Waxy barley contains high levels of dietary fiber and calcium, while amaranth is rich in dietary fiber, calcium, magnesium, iron, zinc, and vitamin B6, nutrients that are often deficient in the Japanese diet. To elucidate the optimal combination of cereal grains with high acceptability for promoting habitual consumption and nutritional benefits, the effects of various grains cooked with white rice on color, flavor, texture and taste were evaluated using a colorimeter, gas chromatograph-mass spectrometer (GCMS), texture analyzer, and by sensory evaluation. The flavor of cooked waxy barley is distinguishable from other grains, mainly because it is rich in aldehydes such as hexanal and ketones such as 3-octen-2-one. Addition of black rice improved the appearance of cooked assorted grains including waxy barley and amaranth. Waxy grains increased the stickiness. The addition of waxy proso millet, which is bright yellow in color, may further improve the flavor of the cooked grains. A mixture of grains comprising 30 % waxy barley, 5 % black rice, 3 % amaranth, 3 % waxy foxtail millet, and 3 % waxy proso millet cooked with white rice has high palatability for consumption as well as nutritional and health benefits and is well suited for habitual consumption.

The purpose of this study was to clarify the conditions under which gluten-free and additive-free breads can be prepared by mixing two types of rice flour. Rice flour of “Mizuhochikara,” a variety suitable for making rice-flour bread, was mixed with rice flour from either “Yawaramaru,” a non-glutinous variety with a high amylopectin short chain ratio, or “Yawakoimochi,” a glutinous variety with a high amylopectin short chain ratio. When “Yawaramaru” rice flour was used, the specific volume was more than 4.0 mL/g at a substitution rate of up to 40 %. The firmness of bread made with 40% “Yawaramaru rice” flour after 3 days of storage was about 18 % lower than that of bread made with “Mizuhochikara” rice flour only (p < 0.05). When “Yawakoimochi” rice flour was used, the specific volume was about 3.3 mL/g at a substitution rate of 20 %; however, at higher substitution rates, the loaves had significantly less volume. The firmness of bread made with 20 % “Yawakoimochi” rice flour after 3 days was about 18% lower than that of bread made with “Mizuhochikara” rice flour only (p < 0.01). These results indicate that using rice flour with a high percentage of short amylopectin side chains can suppress bread aging to some extent without the addition of additives such as thickening agents.

Supercritical fluids have been extensively utilized in food-related material processing, including coffee decaffeination and hop extraction for beer production. The fundamental properties of subcritical and supercritical fluids are briefly outlined. The solubility of solutes in supercritical fluids is a critical property in separation processes. This review examines the extraction processes using supercritical carbon dioxide from solid feed materials. Additionally, the fractionation of liquid mixtures, such as the separation of lipids and essential oils, is an important area in the food industry. In the case of carotenoid extraction, the low solubility in supercritical CO2 poses a challenge. To address this, isomerization of carotenoids has been employed to enhance their solubility and physical properties. Furthermore, supercritical carbon dioxide has been applied for the production of fine particles from natural materials, such as carotenoids.

Carotenoids are a group of fat-soluble natural pigments that are distributed in many plants and microorganisms. They have a large number of geometric isomers owing to the E/Z-isomerization at arbitrary positions of the multiple conjugated double bonds. Dietary carotenoids offer multiple health benefits by reducing the risk of disease, particularly certain cancers and eye diseases, and their oral intake and application also have skin-improving effects. Thus, demand for carotenoid-containing supplements and cosmetics has grown rapidly in recent years. However, the low bioavailability of carotenoids in the human body poses a significant challenge for their industrial application. Recent studies have demonstrated the superior bioavailability and biological activity of carotenoid Z-isomers compared to naturally predominant (all-E)-carotenoids, and their application is highly anticipated. This commentary focuses on the latest research of bioavailability and biological activity as well as isomerization technology of carotenoid isomers. Furthermore, the potential applications and issues in the practical use of carotenoid Z-isomers are also elaborated upon.