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Combined Insights from Leachate Structure and Microstructure Characteristics for Eating Quality of Convenience Rice Processed by Super-Heated and Pressurized Steam Technologies

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Rice science 2024年第4期31卷 475-488,I0035,I0036页

作者： Mingyo HA Hyo-Young JEONG Ju Hun LEE Hyun-Jung CHUNG Division of Food and nutrition Chonnam National UniversityGwangju 61186South Korea department of Biotechnology College of Life Sciences and BiotechnologyKorea UniversitySeoul 02841South Korea Division of Food Science&Culinary Arts Shinhan UniversityGyeonggi 11644South Korea

Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using novel processing technologies: super-heated steaming(SHS), auto-electric cooking(AEC), and pressurized-steam cooking(PSC). Additionally, the effect of two different target water contents(58% and 63%) was also evaluated. The PSC_63% sample had the highest total solids and amylopectin amount in the leachate. The amylopectin amount in the leachate differed significantly based on the targeted water content. Morphological characterization revealed that the swelling of starch and the coated layer on the surface of rice grains were most pronounced in the PSC_63% sample due to the pressure processing. The textural hardness of the AEC_58% sample was much higher than that of the other samples. The PSC_63% sample had the highest textural adhesiveness value, which can be attributed to the highest amylopectin amount in the leachate. Sensory characterization showed that the PSC_63% sample had the highest glossiness, whiteness, moistness, and overall acceptability. The principal component analysis score plots presented substantial differences in the leachate and textural and sensory characteristics of reheated convenience rice among the different processing technologies.

关键词： reheated convenience rice starch structure leachate multi-scale structure eating quality processing technology

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Rice Grains from Slightly Saline Field Exhibited Unchanged Starch Physicochemical Properties but Enhanced nutritional Values

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Rice science 2024年第3期31卷 343-360,I0055-I0057页

作者： Supranee SANTANOO Wichian SANGWONGCHAI Maysaya THITISAKSAKUL Suphatta PHOTHISET Paweena PONGDONTRI Noppawan NOUNJAN Piyada THEERAKULPISUT department of Biology Faculty of ScienceKhon Kaen UniversityKhon Kaen 40002Thailand Salt-Tolerant Rice Research Group Khon Kaen UniversityKhon Kaen 40002Thailand Biological Science Program Faculty of ScienceKhon Kaen UniversityKhon Kaen 40002Thailand department of Biochemistry Faculty of ScienceKhon Kaen UniversityKhon Kaen 40002Thailand department of Food Technology and nutrition Faculty of Natural Resources and Agro-IndustryKasetsart UniversityChalermphrakiat Sakon Nakhon Province CampusSakon Nakhon 47000Thailand International College Khon Kaen UniversityKhon Kaen 40002Thailand

This study aims to investigate grain quality and nutritional values of rice(Pokkali,a salt-tolerant cultivar;RD73,a new cultivar improved from KDML105 introgressed with Saltol QTL from Pokkali,and KDML105,a moderately salt-susceptible cultivar)grown under non-saline(0.04–0.87 dS/m)and slightly saline(1.08–4.83 dS/m)field *** results revealed that salinity caused significant reduction in grain size but significant increments in reducing sugar and total protein contents in the ***,the amounts of starch in the grains of KDML105 and Pokkali rice genotypes were unaffected by the *** starch granule size distribution was also unaffected by ***,only starch from Pokkali was significantly diminished in amylose content,from 19.18%to 16.99%.Accordingly,parameters relating to starch gelatinization,retrogradation,and pasting properties of KDML105 and RD73 were unaffected by salinity;only Pokkali showed a significant increase in percentage of retrogradation along with a significant reduction in gelatinization *** the saline field,total phenolic content and antioxidant capacity in the grains of all rice cultivars tended to increase,particularly in *** average,essential element contents in grains from the saline-treated plants showed a 33%,32%,32%,22%,20%,11%,and 10%increase in total P,N,K,Mg,Zn,Fe,and Ca content,***,total Fe content exhibited the greatest percentage of increments in KDML105(187%).Taken together,cultivation of rice in the slightly saline field did not alter its eating and cooking qualities,while enhanced some nutritional properties such as proteins,minerals,and secondary metabolites like phenolic compounds.

关键词： antioxidant capacity elemental composition gelatinization grain morphology retrogradation rice salt stress starch granule

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Design and Production of Infant Flours Based on Pumpkin Pulp Enriched with Cakes Extracted from Its Seeds

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Journal of Agricultural Chemistry and Environment 2024年第2期13卷 192-207页

作者： Koumba Hawa Toundoufedouno Kéloua Kourouma Adama Moussa Sakho Karamoko Lansary Sylla Aboubacar Diallo Laboratory of Food and nutritional Sciences College of Tourism and Hotel Trade Conakry Republic of Guinea department of Laboratory Technology Mamou Higher Institute of Technology Mamou Republic of Guinea department of Chemistry Gamal Abdel Nasser University of Conakry Conakry Republic of Guinea Higher Institute of Architecture and Town Planning Conakry Republic of Guinea

The inclusion of composite flours in infant food at weaning time should be a priority for mothers. The aim of this project is to formulate infant flour based on pulp flour enriched with oilcake from these grains after extraction of the oil. To do this, the elements were combined to obtain a regulatory formulation. Micro- and macronutrients, minerals, vitamins and tasting of the prepared porridge were determined. The results obtained were satisfactory. The moisture content of the fruit pulp was determined using oven-drying techniques: 92.2%, carbohydrates 6.00%, lipids 0.3%, ash 0.80%, proteins 1.10%, calcium 19.8%, phosphorus 42.6% and iron 0.4%. Furthermore, the carbohydrate content of flours composed of 5% insertion is 62.9 g to 48.8 g per 100 g, and the protein content of compound flours with 5% insertion is 15.9 g to 28.25 g per 100 g. On the other hand, the vitamin C and E contents of fresh pulp and oilcake are 25 mg, 13 mg and 21 mg respectively. However, only copper and β-carotene from 5% to 30% insertion remain invariant to the different insertion rates, with a value of 25 mg for copper and 0 µg for β-carotene. In addition, a variation in the degree of swelling of weaning flours compared with the standard from 3.95% at 5% insertion to 3.58 at 30% insertion was observed. The solubility of flours increases on the one hand with increases in the degree of insertion of the cakes. Flour formulated so many toward basicity. But the presence of traces of oil containing fatty acids can reduce this basicity. This study may be an alternative of industrial flours in infant nutrition.

关键词： Pumpkin Seeds Oilcake Infant Flour Oil Micronutrients

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Antiproliferative and apoptosis-inducing potential of 3β-hydroxy-△5-steroidal congeners purified from the soft coral Dendronephthya putteri

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Journal of Oceanology and Limnology 2019年第4期37卷 1382-1392页

作者： Thilina U. JAYAWARDENA Won Woo LEE I. P. Shanura FERNANDO K. K. Asanka SANJEEWA Lei WANG Tee Gee LEE Young Jin PARK Chang-ik KO You-Jin JEON department of Marine Life Sciences Jeju National University Jeju 690-756 Republic of Korea department of hotel cooking nutrition Jeonnam Provincial College Jeollanam-do Republic of Korea department of Family Medicine College of Medicine Dong-A University Busan 602-715 Republic of Korea Choung Ryong Fisheries Co. Ltd. 7825 Iljudong-ro Namwon-eup Seogwipo-si Jeju-do Republic of Korea

The exploration and identification of antiproliferative phytochemicals have received increased attention in medicinal chemistry. In particular, research focused on the toxicology of marine natural products has increased in recent years. Terpenoids, among many secondary metabolites, have been demonstrated to act as effective anticancer agents. Soft corals, a group of marine invertebrates, produce a variety of terpenoids with biofunctional properties. The current study presents the extraction, purification, and identification of sterol congeners from the soft coral Dendronephthya putteri. The method involves 50% chloroform-methanol extraction, polar column fractionation, and analysis through GC-MSn. Dose-dependent antiproliferative activity was observed within the sterol-rich fraction (DPCMH 2-4), which consisted of 3β-hydroxy-Δ5-steroidal congeners. This fraction inhibited the growth of HL-60 and MCF-7 cells with IC50 values of 25.27±1.43 and 22.81±0.15 μg/mL, respectively. Apoptotic body formation, DNA damage, cell cycle arrest, and apoptotic cell signaling pathway activation were also observed, reinforcing the dose-dependent antiproliferative and apoptosis-inducing activity of 3β-hydroxy-Δ5-steroidal congeners. To our knowledge, this is the first report of anticancer agent identification from the soft coral D. putteri. Based on the observations, these steroidal congeners are promising candidates for the development of anticancer drugs.

关键词： Dendronephthya putteri soft coral antiproliferative agent HL-60 MCF-7 apoptosis steroidal congeners

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Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot(Phyllostachys praecox C.D. Chu et C.S. Chao)

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2011年第9期12卷 752-759页

作者： Jin-jie ZHANG Rong JI Ya-qin HU Jian-chu CHEN Xing-qian YE department of Food Science and nutrition College of Biosystem Engineering and Food ScienceZhejiang UniversityHangzhou 310029China

Three cooking methods,namely boiling,steaming,and stir-frying for 5 to 10 min,were used to evaluate the effect on nutrient components,free amino acids,L-ascorbic acid,total phenolic contents,and antioxidant capacities of bamboo shoots(Phyllostachys praecox).Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein,soluble sugar,and ash,and caused a great loss in the total free amino acids(decreased by 38.35% and 34.86%,respectively).Significant differences(P<0.05) in free amino acids were observed in the samples cooked by different ***-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible *** boiling,the L-ascorbic acid and total phenolic contents were significantly reduced,while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid(78.87% of its previous content).Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo *** is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.

关键词： cooking methods Bamboo shoot nutrition Antioxidant capacities

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Composition and Physico-Chemical Properties of Meat from Capons Fed Cereals

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Journal of Integrative Agriculture 2013年第11期12卷 1953-1960页

作者： Olga Díaz Luisana Rodríguez Alexandr Torres ngel Cobos Food Technology Division Department of Analytical ChemistryNutrition and Food ScienceFaculty of SciencesUniversity of Santiago de Compostela

Chemical composition, physico-chemical properties and fatty acid composition of breast and drumstick meat from capons （castrated male cockerels） fed cereals were studied. Three groups of capons were reared. One group was fed ad libitum the same commercial diet until the 4th mon of life. The last month of its life, the capons of this group were fed corn. The second and third group of capons were fed the same diet from caponization. The second group was fed mixture of corn （50%） and wheat （50%）. The third group of capons was fed 2/3 corn and 1/3 mixture of corn （50%） and barley （50%）. Capons were reared under free-range conditions and slaughtered at 150 d of age. Caponization was performed at 48 d. No signiifcant effects of feeding in chemical composition, pH, water holding capacity, drip and cooking losses and texture of the meat were observed. The meat of the third group （capons fed 83%corn） was more yellow and showed higher content of C18：2 than that of the other capons.

关键词： castrated male cockerel feeding meat quality fatty acids

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A Cross-Sectional Survey of Iodized Salt Usage in Dining Establishments—13 PLADs,China,2021–2022

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China CDC weekly 2023年第34期5卷 751-755页

作者： Ying Zhang Jichun Wang Xiuwei Li Wei Ma Jianqiang Wang Haiyan Wang Jing Xu National Health Commission Key Laboratory of Trace Element nutrition National Institute for Nutrition and HealthChinese Center for Disease Control and PreventionBeijingChina Science and Technology department Chinese Center for Disease Control and PreventionBeijingChina.

Summary What is already known about this topic?The National Iodine Deficiency Disease Surveillance system is exclusively focused on monitoring cooking salt used within ***,there is a lack of nationally representative data on the use of iodized salt in dining *** is added by this report?This study evaluated 7,889 salt samples obtained from dining establishments located in 13 provincial-level administrative divisions across *** findings indicated that coverage rate of iodized salt(CRIS)and the consumption rate of adequately iodized salt(CRAIS)were found to be 95.2%and 90.2%,***,880 samples were classified as iodized salt and 804 as adequately iodized *** coastal areas,the CRIS and CRAIS showed a significant decrease to 77.1%and 70.5%,respectively,when compared to the inland regions(P<0.01).

关键词： finding system inland

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Joy of gardening: a hospital-based cooking and gardening program

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World Journal of Pediatrics 2020年第5期16卷 533-536页

作者： Grace Kim Kirsten Thompson department of Pediatrics University of WashingtonSeattleWA 98105USA department of nutrition Seattle Children's HospitalOC 7.820PO Box 5371SeattleWA 98105USA

Background nutrition interventions aid in implementing healthy ***-enhanced nutrition intervention programs have been conducted in *** sought to assess feasibility of a hospital-based cooking and gardening *** The cohort study implemented a 3-week integrated cooking and gardening program in the United States(Seattle,WA).We recruited participants with ages 8-15 years from ambulatory *** conducted three 3-week series hospitalbased cooking and gardening *** and parents were given pre-and post-program(1 year)*** surveys assessed child participation in food preparation and gardening,strengths and weaknesses of the program,and identified parents'opinions towards sustaining healthy *** Eighteen children participated in the hospital-based cooking and gardening *** l-year follow-up,78%of participants were gardening at home and 100%of participants were cooking at *** Novel approaches to combat obesity are needed.A hospital-based cooking and gardening program is a novel intervention to consider for nutrition education.

关键词： Child nutrition Community health education Health education Healthy lifestyle Healthy nutrition

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Effect of selected dietary fibre sources and addition levels on physical and cooking quality attributes of fibre-enhanced pasta

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Food Quality and Safety 2019年第2期3卷 117-127页

作者： Silva Makhlouf Spencer Jones Shu-Hong Ye Martin Sancho-Madriz Bonny Burns-Whitmore Yao Olive Li department of nutrition&Food Science Don B.Huntley College of AgricultureCalifornia State Polytechnic UniversityPomonaUSA

Objectives:This study was to evaluate the feasibility of incorporating dietary fibre,from three distinctive sources-oat bran(OB),whole barley flour,and resistant starch(RS),into regular pasta *** and Methods:The effects of these fibre sources on product quality and sensory properties were examined,when added at levels of 5,10,and 15 per cent(w/w,dry basis),respectively.A commercial pasta extruder was used to make spiral-shaped pasta(fusilli)for each formulation,and all samples were dried to be within shelf-stable moisture content[water activity(aw)below 0.4).Quality characteristics including total dietary fibre content,water uptake index,cooking loss,colour,and textural properties were measured for the samples made with optimized *** acceptance of fibre-enriched pasta products was determined using an affective ranking *** and Conclusions:The results demonstrated that fibre-enriched pasta could be produced by adding up to 15 per cent of dietary fibre into regular semolina-based pasta formulation,leading to acceptable products with matching characteristics of texture and colour compared to commercial *** the three fibre sources,OB offered better characteristics of texture and taste,while RS featured the most desired golden *** all three addition levels resulted in acceptable products,the lower addition level(5 per cent)led to the highest preference from the sensory panel.

关键词： fibre-enriched pasta oat bran barley resistant starch sensory evaluation

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Effect of a nutrition Education Intervention on Food Safety Knowledge, Attitudes and Practices of Mothers of Children under 5 Years in the Peri-Urban Areas of Bobo-Dioulasso: Before and after Study

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Food and nutrition Sciences 2024年第5期15卷 401-420页

作者： Alain Hien Jérome W. Somé Olivier O. Sombié Isidore Traoré Augustin N. Zeba Georges Anicet Ouedraogo Roland Nâg-Tiero Meda Institute of Health Sciences Nazi Boni University Bobo-Dioulasso Burkina Faso National Institute of Public Health Muraz Center Bobo-Dioulasso Burkina Faso Research and Teaching Laboratory in Animal Health and Biotechnology Nazi Boni University Bobo-Dioulasso Burkina Faso National Center for Scientific and Technological Research/Institute for Health Sciences Research Ouagadougou Burkina Faso National Center for Scientific and Technological Research/Institute for Health Sciences Research Western Regional Directorate Bobo-Dioulasso Burkina Faso Public Health nutrition Unit Department of Public Health and Primary Care Ghent University Ghent Belgium

Background: This study assessed the effect of a nutrition education intervention. This intervention aimed to improve the knowledge, attitudes, and practices of mothers on food safety in the peri-urban areas of Bobo-Dioulasso in Burkina Faso. Methods: A total of 243 mothers of children under 5 years in the peri-urban of Bobo-Dioulasso were administered the FAO questionnaire for food safety knowledge, attitudes, and practices assessment during two cross-sectional surveys, before and after the intervention, in January and October 2017. The intervention included two components consisting of a theoretical phase (counselling and discussion) and cooking demonstrations implemented for ten months. To account for the before-and-after design of the study, the McNemar’s test was used to assess the effect of the intervention on food safety KAP of mothers of children under 5 years. Results: The mean age of mothers was 29 ± 6.2 years and 50.6% of them were between 20 and 29 years old. One for knowledge (cooking thoroughly with, p-value = 0.0001) and another for attitudes (perceived benefits of reheating leftovers before eating them, p-value = 0.0001), significantly increased after the intervention. In terms of food safety practices, all the indicators (cleaning of dirty surfaces, plates and utensils and storage of perishable foods) significantly increased (all p = 0.0001 Conclusion: This study provided some evidence of an effective nutrition education intervention for improving maternal KAP on food safety for their child’s feeding.

关键词： nutrition Education Intervention Knowledge Attitudes and Practices Food Safety Mothers of Children under 5 Years Burkina Faso

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