bluuebunny/crossref_metadata_2025_split huggingface dataset:
Classification of Dry‐Milled Maize Grit Yield Groups Using Quadratic Discriminant Analysis and Decision Tree Algorithm
Authors: Lee Kyung‐Min , Herrman Timothy J. , Bean Scott R. , Jackson David S. , Lingenfelser Jane 
Published: June 2007

ABSTRACTA genetically and environmentally diverse collection of maize (Zea maize L.) samples was evaluated for physical properties and grit yield to help develop a standard set of criteria to identify grain best suited for dry‐milling. Application of principal component analysis (PCA) reduced a set of approximately 500 samples collected from six states to 154 maize hybrids. Selected maize hybrids were placed into seven groups according to their dry‐milled grit yields. Regression analysis explained only 50% of the variability in dry‐milling grit yield. Patterns of differences in the physical properties for the seven grit yield groups implied that the seven yield groups could be placed into two or three groups. Using two pattern recognition techniques for improving classification accuracy, quadratic discriminant analysis and the classification and regression tree (CART) model, dry‐milled grit yield groups were predicted. The estimated correct classification rates were 69–80% when the samples were divided into three yield groups and 81–90% when samples were divided into two yield groups. The results indicated the comparable success of both techniques and the superiority of the decision tree algorithm to quadratic discriminant analysis by offering higher accuracy and clearer classification rules in differentiating among dry‐milled grit yield groups.
Occurrence and Location of Tannins in Finger Millet Grain and Antioxidant Activity of Different Grain Types
Authors: Siwela Muthulisi , Taylor John R. N. , de Milliano Walter A. J. , Duodu Kwaku G. 
Published: June 2007

ABSTRACTGrain of 22 finger millet types obtained from Southern and East Africa were analyzed to determine the influence of grain type on tannins, antioxidant properties, and tannin localization in the grain. Four grain types were creamy white and 18 were brown. A high proportion (80–100%) of kernels of all but two of the pigmented types stained black with the bleach test, while the light types did not stain black. There was a wide range of total phenolics, condensed tannin content, and antioxidant activity across the grain types. Light‐colored grain types had much lower total phenolics and tannins relative to the pigmented types, and types that stained black with the bleach test had much higher tannin content and much higher antioxidant activity. Light microscopy revealed that kernels that stained black with the bleach test and had high tannin content had a dark‐colored testa layer, indicating that the tannins were located in that layer as in sorghum. This is the first report that the bleach test can be used to detect tannin in finger millet types. The work demonstrates that occurrence of tannins in finger millet grain is a varietal property, as in sorghum.
Effects of DATEM on Dough Rheological Characteristics and Qualities of CSB and Bread
Authors: Xiujin Zhang , Jinquan Sun , Zaigui Li 
Published: June 2007

ABSTRACTDiacetyl tartaric acid ester of monoglycerides (DATEM) is a kind of anionic emulsifier. To date, the positive effect of DATEM on the volume of bread has been reported, but the effects on Chinese steamed bread (CSB) quality and other parameters for bread quality are still unclear. The effects of DATEM on the characteristics of dough and the qualities of CSB and bread were investigated. The results showed that, the effects of DATEM on the rheological properties of dough were complex. Water absorption ratio of CSB dough decreased slightly, while that of bread dough increased slightly. But gas retention and structure improved and gluten strength increased for both CSB and bread doughs after DATEM was added. The studies also showed that structure, elasticity, tenacity, and whiteness of CSB were improved, but specific volume was almost unchanged. The structure, color, and smoothness were significantly improved for bread, and specific volume increased compared with the control. The optimal quantities of DATEM for CSB and bread were both ≈0.10% (on flour mass basis).
Classification of South African Bread Wheat Cultivars According to Hagberg Falling Number Reaction to Fertilizer Treatment
Authors: Craven M. , Barnard A. , Otto W. , Labuschagne M. T. 
Published: June 2007

ABSTRACTThe effect of three fertilizer treatments (suboptimal = 0 N, P, K kg/ha; standard = 20 N, 5 P, 5 K kg/ha; and optimal = 60 N, 15 P, and 15 K kg/ha) on the Hagberg Falling Number (HFN) of 15 South African bread wheats were investigated. No statistical significant effect on the HFN of wheat in general could be seen. A split‐plot analysis, however, indicated a cultivar effect for HFN response to fertilizer treatment. This allowed for the grouping of cultivars into four response groups: low, low‐to‐medium, medium, and high, according to HFN sensitivity to fertilizer treatment. A canonical variate analysis (CVA) was performed on the general performance of each cultivar with regard to three characteristics: yield, protein content, and HFN. This allowed for the refinement of risk groups as created by the split‐plot analysis for HFN response. However, HFN measured were never below the 220 sec cut‐off mark for grade.
Oxidative Gelation Measurement and Influence on Soft Wheat Batter Viscosity and End‐Use Quality
Authors: Bettge A. D. , Morris C. F. 
Published: June 2007

ABSTRACTViscosity is an important end‐use attribute for some soft wheat flour formulations. Specifically, in formulations with minimal gluten development, such as batters (as in cake, pancake, and doughnut) and coatings (as in tempura), viscosity is important to leavening gas retention and flow characteristics. Current tests for predictors of viscosity leave considerable unexplained variation. The potential for water‐extractable arabinoxylans to form oxidative gels through ferulic acid dimerization may represent an important component of viscosity variation. A method was developed to identify variation in viscosity due to oxidative gelation. This method, comparing viscosity of flour slurries made with water, a peroxide‐peroxidase system, and a system with xylanase, indicated that two, and likely three, types of oxidative gelation were contributing to viscosity. Predicted viscosity due to inter‐arabinoxylan gelation through ferulic acid dimerization, dityrosine formation among proteins, and ferulic acid‐tyrosine bond formation varied among wheat cultivars. Oxidative gel formation increased batter viscosity probably due to water sequestration; this effect was correlated with reduction in the sugar snap cookie spread (diameter). Results indicate that oxidative gelation is an important contributor to batter viscosity and also contributes to the quality attributes of dough systems.
A Practical Spectrophotometric Approach for the Determination of Lipoxygenase Activity of Durum Wheat
Authors: Gökmen V. , Serpen A. , Atli A. , Köksel H. 
Published: June 2007

ABSTRACTIn this study, a practical spectrophotometric approach was used to determine the hydroperoxidation activity of durum wheat lipoxygenase (LOX). As stated in the related literature, the buffered linoleic acid solution used as the reaction medium is not optically clear enough at neutral and lower pH values due to its limited solubility. In our study, the optical clarity was obtained by the formation of sodium‐salt of unreacted linoleic acid just before absorbance measurement. The durum wheat LOX was characterized in terms of pH and temperature optima as well as kinetic parameters. The maximum linoleic acid hydroperoxidation activities were determined at pH 5.0 and 6.5 and at 40°C This result can be considered as evidence for the presence of at least two LOX isoforms with respective optima at pH 5.0 and 6.5 in the crude durum wheat extract. The Michaelis constant (Km) and maximum hydroperoxidation) activity rate (Vmax) of durum wheat LOX for linoleic acid were estimated) to be 0.131 ± 0.019 mM and 42.37 ± 3.32 units/mg of protein/min, respectively. The method seems to be useful for the determination of LOX activity in durum wheat and its milling fractions.
Effect of Aging on the Quality of Glutinous Rice Crackers
Authors: Noomhorm Athapol , Kongseree Ngamchuen , Apintanapong Muanmai 
Published: June 2007

ABSTRACTThe experiment was conducted to study the effects of aging on the physicochemical properties of two Thai cultivars of milled glutinous rice (RD6 and RD8). The amylose and protein content of rice samples did not change when stored from 0 to 4 months. Amylograph curves from samples of milled rice stored from 0 to 8 months were analyzed. Both cultivars gave constant gelatinization temperature during aging. The values for peak viscosity, final viscosity on cooking at 94°C, viscosity on cooling to 50°C and breakdown decreased significantly for RD6 cultivar, whereas the setback value and consistency were not changed significantly. For RD8 cultivar, no significant difference was observed for viscosity on cooling to 50°C and consistency during aging up to 8 months. Peak viscosity and breakdown value were reduced during storage, whereas the final viscosity on cooking at 94°C and setback value increased with time. Raw milled rice of both RD6 and RD8 cultivars have similar water uptake rates. Stored rice tended to have a lower water uptake rate which increased proportionately with soaking time. Samples from both rice cultivars were used to make rice crackers to study the effects of aging on quality. Volume expansion of rice crackers made from RD6 and RD8 cultivars tended to decrease during storage which resulted in an increase in the hardness of the crackers.
Isolation and Cationization of Barley Starches at Laboratory and Pilot Scale
Authors: Vasanthan T. , Bhatty R. S. , Tyler R. T. , Chang P. 
Published: June 2007

ABSTRACTPrime barley starches were isolated in the laboratory by a conventional extraction procedure from regular (Condor), waxy (SB89528), and high amylose (Glacier) barleys; cationized; and evaluated as wet‐end additives in papermaking. The cationized barley starches showed functionality (contribution to paper strength) comparable that of to a commercial grade cationic corn starch. The laboratory evaluation was followed by a pilot plant study in which an air‐classified starch‐rich fraction from Condor barley was purified by a short wet‐extraction procedure. The starch obtained was then cationized, using a slightly different procedure than that used in the laboratory. Mass balances for starch extraction and cationization were obtained for the pilot plant study. The cationized barley starch needs evaluation in a Canadian paper mill.
Time‐Resolved Shear Viscosity of Wheat Flour Doughs—Effect of Mixing, Shear Rate, and Resting on the Viscosity of Doughs of Different Flours
Authors: Lindborg Keihan Mani , Trägårdh Christian , Eliasson Ann‐Charlotte , Dejmek Petr 
Published: June 2007

ABSTRACTThe shear viscosity of three doughs of different wheat cultivars mixed to a farinograph level of 500 BU was measured at low shear rates as a function of the shear deformation using a cone‐and‐plate viscometer. Cyanoacrylate adhesive was used to attach the dough samples to the instrument surfaces to eliminate wall slip. Flours used were Dragon, Kosack, and a fodder wheat. A distinct difference was observed between the viscosities of the different flour cultivars. The strongest dough (Dragon), with the highest protein content and a good resistance in the farinograph, had the highest maximum viscosity. The doughs showed distinct strain hardening, more pronounced for the strong doughs. Maximum viscosity was obtained at a strain of ≈4, almost independent of the shear rate, but at higher values for stronger doughs (5 for Dragon, 4 for Kosack, and 3.5 for fodder wheat). The maximum was most pronounced for well‐mixed doughs after resting. The viscosity and its variation with strain may be used as a measure of quality; a higher viscosity and a maximum occurring at high strains indicating good quality (related to the farinogram). The viscosity gradually decreased at higher strains. Apparent viscosity increases with strain and reaches a maximum value at a common strain, which suggests the presence of entangled molecules. The increase of maximum viscosity with increase in mixing also supports this theory. Resting the dough increases the maximum viscosity, which suggests the formation of new cross‐links in the nonequilibrium entangled network during resting.
Variation in Polyphenol Oxidase Activity and Quality Characteristics Among Hard White Wheat and Hard Red Winter Wheat Samples
Authors: Park W. J. , Shelton D. R. , Peterson C. J. , Martin T. J. , Kachman S. D. , Wehling R. L. 
Published: June 2007

ABSTRACTPolyphenol oxidase (PPO) has been related to an undesirable brown discoloration of wheat‐based end products. Consumer acceptance and product quality are generally decreased by the darkening phenomena. Two sets of wheat samples (Triticum aestivum L.) were investigated for variation in grain and flour PPO levels. Samples included 40 advanced experimental hard white winter wheat lines grown at two Kansas locations and 10 hard red winter wheat genotypes grown at three Nebraska locations. The variability in grain and flour PPO activities was influenced by growing location and population for the hard white wheat samples. There also was a significant influence of population by growing location interactions on PPO activity in both grain and flour. Genotype and growing location both contributed to variability in flour PPO activity among the hard red wheat samples. The variation in flour PPO activities among growing locations appeared larger than variation produced by genotypes tested for the hard red wheat samples. Quality parameters, such as wheat physical properties, flour protein and ash contents, grain color, and milling yield significantly correlated with grain and flour PPO activities. Among red wheat samples, flour PPO activity was related to 100 kernel weight, first reduction flour yield, and flour ash content. Grain PPO activity was related to variation in grain color observed among hard white samples. The relationship of quality characteristics with grain and flour PPO activities varied among white and red wheat samples.
Production of Hexaploid Wheats with Waxy Endosperm Character
Authors: Kiribuchi‐Otobe C. , Nagamine T. , Yanagisawa T. , Ohnishi M. , Yamaguchi I. 
Published: June 2007

ABSTRACTIn our wheat breeding program to introduce the low amylose character of Tanikei A6099 to elite lines, five waxy lines were unexpectedly obtained from 249 doubled haploid lines of the F1 hybrid of Saikai 168 × Tanikei A6099. The amylose content of all the waxy lines was <1% and the blue value was <0.1. Starch granule‐bound proteins were extracted and subjected to modified sodium dodecyl sulfate polyacrylamide gel electrophoresis. The waxy lines lacked the Wx protein. Starch paste viscosity measurements gave pasting profiles of waxy wheat starch that were quite different from those of nonwaxy wheats but similar to those of waxy maize. However, the peak viscosity of waxy wheats was much higher than that of the waxy maize.
Purification and Characterization of the Glutenin Subunits of Triticum tauschii, Progenitor of the D Genome in Hexaploid Bread Wheat
Authors: Vensel William H. , Elva Adalsteins A. , Kasarda Donald D. 
Published: June 2007

ABSTRACTN‐terminal amino acid sequences and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS‐PAGE) molecular weights have been determined for high‐performance liquid chromatography (HPLC)‐purified high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits (GS) of Triticum tauschii ssp. strangulata, contributor of the D genome to hexaploid bread wheat. The use of three different extraction procedures resulted in similar glutenin preparations. On the basis of N‐terminal sequences, the same types of glutenin subunits that have been reported in bread and durum wheats (HMW‐GS of both the x and y types and LMW‐GS of the LMW‐s, LMW‐m, α‐, and γ‐types) were found in T. tauschii. However, the HMW‐GS in T. tauschii were in greater proportion relative to LMW‐GS when compared to reported values for a bread and durum wheat. Our results support the likelihood that differences in the proportions of the various subunits contributed by the A, B, and D genomes, rather than qualitative differences in the types of subunits, are responsible for the major differences in quality characteristics between bread wheat and durum wheat.
Wet Fractionation of Garbanzo Bean and Pea Flours
Authors: Otto Terri , Baik Byung‐Kee , Czuchajowska Zuzanna 
Published: June 2007

ABSTRACTGarbanzo bean and pea flours originating from the central part of the cotyledons were higher in starch but lower in protein and fiber than those from the outer layer of the cotyledon. These flours were fractionated by the wet process into prime starch, tailing starch, and solubles. The patented wet‐fractionation method was successfully modified to reduce the total amount of water during the process. The modified process produced comparable yield and purity of separated fractions. Under the recycling water method, the yields of prime starch were 46.7, 33.6, and 41.1%, respectively, in garbanzo bean and two smooth pea cultivars (Latah and SS Alaska). Isolated prime starches were <0.4% in protein and <0.19% in ash, indicating high purity.
Contribution of Wheat Flour Fractions to Peak Hot Paste Viscosity
Authors: Morris C. F. , King G. E. , Rubenthaler G. L. 
Published: June 2007

ABSTRACTThe quality of many baked products, noodles, gravies, and thickeners is related to the pasting properties of wheat (Triticum aestivum L.) flour, yet different flours vary markedly in their pasting performance. The objective of the present research was to assess the role of the wheat flour fractions, gluten, water solubles, prime and tailing starches, in the contribution to peak hot paste viscosity among three selected wheat cultivars. Straight‐grade flours were fractionated and reconstituted. Fractions were examined independently and were deleted in otherwise fully reconstituted flours. Fractions were exchanged between cultivars for reconstituting flours, and fractions were substituted individually into a common starch base. The flours from the cultivars Klasic, McKay, and Madsen differed markedly in their peak hot paste viscosities, and were fractionated and reconstituted with only a small effect on paste viscosity. Results clearly showed that prime starch was the primary determinate of flour paste viscosity, but the other fractions all exerted a significant effect. Tailing starch increased paste viscosity directly due to pasting capacity of starch or indirectly through competition for water. Gluten also increased paste viscosity through competition for water. The water‐soluble fraction from different cultivar flours was more variable in effect.
Properties and Protein Quality in Growing Rats of a Low‐Glutelin Content Rice Mutant
Authors: Eggum Bj⊘rn O. , Juliano Bienvenido O. 
Published: June 2007

ABSTRACTProtein quality of cooked milled rice of low‐glutelin (high‐prolamin) content 1 mutant was compared with that of japonica parent Nihonmasari in growing rats. Biological value (BV) of the mutant was lower, but digestible energy and true protein digestibility (TD) were high and similar to those of the parent, resulting in lower net protein utilization of the mutant relative to the parent. Protein of the mutant had lower lysine content than did the protein of the parent, which explains its lower BV, although its prolamin content was lower than that of the parent. Cooking did not adversely reduce TD for both samples, in contrast to earlier studies of japonica and indica rices.
Authentication of Rice by Three‐Sided Image Analysis of Kernels Using Two Mirrors
Authors: Kim Sang Sook , Jo Jin Sook , Kim Young Jin , Sung Nae Kyung 
Published: June 2007

ABSTRACTThe authentication of rice by imaging three sides (top, side, and front) of a rice kernel using two mirrors was attempted. Nine image characteristics (area, aspect ratio, minimum diameter, maximum diameter, perimeter, and red, green, and blue values) for each side of a rice kernel were measured. Japonica type rices were used for the study; a total of 89 rice samples were used: 40 samples harvested in Korea, 33 in America, 5 in Australia, and 11 in China. Image data collected from 105 kernels per rice sample were used as a calibration data set to develop a model for quadratic discriminant analysis. In overall pairwise trials, on average, 85.8–94.5% correct identification of the cultivated country was obtained, depending on the number of image characteristics used for the discriminant model. For the effective discrimination of the cultivated country, 13 image characteristics were selected. As a test sample set, 20 kernels per sample were used. A model for discriminant analysis with 13 image characteristics yielded an average of 95.0 and 97.5% accuracy for calibration and test sample set, respectively.
Effects of Different Drying Processes on Oil Absorption and Microstructure of Tortilla Chips
Authors: Lujan‐Acosta Javier , Moreira Rosana G. 
Published: June 2007

ABSTRACTTortilla chips were slow dried after baking and then fried in fresh soybean oil. Control chips were not dried before frying. Final oil content of sun‐dried tortilla chips was significantly (P < 0.05) lower than those receiving the control treatment. As a result of drying, the structure of the tortilla chips was tighter before frying but expanded significantly during frying. An attempt was made to produce tortilla chips with the same characteristics of the sun‐dried chips using impinging hot‐air drying techniques. Results indicated that tortilla chips drying rate was mostly affected by air temperature; texture was crispier at higher air temperatures; shrinkage of the piece was higher at lower convective heat transfer coefficient; and microstructure looked smoother at higher air temperature.
Microstructure and Composition of Digitaria exilis Stapf (acha): A Potential Crop
Authors: Irving D. W. , Jideani I. A. 
Published: June 2007

ABSTRACTMicrostructure of the mature caryopsis of Digitaria exilis Stapf was studied by light and scanning electron microscopy and compared to chemical composition. The general structure of the caryopsis was similar to that of other grains, notably the millets. Thin bracts (the palea and lemma) and two glumes encased the caryopsis which consists of the thin, compressed layers of pericarp, testa, and cuticle surrounding the endosperm and embryonic tissues. The endosperm consisted of a single layer of aleurone cells and the starchy endosperm. The aleurone layer was thin over most of the starchy endosperm and thicker at the junction of the embryo and starchy endosperm. Aleurone cells contained lipid droplets and protein bodies. The cell contents of the starchy endosperm consisted of simple, polyhedral starch granules, lipid droplets, and protein bodies. Protein bodies were more abundant toward the periphery, and diminished toward the central portion of the starchy endosperm. Cells in certain regions of the embryo contained few, small, spherical starch granules and an abundance of protein bodies. Protein bodies containing phytic acid inclusions were located in the scutellum of the embryo. Compositional analyses revealed that the grain contained 8.2% protein, 2.1% fat, 0.48% fiber, and 1.4% ash.