bluuebunny/crossref_metadata_2025_split huggingface dataset:
Utilization of Oxidized and Cross‐Linked Corn Starches in Wheat Flour Batter
Authors: Han Jung‐Ah , Lee Min‐Jung , Lim Seung‐Taik 
Published: March 2008

ABSTRACTStarch is often added to batters to improve the texture and appearance of fried food products. However, comparisons of commercially available starches in terms of batter characteristics are rare. In this study, various corn starches, native or modified, were mixed with wheat flour (20% dry solids basis), and the physical properties of the batters after deep‐fat frying were examined. Native corn starches of different amylose contents (high‐amylose, normal, and waxy) and chemically modified corn starches (oxidized and cross‐linked) were tested. The batter was prepared by adding water to the starch‐flour mixtures (42% solids) and deep‐fat frying at 180°C for 30 sec. The texture of the fried batter was analyzed using a texture analyzer (TA) with a Kramer shear cell. The pasting viscosity profile of the starch‐flour mixtures (7% solids in water) was also measured with a Rapid Visco Analyser. When the native corn starches of different amylose contents were compared, the crispness (peak number before breakage) and hardness (maximum peak force) measured using the instrument were positively correlated with the amylose content in starches but negatively correlated with the residual moisture content of the fried batters. The peak viscosity and breakdown in viscosity profiles of the starch‐flour mixtures were also negatively correlated with crispness. The use of high‐amylose corn starch was effective not only in increasing the crispness, but also in reducing the oil uptake. However, the fried batter containing high‐amylose starch was denser and harder than the batter containing normal starch. Among the modified starches tested, oxidized (0.4% active Cl2) and cross‐linked (4% 99:1 mixture of STMP and STPP) starches showed improvements in the overall properties of the fried batters. With excessive oxidizations (>0.4% Cl2), however, the crispness was reduced.
Glycosylation and Deamidation of Rice Endosperm Protein for Improved Solubility and Emulsifying Properties
Authors: Paraman Ilankovan , Hettiarachchy N. S. , Schaefer Christian 
Published: March 2008

ABSTRACTRice endosperm protein was prepared by alkali‐extraction method and subsequently modified by controlled glycosylation (RPGlu, RPXG), deamidation (RPDA), and enzymatic hydrolysis by alcalase (RPAlc) methods. The RPGlu and RPXG were prepared by Maillard type glycosylation with D‐glucose and xanthan gum, respectively. The glycosylation improved the emulsion activity (0.721) and stability (26.8 min) of the protein but did not show a substantial improvement in solubility (39.7%). The rice protein modified by controlled alkali‐deamidation (RPDA) showed highest solubility (68%), emulsion activity (0.776), and emulsion stability (24 min) among the three protein modification methods evaluated in this study. The alcalase treatment to 1.8% DH (RPAlc) slightly improved solubility (33%), emulsion activity (0.468), and emulsion stability (17.5 min) compared with unmodified rice protein (RP), which had 18% solubility, 0.266 emulsion activity, and 14.7 min emulsion stability. The glycosylation and deamidation methods were more effective than the controlled enzymatic hydrolysis by alcalase in improving solubility and emulsifying properties of rice endosperm protein. Glycosylated and deamidated rice endosperm proteins can find application in enhancing emulsifying properties in suitable products.
Effect of Storage on Fat Acidity and Pasting Characteristics of Wheat Flour
Authors: Salman Hayfa , Copeland Les 
Published: March 2008

ABSTRACTTwo cultivars of wheat (Triticum aestivum L.), Sunco and Sunsoft, were used to study the influence of storage time and temperature on the formation of starch‐lipid complexes in flour pastes. Untreated and fat‐reduced whole meal flours were stored separately for up to 12 months at 4, 20, and 30°C. The stored samples were analyzed for fat acidity, pasting properties, and iodine binding values. Fat acidity increased significantly in the untreated flour samples stored at 30 and 20°C compared with 4°C. Starch pasting properties, as measured using a Rapid Visco Analyser (RVA) indicated that the final viscosity of untreated flour samples of both cultivars increased significantly with storage time and elevated temperature, and correlated positively with increased fat acidity. Iodine binding values of the RVA pastes decreased with storage time and elevated temperature, and correlated negatively with fat acidity and final viscosity. The fat‐reduced Sunco and Sunsoft flours showed less pronounced changes compared with untreated flours, whereas small changes in the RVA parameters were noted in grains stored over 12 months. The results indicate that free fatty acids are released during storage and that they increase the potential for starch‐lipid complex formation when stored whole meal wheat flours are pasted in the RVA. These changes were evident after two to three months of storage at 20 and 30°C.
Effect of Protease Treatment Before Hydrolysis with α‐Amylase on the Rate of Starch and Protein Hydrolysis of Maize, Whole Sorghum, and Decorticated Sorghum
Authors: Pérez‐Carrillo Esther , Serna‐Saldívar Sergio O. 
Published: March 2008

ABSTRACTWe studied the effect of sorghum decortication and protease treatment on starch hydrolysis before liquefaction with thermoresistant α‐amylase and the generation of free amino nitrogen (FAN) in preparation for subsequent steps of ethanol production. A bifactorial experiment with a level of confidence of P < 0.05 was designed to study differences among maize, whole sorghum, and decorticated sorghum and the effectiveness of the protease treatment before starch liquefaction. Sorghum was decorticated 9.7% to remove most of the pericarp and part of the germ and increase starch concentration. Starch concentration increased in decorticated kernels, whereas total phenols, fiber, and fat decreased. The decorticated sorghum had significantly higher starch and protein hydrolysis compared with the whole kernel. Protease treatment before liquefaction improved the rate of starch hydrolysis, especially in mashes from whole and decorticated sorghums. Whole and decorticated sorghum hydrolyzates treated with protease contained ≈50% more reducing sugars than the untreated counterparts. Maize yielded hydrolyzates with the the highest amount of FAN, followed by decorticated and whole sorghums. The maize and both sorghum hydrolyzates treated with protease contained ≈60 and 30% more FAN compared with the untreated counterparts. Both sorghum decortication and protease treatments before hydrolysis with α‐amylase are recommended to increase ethanol yields, save processing time (and therefore energy), and to produce mashes with higher FAN content, which is considered as an important yeast substrate.
Influence of Water‐to‐Rice Ratio on Cooked Rice Flavor and Texture
Authors: Bett‐Garber Karen L. , Champagne Elaine T. , Ingram Daphne A. , McClung Anna M. 
Published: March 2008

ABSTRACTWater‐to‐rice ratio is known to affect cooked rice texture, whereas the effects on flavor are largely unknown. To determine the influence of the amount of water during cooking on flavor and texture attributes, three water‐to‐rice ratios of low (less than recommended), recommended, and high (more than recommended) were evaluated. The recommended amount used was based on amylose content and cook type for the cultivar. Four diverse cultivars were compared: Dellmont (aromatic long‐grain), Saber (conventional long‐grain), Neches (waxy long‐grain), and Bengal (conventional medium‐grain). A descriptive sensory panel evaluated flavor and texture attribute intensities. The water‐to‐rice ratio did not significantly affect flavor attributes across all cultivars. The amount of water affected 11 of the 14 texture attributes evaluated. Of these 11, initial starchy coating, slickness, stickiness between grains, cohesiveness, and uniformity of bite increased in intensity with greater amounts of water at cooking, whereas hardness, stickiness to lips, springiness, and chewiness decreased in intensity.
Phytosterol Distribution in Fractions Obtained from Processing of Distillers Dried Grains with Solubles Using Sieving and Elutriation
Authors: Srinivasan Radhakrishnan , Moreau Robert A. , Rausch Kent D. , Tumbleson M. E. , Singh Vijay 
Published: March 2008

ABSTRACTIn an earlier study, the combination of sieving and elutriation was effective in separating fiber from distillers dried grains with solubles (DDGS), the coproduct remaining after ethanol production from corn. To separate fiber, air was blown through sieve fractions in an elutriation column. Material carried by air to the top of the elutriation column was the lighter fraction; material that settled in the bottom was the heavier fraction. Separation of fiber from DDGS resulted in two products: 1) elusieve fiber with high neutral detergent fiber (NDF), which was obtained by combining lighter fractions; and 2) enhanced DDGS with reduced fiber (low NDF) and increased fat and increased protein contents, which was obtained by combining material remaining after separation of lighter fractions. There were no differences in phytosterol distributions (St:E, St, and FPE) among sieve categories. Phytosterol contents of oil from the lighter fractions were higher than or the same as the corresponding heavier fractions. Total phytosterol contents in elusieve fiber and enhanced DDGS were 112–142 and 226–232 mg/100 g, respectively. Phytosterol contents in elusieve fractions were compared with phytosterol contents reported in previous studies for fiber from different corn processing techniques. Phytosterol content of elusieve fiber was higher than wet‐milling endosperm fiber (71 mg/100 g). Enhanced DDGS had higher phytosterol content than dry‐milling fiber (152 mg/100 g), wet‐milling endosperm fiber (71 mg/100 g), quick fiber obtained from steeping without chemicals (215 mg/100 g), and DDGS (216 mg/100 g). Wet‐milling pericarp fiber (241 mg/100 g) and quick fiber from steeping with chemicals (275 mg/100 g) had higher phytosterol contents than elusieve fiber and enhanced DDGS. Phytosterol extraction from elusieve fiber could potentially increase revenues from elusieve process; however the increase in price of elusieve products could not be determined because estimates for the cost of the phytosterol extraction and for the value of ferulate phytosterol esters are not available.
Artificial Lignification of Maize Cell Walls Does Not Affect In Vitro Bile Acid Adsorption
Authors: Funk Carola , Grabber John H. , Steinhart Hans , Bunzel Mirko 
Published: March 2008

ABSTRACTBile acid adsorption by lignified dietary fiber in the human intestine is proposed as a mechanism for lowering blood cholesterol level and reducing colon cancer risk. In this study, we investigated how the concentration and composition of lignin in fiber influences the in vitro adsorption of primary bile acids (glycocholate, taurocholate, and glycochenodeoxycholate) and a secondary bile acid (deoxycholate). Adsorption studies were performed by incubating nonlignified and artificially lignified maize cell walls (dehydrogenation polymer‐cell walls) with bile acids under conditions imitating the small intestine and distal colon. Artificially lignified cell walls had varying but defined lignin concentrations (4.8–19.0%) and compositions (varying from pure guaiacyl to pure syringyl lignins) but a uniform polysaccharide‐protein matrix. Adsorption of bile acids by cell walls was in a range of 6–31% (4–26 nmol of bile acids/mg of cell walls), with glycochenodeoxycholate showing the highest adsorption rates. Neither lignin concentration nor lignin composition influenced bile acid adsorption, thus disproving a major role of lignin in bile acid adsorption.
Pericarp Fiber Separation from Corn Flour Using Sieving and Air Classification
Authors: Srinivasan Radhakrishnan , Singh Vijay 
Published: March 2008

ABSTRACTIn the dry‐grind process, starch in ground corn (flour) is converted to ethanol, and the remaining corn components (protein, fat, fiber, and ash) form a coproduct called distillers dried grains with solubles (DDGS). Fiber separation from corn flour would produce fiber as an additional coproduct that could be used as combustion fuel, cattle feed, and as feedstock for producing valuable products such as “cellulosic” ethanol, corn fiber gum, oligosaccharides, phytosterols, and polyols. Fiber is not fermented in the dry‐grind corn process. Its separation before fermentation would increase ethanol productivity in the fermenter. Recently, we showed that the elusieve process, a combination of sieving and elutriation (air flow), was effective in fiber separation from DDGS. In this study, we evaluated the elusieve process for separating pericarp fiber from corn flour. Corn flour remaining after fiber separation was termed “enhanced corn flour”. Of the total weight of corn flour, 3.8% was obtained as fiber and 96.2% was obtained as enhanced corn flour. Neutral detergent fiber (NDF) of corn flour, fiber, and enhanced corn flour (dry basis) were 9.0, 61.5, and 5.7%, respectively. Starch content of corn flour, fiber, and enhanced corn flour (dry basis) were 68.8, 23.5, and 71.3%, respectively. Final ethanol concentration from enhanced corn flour (14.12% v/v) was marginally higher than corn flour (13.72% v/v). No difference in ethanol yields from corn flour and enhanced corn flour was observed. The combination of sieving and air classification can be used to separate pericarp fiber from corn flour. The economics of fiber separation from corn flour using the elusieve process would be governed by the production of valuable products from fiber and the revenues generated from the valuable products.
Effect of GABA Tea on Quality Characteristics of Chiffon Cake
Authors: Lee Ching‐Ching , Lin Sheng‐Dun 
Published: March 2008

ABSTRACTThe effects of gamma aminobutyric acid (GABA) tea on the quality characteristics of chiffon cakes were studied. The viscosity and specific gravity in cake batter, and total dietary fiber, GABA, catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate contents, hardness, and crumb a value of baked cakes increased with increasing GABA tea level; whereas, the pH and moisture in cake batter, and the moisture, water activity, cake volume, crust L, a, b and crumb L, b values of baked cakes showed a reverse trend. As derived from descriptive analysis, the crust and crumb of cakes became darker, drier, and had a tougher texture as GABA tea level increased and cake flour decreased, but the GABA cake had a pleasant tea flavor. The degree of overall liking of cakes decreased with increasing GABA tea level. However, chiffon cake formulated with partial replacement of cake flour with GABA tea and water had better results in the degree of overall liking compared with cake prepared with 100% cake flour, and the moistness and tenderness improved. In the storage tests for GABA cake samples stored at 25°C for three days, the total plate counts (TPC) of GABA cake were fewer than those of the control. For 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, Hunter L, a, b values, total dietary fiber, GABA, and six catechins contents of the samples were not significantly different during storage. Tenderness of samples significantly decreased, while the other sensory characteristics showed no difference during storage. Degree of overall liking of the samples decreased significantly during storage.
Effect of Barley Flour on Development of Rice‐Based Extruded Snacks
Authors: Gupta Mahesh , Bawa Amarinder Singh , Semwal Anil Dutt 
Published: March 2008

ABSTRACTThis study was conducted to develop a ready‐to‐eat extruded food using a single‐screw laboratory extruder. Blends of Indian barley and rice were used as the ingredients for extrusion. The effect of extrusion variables and barley‐to‐rice ratio on properties like expansion ratio, bulk density, water absorption index, hardness, β‐glucan, L*, a*, b* values, and pasting characteristics of extruded products were studied. A central composite rotatable design was used to evaluate the effects of operating variables: die temperature (150–200°C), initial feed moisture content (20–40%), screw speed (90–110 rpm), and barley flour (10–30%) on properties like expansion ratio, bulk density, water absorption index (WAI), hardness, β‐glucan, L*, a*, b* values, and sensory and pasting characteristics of extruded products. Die temperature >175°C and feed moisture <30% resulted in a steep increase in expansion ratio and a decrease in bulk density. Barley flour content of 10% and feed moisture content of <20% resulted in an increased hardness value. When barley flour content was 30–40% and feed moisture content was <20%, a steep increase in the WAI was noticed. Viscosity values of extruded products were far less than those of corresponding unprocessed counterparts as evaluated. Rapid visco analysis indicated that the extruded blend starches were partially pregelatinized as a result of the extrusion process. Sensory scores indicated that barley flour content at 20%, feed moisture content at 30%, and die temperature at 175°C resulted in an acceptable product. The prepared product was roasted in oil using a particular spice mix and its sensory and nutritional properties were studied.
Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough
Authors: Ohm J.‐B. , Ross A. S. , Peterson C. J. , Ong Y.‐L. 
Published: March 2008

ABSTRACTColors of noodle doughs made from hard white winter wheat flours from Oregon were measured at optimum noodle water absorptions (NWA). Partial correlations, removing effect of protein concentration, indicated that NWA had negative relationships with 0 hr L* and 24 hr b*, and positive relationships with 0 and 24 hr a*. Kernel hardness index had positive simple and partial correlations with NWA without any significant (P < 0.05) correlation with color parameters. High molecular weight glutentin subunits (HMW‐GS) significantly (P < 0.05) affected all measured noodle parameters except for 0 hr L*. Covariance analysis, using protein concentration as a covariate, indicated that HMW‐GS significantly affected NWA and a* (P < 0.01). Wheat cultivars with HMW‐GS 17+18 showed significantly higher mean NWA and a* values than those with alternative Glu‐B1 subunits. Protein molecular weight distributions affected noodles, as shown by significant correlations with absorbance areas and % areas of protein size exclusion (SE) HPLC chromatograms. Protein fractions that had positive correlations with redness had negative correlations with yellowness. Applying multivariate analyses to SE‐HPLC data to derive calibration models to predict fresh noodle dough a* and b* values had R2 > 0.91 and cross validations values of R2 > 0.75.
Flavor Volatiles of Rice During Cooking Analyzed by Modified Headspace SPME/GC‐MS
Authors: Zeng Zhi , Zhang Han , Chen Jie Yu , Zhang Tao , Matsunaga Ryuji 
Published: March 2008

ABSTRACTThe flavor volatiles in three Japanese rice cultivars, Nihonbare, Koshihikari, and Akitakomachi, during cooking were directly extracted by using a modified headspace solid‐phase microextraction (SPME) method and analyzed by gas chromatography‐mass spectrometry (GC‐MS). A total of 46 components were identified, including aldehydes, ketones, alcohols, and heterocyclic compounds, as well as fatty acids and esters, phenolic compounds, hydrocarbons, etc. The amount of key odorant compounds increased with cooking, while the amount of low‐boiling volatiles decreased. The similarities and differences of the three rice cultivars were determined through a comparison of their volatile components. Nihonbare was characterized by a higher amount of indole but an absence of the chemical class of fatty acid esters. In contrast, both Koshihikari and Akitakomachi had a higher amount of 4‐vinylphenol and an abundance of those esters. Koshihikari and Akitakomachi were quite similar in regard to those flavor volatiles. Furthermore, the observations in the research may suggest that the volatile components at cooking stage (I) were the representatives of the flavor volatiles of uncooked rice, while the volatile constituents at cooking stage (IV) were the representatives of the flavor volatiles of cooked rice.
Development of Functional Spaghetti Enriched with Long Chain Omega‐3 Fatty Acids
Authors: Iafelice Giovanna , Caboni Maria F. , Cubadda Raimondo , Di Criscio Tiziana , Trivisonno Maria C. , Marconi Emanuele 
Published: March 2008

ABSTRACTResults concerning the production of spaghetti enriched in long chain (LC) n‐3 polyunsaturated fatty acids (PUFA) and, in particular, eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA) are reported. Pasta enrichment was obtained by adding different amounts of integrator (0.6, 1.2, and 1.8%) containing EPA (C20:5 n‐3) and DHA (C22:6 n‐3) in a microencapsulated form to commercial semolina. The addition of 1.2% integrator yielded spaghetti that provides ≈20% of the recommended daily intake of LC n‐3 PUFA with high sensorial acceptability and low loss of LC n‐3 PUFA after cooking (<10%). Thus, spaghetti fortified with EPA+DHA could be used to increase consumption of LC n‐3 PUFA and to decrease the dietary n‐6/n‐3 ratio.
Influence of Microwave Heating on Some Physicochemical Properties of Wheat Grain Harvested in Three Consecutive Years
Authors: Grundas Stanislaw , Warchalewski Jerzy R. , Dolińska Romualda , Gralik Justyna 
Published: March 2008

ABSTRACTGrain of winter wheat cv. Begra was investigated for changes in some physical and chemical properties resulting from direct influence of microwave heating on grain harvested in three subsequent generations of crops at Plant Breeding Station DANKO in Choryn, Poland. Wheat grain samples tested immediately after microwave treatment with the highest grain temperature at 79 and 98°C showed a statistically significant decrease in moisture content (MC), thousand kernel weight (TKW), single kernel weight (SKW), single kernel diameter (SKD), and hardness index (HI), with the exception of grain samples M‐120 and M‐180, respectively, where statistically significant increases in HI and SKD were observed. Indirect effect of microwaves caused statistically significant fluctuation of the total protein content (TPC), TKW, single kernel moisture content (SKM), HI, SKW, and SKD in all three wheat grain crops in relation to their control samples. This indicates that the studied physicochemical properties of grain were affected by microwave rays not only directly but also indirectly.