bluuebunny/crossref_metadata_2025 huggingface dataset:
Color Calibration of Scanners for Scanner‐Independent Grain Grading
Authors: Shahin Muhammad A. , Symons Stephen J.
Published: June 2007

Scanner technology is emerging as a cost‐effective and robust imaging alternative to camera‐based systems in many applications. However, scanner technology is changing so fast that image quality can vary from model to model. It is critical that images scanned with different scanners be brought to a common basis for processing and measurement through a calibration process that eliminates scanner‐to‐scanner variability. The focus of this research was to investigate scanner‐to‐scanner variability and develop color correction or mapping functions to allow for machineindependent grain inspection. Various makes and models of scanners were compared for optical and color characteristics. Three different color correction methods wereevaluated: grayscale (GS) transformation, redgreen‐blue (RGB) transformation, and histogram matching. All three models of color correction worked within satisfactory tolerance for a multicolor Q60 chart. However, for grain samples of a limited color range, the histogram matching approach performed better than GS and RGB transformations for scanner calibration. The color‐corrected test images matched the reference images within 3 grey values. Differences between the three models of color correction are discussed.
Structure of (1→3)(1→4)‐β‐d‐Glucan in Waxy and Nonwaxy Barley
Authors: Wood P. J. , Weisz J. , Beer M. U. , Newman C. W. , Newman R. K.
Published: June 2007

The endosperm cell walls of barley are composed largely of a (1→3)(1→4)‐β‐d‐glucan commonly known simply as β‐d‐glucan (Wood 2001). There has been much research into the characteristics of barley β‐glucan because of the influence of this polysaccharide on performance of barley in malting and subsequent brewing of beer, and in feed value, especially for young chicks (MacGregor and Fincher 1993). The potential for β‐glucan to develop high viscosity is a problem in these uses, but from the perspective of human nutrition, this characteristic may be an advantage. The glycemic response to oat β‐glucan is inversely related to (log)viscosity (Wood et al 1994a) and there is evidence to suggest that the lowering of serum cholesterol levels associated with oat and barley products (Lupton et al 1994; Wood and Beer 1998) is at least in part due to the β‐glucan (Braaten et al 1994) and probably also its capacity to develop viscosity in the gastrointestinal tract (Haskell et al 1992).
Influence of Physicochemical Properties of Starch on Crispness of Tempura Fried Batter
Authors: Matsunaga Kotaro , Kawasaki Sadamichi , Takeda Yasuhito
Published: June 2007

The influence of the physicochemical properties of heat‐moisturetreated and untreated starches from various plant sources on the quality of tempura fried batter was examined. Batter of each starch plus wheat protein (92:8, w/w) was fried. Quality of the resulting fried batter was determined from crispness score, water evaporation, and breaking strength. The crispness score correlated with water evaporation (r = 0.95) and breaking strength (r = 0.97), indicating that water evaporation was a reliable index for evaluation of crispness of fried batter. Determination of water evaporation was easy and simple. The crispness (favorable eating texture) of tempura coating depended largely on starch origin. Among the pasting properties of starch, temperature at maximum viscosity (r = 0.77) and breakdown/maximum viscosity (% breakdown, r = ‐0.82) correlated with water evaporation, suggesting that starch resistant to gelatinization and granule disintegration produced crispy fried batter. This observation was supported by SEM. Water evaporation (r = ‐0.82) and % breakdown (r = 0.95) correlated with degree of amylose gelatinization, indicating that amylose was one of the determinants that controls crispness of fried batter by restraining disintegration of the starch granule structure.
Osmotic Properties of Gluten
Authors: Bot Arjen , de Bruijne Dick W.
Published: June 2007

A model for dough is proposed in which the distribution of water between hydrated gluten and starch paste explains a number of practical observations such as 1) the extreme sensitivity of the consistency of dough to the amount of water in the recipe, and 2) the fact that working of the material results in an increase in consistency. The model assumes dough to be a composite material consisting of a starch paste and gluten filaments. During kneading, the starch granule paste in dough dries to become a phase with a yield stress as a result of the uptake of water by the stretching gluten filaments. This study focused on one particular aspect of this model: the osmotic properties of gluten during stretching. The results suggest that gluten can be hydrated more efficiently in the stretched state than in an unstretched conformation. Gluten hydration tends to change slowly over a period of weeks, which is accompanied by water expulsion or uptake, depending on the osmotic properties of the solvent. The rate of change does not seem to depend very much on pH and osmotic pressure for the current experimental conditions. The level of hydration of relaxed gluten depends strongly on pH, as expected. The experiments allow the construction of an osmotic pressure versus gluten concentration diagram over the range 4.6 < pH < 5.8. The level of hydration of the gluten is consistent with the proposed model for dough.
Chemometric Localization Approach to NIR Measurement of Apparent Amylose Content of Ground Wheat
Authors: Wesley I. J. , Osborne B. G. , Anderssen R. S. , Delwiche S. R. , Graybosch R. A.
Published: June 2007

The development of new wheat cultivars that target specific end‐uses, such as low or zero amylose contents of partially waxy and waxy wheats, has become a modern focus of wheat breeding. But for efficient and cost‐effective breeding, inexpensive and high‐throughput quality testing procedures, such as near infrared (NIR) spectroscopy, are required. The genetic nature of a set of wheat lines, which included waxy to nonwaxy cultivars, results in a bimodal distribution of amylose contents that presents some special challenges for the formulation of stable NIR calibrations for this property. The obvious and intuitive solution lies in the use of some form of localization procedure and we explored three localization algorithms in comparison with the default partial least squares. Localization with respect to the waxy (zero amylose) cultivars resulted in a modified partial least squares calibration with a standard error of prediction of 0.16%. The results establish unambiguously that there are advantages in performing a suitable localization to achieve a reliable NIR calibration and prediction. The accuracy of the method can also be enhanced by application of an appropriate resampling strategy. In addition, there are advantages in performing a suitable localization to achieve a reliable NIR calibration‐prediction. It resolves the issue of how to utilize the bimodal distribution of apparent amylose values. The best results are obtained when the localization is performed simultaneously with respect to the sample property under investigation and the NIR spectra. The key problem with the measurement of amylose is the laboratory reference method which, in reality, only measures the apparent amylose content of the wheat. As a direct consequence, the measurements of amylose have such a large error that traditional calibration‐prediction procedures generate unacceptable results. To resolve this difficulty, a statistically based resampling strategy is proposed as a method of identifying samples where there is a large error in the reference measurement.
Protein and Starch Properties of Some Tetraploid Wheats
Authors: Sissons M. J. , Batey I. L.
Published: June 2007

The tetraploid relatives (subspecies) of commercial durum wheat (Triticum turgidum L. subsp. turgidum conv. durum (Desf.) MacKey) offer a source of economically useful genes for the genetic improvement of durum cultivars. Thirty‐two accessions, representing five different subspecies: var. durum (13 accessions), polonicum (7), persicum (3), turanicum (5), and turgidum (4) were grown at Tamworth, Australia, in 1997 and 1999. These accessions were compared with three durum cultivars: Wollaroi and Kamilaroi (in both years) and Yallaroi (in 1998 only). In this study, the glutenin subunit composition and molecular weight distribution, together with starch properties of these accessions, were studied. A much wider range in both the glutenin subunit composition and the starch RVA paste viscosities and gelatinization profiles were found in the accessions compared with the cultivated durum wheats. Most of the accessions had lower gluten strength and the presence of poor quality LMW alleles, and low proportions of unextractable polymeric protein could explain this. For starch, RVA peak viscosity correlated strongly with cooking loss of pasta, the only significant correlation between starch properties and measured aspects of pasta quality.
Fermented Sorghum as a Functional Ingredient in Composite Breads
Authors: Hugo Leda F. , Rooney Lloyd W. , Taylor John R. N.
Published: June 2007

Whole sorghum flour was fermented (a five‐day natural lactic acid fermentation) and dried under forced draught at 60°C, and evaluated for its effect on sorghum and wheat composite bread quality. In comparison with unfermented sorghum flour, fermentation decreased the flour pH from 6.2 to 3.4, decreased total starch and water‐soluble proteins, and increased enzyme‐susceptible starch, total protein, and the in vitro protein digestibility (IVPD). Fermentation and drying did not decrease the pasting temperature of sorghum flour, but slightly increased its peak and final viscosity. In comparison with composite bread dough containing unfermented sorghum flour, fermented and dried sorghum flour decreased the pH of the dough from 5.8 to 4.9, increased bread volume by ≈4%, improved crumb structure, and slightly decreased crumb firmness. IVPD of the composite bread was also improved. Mixing wet fermented sorghum flour directly with wheat flour (sourdough‐type process) further increased loaf volume and weight and reduced crumb firmness, and simplified the breadmaking process. It appears that the low pH of fermented sorghum flour inactivated amylases and increased the viscosity of sorghum flour, thus improving the gas‐holding capacity of sorghum and wheat composite dough. Fermentation of sorghum flour, particularly in a sourdough breadmaking process, appears to have considerable potential for increasing sorghum utilization in bread.
Contribution of Specific Flour Components to Water Vapor Adsorption Properties of Wheat Flours
Authors: Roman‐Gutierrez Alma Delia , Mabille Frédéric , Guilbert Stéphane , Cuq Bernard
Published: June 2007

The dynamic water vapor adsorption properties were determined for two wheat flours (hard wheat flour and soft wheat flour) and compared with those of flour components (starch, damaged starch, gluten, water‐soluble pentosans, and water‐insoluble pentosans). Water vapor adsorption rates were determined from the changes in sample mass as a function of time during hydration after a step increase in relative humidity (rh). It was not possible to significantly discriminate the selected products by initial rates of adsorption (5.1 × 10‐2 to 6.4 × 10‐2 g/100 g of dry matter/min), except the water‐insoluble pentosans that were characterized by high values of adsorption rates (14 × 10‐2 g/100 g of dry matter/min). Changes in initial relative humidity conditions and %rh step sizes induced significant changes in adsorption rates. Calculations of apparent water diffusion coefficients were done using a derived form of Fick's law for polydisperse spherical particles. Apparent water diffusion coefficients (at 25°C and 60% rh) were estimated between 2.19 × 10‐15 and 3.72 × 10‐15 m2/sec for the selected wheat flours. Water‐insoluble pentosans are characterized by the highest values of diffusion coefficients (1.53 × 10‐13 m2/sec) when compared with the other wheat components. The calculated values of apparent water diffusion coefficient were discussed in regard to experimental conditions.
Nutritional and Economic Implications of Protein Variance and Application of Statistical Process Control in the Chinese Feed Industry
Authors: Yan Zhichun , Herrman Timothy J. , Loughin Thomas , Featherstone Allen M. , Feng Dingyaun
Published: June 2007

The adoption of Statistical Process Control (SPC) in the Chinese feed industry to reduce finished feed protein and moisture content variation can improve feed quality and profitability. Two studies were conducted to characterize protein variation in the Chinese feed industry. Study I involved four participating feed mills where we collected three samples per bag from four bags per lot of soybean meal, rapeseed meal, fish meal, corn gluten meal, meat & bone meal, and cottonseed meal. We analyzed these ingredients for protein and moisture content. Cottonseed meal and meat & bone meal displayed the highest protein variability between bags and within bags compared with other protein ingredients. We found no significant difference for within‐bag protein variance of the other feed ingredients; however, soybean meal had a significantly lower between‐bag variance (0.04%). Study II assessed the effect of adopting SPC. Five feed mills provided data for one year of finished feed protein and moisture content before and after adopting SPC. Three of the five feed mills experienced a significant (P < 0.10) reduction (0.20, 0.52, and 0.70%) in the absolute finished feed protein variation after adopting SPC. The two feed mills that did not display a significant reduction in absolute protein variation were already manufacturing feed with a low (<0.4% protein) absolute deviation from the target. These data demonstrate that feed mill managers can control finished feed variability through a number of management techniques including SPC.
Sequential Extraction Processing of High‐Oil Corn
Authors: Hojilla‐Evangelista Mila P. , Johnson Lawrence A.
Published: June 2007

The Sequential Extraction Process (SEP), a process that uses ethanol to fractionate corn into high‐value co‐products when producing fuel ethanol, was evaluated using high‐oil corn (HOC). Oil and protein recoveries, ethanol‐drying capability, and oil and protein properties were compared with those produced from normal soft dent corn (SDC) using SEP. Moisture adsorption capacities (≈24 g of water/kg of corn) and oil recoveries (>95%) were nearly identical for both corn types. However, oil yield from HOC (7.1 g of oil/100 g of corn) was 65% more than that of SDC (4.3 g of oil/100 g of corn). HOC crude oil was less red and contained lower free fatty acid and phosphatide contents than did SDC oil. HOC zein contained higher crude protein content (86% db) than did SDC zein (79% db). The freeze‐dried glutelin‐rich fractions (GRF) from both types of corn contained >90% (db) crude protein, which meet the criteria of protein isolates. SEP GRF protein isolates had >85% protein soluble in water at pH ≥ 7. Both GRF protein isolates from HOC and SDC were heat‐stable, had good emulsifying capacities, and produced highly stable emulsions. They also had substantial foaming capacities, but the foam from HOC GRF protein isolate was significantly more stable than the foam from SDC GRF protein isolate. SEP is a suitable process for recovering oil and protein products from HOC corn when producing fuel ethanol and, if competitively priced, HOC is a preferred feedstock to SDC because of higher yields and qualities of valuable co‐products when using HOC.
Agronomic and Quality Performance of Progeny Lines Derived from Spring Wheat by Durum Wheat Crosses
Authors: Lanning S. P. , Habernicht D. , Martin J. M. , Sherman J. D. , Fischer A. , Talbert L. E.
Published: June 2007

Hard red spring wheat (Triticum aestivum L. subsp. aestivum) and durum wheat (Triticum turgidum L. subsp. durum (Desf.) Husn) have both been selected for dryland yield potential and high grain protein, although end uses of flour are different. For this study, 14 tetraploid and 10 hexaploid lines were derived from crosses between tetraploid durum wheat and hexaploid hard red spring wheat. Our objective was to determine the impact of genetic exchange between the two classes on agronomic and quality attributes of derived progeny lines. Yield potential of both the tetraploid and hexaploid progeny was lower than the parental types. Polyphenol oxidase levels were higher by almost twofold in the hexaploid group. The tetraploid progeny group had better noodle color than did the hexaploid group. Bread quality of hexaploid group was superior, with loaf volume 362 cm3 higher than that of tetraploid progeny group. In general, the presence of durum wheat genes in the derived hexaploid lines had little impact on most quality traits. The presence or absence of the D genome tended to be the major influence on end use quality traits. Our results suggest that genetic exchange between the two groups has a small effect on end use quality, but low yield potential in the progeny suggests obtaining desirable genetic combinations for plant improvement may be challenging.
Resistance to α‐Amylase Digestion in Four Native High‐Amylose Maize Starches
Authors: Evans Annette , Thompson Donald B.
Published: June 2007

Native and processed high‐amylose maize starch (HAMS) is an important source of resistant starch (RS). The objectives of this work were to use an in vitro procedure to estimate the RS content of native granules from a series of ae‐containing HAMS genotypes, and to examine the nature of the α‐amylase resistant starch (ARS). By the method of Englyst et al (1992), RS for ae V, ae VII, ae su2, and ae du were estimated to be 66.0, 69.5, 69.5, and 40.6%, respectively. By transmission electron microscopy, most of the residual granules from ae V, ae VII, and ae su2 showed little evidence of digestion. Partially digested granules had a radial digestion pattern in the interior and an enzyme‐resistant layer near the surface. Size and chain‐length profile of constituents of ARS were similar to those of the native HAMS (unlike type 3 RS), consistent with complete hydrolysis in susceptible granule regions. Between crossed polarizers, many iodine‐stained native and residual HAMS granules had blue centers and pink exteriors, which may be due to a difference in orientation of the amylose‐iodine complexes in the exterior. Four granule color types were observed for ae du, differing in enzyme resistance. The high‐enzyme resistance of native HAMS granules may result from altered granule organization, which appears to vary among and within granules from ae‐containing genotypes.
Gelatinization Properties of Starches from Three Successive Generations of Six Exotic Corn Lines Grown in Two Locations
Authors: Ji Y. , Pollak L. M. , Duvick S. , Seetharaman K. , Dixon P. M. , White P. J.
Published: June 2007

The objectives of this research were to evaluate the intra‐ and interpopulation variability in gelatinization properties of starches from exotic corn lines and their derivatives when grown 1) during two successive years in the same location; and 2) in both temperate and tropical environments. Six novel exotic corn lines (two 100% exotic and four 25% exotic derived from a breeding cross developed by crossing an exotic hybrid with Corn Belt lines) were selected for this research because their starches have significantly different (and potentially useful) thermal properties from those found in starch from normal Corn Belt corn. The Sn (n = 3 for 25% exotic lines and n = 1 for 100% exotic lines) generations of the six exotic lines were self‐pollinated and grown in the winter nursery in Puerto Rico. Two successive generations (Sn+1 and Sn+2) of lines selected for low onset of gelatinization temperature were self‐pollinated and grown in the same environment near Ames, IA. To evaluate the effect of environment, the Sn+2 generation also was self‐pollinated and grown in the winter nursery in Puerto Rico. Thermal properties of starches from 10 single kernels from each line were analyzed by using differential scanning calorimetry (DSC) at a ratio of 4 mg of dry starch to 8 mg of distilled water. After subsequent generations, the differences in DSC gelatinization properties between selected kernels within each progeny line narrowed, suggesting increased homogeneity of starch structural properties within each line. Unusual thermal properties were fixed in some progeny lines. Environmental factors also affected the thermal properties of starch and a significant interaction between environment and genotype was observed. These results suggest that introgression of adapted germplasm with useful genes from exotic corn would increase the available genetic variability for starch functionality and allow the development of hybrids with important value‐added traits.
A Maltose Biosensor for Determining Gelatinized Starch in Processed Cereal Foods
Authors: Marconi Emanuele , Messia Maria Cristina , Palleschi Giuseppe , Cubadda Raimondo
Published: June 2007

A reliable method for the quantitative determination of gelatinized starch in processed cereal foods was developed. It consists of an electrochemical biosensor based on amyloglucosidase and glucose oxidase enzymes co‐immobilized on a Pt electrode surface, and a third enzyme, α‐amylase, added in solution. Analytical parameters such as time, temperature, and enzyme units were optimized. The degree of starch gelatinization was determined in different processed cereal foods using the biosensor method and the results were commensurate to those obtained with the reference method. The biosensor methods showed good accuracy (r2 = 0.9629; relative error <12%) and comparable precision (RSD <5%). This electrochemical system is rapid, reliable, inexpensive, user‐friendly for unskilled operators, and can be a valid alternative to the methods traditionally used for gelatinized starch analysis.
Reduced Amylose Effects on Bread and White Salted Noodle Quality
Authors: Martin John M. , Talbert Luther E. , Habernicht Debra K. , Lanning Susan P. , Sherman Jamie D. , Carlson Gregg , Giroux Michael J.
Published: June 2007

Amylose content in wheat endosperm is controlled by three Wx loci, and the proportion of amylose decreases with successive accumulation of Wx null alleles at the three loci. The proportion of amylose is believed to influence end‐use quality of bread and Asian noodles. The objectives of this study were to determine influence of the allelic difference at Wx‐B1 locus on bread quality, bread firmness, and white salted noodle texture in a spring wheat cross segregating for the Wx‐B1 locus and in a set of advanced spring wheat breeding lines differing in allelic state at the Wx‐ B1 locus. In addition, we examined the relationship between amylose content and flour swelling properties on bread and noodle traits. Fifty‐four recombinant inbred lines of hard white spring wheat plus parents were grown in replicated trials in two years, and 31 cultivars and breeding lines of hard spring wheat were grown in two locations. Bread and white salted noodles were processed from these trials. The presence of the Wx‐B1 null allele reduced amylose content by 2.4% in a recombinant inbred population and 4.3% in a survey of advanced breeding lines and cultivars compared with the normal. The reduced amylose was accompanied by an average increase in flour swelling power (FSP) for the Wx‐B1 null group of 0.8 g/g for the cross progeny and 2.3 g/g for the cultivar survey group. The Wx‐B1 allelic difference did not affect flour protein in cross progeny where the allelic difference was not confounded with genetic background. Bread from the Wx‐B1 null groups on average had increased loaf volume and was softer than the normal group for the cross progeny and cultivar survey group. The Wx‐B1 allelic difference altered white salted noodle texture, most notably noodle springiness and cohesiveness where the Wx‐B1 null groups was more springy and more cohesive than the normal groups for both sets of genetic materials. Flour protein was more highly related to loaf volume than were FSP or amylose. Both flour protein and FSP were positively related to noodle textural traits, but especially noodle springiness and cohesiveness.
Selected Functional Properties of Extruded Starch Acetate and Natural Fibers Foams
Authors: Guan J. , Fang Q. , Hanna M. A.
Published: June 2007

Response surface methodology was employed to study the functional properties of starch acetate foams blended with 0, 7.5, and 15% wood, oat, and cellulose fibers. The blends were extruded with 14, 17, and 20% ethanol as a blowing agent, using a twin‐screw extruder with 160°C barrel temperature and 225 rpm screw speed. Physical characteristics of the extrudates including radial expansion ratio, unit density, and bulk density; and mechanical properties including unit spring index and bulk spring index were determined. Scanning electron micrographs were taken to observe foam cell textures. Higher fiber content resulted in lower radial expansion. Ethanol content had a positive effect on foam expansion. Higher expansion was obtained in starch acetate‐cellulose foams because better starch acetate‐fiber matrix was formed. Mechanical properties increased with higher fiber and ethanol contents. Micrographs showed that uniform cell structures were associated with better mechanical properties.
Biochemical Characterization of γ‐75 k Secalins of Rye II. Disulfide Bonds
Authors: Gellrich Claudia , Schieberle Peter , Wieser Herbert
Published: June 2007

Aggregated γ‐75k secalins were isolated by preparative reversed‐phase (RP) HPLC of the prolamin fraction of rye flour Danko and were digested with thermolysin. The resulting peptides were preseparated by gel permeation HPLC into eight fractions (G1–G8). Peptides that were linked by disulfide bonds (cystine peptides) were identified by means of differential chromatography (RP‐HPLC before and after the reduction of disulfide bonds). The cystine peptides present in fractions G3–G7 were isolated by preparative RP‐HPLC and characterized by sequence analysis and, in parts, by mass spectrometry. Accordingly, the eight cysteine residues of the C‐terminal domain of γ‐75k secalins were linked in the same positions as the intramolecular disulfide bonds of γ‐gliadins of wheat. The cysteine residue located at position 12 of the N‐terminal domain and characteristic for γ‐75k secalins was linked by an intermolecular disulfide bond with a corresponding residue of the same protein type. This cysteine residue is likely to be responsible for the aggregative nature of γ‐75k secalins similar to a cysteine residue in the N‐terminal domain of LMW subunits of wheat glutenin. In contrast to LMW subunits of glutenin, γ‐75k secalins do not possess an additional cysteine residue in the C‐terminal domain that forms a second intermolecular disulfide bond. Therefore, the polymerization of γ‐75k secalins is limited and the formation of large gluten‐like aggregates of rye storage proteins is restricted.
Near‐Infrared Spectroscopy for Determination of Protein and Amylose in Rice Flour Through Use of Derivatives
Authors: Sohn Miryeong , Barton Franklin E. , McClung Anna M. , Champagne Elaine T.
Published: June 2007

The use of the derivative method for near‐infrared (NIR) calibration was investigated to determine protein and amylose content in rice flour. Samples for two years, 1996 and 1999, were combined to give a wide range of the constituents for development of the calibration model. The NIR spectral data were transformed with Savitzky‐Golay derivative with multiplicative scatter correction. To develop the best derivative models, the polynomial fits (quadratic, cubic, and quartic), convolution intervals (3–11 points for protein, 3–17 points for amylose), and derivative orders (1st derivative D1; 2nd derivative D2) were investigated. For the protein analysis, all polynomial fits with 3–11 points were acceptable to develop both the D1 and D2 models. However, the three‐point quadratic and five‐point quartic fits were not acceptable for the D1 model, and the three‐point quadratic fit was not acceptable for D2. For the amylose analysis, the D1 model produced generally better results than D2. Higher convolution intervals were required for the D2 model, whereas the D1 model was not affected by convolution intervals. A quadratic (or cubic) fit with 17‐point convolution interval was acceptable for the amylose D2 model, and the quadratic fit with 5–11 points and cubic (or quartic) fit with 7–17 points were suitable for the D1 model. Based on the standard error of cross‐validation (SECV), the calibration models developed using data for two years resulted in good precision with an SECV of 0.23% for protein using four factors and an SECV of 1.0% for amylose using 10 factors.
Impact of Iron Source and Concentration on Rice Flavor Using a Simulated Rice Kernel Micronutrient Delivery System
Authors: Bett‐Garber K. L. , Champagne E. T. , Ingram D. A. , Grimm C. C.
Published: June 2007

An extruded grain designed to look like a rice kernel fortified with one of two sources of iron (elemental iron and ferrous sulfate), with and without multiple fortificant (zinc, thiamin, and folic acid), was mixed with milled Calrose rice at low (1:200), medium (1:100), and high (1:50) concentrations. The intensities of water‐like, sour taste, hay‐like musty, and alfalfa/grassy/green bean flavors were enhanced by the addition of ferrous sulfate (FeSO4) or FeSO4 plus multiple fortificants. Astringent mouthfeel was likewise affected by addition of FeSO4 or FeSO4 plus multiple fortificants. Overall, the elemental iron with multiple fortificants least affected the oxidation of the extruded kernals. Lipid oxidation products in stored fortificant increased the first two to three months and concentrations were higher in samples with FeSO4 as the iron source.
Effect of Ferulic Acid and Catechin on Sorghum and Maize Starch Pasting Properties
Authors: Beta Trust , Corke Harold
Published: June 2007

The effects of ferulic acid and catechin on starch pasting properties were studied as part of an investigation into the structure and functionality of phenolics in starch‐based products. Commercial maize starch, starches from sorghum cultivars (SV2, Chirimaugute, and DC‐75), and the phenolic compounds ferulic acid and catechin were used in the investigation. Pasting properties were measured using rapid viscosity analysis. Ferulic acid and catechin (up to 100 mg each) were added to maize or sorghum starch (3 g, 14% mb) in suspensions containing 10.32% dry solid content. Addition of catechin resulted in pink‐colored pastes, whereas ferulic acid had no effect on paste color. Ferulic acid and catechin decreased hot paste viscosity (HPV), final viscosity, and setback viscosity of maize and sorghum starch pastes, but had no influence on the peak viscosity (PV) of the former. Both phenolics increased breakdown viscosity. Ferulic acid had greater influence on HPV, final viscosity, breakdown, and setback than catechin. Addition of catechin under acidic conditions (pH 3) decreased HPV, final viscosity, and setback of maize starch, but alkaline conditions (pH 11) slightly increased setback. Both acidic and alkaline conditions resulted in increased breakdown. Investigations on model‐system interactions between ferulic acid or catechin and starch demonstrated that phenolic type and pH level both significantly influence starch pasting properties, with ferulic acid producing a more pronounced effect than catechin. The significance of these interactions is important, especially in food matrices where phenolics are to be added as functional food ingredients.
Influence of Degree of Protein Aggregation on Mass Transport Through Wheat Gluten Membranes and Their Digestibility—An In Vitro Study
Authors: Domenek Sandra , Brendel Lothar , Morel Marie‐Hélène , Guilbert Stéphane
Published: June 2007

The influence of the network structure of wheat gluten on the barrier properties against enzymes was investigated in vitro. The changes in the network structure were introduced by different temperature treatments. The modifications were assessed with solubility studies of wheat gluten proteins in sodium dodecyl sulfate (SDS). The physical barrier properties of wheat gluten membranes were investigated with transport studies examining the transfer of a model protein with no enzymatic activity (BSA) through gluten membranes. The protein network was an effective barrier for BSA, although lightly cross‐linked films were mechanically instable. Membrane breaks occurred in function of the cross‐linking density (percentage of SDS‐insoluble proteins) after only 24 hr for lightly cross‐linked films (≈30% SDS‐insoluble proteins), while highly cross‐linked membranes (≈80% SDS‐insoluble protein) were tight up to more than 33 days. The digestion experiments of the gluten films with pepsin showed that the hydrolysis of wheat gluten films with >72% of SDS‐insoluble protein was significantly retarded. In conclusion, technological treatments to increase the cross‐linking density of gluten have the potential to slow the digestion of cereal‐based foodstuff and to reduce the degradation rate of composite biomaterials.
Accurate Technique for Measuring Color Values of Grain and Grain Products Using a Visible‐NIR Instrument
Authors: Black C. K. , Panozzo J. F.
Published: June 2007

Measuring color is important when assessing grain and grain products as this has a major influence on the end‐product quality. To objectively measure color, grain processors and plant breeding programs use colorimeters to measure L*a*b* values as defined by the Commission Internationale de L'Eclairage (CIE). In addition to color, most laboratories undertake other tests, often utilizing NIR (near infrared reflectance) technology. It is possible to improve laboratory efficiencies and remove double handling of samples by using one instrument, a visible‐NIR spectrophotometer (400–2,500 nm), to measure color and other quality traits such as protein. In this study, we compared two techniques for measuring color of flour, barley, and lentils with a visible‐NIR instrument. The first technique involved calibrating the visible‐NIR instrument with colorimeter values using calibration models. However, calibrations are product‐specific and require the development and maintenance of specific equations for each product analyzed. For the second technique, we calculated the color values from the visible reflectance spectra using the standard practice (E308) based on the CIE system. Our study showed the most accurate, efficient method for measuring the color of products with a visible‐NIR instrument is to apply calculations using the standard practice based on the CIE system.
Development of an Orange‐Flavored Barley β‐Glucan Beverage
Authors: Temelli Feral , Bansema Craig , Stobbe Kim
Published: June 2007

Barley β‐glucan concentrate shows great potential as a functional food ingredient, but few product applications exist. The objectives of this study were to formulate a functional beverage utilizing barley β‐glucan concentrate, and to make a sensory evaluation of beverage quality in comparison to pectin beverages and to assess shelf stability over 12 weeks. Three beverage treatments containing 0.3, 0.5, and 0.7% (w/w) barley β‐glucan were developed in triplicate. Trained panelists found peely‐ and fruity‐orange aroma and sweetness intensity to be similar (P > 0.05) for all beverages tested. Beverage sourness intensity differed among beverages (P ≤ 0.05). Panelists evaluated beverages containing 0.3% hydrocolloid as similar (P > 0.05), whereas beverages with 0.5 and 0.7% β‐glucan were more viscous (P ≤ 0.05) than those with pectin at these levels. Acceptability of beverages was similar according to the consumer panel. Shelf stability studies showed no microbial growth and stable pH for all beverages over 12 weeks. Colorimeter values for most beverages decreased (P ≤ 0.05) during the first week of storage, mostly stabilizing thereafter. With an increase in concentration, β‐glucan beverages became lighter in color (P ≤ 0.05) and cloudier, but these attributes for pectin beverages were not affected (P > 0.05). β‐Glucan beverages exhibited cloud loss during the first three weeks of storage. β‐Glucan can therefore be successfully utilized in the production of a functional beverage acceptable to consumers.
Ultrasonic Investigation of the Effect of Mixing Under Reduced Pressure on the Mechanical Properties of Bread Dough
Authors: Elmehdi H. M. , Page J. H. , Scanlon M. G.
Published: June 2007

Mixing is critical to attainment of a desirable gas cell distribution in dough. By varying mixer headspace pressure, changes in the mechanical properties of dough were investigated as a function of the dough's void concentration using low frequency (50 kHz) ultrasonic techniques. For the mixer used, this allowed the volume fraction of voids (Φ) to be varied from ≈0.01 to 0.08. The ultrasonic attenuation of longitudinal waves increased linearly with increases in Φ. If, as reported, pressure reductions during mixing decrease the number density of the voids but do not affect void size, the change in attenuation is proportional to the number of voids. By contrast, the velocity of longitudinal ultrasonic waves decreased dramatically with increasing Φ in the range 0.012 < Φ < 0.03, dropping from a value near that of water to values well below the velocity of sound in air. At higher Φ, the velocity decrease was less rapid. The longitudinal elastic modulus determined from these ultrasonic results shows that the mechanical properties of the dough are sensitive to the presence of gas bubbles. At low void fractions, the elastic behavior of dough is also influenced by changes in dough matrix properties.
Rapid Screening to Identify Unusual Thermal Starch Traits from Bulked Corn Kernels
Authors: Lenihan E. , Duvick S. , White P.
Published: June 2007

Differential scanning calorimetry (DSC) is used routinely to screen for starch thermal properties. In early generations of line development, the established analysis separately evaluates starch extracted from five, single corn kernels. A thermal property trait carried by a recessive gene would appear 25% of the time; thus, if five separate kernels were evaluated, the likelihood of detecting an unusual thermal trait is high. The objective of the current work was to expedite selection by examining five kernels at a time, instead of one, hypothesizing that we would be able to detect different thermal properties in this blend. Corn lines, all from the same genetic background (ExSeed68 or Oh43), with known thermal functions (amylose‐extender, dull, sugary‐1, sugary‐2, and waxy) were blended with normal starch (control) in ratios of 0:5, 1:4, 2:3, 3:2, 4:1, and 5:0, and analyzed with DSC. The values for each ratio within a mutant type were unique (α < 0.01) for most DSC measurements, especially for gelatinization onset temperature, change in enthalpy of gelatinization, and range of gelatinization. These results support the five‐kernel method for rapidly screening large amounts of corn germplasm to identify kernels with unusual starch traits.
Comparison of Three Extraction Systems for Determining Surface Lipid Content of Thickness‐Fractionated Milled Rice
Authors: Rohrer C. A. , Matsler A. L. , Siebenmorgen T. J.
Published: June 2007

The surface lipid content (SLC) of rice is often used to objectively measure the degree to which bran has been removed from rice kernels, commonly known as degree of milling (DOM). This study was conducted to evaluate new, rapid extraction technology for potential timesaving measurements of SLC of milled rice. The SLC of two long‐grain rice cultivars, Cypress and Drew, were determined using three extraction systems: Soxtec, accelerated solvent extraction (ASE), and supercritical fluid extraction (SFE). Before milling, rough rice was separated into three thickness fractions (<1.84, 1.84–1.98, and >1.98 mm) and samples from each thickness fraction were milled for durations of 10, 20, and 30 sec. Head rice collected from each milling duration was extracted using each of the three methods. Results showed that regardless of the extraction method, thinner kernels had lower SLC measurements than thicker fractions. In most cases, both the ASE and Soxtec produced SLC greater than that of the SFE. The ASE also showed SLC measurements at least as great as those from Soxtec extraction, suggesting that the ASE is as thorough in extracting lipids as commonly used methods.
Presence of a Minor Amylose Fraction in the Central Portion of Waxy Wheat Starch Granules and Its Contribution to Granular Stability
Authors: Hayashi M. , Yasui T. , Kiribuchi‐Otobe C. , Seguchi M.
Published: June 2007

When wheat starch granules containing various amounts of amylose (2.1–25%) were stained with 25% KI/10% I2 solution, the granules largely changed to ghost structures below ≈5.0% amylose. The ghost showed a typical double structure: a black‐brown central portion and a red‐brown surrounding portion. The proportion of the black‐brown central portion in the ghost was strongly correlated to the amylose content (%) in the starch, that is, the black‐brown central portion decreased with a decrease in amylose. This suggests that amylose is possibly present in the black‐brown central portion. Sonication (20 kHz) followed by centrifugation of the ghost separated the black‐brown central portion from the red‐brown surrounding portion, and the amylose content in each portion was determined. The results indicated that the amylose content in the black‐brown central portion was 6.9%, whereas in the surrounding portion, it was only 1.0%. Furthermore, the central and surrounding portions were subjected to Sepharose CL‐2B gel‐filtration column chromatography and the presence of amylose could only be observed in the black‐brown central portion.
Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs
Authors: Kati Katina , Kaisa Poutanen , Karin Autio
Published: June 2007

The aim of this work was to study the influence of process parameters and the starter culture on the characteristics of wheat sourdough by using response surface methodology. Influence of fermentation temperature (16–32°C), ash content of flour (0.6–1.8%), and fermentation time (6–20 hr) were considered as independent factors and their effects were studied in sourdough fermented with Lactobacillus plantarum, L. brevis, Saccharomyces cerevisiae, or with a combination of yeast and lactic acid bacteria. Formation of acidity, free amino acids, and volatile compounds were considered the main responses. A possibility to enhance formation of potential flavor compounds and precursors without excessive acidity formation in wheat sourdoughs was established. The total amount of amino acids increased by 25–50%, depending on the strain and fermentation conditions. The total amount of volatile compounds increased seven‐ to 100‐fold, depending on the strain and fermentation conditions. Sourdough started with S. cerevisiae was an effective way to optimize the amount of volatile compounds without excessive acidity formation in appropriate processing conditions. Ash content of flour and fermentation time were the most significant factors to modify metabolic activity of wheat sourdoughs. Frequent interactions between the studied factors were observed on the formation of acidity, amino acids, and volatile compounds with most of the strains studied. Possibility to improve current industrial fermentation processes and control flavor attributes of breads by using optimized sourdough was established.
Effect of Nutrim Oat Bran and Flaxseed on Rheological Properties of Cakes
Authors: Lee S. , Inglett G. E. , Carriere C. J.
Published: June 2007

Cake shortening contents were replaced with Nutrim oat bran (OB) and flaxseed powder, and the effects of these substitutions on the physical and rheological properties of cakes were investigated. Cakes with shortening replaced up to 40% by weight possessed a volume similar to that of the control cake produced with shortening. Replacement using Nutrim OB and flaxseed powder revealed significant color changes in both the cake crust and crumb. At high levels of substitution, the cake crust became lighter, while the crumb darkened. At >40% by weight substitution with either Nutrim OB or flaxseed, the cakes displayed increased hardness; however, cohesiveness and springiness increased gradually with increasing substitution. Increased substitution with Nutrim OB caused an increase in the measured shear viscosity and oscillatory storage and loss moduli of the cakes. Increased substitution with flaxseed caused decreases in these rheological parameters. Additional rheological experiments were performed to elucidate changes in the formulations during the baking process and indicated an increase in the elasticity of the baked batter with decreasing shortening.
Detection of Scab‐Damaged Hard Red Spring Wheat Kernels by Near‐Infrared Reflectance
Authors: Delwiche Stephen R. , Hareland Gary A.
Published: June 2007

Scab (Fusarium head blight) is a fungal disease that has become increasingly prevalent in North American wheat during the past 15 years. It is of concern to growers, processors, and the consumers because of depressed yields, poor flour quality, and the potential for elevated concentrations of the mycotoxin, deoxynivalenol (DON). Both wheat breeder and wheat inspector must currently deal with the assessment of scab in harvested wheat by manual human inspection. The study described herein examined the accuracy of a semi‐automated wheat scab inspection system that is based on near‐infrared (NIR) reflectance (1,000–1,700 nm) of individual kernels. Using statistical classification techniques such as linear discriminant analysis and nonparametric (k‐nearest‐neighbor) classification, upper limits of accuracy for NIR‐based classification schemes of ≈88% (cross‐validation) and 97% (test) were determined. An exhaustive search of the most suitable wavelength pairs for the spectral difference, [log(1/R)λ1 ‐ log(1/R)λ2], revealed that the slope of the low‐wavelength side of a broad carbohydrate absorption band (centered at ≈1,200 nm) was very effective at discriminating between healthy and scab‐damaged kernels with test set accuracies of 95%. The achieved accuracy levels demonstrate the potential for the use of NIR spectroscopy in commercial sorting and inspection operations for wheat scab.
Combining Maltogenic Amylase with CMC or Wheat Gluten to Prevent Amylopectin Recrystallization and Delay Corn Tortilla Staling
Authors: Bueso Francisco J. , Rooney Lloyd W. , Waniska Ralph D. , Silva Laura
Published: June 2007

Antistaling properties of a bacterial maltogenic amylase, sodium carboxymethylcellulose (CMC), and vital wheat gluten on quality of corn tortillas were evaluated during 14 days of storage. Amylopectin recrystallization was the driving force behind the staling of corn tortillas. Increasing levels of recrystallized amylopectin measured by differential scanning calorimetry (DSC) correlated significantly with increased tortilla stiffness (r = 0.43) and reduction in tortilla pliability (r = ‐0.42) during storage. Maltogenic amylase (275–1,650 activity units) made tortillas less stiff but did not preserve pliability and extensibility as effectively as CMC (0.25–0.5%). The combination of 825 MANU of maltogenic amylase (to interfere with intragranular amylopectin recrystallization) and 0.25% CMC (to create a more flexible intergranular matrix than retrograded amylose and amylopectin) produced less stiff, equally flexible, and less chewy tortillas than did 0.5% CMC. Vital wheat gluten was not as effective as CMC in preserving tortilla flexibility or as good as the maltogenic amylase in reducing stiffness. Further research is required to optimize the addition of maltogenic amylases in continuous processing lines that use fresh masa instead of nixtamalized corn flour (NCF) and to determine how these amylases interfere with amylopectin recrystallization.