**-  Pacific West  
-  Western Regional Rsch. Ctr. (Albany, Ca) 
-  Processed Foods Research 
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**Location: Processed Foods Research**
**2005 Annual Report**
**1.What major problem or issue is being resolved and how are you resolving it (summarize project aims and objectives)?  How serious is the problem?  What does it matter?**													With the development of the worldwide marketplace and changes in farm subsidy programs, domestic farmers are encountering increased competition from overseas producers of grains, grain co-products, legumes, and other agricultural products. The results for the farmers are lower profit margins and reduced demand, and for the country, lower agricultural exports to contribute to our balance of trade.  These problems can be ameliorated by development of new value-added foods with unique nutritional and sensory properties.  Our first objective is to add value to grains, legumes, and/or vegetables by extrusion technology using processing parameters and texture modifying ingredients to control or enhance nutritional, textural and sensory properties.  Our second objective is to isolate and identify biologically active constituents in grains, legumes, nuts and vegetables and their co-products.  The development of new healthful and tasty foods requires knowledge about the flavor precursors and phytonutrients present, and the effects of processing and subsequent storage on flavor and phytonutrient levels.  Knowledge determined in this project should lead to the development of new processing technologies which enhance levels of beneficial flavors and phytonutrients at little extra cost.
Attaining these objectives will provide benefits to farmers, processors, scientists and the public which will result in economic growth by increasing domestic and international consumption of underutilized commodities and their co-products.  Factors responsible for the stability and instability of flavors and phytonutrients will be better understood allowing processors to control the nutritional and sensory properties of their products.  The new analytical methodologies developed will permit more accurate quantification of existing phytonutrients and allow the identification of new phytonutrients in foods.  Some phytonutrients in fruits, vegetables and grains are antioxidants that may also provide defenses against the degenerative diseases of aging such as cancer, cardiovascular disease, immune system decline, cataracts and brain dysfunction.  Eighty percent of American children and adolescents, and sixty-eight percent of adults do not eat the five servings of fruits and vegetables per day recommended by the National Cancer Institute and the USDA Dietary Guidelines.  Optimizing phytonutrient intake by incorporating raw materials high in phytonutrient content into new appealing products could have a major impact on human health at a low cost.  Consumers will benefit through the availability of new shelf-stable foods with improved nutritional and flavor qualities.  Novel patentable process improvements are anticipated which can be licensed to commercial partners to enhance the quality of processed food products. 
This program falls within Component 1 (Quality Characterization, Preservation, and Enhancement) and Component 2 (New Processes, New Uses, and Value-Added Foods and Biobased Products) of NP 306.  This project includes elements of Problem Area 1b (Methods to Evaluate and Predict Quality) addressed by developing new analytical methodology to rapidly and efficiently characterize phytonutrients in foods; Problem Area 2a (New Product Technology) addressed by the isolation and characterization of biologically active constituents in agricultural commodities; and Problem Area 2c (New and Improved Processes and Feedstocks) addressed by utilizing extrusion processing to produce new value-added foods with enhanced nutritional and sensory properties.						
**2.List the milestones (indicators of progress) from your Project Plan.**													Sub-Objective 1.1 - Processed tomato flavorFY05 Complete AEDA studies and quantification of impact processed tomato flavor compounds.FY06 Complete odor unit calculations and aroma model studies.FY07 Complete aroma precursor studies.FY08/FY09 Complete studies on effects of processing on aroma precursors and flavor. 
Sub-Objective 1.2 – Carotenoids and capillary electrochromatography (CEC)FY05 Complete CEC optimization studies on carotenoid standards.FY06 Complete optimization studies on grape and tomato samples.FY07 Complete interfacing of CEC with mass spectrometer.FY08/FY09 Finish studies, transfer technology.
Sub-Objective 1.3 – Almond hull triterpenoidsFY05 Complete isolation and purification of almond hull triterpenoids.FY06 Complete in vitro studies on almond hull triterpenoids.FY07 Complete long-term feeding studies on almond hull triterpenoids.FY08/FY09 Finish studies, transfer technology.
Sub-Objective 2.1 – Lentils and extrusionFY05 Optimize process conditions and formulations for production of value added lentil snacks. Pursue patent protection on the technology and the product.FY06 Identify and begin collaboration with a commercial cooperator interested in marketing this product. Perform sensory evaluation and public surveys on the product’s acceptability.FY07 Scale up commercial production of the product. Perform consumer evaluation studies and define product attributes.FY08/09 Complete technology transfer through the commercial introduction of this product into the marketplace.
Sub-Objective 2.2 – Lentils and wild riceFY05 Complete identification of phenolics and flavors in raw and processed lentils and wild rice. Initiate antioxidant studies of extracts and phenolics from raw and processed lentils and wild rice.FY06 Monitor changes in phenolic composition and concentration during processing of lentils and wild rice. Complete antioxidant studies of extracts and phenolics from raw and processed lentils and wild rice.FY07 Modify and/or adapt conventional and non-conventional extrusion technologies to preserve flavors and phytonutrients in the extrudates. Complete studies on the effect of extrusion and other thermal processing on the composition and concentration of phenolics.FY08/FY09 Finish studies, transfer technologies.						
**4a.What was the single most significant accomplishment this past year?**													Lentil growers are in need of a new value-added outlet for their crops in order to compete effectively with imported lentils.  Using extrusion technology, novel, high protein, lentil-based snacks and breakfast cereals were developed by researchers in the Processed Foods Research Unit, Albany, CA.  These products received great acceptance by consumers during a large scale taste test at the Annual Lentil Festival in Pullman, Washington.  This technology and these products were developed through a collaboration with the Departments of Food Science and Human Nutrition and Biosystems Engineering at Washington State University in support of growers represented by the U.S. Dry Pea and Lentil Council.  This research is expected to lead to commercial value-added lentil products that benefit U.S. growers and processors by increasing demand for this commodity and improving their ability to compete in the global marketplace.						
**4b.List other significant accomplishments, if any.**													The prevalence of various oxidative and inflammatory diseases, such as cardiovascular disease, diabetes, obesity and cancer, in the U.S. is a major health care issue.  Anthocyanins exhibit both antioxidant and anti-inflammatory activities, as well as the ability to decrease capillary fragility.  Researchers in the Processed Foods Research Unit, Albany, CA identified a new anthocyanin in Beluga black lentils through a collaboration with Kagawa University in Japan.  This anthocyanin has a unique structure that makes it very labile to acid hydrolysis.  This research demonstrated the importance of low acid cooking in order to preserve this nutrient during processing and retain it's health benefits for consumers.

**4c.List any significant activities that support special target populations.**													None.						
**4d.Progress report.**													None.						
**5.Describe the major accomplishments over the life of the project, including their predicted or actual impact.**													This is a new project.						
**6.What science and/or technologies have been transferred and to whom? When is the science and/or technology likely to become available to the end-user (industry, farmer, other scientists)?  What are the constraints, if known, to the adoption and durability of the technology products?**													Research information and samples of prototype value-added, expanded extruded snack products from lentils and dry peas were presented to three national snack food companies, a legume grower association, scientists, academic and government personnel at national and international meetings.  Improved expanded and flavored lentil-based extruded snacks and cereal breakfast-type products were presented and evaluated by potential commercial customers at a local food festival this year.  An invention on extrusion technology of value-added expanded extruded lentil snack products was approved for patent consideration.  Patent application is currently under review and will be submitted later this year.  Additionally, a national commercial snack company is interested in commercializing the developed expanded lentil-based extruded snacks and cereal breakfast-type products once the patent, covering the processing technology and product, is granted.
Our pilot-scale extrusion facility has been toured by graduate students from local universities, by national and international scientists, and by local growers and processor groups.  Demonstrations and information about the scope of our extrusion research have been shared, opening the door for future collaborations with these individuals and organizations.  Results of our extrusion research are available to fellow scientists and industry through scientific presentations at national annual meetings and through journal publications.  The acquisition of special extruder components such as co-extrusion system (co-extrusion die, flattening belt, pinching cutter, filing tank and pump), die inserts, screw elements, drying and cooling units, would provide us with modern extrusion capabilities.  It would also greatly improve the production of a variety of novel, value-added extruded products and expand our cooperation potential with growers and processors of grains and legume seeds.						
**7.List your most important publications in the popular press and presentations to organizations and articles written about your work.  (NOTE:  List your peer reviewed publications below).**													Berrios, J. DeJ., Patil, R.T., Tang, J., Swanson, B.G., Pan, J. June, 2005. The use of extrusion processing technology for the fabrication of novel legume-based value-added products.  Presented at the VII Food Science Nat'l Congress, University of Guanajuato, Guanajuato, Mexico, June 1-3, 2005. Log #180327.
Inland Northwest IN FOOD, March 24, 2004: “Lentil Puffs: Vegetable or Snack Food?”
Spokane Journal of Business, July 29, 2004: “Lentil Snacks Poise to Crunch into Market.”
NORTHWEST – Lewiston Morning Tribune, August 20, 2004: “Puff! Goes the Lentil.”
Pulse Pipeline – USA Dry Pea and Lentil Council Magazine, August 27, 2004: “Snacks Testers Like Flavored Varieties.”
Pulse News – A Publication of the North Dakota Dry Pea and Lentil Association, Volume 4/Issue 3, September 2004: “New Lentil Snack Being Developed.”
Pulse Pipeline – USA Dry Pea and Lentil Council Magazine, October 8, 2004: “Marketing Extruded Lentil Snacks.”
Columbia Basin HERALD Online, November 18, 2004: “Lentil and Potato Breakfast Anyone?”						
**Review Publications***Choi, W-S., Kim, C-J., Park, B-S., Lee, S-E., Takeoka, G.R., Kim, D-G., Lanpiao, X., Kim, J-H. 2005. Inhibitory effect on proliferation of vascular smooth muscle cells and protective effect on CC1 4-induced hepatic damage of HEAI extract. Journal of Ethnopharmacology. 100:176-179.**Park, B.-S., Kim, J.-R., Lee, S.-E., Kim, K.-S., Takeoka, G.R., Ahn, Y.-J., Kim, J.-H. 2005. Selective Growth-Inhibiting Effects of Compounds Identified in Tabebuia impetiginosa Inner Bark on Human Intestinal Bacteria. Journal of Agricultural and Food Chemistry. Vol. 53, p. 1152-1157.**Takeoka, G.R., Dao, L.T., Tamura, H., Harden, L.A. 2005. Delphinidin 3-O-(2-O-Beta-D-Glucopyranosyl-Alpha-L-arabinopyranoside): A Novel Anthocyanin Identified in Beluga Black Lentils. Journal of Agricultural and Food Chemistry. Vol 53. p. 4932-4937.**Lee, K.-G., Lee, S.-E., Takeoka, G.R., Kim, J.-H., Park, B.-S. 2005. Antioxidant activity and characterization of volatile constituents of beechwood creosote. Journal of the Science of Food and Agriculture. Vol. 85. p. 1580-1586.**Ben-Oliel, G., Kant, S., Naim, M., Rabinowitch, H., Takeoka, G.R., Buttery, R.G., Kafkafi, U. 2004. Effects of Ammonium to Nitrate Ratio and Salinity on Yield and Fruit Quality of Large and Small Tomato Fruit Hybrids. Journal of Plant Nutrition. 2004. Vol 27, No. 10. p. 1795-1812.**Buttery, R.G., Takeoka, G.R., 2004. Some unusual minor volatile components of tomato. Journal of Agricultural and Food Chemistry. 52:6264-6266.**Cheng, M., Berrios, J.D., Garnanez, R.J., Tang, J., Swanson, B.G. 2003. Characterization of dry pea extrudates with added fiber by scanning electronmicroscopy (sem) and texture analyzer. American Association of Cereal Chemists Meetings. Abstract #100:87.**Garnandez, R.J., Berrios, J.D., Tang, J., Swanson, B.G. 2003. Effects of wheat bran and apple pomace on pasting viscosity and expansion of yellow pea extrudates. American Association of Cereal Chemists Meetings.  Abstract #311:134.**Lee, K., Takeoka, G.R., Park, B., Kim, J. 2004. Antioxidant activity and characterization of volatile constituents of beechwood creosote. Annual Meeting of the Institute of Food Technologists.  Poster 33F-14 and 33F-15, Paper 23860:85.**Pan, J., Berrios, J.D. 2003. Reduction of oligossacharides in raw and extruded dry bean flours by enzymatic treatment. American Association of Cereal Chemists Meetings.  Abstract #96:86.**Takeoka, G.R., Dao, L.T. 2004. Sterol and fatty acid composition of lentils. Meeting Abstract.  AGFD Paper No. 9, Page 1.**Berrios, J.D., Patil, R.T., Tang, J., Swanson, B.G. 2005. The use of extrusion processing technology for the fabrication of novel legume-based value-added products. Meeting Abstract No. 99F-29. IFT Annual Meeting, July 2005, New Orleans, LA.**Takeoka, G.R., Dao, L.T., Wong, R.Y., Harden, L.A. 2005. Authentication of commercial grapefruit seed extracts. Meeting Abstract. AFGD Paper No. 50, ACS Nat'l Meeting, March 2005, San Diego, CA.**Berrios, J.D., Tang, J., Swanson, B.G., Pan, J. 2004. Extrusion cooking of selected legume flours. Meeting Abstract Paper 1.  AACC Sympsoium, September 2004, San Diego, CA.**Berrios, J.D., Wood, D.F., Whitehand, L.C., Pan, J. 2004. Sodium Bicarbonate and the Microstructure, Expansion and Color of Extruded Black Beans. Journal of Food Processing and Preservation. 28(5):321-335.*    Project TeamTakeoka, Gary Kahlon, Talwinder Berrios, Jose McHugh, Tara  
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