bluuebunny/crossref_metadata_2025_split huggingface dataset:
Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose
Authors: Lin Sheng‐Dun , Lee Ching‐Ching 
Published: June 2007

ABSTRACTThe effects of Fibersol‐2 (FS‐2) and sucralose on the quality characteristics of chiffon cakes were studied. Replacement of 80% of the sucrose with FS‐2 and sucralose resulted in a cake batter with a higher specific gravity and peak temperature (by differential scanning calorimetry), and baked cakes with a lower volume and greater hardness. The Hunter L and b values of the crust, and a and b values of the crumb of chiffon cakes prepared with 20, 40, 50, 60, and 80% FS‐2 and sucralose were higher than those with sucrose alone. The sucralose was stable during baking. As derived from descriptive analysis, replacement of 20, 40, and 50% of the sucrose with FS‐2 and sucralose did not affect the sensory characteristics that were studied. The chiffon cakes prepared with 60 and 80% replacement of sucrose were lighter in crust, more yellow, and harder (only 80% replacement) in crumb than any of the other cakes. There were no differences in moistness and sweetness for any cakes. In a hedonic test, the degree of overall liking of cakes prepared with 0, 20, 40, and 50% replacement of sucrose with FS‐2 and sucralose revealed no difference. However, lower degree of overall liking with 60 and 80% replacement was observed. In the storage test, for samples stored at 25°C for three days, the total plate counts (TPC) exceeded 105 CFU/g. For the samples stored at 5°C for seven days, TPC were <2 × 102 CFU/g. All samples exhibited negative coliforms. The hardness of samples significantly increased during storage. The changes in the moisture content, water activity (aw), and Hunter L,a,b values of the samples were not significantly different during storage. The sucralose was stable in chiffon cakes during storage. In descriptive analysis, the tenderness of samples significantly decreased, while other sensory qualities showed no difference during storage. The degree of overall liking of the samples decreased significantly during storage.
Phosphorus Concentrations and Flow in Maize Wet‐Milling Streams
Authors: Rausch Kent D. , Raskin Lutgarde M. , Belyea Ronald L. , Agbisit Roderick M. , Daugherty Becky J. , Clevenger Thomas E. , Tumbleson M. E. 
Published: June 2007

ABSTRACTMarketing of coproducts such as corn gluten meal (CGM) and corn gluten feed (CGF) is important to the maize wet‐milling industry. High phosphorus concentrations could lead to limited markets for CGF due to its potential to increase phosphorus in animal wastes. The objective was to measure the concentration and flow of phosphorus in the wet‐milling process and identify streams that could be altered. Samples were taken from 21 process streams of three facilities and the phosphorus content of each was determined. Flow of phosphorus was simulated using a computer model for a 2,700 tonne/day (105,000 bu/day) wet‐milling plant. Phosphorus concentrations of streams varied from <10 mg/kg to >14,000 mg/kg. Phosphorus content of many streams differed significantly among facilities. Flow of phosphorus (kg/day) varied dramatically among streams. However light steepwater, light gluten, and process water streams (5,960, 3,080, and 970 kg/day, respectively) accounted for much of the phosphorus flow. Modification of these streams could reduce phosphorus content of coproducts. The high phosphorus content of either CGF or CGM could be reduced markedly if phosphorus was reduced in the appropriate streams.
Production of Two Types of Pocket‐Forming Flat Bread by the Sponge and Dough Method
Authors: Amr A. , Ajo R. 
Published: June 2007

ABSTRACTTwo types of flat bread (thin and thick) were produced from straight‐grade flour by the traditional straight dough (SD) and sponge and dough (SPD) methods using 50 and 60% sponges. Quality of the resulting bread was evaluated with respect to specific volume, crumb distribution between layers, moisture content, overall sensory quality, and rate of staling. The results showed that the method of production has a significant effect (P < 0.05) on the specific volume of the crumb‐rich thick flat bread but not on the almost crumb‐free thin type. The study showed that breads produced with the SPD method were superior to those produced by the SD method with respect to their overall quality and resistance to staling, and that using 50% sponge gave bread with superior overall sensory quality to that obtained using 60% sponge. The results indicate that the Structograph can be used to follow the staling of these breads. Nonetheless, using the SPD method has some drawbacks, mainly longer fermentation time, and more space, mixing, and labor requirements that are expected to limit its use in commercial production of flat bread types.
Ethanol Fermentation of Starch from Field Peas
Authors: Nichols Nancy N. , Dien Bruce S. , Wu Y. Victor , Cotta Michael A. 
Published: June 2007

ABSTRACTField peas (Pisum sativum) were evaluated as a potential feedstock for ethanol production. Ground peas were dry‐milled and separated into starch, protein, and fibrous fractions by air classification. Starch‐enriched fractions prepared from whole peas and dehulled peas contained 73.7% wt and 77.8% wt starch, respectively, a nearly two‐fold enrichment compared with whole peas. The fractions were liquefied and saccharified using industrial α‐amylase and glucoamylase at recommended enzyme loadings. A final ethanol concentration of 11.0% (w/v) was obtained in 48–52 hr, with yields of 0.43–0.48 g of ethanol/g of glucose. Starch present in whole ground peas was also saccharified and fermented, with 97% of the starch fermented when an autoclaving step was included in the liquefaction stage.
Environmental Influences on Flour Quality for Sheeted Noodles in Idaho 377s Hard White Wheat
Authors: McLean R. , O'Brien K. M. , Talbert L. E. , Bruckner P. , Habernicht D. K. , Guttieri M. J. , Souza E. J. 
Published: June 2007

ABSTRACTProduction of common wheat (Triticum aestivum L.) in the Pacific Northwest of the United States specifically for Asian noodle products is a relatively new goal for grain producers. We surveyed commercial fields of the hard white spring wheat cultivar Idaho 377s in two years to determine the variables contributing to Asian noodle quality and to validate previous observations made with small‐plot research. Fields were surveyed in 1998 and 1999 in two areas of the Snake River Plain of southeastern Idaho separated by ≈100 km, with both irrigated fields and rain‐fed fields sampled in both zones. Samples were evaluated for grain characteristics then milled and evaluated for flour quality, alkaline noodle color, and color and texture of nonalkaline Chinese (salted, neutral pH) noodles. Grain from rain‐fed fields produced brighter and more yellow alkaline noodles than grain from irrigated fields. Grain produced in rain‐fed fields also had lower peak flour pasting viscosity than grain produced in irrigated fields. Flour ash was lowest in grain from rain‐fed fields located in a higher elevation district (Upper Valley) and greatest in grain from irrigated fields located in a lower elevation district (Lower Valley). Noodle hardness and chewiness were greater in Chinese noodles made from grain produced in the Upper Valley than grain from the Lower Valley. Chinese noodle color had significant interaction with the location and irrigation management used for producing the grain. However, Chinese noodle brightness was consistently negatively correlated with flour protein concentration. The color and texture of noodles produced from flours milled from on‐farm commercial production was consistent with previous experiment station small‐plot research.
Hydrolysis and Fermentation of Pericarp and Endosperm Fibers Recovered from Enzymatic Corn Dry‐Grind Process
Authors: Dien Bruce S. , Johnston David B. , Hicks Kevin B. , Cotta Michael A. , Singh Vijay 
Published: June 2007

ABSTRACTA modified dry‐grind corn process has been developed that allows recovery of both pericarp and endosperm fibers as coproducts at the front end of the process before fermentation. The modified process is called enzymatic milling (E‐Mill) dry‐grind process. In a conventional dry‐grind corn process, only the starch component of the corn kernel is converted into ethanol. Additional ethanol can be produced from corn if the fiber component can also be converted into ethanol. In this study, pericarp and endosperm fibers recovered in the E‐Mill dry‐grind process were evaluated as a potential ethanol feedstock. Both fractions were tested for fermentability and potential ethanol yield. Total ethanol yield recovered from corn by fermenting starch, pericarp, and endosperm fibers was also determined. Results show that endosperm fiber produced 20.5% more ethanol than pericarp fiber on a g/100 g of fiber basis. Total ethanol yield obtained by fermenting starch and both fiber fractions was 0.370 L/kg compared with ethanol yield of 0.334 L/kg obtained by fermenting starch alone.
Antioxidant‐Rich Foods Retard Lipid Oxidation in Extruded Corn
Authors: Camire Mary Ellen , Dougherty Michael P. , Briggs Jack L. 
Published: June 2007

ABSTRACTAntioxidant‐rich plant materials could provide protection against oxidation in extruded foods and feeds, but their efficacy is not well established. Degermed yellow cornmeal was mixed with 0.02% (w/w) ascorbic acid or quercetin, or with 2% (w/w) spray‐dried ginkgo extract, onion powder, potato peels, or wheat bran. The mixtures were processed in a laboratory‐scale twin‐screw extruder at a feed rate of 227 g/min. Water pump rate was 16 g/min; screw speed was 200 rpm. Mass temperature during extrusion averaged ≈170°C. Samples were cut into small spheres, dried to 5% moisture, then stored in trilaminate bags at 25°C. Ground sample headspace was assayed for hexanal and other volatile indicators of oxidation by gas chromatography. Ginkgo and potato peels significantly darkened the extrudates. Total soluble phenolics, as ferulic acid equivalents, were highest in the ginkgo sample. Volatile compounds were lower in several treatments during storage compared with the control. These findings suggest that manufacturers may be able to formulate products with improved shelf‐life through addition of antioxidant‐rich food materials.
Thermal Properties of Starch from Exotic‐by‐Adapted Corn (Zea mays L.) Lines Grown in Four Environments
Authors: Lenihan E. , Pollak L. , White P. 
Published: June 2007

ABSTRACTThe effect of four growing environments (two at Ames, IA; one at Clinton, IL; and one at Columbia, MO) on the thermal properties of starch from five exotic‐by‐adapted corn inbred lines (Chis37, Cuba34, Cuba38, Dk8, Dk10) and two control lines (B73 and Mo17) were studied using differential scanning calorimetry (DSC). The variations in thermal properties within environments were similar for the exotic‐by‐adapted lines and control lines. Missouri was the warmest environment and generally produced starch with the greatest gelatinization onset temperature (ToG), the narrowest range of gelatinization (RG), and the greatest enthalpy of gelatinization (ΔHG). Illinois was the coolest environment and generally resulted in starch with the lowest ToG, widest RG, and lowest ΔHG. These differences were attributed to higher temperatures in Missouri during grain‐filling months either increasing the amount of longer branches of amylopectin or perfecting amylopectin crystalline structure. The Ames 1 environment produced starch with thermal properties most similar to those of Illinois, whereas the Ames 2 environment produced starch with thermal properties most similar to those of Missouri. Ames 2, located near a river bottom where temperatures tend to be warmer, likely had temperatures most similar to those found in Missouri during grain filling.
Molecular Characterization of a Novel Methionine‐Rich δ‐Kafirin Seed Storage Protein Gene in Sorghum (Sorghum bicolor L.)
Authors: Izquierdo L. , Godwin I. D. 
Published: June 2007

ABSTRACTWe have isolated, cloned, and characterized a 660 bp full length cDNA encoding a putative seed storage protein gene, δ‐kafirin (AY834250), from developing seeds of sorghum (Sorghum bicolor) inbred line SPV‐ 475. Translation of the DNA sequence predicts a 16‐kDa polypeptide (precursor) of 147 amino acids, rich in methionine residues (17%). Reverse Transcriptase‐PCR (RT‐PCR) and Real Time‐PCR revealed δ‐kafirin is only expressed in developing seeds. δ‐Kafirin exhibited 96% identity with another methionine‐rich sorghum seed storage protein (AY043223). Interestingly, this δ‐kafirin gene contained two insertions rich in ATG codons encoding five more methionine residues than AY043223. Comparison of the sorghum δ‐kafirin proteins with other seed storage proteins from maize, rice, and Brazil nut revealed conserved domains, mainly at the N‐terminus. This similarity, in particular to the zeins, suggests these proteins shared a common ancestor and that the variation observed occurred after the separation of the species.
Rheological Characterization of a New Oat Hydrocolloid and Its Application in Cake Baking
Authors: Lee Suyong , Kinney Mary P. , Inglett George E. 
Published: June 2007

ABSTRACTA new oat hydrocolloid containing 20% β‐glucan, called C‐trim20, was obtained from oat bran concentrate through steam jet‐cooking and fractionations. The rheological characterization of the C‐trim20 was conducted using steady and dynamic shear measurements. The C‐trim20 suspension exhibited a shear‐thinning behavior that was more pronounced at high shear rates and high concentrations. Its dynamic viscoelastic moduli increased with increasing concentration while the frequency at which G′ and G″ crossover decreased. The C‐trim20 suspension at various concentrations followed the Cox‐Merz rule. C‐trim20 was also evaluated for potential use in baked products, specifically cakes. The baking performance of C‐trim20 was tested by incorporating it into cake formulations. The inclusion of this hydrocolloid gave increased elastic properties to cake batters and produced cakes containing 1 g of β‐glucan per serving with volume and textural properties similar to those of the control cake.
Small‐Scale Induction of Postharvest Yellowing of Rice Endosperm
Authors: Belefant‐Miller Helen , Kay Mark G. , Lee Fleet N. 
Published: June 2007

ABSTRACTRice endosperm often develop a yellow discoloration during commercial storage in conditions of high temperature and moisture, thereby reducing the value of the grain. This postharvest yellowing (PHY) appears to be coincidental with fungal presence. To study the yellowing process in a controlled manner, we developed a technique to induce PHY on a small, laboratory scale. Milled rice kernels were rinsed with water and incubated in clear test tubes or microfuge tubes at 65–80°C. This allowed direct observation of the color change and measurement using a colorimeter. Every rice cultivar tested (long and medium grain japonicas and indicas) showed some level of PHY, which increased with temperature yielding a maximum color change at 79°C. Most color change occurred within one day. The moisture parameters required for yellowing to occur were measured. Using sterilization and culture techniques, we found no indications of direct fungal involvement in the yellowing process.
Proteins Extracted from Defatted Wheat Germ: Nutritional and Structural Properties
Authors: Zhu Ke‐Xue , Zhou Hui‐Ming , Qian Hai‐Feng 
Published: June 2007

ABSTRACTThe main by‐product of the wheat germ oil extraction process is a defatted wheat germ meal, which has a relatively high protein content, making it an attractive and promising source of vegetable proteins. Four protein fractions (albumin, globulin, prolamine, and glutelin) and protein isolate from defatted wheat germ flour (DWGF) were fractionated and then characterized by amino acid analysis, SDS‐PAGE, and differential scanning calorimetry (DSC). Albumin was the major fraction (34.5%) extracted, followed by globulin (15.6%), glutelin (10.6%), and prolamine (4.6%). Protein isolate was mainly composed of albumin and globulin. These protein fractions and protein isolate showed an excellent balance of all essential amino acids, with a relatively high level of glutamic acid, arginine, leucine, and glycine, whereas cystine was lacking. All the estimated nutritional quality parameters based on amino acids composition showed that defatted wheat germ proteins had good nutritional quality. Nonreduced and reduced SDS‐PAGE analyses showed that S‐S bonds ere deficient in the structure of wheat germ proteins. The albumin fraction consisted of 19 major polypeptide bands with Mr 14,000–84,000. The globulin fraction showed four distinct polypeptides or polypeptide group bands with Mr 55,000, 37,000–43,000, 24,000, and 12,000–20,000, which may be the components of the 8S‐type and 11S‐like proteins. The prolamine fraction showed a predominant doublet‐like band at Mr 17,000–16,000, while the glutelin fraction showed five major polypeptide bands with Mr 39,000, 20,000, 18,000, 17,000, and 14,000. Protein isolate and DWGF showed very similar SDS‐PAGE patterns. Except for prolamine and glutelin fractions without detectable calorimetric response, the globulin fraction possessed the highest thermal stability (Td = 83.80°C, ΔH =1.36 J/g ), followed by protein isolate (Td = 80.05°C, ΔH = 0.76 J/g), while the albumin fraction was lowest (Td = 69.72°C, ΔH = 0.53 J/g). The findings on defatted wheat germ proteins are important for their potential application as functional food ingredients.
Relationship Between Popcorn Composition and Expansion Volume and Discrimination of Corn Types by Using Zein Properties
Authors: Borras Francisco , Seetharaman Koushik , Yao Ni , Robutti Jose L. , Percibaldi Nora M. , Eyherabide Guillermo H. 
Published: June 2007

ABSTRACTThe objective of this study was to determine the relationship between the amount and type of lipids, starch composition and structure, and storage proteins on popcorn expansion and to evaluate whether popcorns could be discriminated from other types of corn based on the protein elution parameters. Seven commercial Argentinean popcorn samples were used in the study and significant differences were observed in the popping volume of these popcorns. A significant negative correlation was observed between oleic acid and popping volume and a positive correlation was observed between linoleic acid and popping volume. Popcorn starch properties were significantly different from normal corn but no particular measured attribute of starch correlated with popping volume. α‐Zein proteins and glutelins significantly correlated with popcorn expansion volume with R2 = 0.963 and 0.744, respectively. The elution patterns of corn proteins could also be used to discriminate between different types of corn including popcorn, dent, and flint corns.
Ethanol Production from Pearl Millet Using Saccharomyces cerevisiae
Authors: Wu X. , Wang D. , Bean S. R. , Wilson J. P. 
Published: June 2007

ABSTRACTFour pearl millet genotypes were tested for their potential as raw material for fuel ethanol production in this study. Ethanol fermentation was performed both in flasks on a rotary shaker and in a 5‐L bioreactor using Saccharomyces cerevisiae (ATCC 24860). For rotary‐shaker fermentation, the final ethanol yields were 8.7–16.8% (v/v) at dry mass concentrations of 20–35%, and the ethanol fermentation efficiencies were 90.0–95.6%. Ethanol fermentation efficiency at 30% dry mass on a 5‐L bioreactor reached 94.2%, which was greater than that from fermentation in the rotary shaker (92.9%). Results showed that the fermentation efficiencies of pearl millets, on a starch basis, were comparable to those of corn and grain sorghum. Because pearl millets have greater protein and lipid contents, distillers dried grains with solubles (DDGS) from pearl millets also had greater protein content and energy levels than did DDGS from corn and grain sorghum. Therefore, pearl millets could be a potential feedstock for fuel ethanol production in areas too dry to grow corn and grain sorghum.
Extrusion Conditions Modify Hypocholesterolemic Properties of Wheat Bran Fed to Hamsters
Authors: Kahlon T. S. , de J. Berrios J. , Smith G. E. , Pan J. L. 
Published: June 2007

ABSTRACTWheat bran was extruded in a twin‐screw extruder at five specific mechanical energy (SME) levels (0.120, 0.177, 0.234, 0.291, and 0.358 kWh/kg, dwb) and the cholesterol‐lowering effects were compared with those of unprocessed wheat bran when fed to four‐week‐old male golden Syrian hamsters (n = 10/treatment) for three weeks. Diets contained 10% total dietary fiber, 10.3% fat, 3% nitrogen, and 0.4% cholesterol. Plasma total cholesterol and very‐low‐density lipoprotein cholesterol were significantly lower with 0.120 kWh/kg extruded wheat bran diet compared with the unextruded wheat bran control. Total triglycerides were significantly lower with 0.120 and 0.177 kWh/kg wheat bran diets compared with those fed 0.291 and 0.358 kWh/kg extruded wheat bran diets. Cholesterol digestibility, total liver cholesterol, and total liver lipids were significantly lower with all the extruded wheat bran diets compared with the unextruded wheat bran control. Cholesterol digestibility for the 0.291 kWh/kg wheat bran diet was also significantly lower than all other extruded diets. Significantly more sterols were excreted with diets containing 0.291 and 0.358 kWh/kg extruded wheat bran compared with the unextruded wheat bran control. Wheat bran extruded with 0.291 kWh/kg diet resulted in a 13% reduction in plasma cholesterol and a 29% reduction in low‐density lipoprotein cholesterol. Considering lowest cholesterol digestibility, significantly higher sterol excretion, desirable plasma lipo‐protein cholesterol profile, significantly lower liver weight, total liver lipids, and liver cholesterol, the wheat bran extruded at 0.291 kWh/kg appeared to have the most desirable healthful potential. Data suggest that cholesterol‐lowering potential of wheat bran could be enhanced by optimizing the energy input used in the extrusion process.
Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast‐Leavened Bread
Authors: Fink Martin , Andersson Roger , Rosén Johan , Åman Per 
Published: June 2007

ABSTRACTEffect of added asparagine and glycine on acrylamide content in yeast‐leavened bread was studied in a designed experiment. Added asparagine strongly increased acrylamide content in the breads, while added glycine decreased the content. The more asparagine in the dough, the stronger was the reducing effect of glycine. When glycine was applied on the surface of the fermented dough, there was also a significant reduction of acrylamide content in the bread. Addition of glycine but not asparagine caused an increased browning reaction during baking.
Brewing Performance of Malted Lipoxygenase‐1 Null Barley and Effect on the Flavor Stability of Beer
Authors: Hirota N. , Kuroda H. , Takoi K. , Kaneko T. , Kaneda H. , Yoshida I. , Takashio M. , Ito K. , Takeda K. 
Published: June 2007

ABSTRACTWe examined the malting and brewing performances of a lipoxygenase‐1 (LOX‐1) null line of barley (Hordeum vulgare L.). The LOX‐normal malt and the LOX‐null malt were prepared from F4 populations derived from a single cross. We could not observe any major differences in the general malt characteristics between the two malts. A brewing trial was performed using these malts. The analysis of the wort and beer revealed that the absence of LOX‐1 had little effect on the general characteristics of the wort and beer. In contrast, beer made from the LOX‐null malt showed reduced levels of beer‐deteriorating substances, trans‐2‐nonenal (T2N), and trihydroxyoctadecenoic acid (THOD). In the sensory evaluation, well‐trained panel members recognized the significant superiority of the aged LOX‐null beer in terms of staleness. These results show that the LOX‐1 null barley line can be effectively used to improve the flavor stability of beer without changing the other important beer qualities.