bluuebunny/crossref_metadata_2025_split huggingface dataset:
Longitudinal Follow up of Primary Insomnia Patients in a Psychiatric Clinic
Authors: Fong Samson Yat-yuk , Wing Yun Kwok 
Published: June 2007

Objective: Insomnia could be a symptom of underlying psychiatric or physical disorder, a risk factor for other psychiatric disorder, or a discrete psychiatric disorder per se. In order to determine the nosological status of primary insomnia, an outcome study was carried out to investigate its diagnostic stability and its relationship to subsequent psychiatric disorders. Methods: Fifty-three primary insomnia patients in a university hospital psychiatric outpatient clinic were assessed by retrospective case note review, followed by a 6 month prospective follow up with Structured Clinical Interview Schedule for DSM-IV In-patient (SCID-I/P, version 2.0, and a sleep questionnaire. Results: The majority of patients (n =44, 83%) did not develop other psychiatric disorders after 13.4±1.2 years from the onset of insomnia. Nine patients (17%) developed mood disorder (n =6), anxiety disorder (n =2) and somatoform disorder (n =1) at 6.3±2.3 years after the onset of insomnia. Subjective deterioration of insomnia and a shorter duration of sleep symptoms at the first consultation were associated with the development of secondary psychiatric disorders. Approximately one-third (n =17, 32%) reported symptoms improvement and six (13.2%) were free from medications. Better education was the only factor that predicted improvement in symptoms. Conclusions: There existed a longitudinal diagnostic stability of primary insomnia in a majority of clinical patients. However, in a proportion of patients, it might either be a risk factor or a prodrome of mood or anxiety disorders.
A Rapid, High Throughput Micro Sugar‐Snap Cookie Quality Test Procedure Using Asymmetrical Centrifugal Mixing
Authors: Preston K. R. , Cordeiro H. , Sobering D. , Hatcher D. W. 
Published: June 2007

ABSTRACTA modified AACC 45‐g flour cookie procedure using asymmetrical centrifuge mixing as a replacement for conventional mixing has been developed. Ingredients are added to a pin cup in the same proportion as in the Approved Method 10‐50D (AACC 2000) sugar‐snap cookie test and mixed in a single step for 15 sec at 2,500 rpm. The dough is then processed and the resulting cookies are scored according to the AACC Approved Method 10–52 40‐g flour micro cookie test method. Cookies produced from a control cookie flour and four commercial soft wheat flours with the new mixing method did not show the characteristic surface cracking patterns normally obtained with conventional three‐stage mixing. However, with the exception of one spread value, no significant differences in spread, thickness, or the ratio of spread to thickness were evident when results were compared with those obtained with the AACC Approved Method 10‐50D 225‐g flour test method using a Hobart mixer equipped with a paddle. Cookies produced from two sets of advanced soft white spring wheat breeder lines, including control cultivars, using the asymmetrical centrifuge mixing procedure were also very comparable in spread, thickness, and ratio compared with those produced using 225 g of flour in the AACC Approved Method. Reproducibility of test results for all cookie parameters for both commercial and advanced plant breeder samples were comparable to the AACC Approved Method 10‐50D 225‐g flour test method. The very short mixing time and the ability to quickly clean or use multiple pin cups should allow very high throughput of flour samples relative to the use of conventional mixers for cookie testing.
Effect of Single‐Screw Extruder Die Temperature, Amount of Distillers' Dried Grains With Solubles (DDGS), and Initial Moisture Content on Extrudates
Authors: Shukla C. Y. , Muthukumarappan K. , Julson J. L. 
Published: June 2007

ABSTRACTCorn distillers' dried grains with solubles (DDGS) was extruded with corn meal in a pilot plant single‐screw extruder at different extruder die temperatures (100, 120, and 150°C), levels of DDGS (0, 10, 20, and 30%) and initial moisture contents (11, 15, and 20% wb). In general, there was a decrease in water absorption index (WAI), water solubility index (WSI), radial expansion, and L* value with an increase in DDGS level, whereas a* value and bulk density increased. Increase in extruder die temperature resulted in an increase in WSI and WAI but a decrease in L* and bulk density. Peak load was highest at 30% DDGS as compared with 0, 10, and 20% DDGS extrudates. Die temperature of 120°C and initial moisture content of 20% resulted in least peak load. The a* value remained unaffected by changes in extruder die temperature. Radial expansion was highest at extruder die temperature of 120°C. Maximum WAI, WSI, radial expansion, and L* value were obtained at 15% initial moisture content. An increase in initial moisture content, in general, decreased L* value and bulk density but increased a* value of extrudates.
Effect of Surfactant Structure on the Pasting Properties of Wheat Flour and Starch Suspensions
Authors: Mira Isabel , Eliasson Ann‐Charlotte , Persson Karin 
Published: June 2007

ABSTRACTSystematic studies were performed on the effect of the surfactant alkyl chain length (10–16 carbon atoms) and the head group charge/structure (anionic, cationic, nonionic) on the pasting properties of wheat flour and starch aqueous suspensions by means of a Rapid Visco Analyser (RVA). An excellent agreement was observed between the effect of surfactants on the onset temperature of the pasting process (PT) and the time to reach peak viscosity (tpeak) of wheat flour and wheat starch suspensions. Moreover, a correlation was found between the effect of different surfactants on these two parameters. With the exception of the cationic surfactants (alkyl trimethyl ammonium bromides), the effect of surfactants (alkyl sulfates, maltosides, monoglycerides, and sucrose esters) was found to be strongly dependent on the surfactant chain length. Shorter chain surfactants (C10–C12) induced an earlier pasting, while longer chain surfactants (C14–C16) had the opposite effect. The effect of surfactants on PT and tpeak of flour suspensions was enlarged when the surfactant concentration was increased from ≈1% to 15% (w/w) on a dry starch basis.
Quality of Spaghetti Made from Full and Partial Waxy Durum Wheat
Authors: Vignaux Nathalie , Doehlert Douglas C. , Elias Elias M. , McMullen Michael S. , Grant Linda A. , Kianian Shahryar F. 
Published: June 2007

ABSTRACTThe waxy character is achieved in durum wheat (Triticum turgidum L. var. durum) when the granule‐bound starch synthase activity is eliminated. The result is a crop that produces kernels with no amylose in the starch. The presence of two Waxy loci in tetraploid wheat permits the production of two partial waxy wheat genotypes. Advanced full and partial waxy durum wheat genotypes were used to study the effect of waxy null alleles on pasta quality. Semolina from full and partial waxy durum wheats was processed into spaghetti with a semicommercial‐scale extruder, and pasta quality was evaluated. Cooked waxy pasta was softer and exhibited more cooking loss than pasta made from traditional durum cultivars. These features were attributed to lower setback of waxy starch as measured with the Rapid Visco Analyser. High cooking loss may be due to the lack of amylose‐protein interaction, preventing the formation of a strong protein network and permitting exudates to escape. Waxy pasta cooked faster but was less resistant to overcooking than normal pasta. Partial waxy pasta properties were similar to results obtained from wild‐type pasta. This indicates that the presence of a single pair of functional waxy genes in durum wheat was sufficient to generate durum grain with normal properties for pasta production. Waxy durum wheat is not suitable for pasta production because of its softening effect. However, this property may offer an advantage in other applications.
Contents of Indigestible Fraction, Water Solubility, and Color of Pyrodextrins Made from Waxy Sorghum Starch
Authors: Kwon Seung‐kyu , Chung Koo Min , Shin Sang Ick , Moon Tae Wha 
Published: June 2007

ABSTRACTTo investigate the effect of prethinning of starch by acid before pyrolysis on the formation of indigestible fraction (IF) in pyrodextrins, native and prethinned (50°C for 1, 4, and 24 hr) waxy sorghum starches were heated at 120–160°C with 20–60 μL of 9% HCl/g of starch. Pyrodextrin containing 14.6% IF, measured as total dietary fiber by enzymatic‐gravimetric method, was produced at 120°C with 20 μL of HCl from native waxy sorghum starch. Prethinning before pyrolysis increased IF content by 0–68%, depending on the conditions for pyrolysis, compared with that of the native starch. Reduction in the molecular size of starch by prethinning might cause greater mobility during pyroconversion reaction and thus generate higher IF contents. Increasing temperature and acid concentration during pyroconversion also increased IF content of pyrodextrins. Pyrodextrin of 44.9% IF was produced at 160°C with 60 μL of HCl from prethinned starch (50°C for 24 hr). Solubility of pyrodextrins was inversely proportional to IF content (r = ‐0.87) and had a range of 62.7–98.3%. Color of pyrodextrins became brownish with more severe pyroconversion conditions.
Water‐Barrier Property of Starch Films Investigated by Magnetic Resonance Imaging
Authors: Chung Yi‐Lin , Lai Hsi‐Mei 
Published: June 2007

ABSTRACTWater‐barrier property of a starch film was investigated using a magnetic resonance imaging (MRI) technique with a two‐gelatin gel model system. A film was placed between two gels, which contained different amounts of sorbitol leading to high water activity (H‐gel) and low water activity (L‐gel) gels. The assembled model systems were used to investigate the changes of water status of gels during storage. A multislice‐multiecho pulse sequence was applied to acquire a series of transverse relaxation decay images, then spin‐spin relaxation time (T2) of water protons of gelatin gels was calculated. The water migration from H‐gel to L‐gel and water redistribution within the gel during storage was evaluated based on the results of T2 maps and T2 profiles. The water transference rate was significantly influenced by the types of film used to separate the gels. The starch‐beeswax composite film had better water barrier ability than the starch fim. The combination of two‐gelatin gel model system and MRI techniques allowed the evaluation of the water‐barrier property of edible film prepared from biopolymers and also gave an insight into the physical structural change and chemical environmental conditions of gels due to water migration.
Physicochemical and Rheological Characterization of Wheat Flour Dough
Authors: Puppo M. C. , Calvelo A. , Añón M. C. 
Published: June 2007

ABSTRACTRheological and structural behavior of dough prepared with two Argentinean flours (FI and FII) of different dough extensibilities were studied. Flours were analyzed by composition and rheological assays. Structural properties of dough prepared at different mixing times were analyzed by scanning electron microscopy, free sulfhydryls quantification, and yield of different protein fractions, as well as their protein surface hydrophobicity. Size of high molecular weight glutelin soluble aggregates was analyzed through multistacking gel electrophoresis. Dynamic viscoelasticity of dough was also studied. Flours FI and FII presented similar physicochemical properties but different rheological properties. Structural properties of both flour components were different. Starch from FI flour generated a more viscous paste than that of FII. FI presented a higher glutenin‐to‐gliadin ratio and a higher content of free sulfhydryls than FII. The resulting dough of FI showed a high development time and was more stable than FII. FI contained a high proportion of soluble HMW glutenins and formed dough with a more depolymerized insoluble protein residue containing a lower amount of gliadin in its matrix than FII. FI also formed a more elastic and stable dough with higher development time than FII. The specific structural characteristic of FI turns this flour into suitable raw material for the preparation of different bakery products in which elasticity of dough would be an important functional property.
Comparison of Modified Dry‐Grind Corn Processes for Fermentation Characteristics and DDGS Composition
Authors: Singh Vijay , Johnston David B. , Naidu Kalpana , Rausch Kent D. , Belyea Ronald L. , Tumbleson M. E. 
Published: June 2007

ABSTRACTThree different modified dry‐grind corn processes, quick germ (QG), quick germ and quick fiber (QGQF), and enzymatic milling (E‐Mill) were compared with the conventional dry‐grind corn process for fermentation characteristics and distillers dried grains with solubles (DDGS) composition. Significant effects were observed on fermentation characteristics and DDGS composition with these modified dry‐grind processes. The QG, QGQF, and E‐Mill processes increased ethanol concentration by 8–27% relative to the conventional dry‐grind process. These process modifications reduced the fiber content of DDGS from 11 to 2% and increased the protein content of DDGS from 28 to 58%.
Effects of Genotype and Environment on the Starch Properties and End‐Product Quality of Oats
Authors: Rhymer C. , Ames N. , Malcolmson L. , Brown D. , Duguid S. 
Published: June 2007

ABSTRACTFive Canadian oat genotypes were grown at six environments in Manitoba to assess the effects of genotype, environment, and genotype‐by‐environment interaction on oat starch properties and end‐product quality. Genotypic variation was significant for total starch, amylose content, starch swelling volume (SSV), Rapid Visco Analyser (RVA) pasting viscosities, differential scanning calorimetry (DSC) thermal properties, and starch gel texture as well as the quality of flakes and cooked oatmeal made by laboratory‐scale methodologies. Environment was the dominant factor contributing to the total variation of starch content, RVA pasting viscosities, SSV, and DSC thermal properties. Most measurements of starch gel and oatmeal texture were not affected by growing environment. Cross‐over analysis revealed that changes in the ranking of genotypes across environments occurred for starch RVA hot paste, breakdown and shear thinning viscosities, work of gel compression, flake hydration capacity, and the proportion of large flakes, indicating that breeding for these traits would require multiple testing sites. Trends were observed between oatmeal texture and several flake and starch gel properties, warranting further study. Results of this study indicated that there is a potential to breed Canadian oat cultivars with improved functional end‐product quality for use in the milling and food manufacturing industries.
Functionality Behavior of Raw and Extruded Corn Starch Mixtures
Authors: Ozcan Serap , Jackson David S. 
Published: June 2007

ABSTRACTRelationships between the structural properties of raw and extruded corn starches and their functionalities were investigated using mixtures of these starch types. Extruded starch had higher water absorption and water solubility indices, and produced lower RVA viscosity profiles when compared with raw starch. It also had no differential scanning calorimetry (DSC) endotherm. Gel cohesiveness and adhesiveness of both starch types were similar, while extruded starch gels were softer. Extruded starch produced lower Rapid Visco Analyser (RVA) viscosity profiles than raw starch due to starch degradation during extrusion. The raw and extruded starch components had negative interaction coefficients, thus RVA viscosity parameters were lowered as the fraction of extruded starch in the mixture increased. Starch degradation in the extruded starch was a likely significant factor associated with low viscosity profiles. Mixtures of raw and extruded starches could be commercially prepared to obtain finished starch products with a range of functional attributes.
A Rapid Microassay for Determination of Peroxidase in Wheat and Flour
Authors: Hatcher D. W. , Barker W. 
Published: June 2007

ABSTRACTA rapid sensitive microplate assay for the determination of peroxidase activity in wheat, flour, or individual wheat kernels has been developed using a commercially prepared 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulfonic acid) diammonium salt (ABTS) solution. The assay derives a six‐point calibration curve based on commercially available horseradish peroxidase (r2 > 0.990), while simultaneously analyzing eight extracts in triplicate. The coefficients of variation (CV) of triplicate assays of a single extract from any of the three sources investigated were generally <2.0%. Multiple extracts (n = 5) of either whole meal or flour yielded assays with an average CV < 5.0%. Preparation of the calibration standards with commercially available peroxidase stabilizing buffer allowed the standards to be used for five days without any deterioration in the assay's reproducibility. This assay is ideally suited for high‐throughput operations such as millstream analysis or plant breeder screening evaluations.
Ice in Prefermented Frozen Bread Dough—An Investigation Based on Calorimetry and Microscopy
Authors: Baier‐Schenk A. , Handschin S. , Conde‐Petit B. 
Published: June 2007

ABSTRACTThe amount, morphology, and distribution of ice in prefermented frozen bread dough were investigated by differential scanning calorimetry (DSC) and cryoscanning electron microscopy (cryo‐SEM). Bread dough was frozen after proofing, stored frozen at ‐22 ± 3°C and analyzed without previous thawing. At constant storage conditions, the ice fraction amounted to 53% of the total water and remained constant even over a period of 56 days. Unlike other frozen food foams, ice crystals were observed in the gas pores of the dough. Ice crystals were already present at 1 hr after freezing. Crystal growth and rounding off by recrystallization was observed after 1 day of frozen storage. After 149 days, crystal size reached several 100 μm. It is concluded that growth of ice crystals leads to a redistribution of water in the dough mix in the form of ice, which in turn affects the properties of polymeric compounds in dough and reduces the baking performance of prefermented frozen doughs.
Preparation and Properties of Starch Phosphates Using Waxy, Common, and High‐Amylose Corn Starches. I. Oven‐Heating Method
Authors: Landerito Nel Anterson , Wang Ya‐Jane 
Published: June 2007

ABSTRACTThe structure and physicochemical properties of waxy, common, and high‐amylose corn starch phosphates prepared by oven heating were studied. Starch phosphates prepared by either slurry or dry‐mixing treatment before oven heating were also compared. The slurry treatment more efficiently incorporated phosphorus into starch relative to the dry‐mixing treatment under the reaction conditions studied. In general, the phosphorylated starch prepared by the slurry treatment exhibited a lower gelatinization temperature, a higher peak viscosity, a lesser degree of retrogradation, and improved freeze‐thaw stability compared with those prepared by the dry‐mixing treatment. Phosphorylation occurred probably in both amylose and amylopectin, and the amount and location of incorporated phosphate groups varied with starch types likely due to their different amylose and amylopectin contents. Waxy starch was more prone to phosphorylation, followed by common and high‐amylose starches, respectively.
Effect of Source and Proportion of Waxy Starches on Pasta Cooking Quality
Authors: Gianibelli M. C. , Sissons M. J. , Batey I. L. 
Published: June 2007

ABSTRACTStarches from the endosperm of three types of total‐waxy cereals (bread wheat, maize, and barley) were used in reconstitution studies of durum wheat semolinas to investigate the effect of waxy starch on pasta cooking quality. The chemical composition and the pasting and gelatinization properties of the starches used in this study were evaluated to define the functional properties of each waxy starch. The rheological properties of dough semolinas were evaluated by small‐scale mixograph. Spaghetti was prepared using a small‐scale pasta extruder and its cooking quality was assessed using a texture analyzer. Cooked pasta firmness, resilience, and stickiness were measured. The substitution of semolina starch with waxy starches from different sources changed the functional properties of dough and their pasta quality. A decrease in firmness was detected in all the semolinas reconstituted with waxy starches. An increase in stickiness was found when semolinas with waxy starch from wheat were evaluated. No improvement in pasta quality should be expected if the waxy character is introduced in durum wheat.
Sensory, Mechanical, and Microscopic Evaluation of Staling in Low‐Protein and Gluten‐Free Breads
Authors: Ahlborn Gene J. , Pike Oscar A. , Hendrix Suzanne B. , Hess William M. , Huber Clayton S. 
Published: June 2007

ABSTRACTStaling over a 120‐hr period was compared in a gluten‐free rice bread, a low‐protein starch bread, and two gluten‐containing breads (standard wheat and added‐protein wheat) using quantitative descriptive analysis (QDA), critical stress values obtained by mechanical compression testing, and scanning electron microscopy (SEM). The gluten‐free rice bread had the highest QDA scores for both moistness and overall freshness, whereas the low‐protein starch bread had the lowest scores for both attributes. Differences in critical stress values over the 120‐hr period demonstrated that the gluten‐free rice bread had the greatest resistance to mechanical collapse, indicating the least structural damage, whereas the low‐protein starch bread had the least resistance to mechanical collapse. Both wheat breads had QDA moistness and freshness scores, and critical stress values that ranged between the gluten‐free rice and low‐protein starch breads. SEM showed the formulation containing rice, egg and milk proteins, xanthan gum, and hydroxypropylmethylcellulose created a bicontinuous matrix with starch fragments, similar to gluten.
Fine Grinding and Air Classification of Field Pea
Authors: Wu Y. Victor , Nichols Nancy N. 
Published: June 2007

ABSTRACTField pea has ≈23% protein, 48% starch, 8% sugars, 4% lipids, 7% crude fiber, and 3% ash. Pin milling at 1 × 14,000, 3 × 14,000, 9 × 14,000, and 12 × 14,000 rpm followed by air classification according to particle size resulted in fine fractions (<18 μm) with high protein content and coarser fractions (>18 μm) with high starch content. The yield of the high protein fraction increased with the intensity of grinding before air classification. The starch content of the high starch fraction increased with the intensity of grinding and subsequent air classification. Both whole pea and dehulled pea responded well to fine grinding and air classification, and the dehulled pea gave higher protein content and higher starch content than the corresponding fraction from whole pea. The protein fraction had high lysine content and met all the amino acid requirements of the World Health Organization for children older than two years and adults.