bluuebunny/crossref_metadata_2025_split huggingface dataset:
Physicochemical Properties Related to Quality of Rice Noodles
Authors: Bhattacharya M. , Zee S. Y. , Corke H. 
Published: June 2007

ABSTRACTEleven rice genotypes with diverse Rapid Visco Analyzer (RVA) pasting characteristics were evaluated for their physicochemical and gel textural characteristics relative to their suitability for making rice noodles. Apparent amylose content (AC) was highly correlated with swelling power (r = ‐0.65, P < 0.05), flour swelling volume (FSV) (r = ‐0.67, P < 0.05), noodle hardness (r = 0.74, P < 0.01), gumminess (r = 0.82, P < 0.01), chewiness (r = 0.74, P < 0.01), and tensile strength (r = 0.72, P < 0.05). Solubility showed an inverse relationship with the pasting parameters and noodle rehydration, and a positive relationship with cooking loss, noodle hardness, and gumminess. FSV and most of the pasting parameters were negatively correlated with noodle hardness. RVA parameters and textural parameters of gels formed in the RVA canister were well correlated with actual noodle texture and may, therefore, be used for predicting rice noodle quality during early screening of genotypes in breeding programs.
Genetic Diversity in Physical Properties of Starch from a World Collection of Amaranthus
Authors: Wu Huaixiang , Corke Harold 
Published: June 2007

ABSTRACTPhysical and functional properties of starches isolated from 93 noncultivated genotypes of nine Amaranthus species from a world germ plasm collection and an additional 31 cultivated Amaranthus genotypes obtained from China were tested. A wide variation was found in the properties tested among the Amaranthus species and among genotypes within the same species. When comparing starches from cultivated and noncultivated genotypes, it was generally found that amylose was lower; starch pasting profiles were more consistent with higher peak viscosity, lower breakdown, and lower setback; the gelatinization temperature was lower; and energy of enthalpy was higher. Under cool storage, the hardness of cultivated starch pastes was lower and the adhesiveness was higher. As expected, amylose content was a primary factor affecting the physical and functional properties of Amaranthus starch. Compared with reference maize, rice, and wheat starches, Amaranthus starch tended to have lower hot paste viscosity and lower cool paste viscosity; and higher gelatinization temperatures and higher energy of enthalpy. Furthermore, Amaranthus starch pastes showed less change of gel hardness and adhesiveness after cold storage. The environmental effect on the different properties of starch varied among Amaranthus species. It is suggested that Amaranthus starches can be developed for a wide range of food uses.
Reduced‐Oxidized Glutathione Status as a Potential Index of Oxidative Stress in Mature Cereal Grain
Authors: Zenliñski Henryk , Honke Joanna , Troszyñska Agnieszka , Kozłowska Halina 
Published: June 2007

ABSTRACTThe purpose of this study was to examine the reduced and oxidized glutathione status of selected cereal grains as a potential index of balance between oxidative stress and antioxidant systems, and the contribution of reduced glutathione to the total antioxidant status in cereal grain extracts. Wheat cultivars Almari and Henika, barley cultivars Gregor and Mobek, rye cultivar Dañkowskie Złote, oat cultivar Sławko, and buckwheat cultivar Kora were used. Total antioxidant status (TAS) was measured by the ABTS (2,2'‐azinobis(3‐ethyl‐benzothiazoline‐6‐sulphonate)) method. Contents of total phenolic compounds were also determined. Reduced (GSH) and oxidized glutathione (GSSG) (γ‐glutamyl‐cysteinyl‐glycine) were assayed using the spectrofluorimetric method, and results were confirmed by the enzyme recycling method. Correlation coefficient for the GSH/GSSG ratio was r = 0.79. Correlation between TAS and the total phenolic compound content was r = 0.81. Correlation between GSH/GSSG ratio and TAS values was r= 0.46, depending on the extraction system used. The GSH/GSSG ratio may indicate a hierarchy among different cultivars and variance of cereal grains against damage caused by reactive oxygen species. For the main water‐soluble antioxidants, our data indicate a potential hierarchy of resistance in investigated cereals against oxidative stress (buckwheat > wheat > barley ≈ rye > oat). This hierarchy was confirmed by the ability of investigated cereal extracts to scavenge superoxide anion radicals in vitro. The reduced‐oxidized glutathione status in different cereal grains can be applied as a potential index of balance between oxidative stress and antioxidant systems.
Effect of Corn Moisture on the Properties of Pet Food Extrudates
Authors: Mathew J. M. , Hoseney R. C. , Faubion J. M. 
Published: June 2007

ABSTRACTCorn moisture (9.5–13.5%) was significantly correlated to extrudate properties, even though water was added at the extruder to compensate for the differences in moisture. Water addition was more effective at the preconditioner than at the extruder, and longer retention preconditioner improved expansion. Water added to the pet food formula apparently was absorbed by the other formula ingredients and not the corn. Controlling the specific mechanical energy did not compensate for differences in corn moisture.
Associations of Starch Gel Hardness, Granule Size, Waxy Allelic Expression, Thermal Pasting, Milling Quality, and Kernel Texture of 12 Soft Wheat Cultivars
Authors: Gaines C. S. , Raeker M. Ö. , Tilley M. , Finney P. L. , Wilson J. D. , Bechtel D. B. , Martin R. J. , Seib P. A. , Lookhart G. L. , Donelson T. 
Published: June 2007

ABSTRACTStarches were isolated from 12 soft wheat (Triticum aestivum L.) cultivars and were characterized for waxy (Wx) allelic expression, thermal pasting characteristics, and starch granule size. Gels were produced from the thermally degraded starches and were evaluated using large deformation rheological measurements. Data were compared with cultivar kernel texture, milling characteristics, starch chemical analyses, and flour pasting characteristics. Larger flour yields were produced from cultivars that had larger starch granules. Flour yield also was correlated with lower amylose content and greater starch content. Harder starch gels were correlated with higher levels of amylose content and softer kernel texture. The cultivar Fillmore, which had a partial waxy mutation at the B locus, produced the highest peak pasting viscosity and the lowest gel hardness. Softer textured wheats had greater lipid‐complexed amylose and starch phosphorus contents and had less total starch content. Among these wheats of the soft market class, softer textured wheats had larger starch granules and harder textured wheats had smaller starch granules. In part, this may explain why soft wheats vary in texture. The smaller granules have larger surface area available for noncovalent bonding with the endosperm protein matrix and they also may pack more efficiently, producing harder endosperm.
Effect of Mill Plate Setting and Number of Dynamic Steeping Stages for an Intermittent Milling and Dynamic Steeping (IMDS) Process for Corn
Authors: Mehra Suhas , Singh Vijay , Tumbleson Michael E. , Eckhoff Steven R. 
Published: June 2007

ABSTRACTEffect of corn degermination mill parameters (clearance between mill plates and rpm) were assessed on the broken germ and number of whole kernels in mash so as to optimize the cracking procedure for the intermittent milling and dynamic steeping (IMDS) process. The dynamic steep time and number of intermittent milling stages for the IMDS process were also optimized for maximum starch recovery. A comparison was made between the IMDS and the conventional steeping process for fraction yields. A clearance of 0.45–0.48 cm between the plates gave the most optimum processing conditions (minimum broken germ and least amount of whole kernels in mash after cracking). Effect of rpm on germ damage and kernel cracking was not significant when optimum clearance between the degermination plates was maintained. Two stages of intermittent milling with a dynamic steep time of 30 min or higher was recommended because it produced the highest yield of starch and germ. Comparison of the IMDS process with the conventional wet‐milling process showed that starch and gluten yield increased by 1.6 and 4.26%, respectively, in the IMDS process. Germ recovered from the IMDS process was 0.54% lower than that from the conventional steeping process.
Relationships Among Grain Hardness, Pentosan Fractions, and End‐Use Quality of Wheat
Authors: Bettge A. D. , Morris Craig F. 
Published: June 2007

ABSTRACTGrain texture (hardness) in wheat (Triticum aestivum L.) is a major determinant of end‐usage. Variation in grain texture can be conceptually assigned to the two major hardness classes that result from the action of one major gene (Hardness) or to as‐yet undetermined factors contributing to residual variation within hardness classes. Identifying the physicochemical basis of both sources of texture variation could provide a means of better controlling or manipulating this quality trait. Pursuant to this objective, the role of pentosans was examined. Pentosan fractions (membrane‐associated, total, and soluble) were isolated from 13 hard and 13 soft wheat samples and their flours. Among the hard wheat samples, pentosans had a minimal role in modifying grain hardness. However, among the soft wheat samples, pentosans appeared to have a significant hardness‐modifying effect that carried over into end‐use quality. Among the soft wheat samples, pentosan fractions, along with wheat protein, accounted for 53–76% of the variation in grain texture, depending on the method used to quantify texture. Membrane‐associated pentosans were the most influential single parameter in modeling grain texture for the soft wheat samples. Membrane‐associated pentosans were most influential in accounting for variation (69%) in alkaline water retention capacity. Total pentosans, together with flour protein, accounted for 87% of the variation in cookie diameter for soft wheat samples, with the total pentosan fraction being the more influential.
Grouping and Identification of Argentine Maize Races by Principal Component Analysis of Zein Reversed‐Phase HPLC Data
Authors: Robutti J. L. , Borrás F. S. , Ferrer M. E. , Bietz J. A. 
Published: June 2007

ABSTRACTRacial classification of maize has important taxonomic and phylogenetic implications. It may also serve to organize germ plasm inventory, thus helping breeders choose their stocks. Maize racial classification is usually based on phenotypic descriptors, which may not always accurately express genetic characteristics. In contrast, synthesis and expression of zeins is directly associated with genotype. This study was conducted to determine whether racial grouping and identification of maize can be done by applying principal component analysis to zein reversed‐phase high‐performance liquid chromatography (RP‐HPLC) data. Zeins from samples of 97 landraces (primitive varieties) of the Argentine races Cristalino Colorado, Dentado Blanco, Avatí Morotí, Capia, and Pisingallo, stored at the Pergamino Active Maize Germplasm Bank, were analyzed by RP‐HPLC. Data from the ≈21‐ to 53‐min chromatogram region (total zeins [ZT]), the ≈21‐ to‐30 min region (zeins 2 [Z2]), or the ≈38‐ to 52‐ min region (zeins 1 [Z1]) were subjected to multivariate analysis based on principal component to group samples by race and to assign unknown samples to predetermined racial groups. Clearly differentiated racial groups were revealed, closely matching groups based on phenotype. Unknown samples could be assigned, with a low percentage of misidentification, to predetermined groups based on Mahalanobis distances. The shortest distances of unknown samples were almost always the distances to their respective groups. Approaches other than multivariate analysis were used to group and assign samples to defined races but they were not as effective. Results indicate the potential of this method as a complementary tool to perform racial grouping and identify maize materials with high genetic variability.
Cross‐Linking of Wheat Gluten Using a Water‐Soluble Carbodiimide
Authors: Tropini V. , Lens J.‐P. , Mulder W. J. , Silvestre F. 
Published: June 2007

ABSTRACTWheat gluten was cross‐linked using water‐soluble 1‐ethyl‐3‐(3‐dimethylaminopropyl) carbodiimide HCl (EDC). To enhance cross‐linking, N‐hydroxysuccinimide (NHS) was added to the reaction mixture. The cross‐linking efficiency was evaluated by the decrease in the amount of amino groups, the solubility of the protein in aqueous solutions with different pH levels, and by the change in the molecular weight distribution of the cross‐linked compounds. Cross‐linking was dependent on the reaction time, the molar ratio of added reactants, and the pH level of the reaction mixture. If the reaction was carried out at pH 3, no decrease in the amount of amino groups or solubility was observed. At pH 5–7, the amount of amino groups decreased from 15 to 10 mmol/100 g of protein. This was accompanied by a large decrease in the water solubility of the protein (<10%, w/v). Finally, reaction at pH 11 decreased the amount of amino groups from 15 to 8 mmol/100 g of protein. However, hardly any decrease in the water solubility was observed. Based on these results and SDS‐PAGE experiments, two cross‐link mechanisms are suggested: one resulting in inter‐ and the other resulting in intramolecular cross‐links.
Laboratory Procedure to Wet‐Mill 100 g of Grain Sorghum into Six Fractions
Authors: Xie X. J. , Seib P. A. 
Published: June 2007

ABSTRACTA small‐scale (100 g of grain) procedure was developed to wet‐mill grain sorghum into six fractions by modifying the procedure of Eckhoff et al (1996). The wet‐milling process was repeated five times on commercial grain sorghum, and the mean yield (69.4%) of starch (≤0.3% protein) varied by 0.3%, whereas the yields of fiber, gluten, and germ plus bran fractions varied by 5–6%. The starch fraction accounted for ≈95% of that in the grain, while the total solids recovered was 99.0%. Four other samples of grain sorghum gave 92–95% recoveries of starches and 98.2–99.8% recoveries of total solids. All grain sorghum starches had lightness (L*) values and pasting curves nearly equal to those of a commercial maize starch.
Description of a Micromill with Instrumentation for Measuring Grinding Characteristics of Wheat Grain
Authors: Pujol R. , Létang C. , Lempereur I. , Chaurand M. , Mabille F. , Abecassis J. 
Published: June 2007

ABSTRACTA new method for characterizing the grinding characteristics of wheat grain is described. A micromill was designed for this purpose and equipped with on‐line torque transducers to obtain accurate measurements of mechanical energy consumption during milling. This micromill can be used for testing the milling performance of small quantities of grain (100 g). It can distinguish between different types of wheat grain (soft wheat, hard wheat, durum wheat) on the basis of total specific energy during milling. Wheat characterization can be enhanced by taking particle sizes of the milled products into account. A milling index based on energy consumption and particle size reduction was developed to characterize wheat behavior during milling. This index had a high discriminatory potential, ranging from 100 kJ/kg for soft wheat flour to 600 kJ/kg for durum wheat flour. This micromill directly measures the grinding resistance of wheat kernels as a function of both the kernel hardness and vitreousness, contrary to standard kernel hardness measurements obtained by particle size index and near‐infrared reflectance analysis techniques that only reflect the fracture mode (fine particle reduction potential).
Thermal Behavior of Zein Sheets Plasticized with Oleic Acid
Authors: Santosa F. X. Budi , Padua Graciela Wild 
Published: June 2007

ABSTRACTZein, extracted from underutilized corn gluten meal may serve as an alternative starting material for fabrication of biodegradable packaging. Zein plasticized with oleic acid may be formed into flexible and water‐resistant sheets. Our objective was to investigate the effect of plasticization on thermal behavior of zein sheets employing differential scanning calorimetry (DSC). Zein sheets were rolled from a resin prepared by dispersing zein and oleic acid in aqueous alcohol followed by the recovery of the formed moldable compound by precipitation with water. Sheets were later replasticized with additional oleic acid to increase ductility. DSC thermograms were used to investigate zein‐oleic acid interactions in zein sheets. DSC endotherms were attributed to melting of free oleic acid or to the dissociation of zein‐oleic acid bonds. Plasticized sheets contained bound and free oleic acid. Further heat‐treatment of plasticized sheets apparently resulted in zein absorption of free oleic acid. However, high temperatures were believed to cause dissociation of some zein‐oleic acid bonds formed during replasticization.
Effect of Broken Corn Levels on Water Absorption and Steepwater Characteristics
Authors: Wang D. , Eckhoff S. R. 
Published: June 2007

ABSTRACTBroken corn created by grounding sound corn kernels was added back at levels of 0, 4, 8, 12, or 16%, by weight, to whole kernels of three corresponding hybrids: FR27 × FRMo17 (a soft endosperm corn), FR618 × FR600 (amedium‐hard endosperm corn), and FR618 × LH123 (a hard endosperm corn). The samples had been dried from 28% moisture content to 15% moisture content either by using ambient air at ≈25°C or at 110°C. Samples were steeped for 36 hr at 52°C in 0.15% sulfur dioxide and 0.5% lactic acid steeping solution. The steepwater characteristics, such as water absorption, solids and protein content in the steepwater, and steepwater pH, were measured by periodic sampling and analyzed. Broken corn level has a significant effect on the amount of solids released during steeping and steepwater protein content for all samples. Both steepwater solids and protein content increased linearly as broken corn content increased. Corn drying temperature, kernel hardness, and interactions between drying temperature and kernel hardness has a significant effect on steepwater solids and protein content and steepwater pH in both broken and unbroken corn. Corn dried at low temperature released more soluble solids and protein into the steepwater than corn dried at high temperature. Soft endosperm and medium‐hard endosperm corn released more soluble solids and protein into the steepwater than hard endosperm corn. Soft endosperm corn resulted in a higher steepwater pH than medium‐hard and hard endosperm corn. No significant effect of broken corn content on final moisture content of steeped corn and steepwater pH was observed.
Effect of Moisture Content and Temperature on Respiration Rate of Rice
Authors: Dillahunty A. L. , Siebenmorgen T. J. , Buescher R. W. , Smith D. E. , Mauromoustakos A. 
Published: June 2007

ABSTRACTOne cause of yellowing or stackburn of rice may be elevated respiration rates caused by storage at either high moisture content (MC) or temperature. The effect of MC and temperature on the respiration rate of Oryza sativa L. ‘Bengal’ and ‘Cypress’ rice harvested in the fall of 1998 was investigated. For respiration rate measurement of rough rice at different temperatures, rice samples at high, medium, and low MC were sealed in quart jars and equilibrated to temperatures of 20–80°C. The respiration rate was quantified by measuring the rate of CO2 accumulation in the free air space. To determine the effect of MC on respiration rate, rough rice was tested at 12–25% MC. Respiration was greatly affected by MC and temperature. The response of respiration to temperature was dependent on MC and varied between rice cultivars. Respiration rates increased as MC increased from ≈15 to 25%. Maximum respiration was at 50°C when MC was high (20–25%). At 15% MC, respiration increased from 20 to 70°C, while respiration of 12% MC rice, although very low, appeared to increase up to 80°C. A model was developed from this data to predict the respiration rate of rice over the MC range tested.
Influence of Annealing on Gel Properties of Mung Bean Starch
Authors: Chung Koo Min , Moon Tae Wha , Chun Jae Kun 
Published: June 2007

ABSTRACTMung bean starch gels (8% solids) were prepared after annealing at 45–60°C for 1–24 hr, and the relationship between the physical properties of gels and the swelling power (SP) and solubility of starch was investigated. The SP and solubility decreased with increasing annealing temperature and time, mostly in the first 6 hr. The solubles were mainly composed of amylose. Gel hardness at a 5 mm depth of annealed starch was larger than that of native starch, and gel hardness increased as SP decreased (r = ‐0.94). Upon continued compression, the yield force of gel showed a different function. Above SP of ≈12.5, the yield force of annealed starch gels decreased, but at <12.5 the yield force increased with increasing SP. Both granular rigidity and extent of packing appeared to determine the yield force. Although annealing increased the gel hardness, α‐amylase digestibility of gel was not affected. Pasting analysis in the Rapid Visco Analyser (RVA) revealed that annealing increased pasting temperature. A pasting peak was found only in 45 and 50°C annealed starches. Overall paste viscosities of the starches annealed at >55°C were lower than that of the control starch. Final viscosities in RVA were correlated with the yield force of gel (r = 0.99).
Modeling of Water Sorption Kinetics in Spaghetti During Overcooking
Authors: Del Nobile M. A. , Massera M. 
Published: June 2007

ABSTRACTThe organoleptic changes of pasta during overcooking are strongly related to the rate at which water molecules penetrate the pasta matrix once the optimal cooking conditions are reached. A model to describe water sorption kinetics during the overcooking stage is presented. The model has been developed assuming that overcooking starts once the central core disappears and that during this stage sorption kinetics are governed by the pasta matrix relaxation rate. To validate the model, water sorption tests were performed at 10–100°C. A good agreement between the model predictions and the experimental data was obtained. Based on these results, the main matrix relaxation time can be used to compare behavior during overcooking of pastas with different compositional and technological variables.
Chalky and Translucent Rice Grains Differ in Starch Composition and Structure and Cooking Properties
Authors: Lisle A. J. , Martin M. , Fitzgerald M. A. 
Published: June 2007

ABSTRACTChalk is an important quality characteristic in rice and occurs most commonly when high temperatures are experienced during grain development. The aims of this report are to determine whether chalk affects cooking quality and to attempt to explain the effects on the basis of starch and protein in chalky and translucent grains. Three cultivars of rice were grown in the glasshouse at either 38/21°C or 26/15°C (day/night temperatures). Rice grown at the higher temperature contained more chalky grains. Grains in the inferior position were more susceptible to forming chalk than were those in the superior position. The presence or absence of chalk affected cooking quality but neither amylose content, amylopectin structure nor protein composition explained the differences in cooking quality. However, the shape, size, and packing of amyloplasts and cells in chalky grains differed from those in translucent grains and might offer an explanation for the differences in cooking quality. It seems likely that the processes involved in the initiation or packing of amyloplasts are susceptible to high temperatures.