bluuebunny/crossref_metadata_2025_split huggingface dataset:
Mathematical Modeling of Odor Deterioration of Millet (Pennisetum glaucum) Dough (fura) as Affected by Time‐Temperature and Product Packaging Parameters
Authors: Jideani V. A. , Nkama I. , Agbo E. B. , Jideani I. A. 
Published: June 2007

ABSTRACTConsumer panelists evaluated the influence of temperature (5, 25, 35°C), storage time, and packaging material (aluminum foil or low‐density polyethylene [LDPE]) on the sensory quality of millet dough (fura). The quality attributes of interest were mold growth, color, odor, and moisture. The odor sensory attribute changed significantly (P < 0.05) during storage and was influenced by storage time and temperature. Interactive effect of packaging‐temperature and temperature‐time affected odor changes significantly. A kinetic reaction model was used to analyze odor sensory data. The degradation of pleasant odor followed a first‐order reaction, and the temperature dependence of these reactions indicated an Arrhenius relationship. While an activation energy (EA) of 29.98 kJ/mol was calculated for samples stored in aluminum foil, a higher value of 49.04 kJ/mol was obtained for samples stored in LDPE. The negative values of enthalpy (ΔH*) in both packages indicate that deterioration change in fura is exothermic. The higher values of EA and free energy of activation (ΔG*) for fura stored in LDPE packages indicate a large change in quality. However, the lower values of free energy of activation (ΔG*) and negative values of entropy of activation (ΔS*) for fura stored in aluminum foil packages indicate a product that is more thermally stable, and odor deterioration is less influenced by temperature. There is no significant difference (P > 0.05) in the shelf life of fura stored at 20, 25, and 35°C in the two packaging materials. However, there were significant differences in shelf life of fura stored at 5°C.
Reduction of Moniliformin During Alkaline Cooking of Corn
Authors: Pineda‐Valdes Graciela , Ryu Dojin , Jackson David S. , Bullerman Lloyd B. 
Published: June 2007

ABSTRACTThe incidence of moniliformin (MON) producing Fusarium spp. in selected corn (Zea mays L.) samples from Mexico and the United States and the effects of alkaline cooking and the tortilla manufacturing processes on the reduction of MON were determined. The percentage of infected kernels with Fusarium spp. ranged from 0 to 22% in eight foodgrade corn samples, including six from Mexico and two from the United States. Complete (100%) reduction of MON was observed when a naturally contaminated corn sample containing 1.4 μg of MON/g of corn was used in a pilot‐scale alkaline cooking and tortilla manufacturing process. In a companion laboratory‐scale study, using a cultured corn sample containing 17.6 μg of MON/g of corn, a 71% reduction of the toxin was observed during the process. Alkaline cooking appeared to be an effective method for reduction of MON in corn.
Salts and pH Induced Changes in Functional Properties of Amaranth (Amaranthus tricolor L.) Seed Meal
Authors: Mahajan A. , Dua S. 
Published: June 2007

ABSTRACTAmaranth meal is a rich source of proteins, carbohydrates, and minerals with a low amount of anti‐nutritional factors. It exhibits good functional properties. The effect of NaCl and NaHCO3 salts and pH level on the functional properties of amaranth meal was studied. The water absorption capacity and protein solubility were improved in the presence of the salts. Protein solubility was high at extreme pH values and minimum at pH 4. Foaming capacity was poor in the presence of the two salts, while foam stability was better at lower concentrations of NaCl (0.2–0.6M). Changes in pH had a pronounced effect on the foaming properties of amaranth meal. Salts did not change the emulsification properties but significantly increased the relative viscosity of amaranth seed meal at higher concentrations of NaCl and NaHCO3 (0.6–1.0M). Relative viscosity was highest at pH 10 and lowest at pH 4.
Starch Participation in Durum Dough Linear Viscoelastic Properties
Authors: Edwards N. M. , Dexter J. E. , Scanlon M. G. 
Published: June 2007

ABSTRACTThe contribution of starch to dough rheological properties has been largely overshadowed by the role of gluten, receiving much less attention in comparison. The influence of starch granule surface properties on durum wheat dough linear viscoelasticity was investigated, and surface interactions between starch granules and gluten were assessed using a model system. Proportions of starch were substituted in dough on a volume basis with an inert filler (glass powder) with a similar particle size range. The doughs were subjected to dynamic and creep measurements. Dough linear viscoelastic properties were weakened on substitution of starch with glass powder at ≤50% substitution, inferring a reduction in adhesion at the matrix‐filler (starch and glass powder) interface with declining proportions of starch granules. Surface modification of starch granules or glass powder altered dough rheological properties, confirming the importance of starch granule surface characteristics and the nature of protein‐starch bonding on durum dough linear viscoelastic behavior.
Flour Characteristics Related to Optimum Water Absorption of Noodle Dough for Making White Salted Noodles
Authors: Park C. S. , Baik B.‐K. 
Published: June 2007

ABSTRACTPhysicochemical properties of 34 wheat flours with various classes and different protein contents were related to optimum water absorption of noodle dough. Club and soft wheat flours generally exhibited higher water absorption (34–37%) of noodle dough than hard wheat flours (31–35%). Optimum water absorption of noodle dough in three hard wheat flours with five different protein contents was 33–37%. Optimum water absorption was negatively correlated with flour protein content and SDS sedimentation volume. Physical properties of flour, damaged starch content, NIRS hardness and water retention capacity, influenced optimum water absorption of noodle dough from club, soft and hard wheat flours. A prediction equation developed using protein content, water retention capacity and SDS sedimentation volume of flour provides a reliable estimation of the optimum absorption of noodle dough for making noodles.
Environmental Effects on Developing Wheat as Sensed by Near‐Infrared Reflectance of Mature Grains
Authors: Delwiche Stephen R. , Graybosch Robert A. , Nelson Lenis A. , Hruschka William R. 
Published: June 2007

ABSTRACTFor 30 years, near‐infrared (NIR) spectroscopy has routinely been applied to the cereal grains for the purpose of rapidly measuring concentrations of constituents such as protein and moisture. The research described herein examined the ability of NIR reflectance spectroscopy on harvested wheat to determine weather‐related, quality‐determining properties that occurred during plant development. Twenty commercial cultivars or advanced breeding lines of hard red winter and hard white wheat (Triticum aestivum L.) were grown in 10 geographical locations under prevailing natural conditions of the U.S. Great Plains. Diffuse reflectance spectra (1,100–2,498 nm) of ground wheat from these samples were modeled by partial least squares one (PLS1) and multiple linear regression algorithms for the following properties: SDS sedimentation volume, amount of time during grain fill in which the temperature or relative humidity exceeded or was less than a threshold level (i.e., >30, >32, >35, <24°C; >80%, <40% rh). Rainfall values associated with four pre‐ and post‐planting stages also were examined heuristically by PLS2 analysis. Partial correlation analysis was used to statistically remove the contribution of protein content from the quantitative NIR models. PLS1 models of 9–11 factors on scatter‐corrected and (second order) derivatized spectra produced models whose dimensionless error (RPD, ratio of standard deviation of the property in a test set to the model standard error for that property) ranged from 2.0 to 3.3. Multiple linear regression models, involving the sum of four second‐derivative terms with coefficients, produced models of slightly higher error compared with PLS models. For both modeling approaches, partial correlation analysis demonstrated that model success extends beyond an intercorrelation between property and protein content, a constituent that is well‐modeled by NIR spectroscopy. With refinement, these types of NIR models may have the potential to provide grain handlers, millers, and bakers a tool for identifying the cultural environment under which the purchased grain was produced.
Association of Starch Granule Proteins with Starch Ghosts and Remnants Revealed by Confocal Laser Scanning Microscopy
Authors: Han Xian‐Zhong , Hamaker Bruce R. 
Published: June 2007

ABSTRACTStarch suspensions (0.25%) were gelatinized to 70 and 100°C, and starch ghosts (defined as gelatinized starch granule envelopes after the majority of internal starch polymers have been released) and remnants were collected by centrifugation and washed with water. Protein was revealed in isolated gelatinized normal starch ghosts using confocal laser scanning microscopy and a protein‐specific dye that fluoresces only after reaction with primary amines in protein. This technique eliminates background interference from residual dye. Observation of fluorescent‐labeled protein in the starch ghosts at different optical depths of field revealed that protein was concentrated in the envelopes of swollen, gelatinized potato, maize, and wheat starch ghosts. Only traces of protein were found in gelatinized starch granule remnants of waxy maize and amylose‐free potato starches after they were heated to 100°C, indicating that the proteins observed in gelatinized normal maize starch were largely granule‐bound starch synthase (GBSS). Moreover, fragility of the gelatinized waxy and amylose‐free starch granule remnants might be caused in part by the lack of GBSS. Gel electrophoresis of proteins in starch ghosts confirmed that GBSS in potato and maize was tightly associated with the starch ghosts. The study provides a structural explanation for a role of granule‐associated proteins in maintaining the integrity of starch ghosts and remnant structures, and their consequent effect on paste rheology.
Consequence of Starch Damage on Rheological Properties of Maize Starch Pastes
Authors: Han Xian‐Zhong , Campanella Osvaldo H. , Mix Nadege C. , Hamaker Bruce R. 
Published: June 2007

ABSTRACTWaxy and normal maize starches were damaged to different extents by ball milling, with waxy starch notably more susceptible to damage. Starch damage caused substantial decreases in shear stress or apparent viscosity in both waxy and normal maize starch pastes at a wide range of shear rates (5.6 to 400 1/sec). Shear stress or apparent viscosity decreases were more evident in waxy than in normal maize starch pastes at the same ball milling times. Values of storage moduli were much higher than values of loss moduli, and storage moduli decreased with increase in starch damage in both waxy and normal maize starches, indicating decrease in elastic property. The study showed that starch damage causes substantial rheological changes in gelatinized pastes and that waxy starch undergoes more pronounced changes than normal starch. These results can be used to understand the general behavior of damaged normal and waxy starches in processed foods.
Effect of Particle Size and Moisture Content on Viscosity of Fish Feed
Authors: Lam C. Desmond , Flores Rolando A. 
Published: June 2007

ABSTRACTA model was developed for the influence of particle size on the extrusion of a fish feed and the physical characteristics of the extrudates evaluated. The study was conducted using factorial experiments in a fractional replication design for four variables with three levels, and one‐third of the replicates (34 factorial in 27 units) were examined in a laboratory extruder. The torque‐screw speed measurement was used to develop a viscosity model equation that considered different shear rates, product temperature, initial moisture content, and particle size. When particle size decreased, the apparent viscosity became smaller. The barrel pressure was important in producing extrudate with a uniform volume over the range of processing conditions tested because it had a strong correlation with the volumetric expansion. The material with lower moisture and larger particles caused the specific mechanical energy to increase. The viscosity model developed in this study can be applied to the development of large‐scale extrusion models that determine the effect of particle size on the feed material extrudates.
Factors That Influence the Microwave Expansion of Glassy Amylopectin Extrudates
Authors: Boischot C. , Moraru C. I. , Kokini J. L. 
Published: June 2007

ABSTRACTThe microwave expansion of glassy, unexpanded amylopectin pellets was studied. Amylopectin was extruded at three levels of specific mechanical energy (483, 809, and 846 kJ/kg), and 35–40% moisture content, without expansion at the die. Glassy pellets were obtained by drying and equilibrating the extrudates at five water activities (aw 0, 0.11, 0.33, 0.67, and 0.75). The pellets were characterized by measuring volume, porosity, and moisture content. The pellets were then expanded in a constant power microwave oven to determine the degree of expansion. When subjected to microwave heating, regardless of extrusion condition and initial aw, the pellets expanded from the center where the highest temperature was recorded and then expansion advanced in the whole volume. Maximum expansion was reached after 30 sec of heating, after which samples started to burn from the center. Samples simultaneously expanded and lost moisture, both processes being faster and more intense for pellets of higher initial aw. No expansion was observed for the pellets stored at aw 0, while collapse was observed for pellets stored at aw 0.73. A linear correlation between pellet expansion temperature and glass transition temperature was obtained. A hypothesis for the microwave expansion of glassy extrudates was formulated and represented on a state diagram.
Physiological Responses of Men and Women to Barley and Oat Extracts (Nu‐trimX). I. Breath Hydrogen, Methane, and Gastrointestinal Symptoms
Authors: Hallfrisch Judith , Behall Kay M. 
Published: June 2007

ABSTRACTWhile consumption of diets high in fiber is perceived to result in undesirable gastrointestinal symptoms, the fermentation of undigested carbohydrate in the large intestine may, in fact, have beneficial health effects. In this study, we compared the effects of oats, barley, and their extracts with a glucose control for 24 hr on breath hydrogen and methane production as a marker of colonic fermentation and also assessed gastrointestinal symptoms. Nine men and 11 women (35–57 yr) consumed 1 g/kg of body weight of carbohydrate as glucose or 0.66 g/kg of body weight sugar and 0.33 g/kg of body weight as oat bran, barley flour, oat extract, or barley extract (Nu‐trimX) in a Latin square design. Expired alveolar breath samples were collected after instruction at fasting, 2, 4, 5, 6, 7, 8, 9, 10, and 24 hr after consumption of the test meals. All test meals increased breath hydrogen and methane (both P < 0.0001). Hydrogen, but not methane, responses to barley, oats, and extracts of each were higher (barley > oats, P < 0.05) than responses to glucose (P < 0.0001). Reported gastrointestinal symptoms were not related to specific test meals. Oats and barley, as well as their extracts, can be consumed in greater amounts by Americans to increase soluble fiber and lower fat intake, and thus lower risk factors for chronic disease.
Jet Cooking of Waxy Maize Starch: Solution Rheology and Molecular Weight Degradation of Amylopectin
Authors: Byars Jeffrey A. 
Published: June 2007

ABSTRACTThe effect of processing conditions in an excess steam jet cooker on the degradation of waxy maize starch was studied. The temperature of the steam, the flow rate of the starch slurry, and the concentration of starch were determined to influence the extent of degradation. The viscosity of concentrated solutions of the jet‐cooked product and the intrinsic viscosity of dilute solutions were used as measures of the extent of molecular degradation. The viscosity decreased at higher reaction temperatures, and at higher team‐to‐starch ratios. Multiple passes through the jet cooker decreased the viscosity dramatically for the first two passes, but little additional change was observed for further passes. The results show that mechanical and thermal degradation effects are both important in the jet cooking of waxy maize starch, although the primary effect is due to mechanical degradation.
Yield and Phytosterol Composition of Oil Extracted from Grain Sorghum and Its Wet‐Milled Fractions
Authors: Singh Vijay , Moreau Robert A. , Hicks Kevin B. 
Published: June 2007

ABSTRACTCorn fiber contains an oil with high levels of three potential cholesterol‐lowering phytosterol compounds. Little information is available about the levels and types of phytosterols in sorghum. In this study, phytosterols were evaluated in grain sorhgum and its wet‐milled fractions and were compared with the phytosterols in corn. The study showed that sorghum kernels can provide a significant source of two phytosterol classes, free phytosterols (St) and fatty acyl phytosterol esters (St:E). Most of these phytosterols are concentrated in the wet‐milled fiber fraction followed by the germ fraction. In addition to phytosterols, other lipid classes such as wax esters and an aldehyde (50% C28 and 50% C30) are also present in the sorghum oil. Comparison of sorghum and corn kernels show that corn has 72–93% more phytosterols than sorghum.
Effect of Dry Heating with Ionic Gums at Controlled pH on Starch Paste Viscosity
Authors: Lim H. S. , BeMiller J. N. , Lim S.‐T. 
Published: June 2007

ABSTRACTWaxy maize and potato starches were dispersed in pH 6.0 and 8.0 aqueous solutions (1%) of an ionic gum (sodium alginate, sodium carboxymethylcellulose, and xanthan). The mixture was dried at 45°C overnight and then heat‐treated 2 hr at 130°C. Effects on the paste viscosity of the products in a pH 7.0 buffer were examined. Heating with sodium alginate or sodium carboxymethylcellulose (CMC) increased the paste viscosity of waxy maize starch but reduced that of potato starch. In both starches, xanthan effected greater viscogram changes than did sodium alginate or CMC. Use of xanthan in the treatment produced products with restricted granular swelling and increased shear stability of the pastes. The pH of the starch‐gum mixtures affected the thermally induced viscosity changes. Mild acidity (pH 6.0) effected a viscosity decrease for the heat‐treated starch product, whereas alkalinity (pH 8.0) raised the viscosity regardless of the presence of gum. But pH 6 before heat treatment was favored for viscosity increase by sodium alginate, whereas pH 8 gave a greater increase in viscosity when xanthan was used. By using gum mixtures such as xanthan‐alginate and xanthan‐CMC, both viscosity increase and good shear‐stability were achieved.
In Vitro Binding of Bile Acids by Rice Bran, Oat Bran, Barley and β‐Glucan Enriched Barley
Authors: Kahlon T. S. , Woodruff C. L. 
Published: June 2007

ABSTRACTThe in vitro bile acid binding by rice bran, oat bran, dehulled barley, and β‐glucan enriched barley was determined using a mixture of bile acids at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing substrates on an equal protein basis. The relative in vitro bile acid binding of the cereal brans on an equal total dietary fiber (TDF) and insoluble dietary fiber (IDF) basis considering cholestyramine as 100% bound was rice bran 45 and 49%; oat bran 23 and 30%; dehulled barley 33 and 57%; and β‐glucan enriched barley 20 and 40%, respectively. Bile acid bindings on equal protein basis for the respective cereals were 68, 26, 41, and 49%. Bile acid binding by rice bran may account to a great extent for its cholesterol‐lowering properties, while bile acid binding by oat bran suggests that the primary mechanism of cholesterol lowering by oat bran is not due to the bile acid binding by its soluble fiber. Bile acid binding was not proportional to the soluble fiber content of the cereal brans tested. Except for dehulled barley, bile acid binding for rice bran, oat bran, and β‐glucan enriched barley appear to be related to their IDF content. Highest relative bile acid binding values for rice bran and β‐glucan enriched barley were observed on an equal protein basis, whereas highest values for dehulled barley were based on IDF. Data suggest that of all four cereals tested, bile acid binding may be related to IDF or protein anionic, cationic, physical and chemical structure, composition, metabolites, or their interaction with active binding sites.
Isolation and Characterization of Cotyledon Fibers from Peas, Lentils, and Chickpeas
Authors: Dalgetty David D. , Baik Byung‐Kee 
Published: June 2007

ABSTRACTMethods were developed to efficiently isolate legume cotyledon fibers with relatively high yields and purities. Seeds of pea (Pisum sativum), chickpea (Cicer arientinum), and lentil (Lens culinaris) were roller milled into flour and fractionated into prime starch, tailings starch, and water solubles. Insoluble dietary fiber was isolated from tailings starch by wet screening on sieves with openings ranging from 53 to 90 μm. Yield of insoluble fiber using a sieve with 53‐μm openings ranged from 49.7 to 59.2% of insoluble fiber in flour with purities ranging from 85.5 to 87.3%. Soluble dietary fiber was isolated from the water‐soluble fraction following acid precipitation of soluble protein at pH 4. Soluble fiber yield ranged from 83.3 to 89.6% of flour soluble fiber with purities ranging from 64.5 to 70.6%. Glucose was the most common sugar component of hulls and soluble cotyledon fibers, while arabinose was the main sugar in insoluble fibers. Insoluble fiber exhibited significantly higher swelling capacities and water and oil binding capacities in comparison to hulls and soluble cotyledon fibers. Apparent viscosities of soluble cotyledon fibers ranged from 3.13 to 3.43 Pa•sec and exhibited Newtonian characteristics.
Role of Starch Granule Characteristics (volume fraction, rigidity, and fractal dimension) on Rheology of Starch Dispersions With and Without Amylose
Authors: Genovese Diego B. , Rao M. A. 
Published: June 2007

ABSTRACTThe link between rheological behavior and morphological‐structural characteristics of gelatinized starch granules has been studied in two starch dispersions (SDs): a cross‐linked waxy maize (CLWM), and tapioca starch, a tuber starch with 19.3 % amylose. Based on the power law relationship between the elastic modulus and volume fraction of the granules predicted by scaling theory, fractal dimension values were obtained for CLWM starch D = 2.81, and tapioca starch D = 2.79, suggesting that both starch granules have highly convoluted surfaces. However, the preexponential coefficient (G′⊘=1) for CLWM SDs was an order of magnitude greater than that for tapioca SDs, in the same range of volume fractions. The G′⊘=1 was mainly dependent on the granule rigidity, and the amylose content in the continuous phase played only a minor role in the rheological behavior.
Differential Scanning Calorimetric Study on the Effects of Frozen Storage on Gluten and Dough
Authors: Bot Arjen 
Published: June 2007

ABSTRACTWater transport from the gluten to the starch paste during frozen storage of a dough was studied by analysis of the differential scanning calorimetry (DSC) peak shape for gluten and dough. The results indicate that in gluten stored at ‐15°C, the water content in the gluten phase decreased by ≈1% over the first three weeks. An apparent steady state was attained over this period and the amount of ice did not increase further. Such changes were not observed for samples stored at ‐25°C. Qualitatively similar observations were made for dough stored at either ‐15 or ‐25°C. The greater sensitivity of dough to frozen storage is tentatively attributed to a slightly lower glass transition temperature in dough.