Role of short germination and milling on physical properties, amino acid and metabolomic profiles of high amylose rice fractions

Short germination is a process that can improve bioactive compounds in rice. This work aimed investigate the physical properties, phenolic compounds (PC), antioxidant activity and amino acids composition of husk + bran, brown and milled rice with high amylose content after short germination (16 h). α-amylase activity (Falling Number, FN) and enthalpy (ΔH) were unchanged (p < 0.05). RVA curve profiles were similar, even though after short germination and milling. Globally, metabolomics analysis identified 117 PC, in which 111 (bound), 104 (free) and 21 revealed in both extracts. p-Coumaric, trans-ferulic and ferulic acids were the most abundant PC revealed in all fractions. The portion husk + bran showed the highest level of total antioxidant activity (709.90 µmol TE) in both free and bound fractions. In terms of total amino acids, there was no statistical difference (p < 0.05) among non-germinated and germinated samples, contrary to free amino acids content. Glutamic acid (Glu) presented the highest values combining short germination and milling (1725-1900 mg/100 g) consequently, leads to higher value of GABA (12.21 mg/100 g). The combination of short germination and milling demonstrated a good strategy to improve the nutritional quality of rice, unless the thermal and pasting properties have been altered, contribute to potential health benefits on human nutrition.

Chemical profile of colorful bean (Phaseolus vulgaris L) flours: Changes influenced by the cooking method

This study aimed to determine how the cooking methods change the phenolics and saponins profiles, oligosaccharides, antinutrients and antioxidant properties of flours from colorful beans. The autoclave cooking consisted of: 6 h soaking and 5 min cooking (C5); and 20 min cooking without soaking (C20). Both cooking methods significantly promote changes on the chemical compounds studied, and the intensity of these variations were affected by the cultivars. Most of flours of C5 beans presented a lower loss of anthocyanins (3.9-70.0%), DPPH (11.7-87.2%), ABTS (0.0-82.7%), and tannins (0.0-90.0%) compared with C20. The cooked flours of Artico and Realce showed some similarities among chemical compounds, as well as the lowest concentration of tannins (0.0 mg‧g^-1), antioxidant activity (0.40 µmol Trolox‧g^-1), and higher amounts of oligosaccharides and acetylcholine. Most of cooked flours presented a reduction in phenolics and soyasaponins αg and βg, and an increase in soyasaponins Ba and I and oligosaccharides (mainly C20 flours).

Whole flour and protein hydrolysate from common beans reduce the inflammation in BALB/c mice fed with high fat high cholesterol diet

Common bean (Phaseolus vulgaris L.) is a source of bioactive peptides, but little is known about its effects on hypercholesterolemia, oxidative stress, and the inflammatory process. Therefore, the aim of this study was to evaluate the effect of whole flour and bean protein hydrolysate of common bean variety Carioca on inflammation and oxidative stress in BALB/c mice. Four experimental groups were included in the study: standard diet (SD), high fat high cholesterol diet (HFC), high fat high cholesterol diet and whole bean flour (HFC-F); and high fat high cholesterol diet and bean protein hydrolysate (HFC-PH). Animals fed with bean protein hydrolysate showed lower weight gain and food intake. Animals fed with whole bean flour showed lower alanine aminotransferase and low-density lipoprotein cholesterol levels than animals fed with bean protein hydrolysate. SOD mRNA was lower in HFC, HFC-F and HFC-PH groups whereas SOD concentration was higher in HFC-F and HFC-PH groups. HSP72 mRNA expression was lower in the HFC-F group in relation to HFC-PH. IL-10 and PPARα mRNA expression was lower in HFC-F and HFC-PH groups in comparison with SD. The whole bean flour and bean protein hydrolysate reduced inflammation and the risk factors for cardiovascular diseases in BALB/c mice.

Characteristics of starch from different bean genotypes and its effect on biodegradable films

BACKGROUND

Starches from four common bean genotypes were characterized and used in the production of biodegradable films. Starches were characterized by their swelling power, solubility, amylose content, granule morphology, relative crystallinity, thermal and pasting properties, and susceptibility to α-amylase hydrolysis. Films were characterized according to their morphology, mechanical and water vapor barrier properties, whiteness and opacity.

RESULT

Depending on the common bean genotype, a great variation on starch properties was found, which, in turn, clearly impacted on the characteristics of the starch-based films. Starches from BRS Pitanga and BRS Pérola genotypes exhibited the highest amylose content and the lowest swelling capabilities. Bean starch from the IPR Uirapuru genotype presented granules with an irregular surface and shape. Starches from IPR Uirapuru and BRS Estilo genotypes provided well-structured biodegradable films, without the occurrence of fissures or cracks. Moreover, starch films containing starch from BRS Estilo genotype exhibited the highest flexibility, permeability and solubility.

CONCLUSION

The morphological, mechanical and water vapor barrier properties of films elaborated with common bean starch vary greatly as a function of the bean genotype used for starch production. © 2018 Society of Chemical Industry.

Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars

Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.

Genetic potential of common bean progenies selected for crude fiber content obtained through different breeding methods

Gastrointestinal health is of great importance due to the increasing consumption of functional foods, especially those concern-ing diets rich in fiber content. The common bean has been valorized as a nutritious food due to its appreciable fiber content and the fact that it is consumed in many countries. The current study aimed to evaluate and compare the genetic potential of common bean progenies of the carioca group, developed through different breeding methods, for crude fiber content. The progenies originated through hybridization of two advanced strains, CNFC 7812 and CNFC 7829, up to the F7 generation using three breeding methods: bulk-population, bulk within F2 families, and single seed descent. Fifteen F8 progenies were evaluated in each method, as well as two check cultivars and both parents, us-ing a 7 x 7 simple lattice design, with experimental plots comprised of two 4-m long rows. Field trials were conducted in eleven environments encompassing four Brazilian states and three different sowing times during 2009 and 2010. Estimates of genetic parameters indicate differences among the breeding methods, which seem to be related to the different processes for sampling the advanced progenies inherent to each method, given that the trait in question is not subject to natural selection. Variability amongst progenies occurred within the three breeding methods and there was also a significant effect of environment on the progeny for all methods. Progenies developed by bulk-population attained the highest estimates of genetic parameters, had less interaction with the environment, and greater variability.

Estabilidade microbiológica e físico-química de misturas para bolo sem glúten e qualidade dos bolos prontos para consumo

O objetivo deste trabalho foi avaliar a estabilidade microbiológica e físico-química de misturas para bolo sem glúten armazenadas por 240 dias, bem como a qualidade dos respectivos bolos prontos. As formulações sem glúten continham farinha de quirera de arroz crua (FAC) e farinha de bandinha de feijão extrusada (FFE) em substituição total à farinha de trigo, preparadas com 45% e 75% de FFE. As farinhas e as misturas para bolo (MB) foram analisadas quanto ao teor de umidade, atividade de água, pH, acidez total titulável, cor e qualidade microbiológica, conforme técnicas padronizadas. Para os bolos assados avaliou-se a aceitabilidade sensorial, o volume específico, a textura, além da cor e qualidade microbiológica. Os resultados foram submetidos à análise de variância e de componentes da variância, ao teste múltiplo de comparação de médias (Duncan, 5% de probabilidade), ao teste de correlação de Pearson e, quando possível, foi determinada a equação de regressão. As MB sem glúten apresentaram boa estabilidade ao longo do armazenamento, sendo que não houve variação significativa do teor de umidade (variação máxima de 0,7%) e a atividade de água permaneceu sempre abaixo de 0,6, valor ideal para impedir desenvolvimento microbiano. A cor das misturas para bolo sem glúten não sofreu influência significativa do tempo, refletindo na prática em estabilidade mais prolongada da cor dos produtos finais para consumo. Quanto aos bolos prontos para o consumo, aquele com 75% de FFE se destacou pelo aumento percentual significativo de até 25,75% do volume específico. Contudo, todos os bolos foram aceitos (escores > 6) em todos os atributos analisados durante todo o período de armazenamento das misturas. As farinhas e misturas para bolo com FFE podem ser armazenadas até oito meses à temperatura ambiente sem sofrer alterações microbiológicas e físico-químicas que afetem a qualidade dos produtos, inclusive as características tecnológicas e sensoriais dos bolos.

Genetic variability for iron and zinc content in common bean lines and interaction with water availability

The common bean is an important source of iron and zinc in humans. Increases in the contents of these minerals can combat mineral deficiencies, but these contents are influenced by environmental conditions. Thus, the objectives of this study were to investigate the interaction between common bean lines and water availability on iron and zinc contents (CFe and CZn, respectively), identify superior lines with stable CFe and CZn, and test for a genetic relationship between CFe and CZn. Six crop trials were performed using a randomized block design with three replications. The trials were performed during the winter sowing period for three different combinations of year and site in Brazil. For each combination, 53 lines were evaluated across two parallel trials; one trial was irrigated according to the crop requirements, and the other trial operated under a water deficit. Interaction was detected between lines and environments, and between lines and water availability for CFe and CZn. However, some lines exhibited high CFe and CZn in both conditions. Lines G 6492 and G 6490 exhibited high mean values, stability, and adaptability for both minerals. Other lines exhibited high CFe (Xamego) or CZn (Bambuí and Iapar 65). A moderate genetic correlation (0.62) between CFe and CZn was detected. Water availability during the common bean cycle had an effect on CFe and CZn; however, lines with high CFe and CZn in different conditions of water availability and environment were detected.

Influence of Storage on Darkening and Hardening of Slow- and Regular-Darkening Carioca Bean (Phaseolus vulgaris L.) Genotypes

New carioca bean cultivars are being introduced into the market necessitating their evaluation under trade conditions, which often require storage under ambient conditions. We therefore evaluated the darkening and hardening processes of six carioca bean genotypes each representing regular and slow darkening trait during storage under ambient conditions for five months to elucidate their relationship as a breeding strategy. Storage time adversely affected color characteristics (L*, a*, b*, C* and ΔE) depending on bean genotype, whereas hardness and resistance to cooking increased during storage independent of the lignification process. Bean darkening and hardening occurred during storage at different intensities in each genotype and were not always correlated. BRSMG-Madrepérola, a slow darkening genotype, was unaffected (resistant to storage conditions), whereas BRS-Pontal with regular tegument darkening, was highly susceptible to storage conditions reflected in extended cooking time and darkening (low L* values). Principal component and cluster analyses on 8 constituents analyzed in this study demonstrate the difference in color characteristics, cooking time and hardness as major factors in segregating the bean genotypes. Seed coat color is an important but inappropriate single parameter for predicting the resistance to cooking or hardness induced by storage of carioca beans under ambient conditions. Development of carioca bean genotypes resistant to storage conditions is essential in reducing food losses during postharvest.

Microwave and micronization treatments affect dehulling characteristics and bioactive contents of dry beans (Phaseolus vulgaris L.)

BACKGROUND

Heat pretreatment is considered the first step in grain milling. This study therefore evaluated microwave and micronization heat treatments in improving the dehulling characteristics, phenolic composition and antioxidant and α-amylase activities of bean cultivars from three market classes.

RESULTS

Heat treatments improved dehulling characteristics (hull yield, rate coefficient and reduced abrasive hardness index) depending on bean cultivar, whereas treatment effects increased with dehulling time. Micronization increased minor phenolic components (tartaric esters, flavonols and anthocyanins) of all beans but had variable effects on total phenolic content depending on market class. Microwave treatment increased α-amylase inhibitor concentration, activity and potency, which were strongly correlated (r²  = 0.71, P < 0.0001) with the flavonol content of beans. Heat treatment had variable effects on the phenolic composition of bean hulls obtained by abrasive dehulling without significantly altering the antioxidant activity of black and pinto bean hulls. Principal component analysis on 22 constituents analyzed in this study demonstrated the differences in dehulling characteristics and phenolic components of beans and hulls as major factors in segregating the beneficial heat treatment effects.

CONCLUSION

Heat treatment may be useful in developing novel dietary fibers from beans with variable composition and bioactivity with a considerable range of applications as functional food ingredients.

Diversity of global rice markets and the science required for consumer-targeted rice breeding

With the ever-increasing global demand for high quality rice in both local production regions and with Western consumers, we have a strong desire to understand better the importance of the different traits that make up the quality of the rice grain and obtain a full picture of rice quality demographics. Rice is by no means a 'one size fits all' crop. Regional preferences are not only striking, they drive the market and hence are of major economic importance in any rice breeding / improvement strategy. In this analysis, we have engaged local experts across the world to perform a full assessment of all the major rice quality trait characteristics and importantly, to determine how these are combined in the most preferred varieties for each of their regions. Physical as well as biochemical characteristics have been monitored and this has resulted in the identification of no less than 18 quality trait combinations. This complexity immediately reveals the extent of the specificity of consumer preference. Nevertheless, further assessment of these combinations at the variety level reveals that several groups still comprise varieties which consumers can readily identify as being different. This emphasises the shortcomings in the current tools we have available to assess rice quality and raises the issue of how we might correct for this in the future. Only with additional tools and research will we be able to define directed strategies for rice breeding which are able to combine important agronomic features with the demands of local consumers for specific quality attributes and hence, design new, improved crop varieties which will be awarded success in the global market.

Nutritional composition of rice bran submitted to different stabilization procedures

In order to inactivate enzymatic deterioration, whole rice bran samples were subjected to two stabilization methods. Changes in nutritional value in terms of, concerning chemical composition, minerals and fatty acid content, were evaluated to supplement existing data and promote the utilization of rice bran in the human diet. The following homemade heat treatments were applied: roasting on a conventional stove or heating in a microwave oven. Based on the results, the different heating methods affected sample composition, since the levels of some nutrients of treated samples showed significant changes (p<0.05) compared to corresponding raw samples. The rice bran treated on a conventional stove produced products with lower moisture (5.14±0.10 g/100 g) and nutrients such as sodium 11.8%; palmitic acid 9.9% and stearic acid 8.1%. The microwave oven procedure resulted in better nutrient preservation, with slightly higher moisture content (6.28±0.10 g/100 g), and appears to be a practical and rapid tool for home heat stabilization of rice bran.

Efeito dos parâmetros de extrusão termoplástica sobre as propriedades tecnológicas de farinhas pré-cozidas elaboradas com arroz e feijão

O objetivo deste trabalho foi obter uma farinha pré-gelatinizada elaborada a partir de farinha mista de arroz e feijão, e avaliar a influência das formulações e condições do processamento sobre as propriedades tecnológicas e o teor proteico do produto final. Para a elaboração da farinha pré-gelatinizada mista, utilizou-se o planejamento experimental completo 2³ com pontos centrais e axiais, testando-se os parâmetros porcentagem de farinha de feijão, umidade e temperatura de processamento, tendo como respostas teor de proteína (Y1), índice de absorção de água (Y2) e índice de solubilidade em água (Y3). As formulações testadas foram processadas em extrusora monorrosca. A temperatura na zona 3 do extrusor variou entre 46 e 114 °C, conforme o planejamento experimental. Os ensaios processados foram submetidos à secagem em estufa com circulação de ar a 50 °C por cerca de 15 horas, apresentando umidade final entre 4 e 6%, sendo, a seguir, triturados em moinho de facas e armazenados em sacos de polietileno até o momento das análises. Para a variável teor de proteína, somente a porcentagem de farinha de feijão foi significativa e com efeito positivo, ou seja, aumentando-se a quantidade desta farinha, o produto final terá um maior teor proteico, independentemente da temperatura ou da umidade utilizada no processamento. Para a variável índice de absorção de água, a farinha de feijão, o teor de umidade, a temperatura e a interação umidade e temperatura foram significativos. Observou-se maior índice de absorção de água em temperaturas intermediárias (60 a 80 °C) e altas umidades (17 a 20%). Para a resposta índice de solubilidade em água, as variáveis umidade, temperatura e a interação umidade e temperatura também foram significativas, observando-se maiores índices de solubilidade em água em temperaturas mais elevadas (100 °C) e umidades mais baixas (14%). De acordo com o planejamento experimental, a farinha pré-gelatinizada mista de arroz e feijão apresenta as melhores características tecnológicas quando processada sob temperatura de 70 °C, 21% de umidade e com adição de 30% de farinha de feijão à mistura.

Stability and microbiological quality of rice bran subjected to different heat treatments

Rice bran is a byproduct commonly used for animal feeding; however its nutritional value and potential application in human diet have attracted market interest. Its preservation for safe use is still a challenge, so the objective of this study was to determine the quality of commercially available rice bran samples subjected to different heat treatments (extruding, parboiling, toasting, and microwave oven heating) in order to promote stabilization during storage under room temperature. Rice bran samples were collected from two industries, and each treatment was divided in three parts, each corresponding to three repetitions. All samples were evaluated for moisture content, total microorganisms, mold and yeast counting, hydrolytic rancidity, and lipase activity during 90 days of storage. Most of the heat treatments, including domestic and thermoplastic extrusion, generated products which may be used for human consumption under the tested conditions in terms of physicochemical and microbiological quality. The domestic treatments were more efficient in eliminating microorganisms or keeping them within acceptable limits. The toasted rice bran showed satisfactory results in terms of moisture, hydrolytic rancidity control, and lipase activity.

Processing and characterization of extruded breakfast meal formulated with broken rice and bean flour

The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked between 6.8 and 7.7, corresponding to the categories "liked slightly" and "liked very much". With regard to purchase intention, 79% of the panelists said they would certainly or possibly purchase the product. Broken rice and split old beans are interesting alternatives for the elaboration of extruded breakfast products presenting good nutritional, technological, and sensory qualities.

The potential of rice to offer solutions for malnutrition and chronic diseases

It is internationally accepted that malnutrition and chronic diseases in developing countries are key limitations to achieving the Millennium Development Goals. In many developing countries, rice is the primary source of nutrition. In those countries, the major forms of malnutrition are Fe-induced anaemia, Zn deficiency and Vitamin A deficiency, whereas the major chronic disease challenges are Type II diabetes, cardiovascular disease and some cancers. There is a growing corpus of evidence regarding both limitations and opportunities as to how rice could be an effective vehicle by which to tackle key nutrition and health related problems in countries with limited resources. Rice breeding programs are able to focus on developing new varieties carrying enhanced amounts of either Fe, Zn or beta-carotene because of large public investment, and the intuitive link between providing a mineral/vitamin to cure a deficiency in that mineral/vitamin. By contrast, there has been little investment in progressing the development of particular varieties for potential impact on chronic diseases. In this review article we focus on the broad battery of evidence linking rice-related nutritional limitations to their impact on a variety of human health issues. We discuss how rice might offer sometimes even simple solutions to rectifying key problems through targeted biofortification strategies and finally, we draw attention to how recent technological (-omics) developments may facilitate untold new opportunities for more rapidly generating improved rice varieties specifically designed to meet the current and future nutritional needs of a rapidly expanding global population.

Processamento e caracterização de snack extrudado a partir de farinhas de quirera de arroz e de bandinha de feijão

Este trabalho teve por objetivo desenvolver nova formulação de snack por extrusão termoplástica a partir de mistura de farinhas de quirera de arroz e de bandinha de feijão, bem como avaliar o potencial nutricional, tecnológico e sensorial do novo produto. A farinha de bandinha de feijão carioca foi incorporada à farinha de quirera de arroz na proporção de 30%. O snack foi produzido em extrusora monorrosca, escala piloto. Os parâmetros de extrusão foram fixos, utilizando-se três zonas de extrusão com temperaturas de 40, 60 e 85 °C; velocidade do parafuso de 177 rpm; taxa de alimentação de 292 g.min-1, e matriz circular de 3,85 mm de diâmetro. A amostra de snack foi submetida a caracterizações fisicoquímica, tecnológica e sensorial. Observou-se efeito significativo da farinha de bandinha de feijão no aumento dos teores proteico e de fibras no snack obtido, quando comparada à farinha de quirera de arroz. Em relação às características tecnológicas do produto, obteve-se 0,17 g.cm-3 para densidade aparente, 7,75 para o índice de expansão e 435, g.f para a dureza instrumental. A formulação estudada foi aceita sensorialmente, com índice de aceitação para impressão global de 76%. Conclui-se que é possível produzir snacks por extrusão a partir da incorporação de 30% de farinha de bandinha de feijão à farinha de quirera de arroz, resultando em produto aceito sensorialmente e com adequado valor nutricional.

[Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch]

Rice bran is a byproduct resulted from the rice milling process. It corresponds to 8% of the total rice grain. It is an abundant and low-cost product which has high concentration of insoluble fiber, vitamins and minerals, and it is mainly applied for animal feeding and soil fertilizing. The aim of this work was to evaluate the color, the proximate composition and acceptability of the cookies formulated with extruded rice bran (ERB). Completely randomized design was applied using one control and four treatments (12.5%, 25%, 37.5% and 50% of EBR in place of wheat flour and cassava starch). All analyses were performed according to standard methods. The gradual addition of EBR to biscuits influenced its darkening and yellow/red color tendency. Cookies with 50% of ERB had higher contents of protein (7.56 g 100 g(-1)), dietary fiber (5.17 g 100 g(-1)) and ash (3.31 g 100 g(-1)) and lower proportion of carbohydrate (60.78 g 100 g(-1)) than the control. Forty grams of that formulation supplies more than 10% of daily recommended intakes of magnesium, phosphorus and copper. The cookies were well accepted and did not show significant difference (P = 0,05) regarding the appearance, texture and flavor when compared to control. Cookies formulated with 50% of ERB present better nutritional quality than those elaborated without rice bran and have good sensory acceptance.