - Stanley Lutts
- Groupe de Recherche en Physiologie végétale, Earth and Life Institute-Agronomy (ELI-A), Université catholique de Louvain, 5 (Bte 7.07.13) Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium.
| | - Fabio Stagnari
- Faculty of Bioscience and Technologies for Food, Agriculture and Environment, University of Teramo, Via Carlo Lerici 1, 64023 Teramo, Italy.
| | - Angelica Galieni
- Council for Agricultural Research and Economics, Research Centre for Vegetable and Ornamental Crops, Via Salaria 1, 63030 Monsampolo del Tronto, Italy.
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18
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Xu M, Rao J, Chen B. Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process. Crit Rev Food Sci Nutr 2019; 60:740-759. [DOI: 10.1080/10408398.2018.1550051] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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Lemmens E, Moroni AV, Pagand J, Heirbaut P, Ritala A, Karlen Y, Lê KA, Van den Broeck HC, Brouns FJPH, De Brier N, Delcour JA. Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review. Compr Rev Food Sci Food Saf 2018; 18:305-328. [PMID: 33337026 DOI: 10.1111/1541-4337.12414] [Citation(s) in RCA: 73] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 10/31/2018] [Accepted: 10/31/2018] [Indexed: 02/06/2023]
Abstract
Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of "sprouting," it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for "sprouted foods." This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above-mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what "sprouting" is, and to help further research and development efforts in this field as well as future food regulations development.
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Affiliation(s)
- Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Alice V Moroni
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Jennifer Pagand
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Pieter Heirbaut
- Puratos Group, Industrialaan 25, B-1702, Groot-Bijgaarden, Belgium
| | - Anneli Ritala
- VTT Technical Research Centre of Finland, Vuorimiehentie 3, 02150, Espoo, Finland
| | - Yann Karlen
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Kim-Anne Lê
- Nestlé Research Centre, Route du Jorat 57, 1000, Lausanne, Switzerland
| | - Hetty C Van den Broeck
- Wageningen Univ. & Research, Business unit Bioscience, Droevendaalsesteeg 1, 6708, PB Wageningen, The Netherlands
| | - Fred J P H Brouns
- Dept. of Human Biology School of Nutrition and Translational Research in Metabolism Faculty of Health, Medicine and Life Sciences, Maastricht Univ., Universiteitssingel 40, 6229, ER Maastricht, The Netherlands
| | - Niels De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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20
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Wahengbam ED, Hazarika MK. Quality of ready-to-eat komal chawal produced by brown rice parboiling method. Journal of Food Science and Technology 2018; 56:187-199. [PMID: 30728560 DOI: 10.1007/s13197-018-3472-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/08/2018] [Accepted: 10/19/2018] [Indexed: 11/30/2022]
Abstract
Komal chawal, meaning soft rice, produced by brown rice parboiling of a low amylose rice variety chokuwa, was studied for its physical, physico-chemical, morphological and structural characteristics. The product was produced by soaking the brown rice at 60 °C for 90 min, followed by steaming and air drying to 12.0% (wb). The two steaming conditions used were: (1) open-steaming at atmospheric pressure for 20 min and (2) pressure-steaming at 1 atm (gauge) for 10 min. The three different drying temperatures used were 40, 50 and 60 °C. When soaked in water at 60 °C for 20 min the product attained a hardness value of cooked rice. The extent of changes in the kernel and flour properties as compared to the raw form were affected by the severity of the steaming condition and drying air temperature. The pressure steamed samples exhibited virtually persistent growth in paste viscosity in the profiles obtained from the rapid viscosity analyzer. X-ray diffraction analysis of flours revealed a loss of A-type pattern and formation of feeble peaks of A + V-type mixed patterns in steam-treated samples. Scanning electron photomicrographs showed the loss of the polygonal shape by starch granules during processing. The values of rehydration ratio, equilibrium moisture content for rehydration, sediment volume, extent of color change as denoted by total color difference, and the percent head rice yield were higher in pressure steamed komal chawal samples.
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Affiliation(s)
- Elizabeth Devi Wahengbam
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India
| | - Manuj Kumar Hazarika
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India
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21
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Pal P, Singh N, Kaur P, Kaur A. Effect of Parboiling on Phenolic, Protein, and Pasting Properties of Rice from Different Paddy Varieties. J Food Sci 2018; 83:2761-2771. [PMID: 30372786 DOI: 10.1111/1750-3841.14347] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 08/05/2018] [Accepted: 08/11/2018] [Indexed: 11/26/2022]
Abstract
The present study evaluated the effect of parboiling on milling, chemical constituents, pasting and cooking properties of different paddy varieties. Parboiling decreased L* and a* values and increased b* and head rice recovery. Parboiling significantly increased the protein content and antioxidant activity on a dry basis. Parboiling decreased whiteness, fat content, and paste viscosities. The parboiling process increased the hydrophobicity of rice from all the varieties. Parboiled milled rice showed higher free and bound phenolic acids as compared to unparboiled milled rice. Parboiled milled rice showed higher content of essential amino acid than unparboiled milled rice. Variety PB1121 was suited best for parboiling on the basis of total color (ΔE), protein content, essential amino acid, and phenolic acids among the evaluated paddy varieties. PRACTICAL APPLICATION: The present study revealed that parboiled milled rice had higher antioxidant activity, amino acids, ferulic acid, and p-coumaric acids. Indeed, parboiled milled rice showed better textural and nutritional properties and would be more suitable for canning, puffed rice and biryani (rice cooked with chicken/mutton).
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Affiliation(s)
- Priyanka Pal
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Narpinder Singh
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Parmeet Kaur
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
| | - Amritpal Kaur
- Dept. of Food Science and Technology, Guru Nanak Dev Univ., Amritsar, 143005, India
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22
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Luithui Y, Baghya Nisha R, Meera MS. Cereal by-products as an important functional ingredient: effect of processing. Journal of Food Science and Technology 2018; 56:1-11. [PMID: 30728541 DOI: 10.1007/s13197-018-3461-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/01/2018] [Accepted: 10/16/2018] [Indexed: 12/01/2022]
Abstract
Cereal is a staple food and major nutrition source throughout the world. The cereal bran obtained from milling as by-product contains multiple benefits and health-promoting components such as dietary fiber, minerals, vitamins, polyphenols, and phytosterols. However, these by-products are usually undervalued and used in animal feed. To increase the functional and food value, processing techniques linked to improving nutritional characteristics, sensory properties and reducing the inhibitory factors have been developed. These processing techniques include mechanical, enzymatic and thermal processing. It aims to improve the functional properties, enhance the extractability of beneficial food ingredients, reduce the complex structure of the bran and improve solubility, decrease the content of inhibitory factors and improve the bio-accessibility of micronutrients. This review highlights the various technological interventions and application of appropriate processing techniques to process cereal bran for the isolation of functional food ingredient and thus utilizing the nutritious by-product of cereal processing industry.
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Affiliation(s)
- Yoya Luithui
- Department of Grain Science Technology, CSIR-CFTRI, Mysore, 570020 Karnataka India
| | - R Baghya Nisha
- Department of Grain Science Technology, CSIR-CFTRI, Mysore, 570020 Karnataka India
| | - M S Meera
- Department of Grain Science Technology, CSIR-CFTRI, Mysore, 570020 Karnataka India
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23
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Sandhu RS, Singh N, Kaler RSS, Kaur A, Shevkani K. Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars. Food Chem 2018; 260:231-238. [PMID: 29699667 DOI: 10.1016/j.foodchem.2018.03.092] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Revised: 03/11/2018] [Accepted: 03/20/2018] [Indexed: 11/30/2022]
Abstract
The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased while blue value and crystallinity increased with increase in DOM. The colour parameters (a∗, b∗) and cooking time (CT) decreased while L∗(lightness) increased with increase in DOM. Elongation ratio (ER), gruel solid loss (GSL), length/breadth (L/B) and paste viscosities during cooking increased with increase in DOM. Short grain rice contained lower ash, protein, lipids, Mn, K, Ca, CT and GSL than long grain while the later showed higher crystallinity, Mn, P, K, Ca and ER. Paste and dough characteristics measured using Rheometer and Mixolab, respectively correlated well and differed with cultivar and DOM. Short and long grain cultivars showed variation in loss of different chemical constituents during varied DOM causing variation in cooking characteristics.
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Affiliation(s)
- Rubrinder Singh Sandhu
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India.
| | - R S S Kaler
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, India
| | - Khetan Shevkani
- Department of Applied Agriculture, Central University of Punjab, Bathinda 151001, India
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24
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Kaur P, Singh N, Pal P, Kaur A. Variation in composition, protein and pasting characteristics of different pigmented and non pigmented rice ( Oryza sativa L.) grown in Indian Himalayan region. Journal of Food Science and Technology 2018; 55:3809-3820. [PMID: 30150841 DOI: 10.1007/s13197-018-3361-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2018] [Accepted: 07/30/2018] [Indexed: 11/29/2022]
Abstract
This present study was aimed to evaluate proximate composition, antioxidant activity, amino and phenolic acids, protein profile and pasting characteristics of pigmented rice (PR) and non pigmented rice (NPR) landraces grown in Himalayan region. Higher antioxidant activity, total phenolic content, fat and protein content were observed for PR as compared to NPR. Histidine, iso-leucine, lysine, methionine, phenyl-alanine, valine and threonine were significantly higher for PR. Paste viscosities were higher for NPR (except IC568266) as compared to PR. IC568266 was observed to be waxy landrace. Higher free (gallic acid, catechin, caffeic acid, vanillic acid, sinapic acid and luteolin) and bound phenolics (ferulic acid, p-coumaric acid and quercetin) were observed in PR as compared to NPR. Majority of PR landraces showed higher accumulation of prolamines with low molecular weight polypeptides of 18, 20 and 29 kDa as compared to NPR. PR showed the higher essential amino acids, phenolic acids (p-coumaric acid, ferulic acid and quercetin) and antioxidant activity with improved nutritional value and showed potential for developing nutraceutical and functional foods.
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Affiliation(s)
- Parmeet Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Priyanka Pal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
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25
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Kaur P, Singh N, Pal P, Kaur A. Traditional and improved paddy varieties: Composition, protein, pasting, and gluten-free chapati making properties. Cereal Chem 2018. [DOI: 10.1002/cche.10080] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- 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
| | - Priyanka Pal
- 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
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26
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Free α-amino acids, γ-Aminobutyric acid (GABA), phenolic compounds and their relationships with antioxidant properties of sorghum malted in different conditions. Journal of Food Science and Technology 2018; 55:3188-3198. [PMID: 30065430 DOI: 10.1007/s13197-018-3249-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/21/2018] [Accepted: 05/22/2018] [Indexed: 10/14/2022]
Abstract
Two cultivars of sorghum were germinated at 25 or 30 °C for 1, 2, or 3 days to investigate the evolution of γ-Aminobutyric acid (GABA), total free phenolic compounds (FPC), hydroxycinnamic acid derivatives, free amino acid (FAA) profile, and antioxidant activity during malting. Results showed time-temperature interaction had significant influence on GABA accumulation, increasing over time at 25 °C, but keeping constant after first day at 30 °C. Free amino acid profile changed during malting with time and temperature, increasing until the third or second day at 25 and 30 °C, respectively. Content of hydroxycinnamic acid derivatives depended on time, temperature, and cultivar; ferulic was the phenolic acid found in greater amount. Pearson correlation analysis suggested malting generated not only FPC responsible for antioxidant activity, but also other bioactive compounds like FAA, particularly sulfur-containing ones. Germination for 3 days at 25 °C was the most suitable condition to obtaining functional sorghum malt.
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27
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Sanghamitra P, Sah RP, Bagchi TB, Sharma SG, Kumar A, Munda S, Sahu RK. Evaluation of variability and environmental stability of grain quality and agronomic parameters of pigmented rice ( O. sativa L.). Journal of Food Science and Technology 2018; 55:879-890. [PMID: 29487429 DOI: 10.1007/s13197-017-2978-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2017] [Accepted: 11/28/2017] [Indexed: 12/01/2022]
Abstract
Eleven pigmented rice genotypes were evaluated to estimate genetic parameters, heritability and association. The results indicated that, genotypic variation was high among the lines. The distinct seasonal effect on plant performance for antioxidant capacity, anthocyanin, flavonoids, head rice recovery and test weights was also observed. Wet season favoured the crop performance in all genotypes as compared to drought conditions. The differential accumulation of different quality traits such as AOA, anthocyanin content, flavonoids content, etc showed high heritability, which would be transfer to high yeilding popular rice cultivars through conventional or geneticaly modification techniques. The line Mamihunger was chosen as donor of the high-quality rice grain and Annapurna for high yield. Further, Mamihunger are foreseen to be good in nutritional quality and industry use.
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Affiliation(s)
| | | | - Torit Baran Bagchi
- Crop Physiology and Biochemistry Division, ICAR-NRRI, Cuttack, Odisha 753006 India
| | - Sri Gopal Sharma
- Crop Physiology and Biochemistry Division, ICAR-NRRI, Cuttack, Odisha 753006 India
| | - Anjani Kumar
- Crop Production Division, ICAR-NRRI, Cuttack, Odisha 753006 India
| | - Sushmita Munda
- Crop Production Division, ICAR-NRRI, Cuttack, Odisha 753006 India
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28
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Jha P, Das AJ, Deka SC. Optimization of ultrasound and microwave assisted extractions of polyphenols from black rice ( Oryza sativa cv. Poireton) husk. Journal of Food Science and Technology 2017; 54:3847-3858. [PMID: 29085127 DOI: 10.1007/s13197-017-2832-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/17/2017] [Accepted: 08/23/2017] [Indexed: 11/25/2022]
Abstract
Phenolic compounds were extracted from the husk of milled black rice (cv. Poireton) by using a combination of ultrasound assisted extraction and microwave assisted extraction. Extraction parameters were optimized by response surface methodology according to a three levels, five variables Box-Behnken design. The appropriate process variables (extraction temperature and extraction time) to maximize the ethanolic extraction of total phenolic compounds, flavonoids, anthocyanins and antioxidant activity of the extracts were obtained. Extraction of functional components with varying ethanol concentration and microwave time were significantly affected by the process variables. The best possible conditions obtained by RSM for all the factors included 10.02 min sonication time, 49.46 °C sonication temperature, 1:40.79 (w/v) solute solvent ratio, 67.34% ethanol concentration, and 31.11 s microwave time. Under the given solutions, the maximum extraction of phenolics (1.65 mg/g GAE), flavonoids (3.04 mg/100 g), anthocyanins (3.39 mg/100 g) and antioxidants (100%) were predicted, while the experimental values included 1.72 mg/g GAE of total phenolics, 3.01 mg/100 g of flavonoids, 3.36 mg/100 g of anthocyanins and 100% antioxidant activity. The overall results indicated positive impact of co-application of microwave and ultrasound assisted extractions of phenolic compounds from black rice husk.
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Affiliation(s)
- Pankaj Jha
- Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Assam 784028 India
| | - Arup Jyoti Das
- Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Assam 784028 India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Assam 784028 India
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29
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Behroozi-Khazaei N, Nasirahmadi A. A neural network based model to analyze rice parboiling process with small dataset. Journal of Food Science and Technology 2017; 54:2562-2569. [PMID: 28740314 DOI: 10.1007/s13197-017-2701-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/10/2017] [Accepted: 05/12/2017] [Indexed: 11/30/2022]
Abstract
In this study, milling recovery, head rice yield, degree of milling and whiteness were utilized to characterize the milling quality of Tarom parboiled rice variety. The parboiled rice was prepared with three soaking temperatures and steaming times. Then the samples were dried to three levels of final moisture contents [8, 10 and 12% (w.b)]. Modeling of process and validating of the results with small dataset are always challenging. So, the aim of this study was to develop models based on the milling quality data in parboiling process by means of multivariate regression and artificial neural network. In order to validate the neural network model with a little dataset, K-fold cross validation method was applied. The ANN structure with one hidden layer and Tansig transfer function by 18 neurons in the hidden layer was selected as the best model in this study. The results indicated that the neural network could model the parboiling process with higher degree of accuracy. This method was a promising procedure to create accuracy and can be used as a reliable model to select the best parameters for the parboiling process with little experiment dataset.
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Affiliation(s)
| | - Abozar Nasirahmadi
- School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, NE1 7RU UK
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30
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Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice. Journal of Food Science and Technology 2017; 54:1655-1664. [PMID: 28559625 DOI: 10.1007/s13197-017-2598-4] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/26/2017] [Accepted: 03/21/2017] [Indexed: 10/19/2022]
Abstract
Water absorption, color, morphology and cooked texture of brown rice were evaluated after selected soaking (30-50 °C, 30 min) and high pressure treatment (HPT) (100-500 MPa; single or two cycle; total holding time 10 min). Water absorption ratio and lightness values of brown rice were increased by soaking and HPT. Hardness and gumminess values of cooked brown rice were reduced while springiness and cohesiveness were elevated by HPT. Scanning electron microscopy indicated that HPT improved the texture of brown rice by disrupting the structure of rice bran layer, which allowed easier water penetration into the rice grain during cooking. Moreover, the two cycle HPT resulted in lighter color and softer texture for cooked brown rice than single cycle HPT primarily caused by the more severe structural disruption of bran layer. Overall, two cycle HPT after soaking could potentially improve the quality of brown rice, taking about the same time as the single cycle HPT. Further, the quality improvements with the two cycle HPT were facilitated at lower pressure levels thereby providing better commercial processing opportunities.
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31
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Kaur P, Pal P, Virdi AS, Kaur A, Singh N, Mahajan G. Protein and starch characteristics of milled rice from different cultivars affected by transplantation date. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3186-3196. [PMID: 27784913 PMCID: PMC5055883 DOI: 10.1007/s13197-016-2293-x] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/30/2016] [Accepted: 07/20/2016] [Indexed: 12/24/2022]
Abstract
The effects of transplantation date on milled rice (physicochemical, amino acids composition and protein profiling) of different cultivars and their starch characteristics (granules size distribution, pasting and thermal) were investigated. Head rice yield increased (2.0-4.1 %) and chalky grains (5-10 %) decreased with delaying the paddy transplantation of different cultivars by 20 days. Delayed transplantation of paddy significantly increased asparagine, glutamine, threonine, cysteine, methionine, tryptophan, lysine and proline content in milled rice. Early transplantation of paddy showed higher accumulation of glutelin and prolamines than that in milled rice from delayed transplantation. The change in amino acid composition of milled rice with delay in transplantation was related to variation in accumulation of glutelin and prolamines. Starch from delayed transplanted paddy showed higher peak viscosity and lower breakdown viscosity than those from early transplanted paddy. These differences were due to higher accumulation of amylose in starch from delayed transplanted paddy than that from early transplanted paddy due to exposure of former to lower night air temperature during starch synthesis.
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Affiliation(s)
- Parmeet Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Priyanka Pal
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Gulshan Mahajan
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, 141004 India
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