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Simić M, Nikolić V, Sarić B, Milovanović D, Kostadinović M, Žilić S. Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment. Foods 2024; 13:3314. [PMID: 39456378 PMCID: PMC11507147 DOI: 10.3390/foods13203314] [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: 09/05/2024] [Revised: 10/07/2024] [Accepted: 10/15/2024] [Indexed: 10/28/2024] Open
Abstract
The present study was carried out to demonstrate the effects of dry heat treatment (DHT) at different temperatures (100, 125, 135, 150, and 165 °C) on the nutritional and techno-functional properties of white, blue, and yellow whole grain maize flour. Results showed that DHT increased the insoluble dietary fiber and free phenolic compounds of the investigated maize flours, while the bound phenolic compounds, anthocyanins, and pasting properties decreased with the rising of the applied temperature. The application of DHT caused the most notable changes regarding the amount of dietary fiber. Content of NDF (neutral detergent fiber) ranged from 11.48% to 44.35%, 14.19% to 37.84%, and 15.15% to 45.86% in white, yellow, and blue maize samples, respectively. Furthermore, at the highest temperature applied in the DHT (165 °C) the content of soluble free phenolic compounds in yellow and blue maize flour samples was 1.2- and 1.4-fold higher compared to control flour samples. DHT significantly improved the functionality of maize flour in terms of water absorption capacity, water solubility, and digestibility, thus it can be effectively used to make up for the poor functionality of raw maize flour. This study shows that DHT at moderate temperatures (125-135 °C), could be a viable solution for the pre-processing of maize flour to enhance the potential for its utilization in the food industry.
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Affiliation(s)
- Marijana Simić
- Department of Food Technology and Biochemistry, Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11000 Belgrade, Serbia; (V.N.); (B.S.); (D.M.); (S.Ž.)
| | - Valentina Nikolić
- Department of Food Technology and Biochemistry, Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11000 Belgrade, Serbia; (V.N.); (B.S.); (D.M.); (S.Ž.)
| | - Beka Sarić
- Department of Food Technology and Biochemistry, Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11000 Belgrade, Serbia; (V.N.); (B.S.); (D.M.); (S.Ž.)
| | - Danka Milovanović
- Department of Food Technology and Biochemistry, Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11000 Belgrade, Serbia; (V.N.); (B.S.); (D.M.); (S.Ž.)
| | - Marija Kostadinović
- Laboratory for Molecular Genetics and Physiology, Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11000 Belgrade, Serbia;
| | - Slađana Žilić
- Department of Food Technology and Biochemistry, Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11000 Belgrade, Serbia; (V.N.); (B.S.); (D.M.); (S.Ž.)
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Wang J, Tang J, Ruan S, Lv R, Zhou J, Tian J, Cheng H, Xu E, Liu D. A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application. Food Chem 2021; 362:130066. [PMID: 34098434 DOI: 10.1016/j.foodchem.2021.130066] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 04/15/2021] [Accepted: 05/09/2021] [Indexed: 12/14/2022]
Abstract
Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food industry because of its nutritional and functional advantages. Nowadays, the utilization of cereal germ from animal feeds to foodstuff is a popular trend. CGs have high content of polyunsaturated fatty acids in their lipids (43.9-64.9% of total fatty acids), but they are also induced to oxidative rancidity under the catalytic reaction of enzymes. Chemical and structural properties of lipids in CGs are affected by different treatments. Thermal and non-thermal effects prevent lipid oxidation or promote lipid combination with starch/protein in CG. Thus, the functional properties and final quality of CG are directly changed. In this review, the chemical composition and application of CGs especially the endogenous lipids are summarized and the effects of various processes on CG lipids/matrices are discussed for CG future development.
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Affiliation(s)
- Jingyi Wang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shaolong Ruan
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Wang Y, He W, Li D, Bao Y, Liu C, Song J, Xiao Y. Response surface optimization of culture conditions for improving lutein content in NaCl‐stressed germinated corn kernels. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14130] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Yuxi Wang
- College of Forestry Northeast Forestry University Harbin China
| | - Weiwei He
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Dajing Li
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Yihong Bao
- College of Forestry Northeast Forestry University Harbin China
| | - Chunquan Liu
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Jiangfeng Song
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Yadong Xiao
- Institute of Agro‐product Processing Jiangsu Academy of Agricultural Sciences Nanjing China
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