Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
7.4
4.7
Journals
Foods
Special Issues
Better Design for Formulation Optimization of Grain Foods
share announcement

Better Design for Formulation Optimization of Grain Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Grain".

Deadline for manuscript submissions: closed (31 August 2024) | Viewed by 4539

Special Issue Editors

Dr. Yaqin Wang

E-Mail Website
Guest Editor
Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland
Interests: food science; food technology; whole grains; product development
Dr. Zhen Yang

E-Mail Website
Guest Editor
College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
Interests: innovative agriculture; novel agricultural product development; agricultural application of nuclear technology; whole grains; lipids; proteins; flavour; food processing; food nutrition and health
Special Issues, Collections and Topics in MDPI journals
Dr. Meng Jiang

E-Mail
Guest Editor
Hainan Institute, Zhejiang University, Sanya 572025, China
Interests: rice; molecular mechanism; abiotic stress; nanotechnology
Special Issues, Collections and Topics in MDPI journals
Dr. Chenguang Zhou

E-Mail Website
Guest Editor
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Interests: cereal science; metabolomics; novel technique in food processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Grain-based foods are made from various cereal grains like wheat, oats, rice, barley, rye, millet, sorghum, corn, and other cereal grains. These foods offer a rich array of essential nutrients, including carbohydrates, proteins, dietary fiber, as well as a wide spectrum of vitamins and minerals, which contribute significantly to global health maintenance. The grain-based food industry is currently under mounting pressure to innovate and produce products that incorporate healthier components, such as whole grains and dietary fiber, while reducing the presence of less-healthy elements like fats, sugars, and salt. A diet rich in whole grains and fiber has been increasingly recognized as a protective measure against the development of diet-related ailments such as cardiovascular disease, obesity, and type 2 diabetes. This underscores the need to enhance the formulation of grain foods to promote health and well-being for the world's growing population.

This Special Issue of Foods will cover recent studies carried out on the formulation optimization of grain foods. The studies may focus on understanding the physical and chemical properties of cereal grains, selecting grain types or mixtures to optimize end-product nutrition and health benefits, customizing grain-based product’s appearance and texture, partially substituting refined flour with whole grains or cereal side streams, using bioprocessing method to deliver clean-label grain foods, developing innovative whole-grain products, and grain foods reformulation with lower salt, sugar, and fat contents.

Dr. Yaqin Wang
Dr. Zhen Yang
Dr. Meng Jiang
Dr. Chenguang Zhou
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wholegrain
  • cereal fiber
  • nutrition and health
  • formulation
  • optimization
  • bioprocessing
  • fermentation
  • gut microbiota
  • clean label

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • e-Book format: Special Issues with more than 10 articles can be published as dedicated e-books, ensuring wide and rapid dissemination.

Further information on MDPI's Special Issue polices can be found here.

Published Papers (4 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

11 pages, 1819 KiB  
Article
Improvement in Taste Quality of Rice Porridge Using Konjac Glucomannan
by Sixuan Li, Wenhui Zhang, Min Zhang, Lina Guan and Guodong Ye
Foods 2024, 13(19), 3146; https://doi.org/10.3390/foods13193146 - 2 Oct 2024
Viewed by 440
Abstract
Improving the taste quality of rice porridge in a scientific way is essential to guiding residential and commercial production. This study aimed to determine the impact of konjac glucomannan (KGM) on the taste quality of rice porridge. The obtained results showed that the [...] Read more.
Improving the taste quality of rice porridge in a scientific way is essential to guiding residential and commercial production. This study aimed to determine the impact of konjac glucomannan (KGM) on the taste quality of rice porridge. The obtained results showed that the optimal concentration of KGM added to rice porridge is 1%. This was primarily observed via the reduction in water absorption, swelling power, and iodine blue value, thus increasing the hardness of rice porridge. At the same time, KGM also reduced the free water content and improved the water-holding capacity of rice porridge. Nevertheless, the pasting properties showed that the high viscosity of KGM raised the pasting viscosity of rice flour, thereby enhancing the stickiness of rice porridge with the increase in the KGM concentration. In addition, KGM gave the rice porridge a stronger aroma. Sensory evaluations further confirmed significant improvements in the color, odor, palatability, and overall acceptability of KGM-supplemented rice porridge (p < 0.05). To summarize, adding an appropriate amount of KGM was beneficial in forming a richer flavor and improving the taste quality of rice porridge. The findings offer valuable insights into the scientific processing of rice porridge products. Full article
(This article belongs to the Special Issue Better Design for Formulation Optimization of Grain Foods)
►▼ Show Figures

Graphical abstract

12 pages, 2142 KiB  
Article
Near-Infrared Spectroscopy Analysis of the Phytic Acid Content in Fuzzy Cottonseed Based on Machine Learning Algorithms
by Hong Yin, Wenlong Mo, Luqiao Li, Yiting Ma, Jinhong Chen, Shuijin Zhu and Tianlun Zhao
Foods 2024, 13(10), 1584; https://doi.org/10.3390/foods13101584 - 20 May 2024
Viewed by 1009
Abstract
Cottonseed is rich in oil and protein. However, its antinutritional factor content, of phytic acid (PA), has limited its utilization. Near-infrared (NIR) spectroscopy, combined with chemometrics, is an efficient and eco-friendly analytical technique for crop quality analysis. Despite its potential, there are currently [...] Read more.
Cottonseed is rich in oil and protein. However, its antinutritional factor content, of phytic acid (PA), has limited its utilization. Near-infrared (NIR) spectroscopy, combined with chemometrics, is an efficient and eco-friendly analytical technique for crop quality analysis. Despite its potential, there are currently no established NIR models for measuring the PA content in fuzzy cottonseeds. In this research, a total of 456 samples of fuzzy cottonseed were used as the experimental materials. Spectral pre-treatments, including first derivative (1D) and standard normal variable transformation (SNV), were applied, and the linear partial least squares (PLS), nonlinear support vector machine (SVM), and random forest (RF) methods were utilized to develop accurate calibration models for predicting the content of PA in fuzzy cottonseed. The results showed that the spectral pre-treatment significantly improved the prediction performance of the models, with the RF model exhibiting the best prediction performance. The RF model had a coefficient of determination in prediction (R2p) of 0.9114, and its residual predictive deviation (RPD) was 3.9828, which indicates its high accuracy in measuring the PA content in fuzzy cottonseed. Additionally, this method avoids the costly and time-consuming delinting and crushing of cottonseeds, making it an economical and environmentally friendly alternative. Full article
(This article belongs to the Special Issue Better Design for Formulation Optimization of Grain Foods)
►▼ Show Figures

Figure 1

18 pages, 3156 KiB  
Article
A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice
by Chenguang Zhou, Bin Li, Wenli Yang, Tianrui Liu, Haoran Yu, Siyao Liu and Zhen Yang
Foods 2024, 13(2), 240; https://doi.org/10.3390/foods13020240 - 11 Jan 2024
Cited by 2 | Viewed by 1215
Abstract
Enzyme inactivation is crucial for enhancing the shelf life of lightly milled rice (LMR), yet the impact of diverse superheated steam (SS) treatment conditions on lipolytic enzyme efficiency, physicochemical properties, and volatile profiles of LMR remains unclear. This study investigated varying SS conditions, [...] Read more.
Enzyme inactivation is crucial for enhancing the shelf life of lightly milled rice (LMR), yet the impact of diverse superheated steam (SS) treatment conditions on lipolytic enzyme efficiency, physicochemical properties, and volatile profiles of LMR remains unclear. This study investigated varying SS conditions, employing temperatures of 120 °C, 140 °C, and 160 °C and exposure times of 2, 4, 6, and 8 min. The research aimed to discern the influence of these conditions on enzyme activities, physicochemical characteristics, and quality attributes of LMR. Results indicated a significant rise in the inactivation rate with increased treatment temperature or duration, achieving a notable 70% reduction in enzyme activities at 120 °C for 6 min. Prolonged exposure to higher temperatures also induced pronounced fissures on LMR surfaces. Furthermore, intensive SS treatment led to a noteworthy 5.52% reduction in the relative crystallinity of LMR starch. GC/MS analysis revealed a consequential decrease, ranging from 44.7% to 65.7%, in undesirable odor ketones post-SS treatment. These findings underscore the potential of SS treatment in enhancing the commercial attributes of LMR. Full article
(This article belongs to the Special Issue Better Design for Formulation Optimization of Grain Foods)
►▼ Show Figures

Figure 1

21 pages, 4974 KiB  
Article
Deep-Learning-Based Model Predictive Control of an Industrial-Scale Multistate Counter-Flow Paddy Drying Process
by Ye Zhang, Zhuangdong Fang, Changyou Li and Chengjie Li
Foods 2024, 13(1), 43; https://doi.org/10.3390/foods13010043 - 21 Dec 2023
Cited by 1 | Viewed by 1343
Abstract
In practical industrial-scale paddy drying production, manual empirical operation is still widely used for process control. This often leads to poor uniformity in the moisture content distribution of discharged grains, affecting product quality. Model Predictive Control (MPC) is considered the most effective control [...] Read more.
In practical industrial-scale paddy drying production, manual empirical operation is still widely used for process control. This often leads to poor uniformity in the moisture content distribution of discharged grains, affecting product quality. Model Predictive Control (MPC) is considered the most effective control method for paddy drying, but its implementation in industrial-scale drying is hindered by its high computational cost. This study aims to address this challenge by proposing a deep-learning-based model predictive control (DL-MPC) strategy for paddy drying. By establishing a mapping relation between the inlet and outlet paddy moisture content and paddy flow velocity, a DL-MPC strategy suitable for multistage counter-flow paddy drying systems is proposed. DL-MPC systems are developed using long short-term memory (LSTM) neural networks and trained using datasets from single-drying-stage and multistage drying systems. Simulation and analysis are conducted, followed by verification experiments on a 5HNH-15 multistage counter-flow paddy dryer. The results show that the DL-MPC system significantly improves computational speed while achieving satisfactory control performance. The predicted paddy flow velocity exhibits a smooth variation and matches field data obtained from multiple transition points, confirming the effectiveness of the designed DL-MPC system. The mean absolute error between the predicted and actual paddy moisture content under the DL-MPC system is 0.190% d.b., further supporting the effectiveness of the control system. Full article
(This article belongs to the Special Issue Better Design for Formulation Optimization of Grain Foods)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-4
Back to TopTop