Review
Polymer Science
Edy Subroto, Mahani, Rossi Indiarto, Vira Putri Yarlina, Afifah Nurul Izzati
Summary: This review discusses the hydrothermal modifications of starch and flour and their effects on five parameters. In general, physical modification can improve functional properties, increase crystallinity, and gelatinization temperature, but sometimes may have the opposite effect.
Article
Biochemistry & Molecular Biology
Jung Sun Hong, Kerry C. Huber, Bart Goderis, Jan A. Delcour
Summary: This study investigated the structural changes associated with starch hydrothermal treatments using wheat, pea, and potato starches. The differences in derivatization patterns and shifts in X-ray diffraction patterns confirmed molecular rearrangement. The reaction homogeneity and overall extent of reaction increased for heat-moisture treated (HMT) starches, and the co-crystallization of certain starch chains was observed in annealed (ANN) starches. These molecular rearrangements led to altered swelling and pasting viscosities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Polymer Science
Liping Yang, Sunyan Wang, Songnan Li, Gongqi Zhao, Chuanlai Du
Summary: Superfine black soybean flour was modified by heat-moisture treatment to improve the physicochemical properties and nutritional value of cookies, resulting in increased water and oil retention capacity, decreased starch digestibility, and improved texture and quality of the cookies.
Article
Biochemistry & Molecular Biology
Yun Yeh, Lih-Shiuh Lai
Summary: Heat-moisture treatment (HMT) slightly altered the morphology and molecular ordering of lotus rhizome starch granules, leading to cavities, weaker birefringence, and granule agglomeration, while annealing (ANN) had less impact. All hydrothermal treatments decreased resistant starch content, increased damaged starch content, and significantly modified the functional and pasting properties of the starch.
Article
Food Science & Technology
Yiming Lv, Sen Ma, Jingyao Yan, Binghua Sun, Xiaoxi Wang
Summary: This study investigated the effects of heat-moisture treatment on native highland barley flour. The results showed that the treatment improved the viscosity, gel strength, and crystallinity of the flour, while increasing the content of resistant starch.
Article
Food Science & Technology
Raul E. Cian, Micaela Albarracin, Antonela G. Garzon, Silvina R. Drago
Summary: Heat-treated sorghum flour, when added with ACE-I and DPP-IV inhibitory sorghum peptides, showed increased bioaccessibility. Precooked sorghum flour, as a carrier, did not affect the bioaccessibility of the inhibitory peptides provided by sorghum protein hydrolysate.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Maria Isabel Curti, Pablo Martin Palavecino, Jose Manuel Camina, Marianela Savio, Pablo Daniel Ribotta
Summary: The objective of this study was to investigate the impact of mill type and moisture content of sorghum grains on flour yield and its physicochemical and functional properties. The results indicated that increasing pearling time and moisture content led to a decrease in flour yield and ash content, while increasing the pasting viscosity and lightness of the flour.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Jilin Dong, Lu Huang, Wenwen Chen, Yingying Zhu, Baoqing Dun, Ruiling Shen
Summary: The study investigated the impact of different processing methods on whole quinoa flour, finding that treatments increased the total dietary fiber and resistant starch content while decreasing amylopectin and rapidly digestible starch content. The estimated glycemic index and heat enthalpy of the flour were significantly affected by the treatments, showcasing alterations in starch structure.
Article
Biochemistry & Molecular Biology
Wanarite Rodboontheng, Dudsadee Uttapap, Yuree Wandee, Wascharin Udchumpisai, Ditpon Kotatha, Chureerat Puttanlek, Vilai Rungsardthong
Summary: Swollen canna starches (SCS) were prepared by heating unmodified and heat-moisture treated (HMT) starch suspensions at sub-gelatinization temperatures, followed by freezing to stabilize the structure. The absorption capacities of swollen starches increased significantly, with a decrease in granular size after freezing. Additionally, freezing decreased the susceptibility to amylase digestion and slowed down the digestion process.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Xiaoxue Lu, Jinling Zhan, Rongrong Ma, Yaoqi Tian
Summary: Rice starch-protein hydrolysate complexes with high resistant starch content were prepared by heat-moisture treatment and annealing. The effects of different hydrothermal treatments on the structure and thermal stability of the complexes and their relationship with starch digestibility were discussed. The results showed that annealing treatment resulted in higher resistant starch content and improved stability and interaction of the complexes. The hydrothermal treatment also made the scatterers denser and the surface smoother, hindering starch digestion to some extent.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Didah Nur Faridah, Sanaz Damaiyanti, Dias Indrasti, Anuraga Jayanegara, Frendy Ahmad Afandi
Summary: The meta-analysis study found a significant impact of heat moisture treatment on the RS level of cereals, especially wheat. The highest increase in RS levels in various carbohydrate sources was influenced by the interaction of treatment between water content (15 <= x < 25%), heating time (0.25 < x <= 6 h) and temperature (120 <= x <= 130 degrees C).
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Vipa Surojanametakul, Prajongwate Satmalee, Doungjai Thirathumthavorn, Sunsanee Udomrati
Summary: This study examined the effects of partial acid hydrolysis and heat-moisture treatment on the physicochemical properties and resistant starch content of rice flour. Acid-hydrolyzed rice flour with high amylose content was selected for further heat-moisture treatment. The combined treatment had different properties compared to native and control samples, including increased amylose content, decreased pasting characteristics, increased gelatinization temperature, broader temperature range, decreased enthalpy of gelatinization, and significantly increased resistant starch content. AH-HM rice flour could be a promising ingredient in various health food products.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Yen-Chun Koh, Hung-Ju Liao
Summary: Starch nanoparticles were prepared by different treatments and their physicochemical properties were characterized. The results showed that the dual-modified starch nanoparticles had higher crystallinity and increased oil absorption capacity, water holding capacity, and solubility compared to the native starch. The modified starches also exhibited changes in crystal type and increased enzymatic resistance.
Article
Chemistry, Applied
Xiaoli Xu, Scott Bean, Xiaorong Wu, Yong-Cheng Shi
Summary: The digestibility of starch in sorghum grains was influenced by the particle size of flour and the hardness of the grains. The protein matrix and pH value also played important roles in starch digestion. The content of resistant starch varied in different forms of sorghum, with higher levels observed in sorghum flours. Cooking had different effects on protein and starch digestibility in sorghum flours.
Review
Food Science & Technology
Sankha Karunarathna, Indira Wickramasinghe, Tuyen Truong, Charles Brennan, S. B. Navaratne, Jayani Chandrapala
Summary: A significant proportion of the global population suffers from non-communicable diseases (NCDs) caused by unhealthy eating habits. Carbohydrate-dense foods are linked to diabetes and obesity. Resistant starches (RS) have properties that make them suitable as functional ingredients in food products, with benefits such as hypoglycemic and hypocholesterolemic effects, prebiotic properties, and prevention of colonic cancers. Various processing techniques can alter the characteristics of RS and increase its amount. This review focuses on RS sources, health benefits, processing techniques, potential applications, and future trends in the food industry.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Plant Sciences
Anuj Chiluwal, Ramasamy Perumal, Hari P. Poudel, Kebede Muleta, Troy Ostmeyer, Lauren Fedenia, Meghnath Pokharel, Scott R. Bean, David Sebela, Raju Bheemanahalli, Halilou Oumarou, Patricia Klein, William L. Rooney, S. V. Krishna Jagadish
Summary: By evaluating sorghum germplasm under different environments, we identified genomic regions controlling its source-sink relationships and discovered related QTL. These findings contribute to improving sorghum productivity in diverse environments.
Article
Food Science & Technology
Paola Pontieri, Jacopo Troisi, Matteo Calcagnile, Scott R. Bean, Michael Tilley, Fadi Aramouni, Antonio Boffa, Giacomo Pepe, Pietro Campiglia, Fabio Del Giudice, Alberto L. Chessa, Dmitriy Smolensky, Mariarosaria Aletta, Pietro Alifano, Luigi Del Giudice
Summary: Grain sorghum is a gluten-free cereal with different pericarp colors, and the different colors of sorghum have unique nutritional properties. Red and black sorghum varieties have higher fiber content, while white sorghum variety has higher saturated fat content. There are also differences in mineral content among different pericarp colors of sorghum.
Article
Chemistry, Applied
Mphokuhle B. Ncube, Janet Taylor, Scott R. Bean, Brian P. Ioerger, John R. N. Taylor
Summary: The study found that waxy-HD sorghum kafirin has smaller molecular size, lower B-kafirin content, and higher surface hydrophobicity. When added to zein, kafirin can increase the elasticity of visco-elastic masses, with the ratio of 2:8 leading to improved tensile strength in model doughs.
Article
Food Science & Technology
Jikai Zhao, Thomas Weiss, Zhenjiao Du, Shan Hong, Scott R. Bean, Yonghui Li, Donghai Wang
Summary: In this study, three sorghum varieties were evaluated for their physicochemical and fermentative properties under different growth conditions. Sorghums grown under dryland conditions had higher protein and lower starch contents compared to those grown under irrigation conditions. The extracted proteins from sorghum showed high purity and digestibility.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Applied
Mayra Perez-Fajardo, Scott R. Bean, Hulya Dogan
Summary: The study aimed to understand the impact of cricket protein powder on the mixing, pasting, and dough development characteristics of bread dough, as well as the end-product characteristics of bread. Results showed that increasing the replacement level of cricket protein powder led to a decrease in extensibility and loaf volume, while increasing hardness of the bread. The findings are significant for understanding the functional properties of protein in bread production.
Article
Chemistry, Applied
M. S. M. Impa, Scott R. Bean, B. P. Loerger, Chad Hayes, Yves Emendack, Krishna S. V. Jagadish
Summary: The study aimed to evaluate the differences in grain quality and physical parameters in 254 tannin and non-tannin sorghum accessions. Significant variability was observed for total protein and protein digestibility. Non-tannin accessions exhibited higher protein content and digestibility, as well as better kernel quality compared to tannin accessions.
Article
Food Science & Technology
Ryan Ardoin, Brennan Smith, Scott Bean, Fadi Aramouni
Summary: The addition of nutrient-rich ingredients can improve the sensory quality of gluten-free bread, providing nutritional benefits for celiac-positive individuals and meeting the expectations of non-celiac GF consumers. The use of high-tannin sorghum flour can enhance the dietary fiber and antioxidant potential of GF breads without compromising quality attributes.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Mayra Perez-Fajardo, Scott R. Bean, Brian Ioerger, Michael Tilley, Hulya Dogan
Summary: This study characterized two commercially available cricket protein powders (GrioPro and Entomo Farms) and investigated their impact on molecular weight distribution when incorporated into wheat dough. The results showed that the functionality of the protein powders increased as the pH increased. Sample E had lower water holding capacity and sample G had lower solubility across all pH levels. Additionally, doughs containing sample G at the 20% replacement level had a significant increase in insoluble polymeric proteins. This study demonstrates how processing differences affect the functionality of cricket protein powders in a wheat dough-based system.
Article
Chemistry, Applied
Princess Tiffany D. Mendoza, Paul R. Armstrong, Kamaranga H. S. Peiris, Kaliramesh Siliveru, Scott R. Bean, Lester O. Pordesimo
Summary: This study explored near-infrared hyperspectral imaging (NIR HSI) as a nondestructive and rapid method to predict the oil content of sorghum grains. The results showed the potential of HSI as a quality control method for sorghum grains, specifically for oil content, which could be beneficial for sorghum breeders, growers, and processors.
Article
Agronomy
Ramasamy Perumal, Tesfaye T. Tesso, S. V. Krishna Jagadish, Vipan Kumar, Robert M. Aiken, Scott R. Bean, Dmitriy Smolensky, K. H. Shantha Peiris, P. V. Vara Prasad, Christopher R. Little
Summary: This article introduces four sorghum seed parents and ten paternal lines, highlighting their characteristics and adaptability. It recommends the development of hybrid varieties for planting in cold and drought-prone regions.
JOURNAL OF PLANT REGISTRATIONS
(2023)
Article
Agronomy
Hugo E. Cuevas, Kamaranga H. S. Peiris, Scott R. Bean
Summary: The development of higher nutritional sorghum varieties requires the identification of high protein content germplasm that expands the genetic diversity of breeding programs. A near-infrared spectroscopy method was developed to predict the protein concentration of whole-grain sorghum. Evaluation of 228 tropical accessions found high variation in protein content among accessions, with heritability indicating genetic differences play a significant role. Sixteen tropical accessions with high protein concentration have potential for breeding new nutritional varieties.
Article
Plant Sciences
Adil Khan, Nasir Ali Khan, Scott R. Bean, Junping Chen, Zhanguo Xin, Yinping Jiao
Summary: This study reports a core collection of 206 sorghum mutant lines with altered seed storage proteins, which exhibit diverse compositions of essential and non-essential amino acids. The mutants identified in this study can be used as genetic resources to improve the sorghum grain quality and determine the molecular mechanisms underlying the biosynthesis of storage protein and starch in sorghum seeds.
Article
Agriculture, Multidisciplinary
Melanie S. Kessler-Mathieu, Michael Tilley, Sushma Prakash, Scott R. Bean, Kamaranga H. S. Peiris, Fadi M. Aramouni
Summary: To maximize process efficiency and meet potential regulatory requirements, some U.S. bioethanol plants use a blend of maize and sorghum grains as feedstocks. We developed a duplex real-time PCR assay to simultaneously analyze the composition of flour blends. Results showed that this method was highly specific and accurate in quantifying sorghum composition in bioethanol feedstock mixtures.
ACS AGRICULTURAL SCIENCE & TECHNOLOGY
(2023)
Review
Food Science & Technology
Manoj Kumar Pulivarthi, Rania Marie Buenavista, Sneh Punia Bangar, Yonghui Li, Lester O. Pordesimo, Scott R. Bean, Kaliramesh Siliveru
Summary: The market for plant proteins is rapidly growing due to their competitive advantages in production costs, energy requirements, and sustainability. Conventional extraction methods pose environmental concerns, while dry fractionation is an energy-efficient and environmentally friendly alternative. This paper provides a comprehensive review of the dry fractionation process for obtaining protein-rich fractions from different seeds. Further research is needed to improve the quality, purity, and yield of protein concentrates.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Kamaranga H. S. Peiris, Scott R. Bean, Xiaorong Wu, Sarah A. Sexton-Bowser, Tesfaye Tesso
Summary: Near infrared (NIR) spectroscopy is used to evaluate quality traits of cereal grains. The efficacy of an adaptive handheld instrument (MicroNIR) for protein content evaluation of sorghum grains was tested against an established benchtop instrument (DA-7250). The performance of DA-7250 was better than MicroNIR, but MicroNIR showed acceptable performance for screening sorghum grain protein levels, making it a potential tool for field screening or as a less expensive option compared to benchtop instruments.
