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The Impact of Hydrothermal Treatments on Technological Properties of whole grains and Soriz (<i>Sorghum oryzoidum</i>) Groats

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Food and Nutrition Sciences 2020年第10期11卷 955-968页

作者： Rodica Siminiuc Dinu Țurcanu Food and Nutrition Department Chisinau Republic of Moldova Technical University of Moldova Chisinau Republic of Moldova Informatization Partnerships Institutional Image and Communication Office Chisinau Republic of Moldova

Cereals and cereal products are the basic element in ensuring the food security of the population. Most cereal-based foods contain gluten. Nutritional therapy is the only treatment for people with gluten-related disorders. No gluten-free products are manufactured in the Republic of Moldova, and the imported ones are sold at very high prices. In this context, Moldova is an unexplored field and research is required. The paper investigated the impact of hydrothermal treatments on whole grains and sorghum groats. It was found that whole grains and sorghum groats have a cooking time of about 130 and 40 minutes, respectively, which can be reduced by about 2 times by prior hydration in water. Hydration media and their concentrations (NaCl solutions;sol. NaHCO3 and C6H8O7 concentrations 0.5%;1.0% and 2.0%) differently influence the cooking time, mass, volume and firmness of the grains.

关键词： Hydrothermal Treatment Culinary Properties Soriz (Sorghum oryzoidum) whole grains Firmness Gluten Free

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Milling degree affects the fermentation properties of rice:perspectives from the composition of nutrients and gut microbiota via in vitro fermentation

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Food Science and Human Wellness 2024年第3期13卷 1578-1588页

作者： Yu Zhang Fan Li Shutong Pan Bing Bai Kai Huang Sen Li Hongwei Cao Tian Xie Jian Xie Xiao Guan School of Health Science and Engineering University of Shanghai for Science and TechnologyShanghai 200093China National Grain Industry(Urban Grain and Oil Security)Technology Innovation Center Shanghai 200093China Nutrition&Health Research Institute Co.Ltd. COFCO CorporationBeijing 102209China China Grain Wuhan Scientific Research&Design Institute Co.Ltd. Wuhan 430079China

Fermentation substrates of rice with different milling degrees(MDs) were prepared and fermented with human feces to compare their fermentation properties and effects on gut *** 0s,MD 5s and MD 60s represented brown rice,moderately-milled rice and white rice,*** in vitro fermentation,the MD 5s group showed higher starch utilization,compared with the MD 0s and 60s groups evaluated by Fourier transform infrared spectrometer,and confocal laser scanning *** of fermentation substrates of rice with different MDs on gut microbiota were evaluated by 16S rDNA *** the sample groups reduced the pH and produced short-chain fatty acids(SCFAs) and branched-chain fatty *** MD 5s group exhibited higher α-diversity than the MD 0s and 60s *** of Phascolarctobacterium,Blautia and norank_f_Ruminococcaceae were higher in the MD 0s and 5s groups,compared with the MD 60s *** bacteria were also positively correlated with the SCFAs production via Spearman correlation *** vitro culture assay revealed that fermentation substrates of MD 0s and 5s promoted the growth of two probiotics(Akkermansia muciniphila and Bifidobacterium adolescentis).Our results showed that moderate milling might be an appropriate way to produce rice products with richer nutrients and better fermentation properties.

关键词： Rice processing Milling whole grains Gut microbiota

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The potential impact of increased whole grain consumption among Chinese adults on reducing healthcare costs and carbon footprint

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Journal of Integrative Agriculture 2024年第8期23卷 2842-2852页

作者： Xin Zhang Jingjing Wang Fuli Tan Haixiu Gao Shenggen Fan Academy of Global Food Economics and Policy China Agricultural UniversityBeijing 100083China

Excessive consumption of refined grains harms human health and ecosystem *** grains,as a healthy and sustainable alternative to refined grains,can benefit individual health by providing dietary fiber,B vitamins,and bioactive ***,they aid in improving the environment due to their higher extraction rate and lower carbon emission during the processing ***,few studies have attempted to evaluate the economic and social benefits of increasing the amount of whole grain in grain *** paper estimates the potential savings in healthcare costs and reduced food carbon footprints(CFs)that could result from a shift toward whole grain consumption following the Chinese Dietary Guidelines(CDG).We investigate hypothetical scenarios where a certain proportion(5–100%)of Chinese adults could increase their whole grain intakes as proposed by CDG to meet the average shortfall of 30.2 *** that case,the healthcare costs for associated diseases(e.g.,type2 diabetes mellitus(T2DM),cardiovascular disease(CVD),and colorectal cancer(CRC))are expected to reduce by a substantial amount,from USD 2.82 to 56.37 billion;the carbon emission levels are also projected to decrease by0.24–5.72 million *** study provides compelling evidence that advocating for the transition towards greater consumption of whole grain products could benefit individual health,the environment,and society,by reducing both healthcare costs and carbon emissions.

关键词： whole grains cost analysis public health life cycle assessment(LCA) carbon footprint

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Corn phytochemicals and their health benefits

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Food Science and Human Wellness 2018年第3期7卷 185-195页

作者： Siyuan Sheng Tong Li RuiHai Liu Department of Food Science Cornell UniversityIthacaNY14850-7201United States

whole grain has a wide range of phytochemicals exhibiting health benefits of lowering risk of chronic *** commonly consumed grain product,corn has unique profiles of nutrients and phytochemicals when compared with other whole *** nutrients and phytochemicals include vitamins(A,B,E,and K),minerals(Mg,P,and K),phenolic acids(ferulic acid,coumaric acid,and syringic acid),carotenoids and flavonoids(anthocyanins),and dietary *** and more scientific evidences have shown that regular consumption of whole grain corn lowers the risk of developing chronic diseases such as cardiovascular disease,type 2 diabetes,and obesity and improves digestive *** studies on bioactive compounds of corn related to health are needed.

关键词： Corn Maize whole grains Phytochemicals Cardiovascular disease Resistant starch Type II diabetes Diet and chronic diseases

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In vitro nutrition properties of whole Tartary buckwheat straight noodles and its amelioration on type 2 diabetic rats

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Food Bioscience 2022年第2期46卷 330-337页

作者： Xiaojiang Wu Guiming Fu Ziwen Xu Biao Dong Ruyi Li Yin Wan Guofu Jiang Chengmei Liu State Key Laboratory of Food Science and Technology College of Food Science and TechnologyNanchang UniversityNanchang330047JiangxiPR China Jiangxi Chunsi Foods Co. Ltd.Zhangshu331200JiangxiPR China

Dietary interventions play an important role in the prevention and treatment of type 2 diabetes(T2D).This study aims to evaluate the in vitro nutrition properties of whole Tartary buckwheat straight noodles(TSNw)and investigate its amelioration effect on T2D *** buckwheat straight noodles(TSNs),including TSNw and TSNc(made by TB core flour),were prepared using extrusion technology,with characteristic of two times *** showed that TSNw presented higher in vitro antioxidant abilities and lower in vitro digestibility than TSNc(P<0.05),with significantly higher free radicals scavenging ability and lower estimated glycemic index(P<0.05).After six weeks dietary intervention,the serum metabolic level of T2D rats was *** revealed that the administration of TSNs could notably reduce the level of total cholesterol,triacylglycerols,low-density lipoprotein cholesterol,glutamic-pyruvic transaminase,glutamic oxaloacetic transaminase,creatinine,urea,uric acid,and malonaldehyde,but increased the level of high-density lipoprotein cholesterol,total protein,and the activity of superoxide dismutase,and glutathione peroxidase in T2D *** general,the administration of TSNw presented better improvement on the complications of T2D rats than that of *** study suggests that TSNw could be a promising functional food for treating T2D.

关键词： Tartary buckwheat Straight noodles Type 2 diabetes whole grains

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