ABSTRACT Background and Objectives This study evaluated the impact of thermoplastic extrusion (wheat snack, WS) and cold extrusion followed by cooking (wheat pasta, WP) on phenolic compounds (PC) in two Brazilian wheat genotypes, commercially classified by gluten strength (ORS Agile, strong; ORS Vintecinco, weak). Refined wheat flour (RWF) served as a control. Findings Metabolomics‐based UHPLC‐MS E profiling annotated 45 PC, 77% in bound forms. Chemometric analysis showed that both genotype and processing markedly affected the phenolic profile. Strong wheat showed higher phenolic abundance and 14 unique PC. Processing decreased the free‐to‐bound PC ratio, suggesting extrusion promotes phenolic complexation. Antioxidant capacity did not correlate with relative abundance, likely due to reaction products that interfere with spectrophotometric assays. Processing reduced phenolic bioaccessibility in the weak genotype, whereas WP improved bioaccessibility of specific hydroxycinnamic acids in the strong genotype. Conclusions Extrusion changed phenolic composition, antioxidant capacity, and bioaccessibility of wheat products, with processing‐ and genotype‐specific responses. Significance and Novelty This first study using untargeted metabolomics and in vitro digestion of refined flour from Brazilian wheats shows how extrusion changes phenolic profiles and bioaccessibility. Findings reveal how extrusion affects wheat phenolics, support strategies to preserve functional properties, and show refined wheat products can retain phenolic diversity after processing.

ABSTRACT Background and Objectives Quinoa ( Chenopodium quinoa Willd.) is a pseudocereal with documented benefits for human health. The macronutrient composition and phytochemical content of the grain are known to vary depending on the variety and the growing location. In this context, three varieties of quinoa seeds from the United Kingdom (UK) and Brazil (BR) were analyzed for their nutritional value and phytochemical content. Findings All three varieties had high protein content (Variety 1: 12.82% ± 0.08%, Variety 2: 12.79% ± 0.06%, Variety 3: 15.23% ± 0.29%) and a balanced amino acid profile. The UK varieties (1 and 2) showed higher content ( p < 0.001) of insoluble fiber (mean: 5.61%) compared with the BR variety (4.34%). ICP–MS analysis indicated that all varieties were rich in manganese, phosphorus, iron, zinc, copper, potassium, and magnesium. Of a total of 158 phytochemicals analyzed with targeted LC–MS/MS, ferulic acid, vanillic acid, kaempferol, and quercetin were detected in the highest quantities. Conclusions Quinoa is a promising candidate crop to incorporate in the human diet and contributes toward dietary recommendations in terms of macronutrients and minerals. Varietal variations affect physical properties and seed suitability as a functional ingredient in food formulations. Significance and Novelty Diversification of the human diet is an essential step for promoting biodiversity and ensuring sustainability of food production.

ABSTRACT Background and Objectives China's indica rice production is upgrading to premium quality, driven by consumer demand for better taste and cooking quality. As a key sensory trait alongside flavor and texture, aroma significantly impacts consumer preference. This study systematically characterized the key aroma compounds extracted using solid‐phase microextraction (SPME) and solvent‐assisted flavor evaporation (SAFE) methods in cooked indica rice, based on the principles of molecular sensory science. Findings Gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS) identified 47 aroma compounds in cooked indica rice. Through quantitative analysis, odor activity value (OAV) determination, and aroma recombination/omission experiments, nine key aroma components were characterized: 2‐methylbutanal, hexanal, 2‐pentylfuran, nonanal, 1‐octen‐3‐ol, (E)‐2‐nonenal, (E)‐2‐decenal, acetoin, and 2‐acetyl‐1‐pyrroline. Sensory evaluation revealed seven cooked rice sensory characteristics: cooked grain, nutty, grassy, caramel, sweet, fruity, and floral. The PLSR analysis revealed that the key aroma compounds are closely correlated with sensory characteristics. Conclusions This study systematically elucidated the key aroma composition and sensory contributions of indica rice by integrating volatomics and sensory analysis. Significance and Novelty This study identified nine key aroma compounds and seven sensory attributes in cooked indica rice, establishing their quantitative relationships to support flavor optimization and sensory quality evaluation.

ABSTRACT Background and Objectives Coix seed polyphenols (CSPs) and their potential lipid‐lowering functions have been underexplored in scientific literature. The study aims to extract crude polyphenols from defatted Coix seeds using ethanol. Column chromatography was applied for further purification. After identifying and analyzing the structure and content of these polyphenols, we investigated their inhibitory effect on pancreatic lipase (PL) and related enzymatic kinetics. Additionally, we assessed their lipid‐lowering activity in an oleic acid‐induced high‐fat HepG2 cell model. Results In this study, we identified over 30 phenolic compounds in Coix seeds; the compounds with the highest proportions were followed by taxifolin, paeonol, neohesperidin dihydrochalcone (NHDC), (−)‐secoisolariciresinol, arbutin, and cyanidin chloride, reaching 2.14%, 2.02%, 1.63%, 1.38%, 1.36%, and 1.08%, respectively. These compounds accounted for 93.09% of the total CSP. CSP demonstrated significant inhibitory activity against PL, achieving an inhibition rate of 76.8% at a concentration of 2 mg/mL. Enzymatic kinetic analysis suggested that CSP exerts a typical mixed noncompetitive inhibitory effect on PL. In HepG2 cells induced with oleic acid, supplementation with 100 μg/mL CSP significantly reduced triglyceride, low‐density lipoprotein cholesterol, total cholesterol, aspartate aminotransferase, and alanine aminotransferase levels by 45.05%, 40.56%, 12.36%, 39.30%, and 28.49%, respectively ( p < .05). Conclusions These findings highlight the potential of CSP as a natural lipid‐lowering agent, warranting further exploration in functional foods and therapeutic applications.

ABSTRACT Background and Objectives Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Findings Differences in protein functionality were found and attributed to both the proximate composition (e.g., the fat content in chickpeas [17.11%] compared to faba bean [0.23%] protein) and quality of the proteins. Emulsion (mung bean [100%] compared to yeast protein [52%]) and foaming (egg whites [100%] compared to pumpkin protein [75%]) stability were key functional attributes important for cake quality. In addition to functionality, batter viscosity, and protein thermo‐setting properties were critical for protein–protein and starch–protein interaction during baking. Principal cluster analysis displayed mung bean protein (MGBP) as the ingredient with the closest characteristics to the cake containing egg whites (CNTRL). The Hierarchical Clustering analysis displayed four clusters that were not based on botanical sources. Conclusion The results highlight the significance of understanding both the functional properties and thermo‐setting properties of the proteins. Nonetheless, it was evident that the processing of the proteins was influential on their properties, regardless of the botanical source. Significance and Novelty Many new proteins are emerging in the market, which have not been widely investigated for their properties and food applications. This study reveals the opportunity for incorporating these proteins as egg replacements in cakes, which is especially important for creating allergen‐friendly baked products.

ABSTRACT Background and Objectives Intermediate wheatgrass (IWG), a new perennial crop, is being explored for food applications; however, nitrogen application effects on its properties have not been investigated. This study evaluated the effects of applying 90 kg ha −1 of nitrogen in spring or fall seasons on the properties of IWG grown in Minnesota and Wisconsin, USA. Findings Nitrogen treatment increased protein and fat content of IWG while reducing total carbohydrates, regardless of location, treatment time, or refinement. Total dietary fiber increased in whole grain samples. Starch hot paste viscosity generally decreased with nitrogen treatment. Farinograph water absorption and dough stability increased with nitrogen fertilization in samples from Wisconsin. IWG kernel size increased with nitrogen application regardless of growing location and timing of treatment. Conclusion Nitrogen treatment impacts on IWG properties varied based on growing location, time of application, and whether it was refined or not. While protein and fat contents significantly increased, in the spring season, seed weight was more impacted by fall nitrogen application. Nitrogen treatment also results in strong IWG dough. Significance and Novelty This study is the first to show the effect of nitrogen fertilization and timing on the properties of IWG.

ABSTRACT Background and Objectives Wheat flour tortillas made with shortening contain at least 1.3 g of trans fats per serving. The replacement of shortenings should be done with materials that mimic its functionality with identical or better properties that favor consumer health. This study focuses on the use of oleogels based on soybean oil structured with candelilla wax, monoglycerides, and palm hardfat as a substitute for shortening in wheat flour tortillas. Findings Tortillas containing oleogels were practically free of trans fats, containing 57%–66% less saturated fats compared to the control. Experimental tortillas were bigger in diameter (143–149 mm against 136 mm) and thinner (1.67–2.41 vs. 2.58 mm) compared to the control. Oleogel tortillas performed better in terms of texture than tortillas produced with shortening, achieving up to 10% less rupture force, 53% more rollability on Day 8, and 11% less final force (retrogradation) in the mixolab profile. Conclusions Results indicated that oleogels using the three oleogelators can substitute shortening without detrimental effects on tortilla quality, and soybean‐based oleogel tortillas had a better unsaturated/saturated fatty acid ratio, practically free of trans fats. Significance and Novelty This is the first time that shortening has been substituted by olegels producing tortillas with similar texture to the original with no trans fats.

ABSTRACT Background Highland barley protein (HBP) is a plant‐derived protein with a balanced amino acid composition. This study investigated the influence of xanthan gum (XG) and carrageenan (CGN) at varying concentrations (0%–0.5%, w/v) on the gelation properties of HBP. Results Both XG and CGN were found to enhance the water‐holding capacity and gel strength of HBP gels. Thermogravimetric analysis demonstrated that their addition improved gel thermal stability, while Fourier‐transform infrared (FTIR) spectroscopy confirmed that the secondary structure of HBP remained largely unchanged. Protein solubility tests and free thiol measurements revealed that XG and CGN reduced free thiol levels and promoted disulfide bond formation, with disulfide bonds playing a dominant role in the composite gel network. Microscopic observations showed that XG and CGN facilitated HBP aggregation, with CGN exhibiting a stronger aggregation effect. Conclusion This study offers critical insights into improving the gelation properties of HBP, establishing a theoretical basis for designing novel food systems incorporating barley protein and diverse colloids.

ABSTRACT Background and Objectives Wheat germination enhances its α‐amylase activity affecting the functional properties of flour and bread. Studies reported a variety of germination conditions, which does not allow comparison studies. This study evaluated the impact of germination on wheat flour functionality, breadmaking performance, and nutritional quality using peak viscosity after heating as a marker to control the degree of germination. Findings Wheat kernels were germinated until peak viscosity was reduced by 50% compared to control. A strong negative correlation was found between α‐amylase activity and peak viscosity ( r = −0.84, p < 0.0001), and a strong positive correlation between peak viscosity and falling number ( r = 0.98, p < 0.0001), validating the use of peak viscosity as a predictor of enzymatic starch degradation. Bread from fixed time germinated flour showed varying reductions in hardness and chewiness, whereas bread from adjusted germinated flour demonstrated more consistent levels. Conclusions Viscosity‐adjusted germination effectively controls enzymatic activity and influences both dough handling and bread texture. It also leads to slower starch hydrolysis. Significance and Novelty Peak viscosity is proposed as a practical and quantitative marker of wheat germination level. By controlling enzymatic activity through viscosity adjustment, it is possible to optimize bread quality and nutritional outcomes.