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BACKGROUND RESULTS CONCLUSION Recent shifts in consumer dietary preferences have led to a significant decline in rice consumption in Korea, resulting in surplus rice production. To address this issue, rice flour has been proposed as a substitute for wheat flour. However, the physical, chemical and structural differences between rice and wheat, particularly in grain hardness, pose challenges in using rice flour as an alternative. Understanding the genetic factors that influence rice grain hardness is crucial for improving the milling process and producing high‐quality rice flour suitable for wheat flour substitution.In this study, various grain traits, including length, width, thickness, length‐to‐width ratio and hardness, were measured in a population of brown and milled rice. Quantitative trait locus (QTL) analysis revealed a significant association between grain hardness and thickness, with QTLs for grain hardness mapped on chromosomes 1 and 12 for brown and milled rice, respectively. A total of 20 candidate genes related to grain hardness were identified through QTL analysis. Among them, OsFLOq12 (LOC_Os12g43550) was identified as a key gene influencing grain hardness, which encodes a Ras small GTPase. Phenotypic analysis showed differences in endosperm appearance and particle size between lines with low and high grain hardness.The genetic analysis of OsFLOq12 revealed a single nucleotide polymorphism associated with grain hardness. This study provides valuable insights into the genetic background of grain hardness, offering a foundation for breeding rice varieties optimized for flour production as a viable substitute for wheat flour. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: This study explored the feasibility of 3D food printing with zucchini puree‐rice flour mixtures, focussing on factors impacting print quality for home‐based applications. The effects of printing variables, including fill ratio (25%, 50%, 75% and 100%) and printing bed temperature (65 °C, 75 °C and 85 °C), were assessed on the print quality of the samples, along with rice flour ratio and a freeze‐thaw step commonly employed by general consumers. Increasing rice flour content enhanced water retention, leading to improved printability in terms of shape retention and dimensional accuracy. Higher printing surface temperatures promoted starch gelation in the initial layers, resulting in better shape retention and improved print scores at moderate rice flour ratios. The highest print quality, determined by dimensional accuracy and visual observations, was achieved with a rice flour puree ratio of 5:10, printed at a 100% infill ratio and 85°C printing bed temperature. While freeze‐thawing the mixtures preserved printability, it weakened the structure, leading to increased syneresis and spreading. Cooking fresh samples at 170 °C for 20 min after printing caused surface cracks, whereas freeze‐thawed samples retained their smooth surface. Further research is needed to optimise printing parameters, considering typical preparation steps that may be applied to vegetable flour mixtures before and after 3D printing. [ABSTRACT FROM AUTHOR]

Summary: Due to their gluten‐free dietary needs, celiac patients cannot find bread with the required texture characteristics. The aim of this study was to evaluate the performance of psyllium powder in the production of rice‐based, gluten‐free bread rolls. In this case, five different bread rolls were produced by adding different proportions (0%, 25%, 50%, 75% and 100%) of psyllium powder combinations to bread dough made with rice flour. Moisture and ash content, colour values, volume, symmetry and uniformity indices, textural properties and sensory properties were taken into consideration. It was observed that the addition of psyllium powder gave the bread rolls a spongy structure and decreased the hardness values. As the amount of psyllium powder in the dough formulation increased, darkening in colour and increase in moisture values were observed. In addition, the bread sample psyllium powder and rice flour ratios (1:1) had the largest volume index value (98.67 mm), while the same product received the highest score in SAW techniques. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the influence of hydrocolloid–flour mixtures on textural, structural, oil absorption and optical characteristics of batter‐coated fried meat. The batter coatings were formulated with corn, wheat and rice flours along with different hydrocolloids (methylcellulose, carboxyl methylcellulose, xanthan gum, locust bean gum, gum arabic). Textural and structural properties were assessed by acoustic‐mechanical and scanning electron microscopy, respectively. Results showed that the addition of hydrocolloids improved crispiness and reduced oil content in fried products. Comparative performances of the hydrocolloids in improving crispiness were in decreasing order as gum arabic > locust bean > xanthan gum > carboxyl methylcellulose > methylcellulose. Textural properties of the hydrocolloids were interwoven with the flour type, where corn flour demonstrating better crispiness than wheat and rice flours. The crispiness of hydrocolloids added batter increased up to seven times than the control samples. The hydrocolloids were found to significantly influence (P ≤ 0.05) the appearance of battered meat formulated with corn and wheat flours. Hydrocolloids showed prominent effect on wheat flour‐based batter in terms of average pore area, whereas highest impact on corn flour regarding the number of pores formed. [ABSTRACT FROM AUTHOR]

This study blended five types of beans—florid kidney bean, red adzuki bean, chickpea, black bean, and white kidney bean—with glutinous rice flour (GRF) to create a synergistic heat–moisture treatment (HMT). We investigated the effects of this combination on the digestibility of the glutinous rice mixture and the quality of sweet dumplings. The inclusion of beans, along with HMT, altered the granular morphology, adhesive qualities, thermal characteristics, crystallinity, and protein secondary structure of the blended powders compared to GRF. Notably, the starch granules in the glutinous rice flour with red adzuki bean (R‐GRF) were more complete in morphology, compact in structure, and exhibited higher heat stabilization and crystallinity, with significant changes in protein secondary structure. These modifications resulted in a low expected glycemic index (eGI) value of 52.01. Additionally, the quality assessment of the fast‐frozen sweet dumplings showed that those made with red adzuki bean mixed with glutinous rice flour (R‐SD) had superior texture, reduced cracking, and less water loss compared to those made with GRF (G‐SD), while maintaining similar color and odor to G‐SD. The eGI value of 52.21 for R‐SD also fell within the low eGI range, indicating its potential for developing low‐eGI foods for patients with T2DM and other special populations. [ABSTRACT FROM AUTHOR]

Summary: Gluten‐free rice penne (GFRP) was developed from low amylose rice flour by incorporating egg white protein, soy protein isolate, guar gum and xanthan gum to produce penne with low estimated glycaemic index (eGI). The rheology of rice flour, textural properties, cooking quality, resistant starch (RS) and eGI of GFRP were investigated. Addition of proteins and hydrocolloids increased the storage modulus (G′) and loss modulus (G″). Rice gel with proteins and hydrocolloids formed a stronger and more elastic gel than the control, with highest G′ observed in rice gel with 5% egg white protein and 1% guar gum. Incorporation of proteins and hydrocolloids in GFRP significantly increased firmness, improved cooking quality and increased RS content. The eGI of GFRP added with egg white protein and guar gum reduced from seventy‐one to fifty‐three. Results suggested that the development of low eGI penne was possible by incorporating egg white proteins and guar gum. [ABSTRACT FROM AUTHOR]

The assessment of the explosibility and severity characteristics of Bayan coal and Tanito coal was investigated over various concentrations in a 20 L Siwek spherical explosion chamber. The coals tested in this study were also compared with other organic dusts such as palm‐based soap noodle, tea powder, black rice, and rice flour, which were tested using the same explosion chamber and procedures. The severity and explosibility of the coals increase as their concentration increases. The Pmax of Bayan coal (10.15 bar) is higher than that of Tanito coal (7.35 bar). The Kst of Bayan coal (48.04 bar m s−1) is also higher than that of Tanito coal (16.83 bar m s−1). Among all the dusts studied using the same chamber and procedures, palm‐based soap noodle has the highest Pmax at 16 bar, while tea powder has the lowest Pmax at 6.35 bar. The results show that the explosibility and severity of the coals increase as the concentrations increase, and the moisture content, coal ranking, and different types of organic dust have a significant influence on the severity characteristics of dust explosions. [ABSTRACT FROM AUTHOR]

BACKGROUND: The objective of this experiment was to investigate the role of endogenous proteins and lipids in the structural and physicochemical properties of starch in heat‐moisture treatment (HMT) rice flour and to reveal their effect on starch digestibility under heat. RESULTS: The findings indicate that, in the absence of endogenous proteins and lipids acting as a physical barrier, especially proteins, the interaction between rice flour and endogenous proteins and lipids diminished. This reduction led to fewer starch–protein inclusion complexes and starch–lipid complexes, altering the granule aggregation structure of rice flour. It resulted in a decrease in particle size, an increase in agglomeration between starch granules, and more surface cracking on rice granules. Under HMT conditions with a moisture content of 30%, slight gelatinization of the starch granules occurred, contributing to an increased starch hydrolysis rate. In addition, the elevated thermal energy effect of HMT enhanced interactions between starch molecular chains. These resulted in a decrease in crystallinity, short‐range ordering, and the content of double‐helix structure within starch granules. These structural transformations led to higher pasting temperatures, improved hot and cold paste stability, and a decrease in peak viscosity, breakdown, setback, and enthalpy of pasting of the starch granules. CONCLUSION: The combined analysis of microstructure, physicochemical properties, and in vitro digestion characteristics has enabled us to further enhance our understanding of the interaction mechanisms between endogenous proteins, lipids, and starches during HMT. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Modification of rice flour by microwave and its effect on bread making performance was evaluated. Rice flour having two different water content (20% and 30%) were exposed to different level of microwave power (600 W, 700 W and 800 W) with 8 min treatment time to assess its influence on amylose content, thermal properties, morphological structure, functional and crystalline structural that affect bread quality. Microwave‐treated rice flour at 600 W showed notable increment in amylose content of 1.03 folds (for both 20% and 30% water content) as compared to untreated rice flour. The microwave treatment destroyed the amorphous region of the rice flour starch, whereas starch crystal structure was slightly increased after treatment. Rice flour maintained its thermal stability even after exposure to high radiation of microwave. The treated rice flour exhibited starch granules with more voids on its surface, indicating the exudation of amylose at higher temperature. The major effect of microwave treatment was observed on the bread for rice flour treated at 800 W with higher specific volume, increase in gas cells pores, softer crumb, low hardness and delayed staling as compared to untreated rice flour. The microwave‐assisted treatment shows a significant potential in improving the rice flour quality led to increase the quality of bread. [ABSTRACT FROM AUTHOR]

BACKGROUND: High‐temperature (HT) stress significantly affects the quality of rice (Oryza sativa L.), although the underlying the mechanism remains unknown. Therefore, in the present study, we assessed protein components, amino acids, mineral element levels, starch biosynthesis enzyme activity and gene expression of two heat‐sensitive and two heat‐tolerant genotypes under HT treatment during early (from 1 to 10 days, T1) and mid‐filling (from 11 to 20 days, T2) after anthesis. RESULTS: Except for one cultivar, most rice varieties exhibited increased levels of amylose, chalky degree and protein content, along with elevated cracked grains and pasting temperatures and, consequently, suppressed amino acid levels under HT stress. HT treatment also increased protein components, macro‐ (Mg, K, P and S) and microelements (Cu, Zn, and Mo) in the rice flour. Both HT treatments reduced the activity of ADP‐glucose pyrophosphate, ground‐bound starch synthase, as well as the relative ratio of amylose to total starch, at the same time increasing starch branch enzyme activity. The expression levels of OsAGPL2, OsSSS1 and OsSBE1 in all varieties exhibited the same trends as enzyme activity under HT treatment. CONCLUSION: High temperatures negatively affected rice quality during grain filling, which is related to heat tolerance and grain shape. Altered enzymatic activity is crucial to compensate for the lowered enzyme quality under heat stress. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this research, the rice grains are soaked in different alkalizing agents (Na2CO3, K2CO3, and NaOH) with a pH of 12 to investigate the influence of traditional alkali processing methods on the physicochemical and processing characteristics of the resultant rice flour. Further, the microstructure, crystalline structure, molecular structure, pasting properties, thermal properties, and rheological properties of the rice flour are analyzed. Soaking the rice in Na2CO3 solution and K2CO3 solution elevates the apparent amylose content in the rice flour, increases relative crystallinity, promotes the degradation of starch molecular chain, and enhances the rice flour's ability to endure stress and heat. The gelatinization enthalpy of Na2CO3‐treated rice flour and K2CO3‐treated rice flour increases, while the viscosity indices of paste gel decrease. The use of alkaline salts during steeping helps mitigate short‐term retrogradation in rice products. However, in comparison to these alkaline salts, NaOH solution with the same pH has minimal impact on the surface and longitudinal section morphology structure of starch–protein in rice grain, pasting properties, thermal properties, and rheological properties of rice flour due to its lower Na+ concentration. This indicates that NaOH solution with the same pH value cannot replace alkaline salt solutions in traditional alkali processing techniques. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study was to create gluten‐free chiffon cakes by replacing wheat flour with rice flour (100%, 90% and 70% w/w) and adding yam (0%–30%). The effect of yam's water‐soluble fibre on cake batter properties was studied, including batter density, specific volume, colour, texture, moisture content, water activity and volatile compounds. Results revealed that yam addition decreased crumb lightness value, crust brown index and batter density. Batter viscosity and cake specific volume increased with yam levels, with the optimal amount being 10%. Specific volume decreased at a yam addition of 30%. Twenty‐four compounds were identified in gluten‐free chiffon cake with 10% yam addition (10Y). 1‐Octen‐3‐ol was the primary contributor, accounting for 89.9% odour activity value (OAV) of the aroma with a fruity, buttery, and mushroom odour, attributed to its low threshold. In addition, aldehyde compounds including hexanal, 3‐methylbutanal, 2‐methylbutanal, pentanal, 2‐methylpropanal, nonanal, octanal and heptanal, accounting for 9% of OAV, had high perception thresholds. [ABSTRACT FROM AUTHOR]

BACKGROUND: The celiac population usually struggle finding nutritive gluten‐free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46% LF + 54% RF (CLF+RF); 49% LF + 51% CF (CLF+CF); and 100% LF (CLF), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting the behavior of GF lentil cakes were obtained. RESULTS: LF and CF could favor water incorporation and show more resistance to enzymatic digestion than RF. Formulations with LF showed an improvement in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but with a deterioration in chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF. CONCLUSION: It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: Noodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly, pineapple stem starch (PSS), an alternative starch derived from pineapple stems as agricultural waste, has not yet been investigated for noodle production. The noodles were then prepared in different ratios of commercial rice flour and PSS (100:0, 70:25, 50:50, 25:75 and 0:100) to investigate the effects of PSS on noodle qualities and properties including physical properties, cooking quality, in vitro starch digestibility and sensory attributes. The results showed that high PSS content had a positive effect on the structure and textural properties of noodles by increasing the network structure, hardness and chewiness, resulting in good sensory quality, which could be due to the high amylose content (30.56%) of PSS. However, the optimal cooking time and the cooking loss of the cooked noodles increased with an increasing proportion of PSS. In addition, noodles with a high PSS content had a higher content of slowly digestible starch and resistant starch, which can have a positive effect on our health. Our results suggest that PSS, an alternative starch from agricultural waste, can replace rice flour to develop better‐quality gluten‐free noodles. Similarly, PSS‐based noodles with a high resistant starch content could benefit human health by lowering the glycemic index and reducing the risk of non‐communicable diseases. [ABSTRACT FROM AUTHOR]

Native starch exhibits undesirable properties in the final product when used as an additive. Recently, the effects of the interaction between starch and hydrocolloids on the techno‐functional properties of starch have been studied. However, this interaction has not yet been applied to a real food system. Therefore, in this work, the techno‐functional properties of starch–pectin complexes formed by extrusion are investigated. Mixtures of isolated native Pozolero maize starch "HPZ1" and pectin of low degree of methyl‐esterification at four concentrations (0%, 2%, 5%, and 7%) are used. The starch–pectin blends are processed in a single screw extruder with constant variables: temperature, screw speed, and moisture. Morphology, X‐ray diffraction, thermal properties, and techno‐properties are studied. A protective effect of pectin on the starch granules is observed, as evidenced by a matrix involving starch granules. Extrusion results in a partial gelatinization of the starch granules and alters their thermal and pasting properties with the peak temperature increasing with increasing pectin concentration. Extrusion allows both carbohydrates to interact with each other. Finally, the results show that the starch–pectin complexes are ingredients with desirable techno‐functional properties that can be integrated into a food system and add value to Mexican criollo maize. [ABSTRACT FROM AUTHOR]

Summary: The effects of gamma irradiation on selected physicochemical and morphological properties of tapioca, rice, and pea flours were studied. Treatments by gamma irradiation at different doses (0, 2.5, 5.5, and 7 kGy) caused changes in structure and physicochemical properties of starch granules of those flours. Generally, the solubility of tapioca, rice, and pea flour significantly increased (100.69%, 116.72%, and 15.18%, respectively) whereas swelling power (19.61%, 10.16%, and 25.08%), pasting parameters (peak viscosity, trough viscosity, final viscosity, breakdown, and setback), enthalpy of gelatinisation (34.26%, 83.54%, and 84.80%) and syneresis (68.21%, 58.79%, and 26.91%) significantly decreased (P ≤ 0.05) as the dose of irradiation increased. Irradiation affected the pasting temperature and syneresis of pea flour more than those of tapioca and rice flours. Gamma irradiation did not change starch granule surface of the flours. This study demonstrated that the gamma‐irradiated flours had significant changes in physicochemical properties depending on the radiation dose; these changes will affect their uses in food formulations. [ABSTRACT FROM AUTHOR]

Geobacillus kaustophilus TSCCA02, a newly isolated strain from cassava (Manihot esculenta L.) rhizosphere soil in Thailand, showed maximum raw starch degrading enzyme (RSDE) activity at 252.3 ± 9.32 U/mL with cassava starch and peptone at 5.0 and 3.0 g/L, respectively. 16 S ribosomal RNA (rRNA) sequencing and phylogenetic tree analyses indicated that the TSCCA02 strain was closely related to G. kaustophilus. The crude RSDE had optimal activity at 60°C and pH 9.0. This enzyme degraded various kinds of starch including potato starch, cassava starch, rice flour, corn starch, glutinous rice flour, and wheat flour to produce sugar syrup at 60°C, as confirmed by scanning electron microscopy (SEM), thin‐layer chromatography (TLC), and Fourier‐transform infrared spectroscopy (FTIR). The major end products of starch hydrolysis were maltose and maltotriose with a small amount of glucose, confirming this enzyme as an α‐amylase. The enzyme improved the washing efficiency of cotton fabric with commercial detergent. Results indicated the potential of alkaline α‐amylase produced from a new isolate of G. kaustophilus TSCCA02 for application as a detergent additive on an industrial scale. [ABSTRACT FROM AUTHOR]

BACKGROUND: The consumption of bakery goods is gradually increasing due to their accessibility, convenience, distinctive flavor, and affordability. The food industry is experimenting with novel methods of fortification, supplementation, enrichment, and adding value to bakery ingredients. The present investigation assessed the physicochemical, morphological, and sensorial properties, and anti-inflammatory efficacy of rusks with black rice incorporated. RESULTS: The addition of black rice flour significantly increased (P < 0.05) the total ash (from 1.34 to 1.78 g·kg-1), crude protein (from 5.68 to 75 g·kg-1), and total fat (from 11.93 to 12.80 g·kg-1) content but the carbohydrate content of the rusk decreased significantly (from 76.23 to 71.42 g·kg-1). Similarly, the phenolic and flavonoid content increased and showed excellent free-radical scavenging activity after black rice incorporation. The inclusion of black rice flour led to improved functional properties while decreasing the rate of starch digestion and the eGlycemic Index (eGI) score. The sensory scores declined after black rice incorporation but for all rusk samples acceptability was above the lowest level (i.e., ≥5). CONCLUSION: This study demonstrated that the incorporation of black rice flour into refined wheat flour can enhance the nutritional value of rusk and that it is possible to prepare rusk and other bakery goods using up to 30% black rice with taste and other sensory attributes similar to control rusk. [ABSTRACT FROM AUTHOR]

Nowadays, plant‐based milks are being considered as an alternative to dairy milk due to their advantages, such as sustainability, reduced allergenicity, health benefits, and lactose‐free nature. Plant‐based milks are widely used in the preparation of desserts, cheese‐like products, and beverages, among other applications. The aim of the present study was to formulate vegan rice puddings using various commercially available plant‐based milks as a sustainable alternative to dairy milk. For this aim, central composition design was applied to optimize the key processing parameters of the Thermomix®, including temperature (80–90°C), time (6–14 min), and the amount of rice flour (6–10%, w/v), using response surface methodology (RSM). According to the RSM results, the optimum conditions were found to be 90°C for 12.5 min with 6.5% rice flour, as they exhibited minimal phase separation and similar rheological and textural properties to dairy rice pudding. Soya milk pudding had the highest hardness value among the other plant‐based milk puddings, and whole fat milk, soya, oat, coconut, and cow's milks showed the best gel unity, according to the cohesiveness results. Phase separation, an important parameter for storage stability, was not observed during 7‐day storage at 4°C in all groups, except for pistachio milk rice pudding. Rheological results demonstrated that all vegan pudding samples exhibited a gel‐like structure with storage modulus (G′) exceeding loss modulus (G″) values. According to the descriptive sensory evaluation, coconut, oat, and soya milk rice puddings received the highest scores in overall acceptability. Our findings suggest that industrial plant‐based rice puddings have great potential as a novel product that meets the dietary needs of the vegan community by offering acceptable flavor and texture. [ABSTRACT FROM AUTHOR]

Summary: Mung bean seed coat extract (ME), rich in antioxidants such as vitexin and iso‐vitexin, was encapsulated in egg yolk phosphatidylcholine to enhance its bioaccessibility and expand its application in food products. This study investigated the effect of the food matrix on the physical properties, chemical properties and release properties of bioactive compounds during simulated gastrointestinal digestion and analysed the morphology and chemical interactions of the samples. The ME and mung bean seed coat extract‐loaded phytosome particles (PS) were incorporated with four types of food ingredients including whey protein isolate, rice flour, butter and mixed ingredients. The highest total phenolic content (TPC) and antioxidant activity measured using DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP) were detected in ME incorporated with whey protein isolate. PS incorporated with butter gave the highest values of TPC, DPPH and FRAP. After simulated intestinal digestion, ME incorporated with whey protein isolate gave the highest TPC, while the highest DPPH and FRAP values were found in ME incorporated with rice flour. Higher values of TPC, DPPH and FRAP were observed when PS was incorporated with all types of food ingredients compared to PS alone. Results suggested that the addition of PS enhanced the bioaccessibility of food ingredients. [ABSTRACT FROM AUTHOR]

In this study, gluten‐free pancakes were prepared using rice flour and potato starch at a ratio of 50:50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums including carboxymethyl cellulose (CMC) at 0.5%, 1%, and 1.5% and hydroxypropyl methylcellulose (HPMC) at 1%, 2%, and 3% were added to improve the quality of the final products. The effects of these hydrocolloid gums on the physicochemical, textural, and sensory properties of the gluten‐free pancakes were evaluated. Pancakes prepared with wheat flour were used as a control sample. The results showed that the addition of both gums decreased the hardness and chewiness of the gluten‐free pancakes while increasing the springiness and their moisture content. Increasing the concentration of the gums resulted in an L* value (lightness) reduction, which produced a darker crust on the pancakes. Moreover, the gluten‐free pancakes containing CMC and HPMC had higher specific volumes than the gluten‐free samples made without CMC and HPMC. From a sensory point of view, the samples containing 2%, 3% HPMC and 1% CMC received the highest overall acceptance score. Thus, CMC and HPMC can be used as improvers in gluten‐free pancakes. [ABSTRACT FROM AUTHOR]

The lifelong gluten‐free diet of celiac patients and gluten‐intolerant people prevents their balanced diet mainly due to starch‐rich products. The aim of this study is to determine optimum gluten‐free cake formulation having kidney bean (Phaseolus vulgaris L.) pod powder as fat replacer of up to 50% and rice flour replacer of up to 30% using multifactorial optimization approach. Central composite design was used to determine optimum formulation. The use of kidney beans in gluten‐free cake increased moisture, hardness, chewiness, L*, a*, b*, antioxidant activity, total phenolic content, and sensory evaluation scores (p <.05). The optimum gluten‐free cake is rich in protein (5.89%), phenolic compounds (0.51 mg GAE/g), antioxidant activity (1.93 μmol TE/g), and total dietary fiber (4.43%) with improved sensory properties. The optimum gluten‐free cake formulation prepared with kidney bean pod powder of 27.88% fat and 13.52% rice flour replacer provides higher specific volume, springiness, total phenolic content, antioxidant activity, and sensory analysis scores, and lower hardness and chewiness conditions. Gluten‐free cake containing kidney bean pod powder as fat and rice flour replacer at optimum ratio is a new healthier alternative with reduced fat content and improved nutritional and sensory properties for celiac patients and gluten‐intolerant people. [ABSTRACT FROM AUTHOR]

Summary: Amylose has the ability to form inclusion complexes with lipids and is resistant to enzymatic hydrolysis. This research aimed to explore the impacts of different healthy edible oils, i.e., coconut oil (CO), rice bran oil (RO), palm oil (PO), and soybean oil (SO) on the in vitro starch digestibility and physical properties of rice starch and rice flour. Each edible oil (10% w/w) was transferred to rice starch and rice flour and cooked at 95 °C for 8 min. The contents of rapidly digestible starch and resistant starch in both cooked rice starch and rice flour were reduced and increased, respectively, by the addition of all edible oils, especially the CO and PO. The cooked rice starch and rice flour with added CO and PO had higher melting temperatures and dissociation enthalpies of the amylose‐lipid complex (ALC) and V‐type crystalline order than those with RO and SO inclusion. The results suggest that the high amounts of saturated fatty acids in CO and PO favour the formation of stable ALC, which limits the starch digestibility of cooked rice starch and rice flour. ALC products could be used as an alternative functional food ingredient to improve our health. [ABSTRACT FROM AUTHOR]

The nutritional and technological challenges of gluten‐free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24–72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high‐scale production and consumption among members of the society. [ABSTRACT FROM AUTHOR]

Summary: Extruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to produce gluten‐free (GF) multigrain bread. To determine the functionality of the flours, paste viscosity, farinography and oscillatory rheometry were evaluated as rheological methods, and for the bread, the texture profile, baking loss and specific volume of the breads were determined. The paste properties evidenced changes in the starch structure of the extruded samples, but these were not severe due to the absence of cold viscosity (CV) and formation of peak viscosity (PV), which evidenced the swelling capacity of the starch granules. The functionality of the samples was demonstrated by the increase in water absorption and farinographic consistency (PM), as well as by the development of dough viscoelasticity with continuous elastic (G′) and viscous (G′′) moduli when measured by oscillatory rheometry. The GF breads produced showed specific volume increases from 53.8 to 91.7% compared to the control, as well as high crumb hardness. However, the cereal blends did not generate significant increases in specific volume between samples (P < 0.05), but those made with higher proportions of extruded sorghum flour and its blend with corn had better crumb softness and lower baking loss (P < 0.05). On the other hand, the regression models for most of the dough rheological and bread textural variables were significant and presented good coefficients of determination (R2 Adj = 0.60–0.99) with linear and quadratic fits, thus allowing prediction of the behaviours of these variables for future applications. [ABSTRACT FROM AUTHOR]

Summary: Effects of a saturated limewater soaking treatment on physicochemical properties of Khao Dawk Mali 105 rice flour (KDML105), rice flour, modified tapioca starch (MTS), and their mixtures were investigated. The limewater soaking treatment caused some birefringence losses of flour granules and a significant (P ≤ 0.05) increase in pH and flour solubility. All flours and flour/starch mixtures soaked in limewater exhibited lower onset and peak temperatures and reduced gelatinisation enthalpy by DSC in relation to peak viscosity, final viscosity, and setback, when compared to unsoaked flours. MTS had the highest peak viscosity and breakdown followed by KDML105 and rice flour, respectively, regardless of the limewater soaking treatment. The gel obtained from limewater‐soaked KDML105 had the lowest firmness and a low gel retrogradation. After limewater soaking, both mixtures (KDML105:rice flour:MTS, 1.4:0.6:1 and 1:1:1) containing different amounts of KDML105 and rice flours gave a soft and sticky gel. This study demonstrated that chemical modification by a limewater soaking treatment induced some changes in properties of rice flour, MTS, and their mixtures. [ABSTRACT FROM AUTHOR]

Summary: Sand rice (Agriophyllum squarrosum), as the seed of an annual spermaphyte, is generally concerned for its highly valuable nutrients. This study aimed to evaluate the effects of sand rice (SR) supplementation on the physicochemical properties, bioactive activities, and in vitro digestibility of wheat flour bread. Results showed that the addition of SR could significantly increase the total phenolic, flavonoid content, and antioxidant activity. Moreover, the SR‐added bread had lower pasting viscosity and enthalpy of gelatinisation. In vitro starch digestion assay showed a higher slow digestion starch content and performed a lower digestibility rate in SR bread, while, in terms of 20% or higher addition levels, bread quality was negatively affected by SR regarding aspect ratio, specific volume, colour profiles, texture properties, and sensory evaluation. Overall, these results indicated that sand rice flour could be a fine replacement for wheat flour in bread formulations to increase the product's nutritional values and functional properties. [ABSTRACT FROM AUTHOR]

Summary: Defatted coconut flour (DCF) obtained after the coconut oil extraction was incorporated at different concentrations (0%, 10%, 20%, 30%, 40% and 50%) in rice noodles to increase the fibre and protein content. The functional characteristics of the flour blends and nutritional composition, colour, cooking qualities, textural, antioxidant properties, shelf life and sensory qualities of the noodles were assessed. The incorporation of DCF significantly (P < 0.05) increased Water Solubility Index (WSI), water absorption capacity (WAC) and oil absorption capacity (OAC). In contrast, properties like bulk density, foaming capacity (FC), emulsion activity and viscosity decreased significantly (P < 0.05). Nutrition analysis revealed that DCF‐enriched formulations had significantly more crude fibre, protein, antioxidant, polyphenol, flavonoid and mineral content than the control sample. Furthermore, the incorporation of DCF significantly (P < 0.05) increased swelling volume (2.33 ± 0.06% to 5.65 ± 0.21%), water uptake ratio (108.91 ± 0.03% to 191.21 ± 0.04%), cooking loss (4.61 ± 0.04% to 7.83 ± 0.02%), cooking time (2.62 ± 0.05 to 4.14 ± 0.04 min) and noodle thickness (0.21 to 0.27 cm). When DCF was added to noodles, the ΔE values were significantly (P < 0.05) increased, but the hardness, springiness, cohesiveness, chewiness, resilience, gumminess, L*, hue and chroma were significantly (P < 0.05) decreased. Higher sensory scores were observed when DCF was incorporated up to 10%. The shelf life of the optimised noodles (with 10% DCF) was also assessed. The optimised noodle samples have a shelf life of 351 days at 29 °C. In conclusion, noodles made with DCF had more protein and fibre than those made with rice flour. [ABSTRACT FROM AUTHOR]

Global interest in high‐protein foods has been rapidly increasing and the gluten‐free products are no exceptions. Gluten‐free extruded noodles made from rice flour were thus fortified with soy protein concentrate (SPC) (0%, 15%, 30%, and 45% by weight), and the physicochemical properties of the noodles were characterized in terms of tomographical, rheological, and structural features. SPC‐rice flour blends showed higher water absorption and swelling power at room temperature with increasing levels of SPC, which were reduced upon heating. The flour blends with high‐levels of SPC also had lower pasting viscosities. Thermal analysis showed lower enthalpy values and higher temperatures derived from starch gelatinization. When the SPC‐rice flour blends were applied to extruded gluten‐free rice noodles, the noodles tomographically showed a dense and compact structure, that could be favorably correlated with their textural changes (increased hardness and reduced extensibility). FTIR analysis presented the structural changes of the noodles containing different levels of SPC by showing higher intensity of protein‐related absorption peaks and lower starch peak intensity, which could be associated with the reduced cooking loss. Moreover, there existed two water components with different mobilities in the noodles whose spin–spin relaxation times had a tendency to increase with increasing SPC content. The results obtained from this study provided fundamental insights into the processing performance of protein‐rich ingredients in gluten‐free extruded noodles, probably promoting the development of a wider variety of protein‐fortified gluten‐free products. [ABSTRACT FROM AUTHOR]

Summary: Ingredients play an important role in multigrain puffed snack (PS) quality. Different rice flour (RF) to corn grits (CG) ratios with 3% and 5% rice bran oil (RBO) were assessed for starch digestibility, chemical, and physicochemical properties, and sensory acceptance of PS processed using a twin‐screw extruder. Fat and fibre content significantly increased. PS added with 5% RBO was harder with higher bulk density than 3% RBO. As the CG level increased, the expansion ratio of PS decreased, impacting the physical and sensory properties. The extruded PS exhibited a V‐type crystalline structure originating from the amylose‐lipid complex formation. PS prepared from 50%–60% RF and 10%–20% CG with 5% RBO had the highest content of slow‐digesting starch, resistant starch, antioxidant activity, and total phenolic compounds. The optimal rice flour to corn grits ratio with added RBO of multigrain PS showed potential as a functional snack. [ABSTRACT FROM AUTHOR]

Summary: Apple pomace (AP) is the by‐product obtained after juice extraction. It is a potential ingredient for the fibre enrichment of foods. In the present work, AP was combined in gluten free‐mixtures with cassava starch (CS), rice flour (RF), egg white (EW) and sucrose (SR) to analyse its effect on thermal transitions of starch and the batter and bread crumb microstructures. Model systems with all or part of the main ingredients (CS:RF:AP:EW:SR in 4:4:1:1:1 proportions) and a batter formulation with AP were prepared by dry mixing and then dispersing the solids in water. CLSM allowed observing the distribution of egg proteins, AP and RF particles and CS granules. The batter enriched with AP exhibited higher apparent viscosities and dilatant behaviour. Thermal transitions were analysed by DSC. Endotherms ranged between 57 and 97°C. Gluten‐free bread microstructure was analysed by SEM. A more irregular and compact crumb structure was observed when AP was used, with the air cell walls constituted by gelatinized starch granules and AP particles interpenetrating them. By measuring the firmness of crumb along storage, it could be concluded that amylopectin retrogradation was partially inhibited by the presence of AP in model systems but in bread, this inhibiting effect was not evident. [ABSTRACT FROM AUTHOR]

The effect of Lactobacillus acidophilus and spontaneous fermentation on the quality characteristics of glutinous rice products are investigated in this study. Optimization of the product quality based on orthogonal experiments on the four fermentation conditions ensure that the product still has good sensory properties when stored during its shelf life at room temperature. The optimal fermentation conditions based on the range analysis are the mass ratio of glutinous rice, corn and rice 8:1:1, L. acidophilus inoculum of 8%, fermentation temperature of 37 °C, and fermentation time of 28 h. Under this condition, rice products' hardness, viscosity, elasticity, cohesiveness, and taste significantly increase compared to the spontaneously fermented products. The pasting characteristics, water absorption index, thermodynamic properties, short‐range ordered structure, and microstructure of two kinds of fermented rice flours are analyzed. L. acidophilus fermented rice flour is more prone to pasting and ageing, with a higher proportion of short‐chain amylopectin in starch and lower final viscosity and water absorption, with a denser and smoother internal structure. In conclusion, fermentation improves the properties of glutinous rice flour and its products, and L. acidophilus fermentation is more effective than spontaneous fermentation. [ABSTRACT FROM AUTHOR]

BACKGROUND: The effects of replacing part of the rice flour (RF) with tiger nut flour (TNF) were studied in gluten‐free biscuits. A control biscuit dough containing RF only and five formulations containing 10, 20, 30, 40, and 50% tiger nut flour on a flour basis (10TNF, 20TNF, 30TNF, 40TNF, and 50TNF) were prepared. The rheological and quality properties of biscuits baked both in conventional and infrared‐microwave combination (IR‐MW) ovens were determined. RESULTS: The rheological results showed that as the TNF ratio increased, the storage modulus (G′), loss modulus (G″) and complex viscosity (ƞ*) decreased due to the high oil and dietary fiber content of the TNF. Texture analysis results showed that control dough and biscuits showed harder texture because of the damaged starch content of RF. Damaged starch also affected the spread ratio of the biscuits adversely. Weight loss of the biscuits baked in the IR‐MW oven was higher than the ones baked in the conventional oven since higher inside pressure occurred in the dough. The color of the conventional baked biscuits was darker than IR‐MW baked ones due to the greater extent of Maillard browning. As the TNF ratio increased, darker biscuits were obtained since TNF has a high amount of sugar, and also its natural color is brown. CONCLUSION: Given the excellent nutritional and product quality impacts of TNF, it would be appropriate to use it as a raw material substitute in gluten‐free biscuits. Furthermore, IR‐MW baking was shown to be an appropriate method for biscuit quality when compared to conventional baking. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the effect of Lactobacillus plantarum F25‐4 assisted rice soaking (LAS) on the cooking properties of japonica rice used for Chinese rice wine (CRW) production. The effects of LAS and natural soaking were compared based on the chemical composition, thermal characteristics, infrared spectroscopy and sodium dodecyl sulphate‐polyacrylamide gel electrophoresis of rice flour. After LAS, the protein content of the rice was reduced by 17.63%, and the initial temperature (To), peak temperature (Tp) and conclusion temperature (Tc) were reduced by 36.86%, 17.89% and 1.61%, respectively, as revealed by differential scanning calorimetry analysis. The Zeta (ζ) potential value changed from −8.75 mV to −3.99 mV, and the minimum cooking time was reduced by 40% to only 15 min. The viscoelasticity of LAS rice increased after gelatinisation, as confirmed by confocal laser scanning microscope images. The glutelin precursor of the LAS rice disappeared, and the disorder of protein secondary structure increased, but there was no significant difference in the starch crystal area. LAS effectively improved the cooking properties of rice by changing the protein configuration on the surface of starch granules and reducing protein adsorption, leading to increased starch water absorption and decreased rice gelatinisation temperature. Our research suggests that LAS can reduce the cooking temperature of rice in CRW production, thus saving steam consumption during cooking. [ABSTRACT FROM AUTHOR]

Summary: The production of soybean protein isolates generates an insoluble residue called okara that is rich in proteins and dietary fibre. These macromolecules have functional properties that can be modified and improved by emerging technologies, such as high‐intensity ultrasound. The objectives of this work were to analyse the ability of soybean okara (UOK) to act as a gluten‐free bread improver and to evaluate the effect of a sonication process on this property (OKS). Both okaras were assayed at two percentages (2% and 3%) leading to a reinforcement of interactions in the matrix of batters, producing bread of better technological and sensorial quality. The addition of OKS 3%, improved specific volume (20%), reduced the hardness (30%) and increased the cohesiveness of the crumb and improved the air inclusion. These results demonstrated the efficiency of the sonication process to obtain a gluten‐free bread improver from a bulky by‐product of the soybean industry. [ABSTRACT FROM AUTHOR]

Summary: This study aimed to optimise an orange flavour gluten‐free cake formulation using rice flour, teff, sorghum and yacon. Nine cake formulations were initially submitted for acceptance and purchase intent tests with 66 assessors, where colour, odour, flavour, texture and overall acceptance were judged. After the result of the acceptance test and purchase intention, an optimised formulation (OP) was elaborated through the desirability function. This formulation was composed of 25% rice flour, 60% sorghum flour and 15% teff flour. After that, the sensory test of the Flash Profile was carried out to evaluate the consensus of the assessors about the optimised formulation, and for the 33 assessors of the Flash Profile test, with the method of analysis by Common Dimensions (ComDim), 92.29% described the F3 formulations (100% teff) and FO (optimised) are similar. This can be explained by the fact that the formulations have teff flour in their composition, while formulations F1 and F2 are made only with 100% rice flour and 100% sorghum flour, respectively. It was found that it is possible to use the flour under study to develop gluten‐free cakes with orange flavour with good sensory acceptance. [ABSTRACT FROM AUTHOR]

Gluten‐free blends utilize starches, gums, hydrocolloids, and proteins for viscoelasticity, gas holding ability, and crumb structure of dough and batter without gluten. This study examines Frontière brown rice flour (HPBRF), a new high protein rice cultivar, with tapioca starch (TS) and potato starch (PS) in an aqueous model system in a mixture design, to study interaction effects on pasting properties. The effect of the flour from this new cultivar on the pasting properties of other starches typically used in gluten‐free products has not yet been tested. Pasting properties are analyzed with a Rapid Visco Analyzer (RVA). Rheological and thermal characterization of the flour and starches are also done using differential scanning calorimetry (DSC) and a rheometer. The blends of HPBRF and PS affect the pasting properties compared to each alone, and it is observed that the application of HPBRF with PS decreases breakdown viscosity and peak viscosity, significantly compared to PS alone. Also, the ternary mixture considerably decreases the retrogradation potential for HPBRF, which indicates more stability during storage. These positive and negative effects can indicate how combined usage of these ingredients for the development of bakery products can impact physiochemical properties of gluten‐free bakery products. [ABSTRACT FROM AUTHOR]

Background and Objectives: Although the gelatinization property of isolated rice starch has been investigated in terms of its relationship to starch fine molecular structures, it remains unclear how these structures determine the gelatinization property of rice flour. The gelatinization properties of 10 rice flours with varying chain‐length distributions were thus studied. Findings: Rice flours with larger amylose molecules, longer and higher amount of amylopectin intermediate chains showed double gelatinization peaks. The onset and peak temperatures of gelatinization for the peak having a lower gelatinization temperature showed a positive correlation with the molecular size of amylopectin. Conversely, the conclusion temperature of gelatinization for the peak with a higher gelatinization temperature exhibited a negative correlation with the molecular size of amylose and a positive correlation with the quantity of amylose and amylopectin intermediate chains. These correlations were largely different compared with those for rice flours with a single gelatinization peak. Conclusions: These results supplied the first associations between gelatinization property of rice flour and starch fine molecular structures, which were different from those for pure rice starches. Significance and Novelty: These results have the potential to assist the food industry in developing rice products with improved quality, depending on the molecular structure of the starch. [ABSTRACT FROM AUTHOR]

BACKGROUND: The pasting properties of rice change markedly after aging, although the mechanism for this still remains unknown. Aged and fresh rice grains were ground and the flours were fractionated by particle size, and then the pasting properties, particle size distribution and microscopic morphology of the heated flour fractions were evaluated. RESULTS: Compared to the corresponding fresh flour fractions with the same particle size, a lower peak viscosity for those aged flour fractions from 80 μm to 450 μm and a higher peak viscosity for those aged flour fractions from 20 μm to 60 μm were observed. The amounts of smaller particles disaggregated from the aged flour fractions were significantly less and the separated entities were always larger than the corresponding fresh rice fractions. CONCLUSION: Disaggregation difficulty of starch granules was the reason for the changes in the pasting properties of rice after aging. This finding is helpful for understanding rice aging mechanisms and regulating eating quality of rice flour as an ingredient. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Summary: In this work, the addition of pretreated Kappaphycus alvarezii flour to a rice‐based snack formulation was proposed as an alternative to producing algae‐enriched snacks adding value to this seaweed and improving the quality of the snacks. Dried algae were submitted to multiple washing cycles to allow the reduction of the natural salt concentration of the algae. After, algae were dried and milled to obtain flour. The flour was added in different concentrations (0%, 2%, 5%, and 10%) in the model formulation of rice‐based dough. Rice‐K. alvarezii snacks were produced by baking at 220 °C. The proximate composition of the raw and pretreated algae was determined, as well as the colour, texture, and microstructure of dough and snacks. The pretreatment efficiently allowed for a reduction of 78% of the initial content of sodium and an 85% reduction of potassium. The concentration of 5% and 10% of algae addition presented higher values of hardness and consistency of the dough and lower adhesiveness. At higher concentrations, the seaweed flour acts as a processing aid during the preparation steps of the snacks but does not influence the hardness of the final snacks. The pretreated K. alvarezii flour is an alternative for increasing the quality of rice‐based snacks while preserving the algae's potential health benefits. [ABSTRACT FROM AUTHOR]

Summary: Xyloglucan (XG) is an under‐utilised mucoadhesive hemicellulosic biopolymer extracted from tamarind industrial waste (tamarind seed), a commercial source. XG is a low‐cost, non‐toxic, biocompatible, and stable biopolymer at a wide range of pH, temperature, and ionic solutions. It is generally recognised as safe (GRAS) by FDA and used as a food additive as a gelling agent, emulsifier, thickener, stabiliser, etc. This review aims to explore the utilisation of tamarind industrial waste for the production of XG and their application in the food industry as alternative hydrocolloids by providing adequate knowledge in production, extraction, properties, chemical modification, and interactions. It is also highlighted that XG has been extensively studied recently in manufacturing gluten‐free foods (rice bread), food quality assessment, and packaging film production. [ABSTRACT FROM AUTHOR]

Background: The purpose of this study was to investigate the sensory properties, antioxidant capacities, total phenolic content, and their bioaccessibility in gluten‐free rice couscous that is produced without additives. Since rice does not contain gluten, pre‐gelatinized rice flour (GRF) was added instead of gum and enzymes in order to provide the desired structure in the couscous samples. Results: According to the results, the total phenolic content of couscous samples was increased with GRF addition. The highest extractable and hydrolyzable antioxidant capacity values were observed in the couscous samples supplemented with 30% GRF using the 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) radical cation, cupric‐reducing antioxidant capacity, and ferric reducing antioxidant capacity methods. The bioaccessibility of antioxidant capacity was found to be significantly higher (P < 0.05) than the control sample in all methods except the 1,1‐diphenyl‐2‐picrylhydrazyl free radical method in the couscous samples. Conclusion: According to the data obtained, it has been determined that couscous, which has a very small round shape, can be produced with GRF without additives. In this context, gluten‐free rice couscous could be used as an alternative valuable food in terms of nutrition and can be an alternative traditional food for celiac diseases as well as for individuals preferring the consumption of gluten‐free products. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: The pecan nut [Carya illinoinensis (Wangenh.) C. Koch] press cake (PNC) is a co‐product of pressing to produce oil, that has low cost and is nutritionally rich, but still little explored. This study evaluated the effects of different concentrations of PNC flour (PNCF) (0%, 15%, and 30%) to obtain nutritious gluten‐free cookies based on rice flour and corn starch, and upcycling the high‐quality pecan press cake. Results: The addition of the PNCF significantly increased the cookies lipids, insoluble fibers, and protein contents, and led to a significant reduction of the carbohydrates content. Texture profile analysis showed that the addition of PNCF in the samples formulation increased hardness and decreased cohesiveness of dough, showing better behavior for technological processing. After baking, the cookies added with PNCF showed no significant difference in the expansion factor, and required a much higher cutting force than cookies without PNCF (control formulation), due to the higher concentration of insoluble fibers of the former. Conclusion: The use of up to 30% PNCF allowed formulating gluten‐free cookies with a suitable proximate composition and desired texture characteristics. The findings can help the food industries to develop technologically viable formulations to meet the consumers´ demands and nutritional requirements of individuals with gluten restrictions, as well as to upcycle an oleaginous co‐product. [ABSTRACT FROM AUTHOR]

Summary: Baobab fruit pulp powder (BFPP) is susceptible to economically driven adulteration owing to its incredible nutrient density and rapidly expanding demand worldwide. In this study, a portable NIR spectroscopy (wavelength 900–1700 nm) coupled with chemometrics was used for the detection of BFPP adulteration. BFPP samples separately adulterated with rice flour (RF), wheat flour (WF), and maize flour (MF) at 0%, 1%, 3%, 5%, 10%, 15%, 20%, 25%, 30%, 40%, 50% and 60% concentrations were subjected to NIR spectroscopy. Two‐class models proved to be reliable with sensitivity and specificity of above 0.98 and an error of below 0.01. Four‐class models attained sensitivity and specificity of above 0.68 and an error of below 0.276. The correlation coefficient (R2) and root mean square error (RMSE) of the prediction set were above 0.88 and below 6.20% respectively for PLSR models. The LODs were also below 13.79%. Therefore, NIR spectroscopy has a promising potential for rapid screening of BFPP adulterations. [ABSTRACT FROM AUTHOR]

Summary: Extruded rice flour with different feed moisture content (FMC, 14%, 16%, 18%, 20%, 22%) were obtained by a twin‐screw with two co‐rotating screws of 65 mm diameter at 120 kg h−1 feed rate and 120 rad min−1 screw speed. The results showed that the higher the FMC, the smoother the extrudate surface, the lighter the colour, and the lower the radial expansion; the water absorption index increased whereas the water solubility index was in opposite as FMC increased. The bound water was the major fraction in extruded rice flour and with FMC increasing, a shift to a long relaxation time of the peak of T21 could be found accompanied by the signal intensity enhancement. Extrusion did not alter the chemical structure of starch but turned crystal type from A to V. The rice flour possessed better digestibility after extrusion, but higher FMC mitigated the digestion by improving the branching of the starch structure and weakening the degradation of the protein. [ABSTRACT FROM AUTHOR]

Summary: Couscous is a traditional cereal product usually prepared using semolina; however, couscous may be produced with different flours as well as gluten‐free flours. In this study, gluten‐free couscous was prepared by supplementing rice flour with flours of field bean, chickpea and lentil (90/10 or 70/30%, w/w). The objective of this study was to develop gluten‐free couscous and determine the quality, texture, microstructure and sensory properties, which these properties were used for characterisation. The results revealed that the gluten‐free couscous had low water absorption capacity, low swelling and cohesion and slightly high disintegration degree compared to the control couscous. Protein, lipid and ash contents were improved following the supplementation while lightness and hardness were negatively affected. Even though there was no gluten, the significant yield was obtained during production. Moreover, the quality, texture and sensory properties of gluten‐free couscous were close to those of the control couscous. Gluten‐free couscous production was successfully achieved for whom wants to consume gluten‐free products as a lifestyle. [ABSTRACT FROM AUTHOR]

Background: Drought is a major abiotic stress that affects the physicochemical properties of cereal starch. However, quantitative information on the effects of drought duration on the starch quality of waxy maize, a special maize-type starch composed of nearly pure amylopectin, has been lacking. The effects of post-silking drought duration 1-10 (DS10), 1-20 (DS20), and 1-30 (DS30) days after pollination on the physicochemical properties of starch were assessed from 2019 to 2020 using two waxy maize hybrids as materials. Results: With extending drought duration, the starch granule size and average amylopectin chain length of Jingkenuo2000 (JKN2000) gradually increased, with those of Suyunuo5 (SYN5) being the highest for DS20, followed by DS30. All drought durations decreased the degree of branching of both hybrids, with the lowest value obtained for DS30 and DS20 in JKN2000 and SYN5, respectively. Relative crystallinity increased for DS30 in both hybrids but its responses for DS10 and DS20 differed. Pasting viscosities and gelatinization enthalpy were decreased and retrogradation percentage was increased by drought stress. The lowest pasting viscosities were observed for DS30, and the highest retrogradation percentage was found for DS10 in general. Conclusion: Post-silking drought led to the pasting and retrogradation properties deteriorating, with decreased pasting viscosities and increased retrogradation percentage. The decrease in viscosity was caused by enlarged granules. Meanwhile, the increased proportion of amylopectin chains with a degree of polymerization of 25-36 resulted in lower viscosity and higher retrogradation. [ABSTRACT FROM AUTHOR]

The aim of this review is to gather information on key controlling parameters affecting resistant starch (RS) formation, different strategies for its enhancement and to direct future prospect of viable RS enhancement technologies in whole rice. To achieve this, a thorough literature review is done, and the possible ways are suggested. People in developing countries rely on starch‐based whole rice. Excessive rice consumption may promote several potential health diseases, such as obesity, type II diabetes, and the risk of colorectal cancer. RS, functionally similar to dietary fiber, could effectively minimize and control such health diseases. Therefore, successive progress in the enhancement of RS content in starch‐based powder or flour has been achieved through the improvement of functional attributes of starch with the adoption of different methodologies (genetic, physical, chemical, and enzymatic treatments). However, as people primarily consume starch‐rich whole rice grains in their regular diet than diets with rice flour, the functional attributes of whole rice grains without destroying its native structure and wholesomeness should be developed. Physical treatment could be more inexpensive and effective than chemical and enzymatic methods while applying on whole rice grains. But it does not improve as much RS level in whole rice as compared to other methods. Hence, one or more physical treatments could be combined with each other or may be conjugated with chemical or enzymatic treatment for significant improvement of rice RS. Practical applications: Recently, people are much concerned about functional diets which are capable to provide nutritive value as well as to minimize potential health diseases. Such awareness enhances the consumption of resistant starch, like dietary fiber. Cereals like rice contain meager amount of resistant starch. Hence, the demand for resistant starch in our body cannot be fulfilled through rice consumption. The only way to resolve this problem is to enhance resistant starch content in whole rice grains through developing different process modification (physical, chemical, and enzymatic). To develop such modified process technologies, a detailed knowledge on the key controlling parameters affecting starch RS formation and different strategies for enhancement of RS content is required. This review explores the current status of RS enhancement strategies and tried to explore the possible future directions of viable RS enhancement technologies for whole grain. [ABSTRACT FROM AUTHOR]

Summary: Background: Primary sclerosing cholangitis (PSC) is a progressive bile duct disease associated with inflammatory bowel disease (PSC‐IBD). Aim: To investigate whether patients with PSC‐IBD benefit from a gluten‐free and amylase trypsin inhibitor (ATI)‐free diet (GFD). Methods: We performed a prospective clinical pilot study administering an eight‐week GFD. The primary outcomes were colonic inflammation assessed by proctosigmoidoscopy, and liver stiffness (surrogate for fibrosis, inflammation and cholestasis) measured by transient elastography before and after GFD. Amongst the secondary (exploratory) outcomes were colonic mucosal and serum cytokine/chemokine changes, the intestinal microbiome and transcriptome dynamics, and shifts in serum markers of hepatic fibrogenesis. Results: Fifteen patients with PSC‐IBD completed the study. The study did not meet its primary outcome: the endoscopic score and liver stiffness remained unchanged. However, the expression of pro‐inflammatory mucosal cytokines and chemokines such as IL6, IL8, CCL2, and TNFα was significantly down‐regulated. Two critical markers of liver fibrosis and matrix remodelling, thrombospondin‐2 and ‐4, decreased significantly. The microbiota composition changed slightly, including a decrease in the pathogen Romboutsia ilealis. The intestinal transcriptome indicated a gut barrier improvement. Pruritus, fatigue, overall well‐being, faecal calprotectin levels, and serum alkaline phosphatase did not change significantly. Conclusions: This study did not demonstrate a clinical improvement with short‐term GFD in patients with PSC‐IBD. However, a gluten/ATI‐free diet may improve biomarkers of intestinal inflammation and barrier function in these patients with associated changes in the enteric microbiota. Further investigation of the therapeutic potential of the GFD in PSC‐IBD is warranted. [ABSTRACT FROM AUTHOR]

Summary: Starch and protein are important components of food, the mixed system formed between them (complexes, gels, mixtures, etc.) can improve the physical and chemical properties of starch and protein, and its potential application in the food industry has also attracted widespread attention. In this study, indica rice flour and soybean 7S protein (β‐Conglycinin) were used as the experimental materials to explore the effect of soybean 7S protein addition on the quality and digestibility of rice noodles. Aims to develop rice noodles with high protein and low GI, so that people can take care of their health while satisfying their appetites. The results showed that with the increase of soybean 7S protein addition, the starch digestibility decreased, resulting in the estimated glycaemic index (eGI) and glycaemic load (GL) decreasing. However, the cooking loss rate and breakage rate of rice noodles gradually increased, the water absorption first increased and then decreased, and the taste of rice noodles is acceptable when the 7S protein addition amount is within 9%. The interaction between starch and soybean 7S protein was mediated by weak interactions such as hydrogen bonds and hydrophobic forces indicated by Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD). [ABSTRACT FROM AUTHOR]