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Sample records for amaranthus cruentus flour

  1. Nutritional study of raw and popped seed proteins of Amaranthus caudatus L and Amaranthus cruentus L

    NARCIS (Netherlands)

    Gamel, T.H.; Linssen, J.P.H.; Alink, G.M.; Mossallem, A.S.; Shekib, L.A.

    2004-01-01

    The nutritional value of raw and popped (similar to popcorn preparation) seed proteins of two amaranth species, Amaranthus caudatus L and A cruentus L, was investigated. After popping, the true protein content in A caudatus and A cruentus decreased by 9 and 13% respectively. Among the amino acids, t

  2. Comparison of Amaranthus cruentus and Zea mays L. stach characteristics

    OpenAIRE

    Radosavljević Milica

    2006-01-01

    Starch is a very important, naturally renewable and relatively inexpensive raw material. Since the current industrial production establishes demands pertaining starch quality, a greater attention has been paid to development and improvement of existing technological procedures for starch isolated from different botanical sources. This paper describes the procedure for amaranth starch isolation. Starch was isolated from Amaranthus cruentus seeds by low alkaline steeping and protease treatments...

  3. Uptake of 134Cs in the shoots of Amaranthus tricolor and Amaranthus cruentus

    International Nuclear Information System (INIS)

    Amaranthus tricolor and Amaranthus cruentus responded differently to 134Cs and addition of (NH4)2SO4. - Amaranthus tricolor L. and Amaranthus cruentus L. were grown in pots containing 7.5 kg soils artificially contaminated with three levels of 134Cs activity: 5.55x105 Bq pot-1, 1.11x106 Bq pot-1, and 1.665x106 Bq pot-1, respectively. Forty-nine days after sowing and growth, plants were harvested. The plants growing in soils with increasing 134Cs concentrations showed increasing concentration of this radionuclide in shoots. There were significant differences in uptake of 134Cs applied to soils between and within the plant species, depending on the initial 134Cs concentrations. The plant species showed different responses to the addition of (NH4)2SO4 to soils. Biomass production of both species was reduced in pots treated with (NH4)2SO4. (NH4)2SO4 application decreased the uptake of 134Cs by A. tricolor but increased the accumulation of 134Cs by A. cruentus, showing that chemicals with the highest efficiency to enhance the desorption of 134Cs might play an unexpected role in transferring the radionuclide to shoots

  4. Uptake of {sup 134}Cs in the shoots of Amaranthus tricolor and Amaranthus cruentus

    Energy Technology Data Exchange (ETDEWEB)

    Tang Shirong; Chen Ziyuan; Li Hongyan; Zheng Jiemin

    2003-10-01

    Amaranthus tricolor and Amaranthus cruentus responded differently to {sup 134}Cs and addition of (NH{sub 4}){sub 2}SO{sub 4}. - Amaranthus tricolor L. and Amaranthus cruentus L. were grown in pots containing 7.5 kg soils artificially contaminated with three levels of {sup 134}Cs activity: 5.55x10{sup 5} Bq pot{sup -1}, 1.11x10{sup 6} Bq pot{sup -1}, and 1.665x10{sup 6} Bq pot{sup -1}, respectively. Forty-nine days after sowing and growth, plants were harvested. The plants growing in soils with increasing {sup 134}Cs concentrations showed increasing concentration of this radionuclide in shoots. There were significant differences in uptake of {sup 134}Cs applied to soils between and within the plant species, depending on the initial {sup 134}Cs concentrations. The plant species showed different responses to the addition of (NH{sub 4}){sub 2}SO{sub 4} to soils. Biomass production of both species was reduced in pots treated with (NH{sub 4}){sub 2}SO{sub 4}. (NH{sub 4}){sub 2}SO{sub 4} application decreased the uptake of {sup 134}Cs by A. tricolor but increased the accumulation of {sup 134}Cs by A. cruentus, showing that chemicals with the highest efficiency to enhance the desorption of {sup 134}Cs might play an unexpected role in transferring the radionuclide to shoots.

  5. Phytochemical Composition, Antioxidant and Xanthine Oxidase Inhibitory Activities of Amaranthus cruentus L. and Amaranthus hybridus L. Extracts

    OpenAIRE

    Millogo, Jeanne F.; Odile G. Nacoulma; Adama Hilou; Nana, Fernand W.

    2012-01-01

    This paper describes a preliminary assessment of the nutraceutical value of Amaranthus cruentus (A. cruentus) and Amaranthus hybridus (A. hybridus), two food plant species found in Burkina Faso. Hydroacetonic (HAE), methanolic (ME), and aqueous extracts (AE) from the aerial parts were screened for in vitro antioxidant and xanthine oxidase inhibitory activities. Phytochemical analyses revealed the presence of polyphenols, tannins, ...

  6. Hematopoietic Effect of Amaranthus cruentus Extract on Phenylhydrazine-Induced Toxicity in Rats.

    Science.gov (United States)

    Pandey, Stuti; Ganeshpurkar, Aditya; Bansal, Divya; Dubey, Nazneen

    2016-11-01

    Amaranthus cruentus (Amaranthaceae) is one of the popularly grown leafy vegetables in the Indian subcontinent. Leaves of the plant are rich in polyphenols, tannins, flavonoids, steroids, terpenoids, saponins, and betalains. The plant also contains rich amounts of protein, calcium, iron, vitamins A, E, and C, and folic acid. The present work was undertaken to evaluate the antianemic effect of Amaranthus cruentus. Ethanol extract of Amaranthus cruentus was prepared. Acute oral toxicity of the extract was determined by Organization for Economic Cooperation and Development (OECD) Guideline 423. Doses of 200 and 400 mg/kg were used in the present study. Phenylhydrazine (60 mg/kg, intraperitoneal injection for three consecutive days) was used to induce anemia in rats. After anemia induction, animals were treated with standard preparation and extract. Amaranthus cruentus extract significantly aided in restoring the levels of red blood cells, white blood cells (WBCs), and hemoglobin. There was also an increase in hematocrit. Thus, it can be concluded that Amaranthus cruentus is a rich source of phytochemicals that are responsible for demonstrating hematopoietic effects. Isolation and structure elucidation of constituents, responsible for antianemic activity, is necessary to affirm the aforementioned effect. PMID:27027824

  7. Phytochemical Composition, Antioxidant and Xanthine Oxidase Inhibitory Activities of Amaranthus cruentus L. and Amaranthus hybridus L. Extracts.

    Science.gov (United States)

    Nana, Fernand W; Hilou, Adama; Millogo, Jeanne F; Nacoulma, Odile G

    2012-01-01

    This paper describes a preliminary assessment of the nutraceutical value of Amaranthus cruentus (A. cruentus) and Amaranthus hybridus (A. hybridus), two food plant species found in Burkina Faso. Hydroacetonic (HAE), methanolic (ME), and aqueous extracts (AE) from the aerial parts were screened for in vitro antioxidant and xanthine oxidase inhibitory activities. Phytochemical analyses revealed the presence of polyphenols, tannins, flavonoids, steroids, terpenoids, saponins and betalains. Hydroacetonic extracts have shown the most diversity for secondary metabolites. The TLC analyses of flavonoids from HAE extracts showed the presence of rutin and other unidentified compounds. The phenolic compound contents of the HAE, ME and AE extracts were determined using the Folin-Ciocalteu method and ranged from 7.55 to 10.18 mg Gallic acid equivalent GAE/100 mg. Tannins, flavonoids, and flavonols ranged from 2.83 to 10.17 mg tannic acid equivalent (TAE)/100 mg, 0.37 to 7.06 mg quercetin equivalent (QE) /100 mg, and 0.09 to 1.31 mg QE/100 mg, respectively. The betacyanin contents were 40.42 and 6.35 mg Amaranthin Equivalent/100 g aerial parts (dry weight) in A. cruentus and A. hybridus, respectively. Free-radical scavenging activity expressed as IC50 (DPPH method) and iron reducing power (FRAP method) ranged from 56 to 423 µg/mL and from 2.26 to 2.56 mmol AAE/g, respectively. Xanthine oxidase inhibitory activities of extracts of A. cruentus and A. hybridus were 3.18% and 38.22%, respectively. The A. hybridus extract showed the best antioxidant and xanthine oxidase inhibition activities. The results indicated that the phytochemical contents of the two species justify their traditional uses as nutraceutical food plants. PMID:24281664

  8. Prosystemin identification in Amaranthus cruentus and A. hypochondriacus x hybridus based on data mining and sequence alignment

    OpenAIRE

    Žiarovska Jana; Zahorsky Michal; Hricova Andrea

    2016-01-01

    Bioinformatic tool have became an inevitable part of molecular genetic research in many applications. In the present study, an in silico based approach was used to find conservative region of currently known prosystemin gene sequences and its PCR identification was performed in Amaranthus cruentus and Amaranthus hypochondriacus x hybridus. Identification results were veryfied by direct sequencing of obtained amplicons. For both of analysed species, the pros...

  9. Fracionamento do grão de Amaranthus cruentus brasileiro por moagem e suas características composicionais Fractionation by milling of the Brazilian grain amaranth (Amaranthus cruentus. Compositional characteristics

    Directory of Open Access Journals (Sweden)

    Roberto Marcílio

    2003-12-01

    Full Text Available O grão de amaranto é geralmente consumido na sua forma integral. Este estudo teve como objetivo avaliar o efeito da moagem do grão de amaranto (Amaranthus cruentus brasileiro na composição química, nutricional, a estabilidade à oxidação e cor da farinha. Os grãos foram pré-condicionados para umidades entre 9,2 e 13,7% e fracionados em moinho para cereais. O aumento da umidade de 9,2 para 13,7% resultou na diminuição progressiva do rendimento da farinha, de 39 para 14%. A farinha refinada (quebra + redução, com 9,2% de umidade, mostrou teores de proteína total de 13,9%, contra 16,2% da farinha integral. O teor de lipídeos totais no amaranto integral (9,2% de umidade variou de 6,78, para 6,11% na farinha refinada e o teor de fibra nos farelos diminuiu de 3,6 para 3,1%, ao passo que a cor da farinha se tornou mais atraente. Conclui-se que o fracionamento da farinha do grão de amaranto, apesar de produzir uma farinha com melhor aparência e alto teor protéico, apresenta rendimento baixo e não mostra diminuição substancial no teor de óleo da farinha refinada como para garantir uma maior estabilidade à autooxidação.Grain amaranth is normally consumed whole. The effect of milling on the chemical and nutritional composition, stability to oxidation and color of the flours of the Brazilian grain amaranth (Amaranthus cruentus has been assessed. Grains of the cv Japônica were pre-conditioned to moistures from 9.2 to 13.7% and fractionated in a cereal mill. Increasing the moisture resulted in a pronounced decrease of flour yield from 39 to 14%. The refined flour (break and reduction fractions combined of the 9.2% moisture grain showed a total protein content of 13.9%, against the 16.2% of the whole flour, whereas the total lipid content fell from 6.78 to 6.11% with no detectable change in oxidative stability after refining. The fiber content was reduced slightly, from 4.6 to 3.8% for the highest and the lowest moisture contents

  10. TROPICAL VEGETABLE (AMARANTHUS CRUENTUS LEAF MEAL AS ALTERNATIVE PROTEIN SUPPLEMENT IN BROILER STARTER DIETS: BIONUTRITIONAL EVALUATION

    Directory of Open Access Journals (Sweden)

    A FASUYI

    2008-07-01

    Full Text Available Amaranthus cruentus is a tropical leaf vegetable grown in most tropical regions of the world for its vegetable protein. The fresh matured leaves of the plant were harvested and sun dried until a moisture content of between 12-13% was obtained. The sun dried leaves (Amaranthus cruentus leaf meal, ACLM were milled and analysed for their proximate composition. Crude protein was 23.0%+0.55; crude fat, 5.4%+0.01; crude fibre, 8.8%+0.02; ash, 19.3%+0.01 and gross energy, 3.3+0.01kcal/g all on dry matter basis. Methionine and to a lesser extent, lysine, arginine, leucine and aspartate were high. The ACLM was incorporated into five formulated broiler starter diets at varying inclusion levels. The control diet 1 had no ACLM inclusion. All the six diets including control diet 1 were formulated isocaloric and isonitrogenous and fed to the experimental chicks (n = 540. Birds kept on diet 2 (5% ACLM inclusion level had the best average weight gain (WG of 372.9+29.94g/chick. The feed efficiency (FE value and the protein efficiency ratio (PER for birds on diet 2 were similar (P > 0.05 to values obtained for the reference diet. The nitrogen retention (NR and apparent nitrogen digestibility (AND values obtained for diet 2 were highest at 1.48+0.24gN/chick/day and 63.12%+10.28, respectively. Except for dressed weight and the back of chicken all the organs weights taken were similar (P > 0.05. Haematological examinations were similar (P > 0.05. Results generally indicated that ACLM could be a useful dietary protein source for broiler starter chicks at 5% inclusion level.

  11. A rapid and reliable PCR-restriction fragment length polymorphism (RFLP) marker for the identification of Amaranthus cruentus species

    OpenAIRE

    Park, Young-Jun; Nishikawa, Tomotaro; Matsushima, Kenichi; Minami, Mineo; Nemoto, Kazuhiro

    2014-01-01

    A rapid and reliable PCR-restriction fragment length polymorphism (RFLP) marker was developed to identify the Amaranthus cruentus species by comparing sequences of the starch branching enzyme (SBE) locus among the three cultivated grain amaranths. We determined the partial SBE genomic sequence in 72 accessions collected from diverse locations around the world by direct sequence analysis. Then, we aligned the gene sequences and searched for restriction enzyme cleavage sites specific to each sp...

  12. The tolerance of grain amaranth (Amaranthus cruentus L.) to defoliation during vegetative growth is compromised during flowering.

    Science.gov (United States)

    Vargas-Ortiz, Erandi; Délano-Frier, John Paul; Tiessen, Axel

    2015-06-01

    The biochemical processes underlying variations of tolerance are often accompanied by source-sink transitions affecting carbon (C) metabolism. We investigated the tolerance of Amaranthus cruentus L. to total mechanical defoliation through development and in different growing seasons. Defoliated A. cruentus recovered ∼80% of their above-ground biomass and ∼100% of grain yield compared to intact plants if defoliation occurred early during ontogeny, but could not compensate when defoliation occurred during flowering. Tolerance index was higher in the summer season (-0.3) than in the winter season (-0.7). Overall, defoliation tolerance was closely related to phosphoenolpyruvate carboxylase (PEPC) activity in leaves and the subsequent accumulation of starch (∼500 μmol/gDW) and sucrose (∼140 μmol/gDW) in stems and roots. Thus, A. cruentus accumulated sufficient C in roots and stem to allow branching and shoot re-growth after defoliation, but it only possessed sufficient C reserves to maintain <19% seed yield in the absence of new vegetative tissue. Seed size was larger during the warm season but it was not affected by foliar damage. Seed chemical composition was altered by defoliation at flowering. We conclude that A. cruentus defoliation tolerance depends on both, the re-allocation of starch from stem and roots, and the activation of dormant meristems before flowering to generate new photosynthetic capacity to sustain seed filling. PMID:25863889

  13. Productivity and food value of Amaranthus cruentus under non-lethal salt stress

    Science.gov (United States)

    Macler, Bruce A.; MacElroy, Robert D.

    Stress effects from the accumulation of metal salts may pose a problem for plants in closed biological systems such as spacecraft. This work examined the effects of salinity on growth, photosynthesis and carbon allocation in the crop plant, Amaranthus. Plants were germinated and grown in modified Hoagland's solution with NaCl concentrations of 0 to 1.0%. Plants received salt treatments at various times in development to assess effects on particular life history phases. For Amaranthus cruentus, germination, vegetative growth, flowering, seed development and yield were normal at salinities from 0 to 0.2%. Inhibition of these phases increased from 0.2 to 0.4% salinity and was total above 0.5%. 1.0% salinity was lethal to all developmental phases. Onset of growth phases were not affected by salinity. Plants could not be adapted by gradually increasing salinity over days or weeks. Water uptake increased, while photosynthetic CO2 uptake decreased with increasing salinity on a dry weight basis during vegetative growth. Respiration was not affected by salinity. After flowering, respiration and photosynthesis decreased markedly, such that 1.0% NaCl inhibited photosynthesis completely. Protein levels were unchanged with increasing salinity. Leaf starch levels were lower at salinities of 0.5% and above, while stem starch levels were not affected by these salinities. The evidence supports salt inhibition arising from changes in primary biochemical processes rather than from effects on water relations. While not addressing the toxic effects of specific ions, it suggests that moderate salinity per se need not be a problem in space systems.

  14. Major peptides from amaranth (Amaranthus cruentus) protein inhibit HMG-CoA reductase activity.

    Science.gov (United States)

    Soares, Rosana Aparecida Manólio; Mendonça, Simone; de Castro, Luíla Ívini Andrade; Menezes, Amanda Caroline Cardoso Corrêa Carlos; Arêas, José Alfredo Gomes

    2015-01-01

    The objective of this study was to identify the major peptides generated by the in vitro hydrolysis of Amaranthus cruentus protein and to verify the effect of these peptides on the activity of 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMG-CoA reductase), a key enzyme in cholesterol biosynthesis. A protein isolate was prepared, and an enzymatic hydrolysis that simulated the in vivo digestion of the protein was performed. After hydrolysis, the peptide mixture was filtered through a 3 kDa membrane. The peptide profile of this mixture was determined by reversed phase high performance chromatography (RP-HPLC), and the peptide identification was performed by LC-ESI MS/MS. Three major peptides under 3 kDa were detected, corresponding to more than 90% of the peptides of similar size produced by enzymatic hydrolysis. The sequences identified were GGV, IVG or LVG and VGVI or VGVL. These peptides had not yet been described for amaranth protein nor are they present in known sequences of amaranth grain protein, except LVG, which can be found in amaranth α‑amylase. Their ability to inhibit the activity of HMG-CoA reductase was determined, and we found that the sequences GGV, IVG, and VGVL, significantly inhibited this enzyme, suggesting a possible hypocholesterolemic effect. PMID:25690031

  15. Major Peptides from Amaranth (Amaranthus cruentus Protein Inhibit HMG-CoA Reductase Activity

    Directory of Open Access Journals (Sweden)

    Rosana Aparecida Manólio Soares

    2015-02-01

    Full Text Available The objective of this study was to identify the major peptides generated by the in vitro hydrolysis of Amaranthus cruentus protein and to verify the effect of these peptides on the activity of 3-hydroxy-3-methyl-glutaryl-CoA reductase (HMG-CoA reductase, a key enzyme in cholesterol biosynthesis. A protein isolate was prepared, and an enzymatic hydrolysis that simulated the in vivo digestion of the protein was performed. After hydrolysis, the peptide mixture was filtered through a 3 kDa membrane. The peptide profile of this mixture was determined by reversed phase high performance chromatography (RP-HPLC, and the peptide identification was performed by LC-ESI MS/MS. Three major peptides under 3 kDa were detected, corresponding to more than 90% of the peptides of similar size produced by enzymatic hydrolysis. The sequences identified were GGV, IVG or LVG and VGVI or VGVL. These peptides had not yet been described for amaranth protein nor are they present in known sequences of amaranth grain protein, except LVG, which can be found in amaranth α‑amylase. Their ability to inhibit the activity of HMG-CoA reductase was determined, and we found that the sequences GGV, IVG, and VGVL, significantly inhibited this enzyme, suggesting a possible hypocholesterolemic effect.

  16. Effect of gamma irradiated sodium alginate on red amaranth (Amaranthus cruentus L.) as growth promoter

    Energy Technology Data Exchange (ETDEWEB)

    Mollah, M.Z.I. [Radiation and Polymer Chemistry Laboratory, Institute of Nuclear Science and Technology, Bangladesh Atomic Energy Commission, GPO Box 3787, Dhaka 1000 (Bangladesh); Khan, Mubarak A. [Radiation and Polymer Chemistry Laboratory, Institute of Nuclear Science and Technology, Bangladesh Atomic Energy Commission, GPO Box 3787, Dhaka 1000 (Bangladesh)], E-mail: makhan.inst@gmail.com; Khan, Ruhul A. [Radiation and Polymer Chemistry Laboratory, Institute of Nuclear Science and Technology, Bangladesh Atomic Energy Commission, GPO Box 3787, Dhaka 1000 (Bangladesh)

    2009-01-15

    In order to study the growth promotion behavior of sodium alginate (SA) on vegetable (red amaranth, Amaranthus cruentus L.), 3% aqueous solution of SA was irradiated by {gamma}-radiation (Co-60) of various total doses (12.5-50.0 kGy) at a dose rate of 3.5 kGy/h. Viscosity of the irradiated SA was found to decrease with increase in the radiation dose. The average molecular weight was also decreased from 10{sup 4} to 10{sup 3} orders. Red amaranth was cultivated in 18 different individual plots and SA solution (150 ppm) was applied on red amaranth after 10 days of seedlings at every 6 days interval. The morphological characters of vegetables were studied randomly in different unit plots. The irradiated SA of 37.5 kGy at 150 ppm solution showed the best performance. Dry matter of red amaranth significantly increased at 37.5 kGy of irradiated alginate treatment which was about 50% higher than that of the untreated samples. The effect of SA on red amaranth was found significant increase; i.e. plant height (17.8%), root length (12.7%), number of leaf (5.4%) and maximum leaf area (2%) compared to that of the control vegetative plant production.

  17. Effect of gamma irradiated sodium alginate on red amaranth (Amaranthus cruentus L.) as growth promoter

    International Nuclear Information System (INIS)

    In order to study the growth promotion behavior of sodium alginate (SA) on vegetable (red amaranth, Amaranthus cruentus L.), 3% aqueous solution of SA was irradiated by γ-radiation (Co-60) of various total doses (12.5-50.0 kGy) at a dose rate of 3.5 kGy/h. Viscosity of the irradiated SA was found to decrease with increase in the radiation dose. The average molecular weight was also decreased from 104 to 103 orders. Red amaranth was cultivated in 18 different individual plots and SA solution (150 ppm) was applied on red amaranth after 10 days of seedlings at every 6 days interval. The morphological characters of vegetables were studied randomly in different unit plots. The irradiated SA of 37.5 kGy at 150 ppm solution showed the best performance. Dry matter of red amaranth significantly increased at 37.5 kGy of irradiated alginate treatment which was about 50% higher than that of the untreated samples. The effect of SA on red amaranth was found significant increase; i.e. plant height (17.8%), root length (12.7%), number of leaf (5.4%) and maximum leaf area (2%) compared to that of the control vegetative plant production

  18. Effect of gamma irradiated sodium alginate on red amaranth ( Amaranthus cruentus L.) as growth promoter

    Science.gov (United States)

    Mollah, M. Z. I.; Khan, Mubarak A.; Khan, Ruhul A.

    2009-01-01

    In order to study the growth promotion behavior of sodium alginate (SA) on vegetable (red amaranth, Amaranthus cruentus L.), 3% aqueous solution of SA was irradiated by γ-radiation (Co-60) of various total doses (12.5-50.0 kGy) at a dose rate of 3.5 kGy/h. Viscosity of the irradiated SA was found to decrease with increase in the radiation dose. The average molecular weight was also decreased from 10 4 to 10 3 orders. Red amaranth was cultivated in 18 different individual plots and SA solution (150 ppm) was applied on red amaranth after 10 days of seedlings at every 6 days interval. The morphological characters of vegetables were studied randomly in different unit plots. The irradiated SA of 37.5 kGy at 150 ppm solution showed the best performance. Dry matter of red amaranth significantly increased at 37.5 kGy of irradiated alginate treatment which was about 50% higher than that of the untreated samples. The effect of SA on red amaranth was found significant increase; i.e. plant height (17.8%), root length (12.7%), number of leaf (5.4%) and maximum leaf area (2%) compared to that of the control vegetative plant production.

  19. Growth and Yield Performance of Amaranthus cruentus Influenced by Planting Density and Poultry Manure Application

    Directory of Open Access Journals (Sweden)

    Kolawole Edomwonyi LAW-OGBOMO

    2009-11-01

    Full Text Available Field trials were conducted in 2007 and 2008 to determine the influence of planting density and poultry manure application on the growth and yield of Amaranthus cruentus (Linnaeus. This study was conducted at the teaching and research farms of Benson Idahosa University, Benin City using two planting densities (111111 and 62500 plants per hectare and three levels of poultry manure (0.0, 6.0 and 12.0 t ha-1 in a 2 x 3 factorial arrangement fitted into randomized complete block design with three replicates. Results showed that planting density and poultry manure significantly (P = 0.05 affected the number of leaves, leaf area index, total dry matter and the crop growth rate positively in favour of increasing planting density and poultry manure application rate leading to higher herbage yield. The results showed that the combination of 62500 plants per hectare and application of poultry manure of 12 t ha-1 provided the highest yield (15.74 t ha-1.

  20. Phytochemical Composition, Antioxidant and Xanthine Oxidase Inhibitory Activities of Amaranthus cruentus L. and Amaranthus hybridus L. Extracts

    Directory of Open Access Journals (Sweden)

    Jeanne F. Millogo

    2012-06-01

    Full Text Available This paper describes a preliminary assessment of the nutraceutical value of Amaranthus cruentus (A. cruentus and Amaranthus hybridus (A. hybridus, two food plant species found in Burkina Faso. Hydroacetonic (HAE, methanolic (ME, and aqueous extracts (AE from the aerial parts were screened for in vitro antioxidant and xanthine oxidase inhibitory activities. Phytochemical analyses revealed the presence of polyphenols, tannins, flavonoids, steroids, terpenoids, saponins and betalains. Hydroacetonic extracts have shown the most diversity for secondary metabolites. The TLC analyses of flavonoids from HAE extracts showed the presence of rutin and other unidentified compounds. The phenolic compound contents of the HAE, ME and AE extracts were determined using the Folin–Ciocalteu method and ranged from 7.55 to 10.18 mg Gallic acid equivalent GAE/100 mg. Tannins, flavonoids, and flavonols ranged from 2.83 to 10.17 mg tannic acid equivalent (TAE/100 mg, 0.37 to 7.06 mg quercetin equivalent (QE /100 mg, and 0.09 to 1.31 mg QE/100 mg, respectively. The betacyanin contents were 40.42 and 6.35 mg Amaranthin Equivalent/100 g aerial parts (dry weight in A. cruentus and A. hybridus, respectively. Free-radical scavenging activity expressed as IC50 (DPPH method and iron reducing power (FRAP method ranged from 56 to 423 µg/mL and from 2.26 to 2.56 mmol AAE/g, respectively. Xanthine oxidase inhibitory activities of extracts of A. cruentus and A. hybridus were 3.18% and 38.22%, respectively. The A. hybridus extract showed the best antioxidant and xanthine oxidase inhibition activities. The results indicated that the phytochemical contents of the two species justify their traditional uses as nutraceutical food plants.

  1. Fracionamento do grão de Amaranthus cruentus brasileiro por moagem e suas características composicionais Fractionation by milling of the Brazilian grain amaranth (Amaranthus cruentus). Compositional characteristics

    OpenAIRE

    Roberto Marcílio; Jaime Amaya-Farfan; César F. Ciacco; Spehar, Carlos R

    2003-01-01

    O grão de amaranto é geralmente consumido na sua forma integral. Este estudo teve como objetivo avaliar o efeito da moagem do grão de amaranto (Amaranthus cruentus) brasileiro na composição química, nutricional, a estabilidade à oxidação e cor da farinha. Os grãos foram pré-condicionados para umidades entre 9,2 e 13,7% e fracionados em moinho para cereais. O aumento da umidade de 9,2 para 13,7% resultou na diminuição progressiva do rendimento da farinha, de 39 para 14%. A farinha refinada (qu...

  2. Amaranthus cruentus L. is suitable for cultivation in Central Italy: field evaluation and response to plant densities

    Directory of Open Access Journals (Sweden)

    Paolo Casini

    2014-12-01

    Full Text Available The aim of this study was to determine the possibility of amaranth cultivation in Central Italy and to determine the optimum plant density. Field trials were carried out in 2011 and 2012 under non-irrigated conditions in Tuscany (43° 18’ N, 11° 47’ E. Twelve accessions of two amaranth species (Amaranthus cruentus L. and A. hypochondriacus L. were utilised. Genotypes were evaluated over a two-year period using a RCB design with three replicates. The effects of plant density were investigated in 2012. A with a split-plot design was used, where the A. cruentus accessions (AMES 5148, PI 511719 and PI 643045 constituted the main plots. Plant densities (7.5, 15, 30 and 60 plants m–2 constituted the subplots. Plants were transplanted at the 3-4 true leaf stage. Morphological traits were determined using 5 plants selected from the two central rows of the sampling area. Plots were hand-harvested and cleaned with a mechanical grid with appropriate sieve diameters. A. cruentus was shown to be more suitable to the Central Italy agro-ecological conditions than A. hypochondriacus. The accessions derived from Mexico (PI 477913, PI 576481, PI 643045, PI 643053, and PI 6495079, Guatemala (PI 511719 and Puerto Rico (AMES 5148, had both higher grain yields and a greater stability over the two-year period, with a mean grain production ranging from 2.8 to 3.2 t ha–1. The severe climatic stress in 2012 (high temperatures and aridity, resulted in a 43-60% reduction in seed production compared to that of the previous year. Under these conditions, PI 511719, AMES 26015, AMES 5386, AMES 5148, PI 477913 yielded on average 1.9 t ha–1. Yields of A. hypochondriacus were negligible in both years, probably attributable to greater photoperiod sensitivity, resulting in reduced flowering and delayed maturity. By increasing density up to 60 and 30 plants m–2 for PI 511719 and AMES 5148, respectively, grain production was increased by 55%. As the plant population

  3. Effect of Light Stress on Germination and Growth Parameters of Corchorus olitorius, Celosia argentea,Amaranthus cruentus, Abelmoschus esculentus and Delonix regia

    OpenAIRE

    Akinbode Foluso OLOGUNDUDU; Adekunle Ajayi ADELUSI; Kehinde Peter ADEKOYA

    2013-01-01

    Seeds of Abelmoschus esculentus, Amaranthus cruentus, Celosia argentea, Corchorus olitorius and Delonix regia were germinated under light and dark conditions. The germination parameters revealed that germination was higher in seeds of A. cruentus and C. olitorus under light while the seeds of D. regia germinated more in the dark. However, no major difference was observed in the germination of C. argentea and A. esculentus in light and darkness. The above findings point out that germination is...

  4. Burkholderia ambifaria and B. caribensis promote growth and increase yield in grain amaranth (Amaranthus cruentus and A. hypochondriacus by improving plant nitrogen uptake.

    Directory of Open Access Journals (Sweden)

    Fannie I Parra-Cota

    Full Text Available Grain amaranth is an emerging crop that produces seeds having high quality protein with balanced amino-acid content. However, production is restricted by agronomic limitations that result in yields that are lower than those normally produced by cereals. In this work, the use of five different rhizobacteria were explored as a strategy to promote growth and yields in Amaranthus hypochondriacus cv. Nutrisol and A. cruentus cv. Candil, two commercially important grain amaranth cultivars. The plants were grown in a rich substrate, high in organic matter, nitrogen (N, and phosphorus (P and under greenhouse conditions. Burkholderia ambifaria Mex-5 and B. caribensis XV proved to be the most efficient strains and significantly promoted growth in both grain amaranth species tested. Increased grain yield and harvest index occurred in combination with chemical fertilization when tested in A. cruentus. Growth-promotion and improved yields correlated with increased N content in all tissues examined. Positive effects on growth also occurred in A. cruentus plants grown in a poor soil, even after N and P fertilization. No correlation between non-structural carbohydrate levels in roots of inoculated plants and growth promotion was observed. Conversely, gene expression assays performed at 3-, 5- and 7-weeks after seed inoculation in plants inoculated with B. caribensis XV identified a tissue-specific induction of several genes involved in photosynthesis, sugar- and N- metabolism and transport. It is concluded that strains of Burkholderia effectively promote growth and increase seed yields in grain amaranth. Growth promotion was particularly noticeable in plants grown in an infertile soil but also occurred in a well fertilized rich substrate. The positive effects observed may be attributed to a bio-fertilization effect that led to increased N levels in roots and shoots. The latter effect correlated with the differential induction of several genes involved in carbon

  5. Growth and cesium uptake responses of Phytolacca americana Linn. and Amaranthus cruentus L. grown on cesium contaminated soil to elevated CO2 or inoculation with a plant growth promoting rhizobacterium Burkholderia sp. D54, or in combination

    International Nuclear Information System (INIS)

    Highlights: ► Elevated CO2 and microbial inoculation, alone or in combination, significantly promoted growth of P. americana, and A. cruentus. ► Total tissue Cs in plants was significantly increased. ► A. cruentus had higher tissue Cs concentration, Cs transfer factors and concentration ratios than P. americana. ► The two plants had slightly different contents of antioxidant enzymes. ► Combined effects of elevated CO2 and microbial inoculation can be explored for CO2- and microbe-assisted phytoextraction technology. - Abstract: Growth and cesium uptake responses of plants to elevated CO2 and microbial inoculation, alone or in combination, can be explored for clean-up of contaminated soils, and this induced phytoextraction may be better than the natural process. The present study used open-top chambers to investigate combined effects of Burkholderia sp. D54 inoculation and elevated CO2 (860 μL L−1) on growth and Cs uptake by Phytolacca americana and Amaranthus cruentus grown on soil spiked with various levels of Cs (0–1000 mg kg−1). Elevated CO2 and bacterial inoculation, alone or in combination, significantly increased biomass production with increased magnitude, ranging from 22% to 139% for P. americana, and 14% to 254% for A. cruentus. Total tissue Cs in both plants was significantly greater for bacterial inoculation treatment singly, and combined treatments of bacterial inoculation and elevated CO2 than for the control treatment in most cases. Regardless of CO2 concentrations and bacterial inoculation, A. cruentus had higher tissue Cs concentration, Cs transfer factors and concentration ratios than P. americana, but they had slightly different contents of antioxidant enzymes. It is concluded that combined effects of elevated CO2 and microbial inoculation with regard to plant ability to grow and remove radionuclides from soil can be explored for CO2- and microbe-assisted phytoextraction technology.

  6. Metabolic and enzymatic changes associated with carbon mobilization, utilization and replenishment triggered in grain amaranth (Amaranthus cruentus in response to partial defoliation by mechanical injury or insect herbivory

    Directory of Open Access Journals (Sweden)

    Castrillón-Arbeláez Paula

    2012-09-01

    Full Text Available Abstract Background Amaranthus cruentus and A. hypochondriacus are crop plants grown for grain production in subtropical countries. Recently, the generation of large-scale transcriptomic data opened the possibility to study representative genes of primary metabolism to gain a better understanding of the biochemical mechanisms underlying tolerance to defoliation in these species. A multi-level approach was followed involving gene expression analysis, enzyme activity and metabolite measurements. Results Defoliation by insect herbivory (HD or mechanical damage (MD led to a rapid and transient reduction of non-structural carbohydrates (NSC in all tissues examined. This correlated with a short-term induction of foliar sucrolytic activity, differential gene expression of a vacuolar invertase and its inhibitor, and induction of a sucrose transporter gene. Leaf starch in defoliated plants correlated negatively with amylolytic activity and expression of a β-amylase-1 gene and positively with a soluble starch synthase gene. Fatty-acid accumulation in roots coincided with a high expression of a phosphoenolpyruvate/phosphate transporter gene. In all tissues there was a long-term replenishment of most metabolite pools, which allowed damaged plants to maintain unaltered growth and grain yield. Promoter analysis of ADP-glucose pyrophosphorylase and vacuolar invertase genes indicated the presence of cis-regulatory elements that supported their responsiveness to defoliation. HD and MD had differential effects on transcripts, enzyme activities and metabolites. However, the correlation between transcript abundance and enzymatic activities was very limited. A better correlation was found between enzymes, metabolite levels and growth and reproductive parameters. Conclusions It is concluded that a rapid reduction of NSC reserves in leaves, stems and roots followed by their long-term recovery underlies tolerance to defoliation in grain amaranth. This requires the

  7. Diferenças morfológicas entre Amaranthus cruentus, cv. BRS Alegria, e as plantas daninhas A. hybridus, A. retroflexus, A. viridis e A. spinosus Morphological differences between Amaranthus cruentus, cv. BRS Alegria, and the weed species A. hybridus, A. retroflexus, A. viridis and A. spinosus

    Directory of Open Access Journals (Sweden)

    C.R. Spehar

    2003-12-01

    Full Text Available O pseudocereal amaranto, com as espécies Amaranthus caudatus, A. cruentus e A. hypochondriacus, domesticado pelas populações indígenas antes que a América fosse descoberta, tem se adaptado aos sistemas produtivos dos cerrados. A planta apresenta panículas apicais, divididas em pequenos ramos com frutos do tipo pixídio, com uma semente cada. Estas germinam rapidamente em presença de umidade, após atingirem a maturação fisiológica. No início da fase vegetativa, o amaranto cultivado pode confundir-se com espécies de plantas daninhas do mesmo gênero (A. hybridus, A. retroflexus, A. viridis e A. spinosus, as quais estão associadas à expansão agrícola. As diferenças morfológicas tornam-se mais visíveis após o florescimento: ramificações com flores axilares e terminais, em contraste com o amaranto, no qual a inflorescência (panícula é apical; as sementes claras das espécies cultivadas contrastam com as das invasoras, que são escuras. BRS Alegria (A. cruentus, cultivar pioneiro no Brasil, apresenta plantas com 180 cm, das quais a panícula ocupa 48 cm; maturação fisiológica aos 90 dias; resistência ao acamamento; e 0,68 g por 1.000 sementes, com produção de 2,3 t ha¹ (sementes e 5,6 t ha-1 (biomassa total. As sementes nas plantas daninhas são menores, germinam gradativamente e podem permanecer no solo por muitos anos, infestando as áreas. As diferenças morfológicas detectadas na experimentação demonstram que as espécies são distinguíveis; elas contribuem para orientar a produção de sementes e o cultivo comercial de amaranto, enfatizando as características de adaptação, em contraste com as das invasoras do mesmo gênero botânico.The pseudocereal grain amaranth, with the species Amaranthus caudatus, A. ruentus e A. hypochondriacus, domesticated by indigenous populations before America was discovered, has shown adaptability to production systems in the Brazilian savannah. The plants present apical

  8. Cloning a cDNA Encoding Ribosomal Protein S25 from Amaranthus cruentus L.%籽粒苋(Amaranthus cruentus L.)核糖体蛋白S25基因(cDNA)的克隆及其表达分析

    Institute of Scientific and Technical Information of China (English)

    徐芳秀; 江树业; 等

    2001-01-01

    @@ Ribosomes, the agents of protein synthesis, consist of roughly equal amounts of RNA (rRNA) and protein (r-protein). Knowledge of the ribosome and its function mainly comes from the extensive work on 70S bacterial ribosomes. There are 21 proteins in the small (30S) subunit and 30 in the large (50S) subunit in E. coil ri bosomes. The 80S eukaryotic ribosomes are more com plex than the bacterial ones and contain at least 30 pro teins in the small (40S) subunit and 40 in the large (60 S) subunit. These r-proteins are named S1 to S30 and L1 to L40 according to whether they arise from the small or large subunit, and to their mobility in gels. In plants, several ribosomal protein genes and/or cDNAs have been isolated, such as the small subunit proteins S 11, S13, S14, S16, and S19 and the large subunit proteins L2, L7, L17, and L27. Here we report the r-protein S25 cDNA, Arps25, from Amaranthus cruentus L.

  9. Growth and cesium uptake responses of Phytolacca americana Linn. and Amaranthus cruentus L. grown on cesium contaminated soil to elevated CO{sub 2} or inoculation with a plant growth promoting rhizobacterium Burkholderia sp. D54, or in combination

    Energy Technology Data Exchange (ETDEWEB)

    Tang, Shirong, E-mail: tangshir@hotmail.com [Centre for Research in Ecotoxicology and Environmental Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture, Tianjin 300191 (China); Key Laboratory of Production Environment and Agro-product Safety of Ministry of Agriculture, Tianjin (China); Liao, Shangqiang; Guo, Junkang; Song, Zhengguo; Wang, Ruigang [Centre for Research in Ecotoxicology and Environmental Remediation, Agro-Environmental Protection Institute, Ministry of Agriculture, Tianjin 300191 (China); Key Laboratory of Production Environment and Agro-product Safety of Ministry of Agriculture, Tianjin (China); Zhou, Xiaomin [Plant Science Department, McGill University, Macdonald Campus, 21111 Lakeshore Road, Ste. Anne de Bellevue, Quebec, Canada H9X 3V9 (Canada)

    2011-12-30

    Highlights: Black-Right-Pointing-Pointer Elevated CO{sub 2} and microbial inoculation, alone or in combination, significantly promoted growth of P. americana, and A. cruentus. Black-Right-Pointing-Pointer Total tissue Cs in plants was significantly increased. Black-Right-Pointing-Pointer A. cruentus had higher tissue Cs concentration, Cs transfer factors and concentration ratios than P. americana. Black-Right-Pointing-Pointer The two plants had slightly different contents of antioxidant enzymes. Black-Right-Pointing-Pointer Combined effects of elevated CO{sub 2} and microbial inoculation can be explored for CO{sub 2}- and microbe-assisted phytoextraction technology. - Abstract: Growth and cesium uptake responses of plants to elevated CO{sub 2} and microbial inoculation, alone or in combination, can be explored for clean-up of contaminated soils, and this induced phytoextraction may be better than the natural process. The present study used open-top chambers to investigate combined effects of Burkholderia sp. D54 inoculation and elevated CO{sub 2} (860 {mu}L L{sup -1}) on growth and Cs uptake by Phytolacca americana and Amaranthus cruentus grown on soil spiked with various levels of Cs (0-1000 mg kg{sup -1}). Elevated CO{sub 2} and bacterial inoculation, alone or in combination, significantly increased biomass production with increased magnitude, ranging from 22% to 139% for P. americana, and 14% to 254% for A. cruentus. Total tissue Cs in both plants was significantly greater for bacterial inoculation treatment singly, and combined treatments of bacterial inoculation and elevated CO{sub 2} than for the control treatment in most cases. Regardless of CO{sub 2} concentrations and bacterial inoculation, A. cruentus had higher tissue Cs concentration, Cs transfer factors and concentration ratios than P. americana, but they had slightly different contents of antioxidant enzymes. It is concluded that combined effects of elevated CO{sub 2} and microbial inoculation with

  10. Elevated CO2 increases Cs uptake and alters microbial communities and biomass in the rhizosphere of Phytolacca americana Linn (pokeweed) and Amaranthus cruentus L. (purple amaranth) grown on soils spiked with various levels of Cs

    International Nuclear Information System (INIS)

    General concern about increasing global atmospheric CO2 levels owing to the ongoing fossil fuel combustion and elevated levels of radionuclides in the environment, has led to growing interest in the responses of plants to interactive effects of elevated CO2 and radionuclides in terms of phytoremediation and food safety. To assess the combined effects of elevated CO2 and cesium contamination on plant biomass, microbial activities in the rhizosphere soil and Cs uptake, Phytolacca americana Linn (pokeweed, C3 specie) and Amaranthus cruentus L. (purple amaranth, C4 specie) were grown in pots of soils containing five levels of cesium (0, 100, 300, 500 and 1000 mg Cs kg−1) under two levels of CO2 (360 and 860 μL L−1, respectively). Shoot and root biomass of P. americana and Amaranthus crentus was generally higher under elevated CO2 than under ambient CO2 for all treatments. Both plant species exhibited higher Cs concentration in the shoots and roots under elevated CO2 than ambient CO2. For P. americana grown at 0, 100, 300, 500 and 1000 mg Cs kg−1, the increase magnitude of Cs concentration due to elevated CO2 was 140, 18, 11, 34 and 15% in the shoots, and 150, 20, 14, 15 and 19% in the roots, respectively. For A. cruentus, the corresponding value was 118, 28, 21, 14 and 17% in the shoots, and 126, 6, 11, 17 and 22% in the roots, respectively. Higher bioaccumulation factors were noted for both species grown under elevated CO2 than ambient CO2. The populations of bacteria, actinomycetes and fungi, and the microbial C and N in the rhizosphere soils of both species were higher at elevated CO2 than at ambient CO2 with the same concentration of Cs. The results suggested that elevated CO2 significantly affected plant biomass, Cs uptake, soil C and N concentrations, and community composition of soil microbes associated with P. americana and A. cruentus roots. The knowledge gained from this investigation constitutes an important advancement in promoting utilization of CO2

  11. Effects of Organic, Organomineral and NPK Fertilizer Treatments on The Nutrient Uptake of Amaranthus Cruentus (L on Two Soil Types in Lagos, Nigeria

    Directory of Open Access Journals (Sweden)

    E.A. MAKINDE

    2011-07-01

    Full Text Available The macronutrient uptake of A. cruentus under two soil types: Ikorodu (orthic Luvisol and Lagos state university LASU Ojo campus, (Dystric Fluvisol were investigated under field conditions. Eight fertilizer treatments (1 control (no fertilizer, (2 pacesetter’s Grade B (PGB 100%, (3 PGB + NPK (75:25, (4 PGB + NPK (50:50, (5 Kola Pod Husk (KPH 100%, (6 KPH + NPK(75:25, (7 KPH + NPK(50:50 and (8 NPK(100% were tested at first planting. Residual effects of the fertilizers were assessed in the second and third planting periods. The experiment was arranged in a randomized complete block design in four replications. Data were analyzed using ANOVA Test. Due to the high N status of the soil in Ikorodu (sandy clay loam its uptake was significantly (p<0.05 higher (87.1% than that of LASU. The KPH and PGB had the highest potential in A. cruentus production. At Ikorodu site, KPH + NPK (75:25 had the nutrient uptake while at LASU, PGB + NPK (75:25 was optimum. KPH + NPK (75:25 gave highest N, P, K, Ca and Mg uptake in A. cruentus

  12. Effects of Organic, Organomineral and NPK Fertilizer Treatments on The Nutrient Uptake of Amaranthus Cruentus (L) on Two Soil Types in Lagos, Nigeria

    OpenAIRE

    MAKINDE, E.A.; AYENI, L.S.; OJENIYI, S.O.

    2011-01-01

    The macronutrient uptake of A. cruentus under two soil types: Ikorodu (orthic Luvisol) and Lagos state university LASU) Ojo campus, (Dystric Fluvisol) were investigated under field conditions. Eight fertilizer treatments (1) control (no fertilizer), (2) pacesetter’s Grade B (PGB) 100%, (3) PGB + NPK (75:25), (4) PGB + NPK (50:50), (5) Kola Pod Husk (KPH) 100%, (6) KPH + NPK(75:25), (7) KPH + NPK(50:50) and (8) NPK(100%) were tested at first planting. Residual effects of the fertilizers were a...

  13. Cytogenetic studies in four cultivated Amaranthus (Amaranthaceae) species

    OpenAIRE

    Bonasora, Marisa Graciela; Poggio, Lidia; Greizerstein, Eduardo José

    2013-01-01

    Abstract In the present study, the chromosomes numbers were confirmed, 2n = 34 for Amaranthus cruentus Linnaeus, 1759, and 2n = 32 for Amaranthus hypochondriacus Linnaeus, 1753, Amaranthus mantegazzianus Passer, 1864, and Amaranthus caudatus Linnaeus, 1753. The distribution and variability of constitutive heterochromatin were detailed using DAPI-CMA3 banding technique. The position of the nucleolus organizer region (NOR) was observed using Ag-NOR banding (active loci) and fluorescent in situ ...

  14. Response of grain amaranth (Amaranthus cruentus L., to method and rate of cattle kraal manure application at Kadawa and Samaru in Nigeria

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    Abdullahi Ahmed Manga

    2011-01-01

    Full Text Available Field experiments were conducted between June and October 2010 wet season at two different locations. The first was at the Horticultural Research Garden of the Institute for Agricultural Research (IAR, Samaru in the Northern Guinea Savanna agro-ecological zone and the second experiment was conducted at the Research Farm of the Irrigation Research Sub-Station (IRS, Kadawa in the Sudan Savanna agro-ecological zone also of the Institute for Agricultural Research, Ahmadu Bello University, Zaria, Nigeria to evaluate the response of grain amaranth growth and green edible vegetable yield components to three methods of cattle kraal manure application (broadcasting, side banding and spot placement incorporated and five rates of cattle kraal manure application (0, 5, 10, 15 and 20 t ha-1, using the variety ‘Pure branch’. The experiment was laid out in a randomized complete block design (RCBD and replicated three times. Cattle kraal manure application rates significantly (p > 0.05 increased growth of green edible vegetable yield characters of grain amaranth except stem girth at Samaru. Growth and green edible vegetable yield characters were generally not influenced by methods of cattle kraal manure application except for plant height, number of leaves per plant at 12 WAT at Samaru, and plant fresh weight at 12 WAT at Kadawa and dry weight at 4 and 12 WAT at Samaru and 12 WAT at Kadawa. Application of cattle kraal manure of 10 t ha-1 to Amaranthus cruenthus gave the highest mean values which were comparable to those of 15 and 20 t ha-1 rates for all the characters measured such as plant height, number of leaves, leaf area, fresh and dry weights. Thus, the finding suggests that 10 t ha-1 should be recommended to farmers growing Amaranthus in the Northern Guinea and Sudan Savanna of Nigerian agro-ecologies.

  15. Cytogenetic studies in four cultivated Amaranthus (Amaranthaceae) species

    OpenAIRE

    Marisa Bonasora; Lidia Poggio; Eduardo Greizerstein

    2013-01-01

    In the present study, the chromosomes numbers were confirmed, 2n = 34 for Amaranthus cruentus Linnaeus, 1759, and 2n = 32 for A. hypochondriacus Linnaeus, 1753, A. mantegazzianus Passer, 1864, and A. caudatus Linnaeus, 1753. The distribution and variability of constitutive heterochromatin were detailed using DAPI-CMA3 banding technique. The position of the nucleolus organizer region (NOR) was observed using Ag-NOR banding (active loci) and fluorescent in situ hybridization (rDNA-FISH) in the ...

  16. Sinopsis del subgénero amaranthus (amaranthus, amaranthaceae en Venezuela

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    Wilmer Carmona Pinto

    2010-12-01

    Full Text Available El género Amaranthus L. pertenece a la familia Amaranthaceae y posee unas 70 especies distribuidas en las zonas tropicales y subtropicales del planeta; en el continente americano existen cerca de 40 especies agrupadas en los subgéneros Acnida, Albersia y Amaranthus. Con el objetivo de iniciar el estudio sistemático del género Amaranthus en Venezuela se hace la sinopsis del subgénero Amaranthus, sobre la base de material de herbarios nacionales, revisión bibliográfica y colecciones propias. Se confirma la presencia de seis especies del subgénero: A. congestus, A. cruentus, A. dubius, A. hybridus subsp. quitensis, A. retroflexus y A. spinosus; adicionalmente, se reduce de 22 a 10 el número de especies del género. Se presentan claves para diferenciar los subgéneros y las especies del subgénero Amaranthus, así como descripciones morfológicas de las especies, ilustraciones y mapas de distribución en Venezuela.

  17. Determination and toxicity of saponins from Amaranthus cruentus seeds.

    Science.gov (United States)

    Oleszek, W; Junkuszew, M; Stochmal, A

    1999-09-01

    The concentrations of four triterpene saponins present in amaranth seeds were determined with high-performance liquid chromatography. It was shown that the total concentration of saponins in seeds was 0. 09-0.1% of dry matter. In germinating seeds an increase in concentration to 0.18% was observed after 4 days of germination, which remained stable for the next 3 days and later dropped to 0.09%. Highly purified extracts from the seeds were tested for their toxicity against hamsters. The hydrophobic fraction obtained by the extraction of seeds with methylene chloride showed no toxicity; the behavior of tested animals was similar to that of the group given an equivalent dose of rapeseed oil. A crude saponin fraction, containing approximately 70% of pure saponins in the matrix, showed some toxicity; the approximate lethal dose was calculated as 1100 mg/kg of body weight. It is concluded that low contents of saponins in amaranth seeds and their relatively low toxicity guarantee that amaranth-derived products create no significant hazard for the consumer. PMID:10552705

  18. Distribución geográfica de las especies cultivadas de Amaranthus y de sus parientes silvestres en México Geographical distribution of cultivated species of Amaranthus and their wild relatives in Mexico

    Directory of Open Access Journals (Sweden)

    Eduardo Espitia-Rangel

    Full Text Available La presente investigación tuvo como objetivo obtener los patrones de distribución de Amaranthus cruentus, Amaranthus hypochondriacus y sus parientes silvestres, mediante el uso de Sistemas de Información Geográfica, además de realizar un patrón de variación geográfica de las zonas donde se localizan. El género Amaranthus está distribuido a lo largo de México. A. cruentus y A. hypochondriacus se distribuyen en la parte centro sur del país, mientras que A. powellii está distribuido del centro al norte de México. Por otro lado, A. hybridus se puede cultivar prácticamente en todo México, por lo que fue la especie que presentó la mayor adaptación en comparación a las otras tres especies que mostraron una distribución más limitada. De acuerdo con la hipótesis que A. hybridus puede ser el ancestro más probable de A. cruentus y según los resultados obtenidos en este estudio, esta hipótesis podría ser cierta debido que en toda la distribución de A. cruentus está presente A. hybridus. Cabe mencionar, sobre la hipótesis que A. hypochondriacus puede ser un híbrido entre A. cruentus y A. powellii, se puede concluir que es cierta ya que A. hypochondriacus presentó un patrón de variación latitudinal parecido a A. powellii y un patrón de variación altitudinal similar a A. cruentus; además que todas ellas convergen en el Valle de México.The aim of this work was to obtain the distribution patterns of Amaranthus cruentus, Amaranthus hypochondriacus and its wild relatives using Gorgraphic Information Systems, as well as creating a geographic variation pattern of the areas in which they are found. The genus Amaranthus is distributed throughout Mexico. A. cruentus and A. hypochondriacus are distributed in the south-central area of the country, whereas A. powellii is found in the center and north of Mexico. On the other hand, A. hybridus can be cultivated in practically any part of the country, making it the species with the

  19. Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads.

    Science.gov (United States)

    Giuseppe Rizzello, Carlo; Coda, Rossana; De Angelis, Maria; Di Cagno, Raffaella; Carnevali, Paola; Gobbetti, Marco

    2009-05-31

    This study aimed at investigating the use of the water-soluble extract of amaranth seeds for extending the shelf-life of gluten-free and wheat flour breads. The antifungal activity of the amaranth water-soluble extract was shown by agar diffusion, conidia germination and dry biomass assays, using Penicillium roqueforti DPPMAF1 as the indicator fungus. The crude water-soluble extract had minimal inhibitory concentration (MIC) of 5 mg of peptides/ml and showed inhibition towards a large number of fungal species isolated from bakeries. Four novel antifungal peptides, encrypted in amaranth agglutinin sequences, were identified from the water-soluble extract by nano-Liquid Chromatography-Electrospray Ionisation-Mass Spectra/Mass Spectra (nano-LC-ESI-MS/MS). The water-soluble extract of amaranth was used as an ingredient for the manufacture of gluten-free and wheat flour breads and the inhibitory activity was confirmed during long-term shelf-life under pilot plant conditions. The effect of the water-soluble extract on gluten-free bread rheology and sensory properties was also shown. PMID:19328576

  20. Field evaluation of Amaranthus species for seed and biomass yields in southern Italy

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    Salvatore Pizza

    2011-02-01

    Full Text Available Amaranth is a crop with a potentially increasing cultivation area. Little information is available on amaranth cultivation in Mediterranean environments and in southern Italy. The aim of this study was to evaluate the agronomic traits and assess the grain and biomass yield responses of 11 genotypes belonging to 5 Amaranthus species, provided from the USDA-ARS, National Plant Germplasm System. There was wide diversity in agronomic traits among Amaranthus species and among genotypes within the same species. The accessions belonging to A. cruentus had the shortest growing cycle followed by A. hybridus, A. hypochondriacus, A. caudatus and, finally, A. hybrid that had the longest growing season. The A. cruentus accessions reached maturity more quickly than the other species. The total above-ground dry matter ranged from 15 to 23 t ha-1 with A. cruentus, A. hypochondriacus, and A. hybridus being the most productive. The stem plus branches dry matter was well correlated to the plant height (r2 = 0.75**. The tested amaranth genotypes showed appreciable biomass production that can thus be regarded as an interesting secondary product after seed harvesting. Grain yield and components varied among species and accessions. A. hypochondriacus showed the highest yield per plant (55.4 g followed by five accessions belonging to A. cruentus and A. hybridus (26.4 g on average. Considering together their shorter growing season and their higher grain production, the five accessions belonging to A. cruentus species appear to be better adapted to Mediterranean environments and southern Italy as compared to the other species.

  1. Improvement of selected Amaranthus cultivars by means of mutation techniques and biotechnological approaches

    International Nuclear Information System (INIS)

    Pseudocereals like amaranth (Amaranthus ssp.), with high numbers of species exhibiting a high degree of variability, may enhance biodiversity within cereal food supply and deliver essential ingredients as grain and vegetable crops suitable for variable climatic conditions and also for people with allergies. Goals in improving cultivars of grain amaranth are similar to those in other grain crops - improvement and stabilization of the yield, increasing pest resistance, and improving harvestibility. The aim of this work was to combine radiation mutagenesis with biotechnology approaches to improve selected Amaranthus cultivars. For the experiments, two genotypes of Amaranthus sp. have been selected - Amaranthus cruentus 'Ficha' and hybrid 'K-433' which are characterized by a good seed quality and quantity, suitable for food production. The seeds were treated with 175 Gy. During the period of the project duration (10 December 1998-19 May 2003) the M1 - M5 generations were established. The phenological observations were performed during all vegetation periods and selection on desired traits was done. The negative plants were removed from the field. The weight of seeds per plant and weight of 1000 seeds (WTS) was recorded and statistically evaluated. Finally, as seed progeny of M4 generation, 48 samples of A. cruentus (irradiated) with WTS > 0.87g and 18 samples of K-433 (irradiated) with WTS > 0.75g were selected and used for establishment of M5 generation. In several samples of A. cruentus, the WTS reached 0.9-1.0g and in K-433 0.8-0.9g with an obvious tendency to stabilization of this trait when comparing them with the mother plants of the previous generation. (author)

  2. Rutin and total quercetin content in amaranth (Amaranthus spp.).

    Science.gov (United States)

    Kalinova, Jana; Dadakova, Eva

    2009-03-01

    The aim of the study was to confirm the presence of rutin, one of the most common quercetin glycosides, and other quercetin derivatives in plants of genus Amaranthus, to investigate the influence of the species and variety on rutin distribution in the plant and content changes during growing season. The rutin content was determined by micellar electrokinetic capillary chromatography in individual plant parts at the beginning of the growth, at the flowering stage and at the maturity stage of five Amaranthus species. The total quercetin content was determined by micellar electrokinetic capillary chromatography too. The rutin content in amaranth ranged from 0.08 (in seeds) to 24.5 g/kg dry matter (in leaves). Comparison of the determined total quercetin content and the calculated content of quercetin released from rutin did not prove important presence of quercetin or other quercetin derivatives than rutin. Only amaranth leaves sampled at the maturity stage probably contained quercetin or quercetin derivatives. Significant differences in the rutin content were established among species and as well varieties. Amaranthus hybrid and A. cruentus were the best sources of rutin. PMID:19067170

  3. PRINOS I SADRŽAJ PROTEINA U SJEMENU SORATA ZRNATOG ŠĆIRA (Amaranthus spp.) U OVISNOSTI O ROKU SJETVE I GUSTOĆI SKLOPA

    OpenAIRE

    Pospišil, Ana; Pospišil, M.; KELAM, Ana

    2007-01-01

    Cilj istraživanja provedenih na pokušalištu Agronomskog fakulteta u Zagrebu tijekom 2002-2004. godine bio je utvrditi optimalni rok sjetve i gustoću sklopa za četiri sorte zrnatog šćira. U istraživanja su bile uključene četiri sorte koje pripadaju različitim vrstama zrnatog šćira: G6 (Amaranthus cruentus L.), Plainsman i 1008 (Amaranthus hypochondriacus L. te Koniz (A. hypochondriacus L. x A. hybridus L.). Istraživana su dva roka sjetve (prva i druga dekada svibnja) i tri gustoće sklopa: 40, ...

  4. Porovnání vybraných kulturních a plevelných druhů z rodu Amaranthus

    OpenAIRE

    Válek, Jan

    2006-01-01

    Amaranthus (L.) belongs to among old cultural crops. Cultural forms of some species were already grown by Aztecs and Incs in ancient times. High nutritive value of seeds redounded to rediscovery of the crops. Tested varieties of cultural amaranth get to the interaction whit wild species of amaranth. This work would had contribute to better knowledge of ecology in the hybrid of cultural variety and weed (A. x turicensis = A. cruentus x A. retroflexus) The aim of this work was to describe produ...

  5. Detection of the genetic variability of amaranthus by rapd and issr markers

    International Nuclear Information System (INIS)

    RAPD and ISSR markers were used to analyse intra and inter-specific variability of 16 A. caudatus, 18 A. cruentus and 21 A. hypochondriacus accessions. The potential of both approaches was evaluated using three random and three microsatellite primers amplifying in total of 1126 (RAPD), respectively 1013 (ISSR) scorable fragments. Similarity values among accessions of three Amaranthus species ranged from 0.00 to 1.00 in both types of markers. Based on the intra-specific variability the polymorphism percentage varied from 70 to 100% (RAPD) or from 90 to 100% (ISSR) respectively. Resolving power (Rp) of ISSR primers have been higher (5.28 in average) in comparison to RAPD primers (4.84 in average). Percentage of distinguished accessions by ISSR and RAPD primers ranged from 29 to 89% (based on primer's type) and from 19 to 72%, respectively. Cluster analysis based on RAPD and ISSR data has shown the individual species separation except of three accessions. Two of A. caudatus genotypes originated from India clustered with A. hypochondriacus accessions and one of A. hypochondriacus genotype originated from Nepal clustered with A. cruentus accessions. This study has demonstrated, that a single primer marker systems as RAPD and ISSR are able to generate a sufficient level of informative characters for intra and inter-specific analysis of Amaranthus genus. (author)

  6. Betalains from Amaranthus tricolor L.

    OpenAIRE

    Mousumi Biswas; Satyahari Dey; Ramkrishna Sen

    2013-01-01

    Betalains in Amaranthus tricolor leaf were identified by means of reversed phase high-performance liquid chromatography (HPLC) and Liquid chromatography-Mass spectrometry (LC-MS). In addition to the known compound red-violet amaranthin, two yellow pigments were detected in Amaranthus tricolor. A novel betaxanthin, methyl derivative of arginine betaxanthin was identified on the basis of UV-Vis spectra and mass spectrometric characteristics, as well as by comparison with literature data, which ...

  7. Influence of Priming Duration on the Performance of Amaranths (Amaranthus cruentus L. in Sokoto Semiarid Zone of Nigeria

    Directory of Open Access Journals (Sweden)

    Mukhtar Musa

    2014-01-01

    Full Text Available Two field trials were conducted during the 2012 cropping season at the Fruits and Vegetable Teaching and Research Farm of the Department of Crop Science, Usman Danfodiyo University, Sokoto (located on latitude 14∘N-15∘N and longitude 4∘-5∘, to evaluate the effect of priming duration on the growth and yield of amaranth. Treatments consisted of four priming durations (2, 4, 6, and 8 hours and control (where no priming was applied. The treatments were laid out in a completely randomized design (CRD replicated three times for the germination test and randomized complete block design (RCBD for the field trial. Data were collected on days to 50% germination, percentage germination, days to 50% emergence, and percentage emergence. Results revealed significant effect of priming duration on days to 50% germination, percentage germination, and days to 50% emergence. Soaking seeds for 2 hours reduced the number of days to 50% germination and emergence and also recorded higher germination. Thus, from the findings of this study, it could be concluded that priming amaranth seeds for 2 hours could be applied to enhance amaranth production.

  8. Nutraceutical Assessment of Four Amaranthus Species from Burkina Faso

    OpenAIRE

    Ouedraogo Ibrahim; Hilou Adama; Sombie Pierre Alexandre Eric Djifaby; Compaore Moussa; Millogo Jeanne; Nacoulma Odile Germaine

    2011-01-01

    The use of the amaranths as vegetables is developed in Burkina Faso. Most known are Amaranthus dubius Mart. Ex. Thell, Amaranthus graecizans L., Amaranthus hybridus L. and Amaranthus viridis L. A. hybridus is most used and abundantly cultivated, however the others are more or less wild. Theaim of the present study was to investigate the nutraceutical potentialities of four Amaranthus species from Burkina Faso. The aqueous decoction extract of the four species contains the highest ofpolyphenol...

  9. Nomenclatural survey of the genus Amaranthus (Amaranthaceae). 4. Detailed questions arising around the name Amaranthus gracilis

    OpenAIRE

    Iamonico Duilio

    2016-01-01

    The present article represents the fourth contribution of a series whose final aim is to gain an understanding of the complicated nomenclature of the genus Amaranthus. The investigation deals with the need to establish the identity of Amaranthus gracilis and related names. On the basis of extensive analysis of the literature, examination of herbarium specimens and field surveys, light has been thrown on a number of complex nomenclatural questions. Amaranthus gracilis is published as a nomen n...

  10. Effect of seed treatments on the chemical composition of two amaranth species: oil, sugars, fibres, minerals and vitamins

    NARCIS (Netherlands)

    Gamel, T.H.; Linssen, J.P.H.; Mesallam, A.S.; Damir, A.A.; Shekib, L.A.

    2006-01-01

    The effects of seed treatments, including cooking, popping, germination and flour air classification on several components of Amaranthus caudatus and A. cruentus seeds, including oil, sugars, fibre, minerals and vitamins were studied. The lipid, crude and dietary fibre, ash, and sugar contents were

  11. 国产十四种苋属植物的染色体数目%Chromosome numbers of 14 species in Amaranthus from China

    Institute of Scientific and Technical Information of China (English)

    宋葆华; 张学杰; 李法曾; 万鹏

    2002-01-01

    In this paper, chromosome numbers of 14 species of the genus Amaranthus from China are reported: A. retroflexus 2n=34, A. caudatus 2n=32, A. hybridus 2n=32, A. spinosus 2n=34, A. cruentus 2n=34, A. hypochendriacus 2n=32, A. paniculatus 2n=32, A. roxburghianus 2n=34, A. blitoides 2n=32, A. polygonoides 2n=34, A. albus 2n=32, A. viridis 2n=34, A. lividus 2n=34, A. tricolor 2n=34. The number in A. roxburghianus is reported here for the first time. The basic chromosome numbers in this genus are x=16 and x=17 and both numbers are found in sect. Amaranthus and sect. Blitopsis. The chromosomes in this genus are very small in size, hampering a detailed karyotype analysis.%报道了国产14种苋属植物的染色体数目.部分种的染色体数目为2n=34,即反枝苋Amaranthus retroflexus,刺苋A. spinosus,红苋A. cruentus,腋花苋A. roxburghianus,合被苋A. polygonoides,皱果苋A. viridis,凹头苋A. lividus,苋A. tricolor. 其他种的染色体数目为2n=32,即尾穗苋A. caudatus,绿穗苋A. hybridus,千穗谷A. hypochendriacus,繁穗苋A. paniculatus,北美苋A. blitoides,白苋A. albus.其中腋花苋的染色体数目为首次报道.该属染色体基数为x=16,17.两种染色体基数在苋属2个组(sect. Amaranthus和 sect. Blitopsis)中均存在.由于苋属植物染色体大多为小型染色体,因此对苋属植物目前尚不能进行详尽的核型分析.

  12. STUDIES ON GENETIC PARAMETERS IN GRAIN AMARANTHUS (AMARANTHUS HYPOCHONDRIACUS L.) AS INFLUENCED BY PLANT DENSITIES

    OpenAIRE

    Ramesh K. Selvan; Mohamed G. Yassin; R. Govindarasu

    2013-01-01

    Selection of genotypes with adequate combination of traits with high yield at the appropriate density level increased the productivity in amaranth. The study was therefore undertaken to estimate genetic attributes of different amaranth genotypes and to identify and select genotypes with adequate trait combination for improvement in yield. In grain amaranthus (Amaranthus hypochondriacus L.) ten genotypes were evaluated  for twelve characters under four plant density levels viz., very high (D1)...

  13. Lectotypification of seven names in Amaranthus Lectotipificación de siete nombres en Amaranthus

    OpenAIRE

    Néstor D. Bayón; Susana E. Freire

    2011-01-01

    Typification is provided for seven names of American and African species of Amaranthus as a nomenclatural contribution to a forthcoming taxonomic revision of this genus.Se tipifican siete nombres pertenecientes a especies de Amaranthus originarias de África y América como una contribución nomenclatural a una próxima revisión taxonómica del género.

  14. Phomopsis amaranthicola and Microsphaeropsis amaranthi symptoms on Amaranthus spp. under South Texas Conditions

    Science.gov (United States)

    The candidate bioherbicides, Phomopsis amaranthicola and Microsphaeropsis amaranthi, were applied singly or in combination to Palmer amaranth (Amaranthus palmeri), smooth pigweed (Amaranthus hybridus), and redroot pigweed (Amaranthus retroflexus). Inoculation induced necrosis on 5 to 10% of leaves ...

  15. 21 CFR 137.105 - Flour.

    Science.gov (United States)

    2010-04-01

    ... Related Products § 137.105 Flour. (a) Flour, white flour, wheat flour, plain flour, is the food prepared... any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Flour. 137.105 Section 137.105 Food and Drugs...

  16. Proteomics of Wheat Flour

    Science.gov (United States)

    Wheat is a major food crop grown on more than 215 million hectares of land throughout the world. Wheat flour provides an important source of protein for human nutrition and is used as a principal ingredient in a wide range of food products, largely because wheat flour, when mixed with water, has un...

  17. Evaluation of the nutritional quality of the grain protein of new amaranths varieties.

    Science.gov (United States)

    Aguilar, Elba Graciela; Albarracín, Graciela de Jesús; Uñates, María Angelina; Piola, Hugo Daniel; Camiña, José Manuel; Escudero, Nora Lilian

    2015-03-01

    The efforts for promoting the consumption of food of plant origin are increasingly growing. The amaranth grain is an important vegetable protein source, superior in content and quality to traditional cereals. In the central-west region of Argentina, new amaranth varieties have been obtained to optimize its agronomic traits and promote its use. In this work, the analysis of the wholemeal flour protein from seeds of two new varieties of Amaranthus cruentus var. Candil (CC) and Amaranthus hypochondriacus var. Dorado (HD), as well as from advanced lines of Amaranthus hypochondriacus x Amaranthus cruentus H17a (H17) and Amaranthus cruentus G6/17a (CG6), was carried out in order to elucidate their nutritional contribution to human diet. The amino acids profile and the chemical score (CS) were determined, and the protein quality was evaluated in-vivo through the following indexes: net protein utilization (NPU), true digestibility (tD), biological value (BV) and protein digestibility corrected amino acid score (PDCAAS). In general, the amino acids values of the different varieties exceeded the requirements established by the WHO/FAO/UNU; however, valine was the limiting amino acid in all cases. The values obtained (%) were within the following ranges: NPU, 33.56-46.04%; tD, 68.80-75.40%; BV, 44.53-64.28%; and PDCAAS, 23.69-36.19%. These results suggest that the new amaranth flours varieties can be adequate for human consumption and as complementary protein source. PMID:25501792

  18. Homogenity of oil and sugar components of flour amaranth investigated by GC-MS

    Directory of Open Access Journals (Sweden)

    Psodorov Đorđe B.

    2015-01-01

    Full Text Available Gas chromatography with mass spectrometry (GC-MS was used for performing a qualitative analysis of liposoluble and hydrosoluble flour extracts of three genotypes of Amaranthus sp. All three samples were first defatted with hexane. Hexane extracts were used for the analysis of fatty acids of lipid components. TMSH (Trimethylsulfonium hydroxide, 0.2M in methanol was used as the transesterification reagent. With transesterification reaction, fatty acids were esterified from acilglycerol to methyl-esters. Defatted flour samples were dried in the air and then extracted with ethanol. Ethanol extracts were used for the analysis of soluble carbohydrates. TMSI (trimethylsilylimidazole was used as a reagent for the derivatization of carbohydrates into trimethylsilylethers. The results show that the dominant methyl-esters of fatty acids are very similar in all the three samples. Such a similarity was not detected in the analysis of soluble sugars. The following test cluster analysis was used for the comparison of liposoluble and hydrosoluble flour extracts of three genotypes of Amaranthus sp.

  19. Quinoa flour in baked products.

    Science.gov (United States)

    Lorenz, K; Coulter, L

    1991-07-01

    The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin. PMID:1924185

  20. Interferência interespecífica entre Amaranthus hybridus L. e Amaranthus viridis L. Interspecific interference between Amaranthus hybridus L. and Amaranthus viridis L.

    OpenAIRE

    Angela Maria Maluf

    1999-01-01

    O objetivo deste trabalho foi estudar a interferência interespecífica entre duas espécies de Amaranthus -- A. viridis e A. hybridus ¾, esta última com dois biótipos distintos (verde e roxo); ambas ocorriam associadas em dois locais. Nas populações de cada local foram feitos ensaios de substituição independentes, em vasos, nos quais observou-se que as populações que germinam mais prontamente são as que vencem em competição, ou seja, se estabelecem e produzem maior número de sementes. Houve ten...

  1. Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages

    OpenAIRE

    Zhou, Cunliu; Zhang, Lin; Wang, Hui; Chen, Conggui

    2012-01-01

    The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of a* values, sensory color, flavor and overall acceptance scores, but the significa...

  2. Will the Amaranthus tuberculatus Resistance Mechanism to PPO-Inhibiting Herbicides Evolve in Other Amaranthus Species?

    OpenAIRE

    Patrick J Tranel; Riggins, Chance W.

    2012-01-01

    Resistance to herbicides that inhibit protoporphyrinogen oxidase (PPO) has been slow to evolve and, to date, is confirmed for only four weed species. Two of these species are members of the genus Amaranthus L. Previous research has demonstrated that PPO-inhibitor resistance in A. tuberculatus (Moq.) Sauer, the first weed to have evolved this type of resistance, involves a unique codon deletion in the PPX2 gene. Our hypothesis is that A. tuberculatus may have been predisposed to evolving this ...

  3. EVALUATION OF PHYSICOCHEMICAL & PHYTOCHEMICAL PARAMETERS OF AMARANTHUS CAUDATUS LEAVES

    OpenAIRE

    Hiremath G. Urmila

    2012-01-01

    The present study was carried out to provide physicochemical and phytochemical detail about the plant Amaranthus caudatus. The physicochemical results obtained can be used for the identification of the powdered drugs. In the phytochemical screening different type of extracts were prepared to find the presence of secondary metabolites. The results revealed the presence of carbohydrates, glycosides, saponins, proteins, amino acids, tannins, and phenolic compounds in the plant. Amaranthus caud...

  4. Nutraceutical Assessment of Four Amaranthus Species from Burkina Faso

    Directory of Open Access Journals (Sweden)

    Ouedraogo Ibrahim

    2011-09-01

    Full Text Available The use of the amaranths as vegetables is developed in Burkina Faso. Most known are Amaranthus dubius Mart. Ex. Thell, Amaranthus graecizans L., Amaranthus hybridus L. and Amaranthus viridis L. A. hybridus is most used and abundantly cultivated, however the others are more or less wild. Theaim of the present study was to investigate the nutraceutical potentialities of four Amaranthus species from Burkina Faso. The aqueous decoction extract of the four species contains the highest ofpolyphenols, flavonoids,flavonols and proteins contents. The aqueous decoction extracts were used for the evaluation of the antioxidant activity and xanthine oxidase inhibitory potentiality. The A. dubius showed the most potent antioxidant activity with a CE50 of 1.26±0.46, mgm2 the β-carotene bleaching method. A. hybridus showed the most potent antioxidant activity (66.99±1.65 μmolAEAC/g in the DPPH radical scavengingmethod. The aqueous extracts of the four speciesshowed weak inhibition of the xanthine oxidaseat the concentration of 200 μg/mL.The four Amaranthus species are rich in microelements (Na, K, Ca, Mg, P, Fe, Mn, Zn and Cu and carotenoids compounds. The antinutritionals factors were also quantified. The oxalate amount in these species is fairly high. The highest minerals contents and the antioxidant activity of the amaranths could explain theirlarge use by all the socioeconomic strata of the population.These plants would constitute a source of dietetic antioxidants.

  5. 21 CFR 137.175 - Phosphated flour.

    Science.gov (United States)

    2010-04-01

    ... Related Products § 137.175 Phosphated flour. Phosphated flour, phosphated white flour, and phosphated wheat flour, conform to the definition and standard of identity, and are subject to the requirements for... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Phosphated flour. 137.175 Section 137.175 Food...

  6. Dust and flour aeroallergen exposure in flour mills and bakeries.

    OpenAIRE

    Nieuwenhuijsen, M J; Sandiford, C P; Lowson, D.; Tee, R D; Venables, K. M.; McDonald, J. C.; Newman Taylor, A J

    1994-01-01

    As part of an epidemiological study among workers exposed to flour total dust and flour aeroallergen concentrations were measured with personal samplers over a workshift in three large bakeries and four flour mills and packing stations. In the bakeries geometric means for total dust concentrations ranged from 0.4 mg/m3 in the bread wrapping area up to 6.4 mg/m3 at the dough brake. The flour aeroallergen concentrations ranged from 45.5 micrograms/m3 in the bread wrapping area up to 252.0 micro...

  7. Radiation sterilization of buckwheat flour

    International Nuclear Information System (INIS)

    For buckwheat noodle in which taste is important and its main material, buckwheat flour, the ordinary sterilization by heating or ozone cannot be applied. The number of the bacteria sticking to buckwheat flour is much more as compared with that of wheat flour, and is 105-107 per 1 g. The effective countermeasures are not yet found. Also noxious insects are apt to infect buckwheat flour. It has been known that radiation is effective for the sterilization of flavorings. In this study, the microorganism contamination of buckwheat flour and sterilization dose, the change of taste and properties after irradiation, and the capability of storage were examined, and the results are reported. The bacteria in buckwheat flour were mostly Erwinia which forms yellow colonies, and is plant-parasitic bacteria having sugar fermentation function, and also some Enterobacer, Klebsiella and Aspergillus were found. When gamma ray was irradiated on buckwheat flour, it was sterilized to less than 103 per 1 g bacteria at the dose of 5 kGy, and microorganisms were almost sterilized at 10 kGy. With the electron beam of 3 MeV, the effect of sterilization somewhat decreased. The noodle-making property of irradiated buckwheat flour, and the taste and storage capability of the noodle of irradiated flour were tested. (K.I.)

  8. Antioxidant, functional and rheological properties of optimized composite flour, consisting wheat and amaranth seed, brewers' spent grain and apple pomace.

    Science.gov (United States)

    Awolu, Olugbenga Olufemi; Osemeke, Richard Onyemaechi; Ifesan, Beatrice O Temilade

    2016-02-01

    Consumer's interest in functional food has continued to increase due to its potential health benefits. This study therefore is aimed at developing a functional wheat based flour comprising, amaranth (Amaranthus hypochondriacus) seed, brewers' spent grain and apple pomace. The statistical analyses were carried out using response surface methodology (RSM). For the experimental design, the composite flour components were the variables while the proximate and mineral compositions were the responses. After the statistical optimisation process, the best three blends were chosen for further analyses; determination of antioxidant, functional and rheological properties. From the results, the best blends were Runs 11, 13 and 19, with percentages composition of wheat, amaranth seed, brewers, spent grain and apple pomace of 65 %, 30 %, 2 %, 3 %; 60.43 %, 29.68 %, 4.1 %, 5.79 % and 81.94 %, 6.75 %, 3.39 %, 7.92 % respectively. The ANOVA, R(2) and R(2) adjusted values for the proximate and mineral compositions showed that the composite flours were statistically satisfactory. The results also indicated that the antioxidant, functional and rheological properties of the three best blends showed good and acceptable nutritional and rheological properties. Composite flours with acceptable and excellent nutritional composition, functional properties and rheological behaviour can be obtained from composite blends consisting wheat, amaranth seed, brewers, spent grain and apple pomace flours. PMID:27162395

  9. STUDIES ON GENETIC PARAMETERS IN GRAIN AMARANTHUS (AMARANTHUS HYPOCHONDRIACUS L. AS INFLUENCED BY PLANT DENSITIES

    Directory of Open Access Journals (Sweden)

    Ramesh K. Selvan

    2013-04-01

    Full Text Available Selection of genotypes with adequate combination of traits with high yield at the appropriate density level increased the productivity in amaranth. The study was therefore undertaken to estimate genetic attributes of different amaranth genotypes and to identify and select genotypes with adequate trait combination for improvement in yield. In grain amaranthus (Amaranthus hypochondriacus L. ten genotypes were evaluated  for twelve characters under four plant density levels viz., very high (D1, high (D2, normal (D3 and low plant density (D4 to study the different selection parameters for grain yield and its eleven contributing morphological and quality traits. The study was conducted at College Orchard, Department of Horticulture, Pandit Jawaharlal Nehru College of Agriculture and Research Institute, TNAU, Karaikal during rabi 2007. The results revealed that the GCV was maximum in high plant density when compared to very high, normal and low plant density levels for the characters viz., fresh weight of the inflorescence, length of the rachis per inflorescence, grain yield per plant and total carbohydrates. Leaf area at 50 per cent flowering, fresh weight of the inflorescence, number of secondary branches per inflorescence and total carbohydrates are recorded high magnitude of genetic variability in combination with high heritability and genetic advance as per cent of mean in all the four plant density levels.

  10. The studies on the preparation of instant noodles from wheat flour supplementing withs weet potato flour

    OpenAIRE

    Taneya, M.L.J.; Biswas, M.M.H.; Shams-Ud-Din, M.

    2014-01-01

    The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour...

  11. Role of ethylene metabolism in Amaranthus retroflexus

    International Nuclear Information System (INIS)

    14C-Ethylene was metabolized by etiolated pigweed seedlings (Amaranthus retroflexus L.) in the manner similar to that observed in other plants. The hormone was oxidized to 14CO2 and incorporated into 14-tissue components. Selected cyclic olefins with differing abilities to block ethylene action were used to determine if ethylene metabolism in pigweed is necessary for ethylene action. 2,5-Norbornadiene and 1,3-cyclohexadiene were effective inhibitors of ethylene action at 800 and 6400 μ1/1, respectively, in the gas phase, while 1,4-cyclohexadiene and cyclohexene were not. However, all four cyclic olefins inhibited the incorporation and conversion of 14C-ethylene to 14CO2 by 95% with I50 values below 100 μ1/1. The results indicate that total ethylene metabolism does not directly correlate with changes in ethylene action. Additionally, the fact that inhibition of ethylene metabolism by the cyclic olefins did not result in a corresponding increase in ethylene evolution, indicates that ethylene metabolism does not serve to significantly reduce endogenous ethylene levels

  12. Integral Chemical Analysis of the Amaranth (Amaranthus greggii S. Wats)

    OpenAIRE

    Guillermo F. Covas; Gladis E. Scoles; Pattacini, Silvia H.

    2000-01-01

    The objective of this work was to obtain information on Amaranthus greggii S. Wats., related to its nutritional value, its agricultural application as leaf vegetable and for animal consumption. The following variables were analyzed: dampness, ashes, protein, mineral, ethereal extract (fat), brute fiber, oxalic acid, nitrates and carbohydrates.

  13. De nerfamarant (Amaranthus blitoides S. Wats.) in Nederland

    OpenAIRE

    Ham, van, M.

    1982-01-01

    New data are given to amplify the tentative remarks on naturalization of Amaranthus blitoides S. Wats, in the Atlas of the Netherlands Flora (Van der Ham, 1980). Although merely of casual occurrence in some localities, the species is thought to be naturalized in the dunes, along the river Waal and in urban areas. It was first found in 1900.

  14. Amaranthus blitoides S. Watson, 1877 - laskavec žmindovitý

    Czech Academy of Sciences Publication Activity Database

    Mandák, Bohumil

    Praha : ČSOP, 2006 - (Mlíkovský, J.; Stýblo, P.), s. 43-43 ISBN 80-86770-17-6 Grant ostatní: GA MŽP(CZ) SM/6/37/04 Institutional research plan: CEZ:AV0Z60050516 Keywords : Amaranthus blitoides * distribution * invasibility Subject RIV: EF - Botanics

  15. Amaranthus powellii S. Watson, 1875 - laskavec zelenoklasý

    Czech Academy of Sciences Publication Activity Database

    Mandák, Bohumil

    Praha : ČSOP, 2006 - (Mlíkovský, J.; Stýblo, P.), s. 44-45 ISBN 80-86770-17-6 Grant ostatní: GA MŽP(CZ) SM/6/37/04 Institutional research plan: CEZ:AV0Z60050516 Keywords : Amaranthus powellii * distribution * invasibility Subject RIV: EF - Botanics

  16. Assessment of antioxidant, anticancer and antimicrobial activity of two vegetable species of Amaranthus in Bangladesh

    OpenAIRE

    Al-Mamun, M. Abdulla; Husna, Jamiatul; Khatun, Masuda; Hasan, Rubait; Kamruzzaman, M.; Hoque, K. M. F.; Reza, M. Abu; Ferdousi, Z.

    2016-01-01

    Background Amaranthus (Amaranthaceae) has previously been reported to possess different bioactive phytochemicals including phenols, tannins and flavonoids. The current study was designed to evaluate the antioxidant, anti-proliferative and antimicrobial activity of stem and seed extracts of Amaranthus lividus (AL) and Amaranthus hybridus (AH), respectively. Methods Antioxidant activity of methanol extract was assessed by DPPH radical scavenging assay. Determination of lectin activity of Amaran...

  17. POTENSI BAYAM DURI (Amaranthus spinosus L.) SEBAGAI TANAMAN HIPERAKUMULATOR ION LOGAM TIMBAL (Pb2+)

    OpenAIRE

    Dwinata, Rina; La Nafie, Nursiah; Liong, Syarifuddin

    2015-01-01

    Penelitian potensi tanaman bayam duri (Amaranthus spinosus L.) sebagai tanaman akumulator ion logam timbal (Pb2+) telah dilakukan. Pada penelitian ini digunakan tanaman bayam duri (Amaranthus spinosus L.) untuk mengakumulasi ion logam berat Pb2+ dari tanah dengan menggunakan variasi waktu sehingga dapat diketahui pengaruh waktu terhadap penyerapan ion Pb2+. Tujuan penelitian ini adalah untuk menentukan kemampuan tanaman bayam duri (Amaranthus spinosus L.) dalam mengakumulasi logam Pb da...

  18. Yield and Quality of Forage Sorghum and Different Amaranth Species (Amaranthus spp.) Biomass

    OpenAIRE

    Ana Pospišil; Milan Pospišil; Dubravko Maćešić; Zlatko Svečnjak

    2009-01-01

    The objective of investigations carried out on the experimental field of the Faculty of Agriculture, Zagreb, in 2002, 2003 and 2004 was to compare green mass and dry matter yields of forage sorghum and amaranth, and the nutritional value of these two crops at several development stages. Investigations included two amaranth cultivars: ‘1008’ (Amaranthus hypochondriacus L.) and ‘Koniz’ (Amaranthus hypochondriacus L. x Amaranthus hybridus L.), and forage sorghum, hybrid Grazer N (Sorghum bicolor...

  19. Nogmaals Amaranthus hybridus L. (Groene amarant) en A. bouchonii Thell. (Franse amarant)

    OpenAIRE

    Duistermaat, Leni (H.)

    1999-01-01

    In 1998 werd melding gemaakt van een nieuwe Amarant voor de Nederlandse flora: Amaranthus bouchonii (Franse amarant).¹ Vanwege de wijdere verspreiding van dit nummer van Gorteria naar alle actieve FLORON-waarnemers is het zinvol nog even in te gaan op de herkenning van deze nieuwe soort. Amaranthus bouchonii (Franse amarant) lijkt waarschijnlijk al vele jaren in Nederland aanwezig te zijn, maar is al die tijd onopgemerkt gebleven en waarschijnlijk voor Amaranthus hybridus (Groene amarant) aan...

  20. Physico-chemical properties and acceptability of yam flour substituted with soy flour.

    Science.gov (United States)

    Akingbala, J O; Oguntimein, G B; Sobande, A O

    1995-07-01

    Yam flour was substituted 10, 20 and 40% with defatted and full fat soy flour. The effect of the substitution on the proximate composition, swelling power, solubility, water binding capacity and Brabender visco amylograph cooking properties of the yam flour and acceptability of the cooked paste (amala), were evaluated. Protein contents of the mixtures were 23.0 and 25.5% on substituting 40% full-and defatted soy flours for yam flour, ash and crude fibre contents increased while carbohydrate content, swelling power, Brabender paste viscosities decreased with increase in soy flour substitution of yam flour. Colour, texture, taste and overall acceptability of pastes (amala) from the mixed flours were rated lower than that of yam flour. Up to 10% defatted and 20% full fat soy flour substitution for yam flour was acceptable for amala. PMID:8719741

  1. 21 CFR 137.200 - Whole wheat flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whole wheat flour. 137.200 Section 137.200 Food... Flours and Related Products § 137.200 Whole wheat flour. (a) Whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red...

  2. Neuroprotective effect of Amaranthus lividus and Amaranthus tricolor and their effects on gene expression of RAGE during oxidative stress in SH-SY5Y cells.

    Science.gov (United States)

    Amornrit, W; Santiyanont, R

    2016-01-01

    Amaranthus plants, or spinach, are used as food sources worldwide. Amaranthus leaves are rich in antioxidant compounds, which act as free radical scavengers. Oxidative stress caused by the aberrant production of reactive oxygen species (ROS) represents an important mechanism for neuronal dysfunction and cell loss in different neurodegenerative disorders. The neuroprotective effects of antioxidant-containing plants have been extensively demonstrated in different models of neurotoxicity. However, few studies have investigated the antioxidant properties of Amaranthus extracts and their effect on the nervous system. In the present study, the leaves of Amaranthus lividus and Amaranthus tricolor were extracted using petroleum ether, dichloromethane, and methanol. Results indicated that antioxidant activities were the highest in methanol extracts from both kinds of Amaranthus leaves. In addition, oxidative stress was induced in human neuroblastoma cell lines (SH-SY5Y) by using H2O2. Intracellular oxidative stress, cytotoxicity, and gene expression of RAGE were then determined. In vitro results demonstrated that pretreatment with A. lividus and A. tricolor extracts can significantly decrease cell toxicity and intracellular ROS production in SH-SY5Y cells. Interestingly, the extracts also significantly downregulated the expression of oxidative stress genes such as HMOX-1, RAGE, and RelA/ NF-κB. Our results suggested that Amaranthus leaves may be useful for reducing oxidative stress and may be beneficial for age-related diseases and neurodegenerative disorders. PMID:27173239

  3. Will the Amaranthus tuberculatus Resistance Mechanism to PPO-Inhibiting Herbicides Evolve in Other Amaranthus Species?

    Directory of Open Access Journals (Sweden)

    Chance W. Riggins

    2012-01-01

    Full Text Available Resistance to herbicides that inhibit protoporphyrinogen oxidase (PPO has been slow to evolve and, to date, is confirmed for only four weed species. Two of these species are members of the genus Amaranthus L. Previous research has demonstrated that PPO-inhibitor resistance in A. tuberculatus (Moq. Sauer, the first weed to have evolved this type of resistance, involves a unique codon deletion in the PPX2 gene. Our hypothesis is that A. tuberculatus may have been predisposed to evolving this resistance mechanism due to the presence of a repetitive motif at the mutation site and that lack of this motif in other amaranth species is why PPO-inhibitor resistance has not become more common despite strong herbicide selection pressure. Here we investigate inter- and intraspecific variability of the PPX2 gene—specifically exon 9, which includes the mutation site—in ten amaranth species via sequencing and a PCR-RFLP assay. Few polymorphisms were observed in this region of the gene, and intraspecific variation was observed only in A. quitensis. However, sequencing revealed two distinct repeat patterns encompassing the mutation site. Most notably, A. palmeri S. Watson possesses the same repetitive motif found in A. tuberculatus. We thus predict that A. palmeri will evolve resistance to PPO inhibitors via the same PPX2 codon deletion that evolved in A. tuberculatus.

  4. EVALUATION OF PHYSIOCHEMICAL AND PHYTOCHEMICAL PARAMETERS OF AMARANTHUS SPINOSUS LEAVES

    OpenAIRE

    Choudhury Antara

    2012-01-01

    The present study was carried out to provide physiochemical and phytochemical details about the plant Amaranthus spinosus. The physiochemical result obtained can be used for the identification of powdered drugs. In the phytochemical screening, different types of extracts were prepared to find the presence of secondary metabolites. Phytoconstituents like fixed oils, fats, carbohydrates, glycosides, gum and mucilage, phenolic compounds, flavonoids, tannins, proteins, amino acids and saponins ...

  5. EVALUATION OF PHYSICOCHEMICAL & PHYTOCHEMICAL PARAMETERS OF AMARANTHUS CAUDATUS LEAVES

    Directory of Open Access Journals (Sweden)

    Hiremath G. Urmila

    2012-02-01

    Full Text Available The present study was carried out to provide physicochemical and phytochemical detail about the plant Amaranthus caudatus. The physicochemical results obtained can be used for the identification of the powdered drugs. In the phytochemical screening different type of extracts were prepared to find the presence of secondary metabolites. The results revealed the presence of carbohydrates, glycosides, saponins, proteins, amino acids, tannins, and phenolic compounds in the plant. Amaranthus caudatus belongs to the family Amaranthaceae .The Amaranthus plants are spread throughout the world, growing under a wide range of climatic conditions and they are able to produce grains and leaves edible vegetables. Traditionally it has been used nutritionally for infants, children, pregnant and lactating woman, as it is comparable to the properties of milk; it was also used in countering heavy menstrual bleeding and vaginal discharge. It helps control dysentery and diarrhea. The roots were used to cure kidney stones, leaves used to cure cuts, leprosy, boils, burns, fever and decoction of the stem used in jaundice. The plant has cooling effect, laxative, diuretic, stomachic and antipyretic, anti-diarrheal, anti-hemorrhagic. The leaves, roots, bark, stem, seeds have medicinal value.

  6. Competição intra-específica entre Amaranthus hybridus L. e Amaranthus viridis L. Intraspecific competition between Amaranthus hybridus L. and A. Viridis L.

    OpenAIRE

    Angela Maria Maluf

    1999-01-01

    Ensaios de competição intra-específica foram conduzidos sobre Amaranthus viridis L. e A. hybridus L., a última espécie com dois biótipos distintos, tipo verde e tipo roxo. Os três ensaios, conduzidos separadamente, utilizaram cinco densidades de sementes por vaso. Em termos gerais, as sementes germinadas prontamente foram a razão do surgimento da próxima geração, visto que estabeleceram plântulas rapidamente e estas venceram em competição. A partir de certo número de sementes semeadas (20 por...

  7. Irradiated and stored potato flour as substitute for portion of wheat flour in Shamy bread

    International Nuclear Information System (INIS)

    Flour obtained from potato cv. Alpha tubers irradiated with 0, 50 or 150 Gy was combined in 0-15% mixtures with wheat flour, stored for 6 months, then analysed at 3-month intervals for nutrient content. Potato flour contained twice the lysine content of wheat flour, but protein levels fell as irradiated or unirradiated potato flour levels in the mixture were increased; this was attributed to enzyme activity

  8. Effect of coal mine soil contamination on the elemental uptake and distribution in two edible Amaranthus species, Amaranthus dubius and Amaranthus hybridus

    Energy Technology Data Exchange (ETDEWEB)

    Jonnalagadda, S.B.; Kindness, A.; Chunilall, V. [University of KwaZulu Natal, Durban (South Africa). Dept. of Chemistry

    2006-07-01

    The impact of coal mine dump contaminated soil on the elemental uptake by two edible plants, namely, Amaranthus dubius (red herbs) and Amaranthus hybridus (green herbs), was studied by investigating their response and ability to tolerate and accumulate varying levels of elements in their roots and shoots. The vegetation was grown on varying amounts of contaminated soil, viz. 0%, 5%, 15%, 25% w/w using coal mine dump soil. The soil was analyzed for soil pH, cation exchange capacity (CEC), soil organic matter (SOM), moisture content, and selected heavy metals. The distribution of six metals, namely, Pb, Cd, Hg, Ni, Mn, and Fe, in roots, stem, and leaves of the plants was determined in two stages of growth after 5 weeks and 10 weeks. All soil and plant samples were microwave digested and subjected to heavy metal analysis using the ICP-OES, GFAAS, and CVAAS. The pH of the coal mine dump contaminated soil decreased with an increase in contamination. Both the SOM and CEC values decreased, which increases the availability of elements, by providing more binding sites in the soil. Relatively, the red herbs had higher elemental concentrations than the green herbs. Both plants recorded high manganese accumulation. No mercury was detected in the soils or plants.

  9. 21 CFR 137.180 - Self-rising flour.

    Science.gov (United States)

    2010-04-01

    ... Flours and Related Products § 137.180 Self-rising flour. (a) Self-rising flour, self-rising white flour, self-rising wheat flour, is an intimate mixture of flour, sodium bicarbonate, and one or more of the... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Self-rising flour. 137.180 Section 137.180...

  10. Characterisation of wheat flour allergens

    Czech Academy of Sciences Publication Activity Database

    Šotkovský, Petr; Fuchs, M.; Havranová, M.; Tučková, Ludmila

    Vienna : Basic Science in Allergology, 2006, s. 416-416. [Congress of the European Academy of Allergology and Clinical Immunology /25./. Vienna (AT), 10.06.2006-14.06.2006] R&D Projects: GA ČR GA310/05/2245 Institutional research plan: CEZ:AV0Z50200510 Keywords : wheat flour * allergen * protein Subject RIV: EE - Microbiology, Virology

  11. 21 CFR 137.225 - Whole durum flour.

    Science.gov (United States)

    2010-04-01

    ... Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the..., prescribed for whole wheat flour by § 137.200, except that cleaned durum wheat, instead of cleaned wheat... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whole durum flour. 137.225 Section 137.225...

  12. 21 CFR 137.205 - Bromated whole wheat flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated whole wheat flour. 137.205 Section 137... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is...

  13. Effect of heat treatment and milling on the seed, flour, rheology and baking quality of some amaranth ecotypes.

    Science.gov (United States)

    Sánchez-Marroquín, A; Maya, S; Domingo, M V

    1985-12-01

    Forty-five harvests corresponding to the two predominating domestic species of amaranth in Mexico were studied. The proximate analysis revealed some statistically significant differences throughout three years of observation. The Ca, P and Fe content did not vary greatly in 15 samples. No chemical differences were either manifested in the Mercado and Aztec types of A. hypochondriacus, nor in the Mexican type of A. cruentus. The latter exhibits a higher grain yield and a shorter life cycle; however, its baking quality is apparently inferior to that of the Mercado type of A. hypochondriacus. The heat treatment of the seeds (toasting, popping and cooking) affected protein and lysine contents as does in cereals and leguminous seeds although toasting in particular improves its sensory characteristics without altering digestibility and PER. Popping only improves PER. Heating at 90 or 170 degrees C for three to five minutes, at the usual seed's moisture rate of 6 to 15%, does not affect protein content and does so only slightly in the case of the fatty acids content. Amylographic and farinographic values of the starchy fractions indicate similarities to C. quinoa and differences with respect to wheat. In the case of "amaranth milk", viscosity and gelatinization temperature produced satisfactory values. The extension of amaranth cultivation in the country is hereby suggested in view of the seed's nutritional quality, and considering the behavior of whole amaranth flour and its fractions. PMID:3842924

  14. Assessing nitrogen supply potential and influence on growth of lettuce and amaranthus of different aged composts

    International Nuclear Information System (INIS)

    This study assessed the potential of different composts at different maturity stages to supply N and their effect on the vegetative growth of lettuce and Amaranthus. Five composts aged 1, 3, 6, 9, and 12 months, were mixed with soil at the rate of 5%, 10% and 15% then seeded with lettuce and Amaranthus. Results showed that 1, 3 and 6 month aged composts had a negative effect on plant height of lettuce and Amaranthus as 1-15.78% and 4.78 to 29.45% decrease in plant height over control was recorded respectively. On the other hand 9 and 12 month aged composts had a significant positive effect on plant height of lettuce and Amaranthus where 43.48% and 34.8% increase over control was recorded with the application of 15% of 12 month aged compost respectively. A similar effect was observed on fresh biomass of both lettuce and Amaranthus where a 386% and 59.43% increase over control was recorded with the application of 15% of 12 month aged compost respectively. One and three month aged composts revealed a negative effect on N absorption by lettuce whereas 1, 3, 6 and 9 month aged composts had a negative effect on N absorption by Amaranthus. 30.39% and 21.48% increases over control in N absorption by lettuce and Amaranthus respectively were recorded with the application of 15% of 12 month aged compost. (author)

  15. Biological screening of Amaranthus retroflexus L. (Amaranthaceae) Abordagem biológica de Amaranthus retroflexus L. (Amaranthaceae)

    OpenAIRE

    Jamileh Salar Amoli; Parisa Sadighara; Abbas Barin; Azam Yazdani; Saeed Satari

    2009-01-01

    Bioassays are required for the determination of the total toxicity of Amaranthus retroflexus L. (Amaranthaceae) or "redroot pigweed". Therefore, the plant extract has been tested for bioactivity in Artemia salina and cytotoxicity against bovine kidney cells. The LD50 values for Artemia salina were measured at 1700 ppm. The bovine kidney cells were exposed to various concentrations of the plant extracts (100 ppm-0.1 ppm). After treating with 100 and 0.1 ppm for 24 h, the cells viability were r...

  16. Flour production from shrimp by-products and sensory evaluation of flour-based products

    Directory of Open Access Journals (Sweden)

    Thiago Mendes Fernandes

    2013-08-01

    Full Text Available The objective of this work was to evaluate the production of flour using by-products (cephalothorax obtained from the shrimp (Litopenaeus vannamei industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05% and minerals (20.97%. Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry, which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.

  17. Variability and factor analysis of morphological and productive characteristics of species of the genus Amaranthus

    Directory of Open Access Journals (Sweden)

    Vujačić Vesna

    2005-01-01

    Full Text Available Ten genotypes of amaranth were being studied for three years. Morphological and productive characteristics - plant height, foliage per plant, average foliage length, average foliage width, mass per plant, and seed mass per plant were the subject of this research. Variability of these traits was analyzed and classification of the genotypes by the method of major components was conducted. Variability within a specific trait was significant. In case of the plant height it ranged between 93.18 cm (genotype 9 - A. cruentus and 160.78 cm (genotype 1 - A mantegazzianus; foliage per plant raged between 12.89 (genotype 10 - A cruentus and 23.46 (genotype I - A mantegazzianus; average foliage length varied from 14.77 cm (genotype 9 - A cruentus to 26.72 cm (genotype 1 - A mantegazzianus; average foliage width ranged between 6.30 cm (genotype 9 - A cruentus and 14.46 cm (genotype 1 - A mantegazzianus; foliage mass per plant ranged between 94.05 g (genotype 3 - A molleros and 246.81 g (genotype 1 - A mantegazzianus. Seed mass per plant varied from 45.56 g (genotype 3 - A molleros to 67.55 g (genotype I - A mantegazzianus. The major components method, i.e. factor analysis indicated that the characteristics such as: plant height, average foliage length and average foliage width, had a significant factor loading with the first factor. These traits are of a crucial importance for genotype variability. Foliage number and foliage mass were significantly correlated with the second factor, meaning that they were of a minor importance for the genotype variability. Such results offer guidance with respect to the plant modeling, i.e. indicate how to proceed with the breeding program of this species.

  18. Antioxidant activity of wheat and buckwheat flours

    Directory of Open Access Journals (Sweden)

    Sedej Ivana J.

    2010-01-01

    Full Text Available Antioxidative activities of wheat flours (type 500 and wholegrain and buckwheat flours (light and wholegrain were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH·-scavenging activity, reducing power and chelating activity on Fe2+. Also, the content of the total phenolics of ethanolic extracts was estimated. Polyphenolics content (expressed as gallic acid equivalent, GAE in wheat flours varied between 37.1 and 137.2 μg GAE/g extract, while its content in buckwheat flour were at least four time higher and ranged between 476.3 and 618.9μg GAE/g extract. Ethanolic extracts of buckwheat flours exhibited higher antioxidant activities in all the assays, except for chelating activity. Regarding all the obtained results, it can be concluded that bakery products produced with buckwheat flour could be regarded as potential functional foods.

  19. Genotypic Variations in Potassium Absorption and Utilization by Amaranthus spp.

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    The kinetics of K+ absorption and the utilization of both applied K and K in a calcareous alluvisol with low available K by different genotypes of grain amaranth (Amaranthus spp.), an ancient pseudo-cereal that produces a large biomass and a rich source of healthy nutrients and mineral elements, were studied by means of ion depletion technique and pot experiments. Grain amaranth had a high affinity for K+ uptake in comparison with corn and cotton. However, there were differences among Amaranthus spp. in K absorption and utilization. Some cultivars such as R104, CX-4, Du001, Hy015 and Hr029 which had a higher rate of K absorption and stronger affinity for K+ were typical varieties with high K-use efficiency (KUE). The results showed that high KUE cultivars grew quickly, possessed stronger ability to take up soil slowly available K and mineral K, and did not respond to K fertilization in the soil with low available K. Correspondingly, grain amaranth cultivars CX-77, Cr024, Vd001, Re003 and Sn003 were relatively low in KUE. Compared with high KUE cultivars, they took up more soil available K and both of their dry matter accumulation and K uptake responded to K applied significantly.

  20. EVALUATION OF PHYSIOCHEMICAL AND PHYTOCHEMICAL PARAMETERS OF AMARANTHUS SPINOSUS LEAVES

    Directory of Open Access Journals (Sweden)

    Choudhury Antara

    2012-10-01

    Full Text Available The present study was carried out to provide physiochemical and phytochemical details about the plant Amaranthus spinosus. The physiochemical result obtained can be used for the identification of powdered drugs. In the phytochemical screening, different types of extracts were prepared to find the presence of secondary metabolites. Phytoconstituents like fixed oils, fats, carbohydrates, glycosides, gum and mucilage, phenolic compounds, flavonoids, tannins, proteins, amino acids and saponins showed positive tests in the extracts. Amaranthus spinosus belongs to the family Amaranthaceae. It is commonly known as Spiny amaranth or Pig weed and found throughout the world. In India it is found at roadsides, waste places and fields. The whole plant is used as a laxative. Traditionally it has been used as diuretic, antidiabetic, antipyretic, anti-snake venom, antileprotic, anti-gonorrheal, anti-inflammatory, anthelmintic and immunomodulatory. The root paste of the plant is used to cure skin disease. A red pigment obtained from the plant is used for colouring foods and medicines.

  1. Research of Evaluating Flour Quality by Experiment of Cooking

    Institute of Scientific and Technical Information of China (English)

    Xiao Anhong; Pan Chongdao; Xiao Deyan; Hou Hong

    2000-01-01

    An experiment of flour quality was carried out by means of cooking. It was proven that the flour quality could be evaluated directly, accurately and raliablely by cooking experiment, which should be able to guide reasonble processing and utilizing flour.

  2. [Amaranth flour: characteristics, comparative analysis, application possibilities].

    Science.gov (United States)

    Zharkov, I M; Miroshnichenko, L A; Zviagin, A A; Bavykina, I A

    2014-01-01

    Amaranth flour--a product of amaranth seeds processing--is a valuable industrial raw material that has an unique chemical composition and may be used for nutrition of people suffering from intolerance to traditional cereals protein, including celiac disease patients. The research aim was to study the composition of amaranth flour of two types compared with semolina which is traditionally used for nutrition by Russian population, as well as to compare the composition of milk amaranth flour porridge with milk semolina porridge. The composition of amaranth whole-ground flour and amaranth flour of premium grade processed from amaranth seeds grown in Voronezh region has been researched. It is to be noted that protein content in amaranth flour was 10.8-24.3% higher than in semolina, and its biological value and NPU-coefficient were higher by 22.65 and 46.51% respectively; lysine score in amaranth flour protein of premium grade came up to 107.54%, and in semolina protein only 40.95%. The level of digestible carbohydrates, including starch, was lower in amaranth flour than in semolina by 2.79-12.85 and 4.76-15.85% respectively, while fiber content was 15.5-30 fold higher. Fat content in amaranth flour of premium grade was 2,4 fold lower than in whole-ground amaranth flour but it was 45% higher than in semolina. The main advantage of amaranth flour protein compared to wheat protein is the predominance of albumins and globulins and a minimal content of prolamines and alpha-gliadin complete absence. The specifics of chemical composition allow the amaranth flour to be recommended for being included into nutrition of both healthy children and adults and also celiac disease patients. PMID:25059059

  3. Radiation disinfestation of wheat flour leaving the mill: Flour quality and economic aspects

    Science.gov (United States)

    Sedláčková, J.; Zuska, J.; Příhoda, J.

    Wheat flour irradiated by 0.25 or 0.5 kGy of gamma rays retained its sensoric quality. Its baking properties improved after the doses of 0.25 to 1.5 kGy. Flour irradiation in a flour mill is less expensive if an electron accelerator is used instead of a 60Co source.

  4. Radiation disinfestation of wheat flour leaving the mill: flour quality and economic aspects

    International Nuclear Information System (INIS)

    Wheat flour irradiated by 0.25 or 0.5 kGy of gamma rays retained its sensoric quality. Its baking properties improved after the doses of 0.25 to 1.5 kGy. Flour irradiation in a flour mill is less expensive if an electron accelerator is used instead of a 60Co source. (author)

  5. Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies

    OpenAIRE

    Hussain, Shahzad; Anjum, Faqir Muhammad; BUTT, Masood Sadiq; Khan, Muhammad Issa; Asghar, Ali

    2006-01-01

    Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour and texture of cookies. Cookies containing 20% and lower level of the full fat flaxseed flour were ac...

  6. Final Critical Habitat for Amaranthus brownii from the Northwestern Hawaiian Islands, Hawaii

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — To provide the user with a general idea of areas where final critical habitat for Amaranthus brownii known historically from the Northwestern Hawaiian Islands occur...

  7. Fingerprints for two grain amaranthus varieties KBGA1 and Suvarna using RAPD and legume based SSR markers

    Directory of Open Access Journals (Sweden)

    Meera N., Lohithaswa HC, Niranjana Murthy and Shailaja Hittalmani

    2014-09-01

    Full Text Available Genotype specific fingerprints were detected in two grain amaranthus varieties KBGA1 and Suvarna using SSR and RAPD markers. In this study 41 Pigeon Pea SSR markers and 6 RAPD markers were used to generate DNA fingerprints for the two varieties of grain amaranthus. Analysis of polymorphic fragments generated from SSR and RAPD markers revealed the genetic variation between grain amaranthus varieties KBGA1 and Suvarna. The results indicate that DNA markers are appropriate tools for assessing genetic variation within and between the species of amaranthus and suggest that cultivated varieties of Amaranthus have significant genetic variation. The differences generated by the markers can be used as fingerprints for detecting the varieties. This is the first report of the utilization of legume microsatellite markers in Amaranthus.

  8. Amaranthus retroflexus (redroot pigweed): inability to cause renal toxicosis in rabbits.

    Science.gov (United States)

    Schamber, G J; Misek, A R

    1985-01-01

    Rabbits fed Amaranthus retroflexus (redroot pigweed) did not develop lesions of renal toxicosis reported in other species fed this plant. In feeding trials using adult and weanling rabbits, A retroflexus did not produce indications of renal involvement in rabbits. In both trials, treated rabbits had increased weight loss when compared with controls; however, the weight loss was not attributed to a toxic effect, but to previously described decreased palatability of Amaranthus spp. PMID:3970436

  9. Interspecific hybridization transfers a previously unknown glyphosate resistance mechanism in Amaranthus species

    OpenAIRE

    Gaines, Todd A; Ward, Sarah M.; Bukun, Bekir; Preston, Christopher; Leach, Jan E.; Westra, Philip

    2011-01-01

    A previously unknown glyphosate resistance mechanism, amplification of the 5-enolpyruvyl shikimate-3-phosphate synthase gene, was recently reported in Amaranthus palmeri. This evolved mechanism could introgress to other weedy Amaranthus species through interspecific hybridization, representing an avenue for acquisition of a novel adaptive trait. The objective of this study was to evaluate the potential for this glyphosate resistance trait to transfer via pollen from A. palmeri to five other w...

  10. ANTI PEPTIC ULCER ACTIVITY OF THE LEAVES OF Amaranthus spinosus L. IN RATS

    OpenAIRE

    TANAYA GHOSH; PRASENJIT MITRA; DEBIPRASAD GHOSH; PRASANTA KUMAR MITRA

    2013-01-01

    Anti peptic ulcer activity of the leaves of Amaranthus spinosus L., a plant of Eastern Himalaya, was studied in peptic ulcer models in rats. Gastric and duodenal ulcers were induced by ethanol and cysteamine respectively. Results were compared with omeprazole, a known drug for peptic ulcer. It was found out that the leaves of Amaranthus spinosus L. exerted anti peptic ulcer activity against ethanol and cysteamine induced peptic ulcerations but the activity was less than that of omeprazole.

  11. Antihyperglycemic and hypolipidemic activity of methanolic extract of Amaranthus viridis leaves in experimental diabetes

    OpenAIRE

    Krishnamurthy Girija; Kuruba Lakshman; Nagaraj Pruthvi; Pulla Udaya Chandrika

    2011-01-01

    To investigate the antihyperglycemic and hypolipidemic effects of methanolic extract of leaves of Amaranthus viridis (MEAV) in normal and Streptozotocin (STZ) induced diabetic rats. The anti-hyperglycemic and hypolipidemic activity of methanolic extract of leaves of Amaranthus viridis was evaluated by using normal and STZ induced diabetic rats at dose of 200 mg/kg and 400 mg/kg by mouth per day for 21 days. Blood glucose levels and body weight was monitored at specific intervals, and differen...

  12. Competição intra-específica entre Amaranthus hybridus L. e Amaranthus viridis L. Intraspecific competition between Amaranthus hybridus L. and A. Viridis L.

    Directory of Open Access Journals (Sweden)

    Angela Maria Maluf

    1999-08-01

    Full Text Available Ensaios de competição intra-específica foram conduzidos sobre Amaranthus viridis L. e A. hybridus L., a última espécie com dois biótipos distintos, tipo verde e tipo roxo. Os três ensaios, conduzidos separadamente, utilizaram cinco densidades de sementes por vaso. Em termos gerais, as sementes germinadas prontamente foram a razão do surgimento da próxima geração, visto que estabeleceram plântulas rapidamente e estas venceram em competição. A partir de certo número de sementes semeadas (20 por vaso, o número de plantas adultas obtidas revelou-se independente do número de sementes semeadas, o que indica que a capacidade de suporte do ambiente, ao invés do tamanho do banco de sementes no solo, é a razão da regulação do tamanho populacional; a mesma observação aplica-se à produção de matéria seca. Sob condições de competição, as espécies A. hybridus - tipo verde e A. viridis produziram maior quantidade de biomassa para reprodução (22% a 34% do que A. hybridus - tipo roxo (15% a 18%. As primeiras, portanto, revelaram-se mais estrategistas-r que a última.Intraspecific competition trials were carried out for Amaranthus viridis L. and A. hybridus L., the latter species with two distinct biotypes, a green and a purple type. Three independent trials were made, with five different seed densities per pot for each species or biotype. In general terms, seeds that germinated promptly were responsible for the formation of the next generation, these early seedlings being more competitive. The carrying capacity was reached with 20 seeds per pot, no increase in the number of adult plants observed by increasing the seed density. This shows that the environmental suporting capacity, not the size of the seed bank in the soil, regulates the population size. A similar conclusion holds true for dry matter yield. Under competition, the species A. hybridus - green biotype and A. viridis produced larger biomass for reproductive

  13. Fingerprints for two grain amaranthus varieties KBGA1 and Suvarna using RAPD and legume based SSR markers

    OpenAIRE

    Meera N., Lohithaswa HC, Niranjana Murthy and Shailaja Hittalmani

    2014-01-01

    Genotype specific fingerprints were detected in two grain amaranthus varieties KBGA1 and Suvarna using SSR and RAPD markers. In this study 41 Pigeon Pea SSR markers and 6 RAPD markers were used to generate DNA fingerprints for the two varieties of grain amaranthus. Analysis of polymorphic fragments generated from SSR and RAPD markers revealed the genetic variation between grain amaranthus varieties KBGA1 and Suvarna. The results indicate that DNA markers are appropriate tools for assessing ge...

  14. Pengaruh Cahaya Matahari Terhadap Kadar Vitamin C Pada Tanaman Bayam (Amaranthus tricolor) Dengan Naungan Dan Tanpa Naungan

    OpenAIRE

    Nasution, Khairunnisyah

    2010-01-01

    Has conducted research on the effects of sunlight on vitamin C content in plants of spinach (Amaranthus tricolor). Vitamin C content determined by titration iodimetric method. From the research, the average levels of vitamin C in plants spinach (Amaranthus tricolor) are planted with shade is wearing 0.9944 mg/100 g of plant spinach and spinach (Amaranthus tricolor) are planted with no auspices of 0.7729 mg/100 g spinach green.

  15. Proteolytic modification of selected legume flours

    Directory of Open Access Journals (Sweden)

    Barbara Baraniak

    2008-03-01

    Full Text Available The influence of pepsin (EC 3.4.1.1 and trypsin (EC 3.4.4.4 action on the chemical composition of legume flours was the aim of this study. The level of proteins and lipids in hydrolysed flours was changed significantly. In comparison to the raw flours also fatty acid composition in treated flours was altered. In the lentil flours both trypsin and pepsin digestion conditions have decreased the level of unsaturated fatty acid. It is noteworthy that in all investigated, hydrolysed flours ratio linoleic: oleic fatty acid was significantly decreased in comparison to unhydrolysed flours (about 40%-pea; 60%- -lentil. Our investigations were also focused on the potential implementations of IMAC method in the separation and purification of peptides. Generally, peptides separation profiles, performed on immobilized Zn (II, were dependent on the kind of flour and enzyme used in the hydrolysis process. In the lights of our results is clearly visible that investigated peptides had a weak affinity to the chelated metal ions. It is noteworthy, that in some cases the influences of chelating factor on separation profiles were noticeable.

  16. Characterization of Flour from Avocado Seed Kernel

    Directory of Open Access Journals (Sweden)

    Macey A. Mahawan

    2015-11-01

    Full Text Available The study focused on the Characterization of Flour from Avocado Seed Kernel. Based on the findings of the study the percentages of crude protein, crude fiber, crude fat, total carbohydrates, ash and moisture were 7.75, 4.91, 0.71, 74.65, 2.83 and 14.05 respectively. On the other hand the falling number was 495 seconds while gluten was below the detection limit of the method used. Moreover, the sensory evaluation in terms of color, texture and aroma in 0% proportion of Avocado seed flour was moderate like and slight like for 25% and 50% proportions of Avocado seed flour. On the otherhand, the taste of the biscuits prepared with 0% Avocado seed flour was moderate like, in 25% proportion of Avocado seed flour were slight like and in 50% proportion was neither liked nor disliked. The overall acceptability results for 0% proportion of Avocado seed flour was moderate like and slight like for 25% and 50% proportions of Avocado seed flour. Furthermore, the computed p values for the comparison of the level of acceptability in terms of color, texture, aroma, taste and overall acceptability of biscuits using 0%, 25%, and 50% avocado seed flour were lower than 0.05. Thus the null hypothesis is rejected.

  17. Development and evaluation of mutant germplasm of Amaranthus

    International Nuclear Information System (INIS)

    Seeds of Amaranthus tricolor were gamma irradiated and M1 seedlings planted in the field or in wooden boxes in greenhouses to screen for early drought tolerance. Drought tolerance was confirmed in similar subsequent screening steps, and seeds were collected from selected drought tolerant M2, M3, M4 and M5 plants. The mutation induction and selection procedure, constraints and characteristics of the mutated plants are described, with emphasis on selection for early drought tolerance. A. tricolor putative mutants showed strong drought avoidance and drought tolerance characteristics during severe moisture stress, and recovery after rewatering was within a few hours, with re-growth within a few days. This study is part of a project to develop tolerant genotypes of neglected vegetable crops that could contribute to food production in rural areas in Africa and the rest of the world. (author)

  18. Bioaccumulation and associated dietary risks of Pb, Cd, and Zn in amaranth (Amaranthus cruentus) and jute mallow (Corchorus olitorius) grown on soil irrigated using polluted water from Asa River, Nigeria.

    Science.gov (United States)

    Ogunkunle, Clement Oluseye; Ziyath, Abdul M; Adewumi, Faderera Esther; Fatoba, Paul Ojo

    2015-05-01

    Dietary uptake of heavy metals through the consumption of vegetables grown on polluted soil can have serious human health implications. Thus, the study presented in this paper investigated the bioaccumulation and associated dietary risks of Pb, Zn, and Cd present in vegetables widely consumed in Nigeria, namely amaranth and jute mallow, grown on soil irrigated with polluted water from Asa River. The study found that the soil was polluted with Zn, Pb, and Cd with Pb and Cd being contributed by polluted river, while Zn was from geogenic sources. The metal concentration in amaranth and jute mallow varied in the order of Zn > Pb > Cd and Zn > Pb ≈ Cd, respectively. Jute mallow acts as an excluder plant for Pb, Cd, and Zn. Consequently, the metal concentrations in jute mallow were below the toxic threshold levels. Furthermore, non-cancer human health risk of consuming jute mallow from the study site was not significant. In contrast, the concentrations of Pb and Cd in amaranth were found to be above the recommended safe levels and to be posing human health risks. Therefore, further investigation was undertaken to identify the pathways of heavy metals to amaranth. The study found that the primary uptake pathway of Pb and Cd by amaranth is foliar route, while root uptake is the predominant pathway of Zn in amaranth. PMID:25899541

  19. Flower colour modification of chrysanthemum by suppression of F3'H and overexpression of the exogenous Senecio cruentus F3'5'H gene.

    Directory of Open Access Journals (Sweden)

    Huang He

    Full Text Available Chrysanthemum (Chrysanthemum × morifolium is one of the most important ornamental plants in the world. They are typically used as cut flowers or potted plants. Chrysanthemum can exhibit red, purple, pink, yellow and white flowers, but lack bright red and blue flowers. In this study, we identified two chrysanthemum cultivars, C × morifolium 'LPi' and C × morifolium 'LPu', that only accumulate flavonoids in their ligulate flowers. Next, we isolated seven anthocyanin biosynthesis genes, namely CmCHS, CmF3H, CmF3'H, CmDFR, CmANS, CmCHI and Cm3GT in these cultivars. RT-PCR and qRT-PCR analyses showed that CmF3'H was the most important enzyme required for cyanidin biosynthsis. To rebuild the delphinidin pathway, we downregulated CmF3'H using RNAi and overexpressed the Senecio cruentus F3'5'H (PCFH gene in chrysanthemum. The resultant chrysanthemum demonstrated a significantly increased content of cyanidin and brighter red flower petals but did not accumulate delphinidin. These results indicated that CmF3'H in chrysanthemum is important for anthocyanin accumulation, and Senecio cruentus F3'5'H only exhibited F3'H activity in chrysanthemum but did not rebuild the delphinidin pathway to form blue flower chrysanthemum.

  20. Flower colour modification of chrysanthemum by suppression of F3'H and overexpression of the exogenous Senecio cruentus F3'5'H gene.

    Science.gov (United States)

    He, Huang; Ke, Hu; Keting, Han; Qiaoyan, Xiang; Silan, Dai

    2013-01-01

    Chrysanthemum (Chrysanthemum × morifolium) is one of the most important ornamental plants in the world. They are typically used as cut flowers or potted plants. Chrysanthemum can exhibit red, purple, pink, yellow and white flowers, but lack bright red and blue flowers. In this study, we identified two chrysanthemum cultivars, C × morifolium 'LPi' and C × morifolium 'LPu', that only accumulate flavonoids in their ligulate flowers. Next, we isolated seven anthocyanin biosynthesis genes, namely CmCHS, CmF3H, CmF3'H, CmDFR, CmANS, CmCHI and Cm3GT in these cultivars. RT-PCR and qRT-PCR analyses showed that CmF3'H was the most important enzyme required for cyanidin biosynthsis. To rebuild the delphinidin pathway, we downregulated CmF3'H using RNAi and overexpressed the Senecio cruentus F3'5'H (PCFH) gene in chrysanthemum. The resultant chrysanthemum demonstrated a significantly increased content of cyanidin and brighter red flower petals but did not accumulate delphinidin. These results indicated that CmF3'H in chrysanthemum is important for anthocyanin accumulation, and Senecio cruentus F3'5'H only exhibited F3'H activity in chrysanthemum but did not rebuild the delphinidin pathway to form blue flower chrysanthemum. PMID:24250783

  1. Food supplementation for workers: flour enriched with omega -3

    OpenAIRE

    Adriana Nery de Oliveira; Flavia Braidotti Stevanato; Jesuí Vergilio Visentainer

    2015-01-01

    The objective of this study was preparing a product (omega-3 flour) to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA). The omega-3 flour was prepared using waste (head sardines and leaves of carrot), flaxseed flour, manioc flour and spices. The fatty acids (FA) concentration was analyzed by gas chromatography. A total of 28 FA were identified in the omega-3 flour. The concentration of eicosapentaenoic acid (EPA) and docosahexaenoi...

  2. Functional properties of thermally treated legume flours.

    Science.gov (United States)

    Nagmani, B; Prakash, J

    1997-05-01

    Functional properties of four thermally treated decorticated legume flours namely, bengal gram (Cicer arietinum), black gram (Phaseolus f1p4o Roxb.), green gram (Phaseolus aureus Roxb.) and lentils (Lens esculenta) were studied. Samples with moisture levels of 3.2, 3.3, 1.3 and 5.0% for all four were subjected to dry heat treatment in a covered vessel in pressure cooker. (Untreated flours served as controls. Thermal treatment lowered nitrogen solubility profiles of all flours and increased water absorption capacities in bengal gram (146) black gram (451) and lentil (206) over control values of 138, 441 and 180 ml/100 g of flour respectively. Fat absorption capacities decreased in thermally treated bengal gram and black gram (242 and 292) as against 298 and 303 ml/100 g for untreated samples respectively. Foaming capacity also showed a decrease in thermally treated bengal gram and black gram by 28 and 53% respectively over controls. Two deep fat fried Indian products namely, 'Seviya' and 'Chakli' were prepared using two of the legumes. Proximate compositional analysis revealed that products prepared with thermally treated flours absorbed less fat. The sensory scores for appearance, texture, flavour and overall quality obtained by Seviya were 6.04, 6.20, 5.98 and 6.40 for products prepared with untreated flour and 5.74, 5.78, 5.70 and 5.68 for product prepared with treated flour respectively. Chakli prepared with thermally treated flour obtained significantly lower scores of 6.08, 5.2, 5.42, and 5.88 as against 6.78, 6.68, 6.68 and 6.88 obtained by products prepared with untreated flour for similar attributes. PMID:9205596

  3. Variation of Polyphenols and Betaines in Aerial Parts of Young, Field-Grown Amaranthus Genotypes

    DEFF Research Database (Denmark)

    Steffensen, Stine Krogh; Pedersen, Hans Albert; Labouriau, Rodrigo;

    2011-01-01

    Amaranthus hybridus and Amaranthus mantegazzianus are commonly cultivated and the entire young fresh plants consumed as vegetables in regions of Africa and Asia. A. hybridus and A. mantegazzianus were cultivated at four sites in three climate regions of the world: Santa Rosa, Argentina; Lleida, S...

  4. Trace element analysis in flour

    International Nuclear Information System (INIS)

    Trace elements in five kinds of flour which were made in Japan, America and Canada, have been measured by means of in-air PIXE. Twelve kinds of trace elements were detected, such as Cl, K, Ca, Sc, Cr, Mn, Fe, Co, Ni, Cu, Zn and Br. The concentration of these elements varied depending on the place where they were made. In order to check the target preparation procedure, two types of sample preparation have been used, such as wet ashing by nitric acid in a microwave oven and making a paste by an internal standard solution. Comparisons of the results of both samples ensures that bromine was not lost during micro-wave oven heating. Analytic fitting of PIXE spectra by a personal computer and a commercial application software was successfully used. (author)

  5. Combined XRF and PIXE analysis of flour

    International Nuclear Information System (INIS)

    Combined X-Ray Fluorescence (XRF) and Proton Induced X-ray Emission (PIXE) techniques were used for the determination of trace and minor elements in two different samples of flour purchased at the local market. The significance of some of the elements found in the samples is discussed from the viewpoint of nutrition. It is also shown that XRF can be a useful complementary technique for PIXE analysis of flour

  6. Variability of antinutritive compounds in flaxseed flours

    OpenAIRE

    Roberto Russo; Remo Reggiani

    2013-01-01

    The use of flaxseed flours in the diets of poultry and broilers may be limited by the presence of antinutritive compounds. The content of cyanogenic glycosides, phytic acid, condensed tannins and trypsin inhibitors was evaluated in seven varieties of Linum usitatissimum. Phytic acid, condensed tannins and trypsin inhibitors showed significant differences among varieties. Only the concentration of cyanogenic glycosides and phytic acid in the flour deserves attention, while the content of conde...

  7. Synthesis and quantitation of six phenolic amides in Amaranthus spp.

    Science.gov (United States)

    Pedersen, Hans A; Steffensen, Stine K; Christophersen, Carsten; Mortensen, Anne G; Jørgensen, Lise N; Niveyro, Selene; de Troiani, Rosa M; Rodríguez-Enríquez, Ricardo José; Barba-de la Rosa, Ana Paulina; Fomsgaard, Inge S

    2010-05-26

    Cinnamoylphenethylamines are phenolic amides in which cinnamic acid provides the acid moiety and phenethylamine the amine moiety. Single ion monitoring (SIM) in LC-MS was performed on amaranth leaf extracts. Masses corresponding to sets of regioisomers, including previously reported compounds, were examined. Six peaks were detected and their corresponding standards synthesized for a quantitative LC-MS/MS investigation of cinnamoylphenethylamines in amaranth. Four cinnamoylphenethylamines (caffeoyltyramine, feruloyldopamine, sinapoyltyramine, and p-coumaroyltyramine) are reported in the Amaranthaceae for the first time; also, one rare compound, feruloyl-4-O-methyldopamine, appeared to be quite common in the genus Amaranthus. Feruloyldopamine showed moderate antifungal activity toward an isolate of Fusarium culmorum. Our LC-MS approach, in conjunction with the straightforward synthesis, provides a simple, reliable way of quantitatively investigating cinnamoylphenethylamines in plants. Concentrations of cinnamoylphenethylamines vary widely: feruloyltyramine was present in quantities of 5.26 to 114.31 microg/g and feruloyldopamine in quantities of 0.16 to 10.27 microg/g, depending on the plant sample. PMID:20438062

  8. Antithrombotic Effects of Amaranthus hypochondriacus Proteins in Rats.

    Science.gov (United States)

    Sabbione, Ana Clara; Rinaldi, Gustavo; Añón, María Cristina; Scilingo, Adriana A

    2016-03-01

    Cardiovascular disease (CVD) is a major cause of disability and premature death throughout the world. Diets with antithrombotic components offer a convenient and effective way of preventing and reducing CVD incidence. The aim of the present work was to assess in vivo and ex vivo effects of Amaranthus hypochondriacus proteins on platelet plug formation and coagulation cascade. Amaranth proteins were orally administrated to rats (AG, 8 animals) and bleeding time was determined showing no significant difference compared with control rats (CG, 7 animals). However, results show a strong tendency, suggesting that amaranth proteins are involved in the inhibition of thrombus formation. Non-anticoagulated blood extracted from animals was analyzed with the hemostatometer, where AG parameters obtained were twice the values showed by CG. The clotting tests, thrombin time (TT) and activated partial thromboplastin time (APTT), presented a 17 and 14% clotting formation increase respectively when comparing AG with CG. The ex-vivo assays confirm the hypothesis inferring that amaranth proteins are a potential antithrombotic agent. PMID:26627100

  9. Tolerance and accumulation characteristics of cadmium in Amaranthus hybridus L

    International Nuclear Information System (INIS)

    Because of its toxicity to animals and humans, cadmium (Cd) is an environmentally important heavy metal. Consequently, researchers are interested in using hyperaccumulator and accumulator plants to decontaminate Cd polluted soils. To investigate Cd tolerance, uptake and accumulation by Amaranthus hybridus L., Cd concentration gradients were applied to a soil (at rates of 0, 30, 60, 90, 120, 150 and 180 mg kg-1) and hydroponics solutions (at rates of 0, 5, 10, 15, 20, 30, and 40 mg L-1) following a field survey. A. hybridus grew normally at added Cd concentrations ≤ 90 mg kg-1 and ≤ 20 mg L-1 in the soil culture and in the hydroponics solutions, respectively. In the hydroponics solutions, peroxidase activity showed a quadratic relationship and catalase activity changed irregularly with increasing Cd concentrations. The highest Cd concentration and accumulation in shoots were 241.56 mg kg-1 and 1006.95 μg pot-1 in the soil culture, and 354.56 mg kg-1 and 668.42 μg pot-1 in the hydroponics experiment. Bioconcentration factors in soil culture and hydroponics solutions were 0.58-1.22 and 5.18-17.55, and translocation factors were 0.64-1.50 and 0.33-0.92, respectively. A. hybridus has potential phytoremediation capability in Cd polluted soils.

  10. Antioxidant and antipyretic properties of methanolic extract of Amaranthus spinosusleaves

    Institute of Scientific and Technical Information of China (English)

    Bagepalli Srinivas Ashok Kumar; Kuruba Lakshman; Jayaveera KN; Devangam Sheshadri Shekar; Avalakondarayappa Arun Kumar; Bachappa Manoj

    2010-01-01

    Objective:Methanolic extract ofAmaranthus spinosus (A. spinosus) leaves was screened for antioxidant and antipyretic activities.Methods:Antioxidant activity was measured by 1,1-diphenyl-2-picryl-hydrazile(DPPH) free radical scavenging, superoxide anion radical scavenging, hydroxyl free radical scavenging, nitric oxide radical scavenging,2,2’-azinobis-3-ethylbenzothiazole-6-sulfonic acid(ABTS) radical scavenging assays and total phenolic content was also determined. Antipyretic activity of methanolic extract ofA. spinosus was measured by yeast induced pyrexia method at concentration of200 and400 mg/kg using paracetamol as standard drug.Results: Methanolic extract ofA. spinosusshowed potent antioxidant activity. The IC50 value was(87.50 ±3.52) μg/mL, (98.80±1.40) μg/mL,(106.25±0.20)μg/mL,(88.70±0.62) μg/mL and(147.50±2.61) μg/mL forDPPH, superoxide, hydroxyl, nitric oxide andABTSradical scavenging activities. Methanolic extract ofA. spinosus showed significant(P<0.01)antipyretic activity.

  11. Tolerance and accumulation characteristics of cadmium in Amaranthus hybridus L

    Energy Technology Data Exchange (ETDEWEB)

    Zhang Xiaochuan [College of Resources and Environment, Sichuan Agricultural University, 46 Xinkang Road, Yaan 625014 (China); Zhang Shirong, E-mail: rsz01@163.com [College of Resources and Environment, Sichuan Agricultural University, 46 Xinkang Road, Yaan 625014 (China); Xu Xiaoxun; Li Ting [College of Resources and Environment, Sichuan Agricultural University, 46 Xinkang Road, Yaan 625014 (China); Gong Guoshu [Agricultural College, Sichuan Agricultural University, Yaan 625014 (China); Jia Yongxia; Li Yun; Deng Liangji [College of Resources and Environment, Sichuan Agricultural University, 46 Xinkang Road, Yaan 625014 (China)

    2010-08-15

    Because of its toxicity to animals and humans, cadmium (Cd) is an environmentally important heavy metal. Consequently, researchers are interested in using hyperaccumulator and accumulator plants to decontaminate Cd polluted soils. To investigate Cd tolerance, uptake and accumulation by Amaranthus hybridus L., Cd concentration gradients were applied to a soil (at rates of 0, 30, 60, 90, 120, 150 and 180 mg kg{sup -1}) and hydroponics solutions (at rates of 0, 5, 10, 15, 20, 30, and 40 mg L{sup -1}) following a field survey. A. hybridus grew normally at added Cd concentrations {<=} 90 mg kg{sup -1} and {<=} 20 mg L{sup -1} in the soil culture and in the hydroponics solutions, respectively. In the hydroponics solutions, peroxidase activity showed a quadratic relationship and catalase activity changed irregularly with increasing Cd concentrations. The highest Cd concentration and accumulation in shoots were 241.56 mg kg{sup -1} and 1006.95 {mu}g pot{sup -1} in the soil culture, and 354.56 mg kg{sup -1} and 668.42 {mu}g pot{sup -1} in the hydroponics experiment. Bioconcentration factors in soil culture and hydroponics solutions were 0.58-1.22 and 5.18-17.55, and translocation factors were 0.64-1.50 and 0.33-0.92, respectively. A. hybridus has potential phytoremediation capability in Cd polluted soils.

  12. Screening of Amaranth Cultivars (Amaranthus mangostanus L.) for Cadmium Hyperaccumulation

    Institute of Scientific and Technical Information of China (English)

    FAN Hong-li; ZHOU Wei

    2009-01-01

    The potential harm of soil cadmium pollution to ecological environment and human health has been increasingly widely concerned. Phytoremediation, as a kind of new and effective technology, has become an important method for cleaning up cadmium in contaminated sites. The amaranth (Amaranthus mangostanus L.) is widely distributed and has abundant varieties in China, its rapid growth and large biomass can be served as candidate for cadmium hyperaccumulators for phytoremediation. To obtain cadmium hyper-accumulator, Cd uptake in 23 amaranth euitivars from different ecological region was investigated under hydroponic culture condition. Meanwhile, pot experiment was established to probe phytoremediation potentiality of Cd contaminated soil by amaranth. Three treatment (Cd 5, 10, and 25 mg kg-1) were imposed to red soil, yellow brown soil, and vegetable soil. The results showed that under hydroponic culture with Cd 3 mg L-1, the cadmium concentration in the shoots of the cultivar Tianxingmi reached 260 mg kg-1, and its total cadmium uptake was the highest among various cultivars. In the treatment Cd 25 mg kg-1, the cadmium concentration in the shoots of the cultivar Tianxingmi reached 212 mg kg-1, while bioaccumulation factor and shoot purification rate reached 8.50 and 3.8%, respectively. Further, the total biomass and shoot biomass were not decreased significantly under Cd exposure.These results suggested that eultivar Tianxingmi is a typical Cd hyperaccumulator, and can be expected to be used in phytoremediation of Cd contaminated soil.

  13. Molecular cytogenetic studies in Chenopodium quinoa and Amaranthus caudatus

    Directory of Open Access Journals (Sweden)

    Jolanta Małuszyńska

    2014-02-01

    Full Text Available Chenopodium quinoa Wild. and Amaranthus caudatus L., two plant species from South America, have small and numerous chromosomes. Looking for chromosome markers to distinguish pairs of homologous chromosomes double fluorescence staining, in situ hybridization with 45S rDNA and silver staining were applied. Fluorescent in situ hybridization with 45S rDNA has shown two sites of hybridization occurring on one pair of chromosomes in qunion genre (lines PQ-1, PQ-8. The number of RDA loci in Amaranth's caudate L. genre depends on the accession. Kiwicha 3 line has one pair of chromosomes with signals and Kiwicha Molinera cultivar two pairs. All observed rDNA loci were active. After chromomycin/DAPI staining in all cases, except Kiwicha Molinera cultivar, the CMA3 positive bands co-localized with signals of in situ hybridization with rDNA. In Kiwicha Molinera the number of CMA+ bands was higher than the number of 45S rDNA signals after FISH.

  14. Bread making properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

    Energy Technology Data Exchange (ETDEWEB)

    Guillamon, E.; Cuadrado, C.; Pedrosa, M. M.; Varela, A.; Cabellos, B.

    2010-07-01

    In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in bread making because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the bread making properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar bread making and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions. (Author) 36 refs.

  15. Amaranthus bouchonii Thell. (Franse amarant) en A. hybridus L. (Groene amarant) in Nederland

    OpenAIRE

    Dirkse, Gerard M.; Barendse, Rutger; Abbink-Meijerink, Corry G.

    1998-01-01

    Amaranthus bouchonii Thell. was first recorded in the Netherlands in 1947. Since then it has been found in some ports and industrial areas, and in 1983 it naturalised along the river Waal. Its indehiscent fruits differ distinctly from those of A. hybridus L. which are dehiscent. Minor, but constant differences occur in the length of the tepals and the bracteoles. Amaranthus hybridus was first found in the Netherlands in 1829. Now it occurs in the southern part of the country as a rather commo...

  16. Eco-friendly synthesis of Graphene using the aqueous extract of Amaranthus dubius

    Directory of Open Access Journals (Sweden)

    M. Jannathul Firdhouse

    2013-06-01

    Full Text Available An eco-friendly process of reduction of graphene oxide using aqueous extract of Amaranthus dubius under refluxing method is herein reported. The colour change of the graphene oxide (GO solution from brown to black was noted during the reduction of graphene oxide. UV-Visible spectrophotometer was used to monitor the formation of reduced graphene oxide (AKRGO. The crystallite size of nanographene was confirmed by XRD analysis and Scherrer’s formula. FTIR spectral analysis revealed the reduction of graphene oxide using aqueous extract of Amaranthus dubius. The morphology of the synthesized graphene was examined by SEM analysis.

  17. Estudos anatômicos de folhas de espécies de plantas daninhas de grande ocorrência no Brasil: IV - Amaranthus deflexus, Amaranthus spinosus, Alternanthera tenella e Euphorbia heterophylla Leaf anatomical studies in weed species widely common in Brazil: IV - Amaranthus deflexus, Amaranthus spinosus, Alternanthera tenella and Euphorbia heterophylla

    OpenAIRE

    E.A Ferreira; S.O. Procópio; E.A.M. Silva; Silva, A. A.; R.J.N. Rufino

    2003-01-01

    Neste trabalho é apresentado um estudo da anatomia das folhas de espécies de plantas daninhas de grande ocorrência no Brasil: Amaranthus deflexus, Amaranthus spinosus, Alternanthera tenella e Euphorbia heterophylla, visando melhor compreensão das barreiras que cada espécie impõe à penetração dos herbicidas e outros compostos utilizados em aplicações foliares. As folhas completamente expandidas do terceiro ao quinto nó foram coletadas de plantas de ocorrência espontânea no campo. Das folhas de...

  18. Nutritional Properties of Enriched Local Complementary Flours

    Directory of Open Access Journals (Sweden)

    W.R. Compaoré

    2011-02-01

    Full Text Available This study aimed to identify the nutritional, functional, sensory and microbiological profile of experimental nutritional flours, produced with local products in Burkina Faso. The raw materials included maize (Zea mays, millet (Pennisetum glaucum and rice (Oryza sativa. Local ingredients were pulps of Adansonia digitata and Parkia biglobosa and seeds of Cucurbita maxima and Moringa oleifera. Three formula were developed, the first (F1 with maize, the second (F2 with rice and the last (F3 with millet. Each of these cereals was mixed with predetermined portions of seeds and pulps in order to obtain enriched flour. Nutritional, microbiological and functional analysis and the acceptability criteria of these enriched flours were assessed and compared to Misola (F4, the existing local complementary flour. The fat content of experimental flours were respectively in the first (F1, second (F2 and third formula (F3 15.91±0.01%, 11.82±0.02% and 17.02±0.02%. The carbohydrate range was 65.46±0.06%, 70.81±0.01% and 64.51±0.01% for F1, F2 and F3, while the energetic value is higher than recommended (453.07±0.05, 424.56±0.03 and 458.96±0.05 kcal respectively for F1, F2 and F3. Functional characteristics indicated the good viscosity (117, 119 and 121 mm/30 sec for F1, F2 and F3 least gelation (9, 6 and 7% and water absorption capacity (2, 4 and 1 g/g. Trained sensory evaluation panellists gore the enriched flour porridge a score of acceptable. These enriched flours have great potential as a weaning food in resource-poor and technologically under-developed countries.

  19. Competition of Amaranthus species with dry bean plants Competição de espécies de Amaranthus com plantas de feijoeiro

    Directory of Open Access Journals (Sweden)

    Saul Jorge Pinto de Carvalho

    2008-01-01

    Full Text Available Weeds compete with field crops mainly for water, light and nutrients, and this competition is among other factors, a function of the occurrence of weed density, and the intrinsic competitive ability of each vegetal species. The objective of this research was to evaluate the competitive ability of five weed species of the Amaranthus L. genus (A. deflexus, A. hybridus, A. retroflexus, A. spinosus and A. viridis with dry bean plants (Phaseolus vulgaris L. - 'Carioca Precoce' cultivar, using the replacement series design. A fixed total density equivalent to 80 plants m-2 was used in pots of 2.8 L capacity varying the proportions between the species in coexistence. To install the experiment, Amaranthus seedlings were transplanted to the pots at the phenological stage of completely expanded cotyledon leaves, while the crop was seeded. A factorial scheme (5 x 5 was used to carry out the experiment, consisting of five species of Amaranthus (pigweeds and five species proportions (beans:pigweeds: 4:0, 3:1, 2:2, 1:3 and 0:4. Randomized blocks with four replicates were installed and the experiment was repeated twice. Dry bean plants were more competitive than each one of the five Amaranthus species when the species proportion was equivalent. A. deflexus and A. viridis were the weed species which phenology were less affected by the competition with dry bean; the intraspecific competition was more damaging for dry bean plants, suggesting that the damages caused by the weeds are more related to high density of infestation than to the intrinsic competitive ability of the species.As plantas daninhas competem com as culturas por água, luz e nutrientes, sendo que esta competição é função da densidade de ocorrência das plantas daninhas, bem como da habilidade competitiva intrínseca de cada espécie. O objetivo desta pesquisa foi avaliar a competitividade de cinco espécies de Amaranthus L. (A. deflexus, A. hybridus, A. retroflexus, A. spinosus e A. viridis

  20. Studies on Production of Arabic Bread From Irradiated and Stored Potato Flour as Partial Substitute of Wheat Flour

    International Nuclear Information System (INIS)

    The present study was carried out to evaluate Arabic bread produced from potato flour and wheat flour. Potato flour was prepared from Diamont cultivar of potato tubers after irradiation with 50 and 150 Gy. The ratios of potato flour were 5, 10 and 15% and the flour was stored for six months and taken for analysis every three months. Amino acids, protein, carbohydrate, baking and staling tests were applied to study the effect of adding potato flour extracts from tubers of non-irradiated and irradiated potato to wheat flour in Arabic bread making. Amino acids in potato and wheat were studied. The flour of wheat was found to be poor in lysine while potato flour contained about twice of these amino acids. Protein content was decreased with increasing the ratios of potato flour. The addition of potato flour to the Arabic bread increased the percentage of essential amino acids. Moreover, the addition of potato flour during storage periods had an improving effect on the quality of Arabic bread. Water retention capacity (the staling rate) was increased progressively with increasing the percentage as potato flour in the bread which was effective in keeping bread fresh and organoleptic properties

  1. Mineral profile and variability in vegetable amaranth (Amaranthus tricolor).

    Science.gov (United States)

    Shukla, Sudhir; Bhargava, Atul; Chatterjee, A; Srivastava, J; Singh, N; Singh, S P

    2006-03-01

    Populations in North India depend on a number of vegetable crops of which Amaranthus spp. is the most important since it is the only crop available in the hot summer months when no other foliage crop grows in the field. However, reports on mineral composition of leaves are rare with absolutely no information on the qualitative improvement of foliage yield with special reference to minerals. Studies on correlation among the minerals as well as with yield and leaf attributes are also lacking. Hence, we report the proximate mineral composition in 30 strains of A. tricolor along with some suggestions for qualitative improvement of the foliage yield with reference to minerals. Our study showed that vegetable amaranth is a rich source of minerals like calcium (1.7 +/- 0.04 g/100 g), iron (1233.8 +/- 50.02 mg/kg), and zinc (791.7 +/- 28.98 mg/kg). The heritability estimates were high for most of the traits, with potassium and calcium showing high values, while comparatively lower values were recorded for magnesium and nickel. Nickel was the only mineral that showed positive correlation with all the minerals, as well as with leaf size and foliage yield. Zinc showed strong positive relationship with iron (0.66**) and manganese (0.74**), and was the only mineral exhibiting significant positive association with foliage yield. This study would be of use in enhancement of selected minerals in different regions according to local preferences and nutrient deficiency prevalent among the populations. PMID:16736385

  2. Competition of Amaranthus species with dry bean plants Competição de espécies de Amaranthus com plantas de feijoeiro

    OpenAIRE

    Saul Jorge Pinto de Carvalho; Pedro Jacob Christoffoleti

    2008-01-01

    Weeds compete with field crops mainly for water, light and nutrients, and this competition is among other factors, a function of the occurrence of weed density, and the intrinsic competitive ability of each vegetal species. The objective of this research was to evaluate the competitive ability of five weed species of the Amaranthus L. genus (A. deflexus, A. hybridus, A. retroflexus, A. spinosus and A. viridis) with dry bean plants (Phaseolus vulgaris L. - 'Carioca Precoce' cultivar), using th...

  3. Modulatory of effect of fresh Amaranthus caudatus and Amaranthus hybridus aqueous leaf extracts on detoxify enzymes and micronuclei formation after exposure to sodium arsenite

    OpenAIRE

    Adetutu Adewale; Awe Emmanuel Olorunju

    2013-01-01

    Vegetables are the cheapest and most available sources of important proteins, minerals, vitamins, and essential amino protein. These vegetables are commonly used in Africa for the treatment of illness. This study evaluated the protective effects of Amaranthus caudatus and A. hybridus against sodium arsenite-induced toxicity in rats. The effects of sodium arsenite and/or the plant extracts were assessed using bone marrow micronucleus assay and by measuring the activities of tumour maker enzyme...

  4. Irradiation decontamination of soy protein flour

    International Nuclear Information System (INIS)

    This paper reported decontaminative effects of irradiation on the soy protein flour quality, including main nutrient components, sensitivity of urea enzyme and sensory index. The results show that the irradiation treatment is very effective in eliminating microorganism in soy protein flour. The higher the dose was, the more microorganisms were eliminated. At least 53% microorganisms were eliminated at 2.0 kGy irradiation. Eliminating ratios of 95%, 97% and 100% were obtained at applied doses 4.0, 6.0 and 8.0 kGy, respectively. The content of protein, crude fiber, total sugar and amino acid (except Leu) and urea enzyme would not vary much in the ranged of 2 to 8kGy. But the content of crude fat and lecithin in irradiated soy protein flour is significant different (at 0.01 level), and the content of isoflavone significantly decreased (at 0.05 level). Irradiation will not change the sensory index of soy protein flour much when irradiation dose is lower than 6.0 kGy. It was concluded that the optimal dose for bacteria decontamination of soy protein flour is in the range of 3.0 ∼ 5.0 kGy for the sake of various quality factors. (authors)

  5. Tempeh flour as a substitute for soybean flour in coconut cookies

    Directory of Open Access Journals (Sweden)

    Rodrigo Santos Leite

    2013-12-01

    Full Text Available The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.

  6. Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

    Directory of Open Access Journals (Sweden)

    E. Rodriguez-Sandoval

    2012-09-01

    Full Text Available The thermomechanical properties of dough and the physical characteristics of bread from quinoa-wheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI, water solubility index (WSI and swelling power (SP. The thermomechanical properties of wheat and composite flours were assessed using a Mixolab and the baking quality characteristics of breads were weight, height, width, and specific volume. The results showed that the higher values of WAI (4.48, WSI (7.45%, and SP (4.84 were for potato flour. The quinoa-wheat composite flour presented lower setback and cooking stability data, which are a good indicator of shelf life of bread. On the other hand, the potato-wheat composite flour showed lower stability, minimum torque and peak torque, and higher water absorption. Weight, height, width, and specific volume of wheat bread were most similar to samples of potato-wheat composite flour at 10% substitution level.

  7. A New Record for the Flora of Turkey Amaranthus spinosusL. (Amaranthaceae)

    OpenAIRE

    GÖNEN, Oya

    2000-01-01

    A new species, Amaranthus spinosus L. ( Amaranthaceae), is reported for the first time for the Flora of Turkey. The specimens were collected from a corn field around Kazıklıbucağı village of the Karataş district of Adana province (C5).

  8. Synthesis and quantitation of six phenolic amides in Amaranthus spp

    DEFF Research Database (Denmark)

    Pedersen, Hans; Steffensen, Stine K; Christophersen, Carsten;

    2010-01-01

    for the first time; also, one rare compound, feruloyl-4-O-methyldopamine, appeared to be quite common in the genus Amaranthus. Feruloyldopamine showed moderate antifungal activity toward an isolate of Fusarium culmorum. Our LC-MS approach, in conjunction with the straightforward synthesis, provides a...

  9. Comparative antipyretic activity of methanolic extracts of some species of Amaranthus

    Institute of Scientific and Technical Information of China (English)

    Bagepalli Srinivas Ashok Kumar; Kuruba Lakshman; Jayaveera KN

    2011-01-01

    Objective: To provide scientific validation for the antipyretic activities of Amaranthus viridis (Linn.), Amaranthus caudatus (Linn.) and Amaranthus spinosus (Linn.). Methods: The antipyretic activity of methanol extracts of all three plants at doses of 200 and 400 mg/kg was investigated by yeast induced pyrexia in rats. Paracetamol (150 mg/kg, p.o.) was used as reference drug and control group received distilled water. Rectal temperatures of all the rats were recorded and compared at 19 h, immediately before extract or vehicle or paracetamol administration, and again at 1 h interval up to 24 h by thermal probe Eliab themistor thermometer. Results: At 400 mg/kg dose all the three methanolic extracts showed significant (P<0.01) reduction in yeast provoked elevated temperature as compared with that of standard drug paracetamol, whereas 200 mg/kg dose is less effective when compared with higher dose (P<0.05). Conclusions: The results show that methanol extract of three plants of Amaranthus possesses a significant antipyretic effect in maintaining reducing yeast-induced elevated body temperature in rats and their effects were comparable to that of the standard antipyretic drug paracetamol.

  10. LONG-TERM EFFICACY OF PROTEIN-ENRICHED PEA FLOUR AGAINST TRIBOLIUM CASTANEUM (COLEOPTERA: TENEBRIONIDAE IN WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    P Pretheep-Kumar

    2007-07-01

    Full Text Available Long-term efficacy of the protein-enriched flour of pea (Pisum sativum L. var. Bonneville in its toxicity, progeny reduction and organoleptic properties was evaluated by combining it with wheat flour and testing the admixture against the red flour beetle, Tribolium castaneum (Herbst. The toxicity and progeny-reducing effects of the wheat flour treated with protein-enriched pea flour were stable for a period of 5 months when stored at 28°C with 75% r.h. Heat treatment destroyed the biological activity of the protein-enriched pea flour containing the active ingredient due to the denaturation of proteins. The organoleptic properties of stored wheat flour were not affected by the treatment with protein-enriched pea flour.

  11. Research of Evaluating Flour Quality by Experiment of Cooking

    Institute of Scientific and Technical Information of China (English)

    XiaoAnhong; PanChongdao; 等

    2000-01-01

    An experiment of flour quality was carried out by means of cooking.It was proven that the flour quality could be evaluated directly,accurately and raliablely by cooking experiment,which should be able to guide reasonble processing and utilizing flour.

  12. Substituting Wheat Flour with Banana Skin Flour from Mixture Various Skin Types of Banana on Making Donuts

    Directory of Open Access Journals (Sweden)

    Renny Futeri

    2014-01-01

    Full Text Available Tropical forest plants is a very rich source of chemical compounds or bioactive efficacious . Many of the compounds potential as a source of raw materials in food processing . One is the banana plant , West Sumatra Padang and Bukittinggi is one area in Indonesia with banana . Generally people in West Sumatra just consume or eat the fruit and throw banana skin just because it is considered as waste ( waste banana peel . When the banana peel waste is left alone so do not rule out the possibility for the accumulation of garbage or waste banana peels , especially in the West Sumatra city of Padang and sekitarnya.Salah one solution that can be done is to harness and cultivate the banana peel waste into a material more useful for example in the manufacture of foodstuffs.Banana peel flour with all the treatments can produce flour banana peel . However, the manufacture of flour banana skin with the use of sodium metabisulfite 1% at 1 hour of soaking to get the best flour . Having obtained done banana peel flour donut -making flour substitute banana peel . The use of banana peel flour with different concentrations turned out to affect the organoleptic properties of the donut . Of hedonic organoleptic test , the results of the average value of the ratio between wheat flour with flour banana skin that gives the best results for color , aroma , and flavor that is a donut with banana peel flour ratio of 0 % to 100 % wheat flour and donuts with banana peel flour ratio 10 % with 90 % wheat flour , but the texture will be best results are donuts of banana peels can be made by substituting wheat flour with flour banana skin at 10 %. Carbohydrate content of flour banana skin with the use of sodium metabisulfite 1% at 1 hour soaking of 16.60 grams.

  13. Characterization of Flour from Avocado Seed Kernel

    OpenAIRE

    Macey A. Mahawan; Ma. Francia N. Tenorio; Jaycel A. Gomez; Rosenda A. Bronce

    2015-01-01

    The study focused on the Characterization of Flour from Avocado Seed Kernel. Based on the findings of the study the percentages of crude protein, crude fiber, crude fat, total carbohydrates, ash and moisture were 7.75, 4.91, 0.71, 74.65, 2.83 and 14.05 respectively. On the other hand the falling number was 495 seconds while gluten was below the detection limit of the method used. Moreover, the sensory evaluation in terms of color, texture and aroma in 0% proportion of Avocado seed flour was m...

  14. RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR

    Directory of Open Access Journals (Sweden)

    Nada Nikolić

    2011-09-01

    Full Text Available In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares from 3 to 30% (w/w were investigated in this paper. The water absorption in wheat-rice flour mixtures was lower and decreased to 53.5% and 54.0% along with the increase of the white and the brown rice flour share, respectively, than in wheat flour, where it was 58.8%. In the dough made from rice flour, a gluten network had thinner filaments, about 2 and 1 μm in width for white and brown rice flour, respectively, compared to those in the dough from wheat flour only, where it was about 7 μm. The dough from rice flour had almost twice higher gelatinization maximum than the gelatinization maximum of the wheat flour only. The energetic values of the dough from rice flour were smaller than the energetic value of the wheat flour, for only 1.32%. Based on Cluster analysis, the white or brown rice flour share of 20% was pointed out.

  15. Study of mechanical and thermal properties of soy flour elastomers

    Science.gov (United States)

    Allen, Kendra Alicia

    Bio-based plastics are becoming viable alternatives to petroleum-based plastics because they decrease dependence on petroleum derivatives and are more environmentally friendly. Raw materials such as soy flour are widely available, low cost, lightweight, stiffness and have high strength characteristics, but weak interfacial adhesion between the soy flour and the polymer poses a challenge. In this study, soy flour was utilized as a filler in thermoplastic elastomer composites. A surface modification called acetylation was investigated at soy flour concentrations of 10 wt%, 15 wt% and 20 wt%. The mechanical properties of the composites were then compared to that of elastomers without a filler. Chemical characterization of the acetylated soy flour was attempted in order to understand what occurs during the reaction and after completion. In the range of tests, soy flour loadings were observed to be inversely proportional to tensile strength for both the untreated and treated soy flour. However, the acetylated soy flour at 10 wt% concentration performed comparable to that of the neat rubber and resulted in an increase in tensile strength. Unexpectedly, the acetylation reaction increased elongation, which reduced stress within the composite and is believed to increase the adhesion of the soy flour to that of the elastomer. In the nuclear magnetic resonance (SS-NMR), the intensity for the treated soy flour was larger than that of the untreated soy flour for the acetyl groups that were attached to the soy flour, particularly, the carbonyl function group next to the deprotonated oxygen and the methyl group next to the carbonyl. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) indicated that the acetylated soy flour is slightly more thermally stable than the untreated soy flour. The treated soy flour also increased the decomposition temperature of the composite.

  16. Anti-hyperlipidemic activity of methanol extracts of three plants of Amaranthus in triton-WR 1339 induced hyperlipidemic rats

    Institute of Scientific and Technical Information of China (English)

    K Girija; K Lakshman

    2011-01-01

    Objective: To investigate the anti-hyperlipidemic activity of methanol extracts of leaves of three plants of Amaranthus. Methods: In this study, the anti-hyperlipidemic effects of three plants of Amaranthus were evaluated by using normal and triton-WR 1339 induced rats at the dose of 200, 300 and 400 mg/kg p.o. The serum harvested was analyzed for total cholesterol, triglycerides, high density lipoprotein and low density lipoprotein. Results: It was found that all the three plants at 400 mg/kg dose showed significant anti-hyperlipidemic effect (P<0.01), whereas 300 mg/kg dose is less significant in the entire parameters used for evaluation of anti hyperlipidemic effect (P<0.05). Conclusions: Methanol extracts of Amaranthus caudatus, Amaranthus spinosus, Amaranthusviridis showed significant anti-hyperlipidemic effect and this study provides the scientific proof for their traditional claims.

  17. Comparative Evaluation of Anti Gastric Ulcer Activity of Root, Stem and Leaves of Amaranthus spinosus Linn. in Rats

    OpenAIRE

    Prasanta Kumar Mitra

    2013-01-01

    Anti gastric ulcer activity of root, stem and leaves of Amaranthus spinosus Linn. was studied against ethanol, hydrochloric acid, indomethacin, stress and pyloric ligation induced gastric ulceration in albino rats. Omeprazole was used as standard anti gastric ulcer drug. Significant anti gastric ulcer activity was noted in root, stem and leaves of Amaranthus spinosus Linn. Root of the plant, however, showed highest activity which was comparable to that of omeprazole.

  18. Effect of Fertilizer Types on the Growth and Yield of Amaranthus caudatus in Ilorin, Southern Guinea, Savanna Zone of Nigeria

    OpenAIRE

    Olowoake Adebayo Abayomi; Ojo James Adebayo

    2014-01-01

    Field experiment was carried out at the Teaching and Research Farm of Kwara State University, Malete, Ilorin, to evaluate the effect of compost, organomineral, and inorganic fertilizers on the growth and yield of Amaranthus caudatus as well as its residual effects. Amaranthus was grown with compost Grade B (unamended compost), organomineral fertilizer Grade A (compost amended with mineral fertilizer), and NPK 15-15-15 and no fertilizer (control). All the treatments except control were applied...

  19. The potential of Zea mays, Commelina bengelensis, Helianthus annuus and Amaranthus hybridus for phytoremediation of waste water

    OpenAIRE

    Chacha Joseph Sarima; Okong'o Eric Rang’ondi; Kimenyu Phylis Njeri; Oyaro Nathan Mayora

    2012-01-01

    Waste-water from domestic use and from industrial effluent burden the water systems with high levels of heavy metal hence there is need to remove these heavy metals so that the waste water can be recycled for use for household or irrigation. The present study has screened Zea mays (maize), Commelina bengelensis (wondering jew), Helianthus annuus (sunflower) and Amaranthus hybridus (amaranthus) for their ability to bioaccumulate Pb, Cu, Cd and Zn metals. The results obtained show that the H. a...

  20. Technological characteristics of bread containing integral irradiated flours

    International Nuclear Information System (INIS)

    Wheat is normally used to make bread, pasta, and noodles, because among the cereal flours, only wheat flour has the ability to form cohesive dough upon hydration. For that reason, only partial substitution of wheat flour can be recommended. In this work, pan breads were prepared with 30% content of irradiated whole wheat, whole rye and coarse cornmeal and the influence of blending on bread making capabilities investigated through some technological characteristics. All-brand wheat, rye and cornmeal flours were irradiated with 0, 1, 3 and 9 kGy in a 60Co and the deformation force, height and weight of breads prepared with those blends were then determined. Breads prepared with irradiated whole wheat flour showed an increase in the deformation force with the increase of radiation dose. The bread height presented also an increase for the doses of 1 and 3 kGy. Breads prepared with refined wheat flour blended with irradiated whole rye flour showed an increased deformation force for radiation doses of 1 and 3 kGy and an increase in weight for samples irradiated with 1 kGy. Coarse cornmeal blended flour showed a great increase of the deformation force upon irradiation, and an increase in weight for samples irradiated with 3 kGy. The results indicate that the addition of irradiated integral flour, whole wheat, whole rye flour and cornmeal to wheat flour may confer changes in physical properties beside an increment in nutritional value. (author)

  1. Oil uptake properties of fried batters from rice flour.

    Science.gov (United States)

    Shih, F; Daigle, K

    1999-04-01

    Batters were prepared, using rice flour as the main component, and analyzed for their oil uptake properties during frying. Rice flour resisted oil absorption better but was less effective as a thickening agent than wheat flour. Of the rice components, increased amylose in the amylopectin/amylose ratio of the starch decreased the batter oil uptake, whereas increased protein content had the opposite effect. Various additives were introduced and investigated for their ability to develop viscosity and other desirable characteristics for the batter. As additives to the rice flour batters, phosphorylated starch and gelatinized rice flour enhanced both the thickening and oil-reducing capacities of the batter. Compared with values for batters from wheat flour, the percent batter oil uptake in the fried crust for the modified rice flour batters was decreased by up to 62%, and the percent total oil uptake for the whole coated drumstick was reduced by up to 59%. PMID:10564026

  2. Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

    Directory of Open Access Journals (Sweden)

    Anamaria Pop

    2014-11-01

    Full Text Available In order to diversification of tagliatelle pasta and increasing segment of consumers it was intended to improvement of tagliatelle pasta quality by addition of red quinoa flour. The products obtained at Bakery Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of original recipe. To optimize the recipe were made four experimental variants, white flour and red quinoa flour is used in different proportions: Variant 1 – plain tagliatelle pasta (control sample who used white flour WF in 100%, Variant 2 consisting of 15% red quinoa flour (15 QF, Variant 3 consisting of 30 % red quinoa flour (30 QF and Variant 4 consisting of 50 % red quinoa flour (50 RQF. The experimental variants was analyzed for physico-chemical: moisture content, protein content and acidity. The sensory attributes, were evaluated by using a 9-point Hedonic scale. Present study indicated that the variant 3 were most accepted by consumers.

  3. Evaluation of replacing wheat flour with chia flour (Salvia hispanica L. in pasta

    Directory of Open Access Journals (Sweden)

    Matheus Rodrigues Oliveira

    2015-08-01

    Full Text Available In recent years, chia (Salvia hispanica L. has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1, 15% (T2, and 30% (T3 of wheat flour with chia flour relative to the control formulation (C. The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water, chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates, and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.

  4. Anti-diabetic and anti-cholesterolemic activity of methanol extracts of three species ofAmaranthus

    Institute of Scientific and Technical Information of China (English)

    Girija K; Lakshman K; Udaya Chandrika; Sabhya Sachi Ghosh; Divya T

    2011-01-01

    Objective:To investigate the anti-diabetic and anti-cholesterolemic activity of methanol extracts of leaves ofAmaranthus caudatus,Amaranthus spinosus andAmaranthus viridis in normal and streptozotocin (STZ) induced diabetic rats.Methods:In this study, the anti-diabetic and anti-cholesterolemic activity of methanol extracts of leaves of all three plants was evaluated by using normal andSTZ induced diabetic rats at a dose of200 mg/kg and400 mg/kg p.o.daily for21days. Blood glucose levels and body weight were monitored at specific intervals, and different biochemical parameters, serum cholesterol, serum triglyceride, high density lipoprotein, low density lipoprotein and very low density lipoprotein were also assessed in the experimental animals. Histology of pancreas was performed.Results:It was found that all the three plants at 400 mg/kg dose showed significant anti-diabetic and anti-cholesterolemic activity (P<0.01), while at200 mg/kg dose less significant anti-diabetic activity (P<0.05) was observed.Conclusions:Methanol extracts ofAmaranthus caudatus,Amaranthus spinosus andAmaranthus viridis showed significant anti-diabetic and anti-cholesterolemic activity, which provides the scientific proof for their traditional claims.

  5. PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)

    OpenAIRE

    Anni Faridah; Simon Bambang Widjanarko3)

    2014-01-01

    Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour) to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie ...

  6. Chirality determines pheromone activity for flour beetles

    Science.gov (United States)

    Levinson, H. Z.; Mori, K.

    1983-04-01

    Olfactory perception and orientation behaviour of female and male flour beetles ( Tribolium castaneum, T. confusum) to single stereoisomers of their aggregation pheromone revealed maximal receptor potentials and optimal attraction in response to 4R,8R-(-)-dimethyldecanal, whereas its optical antipode 4S,8S-(+)-dimethyldecanal was found to be inactive in this respect. Female flour beetles of both species were ≈ 103 times less attracted to 4R,8S-(+)- and 4S,8R-(-)-dimethyldecanal than to 4R,8R-(-)-dimethyldecanal, while male flour beetles failed to respond to the R,S-(+)- and S,R-(-)-stereoisomers. Pheromone extracts of prothoracic femora from unmated male flour beetles elicited higher receptor potentials in the antennae of females than in those of males. The results suggest that the aggregation pheromone emitted by male T. castaneum as well as male T. confusum has the stereochemical structure of 4R,8R-(-)-dimethyl-decanal, which acts as sex attractant for the females and as aggregant for the males of both species.

  7. Healthier cereal products: breadmaking with barley flour.

    OpenAIRE

    Chaya Romero, Carolina; Novillo, Carmen; Rodríguez Badiola, Guillermo; Callejo González, Maria Jesús

    2008-01-01

    Promote consumption of barley breads, in order to improve intake of fibre and healthenhancing components: Instrumental evaluation of breads. Sensory consumer evaluation of breads. Bread-making performances of flours. Instrumental evaluation of barley substituted wheat Dough.

  8. Biochemical characteristics of composite flours: influence of fermentation

    Directory of Open Access Journals (Sweden)

    Dogore Yolande Digbeu

    2013-12-01

    Full Text Available The purpose of this study was to introduce yam in the development of two new composite flours containing soy and cassava. Two composite flours were obtained after fermentation of yam, soybean, and cassava in respectively 60, 30, and 10% proportions. Two varieties of yam were used: Dioscorea alata (variety "Bete bete" and Dioscorea cayenensis (variety "Lokpa". Proximate composition, mineral content, some anti-nutritional factors (oxalates, phenols, microbiological quality, and α-amylase digestibility were determined for the fermented and unfermented composite flours. The results indicated that for the composite flours made of D. alata and D. cayenensis, fermentation increased ash and titrable acidity. Carbohydrates, pH, and energy decreased. Crude fat content was not affected by the fermentation process. Anti-nutritional factors such as oxalates and phenols were found to decrease significantly after the fermentation of the composite flours. Fermentation increased the mineral content (Mg, K, Fe, and Ca of the composite flours. A decrease in P and Na was observed after fermentation. The microbiological study showed that safety flours contain no potential pathogenic germs. The in vitro α-amylase digestibility of the composite flours was significantly improved after fermentation. The biochemical characteristics and good hygienic quality of the obtained flours suggest that these flours can be considered as a feeding alternative for children in poor areas where yam is produced.

  9. Amaranthus gengaticus : the suitable vegetable for radioactive nuclide absorption in soil (K-40 and Cs-137)

    International Nuclear Information System (INIS)

    The experiment was set up to determine the quantities of radioactive nuclides which were absorbed by vegetables in Khon Kaen Province. The suitable vegetable would be used to be sampled for study of radioactive nuclide quantities (K-40 and Cs-137) in soil. Ten kinds of vegetables in the same market were corrected and pretreated by ovening to be ash at 450οc. Gamma-ray spectra of the samples were detected and analyzed for comparing the quantities of radioactive nuclides. Gamma-ray spectrometry with a HPGe detector was set up to detect and analyze radioactive nuclides and their quantities in ashes of vegetables. According to this study, amaranthus gengaticus, from ten vegetables, had the most quantities of radioactive nuclides. The amaranthus gengaticus, aged 45-60 days, can absorb the most quantities of radioactive nuclides

  10. Studies of methanolic extract of Amaranthus paniculatus L. on Mice Liver against

    International Nuclear Information System (INIS)

    India has a rich heritage of medicinal plants, many of which have been explored for the various bioactivities since ages, but the radioprotective potential of the plants have been hardly explored. Since Amaranthus, a common weed and very often caten as vegetable by rural population, has been used as emollient, astringent, diuretic, blood purifier, hemorrhagic diathesis and biliousness from time immemorial. Hence the present study aims to judge whether Amaranthus paniculatus (Linn) has the antiradiation efficacy against radiation induced histopathological and biochemical alterations in mice liver. Amaranthus paniculatus (Linn) belongs to family Amaranthaceae and commonly called as Amaranth, has good natural sources of carotenoids (beta carotene-1490 μg/100 gm of edible portion), vitamin C and high level of critical lysine and methionine, protein content (22 gm/100 gm of edible portion). Swiss albino mice of 6-8 weeks weighing 22 ± 3 gm were selected from an inbred colony and divided into four groups. One group served as normal and two groups were administered with alcoholic extract at a dose of 600 mg/Kg-body weight/day dissolved in distilled water for fifteen days. Fourth group was given distilled water, orally and ad libitum. Then two groups, one with drug treated and another with distilled water treated, were exposed to 5 Gy of gamma radiation at the dose rate of 1.07 Gy/min with a source to surface distance (SSD) of 77.5 cm. The animals were autopsied at 1, 3, 7, 15 and 30 days post exposure. the optimum dose was calculated to be 600mg/kg b.wt/day after treating mice with AE for fifteen consecutive days prior to irradiation (9 Gy) to get maximum protection against radiation injury. By the survival assay, DRF 1.43 was calculated with different doses of gammas radiation (6, 9, 12 Gy). The radiation induced augmentation in MDA, protein, glycogen, alkaline and acid phosphatase content of liver is significantly ameliorated by the drug. The radiation induced

  11. Studies of methanolic extract of Amaranthus paniculatus L. on Mice Liver against

    Energy Technology Data Exchange (ETDEWEB)

    Jain, M.; Sisodia, R.; Bhatia, A. I.

    2004-07-01

    India has a rich heritage of medicinal plants, many of which have been explored for the various bioactivities since ages, but the radioprotective potential of the plants have been hardly explored. Since Amaranthus, a common weed and very often caten as vegetable by rural population, has been used as emollient, astringent, diuretic, blood purifier, hemorrhagic diathesis and biliousness from time immemorial. Hence the present study aims to judge whether Amaranthus paniculatus (Linn) has the antiradiation efficacy against radiation induced histopathological and biochemical alterations in mice liver. Amaranthus paniculatus (Linn) belongs to family Amaranthaceae and commonly called as Amaranth, has good natural sources of carotenoids (beta carotene-1490 {mu}g/100 gm of edible portion), vitamin C and high level of critical lysine and methionine, protein content (22 gm/100 gm of edible portion). Swiss albino mice of 6-8 weeks weighing 22 {+-} 3 gm were selected from an inbred colony and divided into four groups. One group served as normal and two groups were administered with alcoholic extract at a dose of 600 mg/Kg-body weight/day dissolved in distilled water for fifteen days. Fourth group was given distilled water, orally and ad libitum. Then two groups, one with drug treated and another with distilled water treated, were exposed to 5 Gy of gamma radiation at the dose rate of 1.07 Gy/min with a source to surface distance (SSD) of 77.5 cm. The animals were autopsied at 1, 3, 7, 15 and 30 days post exposure. the optimum dose was calculated to be 600mg/kg b.wt/day after treating mice with AE for fifteen consecutive days prior to irradiation (9 Gy) to get maximum protection against radiation injury. By the survival assay, DRF 1.43 was calculated with different doses of gammas radiation (6, 9, 12 Gy). The radiation induced augmentation in MDA, protein, glycogen, alkaline and acid phosphatase content of liver is significantly ameliorated by the drug. The radiation induced

  12. [STUDY OF LIPIDS IN SEEDS OF AMARANTHUS BLITOIDES S. WATS., GROWING IN GEORGIA].

    Science.gov (United States)

    Kikalishvili, B; Zurabashvili, D; Sulakvelidze, Ts; Malania, M; Turabelidze, D

    2015-06-01

    Lipid composition of the seeds of Amaranthus blitoides S. Wats. was analyzed. Identification of free fatty acids was carried out by HPLC analysis on the apparatus PTG-1 with the refractive detector R-401 and bondapak C18 reverse phase column. Eluent 1 - methanol-water (1:2); eluent 2 - tetrahydrofuran-acetonitrile-water (5:7:9)+0.1% acetic acid solution. The results were processed using the ОASIS-740 software. Free fatty acids: lauric, myristic, palmitic, stearic, oleic, linolenic, arachidic, begenic and non-idenfied acid, presumably C24:0 were detected in the oil of Amaranthus seeds. Seven phospholipids: lisophosphatidylcholine, phosphatidylinositol, phosphatilcholine, phosphatidylethanolamine, N-acilisophosphatidylethanolamine, N-acylphosphatidylethanolamine and one non-identified compound were isolated and identified from the polar fraction. PMID:26087736

  13. Antinociceptive and antipyretic activities of Amaranthus viridis Linn. in different experimental models

    Directory of Open Access Journals (Sweden)

    Kumar Ashok B.S.

    2010-01-01

    Full Text Available The methanolic extract of the whole plant extract of Amaranthus viridis L (MEAV was screened for antinociceptive activity using the acetic acid writhing test, hot plate test and tail immersion test in mice and for antipyretic activity using the yeast-induced pyrexia method in rats, at doses of 200 and 400 mg/kg body weight. Significant (p<0.01 dose-dependent antinociceptive and antipyretic properties were observed with 200 and 400 mg/kg.

  14. FLEA BEETLES (CHRYSOMELIDAE: ALTICINAE) SPECIES OCCURRING ON AMARANTHUS spp. IN SLOVAKIA

    OpenAIRE

    Cagán, L.; Vráblová, M; Tóth, P.

    2000-01-01

    ABSTRACT Occurrence and abundance of flea beetle species associated with Amaranthus spp. was studied in Slovakia with the aim to assess their potential as biological control agents. Insects were collected by sweeping/catching at 10 localities three times during the growing season. Together 13 species from the subfamily Alticinae were collected on A. retroflexus L. and A. caudatus L. plants by sweeping net. They were Altica oleracea (L.), Chaetocnema concinna (Marsh.), C. leavicolis Thoms., C....

  15. Fabrication of Antimicrobial Perspiration Pads and Cotton Cloth Using Amaranthus dubius Mediated Silver Nanoparticles

    OpenAIRE

    M. Jannathul Firdhouse; Lalitha, P.

    2013-01-01

    Silver nanoparticles prepared through a simplistic method using the aqueous extract of Amaranthus dubius were fabricated on perspiration pads and cotton cloth samples to obtain antibacterial textile materials by two different fabrication methods. The antibacterial activity was investigated against the bacteria Corynebacterium which is commonly present in sweat. Silver nanoparticles that serve as antibacterial agents, against pathogenic bacteria, have gained increased applications in medical d...

  16. PHYTO-ASSISTED SYNTHESIS AND CHARACTERIZATION OF SILVER NANOPARTICLES FROM AMARANTHUS DUBIUS

    OpenAIRE

    M. Jannathul Firdhouse; Lalitha, P.

    2012-01-01

    The aqueous extract of Amaranthus dubius was used for the green synthesis of silver nanoparticles from silver nitrate solution under various conditions. The silver nanoparticles were characterized by spectrophotometric, physical and theoretical methods. The size of silver nanoparticles ranged from 10-70nm. The present approach of biosynthesis of silver nanoparticles using aqueous extract of A.dubius appears to be cost efficient, eco-friendly and an easy alternative to conventional chemical me...

  17. Antinociceptive and Antipyretic Activities of Amaranthus Viridis Linn in Different Experimental Models

    OpenAIRE

    Kumar, Bagepalli Srinivas Ashok; Lakshman, Kuruba; Jayaveera, Korala Konta Narsimha; Shekar, Devangam Sheshadri; Muragan, Chinna Swamy Vel; Manoj, Bachappa

    2009-01-01

    Methanolic extract of whole plant of Amaranthus viridis L (MEAV), was screened for antinociceptive activity using acetic acid induced writhing test, hot plate test and tail immersion test in mice. In a similar way a screening exercise was carried out to determine the antipyretic potential of the extract using yeast induced pyrexia method in rats. Administration of the extracts was applied to both laboratory animals at the doses of 200 and 400 mg/kg body weight, respectively. The results of th...

  18. Analgesic activity of extracts of the whole plant of Amaranthus spinosus Linn.

    OpenAIRE

    Jamaluddin Abu Taiab Md; Qais Nazmul; Howlader Md. Amran; Shams- Ud-Doha K. M; Sarker Apu Apurba; Ali Mirza Asif

    2011-01-01

    Successive petroleum ether, ethyl acetate and methanol extracts of the whole plant of Amaranthus spinosus Linn. were investigated for the analgesic activity. Experiments were carried out with these extracts for their peripheral and central antinociceptive potentials on acetic acid induced writhing and radiant heat tail-flick models in mice, respectively. In both the models, methanolic extract showed significant writhing inhibition as well as the elongation of tail-flick time at a dose of 500 ...

  19. Anatomical Response of Amaranthus hybridus Linn. as Influenced by Pharmaceutical Effluents

    OpenAIRE

    Clement Oluseye OGUNKUNLE; Abdullahi Alanamu ABDULRAHAMAN; Tinuola Abimbola ALUKO; Kolawole, Opeyemi Saheed; Paul Ojo FATOBA; Felix Ayotunde OLADELE

    2013-01-01

    Anatomical studies were carried out on the leaves, stems and roots of Amaranthus hybridus subjected to irrigation of 10%, 20%, 30% and 40% concentrations of pharmaceutical effluents to identify the responses of this plant to the treatment. Leaf structures of A. hybridus showed no significant change due to the effect of the effluents. Significant reduction was observed in the trichome density and number of epidermal cells at the adaxial surface as from the 20% effluent concentration upward (p

  20. Eco-friendly synthesis of Graphene using the aqueous extract of Amaranthus dubius

    OpenAIRE

    M. Jannathul Firdhouse; Lalitha, P.

    2013-01-01

    An eco-friendly process of reduction of graphene oxide using aqueous extract of Amaranthus dubius under refluxing method is herein reported. The colour change of the graphene oxide (GO) solution from brown to black was noted during the reduction of graphene oxide. UV-Visible spectrophotometer was used to monitor the formation of reduced graphene oxide (AKRGO). The crystallite size of nanographene was confirmed by XRD analysis and Scherrer’s formula. FTIR spectral analysis revealed the reducti...

  1. Anatomical and Histological Study of Stem, Root and Leaf of the Medicinal Plant Amaranthus spinosus Linn.

    OpenAIRE

    Manik Baral*

    2013-01-01

    The transverse section of stem, root and leaf of Amaranthus spinosus Linn. was done with the help of sharp blade and double staining. The anatomy of stem and roots showed cellular differentiation. Both the stem and root showed secondary growth. In stem, the vascular bundle pattern is conjoint, collateral and endarch type; whereas root showed conjoint, collateral and exarch type of vascular bundle. Leaf anatomy showed kranz mesophyll. Endodermal wall is covered with casperian strips. The stoma...

  2. Yield and Quality of Forage Sorghum and Different Amaranth Species (Amaranthus spp. Biomass

    Directory of Open Access Journals (Sweden)

    Ana Pospišil

    2009-06-01

    Full Text Available The objective of investigations carried out on the experimental field of the Faculty of Agriculture, Zagreb, in 2002, 2003 and 2004 was to compare green mass and dry matter yields of forage sorghum and amaranth, and the nutritional value of these two crops at several development stages. Investigations included two amaranth cultivars: ‘1008’ (Amaranthus hypochondriacus L. and ‘Koniz’ (Amaranthus hypochondriacus L. x Amaranthus hybridus L., and forage sorghum, hybrid Grazer N (Sorghum bicolor x S. sudanense. In all three trial years, forage sorghum gave the highest green mass and dry matter yield at the tasselling stage. In 2003, also amaranth, cultivar 1008, gave a high green mass yield at the flowering, which was in the same rank as forage sorghum. Decline of biomass quality was observed at later development stages due to a decrease in the concentration of crude and digestible proteins and an increase in NDF (neutral detergent fibre and ADF (acid detergent fibre concentrations. High quality of amaranth biomass was determined. Higher concentrations of crude and digestible proteins were found in amaranth aboveground biomass compared to forage sorghum while sorghum had a higher NDF concentration.

  3. Prevalence of airborne allergenic Amaranthus viridis pollen in seven different regions of Saudi Arabia

    International Nuclear Information System (INIS)

    Amaranthus pollen grains are known to have highly allergenic and potential cause of respiratory allergic diseases. Nevertheless, data on the prevalence of Amaranthus pollen in the environment is limited and almost non-existent for Saudi Arabia. We conducted an investigation to record the airborne incidence of A.viridis and other allergenic pollen in Al-Khobar, Dammam, Hail, Jeddah, Jizan, Qassim and Taif, using Burkard Volumetric Samplers. The samples were operated continuously for one year at each location. The data revealed A.viridis as one of the major components of outdoor airspora, constituting a maximum of 96% of total pollen counts in Hail, followed by Al-Khobar (89%), Jeddah (87%), Qassim (85%), Taif (84%), Dammam (83%) and Jizan (61%). These higher percentages contributed largely to the total weed pollen catch during August to November in all seven regions. In addition, the data also showed that A. virdis pollen were present throughout the year with distinct seasonal variations. The diel periodicities for at least five sites averaged over a year showed mid-day to early evening maxima. The maximum concentration approached 3000 mt. cube of air in October and 1827 mt. cube of air in September. The data also exhibited, a seasonal pattern, in their maximum appearance. Further studies related to biochemical and allergological aspects are needed to confirm the allergenic impact of Amaranthus pollen and sensitization in allergic individuals in the Kingdom of Saudi Arabia. (author)

  4. Characteristics of mutant lines of sweet potato flour

    International Nuclear Information System (INIS)

    Research on mutation induction of sweet potato Sari variety has been conducted. Flour mutant lines were obtained from selection of M1V5 tubers irradiated by gamma rays at the dose of 10 Gy. Flour was made by peeling of tubers, then dried, blended and sieved. The quality test of flour have been done by measuring degree of whiteness, proximate, amylose contents, water content, soluble water, swelling power, and flour characteristics. The result of this work showed that flour of C6.26.13 mutant line had higher protein content than the parent plant with concentration of 3.62 % and its amylose content was also higher than the other mutant lines. The soluble water value of mutant lines were significant different compared to the parent plant from 1.82 to 2.25 % and swelling power from 4.28 to 5.55 %. The flour granule of the mutant line was different compared to the parent plant. (author)

  5. Variability of antinutritive compounds in flaxseed flours

    Directory of Open Access Journals (Sweden)

    Roberto Russo

    2013-09-01

    Full Text Available The use of flaxseed flours in the diets of poultry and broilers may be limited by the presence of antinutritive compounds. The content of cyanogenic glycosides, phytic acid, condensed tannins and trypsin inhibitors was evaluated in seven varieties of Linum usitatissimum. Phytic acid, condensed tannins and trypsin inhibitors showed significant differences among varieties. Only the concentration of cyanogenic glycosides and phytic acid in the flour deserves attention, while the content of condensed tannins and trypsin inhibitors are to acceptable levels. Since the flax meal is an important source of omega-3 for poultry and broilers, the cyanogenic glycoside and phytic acid contents in linseed has to be reduced to increase the ration to be included in the diet.

  6. Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

    OpenAIRE

    Anamaria Pop; Sevastiţa Muste; Simona Man; Crina Mureșan

    2014-01-01

    In order to diversification of tagliatelle pasta and increasing segment of consumers it was intended to improvement of tagliatelle pasta quality by addition of red quinoa flour. The products obtained at Bakery Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of original recipe. To optimize the recipe were made four experimental variants, white flour and red quinoa flour is used in different proportions: Variant 1 – plain tagliatelle pasta...

  7. The technological evaluation of irradiated wheat flour

    International Nuclear Information System (INIS)

    The effect of gamma-irradiation treatments (2.5, 5 and 10 kGy) on some chemical composition, rheological properties and bread quality of the egyptian wheat flour was investigated. At zero time, application of irradiation up to a dose level of 10 kGy did not show any detectable effect on neither protein nor starch percentages, while irradiation led to gradual increase in both water soluble protein and total sugars of treated samples by increasing irradiation dose. During storage at room temperature (25 5 degree C) for 6 months, starch content markedly decreased while water water soluble protein and total sugars increased for both unirradiated and irradiated samples. The farinograph and extensograph readings reflected a better theological properties of the dough made from irradiated flours. There were no differences between the bread characteristics of the irradiated and non-irradiated flour samples. The color of the crust and crumb turned slightly darker and increased with increasing gamma-irradiation doses. There was no effect on odor, taste and freshness due to gamma-irradiation doses whereas, a remarkable improvement in loaf weight and volume had been obtained especially at the highest dose of gamma-irradiation. 4 tabs

  8. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

    OpenAIRE

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-01-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour de...

  9. Yacon flour and Bifidobacterium longum modulate bone health in rats.

    Science.gov (United States)

    Rodrigues, Fabiana Carvalho; Castro, Adriano Simões Barbosa; Rodrigues, Vívian Carolina; Fernandes, Sérgio Antônio; Fontes, Edimar Aparecida Filomeno; de Oliveira, Tânia Toledo; Martino, Hércia Stampini Duarte; de Luces Fortes Ferreira, Célia Lúcia

    2012-07-01

    Yacon flour has been considered a food with prebiotic potential because of the high levels of fructooligosaccharides, which allows for its use in formulating synbiotic foods. The purpose of this study was to evaluate the effect of yacon flour and probiotic (Bifidobacterium longum) on the modulation of variables related to bone health. Thirty-two Wistar rats were divided into 4 groups: control, yacon flour, diet+B. longum, and yacon flour+B. longum. After euthanasia, the bones were removed for analysis of biomechanical properties (thickness, length, and strength of fracture) and mineral content (Ca, Mg, and P); the cecum was removed for analysis of the microbiota and short-chain fatty acids. Tibia Ca, P, and Mg content was significantly (Pyacon flour+B. longum than in the control group. An increase in fracture strength was observed in the yacon flour (8.1%), diet+B. longum (8.6%), and yacon flour+B. longum (14.6%) in comparison to the control group. Total anaerobe and weight of the cecum were higher (Pyacon flour diet compared with the other groups. Cecal concentration of propionate was higher in all experimental groups compared with the control (PYacon flour in combination with B. longum helped increase the concentration of minerals in bones, an important factor in the prevention of diseases such as osteoporosis. PMID:22510044

  10. Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity

    OpenAIRE

    Guillermo Schmeda-Hirschmann; Cristina Quispe; Maria del Pilar C. Soriano; Cristina Theoduloz; Felipe Jiménez-Aspée; Maria Jorgelina Pérez; Ana Soledad Cuello; Maria Inés Isla

    2015-01-01

    In South America, the mesocarp flour of Prosopis species plays a prominent role as a food resource in arid areas. The aim of this work was the characterization of the phenolic antioxidants occurring in the pod mesocarp flour of Chilean Prosopis. Samples were collected in the Copiapo, Huasco and Elqui valleys from the north of Chile. The samples of P. chilensis flour exhibited a total phenolic content ranging between 0.82–2.57 g gallic acid equivalents/100 g fresh flour weight. The highest ant...

  11. Compositional Study for Improving Wheat Flour with Functional Ingredients

    Directory of Open Access Journals (Sweden)

    Livia Apostol

    2015-11-01

    Full Text Available Helianthus tuberosus L. is cultivated widely across for its edible tuber. As a source of inulin with aperient, cholagogue and tonic effects, its tubers have been used for the treatment of diabetes. Also, the leaves of Helianthus tuberosus L. show antipyretic, analgesic effects and are therefore used for the treatment of bone fracture, skin wound and pain. The main aim of this study is to establish the optimum dose from rheological and nutritional point of view of Helianthus tuberosus L. tuber flour and leaves flour used as functional ingredient in bakery products industry. The types of mixtures of flours used in this study was: P1–100% wheat flour; P2-93% wheat flour + 7% Helianthus tuberosus (5% tuber + 2% leaves; P3-92% wheat flour + 8% Helianthus tuberosus (5% tuber + 3% leaves; P4- 90% wheat flour + 10%  Helianthus tuberosus (5% tuber + 5% leaves; P5 -100% Helianthus tuber; P6- Helianthus leaves. The potential functional of wheat flour enriched with the Helianthus tuberosus, in different proportions, was evaluated concerning chemical composition and rheological behaviour of the doughs. Adding of the Helianthus tuberosus L. tuber and leaves provoked an effect increasing the levels of inulin, minerals and fiber in wheat flour. The rheological properties of dough showed that P2, kept the rheological parameters for the technological behavior in order to obtain an acceptable quality of the bakery products. 

  12. The Substitution of Wheat Flour with Mixed-Cassava (Manihot utilissima) and Red Beans-Flour (Phaseolus vulgaris L.) Toward The Characteristics of Instant Noodles

    OpenAIRE

    Novelina Novelina; Neswati Neswati; Anggun Fitria

    2014-01-01

    Instant noodles are defined as dry food products made of wheat flour with the addition of other foodstuffs. Cassava flour can be used together with wheat flour as a basic ingredient for the noodles, in order to reduce the use of wheat flour. The purpose of this study was to determine the degree of substitution of cassava flour to the wheat flour which was enriched with red bean flour toward the quality of instant noodles that had been produced. The treatment in this study was done by mixing 7...

  13. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

    OpenAIRE

    Ana Cristina Ballesteros López; Accacia Julia Guimarães Pereira; Roberto Gonçalves Junqueira

    2004-01-01

    The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, br...

  14. Microscopic detection of adulteration of Bengal gram (Cicer arietinum) flour with other legume flour based on the seed testa macrosclereids

    OpenAIRE

    Dattatreya, Akshatha M.; Nanjegowda, Divyashree K.; Viswanath, Prema

    2010-01-01

    Besan, the flour of Bengal gram (Cicer arietinum Linn), a legume, is a popular ingredient of many culinary dishes in India. Because of its high demand, its flour is often adulterated by that of other legumes, such as, Lathyrus sativus (lathyrus) or Pisum sativum (pea) by unscrupulous traders. There are chemical methods of paper chromatography and HPLC by which the adulteration with the flour of L. sativus can be established but they are sophisticated techniques. At present, there are no chemi...

  15. [Sesame seed (Sesamum indicum, L.). II. Use of sesame flour in protein mixtures].

    Science.gov (United States)

    Salgado, J M; Gonçalves, C M

    1988-06-01

    The results obtained in the first part of this study demonstrated that the sesame flour protein is of reasonable quality and can be utilized, although it has a low lysine content and is rich in sulfur amino acids. Based on the initial data, the sesame flour was supplemented with other meals: "carioca" beans, pigeon pea, and soybean. Nine diets were prepared and the best combination was that of 50% sesame flour protein and 50% pigeon pea, the PER of which was 2.28. Breads were made with these systems, as follows: 100% sesame flour, 100% wheat flour, 50% sesame flour + 50% wheat flour; 30% sesame flour + 70% wheat flour; 30% sesame flour + 30% soybean flour + 40% wheat flour. These were evaluated through sensory analysis by a grading system. Good acceptance was obtained with the bread prepared with 30% sesame flour + 70% wheat flour. Its external and internal appearance, as well as its organoleptic characteristics were close to the bread, with 100% wheat flour. Sesame flour at the 50% proportion gave a bread of medium quality. The protein mixtures of sesame flour and soybean flour were well accepted. Some of the panel members reported that it had a taste somewhat like integral bread. PMID:3154072

  16. Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

    OpenAIRE

    Leandra Zafalon Jaekel; Camila Batista da Silva; Caroline Joy Steel; Yoon Kil Chang

    2012-01-01

    The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All form...

  17. Formulation of Value Added Biscuits Using Defatted Coconut Flour

    Directory of Open Access Journals (Sweden)

    P.L. Sridevi Sivakami

    2013-01-01

    Full Text Available An ideal food for prevention and control of under nutrition should be of high nutritive value, acceptable, readily available at economical price, familiar to the community and have good tolerance both in illness and good health. A food based approach appears to be the most practical solution in addressing the root causes of the deficiencies in providing immediate relief. The present study was taken as an effort in that direction, to formulate value added biscuits using deoiled coconut meal, rice flakes and defatted soya flour as the major nutrients for supplementation. Defatted coconut flour (Cocous nucifera was used as the major ingredient for the formulation of the supplement, because deoiled coconut meal has high energy density, high in food grade protein source. Coconut meal flour is now also being marketed as functional foods it has high dietary fiber content that aids in lowering cholesterol and provides other health benefits to the human body. Totally ten variations were formulated using different ingredients like deoiled coconut meal flour, rice flakes flour, defatted soya flour, ragi flour, samai flour, garden cress seed and whole wheat flour. The proportions of the ingredients were chosen such that iron and protein were high. With its easily digestible, it is also rich in lysine and low in sulphur amino acids were the other ingredients used for the supplement. Refined wheat flour, powdered sugar and fat were used along with other ingredients for preparing the supplement. Biscuit prepared from deoiled coconut meal flour were found to be rich in all the nutrients and it can be used for the production of processed protein foods suitable for supplementing the diets of children, expectant and nursing mother.

  18. Proximate composition and selected functional properties of African breadfruit and sweet potato flour blends.

    Science.gov (United States)

    Akubor, P I

    1997-01-01

    Full-fat African breadfruit flour was used to replace 30, 40, 50, 60 and 70% of sweet potato flour. The chemical composition and functional properties of composite flours showed that they contain more protein, fat, and ash and less carbohydrate than sweet potato flour. With increasing level of supplementation of breadfruit, ash, protein and fat contents increased while carbohydrate decreased. The composite flours possessed higher water absorption than sweet potato flour. The water absorption capacity increased from 20% for sweet potato flour to the range of 85-120% for composite flours. The oil absorption capacities for some composite flours were higher than that for sweet potato but less than that of breadfruit. Composite flours had good foaming capacity but lacked foaming stability. The bulk density of the composite flours was found to be low which will be an advantage in the preparation of weaning food formulations. PMID:9498694

  19. Molecular characterization of Chilli leaf curl virus and satellite molecules associated with leaf curl disease of Amaranthus spp.

    Science.gov (United States)

    George, B; Kumar, R Vinoth; Chakraborty, S

    2014-04-01

    Amaranthus, collectively known as amaranth, is an annual or short-lived perennial plant used as leafy vegetables, cereals and for ornamental purposes in many countries including India. During 2011, leaf samples of Amaranthus plants displaying leaf curling, leaf distortion, leaf crinkling and yellow leaf margins were collected from Banswara district, Rajasthan in India. Full-length clones of a monopartite begomovirus, a betasatellite and an alphasatellite were characterized. The complete nucleotide sequence of the isolated begomovirus features as a typical 'Old World' begomovirus with the highest nucleotide per cent identity with Chilli leaf curl virus and hence, considered as an isolate of Chilli leaf curl virus. The complete nucleotide sequences of betasatellite and alphasatellite possess maximum nucleotide identity with Tomato yellow leaf curl Thailand betasatellite and Chilli leaf curl alphasatellite, respectively. This is the first report of the association of chilli-infecting begomovirus and satellite molecules infecting a new host, Amaranthus, causing leaf curl disease. PMID:24368759

  20. Improving Irradiated Wheat Flour By Iron Fortification And Inducing Resistance Against Mediterranean Flour Moth,Ephestia Kuehniella (Pyralidae: Lepidoptera)

    International Nuclear Information System (INIS)

    The present study was carried out to evaluate the effect of iron fortified non-irradiated and irradiated flour at different concentrations (10, 20, 30, 40 and 60 ppm) on biology and physiology of Mediterranean flour moth, Ephestia kuehniella Zeller. The results showed that the percent mortality of larvae which reared on both types of flour was increased by increasing the concentration of iron and the larval mortality was 90.09% at the highest concentration of iron (60 ppm) fortified non-irradiated flour than in other treatments. Larval weight was reduced in the first generation only and this decrease was a concentration dependent. Percent pupation among F1 generation was significantly reduced while there was non-significant changed in F2 generation. The percent adult emergence among both generations beside the lifespan of the adults had non-significant difference in non-irradiated flour as compared with control. In contrast, both male and female adults lived longer than the control in irradiated flour fortified with iron. Iron fortified both types of flour had no effect on the sex ratio of adults and it was in favour of male in all treatments as control. Also, the effect of iron fortified on larval development through non-irradiated flour was markedly retarded and it was prolonged to about 38.77 days. The developmental period of pupal stage was not changed in iron fortified non-irradiated flour but it was delayed in irradiated flour. Moreover, the disturbances of main metabolites and vital enzyme activities were determined after feeding newly hatched larvae of E. kuehniella on iron fortified non-irradiated and irradiated wheat flour with iron

  1. Sensitization to lupine flour : is it clinically relevant?

    NARCIS (Netherlands)

    de Jong, N. W.; van Maaren, M. S.; Vlieg-Boersta, B. J.; Dubois, A. E. J.; de Groot, H.; van Wijk, R. Gerth

    2010-01-01

    Background Lupinus angustifolius (blue lupine) is used for human and animal consumption. Currently, the lupine content in bread varies from 0% to 10% and from 0.5% to 3% in pastry. Although lupine flour is present in many products, anaphylaxis on lupine flour is rarely seen. Objective The aim of our

  2. TESTING FOR RISK PREMIUMS IN THE WHEAT-FLOUR SUBSECTOR

    OpenAIRE

    Ronald W. Cotterill; Salih, Hachim M.

    1992-01-01

    This paper specifies a model of wholesale flour price determination that incorporates risk measures for input prices (wheat) and a joint output price (millfeed). Tests using daily price data for a Buffalo flour miller indicate that risk premiums do exist. Moreover, these premiums persist in a model that incorporates hedging.

  3. Reinforcement Effect of Corn Flour in Rubber Composites

    Science.gov (United States)

    Corn flour is an economical renewable material and investigated in this study as filler for rubber composites. The composites were prepared by mixing an aqueous dispersion of corn flour with rubber latex, followed by freeze-drying and compression molding. The small strain elastic modulus and the str...

  4. Gamma radiation influence on technological characteristics of wheat flour

    Science.gov (United States)

    Teixeira, Christian A. H. M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L. d.

    2012-08-01

    This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.

  5. KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour

    Directory of Open Access Journals (Sweden)

    Cynthia Gracia C.L1*

    2009-06-01

    Full Text Available The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit’s made of 80 gr corn flour and 20 gr wheat flour were accepted by panelist’s and the best formulation was 80 gr corn flour, 20 gr wheat flour, 50 gr margarine, 50 gr sugar and 10 gr yellow egg both of two corn flour. Roasting treatment of corn flour significantly affected fat content, carbohydrate content and digestibility of protein of the biskuit.

  6. KAJIAN FORMULASI BISKUIT JAGUNG DALAM RANGKA SUBSTITUSI TEPUNG TERIGU [Study on Corn Biscuit Formulation to Subtitute of wheat Flour

    OpenAIRE

    Cynthia Gracia C.L1)*; Sugiyono*; Bambang Haryanto2)

    2009-01-01

    The research was conducted to study the formulation of substitute by corn flour. The flour used roasted corn flour and unroasted corn flour. Results showed that biscuit’s made of 80 gr corn flour and 20 gr wheat flour were accepted by panelist’s and the best formulation was 80 gr corn flour, 20 gr wheat flour, 50 gr margarine, 50 gr sugar and 10 gr yellow egg both of two corn flour. Roasting treatment of corn flour significantly affected fat content, carbohydrate content and digestibility of ...

  7. Partial Replacement of soybean cake with amaranthus spinosus leaf meal in the diet of nile tilapia (oreochromis niloticus)

    International Nuclear Information System (INIS)

    The study, designed to assess the potentials of oven dried Amaranthus spinosus leaf meal as partial replacement for soybean cake in the diet of Nile Tilapia, revealed no significant difference (P>0.05) in feed and protein intake. Fish fed on Amaranthus spinosus leaf meal diets had significant (P<0.05) higher survival percentage, while that on soybean cake meal (control diet) recorded significant (P<0.05) better weight gain, average daily rate of growth, efficient feed and protein utilization as well as average final weight. (author)

  8. Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity

    Directory of Open Access Journals (Sweden)

    Guillermo Schmeda-Hirschmann

    2015-04-01

    Full Text Available In South America, the mesocarp flour of Prosopis species plays a prominent role as a food resource in arid areas. The aim of this work was the characterization of the phenolic antioxidants occurring in the pod mesocarp flour of Chilean Prosopis. Samples were collected in the Copiapo, Huasco and Elqui valleys from the north of Chile. The samples of P. chilensis flour exhibited a total phenolic content ranging between 0.82–2.57 g gallic acid equivalents/100 g fresh flour weight. The highest antioxidant activity, measured by the DPPH assay, was observed for samples from the Huasco valley. HPLC-MS/MS analysis allowed the tentative identification of eight anthocyanins and 13 phenolic compounds including flavonol glycosides, C-glycosyl flavones and ellagic acid derivatives. The antioxidant activity and the phenolic composition in the flour suggest that this ancient South American resource may have potential as a functional food.

  9. Chilean prosopis mesocarp flour: phenolic profiling and antioxidant activity.

    Science.gov (United States)

    Schmeda-Hirschmann, Guillermo; Quispe, Cristina; Soriano, Maria Del Pilar C; Theoduloz, Cristina; Jiménez-Aspée, Felipe; Pérez, Maria Jorgelina; Cuello, Ana Soledad; Isla, Maria Inés

    2015-01-01

    In South America, the mesocarp flour of Prosopis species plays a prominent role as a food resource in arid areas. The aim of this work was the characterization of the phenolic antioxidants occurring in the pod mesocarp flour of Chilean Prosopis. Samples were collected in the Copiapo, Huasco and Elqui valleys from the north of Chile. The samples of P. chilensis flour exhibited a total phenolic content ranging between 0.82-2.57 g gallic acid equivalents/100 g fresh flour weight. The highest antioxidant activity, measured by the DPPH assay, was observed for samples from the Huasco valley. HPLC-MS/MS analysis allowed the tentative identification of eight anthocyanins and 13 phenolic compounds including flavonol glycosides, C-glycosyl flavones and ellagic acid derivatives. The antioxidant activity and the phenolic composition in the flour suggest that this ancient South American resource may have potential as a functional food. PMID:25898415

  10. Modulatory of effect of fresh Amaranthus caudatus and Amaranthus hybridus aqueous leaf extracts on detoxify enzymes and micronuclei formation after exposure to sodium arsenite.

    Science.gov (United States)

    Adewale, Adetutu; Olorunju, Awe Emmanuel

    2013-10-01

    Vegetables are the cheapest and most available sources of important proteins, minerals, vitamins, and essential amino protein. These vegetables are commonly used in Africa for the treatment of illness. This study evaluated the protective effects of Amaranthus caudatus and A. hybridus against sodium arsenite-induced toxicity in rats. The effects of sodium arsenite and/or the plant extracts were assessed using bone marrow micronucleus assay and by measuring the activities of tumour maker enzymes such as gamma glutamyl transferase (GGT) and alkaline phosphatase (ALP) in white albino Wister rats. The study showed that sodium arsenite significantly (P rats and were reverted back to near normal levels in rats pretreated with the plant extracts. A. caudatus and A. hybridus showed significant role in protecting the detoxifying enzymes; also, A. caudatus has a more protective effect on reducing the micronuclei formation when compared with A. hybridus. This study suggests that A. caudatus and A. hybridus possess anticarcinogenic effect. PMID:24174825

  11. Expansion of the whole wheat flour extrusion

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2008-01-01

    A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from extrusion process operational parameters. Us....... Using the Central Composite Design (CCD) method, whole wheat flour was processed in a twin-screw extruder with 16 trials. The proposed model can well correlate the expansion of the 16 trials using 3 regression parameters. The average deviation of the correlation is 5.9%....

  12. Expansion of the whole wheat flour extrusion

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from extrusion process operational parameters....... Using the Central Composite Design (CCD) method, whole wheat flour was processed in a twin-screw extruder with 16 trials. The proposed model can well correlate the expansion of the 16 trials using 3 regression parameters. The average deviation of the correlation is 5.9%....

  13. Assessment of changes in photosystem II structure and function as affected by water deficit in Amaranthus hypochondriacus L. and Amaranthus hybridus L.

    Science.gov (United States)

    Slabbert, Retha M; Krüger, Gert H J

    2011-09-01

    The present study describes the behaviour of photosystem II (PSII) in Amaranthus hypochondriacus and Amaranthus hybridus under water stress conditions, assessed by the analyses of the polyphasic rise in chlorophyll a fluorescence (O-J-I-P). We determined the adaptive behaviour in relation to the regulation of the different functional and structural parameters of PSII, which was a direct and rapid response due to changes in soil water status indicated by a decrease in leaf water potential and relative water content. It allows for the identification of specific key or limiting chlorophyll fluorescence parameters which could be used to identify traits conveying tolerance. For the above partial processes of PSII function studied, it seems that A. hybridus remained the more stable upon water stress (after 17 days of withholding water), concerning the specific energy fluxes of absorption/reaction centre (ABS/RC) apparent (antenna size) and trapping/reaction centre (TR/RC) (maximum trapping flux), as well as the density of the reaction centres/cross section (RC/CS) and the phenomenological trapping flux/cross section (TR(o)/CS). It was clear that amaranth adjusts the non-photochemical (k(n)) deactivation constant of PSII and to a less extend also the photochemical (k(p)) deactivation constant by means of photoregulation, which forms the basis of the quenching of chlorophyll a fluorescence. Although drought stress caused the deactivation of RCs leading to a decrease in the density of active RCs, the plants compensated by increasing the efficiency of the conversion of trapped excitation energy to electron transport beyond Q(A) (efficiency of exciton trapping/reaction centre: ET(o)/TR(o)). Subsequent damage to PSII might be the reason for the slow, or lack of recovery, for most of the parameters measured. PMID:21696974

  14. Effect of water-soluble oxalates in Amaranthus spp. leaves on the absorption of milk calcium.

    Science.gov (United States)

    Pingle, U; Ramasastri, B V

    1978-11-01

    1. Amaranthus spp. leaves contain high amounts of oxalates which affect the calcium absorption. This study was done to determine whether removal of the water-soluble oxalates from the leaves by cooking would reduce this deleterious effect. 2. Experimental work done with two types of basal diets on six adult male subjects has shown that the milk Ca absorption was low when leaves cooked without draining away the water were included in the diet. However when the soluble oxalates were removed by throwing away the water after cooking the leaves, the absorption of milk Ca was unaffected. PMID:568935

  15. Analgesic activity of extracts of the whole plant of Amaranthus spinosus Linn.

    Directory of Open Access Journals (Sweden)

    Jamaluddin Abu Taiab Md

    2011-12-01

    Full Text Available Successive petroleum ether, ethyl acetate and methanol extracts of the whole plant of Amaranthus spinosus Linn. were investigated for the analgesic activity. Experiments were carried out with these extracts for their peripheral and central antinociceptive potentials on acetic acid induced writhing and radiant heat tail-flick models in mice, respectively. In both the models, methanolic extract showed significant writhing inhibition as well as the elongation of tail-flick time at a dose of 500 mg/kg body weight. A linear dose response relationship was also observed.

  16. Comparative Analysis of the Anatomy of Two Populations of Red-Root Amaranth (Amaranthus retroflexus L.)

    OpenAIRE

    Sava Vrbničanin; Lidija Stefanović; Dragana Božić; Marija Sarić; Radenko Radošević

    2009-01-01

    The anatomy of stems and leaves of two populations of the weed species Amaranthus retroflexus L. (red-root amaranth) (pop. AMARE1 having green stems covered in sparse hairs and pop. AMARE2 with green but notably dense stem hairs) was analysed in order better to understand the uptake and translocation of herbicides that could be indicative of the species’ evolving resistance to herbicides. Samples of the two populations (AMARE1 and AMARE2) were collected from arable land of the Institute of Ma...

  17. Comparative analysis of the anatomy of two populations of red-root amaranth (Amaranthus retroflexus L.)

    OpenAIRE

    Vrbničanin Sava; Stefanović Lidija; Božić Dragana; Sarić Marija; Radošević Radenko

    2009-01-01

    The anatomy of stems and leaves of two populations of the weed species Amaranthus retroflexus L. (red-root amaranth) (pop. AMARE1 having green stems covered in sparse hairs and pop. AMARE2 with green but notably dense stem hairs) was analysed in order better to understand the uptake and translocation of herbicides that could be indicative of the species' evolving resistance to herbicides. Samples of the two populations (AMARE1 and AMARE2) were collected from arable land of the In...

  18. 40 CFR 406.30 - Applicability; description of the normal wheat flour milling subcategory.

    Science.gov (United States)

    2010-07-01

    ... normal wheat flour milling subcategory. 406.30 Section 406.30 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.30 Applicability; description of the normal wheat flour milling... wheat and other grains are milled by dry processes into flour and millfeed....

  19. Navy bean flour particle size and protein content affect cake baking and batter quality

    Science.gov (United States)

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to three levels with navy bean starch. The effect...

  20. Evaluation of four sorghum varieties in the utilization of sorghum flour tortillas

    Science.gov (United States)

    Gluten-free flour tortillas were made with five different sorghum flours to evaluate flour quality. Four sorghum varieties were used along with a commercial sorghum flour. The four varieties were: Fontanelle-625 (F-625), Fontanelle-1000 (F-1000), ATx631xRTx2907(NE#20), and 5040C. The tortilla wei...

  1. The Effect of Spring Wheat Starch Properties on Flour Tortilla Quality

    Science.gov (United States)

    The largest component of wheat flour is starch. Starch properties affect the end use quality of products made from wheat flour. Seven genotypes of wheat flour, having various amounts of amylose, were grown at three locations in North Dakota. Flour from these genotypes was tested for starch propertie...

  2. CHARACTERISTICS OF WHITE CORN NOODLE SUBSTITUED BY TEMPEH FLOUR [Karakteristik Mi Jagung Putih dengan Substitusi Tepung Tempe

    OpenAIRE

    S. Joni Munarso2); Prihananto1); Nur Aini 1)*

    2012-01-01

    Different corn type and processing of corn flour can produce flour with different physical and chemical characteristics. Processing of such flour into noodle will also result in different properties of noodle. While substitution of corn flour with tempeh flour can improve the protein content of the noodle it also impair its sensory characteristics. The objectives of this research were to determine the best combination of corn flour-type, corn flour processing and proportion of corn:tempeh flo...

  3. PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking

    OpenAIRE

    Posman Sibuea

    2001-01-01

    The objective of the experiment was to examine the capabilities of composite flour (i.e. corn flour and wheat flour) and xanthan gum in breadmaking. Breads were produced using mixture of wheat and corn flour at varios ratio with addition of xanthan gum at different level (0.0% to 0.75%). The result showed that the composite flour had significant effect on all measured parameters. As the wheat flour descreaseed down to 65% the dought length, texture, reducing sugar content increased, but the s...

  4. Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour

    Directory of Open Access Journals (Sweden)

    Ogbonnaya Chinedum Eleazu

    2014-09-01

    Full Text Available Background. The aim of the paper was to compare the food qualities of 2 varieties (SME 1 and 2 of high quality cassava flour (HQCF produced from indigenous technology and that of some commercially sold wheat/HQCF samples. Material and methods. The pH, proximate, phytochemical, antioxidant, functional properties and starch yield of the flours were carried out using standard techniques. Results. The wheat flours had higher bulk densities and lipids than the HQCF samples while the oil absorption capacity of the HQCF (SME 2 was higher than other fl our samples investigated. The antioxidant assays of the flours showed that they contained considerable levels of antioxidants with the HQCF sample from DAT having higher antioxidants than other flour samples studied. The HQCF (SME 1 had signifi cantly higher (P < 0.05 starch content among the flour samples. The bacteria counts of the HQCF samples ranged from 0 to 1.4 × 104 cfu/ml while the fungal count ranged from 0 to 2 × 10-3 with the unbranded wheat fl our having the highest microbial load compared with other flour samples studied. Conclusion. The use of this indigenous technology produces HQCF with lower lipids, microbial contamination but higher flavour retaining ability, flavonoids and starch contents than wheat flour. The signifi cant positive correlation (R2 = 0.872 between reducing power of the samples and their DPPH antioxidant activity indicate that either could be used to assay for the total antioxidant activity of cassava and wheat flour. The study underscores the need to buy flour from branded companies to reduce the risks of microbial contamination.

  5. Radioactivity in Brazilian Manioc-root Flour

    International Nuclear Information System (INIS)

    The results are presented of a nation-wide survey programme aimed at determining the radioactivity in a widely used, inexpensive Brazilian food. Well-established nuclear techniques were employed to measure the specific activities of 226Ra, 228Ra, 40K, and 137Cs in fifty-six samples of manioc-root flour gathered in 20 Brazilian states. Whereas the activities for 40K were much the same as those found in other vegetables, the activities of radium proved to be in significant amounts: 0.2-7.2 Bq.kg-1 for 226Ra, and 0.3-34 Bq.kg-1 for 228Ra. Annual effective doses caused by the ingestion of manioc flour were also assessed taking into account the diet figures available for ten Brazilian states. For the adult public of those states, the radium (226Ra + 228Ra) present in manioc will be responsible for average doses ranging from 3 to 106 μSv.y-1. However, low-income people living in the states of Rio Grande do Norte, Ceara and Paraiba (northeast Brazil) could receive doses in the range from 28 to 893 μSv.yr-1. (author)

  6. Flow-specific physical properties of coconut flours

    Science.gov (United States)

    Manikantan, Musuvadi R.; Kingsly Ambrose, Rose P.; Alavi, Sajid

    2015-10-01

    Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m-3, respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m-3, respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82° for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces. The results of this study will be helpful in designing handling, flow, and processing systems for coconut milk residue and virgin coconut oil cake flours.

  7. Storage changes in the quality of sound and sprouted flour.

    Science.gov (United States)

    Sur, R; Nagi, H P; Sharma, S; Sekhon, K S

    1993-07-01

    Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8 degrees C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products. Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts. PMID:8332585

  8. A Quarantine Harmful Plant: Amaranthus rudis%一种检疫性有害植物——西部苋

    Institute of Scientific and Technical Information of China (English)

    虞赟; 于文涛; 郭琼霞; 沈建国; 李敏; 连德福

    2012-01-01

    This paper presented the geographical distribution, morphological characteristics, biological characteristics, harmful-ness , transmission route and prevention method of quarantine harmful plant Amaranthus rudis, and detailedly described the morphological differences between Amaranthus rudis and its close species Amaranthus viridis.%阐述了检疫性有害植物西部苋的地理分布、形态特征、生物学特性、危害性、传播途径及防治方法,详细描述了西部苋与其近似种糙果苋在形态特征上的区别.

  9. Utilization of Decorticated Pigeon Pea (Cajanus cajan L.) With Wheat (Triticum aestivum) Flours in Bread Making

    OpenAIRE

    Hassan, H. A.; Mustafa, A. I.; Ahmed, A R

    2011-01-01

    The objectives of this study were to investigate the use of decorticated pigeon pea flour in the development of protein rich - bread, suitable for general and specific nutritional purposes and to study the effect of incorporation of pigeon pea flour on the sensory evaluation and quality of bread produced. Decorticated Pigeon Pea Flour (DPPF) was incorporated with wheat flour (WF 72% Ext.) to replace 0, 5, 10, 15, 20 and 25% of the wheat flour for bread making. Proximate composition, falling n...

  10. Gamma radiation influence on technological characteristics of wheat flour

    International Nuclear Information System (INIS)

    This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it. - Highlights: ► We study the influence of gamma radiation on wheat flour and properties of breads. ► Falling number decreased with radiation remaining almost constant up to one month. ► Ionizing radiation may confer an increase in texture parameters, weight and height on the bread.

  11. Soybean flour asthma: detection of allergens by immunoblotting

    International Nuclear Information System (INIS)

    A 43-year-old woman developed asthma 6 years after beginning work in a food-processing plant in which soybean flour was used as a protein extender. Symptoms of sneezing, coughing, and wheezing would begin within minutes of exposure to soybean flour and resolve 2 hours after exposure ceased. Skin tests were positive to a soy extract prepared from the flour. Airway hyperreactivity was confirmed by a positive bronchial challenge to methacholine. Bronchial challenge with soybean flour produced an immediate increase in specific airway resistance from 5.0 to 22.7 L. cm of H2O/L/sec. There was no response to challenge with lactose. The patient's allergic response to soy-flour extract was further characterized by several immunologic methods. IgE binding to soy-flour protein by direct RAST was 5.98 times that of a normal control serum. The soy-flour extract was separated by dodecyl sulfate-polyacrylamide gel electrophoresis. Twenty-four protein bands were detected in the crude soy-flour extract. After immunoblotting and subsequent autoradiography, nine proteins with molecular weights ranging from 54,500 to 14,875 were found. Cross-reactivity studies with other legumes demonstrated apparent immunologic identity between a component in green pea extract and a soybean protein with a molecular weight of 17,000. The clinical significance of this cross-reactivity is not known. We conclude that in this case of occupational asthma to soybean flour, multiple allergens were involved. Immunoblotting may be useful in identifying the allergens involved in occupational asthma

  12. ANTI PEPTIC ULCER ACTTIVITY OF AN ISOLATED COMPOUND (AS–1) FROM THE LEAVES OF Amaranthus spinosus L.

    OpenAIRE

    DEBIPRASAD GHOSH; PRASENJIT MITRA; TANAYA GHOSH; PRASANTA KUMAR MITRA

    2013-01-01

    An active compound (AS-1) was isolated from the leaves of Amaranthus spinosus L. and its antiulcer activity was studied against ethanol induced gastric ulcer and cysteamine induced duodenal ulcer in albino rats. Significant antiulcer activity of AS-1 was observed in all the models. AS-1 thus provides a scientific rationale for the use as antiulcer drug.

  13. FLEA BEETLES (CHRYSOMELIDAE: ALTICINAE SPECIES OCCURRING ON AMARANTHUS spp. IN SLOVAKIA

    Directory of Open Access Journals (Sweden)

    L Cagán

    2001-09-01

    Full Text Available ABSTRACT Occurrence and abundance of flea beetle species associated with Amaranthus spp. was studied in Slovakia with the aim to assess their potential as biological control agents. Insects were collected by sweeping/catching at 10 localities three times during the growing season. Together 13 species from the subfamily Alticinae were collected on A. retroflexus L. and A. caudatus L. plants by sweeping net. They were Altica oleracea (L., Chaetocnema concinna (Marsh., C. leavicolis Thoms., C. tibialis (Ill., Longitarsus longipennis Kutsch., L. melanocephalus Deg., L. nasturtii (F., L. pellucidus Foudras, Phyllotreta atra (F., P. cruciferae (Goeze, P. nigripes (F., P. vittula (Redt. and Psylliodes chrysocephala (L.. C. tibialis contained 41.17- 97.45 percent of all flea beetles population and it was found at all observed localities. It comprised 94.85-99.74 percent of flea beetles on cultivated A. caudatus. Another two Chaetocnema species, C. concinna and C. leavicollis did not overcome more than one percent of C. tibialis population. P. vittula was present at each locality. All the other species occurred on Amaranthus plants were probably concomitant. Species composition of subfamily Alticinae on cultivated species A. caudatus did not differ significantly from those on A. retroflexus.

  14. Phytochemistry and hepatoprotective activity of aqueous extract of Amaranthus tricolor Linn. roots

    Directory of Open Access Journals (Sweden)

    Simran Aneja

    2013-01-01

    Full Text Available Background: The genus Amaranthus has potential activity as a hepatoprotective agent. Objective : The present pharmacological investigation focuses on evaluation of the efficacy of aqueous extract of roots of Amaranthus tricolor Linn. for their protection against paracetamol (PCM overdose induced hepatotoxicity . Materials and Methods: The aqueous extract of roots of A. tricolor Linn. was prepared and phytochemical screening was done. The biochemical investigation viz. serum glutamic oxaloacetate transaminase (SGOT, serum glutamic pyruvate transaminase (SGPT, alkaline phosphatase (ALP and total Bilirubin (TB was done against PCM-induced hepatotoxicity in wistar albino rats. The histopathological studies of liver were also done. Results: The phytochemical screening of the aqueous extract showed the presence of alkaloids, carbohydrates, flavanoids, amino acids, proteins, fixed oil, saponins and tannins, and phenolic compounds. Pretreatment with the aqueous extract of root significantly prevented the physical, biochemical, histological, and functional changes induced by paracetamol in the liver. The extract showed significant hepatoprotective effects as evidenced by decreased serum enzyme activities like SGPT, SGOT, ALP, and TB, which was supported by histopathological studies of liver. The aqueous extract showed significant hepatoprotective activity comparable with standard drug silymarin as well as hepatotoxin drug PCM. Conclusion: From these results, it is concluded that the A. tricolor has potential effectiveness in treating liver damage in a dose dependent manner.

  15. Radical Scavenging Activities of Tannin Extracted from Amaranth (Amaranthus caudatus L.).

    Science.gov (United States)

    Jo, Hyeon-Ju; Chung, Kang-Hyun; Yoon, Jin A; Lee, Kwon-Jai; Song, Byeong Chun; An, Jeung Hee

    2015-06-01

    This study investigates the bioactivity of tannin from amaranth (Amaranthus caudatus L.) extracts. The antioxidant activities of the extracts from amaranth leaves, flowers, and seeds were evaluated. Tannin from leaves of amaranth has been evaluated for superoxide scavenging activity by using DPPH and ABTS(+) analysis, reducing power, protective effect against H2O2-induced oxidative damage in L-132 and BNL-CL2 cells, and inhibition of superoxide radical effects on HL-60 cells. At a concentration of 100 μg/ml, tannin showed protective effects and restored cell survival to 69.2% and 41.8% for L-132 and BNL-CL2 cells, respectively. Furthermore, at the same concentration, tannin inhibited 41% of the activity of the superoxide radical on HL-60 cells and 43.4% of the increase in nitric oxide levels in RAW 264.7 cells. The expression levels of the antioxidant-associated protein SOD-1 were significantly increased in a concentration-dependent manner in RAW 264.7 cells treated with tannin from amaranth leaves. These results suggest that tannin from the leaves of Amaranthus caudatus L. is a promising source of antioxidant component that can be used as a food preservative or nutraceutical. PMID:25639718

  16. A novel antiproliferative and antifungal lectin from Amaranthus viridis Linn seeds.

    Science.gov (United States)

    Kaur, Navjot; Dhuna, Vikram; Kamboj, Sukhdev Singh; Agrewala, Javed N; Singh, Jatinder

    2006-01-01

    A lectin from the seeds of Amaranthus viridis Linn has been purified by affinity chromatography on asialofetuin-linked amino activated silica. Amaranthus viridis lectin (AVL) has a native molecular mass of 67 kDa. It is a homodimer composed of two 36.6 kDa subunits. The lectin gave a single band in non-denaturing PAGE at pH 4.5 and pH 8.3 and a single peak on HPLC size exclusion and cation exchange columns. The purified lectin was specific for both T-antigen and N-acetyl-D-lactosamine, markers for various carcinomas, in addition to N-acetyl-D-galactosamine, asialofetuin and fetuin. This lectin reacted strongly with red blood cells (RBCs) from human ABO blood groups and rat. It also reacted with rabbit, sheep, goat and guinea pig RBCs. The lectin is a glycoprotein having no metal ion requirement for its activity. Denaturing agents such as urea, thiourea and guanidine-HCl had no effect on its activity when treated for 15 minutes. AVL showed significant antiproliferative activity towards HB98 and P388D1 murine cancer cell lines. It also exerted antifungal activity against phytopathogenic fungi Botrytis cincerea and Fusarium oxysporum but not against Rhizoctonia solani, Trichoderma reesei, Alternaria solani and Fusarium graminearum. PMID:17100645

  17. Study On Noodle Making From Corn and Sago Flours

    OpenAIRE

    Bilang, Mariyati

    2014-01-01

    Non-rice commodity has been increasingly discussed as food alternative commodity. Type of processing food applied on this research was is noodle making from mixed sago and corn flours. The aim of this research was to investigate the quality of noodle from sago and corn flours, as well as to observe the impact of the addition of preservative materials towards the noodle???s self life. Treatments implemented in the research are the mixture of sago and corn flours with the proportion of 50%...

  18. TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES

    OpenAIRE

    Simone de Souza Montes; Laís Maciel Rodrigues; Ryzia de Cássia Vieira Cardoso; Geany Peruch Camilloto; Renato Souza Cruz

    2015-01-01

    ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioc...

  19. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

    OpenAIRE

    Rizzello, Carlo Giuseppe; Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco

    2015-01-01

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated fr...

  20. Inhibition of Fusarium graminearum growth in flour gel cultures by hexane-soluble compounds from oat (Avena sativa L.) flour.

    Science.gov (United States)

    Doehlert, Douglas C; Rayas-Duarte, Patricia; McMullen, Michael S

    2011-12-01

    Fusarium head blight, incited by the fungus Fusarium graminearum, primarily affects wheat (Triticum aestivum) and barley (Hordeum vulgarum), while oat (Avena sativa) appears to be more resistant. Although this has generally been attributed to the open panicle of oats, we hypothesized that a chemical component of oats might contribute to this resistance. To test this hypothesis, we created culture media made of wheat, barley, and oat flour gels (6 g of flour in 20 ml of water, gelled by autoclaving) and inoculated these with plugs of F. graminearum from actively growing cultures. Fusarium growth was measured from the diameter of the fungal plaque. Plaque diameter was significantly smaller on oat flour cultures than on wheat or barley cultures after 40 to 80 h of growth. Ergosterol concentration was also significantly lower in oat cultures than in wheat cultures after growth. A hexane extract from oats added to wheat flour also inhibited Fusarium growth, and Fusarium grew better on hexane-defatted oat flour. The growth of Fusarium on oat flour was significantly and negatively affected by the oil concentration in the oat, in a linear relationship. A hexane-soluble chemical in oat flour appears to inhibit Fusarium growth and might contribute to oat's resistance to Fusarium head blight. Oxygenated fatty acids, including hydroxy, dihydroxy, and epoxy fatty acids, were identified in the hexane extracts and are likely candidates for causing the inhibition. PMID:22186063

  1. Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

    Directory of Open Access Journals (Sweden)

    Leandra Zafalon Jaekel

    2012-12-01

    Full Text Available The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme; however, the specific volume did not differ significantly (p < 0.05 among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

  2. PENGGUNAN GUM XANTHAN PADA SUBSTITUSI PARSIAL TERIGU DENGAN TEPUNG JAGUNG DALAM PEMBUATAN ROTI [Use of Xanthan Gum in Partial Substitusion of Corn Flour for Wheat Flour in Breadmaking

    Directory of Open Access Journals (Sweden)

    Posman Sibuea

    2001-08-01

    Full Text Available The objective of the experiment was to examine the capabilities of composite flour (i.e. corn flour and wheat flour and xanthan gum in breadmaking. Breads were produced using mixture of wheat and corn flour at varios ratio with addition of xanthan gum at different level (0.0% to 0.75%. The result showed that the composite flour had significant effect on all measured parameters. As the wheat flour descreaseed down to 65% the dought length, texture, reducing sugar content increased, but the sensory values descresed, xanthan gum had significant effect on the texture, reducing sugar content, the sensory values and the dough length. As the xanthan gum increased, the dough length, the reducing sugar content increased, whereas the texture increased at 0.50% the descreased at 0.75%. the bread of good acceptability was produced from the floaur mixture of wheat flour (70% and corn flour (30% using 0.75% of xanthan gum.

  3. Ontogenia do fruto em desenvolvimento de Alternanthera tenella Colla e Amaranthus blitum Linnaeus (Amaranthaceae Ontogeny of fruits of Alternanthera tenella Colla and Amaranthus blitum Linnaeus (Amaranthaceae

    Directory of Open Access Journals (Sweden)

    Vanessa de Carvalho Harthman

    2012-09-01

    Full Text Available Alternanthera tenella Colla e Amaranthus blitum Linnaeus são espécies invasoras que ocorrem em culturas e terrenos baldios na região de Maringá, Paraná. O trabalho teve por objetivo a análise morfoanatômica dos frutos em desenvolvimento e estruturas não pericárpicas dessas duas espécies, com a finalidade de contribuir com informações estruturais para identificação das espécies, classificação dos frutos e investigações ecológicas. Flores e frutos foram coletados no campus da Universidade Estadual de Maringá, fixados em Glutaraldeído, secionados em micrótomo de rotação e corados com a azul de Toluidina. As bractéolas e perigônio são persistentes nos frutos e têm estrutura diferente nas duas espécies. O aquênio de Alternanthera tenella mantém o mesmo número de estratos celulares que o ovário, que sofrem colapso na fase madura, exceto o mesocarpo interno que se mantém com espessamento parietal em U e cristais. O utrículo de Amaranthus blitum é semelhante ao ovário em número de camadas celulares e apresenta aerênquima quando maduro. As sementes maduras são exotestais, com mesotesta e endotesta colapsadas, e embrião curvo. Nesse estudo, foram registrados alguns caracteres estruturais dos perigônios e dos frutos que são potencialmente significativos para caracterização e separação das espécies, ao contrário das sementes que são muito semelhantes.Alternanthera tenella Colla and Amaranthus blitum Linnaeus are weeds that occur in crops and uncultivated areas in the Maringá region of Paraná. In this study, a morphoanatomical analysis of fruit development and the pericarp of A. tenella and A. blitum was made in order to contribute structural information for species identification, fruit classification, and ecological investigations. Flowers and fruits were collected at the campus of the State University of Maringá, Paraná, fixed in glutaraldehyde, sectioned with a rotary microtome and stained with

  4. RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR

    OpenAIRE

    Nada Nikolić; Jelena Dodić; Mirjana Mitrović; Miodrag Lazić

    2011-01-01

    In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares from 3 to 30% (w/w) were investigated in this paper. The water absorption in wheat-rice flour mixtures was lower and decreased to 53.5% and 54.0% along with the increase of the white and the brown rice flour share, respectively, than in wheat fl...

  5. Cheese bread enriched with biofortified cowpea flour

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    Rodrigo Barbosa Monteiro Cavalcante

    2016-02-01

    Full Text Available ABSTRACT The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, three sensory tests were used (Hedonic Scale, Purchase Intent, and Paired Comparison, F1 being sensory viable according to assessors, being chemically analyzed. Minerals were determined by atomic emission spectrometry with inductively coupled plasma source. The moisture was determined by drying at 105 °C, ash by calcination in muffle at 550 °C, proteins by the macro-Kjeldahl method, and lipids by hot extraction in a Soxhlet extractor. Carbohydrates were obtained by difference and the calories were calculated. The addition of cowpea increased the amounts of copper, iron, phosphorus, magnesium, manganese, and zinc, as well as protein and carbohydrate values. On the other hand, there was a reduction of the moisture concerning lipids and the total caloric value compared to the standard formulation. It was concluded , therefore, that the cowpea, a regional raw material in market expansion is presented as an option for the enrichment of baked foods that do not contain gluten, such as cheese bread.

  6. Antioxidant properties of sterilized yacon (Smallanthus sonchifolius) tuber flour.

    Science.gov (United States)

    Sousa, Sérgio; Pinto, Jorge; Rodrigues, César; Gião, Maria; Pereira, Claúdia; Tavaria, Freni; Malcata, F Xavier; Gomes, Ana; Bertoldo Pacheco, M T; Pintado, Manuela

    2015-12-01

    The objective of this research work was to investigate the antioxidant properties of sterilized yacon tuber flour. The results revealed for the first time the high antioxidant activity of sterilized yacon flour. The best extract obtained by boiling 8.9% (w/v) of yacon flour in deionised water for 10 min exhibited a total antioxidant capacity of 222±2 mg (ascorbic acid equivalent)/100 g DW and a total polyphenol content of 275±3 mg (gallic acid equivalent)/100 g DW associated to the presence of four main phenolic compounds: chlorogenic acid, caffeic acid, coumaric acid and protocatechuic acid, as well as the amino acid tryptophan. The most abundant was chlorogenic acid, followed by caffeic acid. Biological assays revealed that the extract had indeed antioxidant protection, and no pro-oxidant activity. In conclusion, sterilized yacon tuber flour has the potential to be used in the food industry as a food ingredient to produce functional food products. PMID:26041224

  7. Nutritional enrichment of bakery products by supplementation with nonwheat flours.

    Science.gov (United States)

    Chavan, J K; Kadam, S S

    1993-01-01

    Bakery products are important ready-to-eat processed foods. The nutritional quality of these products is low because of the inferior nutritional composition of wheat grain per se. This is further accentuated with the use of refined flours in their preparations. Nutritional composition of these products can be improved by using quality wheat for milling, increased extraction rates, air classification of flours to obtain protein-rich nonwheat flours and their products. The flours and protein products of legumes, oilseeds, other cereals, tubers, corn gluten and germ, and rice bran can be used effectively as vegetable protein sources for nutritional enrichment of the bakery products. In this article, recent literature concerning the nutritional composition of major bakery products, sources of vegetable proteins for product enrichment, and modifications in conventional processing methods to maintain the rheological and sensory properties of supplemented bakery products are reviewed critically. PMID:8484866

  8. THE USE OF Orbignya speciosa FLOUR IN PLYWOOD ADHESIVE MIX

    Directory of Open Access Journals (Sweden)

    Vanessa Coelho Almeida

    2014-03-01

    Full Text Available http://dx.doi.org/10.5902/1980509813340The aim of this study was to evaluate the effect of the addition of babaçu flour on urea-formaldehyde adhesive properties and compare it to the adhesives produced with wheat flour, which is the extender usually used for plywood production. An amount of 0, 10, 20 and 30 parts of extender per weight of the adhesive were added. Ammonium sulfate was used as catalyst, in the proportion of 1.5% on dry weight of solid content. The following properties of the adhesive were determined: viscosity, nonvolatile content, gel time, working life and pH. The babaçu flour presented similar properties to wheat flour. Both, in general, although contributed to the increase of the adhesives viscosity, reduced its reactivity, as increased pH value, gel time and working life.

  9. Metals in wheat flour: comparative study and safety control

    Directory of Open Access Journals (Sweden)

    Raquel L. Tejera

    2013-04-01

    Full Text Available Cereal industry and its derived products have a big economic and social importance worldwide. Therefore, as wheat flour is a commodity for all bread and bakery industry, it is safety is of high nutrition and toxicological interest. In this investigation we intend to study and determine the content of twelve metals in 50 samples of wheat flour coming from a wheat flour industry. Macro elements sodium, potassium magnesium and calcium, micro elements manganese, iron, copper, zinc, chrome and nickel as well as toxic trace elements cadmium and lead have been analysed. The estimated diary intake of each metal and their contribution in percentage terms to the RDI (macro and micro elements and to the PTWI (toxic elements has been determined. Contribution of Cd and Pb to the PTWI was very low, a fact that shows safety in this wheat flour concerning toxic metals.

  10. Exposure to flour dust in the occupational environment.

    Science.gov (United States)

    Stobnicka, Agata; Górny, Rafał L

    2015-01-01

    Exposure to flour dust can be found in the food industry and animal feed production. It may result in various adverse health outcomes from conjunctivitis to baker's asthma. In this paper, flour dust exposure in the above-mentioned occupational environments is characterized and its health effects are discussed. A peer-reviewed literature search was carried out and all available published materials were included if they provided information on the above-mentioned elements. The hitherto conducted studies show that different components of flour dust like enzymes, proteins and baker's additives can cause both non-allergic and allergic reactions among exposed workers. Moreover, the problem of exposure to cereal allergens present in flour dust can also be a concern for bakers' family members. Appreciating the importance of all these issues, the exposure assessment methods, hygienic standards and preventive measures are also addressed in this paper. PMID:26414680

  11. The Substitution of Wheat Flour with Mixed-Cassava (Manihot utilissima and Red Beans-Flour (Phaseolus vulgaris L. Toward The Characteristics of Instant Noodles

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    Novelina Novelina

    2014-01-01

    Full Text Available Instant noodles are defined as dry food products made of wheat flour with the addition of other foodstuffs. Cassava flour can be used together with wheat flour as a basic ingredient for the noodles, in order to reduce the use of wheat flour. The purpose of this study was to determine the degree of substitution of cassava flour to the wheat flour which was enriched with red bean flour toward the quality of instant noodles that had been produced. The treatment in this study was done by mixing 70% of wheat flour with 30% of cassava and red beans flour mixture at various levels. The observations was carried out on raw materials and the instant noodle products, including moisture content, ash content, protein content, fat content and carbohydrate content as well as by different organoleptic test of the flavour, aroma, texture and colour. The results showed that the noodles product that was the most qualified and preferred was the product with the treatment D (a mixture of 70% of wheat flour; 20% of cassava flour and 10% of red bean flour, with the test results of 2.24% of moisture content, 1.07% of ash content, 9.36% of protein content, 17.77% of fat content, carbohydrate content by different of 69.95%, and 71.53% of yield.

  12. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain

    Science.gov (United States)

    Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein content, starch damage, swelling power, pasting characteristics, and flour particl...

  13. Catering Gluten-Free When Simultaneously Using Wheat Flour.

    Science.gov (United States)

    Miller, Kathryn; McGough, Norma; Urwin, Heidi

    2016-02-01

    A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour. This research aimed to determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production. A pilot study was used to test the following hypotheses: (i) increasing duration of exposure to wheat flour would increase gluten contamination, (ii) increasing distance between the site of preparation and the site of wheat flour would reduce gluten contamination, (iii) the use of a ventilation hood would decrease gluten contamination, and (iv) the use of a barrier segregating the site of preparation of a GF meal and the use of wheat flour would decrease gluten contamination. Petri dishes containing GF rice pudding were placed in three directions at increasing distances (0.5 to 2 m) from a site of wheat flour use. A barrier was in place between a third of samples and the site of wheat flour. After wheat flour was handled for 0.5 and 4.0 h, petri dishes were sealed and the contents were analyzed for gluten. The experiment was duplicated with the ventilation hood on and off. The pilot study revealed that a distance of 2 m from the use of wheat flour was required to control gluten contamination at ≤20 ppm if wheat flour had been in use for 4.0 h. The identified control of distance was tested in five different study sites. In each of the study sites, a test meal was prepared a minimum of 2 m away from the site of wheat flour use. Although kitchens vary and must be considered individually, the established control of a minimum 2 m distance, along with good hygiene practices, was found to be effective in preparing GF meals

  14. Thermal inactivation of eight Salmonella serotypes on dry corn flour.

    OpenAIRE

    VanCauwenberge, J E; Bothast, R J; Kwolek, W F

    1981-01-01

    Dry heat was used to inactivate Salmonella newington, Salmonella typhimurium, Salmonella anatum, Salmonella kentucky, Salmonella cubana, Salmonella seftenberg, Salmonella thompson, and Salmonella tennessee in corn flour at 10 and 15% moisture. The flour was spray inoculated at 10(5) Salmonella cells per g and then stored at 49 degrees C (120 degrees F); viable Salmonella cells were counted on Trypticase (BBL Microbiology Systems) soy agar plates every 30 min for the first 4 h and then at 4-h ...

  15. Exposure to flour dust in the occupational environment

    OpenAIRE

    Stobnicka, Agata; Górny, Rafał L.

    2015-01-01

    Exposure to flour dust can be found in the food industry and animal feed production. It may result in various adverse health outcomes from conjunctivitis to baker's asthma. In this paper, flour dust exposure in the above-mentioned occupational environments is characterized and its health effects are discussed. A peer-reviewed literature search was carried out and all available published materials were included if they provided information on the above-mentioned elements. The hitherto conducte...

  16. Some physicochemical properties of flour from germinated sorghum grain

    OpenAIRE

    Elkhalifa, Abd Elmoneim O.; Bernhardt, Rita

    2011-01-01

    A Sudanese sorghum cultivar (Fetarita) was germinated for 3 days. Stability and clarity of sorghum pastes, freeze-thaw stability, gel consistency, and swelling power were measured every 24 h. There is no substantial difference in stability and clarity between flour samples from germinated and ungerminated sorghum, but a different behavior was observed between samples stored at room temperature and at 4 °C. Cooked paste derived from germinated sorghum flour presented higher syneresis than that...

  17. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

    Science.gov (United States)

    Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

    2015-06-01

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. PMID:25922214

  18. ESR detection of wheat flour before and after irradiation

    Science.gov (United States)

    Shimoyama, Yuhei; Ukai, Mitsuko; Nakamura, Hideo

    2006-03-01

    We revealed free radicals in wheat flour before and after γ-ray irradiation and their thermal behavior during heat-treatment using electron spin resonance (ESR) spectroscopy. The ESR spectrum of wheat flour before irradiation consists of a sextet centered at g = 2.0 and a singlet signal at the same g-value position. The first one is attributable to a signal with hyperfine (hf) interactions of Mn 2+ ion (hf constant: 7.4 mT). The second is originated from carbon-centered radical. Upon γ-ray irradiation, however, a new signal with two triplet lines at the low and high field ends was detected in wheat flour on top of the Mn 2+ sextet lines. We analyzed the triplet ESR lines as powder spectra (rhombic g-tensor symmetry) with nitrogen ( 14N) hyperfine interactions. This indicates that a new organic radical was induced in the conjugated protein portion of wheat flour by the γ-ray irradiation. Intensity of the organic free radical at g = 2.0 detected in irradiated wheat flour increased monotonically by the thermal treatment. The analysis of the time-dependent evolution and decay process based on the theory of transient phenomena as well as the nonlinear least-squares numerical method provided a unique time constant for the radical evolution and decay in wheat flour during the heat-treatment.

  19. BIOFILMS BASED ON CANIHUA FLOUR (Chenopodium Pallidicaule: DESIGN AND CHARACTERIZATION

    Directory of Open Access Journals (Sweden)

    Lady M. Salas-Valero

    2015-01-01

    Full Text Available This work aims to (1 produce and characterize the flour obtained from two varieties of canihua, cupi and illpa-inia, and (2 evaluate the ability of these flours to form biofilms. The flours produced contain proteins, starches, lipids, organic substances containing phenol groups, and high percentages of unsaturated fatty acids. Films produced from the illpa variety presented lower water vapor permeability and larger Young’s modulus values than the films formed from the cupi variety. Both films were yellowish and displayed a high light blocking ability (as compared with polyethylene films, which can be attributed to the presence of phenolic compounds. Furthermore, they showed lesser solubility and water permeability than other polysaccharide films, which may be the result of the higher protein (12%–13.8% and lipid (11% contents in canihua flours, as well as the formation of a larger number of S–S bonds. On the other hand, these films presented a single vitreous transition temperature at low temperatures (< 0 °C, crystallization of the A and Vh types, and an additional diffraction peak at 2 = 7.5º, ascribed to the presence of essential fatty acids in canihua flour. Canihua flour can form films with adequate properties and shows promise for potential applications in food packaging, because it acts as a good barrier to incident ultraviolet light.

  20. Study of Commercial Wheat Flour Milling Process:Relation of Flour Yield,Ash and Protein Contents of Flour Mill and Characteristics of Wheat Blend%Study of Commercial Wheat Flour Milling Process: Relation of Flour Yield, Ash and Protein Contents of Flour Mill and Characteristics of Wheat Blend

    Institute of Scientific and Technical Information of China (English)

    Y S Kim; C W Deyoe; O K Chung; E Haque

    2006-01-01

    The profit margin in the flour milling industry is quite narrow, so high-quality raw materials and efficiency of milling operations are crucial for every company. Many flour mills, especially those which import wheat from other countries and have limited storage space for the different varieties or classes of wheat, can not afford to buy low quality wheat. Consequently, a mathematical model which can test the impact and interactions of raw materials, in technical point of view, would be a useful decision-making tool for the milling industry. A flour miller tests wheat for physical and chemical characteristics, cleanness and soundness. The miller also performs experimental milling, if available, to have some idea how the given wheat will behave during commercial milling. Based on these test results, the miller can only guess the commercial milling results such as flour yields and flour ash and protein contents. Thus, the objective of this study was to develop empirical equations to estimate commercial milling results, using the physical, chemical and experimental milling data of the given wheat blend and also, additionally, flour ash and protein specifications of the end-user. This was done by using the actual commercial milling procedures and their wheat physical, chemical, experimental milling data, and other vital data. Data were collected from a commercial mill located in East Asia that had four production lines and used wheat blend combinations from five different wheat classes, i.e. Hard Red Winter (HRW),Dark Northern Spring (DNS), Soft White (SW), Australian Soft (AS), and Australian Standard White (ASW) wheat to produce over 40 different products. The wheat physical and chemical characteristics included test weight, thousand kernel weight, ash and protein contents. The experimental milling data were straight-grade and patent flour yields, along with patent flour ash and protein contents from a Buhler experimental mill. The commercial milling results included

  1. Modulatory of effect of fresh Amaranthus caudatus and Amaranthus hybridus aqueous leaf extracts on detoxify enzymes and micronuclei formation after exposure to sodium arsenite

    Directory of Open Access Journals (Sweden)

    Adetutu Adewale

    2013-01-01

    Full Text Available Vegetables are the cheapest and most available sources of important proteins, minerals, vitamins, and essential amino protein. These vegetables are commonly used in Africa for the treatment of illness. This study evaluated the protective effects of Amaranthus caudatus and A. hybridus against sodium arsenite-induced toxicity in rats. The effects of sodium arsenite and/or the plant extracts were assessed using bone marrow micronucleus assay and by measuring the activities of tumour maker enzymes such as gamma glutamyl transferase (GGT and alkaline phosphatase (ALP in white albino Wister rats. The study showed that sodium arsenite significantly (P < 0.05 induced the formation of micronucleated polychromatic erythrocytes and the activities of ALP and GGT when compared with control. The levels of white blood cell, hemoglobin, and lymphocyte count were altered in sodium arsenite fed rats and were reverted back to near normal levels in rats pretreated with the plant extracts. A. caudatus and A. hybridus showed significant role in protecting the detoxifying enzymes; also, A. caudatus has a more protective effect on reducing the micronuclei formation when compared with A. hybridus. This study suggests that A. caudatus and A. hybridus possess anticarcinogenic effect.

  2. The Presence of Flour Affects the Efficacy of Aerosolized Insecticides used to Treat the Red Flour Beetle, Tribolium castaneum

    OpenAIRE

    Toews, Michael D; Campbell, James F.; Arthur, Franklin H.

    2010-01-01

    Experiments were conducted in tightly sealed pilot scale warehouses to assess the efficacy of common aerosolized insecticides on all life stages of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) when exposed in dishes containing 0 to 2 g of wheat flour either under pallets or out in the open. Petri dishes containing 0, 0.1, 1, or 2 g of flour were prepared with 25 eggs, 3rd instars, pupae, or adults and then immediately treated with aerosolized solvent, Pyrethrins, or esfenvalerate....

  3. Upgrading of shamy wheat bread quality through supplement with flour of certain gamma irradiated legumes

    International Nuclear Information System (INIS)

    Soybean flour,chick peas flour and lupines were irradiated at 0,5 and 10 kGy and individually used to replace 5,10 or 15% of wheat flour in shamy bread. The effect of supplementation of wheat flour with these legume flours on the major, chemical composition and nutritional quality of bread was studied. Results indicated that protein, ash and fiber contents of supplemented shamy bread were higher than the control. On the other hand, the amino acids of the shamy wheat bread supplemented irradiated legumes flour, improved the quality (water retention capacity, stailing rate and bread freshness) of bread

  4. Estimation of β-carotene content in flour using color analysis of reflected light

    Science.gov (United States)

    Dolotov, Leonid E.; Sinichkin, Yury P.; Tuchin, Svyatoslav V.

    2007-07-01

    In this study, we present two methods for estimation of β-carotene content in flour with use of color analysis of the flour samples. One method is based on the fact that the color parameter "chroma" (the color saturation) in the CIE1976 (L*a*b*) - system can be used as the "yellowness index" of the flour that is proportional to β-carotene content in the flour. Another method is based on comparison of the flour diffuse reflection coefficients at 460 nm (absorption band of β-carotene) and 650 nm. The value of contrast of absorption band manifestation can be also used as the "yellowness index" of the flour.

  5. PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour

    Directory of Open Access Journals (Sweden)

    Anni Faridah*

    2014-06-01

    Full Text Available Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie content, and highly viscous. It forms a heat stable gel with a mild alkali, interacts with starch, and has a synergistic interaction with kappa carrageenan. In this research, konjac flour was added to study the optimum combination between konjac and water. As much as 2, 4 and 6% (w/w of konjac flour were combined with 35, 40, 45% (v/w of water. The results showed that treatments with combinations of konjac flour and water were significantly contributing to characteristics of cooking time, cooking loss, color brightness index, tensile strength, swelling volume and water absorption. The best treatment was at a combination of 4% konjac (w/w and 35% water (v/w. The best porang noodles have the characteristics of cooking time at 2.13 minutes, cooking loss of 35%, tensile strength of 0.14 N, water absorption of 201.58%, color brightness index of 51.41, swelling volume of 103.63%, moisture content of 31.77%, protein content of 5.87%, fat content of 2.13%, ash content of 0.85% and crude dietary fiber of 4.58%.

  6. Use of Gamma Irradiation for the Control of the Red Flour Beetle (Tribolium castaneum Hrbst) in Bread Flour

    International Nuclear Information System (INIS)

    Three doses of gamma irradiation (viz. 2, 2.5 and 3 KGy) were tested against the red flour beetle (Tribolium castaneum Hrbst) in bread flour in Khartoum, Sudan. Corresponding control exhibited two groups of infested and uninfested flours. The results obtained showed that all the doses used reduced the infestation in a range 46-100 % during a six month storage period. The 2 KGy mortality range, of the test insect, was 46 - 100%, whereas the corresponding readings for 2.5 KGy and 3 KGy were 90 - 100% and total kill (100%), respectively. However, a natural infestation occurred in all the treated flours and in the infested and uninfested controls as well. This may refer to the resistant eggs of this insect whose a smaller size than the major bulk flour particles and therefore not affected by the milling process and the irradiation doses used too.The treatment mortality in this test was corrected by the Abbott's formula. Moreover, the flour analyses results implied that all the chemical parameters (moisture %, ash % and protein %) and the quality parameters (wet gluten and falling number) are within the recommended levels of the Codex Alimentarius.It was also found that these doses used had no harmful effect on dough rheological properties.

  7. An outbreak of perirenal oedema syndrome in cattle associated with ingestion of pigweed (Amaranthus hybridus L.).

    Science.gov (United States)

    Last, R D; Hill, J H; Theron, G

    2007-09-01

    Forty seven of 150, 15-month-old long weaners died of an acute renal disease syndrome following introduction into an old maize field with a heavy stand of Amaranthus spp. The clinical syndrome was characterised by sudden onset neurological disease with ataxia and recumbency. Subcutaneous oedema, ascites and perirenal oedema with urine odour were the major gross necropsy findings. Renal histopathology revealed marked coagulative renal tubular necrosis of the proximal and distal straight tubules with intertubular haemorrhage. Acute renal failure and perirenal oedema has been described in cattle, pigs, horses and sheep associated with the ingestion of A. hybridus L. and A. retroflexus L. This perirenal oedema syndrome has been widely reported in the Americas, while in South Africa intoxication with the amaranths has only previously been associated with nitrate and possibly oxalate poisoning in cattle. PMID:18237043

  8. Biochemical characterization of a trypanosomatid isolated from the plant Amaranthus retroflexus.

    Science.gov (United States)

    Marín, C; Fernández-Ramos, C; Entrala, E; Quesada, J M; Sánchez-Moreno, M

    2000-01-01

    A protozoan flagelate has recently been isolated from Amaranthus retroflexus. This plant grows near economically important crops in southeastern Spain, which are known to be parasitized by Phytomonas spp. The present study focuses on the characterization of the energy metabolism of this new isolate. These flagellates utilize glucose efficiently as their primary energy source, although they are unable to completely degrade it. They excrete ethanol, acetate, glycine, and succinate in lower amount, as well as ammonium. The presence of glycosomes was indicated by the early enzymes of the glycolytic pathway, one enzyme of the glycerol pathway (glycerol kinase), and malate dehydrogenase. No evidence of a fully functional citric-acid cycle was found. In the absence of catalase activity, these flagellates showed significant superoxide dismutase activity located in the glycosomal and cytosolic fractions. These trypanosomes, despite being morphologically and metabolically similar to other Phytomonas isolated from the same area, showed significant differences, suggesting that they are phylogenetically different species. PMID:10998214

  9. Biochemical characterization of a trypanosomatid isolated from the plant Amaranthus retroflexus

    Directory of Open Access Journals (Sweden)

    Clotilde Marín

    2000-10-01

    Full Text Available A protozoan flagelate has recently been isolated from Amaranthus retroflexus. This plant grows near economically important crops in southeastern Spain, which are known to be parasitized by Phytomonas spp. The present study focuses on the characterization of the energy metabolism of this new isolate. These flagellates utilize glucose efficiently as their primary energy source, although they are unable to completely degrade it. They excrete ethanol, acetate, glycine, and succinate in lower amount, as well as ammonium. The presence of glycosomes was indicated by the early enzymes of the glycolytic pathway, one enzyme of the glycerol pathway (glycerol kinase, and malate dehydrogenase. No evidence of a fully functional citric-acid cycle was found. In the absence of catalase activity, these flagellates showed significant superoxide dismutase activity located in the glycosomal and cytosolic fractions. These trypanosomes, despite being morphologically and metabolically similar to other Phytomonas isolated from the same area, showed significant differences, suggesting that they are phylogenetically different species.

  10. Thermal properties of complexes of amaranthus starch with selected metal salts

    International Nuclear Information System (INIS)

    Metal cations (Cu(II), Fe(III), Mn(II), and Ni(II)) are ligated by amaranthus starch as proven by EPR spectra and conductivity measurements. The hydroxyl groups of starch are the coordination sites. The acetate and nitrate anions of the metal salts behave as bidentate ligands and reside in the inner coordination sphere of resulting polycenter Werner complexes. There is only a weak degeneration of orbitals of central metal ions caused by a shift of unpaired spin from the central atom to the ligand. The ligation of the central metal atoms resulted in a variation of the thermal stability, pathway, and rate of thermal decomposition of starch as proven by thermogravimetric (TG) and differential scanning calorimetric (DSC) measurements

  11. Evaluation of radioprotective effects of Rajgira (Amaranthus paniculatus) Extract in Swiss albino mice

    International Nuclear Information System (INIS)

    The radioprotective efficacy of aqueous extract of Rajgira (Amaranthus paniculatus) leaves against whole body gamma radiation was studied in Swiss albino mice. The oral administration of Rajgira extract at 800 mg/kg body weight/day for 15 consecutive days before whole body exposure to radiation was found to be effective with the LD50/30 values of 6.33 and 8.62 Gy for irradiation alone and Rajgira+irradiation group, respectively, giving a dose reduction factor of 1.36. This effect of Rajgira accompanied the increased endogenous spleen colonies and the spleen weight without any side effect or toxicity, as well as the modulation of the radiation-induced decrease of reduced glutathione and the radiation-induced increase in lipid peroxidation assessed in the liver and the blood. (author)

  12. Characterization of the Amaranthus palmeri Physiological Response to Glyphosate in Susceptible and Resistant Populations.

    Science.gov (United States)

    Fernández-Escalada, Manuel; Gil-Monreal, Miriam; Zabalza, Ana; Royuela, Mercedes

    2016-01-13

    The herbicide glyphosate inhibits the plant enzyme 5-enolpyruvylshikimate3-phosphate synthase (EPSPS) in the aromatic amino acid (AAA) biosynthetic pathway. The physiologies of an Amaranthus palmeri population exhibiting resistance to glyphosate by EPSPS gene amplification (NC-R) and a susceptible population (NC-S) were compared. The EPSPS copy number of NC-R plants was 47.5-fold the copy number of NC-S plants. Although the amounts of EPSPS protein and activity were higher in NC-R plants than in NC-S plants, the AAA concentrations were similar. The increases in total free amino acid and in AAA contents induced by glyphosate were more evident in NC-S plants. In both populations, the EPSPS protein increased after glyphosate exposure, suggesting regulation of gene expression. EPSPS activity seems tightly controlled in vivo. Carbohydrate accumulation and a slight induction of ethanol fermentation were detected in both populations. PMID:26652930

  13. Thermal properties of complexes of amaranthus starch with selected metal salts

    Energy Technology Data Exchange (ETDEWEB)

    Ciesielski, Wojciech; Tomasik, Piotr

    2003-07-28

    Metal cations (Cu(II), Fe(III), Mn(II), and Ni(II)) are ligated by amaranthus starch as proven by EPR spectra and conductivity measurements. The hydroxyl groups of starch are the coordination sites. The acetate and nitrate anions of the metal salts behave as bidentate ligands and reside in the inner coordination sphere of resulting polycenter Werner complexes. There is only a weak degeneration of orbitals of central metal ions caused by a shift of unpaired spin from the central atom to the ligand. The ligation of the central metal atoms resulted in a variation of the thermal stability, pathway, and rate of thermal decomposition of starch as proven by thermogravimetric (TG) and differential scanning calorimetric (DSC) measurements.

  14. Molecular basis of resistance to imazethapyr in redroot pigweed (Amaranthus retroflexus L.) populations from China.

    Science.gov (United States)

    Chen, Jinyi; Huang, Zhaofeng; Zhang, Chaoxian; Huang, Hongjuan; Wei, Shouhui; Chen, Jingchao; Wang, Xu

    2015-10-01

    Three putative resistant Amaranthus retroflexus L. populations were collected in Heilongjiang province in China. Whole plant bioassays indicated high resistance (RI > 10) to imazethapyr in the three populations. In vitro acetolactate synthase (ALS) assays revealed that ALS from populations H3, H17 and H39 was less sensitive to imazethapyr inhibition compared to the susceptible population H76. The half-maximal inhibitory concentration (I50) values for H3, H17 and H39 were 14.83, 15.27 and 268 times greater, respectively, than that of the susceptible population H76. Three nucleotide mutations resulted in three known resistance-endowing amino acid substitutions, Ala-205-Val, Trp-574-Leu and Ser-653-Thr in the three resistant populations respectively. Therefore, ALS target-site mutations in resistant A. retroflexus could be responsible for imazethapyr resistance. PMID:26453229

  15. Anatomical and Histological Study of Stem, Root and Leaf of the Medicinal Plant Amaranthus spinosus Linn.

    Directory of Open Access Journals (Sweden)

    Manik Baral*

    2013-01-01

    Full Text Available The transverse section of stem, root and leaf of Amaranthus spinosus Linn. was done with the help of sharp blade and double staining. The anatomy of stem and roots showed cellular differentiation. Both the stem and root showed secondary growth. In stem, the vascular bundle pattern is conjoint, collateral and endarch type; whereas root showed conjoint, collateral and exarch type of vascular bundle. Leaf anatomy showed kranz mesophyll. Endodermal wall is covered with casperian strips. The stomata (S occurred on both adaxial and abaxial leaf surfaces. The stomata were found to be anomocytic type. Powdered drug, treated with different chemicals and its extracts with different solvent showed colour changes when illuminated with UV light.

  16. Estudos anatômicos de folhas de espécies de plantas daninhas de grande ocorrência no Brasil: IV - Amaranthus deflexus, Amaranthus spinosus, Alternanthera tenella e Euphorbia heterophylla Leaf anatomical studies in weed species widely common in Brazil: IV - Amaranthus deflexus, Amaranthus spinosus, Alternanthera tenella and Euphorbia heterophylla

    Directory of Open Access Journals (Sweden)

    E.A. Ferreira

    2003-08-01

    Full Text Available Neste trabalho é apresentado um estudo da anatomia das folhas de espécies de plantas daninhas de grande ocorrência no Brasil: Amaranthus deflexus, Amaranthus spinosus, Alternanthera tenella e Euphorbia heterophylla, visando melhor compreensão das barreiras que cada espécie impõe à penetração dos herbicidas e outros compostos utilizados em aplicações foliares. As folhas completamente expandidas do terceiro ao quinto nó foram coletadas de plantas de ocorrência espontânea no campo. Das folhas de cada espécie foram obtidas três amostras da região mediana, com aproximadamente 1 cm², as quais foram utilizadas em estudos da estrutura, clarificação e em observações em microscópio eletrônico de varredura. Todas as espécies avaliadas são anfiestomáticas. As principais barreiras foliares potenciais à penetração de herbicidas observadas nas plantas daninhas A. deflexus e A. spinosus foram, respectivamente, grande espessura da cutícula da face adaxial e da cutícula das duas faces. Já em relação a A. tenella, grande espessura da cutícula das duas faces, elevado teor de cera epicuticular e alta densidade tricomática foram os principais obstáculos potenciais detectados. E. heterophylla apresentou como possíveis principais barreiras foliares à penetração de agroquímicos o alto teor de cera epicuticular, a elevada densidade de laticíferos e a grande espessura da cutícula da face adaxial.This research aimed to study the leaf anatomy of the weed species Amaranthus deflexus, Amaranthus spinosus, Alternanthera tenella and Euphorbia heterophylla, widely known in Brazil, to acquire a better understanding of the barriers each species imposes to herbicide penetration, and to other substances used for leaf spraying. Completely expanded leaves from the third to the fifth nodes were collected from spontaneous plants in the field. Three samples approximately 1cm², were removed from the medium portion of the leaves, from each

  17. Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours.

    Science.gov (United States)

    El-Adawy, T A; Taha, K M

    2001-03-01

    The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon were studied, as were the characteristics and structure of their seed oils. Paprika seed and seed kernels of pumpkin and watermelon were rich in oil and protein. All flour samples contained considerable amounts of P, K, Mg, Mn, and Ca. Paprika seed flour was superior to watermelon and pumpkin seed kernel flours in content of lysine and total essential amino acids. Oil samples had high amounts of unsaturated fatty acids with linoleic and oleic acids as the major acids. All oil samples fractionated into seven classes including triglycerides as a major lipid class. Data obtained for the oils' characteristics compare well with those of other edible oils. Antinutritional compounds such as stachyose, raffinose, verbascose, trypsin inhibitor, phytic acid, and tannins were detected in all flours. Pumpkin seed kernel flour had higher values of chemical score, essential amino acid index, and in vitro protein digestibility than the other flours examined. The first limiting amino acid was lysine for both watermelon and pumpkin seed kernel flours, but it was leucine in paprika seed flour. Protein solubility index, water and fat absorption capacities, emulsification properties, and foam stability were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour. Flour samples could be potentially added to food systems such as bakery products and ground meat formulations not only as a nutrient supplement but also as a functional agent in these formulations. PMID:11312845

  18. Hydrophobicity of stored (15, 35 °C), or dry-heated (120 °C) rice flour and deteriorated breadmaking properties baked with these treated rice flour/fresh gluten flour.

    Science.gov (United States)

    Nakagawa, Mariko; Tabara, Aya; Ushijima, Yuki; Matsunaga, Kotaro; Seguchi, Masaharu

    2016-05-01

    Rice flour was stored at 15 °C/9 months, at 35 °C/14 days, or dry-heated at 120 °C/20 min. The breadmaking properties baked with this rice flour/fresh gluten flour deteriorated. In addition, the rice flour was mixed with oil in water vigorously, and oil-binding ability was measured. Every rice flour subjected to storage or dry-heated at 120 °C showed higher hydrophobicity, owing to changes in proteins. Then, proteins in the stored rice flour were excluded with NaOH solution, and bread baked with the deproteinized rice flour showed the same breadmaking properties as unstored rice flour/fresh gluten flour. The viscoelasticity of wheat glutenin fraction decreased after the addition of dry-heated rice flour in a mixograph profile. DDD staining increased Lab in color meter, which suggested an increase in SH groups in rice protein. The increase in SH groups caused a reduction in wheat gluten protein resulting in a deterioration of rice bread quality. . PMID:27104763

  19. EFFECT OF THE ADDITION OF DEFATTED OKRA SEED (Abelmoschus esculentus FLOUR ON THE CHEMICAL COMPOSITION, FUNCTIONAL PROPERTIES AND Zn BIOAVAILABILITY OF PLANTAIN (Musa paradisiacal Linn FLOUR

    Directory of Open Access Journals (Sweden)

    Tesleem Ibrahim

    2012-08-01

    Full Text Available In Nigeria it is advised that nursing mothers should give their baby plantain flour paste “amala ogede” with ‘ewedu’ Corchorus olitorius soup during the process of weaning their baby. The over matured okra that cannot be cut with kitchen knife are thrown away in Nigeria, this lead to postharvest loss of okra. The seed in this okra could be utilised by processing into okra seed flour for the fortification of plantain flour. Since the okra seed flour is rich in oil and the oil contains cyclopropenoid fatty acids which cause some toxicity concerns therefore this work is to evaluate the chemical composition, the functional properties and Zn bioavailability of plantain flour mixed with defatted okra seed flour. The nutrient content increased significantly (P≤0.05, protein; 3.88 – 11.38 %, fibre; 3.03 – 16.30 % and ash; 2.72 – 5.77 % while the fat and carbohydrate content reduced significantly (P≤0.05 as the percentage of defatted okra seed flour increased. The bulk density of the plantain flour decreased significantly (P≤0.05 from 0.795 g/cm3 to 0.769 g/cm3 as the percentage of okra seed flour increased while the least gelation concentration increased significantly (P≤0.05 (10 to 20. The calculated [Ca][Phytate]/[Zn] molar ratio for the plantain flour mixed with defatted okra seed flour (0.02 – 0.04 mol/kg were below the critical level. The increase in the least gelation concentration coupled with increase in the protein content of the resultant flour from the blend means more of the protein will be available in the food made from the plantain flour mixed with defatted okra seed flour.

  20. Preparation of a Breadfruit Flour Bar

    Directory of Open Access Journals (Sweden)

    Carmen L. Nochera

    2016-05-01

    Full Text Available Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes of this investigation were to develop a portable, nutritious, ready-to-eat breadfruit product (bar, test the sensory qualities of the product, and evaluate the nutritional properties of the product. Flour made from the Micronesian variety, Meinpadahk (Artocarpus altilis × Artocarpus mariannensis, was utilized for the development of the breadfruit bar. Breadfruit is a rich source of fiber, vitamins such as vitamin C, minerals such as potassium, and phytochemicals such as flavonoids. Nutritional labeling indicates that the breadfruit bar is high in carbohydrates and low in fat, and sensory evaluation indicates that 81% of the panelists found the bar acceptable while 19% disliked the bar. The breadfruit bar can provide an appealing and inexpensive gluten-free food source based on locally available breadfruit.

  1. The potential of Zea mays, Commelina bengelensis, Helianthus annuus and Amaranthus hybridus for phytoremediation of waste water

    Directory of Open Access Journals (Sweden)

    Chacha Joseph Sarima

    2012-12-01

    Full Text Available Waste-water from domestic use and from industrial effluent burden the water systems with high levels of heavy metal hence there is need to remove these heavy metals so that the waste water can be recycled for use for household or irrigation. The present study has screened Zea mays (maize, Commelina bengelensis (wondering jew, Helianthus annuus (sunflower and Amaranthus hybridus (amaranthus for their ability to bioaccumulate Pb, Cu, Cd and Zn metals. The results obtained show that the H. annuus and C. bengelensis plant have promising potential for removal of Pb, Cu and Cd from wastewater though their ability to remove Zn from contaminated solutions is not much different from that of Z. mays and A. hybridus.

  2. Comparative Evaluation of Functional Properties of Some Commonly Used Cereal and Legume Flours and Their Blends

    Directory of Open Access Journals (Sweden)

    Haq Nawaz

    2015-12-01

    Full Text Available Functional properties such as protein solubility, swelling capacity, water holding capacity, gelling ability, bulk density and foaming capacity of flours of some commonly used cereals and legume (wheat, refined wheat, maize and chickpea and their blends were studied. Blends of flours were prepared by mixing equal proportions of selected floors. Statistically significant difference  in studied functional properties except bulk density was observed among cereal flours and their blends. Chickpea flour was found to possess comparatively high water holding capacity, protein solubility index and swelling capacity. The functional properties of maize and wheat flours were found to be improved when blended with chickpea. Chickpea flour and its blends with cereal flours were found to possess good functional score and suggested as favorable candidates for use in the preparation of viscous foods and bakery products. The data provide guidelines regarding the improvement in functional properties of economically favorable cereal flours.

  3. Anti-Nutrient, Phytochemical and Antiradical Evaluation of 10 Amaranth (Amaranthus spp.) Varieties Before and After Flowering

    OpenAIRE

    W. A. Nyonje; A. O. Makokha; M. O. Abukutsa-Onyango

    2014-01-01

    Amaranth (Amaranthus spp.) vegetable is widely consumed in Kenya and contributes to the alleviation of food insecurity. It is reported to have bioactive components such as antioxidants that help in protecting the body from long-term degenerative diseases. However, amaranth vegetable has also been shown to contain some anti-nutrients such as tannins, phytic acid, oxalates and nitrates which may bind nutrients and reduce their bioavailability in the body. There are many amaranth varieties and t...

  4. Effects of selected pesticides and adjuvants on germination and vegetative growth of Phomopsis amaranthicola, a biocontrol agent for Amaranthus spp.

    OpenAIRE

    Wyss, G. S.; Charudattan, R.; Rosskopf, E.; Littell, R.

    2004-01-01

    Summary: Phomopsis amaranthicola, a bioherbicide agent for Amaranthus spp., was tested in vitro for its compatibility with commercial formulations of 16 adjuvants, 24 herbicides, nine fungicides and four insecticides at 2X, 1X (highest labelled product dose rate), 0.75X, 0.5X and 0.25X concentrations. These chemicals were tested for their effects on spore germination. Selected herbicides and fungicides at 1X were also tested for their influence on colony growth and sporulation. All tested ...

  5. Radioprotective effect of amaranthus paniculatus (Linn.) on the phosphatases activity in the liver of Swiss albino mice against gamma irradiation

    International Nuclear Information System (INIS)

    The objective of the present study is to evaluate the protective effect of Amaranthus, one of commonly used medicinal plants, which may be good sources of potent but non-toxic radioprotectors. The aim of present investigation is to develop promising rich source of antioxidant from the cost effective point of view being well within their reach, especially to the people in adverse and hazardous circumstances

  6. Interactions between Cs, Sr, and other nutrients and trace element accumulation in Amaranthus shoot in response to variety effect.

    Science.gov (United States)

    Chu, Qingnan; Watanabe, Toshihiro; Sha, Zhimin; Osaki, Mitsuru; Shinano, Takuro

    2015-03-01

    Aiming at clarifying the interactions between Cs, Sr, and other mineral elements in the genus Amaranthus, this study adopted 33 different varieties of Amaranthus and investigated the concentrations of 23 mineral elements in shoots grown in the fields of Iino in Fukushima prefecture. Significant varietal effects were detected for all elements except Se, and degree of interspecies variation was highly element dependent. Among 23 elements, amaranths were less sensitive to the accumulation of Cs and Sr than most other mineral elements to the species level. There are six elements showing significant correlation with Cs, positive correlations between As, Rb, Al, Fe, Ni, and Cs, and negative correlation between Ba and Cs. Significant correlations between Ca, Mg, Mn, Zn, B, Ba, Cd, and Sr were detected, and all of the coefficients were positive. Cs and Sr did not present significant correlation, but they were both significantly correlated with Ba. By principal component analysis (PCA), the first and second principal components (PC1 and PC2) accounted for 23.2 and 20.3% of the total variance and associated with Cs and Sr, respectively. Both of the two species took up more Cs by promoting the influx of elements positively correlated with Cs into shoot, but at the same time, Amaranthus hypochondriacus (L.) Mapes 847 decreased the K and Ba uptake and Amaranthus powellii (S. Wats) subsp. Powellii inhibited the accumulation of Rb, Sr, and significantly correlated elements of Sr in shoot. This study is the first to pave the way for comprehension on ionome in amaranth shoot at the variety level. The results of this research provide the ionomic basis for implementing countermeasures in the field against the translocation of Cs (and potentially Sr) toward crops and food. PMID:25660261

  7. Insect occurrence and losses due to phytophagous species in the amaranth Amaranthus hypocondriacus L. crop in Puebla, Mexico,

    OpenAIRE

    Aragón-García, A.; Pérez Torres, B. C.; Damián-Huato, M. A.; Huerta-Lara, M.; Sáenz de Cabezón, F. J.; Pérez-Moreno, I.; Marco, V; Lopez Olguín, J. F.

    2011-01-01

    A field survey for insects associated with amaranth Amaranthus hypocondriacus L. (Amaranthaceae) was conducted in the semiarid Region Mixteca of Puebla State in Mexico. Also, the losses to the crop caused by the phytophagous species were assessed. Samples were collected every fifteen days during one year in five plots to obtain a representation of the phytophagous and beneficial insects, and of the percentages of plants infested with the principal phytophagous insects. The species that were o...

  8. Allelopathic effects of redroot pigweed (Amaranthus retroflexus L.) on germination & growth of cucumber, alfalfa, common bean and bread wheat

    OpenAIRE

    Hamideh BAKHSHAYESHAN-AGDAM; Seyed Yahya SALEHI-LISAR; Motafakkerazad, Rouhollah; Amirhosein TALEBPOUR; Nader FARSAD

    2015-01-01

    Allelopathy is one of the important interactions among plants. Weeds can reduce crops productions in farms by their allelopathic effects. Redroot pigweed (Amaranthus retroflexus L.) is the most common weed in Iran with well-known allelopathic potential. In the presented experiment, the allelopathic effects of redroot pigweed on germination and growth of four important crop species including cucumber (Cucumis sativus L.), alfalfa (Medicago sativa L.), common bean (Phaseulus vulgaris L.) and br...

  9. Crescimento e desenvolvimento do amaranto (amaranthus spp. sob estresse salino e cobertura morta Growth and development of amaranth (amaranthus ssp under saline stress and mulch

    Directory of Open Access Journals (Sweden)

    Djeson Mateus Alves da Costa

    2008-02-01

    Full Text Available Investigar cultivares tolerantes à salinidade da água de irrigação e do solo é uma necessidade nas áreas agrícolas abastecidas por água de qualidade insatisfatória. O objetivo do presente trabalho foi avaliar a influência da salinidade da água de irrigação e da cobertura morta do solo no desenvolvimento vegetativo do amaranto (Amaranthus spp. cultivado em casa de vegetação. O experimento foi realizado entre março e maio de 2006, utilizando-se colunas de PVC com 30 kg de um solo de textura franco-siltosa. Adotou-se o delineamento inteiramente casualizado, com quatro repetições e oito tratamentos, sendo testado o uso ou não de cobertura morta e quatro níveis de salinidade na água de irrigação (0,147; 1,5; 3,0; e 4,5 dS m-1, a 25 °C. A cobertura morta antecipou o início da floração e aumentou a área foliar, a altura de planta, o diâmetro de caule e a produção de biomassa. O aumento na concentração salina não ocasionou redução nos teores de Ca e Mg, no tecido foliar. O aumento na concentração de sais na água de irrigação retardou a floração do amaranto, porém a espécie apresentou tolerância até o limite de 4,5 dS m-1, pois a produção de biomassa seca não foi afetada por esse aumento de salinidade.In agricultural areas irrigated with water of unsatisfactory quality, plants that are tolerant to the salinity in water and soil are needed. The purpose of this work was to evaluate the influence of the salinity of irrigation water and soil mulch on the vegetative development of amaranth (Amaranthus spp in a greenhouse. The experiment was carried out from March to May 2006 in PVC columns with 30 kg of soil with silt loam texture. The non-use of mulch and four salinity levels of the irrigation water (0.147; 1.5; 3.0; 4.5 dS m-1, to 25 °C was evaluated in a completely randomized design with eight treatments and four replications. Mulch reduced the beginning of flowering and increased the leaf area, plant

  10. Intoxicação natural por Amaranthus spinosus (Amaranthaceae em ovinos no Sudeste do Brasil Amaranthus spinosus (Amaranthaceae poisoning in sheep in southern Brazil

    Directory of Open Access Journals (Sweden)

    Paulo Vargas Peixoto

    2003-12-01

    Full Text Available No Estado do Rio de Janeiro descreve-se um surto de intoxicação aguda por Amaranthus spinosus em 12 ovelhas, caracterizado clinicamente por hálito urêmico, ausência de movimentos ruminais, dispnéia e aborto. Os animais foram colocados em um pasto adubado e severamente invadido pela planta. A necropsia realizada em seis ovinos revelou rins pálidos, em geral, com estriações esbranquiçadas desde o córtex até a medula; em um animal verificaram-se diversos infartos sob forma de figuras geométricas no córtex. O fígado apresentava-se mais claro, por vezes com lobulação evidente. Em um animal verificaram-se áreas pálidas no miocárdio. Os pulmões congestos, algo mais pesados e consistentes, por vezes evidenciavam áreas de hepatização vermelha e cinzenta na porção cranial. Petéquias, equimoses e sufusões foram observadas em serosas, na mucosa do tubo digestório e em outros órgãos. Ao exame histológico verificaram-se acentuada nefrose tubular tóxica, focos aleatórios de necrose coagulativa no fígado, áreas de necrose coagulativa no miocárdio e pneumonia intersticial aguda incipiente acompanhada por áreas de broncopneumonia. Na literatura não foram encontradas referências à intoxicação natural por A. spinosus em ovinos. Tentativas de reprodução da intoxicação com a planta em ovinos, não foram bem sucedidas, provavelmente porque, nos experimentos, não se utilizou A. spinosus proveniente de áreas adubadas. A necrose do miocárdio encontrada, ao exame microscópico do coração de diversos animais foi atribuída a hipercalemia secundária à insuficiência renal, ao passo que a gênese dos infartos renais verificados em um ovino permanece obscura.An outbreak of acute poisoning caused by Amaranthus spinosus is described in ewes of southern Brazil. The clinical signs were characterized by uremic halitosis, loss of ruminal motility, dispnoea and abortion. Grossly in the kidneys there were pale red spots, white

  11. Evaluation of rice flour for use in vanilla ice cream.

    Science.gov (United States)

    Cody, T L; Olabi, A; Pettingell, A G; Tong, P S; Walker, J H

    2007-10-01

    The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples. PMID:17881678

  12. Thermal Diffusivity of Sweet Potato Flour Measured Using Dickerson Method

    Directory of Open Access Journals (Sweden)

    I.K. Tastra

    2006-08-01

    Full Text Available Sweet potato (Ipmoea batatas I. is one the carbohydrate sources in indonesia that can be used both for food and industry purposes. To support the utilization of sweet potato as flour, it is imperative to develop a drying system that can improve its quality. A preliminary study using an improved variety, namely Sari, was conducted to determine its floure thermal diffusivity ( , an imprortant parameter in developing drying process. The experiment was run according to Dickerson method using sweet potato flour at different levels of moisture content (5.05-5.97% wet basis and temperatures (23.7 -40.9 oC this method used an apparatus based on transient heat transfer condition requiring only a time- temperature data. At the levels of moisture and temperature studied, the thermal diffusivity of sweet potato flour could be expressed using a linear regression model, = 10-9 M.T + 9X 10-9( R2=0.9779. the average value of the thermal diffusivity sweet potato flour was 1.72 x 10-7 m2/s at a moisture level of 5.51 % wet basis and temperature of 29.58 oC. Similar studies are needed for different varieties or cultivars of sweet potato as well at a wide range of moisture content and temperature content and temperature levels.

  13. Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours

    OpenAIRE

    Véronique Josette Essa’a; Roger M. Mbanga Baleba; Gabriel Nama Medoua

    2015-01-01

    The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w). Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC), and some rheological properties including dough rupture pressure (P), extensibility (L), stability (P/L), and deformat...

  14. Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat

    OpenAIRE

    R.F. Abdelghafor; A.I. Mustafa, A.M.H. Ibrahim and P.G. Krishnan

    2011-01-01

    This study was carried out to investigate the baking properties of whole, decorticated sorghum- (Sorghum bicolor) - wheat (Triticum aestivum Desf.) composite flours as well as to determine the physical characteristics and organoleptic quality of pan and balady breads made from those flours. Whole and decorticated sorghum flours were used to replace 0, 5, 10, 15, and 20% by weight of bread wheat flour. Sensory evaluation results showed that up to 20% wheat replacement with whole or decorticate...

  15. Thermorheological and textural behaviour of gluten-free gels obtained from chestnut and rice flours

    OpenAIRE

    Torres, Maria D.; Fradinho, Patricia; Raymundo, Anabela; Sousa, Isabel

    2013-01-01

    Nowadays, as celiac disease is becoming more common the consumers’ demand for gluten-free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of four novelty gluten-free sources: chestnut flour (Cf), whole rice flour (Rw), Carolino rice flour (Rc) and Agulha rice flour (Ra). Textural, thermorheological and stability performance of gluten-free gels using different experimental techniques were evaluated. Mixed gels...

  16. Nutritional potential of green banana flour obtained by drying in spouted bed

    OpenAIRE

    Carolina Vieira Bezerra; Antonio Manoel da Cruz Rodrigues; Edna Regina Amante; Luiza Helena Meller da Silva

    2013-01-01

    This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unp...

  17. 40 CFR 406.40 - Applicability; description of the bulgur wheat flour milling subcategory.

    Science.gov (United States)

    2010-07-01

    ... bulgur wheat flour milling subcategory. 406.40 Section 406.40 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.40 Applicability; description of the bulgur wheat flour milling... wheat is parboiled, dried, and partially debranned in the production of bulgur....

  18. Effects of flour conditioning on cannibalism of T. castaneum eggs and pupae

    Science.gov (United States)

    Cannibalism is a very important factor regulating population dynamics of the red flour beetle. After several days of feeding, the flour becomes conditioned by the beetles, which can affect rates of cannibalism. Flour conditioning is caused by an accumulation of feces, pheromones, and ethylquinone, w...

  19. PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE PANCAKES FROM RICE AND SWEET POTATO FLOURS

    Science.gov (United States)

    Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts at 10, 20, and 40% of sweet potato flour. Textural properties of the cooked pancakes, such as, hardness and chewiness generally increased with time after cooking, whereas, they decreased with increased ...

  20. Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley

    Science.gov (United States)

    Wheat tortillas were enriched with whole barley flour (WBF) of different particle sizes including 237 micros (regular-R), 131 micros (intermediate-IM), and 68 micros (microground-MG). Topographical and fluorescent microstructure images of flours, doughs and tortillas were examined. Flours and tort...

  1. Evaluation of sorghum flour as extender in plywood adhesives for sprayline coaters or foam extrusion

    Science.gov (United States)

    This study was conducted to evaluate sorghum flour as protein extender in plywood adhesive for sprayline coaters or foam extrusion. Defatted sorghum flour, containing 0.2% (dry basis, db) residual oil and 12.0% (db) crude protein, was analyzed for solubility and foaming properties. Sorghum flour pr...

  2. Physicochemical properties of wheat-canna and wheat-konjac composite flours.

    Science.gov (United States)

    Aprianita, Aprianita; Vasiljevic, Todor; Bannikova, Anna; Kasapis, Stefan

    2014-09-01

    Physicochemical properties of composite flours made of wheat from low to high protein contents and canna or konjac at different levels of substitution (0, 25, 50, 75, and 100 %) were prepared and analyzed. Compared to that of wheat flour alone, increasing levels of canna inclusions significantly increased the amount of resistant starch (RS) but decreased the protein content of composite flours. This substitution did not alter the total starch (TS), amylase and amylopectin contents of these mixtures. Changes in physicochemical properties were also observed in wheat-konjac composite flours. Increasing amounts of konjac flour decreased the TS, amylase, amylopectin, and protein content of the mixtures, but increased the amount of RS. Substitution of wheat flour with 75 % of canna or konjac flours in HPWC (High Protein Wheat-Canna), HPWK (High Protein Wheat-Konjac), and LPWK (Low Protein Wheat-Konjac) increased the swelling power of these mixtures at 80 and 90 °C. In general, substitution of wheat flour with up to 50 % of canna or konjac flours did not cause any other observable decline. In addition, the substitution of wheat flour with canna or konjac flours increased the gelatinization temperature of all composite flours. PMID:25190833

  3. Dielectric properties of wheat flour mixed with oat meal

    Science.gov (United States)

    Łuczycka, D.; Czubaszek, A.; Fujarczuk, M.; Pruski, K.

    2013-03-01

    Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

  4. Cold plasma: A new technology to modify wheat flour functionality.

    Science.gov (United States)

    Bahrami, Niloufar; Bayliss, Danny; Chope, Gemma; Penson, Simon; Perehinec, Tania; Fisk, Ian D

    2016-07-01

    Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15V and 20V) for 60 or 120s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar and glycolipids. However, treatment did reduce total free fatty acids and phospholipids and was dose dependent. Oxidation markers (hydroperoxide value and head space n-hexanal) increased with treatment time and voltage, which confirmed the acceleration of lipid oxidation. Total proteins were not significantly influenced by treatment although there was a trend towards higher molecular weight fractions which indicated protein oxidation and treated flour did produce a stronger dough. This study confirms the potential of cold plasma as a tool to modify flour functionality. PMID:26920291

  5. Rheological and microbiological study of flour treated by irradiation

    International Nuclear Information System (INIS)

    the aim this work is to study the effectiveness of radio treatment and its effect on the conservation of flour and their various parameters (physico-chemical and rheological). The flour has been treated with different doses (0, 0.75, 1.5 and 3 kGy), physico-chemical, rheological, microbiological and sensory analyses were made.The results show that the irradiation as a treatment for decontamination gave a highly effective. Indeed, a dose of 1.5 kGy allows a total destruction of yeasts and molds. Thus, from the point of view physico-chemical, increasing the dose of radiation causes a change in physical and chemical properties and rheological of flour. for the characteristics of bread, increasing the dose of radiation affects the quality of bread. (Author). 38 refs

  6. Milked flours in Spain (I: 1865-1965

    Directory of Open Access Journals (Sweden)

    Josep Boatella

    2013-12-01

    Full Text Available The paper deals with an historical review of the origin of milked flours, and their introduction in Spain. Commercial products are described and a list of main factories producing and distributing them (until 1965 is included. Product composition shows a high level of variability, mainly due to the quick evolution in the use of different ingredients (increase of soluble carbohydrates and blended flours, fortification with minerals and vitamins, etc.. Ingredients and composition were changing along the years according to the increasing knowledge in nutrition sciences and food technology. Regarding the factories producing milked flours, we can observe a concentration trend during 20’s and 30’s. In contrast, in further decades new producers appeared in the market and some of them are still actives at this moment.

  7. Wheat flour based propionic acid fermentation: an economic approach.

    Science.gov (United States)

    Kagliwal, Lalit D; Survase, Shrikant A; Singhal, Rekha S; Granström, Tom

    2013-02-01

    A process for the fermentative production of propionic acid from whole wheat flour using starch and gluten as nutrients is presented. Hydrolysis of wheat flour starch using amylases was optimized. A batch fermentation of hydrolysate supplemented with various nitrogen sources using Propionibacterium acidipropionici NRRL B 3569 was performed. The maximum production of 48.61, 9.40, and 11.06 g of propionic acid, acetic acid and succinic acid, respectively, was found with wheat flour hydrolysate equivalent to 90 g/l glucose and supplemented with 15 g/l yeast extract. Further, replacement of yeast extract with wheat gluten hydrolysate showed utilization of gluten hydrolysate without compromising the yields and also improving the economics of the process. The process so developed could be useful for production of animal feed from whole wheat with in situ production of preservatives, and also suggest utilization of sprouted or germinated wheat for the production of organic acids. PMID:23357590

  8. Analysis of radicals induced in irradiated cereal flour using ESR

    International Nuclear Information System (INIS)

    Using electron spin resonance (ESR) spectroscopy, we revealed radicals induced in cereal flour irradiated with gamma-ray or electron beam. Sample was wheat and rice. We detected a broad singlet signal at g = 2.0. It consists of a singlet signal and a triplet signal. It suggested that the singlet signal is originated from organic free radicals and the triplet signal is from 14N. There were no differences of ESR spectra between irradiated wheat flour and rice flour. The signal intensity of radiation induced radical was tend to increase following with the increase of radiation dose level. After radiation treatment, relaxation time of radiation induced radical was changed during storage. T1 was decreased and T2 was increased. In this study, the relaxation time is calculated using the parameters obtained from the ESR signal. It is necessary to analyze the relaxation time directly with pulsed ESR spectroscopy in future. (author)

  9. The content of buckwheat flour in wheat bread

    Directory of Open Access Journals (Sweden)

    Psodorov Đorđe B.

    2014-01-01

    Full Text Available Seven samples of bread were prepared in a special way. Samples were made of a mixture of wheat and buckwheat flour in defined proportions. Carbohydrates from crumbs of bread were derivatized with BSTFA and analyzed by GC-MS. Multivariate analysis was applied. The purpose of this study was not the identification and quantification of carbohydrate composition. The results demonstrated a clear relation between the carbohydrate composition of the bread samples and the type of flour used for their production.[Projekat Ministarstva nauke Republike Srbije, br. TR 31066 i br. III 46005

  10. Rheological properties of the wheat flour supplemented with different additives

    OpenAIRE

    GEORGETA STOENESCU; VIOLETA SORINA IONESCU; IULIANA BANU

    2011-01-01

    One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixolab parameters C4 and C5 were found to be lower in samples with high doses of additives containing α-amylases. The increase of the α-amylase dose reduces the dough stability. The samples that conta...

  11. The presence of flour affects the efficacy of aerosolized insecticides used to treat the red flour beetle, Tribolium castaneum.

    Science.gov (United States)

    Toews, Michael D; Campbell, James F; Arthur, Franklin H

    2010-01-01

    Experiments were conducted in tightly sealed pilot scale warehouses to assess the efficacy of common aerosolized insecticides on all life stages of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) when exposed in dishes containing 0 to 2 g of wheat flour either under pallets or out in the open. Petri dishes containing 0, 0.1, 1, or 2 g of flour were prepared with 25 eggs, 3rd instars, pupae, or adults and then immediately treated with aerosolized solvent, Pyrethrins, or esfenvalerate. Twenty-four h after insecticide exposure, the dishes were brought to the laboratory and placed in a growth chamber and held for a 3 day moribund (knockdown) assessment and a 21 day mortality assessment. Mortality in untreated controls was generally less than 10%, with the exception of the 21 day counts of adults and eggs. Solvent-treated replications followed similar trends, except that additional mortality was observed in exposed larvae and pupae. In the insecticide-treated dishes, mortality of T. castaneum provisioned with flour generally showed a linear decrease with increasing flour deposits. Regardless of life stage, mortality did not exceed 60% when individuals were exposed in petri dishes containing 2 g of flour. Exposure location also made a significant difference in observed mortality. While mortality never exceeded 75% in dishes positioned under pallets, there was never less than 80% mortality in dishes exposed in the open. Although there was a perceptible increase in mortality with esfenvalerate compared to Pyrethrins, these differences were considerably less than the variation observed among flour deposits. The study suggests that sanitation and preparation prior to aerosol insecticide treatments were more important than choice of a particular insecticide. PMID:21268701

  12. THE EFFECT OF ADDED WHOLE OAT FLOUR ON SOME DOUGH RHEOLOGICAL PARAMETERS

    Directory of Open Access Journals (Sweden)

    Ciprian Nicolae POPA

    2015-04-01

    Full Text Available This paper examined the effect of the addition of whole oat flour on dough farinographical parameters. In this regard, the successive amounts of 10 to 50% of whole oat flour were added to wheat flour type 550. For each experimental variants were performed farinographical analyzes. According to our results, the optimal proportion of whole oat flour that can be added to wheat flour, without adversely affecting technological parameters of dough, was 20%. At this amount, dough parameters: Development time (DT, Stability (ST and Farinograph Quality Number registered the best values.

  13. Quality of Bread from Composite Flour of Sorghum and Hard White Winter Wheat

    Directory of Open Access Journals (Sweden)

    R.F. Abdelghafor

    2011-02-01

    Full Text Available This study was carried out to investigate the baking properties of whole, decorticated sorghum- (Sorghum bicolor - wheat (Triticum aestivum Desf. composite flours as well as to determine the physical characteristics and organoleptic quality of pan and balady breads made from those flours. Whole and decorticated sorghum flours were used to replace 0, 5, 10, 15, and 20% by weight of bread wheat flour. Sensory evaluation results showed that up to 20% wheat replacement with whole or decorticated sorghum flour produced acceptable pan and balady breads. Decreases, however, were noted in all sensory properties except odor.

  14. Development of polypropylene/wood flour ecocomposites. Evaluation of silane as coupling agent

    Science.gov (United States)

    Bouza, R.; Barral, L.; Abad, M. J.; Montero, B.

    2010-06-01

    The effects of Pinus Sylvestris wood flour as filler in polypropylene matrix was evaluated. The mechanical properties and the morphology of different wood flour/polypropylene composites (WPC) were studied. The composites materials were prepared with several amounts of wood flour from 10 to 30% wt. Mechanical properties show that the wood flour incorporation increases the rigidity of the composites. Morphological analysis indicates that agglomerates are formed, with amounts exceeding 30% of wood flour. For the silane—treated composites, the dispersion of the filler into the polypropylene (PP) matrix improved. Shore D hardness of the composites is decreased with the addition of the coupling agent.

  15. Effect of modified yam (Dioscorea esculenta) flour on some physicochemical and sensory properties of synbiotic yoghurt

    Science.gov (United States)

    Handayani, M. N.; Cakrawati, D.; Handayani, S.

    2016-04-01

    The aim of the study were to know characteristics of yam modified flour; to know the effect of modified yam flour on some physicochemical and sensory properties of synbiotic yoghurt and to determine the concentration level of modified yam flour to produce symbiotic yoghurt preferred by panelists. The reasearch was conducted using one factor complete randomized design. Modified yam flour was added to yoghurt at concentration of 2%, 4%, 6%. The effect of physical modification were investigated. Proximate analysis showed modified yam flour consist of 7.66% moisture content, 1.42% ash content, 10.16%, dietary fiber, 7.49% inulin, and 71.78% total starch content. Result obtained that modified yam flour has yield of 10.54%, the modified yam flour showed solubility and water absopsion of 77,63% and 136,65 respectively. The addition of modified yam flour on yoghurt resulted significantly difference effect on texture, but did not have significantly difference on colour, flavour and aroma. Modified yam flour added yoghurt thickness because it was gelatinized when added to yoghurt at 40°C. Sensory analysis conducted with hedonic test showed synbiotic yoghurt added with 2% of modified yam flour most preferred by panellists. Synbiotic yoghurt with 2% of modified yam flour has pH number of 4, 8 and total acid tirated of 1, 7%.

  16. Nanocomposites of rice and banana flours blend with montmorillonite: Partial characterization

    International Nuclear Information System (INIS)

    Rice and banana flours are inexpensive starchy materials that can form films with more improved properties than those made with their starch because flour and starch present different hydrophobicity. Montmorillonite (MMT) can be used to further improve the properties of starch-based films, which has not received much research attention for starchy flours. The aim of this work was to evaluate the mechanical and barrier properties of nanocomposite films of banana and rice flours as matrix material with addition of MMT as a nanofiller. MMT was modified using citric acid to produce intercalated structures, as verified by the X-ray diffraction pattern. The intercalated MMT was blended with flour slurries, and films were prepared by casting. Nanocomposite films of banana and rice flours presented an increase in the tensile at break and elongation percentage, respectively, more than their respective control films without MMT. This study showed that banana and rice flours could be alternative raw materials to use in making nanocomposite films. - Highlights: • Flour films presented adequate mechanical and barrier properties. • Addition of montmorillonite modified the mechanical and barrier properties of flour films. • The mechanical properties of the films were influenced by the different components of the flours. • The fiber of the banana flour improved the mechanical properties of the films

  17. Nanocomposites of rice and banana flours blend with montmorillonite: Partial characterization

    Energy Technology Data Exchange (ETDEWEB)

    Rodríguez-Marín, María L.; Bello-Pérez, Luis A. [Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Km 6 carr Yautepec-Jojutla, Calle Ceprobi No. 8, Colonia San Isidro, Apartado Postal 24, C.P 62731, Yautepec, Morelos (Mexico); Yee-Madeira, Hernani [Departamento de Física, Escuela Superior de Física y Matemáticas-IPN, Edificio 9, U.P., ‘Adolfo López Mateos’ Col. Lindavista, C.P. 07738, México, D. F. (Mexico); Zhong, Qixin [Department of Food science and Technology, the University of Tennessee, Knoxville (United States); González-Soto, Rosalía A., E-mail: rsoto@ipn.mx [Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional, Km 6 carr Yautepec-Jojutla, Calle Ceprobi No. 8, Colonia San Isidro, Apartado Postal 24, C.P 62731, Yautepec, Morelos (Mexico)

    2013-10-15

    Rice and banana flours are inexpensive starchy materials that can form films with more improved properties than those made with their starch because flour and starch present different hydrophobicity. Montmorillonite (MMT) can be used to further improve the properties of starch-based films, which has not received much research attention for starchy flours. The aim of this work was to evaluate the mechanical and barrier properties of nanocomposite films of banana and rice flours as matrix material with addition of MMT as a nanofiller. MMT was modified using citric acid to produce intercalated structures, as verified by the X-ray diffraction pattern. The intercalated MMT was blended with flour slurries, and films were prepared by casting. Nanocomposite films of banana and rice flours presented an increase in the tensile at break and elongation percentage, respectively, more than their respective control films without MMT. This study showed that banana and rice flours could be alternative raw materials to use in making nanocomposite films. - Highlights: • Flour films presented adequate mechanical and barrier properties. • Addition of montmorillonite modified the mechanical and barrier properties of flour films. • The mechanical properties of the films were influenced by the different components of the flours. • The fiber of the banana flour improved the mechanical properties of the films.

  18. Chemical composition and selected functional properties of sweet orange (Citrus sinensis) seed flour.

    Science.gov (United States)

    Akpata, M I; Akubor, P I

    1999-01-01

    Flour samples were prepared from dehulled and undehulled sweet orange (Citrus sinensis) seeds. The flour samples were evaluated for proximate composition, mineral content and selected functional properties. Proximate analysis showed a composition of 54.2% fat, 28.5% carbohydrate, 5.5% crude fiber, 3.1% crude protein and 2.5% ash for the dehulled orange seed flour (dry weight). Mineral analyses showed high levels of calcium and potassium in flour samples. Partially defatted and undefatted flour samples prepared from dehulled orange seeds had least gelation concentrations of 10 and 12% (w/v), respectively. Water absorption capacity for the defatted and undefatted dehulled flour samples were 240 and 220%, respectively. Defatting improved oil absorption capacity of the orange seed flour by 84%. Emulsion activity, emulsion stability and foaming capacity decreased following defatting of flour. Foam prepared from defatted flour was less stable than that from full-fat flour. Incorporation of NaCl up to 0.2 M improved the foaming capacity of orange seed flour. PMID:10798346

  19. Considering the case for vitamin B12 fortification of flour

    Science.gov (United States)

    Reasons to fortify flour with vitamin B12 are considered, which include the high prevalence of depletion and deficiency of this vitamin that occurs in persons of all ages in resource-poor countries and in elderly in wealthier countries, as well as the adverse functional consequences of poor vitamin ...

  20. Certain functional properties of defatted pumpkin seed flour.

    Science.gov (United States)

    Lazos, E S

    1992-07-01

    Defatted pumpkin (C. pepo and C. maxima) seed flour has potential food uses because of its high protein content, 61.4 +/- 2.56%. The functional and electrophoretic properties of the defatted flour were investigated. Polyacrylamide gel electrophoresis and electrofocusing indicated 14 bands of water-soluble protein subunits with isoelectric points between 3.81-8.08 and apparent molecular weights between 19,200 and 97,000 daltons. Minimum nitrogen solubility was observed at pH values between 3.0-7.0 and exceeded 90% at pH above 9.0. Solubility was a function of ionic strength. It appeared that, even at the pH of minimum solubility, the pumpkin seed proteins could be dissolved up to high concentrations by increasing NaCl molarity. The viscosity of flour-water dispersion was affected by flour and salt concentrations, and temperature. The least gelation concentration was 8% (w/v) and the water and oil absorption 24.8 +/- 2.03 and 84.4 +/- 4.05 g/100 g respectively. Sorption isotherms, BET monolayer moisture and binding energy of sorption were also calculated. Both foam capacity and stability were pH dependent. PMID:1502127

  1. PATCH EXPLOITATION BY FEMALE RED FLOUR BEETLES, TRIBOLIUM CASTANEUM

    Science.gov (United States)

    The red flour beetle, Tribolium castaneum (Herbst) (Coleoptera:Tenebrionidae) has had a long association with human stored food and can be a major pest in anthropogenic structures used for the processing and storage of grain-based products. Anthropogenic structures are fragmented landscapes characte...

  2. Quality management manual for production of high quality cassava flour

    DEFF Research Database (Denmark)

    Dziedzoave, Nanam Tay; Abass, Adebayo Busura; Amoa-Awua, Wisdom K.;

    The high quality cassava flour (HQCF) industry has just started to evolve in Africa and elsewhere. The sustainability of the growing industry, the profitability of small- and medium-scale enterprises (SMEs) that are active in the industry and good-health of consumers can best be guaranteed throug...

  3. Aspergillus flavus and aflatoxin B1 in flour production.

    Science.gov (United States)

    Halt, M

    1994-10-01

    This paper discusses the results of investigations of contamination with aflatoxin-producing fungi and aflatoxin B1 affecting 545 samples of wheat grains, 475 samples of intermediate products of wheat grain being milled to flour (like middlings) and 238 samples of flour. A significant contamination with moulds was detected in analyzed samples. Although Aspergillus (34.87%) and Penicillium (32.37%) dominated, other types were also present, e.g., Cladosporium, Fusarium, Mucor, Alternaria, Rhizopus, Absidia and Trichoderma (listed in order of frequency). The presence of Aspergillus flavus, the known aflatoxin producer, was detected in 9.94% of analyzed samples. Isolates of A. Flavus were capable of producing aflatoxin B1 under favourable conditions. Aflatoxin B1 was found in 76.8% of samples contaminated with A. flavus. The highest contamination with aflatoxin B1 was detected in wheat grain samples (mean value of 16.3 micrograms/kg) and in intermediate products of wheat grain being milled to flour (mean value of 11.13 micrograms/kg). Contamination was lower in flour samples (mean value of 4.13 micrograms/kg). With regard to proposed standards given by the FAO and WHO, under which the content of aflatoxin should not exceed 30 micrograms/kg in food products, only two of 96 samples did not meet these criteria. PMID:7859854

  4. Instrumental methods for analysis of some elements in flour

    International Nuclear Information System (INIS)

    For ten various brands of flour contents of chosen (heavy) elements were determined by means of ICP, GF-AAS, PIXE and ASV/CSV methods. General performance of participating laboratories as well as pros and cons of different analytical methods were compared and discussed. (author). 6 refs, 6 figs, 7 tabs

  5. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour.

    Science.gov (United States)

    Ogungbenle, H N

    2003-03-01

    The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical properties of the oil and functional properties of the seed flour of quinoa (Chenopodium quinoa) were studied. The results showed that the quinoa flour contained 11.2% moisture, 13.5% crude protein, 6.3% ether extract, 9.5% crude fibre, 1.2% total ash and 58.3% carbohydrate. The quinoa has a high proportion of D-xylose (120.0 mg in 100 g sample) and maltose (101.0 mg in 100 g sample), and a low content of glucose (19.0 mg in 100 g sample) and fructose (19.6 mg in 100 g sample), suggesting that it would be useful in malted drink formulations. The values for the chemical properties of the oil extracted were: acid value, 0.50%; iodine value, 54.0%; peroxide value, 2.44%; and saponification value, 192.0%. Quinoa has a high water absorption capacity (147.0%) and low foaming capacity and stability (9.0%, 2.0%). The flour has a least gelation concentration of 16% w/v. Protein solubility of the flour was also evaluated and found to be pH dependent, with minimum solubility at about pH 6.0. PMID:12701372

  6. Cloning and Expression of Ama r 1, as a Novel Allergen of Amaranthus retroflexus Pollen

    Directory of Open Access Journals (Sweden)

    Payam Morakabati

    2016-01-01

    Full Text Available Sensitisation to Amaranthus retroflexus pollen is very common in tropical and subtropical countries. In this study we aimed to produce a recombinant allergenic Ole e 1-like protein from the pollen of this weed. To predict cross-reactivity of this allergen (Ama r 1 with other members of the Ole e 1-like protein family, the nucleotide sequence homology of the Ama r 1 was investigated. The expression of Ama r 1 in Escherichia coli was performed by using a pET-21b(+ vector. The IgE-binding potential of recombinant Ama r 1 (rAma r 1 was evaluated by immunodetection and inhibition assays using 26 patients’ sera sensitised to A. retroflexus pollen. The coding sequence of the Ama r 1 cDNA indicated an open reading frame of 507 bp encoding for 168 amino acid residues which belonged to the Ole e 1-like protein family. Of the 26 serum samples, 10 (38.46% had significant specific IgE levels for rAma r 1. Immunodetection and inhibition assays revealed that the purified rAma r 1 might be the same as that in the crude extract. Ama r 1, the second allergen from the A. retroflexus pollen, was identified as a member of the family of Ole e 1-like protein.

  7. Barley (Hordeum vulgare) and Kiwicha (Amaranthus caudatus) Improvement by Mutation Induction in Peru

    International Nuclear Information System (INIS)

    In order to increase food availability and household incomes of families in the Andean region of Peru, a mutation induction method was applied to improve barley (Hordeum vulgare) and kiwicha (Amaranthus caudatus) cultivars. Barley cultivar Buenavista was treated with 200 and 300Gy inducing different kinds of mutations. Twenty promising mutant lines were selected and have been evaluated at the national trials. From them Mbv-Earlier, from 300Gy dose was selected and released in 2006 as a new cultivar denominated Centenario. This cultivar has a high yield potential (5,552 kg/ha), resistance to stripe rust (P. striiformis f sp hordei) and better food quality than the parental cultivar. Kiwicha traditional cultivar Seleccion Ancash treated with 400Gy , identified a higher yield mutant denominated Centenario Cultivar. At farmer location in the coast the yield has a variation of 3,500 to 5,500 kg/ha and in the highland from 2,500 to 3,700 kg/ha. The better yield potential, tolerance to Sclerotinia sp, color and size of its grains have contributed in the preference of Centenario over other commercial cultivars. (author)

  8. Cloning and Expression of Ama r 1, as a Novel Allergen of Amaranthus retroflexus Pollen.

    Science.gov (United States)

    Morakabati, Payam; Assarehzadegan, Mohammad-Ali; Khosravi, Gholam Reza; Akbari, Bahareh; Dousti, Fatemeh

    2016-01-01

    Sensitisation to Amaranthus retroflexus pollen is very common in tropical and subtropical countries. In this study we aimed to produce a recombinant allergenic Ole e 1-like protein from the pollen of this weed. To predict cross-reactivity of this allergen (Ama r 1) with other members of the Ole e 1-like protein family, the nucleotide sequence homology of the Ama r 1 was investigated. The expression of Ama r 1 in Escherichia coli was performed by using a pET-21b(+) vector. The IgE-binding potential of recombinant Ama r 1 (rAma r 1) was evaluated by immunodetection and inhibition assays using 26 patients' sera sensitised to A. retroflexus pollen. The coding sequence of the Ama r 1 cDNA indicated an open reading frame of 507 bp encoding for 168 amino acid residues which belonged to the Ole e 1-like protein family. Of the 26 serum samples, 10 (38.46%) had significant specific IgE levels for rAma r 1. Immunodetection and inhibition assays revealed that the purified rAma r 1 might be the same as that in the crude extract. Ama r 1, the second allergen from the A. retroflexus pollen, was identified as a member of the family of Ole e 1-like protein. PMID:26925110

  9. Carbon tetrachloride-induced kidney damage and protective effect of Amaranthus lividus L. in rats.

    Science.gov (United States)

    Yilmaz-Ozden, Tugba; Can, Ayse; Karatug, Ayse; Pala-Kara, Zeliha; Okyar, Alper; Bolkent, Sehnaz

    2016-06-01

    This study was designed to evaluate the protective effect of water extract of Amaranthus lividus L. (A. lividus) (Amaranthaceae) on carbon tetrachloride (CCl4)-induced toxicity in kidneys of rats. For this purpose, male albino Wistar rats were pretreated with A. lividus (250 and 500 mg/kg body weight (b.w.)) daily for 9 days and a single dose of CCl4 was applied intraperitoneally (50% in olive oil; 1.5 mL/kg b.w.) on the 10th day. All rats were killed 24 h after CCl4 administration, and kidneys were excised and used for determination of histopathological and biochemical parameters. CCl4 administration caused a remarkable increase in lipid peroxidation (LPO) and glutathione levels and glutathione-S-transferase, glutathione peroxidase, glutathione reductase, superoxide dismutase, myeloperoxidase (MPO) activities and a decrease in catalase (CAT) activity when compared to the control group. Pretreatment with A. lividus (250 and 500 mg/kg b.w.) significantly prevented the elevation in LPO level and MPO activity as well as protected the decrease in CAT activity but did not alter other biochemical parameters. The protective effect of A. lividus was further evident through the decreased histological alterations in kidneys. In conclusion, this study has indicated that A. lividus possesses protective and antioxidant effects against CCl4-induced oxidative kidney damage. PMID:25415872

  10. Target-site basis for resistance to imazethapyr in redroot amaranth (Amaranthus retroflexus L.).

    Science.gov (United States)

    Huang, Zhaofeng; Chen, Jinyi; Zhang, Chaoxian; Huang, Hongjuan; Wei, Shouhui; Zhou, Xinxin; Chen, Jingchao; Wang, Xu

    2016-03-01

    Experiments were conducted to confirm imazethapyr resistance in redroot amaranth (Amaranthus retroflexus L.) and study the target-site based mechanism for the resistance. Whole-plant response experiments revealed that the resistant (R) population exhibited 19.16 fold resistance to imazethapyr compared with the susceptible (S) population. In vitro ALS activity assay demonstrated that the imazethapyr I50 value of the R population was 21.33 times greater than that of the S population. However, qRT-PCR analysis revealed that there is no difference in ALS gene expression between the R and S populations. Sequence analysis revealed an Asp-376-Glu substitution in ALS in the R population. In order to verify that the imazethapyr resistance was conferred by Asp-376-Glu mutation, the ALS-R and ALS-S genes were fused to the CaMV 35S promoter and introduced into Arabidopsis respectively. The expression of ALS-R in transgenic Arabidopsis plants exhibited 13.79 fold resistance to imazethapyr compared to ALS-S transgenic Arabidopsis. PMID:26969434

  11. The transfer parameter of environmental 85Sr radiostrontium trough soil - spinach plant (Amaranthus sp.) Pathway

    International Nuclear Information System (INIS)

    The radionuclide transfer from soil to crop is a pathway of the radionuclide to contaminate human body. Soil plant interaction can be examined by several parameter such as transfer factor (Ft) and transfer rate coefficient (k12). An experiment about radiostrontium transfer from soil to crop had been conducted to determine the plant ability in radiostrontium accumulation for human internal doses assessment. Crop represented by commonly consumed by people, spinach (Amaranthus sp.), was cultivated in soil contaminated with 85Sr for about 2 months. Every five days the soil and plants were sampled, dried, and the 85Sr activities were measured using gamma spectrometer. The measurement results showed that the spinach crop were able to absorb and accumulate 85Sr. The Ft value obtained from this experiment is about 3, whereas the k12 values are 9.99 x 10-3 day-1 and 9.98 x 10-3 day-1, for 041 days, respectively. The 85Sr soil - plant transfer parameter is expected to be used for radiological impact assessment in the case of Sr radionuclide contamination in soil. The obtained Ft and k12 can be use for predicting Sr radioactivities in edible parts of plants in certain period after soil contamination with radiostrontium. (author)

  12. Expression and properties of the glyoxysomal and cytosolic forms of isocitrate lyase in Amaranthus caudatus L.

    Science.gov (United States)

    Eprintsev, Alexander T; Fedorin, Dmitry N; Salnikov, Alexei V; Igamberdiev, Abir U

    2015-06-01

    Isocitrate lyase (EC 4.1.3.1) catalyzes the reversible conversion of d-isocitrate to succinate and glyoxylate. It is usually associated with the glyoxylate cycle in glyoxysomes, although the non-glyoxysomal form has been reported and its relation to interconversion of organic acids outside the glyoxylate cycle suggested. We investigated the expression of two isocitrate lyase genes and activities of the glyoxysomal (ICL1) and cytosolic (ICL2) forms of isocitrate lyase in amaranth (Amaranthus caudatus L.) seedlings. Both forms were separated and purified. The cytosolic form had a low optimum pH (6.5) and was activated by Mn(2+) ions, while Mg(2+) was ineffective, and had a lower affinity to d, l-isocitrate (Km 63 μM) as compared to the glyoxysomal form (optimum pH 7.5, K(m) 45 μM), which was activated by Mg(2+). The highest ICL1 activity was observed on the 3rd day of germination; then the activity and expression of the corresponding gene decreased, while the activity of ICL2 and gene expression increased to the 7th day of germination and then remained at the same level. It is concluded that the function of ICL1 is related to the glyoxylate cycle while ICL2 functions independently from the glyoxylate cycle and interconverts organic acids in the cytosol. PMID:25955696

  13. Enhancement of cadmium uptake by Amaranthus caudatus, an ornamental plant, using tea saponin.

    Science.gov (United States)

    Cay, Seydahmet

    2016-06-01

    In this study, tea saponin (TS) was extracted from tea camellia seed by microwave-assisted extraction. The potential of TS was compared with ethylenediaminetetracetic acid (EDTA), which is used as a common chemical agent to enhance uptake of cadmium (Cd) by Amaranthus caudatus, an ornamental plant in the natural vegetation of Turkey under pot conditions. The enrichment coefficient (EC) and translocation factor (TF) values were calculated to evaluate the removal efficiency of the TS and EDTA. The results showed that an increase in both TS and EDTA concentration significantly increased Cd uptake by A. caudatus, accumulating Cd in different parts of the plant. Higher EC and TF values obtained from stems, leaves, and inflorescences of A. caudatus showed that this plant might be cultivated and used as a hyperaccumulator in the uptake of Cd from the Cd contaminated soils. Thus, the present technique can efficiently reduce the metal load in the food chain; hence, it could be applied in catchment areas of urban cities where Cd contamination has become an unavoidable factor. PMID:27142816

  14. Variability, heritability and genetic association in vegetable amaranth (Amaranthus tricolorL.

    Directory of Open Access Journals (Sweden)

    Umakanta Sarker

    2015-06-01

    Full Text Available Forty three vegetable amaranth (Amaranthus tricolor L. genotypes selected from different eco-geographic regions of Bangladesh were evaluated during 3 years (2012-2014 for genetic variability, heritability and genetic association among mineral elements and quality and agronomic traits in randomized complete block design (RCBD with five replications. The analysis showed that vegetable amaranth is a rich source of K, Ca, Mg, proteins and dietary fibre with average values among the 43 genotypes (1.014%, 2.476%, 2.984, 1.258% and 7.81%, respectively. Six genotypes (VA13, VA14, VA16, VA18, VA26, VA27 showed a biological yield >2000 g/m2 and high mineral, protein and dietary fibre contents; eleven genotypes had high amount of minerals, protein and dietary fibre with above average biological yield; nine genotypes had below average biological yield but were rich in minerals, protein and dietary fibre. Biological yield exhibited a strong positive correlation with leaf area, shoot weight, shoot/root weight and stem base diameter. Insignificant genotypic correlation was observed among mineral, quality and agronomic traits, except K vs. Mg, protein vs. dietary fibre and stem base diameter vs. Ca. Some of these genotypes can be used for improvement of vegetable amaranth regarding mineral, protein and dietary fibre content without compromising yield loss.

  15. Leaf cuticle variations in amaranthus spinousus as indicators of environmental pollution

    International Nuclear Information System (INIS)

    Investigation of the leaf epidermal characteristics of Amaranthus spinosus from polluted and non-polluted populations revealed that the stomatal pores of the leaves of the plants of the polluted areas were closed whereas those of the non-polluted areas were open. Mean length x mean width of stomatal pores on the upper leaf surface were 0.86 micro x 0.43 micro and 1.23 micro x 0.45 micro on the lower leaf surface of the non polluted microhabitats. Also, the leaves of the polluted population were smaller than those of the non-polluted population. The average leaf area of the plants of the Polluted population was 7.64 cm/sub -2/ against 12.13 cm/sub 2/ of the plants of the non-polluted areas. The results were attributed to the combined effects of air pollutant that predominated roadsides from where the samples were taken. Thus it is inferred that this plant could serve as bio-indicator of air pollution. (author)

  16. Anatomical Response of Amaranthus hybridus Linn. as Influenced by Pharmaceutical Effluents

    Directory of Open Access Journals (Sweden)

    Clement Oluseye OGUNKUNLE

    2013-12-01

    Full Text Available Anatomical studies were carried out on the leaves, stems and roots of Amaranthus hybridus subjected to irrigation of 10%, 20%, 30% and 40% concentrations of pharmaceutical effluents to identify the responses of this plant to the treatment. Leaf structures of A. hybridus showed no significant change due to the effect of the effluents. Significant reduction was observed in the trichome density and number of epidermal cells at the adaxial surface as from the 20% effluent concentration upward (pA. hybridus with varied modifications from 20% effluent concentration upward at both leaf surfaces. Vessels and phloem cells in the stems and roots of A. hybridus were seriously affected by the effluent. Vessel walls were thickened and their width reduced significantly as from 20% effluent concentration upward while phloem cells experienced progressive loss of structural integrity from the same concentration (20% upward in both the stems and roots. This study showed that the pharmaceutical effluents have toxic effect on A. hybridus and the effects were more pronounced as from 20% concentration.

  17. Disease-tolerance of transgenic tobacco plants expressing Ah-AMP gene of Amaranthus hypochondriacus

    Institute of Scientific and Technical Information of China (English)

    2003-01-01

    An antimicrobial peptide gene from Amaranthus hypochondriacus, Ah-AMP, was amplified by PCR and cloned. Sequence analysis results revealed that this gene is 261 bp in length encoding a precursor polypeptide of 87 amino acid residues. Ah-AMP gene was inserted in the binary vector pBin438 to construct a plant expression vector pBinAH916. Leave explants of Nicotiana tabacum var. SR1 were transformed with Agrobacterium tumefaciens LBA4404 harboring the above expression vector. Results from PCR, Southern and Northern blot analyses confirmed that the Ah-AMP gene had been integrated into the tobacco genome and was transcribed at mRNA level. Two bacterial-resistant transgenic plants were selected by inoculating the plants with Pseudomonas solanacearum and statistic analysis of two T1 lines showed that the resistance increased by 2.24 and 1.62 grade and the disease index decreased by 49.6% and 37.3% respectively when compared with the non-transformed control plants SR1. The results from challenging the plants with inoculums of Phytophthora parasitica showed that the symptom development was delayed and disease index was significantly reduced. These results suggest that Ah-AMP gene may be a potentially valuable gene for genetic engineering of plant for disease-resistance.

  18. Effects of defatted amaranth (Amaranthus caudatus L. snacks on lipid metabolism of patients with moderate hypercholesterolemia

    Directory of Open Access Journals (Sweden)

    Rosa Nilda Chávez-Jáuregui

    2010-12-01

    Full Text Available We evaluated the effects of defatted amaranth (Amaranthus caudatus L. snacks on plasma lipids in moderate hypercholesterolemic patients. Twenty-two subjects [30-65 years old, 11 males, with total cholesterol (TC > 240 mg.dL-1, low-density cholesterol (LDL-c 160-190 mg.dL-1 and plasma triglycerides (TG < 400 mg.dL-1] were randomized in a double blind clinical trial to receive an amaranth snack (50 g/day or equivalent corn snack (placebo for 2 months. There were no differences between amaranth and placebo on TC and LDL-c, and TG respectively: -8.4 and -5.7% (p = 0.17; -12.3 and -9.7% (p = 0.41 and -0.6 and -7.3% (p = 0.47. However, amaranth snacks significantly reduced high-density cholesterol (HDL-c: -15.2 vs. -4% (p = 0.03. In conclusion, the intake of 50 g of extruded amaranth daily during 60 days did not significantly reduce LDL-c in moderate hypercholesterolemic subjects; furthermore there was a significant reduction in HDL-c. Studies with greater number of subjects and greater quantity of this food are necessary to test the effects of amaranth on lipid metabolism in humans.

  19. Sodium stimulates growth of Amaranthus tricolor L. plants through enhanced nitrate assimilation

    International Nuclear Information System (INIS)

    Effects of Na application on the capacity of No3- assimilation were studied in Na-deficient Amaranthus tricolor L. cv Tricolor plants. On day 30 after germination, Na-deficient A. tricolor plants received either 0.5 millimolar NaCl or KCl. The level of nitrate reductase activity doubled within 24 hours by the addition of Na and the enhanced level was maintained thereafter. When the plants were exposed to 2 millimolar 15NO3-, total 15N taken up by the plants was greater in the Na-treated plants than in the K-treated plants within 24 hours of the Na treatment. Incorporation of 15N into the 80% ethanol-insoluble nitrogen fraction of the Na-treated plants in the light period was about 260% of those of the K-treated plants indicating greater capacity of NO3- assimilation in the Na-treated plants. From these results, it was demonstrated that Na application to the Na-deficient A. tricolor plants promoted NO3- reduction and its subsequent assimilation into protein, resulting in growth enhancement

  20. An antimicrobial peptide Ar-AMP from amaranth (Amaranthus retroflexus L.) seeds.

    Science.gov (United States)

    Lipkin, Aleksey; Anisimova, Veronika; Nikonorova, Aleksandra; Babakov, Aleksey; Krause, Eberhardt; Bienert, Mikhael; Grishin, Eugene; Egorov, Tsezi

    2005-10-01

    A 30-residue antimicrobial peptide Ar-AMP was isolated from the seeds of amaranth Amaranthus retroflexus L. essentially by a single step procedure using reversed-phase HPLC, and its in vitro biological activities were studied. The complete amino acid sequence of Ar-AMP was determined by Edman degradation in combination with mass spectrometric methods. In addition, the cDNA encoding Ar-AMP was obtained and sequenced. The cDNA encodes a precursor protein consisting of the N-terminal putative signal sequence of 25 amino acids, a mature peptide of 30 amino acids and a 34-residue long C-terminal region cleaved during post-translational processing. According to sequence similarity the Ar-AMP belongs to the hevein-like family of antimicrobial peptides with six cysteine residues. In spite of the fact that seeds were collected in 1967 and lost their germination capacity, Ar-AMP retained its biological activities. It effectively inhibited the growth of different fungi tested: Fusarium culmorium (Smith) Sacc., Helminthosporium sativum Pammel., King et Bakke, Alternaria consortiale Fr., and Botrytis cinerea Pers., caused morphological changes in Rhizoctonia solani Kühn at micromolar concentrations and protected barley seedlings from H. sativum infection. PMID:16126239

  1. Comparative Analysis of the Anatomy of Two Populations of Red-Root Amaranth (Amaranthus retroflexus L.

    Directory of Open Access Journals (Sweden)

    Sava Vrbničanin

    2009-01-01

    Full Text Available The anatomy of stems and leaves of two populations of the weed species Amaranthus retroflexus L. (red-root amaranth (pop. AMARE1 having green stems covered in sparse hairs and pop. AMARE2 with green but notably dense stem hairs was analysed in order better to understand the uptake and translocation of herbicides that could be indicative of the species’ evolving resistance to herbicides. Samples of the two populations (AMARE1 and AMARE2 were collected from arable land of the Institute of Maize Research at Zemun Polje in 2006. Sampling was performed at the stage of full vegetative growth of plants.Permanent microscoping preparations were made to measure and analyze elements of the anatomy of stems (stem epidermis, cortex, collenchyma, central cylinder and diameter and leaves (leaf epidermis upper surface and underside, mesophyll, leaf thickness and bundle sheath thickness.Both analysed populations of A. retroflexus, morphologically characterized by different density of stem hairiness, were found to have a typical structure of herbaceous dicots. The stem had three distinctive zones: epidermis, cortex and central cylinder. Amaranth leaves have dorsoventral structure, i.e. their upper surface and underside can be differentiated. The results indicated high and very high significance of differences found in stem anatomy between the two analysed populations, while leaf anatomy was not found to display significant differences other than in mesophyll thickness.

  2. TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES

    Directory of Open Access Journals (Sweden)

    Simone de Souza Montes

    2015-10-01

    Full Text Available ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.

  3. Effect of NPK and Poultry Manure on Growth, Yield, and Proximate Composition of Three Amaranths

    OpenAIRE

    Stephen Oyedeji; David Adedayo Animasaun; Abdullahi Ajibola Bello; Oludare Oladipo Agboola

    2014-01-01

    The study compares the growth, yield, and proximate composition of Amaranthus hybridus, Amaranthus cruentus, and Amaranthus deflexus, grown with poultry manure and NPK in relation to the unfertilized soil of Ilorin, Nigeria. Viable seeds of the Amaranths raised in nursery for two weeks were transplanted (one plant per pot) into unfertilized soil (control) and soils fertilized with either NPK or poultry manure (PM) at 30 Kg ha−1 rate arranged in randomized complete block design with four repli...

  4. Atividade residual de herbicidas aplicados ao solo em relação ao controle de quatro espécies de Amaranthus Residual activity of herbicides applied to the soil in relation to control of four Amaranthus Species

    OpenAIRE

    M.A. Raimondi; R.S. Oliveira Jr; Constantin, J; D.F. Biffe; J.G.Z Arantes; L.H. Franchini; F.A Rios; E. Blainski; J.B Osipe

    2010-01-01

    Herbicidas aplicados em pré-emergência normalmente apresentam atividade residual no solo, controlando os primeiros fluxos germinativos das plantas daninhas e prevenindo a matocompetição inicial. O objetivo deste trabalho foi verificar o período de atividade residual proporcionado por doses de herbicidas suficientes para o controle pontual de 95% (C95) das espécies Amaranthus hybridus, A. lividus, A. spinosus e A. viridis, além de avaliar doses recomendadas desses herbicidas. O trabalho foi re...

  5. Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

    Directory of Open Access Journals (Sweden)

    Clarissa Reschke Da Cunha

    2014-09-01

    Full Text Available The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and sensory acceptance. There was no difference between the mixtures for the parameters evaluated. Moisture content, water activity, acidity of the lipid phase, and the yeast and mold count increased with storage time. The growth of yeasts and molds was more pronounced after 90 days of storage, when water activity reached the limit of 0.60. Although both products had good sensory acceptance throughout the period of study, it is recommended that the shelf life does not exceed 90 days.

  6. Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours

    Directory of Open Access Journals (Sweden)

    Anu Bala

    2015-12-01

    Full Text Available Functional and sensory properties of cookies prepared by supplementing different proportions of cassava flour (CF and water chestnut flour (WCF blends (0–100% to wheat flour (WF were studied. Seven formulations of cookies were prepared from (a Control (100% WF, (b 30% WF, 35% WCF and 35% CF, (c 27% WF, 37.5% WCF and 37.5% CF, (d 20% WF, 40% WCF and 40% CF, (e 15% WF, 42.5% WCF and 42.5% CF, (f 10% WF, 45% WCF and 45% CF, and (g 0% WF, 50% WCF and 50% CF. Cookies were subjected to physical analysis (cookie diameter, cookie thickness, spread ratio, bulk volume, bulk density, breaking strength, and color analysis and evaluated for consumer acceptance by descriptive sensory analysis. Cookies prepared from water chestnut and cassava flour had low moisture content (5.63%, low fat (24.87%, higher spread ratio (8.148, decreased L, a and b values (dark color, and low breaking strength than control ones. Sensory evaluation established that cookies prepared from 50% WCF and 50% CF were more acceptable than cookies prepared from other formulations.

  7. Development and characterization of ice cream enriched with different formulations flour jabuticaba bark (Myrciaria cauliflora

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    Marina Leopoldina Lamounier

    2015-09-01

    Full Text Available The aim was to perform the physicochemical characterization of the flour from the bark of jabuticaba, as well as developing three ice cream formulations (enriched with 0, 5 and 10% of this flour and evaluate the physicochemical and sensory characteristics. Fruits were pulped, the peels were dehydrated, dried, crushed and sieved to obtain the flour that was analyzed for physicochemical levels. Then, three ice cream formulations were developed (with 0%, 5% and 10% flour from the bark of jabuticaba, considering the physicochemical and sensorial characteristics. The results showed that the flour from the bark of jabuticaba showed high ash and fiber. The ice creams showed differences (p < 0.05 for pH, titratable acidity, moisture and ash due to the incorporation of flour from the bark of jabuticaba. The only attribute that did not differ (p > 0.05 was soluble solid. The overrun was ecreasing with increasing addition of flour. In the sensory evaluation, only attributes that differ (p < 0.05 were flavor, texture and overall appearance of the formulation with 10% flour from the bark of jabuticaba, which represents that incorporation of 5% flour from the bark of jabuticaba did not affect the cceptability of ice creams. It can be concluded that the enrichment of blemish bark flour provides edible ice increase in nutritional value without affecting the sensory characteristics at the level of 5% added.

  8. Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum Hardened Tubers Composite Flours

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    Véronique Josette Essa’a

    2015-01-01

    Full Text Available The ability of trifoliate hardened-yam flours to partially substitute wheat flour in food formulations was assessed. Three varieties of hardened-yam flour were incorporated in wheat flour in proportions of 0, 10, 20, 30, 40, and 50% (w/w. Samples were evaluated for protein content, Zeleny sedimentation index, Hagberg falling number, functional properties (WAC, WSI, and OAC, and some rheological properties including dough rupture pressure (P, extensibility (L, stability (P/L, and deformation energy (W. Results showed that trifoliate hardened-yam flours do not have acceptable baking properties as pictured by the low Zeleny sedimentation index and the low Hagberg falling number. Protein quality (Zeleny index, 31 of wheat flour helped to compensate gluten deficit of yam flours, but the amylasic activity determined by the Hagberg falling number could not be adjusted, which resulted in a loss of extensibility (L of the paste at 10% substitution. Multivariate analysis of experimental data regrouped wheat flour and all wheat/hardened-yam treated with kanwa composite flours in one homogeneous cluster. Although wheat/hardened-yam treated with kanwa composite flours had physicochemical and functional properties similar to wheat, the inadequate diastasic activity makes them inappropriate for bread making, marking the strongest influence of that parameter.

  9. Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare

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    Vitória Regina Takeuchi FERNANDES

    2015-09-01

    Full Text Available AbstractFlour prepared via current assay methodologies from the carcasses of the Pantanal alligator (Caiman crocodilus yacare was analyzed for its chemical composition, minerals, fatty acids, and sensorial profile. Carcasses of the Pantanal alligator, originating from the Coocrijapan scientific zoo, Cáceres MT Brazil, were utilized. The carcasses were cooked for 60 minutes in a pressure cooker with water containing 2% salt and 5% chimichurri. The cooked carcasses were then ground and the mass was used for the manufacture of flour via three techniques: non-smoked, hot-smoked, and liquid-smoked. After each technique, the carcasses were dehydrated at 60ºC for 3h and were ground. Alligator flour was then produced. The moisture of liquid-smoked flour (10.97% was higher than that of non-smoked flour (3.78% and hot-smoked flour (4.43%. The flours provided high protein (57.11% - 58.27% and ash (23.45 – 26.42% rates, and were predominantly calcium (6.77% - 7.69%, phosphorus (3.67% - 4.05%, and iron (73.13 – 273.73 ppm/100 mg. Smoked-flour had a better acceptance rate by tasters when compared to non-smoked flour. Results show that flours produced from alligator carcasses had high protein, ash, and mineral rates and a reasonable acceptability by most tasters.

  10. Effects of chickpea flour on wheat pasting properties and bread making quality.

    Science.gov (United States)

    Mohammed, I; Ahmed, Abdelrahman R; Senge, B

    2014-09-01

    Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30 % was carried out to study their pasting properties and bread making quality. Pasting properties were determined using Micro Visco-Amylo-Graph Analyser and Farinograph. The pasting temperature increased with increase chickpea flour concentration and the temperature of pasting ranged between 62 to 66.5 °C. No peak of viscosity curve was found for pure chickpea flour and have higher pasting temperature than pure wheat flour. Chickpea flour addition increased the water absorption and dough development time (p flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10 % chickpea flour gave loaves as similar as control. PMID:25190845

  11. Effect of Cephalaria syriaca addition on rheological properties of composite flour

    Science.gov (United States)

    Karaoðlu, M. M.

    2012-10-01

    The study was carried out to investigate the effect of whole and defatted Cephalaria syriaca flour on the rheological properties of composite flours that used in bran bread production. Cephalaria syriaca products were used to replace 0.25, 0.75, 1.25, 1.75, and 2.25% of wheat-wheat bran composite flour, and its rheological and fermentative properties were measured by farinograph, extensograph and rheofermentometre. The data showed that the rheological parameters of flours were greatly modified by addition of Cephalaria syriaca. The rheological properties of wheatwheat bran composite flour added with whole and defatted Cephalaria syriaca flour were considerably improved with regard to especially extensograph characteristics such as dough resistance, area (energy), ratio number and rheofermentometer parameters such as Hm, T1, Tx, volume loss and gas retention, as compared to control. However addition of Cephalaria syriaca products adversely affected the farinograph characteristics. Generally, these effects of both whole and defatted Cephalaria syriaca flour increased, as the addition level increased. Maximum Tx, gas retention and area (energy) of dough were obtained from wheat-wheat bran composite flour added with 1.75% whole Cephalaria syriaca flour, while the highest dough stability was at addition level of 0.25% whole Cephalaria syriaca flour.

  12. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

    Science.gov (United States)

    Aprodu, Iuliana; Banu, Iuliana

    2015-07-01

    Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. PMID:24837596

  13. Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots.

    Science.gov (United States)

    Aprianita, Aprianita; Vasiljevic, Todor; Bannikova, Anna; Kasapis, Stefan

    2014-12-01

    Flours and starches isolated from traditional tubers and roots grown in Indonesia have physical and chemical properties suitable for certain food applications. Compared to other flour samples, cassava and canna flours contained the highest amount of total starch (TS) (77.4 and 77.1 %, respectively). Taro starch had the lowest amount of TS among other starch samples with 75.4 %. The highest amount of amylose was observed from yam and canna flours (25.2 and 23.2 %, respectively). Among starch samples, canna starch contained the highest amylose content (30.4 %), while taro had the lowest (7.6 %). In terms of protein content, arrowroot flour had the highest amount (7.7 %), in contrast to cassava flour which had the lowest (1.5 %). Compared to other flours, canna and konjac flour were the most slowly digested which indicated by their high amount of resistant starch (RS). Canna starch had the highest swelling power and viscosity than other starches and flours. The clearest paste was observed from cassava flour and starch as opposed to konjac starch which was the most opaque paste. PMID:25477633

  14. Microbiological Control of Flour-Manufacture: Dissemination of Mycotoxins Producing Fungi in Cereal Products

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    T.D. Doolotkeldieva

    2010-03-01

    Full Text Available Wheat grain and its products are widely consumed as fodder and basic daily food stuffs in Kyrgyzstan. Mycobiota is known to produce hazardous effects to a consumer since it produces mycotoxins. Henceforth, mycobiota starting from the field stage to flour, grain and flour samples were selected for mycological analysis from eight sites of flour manufacture: grain stored in storehouses before milling, mechanically cleaned grain, washed grain, grain dried and prepared for mill, roughly-milled flour, first grade flour and high grade flour. The samples were analyzed using classical mycological and immunoassay methods in order to detect mycotoxins producing fungi species. We isolated overall 27 species belonging to 7 genera. Mycotoxins producing species like Aspergillus flavus, Aspergillus ochraceus and Penicillium cyclopium were detected in the stored grains and in mechanically-cleaned grains. The species of Penicillium, Alternaria and Fusarium genera dominated in roughly-milled flour samples, so this site of flour manufacture still has a risk and danger of contamination with mycotoxins producing fungus. Only the final product i.e. the high grade flour lacked any fungal contamination. We recommend to scrutinize flour samples at the last stages of processing, particularly in the mills like В1, С1 and С4.

  15. An Mien invasive weed : Amaranthus palmeri S. Watson%外来入侵杂草长芒苋

    Institute of Scientific and Technical Information of China (English)

    车晋滇

    2008-01-01

    长芒苋(Amaranthus palmeri S.Watson)是20世纪80年代中期传人我国的一种新植物,为中国苋属异株亚属一新归化物种.近年来长芒苋在北京市不断扩展蔓延.本文对长芒苋的形态特征、生物学特性、分布、危害及其防除作一简要介绍.

  16. Use of gamma irradiation for microbial inactivation of buckwheat flour and products, 8; Effects of electron beam irradiation on sterility and quality of buckwheat flour

    Energy Technology Data Exchange (ETDEWEB)

    Muramatu, Nobuyuki; Ohinata, Hiroshi; Karasawa, Hideyuki; Oike, Terutake (Nagano State Lab. of Food Technology (Japan)); Ito, Hitoshi; Ishigaki, Isao

    1991-10-01

    Effects of irradiation at 3.0-7.0 kGy with 2 MeV electron beams were investigated on the number of microorganisms and quality of buckwheat flour. Electron beams and gamma-rays were compared in terms of the effects on the quality of buckwheat flour. The results were as follows. (1) Electron beams at 3 kGy reduced the number of microorganisms almost to the same level as gamma-rays. Oxygen content in buckwheat flour had no effect on inactivation of microorganisms by irradiation with electron beams and gamma-rays. (2) Peroxide-value (POV) of lipid in buckwheat flour increased with absorbed dose of gamma-rays and electron beams. The increase of POV was suppressed by the usage of oxygen absorber. The color change of buckwheat flour was suppressed by the usage of oxygen absorber as well. Acid-value (AV) of lipid in buckwheat flour was not changed by irradiation at high dose with gamma-rays or electron beams. (3) Maximum torque in Farinograph test of dough prepared from irradiated buckwheat flour decreased with increase of absorbed dose of electron beams. However, oxygen absorber suppressed the change of these properties induced by irradiation. (4) The usage of oxygen absorber resulted in a high sensory score of noodles from irradiated buckwheat flour with small changes of color, flavor and texture. (author).

  17. White Whole-Wheat Flour Can Be Partially Substituted for Refined-Wheat Flour in Pizza Crust in School Meals without Affecting Consumption

    Science.gov (United States)

    Chan, Hing Wan; Burgess Champoux, Teri; Reicks, Marla; Vickers, Zata; Marquart, Len

    2008-01-01

    Objectives: Recent dietary guidance recommends that children consume at least three servings of whole-grains daily. This study examined whether white whole-wheat (WWW) flour can be partially substituted for refined-wheat (RW) flour in pizza crust without affecting consumption by children in a school cafeteria. Methods: Subjects included first to…

  18. Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour.

    Science.gov (United States)

    Marti, Alessandra; Bock, Jayne E; Pagani, Maria Ambrogina; Ismail, Baraem; Seetharaman, Koushik

    2016-03-01

    The high protein and fiber content of intermediate wheatgrass (IWG) - together with its interesting agronomic traits and environment-related benefits - make this perennial crop attractive also for human consumption. Structural characteristics of the proteins in IWG/hard wheat flour (HWF) doughs (at IWG:HWF ratios of 0:100, 50:50, 75:25 and 100:0) - including aggregate formation, thiols availability, and secondary structure changes during dough mixing - were investigated. Proteins in IWG-doughs had higher solubility and thiol content - as function of IWG content - suggesting that protein network was mostly based on non-covalent interactions. While 50% IWG-enrichment gave an increase in random structures, enrichment at ⩾75% resulted in a decrease in β-sheets with an increase in random structures, indicating a decrease in structural order. The observed differences in protein molecular configuration and interactions in HWF compared to IWG doughs necessitate further investigation to establish their impact on the quality of IWG-enriched bread. PMID:26471645

  19. Comparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours.

    Science.gov (United States)

    Adhikari, Bhaskar Mani; Bajracharya, Alina; Shrestha, Ashok K

    2016-01-01

    Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude protein (33.8%), crude fiber (9.1%), crude fat (3.6%), total ash (16.2%), carbohydrate (37.4%), and relatively lower energy value (307 kcal/100 g) as compared to wheat and barley flours. Analysis of nettle powder showed significantly higher level of bioactive compounds: phenolic compounds as 129 mg Gallic acid equivalent/g; carotenoid level 3497 μg/g; tannin 0.93 mg/100 g; anti-oxidant activity 66.3 DPPH inhibition (%), as compared to wheat and barley. This study further established that nettle plants as very good source of energy, proteins, high fiber, and a range of health benefitting bioactive compounds. PMID:26788318

  20. Betacyanin biosynthetic genes and enzymes are differentially induced by (abiotic stress in Amaranthus hypochondriacus.

    Directory of Open Access Journals (Sweden)

    Gabriela Casique-Arroyo

    Full Text Available An analysis of key genes and enzymes of the betacyanin biosynthetic pathway in Amaranthus hypochondriacus (Ah was performed. Complete cDNA sequence of Ah genes coding for cyclo-DOPA 5-O glucosyltransferase (AhcDOPA5-GT, two 4, 5-DOPA-extradiol-dioxygenase isoforms (AhDODA-1 and AhDODA-2, respectively, and a betanidin 5-O-glucosyltransferase (AhB5-GT, plus the partial sequence of an orthologue of the cytochrome P-450 R gene (CYP76AD1 were obtained. With the exception AhDODA-2, which had a closer phylogenetic relationship to DODA-like genes in anthocyanin-synthesizing plants, all genes analyzed closely resembled those reported in related Caryophyllales species. The measurement of basal gene expression levels, in addition to the DOPA oxidase tyrosinase (DOT activity, in different tissues of three Ah genotypes having contrasting pigmentation levels (green to red-purple was determined. Additional analyses were performed in Ah plants subjected to salt and drought stress and to two different insect herbivory regimes. Basal pigmentation accumulation in leaves, stems and roots of betacyanic plants correlated with higher expression levels of AhDODA-1 and AhB5-GT, whereas DOT activity levels coincided with pigment accumulation in stems and roots and with the acyanic nature of green plants, respectively, but not with pigmentation in leaves. Although the abiotic stress treatments tested produced changes in pigment levels in different tissues, pigment accumulation was the highest in leaves and stems of drought stressed betacyanic plants, respectively. However, tissue pigment accumulation in stressed Ah plants did not always correlate with betacyanin biosynthetic gene expression levels and/or DOT activity. This effect was tissue- and genotype-dependent, and further suggested that other unexamined factors were influencing pigment content in stressed Ah. The results obtained from the insect herbivory assays, particularly in acyanic plants, also support the

  1. Effects of Synthetic and Natural Extraction Chemicals on Functional Properties, Polyphenol Content and Antioxidant Activity of Soy Protein Isolates Extracted from Full-Fat and Defatted Flours

    Directory of Open Access Journals (Sweden)

    Moses Vernonxious Madalitso Chamba

    2013-11-01

    Full Text Available The number of consumers preferring natural and organic foods to those that involve synthetic chemicals has recently shown dramatic growth. As such, a native isoelectrically precipitated soy protein isolates (SPIs were prepared from full-fat and defatted flours using amaranth (Amaranthus tricolor L. lye (pH>12.5 and lemon extract (pH<2.5 as natural food-plant-based chemicals, replacing the conventional synthetic ones (NaOH and HCl, respectively. Functional properties, total polyphenol content and antioxidant activity of the natural SPIs were compared to those of synthetic ones. All the SPI samples qualified to be soy protein isolates with a minimum protein content of 91.21%. The natural SPI showed significant increase in emulsion stability (p≤0.05. While higher values with narrow margins were shown by the synthetic than the natural SPIs in oil absorption (0.66±0.02, 0.50±0.01%, respectively, emulsion capacity (56.53±0.57, 55.50±0.39%, foam stability (11.33±0.61, 10.40±0.40%. No significant difference was observed in water absorption capacity. The DPPH assay showed increased antioxidant activity in the natural SPI although its total polyphenol content was lower. Thus, SPI with functional properties similar to those of conventional ones can be naturally processed using amaranth ash and lemon extracts as alternative chemicals to addressing the fear of consuming synthetic chemical by health-conscious natural and organic food consumers.

  2. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

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    Sonia Hernandez Garcia

    2010-06-01

    Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

  3. Combination of extrusion and cyclodextrin glucanotransferase treatment to modify wheat flours functionality.

    Science.gov (United States)

    Román, Laura; Dura, Ángela; Martínez, Mario M; Rosell, Cristina M; Gómez, Manuel

    2016-05-15

    This research aims to vary functional properties of native and extruded wheat flours combining cyclodextrin glucanotransferase and extrusion treatments. The level of released cyclodextrins (CD) was assessed, besides the microstructure, crystallinity, pasting properties and starch hydrolysis of the flours. Photomicrographs of enzymatically treated flours suggested the production of fragile structures that broke easily. Enzymatic hydrolysis was significantly higher in extruded flours, as confirmed the CD levels, being predominant the γ-CD followed by α-CD, whereas very low β-CD values were obtained probably due to the formation of CD-lipid complexes, as suggested X-ray diffractometry results. Both extruded and native samples showed very low viscosity and flat pasting profile consequence of the enzyme hydrolytic activity on the starch chains. Enzymatically treated flours (native and extruded) showed higher hydrolysis rates at the early hydrolysis stage, and extruded flours exhibited higher fractal exponent h in agreement with the extended crystalline structures resulting from enzymatic treatment. PMID:26775973

  4. Functional, thermal and pasting characteristics of flours from different lentil (Lens culinaris) cultivars.

    Science.gov (United States)

    Kaur, Maninder; Sandhu, Kawaljit Singh

    2010-06-01

    Flours from four lentil cultivars ('LL-912', 'LL-699', 'LL-56', and 'LL-147') were characterized for their functional, thermal and pasting properties. Results showed that water and oil absorption capacity of flours were 1.5-1.7 and 0.92-1.13 g/g, respectively. The minimum concentration of flours needed for gelation was 12 to 14% while the foaming capacity was 33.9-47.3%. The transition temperatures (To, Tp and Tc) and enthalpies (ΔHgel) associated with gelatinization varied significantly among different lentil cultivars. Several significant correlations were observed among different flour properties as revealed by Pearson correlation and principal component analysis (PCA). PCA showed that 'LL 56' and 'LL 147' cultivars differed greatest degree in the properties of their flours. The pasting properties of flours showed considerable variation when studied by rapid visco analyzer. PMID:23572636

  5. Comparison of some physico-chemical properties of irradiated cereal starches, separated or contained in flour

    International Nuclear Information System (INIS)

    In this study some physico-chemical properties of separated wheat starch from flour type 500 and 850, rye starch from flour type 720 and triticale starch from flour type 680 were compared. All starches were irradiated with medium doses of gamma rays: 2,3 and 5 kGy directly (after their separation from flour) and in flour. The water binding capacity of starches, their solubility in water and reduction capacity were found to depend on the dose applied and the method of irradiation, individually for each starch. Additional direct irradiation of all starches caused a smaller decrease in the viscosity of starch pastes and a stronger inhibition of the retrogradation process, in comparison to the starches separated from the irradiated flours. (author)

  6. Effect of the Chickpea (Cicer arietinum L. Flour Addition on Physicochemical Properties of Wheat Bread

    Directory of Open Access Journals (Sweden)

    Simona Man

    2015-05-01

    Full Text Available Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improve the nutritional value of bread and bakery products. The aim of this study was to supplement wheat flour (WF with various levels of chickpea flour (CF in order to obtain bread with good nutritional and quality characteristics. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30% of chickpea flour were used. The results showed a valuable increment in bread protein and fiber content. The volume of the breads decreased as the level of chickpea flour (CF increased due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 10%, 20% and 30%, gives parameter values at least as good as the control sample (WFB and produces acceptable bread, in terms of weight, volume and sensorial properties.

  7. Effects of mill stream flours technological quality on fermentative activity of baker's yeast Saccharomyces cerevisiae

    Directory of Open Access Journals (Sweden)

    Mirić Katarina V.

    2008-01-01

    Full Text Available This work in concerned with the interdependence between technological quality of mill stream flours and fermentative activity of baker's yeast Saccharomyces cerevisiae. Each mill stream flour has its own specific properties, determined by the particle size, technological phase of its formation and part of the wheat kernel it consists of. Biochemical complexity of dough during examination of fermentative activity of baker's yeast confirmed the influence of a number of physical and biochemical flour properties, such as ash content, wet gluten content, rheological flour properties, phytic acid content and amylograph peak viscosity. Abudance of significant flour characteristic, their interaction and different behavior in the presence of the yeast, showed diversity and variation of result within the same category of the mill stream flour.

  8. Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.

    Science.gov (United States)

    Gahlawat, P; Sehgal, S

    1998-01-01

    A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products. PMID:9839814

  9. BREAD QUALITY SUBSTITUTED BY POTATO STARCH INSTEAD OF WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    F. Nemar

    2015-09-01

    Full Text Available Wheat bread constitutes the most regularly consumed food in the World, the international market for wheat undergoes strong pressure and prices are unceasingly increasing. The aim of this study is to substitute wheat flour by potato starch in bread preparation. Mixtures flours were characterized for composition, damaged starch, and Alveograph properties. According to the results of alveograph parameters, they decrease with the rate of incorporation of potato starch. This decrease can be corrected by adding vital gluten. The results of physicochemical analysis showed a decrease in protein levels, an increase in moisture content (about 2% and carbohydrates levels due to the composition of potato starch. However, sensory analysis (p ≤ 0.05 showed that the addition 80% of potato starch leads to bread with better characteristics: taste, colour and odour, based on that, it is highly advisable as an ingredient in the standard preparation of wheat bread.

  10. Comparative studies of different varieties of wheat flour

    International Nuclear Information System (INIS)

    Studies were carried out to evaluate the nutritional quality of different samples of wheat flour, collected form various flour mills. These were analyzed physically for colour, flavour, taste, texture, microbiologically for total bacterial count, coliform bacteria, yeast, mould and chemically for moisture content, total protein, gluten, acidity, crude fiber and ash content. Effect of storage time on the gluten content was also studied. Out of 24 samples 13 samples were contaminated with mould. Deterioration of food constituents like protein and gluten was recorded in all the samples which were infected with mould. Moisture content of 12 samples out these 13 infected samples were also higher than the required standard. While the rate of 11 samples have moisture content within the specified range (less than 12%). In these samples there were no losses of protein, gluten and were also free from yeast and mould. (author)

  11. Characterization of Gamma-Irradiated Egyptian Wheat Flour

    International Nuclear Information System (INIS)

    Physical, rheological and baking properties of bread Shamy, prepared from gamma-irradiated Egyptian wheat flour up to 25 KGy as one of common types of bread in Egypt, were studied and the acceptability of bread was evaluated by sensory tests. All amylo-, farino-, and extensograph characteristics and also sample ph showed significant decrease as irradiation dose increased. Such results could be explained in terms of loss of unique elastic and cohesive properties of wheat gluten and starch damage upon increment of radiation dose. The improvement in properties of bread, baked from flour irradiated up to 7.5 KGy, could be explained on the basis of a simulation in gas production during dough fermentation due to increase in starch degradation products. However, bread, prepared from wheat samples irradiated above 7.5 KGy, exhibited significantly lower values of acceptance because of physico-chemical changes in both starch and gluten

  12. Nutritional evaluation of ethanol-extracted lentil flours.

    Science.gov (United States)

    Sanz, M A; Blázquez, I; Sierra, I; Medrano, M A; Frias, J; Vidal-Valverde, C; Hernández, A

    2001-04-01

    Lentil flours were extracted with 80% ethanol at 25 and 50 degrees C for 1, 2, or 3 h. The various nitrogen fractions, soluble carbohydrates, three amino acids (Lys, His, and Tyr), available lysine, protein digestibility, and vitamins B(1) and B(2) were analyzed to evaluate the effect of extraction. Extraction resulted in an increase in the total nitrogen content of the extracted flours, with extraction temperature affecting the nature of the nitrogen (protein or nonprotein) content. There was also a large reduction in the oligosaccharides of the raffinose family, although the effect of temperature was appreciable only in the case of stachyose. There was hardly any effect on the concentrations of the amino acids analyzed or on protein digestibility; however, a positive correlation between protein digestibility and the available lysine was recorded in the samples. The vitamin B(1) and B(2) contents underwent variable decreases depending on extraction temperature. PMID:11308336

  13. Qualitative analysis of hexane flour extract of spelt

    Directory of Open Access Journals (Sweden)

    Vujić Đura N.

    2013-01-01

    Full Text Available Gas chromatography with mass spectrometry (GC-MS was used for performing a qualitative analysis of the hexane flour extract of three samples of spelt. All the three samples were first treated with hexane and the obtained extracts were used for the analysis of the fatty acid lipid components. The transesterification reaction was performed using TMSH (trimethylsulfonium hydroxide, 0.2M in methanol, and the fatty acids were esterified from acylglycerol to methyl-esters. In all analyzed extracts, the predominant component was methyl linoleate, followed by methyl oleate and methyl palmitate. The subsequent tests, performed by cluster analysis, were used to compare the hexane flour extracts of different types of spelt. [Projekat Ministarstva nauke Republike Srbije, br. III46005 i br. TR 31066

  14. PIXE analysis of Nigerian flour and bread samples

    Science.gov (United States)

    Olise, Felix S.; Fernandes, Adriana M.; Cristina Chaves, P.; Taborda, Ana; Reis, Miguel A.

    2014-01-01

    The alleged use of potassium bromate (KBrO3) in bread baking led a few authors to report on the chemical methods for the determination of KBrO3 levels in bread. In order to examine the potentials of a non chemical particle induced X-ray emission (PIXE) method for this purpose, six sets of samples, each composed of flour, dough and bread from a production batch were analysed. The samples were obtained from six different bakers of bread at Ile-Ife, Nigeria. The flour samples were air-dried while others were freeze dried at about -16 °C. The samples were homogenised in an agate mortar and then pelletised. Samples were analysed at the CTN standard PIXE setup and standard procedures for thick target samples analysis were followed. In some samples significant concentrations of bromine were found. In the present work we present possible explanations for the presence of this potentially dangerous contaminant in the samples.

  15. Rheological properties of the wheat flour supplemented with different additives

    Directory of Open Access Journals (Sweden)

    GEORGETA STOENESCU

    2011-07-01

    Full Text Available One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixolab parameters C4 and C5 were found to be lower in samples with high doses of additives containing α-amylases. The increase of the α-amylase dose reduces the dough stability. The samples that contain higher doses of additives presented low values of the β slope, which gives indications about starch gelatinization. The samples with reduced α-amylases activity showed high values of the γ slope.

  16. Mycological and mycotoxicological quality of wheat and flour fractions

    Directory of Open Access Journals (Sweden)

    Stojanović Tatjana V.

    2005-01-01

    Full Text Available The seed infection is a result of complex factors influence: weather conditions, health conditions of used seed, quantity of infective potentila in soil, etc. By visual evaluation, initial wheat sample has been divided in four fractions: healthy, dark germed, slightly and very fusarious. Three varietes from two localities 1 and 2 have been included in analyses. Beside the wheat, the mycotoxicological contamination of flour produced by grounding of given samples was monitored, too. The representatives of genera Fusarium were dominating, and the most frequent was F. oxysporum. The wheat and flour samples have also been analysed on presence of aflatoxin B1 "AB1" and G1 "AG1", ochratoxin A "OA" and zearalenone "F-2" toxin. AG1 had the lowest representation (2,3 g/kg and the highest representation was of F-2 toxin (even 500 g/kg.

  17. High residue cover crops alone or with strategic tillage to manage glyphosate-resistant palmer amaranth (amaranthus palmeri) in Southeastern cotton (gossypium hirsutum)

    Science.gov (United States)

    Glyphosate-resistant (GR) Palmer amaranth (Amaranthus palmeri S. Wats) is redefining row crop weed management in the Southeast due to its widespread distribution, high competitive ability, copious seed production, and resilience to standard weed management programs. Herbicides alone are failing to p...

  18. Metabolic profiling and enzyme analyses indicate a potential role of antioxidant systems in complementing glyphosate resistance in an Amaranthus palmeri biotype

    Science.gov (United States)

    Targeted metabolomic profiling and biochemical assays were employed to identify metabolite-level perturbations induced by glyphosate in susceptible (S) and resistant (R) biotypes of Amaranthus palmeri. Plants were treated with 0.4 kg ae ha-1 glyphosate and tissues were harvested at 8 and 72 hours af...

  19. Interactions between glyphosate, fusarium infection of common waterhemp (amaranthus rudis), and soil microbial abundance and diversity in soil collections from Missouri

    Science.gov (United States)

    Greenhouse and laboratory experiments were conducted on waterhemp (Amaranthus rudis Sauer) and soil collected from 131 soybean fields in Missouri that contained late-season waterhemp infestations that escaped weed control. The objectives of these experiments were to determine the effects of soil st...

  20. Schizonticidal effect of a combination of Amaranthus spinosus L. and Andrographis paniculata Burm. f./Nees extracts in Plasmodium berghei-infected mice

    Directory of Open Access Journals (Sweden)

    Tiwuk Susantiningsih

    2012-05-01

    Full Text Available Background: Amaranthus spinosus and Andrographis paniculata are traditionally used as antimalarial herbs, but the combination of both has not yet been tested. The aim of this study was to determine the schizonticidal anti-malaria effect of a combination in Plasmodium berghei-infected mice.Methods: Male mice (Balb/c strain weighing 28-30 g, 7-8 weeks old, were randomly devided into 5 groups of 4 animals each. Group A: controls (nil and 4 treatment groups (B, C, D, and E. Group B: Amarathus 10 mg/kgBW, group C: Andrographis 2 mg/kgBW, group D: combination of Amaranthus + Andrographis 10 mg + 2 mg/kgBW. All treatment with plant extracts was administered orally, once per day for 7 days. Group E was given chloroquine 10 mg/kgBW, once a day orally, for 3 days.Results: The body weigh increased only in group D, hemoglobin concentration increased significantly vs controls (p < 0.05 in treatment groups C, D, and E, and blood schizonticidal activity was seen in all treatment groups, highest at almost 90% in groups D and E. Survival rate was 100% in all groups.Conclusion: The combination of Amaranthus and Andrographis (10 mg + 2 mg/kgBW exerts the same blood schizonticidal activity as chloroquine 10 mg/kgBW. (Med J Indones. 2012;21:66-70Keywords: Amaranthus spinosus, Andrographis paniculata, Balb/c mice, Plasmodium berghei, schizonticidal effect

  1. Exposure-response relations of alpha-amylase sensitisation in British bakeries and flour mills

    OpenAIRE

    Nieuwenhuijsen, M.J.; Heederik, D.J.J.; Doekes, G; Venables, K M; Newman Taylor, A. J.

    1999-01-01

    OBJECTIVES: To describe the levels of exposure to fungal alpha-amylase in British bakeries and flour mills, and to describe the relation between exposure to alpha-amylase and sensitisation to fungal alpha- amylase. METHODS: 495 personal flour dust samples were taken in seven British bakeries and flour mills and analysed for alpha-amylase with an immunoassay. Workers at the sites were asked to fill out questionnaires on work related symptoms, smoking history, and work history, and they w...

  2. Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius) and its flours

    OpenAIRE

    Juciane de Abreu Ribeiro Pereira; Maria de Fátima Píccolo Barcelos; Michel Cardoso de Angelis Pereira; Eric Batista Ferreira

    2013-01-01

    Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% a...

  3. Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius) flour

    OpenAIRE

    Priscilla Moura Rolim; Silvana Magalhães Salgado; Vivianne Montarroyos Padilha; Alda Verônica de Souza Livera; Samara Alvachian Cardoso Andrade; Nonete Barbosa Guerra

    2011-01-01

    The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered produc...

  4. Yield and Properties of Ethanol Biofuel Produced from Different Whole Cassava Flours

    OpenAIRE

    Ademiluyi, F. T.; Mepba, H. D.

    2013-01-01

    The yield and properties of ethanol biofuel produced from five different whole cassava flours were investigated. Ethanol was produced from five different whole cassava flours. The effect of quantity of yeast on ethanol yield, effect of whole cassava flour to acid and mineralized media ratio on the yield of ethanol produced, and the physical properties of ethanol produced from different cassava were investigated. Physical properties such as distillation range, density, viscosity, and flash poi...

  5. Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

    OpenAIRE

    Lívia Giolo Taverna; Magali Leonel; Martha Maria Mischan

    2012-01-01

    Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks...

  6. Modification of wheat flour functionality and digestibility through different extrusion conditions

    OpenAIRE

    Martínez, Mario M.; Rosell, Cristina M.; Gómez, Manuel

    2014-01-01

    Continuous innovation in foodstuff and their higher quality requirements force food industry to look for flours with new specific functionalities. The objective of this work was to modify wheat flour functionality by using extrusion. This treatment significantly affected hydration, emulsifying, thermal and pasting properties of wheat flours besides their susceptibility to enzymatic hydrolysis and their amount of resistant starch. Thermal enthalpy decreased as the extrusion severity increased,...

  7. Developing of technology and studing the quality of functional bread enriched with dry chickpea flour

    OpenAIRE

    Georgieva Antoaneta Vassileva

    2015-01-01

    Recipes and technologies for the preparation of high quality bread based on wheat flour type 500 by the use of different amounts of chickpeas flour (10%, 20% and 30%) as a proportion of the flour mass have been developed. Based on this, test laboratory bakings of bread have been performed. Finished products were qualified by their organoleptic properties (appearance, colour of the bread bark, colour of the bread crumb, porosity, stickiness, elasticity, flavor and smell, aftertaste) and physic...

  8. Studies on the effect of brown rice and maize flour on the quality of bread

    OpenAIRE

    M.Z. Islam; M Shams

    2011-01-01

    Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein conte...

  9. Influence of the addition of extruded flours on rice bread quality

    OpenAIRE

    Martínez, Mario M.; Oliete, Bonastre; Román, Laura; Gómez, Manuel

    2014-01-01

    Producción Científica The extrusion may improve coeliac bread quality by modifying the functional properties of flour. This study investigates the influence of the substitution of 10% of rice flour by extruded rice flours (three intensities of treatment and two particle sizes) on the characteristics of gluten-free bread (specific volume and texture) at constant consistency. The microstructure and rheology of the doughs obtained and their behaviour during fermentation have also been analyse...

  10. Physicochemical properties of wheat-canna and wheat-konjac composite flours

    OpenAIRE

    Aprianita, Aprianita; Vasiljevic, Todor; Bannikova, Anna; Kasapis, Stefan

    2012-01-01

    Physicochemical properties of composite flours made of wheat from low to high protein contents and canna or konjac at different levels of substitution (0, 25, 50, 75, and 100 %) were prepared and analyzed. Compared to that of wheat flour alone, increasing levels of canna inclusions significantly increased the amount of resistant starch (RS) but decreased the protein content of composite flours. This substitution did not alter the total starch (TS), amylase and amylopectin contents of these mi...

  11. Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

    OpenAIRE

    Érica Aguiar Moraes; Maria Inês de Souza Dantas; Dayane de Castro Morais; Cassiano Oliveira da Silva; Fátima Aparecida Ferreira de Castro; Hércia Stampini Duarte Martino; Sônia Machado Rocha Ribeiro

    2010-01-01

    The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. ...

  12. Women with metabolic syndrome improve antrophometric and biochemical parameters with green banana flour consumption

    OpenAIRE

    Sandra Tavares da Silva; Carolina Araujo dos Santos; Yassana Marvila Girondoli; Luiza Mello de Azeredo; Luis Fernando de Sousa Moraes; Josiane Keila Viana Gomes Schitini; Mario Flävio C. de Lima; Raquel Cristina Lopes Assis Coelho; Josefina Bressan

    2014-01-01

    Background: Consumption of green banana flour (GBF) may promote health benefits, such as, decreased appetite, weight loss, glycemic control, intestinal function and lipid profile improvement, aging delay, cancer and heart disease prevention. The aim of this study was to evaluate the effects of green banana flour consumption on anthropometric and biochemical parameters in overweight women. Methods: The glycemic index of flour in the study was determined. The effects of consumption of 20 g of g...

  13. Relationship Between Microstructure and in Vitro Digestibility of Starch in Precooked Leguminous Seed Flours

    OpenAIRE

    Tovar, Juscelino; Alicia de FRANCISCO; Bjorck, Inger; Asp, Nils-Georg

    1991-01-01

    Precooked flours (PCFs) were prepared by milling boiled and freeze-dried red kidney beans, white beans and lentils. As demonstrated by scanning electron microscopy, PCFs were rich in relatively large particles which contained cell structures filled with starch. In contrast, flours from raw seeds contained a large number of free starch granules. The in vitro a-amylolysis rate ofPCFs was remarkably low, but increased after physical and chemical treatments of the flours. Homogenization resulted ...

  14. Microbiological Control of Flour-Manufacture: Dissemination of Mycotoxins Producing Fungi in Cereal Products

    OpenAIRE

    T.D. Doolotkeldieva

    2010-01-01

    Wheat grain and its products are widely consumed as fodder and basic daily food stuffs in Kyrgyzstan. Mycobiota is known to produce hazardous effects to a consumer since it produces mycotoxins. Henceforth, mycobiota starting from the field stage to flour, grain and flour samples were selected for mycological analysis from eight sites of flour manufacture: grain stored in storehouses before milling, mechanically cleaned grain, washed grain, grain dried and prepared for mill, roughly-milled flo...

  15. In vitro evaluation of yacon (Smallanthussonchifolius) tuber flour prebiotic potential

    OpenAIRE

    Sousa, Sérgio; Pinto, Jorge; Pereira, Claúdia; Malcata, F. Xavier; Pacheco, M.T. Bertoldo; Gomes, Ana M.P.; Pintado, M. E.

    2015-01-01

    tYacon [Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson; Asteraceae] roots have beenshown to be a source of prebiotic compounds. However, there are no known studies con-cerning processed yacon roots. The objective of this study was to investigate the potentialprebiotic activity of yacon tuber flour. For this purpose, an aqueous extract was testedfor selection of yacon incorporation and sterilization method and selection of the mostfavourable concentration to be tested for prebiotic ac...

  16. Taxonomy Icon Data: red flour beetle [Taxonomy Icon

    Lifescience Database Archive (English)

    Full Text Available red flour beetle Tribolium castaneum Arthropoda Tribolium_castaneum_L.png Tribolium..._castaneum_NL.png Tribolium_castaneum_S.png Tribolium_castaneum_NS.png http://biosciencedbc.jp/taxonomy_icon/icon.cgi?i=Triboliu...m+castaneum&t=L http://biosciencedbc.jp/taxonomy_icon/icon.cgi?i=Tribolium+castaneum&t=N...L http://biosciencedbc.jp/taxonomy_icon/icon.cgi?i=Tribolium+castaneum&t=S http://biosciencedbc.jp/taxonomy_icon/icon.cgi?i=Tribolium+castaneum&t=NS ...

  17. Extrusion-Cooking of Pea Flour: Structural and Immunocytochemical Aspects

    OpenAIRE

    Ben-Hdech, Hassane; Gallant, Daniel J.; Bouchet, Brigitte; Gueguen, Jacques; Melcion, Jean-Pierre

    1991-01-01

    Pea flour was submitted to extrusion-cooking under various conditions. The progressive structural transformation was investigated by light microscopy and immuno- gold transmission electron microscopy. Each of the three major compounds, i.e., starch granules, protein bodies, and cell wall fragments, develop a specific, independent structure. Protein bodies aggregate and fuse giving a protein matrix. Starch granules swell, deform, come into contact with each other, and ultimately also fuse toge...

  18. Effects of Salt on Wheat Flour Dough Fermentation

    OpenAIRE

    Toshiyuki Toyosaki; Yasuhide Sakane

    2013-01-01

    Most food chemistry characteristics in the dough fermentation of salt are not solved. Effects of salt on the acceleration process of wheat flour dough fermentation were studied, respectively. The mechanism of dough expansion influenced by salt and yeast was also investigated. The dough expansion rate with no salt reached a maximum of 18% in the 50 min dough fermentation time. In contrast, dough with 2.0% salt reached an expansion rate of 96% in 30 min of fermentation. Furthermore, the maximum...

  19. Mechanical properties of rice husk flour reinforced epoxy biocomposite

    OpenAIRE

    Neeraj Bisht; Prakash Chandra Gope

    2015-01-01

    A bio-composite reinforced with rice husk flour in epoxy resin has been developed. The effect of fibre treatment and weight percentage of rice husk on the mechanical properties was studied and compared with wood dust reinforced epoxy composite. It was observed that addition of rice husk as filler is detrimental to almost all the mechanical properties. About 51% and 26.8% decrease in ultimate strength and Young’s Modulus for 40 wt% untreated rice husk reinforcement was observed. Th...

  20. Biochemical and Molecular Characterization of a Novel Cu/Zn Superoxide Dismutase from Amaranthus hypochondriacus L.: an Intrinsically Disordered Protein.

    Science.gov (United States)

    Montero-Morán, Gabriela M; Sampedro, José G; Saab-Rincón, Gloria; Cervantes-González, Miguel A; Huerta-Ocampo, José Á; De León-Rodríguez, Antonio; Barba de la Rosa, Ana P

    2015-08-01

    A novel Cu/ZnSOD from Amaranthus hypochondriacus was cloned, expressed, and characterized. Nucleotide sequence analysis showed an open reading frame (ORF) of 456 bp, which was predicted to encode a 15.6-kDa molecular weight protein with a pI of 5.4. Structural analysis showed highly conserved amino acid residues involved in Cu/Zn binding. Recombinant amaranth superoxide dismutase (rAhSOD) displayed more than 50 % of catalytic activity after incubation at 100 °C for 30 min. In silico analysis of Amaranthus hypochondriacus SOD (AhSOD) amino acid sequence for globularity and disorder suggested that this protein is mainly disordered; this was confirmed by circular dichroism, which showed the lack of secondary structure. Intrinsic fluorescence studies showed that rAhSOD undergoes conformational changes in two steps by the presence of Cu/Zn, which indicates the presence of two binding sites displaying different affinities for metals ions. Our results show that AhSOD could be classified as an intrinsically disordered protein (IDP) that is folded when metals are bound and with high thermal stability. PMID:26129702

  1. Iron fortification of flour with a complex ferric orthophosphate

    International Nuclear Information System (INIS)

    The unexpectedly low bioavailability in humans of elemental iron powder prompted us to search for other Fe compounds suitable for Fe fortification of flour that fulfill the two requirements of insolubility in water (due to high water content of flour) and good bioavailability in humans. Systematic studies of compatibility, solubility, and bioavailability led to this study of a microcrystalline complex ferric orthophosphate (CFOP), Fe3H8(NH4)-(PO4)6.6H2O, a well-defined compound. This compound was labeled with 59Fe, and the native Fe in meals was labeled with 55FeCl3. The ratio of absorbed 59Fe to absorbed 55Fe is a direct measure of the fraction of CFOP that joins the nonheme Fe pool and that is made potentially available for absorption. The relative bioavailability of CFOP varied from 30% to 60% when labeled wheat rolls were served with different meals. The CFOP meets practical requirements of an Fe fortificant for flour well, with regard to both compatibility and bioavailability in humans

  2. Identification and characterization of a novel arabinoxylanase from wheat flour.

    Science.gov (United States)

    Cleemput, G; Van Laere, K; Hessing, M; Van Leuven, F; Torrekens, S; Delcour, J A

    1997-12-01

    An endogenous wheat (Triticum aestivum) flour endoxylanase was purified to homogeneity from a crude wheat flour extract by ammonium sulfate precipitation and cation-exchange chromatography. The 30-kD protein had an isoelectric point of 9.3 or higher. A sequence of 19 amino acids at the NH2 terminus showed 84.2% identity with an internal sequence of 15-kD grain-softness protein, friabilin. High-performance anion-exchange chromatography and gel-permeation analysis of the hydrolysis products indicated the preferential hydrolysis of highly branched structures by the enzyme; wheat arabinoxylan and rye (Secale cereale) arabinoxylan (high arabinose to xylose ratios) were hydrolyzed more efficiently by this enzyme than oat (Avena sativa) spelt xylan (low arabinose to xylose ratios). The release of the hydrolysis products as a function of time suggested that the endoxylanolytic activity was associated with the release of arabinose units from the polysaccharides, suggesting that the enzyme action is similar to that by endoxylanases from Ceratocystis paradoxa, Aspergillus niger, and Neurospora crassa. Although the enzyme released arabinose from arabinoxylan, it did not hydrolyze p-nitrophenyl-alpha-L-arabinofuranoside. From the above, it follows that the enzyme, called arabinoxylanase, differs from most microbial endoxylanases and from an endoxylanase purified earlier from wheat flour. PMID:9414565

  3. Development of instant noodles from high-iron rice and iron-fortified rice flour

    OpenAIRE

    Suparat Reungmaneepaitoon; Chomdao Sikkhamondhol; Chansuda Jariyavattanavijit; Chowladda Teangpook

    2008-01-01

    Instant high-iron noodles, prepared from wheat flour and high iron brown rice flour, were developed. Three varieties of rice flour, Suphan Buri 90 (SB), Homnin 313 (HW) and Homnin 1000 (HP), containing amylose content of 30.40, 19.10 and 15.74% (w/w) and iron content of 1.24, 2.04 and 2.22 (mg/100 g) respectively, were used to replace wheat flour for instant fried noodle production. To determine the physicochemical properties and acceptability of instant fried noodles,different percentages (3...

  4. Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

    Institute of Scientific and Technical Information of China (English)

    QIN Peng; MA Chuan-xi; WU Rong-lin; KONG Zhi-you; ZHANG Bo-qiao

    2009-01-01

    Starch is the major component in the wheat kernel,which is mainly composed of amylose and amylopectin.The wheat without amylose in its endosperm was called"waxy wheat".Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour.In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread,waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0,5.0,10.0,15.0,20.0,25.0,30.0,and 35.0% to make breads.The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour,and breads were evaluated for sensory quality,crumb firmness,loaf volume and weight loss over a period of 0,2,4,and 6 days.The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%,though no significant difference was found among blends with 0.0-15.0% of waxy flour.Breads with the addition of 22.0% waxy flour had lower firmness,and decreasing loss of weight.Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.

  5. Analysis of Corn Distillers Dried Grains With Solubles (DDGS) / Flour Mixtures, and Subsequent Bread Baking Trials

    OpenAIRE

    J. A. Saunders; Kurt A. Rosentrater; P. G. Krishnan

    2014-01-01

    Grains offer a variety of nutrients; it is thought that through the addition of distillers dried grains with solubles (DDGS) the fiber and protein in baked products may be improved. In this study, all-purpose flour and bread flour were tested with various DDGS substitution levels (0%, 25%, or 50% flour substitution) with the dough conditioner sodium stearoyl lactylate (SSL) (0%, 0.15%, or 0.3% flour weight basis). SSL is surfactant produced from reacting stearic acid with food grade lactic ac...

  6. Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots

    OpenAIRE

    Aprianita, Aprianita; Vasiljevic, Todor; Bannikova, Anna; Kasapis, Stefan

    2013-01-01

    Flours and starches isolated from traditional tubers and roots grown in Indonesia have physical and chemical properties suitable for certain food applications. Compared to other flour samples, cassava and canna flours contained the highest amount of total starch (TS) (77.4 and 77.1 %, respectively). Taro starch had the lowest amount of TS among other starch samples with 75.4 %. The highest amount of amylose was observed from yam and canna flours (25.2 and 23.2 %, respectively). Among starch s...

  7. MINERAL CONTENTS OF VARIOUS FLOUR TYPES PRODUCED IN DIFFERENT REGION OF TÜRKİYE

    Directory of Open Access Journals (Sweden)

    Raci EKİNCİ

    2002-01-01

    Full Text Available In this study, calcium, potassium, magnesium, iron, zinc, copper and mangan values of 86 wheat flour samples (30 Type 1, 30 Type 2 and 26 Type 3 from 30 different factories in 19 different city of 7 different region of Türkiye were examined. Significant differences in average mineral (potassium, magnesium, iron, mangan values were observed among 86 flour samples in terms of flour types. Statistically, differences (variations in other properties were not found important. Variations amon flour samples from different factories in minerals (calcium, potassium, iron, zinc, copper, mangan were found to be statistically important.

  8. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.

    Science.gov (United States)

    Rizzello, Carlo Giuseppe; Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco

    2015-06-15

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). PMID:25862230

  9. Evaluation of gut modulatory and bronchodilator activities of Amaranthus spinosus Linn.

    Directory of Open Access Journals (Sweden)

    Chaudhary Mueen

    2012-10-01

    Full Text Available Abstract Background The aqueous-methanolic extract of Amaranthus spinosus (A. spinosus Linn., whole plant, was studied for its laxative, spasmolytic and bronchodilator activities to validate some of its medicinal uses. Methods The crude extract of A. spinosus was studied in-vivo for bronchodilator and laxative activities and in-vitro using isolated tissue preparations which were mounted in tissue baths assembly containing physiological salt solutions, maintained at 37°C and aerated with carbogen, to assess the spasmolytic effect and to find out the possible underlying mechanisms. Results In the in-vivo experiments in mice, the administration of A. spinosus increased fecal output at doses of 100 and 300 mg/kg showing laxative activity. It also inhibited carbachol-induced bronchospasm in anesthetized rats at 1, 3, 10 and 30 mg/kg indicative of bronchodilator activity. When tested on isolated gut preparations, the plant extract showed a concentration-dependent (0.01-10.0 mg/ml spasmogenic effect in spontaneously contracting rabbit jejunum and guinea-pig ileum. The spasmogenic effect was partially blocked in tissues pretreated with atropine (0.1 μM. When tested on K+ (80 mM-induced sustained contractions in isolated rabbit jejunum, the plant extract caused complete relaxation and also produced a shift in the Ca++ concentration-response curves (CRCs towards right, similar to diltiazem. In rabbit trachea, the plant extract completely inhibited K+ (80 mM and carbachol (CCh, 1 μM-induced contractions at 1 mg/ml but pretreatment of tissue with propranolol (1 μM, caused around 10 fold shift in the inhibitory CRCs of the plant extract constructed against CCh-induced contraction. The plant extract (up to 0.3 mg/ml also increased both force and rate of spontaneous contractions of isolated guinea-pig atria, followed by relaxation at higher concentration (1.0-5.0 mg/ml. The cardio-stimulant effect was abolished in the presence of propranolol, similar to

  10. Effects of Copper on the Photosynthesis and Oxidative Metabolism of Amaranthus tricolor Seedlings

    Institute of Scientific and Technical Information of China (English)

    KE Shi-sheng

    2007-01-01

    The objective of the present study was to gain better insight into the physiological mechanisms on the effects of copper (Cu) on photosynthesis and active oxygen metabolism in three-colored amaranth plant (Amaranthus tricolor). Three-colored amaranth seedlings were subjected to different Cu levels in soils during the entire experimental period. The parameters of growth, photosynthesis, mineral elements contents, and active oxygen metabolism were investigated using plant physiological methods. The results showed that 2.0 and 4.0 mmol Cu kg-1 treatments decreased the whole plant biomass to 91 and 73% of the control, respectively. The net photosynthetic rate (Pn) and the stomatal conductance (gs) were similarly reduced in the third leaves of three-colored amaranth seedlings treated with 2.0 and 4.0 mmol Cu kg-1 soil,respectively. None of the investigated Cu levels decreased the internal CO2 concentration (Ci). The effect of Cu on the potential efficiency of photosystem Ⅱ (Fv/Fm) was negligible, whereas the effect of Cu on the PS Ⅱ quantum efficiency (φPS Ⅱ) after plant adaptation in actinic irradiation was more noticeable. On the other hand, decreases in water percentage, contents of photosynthetic pigments and mineral elements including Fe, K, and Mg, and significant increase in the Cu content were observed in the third leaves of Cu-treated plants. Superoxide dismutase (SOD) and peroxidase (POD)activities as well as the proline (Pro) content significantly increased in the third leaves of the three-colored amaranth seedlings treated with 2.0 and 4.0 mmol Cu kg-1 soil, while catalase (CAT) and ascorbate peroxidase (APX) activities as well as the contents of carotenoid (Car), glutathione (GSH), and ascorbic acid (AsA) decreased, and accompanied by the increases in the contents of hydrogen preoxide(H2O2),superoxide anion(O-·2),and malondialdehyde(MDA),and electrolyte leakage. As a result of the imbalance of active oxygen metabolism, Pn and φPSⅡ decreased, and

  11. RVA and Farinograph Properties Study on Blends of Resistant Starch and Wheat Flour

    Institute of Scientific and Technical Information of China (English)

    FU Lei; TIAN Ji-chun; SUN Cai-ling; LI Chun

    2008-01-01

    Resistant starch (RS) is the undigested starch that passes through the small intestine to the large intestine. As a functional low calorie additive, it has special applications in the food industry. Rapid visco analysis (RVA) and the Brabender farinograph were used to study the pasting properties and the viscoelasticity of blends of RS (RS3 and RS2) and three wheat flours. The wheat flours represented strong gluten wheat (SGW), intermediate gluten wheat (IGW), and weak gluten wheat (WGW) flours, at different levels of RS substitution (0, 5, 10, 15, and 20%). The influence of RS3 on the control wheat flours and RS-wheat flour blends were consistent with those of RS2. The peak, trough, and final viscosities of RS3-wheat flour blends were higher than those of the corresponding RS2-wheat flour blends. The peak, trough, breakdown, final, and setback viscosities of wheat-RS blends decreased with an increase in resistant starch contents from 0 to 20% in the blends. The 0-20% RS-wheat flour blends were all able to form doughs. The dough development times, dough stabilities, dough breakdown times, and farinograph quality numbers for the RS-wheat flour blends decreased as the RS proportion in the blends increased. The values for RS-SGW flour blends were the highest, followed by RS-IGW and then RS-WGW flour blends. The water absorption values for RS-wheat flour blends and the mixing tolerance index for RS-WGW flour blends were found to increase significantly with an increasing proportion of RS from 0 to 20%, but the mixing tolerance index for RS-SGW and RS-IGW flour blends showed no significant differences amongst the different ratios. Correlation analysis showed that the Farinograph quality number was highly positively correlated with dough breakdown time, dough stability, and dough development time (r= 1.000, 0.958, 0.894), and highly negatively correlated with the mixing tolerance index (r=-0.890). Data from this study can be used for the development of dough

  12. Physicochemical, functional and pasting properties of flour produced from gamma irradiated tiger nut (Cyperus esculentus L.)

    International Nuclear Information System (INIS)

    Tiger nut (Cyperus esculentus L.) has been recognised as one of the best nutritional crops that can be used to augment the Ghanaian diet. The application of gamma irradiation as means of preserving tiger nut could modify the characteristics of resultant flour. The purpose of this study was to determine the physicochemical, functional and pasting characteristics of flour from gamma irradiated tiger nut. The yellow and black types of tiger nut were sorted, washed and dried in an air-oven at 60 oC for 24 h. The dried tiger nut samples were irradiated at 0.0, 2.5, 5.0 and 10.0 kGy and then flours produced from them. Moisture, ash, pH, titratable acidity, water and oil absorption capacities, swelling power, solubility, bulk density and pasting properties of the flours were determined using appropriate analytical methods. Results showed that irradiation did not significantly (P>0.05) affect the moisture and ash contents of the resultant flours. Gamma irradiation significantly (P≤0.05) increased titratable acidity with concomitant decrease in pH of the flours. No significant differences were observed for water and oil absorption capacities, swelling power as well as bulk density. Solubility significantly (P≤0.05) increased generally with irradiation dose. Peak viscosity, viscosities at 92 °C and 55 °C, breakdown and setback viscosities decreased significantly with irradiation dose. Flour produced from irradiated tiger nut has a potential in complementary food formulations due to its low viscosity and increased solubility values. - Highlights: • Physicochemical, functional and pasting characteristics of flour from gamma irradiated tiger nut were studied. • Irradiation did not affect the moisture and ash contents of the resultant flours. • Titratable acidity increased with decrease in pH of the flours from the irradiated tiger nut. • Solubility increased whereas peak viscosity decreased with irradiation dose. • Flour produced from irradiated tiger nut has a

  13. Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L. R. Br.

    Directory of Open Access Journals (Sweden)

    Tcherena Amorim Brasil

    2015-06-01

    Full Text Available Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT were compared with kibbehs prepared with millet flour (roasted or wet and stored for 90 days (–18 °C. Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration. Baked kibbehs (with roasted millet flour presented good acceptability and kibbeh samples did not differ significantly (p > 0.05 from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product.

  14. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

    Directory of Open Access Journals (Sweden)

    Ana Cristina Ballesteros López

    2004-03-01

    Full Text Available The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction. Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.Para desenvolver um sucedâneo para o pão de forma, isento de glúten, foram testadas as influências dos amidos de milho, de mandioca e da farinha de arroz, bem como das etapas de mistura, fermentação e assamento na qualidade do mesmo. Os parâmetros de fabricação foram determinados por meio de análises sensoriais durante a produção. As características sensoriais dos pães foram comparadas por

  15. Effect of Lupine Flour on Baking Characteristics of Gluten Free Cookies

    Directory of Open Access Journals (Sweden)

    Sofyan Maghaydah

    2013-05-01

    Full Text Available Celiac Disease (CD is an immune-mediated disease in genetically susceptible individuals caused by intolerance to gluten protein in some cereals, resulting in mucosal inflammation, which causes malabsorption. An effective treatment for CD is a gluten-free diet that excludes cereals containing gluten. One of the most desirable wheat products is the cookie, which is considered suitable for all ages due to its low manufacturing cost, convenience, long shelf life and good eating quality. Therefore, the production of local, high quality and affordable gluten-free cookies was the main objective of this study in which lupine flour was used as a main wheat flour alternative. Eight gluten-free cookie flour blends were prepared: 100% Lupine Flour (AF, 50% lupine flour and 50% corn starch (BF, 40% lupine flour and 60% corn starch (CF, 30% lupine flour and 70% corn starch (DF, 30% lupine flour, 40% rice flour and 30% corn starch (EF, 30% lupine flour, 40% corn flour and corn starch 30% (FF, 20% lupine flour, 30% corn flour, 20% rice flour and 30% corn starch (GF and 20% lupine flour, 30% rice flour, 20% corn flour and 30% corn starch (HF, with equal amounts of hydrocolloids (1.5% xanthan and 1.5% carrageenan which were used as a functional gluten alternative, as well as a control sample with Wheat flour (WC. The chemical composition, physical characteristics and sensory evaluation of all treated flour blends and cookies were determined. The results of the chemical analysis indicated that corn and wheat flour were significantly (p≤0.05 higher in moisture content, while lupine flour had significantly (p≤0.05 higher contents of lipid, protein, fiber and ash. Starch significantly (p≤0.05 showed the highest carbohydrate content. The moisture of blend BC was significantly (p≤0.05 higher than all blends and blend AC was significantly (p≤0.05 higher in ash, protein, lipid and fiber content. The carbohydrate content of blend DC was significantly (p≤0

  16. Influence of Impact Modifier and Coupling Agent on Impact Strength of Wood Flour/Recycled Plastic Composites

    OpenAIRE

    Saman GHAHRI; Saeed KAZEMI NAJAFI; Behbood MOHEBBY

    2014-01-01

    In this research, the improvement of impact strength of wood flour/recycled polypropylene (PP) composites was investigated. The PP (virgin and recycled polypropylene) and wood flour (WF) were compounded at 50% by weight wood flour loading in a counter-rotating twin-screw extruder in the presence MAPP and two types of impact modifiers (ethylene vinyl acetate (EVA) and ethylene/propylene/diene terpolymer (EPDM)), to produce wood flour-PP composites specimen. The results showed t...

  17. Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum, and cocoyam flours

    OpenAIRE

    Okpala, Laura; Okoli, Eric; Udensi, Emelem

    2013-01-01

    Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100CF) having the least value, while 100% germinated pigeon pea flour (100GPF) had the highest value. Increase in levels of GPF to the flour blends resulted in increase in protein...

  18. Suscetibilidade diferencial de plantas daninhas do gênero Amaranthus aos herbicidas trifloxysulfuron-sodium e chlorimuron-ethyl Differential susceptibility of Amaranthus genus weed species to the herbicides trifloxysulfuron-sodium and chlorimuron-ethyl

    Directory of Open Access Journals (Sweden)

    S.J.P. Carvalho

    2006-09-01

    Full Text Available Este trabalho teve por objetivo avaliar a suscetibilidade de cinco espécies de plantas daninhas do gênero Amaranthus a herbicidas aplicados em pós-emergência. As espécies avaliadas foram: A. deflexus (caruru-rasteiro, A. hybridus (caruru-roxo, A. retroflexus (caruru-gigante, A. spinosus (caruru-de-espinho e A. viridis (caruru-de-mancha. O trabalho foi dividido em duas fases. Na primeira, as espécies de plantas daninhas foram submetidas à aplicação de 12 tratamentos herbicidas em pós-emergência. Na segunda, os herbicidas trifloxysulfuron-sodium e chlorimuron-ethyl foram avaliados com a metodologia de curvas de dose-resposta, repetida duas vezes. Os herbicidas foram aplicados sobre plantas com 5-6 folhas e as doses utilizadas na segunda fase foram: 16D, 4D, D, 1/4D, 1/16D, 1/64D e ausência do produto, em que D é a dose recomendada de cada herbicida. As doses utilizadas (D foram de 3,75 e 7,5 g ha-1 para o herbicida trifloxysulfuron e 12,5 e 17,5 g ha-1 para chlorimuron, na primeira e na segunda condução, respectivamente. Na primeira fase, foram avaliados o controle percentual e a massa seca das parcelas aos 20 dias após a aplicação (DAA; na segunda, avaliou-se o controle percentual aos 20 DAA. As espécies de Amaranthus avaliadas neste trabalho apresentaram diferenças de suscetibilidade aos herbicidas aplicados em pósemergência, principalmente ao trifloxysulfuron e ao chlorimuron, em que A. deflexus foi a espécie menos suscetível, seguido por A. spinosus, A. viridis, A. hybridus e A. retroflexus.This work aimed to evaluate the susceptibility of five Amaranthus genus weed species to herbicides applied post-emergence. The species evaluated were: A. deflexus, A. hybridus, A. retroflexus, A. spinosus and A. viridis. The work was divided into two phases. In the first phase, weed species were submitted to post-emergence application of 12 herbicide treatments. In the second phase, the herbicides trifloxysulfuron-sodium and

  19. 富钾植物籽粒苋(Amaranthus spp.)对土壤矿物钾的吸收利用研究%UPTAKE OF POTASSIUM IN SOIL AND MINERAL BY GRAIN AMARANTH (Amaranthus spp. )

    Institute of Scientific and Technical Information of China (English)

    周明; 涂书新; 孙锦荷; 郭智芬

    2005-01-01

    运用土培、石英砂培、有机酸释钾实验及矿物X衍射分析研究了不同基因型籽粒苋(Amaranthus spp.)对土壤矿物钾的吸收利用及其机制.结果表明,籽粒苋能有效地利用土壤和云母(黑云母和金云母)中的钾;籽粒苋品种R104、CX-4对钾的吸收量高于一般型品种(CX-77);籽粒苋根系引起云母矿物向蛭石转化;籽粒苋根系分泌物中的草酸比一般有机酸具有更高的释放矿物中钾素的能力.

  20. Relationship between physicochemical characteristics of flour and sugar-snap cookie quality in Korean wheat cultivar

    Science.gov (United States)

    The relationship of physicochemical properties of flour, including particle size of flour, damaged starch, SDS-sedimentation volume, gluten content and four solvent retention capacity (SRC) values with cookie baking quality, including cookie diameter and thickness was evaluated using 30 Korean wheat...

  1. Use of gamma irradiation for microbial inactivation of buckwheat flour and products, 8

    International Nuclear Information System (INIS)

    Effects of irradiation at 3.0-7.0 kGy with 2 MeV electron beams were investigated on the number of microorganisms and quality of buckwheat flour. Electron beams and gamma-rays were compared in terms of the effects on the quality of buckwheat flour. The results were as follows. (1) Electron beams at 3 kGy reduced the number of microorganisms almost to the same level as gamma-rays. Oxygen content in buckwheat flour had no effect on inactivation of microorganisms by irradiation with electron beams and gamma-rays. (2) Peroxide-value (POV) of lipid in buckwheat flour increased with absorbed dose of gamma-rays and electron beams. The increase of POV was suppressed by the usage of oxygen absorber. The color change of buckwheat flour was suppressed by the usage of oxygen absorber as well. Acid-value (AV) of lipid in buckwheat flour was not changed by irradiation at high dose with gamma-rays or electron beams. (3) Maximum torque in Farinograph test of dough prepared from irradiated buckwheat flour decreased with increase of absorbed dose of electron beams. However, oxygen absorber suppressed the change of these properties induced by irradiation. (4) The usage of oxygen absorber resulted in a high sensory score of noodles from irradiated buckwheat flour with small changes of color, flavor and texture. (author)

  2. IMPROVED INTERFACIAL BONDING OF PVC/WOOD-FLOUR COMPOSITES BY LIGNIN AMINE MODIFICATION

    Directory of Open Access Journals (Sweden)

    Xiaopeng Yue

    2011-04-01

    Full Text Available Soda lignin was divided into two fractions with different molecular weights by methanol extraction. Lignin amine was synthesized from the low-molecular-weight lignin fraction via Mannich reaction and was used for interfacial modification of poly-(vinylchloride (PVC/wood-flour composites. The PVC/wood-flour composites were prepared from surface-treated wood flour and PVC by melt compounding. The lignin amine treatment provided almost equivalent improvement in mechanical performances of composites as aminosilane treatment does. The tensile and impact strengths of composites prepared from 30phr of wood flour treated with 2wt% lignin amine were increased by 21.0% and 43.9%, respectively, compared to those prepared from untreated wood flour. Furthermore, lignin amine treatment could also significantly reduce the water absorption of composites. A significant increase in storage modulus (E’ was observed upon incorporation of wood flour with lignin amine treatment. The improved dispersion of wood flour in polymer matrix was observed by SEM images when the wood flour was treated by lignin amine. The experimental data indicate that the polymer-wood interfacial combination is strengthened.

  3. EVALUATION THERMOANALYTICAL OF WHEAT FLOUR FORTIFIED WITH FOLIC ACID AND FERROUS SULPHATE

    OpenAIRE

    ARAÚJO, Eliane Gonçalves; FERNANDES, Nedja Suely

    2009-01-01

    In this work wheat flour aditived with folic acid and iron sulphate was evaluated by Thermogravimetry (TG), Derivative Thermogravimetry (DTG) and differential scanning calorimetry (DSC) for evaluation of the thermal stability. The results obtained showed that the samples of wheat flour have similar behaviour.

  4. Technological parameters and oxidative stability of irradiated wheat and corn flour

    International Nuclear Information System (INIS)

    Cereals are susceptible to the attack of insects and microorganisms development during storage. Researches have demonstrated the viability of the use of the irradiation technology for the preservation and reduction of these losses. The objective of this work was to evaluate the effect of different irradiation doses (0; 3; 4,5 and 6 kGy) on wheat and corn flour oxidative stability and technological quality. Physicochemical and sensory analyses were performed on the flours. The technological parameters evaluated on the wheat flour were farinogram, alveogram, falling number, and a baking experiment. The packed samples were irradiated in a commercial irradiator and stored under ambient conditions. The oxidative quality of both flours was not affected in any of the treatments, within the commercial shelf life period guaranteed by the manufacturers for non irradiated products. However, flours acid value was the analytical parameter that reflected the irradiation effect. The higher flour initial acid values were the larger the increments with storage. The 4.5 and 6 kGy treatments ha a negative effect on the technological quality of the wheat flour. The irradiated flours had their viscoelastic properties affected the higher the irradiation dose, the stronger the effect. None of the treatments affected the sensorial quality of the samples, although a metallic odor was perceived by some tasters. (author)

  5. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.

    Science.gov (United States)

    Abiodun, O A; Akinoso, R

    2015-05-01

    The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough 'amala' production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, washed, sliced and blanched (60 (°)C for 10 min). The sliced yam were soaked in water for 12 h, dried and milled into flour. Pasting viscosities, functional properties, brown index and sensory attributes of the flour and stiff dough were analyzed. Peak, holding strength and final viscosities ranged from 84.09 to 213.33 RVU, 81.25 to 157.00 RVU and 127.58 to 236.17 RVU respectively. White raw flour had higher viscosity than the yellow flours. The swelling index, water absorption capacity and bulk density ranged from 1.46 to 2.28, 2.11 to 2.92 ml H2O/g and 0.71 to 0.88 g/cm(3) respectively. Blanching method employed improved the swelling index and water absorption capacity of flour. The brown index values of flour and stiff dough ranged from 6.73 to 18.36 and 14.63-46.72 respectively. Sensory evaluation revealed significant differences in the colour, odour and general acceptability of the product when compared with the stiff dough from white yam. PMID:25892788

  6. Rheological and pasting properties of buckwheat (Fagopyrum esculentum Moench) flours with and without jet-cooking

    Science.gov (United States)

    Pasting, rheological and water-holding properties of buckwheat (Fagopyrum esculentum) flour obtained from whole achenes separated into three particle sizes, and three commercial flours (Fancy, Supreme and Farinetta) were measured with or without jet-cooking. Fancy had instantaneous paste viscosity ...

  7. Ultrasonic analysis to discriminate bread dough of different types of flour

    Science.gov (United States)

    García-Álvarez, J.; Rosell, C. M.; García-Hernández, M. J.; Chávez, J. A.; Turó, A.; Salazar, J.

    2012-12-01

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  8. Ultrasonic analysis to discriminate bread dough of different types of flour

    International Nuclear Information System (INIS)

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  9. Changes in Characteristics of Kithul (Caryota urens Flour Prepared by Different Modification Techniques

    Directory of Open Access Journals (Sweden)

    J. A. A. C. Wijesinghe

    2016-01-01

    Full Text Available Flour has been an ample source of research and most abundant material for a number of food applications. The aim of this study is to introduce modified Kithul flour for certain industrial requirements. Several physical and chemical treatments were employed to modify Kithul (Caryota urens flour. The effects of pregelatinization (PG-I and II, acid modification (AC, and dextrinization (DX on their swelling power, solubility, granular morphology, viscosity, and X-ray diffraction (XRD patterns were studied. At 75°C, pregelatinized treated (PG-II flour had a high solubility (5.31, while at 70°C pregelatinized treated (PG-I flour had a low solubility (4.47 as compared to the solubility of native flour sample (RW = 4.88. Same pattern has been followed by the swelling power while viscosity showed the highest value for PG-II (7296.51 Cp and lowest value for DX treatment (873.40 Cp as peak viscosities. There were no significant changes in granular size of all treatments compared with the native Kithul flour (45.52 μm. X-ray diffraction (XRD also followed the same pattern by presenting Bragg’s angle (2θ positions near 15 (Peak 1, 17 (Peak 2, 18 (Peak 3, and 23 (Peak 4 providing evidence for the presence of crystallites which belong to type A in all modified and native Kithul flour treatments.

  10. Dried flour-oil composites for lipid delivery in low-fat cake mix

    Science.gov (United States)

    Excess steam jet-cooked wheat flour and canola oil composites containing 30 to 55% oil were drum dried. The composites were used to replace the flour and oil in the low-fat cake mix formulations. The cake batter specific gravity and viscosity were measured. The cakes were analyzed for crumb grain...

  11. Flow properties of natural rubber composites filled with defatted soy flour

    Science.gov (United States)

    The linear and nonlinear viscoelastic properties of natural rubber composites reinforced with defatted soy flour were studied. Defatted soy flour is an abundant, renewable commodity, and its rigid nature makes it suitable as a reinforcement phase in rubber composites. At small strain, the elastic ...

  12. Predicting hot-press wheat tortilla quality using flour, dough and gluten properties

    Science.gov (United States)

    A cost-effective, faster and efficient way of screening wheat samples suitable for tortilla production is needed. This research aimed to develop prediction models for tortilla quality (diameter, specific volume, color and texture parameters) using grain, flour and dough properties of 16 wheat flours...

  13. Possibilities of Controlling Nutritious Wheat Flour by the Method of Neutron Activation Analysis

    International Nuclear Information System (INIS)

    Possibilities of controlling nutritious wheat flour by the method of neutron activation analysis are studied. It is established, that detection of contents of As, Cd, Hg, Cu and Zn in wheat flour is possible using this method and a neutron multiplier. The results of measurements were worked out by polycomparative method. (author)

  14. Durum and soft wheat flours in sourdough and straight-dough bread-making.

    Science.gov (United States)

    Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Sgarbi, Elisa; Cirlini, Martina; Dall'Asta, Chiara; Chiavaro, Emma

    2015-10-01

    In the present work, the bread-making performance of durum wheat flour under straight-dough and sourdough procedures were compared to those offered by soft wheat flour by means of selected physical properties (colour, texture, water dynamics, crumb grain characteristic, bulk volume) immediately after baking and during a 5-day shelf-life. The use of sourdough process better preserved both crumb grain characteristic and moisture content of the breads during shelf-life, independently of the wheat flour used. The flour seemed to significantly affect the water dynamics in sourdough breads, being the dehydration process of crust and under-crust faster in durum wheat breads. On the other hand, increasing trend of crumb firmness during the shelf-life was slower in durum wheat breads than in those obtained with soft wheat flour. Initial colour parameters of crust and crumb appeared to less change during shelf-life if durum wheat flour was used. Thus, the final quality of breads after baking and along the shelf-life was significantly affected by both the type of flours and the bread-making process. The results reported herein showed that technological performances of durum wheat flour, especially when combined with sourdough processes, could be successfully exploited for the production of innovative products in the bread-making industry. PMID:26396371

  15. Cake Flour Is Not Just Any Old White Powder: A Fun Take-Home Experiment

    Science.gov (United States)

    McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin

    2014-01-01

    Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…

  16. Concentrations of long-chain acyl-acyl carrier proteins during fatty acid synthesis by chloroplasts isolated from pea (Pisum sativum), safflower (Carthamus tinctoris), and amaranthus (Amaranthus lividus) leaves

    International Nuclear Information System (INIS)

    Fatty acid synthesis from [1-14C]acetate by chloroplasts isolated from peas and amaranthus was linear for at least 15 min, whereas incorporation of the tracer into long-chain acyl-acyl carrier protein (ACP) did not increase after 2-3 min. When reactions were transferred to the dark after 3-5 min, long-chain acyl-ACPs lost about 90% of their radioactivity and total fatty acids retained all of theirs. Half-lives of the long-chain acyl-ACPs were estimated to be 10-15 s. Concentrations of palmitoyl-, stearoyl-, and oleoyl-ACP as indicated by equilibrium labeling during steady-state fatty acid synthesis, ranged from 0.6-1.1, 0.2-0.7, and 0.4-1.6 microM, respectively, for peas and from 1.6-1.9, 1.3-2.6, and 0.6-1.4 microM, respectively, for amaranthus. These values are based on a chloroplast volume of 47 microliters/mg chlorophyll and varied according to the mode of the incubation. A slow increase in activity of the fatty acid synthetase in safflower chloroplasts resulted in long-chain acyl-ACPs continuing to incorporate labeled acetate for 10 min. Upon re-illumination following a dark break, however, both fatty acid synthetase activity and acyl-ACP concentrations increased very rapidly. Palmitoyl-ACP was present at concentrations up to 2.5 microM in safflower chloroplasts, whereas those of stearoyl- and oleoyl-ACPs were in the lower ranges measured for peas. Acyl-ACPs were routinely separated from extracts of chloroplasts that had been synthesising long-chain fatty acids from labeled acetate by a minor modification of the method of Mancha et al. The results compared favorably with those obtained using alternative analytical methods such as adsorption to filter paper and partition chromatography on silicic acid columns

  17. Effect of Processing on the Chemical, Pasting and Anti-Nutritional Composition of Bambara Nut (Vigna subterranea L. Verdc Flour

    Directory of Open Access Journals (Sweden)

    A.O. Abiodun

    2011-08-01

    Full Text Available This study evaluates the effect of processing on the chemical, pasting and anti-nutritional composition of bambara nut flour. Bambara nut seeds were divided into two portions. Portion A was milled into raw flour while portion B was boiled for 10 min. The coats were removed and the dehulled nuts were dried in the oven at 50oC for 18 h. They were milled and sealed in polythene bags. Proximate, mineral and antinutritional compositions of the samples were carried out on the flour samples. Raw flour had the highest ash content (3.26% while the least value was in the coat. Protein content ranged from 3.49-19.94%. Dehulled bambara nut had higher protein content than the raw sample. The coat was high in fibre content when compared to the raw and dehulled flour samples. The mineral composition of raw bambara nut flour were higher than the dehulled flour. Tannin contents ranged from 0.16 mg/100 g in dehulled flour to 0.32 mg/100 g in raw flour. Raw bambara nut flour had higher phytate content while the dehulled flour had lower value. The value of oxalate ranged from 0.10-1.34 mg/100 g. Boiling and dehulling drastically reduced the mineral and the antinutritional composition of the flour.

  18. Volume, texture, and molecular mechanism behind the collapse of bread made with different levels of hard waxy wheat flours

    Science.gov (United States)

    Physico-chemical properties of bread baked by partially replacing wild type wheat (Triticum aestivum L.) flour (15, 30, and 45%) with two waxy wheat flours having different dough properties were investigated. Substitution with waxy wheat flour resulted in higher loaf volume and softer loaves. Howeve...

  19. Hearth bread characteristics: Effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions

    NARCIS (Netherlands)

    Aamodt, A.; Magnus, E.M.; Færgestad, E.M.

    2005-01-01

    The effects of protein quality, protein content, ingredients, and baking process of flour blends on hearth loaves were studied. The flour blends varied in protein composition and content. Flours of strong protein quality produced hearth loaves with larger loaf volume, larger bread slice area, and hi

  20. Mechanical properties of heterophase polymer blends of cryogenically fractured soy flour composite filler and poly(styrene-butadiene)

    Science.gov (United States)

    Reinforcement effect of cryogenically fractured soy Flour composite filler in soft polymer was investigated in this study. Polymer composites were prepared by melt-mixing polymer and soy flour composite fillers in an internal mixer. Soy flour composite fillers were prepared by blending aqueous dis...

  1. Na2EDTA enhances the absorption of iron and zinc from fortified rice flour in Sri Lankan children

    Science.gov (United States)

    Rice flour was proposed as a vehicle for iron and zinc fortification in Sri Lanka. Although widely consumed, rice flour has not been evaluated as a fortified food, and the absorption of minerals including iron and zinc from this flour is unknown. Determination of the bioavailability of these nutrien...

  2. NA2EDTA ENHANCES THE ABSORPTION OF IRON AND ZINC FROM FORTIFIED RICE FLOUR IN SRI LANKAN CHILDREN

    Science.gov (United States)

    Rice flour was proposed as a vehicle for iron and zinc fortification in Sri Lanka. Although widely consumed, rice flour has not been evaluated as a fortified food, and the absorption of minerals including iron and zinc from this flour is unknown. Determination of the bioavailability of these nutrien...

  3. Deciphering the complexities of the wheat flour proteome using quantitative two-dimensional electrophoresis, three proteases and tandem mass spectrometry

    Science.gov (United States)

    Wheat flour is one of the world's major food ingredients, but it is difficult to distinguish and identify the many proteins in a flour sample. The abundant glutamine and proline rich gluten proteins are responsible for many of the unique end-use qualities of wheat flour but it is challenging to dis...

  4. Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder.

    Science.gov (United States)

    Siriamornpun, Sirithon; Tangkhawanit, Ekkarat; Kaewseejan, Niwat

    2016-06-15

    Green and ripe mango peel powders (MPP) were added to normal rice flour (NRF) and glutinous rice flour (GRF) at three levels (400, 800 and 1200ppm) and their effects on physicochemical properties and lipid oxidation inhibition were investigated. Overall, MPP increased the breakdown viscosity and reduced the final viscosity in rice flours when compared to the control. Decreasing in retrogradation was observed in both NRF and GRF with MPP added of all levels. MPP addition also significantly inhibited the lipid oxidation of all flours during storage (30days). Retrogradation values were strongly negatively correlated with total phenolic and flavonoid contents, but not with fiber content. The hydrogen bonds and hydrophilic interactions between phenolic compounds with amylopectin molecule may be involved the decrease of starch retrogradation, especially GRF. We suggest that the addition of MPP not only reduced the retrogradation but also inhibited the lipid oxidation of rice flour. PMID:26868561

  5. PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT

    Directory of Open Access Journals (Sweden)

    IULIANA APRODU

    2014-08-01

    Full Text Available In order to establish the relations between quality of the wheat and white flour obtained through industrial milling, several parameters related to functional properties of the proteins and starch were analyzed. The parameters defining the proteins functionality are wet gluten, Gluten index, deformation energy of dough and minimum torque C2 and allowed establishing significant correlations between wheat and flour. Concerning the starch baking performance, the parameters that allowed establishing significant correlations between wheat and flour are falling number value, amylase activity, starch gelatinization and cooking stability range. Analyzing the trend of variation of the quality parameters given by Mixolab and Alveograph tests for wheat and flour, one can see that it is possible to predict the flour quality based on wheat quality.

  6. Baking properties of irradiated wheat flour and their effects on the quality of hard crust bread

    International Nuclear Information System (INIS)

    The effects of gamma irradiation on rheological characteristics and baking properties of hard wheat flour were studied in the range 0,5 kGy-2,0 kGy. Different quality parameters and the staling kinetics of hard bread produced with control and irradiated flours were also evaluated. Samples were stored before and after treatment at room temperature (160C-300C, 60%-98% R.H.). It is possible to make hard crust bread, the main bread consumed by the Cuban people, from irradiated flour (up to 2,0 kGy) two weeks after treatment. No changes due to irradiation of the flour in quality of bread were found. The Brabender maximum viscosity and the falling number of flour decreased in irradiated samples, but these results did not affect the quality of bread produced

  7. Evaluation of Binding Effects in Wood Flour Board Containing Ligno-Cellulose Nanofibers

    Directory of Open Access Journals (Sweden)

    Yoichi Kojima

    2014-09-01

    Full Text Available Wood-based materials are used extensively in residual construction worldwide. Most of the adhesives used in wood-based materials are derived from fossil resources, and some are not environmentally friendly. This study explores nanofiber technology as an alternative to such adhesives. Previous studies have shown that the three-dimensional binding effects of cellulose nanofiber (CNF, when mixed with wood flour, can significantly improve the physical and mechanical properties of wood flour board. In this study, ligno-cellulose nanofibers (LCNF were fabricated by wet disk milling of wood flour. Composite boards of wood flour and LCNF were produced to investigate the binding effect(s of LCNF. The fabrication of LCNF by disk milling was simple and effective, and its incorporation into wood flour board significantly enhanced the physical and mechanical properties of the board.

  8. Monitoring and evaluation in flour fortification programs: design and implementation considerations.

    Science.gov (United States)

    Pena-Rosas, Juan Pablo; Parvanta, Ibrahim; van der Haar, Frits; Chapel, Thomas J

    2008-03-01

    Designing and implementing effective monitoring and evaluation (M&E) is an integral element of wheat flour fortification programs. This review provides practical guidance for designing a M&E system for a flour fortification program. The Centers for Disease Control and Prevention's Framework for Program Evaluation in Public Health has been adapted to identify key issues in the development of an integrated M&E system. A clear understanding of 1) the stakeholders in flour fortification and their needs, 2) the description and context of the fortification program, 3) the country's wheat flour and flour products market, and 4) the resources available for the M&E component are critical and should be considered early in a program's design. PMID:18289179

  9. Cold-atmospheric pressure plasma polymerization of acetylene on wood flour for improved wood plastics composites

    Science.gov (United States)

    Lekobou, William; Pedrow, Patrick; Englund, Karl; Laborie, Marie-Pierre

    2009-10-01

    Plastic composites have become a large class of construction material for exterior applications. One of the main disadvantages of wood plastic composites resides in the weak adhesion between the polar and hydrophilic surface of wood and the non-polar and hydrophobic polyolefin matrix, hindering the dispersion of the flour in the polymer matrix. To improve interfacial compatibility wood flour can be pretreated with environmentally friendly methods such as cold-atmospheric pressure plasma. The objective of this work is therefore to evaluate the potential of plasma polymerization of acetylene on wood flour to improve the compatibility with polyolefins. This presentation will describe the reactor design used to modify wood flour using acetylene plasma polymerization. The optimum conditions for plasma polymerization on wood particles will also be presented. Finally preliminary results on the wood flour surface properties and use in wood plastic composites will be discussed.

  10. Characterization of peptides found in unprocessed and extruded amaranth (Amaranthus hypochondriacus) pepsin/pancreatin hydrolysates.

    Science.gov (United States)

    Montoya-Rodríguez, Alvaro; Milán-Carrillo, Jorge; Reyes-Moreno, Cuauhtémoc; González de Mejía, Elvira

    2015-01-01

    The objectives of this study were to characterize peptides found in unprocessed amaranth hydrolysates (UAH) and extruded amaranth hydrolysates (EAH) and to determine the effect of the hydrolysis time on the profile of peptides produced. Amaranth grain was extruded in a single screw extruder at 125 °C of extrusion temperature and 130 rpm of screw speed. Unprocessed and extruded amaranth flour were hydrolyzed with pepsin/pancreatin enzymes following a kinetic at 10, 25, 60, 90, 120 and 180 min for each enzyme. After 180 min of pepsin hydrolysis, aliquots were taken at each time during pancreatin hydrolysis to characterize the hydrolysates by MALDI-TOF/MS-MS. Molecular masses (MM) (527, 567, 802, 984, 1295, 1545, 2034 and 2064 Da) of peptides appeared consistently during hydrolysis, showing high intensity at 10 min (2064 Da), 120 min (802 Da) and 180 min (567 Da) in UAH. EAH showed high intensity at 10 min (2034 Da) and 120 min (984, 1295 and 1545 Da). Extrusion produced more peptides with MM lower than 1000 Da immediately after 10 min of hydrolysis. Hydrolysis time impacted on the peptide profile, as longer the time lower the MM in both amaranth hydrolysates. Sequences obtained were analyzed for their biological activity at BIOPEP, showing important inhibitory activities related to chronic diseases. These peptides could be used as a food ingredient/supplement in a healthy diet to prevent the risk to develop chronic diseases. PMID:25894223

  11. Characterization of Peptides Found in Unprocessed and Extruded Amaranth (Amaranthus hypochondriacus Pepsin/Pancreatin Hydrolysates

    Directory of Open Access Journals (Sweden)

    Alvaro Montoya-Rodríguez

    2015-04-01

    Full Text Available The objectives of this study were to characterize peptides found in unprocessed amaranth hydrolysates (UAH and extruded amaranth hydrolysates (EAH and to determine the effect of the hydrolysis time on the profile of peptides produced. Amaranth grain was extruded in a single screw extruder at 125 °C of extrusion temperature and 130 rpm of screw speed. Unprocessed and extruded amaranth flour were hydrolyzed with pepsin/pancreatin enzymes following a kinetic at 10, 25, 60, 90, 120 and 180 min for each enzyme. After 180 min of pepsin hydrolysis, aliquots were taken at each time during pancreatin hydrolysis to characterize the hydrolysates by MALDI-TOF/MS-MS. Molecular masses (MM (527, 567, 802, 984, 1295, 1545, 2034 and 2064 Da of peptides appeared consistently during hydrolysis, showing high intensity at 10 min (2064 Da, 120 min (802 Da and 180 min (567 Da in UAH. EAH showed high intensity at 10 min (2034 Da and 120 min (984, 1295 and 1545 Da. Extrusion produced more peptides with MM lower than 1000 Da immediately after 10 min of hydrolysis. Hydrolysis time impacted on the peptide profile, as longer the time lower the MM in both amaranth hydrolysates. Sequences obtained were analyzed for their biological activity at BIOPEP, showing important inhibitory activities related to chronic diseases. These peptides could be used as a food ingredient/supplement in a healthy diet to prevent the risk to develop chronic diseases.

  12. An outbreak of perirenal oedema syndrome in cattle associated with ingestion of pigweed (Amaranthus hybridus L. : clinical communication

    Directory of Open Access Journals (Sweden)

    R.D. Last

    2007-06-01

    Full Text Available Forty seven of 150, 15-month-old long weaners died of an acute renal disease syndrome following introduction into an old maize field with a heavy stand of Amaranthus spp. The clinical syndrome was characterised by sudden onset neurological disease with ataxia and recumbency. Subcutaneous oedema, ascites and perirenal oedema with urine odour were the major gross necropsy findings. Renal histopathology revealed marked coagulative renal tubular necrosis of the proximal and distal straight tubules with intertubular haemorrhage. Acute renal failure and perirenal oedema has been described in cattle, pigs, horses and sheep associated with the ingestion of A. hybridus L. and A. retroflexus L. This perirenal oedema syndrome has been widely reported in the Americas, while in South Africa intoxication with the amaranths has only previously been associated with nitrate and possibly oxalate poisoning in cattle.

  13. Influence ofAmaranthus hybridus L. allelochemics on oviposition behavior ofSpodoptera exigua andS. eridania (Lepidoptera: Noctuidae).

    Science.gov (United States)

    Mitchell, E R; Heath, R R

    1985-05-01

    Common pigweed,Amaranthus hybridus L., is a favorite host of the beet army worm (BAW),Spodoptera exigua L. Chemicals extracted from homogenized pigweed with distilled water, ethanol, or dichloromethane and sprayed back on pigweed deterred oviposition by the BAW. Similarly, water extracts of frass from conspecific larvae or southern armyworm (SAW) larvae,S. eridania (Cramer), fed pigweed leaves and sprayed back on pigweed plants also deterred BAW oviposition, thus confirming that deterrence was due to plant allelochemics rather than specific compounds associated with the metabolic or excretory products of the larvae. Confirmation of the presence of oviposition-deterring chemicals in pigweed was used to explain a previously observed seasonal displacement of BAW by SAW on pigweed in the field. PMID:24310126

  14. Isolation of a choline monooxygenase cDNA clone from Amaranthus tricolor and its expressions under stress conditions

    Institute of Scientific and Technical Information of China (English)

    2001-01-01

    Plants synthesize the osmoprotectant glycine betaine (GB) via choline→betaine aldehyde→glycine betaine[1]. Two enzymes are involved in the pathway, choline monooxygenase (CMO) and betaine aldehyde dehydrogenase (BADH). A full length CMO cDNA (1,643bp) was cloned from Amaranthus tricolor. The open reading frame encoded a 442-amino acid polypeptide, which showed 69% identity with CMOs in Spinacia oleracea L. And Beta vulgaris L. DNA gel blot analysis indicated the presence of one copy of CMO gene in the A. Tricolor genome. The expressions of CMO and BADH proteins in A.tricolor leaves significantly increased under salinization, drought and heat stress (42℃), as determined by immunoblot analysis, but did not respond to cold stress (4℃), or exogenous ABA application. The increase of GB content in leaves was parallel to CMO and BADH contents.

  15. Cold plasma: A new technology to modify wheat flour functionality

    OpenAIRE

    Bahrami, Niloufar; Bayliss, Danny; Chope, Gemma; Penson, Simon; Perehinec, Tania; Fisk, Ian D.

    2016-01-01

    Atmospheric pressure cold plasma has the potential to modify biological chemistry and modulate physical surface properties. Wheat flour was treated by low levels of cold plasma (air, 15 V and 20 V) for 60 or 120 s. There was no change in the total aerobic bacterial count or total mould count as a result of treatment. Treatment did not impact the concentration of total non-starch lipids, or non-polar and glycolipids. However, treatment did reduce total free fatty acids and phospholipids and wa...

  16. Functionality of gliadin proteins in wheat flour tortillas.

    Science.gov (United States)

    Mondal, Suchismita; Hays, Dirk B; Alviola, Noviola J; Mason, Richard E; Tilley, Michael; Waniska, Ralph D; Bean, Scott R; Glover, Karl D

    2009-02-25

    Gliadins are monomeric proteins that are encoded by the genes at the loci Gli 1 and Gli 2 present on the short arm of homologous wheat chromosomes 1 and 6, respectively. Studies have suggested that gliadins may play an important role in determining the functional properties of wheat flour. The main objective of this study was to understand the functionality of gliadins with respect to tortilla quality. The important tortilla quality attributes are diameter, opacity, and shelf stability, designated here as rollability or the ability to roll or fold the tortilla without cracking. In this study gliadin functionality in tortilla quality was studied using near-isogenic wheat lines that have deletions in either Gli A1, Gli D1, Gli A2, or Gli D2 gliadin loci. The deletion lines are designated by the same abbreviations. Dough and tortillas were prepared from the parent line used to derive these deletion lines, each individual deletion line, and a control commercial tortilla flour. Quantitative and qualitative evaluations were performed on the dough and tortillas derived from the flour from each of these lines. None of the deletions in the gliadin loci altered the shelf stability versus that found for the parent to the deletion lines or control tortilla flour. However, deletions in the Gli 2 loci, in particular Gli A2 reduced the relative proportion of alpha- and beta-gliadins with a greater cysteine amino acid content and gluten cross-link function versus the chain-terminating omega-gliadins in Gli 1, which were still present. As such, the dough and gluten matrix appeared to have greater extensibility, which improved the diameter and overall quality of the tortillas while not altering the rollability. Deletions in the Gli 1 loci had the opposite result with increased cross-linking of alpha- and beta-gliadins, polymeric protein content, and a stronger dough that decreased the diameter and overall quality of the tortillas. The data suggest that altering certain Gli 2 loci

  17. Obtaining a protein concentrate from integral defatted sunflower flour.

    Science.gov (United States)

    Ordóñez, C; Asenjo, M G; Benitez, C; González, J L

    2001-06-01

    Proteins which are found in integral defatted sunflower flour (27% of protein in dry weight) allow us to produce a protein concentrate by means of extraction of proteins with a basic pH solution, followed by their precipitation with an acid pH solution. Once the suitable conditions for pH and temperature were fixed in order to carry out these processes, a solid proteic concentrate (71% of protein in dry weight) was obtained which was rich in glutamic and aspartic acids, with a liquid supernatant very rich in phosphorus and potassium, which might be used as an agricultural fertilizer. PMID:11333039

  18. Quality of products containing defatted groundnut cake flour

    OpenAIRE

    Purohit, Chitra; Rajyalakshmi, Peram

    2010-01-01

    Defatted groundnut cake obtained from commercial oil processing units and that prepared in laboratory oil expeller (LOE) were analyzed for quality parameters. Defatted groundnut cake flour (DGCF) was incorporated at 15–100% levels in laddoo, chutney powder, fryums (deep fried crisp and crunchy item), biscuits, noodles and extruded snacks. The products were studied for sensory, physico-chemical and shelf-life quality. DGCF was creamish white with bulk density of 0.55 ± 0.03 g/ml, water absorpt...

  19. Modeling the continuous lactic acid production process from wheat flour.

    Science.gov (United States)

    Gonzalez, Karen; Tebbani, Sihem; Lopes, Filipa; Thorigné, Aurore; Givry, Sébastien; Dumur, Didier; Pareau, Dominique

    2016-01-01

    A kinetic model of the simultaneous saccharification, protein hydrolysis, and fermentation (SSPHF) process for lactic acid production from wheat flour has been developed. The model describes the bacterial growth, substrate consumption, lactic acid production, and maltose hydrolysis. The model was fitted and validated with data from SSPHF experiments obtained under different dilution rates. The results of the model are in good agreement with the experimental data. Steady state concentrations of biomass, lactic acid, glucose, and maltose as function of the dilution rate were predicted by the model. This steady state analysis is further useful to determine the operating conditions that maximize lactic acid productivity. PMID:26399412

  20. Ionizing radiation effect on different types of flours used in bakery technology

    International Nuclear Information System (INIS)

    In this work, an evaluation of the changes caused by ionizing radiation in different types and quantities of products rich in starch (wheat flour, cassava, rye, whole wheat, green banana pulp and maize) on rheological, technological, physical and texture characteristics was studied. The samples were irradiated in a 60Co source with doses up to 10kGy, and dose rate about 2kGy/h. It was studied the force and the extensibility of strong and weak wheat flours and the rheological behavior was observed for one, five and thirty days after irradiation. The technological characteristic studied for up to 1 month after irradiation, was the enzymatic activity of the irradiated, weak and strong flours. The physical characteristics: height, weight and moisture loss and texture of loaves made with a partial replacement (30%) of wheat flour by different irradiated flours was established. The results showed that with the increase of radiation dose there was an increase of enzymatic activity, especially for higher doses (9kGy). These results corroborate for the understanding that there would be no need of addition of enzymatic improvers for the bread confection. The height, weight, and loss of moisture from the products developed with different substitutions of flours used in the formulations, showed different behaviors. With an increasing of the radiation dose applied, there was an increase in the height of the loaves, as well as a reduced loss of moisture on the products developed with substitution of 30% of the wheat flour with irradiated wheat flour and pulp of green banana flour. From a technological standpoint, the enzymatic activity was not adversely affected by radiation. Considering the characteristics studied, the dose of 9kGy would be recommended seeking the production of loaves. Although the irradiation process is generally applied in the preservation of hygienic quality of food products, its use on different kinds of flours used in bread production may induce some

  1. Physical and functional evaluation of extruded flours obtained from different rice genotypes

    Directory of Open Access Journals (Sweden)

    Fernanda Salamoni Becker

    2014-08-01

    Full Text Available The transformation of broken grains into native flours modified by extrusion is an alternative to add value to these co-products from the paddy rice processing. This study aimed to analyze the process of extrusion cooking on the physical and functional characteristics of extruded flours obtained from different rice genotypes (IRGA-417, BRS-Primavera and CNA-8502. The experimental design was completely randomized (3x2 factorial with four original replicates and analysis of variance to assess particle size, instrumental color parameters (L*, a* and b*, water absorption index (WAI, milk absorption index (MAI, oil absorption index (OAI, water solubility index (WSI and milk solubility index (MSI of rice flour. The extrusion process promoted changes in all physical and functional properties of rice flour, but only WSI and color parameters were influenced by genotype and by the industrial processing. Rice flours become darker, tending to a more reddish and yellow coloration after extrusion. Native and extruded rice flours of genotypes IRGA-417, BRS-Primavera and extruded rice flour of genotype CNA-8502 showed finer particles, while native flour of genotype CNA-8502 showed coarser particles. The extruded flours of IRGA-417 genotype obtained higher expansion and luminosity, and lower values of chroma a*, chroma b* and water solubility, while the BRS-Primavera higher values of chroma a* and b*, and lower luminosity and expansion, and CAN-8502 higher water solubility and lower expansion and value of chroma a*. The extrusion process led to flours with high water and milk absorption and solubility, low oil absorption and with potential for application in instant products, regardless of genotype.

  2. Preliminary pharmacological investigation of the ischuretic property and safety of a hydro-ethanolic extract of Amaranthus spinosis (Fam: Amaranthaceae

    Directory of Open Access Journals (Sweden)

    George A. Koffuor

    2013-10-01

    Full Text Available Background: Ischuria is a health and social problem, having a negative impact on sufferers. This study therefore was a preliminary investigation of the ischuretic property and safety for use of a hydro-ethanolic extract of Amaranthus spinosus used traditionally in managing ischuria. Methods: Phytochemical screening, thin layer chromatography and high performance liquid chromatography were performed on the extract to establish fingerprints for identification. Acetylcholine, Nicotine, and the extract were applied to an isolated rat urinary bladder to ascertain contractile response. The possible receptor site(s of action was also investigated using isolated rabbit jejunum, and guinea-pig ileum preparations. In-house observation, hematological analysis, and liver and kidney function tests were performed on Sprague-Dawley rats, in acute and sub-acute toxicity studies. Results: The extract had contractile effects on the rat urinary bladder (similar to acetylcholine and nicotine and rabbit jejunum. Its contractile effect of the guinea-pig ileum was significantly inhibited by hexamethonium (77.50 ± 8.50 %; P ≤ 0.001 and to a lesser extent by mepyramine (49.2 ± 6.80 %; P ≤ 0.001 and Atropine (22.45 ± 5.22 %; P ≤ 0.01. The extract (80-800 mg kg-1 was not lethal and a 160 and 240 mg kg-1 dose had no adverse effect on blood, liver, kidney metabolic function. Conclusions: The hydro-ethanolic extract of Amaranthus spinosus has ischuretic activity possibly mediated via nicotinic, histaminic and muscarinic receptor stimulation and is safety to use in ischuria. [Int J Basic Clin Pharmacol 2013; 2(5.000: 517-527

  3. Control of photosynthesis by the carbohydrate level in leaves of the C4 plant Amaranthus edulis L.

    Science.gov (United States)

    Blechschmidt-Schneider, S; Ferrar, P; Osmond, C B

    1989-04-01

    Photosynthesis was studied in relation to the carbohydrate status in intact leaves of the C4 plant Amaranthus edulis. The rate of leaf net CO2 assimilation, stomatal conductance and intercellular partial pressure of CO2 remained constant or showed little decline towards the end of an 8-h period of illumination in ambient air (340 μbar CO2, 21% O2). When sucrose export from the leaf was inhibited by applying a 4-h cold-block treatment (1°C) to the petiole, the rate of photosynthesis rapidly decreased with time. After the removal of the cold block from the petiole, further reduction in photosynthetic rate occurred, and there was no recovery in the subsequent light period. Although stomatal conductance declined with time, intercellular CO2 partial pressure remained relatively constant, indicating that the inhibition of photosynthesis was not primarily caused by changes in stomatal aperture. Analysis of the leaf carbohydrate status showed a five- to sixfold increase in the soluble sugar fraction (mainly sucrose) in comparison with the untreated controls, whereas the starch content was the same. Leaf osmotic potential increased significantly with the accumulation of soluble sugars upon petiole chilling, and leaf water potential became slightly more negative. After 14 h recovery in the dark, photosynthesis returned to its initial maximum value within 1 h of illumination, and this was associated with a decline in leaf carbohydrate levels overnight. These data show that, in Amaranthus edulis, depression in photosynthesis when translocation is impaired is closely related to the accumulation of soluble sugars (sucrose) in source leaves, indicating feedback control of C4 photosynthesis. Possible mechanisms by which sucrose accumulation in the leaf may affect the rate of photosynthesis are discussed with regard to the leaf anatomy of C4 plants. PMID:24212494

  4. [Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].

    Science.gov (United States)

    Pacheco de Delahaye, E; Cedres, M; Alvarado, A; Cioccia, A

    1994-06-01

    A flour from defatted oil palm kernels was used for substitution of wheat bran for the preparation of dietary fiber-rich wheat cookies and bread. The flour, containing 71% insoluble dietary fiber, 2% soluble dietary fiber and 19% protein (dry basis), was used at three different levels (3%, 4.5% or 6%) for the formulation of cookies, and at 2.5% and 5% for the preparation of bread. Commercial samples containing 6% and 5% wheat bran for the cookies and bread, respectively, were used as reference products. The dietary fiber content ranged between 6.8 and 10.1% for the experimental cookies and between 5.1 and 7% for the corresponding breads. Both types of products showed lower starch content (42-50% for cookies and 34-36% for breads) than the reference samples. Protein quality, as assessed by true and apparent digestibility, PER and NPR, was similar for experimental and reference cookies and breads. The final product texture (increased/decreased) as dietary fiber level increased. Flavor tests performed with both an untrained panel and the cookie senior chef indicated preference for the 3% palm flour cookies and the 2.5% flour bread. No change in pH regulating compounds was observed in either experimental or reference cookies, although a slight increase in humidity was recorded for the palm flour-based cookies. The experimental bread whiteness decreased as the palm flour level increased.(ABSTRACT TRUNCATED AT 250 WORDS) PMID:7733791

  5. EFFECT OF STARCH SWELLING ON THE COMPOSITE MODULUS OF LOW- AND HIGH-GLUTEN WHEAT FLOURS AND CARBOXYLATED STYRENE-BUTADIENE LATEX

    Science.gov (United States)

    Wheat flour is a plentiful renewable resource. The dry flour is rigid and can be used as a potential reinforcement material for soft rubber matrices. Wheat flours with two different gluten contents were investigated and the initial cook temperature of the aqueous wheat flour dispersions was varied...

  6. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour.

    Science.gov (United States)

    Nkundabombi, Marie Grace; Nakimbugwe, Dorothy; Muyonga, John H

    2016-05-01

    Common beans (Phaseolus vulgaris L.) are rich nutritious and affordable by vulnerable groups, thus a good choice for biofortification to address malnutrition. However, increasing micronutrients content of beans, without improving micronutrients bioavailability will not improve the micronutrients status of consumers. Effect of different processing methods on the physicochemical characteristics of biofortified bean flour was determined. Processing methods used in this study were malting (48 h), roasting (170°C/45 min), and extrusion cooking using a twin screw extruder with three heating sections, the first set at 60°C, the second at 130°C, and the last one at 150°C. The screw was set at a speed of 35 Hz (123g) and bean flour moisture content was 15%. Mineral extractability, in vitro protein digestibility, pasting properties, and sensory acceptability of porridge and sauce from processed flour were determined. All processing methods significantly increased (P < 0.05) mineral extractability, iron from 38.9% to 79.5% for K131 and from 40.7% to 83.4% for ROBA1, in vitro protein digestibility from 58.2% to 82% for ROBA1 and from 56.2% to 79% for K131. Pasting viscosities of both bean varieties reduced with processing. There was no significant difference (P < 0.05) between sensory acceptability of porridge or sauce from extruded biofortified bean flour and malted/roasted biofortified bean flour. Acceptability was also not affected by the bean variety used. Mineral bioavailability and in vitro protein digestibility increased more for extruded flour than for malted/roasted flours. Sauce and porridge prepared from processed biofortified bean flour had lower viscosity (extruded flour had the lowest viscosity), thus higher nutrient and energy density than those prepared from unprocessed biofortified bean flour. Estimated nutritional contribution of sauce and porridge made from processed ROBA1 flour to daily requirement of children below 5 years and women of

  7. Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour.

    Directory of Open Access Journals (Sweden)

    Ariana Vieira Alves

    Full Text Available Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A good example of edible insects is the mealworm, Tenebrio molitor Linnaeus, 1758 (Coleoptera, Tenebrionidae, which are eaten in Africa, Asia, the Americas and Australia. This species is easily bred in captivity, requiring simple management. The bocaiuva (Acrocomia aculeata (Jacq. Lodd is an abundant palm tree found in the Brazilian Cerrado, providing fruits with high nutritional value. The aim of this work was to determine the chemical composition of T. molitor grown in different artificial diets with bocaiuva pulp flour. The nutritional composition, fatty acid composition, antioxidant activity, trypsin activity and anti-nutritional factors of larvae were analyzed. The results showed that mealworms grown on artificial diet with bocaiuva are a good source of protein (44.83% and lipid (40.45%, with significant levels of unsaturated fatty acids (65.99%, antioxidant activity (4.5 μM Trolox/g of oil extracted from larvae and absence of anti-nutritional factors. This study indicates a new source of biomass for growing mealworms and shows that it is possible to breed mealworms in artificial diet with bocaiuva flour without compromising the nutritional quality of the larvae.

  8. Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour.

    Science.gov (United States)

    Alves, Ariana Vieira; Sanjinez-Argandoña, Eliana Janet; Linzmeier, Adelita Maria; Cardoso, Claudia Andrea Lima; Macedo, Maria Lígia Rodrigues

    2016-01-01

    Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A good example of edible insects is the mealworm, Tenebrio molitor Linnaeus, 1758 (Coleoptera, Tenebrionidae), which are eaten in Africa, Asia, the Americas and Australia. This species is easily bred in captivity, requiring simple management. The bocaiuva (Acrocomia aculeata (Jacq.) Lodd) is an abundant palm tree found in the Brazilian Cerrado, providing fruits with high nutritional value. The aim of this work was to determine the chemical composition of T. molitor grown in different artificial diets with bocaiuva pulp flour. The nutritional composition, fatty acid composition, antioxidant activity, trypsin activity and anti-nutritional factors of larvae were analyzed. The results showed that mealworms grown on artificial diet with bocaiuva are a good source of protein (44.83%) and lipid (40.45%), with significant levels of unsaturated fatty acids (65.99%), antioxidant activity (4.5 μM Trolox/g of oil extracted from larvae) and absence of anti-nutritional factors. This study indicates a new source of biomass for growing mealworms and shows that it is possible to breed mealworms in artificial diet with bocaiuva flour without compromising the nutritional quality of the larvae. PMID:26974840

  9. Gamma radiation effects on commercial Mexican bread making wheat flour

    Science.gov (United States)

    Agúndez-Arvizu, Z.; Fernández-Ramírez, M. V.; Arce-Corrales, M. E.; Cruz-Zaragoza, E.; Meléndrez, R.; Chernov, V.; Barboza-Flores, M.

    2006-04-01

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 60C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

  10. Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour

    Science.gov (United States)

    Alves, Ariana Vieira; Sanjinez-Argandoña, Eliana Janet; Linzmeier, Adelita Maria; Cardoso, Claudia Andrea Lima; Macedo, Maria Lígia Rodrigues

    2016-01-01

    Insects have played an important role as human food throughout history, especially in Africa, Asia and Latin America. A good example of edible insects is the mealworm, Tenebrio molitor Linnaeus, 1758 (Coleoptera, Tenebrionidae), which are eaten in Africa, Asia, the Americas and Australia. This species is easily bred in captivity, requiring simple management. The bocaiuva (Acrocomia aculeata (Jacq.) Lodd) is an abundant palm tree found in the Brazilian Cerrado, providing fruits with high nutritional value. The aim of this work was to determine the chemical composition of T. molitor grown in different artificial diets with bocaiuva pulp flour. The nutritional composition, fatty acid composition, antioxidant activity, trypsin activity and anti-nutritional factors of larvae were analyzed. The results showed that mealworms grown on artificial diet with bocaiuva are a good source of protein (44.83%) and lipid (40.45%), with significant levels of unsaturated fatty acids (65.99%), antioxidant activity (4.5 μM Trolox/g of oil extracted from larvae) and absence of anti-nutritional factors. This study indicates a new source of biomass for growing mealworms and shows that it is possible to breed mealworms in artificial diet with bocaiuva flour without compromising the nutritional quality of the larvae. PMID:26974840

  11. PIXE analysis of Nigerian flour and bread samples

    Energy Technology Data Exchange (ETDEWEB)

    Olise, Felix S., E-mail: felix_olise@rushpost.com [Department of Physics, Obafemi Awolowo University, Ile-Ife 220005 (Nigeria); Fernandes, Adriana M.; Cristina Chaves, P. [CFA: Centro de Física Atómica da Universidade de Lisboa, Av. Prof. Gama Pinto 2, 1649-003 Lisboa (Portugal); Taborda, Ana; Reis, Miguel A. [IST/CTN: Instituto Superior Técnico, Universidade Técnica de Lisboa, Campus Tecnológico e Nuclear (CTN), EN10, 2686-953 Sacavém (Portugal); CFA: Centro de Física Atómica da Universidade de Lisboa, Av. Prof. Gama Pinto 2, 1649-003 Lisboa (Portugal)

    2014-01-01

    Highlights: • The PIXE technique has been used to determine K and Br in a major Nigerian food item. • Samples were analysed using two proton beam energies, namely 1.25 MeV and 2.15 MeV. • Mismatched Ca results reflect its nature and accuracy/precision of the procedure. • Explanations for the presence of the contaminant in the samples are presented. • Other sources originating from erroneous burning of dangerous products suspected. -- Abstract: The alleged use of potassium bromate (KBrO{sub 3}) in bread baking led a few authors to report on the chemical methods for the determination of KBrO{sub 3} levels in bread. In order to examine the potentials of a non chemical particle induced X-ray emission (PIXE) method for this purpose, six sets of samples, each composed of flour, dough and bread from a production batch were analysed. The samples were obtained from six different bakers of bread at Ile-Ife, Nigeria. The flour samples were air-dried while others were freeze dried at about −16 °C. The samples were homogenised in an agate mortar and then pelletised. Samples were analysed at the CTN standard PIXE setup and standard procedures for thick target samples analysis were followed. In some samples significant concentrations of bromine were found. In the present work we present possible explanations for the presence of this potentially dangerous contaminant in the samples.

  12. Gamma radiation effects on commercial Mexican bread making wheat flour

    International Nuclear Information System (INIS)

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a 6C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties

  13. PIXE analysis of Nigerian flour and bread samples

    International Nuclear Information System (INIS)

    Highlights: • The PIXE technique has been used to determine K and Br in a major Nigerian food item. • Samples were analysed using two proton beam energies, namely 1.25 MeV and 2.15 MeV. • Mismatched Ca results reflect its nature and accuracy/precision of the procedure. • Explanations for the presence of the contaminant in the samples are presented. • Other sources originating from erroneous burning of dangerous products suspected. -- Abstract: The alleged use of potassium bromate (KBrO3) in bread baking led a few authors to report on the chemical methods for the determination of KBrO3 levels in bread. In order to examine the potentials of a non chemical particle induced X-ray emission (PIXE) method for this purpose, six sets of samples, each composed of flour, dough and bread from a production batch were analysed. The samples were obtained from six different bakers of bread at Ile-Ife, Nigeria. The flour samples were air-dried while others were freeze dried at about −16 °C. The samples were homogenised in an agate mortar and then pelletised. Samples were analysed at the CTN standard PIXE setup and standard procedures for thick target samples analysis were followed. In some samples significant concentrations of bromine were found. In the present work we present possible explanations for the presence of this potentially dangerous contaminant in the samples

  14. Investigation of radioactivity in flour and bread improvers in Sudan

    International Nuclear Information System (INIS)

    The measurement of radionuclides concentration is useful in determining the radiological risk due to internal dose from flour and bread improvers. From the radiation protection point of view, the main goal is obtain the annual average dose to which of flour and bread improvers commonly used in Sudan has been carried out. Thirty samples have been collected from Khartoum state and measured using gamma spectrometry system. The obtained result showed that ranges of the activity concentrations of detected radionuclides, Cs-137 and K-40 vary between 0.40-8.89 and 8.58- 772.34 Bq.kq-1 respectively. Using estimated data of consumption rates, the annual effective dose for the population has been calculated and found to be 5.6x10-09 mSv/y for Cs-137 and 2.92x10-07 mSv/y for k-40. This value is relativity low if compared with recommended limits of exposure from this route of intake. (Author)

  15. Stability of cassava flour-based food bars

    Directory of Open Access Journals (Sweden)

    Erica Caroline da Silva

    2013-03-01

    Full Text Available The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts from different regions of Brazil may add value to this traditional product as a fast food.

  16. Evaluation of Recycle Grinding Performance in Flour Milling

    Science.gov (United States)

    Mazlina Mustapa Kamal, Siti; Webb, Colin

    A typical flour milling process is a very linear operation that is almost entirely void of recycled streams where separate fractions from each operation go ahead as new streams to the next operation. In some cases, there are opportunities for combining some streams, for recycling particles that have been insufficiently broken to go back to the same roller mill. This study introduces this recycle concept in flour milling process at second break system. The recycle grinding assessment was made using a Satake STR-100 test roller mill. The recycle process was started after the second break system and the number of recycle grinding was up to 7 regrinds. The particle size distribution and ash analysis were produced to describe the behaviour of the recycle grinding performance. The material release was sifted on a range of sieves and the ash content was analysed using a laboratory furnace. The performance for each recycle stage was investigated. It was determined that it is possible for some coarse particles that contain only bran to keep being recycled in the recycle circuit. A purging operation was recommended to be included in the recycle system, to separate the unwanted particles.

  17. New Invasive Alien Plant Amaranthus polygonoides in Zhejiang%浙江新外来入侵植物--合被苋

    Institute of Scientific and Technical Information of China (English)

    张小伟; 谢文远; 张芬耀

    2015-01-01

    合被苋Amaranthus polygonoides L.原产加勒比海岛、美国、墨西哥等地,是新近传入浙江的外来植物。本文报道合被苋的植物学和生态学特性,介绍其在国内外分布和国内蔓延情况,为该种的早期控制提供基础资料。%Amaranthus polygonoides L., originated in the Caribbean island, American, Mexico etc, is a new alien plant found in Zhejiang. The article preliminarily introduced the biological and ecological characteristics, world distribution, its spread of the domestic, to provide basic data for preventing its spreading.

  18. Türkiye’de Amaranthus (Amaranthaceae) Türlerine Karşı Biyolojik Mücadelede Böceklerin Kullanımı

    OpenAIRE

    TOZLU, Göksel; ÇORUH, İrfan; Gültekin, Levent

    2013-01-01

    ÖZET: Horoz ibiği türleri (Amaranthus spp.) dünyada ekonomik bakımdan oldukça önemli yabancı ot türleridir. Bu türlerden de özellikle Amaranthus retroflexus L. Avrupa ve Türkiye'de büyük öneme sahip 10 yabancı ot türünden birisidir. Çok değişik kültür bitkisi alanlarında önemli sorunlara neden olan bu cinse mensup türler ile mücadele edilmesi kaçınılmazdır. Bunu yaparken kimyasal m&u...

  19. An ABAGE-Like Metabolite of Botrytis cinerea Isolate BC4 Inhibited the Growth of Hypocotyls and Roots of Amaranthus retroflexus Seedlings

    Institute of Scientific and Technical Information of China (English)

    WANG Hui; DONG Jin-gao; SHANG Hong-sheng

    2005-01-01

    A metabolite, which had an inhibitory effect on plant growth, was isolated from cultural filtrate of Botrytis cinerea isolate BC4 by column chromatography on silica gel and preparative HPLC. Its structure was determined from HPLC-ESI MS, GC,IR, 1H NMR and 13C NMR spectral data, as well as chemical hydrolysis. The results showed that this metabolite was quite similar to abscisic acid-β-D-glucopyranosyl ester(ABAGE) in structure. The inhibitory effect of the ABAGE-like metabolite on plant growth was investigated using a weed Amaranthus retroflexus L. as a bioassay material. The results showed that it inhibited hypocotyls and roots growth of A. retroflexus (Amaranthus retroflexus L.) seedlings when its concentration was over 0.5 μM. The concentrations for 50% inhibition of hypocotyls and roots growth of A. retroflexus seedlings were 2.8 and 1.4 μM, respectively.

  20. In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars.

    Science.gov (United States)

    Chung, Hyun-Jung; Liu, Qiang; Hoover, Ratnajothi; Warkentin, Tom D; Vandenberg, Bert

    2008-11-15

    In vitro starch digestibility, expected glycemic index (eGI), and thermal and pasting properties of flours from pea, lentil and chickpea grown in Canada under identical environmental conditions were investigated. The protein content and gelatinization transition temperatures of lentil flour were higher than those of pea and chickpea flours. Chickpea flour showed a lower amylose content (10.8-13.5%) but higher free lipid content (6.5-7.1%) and amylose-lipid complex melting enthalpy (0.7-0.8J/g). Significant differences among cultivars within the same species were observed with respect to swelling power, gelatinization properties, pasting properties and in vitro starch digestibility, especially chickpea flour from desi (Myles) and kabuli type (FLIP 97-101C and 97-Indian2-11). Lentil flour was hydrolyzed more slowly and to a lesser extent than pea and chickpea flours. The amount of slowly digestible starch (SDS) in chickpea flour was the highest among the pulse flours, but the resistant starch (RS) content was the lowest. The eGI of lentil flour was the lowest among the pulse flours. PMID:26047429

  1. Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

    Directory of Open Access Journals (Sweden)

    Bruna CARBAS

    2016-01-01

    Full Text Available Abstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour. The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with commercial flour showing the highest mean diameter and a large particle distribution range. Broa consumer panel linkage associations and specific sensory descriptors have been identified; age as an influence on colour, cohesiveness, and source region as an influence on appearance and texture.

  2. Field bindweed (Convolvulus arvensis L.) and redroot pigweed (Amaranthus retroflexus L.) control in potato by pre- or post-emergence applied flumioxazin and sulfosulfuron

    OpenAIRE

    Ioannis Vasilakoglou; Kico Dhima; Konstantinos Paschalidis; Thomas Gatsis; Konstantinos Zacharis; Miltos Galanis

    2013-01-01

    Field bindweed (Convolvulus arvensis L.) is one of the most serious weeds in potato (Solanum tuberosum L.), but selective herbicides controlling this weed have not been reported. A field experiment was conducted in 2010 and repeated in 2011 in Greece to study the efficacy of herbicides flumioxazin and sulfosulfuron, applied pre- or post-emergence, on field bindweed and redroot pigweed (Amaranthus retroflexus L.), as well as their phytotoxicity on potato. Gas chromatography-mass spectrography ...

  3. AIR TEMPERATURE AND SUNLIGHT INTENSITY OF DIFFERENT GROWING PERIOD AFFECTS THE BIOMASS, LEAF COLOR AND BETACYANIN PIGMENT ACCUMULATIONS IN RED AMARANTH (AMARANTHUS TRICOLOR L.)

    OpenAIRE

    Laila KHANDAKER; A AKOND; OBA, Shinya

    2010-01-01

    The objectives of this study were to determine the effects of daily air temperature and sunlight intensity variations on biomass production, leaf color and betacyanin accumulations in red amaranth (Amaranthus tricolor L.). For this purpose, two improved cultivars; BARI-1 and Altopati were grown in seven different period (from April to October, 2006) under vinyl house condition in the experimental facilities of Gifu University, Japan. The mean daily temperatures fluctuated from 18 (growing ...

  4. Immunochemical Characterization of Amaranthus retroflexus Pollen Extract: Extensive Cross-reactive Allergenic Components among the Four Species of Amaranthaceae/Chenopodiaceae

    OpenAIRE

    2010-01-01

    The importance of Amaranthus retroflexus pollen in causing respiratory allergy has been well ascertained in many countries including Iran with a high positive rate (69%) among Iranian allergic patients. The aim of the present study is to identify the allergenic properties of A. retroflexus pollen. Sixteen patients with allergy to A. retroflexus pollen were selected for the study. The antigenic and allergenic profiles of the A. retroflexus pollen extract as well as pollen extracts from other s...

  5. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products, 7

    International Nuclear Information System (INIS)

    Effects of water activity and storage temperature on the extension of shelf-life of buckwheat noodles were investigated by enumeration of microorganisms prepared from irradiated buckwheat flour at 0.3 Mrad. The results were as follows: (1) The number of microorganisms in buckwheat noodles from irradiated buckwheat flour at 0.3 Mrad was 103 (cells/g). Microorganisms as in buckwheat noodles from irradiated buckwheat flour at 0.5 Mrad showed almost the same level. (2) The shelf-life of buckwheat noodles was extended by the combination of low storage temperature and lower water activity. The shelf-life of buckwheat noodles (water activity 1.0) prepared from non-irradiated buckwheat flour was about 2 days at 5degC, and about 7 days at 0degC. When buckwheat noodles were prepared from irradiated flour at 0.3 Mrad, its shelf-life was extended about 7 days at 5degC, and 30 days at 0degC. At a water activity of 0.95, the shelf-life of buckwheat noodles from irradiated buckwheat flour at 0.3 Mrad was extended to about 14 days at 5degC. At a water activity of 0.9 the shelf-life of buckwheat noodles from irradiated flour at 0.3 Mrad were extended to about 30 days at 5degC. (author)

  6. Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius and its flours

    Directory of Open Access Journals (Sweden)

    Juciane de Abreu Ribeiro Pereira

    2013-03-01

    Full Text Available Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% and 10.86%, respectively. The in natura pulp presented a higher moisture and carboydrate content and lower lipid, protein, total dietary fiber, and ash than those of the peel flour. The same pattern was observed for pulp flour when compared to peel flour. The highest tannin, nitrate, and oxalic acid levels were found in the peel flour, 15,304.5 mg.kg-1, 1,578.3 mg.kg-1, and 7,925.0 mg.kg-1 (wet weight, respectively. The polyphenoloxidase and peroxidase enzymes presented higher enzymatic activity in the yacon peel. Based on the results obtained, it can be said that the yacon and its derivatives are important dietary carbohydrate and mineral sources and contain antinutritional substance contents lower than those harmful to health.

  7. Nanocomposites of rice and banana flours blend with montmorillonite: partial characterization.

    Science.gov (United States)

    Rodríguez-Marín, María L; Bello-Pérez, Luis A; Yee-Madeira, Hernani; Zhong, Qixin; González-Soto, Rosalía A

    2013-10-01

    Rice and banana flours are inexpensive starchy materials that can form films with more improved properties than those made with their starch because flour and starch present different hydrophobicity. Montmorillonite (MMT) can be used to further improve the properties of starch-based films, which has not received much research attention for starchy flours. The aim of this work was to evaluate the mechanical and barrier properties of nanocomposite films of banana and rice flours as matrix material with addition of MMT as a nanofiller. MMT was modified using citric acid to produce intercalated structures, as verified by the X-ray diffraction pattern. The intercalated MMT was blended with flour slurries, and films were prepared by casting. Nanocomposite films of banana and rice flours presented an increase in the tensile at break and elongation percentage, respectively, more than their respective control films without MMT. This study showed that banana and rice flours could be alternative raw materials to use in making nanocomposite films. PMID:23910294

  8. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

    Directory of Open Access Journals (Sweden)

    Lilei Yu

    2013-11-01

    Full Text Available Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC, 2,2-diphenyl-1-picrylhydrazyl (DPPH radical scavenging activity and oxygen radical absorbance capacity (ORAC were employed to determine the content of ethanol extractable phenolic compounds. HPLC was used to detect the presence of phenolic acids prior to their confirmation using LC-MS/MS. Whole wheat flour showed significantly higher antioxidant activity than refined flour (p < 0.05. There was a significant effect of the bread-making process with the TPC of whole wheat bread (1.50–1.65 mg/g and white bread (0.79–1.03 mg/g showing a respective reduction of 28% and 33% of the levels found in whole wheat and refined flour. Similarly, baking decreased DPPH radical scavenging capacity by 32% and 30%. ORAC values, however, indicated that baking increased the antioxidant activities of whole wheat and refined flour by 1.8 and 2.9 times, respectively. HPLC analysis showed an increase of 18% to 35% in ferulic acid after baking to obtain whole and refined wheat bread containing 330.1 and 25.3 µg/g (average, respectively. Whole wheat flour and bread were superior to refined flour and bread in in vitro antioxidant properties.

  9. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products, 6

    International Nuclear Information System (INIS)

    The effects of gamma irradiation at 0.2∼0.4 Mrad and condition for processing of buckwheat noodles on sensory quality and physical properties were investigated. The results were as follows: (1) Sensory evaluation of buckwheat noodles, prepared with the 70 % ratio of buckwheat flour, was decreased according to an increase of irradiation dose of buckwheat flour. Hardness and adhesiveness of buckwheat noodles caused by irradiation should be given large effect to the texture. Elasticity of buckwheat noodles was linearly decreased with increasing of irradiation dose of buckwheat flour, and elasticity of buckwheat noodles was decreased about 15 % by an increase of irradiation dose at 0.3 Mrad. (2) Maximum torque in Farinograph test was linearly decreased with increasing of irradiation dose of buckwheat flour, and maximum torque was decreased about 3 % by increasing of irradiation dose with 0.1 Mrad. (3) Sensory evaluation was also decreased by increasing content of irradiated buck wheat flour at 0.3 Mrad in noodles. Elasticity was increased and deflection was decreased with increasing of the ratio of irradiated buckwheat flour. (4) Sensory evaluation of buckwheat noodles was changed by water contents in buckwheat noodles. The best evaluation was obtained in the ratio of water added at 32 % and 30 % irradiated buckwheat flour at 0.3 Mrad in processing of buckwheat noodles. Maximum stress and elasticity at the bending test of a circular plate were decreased 20 or 10 % by increase with 2 % contents of water added. (author)

  10. Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.

    Science.gov (United States)

    Chen, J S; Wang, S Y; Deng, Z Y; Zhang, X Y; Feng, S L; Yuan, H Q; Tian, J C

    2012-05-01

    As one of the most effective methods to modify proteins, enzymatic hydrolysis is used widely in the preparation of wheat products in the food industry. During the same process, starch pasting occurs frequently. The effects of wheat protein hydrolysis with papain, pepsin, and trypsin on the pasting properties of 3 different kinds of flour were investigated in 5 concentrations. Results showed that the peak viscosity, trough, final, and integral area of pasting curve of these flours decreased with increasing enzymatic hydrolysis of protein, and decreased significantly with the increasing enzyme concentrations. Medium-gluten flour was the least sensitive to enzymatic activity and weak-gluten the most sensitive. Downtrends appeared with increasing papain and trypsin concentrations in the form of breakdown. Enzymes had no significant different effect on the peak times of strong- and medium-gluten flour, but prolonged peak time slightly in weak-gluten flour. The pasting time and temperature of strong- and medium-gluten flour were significantly increased in a concentration-dependent manner. However, there were no significant effects on the pasting times of weak-gluten flour. These results could supply a basis for utilization of enzymatic hydrolysis of wheat protein in food industry and for further studies into the interactions between hydrolyzed protein and starch in food or processing industries. PMID:22510095

  11. [Soy and corn flour precooked with microwaves and its use in the preparation of arepas].

    Science.gov (United States)

    Fernández, J J; Guerra, M J; Racca, E

    1991-09-01

    Unhusked corn and soy grits were used as raw material, with a particle size ranging between 10 and 20 mesh (ASTM). The results obtained in this study reveal that microwave heating is effective in destroying the antinutritional factors present in soybeans. The trypsin inhibitor activity, in effect, was reduced to a 76% inactivation. The hemagglutinating titer was labile to the heating process, showing values of +8 to +3 for the full-fat soy flour and precooked soy flour, respectively. The quality of soy protein was measured by the protein efficiency ratio (PER) showing values of 2.63 for the precooked soy flour, and 2.46 to 2.21 for the precooked corn:soy blends (70:30 and 50:50). These uncooked blends present values of 1.17 and 1.04. The enriched corn:soy flour had a PER value of 1.60, in comparison to casein (PER = 2.90). The microwave heating improved the digestibility of the soy flour and blends. There were no significant differences (P less than or equal to 0.05) in relation to the functionality of the precooked flour and mixtures. The results obtained revealed that the applied process markedly improve the functional properties and nutritional value of the enriched flour, and of the "arepas" prepared from them. PMID:1824518

  12. Utilization of Decorticated Pigeon Pea (Cajanus cajan L. With Wheat (Triticum aestivum Flours in Bread Making

    Directory of Open Access Journals (Sweden)

    H.A. Hassan

    2011-12-01

    Full Text Available The objectives of this study were to investigate the use of decorticated pigeon pea flour in the development of protein rich - bread, suitable for general and specific nutritional purposes and to study the effect of incorporation of pigeon pea flour on the sensory evaluation and quality of bread produced. Decorticated Pigeon Pea Flour (DPPF was incorporated with wheat flour (WF 72% Ext. to replace 0, 5, 10, 15, 20 and 25% of the wheat flour for bread making. Proximate composition, falling number, gluten quality and quantity, tannins and phytic acid were determined for the flour blends (Composite flour. Bread proximate composition, sensory evaluation and specific volume were determined as well. Decortication of pigeon pea led to decrease in moisture, ash, tannins and phytic acid and increase in the protein and carbohydrates contents. The falling number (alpha amylase activity significantly increased over the control with the increasing level of DPPF. There were also significant reduction (p#0.05 on gluten quantity (wet and dry gluten and quality (gluten index. No significant differences were found in bread specific volume up to 10% addition of DPPF. The protein, ash, fat contents and calorific values for the bread were significantly increased (p#0.05 with incorporation of DPPF. Increasing levels of the replacement of DPPF resulted in a decrease in the organoleptic quality of the bread. The bread containing up to 15% DPPF was found to be the best in overall acceptability.

  13. Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

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    Lívia Giolo Taverna

    2012-12-01

    Full Text Available Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.

  14. Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves.

    Science.gov (United States)

    Lima, Elaine C S; Feijo, Márcia B S; Freitas, Maria C J; Dos Santos, Edna R; Sabaa-Srur, Armando U O; Moura, Luciana S M

    2013-09-01

    Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (CPML) was added. The CPML was obtained from cassava leaves by isoelectric precipitation and added to cassava paste for preparation of flour in three parts 2.5, 5, and 10%. The acceptance test was done by 93 consumers of flour, using hedonic scale of 7 points to evaluate characteristics like color, scent, flavor, bitterness, texture, and overall score. By the method of quantitative descriptive analysis (QDA), eight trained tasters evaluated the following characteristics: whitish color, greenish color, cassava flavor, bitter flavor, characteristic flavor, lumpiness, raw texture, leaf scent, and cassava scent. The acceptability test indicated that flour cassava with 2.5 was preferred. Whitish color, greenish color, cassava flavor, bitter flavor, salty flavor, characteristic flavor, lumpiness texture, raw texture, and the smell of the leaves and cassava flour were the main descriptors defined for flour cassava with CPML has better characteristics. PMID:24804041

  15. Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products

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    Sakač Marijana B.

    2015-01-01

    Full Text Available Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum Möench, which is often used for the production of light and wholegrain buckwheat flour, contains less polyphenols than tartary buckwheat. The content of polyphenols in common buckwheat grain varies depending on the grain part. As their largest amount is contained in the hull and the outer layers of the grain, the wholegrain buckwheat flour is superior in polyphenols than the light buckwheat flour. Therefore, the wholegrain buckwheat flour is characterized by a higher antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound forms, where the contribution of free polyphenols ranges between 48-64%. Due to a relatively high content of antioxidants in light and wholegrain buckwheat flour, they are used for substitution of wheat or other cereal flours in bakery, pasta and confectionary formulations in order to create either added value or gluten-free products. The aim of a long-term consumption of buckwheat flours is to achieve health benefits and protect from many chronic diseases. Technological procedures and some treatments used during the food preparation influence polyphenol composition and content and consequently the functionality of food. Therefore, in order to minimize polyphenol losses and preserve the antioxidant capacity of the final products it is necessary to understand the thermal treatments and their mechanisms. [Projekat Ministarstva nauke Republike

  16. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.

    Science.gov (United States)

    Howard, Brandy M; Hung, Yen-Con; McWatters, Kay

    2011-01-01

    The working peanut pasta formulation range determined from a previous study was used to determine the effects of varying ingredient quantities and processing conditions on the pasta's quality and consumer acceptance. The variables studied were percent peanut flour substituted for durum wheat flour (30%, 40%, and 50%), amount of carrageenan (2.4%, 2.65%, and 2.9%), and drying temperature (60, 74, and 88 °C) on the final cooked pasta quality. Properties measured include color, texture, moisture content, and cooking loss. A home-use sensory test was conducted to determine consumer preferences and the optimum range for variables studied. Color lightness values ranged from 43.53 to 65.02, decreasing (becoming darker) with increased peanut flour level and increased drying temperature. Maximum cutting force for cooked pasta ranged from 1.59 N to 3.22 N, with higher values only for pasta dried at 88 °C. Moisture content ranged from 57.35% to 69.38%, and values decreased as drying temperature increased. Cooking loss ranged from 5.14% to 7.99%, increasing with higher levels of peanut flour and decreasing with higher levels of carrageenan. When prepared with 30% peanut flour and dried at 60 °C, the pasta was lighter in color, higher in moisture, and softer in texture than the varieties dried at higher temperatures and made with higher levels of peanut flour. Response surface analysis of consumer test data revealed that the optimum peanut pasta should contain between 35% and 45% peanut flour and should be dried between 60 and 71 °C; however, the pasta with 30% peanut flour was also a popular sample in the "favorite" categories. Practical Application: Most non-gluten protein fortification studies in durum wheat pasta found decreased firmness of dry and cooked pasta, increased cooking loss, increased stickiness, and darker product color when compared to traditional pasta. Partially defatted peanut flour is a versatile food ingredient and has high protein content. Since the

  17. Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum Seed Flour after Alkaline Treatment

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    Jirawat Eiamwat

    2016-03-01

    Full Text Available Rambutan seeds were subjected to SC-CO2 extraction at 35 MPa, 45 °C to obtain defatted rambutan seed flour. Its physicochemical properties before and after treatment with alakali solution using 0.075 N NaOH were investigated. Alkali-treated flour had a significant increment in bulk density, swelling power, water adsorption capacity, emulsion capacity and stability but a reduction in turbidity, solubility and oil absorption capacity. Pasting measurements showed peak viscosity, breakdown, setback and final viscosity increased significantly for the alkali-treated flour, while pasting temperature decreased. The alkaline treatment decreased the least gelation concentration, but increased the apparent viscosity.

  18. Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius flour

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    Priscilla Moura Rolim

    2011-06-01

    Full Text Available The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11% and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation.

  19. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’

    OpenAIRE

    Abiodun, O. A.; Akinoso, R.

    2014-01-01

    The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough ‘amala’ production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, washed, sliced and blanched (60 °C for 10 min). The sliced yam were soaked in water for 12 h, dried and milled into flour. Pasting viscosities, functional properties, brown index and sensory attribut...

  20. Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum) Seed Flour after Alkaline Treatment.

    Science.gov (United States)

    Eiamwat, Jirawat; Wanlapa, Sorada; Kampruengdet, Sukit

    2016-01-01

    Rambutan seeds were subjected to SC-CO₂ extraction at 35 MPa, 45 °C to obtain defatted rambutan seed flour. Its physicochemical properties before and after treatment with alakali solution using 0.075 N NaOH were investigated. Alkali-treated flour had a significant increment in bulk density, swelling power, water adsorption capacity, emulsion capacity and stability but a reduction in turbidity, solubility and oil absorption capacity. Pasting measurements showed peak viscosity, breakdown, setback and final viscosity increased significantly for the alkali-treated flour, while pasting temperature decreased. The alkaline treatment decreased the least gelation concentration, but increased the apparent viscosity. PMID:27043520