bluuebunny/crossref_metadata_2025_split huggingface dataset:
Properties of Starch Noodles as Affected by Sweetpotato Genotype
Authors: Collado Lilia S. , Corke Harold 
Published: June 2007

ABSTRACTStarch was extracted from 14 sweetpotato genotypes from the Philippines. The Rapid Visco‐Analyzer (RVA) viscoamylographs of the starches showed Type A pasting curves, characterized by a high pasting peak followed by a high degree of shear‐thinning. The major difference among genotypes was in the sharpness of the peak, with some showing a very sharp peak while others showed a broad peak. This difference was related to time from onset of pasting to peak viscosity, and to stability ratio (holding viscosity/peak viscosity), which were also highly correlated (r = 0.84, P < 0.01) to each other. Stability ratio was also correlated to noodle firmness (r = 0.95, P < 0.01), rehydration (cooked weight) (r = ‐0.89, P < 0.01), and swelling volume of the starch (r = ‐0.62, P < 0.05). The amylose content was correlated significantly only to peak viscosity (r = ‐0.84, P < 0.01). Significant differences in texture and cooking quality of the starch noodles produced from the different genotypes was found. It was shown that the RVA viscoamylographs could be used to detect differences in pasting characteristics of sweetpotato starch which are related to quality of noodle produced.
Thermal Starch Properties in Corn Belt and Exotic Corn Inbred Lines and Their Crosses
Authors: Pollak Linda M. , White Pamela J. 
Published: June 2007

ABSTRACTMore knowledge is needed about variability of starch functional traits in adapted and exotic germplasm and possible genetic effects of these traits before conducting rigorous inheritance studies and breeding programs for starch quality. We studied and compared the range of variability for starch functional traits in a set of Corn Belt inbred lines with a set of exotic inbred lines from Argentina, Uruguay, and South Africa. Reciprocal hybrids of some of the lines within each set were compared with their parents. Functional traits were examined by using differential scanning calorimetry on starch extracted from single kernels of genotypes. The set of Corn Belt lines had a wider range of values for most traits than did the set of exotic lines. For both sets of lines, the maximum value for peak height index was as high as that previously reported for the waxy endosperm mutant. Although the Corn Belt lines exhibited a wider range of values for range of retrogradation than the exotic lines, the exotic lines showed a wider range of values for percentage retrogradation. Hybrid values were not consistently higher, lower, midpoint, or similar with respect to the values of their parents. This was true regardless of germplasm type or functional trait. Reciprocal cross values showed trends suggesting reciprocal differences, although there was no trend suggesting greater effect of the female parent. These traits seem to be controlled by many modifying effects in addition to major effects. Results indicate that sufficient variability exists in Corn Belt germplasm to conduct breeding and inheritance studies effectively and that there should be potential for breeding for functional traits.
Effect of Rice Kernel Thickness on Degree of Milling and Associated Optical Measurements
Authors: Chen H. , Siebenmorgen T. J. 
Published: June 2007

ABSTRACTThree cultivars of long‐grain rice were milled to three degree of milling (DOM) levels. Inverse linear relationships were established between surface fat concentration (SFC) and Satake milling meter (MM1B) optical DOM measurement values, including whiteness, transparency, and DOM, for the unfractionated head rice within each cultivar. Milled bulk rice for each cultivar was subsequently separated into thickness fractions. Effects of milled rice kernel thickness on SFC and optical DOM measurements were investigated. For a given DOM level, SFC decreased with increasing milled rice kernel thickness up to a thickness of 1.67 mm, after which it remained constant. As the overall DOM level increased, the difference in DOM between thin kernels and thick kernels lessened, implying that thin kernels were milled at a greater bran removal rate than thick kernels. Milled rice kernel thickness significantly (at the 0.05 significance level) affected MM1B whiteness and MM1B transparency in two of the cultivars because of the predominant effects of the thinner kernel fractions. Within each cultivar, MM1B DOM was not significantly influenced by milled rice kernel thickness.
Phylloquinone (Vitamin K1) in Cereal Products
Authors: Koivu T. , Piironen V. , Mattila P. 
Published: June 2007

ABSTRACTThe significance of cereals as dietary sources of phylloquinone (vitamin K1) was estimated by analyzing the phylloquinone content in some representatives of milling and bakery products commercially available in Finland. For extraction of phylloquinone, two procedures were compared. Routine determinations were made by isopropanol‐hexane extraction. After purification of the extracts with semipreparative straight‐phase HPLC, phylloquinone was quantified by reverse‐phase HPLC with dual‐electrode electrochemical (EC) detection. Menaquinone‐4 (MK‐4) was used as an internal standard. The phylloquinone content of some fat‐containing bakery products were, however, quantified by the external standard method. The highest phylloquinone content was found in doughnuts (8.5 μg/ 100 g), while the phylloquinone content of other bakery products varied at 3–5 μg/100 g. Among milling products, the best source of phylloquinone was rye meal (5.9 μg/100 g). The phylloquinone content of the other milling products, except whole wheat flour (4.0 μg/100 g), was very low (<3 μg/100 g). Due to this low phylloquinone content, cereal products cannot be regarded as significant sources of vitamin K, despite their overall significance in diets. The contribution to the average daily dietary intake of vitamin K in Finland was estimated to be ≈6 μg, which is 7–10% of the recommended daily intake.
Micropycnometer Measurement of Single‐Kernel Density of Healthy, Sprouted, and Scab‐Damaged Wheats
Authors: Martin Charles , Herrman Timothy J. , Loughin Thomas , Oentong Suryadi 
Published: June 2007

ABSTRACTSamples from four market lots of hard red winter and soft red winter wheat containing sprout‐ and scab‐damaged kernels were used to test a prototype single‐kernel density micropycnometer. Fifteen kernels for each damage type and an equal number of healthy kernels were weighed to the nearest 0.01 mg, then measured for volume to the nearest 1.0 μL. Volume measurements for all kernels were performed three consecutive times with the micropycnometer, then kernels were evaluated for weight, size, moisture, and hardness using a Single Kernel Characterization System. The structure of the sampling plan and the goals of the study indicated that a mixed‐model statistical analysis was needed. The fixed effects were wheat class and type of kernel, and the random effects included lot, the interaction of lot with class and kernel type, kernels within each lot, and repeated measures of single‐kernel density. Results indicated that variability of the three measurements per kernel did not depend on type of kernel or class of wheat. The standard deviation for repeated density measurements was 0.0029 g/cm3. Kernel‐to‐kernel variability changed depending on the type of kernel; healthy and sprout‐damaged kernels showed similar variability in density, whereas scab damaged kernels had a variance about four to five times higher. Type of kernel significantly affected mean density; healthy kernels averaged 1.28 g/cm3, sprout‐damaged kernels averaged 1.19 g/cm3, and scab‐damaged kernels averaged 1.08 g/cm3. Wheat class did not exert a significant influence on singlekernel density. Attempts to predict single‐kernel density using kernel weight, size, moisture, and hardness found no relationships of practical importance.
Partial Characterization of Buckwheat (Fagopyrum esculentum) Starch
Authors: Qian June , Rayas‐Duarte Patricia , Grant Linda 
Published: June 2007

ABSTRACTLaboratory‐isolated buckwheat (Fagopyrum esculentum) starch was compared to commercial corn and wheat starches. Buckwheat starch granules (2.9–9.3 μm) were round and polygonal with some holes and pits on the surface. Buckwheat starch had higher amylose content, waterbinding capacity, and peak viscosity, and it had lower intrinsic viscosity when compared with corn and wheat starches. Buckwheat starch also showed restricted swelling power at 85–95°C and lower solubility in water at 55–95°C and was more susceptible to acid and enzymatic attack. Gelatinization temperatures, determined by differential scanning calorimetry, were 61.1–80.1°C for buckwheat starch compared to 64.7–79.2°C and 57.1–73.5°C for corn and wheat starches, respectively. A second endotherm observed at 84.5°C was an amylose‐lipid complex attributed to the internal lipids in buckwheat starch, as evidenced by selective extraction. The retrogradation of buckwheat, corn, and wheat starch gels was examined after storage at 25, 4, and ‐12°C for 1–15 days. In general, buckwheat starch retrogradation was slower than that of corn and wheat starch, but it increased as storage time increased, as did that of the other starch pastes. When the values of the three storage temperatures were averaged for each storage period analyzed, buckwheat starch gels showed a lower percentage of retrogradation than did corn and wheat starch gels. Buckwheat starch also had a lower percentage of water syneresis when stored at 4°C for 3–10 days and had better stability to syneresis after three freeze‐thaw cycles at ‐12 and 25°C.
Quality Characteristics of Long‐Grain Rice Milled in Two Commercial Systems
Authors: Chen H. , Siebenmorgen T. J. , Griffin K. 
Published: June 2007

ABSTRACTLong‐grain rice variety Kaybonnet was milled to three degree of milling (DOM) levels in two commercial milling systems (a single‐break, friction milling system and a multibreak, abrasion and friction milling system) and separated into five thickness fractions. For both milling systems, the surface lipid content (SLC) and protein content of the milled rice varied significantly across kernel thickness fractions. SLC was influenced by DOM level more than by thickness, while the protein content was influenced by thickness more than by DOM level. Particularly at the low DOM levels, the thinnest kernel fraction (<1.49 mm) had higher SLC than the other kernel fractions. Protein content decreased with increasing kernel thickness to 1.69 mm, after which it remained constant. In both milling systems, thinner kernels were milled at a greater bran removal rate as indicated by SLC differences between the low and high DOM levels. For rice milled to a given DOM level, the multibreak system produced fewer brokens than did the single‐break system.
Effect of Exogenous Lipase on Dough Lipids During Mixing of Wheat Flours
Authors: Castello Philippe , Jollet Sebastien , Potus Jacques , Baret Jean‐Luc , Nicolas Jacques 
Published: June 2007

ABSTRACTIn control dough, endogenous wheat lipase was inactive, because the triacylglycerol (TAG), 1,2‐diacylglycerol (DAG1,2), and 1,3‐diacylglycerol (DAG1,3) fractions of nonpolar lipids were not affected by mixing. Conversely, the free fatty acid (FFA) and monoacylglycerol (MAG) fractions decreased, mainly due to the oxidation of polyunsaturated fatty acids (PUFA) catalyzed by wheat lipoxygenase. Addition of exogenous lipase to flour (15 lipase units [LU] per gram of dry matter) resulted in substantial modification of nonpolar lipids during dough mixing. Due to the 1,3 specificity of the lipase used in this experiment, the TAG and DAG1,3 fractions decreased, whereas the MAG and FFA fractions increased. The DAG1,2 fraction increased at the beginning of mixing and decreased after 40 min of mixing. Moreover, part of the PUFA released by lipase activity was oxidized by wheat lipoxygenase, resulting in major losses of PUFA. Conversely, the net content of the saturated and monounsaturated fatty acids (SMUFA) remained constant, because the free SMUFA content increased primarily at the expense of the esterified forms. For a constant mixing time of 20 min, increasing the amount of lipase added to dough (from 2.5 to 25 LU/g of dry matter) resulted in a linear decrease in the TAG fraction and a linear increase in the SMUFA content in the FFA fraction. At the same time, the PUFA content of the FFA fraction increased only for additions of lipase to flour of >5 LU/g of dry matter, due to partial oxidation by wheat lipoxygenase.
Effect of Separation and Grinding of Corn Dry‐Milled Streams on Physical Properties of Single‐Screw Low‐Speed Extruded Products
Authors: Jamin Fen F. , Flores Rolando A. 
Published: June 2007

ABSTRACTThree streams of corn dry‐milled products (corn grits, corn cones, and corn flour) were sieved and separated according to average diameter, and some segregated fractions were ground to produce nine streams. Corn grits were separated to produce grits with diameters of 1.19 and 0.841 mm, and selected fractions were ground into grits with average diameters of 0.297 and 0.210 mm. Corn cones were separated into average diameters of 0.595, 0.420, and 0.297 mm. Corn flour was separated into fractions with average diameters of 0.297 and 0.210 mm. The original and the additional streams were extruded at constant speed (50 rpm) and at three different processing extruder barrel temperature profiles: low (LTP, 100‐110‐120°C), medium (MTP, 110‐120‐130°C), and high (HTP, 120‐130‐140°C). The least significant difference (P < 0.01) test showed that additional grinding of corn grits affects the expansion ratio of extrudates processed at LTP and HTP. Additional separation of corn flour affects (P < 0.01) the bulk density and water solubility index of extrudates at HTP. At HTP, corn cones with diameters of 0.595 mm had significantly (P < 0.01) higher torque, specific mechanical energy, and die pressure than did the original corn cone extrudates without separation.
Paste Particle and Bean Size as Related to Sweetened Azuki Paste Quality
Authors: Baik Byung‐Kee , Czuchajowska Zuzanna 
Published: June 2007

ABSTRACTInfluences of the amount of sugar, particle size of unsweetened paste, and bean size on sweetened paste quality were evaluated in two types of azuki. Increased sugar resulted in darker, less red, and less yellow sweetened paste and decreased hardness, adhesiveness, and chewiness of sweetened paste. Sweetened paste produced from larger particles was less red and less yellow than that from smaller ones. Paste particle size, as determined by sedimentation tests, was correlated with graininess of sweetened paste (r = 0.930**), indicating that the larger the paste particle, the grainier the sweetened paste produced. Protein content ranged from 22.3% in small beans to 26.1% in large beans in Azuki cv. Erimo and from 22.4% in medium size beans to 23.5% in large beans in Azuki WSU 262. Proportion of unsweetened paste particles that were <106 μm was 71.5% in small beans but only 39.3% in large beans in Erimo, and 38.7% in medium size beans, and 23.8% in large beans in WSU 262. Sweetened paste produced from larger beans was less red and lower in hardness, adhesiveness, and chewiness than that from smaller beans.
Comparison Between Alkali and Conventional Corn Wet‐Milling: 100‐g Procedures
Authors: Eckhoff S. R. , Du L. , Yang P. , Rausch K. D. , Wang D. L. , Li B. H. , Tumbleson M. E. 
Published: June 2007

ABSTRACTA corn wet‐milling process in which alkali was used was studied as an alternative to the conventional corn wet‐milling procedure. In the alkali wet‐milling process, corn was soaked in 2% NaOH at 85°C for 5 min and then debranned mechanically to obtain pericarp as a coproduct. Debranned corn was cracked in a roller mill, and the cracked corn was steeped with agitation for 1 hr in 0.5% NaOH at 45°C. The cracked and steeped corn was then processed to separate germ, fiber, and gluten by steps similar to those in conventional wet‐milling. Alkali wet‐milling yielded soakwater solids, pericarp, germ, starch, gluten, and fine fiber. The protein content of the starch and the starch content of the fiber from the alkali process were lower than those from the conventional process.
Characterization of the Carbohydrates of Nonreduced Glutenin Fractionated by Multistacking SDS‐PAGE from Two Hard Red Spring Wheat Flours
Authors: Gujska Elzbieta , Khan Khalil 
Published: June 2007

ABSTRACTNative (nonreduced) glutenin aggregates of two hard red spring wheat flours (Len of good quality and line 205 of poor quality) containing the same high molecular weight glutenin subunits (2*, 7+9, and 5+10) were investigated for the possibility of glycosylation. Glutenins isolated by pH‐precipitation were separated and purified under nonreducing conditions into five different molecular weight species by multistacking SDS‐PAGE and by transfer to polyvinylidene difluoride (PVDF) membranes by electroblotting. Carbohydrate compositions of the total glutenin fraction and of the different molecular weight glutenin species separated on the stacking gels (4–12% acrylamide) were determined. More total carbohydrates were found in the total glutenin of the line 205 flour (2.33%) than in that of the Len flour (1.87%), with glucose and xylose contributing to the greater total amount in line 205. However, the total glutenin of Len had approximately twice as much of the total of arabinose, mannose, and galactose as line 205 had. After purification by electrophoresis, smaller amounts of monosaccharides (glucose, xylose, arabinose, galactose, and mannose) in the different molecular species were detected. After electroblotting to PVDF membrane to increase purification, no arabinoxylans were found. Following extraction of glutenin from membranes, the β‐elimination procedure in mild base under reducing conditions was used. In that procedure, the mono‐ or oligosaccharide side chains are released from the protein core, and the sugars originally involved in the protein‐sugar linkage are reduced to the sugar alcohol. After derivatization (with trimethylsilyl), samples were analyzed by gas chromatography and mass spectrometry. Glucose, galactose, and a small amount of mannitol were found in most of the different glutenin aggregates, except that mannitol was not found in the 8% stacking gel glutenin fraction. The content of mannitol was greater in the higher molecular weight glutenin species at the 4 and 6% origins. These results support the hypothesis that the carbohydrates and protein in the glutenin macropolymer may be covalently linked.
Quantitation and Reproducibility Problems in Reversed‐Phase and Size‐Exclusion HPLC Analyses of Wheat Proteins
Authors: Huebner F. R. , Bietz J. A. 
Published: June 2007

ABSTRACTReversed‐phase (RP‐) and size‐exclusion (SE‐) high‐performance liquid chromatography have become important methods for rapid identification of wheat and other cereal cultivars and for revealing quality differences. Accuracy and reproducibility are essential for good results. Due to recent changes in these methods, however, such as using smaller columns, lower flow rates, and smaller samples, small procedural errors become more critical for final results. We therefore further studied the causes and magnitude of problems involving quantitation and reproducibility in RP‐ and SE‐HPLC analyses of wheat proteins. Because of potential problems with protein adsorption to stainless steel system components, we modified systems to contain, insofar as possible, all plastic‐type components. Other potentially major problems included weighing flour samples, achieving accurate solvent composition, and interpretation of data. Recognizing and dealing with these problems will enhance the accuracy, reproducibility, and usefulness of HPLC for varietal identification and quality prediction.
Effects of Commercial Processing on Antioxidants in Rice Bran
Authors: Lloyd B. J. , Siebenmorgen T. J. , Beers K. W. 
Published: June 2007

ABSTRACTRice bran contains high amounts of beneficial antioxidants including tocopherols, tocotrienols, and oryzanols. Current rice milling technology produces rice bran from different layers of the kernel caryopsis. Under current practices, these layers are combined and then steam‐extruded to form a stabilized rice bran pellet that is storage‐safe prior to oil extraction. Each of these rice bran intermediates can vary in antioxidant content. The objective of this study was to investigate the changes in selected antioxidants in rice bran from both long‐ and medium‐grain rice during commercial milling and bran processing. Rice bran collected from various milling breaks of a commercial system had varying antioxidant levels. Bran collected after milling break 2 had the highest levels of tocopherol and tocotrienol. Oryzanol concentration was significantly higher in outer bran layers. Results also indicate that the long‐grain rice bran averaged ≈15% more antioxidants than the medium‐grain rice bran.
Effects of Genotype and Environment on Glutenin Polymers and Breadmaking Quality
Authors: Zhu J. , Khan K. 
Published: June 2007

ABSTRACTSix genotypes of hard red spring (HRS) wheat were grown at seven environments in North Dakota during 1998. Effects of genotype and environment on glutenin polymeric proteins and dough mixing and baking properties were examined. Genotype, environment, and genotype‐by‐environment interaction all significantly affected protein and dough mixing properties. However, different protein and quality measurements showed differences for relative influences of genotype and environment. Total flour protein content and SDS‐soluble glutenin content were influenced more by environmental than genetic factors, while SDS‐insoluble glutenin content was controlled more by genetic than environmental factors. Significant genotypic and environmental effects were found for the size distribution of SDS‐soluble glutenins and between SDS‐soluble and SDS‐insoluble glutenins as well as % SDS‐insoluble glutenins. With increased flour protein content, the proportions of monomeric proteins and SDS‐insoluble glutenin polymers appeared to increase, but SDS‐soluble glutenins decreased. Flour protein content and the size distribution between SDS‐soluble and SDS‐insoluble glutenin polymers were significantly correlated with dough mixing properties. Environment affected not only total flour protein content but also the content of different protein fractions and size distributions of glutenin polymers, which, in turn, influenced properties of dough mixing. Flour protein content, % SDS‐insoluble glutenin polymers in flour, and ratio of SDS‐soluble to SDS‐insoluble glutenins all were highly associated with dough mixing properties and loaf volume.