bluuebunny/crossref_metadata_2025_split huggingface dataset:
Wavelength Selection for Classifying Paddy Rice by Near‐Infrared Spectroscopy
Authors: Liu Chang‐Chun , Shaw Jai‐Tsung , Poong Keen‐Yik , Hong Mei‐Chu , Shen Ming‐Lai 
Published: June 2007

ABSTRACTUsing five paddy rice cultivars grown in Central, Eastern, and Southern Taiwan and harvested in the summers of 1997, 1998, and 1999, eight calibrated models were established by discriminant analysis and back‐propagation neural network with four wavelength selection methods. Randomly adding 80 samples of the 2000 year crop in the three‐crop‐year calibrated models for annual recalibration, eight models were used to classify paddy rice harvested in the summer of 2000. With 351 wavelengths of models 1 and 2, the average classification rates by discriminant analysis and backpropagation neural network were 98.1 and 92.5%, respectively. With 69 wavelengths selected by stepwise discrimination of models 3 and 4, the average classification rates by discriminant analysis and backpropagation neural network were 98.5 and 85.5%, respectively. With 69 wavelengths selected by correlation matrix of models 5 and 6, the average classification rates by discriminant analysis and neural network were 72.0 and 72.2%, respectively. With 69 wavelengths from loading values in the first and second principal components of models 7 and 8, the average classification rates by discriminant analysis and neural network were 69.1 and 60.6%, respectively. Model 3 would be recommended for classifying paddy rice to set trading prices because of its highest classification rate (98.5%).
Starch Pasting Properties and Amylose Content from 17 Waxy Barley Lines
Authors: Yanagisawa T. , Domon E. , Fujita M. , Kiribuchi‐Otobe C. , Takayama T. 
Published: June 2007

ABSTRACTStarch pasting properties and amylose content from 17 waxy barley lines (waxy gene originating from indigenous lines and an artificial mutant) were analyzed using rapid viscosity analysis (Rapid Visco Analyser [RVA]). Amylose contents varied from 0% (Shikoku‐hadaka 97) to 9.5% (Shikoku‐hadaka 96) compared with 30% for normal barley. Eight parameters were obtained from RVA profiles of these lines and correlation between each of these parameters and amylose content were evaluated. These parameters include pasting temperature (PT), peak viscosity (PV), temperature at PV, minimum viscosity (MV), final viscosity (FV), breakdown (BD), setback (SB), and time maintained at >80% PV (hot paste stability [HPS]). Significant correlations (0.64 and 0.61) were found between amylose content and FV and SB, respectively. High correlation (0.72) was found between amylose content and temperature at PV. HPS calculated from RVA profiles showed the highest correlation (0.79) to amylose content. Outer part of barley grains contained higher amounts of amylose than the inner part. There was a tendency that both PT and FV positively correlated to the amylose content of these parts.
Chemical, Physicochemical, and Nutritional Evaluation of Plantago (Plantago ovata Forsk)
Authors: Romero‐Baranzini A. L. , Rodriguez O. G. , Yanez‐Farias G. A. , Barron‐Hoyos J. M. , Rayas‐Duarte P. 
Published: June 2007

ABSTRACTPlantago ovata F. are small tan‐colored seeds with ≈30% weight husk. Plantago's husk high content of soluble fiber makes it a good lubricant of the intestinal track with demonstrated effects in lowering plasma cholesterol levels in humans and experimental animals. Plantago seeds grown in Northern Mexico were analyzed for proximate composition, combustion heat, soluble and insoluble dietary fiber, fatty acids, amino acids, and protein fractionation. In vitro digestibility and digestibility of dry matter, apparent and true digestibility, and net protein ratio (in vivo) were also analyzed. Plantago seeds had 17.4% protein, 6.7% fat, 24.6% total dietary fiber, 19.6% insoluble fiber, 5.0% soluble fiber, and a combustion heat of 4.75 kcal/g. Osborne fractionation (based on solubility) yielded albumin 35.8%, globulin 23.9%, and prolamin 11.7%. The oil from plantago seeds had a high percentage of linoleic acid (40.6%) and oleic acid (39.1%) and a minor proportion of linolenic acid (6.9%). In vitro protein digestibility of the plantago seed was 77.5%, suggesting a highly digestible protein. Lysine content was 6.82 g/100 g of protein, higher than wheat and oats (2.46 and 4.20 g/100 g of protein, respectively). Rat bioassays showed values of 89.6% digestibility of dry matter, 86.0% apparent digestibility, 88.1% true digestibility, and 4.40 net protein ratio corrected (NPRc). The importance of these findings is that plantago whole grain shows favorable nutritional quality when compared with cereals and legumes.
Buckwheat
Authors: Wijngaard H. H. , Arendt E. K. 
Published: June 2007

ABSTRACTBuckwheat has major potential as food ingredient, especially for the functional food industry. Buckwheat, a pseudo‐cereal, contains protein of high nutritional value, dietary fiber, resistant starch, rutin, D‐chiro‐inositol, vitamins, and minerals. D‐Chiro‐inositol, fagopyritols (galactosyl derivatives of D‐chiro‐inositol), resistant starch, and buckwheat protein product exhibited positive health effects on rats, but more studies should be undertaken to establish effects on humans. Rutin and quercetin are the main antioxidants in buckwheat and have been mentioned in the treatment of chronic venous insufficiency. The main nutritional value of buckwheat groats (dehulled seeds) is similar to that of cereals. Starch and fiber are present in similar amounts, and buckwheat also contains a high level of polyunsaturated essential fatty acids such as linoleic acid. Several vitamins (B1, C, and E) are present, whereas minerals are present in abundance. In comparison to cereals, buckwheat protein is of high nutritional quality due to its relatively high level of lysine. On the other hand, a low digestibility has been recorded, possibly due to tannins, phytic acid, and protease inhibitors. Some protease inhibitors can also cause allergic reactions in humans. Malting may enhance the nutritional and functional properties of buckwheat by increasing protein digestibility and the level of nutritional and functional components.
Levels of Protein and Protein Composition in Hard Winter Wheat Flours and the Relationship to Breadmaking
Authors: Park S. H. , Bean S. R. , Chung O. K. , Seib P. A. 
Published: June 2007

ABSTRACTProtein and protein fractions were measured in 49 hard winter wheat flours to investigate their relationship to breadmaking properties, particularly loaf volume, which varied from 760 to 1,055 cm3 and crumb grain score of 1.0–5.0 from 100 g of flour straight‐dough bread. Protein composition varied with flour protein content because total soluble protein (SP) and gliadin levels increased proportionally to increased protein content, but albumins and globulins (AG), soluble polymeric proteins (SPP), and insoluble polymeric protein (IPP) levels did not. Flour protein content was positively correlated with loaf volume and bake water absorption (r = 0.80, P < 0.0001 and r = 0.45, P < 0.01, respectively). The percent SP based on flour showed the highest correlation with loaf volume (r = 0.85) and low but significant correlation with crumb grain score (r = 0.35, P < 0.05). Percent gliadins based on flour and on protein content were positively correlated to loaf volume (r = 0.73, P < 0.0001 and r = 0.46, P < 0.001, respectively). The percent IPP based on flour was the only protein fraction that was highly correlated (r = 0.62, P < 0.0001) with bake water absorption followed by AG in flour (r = 0.30, P < 0.05). Bake mix time was correlated positively with percent IPP based on protein (r = 0.86) but negatively with percent SPP based on protein (r = ‐0.56, P < 0.0001).
A 10‐g Laboratory Wet‐Milling Procedure for Maize and Comparison With Larger Scale Laboratory Procedures
Authors: Vignaux Nathalie , Fox Steven R. , Johnson Lawrence A. 
Published: June 2007

ABSTRACTA very small scale laboratory procedure (≈10 g) is needed to test wet‐milling characteristics of corn when amounts of corn available for testing are quite limited. The objective of this study was to downscale 100‐g laboratory wet‐milling methods already widely used to measure wet‐milling properties of 10 g of corn. A Standard 100‐g procedure, a Modified 100‐g procedure, and an Experimental 10‐g procedure were compared using three corn hybrids with known differences in wet‐milling properties. All three procedures ranked most fraction yields (all except for germ) of the three hybrids the same. Germ separation was conducted differently for each procedure and probably accounts for these differences. Flotation and screening methods were likely affected by germ density and germ size, and hand‐picking the germ was efficient in recovering a pure germ fraction. The two 100‐g procedures were performed very similarly except for fiber recovery. The Modified 100‐g procedure was more efficient in recovering fiber because of intensive washing. Hybrid effects on the starch/gluten separation were more pronounced when the Experimental 10‐g procedure was used, which may allow for more discrimination among hybrids. Although most fraction yields are too small to run replicates for analytical tests, the Experimental 10‐g procedure will be useful in measuring milling efficiency of early generations of corn hybrids where limited samples are available, such as when valuable recombinant proteins are expressed for therapeutics and industrial enzymes.
Impact of α‐Amylases on Quality Characteristics of Asian White Salted Noodles Made From Australian White Wheat Flour
Authors: Cato Larisa , Halmos Andrew L. , Small Darryl M. 
Published: June 2007

ABSTRACTThe consumer acceptance of white salted Asian noodles depends on starch characteristics, and the purpose of this study has been to investigate the potential of exogenous α‐amylases to enhance textural characteristics of this product. Noodles were prepared from commercial flours with low α‐amylase activity, and the endogenous enzyme remained relatively stable during various processing and storage treatments. α‐Amylase preparations of bacterial origin and from barley malt were incorporated, and the products were assessed by texture analysis and electron microscopy, as well as for color characteristics. On addition of the amylase preparations, noodles were softer when texture was assessed using either a flat cylinder probe or an axial blade. Some discoloration occurred in treated noodle sheets, although this was minimal in final products that had been cooked immediately after preparation or following drying. Scanning electron microscopy confirmed that the α‐amylase of bacterial origin had greater impact upon starch than that from barley malt. The results have implications for understanding of the adverse impact of preharvest sprouting on product characteristics. The results show that softer noodles have been obtained at these levels of enzyme additions. This was true for both enzyme preparations used. Differences in hardness (as measured using the flat cylinder probe) were greater than those for firmness (as measured using the axial blade).
Predicting Wheat Quality Characteristics and Functionality Using Near‐Infrared Spectroscopy
Authors: Dowell F. E. , Maghirang E. B. , Xie F. , Lookhart G. L. , Pierce R. O. , Seabourn B. W. , Bean S. R. , Wilson J. D. , Chung O. K. 
Published: June 2007

ABSTRACTThe accuracy of using near‐infrared spectroscopy (NIRS) for predicting 186 grain, milling, flour, dough, and breadmaking quality parameters of 100 hard red winter (HRW) and 98 hard red spring (HRS) wheat and flour samples was evaluated. NIRS shows the potential for predicting protein content, moisture content, and flour color b* values with accuracies suitable for process control (R2 > 0.97). Many other parameters were predicted with accuracies suitable for rough screening including test weight, average single kernel diameter and moisture content, SDS sedimentation volume, color a* values, total gluten content, mixograph, farinograph, and alveograph parameters, loaf volume, specific loaf volume, baking water absorption and mix time, gliadin and glutenin content, flour particle size, and the percentage of dark hard and vitreous kernels. Similar results were seen when analyzing data from either HRW or HRS wheat, and when predicting quality using spectra from either grain or flour. However, many attributes were correlated to protein content and this relationship influenced classification accuracies. When the influence of protein content was removed from the analyses, the only factors that could be predicted by NIRS with R2 > 0.70 were moisture content, test weight, flour color, free lipids, flour particle size, and the percentage of dark hard and vitreous kernels. Thus, NIRS can be used to predict many grain quality and functionality traits, but mainly because of the high correlations of these traits to protein content.
Composition and Properties of A‐ and B‐type Starch Granules of Wild‐Type, Partial Waxy, and Waxy Soft Wheat
Authors: Geera B. P. , Nelson J. E. , Souza E. , Huber K. C. 
Published: June 2007

ABSTRACTStarch A‐ and B‐type granules were isolated from soft wheat (Triticum aestivum L.) genotypes representing the four granule bound starch synthase I (GBSSI) classes, and characterized according to composition and properties. While total (TAM) and apparent (AAM) amylose contents of both granule fractions decreased as starch waxy character increased, the A‐type granules possessed higher TAM and AAM contents than B‐type granules for a given genotype. From wild‐type to waxy, a general transition was observed from B‐ to A‐type starch granule fractions with higher levels of lipid‐complexed amylose (LAM) and phospholipid. Within a genotype, A‐type (relative to B‐type) granules possessed higher gelatinization enthalpies, while B‐type granules exhibited higher gelatinization peak and completion temperatures (broader gelatinization ranges) than A‐type granules. Normal (wild‐type) and waxy A‐ and B‐type starch granule pasting rates were affected by starch granule lipids; the granule type within a genotype with the lowest LAM and phospholipid levels generally exhibited the shortest time to pasting. For normal and waxy starches, A‐type granules exhibited higher pasting viscosities than B‐type granules throughout the pasting profile. Thus, the A:B‐type granule ratio is important to understanding overall wheat starch composition and behavior.
Impact of Waxy, Partial Waxy, and Wildtype Wheat Starch Fraction Properties on Hearth Bread Characteristics
Authors: Sahlstrom Stefan , Bævre Anne Birgit , Graybosch Robert 
Published: June 2007

ABSTRACTThirteen different wheat cultivars were selected to represent GBSS mutations: three each of wildtype, axnull, and bxnull, and two each of 2xnull and waxy. Starch and A‐ and B‐granules were purified from wheat flour. Hearth bread loaves were produced from the flours using a small‐scale baking method. A‐granules purified from wildtype and partial waxy (axnull, bxnull, and 2xnull) starches have significantly higher gelatinization enthalpy and peak viscosity compared with B‐granules. A‐ and B‐granules from waxy starch do not differ in gelatinization, pasting, and gelation properties. A‐ and B‐granules from waxy starch have the highest enthalpy, peak temperature, peak viscosity, breakdown, and lowest pasting peak time and pasting temperature compared with A‐ and B‐granules from partial waxy and wildtype starch. Waxy wheat flour has much higher water absorption compared with partial waxy and wildtype flour. No significant difference in hearth bread baking performance was observed between wildype and partial waxy wheat flour. Waxy wheat flour produced hearth bread with significantly lower form ratio, weight, a more open pore structure, and a bad overall appearance. Baking with waxy, partial waxy, and wildtype wheat flour had no significant effect on loaf volume.
Effects of Nitrogen and Sulfur Fertilizers on Gliadin Composition of Several Cultivars of Durum Wheat
Authors: Rogers W. J. , Cogliatti M. , Lerner S. E. , Ponzio N. R. , Robutti J. L. , Di Martino A. M. , Borrás F. S. , Seghezzo M. L. , Molfese E. R. 
Published: June 2007

ABSTRACTFour fertilizer treatments were applied to 10 cultivars of durum wheat (Triticum turgidum var. durum L.) in three seasons of designed field trials. The fertilizer treatments were N0S0 ‐ neither N nor S applied; N1S0 ‐ only N applied; N1S1 ‐ both N and S applied; N0S1 ‐ only S applied. It was found, through densitometric SDS‐PAGE, that the relative proportion of different gliadin components was influenced by the distinct regimes, even though our region in the center of the Argentinean Pampa is not considered to be deficient in soil S‐availability. The effects observed were more marked in one particular season of the three studied, were principally associated with the treatment expected to produce the maximum degree of grain S‐deficiency (N1S0), and were consistent with the hypothesis that the relative content of S‐poor gliadins increases under conditions of S‐deficiency, as has been found in related crops. Multivariate reverse‐phase high‐performance liquid chromatography (RP‐HPLC) analysis of samples from the season most affected generally supported these observations, but refined them in identifying quantitative differences between all four fertilizer treatments for the cultivars studied. These findings imply that differences in industrial quality might also be expected between the fertilizer treatments. RP‐HPLC also identified numerous genetically controlled qualitative differences in the gliadins between the cultivars studied, adding to previous published work on these cultivars based on SDS‐PAGE. These observations confirmed that one particular cultivar of very low gluten strength showed a gliadin profile markedly distinct from the remaining cultivars studied.
Composition of Functional Lipids in Hulled and Hulless Barley in Fractions Obtained by Scarification and in Barley Oil
Authors: Moreau Robert A. , Flores Rolando A. , Hicks Kevin B. 
Published: June 2007

ABSTRACTTwo cultivars of hulled barley (Thoroughbred and Nomini) and two cultivars of hulless barley (Doyce and Merlin) were scarified to abrade the outer layers of hull and pericarp. The resulting scarification fines fractions were evaluated as potential sources of functional lipids (phyto‐sterols, tocopherols, and tocotrienols). The levels of total phytosterols and total tocotrienols in the barley scarification fine fractions were probably not high enough to justify their use as functional foods. However, the levels of total phytosterols and total tocotrienols in the oils extracted from both whole kernels and scarified fines were both sufficiently high to make it reasonable to consider their potential use as new functional oils. Indeed, the levels of total tocotrienols in barley oils (2,911–6,126 mg/kg of oil) are several‐fold higher than those reported in two other oils that are being marketed as high in tocotrienols: palm oil (530 mg/kg) and rice bran oil (770 mg/kg). The levels of total phytosterols in barley oils range from 1.20 to 9.60 g/100 g of oil.
Influence of Gluten Proteins and Drying Temperature on the Cooking Quality of Durum Wheat Pasta
Authors: Cubadda Raimondo E. , Carcea Marina , Marconi Emanuele , Trivisonno Maria C. 
Published: June 2007

ABSTRACTIt is well known that gluten plays a major role in determining cooking quality in durum wheat pasta. This work is an attempt to systematically elucidate the role of gluten quantity and nature in determining cooking quality as a function of the drying cycle used in the manufacturing process. Gluten and starch were fractionated from two durum wheat cultivars possessing good and poor gluten quality. Either of them were then added back to the original base semolina to alter its protein content and to produce two semolina series with identical protein contents. Semolinas were processed into pasta and dried following three drying programs (low, medium, and high temperature). Cooking quality was determined with sensorial, chemical, and instrumental methods. The results indicate that optimum cooking time is governed by gluten quality. The positive effect on cooking quality of increasing gluten contents and of the application of HT drying is evident in weak gluten samples, but it is not significant in the strong gluten samples.
Rheological Properties of Starch Gels from Wheat Mutants with Reduced Amylose Content
Authors: Sasaki Tomoko , Yasui Takeshi , Kiribuchi‐Otobe Chikako , Yanagisawa Takashi , Fujita Masaya , Kohyama Kaoru 
Published: June 2007

ABSTRACTWheat lines with reduced amylose content were recently produced by single and double mutation from a low‐amylose line, Kanto 107. They are appropriate for clarifying the influence of amylose content on starch gel properties because of their similar genetic background. When measured using the concanavalin A method (ConA), the total amylose content of isolated starches from Kanto 107 and three mutants (K107Afpp4, Tanikei A6599‐4, K107Wx2) was 24.8, 18.5, 7.1, and 1.7%, respectively. Results of differential scanning calorimetry (DSC) showed that the difference in amylose content strongly affected gelatinization conclusion temperature and enthalpy. We prepared 30 and 40% starch gels and measured their dynamic shear viscoelasticity using a rheometer with parallel plate geometry. Compressive and creep‐recovery tests were conducted under uniaxial compression. The storage shear modulus correlated highly with the amylose content of starch in 30 and 40% starch gels. The creep‐recovery test showed a clear distinction in creep curves among starch samples. When the compressive force required for 50, 80, and 95% strains was compared, starch gels with lower amylose content showed lower compressive force at 50% strain. Waxy starch gel (K107Wx2) showed higher compressive force at strain >80% than other samples due to its sticky property.
Measurement of Color, Gloss, and Translucency of White Salted Noodles: Effects of Water Addition and Vacuum Mixing
Authors: Solah V. A. , Crosbie G. B. , Huang S. , Quail K. , Sy N. , Limley H. A. 
Published: June 2007

ABSTRACTSensory evaluation showed panelists could detect small differences in gloss and translucency in boiled white salted noodles (WSN) but sensory evaluation requires significant resources. Methods for the measurement of noodle gloss and translucency in boiled WSN were developed and the effects of hardness, protein, water addition, and vacuum mixing on these visual sensory characteristics and color (as measured by CIE L*, a*, and b*) were investigated. Noodles derived from hard wheats at low flour protein contents were more translucent than noodles from soft wheat flour at low protein. This trend changed at the highest flour protein contents observed. Translucency of the soft wheat noodles increased to levels equal to or exceeding the translucency of high protein hard wheat noodles. Translucency of all noodle varieties increased as flour protein increased. CIE L* decreased, a* increased, and b* increased when water addition to dough increased from 30 to 35%, but there was no further effect on color when water addition was increased to >35% for raw soft and hard WSN. Boiled noodle translucency was significantly increased when water addition to the dough was increased from 35 to 38% and when noodles made from soft wheat flour were mixed under vacuum. Vacuum mixing significantly increased gloss of boiled noodles made from soft wheat flours.