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Summary: Food fortification with whole or de‐hulled pulse flours is a challenge since food products usually have inferior structure and sensory characteristics. In this study, wheat flour was substituted with whole or de‐hulled pea flour (20 wt%) processed under pre‐treatments of microwave and roasting to prepare novel Chinese steamed bread (CSB), respectively, and the effect on pasting property of the dough, and its influence on physical quality, sensory attributes, and nutritional profile (amino acids, dietary fibre, and mineral micronutrients) of the resulting CSB was investigated. The addition of pretreated pea flour increased the peak, retraction and final viscosity of the dough and increased the specific volume and decreased the hardness of the final product due to the enhanced pasting characteristics, compared to the control. Microwave and roasting presented different patterns affecting gas cell structure, amino acid composition, dietary fibre content, and essential minerals, depending to a large extent on the milling fraction. Among all the treatments, microwave‐treated de‐hulled pea flour was more effective in modifying the cellular structure, improving amino acid composition and dietary fibre content of the resultant CSBs. This study offers useful knowledge for creating functional CSB that satisfies the needs for both sensory appeal and nutritional balance. [ABSTRACT FROM AUTHOR]

Background and Objectives: Due to the lack of comprehensive evaluation of all metabolites in rice, the metabolic reasons for taste differences are unclear. Here, two local varieties Wuyoudao 4 (WYD) (rich‐sweet flavor) and Nanjing 9108 (NJ) (delicate‐sweet flavor) were selected for ultra‐performance liquid chromatography‐tandem mass spectrometry based widely targeted metabolomic analysis. Findings: WYD and NJ were clearly separated by principal component analysis and hierarchical clustering analysis, and 231 metabolites were different between the cultivars, including 35 amino acids and derivatives, 14 saccharides and alcohols, and 12 organic acids. Among them, glucose, fructose, arabitol, and xylitol, contributed mainly to the rich‐sweet flavor of WYD rice. Leucine, phenylalanine, tryptophan, isocitric acid, and malic acid were the dominant compounds in NJ rice, and therefore, contributed primarily to the delicate‐sweet flavor. Conclusions: Vital compounds of rich‐sweet for WYD, and delicate‐sweet for NJ were clear. The differential metabolites were significantly enriched in the glucosinolate biosynthesis, valine, leucine and isoleucine degradation, and 2‐oxocarboxylic acid metabolism pathways. Significance and Novelty: This study would provide fundamental insights into the taste formation compounds and mechanism of aromatic rice. [ABSTRACT FROM AUTHOR]

Summary: Encapsulation of tannic acid (TA) in an edible guar gum (GG) – the nanofibrous delivery system was applied to improve antioxidant efficacy relative to butylated hydroxytoluene (BHT) and non‐encapsulated TA under accelerated oxidation of flaxseed oil (FO). The TA fibrous mat (average fibre diameter of 96 ± 22 nm) significantly improved oxidative stability compared to BHT‐ and non‐encapsulated TA‐treated samples during the oil‐accelerated oxidation test (peroxide value, p‐anisidine, P < 0.05). Principal component analysis (PCA) for eight fatty acids: palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, linoleic acid, linolenic acid and palmitoleic acid, explained 80.0% of the total variation. Linolenic acid, palmitoleic acid and stearic acid were essential to the discrimination of fatty acid changes in the PLS model among all the studied variables. After 30 days of oxidation, TA fibrous‐mat‐treated FO was separated from the control‐, BHT‐ and non‐encapsulated TA‐treated sample, mainly due to the changes in linolenic acid. Our original study provides a novel method to improve the oxidative stability of FO and may support further exploration of the interaction between active nanodelivery systems and fatty acids. [ABSTRACT FROM AUTHOR]