Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain
The study aimed to investigate the effects of pre-treatment (husking, sifting, and moisture adjustment) and explosion puffing on the chemical composition, volatile profile, phenolic content (free and bound), radical-scavenging activity, and formation of potentially hazardous compounds in wheat grain...
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MDPI AG
2025-01-01
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| Online Access: | https://www.mdpi.com/2076-3417/15/2/559 |
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| author | Nurzat Konkubaeva Vitalijs Radenkovs Lolita Tomsone Anete Keke Asylbek Kulmyrzaev Ruta Galoburda |
| author_facet | Nurzat Konkubaeva Vitalijs Radenkovs Lolita Tomsone Anete Keke Asylbek Kulmyrzaev Ruta Galoburda |
| author_sort | Nurzat Konkubaeva |
| collection | DOAJ |
| description | The study aimed to investigate the effects of pre-treatment (husking, sifting, and moisture adjustment) and explosion puffing on the chemical composition, volatile profile, phenolic content (free and bound), radical-scavenging activity, and formation of potentially hazardous compounds in wheat grain. Processing decreased protein, fat, ash, and dietary fiber content primarily due to removing the aleurone layer and thermal degradation leading to a diminished overall nutritional value. However, the starch content increased, along with significant changes in mono- and disaccharides, including higher maltose and glucose content attributed to starch gelatinization and hydrolysis. Thermal processing significantly altered the volatile profile, introducing new aroma-active compounds, such as pyrazines and furans, formed through Maillard and caramelization reactions. Additionally, the content of spectrophotometrically determined free phenolics and flavonoids increased, enhancing the grains’ radical-scavenging potential. Safety analyses confirmed that 5-hydroxymethylfurfural (5-HMF) and acrylamide levels remained within permissible limits, ensuring compliance with food safety standards. These findings highlight the nutritional and safety implications of explosion puffing, emphasizing its potential as a wheat-processing method. |
| format | Article |
| id | doaj-art-9fbf28f4fd8441f190228ea8092ceb3f |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-9fbf28f4fd8441f190228ea8092ceb3f2025-01-24T13:19:48ZengMDPI AGApplied Sciences2076-34172025-01-0115255910.3390/app15020559Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat GrainNurzat Konkubaeva0Vitalijs Radenkovs1Lolita Tomsone2Anete Keke3Asylbek Kulmyrzaev4Ruta Galoburda5Institute of Technology, Kyrgyz State Technical University Named After I. Razzakov, 66 Prospect Chyngyz Aitmatova, Bishkek 720044, KyrgyzstanResearch Laboratory of Biotechnology, Division of Smart Technologies, Latvia University of Life Sciences and Technologies, Rigas Street 22b, LV-3004 Jelgava, LatviaFood Institute, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, LatviaFood Institute, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, LatviaDepartment of Food Engineering, Kyrgyz-Turkish Manas University, Chyngyz Aitmatov Campus (Djal), Bishkek 720038, KyrgyzstanFood Institute, Latvia University of Life Sciences and Technologies, Rigas Street 22, LV-3004 Jelgava, LatviaThe study aimed to investigate the effects of pre-treatment (husking, sifting, and moisture adjustment) and explosion puffing on the chemical composition, volatile profile, phenolic content (free and bound), radical-scavenging activity, and formation of potentially hazardous compounds in wheat grain. Processing decreased protein, fat, ash, and dietary fiber content primarily due to removing the aleurone layer and thermal degradation leading to a diminished overall nutritional value. However, the starch content increased, along with significant changes in mono- and disaccharides, including higher maltose and glucose content attributed to starch gelatinization and hydrolysis. Thermal processing significantly altered the volatile profile, introducing new aroma-active compounds, such as pyrazines and furans, formed through Maillard and caramelization reactions. Additionally, the content of spectrophotometrically determined free phenolics and flavonoids increased, enhancing the grains’ radical-scavenging potential. Safety analyses confirmed that 5-hydroxymethylfurfural (5-HMF) and acrylamide levels remained within permissible limits, ensuring compliance with food safety standards. These findings highlight the nutritional and safety implications of explosion puffing, emphasizing its potential as a wheat-processing method.https://www.mdpi.com/2076-3417/15/2/559wheatpuffingcarbohydratesfree and bound phenolicsradical-scavenging activityvolatile compounds |
| spellingShingle | Nurzat Konkubaeva Vitalijs Radenkovs Lolita Tomsone Anete Keke Asylbek Kulmyrzaev Ruta Galoburda Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain Applied Sciences wheat puffing carbohydrates free and bound phenolics radical-scavenging activity volatile compounds |
| title | Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain |
| title_full | Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain |
| title_fullStr | Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain |
| title_full_unstemmed | Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain |
| title_short | Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain |
| title_sort | comparison of physicochemical properties volatile profiles and 5 hydroxymethylfurfural and acrylamide content in whole and explosion puffed wheat grain |
| topic | wheat puffing carbohydrates free and bound phenolics radical-scavenging activity volatile compounds |
| url | https://www.mdpi.com/2076-3417/15/2/559 |
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