Dear Editor,The safety and modernization of traditional Chinese medicine (TCM) are significant concerns for users’ lives and health. Recently, the adverse effects caused by TCM and traditional nontoxic TCM have been ...Dear Editor,The safety and modernization of traditional Chinese medicine (TCM) are significant concerns for users’ lives and health. Recently, the adverse effects caused by TCM and traditional nontoxic TCM have been frequently reported (Joo et al., 2020;Liu et al., 2021). As the safety of TCM continues to attract widespread attention, many researchers have been investigating the toxicity of TCM in regard to the toxic ingredients, effects, mechanisms, and detoxification strategies in TCM (Figure S1 in Supporting Information). Although some TCMs cause toxic reactions, they also play key roles in treating certain unignorable diseases (Fang et al., 2022).Therefore, toxicity research is crucial and urgently needed to develop and safely use TCM.展开更多
Objectives:Rice has been identified as a high glycemic index(GI)food associated with obesity and diabetes.Current study investigated the replacement of rice flour and its effect on product properties using extrusion t...Objectives:Rice has been identified as a high glycemic index(GI)food associated with obesity and diabetes.Current study investigated the replacement of rice flour and its effect on product properties using extrusion technology.Materials and Methods:High selenium yam and konjac flours were used to increase fibre and selenium contents,whereas sorghum and soy protein were added to improve protein content as well as textural properties of product.The following variables were optimized:yam flour(20%to 60%),feed moisture content(25%to 35%),and extrusion temperature(100°C to 120°C)by evaluating the breaking strength,firmness,colour,bulk density,and water absorption index(WAI)of the extruded products.Results:Results show that the extrusion temperature has a significant relationship with the products’breaking strength,WAI,and bulk density,whereas the feed moisture content influenced the WAI,bulk density,and firmness(P<0.05).The inclusion of yam flour significantly increased the firmness and yellowness(b*value)of the products(P<0.05).Sensory profiling revealed that the enriched product has comparable textural properties(stickiness,firmness,and graininess)with the commercial rice.Comparing with commercial rice,the enriched product has significantly higher antioxidant activity(163.53 vs.10.33μmol Trolox/100 g,DPPH assay),protein(13.4%vs.9.4%),fibre(12%resistant starch,9%glucomannan),and a lower GI value(69.6 vs.95.4).The enriched product also contains 15.62μg/100 g selenium,providing additional health benefit as Se-enriched functional food.Conclusions:This work has demonstrated the suitability of applying extrusion to produce a healthier alternative rice product by nutrient enrichment via rice flour substitution.展开更多
基金supported by the National Natural Science Foundation of China (81873194, 81573825, 81273998)the National Talent Project of “Youth Qihuang Scholars”(2020)。
文摘Dear Editor,The safety and modernization of traditional Chinese medicine (TCM) are significant concerns for users’ lives and health. Recently, the adverse effects caused by TCM and traditional nontoxic TCM have been frequently reported (Joo et al., 2020;Liu et al., 2021). As the safety of TCM continues to attract widespread attention, many researchers have been investigating the toxicity of TCM in regard to the toxic ingredients, effects, mechanisms, and detoxification strategies in TCM (Figure S1 in Supporting Information). Although some TCMs cause toxic reactions, they also play key roles in treating certain unignorable diseases (Fang et al., 2022).Therefore, toxicity research is crucial and urgently needed to develop and safely use TCM.
基金This research was funded by the Enshi Tujia&Miao Autonomous Prefecture Academy of Agricultural Sciences,Enshi City,Hubei Province,P.R.China.
文摘Objectives:Rice has been identified as a high glycemic index(GI)food associated with obesity and diabetes.Current study investigated the replacement of rice flour and its effect on product properties using extrusion technology.Materials and Methods:High selenium yam and konjac flours were used to increase fibre and selenium contents,whereas sorghum and soy protein were added to improve protein content as well as textural properties of product.The following variables were optimized:yam flour(20%to 60%),feed moisture content(25%to 35%),and extrusion temperature(100°C to 120°C)by evaluating the breaking strength,firmness,colour,bulk density,and water absorption index(WAI)of the extruded products.Results:Results show that the extrusion temperature has a significant relationship with the products’breaking strength,WAI,and bulk density,whereas the feed moisture content influenced the WAI,bulk density,and firmness(P<0.05).The inclusion of yam flour significantly increased the firmness and yellowness(b*value)of the products(P<0.05).Sensory profiling revealed that the enriched product has comparable textural properties(stickiness,firmness,and graininess)with the commercial rice.Comparing with commercial rice,the enriched product has significantly higher antioxidant activity(163.53 vs.10.33μmol Trolox/100 g,DPPH assay),protein(13.4%vs.9.4%),fibre(12%resistant starch,9%glucomannan),and a lower GI value(69.6 vs.95.4).The enriched product also contains 15.62μg/100 g selenium,providing additional health benefit as Se-enriched functional food.Conclusions:This work has demonstrated the suitability of applying extrusion to produce a healthier alternative rice product by nutrient enrichment via rice flour substitution.
