Showing papers in "Cereal Chemistry in 2008"
TL;DR: In this paper, a study was conducted to evaluate various amylose determination methods, including differential scanning calorimetry (DSC), high-performance size-exclusion chromatography (HPSEC), and iodine binding procedures.
Abstract: It has long been recognized that limitations exist in the analytical methodology for amylose determination. This study was conducted to evaluate various amylose determination methods. Purified amylose and amylopectin fractions were obtained from corn, rice, wheat, and potato and then mixed in proportion to make 10, 20, 30, 50, and 80% amylose content starch samples for each source. These samples, considered amylose standards, were analyzed using differential scanning calorimetry (DSC), high-performance size-exclusion chromatography (HPSEC), and iodine binding procedures to generate standard curves for each of the methods. A single DSC standard equation for cereal starches was developed. The standard curve of potato starch was significantly different. Amylose standard curves prepared using the iodine binding method were also similar for the cereal starches, but different for potato starch. An iodine binding procedure using wavelengths at 620 nm and 510 nm increased the precision of the method. Whe...
191 citations
TL;DR: In this article, the authors discuss the challenges of measuring aroma and flavor instrumentally and by human sensory panels and reviews research examining the effects of genetic, preharvest, and postha...
Abstract: Descriptive sensory analysis has identified over a dozen different aromas and flavors in rice. Instrumental analyses have found over 200 volatile compounds present in rice. However, after over 30 years of research, little is known about the relationships between the numerous volatile compounds and aroma/flavor. A number of oxidation products have been tagged as likely causing stale flavor. However, the amounts of oxidation products, singly or collectively, that need to be present for rice to have stale or rancid flavor have not been established. Only one compound, 2-acetyl-1-pyrroline (2-AP; popcorn aroma) has been confirmed to contribute a characteristic aroma. Furthermore, 2-AP is the only volatile compound in which the relationship between its concentration in rice and sensory intensity has been established. This article discusses the challenges of measuring aroma and flavor instrumentally and by human sensory panels and reviews research examining the effects of genetic, preharvest, and postha...
172 citations
TL;DR: In this paper, β-glucan/serving muffins were used to reduce the blood glucose peak rise (PBGR) in 10 healthy subjects and compared with a control whole wheat muffin.
Abstract: Oat bran muffins, containing 4 or 8 g of β-glucan per two-muffin serving, were prepared with or without β-glucanase treatment to produce a range of β-glucan molecular weights from 130,000 to just over 2 million. Following an overnight fast, the glycemic responses elicited by the untreated and treated muffins was measured in 10 healthy subjects and compared with a control whole wheat muffin. Taken all together, the 4-g β-glucan/serving muffins reduced blood glucose peak rise (PBGR) by 15 ± 6% compared with the control. The 8-g β-glucan/serving muffins had a significantly greater effect (44 ± 5% reduction compared with the control, P < 0.05). The efficacy of the muffins decreased as the molecular weight was reduced from a 45 ± 6% reduction in PBGR (P < 0.05) for the untreated muffins (averaged of both serving sizes) to 15 ± 6% (P < 0.05) for muffins with the lowest molecular weight. As the molecular weight was reduced from 2,200,000 to 400,000, the solubility of the β-glucan increased from a mean o...
152 citations
TL;DR: In this article, a mixture of natural (MMT) and organically modified (I30E) montmorillonite clays were chosen for the nanocomposite preparation and the structures of the hybrid were characterized by X-ray diffraction and transmission electron microscopy (TEM).
Abstract: The poor barrier and mechanical properties of biopolymer-based food packaging can potentially be enhanced by the use of layered silicates (nanoclay) to produce nanocomposites. In this study, starch-clay nanocomposites were synthesized by a melt extrusion method. Natural (MMT) and organically modified (I30E) montmorillonite clays were chosen for the nanocomposite preparation. The structures of the hybrids were characterized by X-ray diffraction (XRD) and transmission electron microscopy (TEM). Films were made through casting using granulate produced by a twin-screw extruder. Starch/MMT composite films showed higher tensile strength and better water vapor barrier properties than films from starch/I30E composites, as well as pristine starch, due to formation of intercalated nanostructure. To find the best combinations of raw materials, the effects of clay content (0–21 wt% MMT), starch sources (corn, wheat, and potato), and amylose content (≈0, 28, 55, 70, 100%) on barrier and mechanical properties ...
143 citations
TL;DR: Celiac disease is an inflammatory disorder of the upper small intestine triggered by the ingestion of wheat, rye, barley, and possibly oat products, and the precipitating factors of toxic cereals are the storage proteins, termed gluten in the field of CD.
Abstract: Celiac disease (CD) is an inflammatory disorder of the upper small intestine triggered by the ingestion of wheat, rye, barley, and possibly oat products. The clinical feature of CD is characterized by a flat intestinal mucosa with the absence of normal villi, resulting in a generalized malabsorption of nutrients. The prevalence of CD among Caucasians is now thought to be in a range of 1:100–300. There is a strong genetic association with human leukocyte antigens (HLA-)DQ2 and DQ8 and currently unknown non-HLA genes. During the last decade, intense biochemical studies have contributed to substantial progress in understanding the general principles that determine the pathogenesis of CD. The precipitating factors of toxic cereals are the storage proteins, termed gluten in the field of CD (gliadins and glutenins of wheat, secalins of rye, and hordeins of barley). There is still disagreement about the toxicity of oat avenins. The structural features unique to all CD toxic proteins are sequence domains...
142 citations
TL;DR: Pulse starches were isolated from different cultivars of pea, lentil, and chickpea grown in Canada under identical environmental conditions and the correlations between physicochemical properties and starch digestibility were determined as mentioned in this paper.
Abstract: Pulse starches were isolated from different cultivars of pea, lentil, and chickpea grown in Canada under identical environmental conditions. The in vitro digestibility and physicochemical properties were investigated and the correlations between the physicochemical properties and starch digestibility were determined. Pulse starch granules were irregularly shaped, ranging from oval to round. The amylose content was 34.9–39.0%. The amount of short A chains (DP 6-12) of chickpea starch was much higher than the other pulse starches, but the proportions of B1 and B2 chains (DP 13-24 and DP 25-36, respectively) were lower. The X-ray pattern of all starches was of the C type. The relative crystallinity of lentil (26.2–28.3%) was higher than that of pea (24.4–25.5%) and chickpea starches (23.0–24.8%). The swelling factor (SF) in the temperature range 60–90°C followed the order of lentil ≈ chickpea > pea. The extent of amylose leaching (AML) at 60°C followed the order of pea ≈ chickpea > lentil. However, ...
136 citations
TL;DR: In this paper, a controlled temperature study was conducted using large growth chambers, testing nighttime temperatures of 18, 22, 26, and 30°C from 12 a.m. until 5 a. m. throughout kernel development, using rice cultivars Cypress, LaGrue, XP710, XL8, M204 and Bengal.
Abstract: Rice quality can vary inexplicably from one lot to another and from year to year. One cause could be the variable temperatures experienced during the nighttime hours of rice kernel development. During the fall of 2004, a controlled temperature study was conducted using large growth chambers, testing nighttime temperatures of 18, 22, 26, and 30°C from 12 a.m. until 5 a.m. throughout kernel development, using rice cultivars Cypress, LaGrue, XP710, XL8, M204, and Bengal. As nighttime temperature increased, head rice yields (HRY) significantly decreased for all cultivars except Cypress and Bengal, for which HRY did not vary among nighttime temperature treatments. Kernel mass did not vary among temperature treatments for any cultivar. Grain dimensions generally decreased as nighttime temperature increased. The number of chalky kernels increased with an increase in nighttime temperature for all cultivars but Cypress. The amylose content of Cypress and LaGrue was significantly lower at the nighttime tem...
135 citations
TL;DR: In this article, three-dimensional fluorescence microscopy was applied to floury and vitreous endosperm flours to understand the influence of cooking on starch hydrolysis in flours.
Abstract: To understand the influence of the sorghum and maize endosperm protein matrix honeycomb structure on starch hydrolysis in flours, three-dimensional fluorescence microscopy was applied to floury and vitreous endosperm flours cooked under various conditions. Cooking caused the collapse and matting of the sorghum and maize vitreous endosperm matrices, with the effect being greater in sorghum. The effect of cooking was rather different in the floury endosperm in that the protein matrices expanded and broke up to some extent. These effects were a consequence of expansion of the starch granules through water uptake during gelatinization. Cooking in the presence of 2-mercaptoethanol caused an expansion of the vitreous endosperm matrix mesh due to breakage of disulfide bonds in the protein matrix. Mercaptoethanol also caused an increase in the proportion of β-sheet structure relative to α-helical structure of the endosperm proteins. Increased energy of cooking caused collapse of the sorghum matrix. Disul...
130 citations
TL;DR: In this paper, in vivo experiments were conducted to verify whether arabinoxylooligosaccharides (AXOS) obtained as low molecular mass compounds by enzymic hydrolysis from wheat bran (AX) can exert nutritional effects, and the positive effect of bran AXOS supplementation was similar to that obtained by adding an AX-degrading xylanase directly to the wheat-based diet.
Abstract: In vivo experiments were conducted to verify whether arabinoxylooligosaccharides (AXOS) obtained as low molecular mass compounds by enzymic hydrolysis from wheat bran arabinoxylan (AX) can exert nutritional effects. Two feeding trials were performed on chickens fed diets with either wheat or maize as the main component. Supplementation of bran AXOS at either 0.5% (w/w) to the wheat-based diet or at 0.25% (w/w) to the maize-based diet diets significantly (P < 0.05) improved the feed conversion rate without increasing the body weight of the animals, thus pointing to improved nutrient utilization efficiency. The positive effect of bran AXOS supplementation on feed utilization efficiency was similar to that obtained by adding an AX-degrading xylanase directly to the wheat-based diet. No significant effect on feed utilization efficiency was obtained with another type of nondigestible oligosaccharide such as fructooligosaccharides (FOS) derived from chicory roots. Bran AXOS significantly increased the ...
123 citations
TL;DR: In this article, a wheat sourdough was fermented with Lactobacillus reuteri LTH5448 or Weissella cibaria 10M, which can synthesize fructooligosaccharides (FOS) and levan, and isomaltooligosaaccharide and dextran, respectively.
Abstract: Gluten-free breads, which are composed of gluten-free flours, starch, and hydrocolloids, differ from wheat and rye breads in relation to texture, volume, and crumb structure. Moreover, the dietary fiber content is lower compared with wheat or rye breads. Cereal isolates of lactic acid bacteria frequently produce oligo- and homopolysaccharides from sucrose, which can improve the nutritional and technological properties of gluten-free breads as prebiotic carbohydrates and hydrocolloids, respectively. Sorghum sourdough was fermented with Lactobacillus reuteri LTH5448 or Weissella cibaria 10M, which synthesize fructooligosaccharides (FOS) and levan, and isomaltooligosaccharides and dextran, respectively. The gluten-free bread was produced with 14% sourdough addition. L. reuteri LTH5448 formed FOS and 1.5 g of levan/kg DM in quinoa sourdoughs. FOS were digested by the baker's yeast during proofing, and the levan could be qualitatively detected in the bread. W. cibaria 10M produced >60 g of isomaltooli...
117 citations
TL;DR: This article measured the free, bound, and total phenolic content and antioxidant activity in the bran of 51 wheat cultivars belonging to eight Western Canadian spring wheat market classes grown in a replicated trial at Saskatoon, Saskatchewan, Canada.
Abstract: Whole-grain-based diets have been suggested to reduce the incidence of cardiovascular disease and colon cancer. Phenolic compounds, most of which are present in the wheat bran, may be one of the factors contributing to whole-grain health benefits. We measured the free, bound, and total phenolic content and antioxidant activity in the bran of 51 wheat cultivars belonging to eight Western Canadian spring wheat market classes grown in a replicated trial at Saskatoon, Saskatchewan, Canada. The free phenolic (extracted with 80% v/v aqueous ethanol) content ranged from 854.1 ± 265.1 to 1,754.9 ± 240.3 μg/g of bran gallic acid equivalent (GAE). Saponification followed by a liquid-liquid solvent extraction released bound phenols ranging from 2,304.9 ± 483.0 to 5,386.1 ± 927.5 μg/g of bran GAE, contributing 66–82% of the total wheat bran phenolic content. Total phenolic content ranged from 3,406.4 ± 32.3 to 6,702.7 ± 19.6 μg/g of bran GAE, with the average being 5,197.2 ± 804.9 μg/g of bran GAE. Antioxida...
TL;DR: In this article, small starch particles were prepared by hydrolyzing waxy rice starch using α-amylase and then ultrasonicating in ethanol, and the average diameter of starch granules or particles was decreased dramatically in both volume and number-based measurements.
Abstract: Small starch particles were prepared by hydrolyzing waxy rice starch using α-amylase and then ultrasonicating in ethanol. Differential scanning calorimetry (DSC) revealed that a mild hydrolysis for 3 hr increased the melting enthalpy of the starch, which might indicate that the hydrolysis was selective in the amorphous regions. Later, at 6–24 hr, the hydrolysis rate was reduced, with gradual decreases in DSC melting enthalpy, indicating that the crystalline regions were eroded simultaneously. X-ray diffraction patterns revealed the same trend as the DSC results. Average diameter of starch granules or particles was decreased dramatically in both volume- and number-based measurements (5.94→1.64 μm, and 0.45→0.18 μm, respectively) during the early stage of rapid hydrolysis (up to 3 hr). Native waxy rice starch exhibited a particle size distribution with a major peak at 5.6 μm. After hydrolysis for 3 hr, the volume distribution of starch granules changed to two major size peaks at 0.5 and 3.6 μm. The...
TL;DR: In this paper, a study was conducted to determine whether brown rice belonging to indica and japonica subspecies were distinguishable from each other regarding the concentration of these compounds by analyzing 32 genotypes.
Abstract: Whole rice contains several fat-soluble phytochemicals such as tocopherols, tocotrienols, and γ-oryzanol which have been reported to possess beneficial health properties. This study was conducted to determine whether brown rice belonging to indica and japonica subspecies were distinguishable from each other regarding the concentration of these compounds by analyzing 32 genotypes. The fat-soluble compounds were analyzed by normal-phase HPLC in a single run. The variability of the compounds analyzed was high, but the mean content of γ-oryzanol across all samples was significantly higher (P < 0.01) in japonica (246.3 mg/kg) than in indica rice (190.1 mg/kg). Similar differences were found for total vitamin E contents which were 24.2 mg/kg in japonica and 17.1 mg/kg in indica rice, respectively. In japonica rice, α-tocopherol, α-tocotrienol, and γ-tocotrienol were the most abundant homologs, while in indica rice the most abundant were γ-tocotrienol, α-tocopherol, and α-tocotrienol. A significant Pear...
TL;DR: The authors measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics with five to eight variables.
Abstract: This study measured the relationship between bread quality and 49 hard red spring (HRS) or 48 hard red winter (HRW) grain, flour, and dough quality characteristics. The estimated bread quality attributes included loaf volume, bake mix time, bake water absorption, and crumb grain score. The best-fit models for loaf volume, bake mix time, and water absorption had R2 values of 0.78–0.93 with five to eight variables. Crumb grain score was not well estimated, and had R2 values ≈0.60. For loaf volume models, grain or flour protein content was the most important parameter included. Bake water absorption was best estimated when using mixograph water absorption, and flour or grain protein content. Bake water absorption models could generally be improved by including farinograph, mixograph, or alveograph measurements. Bake mix time was estimated best when using mixograph mix time, and models could be improved by including glutenin data. When the data set was divided into calibration and prediction sets, th...
TL;DR: In this article, the impact of dietary fiber (DF) mixtures on dough thermal properties was investigated by simulating baking, cooling, and storage in differential scanning calorimetry (DSC) pans.
Abstract: The impact of dietary fiber (DF) mixtures on dough thermal properties needs to be investigated when designing high-fiber wheat bread. Effects of flour replacement at different levels (6–34%) by soluble (inuline [FN]), partially soluble (sugar beet [FX], pea cell wall [SW]), and insoluble (pea hull [EX]) DF on wheat dough thermal profiles have been investigated by simulating baking, cooling, and storage in differential scanning calorimetry (DSC) pans. In general, DF incorporation into water-flour systems delayed endothermic transition temperatures for both gelatinization and retrogradation phenomena except for the peak temperature (Tp) of retrogradation. With some exception, the pattern of the enthalpy of amylopectin retrogradation was lower and slower (lower constant of proportion, k) over 10 days of storage in gelatinized hydrated flour-fiber blends when compared with control without DF. FX, a partially soluble fiber, provided major effects on gelatinization (Tp decrease and ΔH increase) and ret...
TL;DR: In this paper, three isocaloric ingredient blends containing 20, 30, and 40% (WB) distillers dried grains with solubles (DDGS) along with soy flour, corn flour, fish meal, and mineral and vitamin mix, with net protein adjusted to 28% for all blends, were extruded in a single-screw laboratory-scale extruder at screw speeds of 100, 130, and 160 rpm, and 15, 20, and 25% (wb) moisture content.
Abstract: Three isocaloric (3.5 kcal/g) ingredient blends containing 20, 30, and 40% (wb) distillers dried grains with solubles (DDGS) along with soy flour, corn flour, fish meal, and mineral and vitamin mix, with net protein adjusted to 28% (wb) for all blends, were extruded in a single-screw laboratory-scale extruder at screw speeds of 100, 130, and 160 rpm, and 15, 20, and 25% (wb) moisture content. Increasing DDGS content from 20 to 40% resulted in a 37.1, 3.1, and 8.4% decrease in extrudate durability, specific gravity, and porosity, respectively, but a 7.5% increase in bulk density. Increasing screw speed from 100 to 160 rpm resulted in a 20.3 and 8.8% increase in durability and porosity, respectively, but a 12.9% decrease in bulk density. On the other hand, increasing the moisture content from 15 to 25% (wb) resulted in a 28.2% increase in durability, but an 8.3 and 8.5% decrease in specific gravity and porosity, respectively. Furthermore, increasing the screw speed and moisture content of the blend...
TL;DR: In this article, rice parboiled at various combinations of soaking temperature and steaming time were analyzed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD).
Abstract: Rice parboiled at various combinations of soaking temperature and steaming time were analyzed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Generally, gelatinization enthalpy decreased as the soaking temperature increased from 30°C to 50°C and 70°C to 90°C, and gelatinization enthalpy decreased as steaming times increased from 4 and 8 min to 12 min. As expected, a distinctive A-pattern was observed in the XRD of raw rice. The most severely parboiled laboratory sample (90°C for 12 min), showed no discernable change toward the V-pattern. Crystallinity decreased from the raw rice (24.6%) with increased cooking temperature.
TL;DR: In this article, the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage was evaluated.
Abstract: The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. Bran was heat-treated in 230-g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and 60 sec of steam. These treatments effectively decreased lipase activity by 74, 93, and 96%, respectively. Optimum treatments were evaluated for acceptance using a consumer sensory panel during a 12-month storage period. No significant differences in acceptance were found between the control and any of the samples eith...
TL;DR: In this article, a rapid normal-phase high-performance liquid chromatography (NP-HPLC) method was developed for rapid determination of the total content of tocopherols (T) and tocotrienols (T3) in cereals.
Abstract: A rapid normal-phase high-performance liquid chromatography (NP-HPLC) method has been developed for rapid determination of the total content of tocopherols (T) and tocotrienols (T3) in cereals. The new method uses a one-step extraction followed by NP-HPLC coupled with a fluorescence detector. The new method provides a baseline separation of the critical peaks of beta-tocotrienol (β-T3) and gamma-tocopherol (γ-T) within a short time of analysis. The extraction step requires no saponification step or addition of antioxidant. Addition of butylated hydroxytoluene (BHT) had no effect on the stability of vitamin E during sampling. The recovery was 96–100%. The method is demonstrated by successful quantification of vitamin E in barley, wheat, and spelt grains, as well as wheat germ and flours from wheat, spelt, and rye.
TL;DR: In this article, a hand-dissection of mature grains from three common wheat cultivars (Triticum aestivum L: Caphorn, Crousty, and Recital) and one durum wheat (T. durum Desf., Ardente) was performed to obtain pure samples of aleurone layer, hyaline layer, outer pericarp, and a composite layer made up of testa+inner pericars.
Abstract: Hand-dissection of mature grains from three common wheat cultivars (Triticum aestivum L.: Caphorn, Crousty, and Recital) and one durum wheat (T. durum Desf., Ardente) was performed to obtain pure samples of aleurone layer, hyaline layer, outer pericarp, and a composite layer made up of testa+inner pericarp. Vibrational spectral signatures were collected on both sides of the layers by ATR-FTIR and Raman spectroscopy. Spectra were compared with biochemical analysis on the same samples which allowed identification of specific composition patterns in each tissue regardless of the cultivar. Considering the low penetration depth of ATR-FTIR signal, the cuticles were evidenced on the external sides of outer pericarp, hyaline layer, and testa. Spectra from testa of red and white wheats were clearly distinguished. FTIR spectroscopy, combined with statistical analysis, was successful in identifying the specific spectral signature for each peripheral tissue of wheat grains. In the 1500–800 cm-1 spectral reg...
TL;DR: In this paper, changes in the digestibility and properties of the starch isolated from normal and waxy maize kernels after heat-moisture treatment (HMT) followed by different temperature cycling (TC) or isothermal holding (IH) conditions were investigated.
Abstract: Changes in the digestibility and the properties of the starch isolated from normal and waxy maize kernels after heat-moisture treatment (HMT) followed by different temperature cycling (TC) or isothermal holding (IH) conditions were investigated. Moist maize kernels were heated at 80°C for 2 hr. The HMT maize kernels were subjected to various conditions designed to accelerate retrogradation of the starch within endosperm cells. Two methods were used to accelerate crystallization: TC with a low temperature of –24°C for 1 hr and a high temperature of 20, 30, or 50°C for 2, 4, or 24 hr for 1, 2, or 4 cycles, and IH at 4, 20, 30, or 50°C for 24 hr. The starch granules were then isolated from the treated kernels. The starch isolated from HMT normal maize kernels treated by TC using –24°C for 1 hr and 30°C for 2 hr for 2 cycles gave the greatest SDS content (24%) and starch yield (54%). The starch isolated from HMT waxy maize kernels treated by TC using –24°C for 1 hr and 30°C for 24 hr for 1 cycle had ...
TL;DR: The flavor volatiles in three Japanese rice cultivars, Nihonbare, Koshihikari, and Akitakomachi, during cooking were directly extracted by using a modified headspace solid-phase microextraction (SPME) method and analyzed by gas chromatography-mass spectrometry (GC-MS).
Abstract: The flavor volatiles in three Japanese rice cultivars, Nihonbare, Koshihikari, and Akitakomachi, during cooking were directly extracted by using a modified headspace solid-phase microextraction (SPME) method and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 46 components were identified, including aldehydes, ketones, alcohols, and heterocyclic compounds, as well as fatty acids and esters, phenolic compounds, hydrocarbons, etc. The amount of key odorant compounds increased with cooking, while the amount of low-boiling volatiles decreased. The similarities and differences of the three rice cultivars were determined through a comparison of their volatile components. Nihonbare was characterized by a higher amount of indole but an absence of the chemical class of fatty acid esters. In contrast, both Koshihikari and Akitakomachi had a higher amount of 4-vinylphenol and an abundance of those esters. Koshihikari and Akitakomachi were quite similar in regard to those flavor volatile...
TL;DR: In this paper, the rheological properties of 17 pure European wheat cultivars were analyzed and evaluated in relation to the bread volume, and correlation analysis pointed out that creep-recovery parameters showed significant correlations with protein content, Zeleny sedimentation value, farinograph water absorption, alveograph extensibility, and bread volume.
Abstract: The rheological properties of 17 pure European wheat cultivars were analyzed and evaluated in relation to the bread volume. Rheological testing included two empirical rheological methods, farinograph and alveograph, and more fundamental creep-recovery experiments at shear stresses of 100 and 250 Pa. Principal component analysis on the farinograph and alveograph results showed that a wide range of rheological properties was present among the wheat cultivars. Correlation analysis pointed out that creep-recovery parameters showed significant correlations with protein content, Zeleny sedimentation value, farinograph water absorption, alveograph extensibility, and bread volume. Among the rheological parameters, maximum recovery strain at a shear stress of 250 Pa showed the highest significant correlation with the bread volume (r = 0.790**). Variables were combined to predict the bread volume by multiple linear regression. A combination of protein content, farinograph water absorption, and alveograph P...
TL;DR: In this article, the authors discuss the problem of caking and bridging that occurs during shipping and storage of distillers dried grains with solubles (DDGS), which is a bulk material used as a protein source for ruminants and nonruminants.
Abstract: Distillers dried grains with solubles (DDGS) is a bulk material that has been widely used as a protein source for ruminants and nonruminants for more than two decades. DDGS is the nonfermentable processing residue (i.e., protein, fiber, fat, and ash) from fuel ethanol manufacturing. With the exponential growth of the fuel ethanol industry in the past several years, significant quantities (≈13.0 million tons in 2007) of distillers grains are now being produced. To effectively utilize these coproduct streams in the domestic market, DDGS must be transported greater distances and must be stored until final use. DDGS flow is often problematic as it can become restricted by caking and bridging that occur during shipping and storage. This flowability problem can present itself during dynamic and static flow conditions. This issue most likely results from physical or chemical interactions between particles (including particle size and shape), storage moisture, temperature, and relative humidity variation...
TL;DR: In this article, the production of spaghetti enriched in long chain (LC) n-3 polyunsaturated fatty acids (PUFA) and, in particular, eicosapentaenoic acid and docosahexanoic acid (DHA) are reported.
Abstract: Results concerning the production of spaghetti enriched in long chain (LC) n-3 polyunsaturated fatty acids (PUFA) and, in particular, eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) are reported. Pasta enrichment was obtained by adding different amounts of integrator (0.6, 1.2, and 1.8%) containing EPA (C20:5 n-3) and DHA (C22:6 n-3) in a microencapsulated form to commercial semolina. The addition of 1.2% integrator yielded spaghetti that provides ≈20% of the recommended daily intake of LC n-3 PUFA with high sensorial acceptability and low loss of LC n-3 PUFA after cooking (<10%). Thus, spaghetti fortified with EPA+DHA could be used to increase consumption of LC n-3 PUFA and to decrease the dietary n-6/n-3 ratio.
TL;DR: Genotype had a significant effect on chemical composition, physical properties, and ethanol yield and environment was significantly affected by growing location but not by irrigation.
Abstract: Nine sorghum cultivars (five inbred lines and four hybrids) were grown in 2006 in three locations (Mount Hope, KS, Halstead, KS, and Plainview, TX) under different irrigation conditions and were evaluated for composition and ethanol fermentation efficiency. The objective was to study, in one growing season, the effects of genotype, growing location, and irrigation on the physical and chemical properties and fermentation efficiencies of grain sorghum. Genotype had a significant effect on chemical composition, physical properties, and ethanol yield. The cultivars showed a large variation in starch (61.0–74.8%), protein (7.56–16.35%), crude fat (2.79–4.77%), crude fiber (0.58–2.57%), ash (1.25–2.26%), kernel weight (20.0–35.9 mg), kernel hardness (49.6–97.5), and kernel size (1.9–2.7 mm) and were the most important factors affecting ethanol fermentation efficiency (87.5–93.9%). Starch and protein contents were significantly affected by growing location but not by irrigation. Environment had a signif...
TL;DR: In this paper, the effect of genotype and environment on the size distribution of polymeric proteins was investigated in the northwestern China spring wheat region and northern winter wheat region, respectively.
Abstract: Trial I, with 33 spring cultivars, and trial II, with 21 winter cultivars, sown in four environments in the northwestern China spring wheat region and northern winter wheat region, respectively, were used to study the effect of genotype and environment on the size distribution of polymeric proteins Association between quantity and size distribution of polymeric protein and dough properties (both trials) and northern-style Chinese steamed-bread (CSB) (trial I) and pan bread (trial II) qualities were also investigated In trial I, all protein attributes, such as flour protein content, SDS-extractable polymeric protein in the flour (EPP), SDS-unextractable polymeric protein in the flour (UPP), and percent UPP in total polymeric protein (%UPP), were largely determined by environment, whereas variation in dough strength resulted from variation in UPP and %UPP across environments In trial II, EPP was largely determined by environment, and UPP and %UPP were largely determined by genotype These differ
TL;DR: In this paper, the optimum alkali extraction conditions were pH 11.0 at 40°C for 3 hours with 8:1 solvent-to-solid ratio for Rice endosperm extraction.
Abstract: Rice endosperm extraction conditions were optimized by response surface methodology. The optimum alkali extraction conditions were pH 11.0 at 40°C for 3 hr with 8:1 solvent-to-solid ratio. The maximum protein yield was 43.1% at these conditions. As the extraction pH was increased from 9.0 to 12.0, protein extractability and content increased but the solubility and emulsifying properties of the extracted protein decreased. The extracted protein was recovered by either isoelectric precipitation (IEP) or ultrafiltration (UF). Ultrafiltering the supernatant with a 5-kDa hollow fiber membrane concentrated the protein from 1.8 to 16% (dry basis) and the resulting solution was spray-dried to produce a protein concentrate (RPUF) with 71% protein. Although RPIEP contained higher protein (86%) than RPUF (71%), RPUF showed higher solubility and emulsifying properties. The solubility of RPUF was higher (37%) than RPIEP (15%). RPUF also demonstrated higher emulsion activity (0.414) and stability (22.4 min) co...
TL;DR: In this article, a hard white spring wheat was milled to yield three patent flours with different starch damage levels by manipulating reduction grinding conditions, and each flour was sieved to give three different particle sizes (85-110, 110-132, 132-183 μm).
Abstract: A hard white spring wheat was milled to yield three patent flours with different starch damage levels by manipulating reduction grinding conditions, and each flour was sieved to give three different particle sizes (85–110, 110–132, 132–183 μm). Raw alkaline noodles were prepared using either 1% w/w kansui (sodium and potassium carbonates in 9:1 ratio) or 1% w/w sodium hydroxide. Noodles prepared with sodium hydroxide were significantly brighter, less red, and more yellow than those made with kansui. Differences in noodle color among flour treatments were evident but were attributable to differences in flour refinement rather to than particle size or starch damage. Noodles were rested for 1 hr after processing before cooking. Alkaline reagent was the main factor associated with cooking loss, being ≈50% greater for sodium hydroxide noodles because of higher pH compared with kansui noodles. Cooked sodium hydroxide noodles were thicker than kansui noodles, and cooked strands for both noodle types bec...