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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. Identification of a Catalase-Phenol Oxidase in Betalain Biosynthesis in Red Amaranth (Amaranthus cruentus)

    OpenAIRE

    Teng, Xiao-Lu; Chen, Ning; Xiao, Xing-Guo

    2016-01-01

    Betalains are a group of nitrogen-containing pigments that color plants in most families of Caryophyllales. Their biosynthesis has long been proposed to begin with hydroxylation of L-tyrosine to L-DOPA through monophenolase activity of tyrosinase, but biochemical evidence in vivo remains lacking. Here we report that a Group 4 catalase, catalase-phenol oxidase (named as AcCATPO), was identified, purified and characterized from leaves of Amaranthus cruentus, a betalain plant. The purified enzym...

  3. Identification of a catalase-phenol oxidase in betalain biosynthesis in red amaranth (Amaranthus cruentus)

    OpenAIRE

    Xiao-Lu eTeng; Ning eChen; Xing-Guo eXiao

    2016-01-01

    Betalains are a group of nitrogen-containing pigments that color plants in most families of Caryophyllales. Their biosynthesis has long been proposed to begin with hydroxylation of L-tyrosine to L-DOPA through monophenolase activity of tyrosinase, but biochemical evidence in vivo remains lacking. Here we report that a Group 4 catalase, catalase-phenol oxidase (named as AcCATPO), was identified, purified and characterized from leaves of Amaranthus cruentus, a betalain plant. The purified enzym...

  4. PHYTO-REMEDIATION OF LEAD-CONTAMINATED SOIL USING AMARANTHUS CRUENTUS

    OpenAIRE

    Opeolu, B.O.; Bamgbose, O; Arowolo, T.A.; Kadiri, S.J.

    2005-01-01

    Previous studies have shown that some vegetables have the ability to absorb metals from soil. Since they are early maturity species, they possess the potential to be used as phytoremediating agents. Also, synthetic chelates have been found to induce lead desorption from soil matrix, thereby enhancing uptake into plant tissues. Therefore, a study was carried out to determine the potential of Amaranthus cruentus as a soil lead remediating plant. The experiment was carried out using a randomized...

  5. 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

    2012-06-15

    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.

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

    Science.gov (United States)

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

    2014-12-01

    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 species for use in the PCR-RFLP analysis. The result indicated that MseI would recognize the sequence 5'-T/TAA-3' in intron 11 from A. cruentus SBE. A restriction analysis of the amplified 278-bp portion of the SBE gene using the MseI restriction enzyme resulted in species-specific RFLP patterns among A. cruentus, Amaranthus caudatus and Amaranthus hypochondriacus. Two different bands, 174-bp and 104-bp, were generated in A. cruentus, while A. caudatus and A. hypochondriacus remained undigested (278-bp). Thus, we propose that the PCR-RFLP analysis of the amaranth SBE gene provides a sensitive, rapid, simple and useful technique for identifying the A. cruentus species among the cultivated grain amaranths.

  7. 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

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    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

  8. Fractionation by milling of the Brazilian grain amaranth (Amaranthus cruentus) : compositional characteristics

    OpenAIRE

    Roberto Marcílio; Jaime Amaya-Farfan; Ciacco,César F.; CARLOS R. SPEHAR

    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...

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

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    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.

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

    Science.gov (United States)

    Macler, Bruce A.; Macelroy, Robert D.

    1989-01-01

    Experiments were carried out to analyze the effects of increasing salinity stress on growth, photosynthesis, and carbon allocation in the crop plant Amaranthus. Plants were germinated and grown in Hoagland's solution with NaCl concentrations of 0 to 1.0 percent. The limits of total salinity in the plant growth medium are investigated. For Amaranthus cruentus, germination, vegetative growth, flowering, seed development and yield were normal at salinities from 0 to 0.2 percent. Inhibition of these phases increased from o.2 to 0.4 percent salinity and was total above 0.5 percent with 1 percent 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. Protein levels were unchanged with increasing salinity. Leaf starch levels were lower at salinities of 0.5 percent and above, while stem starch levels were not affected by these salinities. The evidence supports salt inhibition arising frm 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.

  11. 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.

  12. Identification of a Catalase-Phenol Oxidase in Betalain Biosynthesis in Red Amaranth (Amaranthus cruentus).

    Science.gov (United States)

    Teng, Xiao-Lu; Chen, Ning; Xiao, Xing-Guo

    2015-01-01

    Betalains are a group of nitrogen-containing pigments that color plants in most families of Caryophyllales. Their biosynthesis has long been proposed to begin with hydroxylation of L-tyrosine to L-DOPA through monophenolase activity of tyrosinase, but biochemical evidence in vivo remains lacking. Here we report that a Group 4 catalase, catalase-phenol oxidase (named as AcCATPO), was identified, purified and characterized from leaves of Amaranthus cruentus, a betalain plant. The purified enzyme appeared to be a homotrimeric protein composed of subunits of about 58 kDa, and demonstrated not only the catalase activity toward H2O2, but also the monophenolase activity toward L-tyrosine and diphenolase activity toward L-DOPA. Its catalase and phenol oxidase activities were inhibited by common classic catalase and tyrosinase inhibitors, respectively. All its peptide fragments identified by nano-LC-MS/MS were targeted to catalases, and matched with a cDNA-encoded polypeptide which contains both classic catalase and phenol oxidase active sites. These sites were also present in catalases of non-betalain plants analyzed. AcCATPO transcript abundance was positively correlated with the ratio of betaxanthin to betacyanin in both green and red leaf sectors of A. tricolor. These data shows that the fourth group catalase, catalase-phenol oxidase, is present in plant, and might be involved in betaxanthin biosynthesis.

  13. Identification of a catalase-phenol oxidase in betalain biosynthesis in red amaranth (Amaranthus cruentus

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    Xiao-Lu eTeng

    2016-01-01

    Full Text Available Betalains are a group of nitrogen-containing pigments that color plants in most families of Caryophyllales. Their biosynthesis has long been proposed to begin with hydroxylation of L-tyrosine to L-DOPA through monophenolase activity of tyrosinase, but biochemical evidence in vivo remains lacking. Here we report that a Group 4 catalase, catalase-phenol oxidase (named as AcCATPO, was identified, purified and characterized from leaves of Amaranthus cruentus, a betalain plant. The purified enzyme appeared to be a homotrimeric protein composed of subunits of about 58 kDa, and demonstrated not only the catalase activity toward H2O2, but also the monophenolase activity toward L-tyrosine and diphenolase activity toward L-DOPA. Its catalase and phenol oxidase activities were inhibited by common classic catalase and tyrosinase inhibitors, respectively. All its peptide fragments identified by nano-LC-MS/MS were targeted to catalases, and matched with a cDNA-encoded polypeptide which contains both classic catalase and phenol oxidase active sites. These sites were also present in catalases of non-betalain plants analyzed. AcCATPO transcript abundance was positively correlated with the ratio of betaxanthin to betacyanin in both green and red leaf sectors of A. tricolor. These data shows that the fourth group catalase, catalase-phenol oxidase, is present in plant, and might be involved in betaxanthin biosynthesis.

  14. 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.

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

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

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    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.

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

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    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

  18. Seed treatments affect functional and antinutritional properties of amaranth flours

    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 the functional properties and antinutritional factors of Amaranthus caudatus and Amaranthus cruentus seeds were studied. Thermal treatments increased the water absorption with a maximum value of 5

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

    Science.gov (United States)

    Parra-Cota, Fannie I; Peña-Cabriales, Juan J; de Los Santos-Villalobos, Sergio; Martínez-Gallardo, Norma A; Délano-Frier, John P

    2014-01-01

    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 and N metabolism

  20. 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

    OpenAIRE

    Castrillón-Arbeláez Paula; Martínez-Gallardo Norma; Arnaut Hamlet; Tiessen Axel; Délano-Frier John

    2012-01-01

    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...

  1. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

    Science.gov (United States)

    Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

    2014-03-01

    The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

  2. 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

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    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

  3. Efficacy of amaranth grain (Amaranthus cruentus) on anaemia and iron deficiency in Kenyan pre-school children

    NARCIS (Netherlands)

    Macharia-Mutie, C.W.

    2012-01-01

    Background
    Adding iron rich foods such as amaranth grain flour or micronutrient powders (MNP) containing low doses of highly bioavailable iron (e.g. NaFeEDTA) could be options to control iron deficiency (ID) in pre-school children. However, data evaluating the impact of such food-to-food or in

  4. 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

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    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

  5. 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.

  6. Influence of the addition of Amaranthus mantegazzianus flour on the nutritional and health properties of pasta

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    C.S. Martinez

    2016-12-01

    Full Text Available To improve the nutritional and functional properties of pasta, bread wheat flour was substituted with wholemeal flour from Amaranthus mantegazzianus (WMAF at 15, 30, 40 and 50% w/w. Proteins, dietary fibre, glycemic index (GI and carbohydrate and protein digestibility were determined in the resulting pasta. Squalene content was also measured, in view of the beneficial health properties of this compound. With the addition of 30% of WMAF, where the technological quality of pasta remained acceptable, protein and fibre contents resulted in 23 and 50% higher than control pasta. Pasta presented a significant enrichment of squalene content at all levels of substitution with WMAF. In addition, all samples remained in the range of low GI foods, and protein digestibility values were even higher than control pasta.

  7. 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.

    Science.gov (United States)

    Song, Ningning; Zhang, Ximei; Wang, Fangli; Zhang, Changbo; Tang, Shirong

    2012-10-01

    General concern about increasing global atmospheric CO(2) 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 CO(2) and radionuclides in terms of phytoremediation and food safety. To assess the combined effects of elevated CO(2) 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 CO(2) (360 and 860 μL L(-1), respectively). Shoot and root biomass of P. americana and Amaranthus crentus was generally higher under elevated CO(2) than under ambient CO(2) for all treatments. Both plant species exhibited higher Cs concentration in the shoots and roots under elevated CO(2) than ambient CO(2). For P. americana grown at 0, 100, 300, 500 and 1000 mg Cs kg(-1), the increase magnitude of Cs concentration due to elevated CO(2) 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 CO(2) than ambient CO(2). The populations of bacteria, actinomycetes and fungi, and the microbial C and N in the rhizosphere soils of both species were higher at elevated CO(2) than at ambient CO(2) with the same concentration of Cs. The results suggested that elevated CO(2) 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

  8. First case report of anaphylaxis caused by Rajgira seed flour (Amaranthus paniculatus) from India: a clinico-immunologic evaluation.

    Science.gov (United States)

    Kasera, Ramkrashan; Niphadkar, P V; Saran, Aditya; Mathur, Chandni; Singh, A B

    2013-03-01

    The prevalence of food allergy is reported to be 3-4% in adults and about 6% in children. However food allergy across different countries accounts for 35-50 % all cases of anaphylaxis to foods. In the present study, we have reported a case of anaphylaxis to Amaranth grain (Amaranthus paniculatus) commonly known as Rajgira (Ramdana) in India. A 60 year old female suffered anaphylaxis after consuming Rajgira seed flour generally consumed during fasting. Food allergy to Amaranth seeds is not reported so far. The patient reported to hospital with complaints of itching in mouth, choking throat, redness and swelling of face and burning abdomen within 5 min of consuming Rajgira flour. Clinical and immunological investigations revealed SPT and oral challenge positivity beside high allergen specific IgE in the serum of the patient. Three IgE binding protein fractions were detected in roasted Rajgira seed flour extract which could be considered to be allergenically important for triggering anaphylaxis.

  9. 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.

  10. Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon

    Science.gov (United States)

    Suffo Kamela, Arnaud Landry; Mouokeu, Raymond Simplice; Ashish, Rawson; Maffo Tazoho, Ghislain; Glory Moh, Lamye; Pamo Tedonkeng, Etienne

    2016-01-01

    The effects of various processing methods on the proximate composition and dieting of Amaranthus hybridus and Amaranthus cruentus from West Cameroon were investigated in this study. Both amaranths leaves were subjected to same treatments (sun-dried and unsliced, sliced and cooked), milled, and analysed for their mineral and proximate composition. Thirty-Six Wistar albino rats of 21 to 24 days old were distributed in six groups and fed for 14 days with 10% protein based diets named D0 (protein-free diet), DI (egg white as reference protein), DII (sun-dried and unsliced A. hybridus), DIII (cooked and sliced A. hybridus), DIV (sun-dried and unsliced A. cruentus), and DV (cooked and sliced A. cruentus). The protein bioavailability and haematological and biochemical parameters were assessed in rats. The results showed that K, P, Mg, Zn, and Fe had the higher content in both samples regardless of processing method. The sun-dried and unsliced A. cruentus contained the highest value of crude protein 32.22 g/100 g DM (dry matter) while the highest crude lipid, 3.80 and 2.58%, was observed, respectively, in sun-dried and unsliced A. hybridus and cooked and sliced A. cruentus. Cooked and sliced A. hybridus and A. cruentus contained high crude fiber of 14 and 12.18%, respectively. Rats fed with diet DIII revealed the best protein bioavailability and haematological parameters whereas 100% mortality rate was recorded with group fed with diet DIV. From this study, it is evident that cooked and sliced A. hybridus and A. cruentus could play a role in weight reduction regimes. PMID:28078277

  11. 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

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    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

  12. 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.

  13. DETERMINACION DEL COEFICIENTE DE DIFUSIÓN DEL AGUA EN SEMILLAS DE AMARANTHUS CRUENTUS REHUMECTADAS

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    María L. Balmaceda

    2015-01-01

    Full Text Available En este trabajo se estima experimentalmente los coeficientes de difusión efectivos de agua en semillas de amaranto rehumectadas para posteriores estudios del rendimiento y calidad del popeado o reventado del grano. Las semillas se rehumectaron por inmersión en agua a temperaturas de 11, 35 y 50 °C durante intervalos de tiempo de 0.5, 1, 2 y 4 h, determinándose gravimétricamente la humedad adquirida en cada condición estudiada. Para estimar el coeficiente de difusión se empleó el modelo difusional basado en la solución analítica de la segunda ley de Fick, considerando a la semilla de amaranto como una esfera de radio 0.6 mm. Se midieron las humedades de equilibrio en las condiciones estudiadas luego de un tiempo de 24 h de rehumectación. Los resultados obtenidos fueron similares a los encontrados por otros autores para semillas de quinua y otras variedades de amaranto, con características semejantes. Los valores de los coeficientes de difusión efectivos aumentaron con el incremento de la temperatura.

  14. Effect of seed treatments on the chemical composition and properties of two amaranth species: starch and protein

    NARCIS (Netherlands)

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

    2005-01-01

    The seeds of two Amaranth species were studied. The starch contents were 543 and 623 g kg-1 while crude protein contents were 154 and 169 g kg-1 for Amaranthus caudatus and Amaranthus cruentus seeds, respectively. The effect of several treatments, including cooking, popping and germination and flour

  15. Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends.

    Science.gov (United States)

    Galan, María Gimena; Drago, Silvina Rosa; Armada, Margarita; José, Rolando González

    2013-06-01

    Amaranth is a Native American grain appreciated for its high nutritional properties including high mineral content. The aim of this study was to evaluate the availability of Fe, Zn and Ca from extruded products made with two varieties of amaranth and their mixtures with maize at two levels of replacement. Mineral availability was estimated using dialyzability method. The contents of Fe (64.0-84.0 mg/kg), Ca (1977.5-2348.8 mg/kg) and Zn (30.0-32.1 mg/kg) were higher in amaranth than in maize products (6.2, 19.1, 9.7 mg/kg, respectively). Mineral availability was in the range of (2.0-3.6%), (3.3-11.1%) and (1.6-11.4%) for Fe, Ca and Zn, respectively. Extruded amaranth and amaranth/maize products provide higher amount of Fe and Ca than extruded maize. Extruded amaranth products and amaranth addition to maize could be an interesting way to increase nutritional value of extruded products.

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

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    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.

  17. The complete chloroplast genome sequences for four Amaranthus species (Amaranthaceae)1

    Science.gov (United States)

    Chaney, Lindsay; Mangelson, Ryan; Ramaraj, Thiruvarangan; Jellen, Eric N.; Maughan, Peter J.

    2016-01-01

    Premise of the study: The amaranth genus contains many important grain and weedy species. We further our understanding of the genus through the development of a complete reference chloroplast genome. Methods and Results: A high-quality Amaranthus hypochondriacus (Amaranthaceae) chloroplast genome assembly was developed using long-read technology. This reference genome was used to reconstruct the chloroplast genomes for two closely related grain species (A. cruentus and A. caudatus) and their putative progenitor (A. hybridus). The reference genome was 150,518 bp and possesses a circular structure of two inverted repeats (24,352 bp) separated by small (17,941 bp) and large (83,873 bp) single-copy regions; it encodes 111 genes, 72 for proteins. Relative to the reference chloroplast genome, an average of 210 single-nucleotide polymorphisms (SNPs) and 122 insertion/deletion polymorphisms (indels) were identified across the analyzed genomes. Conclusions: This reference chloroplast genome, along with the reported simple sequence repeats, SNPs, and indels, is an invaluable genetic resource for studying the phylogeny and genetic diversity within the amaranth genus. PMID:27672525

  18. 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

  19. Desenvolvimento e avaliação da aceitação de cereais matinais e barras de cereais à base de amaranto (Amaranthus cruentus L.)

    OpenAIRE

    Karina Dantas Coelho

    2006-01-01

    O amaranto é um pseudocereal de grande valor nutricional que apresenta quantidade de fibras e proteína superior aos cereais usualmente consumidos. Características como o aproveitamento integral da planta e a sua capacidade de adaptação ao solo despertaram o interesse dos pesquisadores em cultivá-lo no Brasil. Objetivo: Desenvolver um processo para obtenção de cereais matinais e barras de cereal à base de amaranto visando a máxima aceitação e mínima perda de nutrientes. Metodologia: O cereal m...

  20. Photocontrol of germination in Amaranthus caudatus.

    Science.gov (United States)

    Kendrick, R E; Frankland, B

    1969-12-01

    Germination of Amaranthus caudatus is inhibited by light, far-red being the most effective part of the spectrum. At temperatures of 25° and below there is a low final germination percentage under continuous far-red whereas above 25° there is only a delaying effect. In the presence of a saturating concentration of gibberellic acid (GA3) at 25° seeds germinate under continuous far-red although they are delayed. At 25° seeds exposed to 48 hr far-red fail to germinate when transferred to darkness. This induced dormancy can be broken by a single short exposure to red light given at any time after the far-red illumination. This effect of short red can be reversed by a subsequent short period of far-red indicating that the seeds are phytochrome controlled. Although most seeds have escaped from the reversing effect of short far-red after an intervening dark period of 5 hours, germination is greatly reduced by continuous far-red at this time. Results of exposing seeds to varying periods of far-red before and after dark imbibition are interpreted in terms of a continual production of phytochrome in its active P fr form and a requirement for P fr action over a long period of time. Effects of intermittent and continuous low intensity far-red on the inhibition of germination provides further evidence for a low energy photoreaction involving phytochrome. Effects on Germination Index of continuous illumination with various light sources maintaining different P fr /P total ratios have been investigated. The results suggest that the proportion of phytochrome in the P fr form is the most important factor in the regulation of germination. A scheme for the phytochrome control of germination in Amaranthus caudatus is presented and possible explanations for the dependence on P fr /P total ratio are discussed.

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

    Directory of Open Access Journals (Sweden)

    Angela Maria Maluf

    1999-05-01

    Full Text Available 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 tendência de A. hybridus (tipo verde dominar tanto A. hybridus (tipo roxo como A. viridis, e de A. hybridus (tipo roxo dominar A. viridis. Em cultivo misto, houve casos em que as espécies estavam competindo pelos mesmos recursos, ou explorando recursos diferentes do ambiente, ou mesmo com antagonismo mútuo.The objective of this paper was to study the interspecific interference between two Amaranthus species -- A. viridis and A. hybridus --, the latter with two distinct biotypes (green and purple; both species ocurred in two localities. In the populations of each of the locations, some independent substitution trials were made in pots, and it could be concluded that the populations that germinate more readily are those which are superior in competition i.e., those that establish themselves and produce the largest number of seeds. There was a tendency for A. hybridus (green biotype to dominate both A. hybridus (purple biotype and A. viridis, and for A. hybridus (purple biotype to dominate A. viridis. In mixed stands, there were cases where the species were competing for the same resources, cases where they were exploiting different environmental resources, and even cases of mutual antagonism.

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

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    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.

  3. Flour Flame Thrower: The "Flaming Potential" of Plain Flour

    Science.gov (United States)

    Sandoval, Christopher

    2012-01-01

    Plain flour has a lot of chemical energy packed into it. When the flour is in a clump or pile it does not ignite although it may blacken. This is because there is not enough flour exposed to the oxygen in the air. Aerosolising the flour exposes it to much more oxygen allowing a self sustaining combustion reaction to occur when an ignition source…

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

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    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.

  5. Spinach Effects (Amaranthus hybridus on Spatial Memory

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    Intan Leonita

    2015-03-01

    Full Text Available Background: Spatial memory reduction in elderly is predicted to increase up to twice every 20 years. Spinach (Amaranthus hybridus is widely consumed by Indonesian people and is believed to prevent declined spatial memory function. The aim of this study was to determine the effects of spinach on spatial memory in wistar rat induced by diazepam Methods: An experimental study was conducted during the period of October to November 2012 in Pharmacology and Therapy Laboratory, Faculty of Medicine, Universitas Padjadjaran. Twenty five wistar rats were divided into 5 groups; two groups as controls, and 3 groups were given 100, 200, and 400mg/kg BW ethanolic extract of spinach (EESL, respectively. On day 7, group 3, 4, and 5 were given 1 mg/kg BW diazepam injection. Morris water maze tests and calculations of escape latency time (ELT were performed on day 7 and 8. Data were analyzed using analysis of variance (ANOVA and least significance difference (LSD test. Results: On day 7, group 2 experienced acceleration in ELT compared to group 4 and group 5. On day 8, group 2 experienced acceleration in ELT compared to group 3 and group 4. There was no significant increase in spatial memory in group 5 (EESL 400mg/kg BW that due to the use of higher dosage does not always show better results. Conclusions: EESL can prevent impairment of spatial memory with an effective dose of 200 mg/kg BW.

  6. EPSPS amplification in glyphosate-resistant spiny amaranth (Amaranthus spinosus): a case of gene transfer via interspecific hybridization from glyphosate-resistant Palmer amaranth (Amaranthus palmeri

    Science.gov (United States)

    Amaranthus spinosus, a common weed of pastures, is a close relative of Amaranthus palmeri, a problematic agricultural weed with widespread glyphosate resistance. These two species have been known to hybridize, allowing for transfer of glyphosate resistance. Glyphosate-resistant A. spinosus was rec...

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

    Science.gov (United States)

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

    2012-01-01

    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 weedy Amaranthus species (Amaranthus hybridus, Amaranthus powellii, Amaranthus retroflexus, Amaranthus spinosus, and Amaranthus tuberculatus). Field and greenhouse crosses were conducted using glyphosate-resistant male A. palmeri as pollen donors and the other Amaranthus species as pollen recipients. Hybridization between A. palmeri and A. spinosus occurred with frequencies in the field studies ranging from <0.01% to 0.4%, and 1.4% in greenhouse crosses. A majority of the A. spinosus × A. palmeri hybrids grown to flowering were monoecious and produced viable seed. Hybridization occurred in the field study between A. palmeri and A. tuberculatus (<0.2%), and between A. palmeri and A. hybridus (<0.01%). This is the first documentation of hybridization between A. palmeri and both A. spinosus and A. hybridus.

  8. Transcriptomics and Metabolite Analysis Reveals the Molecular Mechanism of Anthocyanin Biosynthesis Branch Pathway in Different Senecio cruentus Cultivars

    Science.gov (United States)

    Jin, Xuehua; Huang, He; Wang, Lu; Sun, Yi; Dai, Silan

    2016-01-01

    The cyanidin (Cy), pelargonidin (Pg), and delphinidin (Dp) pathways are the three major branching anthocyanin biosynthesis pathways that regulate flavonoid metabolic flux and are responsible for red, orange, and blue flower colors, respectively. Different species have evolved to develop multiple regulation mechanisms that form the branched pathways. In the current study, five Senecio cruentus cultivars with different colors were investigated. We found that the white and yellow cultivars do not accumulate anthocyanin and that the blue, pink, and carmine cultivars mainly accumulate Dp, Pg, and Cy in differing densities. Subsequent transcriptome analysis determined that there were 43 unigenes encoding anthocyanin biosynthesis genes in the blue cultivar. We also combined chemical and transcriptomic analyses to investigate the major metabolic pathways that are related to the observed differences in flower pigmentation in the series of S. cruentus. The results showed that mutations of the ScbHLH17 and ScCHI1/2 coding regions abolish anthocyanin formation in the white and the yellow cultivars; the competition of the ScF3′H1, ScF3′5′H, and ScDFR1/2 genes for naringenin determines the differences in branching metabolic flux of the Cy, Dp, and Pg pathways. Our findings provide new insights into the regulation of anthocyanin branching and also supplement gene resources (including ScF3′5 ′H, ScF3′H, and ScDFRs) for flower color modification of ornamentals. PMID:27656188

  9. 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

    2016-04-26

    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.

  10. 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.

  11. 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.

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

    Directory of Open Access Journals (Sweden)

    Jamileh Salar Amoli

    2009-06-01

    Full Text Available 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 reduced by about 49% and 35% respectively in MTT viability assay. The study confirmed that Amaranthus retroflexus has a cytotoxic effect and more specific to renal cells.Ensaios biológicos foram realizados para determinação da toxidade de Amaranthus retroflexus L. (Amaranthaceae conhecido popularmente como "redroot pigweed". Extratos desta espécie foram testados para avaliar sua bioatividade em Artemia salina e citoxidade em células bovinas de rim. Os valores de DL50 para Artemia salina foram medidos a 1700 ppm. As células de rim bovinas foram expostas a várias concentrações dos extratos de plantas (100-0,1 ppm. Após tratamento com 100 e 0,1 ppm por 24 h, a viabilidade celular foi reduzida a cerca de 49% e 35%, respectivamente, no ensaio de MTT. O estudo confirma que Amaranthus retroflexus apresenta um efeito citotóxico e, mais especificamente, para células renais.

  13. Plasticidade fenotípica em Amaranthus hybridus L. (Amaranthaceae Phenotypic plasticity in Amaranthus hybridus L. (Amaranthaceae

    Directory of Open Access Journals (Sweden)

    Angela Maria Maluf

    1994-12-01

    Full Text Available Foi realizado um ensaio em casa de vegetação, no inverno, com seis populações de Amaranthus hybridus (cinco de biótipo verde e uma de biótipo roxo com o objetivo de estudar a influência da qualidade e da quantidade de luz no desenvolvimento das plantas. As plantas que receberam insolação direta no período da manhã, comparadas com as que receberam insolação direta no período da tarde, tiveram um aumento do ciclo de vida e redução na altura (cerca de 50%, número de folhas (cerca de 25%, quantidade de biomassa vegetativa-K (67 a 90%, biomassa reprodutiva-r (42 a 82% e produção total (51 a 83%. No entanto, a redução da relação r/K foi de no máximo 50%, sendo que em algumas populações não houve redução e sim acréscimo desta relação, indicando que plantas estrategistas-r, como o caso de Amaranthus hybridus que é uma invasora de culturas e possui uma grande plasticidade fenotípica, em condições de estresse sacrifica muito mais a produção de estruturas vegetativas que a produção de estruturas reprodutivas.During winter, a greenhouse trial was made in order to study the influence of light quality and quantity in the development of six Amaranthus hybridus populations (five green and one purple biotypes. Comparing plants that received direct insolation in the morning with those that were exposed to direct insolation in the afternoon, an increasing in the life cycle and a reduction in the height of the plants (around 50%, in leaf number (around 25%, in vegetative-K (67 to 90% and reproductive biomassr (42 to 82 and in total production (51 to 83% were observed in the first group of plants. However, reduction of the r/K relation reached the maximum of 50%, althougt some populations did not show this reduction but an increasing in this relation. Amaranthus hybridus, as a weed r-strategist plant, showed a high phenotypic plasticity and under stress conditions the plant metabolism seems to be deviated towards reproductive

  14. 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.

  15. 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.

  16. 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.

  17. 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...

  18. Phytoremediation of stable Cs from solutions by Calendula alata, Amaranthus chlorostachys and Chenopodium album.

    Science.gov (United States)

    Moogouei, Roxana; Borghei, Mehdi; Arjmandi, Reza

    2011-10-01

    Uptake rate of (133)Cs, at three different concentrations of CsCl, by Calendula alata, Amaranthus chlorostachys and Chenopodium album plants grown outdoors was studied. These plants grow abundantly in semi-arid regions and their varieties exist in many parts of the world. When exposed to lowest Cs concentration 68 percent Cs was remediated by Chenopodium album.(133)Cs accumulation in shoots of Amaranthus chlorostachys reached its highest value of 2146.2 mg kg(-1) at a (133)Cs supply level of 3.95 mg l(-1) of feed solution. The highest concentration ratio value was 4.89 for Amaranthus chlorostachys, whereas for the other tests it ranged from 0.74 to 3.33. Furthermore uptake of (133)Cs by all three species increased with increasing metal concentrations. The results also indicated that hydroponically grown Calendula alata, Amaranthus chlorostachys and Chenopodium album could be used as potential candidate plants for phytoremediation of solutions contaminated with Cs.

  19. Acetylation of Chinese bamboo flour and thermoplasticity

    Institute of Scientific and Technical Information of China (English)

    LI Xue-fang; CHEN Qin-hui; LIN Jin-huo; ZHUO Dong-xian; WU Xiu-ling

    2008-01-01

    Chinese bamboo flour was chemically modified by acetylation with acetic anhydride by using trichloroacetic acid as an activation agent and the optimized condition for acetylation of bamboo flour was determined as the trichloroacetic acid amount 6.0 g per 1.5-g bamboo flour, ultrasosonication duration 40 min and the reaction time 1 h at 65℃. The composition, microstructure and thermal behavior of acetylated bamboo flour were preliminarily characterized by FT-IR, DSC and SEM etc. The acetylated bamboo flour can be molded into sheets at 130℃ and 10 MPa, indicating the modified bamboo flour possesses thermalplastic performance.

  20. Herbicide resistances in Amaranthus tuberculatus: a call for new options.

    Science.gov (United States)

    Tranel, Patrick J; Riggins, Chance W; Bell, Michael S; Hager, Aaron G

    2011-06-08

    Amaranthus tuberculatus is a major weed of crop fields in the midwestern United States. Making this weed particularly problematic to manage is its demonstrated ability to evolve resistance to herbicides. Herbicides to which A. tuberculatus has evolved resistance are photosystem II inhibitors, acetolactate synthase inhibitors, protoporphyrinogen oxidase inhibitors, and glyphosate. Many populations of A. tuberculatus contain more than one of these resistances, severely limiting the options for effective herbicide control. A survey of multiple-herbicide resistance in A. tuberculatus revealed that all populations resistant to glyphosate contained resistance to acetolactate synthase inhibitors, and 40% contained resistance to protoporphyrinogen oxidase inhibitors. The occurrences of multiple-herbicide resistances in A. tuberculatus illustrate the need for continued herbicide discovery efforts and/or the development of new strategies for weed management.

  1. Characterization of glyphosate resistance in Amaranthus tuberculatus populations.

    Science.gov (United States)

    Lorentz, Lothar; Gaines, Todd A; Nissen, Scott J; Westra, Philip; Strek, Harry J; Dehne, Heinz W; Ruiz-Santaella, Juan Pedro; Beffa, Roland

    2014-08-13

    The evolution of glyphosate-resistant weeds has recently increased dramatically. Six suspected glyphosate-resistant Amaranthus tuberculatus populations were studied to confirm resistance and determine the resistance mechanism. Resistance was confirmed in greenhouse for all six populations with glyphosate resistance factors (R/S) between 5.2 and 7.5. No difference in glyphosate absorption or translocation was observed between resistant and susceptible individuals. No mutation at amino acid positions G101, T102, or P106 was detected in the EPSPS gene coding sequence, the target enzyme of glyphosate. Analysis of EPSPS gene copy number revealed that all glyphosate-resistant populations possessed increased EPSPS gene copy number, and this correlated with increased expression at both RNA and protein levels. EPSPS Vmax and Kcat values were more than doubled in resistant plants, indicating higher levels of catalytically active expressed EPSPS protein. EPSPS gene amplification is the main mechanism contributing to glyphosate resistance in the A. tuberculatus populations analyzed.

  2. Assaying total carotenoids in flours of corn and sweet potato flours by laser photoacoustic spectroscopy

    NARCIS (Netherlands)

    Luterotti, S.; Bicanic, D.D.; Kijak, K.; Grbesa, D.; Martinez, E.; Spruijt, R.B.

    2011-01-01

    This study describes the application of the laser photoacoustic spectroscopy (PAS) for quantification of total carotenoids (TC) in corn flours and sweetpotato flours. Overall, thirty-three different corn flours and nine sweetpotato flours were investigated. All PAS measurements were performed at roo

  3. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making].

    Science.gov (United States)

    Figuerola, F E; Estévez, A M; Castillo, E

    1987-06-01

    The feasibility of adding chick-pea flour substituting part of wheat flour in yeast-leavened bread-making in order to increase the protein value, was studied. A 70% extraction chick-pea flour of commercial granulometry (150 mu) was prepared. Wheat flours of 74% and 78% extraction were then blended with 5%, 10% and 15% of chick-pea flour. Every flour and blend were subsequently analyzed to determine protein, ash, fiber, fat and maltose content, as well as sedimentation, farinogram and bread-making. Addition of chick-pea flour increased protein, fiber, ash and fat content in the blends, not causing a severe effect on quality, even at the 15% level of substitution. Blends showed an increase in maltose content, W value and bread specific volume. Furthermore, breads prepared were of good quality even without the use of maturing agents.

  4. 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.

  5. 籽粒苋类II型金属硫蛋白基因的分离及其表达分析%Isolation and RNA Expression Pattem of a Type 2 Metallothionein-like Gene in Amaranthus cruentus L.

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    @@ Metallothioneins (MTs) are a group of small,Cys-rich, metal-binding proteins. Plant MTs are divided into two types based predominantly upon the arrangement of Cys residues: those only containing the Cys-Xaa-Cys (Xaa is an amino acid other than Cys)metal-binding motif (type 1) and those containing a combination of the Cys-Cys,Cys-Xaa-Cys and Cys-Xaa-Xaa-Cys motifs (type 2).Both type 1 and type 2 contain two Cys-rich MT-like amino- and carboxyl-terminal domains separated by a central region of about 40 residues which is devoid of Cys (Robinson et al.,1993).Here we report a type 2 MT from amaranth.

  6. Characterization of amaranth seed oils

    NARCIS (Netherlands)

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

    2007-01-01

    The oil fractions of Amaranthus caudatus L. and Amaranthus cruentus L. seeds were studied after different treatments of the seeds. The oil contents were 7.1 and 8.5% for raw A. caudatus L. and A. cruentus L. seeds, and consisted of 80.3¿82.3% of triacylglycerols (TAGs). Phospholipids represented 9.1

  7. [Antioxidant capacity of byproducts from amaranth (Amaranthus hypochondriacus) seeds].

    Science.gov (United States)

    López-Mejía, Ofelia Araceli; López-Malo, Aurelio; Palou, Enrique

    2014-03-01

    The antioxidant capacity (CA) of byproducts from amaranth (Amaranthus hypochondriacus) seeds from two harvest parcels as a function of three extraction methods and two solvents was evaluated. On a first stage the effect of extraction method (homogenization, low frequency ultrasound, or the combination homogenization-ultrasound) and extraction solvent (methanol or ethanol, 100%) were evaluated; on a second stage, the effect of extraction solvent concentration (100%, 70%, or 50%) was evaluated. CA was determined by DPPH• inhibition, which was expressed as mg Equivalents of Trolox (ET)/g dry matter (DM). Total Phenolic compounds (FT) were determined by means of the FolinCiocalteu assay and expressed as Equivalents of Gallic Acid (EGA)/g DM. Antioxidant compounds were identified by gas chromatography coupled to mass spectrometry. For CA, there was not significant difference (p>0,05) among extraction methods, but there was significant difference (p0,05) between solvents when they were diluted, but a significant difference (pextracts exhibited the presence of squalene and 2,5-bis (1,1-dimethylethyl) phenol as the major compounds with antioxidant capacity.

  8. 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.

  9. Molecular cytogenetic studies in Chenopodium quinoa and Amaranthus caudatus

    Directory of Open Access Journals (Sweden)

    Jolanta Małuszyńska

    2014-01-01

    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.

  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. 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.

  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. 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.

  14. 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.

  15. 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.

  16. 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.

  17. [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.

  18. Development beer technology with amaranth flour

    Directory of Open Access Journals (Sweden)

    M. M. Danina

    2016-01-01

    Full Text Available At the present time, the urgent problem is the development of product range of beer and the reduction of production costs. We used amaranth flour: "protein" and "carbohydrate", is designed and experimentally obtained from seeds of amaranth and made available for research "Agros" company (Kaliningrad region. The article discusses the effects of different concentrations of flour on the process of mashing, fermentation and the quality of beer. Prepared in the ratio of light barley malt:amaranth flour 90:10 and 80:20, respectively. Experimental were chosen of mashing barley malt with the addition of flour. The mashing process started with a temperature of 40 or 500C. Cytolytic pause was 30 min, protein-25 min, malt pause was increased up to 30 min. Using 20% of flour in the total grain charge leads to the increase of first wort extract content to 12.2%. By increasing the amount of flour in the grist of grain products increases the saccharification of the mash. The time of saccharification when you make 20% of the "protein" flour and the initial temperature of mashing 500C is 26 minutes, and "carbohydrate" flour -18min., therefore, when developing technology of new beer, from the point of view of reducing the cost of production, it is advisable to use "carbohydrate" amaranth flour in the amount of 20% in the total grain products. We estimated the impact of concentrations used flour on organoleptic indicators of finished beer on a 25 point scale. The aroma of the beer was felt citrus and malt undertones. Total score of beer with 10% amaranth flour is 18 points, and 20% amaranth flour is 20 points.

  19. Lead poisoning by contaminated flour.

    Science.gov (United States)

    Hershko, C; Eisenberg, A; Avni, A; Grauer, F; Acker, C; Hamdallah, M; Shahin, S; Moreb, J; Richter, E; Weissenberg, E

    1989-01-01

    Between October 1982 and June 1983, 43 patients were identified with symptomatic lead poisoning in three Arab villages of the Nablus district. Because of the clustering of clinical poisoning by household units, investigation was focussed on potential sources common to all members of the households. After excluding water, olive oil and a variety of foodstuff, lead in high concentrations was discovered in locally ground flour in all affected households. The source of poisoning was lead poured into the fissures between the metal housing and the driveshaft of the millstone. Significant lead contamination of freshly ground flour was demonstrated in 23% of the 146 community flour mills operating in West Bank villages. Since the completion of these studies, similar outbreaks of lead poisoning caused by contaminated flourmills have been identified in the Upper Galilee and in Spain. As the methods of milling in the Mediterranean area are similar, a coordinated international effort is needed in order to eliminate this health hazard from countries where similar community stone mills are still in use.

  20. Involvement of facultative apomixis in inheritance of EPSPS gene amplification in glyphosate-resistant Amaranthus palmeri

    Science.gov (United States)

    The inheritance of glyphosate resistance in two Amaranthus palmeri populations (R1 and R2) was examined in reciprocal crosses (RC) and second reciprocal crosses (2RC) between glyphosate-resistant (R) and -susceptible (S) parents of this dioecious species. R populations and Female-R × Male-S crosses...

  1. 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.

  2. Effect of Amaranthus quitensis on parsley for dehydration yield Efecto de Amaranthus quitensis sobre el rendimiento de perejil para deshidratado

    Directory of Open Access Journals (Sweden)

    E. Puricelli

    2009-12-01

    Full Text Available Weeds are a severe problem in many horticultural crops but information about weed competition on parsley (Petroselinum crispus (Mill. Nym yield is lacking. The objectives of this study were to determine the critical period for Amaranthus quitensis Kunth control in parsley and to quantify the influence of A. quitensis density on parsley yield. The critical period was variable between years and weed densities and ranged between 3 and 44 days in duration. In both years, A. quitensis densities of more than 30 plants/m² can account for up to 70 % of yield loss. The results indicate that A. quitensis can significantly reduce parsley yields even at low densities if the weed is not controlled in the appropriate period.Las malezas son un problema en la producción de perejil (Petroselinum crispus (Mill. Nym para deshidratado, y existe poca información acerca del efecto de las malezas sobre el rendimiento de este cultivo. Los objetivos de este estudio fueron determinar el período crítico para el control de Amaranhus quitensis Kunth en perejil y cuantificar la influencia de la densidad de A. quitensis sobre el rendimiento del perejil. El período crítico fue variable entre años y densidad de la maleza y tuvo una duración de entre 3 y 44 días. En 2006 y 2007 una densidad de A. quitensis de más de 30 plantas/m² determina un 70 % de la reducción de rendimiento. Los resultados sugieren que bajas densidades de A. quitensis pueden reducir el rendimiento de perejil si no son controladas en el período adecuado.

  3. Extraction and fractionation of wheat flour proteins

    NARCIS (Netherlands)

    Graveland, A.; Bosveld, P.; Lichtendonk, W.J.; Moonen, H.H.E.; Scheepstra, A.

    1982-01-01

    Extraction of wheat flour with 1.5% sodium dodecyl sulphate (SDS) solution dissolved 65–67% of the total flour nitrogen. The SDS‐insoluble proteinaceous material was separated into glycoproteins‐I, II and III by ultracentrifugation. Part of the SDS‐soluble proteinaceous material was precipitated by

  4. 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.

  5. 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.

  6. Development and analysis of composite flour bread.

    Science.gov (United States)

    Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha

    2015-07-01

    The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.

  7. The unique genomic landscape surrounding the EPSPS gene in glyphosate resistant Amaranthus palmeri: A repetitive path to resistance

    Science.gov (United States)

    The expanding number and global distributions of herbicide resistant weedy species threaten food, feed, fiber and bioproduct sustainability and agroecosystem longevity. Amongst the most competitive weeds, Amaranthus palmeri S. Wats has rapidly evolved increased resistance to glyphosate primarily th...

  8. 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.

  9. 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

  10. Microwave Irradiation Treatment of Wood Flour and Its Application in PVC-Wood Flour Composites

    Institute of Scientific and Technical Information of China (English)

    HU Shengfei; CHEN Wen; LIU Weihua; LI Huaxing

    2007-01-01

    The technique of microwave irradiation induced free radical bulk- polyaddition reactions in porous wood flour was used to modify wood flour. The behaviors of the modified wood flour under microwave irradiation, such as thermal stability and moisture sorption properties, were studied. A kind of semiinterpenetrating polymer network wood four (Semi-IPN-WF) can be formed through polymerization of MMA in the porous wood flour by microwave irradiation, and the thermal decomposition temperature of the semi-IPN-WF is considerably increased. PVC/Semi-IPN-WF composites were prepared by melt mixing in double rolls,which exhibit improved rheological properties, lower water sorption properties and outstanding mechanical performances.

  11. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics.

    Science.gov (United States)

    Ahmad, Mukhtar; Wani, Touseef Ahmed; Wani, S M; Masoodi, F A; Gani, Adil

    2016-10-01

    Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.

  12. 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.

  13. 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.

  14. 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.

  15. Processing maize flour and corn meal food products

    OpenAIRE

    2013-01-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathwa...

  16. Use of Carob Flour in the Production of Tarhana

    OpenAIRE

    Herken Emine Nur

    2015-01-01

    In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution...

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  1. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.

    Science.gov (United States)

    Pérez, E E; Gutiérrez, M E; De Delahaye, E Pacheco; Tovar, J; Lares, M

    2007-08-01

    The physical proximate composition and physicochemical characteristics, microbiological stability, and in vitro alpha-amylolysis rate of flours produced by conventional dehydration techniques of the edible portions of the aroids Xanthosoma sagittifolium and Colocasia esculenta were investigated. Flours from the edible portion of both tubers did not show significant statistical differences in moisture, Aw, crude protein, total sugars, amylose, and amylopectin contents. C. esculenta flour showed higher crude fat, total, soluble, and insoluble dietary fiber, and mineral (P, Ca, Fe, and Zn) contents, whereas X. sagittifolium flour showed higher starch, ash, and reducing sugar content than its counterpart. With regard to physical and physicochemical characteristics, X. sagittifolium flour showed higher titratable acidity and relative density values, being darker and more yellowish than its counterpart. On the other hand, X. sagittifolium flour showed higher gelatinization temperature than C. esculenta flour. Parameters such as viscosity during the holding time (95 degrees C for 30 min), viscosity at 50 degrees C, setback, and consistency were lower in C. esculenta flour than X. sagittifolium flour. The viscosity peak and breakdown indexes were higher in C. esculenta flour than in the X. sagittifolium sample. The colony forming units (CFU) of the microorganisms were much lower than those reported in the literature for similar products. Moreover, due to their moisture content and water activity, these flours could be classified as dry foods and they are shelf-stable foods. The results reflect that flours with good chemical, physicochemical, and nutritional quality and satisfactory microbiological stability may be produced from these aroids.

  2. 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.

  3. Inhibition of In Vivo Growth of Plasmodium berghei by Launaea taraxacifolia and Amaranthus viridis in Mice

    Science.gov (United States)

    Olorunnisola, Olubukola S.; Adegbola, Peter

    2016-01-01

    Launaea taraxacifolia and Amaranthus viridis used by people of Western Africa in the treatment of malaria and related symptoms were assessed for their antiplasmodial value against the chloroquine sensitive strain of Plasmodium berghei. Crude extracts (200 mg/kg) and chloroquine (5 mg/kg) were administered to different groups of Swiss mice. The percentage of parasitemia, survival time, and haematological parameters were determined. Both extracts significantly (p phytochemical investigations in the search for new and locally affordable antimalarial agents. PMID:28050307

  4. Interference of redroot pigweed (Amaranthus retroflexus L.) in green bean (Phaseolus vulgaris L.).

    Science.gov (United States)

    Mirshekari, B; Dabbagh Mohammadi Nasab, A; Biroonara, A

    2006-01-01

    Several species of Amaranthus are known to reduce crop yields and interference with harvest throughout the Iran. In the past few years, the occurrence of some Amaranthus species including of redroot pigweed (Amaranthus retroflexus L.) increased throughout the East Azerbaijan province in Iran, supplanting all the other Amaranthus species in large areas of the region and causing concern among farmers and researchers. Green bean (Phaseolus vulgaris L.) is one of the tropical pulse crops, that C4 weeds such as redroot pigweed can cause yield loss in this crop production. In order to determine the critical period of redroot pigweed control in green bean, two experiments were conducted in Islamic Azad University of Tabriz, Iran, at 2004 and 2005. The experimental designs in both year was a randomized complete blocks with three replications. The treatments were weed-infested and weed-free in the same periods. Both year, in weed-infested experiment, redroot pigweed was seeded immediately after green bean planting and removed after 0, 2, 4, 6, 8, 10 and 14 weeks after green bean emergence (WAE). In weed-free experiment, redroot pigweed seeds were transplanted to green bean plots at 0, 2, 4, 6, 8, 10 and 14 WAE. Data were analyzed using the MSTATC software and means were compared using Duncan's Multiple Ranges Test. Regression analysis was performed to describe the relationship between green bean yield and duration of redroot pigweed interference using the REG PROCEDURE of SAS. Results indicated that the difference between years with a view to influence on all traits except stem height at the harvesting stage and pod yield at the first and second harvesting time were significant. Also, differences between treatments with a view to influence on all traits were significant. Contemporary growing of pigweed and green bean for early first month and weed interference 10 WAE had not significant effect on green bean above ground biomass. In both years, the highest green bean yield

  5. 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.

  6. 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...

  7. 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.

  8. Effects of soybean flour on the pancreas of rats.

    OpenAIRE

    McGuinness, E E; Morgan, R. G.; Wormsley, K G

    1984-01-01

    We have reviewed the growth-promoting and carcinogenic effects of feeding raw soya flour to rats. If the raw soya flour-containing diets are fed for more than a year, about 10% of the animals develop pancreatic cancer. In addition, feeding raw soya flour markedly potentiates the action of even subthreshold amounts of pancreatic carcinogens. The raw soya flour therefore acts as a potent promoter, as well as a weak carcinogen. In view of this promotion, the rat fed raw soya flour is a sensitive...

  9. Development of Wet Noodles Based on Cassava Flour

    Directory of Open Access Journals (Sweden)

    Akhmad Z. Abidin

    2013-04-01

    Full Text Available Cassava is one of Indonesia’s original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing cassava flour-based wet noodles. The best result was then examined for its nutritional value, economical value, and market response, and also a comparison was made between the prepared wet noodles and the standard noodles made from wheat flour. The analysis was based on five characteristics: taste, texture, chewiness, aroma, and appearance. Relations between these characteristics with composition, materials used, and methods applied are discussed. The developed cassava flour-based wet noodle meets physical, nutritional, and economical standards. Raw materials of the noodle were cassava flour and a wheat flour composite with a 5:1 ratio, egg, gluten, soda-ash, water, and vegetable oil, while the process was completed in multiple stages. Market response showed that the cassava flour-based wet noodles were 80% similar to wheat-flour noodles.

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

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    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.

  11. Use of Carob Flour in the Production of Tarhana

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    Herken Emine Nur

    2015-09-01

    Full Text Available In this study, the effect of carob flour incorporation on some physical, chemical, technological, sensory and functional properties of tarhana was investigated. Carob flour was replaced with wheat flour at 0, 5, 10, 15 and 20% levels in tarhana dough. Dietary fibre, raw fibre, ash, Ca, K, Cu, total phenolic compound contents and total antioxidant capacity of dry tarhana samples as well as the acidity values during fermentation of the wet tarhana samples increased with carob flour substitution. Samples with supplementation had lower lightness and higher Hunter a and b values. Carob flour addition decreased the viscosity and yield stress of tarhana soup samples. The results showed that carob flour addition affected all the parameters measured to various extents including sensory properties. Overall acceptability scores were most highly correlated with taste. According to the sensory analysis results, carob flour can be used successfully up to the amount of 15%.

  12. Transfer and expression of ALS inhibitor resistance from Amaranthus palmeri to an A. spinosus X A. palmeri hybrid.

    Science.gov (United States)

    Transfer of herbicide resistance among closely related weed species is a topic of growing concern. An Amaranthus palmeri X A. spinosus hybrid was confirmed resistant to several ALS inhibitors including imazethapyr, nicosulfuron, pyrithiobac and trifloxysulfuron. Enzyme assays indicated that the AL...

  13. Distinguishing between weedy Amaranthus species based on intron one sequences from the 5-enolpyruvylshikimate-3-phosphate synthase (EPSPS)gene

    Science.gov (United States)

    Hybridization between Amaranthus species and the potential for herbicide resistance to be transferred by hybridization are of growing concern in the weed science community. It is important to confirm suspect hybrid populations early to develop an effective control strategy. With this in mind, a PC...

  14. Differences among five amaranth varieties (Amaranthus spp.) regarding secondary metabolites and foliar herbivory by chewing insects in the field

    DEFF Research Database (Denmark)

    Niveyro, Selene L.; Mortensen, Anne G.; Fomsgaard, Inge S.

    2013-01-01

    In this study, we determined the abundance of secondary metabolites present in leaves of five varieties of Amaranthus, described the community of chewing insects observed in the foliage and also quantified damage by folivore insects in the field. Three flavonoid glucosides (rutin, nicotiflorin an...

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

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    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.

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

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    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.

  17. Cold temperature disinfestation of bagged flour

    Science.gov (United States)

    We conducted studies using a commercial freezer maintained at -17.8°C to determine the time needed to kill Tribolium castaneum eggs in a pallet of flour. Each bag weighed 22.7 kg, and there were 5 bags in each of 10 layers. The dimensions of the pallet were 109-cm wide by 132-cm long by 123-cm tall,...

  18. Multigrain bread processing with extruded flours

    Directory of Open Access Journals (Sweden)

    María José Crosa Balestra

    2014-12-01

    Full Text Available The effect in bread quality of a new bread making process and two replacement levels (20%, 36% of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties (water absorption index, grain size and nutritional properties (protein, total fiber, soluble fiber, ash, fat. The volume, whiteness index, rheological measurements (hardness, cohesiveness, springiness and chewiness of the bread were monitored. No significant changes were recorded in hardness, elasticity and chewiness of bread according to the level of substitution of composite flour; bread with 36% substitution was 7% less cohesive, with 27% less volume bread with 20% substitution. The process conditions caused greatest impact on the quality of bread. The new process resulted in a 37% increase in volume, 6% elasticity, 15% of cohesiveness and 44% decrease in hardness and 34% in chewiness, compared to the traditional process. This trend continued in the four days following the date of processing. The substitution level of composite flour did not cause significant changes in hardness, elasticity and chewiness of bread, but changes were observed in cohesiveness and volume. Bread with 36% substitution was 7% less cohesive, with 27% less volume than the 20% substitution.

  19. 21 CFR 137.165 - Enriched flour.

    Science.gov (United States)

    2010-04-01

    ... riboflavin, 24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron. (b) It may... calcium or wheat germ is excluded in calculating ash content. (f) All ingredients from which the food is... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched flour. 137.165 Section 137.165 Food...

  20. 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

  1. Physicochemical properties of quinoa flour as affected by starch interactions.

    Science.gov (United States)

    Li, Guantian; Zhu, Fan

    2017-04-15

    There has been growing interest in whole grain quinoa flour for new product development due to the unique nutritional benefits. The quality of quinoa flour is much determined by the properties of its major component starch as well as non-starch components. In this study, composition and physicochemical properties of whole grain flour from 7 quinoa samples have been analyzed. Flour properties have been correlated to the flour composition and the properties of isolated quinoa starches through chemometrics. Great variations in chemical composition, swelling power, water soluble index, enzyme susceptibility, pasting, gel texture, and thermal properties of the flour have been observed. Correlation analysis showed that thermal properties and enzyme susceptibility of quinoa flour are highly influenced by the starch. Interactions of starch with non-starch components, including lipids, protein, dietary fibre, phenolics, and minerals, greatly impacted the flour properties. For example, peak gelatinization temperature of the flour is positively correlated to that of the starch (r=0.948, pquinoa flour provides a basis for better utilization of this specialty crop.

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

    Directory of Open Access Journals (Sweden)

    Adriana Nery de Oliveira

    2015-01-01

    Full Text Available 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 docosahexaenoic acid (DHA were 329.23mg EPA 100 g-1 omega-3 flour and 545.35 mg DHA 100 g-1 omega-3 flour. To meet the minimum requirements of omega -3, it is necessary the intake 2.5 to 3 tablespoons (soup of omega-3 flour day-1.There were analyzed two meals (A and B generally consumed by workers without and with the addition of the omega-3 flour (1 and 2 tablespoons to verify if there was an increase of n-3 FA. It was concluded that there was a significant increase of these FA in both meals. It was found that the omega-3 flour is constituted of a good nutritional value, especially the n-3 FA, so the product can be used as a supplement in the feeding of the workers as well as in other segments.

  3. Some physicochemical properties of flour from germinated sorghum grain.

    Science.gov (United States)

    Elkhalifa, Abd Elmoneim O; Bernhardt, Rita

    2013-02-01

    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 derived from ungerminated sorghum flour over the first three cycles but when the cycle number increased, both flours showed zero syneresis value. For the gel consistency the flours derived from germinated sorghum produced thinnest gels. The neutral and acid gel consistency increased when the germination time increased. Germination had not much effect on the swelling power of sorghum flour.

  4. 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.

  5. Solvent Retention Capacities of Oat Flour

    Directory of Open Access Journals (Sweden)

    Qianwen Niu

    2017-03-01

    Full Text Available This study measured the solvent retention capacities (SRCs of flours from eight oat varieties and one wheat variety against different solvents to explore the swelling volume of oat flour with different solvents, and thus provide a theoretical basis for quick β-glucan analysis. The SRC profile consists of water SRC (WSRC, 50% sucrose SRC (SSRC, 5% lactic acid SRC (LASRC, 5% Na2CO3 SRC (SCASRC, NaCl SRC (SCSRC, CaCl2 SRC (CCSRC, FeCl3 SRC (FCSRC, sodium cholate SRC (SCHSRC, NaOH (pH 10 SRC (SHSRC, Na2CO3 (pH 10 SRC (SCABSRC and SDS (pH 10 SRC (SDSSRC values, and a Chopin SRC kit was used to measure the SRC value. SRCs of the oat flours increased when the solvents turned from neutral (water and NaCl to acidic (5% lactic acid or alkaline (5% Na2CO3, CaCl2, FeCl3, NaOH and pH 10 Na2CO3, and rose as the metal ion valencies of the metal salts (NaCl, CaCl2 and FeCl3 increased. The β-glucan contents were significantly positively correlated with the SCSRC (0.83**, CCSRC (0.82**, SCHSRC (0.80** and FCSRC (0.78*. SRC measurements of β-glucan in oat flours revealed that the CCSRC values were related with β-glucan (0.64* but not related with protein and starch. CaCl2 could therefore potentially be exploited as a reagent for β-glucan assay.

  6. Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

    OpenAIRE

    2015-01-01

    © 2015, Springer Science+Business Media New York. Relatively little work has been reported about flour changes during microwave irradiation. For this reason, maize flours were treated by microwave radiation at 400 W for 0.5, 1, 2 and 4 min, and their microstructure and physicochemical characteristics (X-ray diffractometry, differential scanning calorimetry and pasting properties) were analysed. Micrographs showed that maize flour treated by microwave radiation displayed less compacted particl...

  7. 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.

  8. Evaluation of herbicide combinations for livid amaranth (Amaranthus blitum) control in tuberous begonia (Begonia x tuberhybrida).

    Science.gov (United States)

    Vissers, M; van Labeke, M C

    2004-01-01

    In the past years livid amaranth (Amaranthus blitum) is observed increasingly in begonia production fields. Control of weeds in begonia is generally done by a combined application of the soil herbicides isoxaben + simazin followed 10 days later by application of the contact herbicide bentazone. This treatment usually controls the weed population sufficiently with exception of amaranth. In 2003 a field trial was conducted to evaluate control of livid amaranth in tuberous begonia with isoxaben, simazin. S-metolachloor, phenmedipham + desmedipham and bentazone. These herbicides were used as combinations of soil treatment and contact herbicides. The results suggest that a soil treatment of isoxaben + S-metolachloor significantly reduces livid amaranth compared to isoxaben + simazin, without a pronounced negative effect on tuber yield. Application of phenmedipham + desmedipham however did not improve control of livid amaranth compared to bentazone.

  9. 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

  10. 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.

  11. Germination Response of Four Alien Congeneric Amaranthus Species to Environmental Factors

    Science.gov (United States)

    Hao, Jian-Hua; Lv, Shuang-Shuang; Bhattacharya, Saurav; Fu, Jian-Guo

    2017-01-01

    Seed germination is the key step for successful establishment, growth and further expansion of population especially for alien plants with annual life cycle. Traits like better adaptability and germination response were thought to be associated with plant invasion. However, there are not enough empirical studies correlating adaptation to environmental factors with germination response of alien invasive plants. In this study, we conducted congeneric comparisons of germination response to different environmental factors such as light, pH, NaCl, osmotic and soil burials among four alien amaranths that differ in invasiveness and have sympatric distribution in Jiangsu Province, China. The data were used to create three-parameter sigmoid and exponential decay models, which were fitted to cumulative germination and emergence curves. The results showed higher maximum Germination (Gmax), shorter time for 50% germination (G50) and the rapid slope (Grate) for Amaranthus blitum (low-invasive) and A. retroflexus (high-invasive) compare to intermediately invasive A. spinosus and A. viridis in all experimental regimes. It indicated that germination potential does not necessarily constitute a trait that can efficiently distinguish highly invasive and low invasive congeners in four Amaranthus species. However, it was showed that the germination performances of four amaranth species were more or less correlated with their worldwide distribution area. Therefore, the germination performance can be used as a reference indicator, but not an absolute trait for invasiveness. Our results also confirmed that superior germination performance in wide environmental conditions supplementing high seed productivity in highly invasive A. retroflexus might be one of the reasons for its prolific growth and wide distribution. These findings lay the foundation to develop more efficient weed management practice like deep burial of seeds by turning over soil and use of tillage agriculture to control

  12. Transmission of herbicide resistance from a monoecious to a dioecious weedy Amaranthus species.

    Science.gov (United States)

    Tranel, J.; Wassom, J.; Jeschke, R.; Rayburn, L.

    2002-10-01

    The genus Amaranthus includes several important monoecious and dioecious weed species, and several populations of these species have developed resistance to herbicides. These species are closely related and two or more species often coexist in agricultural settings. Collectively, these attributes raise the concern that herbicide resistance might transfer from one weedy Amaranthus species to another. We performed research to determine if a dominant allele encoding a herbicide-insensitive form of acetolactate synthase (ALS) could be transferred from a monoecious species, A. hybridus, to a dioecious species, A. rudis. Numerous F(1) hybrids were obtained from controlled crosses in a greenhouse between A. rudis and herbicide-resistant A. hybridus, and most (85%) of these hybrids were herbicide-resistant. Molecular analysis of the ALS gene was used to verify that herbicide-resistant hybrids contained both an A. rudis and an A. hybridus ALS allele. Although hybrids had greatly reduced fertility, 42 BC(1) plants were obtained by backcrossing 33 hybrids with male A. rudis. Fertility was greatly restored in BC(1) progeny, and numerous BC(2) progeny were obtained from a second backcross to A. rudis. The herbicide-resistance allele from A. hybridus was transmitted to 50% of the BC(1) progeny. The resistance allele was subsequently transmitted to and conferred herbicide resistance in 39 of 110 plants analyzed from four BC(2) families. Parental species, hybrids, and BC(2) progeny were compared for 2C nuclear DNA contents. The mean hybrid 2C nuclear DNA content, 1.27 pg, was equal to the average between A. rudis and A. hybridus, which had 2C DNA contents of 1.42 and 1.12 pg, respectively. The mean 2C DNA content of BC(2) plants, 1.40 pg, was significantly (alpha herbicide resistance can be acquired by A. rudis through a hybridization event with A. hybridus.

  13. Germination Response of Four Alien Congeneric Amaranthus Species to Environmental Factors.

    Science.gov (United States)

    Hao, Jian-Hua; Lv, Shuang-Shuang; Bhattacharya, Saurav; Fu, Jian-Guo

    2017-01-01

    Seed germination is the key step for successful establishment, growth and further expansion of population especially for alien plants with annual life cycle. Traits like better adaptability and germination response were thought to be associated with plant invasion. However, there are not enough empirical studies correlating adaptation to environmental factors with germination response of alien invasive plants. In this study, we conducted congeneric comparisons of germination response to different environmental factors such as light, pH, NaCl, osmotic and soil burials among four alien amaranths that differ in invasiveness and have sympatric distribution in Jiangsu Province, China. The data were used to create three-parameter sigmoid and exponential decay models, which were fitted to cumulative germination and emergence curves. The results showed higher maximum Germination (Gmax), shorter time for 50% germination (G50) and the rapid slope (Grate) for Amaranthus blitum (low-invasive) and A. retroflexus (high-invasive) compare to intermediately invasive A. spinosus and A. viridis in all experimental regimes. It indicated that germination potential does not necessarily constitute a trait that can efficiently distinguish highly invasive and low invasive congeners in four Amaranthus species. However, it was showed that the germination performances of four amaranth species were more or less correlated with their worldwide distribution area. Therefore, the germination performance can be used as a reference indicator, but not an absolute trait for invasiveness. Our results also confirmed that superior germination performance in wide environmental conditions supplementing high seed productivity in highly invasive A. retroflexus might be one of the reasons for its prolific growth and wide distribution. These findings lay the foundation to develop more efficient weed management practice like deep burial of seeds by turning over soil and use of tillage agriculture to control

  14. Digestibility, chemical compound and protein quality of amaranthus forage at two harvested cut

    Directory of Open Access Journals (Sweden)

    pooria ehsani

    2016-04-01

    Full Text Available Introduction Amaranth, genus Amaranthus, belongs to the Amaranthaceae family and includes more than 60 species (28. Amaranth forage, is distinguished by high yield performance of up to 70 t/ha (30. Plant maturity was found to affect neutral detergent fiber (NDF, acid detergent fiber (ADF, lignin, CP and nitrate content of amaranth forage (27. Several studies (21, 27, 29 have shown that the nutritive value of amaranth as a ruminant feed is equal to, or better than, commonly used forages such as alfalfa. Its favorable chemical analysis (e.g., high crude protein (CP and low lignin ranges from 80 to 285 and from 17 to 73 g/kg DM, respectively and its high dry matter (DM digestibility (590–790 g/kg DM low nitrate and oxalic acid concentrations (below toxic levels suggest that it has potential value as a ruminant feedstuff (21, 23, 27. Materials and Methods The forage was planted in spring at one field (10 ha near Karaj city (Iran. The area is at an altitude of 1215 m above sea level, with a mean annual rainfall and temperature is 305.8 mm and 15C◦, respectively. In the early autumn, samples were harvested by hand from at least 10 locations within the field and pooled to five samples. The dry samples were analyzed for DM (method 930.15, ash (method 924.05 and CP (method 9 84.13 of AOAC (6. Neutral detergent fibre (NDF and acid detergent fibre (ADF according to the method of Robertson and Van Soest (35 with NDF and ADF assayed sequentially without a heat stable amylase, and expressed inclusive of residual ash (25. Insoluble CP, soluble CP (SP, true protein (TP, AD insoluble CP (ADICP and ND insoluble CP (NDICP were determined according to Licitra method (15. Nitrate was determined by a colorimetric method (8, and oxalic acid was determined according to Abaza method (2. Ca and Mg were determined by atomic absorption, P was analyzed by spectrophotometer and K by flame emission spectrometer (6. DMD, OMD and DOMD were determined by a two stage

  15. Compositional Study for Improving Wheat Flour with Functional Ingredients

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    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. 

  16. Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato

    OpenAIRE

    Julianti, Elisa; Rusmarilin, Herla; Ridwansyah,; Yusraini, Era

    2016-01-01

    Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of soybean flour and decrease in the ratio of sweet potato flour in the mixture. The composite flours ...

  17. Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour.

    Science.gov (United States)

    Kaur, Maninder; Kaushal, Pragati; Sandhu, Kawaljit Singh

    2013-02-01

    The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component.

  18. Physicochemical and organoleptic properties of cookies incorporated with legume flours

    Directory of Open Access Journals (Sweden)

    Sushma Thongram

    2016-12-01

    Full Text Available In developing countries like India, with increasing urbanization, the demand for processed food and bakery products particularly cookies command wide popularity in both urban and rural mass. Hence, an attempt was made to develop functionally and nutritionally improved cookies and the influence of the partial replacement of the wheat flour by legume on the quality characteristic of cookies was analyzed. Six blends were prepared by homogenously mixing chickpea flour, pigeon pea, moong bean flour, and cowpea flour with wheat flour in the percentage proportions: 100, 25:75, 25:75, 25:75, 25:75, and 10:10:10:10:60 (CPF:WWF, PF:WWF, MF:WWF, CF:WWF, and CPF:PF:MF:CF:WWF and later used to make cookies. Chemical and functional properties of the composite flours and chemical as well as sensory characteristics of cookies made from the above combinations were determined. The incorporation of legume flour significantly affected the physical, chemical, and phytonutrient parameters of the cookies. The results revealed that functional properties, viz. water absorption capacity, oil absorption capacity, and swelling property, increased with addition of legume flours. The physical analysis revealed that the diameter and height increased with the incorporation of legume flour. The results of the proximate composition showed that the A6 possesses highest percentage of proteins (13.42% and crude fat (22.90%, A5 contains maximum value of crude fiber (2.10% and DPPH radical scavenging activity (55.47%, A1 showed maximum moisture (10.60%, A2 total phenolic content (6.14 TAE mg/100 g, and A3 showed maximum ash (3.66%. Statistical results revealed that the addition of selected pulse flours and a combination of these whole flours do not have a significant effect (p > 0.05 on the sensory characteristics of cookies.

  19. 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

  20. 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

  1. Pasta with unripe banana flour: physical, texture, and preference study.

    Science.gov (United States)

    Agama-Acevedo, Edith; Islas-Hernandez, José J; Osorio-Díaz, Perla; Rendón-Villalobos, Rodolfo; Utrilla-Coello, Rubí G; Angulo, Ofelia; Bello-Pérez, Luis A

    2009-08-01

    Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.

  2. Dough Rheology and Wet Milling of Hard Waxy Wheat Flours

    Science.gov (United States)

    To realize the full potential of waxy wheat (Triticum aestivum L.), wet milling of waxy wheat flour to produce gluten and waxy wheat starch was investigated. Flours of six advanced lines of waxy hard wheats, one normal hard wheat (‘Karl 92’), and one partial waxy wheat (‘Trego’) were fractionated by...

  3. 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.

  4. Fractionation of cottonseed flour for improving its adhesive properties

    Science.gov (United States)

    As early as the 1950's, cottonseed flour (i. e. meal) was tested for use as wood adhesives. Recently, renewed interest exists in the use of plant proteins as wood adhesives, as these materials are renewable and biodegradable. In this research, we separated cottonseed flour into several fractions wit...

  5. Nutritional characterisation and bioactive components of commercial carobs flours.

    Science.gov (United States)

    Durazzo, Alessandra; Turfani, Valeria; Narducci, Valentina; Azzini, Elena; Maiani, Giuseppe; Carcea, Marina

    2014-06-15

    Food industry is interested in the utilisation of legume flours for the improvement the nutritional quality of cereal based foods. In this context, this research aimed at investigating the beneficial properties of different commercial carob seed flours -Ceratonia siliqua L.-. In particular, we determined chemical parameters (protein, fat, ash, soluble and insoluble fibre) by standard AOAC methods, lignans (secoisolariciresinol, lariciresinol, isolariciresinol, pinoresinol) by HPLC methods, the Total Polyphenol Content (TPC) by the Folin Ciocalteau method and the antioxidant properties by the FRAP assay. The carob germ flour and the raw carob seed flour reached the highest insoluble fibre, lignan and total polyphenols content and these results were matched by their antioxidant properties. Different carob flours showed a different distribution of the various lignans.

  6. 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

    2015-04-17

    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.

  7. 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.

  8. 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....... 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%....

  9. Effects of diets with Amaranthus dubius Mart. ex Thell. on performance and digestibility of growing rabbits

    Directory of Open Access Journals (Sweden)

    Edgar Molina

    2015-03-01

    Full Text Available The effects on performance and digestibility in growing rabbits were studied by comparing 3 diets containing increasing inclusion rates of amaranth (Amaranthus dubius Mart. ex Thell.: 0 (A0, 160 (A16 and 320 g/kg (A32 diet. Diets were formulated isoproteic and isocaloric to meet the nutrient requirements of growing rabbits. One hundred and thirteen weaned New Zealand White rabbits (mean±standard deviation weight: 760±102 g, individually caged, were randomly assigned to one of the 3  experimental diets. Rabbits were fed ad libitum from 35 to 87 d of age, and health status and performance traits were  onitored. The coefficients of total tract apparent digestibility of the diets were measured between 42 and 46 d of age in 12 rabbits per treatment. Amaranthus dubius contained 209 g/kg dry matter (DM of crude protein and 398 g/kg DM of neutral detergent fibre. There were no significant differences between treatments in weight gain (mean 21.6 g/d and live weight at the end of the fattening period (mean 1883 g. Daily feed intake was higher (P<0.05 in A0 than in A16 and A32 diets (85.4 vs. 73.7 and 69.9 g/d, respectively, and feed conversion rate improved with increased inclusion of A. dubius in the diet (from 3.84 to 3.28 for A0 and A32 diets, respectively; P<0.05. Health status was not affected by the amaranth inclusion rate. Total tract apparent digestibility showed high values, with no differences among diets except for ether extract. Thus, A. dubius could be considered as an alternative source of protein and fibre for rabbit feeding in tropical and subtropical regions.

  10. Fundamental and empirical rheological behaviour of wheat flour doughs and comparison with bread making performance

    NARCIS (Netherlands)

    Janssen, A. M.; vanVliet, T; Vereijken, JM

    1996-01-01

    The rheological characteristics of wheat flour doughs from the cultivars Obelisk and Katepwa and of biscuit flour doughs, and also of biscuit flour doughs containing glutens isolated from cv. Obelisk and cv. Katepwa flour, were compared and discussed in relation to bread making performance. Four dif

  11. 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.

  12. 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.

  13. Iron bioavailability and utilization in rats are lower from lime-treated corn flour than from wheat flour when they are fortified with different sources of iron.

    Science.gov (United States)

    Hernández, Miguel; Sousa, Virginia; Moreno, Ambar; Villapando, Salvador; López-Alarcón, Mardya

    2003-01-01

    Although iron bioavailability from wheat flour fortified with iron has been widely studied, the bioavailability of lime-treated corn flour has not been evaluated sufficiently. We compared iron bioavailability and utilization of lime-treated corn flour and wheat flour supplemented with various iron sources. Bioavailability and utilization were determined in Sprague-Dawley rats using the iron balance and hemoglobin depletion-repletion methods. Rats were iron depleted by feeding them a low iron, casein diet for 10 d. During the repletion period, the rats were fed diets based on lime-treated corn flour or wheat flour, both supplemented with ferrous fumarate, ferrous sulfate, ferric citrate and reduced iron for 14 d. Hemoglobin was determined at the end of depletion and repletion periods. The phytate concentration was lower in wheat flour (114 mg/100g) than in lime-treated corn flour (501 mg/100g). Iron bioavailability and utilization by rats were higher from fortified and unfortified wheat flour than from the lime-treated corn flour counterparts. Iron utilization was greater in rats fed wheat flour supplemented with ferrous sulfate, followed by fumarate and citrate than in rats fed reduced iron. In lime-treated corn flour, iron utilization by rats fed unfortified flour and flour fortified with reduced iron did not differ, but utilization was higher in rats fed corn flour fortified with iron sulfate, fumarate and citrate than with reduced iron. We conclude that fortification of lime-treated corn flour with reduced iron has no effect on iron bioavailability or utilization, probably due to the high phytate content. Other iron compounds must be selected to fortify lime-treated corn flour when intended for public nutrition programs.

  14. Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato.

    Science.gov (United States)

    Julianti, Elisa; Rusmarilin, Herla; Ridwansyah; Yusraini, Era

    2016-11-01

    Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of soybean flour and decrease in the ratio of sweet potato flour in the mixture. The composite flours were not significantly different in water and oil absorption capacity, swelling power, and baking expansion. There was a tendency for the relative viscosities of the composite flours to increase significantly with increasing proportion of the soybean flour and decreasing proportion of sweet potato flour in the mixture. Pasting viscosity measurements of the composite flours gave maximum (peak) viscosity values ranging from 582.00-668.67 cP. The pasting analysis results indicated increased level of setback and final viscosity, pasting temperature, setback and stability ratio while peak viscosity decreased with increasing proportion of soybean flour and decreasing proportion of sweet potato flour in the mixture.

  15. Pasta added with chickpea flour: chemical composition, In vitro starchdigestibility and predicted glycemic index

    OpenAIRE

    2008-01-01

    Pasta was prepared with of durum wheat flour mixed with chickpea flour at two different levels and its chemical composition, in vitro starch digestibility and predicted glycemic index were assessed. Protein, ash, lipid, and dietary fiber content increased while total starch decreased with the chickpea flour level in the composite pasta, all in accordance to the composition of the legume flour. Potentially available starch decreased and resistant starch (RS) increased by adding chickpea flour ...

  16. Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect

    OpenAIRE

    Švec, I.; Hrušková, Marie; Jurinová, Ivana

    2015-01-01

    Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibre contents. Between five types of hemp flour, differences were observed according to incorporated am...

  17. Influences of calcium silicate on chemical forms and subcellular distribution of cadmium in Amaranthus hypochondriacus L.

    Science.gov (United States)

    Lu, Huanping; Li, Zhian; Wu, Jingtao; Shen, Yong; Li, Yingwen; Zou, Bi; Tang, Yetao; Zhuang, Ping

    2017-01-01

    A pot experiment was conducted to investigate the effects of calcium silicate (CS) on the subcellular distribution and chemical forms of cadmium (Cd) in grain amaranths (Amaranthus hypochondriacus L. Cv. ‘K112’) grown in a Cd contaminated soil. Results showed that the dry weight and the photosynthetic pigments contents in grain amaranths increased significantly with the increasing doses of CS treatments, with the highest value found for the treatment of CS3 (1.65 g/kg). Compared with the control, application of CS4 (3.31 g/kg) significantly reduced Cd concentrations in the roots, stems and leaves of grain amaranths by 68%, 87% and 89%, respectively. At subcellular level, CS treatment resulted in redistribution of Cd, higher percentages of Cd in the chloroplast and soluble fractions in leaves of grain amaranths were found, while lower proportions of Cd were located at the cell wall of the leaves. The application of CS enhanced the proportions of pectate and protein integrated forms of Cd and decreased the percentages of water soluble Cd potentially associated with toxicity in grain amaranths. Changes of free Cd ions into inactive forms sequestered in subcellular compartments may indicate an important mechanism of CS for alleviating Cd toxicity and accumulation in plants.

  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. 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.

  20. Cytotoxic and apoptotic activities of extract of Amaranthus spinosus L. in Allium cepa and human erythrocytes.

    Science.gov (United States)

    Prajitha, V; Thoppil, J E

    2017-02-01

    The present study examined the apoptosis inducing effects of Amaranthus spinosus L. aqueous extract in Allium cepa root meristematic cells and human erythrocytes. Cytogenetic assay revealed many apoptosis inducing cytogenetic aberrations viz., cytoplasmic breakage, cytoplasmic disintegration, cytoplasmic shrinkage, receding of cytoplasm, cytoplasmic vacuolation, enucleated cell, ghost cell, nuclear vacuolation, nuclear fragmentation and nuclear disintegration. A remarkable modification of red blood cell surface morphology was observed in the result of RBC assay. The treated RBCs show membrane blebbing and shrinkage, features typical for apoptosis in nucleated cells. Significant induction of cell death was observed in treated Allium root tip cells after Evans blue staining, disclosing the membrane damage potential of the plant extract. TTC assay results in reduced mitochondrial/metabolic activity in Allium root tip cells after treatment, designating the adverse effect of plant extract on mitochondrial respiratory chain. These results confirm the apoptosis inducing potential of A. spinosus extract. Confirming the present results by further in vitro studies, it can be effectively targeted against cell proliferation during cancer treatment by inducing apoptosis. Thus from the present investigation it can be concluded that the aqueous extract of A. spinosus exhibited apoptosis induction and cytotoxic activities.

  1. Variability, heritability and genetic association in vegetable amaranth (Amaranthus tricolor L.)

    Energy Technology Data Exchange (ETDEWEB)

    Sarker, U.; Islam, Md T.; Rabbani, Md G.; Oba, S.

    2015-07-01

    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. (Author)

  2. 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.

  3. Wild Amaranthus caudatus seed oil, a nutraceutical resource from Ecuadorian flora.

    Science.gov (United States)

    Bruni, R; Medici, A; Guerrini, A; Scalia, S; Poli, F; Muzzoli, M; Sacchetti, G

    2001-11-01

    Seed oil of wild Amaranthus caudatus from Ecuador was analyzed for determining the tocopherol, fatty acid, and sterol contents. The data obtained were compared with the analogous chemical profile of seed oil of Italian A. caudatus with the objective of evaluating the nutraceutical and alimentary potential of the Ecuadorian matrix. Supercritical fluid and ultrasound-enhanced extractions were performed on both matrices. Qualitative and quantitative determinations of tocopherols were performed by HPLC, whereas GC and GC-MS were used to determine the fatty acid composition and sterols, respectively. Supercritical fluid extraction at 400 atm was the most efficient extraction method in terms of both total yield extract and tocopherol yield. Seeds of Ecuadorian of A. caudatus contained higher levels of tocopherols than Italian samples, whereas the fatty acid composition and sterol content were similar. From the obtained results it can be suggested that seed oil of wild Ecuadorian A. caudatus can prove to be an effective nutraceutical and alimentary resource and a valid alternative to the European varieties.

  4. 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.

  5. [Cereal bars with peanut and puffed amaranthus: chemical composition and stability in accelerated storage].

    Science.gov (United States)

    Escobar, B; Estévez, A M; Vásquez, M; Castillo, E; Yañez, E

    1994-03-01

    Three different cereal bars, CM3A-CM3B and CM3C were prepared following the flow sheat of Escobar et al: different amount of oat, wheat germ, and puffed amaranthus were used: to stick them together, natural sweeteners and fats were added. Proximate analysis, were run on raw materials and snack bars. They were evaluated organoleptically to know their quality and acceptability. Bars were kept in accelerated storage at 37 degrees C during 15 days to know their stability. Every 5 days were measured the water activity (Aw), moisture, and peroxides development; also appearance of organoleptic randicity. Acceptability of bar CM3B was 91.67% with 0.0% of rejection; CM3A and CM3C got the same acceptability (66.67%) and 8.33% of rejection. In accelerate storage, Aw and moisture content decreased until reaching a value of 0.48 and 5.9 in the CM3B bar, respectively. Peroxide content of CM3B and CM3C increased gradually up to 12 and 17 meq/kg respectively at 15 days. Rancyd aroma appearance was not the same in the bars, CM3A and CM3B had a decreasing at 15 days, while CM3C showed an increasing at the same time. In brief, CM3B showed the best sensory quality, the higher acceptability and the greater stability in accelerated storage.

  6. Antioxidative activities and phenolic compounds of pumpkin (Cucurbita pepo) seeds and amaranth (Amaranthus caudatus) grain extracts.

    Science.gov (United States)

    Peiretti, Pier Giorgio; Meineri, Giorgia; Gai, Francesco; Longato, Erica; Amarowicz, Ryszard

    2017-01-23

    Phenolic compounds were extracted from pumpkin (Cucurbita pepo) seed and amaranth (Amaranthus caudatus) grain into 80% (v/v) methanol. The extracts obtained were characterised by the contents of total phenolic compounds (TPC), trolox equivalent antioxidant capacity (TEAC), ferric-reducing antioxidant power (FRAP) and antiradical activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH(·)) radical. The content of individual phenolic compounds was determined by HPLC-DAD method. Pumpkin seeds showed the higher content of TPC than that from amaranth. The TEAC values of both extracts were similar each other. The lower value of FRAP was observed for pumpkin seed. Phenolic compound present in amaranth grain exhibited strongest antiradical properties against DPPH radical. Several peaks were present on the HPLC chromatograms of two extracts. The UV-DAD spectra confirmed the presence of vanillic acid derivatives in the amaranth grain. The three main phenolic compound present in pumpkin seed were characterised by UV-DAD spectra with maximum at 258, 266 and 278 nm.

  7. 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.

  8. Characteristic of fermented spinach (Amaranthus spp.) polyphenol by kombucha culture for antioxidant compound

    Science.gov (United States)

    Aspiyanto, Susilowati, Agustine; Iskandar, Jeti M.; Melanie, Hakiki; Maryati, Yati; Lotulung, Puspa D.

    2017-01-01

    Fermentation on spinach (Amaranthus sp.) vegetable by kombucha culture as an effort to get poliphenol as antioxidant compound had been done. Purification of fermented spinach extract suspension was carried out through microfiltration (MF) membrane (pore size 0.15 µm) fitted in dead-end Stirred Ultrafiltration Cell (SUFC) mode at fixed condition (stirrer rotation 400 rpm, room temperature, pressure 40 psia). Result of the experimental activity showed that long fermentation time increased total acids, total polyphenol and Total Plate Count (TPC), and decreased total solids and reducing sugar in biomass. The optimal fermentation time was reached for 2 weeks with total polyphenol recovery increasing of 92.76 % from before and after fermentation. On this optimal fermentation time, biomass had identified galic acid with relative intensity of 8 %, while as polyphenol monomer was resulted 5 kinds of polyphenol compounds with total intensity 27.97 % and molecular weight (MW) 191.1736, 193.1871 and 194.2170 at T2.5, T2.86 and T3.86. Long fermentation time increased functional properties of polyphenol as antioxidant.

  9. Interference of Selected Palmer Amaranth (Amaranthus palmeri Biotypes in Soybean (Glycine max

    Directory of Open Access Journals (Sweden)

    Aman Chandi

    2012-01-01

    Full Text Available Palmer amaranth (Amaranthus palmeri S. Wats. has become difficult to control in row crops due to selection for biotypes that are no longer controlled by acetolactate synthase inhibiting herbicides and/or glyphosate. Early season interference in soybean [Glycine max (L. Merr.] for 40 days after emergence by three glyphosate-resistant (GR and three glyphosate-susceptible (GS Palmer amaranth biotypes from Georgia and North Carolina was compared in the greenhouse. A field experiment over 2 years compared season-long interference of these biotypes in soybean. The six Palmer amaranth biotypes reduced soybean height similarly in the greenhouse but did not affect soybean height in the field. Reduction in soybean fresh weight and dry weight in the greenhouse; and soybean yield in the field varied by Palmer amaranth biotypes. Soybean yield was reduced 21% by Palmer amaranth at the established field density of 0.37 plant m−2. When Palmer amaranth biotypes were grouped by response to glyphosate, the GS group reduced fresh weight, dry weight, and yield of soybean more than the GR group. The results indicate a possible small competitive disadvantage associated with glyphosate resistance, but observed differences among biotypes might also be associated with characteristics within and among biotypes other than glyphosate resistance.

  10. Involvement of facultative apomixis in inheritance of EPSPS gene amplification in glyphosate-resistant Amaranthus palmeri.

    Science.gov (United States)

    Ribeiro, Daniela N; Pan, Zhiqiang; Duke, Stephen O; Nandula, Vijay K; Baldwin, Brian S; Shaw, David R; Dayan, Franck E

    2014-01-01

    The inheritance of glyphosate resistance in two Amaranthus palmeri populations (R1 and R2) was examined in reciprocal crosses (RC) and second reciprocal crosses (2RC) between glyphosate-resistant (R) and -susceptible (S) parents of this dioecious species. R populations and Female-R × Male-S crosses contain higher 5-enolpyruvylshikimate-3-phosphate synthase (EPSPS) gene copy numbers than the S population. EPSPS expression, EPSPS enzyme activity, EPSPS protein quantity, and level of resistance to glyphosate correlated positively with genomic EPSPS relative copy number. Transfer of resistance was more influenced by the female than the male parent in spite of the fact that the multiple copies of EPSPS are amplified in the nuclear genome. This led us to hypothesize that this perplexing pattern of inheritance may result from apomictic seed production in A. palmeri. We confirmed that reproductively isolated R and S female plants produced seeds, indicating that A. palmeri can produce seeds both sexually and apomictically (facultative apomixis). This apomictic trait accounts for the low copy number inheritance in the Female-S × Male-R offsprings. Apomixis may also enhance the stability of the glyphosate resistance trait in the R populations in the absence of reproductive partners.

  11. No fitness cost of glyphosate resistance endowed by massive EPSPS gene amplification in Amaranthus palmeri.

    Science.gov (United States)

    Vila-Aiub, Martin M; Goh, Sou S; Gaines, Todd A; Han, Heping; Busi, Roberto; Yu, Qin; Powles, Stephen B

    2014-04-01

    Amplification of the EPSPS gene has been previously identified as the glyphosate resistance mechanism in many populations of Amaranthus palmeri, a major weed pest in US agriculture. Here, we evaluate the effects of EPSPS gene amplification on both the level of glyphosate resistance and fitness cost of resistance. A. palmeri individuals resistant to glyphosate by expressing a wide range of EPSPS gene copy numbers were evaluated under competitive conditions in the presence or absence of glyphosate. Survival rates to glyphosate and fitness traits of plants under intra-specific competition were assessed. Plants with higher amplification of the EPSPS gene (53-fold) showed high levels of glyphosate resistance, whereas less amplification of the EPSPS gene (21-fold) endowed a lower level of glyphosate resistance. Without glyphosate but under competitive conditions, plants exhibiting up to 76-fold EPSPS gene amplification exhibited similar height, and biomass allocation to vegetative and reproductive organs, compared to glyphosate susceptible A. palmeri plants with no amplification of the EPSPS gene. Both the additive effects of EPSPS gene amplification on the level of glyphosate resistance and the lack of associated fitness costs are key factors contributing to EPSPS gene amplification as a widespread and important glyphosate resistance mechanism likely to become much more evident in weed plant species.

  12. Fermented Brown Rice Flour as Functional Food Ingredient

    Science.gov (United States)

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah M.; Muhammad, Kharidah; Makeri, Mohammad

    2014-01-01

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker’s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

  13. 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...

  14. 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.

  15. 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.

  16. Cheese bread enriched with biofortified cowpea flour

    Directory of Open Access Journals (Sweden)

    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.

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

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    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.

  18. Processing maize flour and corn meal food products

    Science.gov (United States)

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-01-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn. PMID:24329576

  19. Use of ultrasound for the determination of flour quality.

    Science.gov (United States)

    Alava, J M; Sahi, S S; García-Alvarez, J; Turó, A; Chávez, J A; García, M J; Salazar, J

    2007-06-01

    Within the baking industry, the control of dough properties is required to achieve final product quality and consistency. Traditional methods for dough testing are slow and off-line and do not provide fundamental rheological information. There is therefore a need for the development of fast and on-line instruments capable of providing relevant data for baking. Ultrasonics provide a non-destructive, rapid and low cost technique for the measurement of physical food characteristics. In this work, the water content of dough is investigated using ultrasonic techniques. The capability of ultrasound measurements for discriminating flours for different purposes is also studied. Doughs from more than 30 flours were characterised rheologically using a Chopin Alveograph and a Brabender Extensograph. Ultrasound measurements on the doughs prepared from these flours were also performed. The measurements were correlated, showing that ultrasound was an alternative measurement method to discriminate types of flours for different purposes.

  20. Processing maize flour and corn meal food products.

    Science.gov (United States)

    Gwirtz, Jeffrey A; Garcia-Casal, Maria Nieves

    2014-04-01

    Corn is the cereal with the highest production worldwide and is used for human consumption, livestock feed, and fuel. Various food technologies are currently used for processing industrially produced maize flours and corn meals in different parts of the world to obtain precooked refined maize flour, dehydrated nixtamalized flour, fermented maize flours, and other maize products. These products have different intrinsic vitamin and mineral contents, and their processing follows different pathways from raw grain to the consumer final product, which entail changes in nutrient composition. Dry maize mechanical processing creates whole or fractionated products, separated by anatomical features such as bran, germ, and endosperm. Wet maize processing separates by chemical compound classification such as starch and protein. Various industrial processes, including whole grain, dry milling fractionation, and nixtamalization, are described. Vitamin and mineral losses during processing are identified and the nutritional impacts outlined. Also discussed are the vitamin and mineral contents of corn.

  1. FITOEXTRACCIÓN DE PLOMO Y CADMIO EN SUELOS CONTAMINADOS USANDO QUELITE (Amaranthus hybridus L.) Y MICORRIZAS

    OpenAIRE

    H. G. Ortiz-Cano; R. Trejo-Calzada; R. D. Valdez-Cepeda; J. G. Arreola-Ávila; A. Flores-Hernández; B. López-Ariza

    2009-01-01

    Las actividades mineras y metalúrgicas practicadas en la Comarca Lagunera, México han contaminado el suelo, el aire y el agua. El uso de plantas es una de las estrategias para la remediación de suelos contaminados con metales pesados. Sin embargo, son pocos los estudios sobre remediación con plantas de zonas áridas y su asociación con micorrizas. El objetivo de este estudio fue evaluar la capacidad extractora de Plomo (Pb) y Cadmio (Cd) del quelite (Amaranthus hybridus L.) al adicionar una me...

  2. 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

  3. 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 ...

  4. Development of Gluten Free Cookies From Rice And Coconut Flour Blends

    Directory of Open Access Journals (Sweden)

    Adriana PAUCEAN

    2016-11-01

    Full Text Available This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw flours and cookies were determined by AACC (2000 methods, while sensorial evaluation was carried out using a 9 points hedonic test. Coconut flour was characterized by a high content of ash (5.09% and proteins (17.2% comparatively to rice flour. Blending coconut and rice flours at different proportions led to cookies with enhanced protein, ash and fat content. Sensory analysis revealed that blends of rice and coconut flour can be successfully incorporated into gluten free cookies, resulting in products with pleasant flavor and taste. Coconut flour possesses good nutritional properties which could be utilized for value addition of baked goods.

  5. 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.

  6. 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.

  7. Taro Tube Flour Modification via Hydrogen Peroxide Oxidation

    Directory of Open Access Journals (Sweden)

    Catarina Sri Budiyati

    2014-10-01

    Full Text Available Colocasia esculentum (L Schott known as “Talas bogor” in Indonesian language is easily grown in every island in Indonesia. It proved to have high content of carbohydrate as it can be utilize for wheat flour replacement in addition to prior modification using hydrogen peroxide. The objective of this research was to improve the quality of taro flour by assessing the effect of several parameter such as ratio of slurry, oxidation agent concentration, oxidation time and temperature. The result shows that using ratio of slurry 20% with 2% of H2O2 concentration in temperature of oxidation process 30oC and 60 min operation time can produced good quality of modified taro tube flour in terms of swelling power and water solubility with 7.2 g/g and 6.93% respectively. This condition has chosen by taking the technical and economic feasibility as consideration. This result also can be used as proof of evidence that using H2O2 as an oxidizing agent in the process of taro tube flour modification can improve the functional properties of the flour. As the swelling power and water solubility of original taro tube flour were 3.7 g/g and 1.8% respectively.

  8. Jet milling effect on wheat flour characteristics and starch hydrolysis.

    Science.gov (United States)

    Angelidis, Georgios; Protonotariou, Styliani; Mandala, Ioanna; Rosell, Cristina M

    2016-01-01

    The interest for producing wheat flour with health promoting effect and improved functionality has led to investigate new milling techniques that can provide finer flours. In this study, jet milling treatment was used to understand the effect of ultrafine size reduction onto microstructure and physicochemical properties of wheat flour. Three different conditions of jet milling, regarding air pressure (4 or 8 bars) feed rate and recirculation, were applied to obtain wheat flours with different particle size (control, F1, F2 and F3 with d50 127.45, 62.30, 22.94 and 11.4 μm, respectively). Large aggregates were gradually reduced in size, depending on the intensity of the process, and starch granules were separated from the protein matrix. Damaged starch increased while moisture content decreased because of milling intensity. Notable changes were observed in starch hydrolysis kinetics, which shifted to higher values with milling. Viscosity of all micronized samples was reduced and gelatinization temperatures (To, Tp, Tc) for F2 and F3 flours increased. Controlling jet milling conditions allow obtaining flours with different functionality, with greater changes at higher treatment severity that induces large particle reduction.

  9. 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

  10. O-Glycosylation of NnTreg Lymphocytes Recognized by the Amaranthus leucocarpus Lectin

    Directory of Open Access Journals (Sweden)

    María C. Jiménez-Martínez

    2013-01-01

    Full Text Available O-glycosidically-linked glycans have been involved in development, maturation, homing, and immune regulation in T cells. Previous reports indicate that Amaranthus leucocarpus lectin (ALL, specific for glycans containing galactose-N-acetylgalactosamine and N-acetylgalactosamine, recognizes human naïve CD27+CD25+CD4+ T cells. Our aim was to evaluate the phenotype of CD4+ T cells recognized by ALL in peripheral blood mononuclear cells obtained from healthy volunteers. CD4+ T cells were isolated by negative selection using magnetic beads-labeled monoclonal antibodies; the expression of T regulatory cell phenotypic markers was assessed on ALL-recognized cells. In addition, IL-4, IL-10, IFN-γ, and TGF-β intracellular production in ALL+ cells was also evaluated. The analyses of phenotypic markers and intracellular cytokines were performed through flow cytometry. ALL-recognized CD4+ T cells were mainly CD45RA+, CCR7+ cells. Although 52±10% CD25+Foxp3+ cells were positive to ALL, only 34±4% of ALL+ cells corresponded to CD25+Foxp3− cells. Intracellular cytokines in freshly obtained ALL+CD4+ T cells exhibited 8% of IL-4, 15% of IL-10, 2% of IFN-γ, and 15% of TGF-β, whereas ALL−CD4+ T cells depicted 1% of IL-4, 2% of IL-10, <1% of IFN-γ, and 6% of TGF-β. Our results show that galactose-N-acetylgalactosamine and N-galactosamine-bearing CD4+ T cells expressed phenotypic markers of NnTreg cells.

  11. EFFECT OF CHICKPEA AND PEA FLOUR ADDITION ON THE QUALITATIVE AND SENSORY PARAMETERS OF BAKERY PRODUCTS

    Directory of Open Access Journals (Sweden)

    Veronika Kuchtová

    2012-04-01

    Full Text Available The purpose of this study was to determine chemical composition and functional properties of legume flours (chickpea, pea and fine wheat flour. The effect of chickpea and pea flour incorporation at different levels (10, 20, 30 % w/w on the qualitative parameters and sensory characteristics of bakery product was also investigated. It can be concluded, that incorporation of leguminous flours led to changes of the investigated qualitative and sensory parameters, especially in samples with higher amount of leguminous flour (20 and 30 %. Results showed, that a proper alternative to standard bakery products  are products with 10 % portion of leguminous flour.doi:10.5219/185

  12. Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

    Science.gov (United States)

    Mesías, Marta; Morales, Francisco J.

    2017-01-01

    Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety. PMID:28231092

  13. 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...

  14. Glyphosate-resistant and glyphosate-susceptible Palmer amaranth (Amaranthus palmeri S Wats.): hyperspectral reflectance properties of plants and potential for classification

    Science.gov (United States)

    BACKGROUND: Palmer amaranth (Amaranthus palmeri S. Wats.) is a troublesome agronomic weed in the southern United States, and several populations have evolved resistance to glyphosate. This paper reports spectral signatures of glyphosate-resistant (GR) and glyphosate-sensitive (GS) plants, and explor...

  15. 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...

  16. In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour.

    Science.gov (United States)

    Njintang, N Y; Mbofung, C M; Waldron, K W

    2001-05-01

    A study was carried out to determine the effect of germination and drying temperature on the in vitro protein digestibility and physicochemical properties of dry red bean flours. A 2 x 3 factorial experiment with two treatments (germination and nongermination) and three drying temperatures was used for this purpose. The effect of particle size on water absorption capacity of bean flour was investigated. In addition, the effect of incorporating soybean and cowpea into the red bean flour on functional properties was equally investigated. Results reveal that protein digestibility increased with germination and also with drying temperature. Drying at 60 degrees C produced flours of optimum functional characteristics, although the hydrophilic/lipophilic index was high and the solubility index reduced. Germination and particle size as well as drying temperature all affected the water uptake properties of bean flours. Incorporation of soybean and cowpea flour into germinated bean flour at levels of 10 and 30%, respectively, produced a composite with higher functional properties.

  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.

  18. Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits.

    Science.gov (United States)

    Yadav, Ritika B; Yadav, Baljeet S; Dhull, Nisha

    2012-04-01

    Blends of plantain and chickpea flours each with concentrations of 0, 10, 20, 30 and 40% along with of refined wheat flour were used for development of biscuits. The flours were evaluated for their chemical and functional properties. Plantain flour had highest crude fiber (3.6%) and carbohydrate content (80.8%), whereas chickpea flour had highest protein content (19.3%) and fat content (4.4%). Plantain flour showed highest water absorption (167.7%) whereas lowest oil absorption capacity (144.6). The chickpea flour showed highest foaming capacity and stability. The thickness and diameter of biscuits did not differ significantly (p chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p chickpea flour and plantain flours in the blends. The sensory properties of biscuits prepared by replacing refined wheat flour up to 20% each with plantain and chickpea flour were more or less similar to those of control biscuits.

  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. Antioxidant Activity of Extracts from Amaranthus tricolor L%红苋菜提取物抗氧化活性的研究

    Institute of Scientific and Technical Information of China (English)

    柴明艳

    2016-01-01

    研究红苋菜不同部位提取物的抗氧化活性。用75%的乙醇溶液,分别对红苋菜的根、茎、叶3个部位进行超声浸提,进一步评价各提取物清除超氧自由基、清除DPPH自由基、清除羟自由基、总抗氧化力与还原力。结果发现,叶部位提取物对超氧自由基清除、DPPH自由基清除和总抗氧化力最强;而茎部提取物清除羟自由基能力最强。红苋菜具有较好的抗氧化活性,其中活性较强的部位为叶。%Antioxidant activity of extracts from different parts of Amaranthus tricolor L. was studied. Using 75%ethanol solution, roots, stems and leaves of Amaranthus tricolor L. were conducted to ultrasonic extraction, re-spectively. Furthermore, the effects of Amaranthus tricolor L. extracts on scavenging superoxide free radical, DPPH radical and hydroxyl radical, total antioxidant capacity and reducing power were evaluated. The results found that leaf extracts from Amaranthus tricolor L. showed the strongest effects on scavenging superoxide radi-cal and DPPH free radical, and had the biggest total antioxidant capacity, while the stem extract had the strongest effects on scavenging hydroxyl free radical. Different parts of Amaranthus tricolor L. especially leaves have a good antioxidant activity.

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

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    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.

  2. EFFECT OF THE INDUSTRIAL MILLING PROCESS ON THE RHEOLOGICAL BEHAVIOR OF DIFFERENT TYPES OF WHEAT FLOUR

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    Violeta Ionescu

    2010-12-01

    Full Text Available In the milling process a large number of milling streams are obtained. These fractions are usually combined into a single composite product, but it is possible to select for blending certain fractions to obtaining different types of flours. In this work the rheological behavior, of the industrial flours obtained in different extraction levels was analyzed using Mixolab and Alveograph devices. Our results showed that the flour extraction rate is an important factor influencing rheological behavior. When by the milling process were obtained two types of flour, the flour with high ash content presented higher values of C3, C4 and C5 torques compared to flour with lower ash content. Therefore, the quality of the white flour obtained from wheat milling at different extraction levels highly depends on the flour fractions that are selected for blending.

  3. CHOICE OF EFFICIENT METHOD OF ADDING FLOUR FROM BUCKWHEAT BRAN

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    E. I. Ponomareva

    2015-01-01

    Full Text Available Nowadays the production of functional bakery products for therapeutic and preventive nutrition is of current importance. The problem of providing the population with functional products can be solved by enriching the recipes with vitamins, dietary fiber, micro and macronutrients. At the chair of "Technology of baking, confectionery, pasta and grain processing" of Voronezh State University of Engineering Technologies the recipe of no-salt bread from mixture of baker’s first grade wheat flour and whole-grain wheat with adding buckwheat bran flour, that increases the nutrition value of the product, has been developed. Flour from buckwheat bran is characterized by a high-scale balance of the content of essential amino acids, good digestibility, rich in vitamins (especially B vitamins, PP, dietary fiber, minerals (potassium, calcium, magnesium, iron. The use of buckwheat flour from the bran in bread production stimulates the creation of favorable intestinal microflora, normalizes blood sugar level, and excretes toxins, toxic salts and heavy metals from the body. We have conducted a research on how to make the rational choice of method of adding buckwheat bran flour enricher into dough from a mixture of first grade wheat flour and whole-grain wheat, compressed yeast and potable water, thus ensuring high and stable physical and chemical characteristics and the quality of the end product. Also, we have discovered that the bakery product prepared on tight sponge with addition of enricher has much better organoleptical properties in comparison with the others. Bread is characterized by a pleasant taste and flavour, elastic porous crumb. It has been found that the consumption of 100 g of a mixture of no-salt bread from first grade wheat flour and whole-grain with adding buckwheat bran flour will provide enough daily intake of protein 10.7%, fat 1.5%, carbohydrates 10.4% dietary fiber 16.3%, amino acids 2.5 14.0%. No-salt bread is recommended to people

  4. TEKNOLOGI MODIFIKASI TEPUNG KASAVA Modified Cassava Flour Technology

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    Haryadi Haryadi

    2012-05-01

    Full Text Available Cassava productivity is very potential to support food security. Processing of cassava into flour makes the food more durable, less voluminous and easier to handle, and flexible to cook. To extend the use of cassava flour, it is necessary to develop technology to produce quality cassava flour suitable for various food purposes. A certain flour finess is desired to free the starch granules and to allow the granule’s cooking characteristics to express significantly. Modification of cassava flour technology may involve physical, biological, chemical aspects, as well as combination of the aspects. ABSTRAK Potensi produksi kasava sangat besar untuk dimanfaatkan sebagai pendukung ketahanan pangan. Pengolahannya men­ jadi tepung memungkinkan lebih awet, lebih ringkas dan lebih mudah diangkut, serta lebih luwes untuk diolah. Untuk memperluas penggunaan tepung kasava, perlu pengembangan teknologi produksi tepung bermutu yang dapat diman­ faatkan dalam berbagai olahan makanan. Tepung dikehendaki pada kelembutan tertentu, sehingga granula-granula pati terlepas dari jaringan awalnya, dan selanjutnya ciri-ciri granula dalam pemasakan menjadi nyata. Modifikasi pembuatan tepung kasava dapat dilakukan secara fisik, biologis maupun kimiawi, ataupun gabungan dari aspek-aspek tersebut.

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

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    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.

  6. 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.

  7. 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

  8. Evaluation of gut modulatory and bronchodilator activities of Amaranthus spinosus Linn.

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    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

  9. INFLUENCE OF IMPACT MODIFIER AND COUPLING AGENT ON IMPACT STRENGTH OF WOOD FLOUR / RECYCLED PLASTIC COMPOSITES

    OpenAIRE

    Saman GHAHRI; Saeed KAZEMI NAJAFI; Mohebby, Behbood

    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...

  10. Acceptability and Amino Acid Score of Snack bar of Mixed Whole-Wheat Varieties SO₁₀ Flour with Soy Flour

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    Rina Yenrina

    2016-12-01

    Full Text Available This research was conducted at the Laboratory of Engineering and Processing Technology of Agricultural Products, Laboratory of Chemistry, Biochemistry of Agricultural Products and Laboratory of Microbiology and Biotechnology of Agricultural Products, Department of Agricultural Technology, Andalas University. The purpose of this research was to determine the effect of mixing whole-wheat SO₁₀ flour and soy flour towards the acceptability by panelists in organoleptic, amino acid score of the snack bar that produced. This study used a completely randomized design (CRD with 5 treatments and 3 replications. Data were analyzed statistically used ANOVA and continued by Duncan's New Multiple Range Test (DNMRT at 5% level. The treatments in this study are mixing wheat flour SO₁₀ and soy flour with treatment A (100% wheat SO₁₀ : 0% soy flour, treatment B (80% wheat SO₁₀ : 20% soy flour, treatment C (60% wheat SO₁₀ : 40% soy flour, treatment D (50% wheat SO₁₀ : 50% soy flour and treatment E (40% wheat SO₁₀ : 60% soy flour. Based on the results of sensory analysis, the best products is treatment D (mixing 50% wheat SO₁₀ : 50% soy flour with the level of acceptance by panelists of color (3.7, aroma (3.1, texture (3.3 and taste ( 3.2. Water content (22.36%, protein content (17.30%, amino acid score (64.28 with the limiting amino acid methionine.

  11. NOTE: Measuring oxidative gelation of aqueous flour suspensions using the Rapid Visco Analyzer

    Science.gov (United States)

    The Rapid Visco Analyzer (RVA) was investigated as a tool to measure oxidative gelation capacity (OGC) of aqueous wheat-flour suspensions. One, club-wheat patent flour was used to determine optimal hydration time and 33 straight-grade flours (representing 12 hard and 31 soft varieties) were used to ...

  12. 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...

  13. Effects of uniquely processed cowpea and plantain flours on wheat bread properties

    Science.gov (United States)

    The effect of incorporating uniquely processed whole-seed cowpeas or plantain flours at 10 or 20 g/100 g in all-purpose flour on paste viscosity and bread-baking properties in model bread was determined. Flours from plantains processed as follows: unblanched plantains dried at 60 degrees C (PLC), so...

  14. Physical properties of snacks made from cassava leaf flour

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    Adriana Cristina Ferrari

    2014-02-01

    Full Text Available The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100°C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.

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

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    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.

  16. Previous studies underestimate BMAA concentrations in cycad flour.

    Science.gov (United States)

    Cheng, Ran; Banack, Sandra Anne

    2009-01-01

    The traditional diet of the Chamorro people of Guam has high concentrations of the neurotoxin BMAA, beta-methyl-amino-L-alanine, in cycad tortillas and from animals that feed on cycad seeds. We measured BMAA concentration in washed cycad flour and compared different extraction methods used by previous researchers in order to determine how much BMAA may have been unaccounted for in prior research. Samples were analyzed with AQC precolumn derivatization using HPLC-FD detection and verified with UPLC-UV, UPLC-MS, and triple quadrupole LC/MS/MS. Although previous workers had studied only the free amino acid component of BMAA in washed cycad flour, we detected significant levels of protein-associated BMAA in washed cycad flour. These data support a link between ALS/PDC and exposure to BMAA.

  17. 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.

  18. The content of buckwheat flour in wheat bread

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    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

  19. 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.

  20. An outbreak of perirenal oedema syndrome in cattle associated with ingestion of pigweed (Amaranthus hybridus L. : clinical communication

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    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.

  1. Preliminary pharmacological investigation of the ischuretic property and safety of a hydro-ethanolic extract of Amaranthus spinosis (Fam: Amaranthaceae

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    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

  2. Particle size and particle-particle interactions on tensile properties and reinforcement of corn flour particles in natural rubber

    Science.gov (United States)

    Renewable corn flour has a significant reinforcement effect in natural rubber. The corn flour was hydrolyzed and microfluidized to reduce its particle size. Greater than 90% of the hydrolyzed corn flour had an average size of ~300 nm, a reduction of 33 times compared to unhydrolyzed corn flour. Comp...

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

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    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.

  4. Isolation and Expression Analysis of GST Gene Encoding Glutathione S-transferase from Senecio cruentus%瓜叶菊谷胱甘肽转移酶基因GST的分离及表达分析

    Institute of Scientific and Technical Information of China (English)

    金雪花; 洪艳; 黄河; 戴思兰; 朱嫄

    2013-01-01

    从瓜叶菊中克隆了10个谷胱甘肽转移酶(GST)基因,命名为ScGST1~10.序列相似性比较与基因表达分析结果显示,ScGST3可能是一个花青素苷转运相关的候选基因.对RT-PCR扩增的ScGST3序列分析发现,其包含一个639 bp的开放阅读框,编码212个氨基酸残基,含有3个外显子和2个内含子,属于phi型GST;氨基酸序列比较分析表明,其与仙客来(Cyclamen persicum)CkmGST3、香石竹(Dianthus caryophyllus) DcGSTF2和矮牵牛(Petunia hybrida)PhAN9等花青素苷转运相关的GST具有较高的相似性;荧光定量PCR分析表明,该基因在含有花青素苷的组织中表达信号较强,在花序发育早期表达丰度最高,花序开放末期表达量下降.据此推测分离得到的ScGST3可能与瓜叶菊中花青素苷的转运与积累相关.%We cloned 10 glutathione transferase (GST) genes from Senecio cruentus and called after ScGST1-10.ScGST3 was considered to be an alternative gene which related to the transfer of anthocyanin based on the similarity compare of sequence and analysis of gene expression.The amplified sequence of ScGST3 contains a 639 bp open reading frame,which encodes 212 amino acid residues.It also contains 3 exons and 2 introns and belongs to phi type GST.The compare analysis of amino acid sequence showed that the similarity between ScGST3 and other GSTs that related to the transfer of anthocyanin (such as DcGSTF2 in Dianthus caryophyllus,CkmGST3 in Cyclamen persicum and PhAN9 in Petunia hybrida and so on) were higher.The analysis of fluorescent quantitation PCR showed that this gene had a higher expression in the tissues which contain anthocyanin.The expression reached the highest abundance and decreased at the early and final stages of inflorescence development,respectively.In conclusion,we inferred that ScGST3 might associate with the transfer and accumulation of anthocyanin in Senecio cruentus.

  5. 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%.

  6. 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.

  7. 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.

  8. Properties of amaranth flour with functional oat products

    Science.gov (United States)

    Amaranth flour containing the essential amino acid, lysine, was composited with oat products that contain ß-glucan known for lowering blood cholesterol and preventing heart disease. The pasting and rheological properties of amaranth-oat composites were evaluated. The amaranth-Nutrim composites showe...

  9. 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 ...

  10. Instrumental methods for analysis of some elements in flour

    Energy Technology Data Exchange (ETDEWEB)

    Zagrodzki, P.; Dutkiewicz, E.M.; Malec, P. [Uniwersytet Jagiellonski, Cracow (Poland); Krosniak, M. [Akademia Medyczna, Cracow (Poland); Knap, W. [Akademia Gorniczo-Hutnicza, Cracow (Poland). Inst. Wiertniczo-Naftowy; Bichonski, A. [Instytut Hodowli i Aklimatyzacji Roslin, Radzikow (Poland)

    1993-10-01

    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.

  11. Functionality of Gliadin Proteins in Wheat Flour Tortillas

    Science.gov (United States)

    Gliadins are monomeric proteins that are encoded by the genes at the locus Gli 1 and Gli 2 present on the short arm of homeologous 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 mai...

  12. LC-MS characterization of constituents of mesquite flour

    Science.gov (United States)

    Using an LC-MS method in conjunction with two complementary types of chromatographic retention modes—namely reversed phase and aqueous normal phase (ANP)—various compounds present in mesquite flour extracts were identified. Because of the diverse types of chemical constituents found in such natural ...

  13. Dough rheology and wet milling of hard waxy wheat flours.

    Science.gov (United States)

    Guan, Lan; Seib, Paul A; Graybosch, Robert A; Bean, Scott; Shi, Yong-Cheng

    2009-08-12

    To realize the full potential of waxy wheat (Triticum aestivum L.), the wet milling properties of waxy wheat flours including their dough-mixing properties were investigated. Flours of six waxy hard wheats, one normal hard wheat ('Karl 92'), and one partial waxy hard wheat ('Trego') were fractionated by the dough-washing (Martin) process, and the yields and recoveries of starch and gluten were compared. When waxy and normal wheat starches each were blended with a wheat gluten to give a mixture containing 14.5% protein, they gave very different mixograms even though the protein was the same in those blends. Waxy wheat starch absorbed more water than normal wheat starch, which apparently retarded hydration of gluten and dough development. Higher water content had to be used for some waxy wheat flours to develop optimum dough. Washing waxy wheat flour dough under a stream of water caused dough to become slack, spread out more on the sieve, and break apart into several pieces, which when thoroughly washed, coalesced into an elastic dough like the controls. By mixing a weak dough with 2% NaCl solution or by adding hemicellulase, stickiness of the dough subsided during the washing step and thereby improved the recovery of the gluten and starch fractions.

  14. 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.

  15. 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.

  16. 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.

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

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    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.

  18. Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus peel flour blends

    Directory of Open Access Journals (Sweden)

    Lee-Hoon Ho

    2016-12-01

    Full Text Available Food waste produced from fruits and vegetables processing plants possesses an important natural and valuable material in producing less expensive functional food due to the presence of several bioactive substances. Therefore, the aim of the present study is to investigate the nutritional composition, physical properties, and sensory quality of the control, wheat flour cookies substituted with 5, 10, and 15% pitaya peel flour (PPF. The proximate analyses results demonstrated that PPF-containing cookies had significantly higher ash, fiber, and carbohydrate content but lower moisture and protein than the control. Physical analyses results showed that cookies incorporated with PPF had higher diameter and spread ratio but lower crumb height than the control. Sensory evaluation results indicated that wheat flour partially substituted with PPF up to 15% level did not affect to the overall acceptability ratings of cookies by panelists. Thus it can be concluded that PPF can be partially substituted for wheat flour in cookies to improve the nutritional quality without affecting the sensory acceptability of composite cookies.

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

    Directory of Open Access Journals (Sweden)

    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.

  20. 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 chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20 % to 30 %. The dough surface of the wheat dough and the blend with 10 % was classified as "normal", however the blend with 20 % and 30 % produced "sticky" dough surface. The presence of chickpea 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.

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

    Directory of Open Access Journals (Sweden)

    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.

  2. Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour

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    Olugbenga Olufemi Awolu

    2017-02-01

    Full Text Available Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney beans, 6.352% tigernut flours, run 7 (85.000% pearl millet, 10.000% kidney beans, 5.000% tigernut flours and run 13 (75.000% pearl millet, 20.000% kidney beans, 5.000% tigernut flours. The pasting characteristics and rheological evaluation of the optimized blends were further evaluated in rapid visco units (RVU. Run 7 had the overall best pasting characteristics; peak viscosity (462 RVU, trough (442 RVU, breakdown viscosity (20 RVU, final viscosity (975 RVU, setback (533 RVU, peak time (5.47 min and pasting temperature (89.60 °C. These values were found to be better than several composite flours consisting mixture of wheat and non-wheat crops. In addition, the rheological characteristics (measured by Mixolab showed that run 7 is the best in terms of dough stability, swelling, water absorption and shelf stability. Composite flour with 85% pearl millet flour in addition to kidney beans and tigernut flours could therefore serve as a viable alternative to 100% wheat flour in bread production.

  3. 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.

  4. 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 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 reproductive age found to be high. These results show that processing methods enhanced nutritional value of biofortified bean flour and that processed biofortified bean flour can be used to prepare nutrient and energy-dense gruel to improve on nutritional status of children under 5 years and women of reproductive age.

  5. Áreas prioritarias para colectar germoplasma de Amaranthus en México con base en la diversidad y riqueza de especies Priority areas to collect Amaranthus germplasm in Mexico based on diversity and species richness

    Directory of Open Access Journals (Sweden)

    Eduardo Espitia Rangel

    Full Text Available Esta investigación tuvo como objetivo utilizar el Sistema de Información Geográfico, para crear mapas de índices de diversidad y riqueza de especies del género Amaranthus en México, para proyectar las mejores áreas de colecta de germoplasma. La máxima riqueza de especies se encontró en el centro occidente del Estado de México incluyendo el Distrito Federal y la costa del Pacífico, entre Jalisco y Colima, así como en Sinaloa. El índice de biodiversidad de Brillouin mostró alta diversidad en la costa del Pacífico, Sinaloa, entre los estados de Jalisco y Colima, además el centro occidente de Nuevo León, la región de la Huasteca del sureste de Tamaulipas y noreste de Veracruz, así como la zona noroeste de la Península de Yucatán. Las áreas prioritarias que se proponen son: la costa central de Sinaloa, sur de la región biogeográfica de Sonora, parte centro occidente del Estado de México incluyendo el Distrito Federal, región biogeográfica del Eje Volcánico Transmexicano y la costa del pacífico centro entre los estados de Jalisco y Colima, finalmente en la región biogeográfica de la costa pacífica mexicana.This investigation had as objective to use the Geographical Information System, to create maps of indexes of diversity and wealth of species of genus Amaranthus in Mexico, to plan the best areas of germplasm collection. The maximum wealth of species was in west center of State of Mexico including Distrito Federal and the Pacific coast, between Jalisco and Colima, as well as in Sinaloa. The Brillouin index of biodiversity showed high diversity in the Pacific coast, Sinaloa, between the states of Jalisco and Colima, also the west center of Nuevo León, the region of Huasteca of southeast of Tamaulipas and northeast of Veracruz, as well as the northwest area of Yucatán Peninsula. The priority areas proposed are: the central coast of Sinaloa, south of biogeographic region of Sonora, west center section of State of Mexico

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

    Institute of Scientific and Technical Information of China (English)

    S H Park; O K Chung; P A Seib

    2006-01-01

    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 contents, starch damage,swelling power, pasting characteristics, and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters, the protein content of wheat and the granulation of flour, showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%~ 14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61, p < 0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μ m in size and representing 9.6%~ 19.3% of the flour weights was correlated positively (r =0.78, p < 0.01) with crumb grain score, whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60, p<0.05) with crumb grain score.

  7. 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…

  8. Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread.

    Science.gov (United States)

    Khoshgozaran-Abras, S; Azizi, M H; Bagheripoor-Fallah, N; Khodamoradi, A

    2014-10-01

    The objective of present study was to investigate the impact of Brown Rice flour (BR) incorporation, at three different levels of 5, 10 and 15 % to the Wheat Flour (WF) preparations on rheological properties of wheat-based dough and quality of wheat-based flat bread. The BR flour incorporation mainly affected the chemical properties of flours, the rheological characteristics of dough and, quality and shelf life of bread. The protein-related properties of flours principally experienced reduction; however, the ash content had an increase, along with BR flour incorporation. The rheological properties of dough were affected considerably by BR flour substitution, wherein the sample containing 5 % BR flour was closest to BR flour-free dough (control). Regarding the yielded bread, BR flour addition affirmatively affected sensorial properties and firmness quality evaluation, wherein the bread made from dough with composite flour fortified with 5 % BR flour was scored the best. The findings from instrumental firmness quality assessment were confirmed as the bread containing 5 % BR flour remained softer and demanded lowest force to be compressed over the storage period. Overall, results showed that adding BR flour up to 5 % can be used in baking of flat bread since it meets the required criteria.

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

    Directory of Open Access Journals (Sweden)

    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.

  10. A BIODEGRADABLE FILM FROM JACKFRUIT (ARTOCARPUS HETEROPHYLLUS AND DURIAN (DURIO ZIBETHINUS SEED FLOURS

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    Diah S. Retnowati

    2016-02-01

    Full Text Available The jackfruit (Artocarpus heterophyllus and durian (Durio zibethinus seeds contain high portion of amylose, which makes them potential materials for biodegradable films. The objective of this study is to develop biodegradable films composed of jackfruit and durian seed flours and glycerol as plasticizer. The films were prepared by dispersing flours in water, adding glycerol, heating the mixture, casting the solution on an acrylic plate, and drying the films at 50 ºC for 20 hours. Glycerol contributes to the flexibility of the film, while reduces the strength of the film. The Young’s modulus, tensile strength, and elongation at break increase as the ratio of jackfruit to durian seed flour increases. The films made from jackfruit and durian seed flours in this work are stronger than the film made from rice flour obtained by other researcher. Therefore, jackfruit and durian seed flours are potential raw material for biodegradable films.

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

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    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.

  12. 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.

  13. Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.

    Science.gov (United States)

    Ogunsina, B S; Radha, C; Indrani, D

    2011-03-01

    The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typical moringa seed taste and was acceptable. Addition of combination of additives improved the dough strength and quality of bread with 10% DBMS flour. Replacement of wheat flour with 10%, 20% and 30% DBMS grits was found to affect cookies quality. Cookies with 20% DBMS grits had the nutty taste of moringa seeds and were acceptable. Bread with 10% DBMS flour and cookies with 20% DBMS grits had more protein, iron and calcium. Incorporating moringa seeds in baked foods may be exploited as a means of boosting nutrition in Africa and Asia where malnutrition is prevalent.

  14. Flour from Prosopis alba cotyledons: A natural source of nutrient and bioactive phytochemicals.

    Science.gov (United States)

    Cattaneo, F; Costamagna, M S; Zampini, I C; Sayago, J; Alberto, M R; Chamorro, V; Pazos, A; Thomas-Valdés, S; Schmeda-Hirschmann, G; Isla, M I

    2016-10-01

    The Prosopis alba seed is a waste material in the process to produce pod flour. To suggest a potential use of these seeds it is necessary to determine the nutritional, phytochemical and functional quality of cotyledon flour from Prosopis alba. This flour showed high level of proteins (62%), low content of total carbohydrate and fat. Free polyphenol (1150±20mg GAE/100g flour) and carotenoids (10.55±0.05mg β-CE/100g flour) compounds were the dominant compounds. The main identified constituents in the polyphenolic extracts were C- glycosyl flavones, including schaftoside, isoschaftoside, vicenin II, vitexin and isovitexin. The extract enriched in polyphenolic compounds exhibited ABTS(+) reducing capacity and scavenging activity of H2O2; and was able to inhibit phospholipase, lipoxygenase and cyclooxygenase, three pro-inflammatory enzymes. According to our results, the P. alba cotyledon flour could be considered as a new alternative in the formulation of functional foods or food supplements.

  15. 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.

  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. 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

  18. 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_castane...um_NL.png Tribolium_castaneum_S.png Tribolium_castaneum_NS.png http://biosciencedbc.jp/taxonomy_icon.../icon.cgi?i=Tribolium+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 ...

  19. Changes in Characteristics of Kithul (Caryota urens) Flour Prepared by Different Modification Techniques

    OpenAIRE

    2016-01-01

    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) pattern...

  20. A novel laboratory scale method for studying heat treatment of cake flour

    OpenAIRE

    Chesterton, A. K. S.; Wilson, D I; Sadd, P. I.; Moggridge, G. D.

    2014-01-01

    This is the accepted manuscript version. The final version is available from Elsevier at http://www.sciencedirect.com/science/article/pii/S0260877414003112. A lab-scale method for replicating the time–temperature history experienced by cake flours undergoing heat treatment was developed based on a packed bed configuration. The performance of heat-treated flours was compared with untreated and commercially heat-treated flour by test baking a high ratio cake formulation. Both cake volume and...

  1. 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.

    2016-01-01

    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 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

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

    Science.gov (United States)

    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 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

  3. 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.

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

    Science.gov (United States)

    Flinn, Paul W; Campbell, James F

    2012-12-01

    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, which is a repellent produced by the beetles. We determined the effect of five different levels of flour conditioning on cannibalism of red flour beetle eggs and pupae by adult and larval stages. Larvae had the highest rates of egg cannibalism (12 eggs eaten over the 4-d period) followed by female adults (seven eggs consumed). Adult males had the lowest rates of cannibalism with only two eggs consumed. Cannibalism of eggs by females was correlated negatively with the level of flour conditioning. There was no effect of flour conditioning on egg or pupal cannibalism by larvae or adult males. Cannibalism by adult females may decrease as the level of flour conditioning increases because females may spend less time tunneling in highly conditioned flour and more time trying to disperse to other areas that are better for oviposition.

  5. Cooking quality and starch digestibility of gluten free pasta using new bean flour.

    Science.gov (United States)

    Giuberti, Gianluca; Gallo, Antonio; Cerioli, Carla; Fortunati, Paola; Masoero, Francesco

    2015-05-15

    The use of rice/leguminous blend may be nutritionally convenient in gluten free product manufacturing. Gluten free spaghetti was prepared with rice flour and different concentrations of bean flour (included at levels of 0%, 20% and 40%, w/w) derived from a new developed white-seeded low phytic acid and lectin free (ws+lpa+lf) bean cultivar. Protein, ash and dietary fibre contents increased linearly (Presistant starch content, while decreasing quadratically (Pglycemic index. The partial replacement of rice flour with bean flour can favourably be used in gluten free spaghetti formulation.

  6. Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

    Science.gov (United States)

    Monteiro, Maria Lúcia G.; Mársico, Eliane T.; Soares, Manoel S.; Magalhães, Amanda O.; Canto, Anna Carolina V. C. S.; Costa-Lima, Bruno R. C.; Alvares, Thiago S.; Conte, Carlos A.

    2016-01-01

    Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p tilapia flour decreased (p tilapia flour than their counterparts, and the storage promoted an increase (p tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C. PMID:27973565

  7. Management Options and Factors Affecting Control of a Common Waterhemp (Amaranthus rudis Biotype Resistant to Protoporphyrinogen Oxidase-Inhibiting Herbicides

    Directory of Open Access Journals (Sweden)

    Dana B. Harder

    2012-01-01

    Full Text Available Repeated use of protox-inhibiting herbicides has resulted in a common waterhemp (Amaranthus rudis Sauer biotype that survived lactofen applied up to 10 times the labeled rate. Field and greenhouse research evaluated control options for this biotype of common waterhemp. In the field, PRE applications of flumioxazin at 72 g ai ha−1, sulfentrazone at 240 g ai ha−1, and isoxaflutole at 70 g ai ha−1 controlled common waterhemp >90% up to 6 weeks after treatment. POST applications of fomesafen at 330 g ai ha−1, lactofen at 220 g ai ha−1, and acifluorfen at 420 g ai ha−1 resulted in <60% visual control of common waterhemp, but differences were detected among herbicides. In the greenhouse, glyphosate was the only herbicide that controlled protox resistant waterhemp. The majority of herbicide activity from POST flumioxazin, fomesafen, acifluorfen, and lactofen was from foliar placement, but control was less than 40% regardless of placement. Control of common waterhemp seeded at weekly intervals after herbicide treatment with flumioxazin, fomesafen, sulfentrazone, atrazine, and isoxaflutole exceeded 85% at 0 weeks after herbicide application (WAHA, while control with isoxaflutole was greater than 60% 6 WAHA. PRE and POST options for protox-resistant common waterhemp are available to manage herbicide resistance.

  8. Effect of fertilizers on Cd uptake of Amaranthus hypochondriacus, a high biomass, fast growing and easily cultivated potential Cd hyperaccumulator.

    Science.gov (United States)

    Li, Ning Yu; Fu, Qing Lin; Zhuang, Ping; Guo, Bing; Zou, Bi; Li, Zhi An

    2012-02-01

    In a greenhouse pot experiment, we assessed the phytoextraction potential for Cd of three amaranth cultivars (Amaranthus hypochondriacus L. Cvs. K112, R104, and K472) and the effect of application of N, NP, and NPK fertilizer on Cd uptake of the three cultivars from soil contaminated with 5 mg kg(-1) Cd. All three amaranth cultivars had high levels of Cd concentration in their tissues, which ranged from 95.1 to 179.1 mg kg(-1) in leaves, 58.9 to 95.4 mg kg(-1) in stems, and 62.4 to 107.2 mg kg(-1) in roots, resulting in average bioaccumulation factors ranging from 17.7 to 29.7. Application of N, NP, or NPK fertilizers usually increased Cd content in leaves but decreased Cd content in stem and root. Fertilizers of N or NP combined did not substantially increase dry biomass of the 3 cultivars, leading to a limited increment of Cd accumulation. NPK fertilizer greatly increased dry biomass, by a factor of 2.7-3.8, resulting in a large increment of Cd accumulation. Amaranth cultivars (K112, R104, and K472) have great potential in phytoextraction of Cd contaminated soil. They have the merits of high Cd content in tissues, high biomass, easy cultivation and little effect on Cd uptake by fertilization.

  9. Effects of Transgenic Tobacco Plants Expressing ACA Gene from Amaranthus caudatus on the Population Development of Myzus persicae

    Institute of Scientific and Technical Information of China (English)

    GUOHong-Nian; JIAYan-Tao; ZHOUYong-Gang; ZHANGZhen-Shan; OUYANGQing; JIANGYing; TIANYing-Chuan

    2004-01-01

    To investigate the possible function of the agglutinin from Amaranthus caudatus L. (ACA) in plant defending against insect pests, ACA cDNA was cloned by RT-PCR and the 5' and 3' sequences were confirmed by rapid amplification of cDNA ends (RACE). The phloem-specific expression vector of ACA gene, pBCACAc, was constructed based on the plant binary vector pBC438 and transfered into tobacco plants via Agrobacterium-mediated transformation method. Results from PCR and Southern blotting analysis showed that AOA gene was integrated into the genomes of transformed plants and the transgene integration varied from one to four estimated copies per genome. Western blotting analysis indicated that ACA gene was transcribed and translated in the transgenic plants. The bioassay of Myzus persicae Sulzer on detached leaves demonstrated that the 78% transgenic tobacco plants displayed an average aphid-resistant rate of more than 75%. Some apterous progeny of M. persicae were found dead on the resistant plants. These results indicate that ACA gene should be an effective aphid-resistant gene and could be valuable for application in crop breeding for aphid resistance.

  10. Assessing the Economic Impact of Inversion Tillage, Cover Crops, and Herbicide Regimes in Palmer Amaranth (Amaranthus palmeri Infested Cotton

    Directory of Open Access Journals (Sweden)

    Leah M. Duzy

    2016-01-01

    Full Text Available Cotton (Gossypium hirsutum L. producers in Alabama are faced with a rapidly expanding problem that decreases yields and increases production costs: herbicide-resistant weeds. Producers increasingly rely on integrated weed management strategies that raise production costs. This analysis evaluated how tillage, cover crops, and herbicide regime affected net returns above variable treatment costs (net returns for cotton production in Alabama from 2009 to 2011 under pressure from Palmer amaranth (Amaranthus palmeri S. Wats.. Annual net returns were compared for two tillage treatments (inversion and noninversion tillage, three cover crops (crimson clover [Trifolium incarnatum L.], cereal rye [Secale cereal L.], and winter fallow, and three herbicide regimes (PRE, POST, and PRE+POST. Results indicate that under heavy Palmer amaranth population densities one year of inversion tillage followed by two years of noninversion tillage, along with a POST or PRE+POST herbicide application had the highest net returns in the first year; however, the economic benefit of inversion tillage, across all herbicide treatments, was nonexistent in 2010 and 2011. Cotton producers with Palmer amaranth infestations would likely benefit from cultural controls, in conjunction with herbicide applications, as part of their weed management system to increase net returns.

  11. Expression and characterization of a His-tagged 11S seed globulin from Amaranthus hypochondriacus in Escherichia coli.

    Science.gov (United States)

    Medina-Godoy, Sergio; Nielsen, Niels C; Paredes-López, Octavio

    2004-01-01

    DNA encoding a His-tagged 11S globulin from Amaranthus hypochondriacus (amarantin) was successfully expressed in Escherichia coli strains BL21 (DE3) and Origami (DE3). The two strains produced different accumulation patterns. Whereas most of the proamarantin expressed in BL21 (DE3) was localized in inclusion bodies, that produced in Origami (DE3) was soluble (76 mg/L). Sucrose density gradient ultracentrifugation analysis of the expressed soluble proamarantin revealed that the protein was assembled into trimers. Treatment of proamarantin trimers in vitro using purified asparaginyl endopeptidase resulted in the appearance of peptides of the sizes expected for acidic and basic chains. Because the proamarantin assembles into trimers with the expected sedimentation characteristics and is cleaved into acidic and basic chains rather than being degraded, the results suggest that the protein folding occurring in E. coli is similar to that taking place in seeds. The His-tagged proamarantin was purified in a single step by immobilized metal affinity chromatography with a final yield of 48 mg/L. The overexpression of proamarantin in E. coli, together with the one-step purification will facilitate further investigation of this storage protein through site-directed mutagenesis.

  12. Use of low-calcium cultivars to reduce cadmium uptake and accumulation in edible amaranth (Amaranthus mangostanus L.).

    Science.gov (United States)

    He, Bao-Yan; Yu, Dan-Ping; Chen, Yan; Shi, Jia-Li; Xia, Yan; Li, Qu-Sheng; Wang, Li-Li; Ling, Ling; Zeng, Eddy Y

    2017-03-01

    This study aimed to investigate the mechanism of low Cd accumulation in crops using edible amaranth (Amaranthus mangostanus L.) as a model. Fifteen amaranth cultivars were grown in long-term contaminated soil, and the differences in soil Cd mobilization, root uptake, and root-shoot translocation between low- and high-Cd accumulating cultivars were examined. The transport pathways of Cd across the root were further identified in Hoagland nutrient solution using the Ca channel blocker La(3+), the ATP inhibitor 2, 4-dinitrophenol (DNP), and a nutrition-deficient culture. Cd concentrations in amaranth cultivars varied about six-fold and showed an elevated trend as the concentration of Ca and Zn increased (p low-Cd cultivars were significantly lower than those of high-Cd cultivars, and decreased with decreasing levels of soluble rhizosphere exudates. These findings indicated that low co-mobilization of Cd with essential metals mediated by root-induced exudates of low-Cd cultivars contributed to its low accumulation in amaranth. Uptake of Cd was inhibited along with Ca by La(3+) and DNP, but was promoted by Ca or Fe deficiency treatment. Therefore, the Ca pathway is likely the mode of Cd entry into amaranth roots, although Zn and Fe transporters may also be involved. Low-Ca cultivars exhibited lower Cd uptake capability than high-Ca cultivars. The low translocation efficiency of Cd from root to shoot also contributed to its low content accumulation in edible parts of amaranth.

  13. Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas.

    Science.gov (United States)

    Anton, Alex A; Ross, Kelly A; Lukow, Odean M; Fulcher, R Gary; Arntfield, Susan D

    2008-07-01

    Composite flours containing 15%, 25%, or 35% of small red, black, pinto, or navy bean flours (BF) and wheat were made into tortillas. Dough rheology, firmness, cohesiveness, rollability, and some physical properties of tortillas were negatively affected as BF concentration increased regardless of bean cultivar. Nutritionally, all bean tortillas had significantly higher levels of crude protein, total phenols, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS(+)) in vitro antioxidant activity (AA) and antinutritional compounds such as phytic acid (PA) and trypsin inhibitors (TI) than the wheat control. Tortillas to which 35% of small red, pinto and black BF was added had the highest levels of phenols, which were significantly correlated with both DPPH (r=0.99) and ABTS(+) (r=0.99) AA. Compared to raw flours, PA and TI were reduced from 37.37% to 43.78% and from 50% to 66%, respectively, in the tortillas. Overall analysis indicated that tortillas with acceptable texture and improved nutritional profile were produced at 25% substitution.

  14. Efectos del consumo de panes integrales elaborados con harina de Amaranthus dubius Mart. ex Thell. y harina de trigo en ratas con sídrome metabólico

    OpenAIRE

    Montero Quiroga, Keyla Carolina

    2014-01-01

    El género Amaranthus se caracteriza por su alto contenido de nutrientes comparables a los alimentos de origen animal. Sin embargo, la especie Amaranthus dubius, la cual está diseminada en Venezuela, se considera un arvense de cultivos de subsistencia, como el maíz, sorgo y leguminosas; esto impulso la investigación sobre la posible aplicación del amaranto venezolano para la alimentación humana. El estudio se inició con la evaluación de la composición proximal, el contenid...

  15. 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

  16. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour.

    Science.gov (United States)

    Shin, Doo-Jee; Kim, Wook; Kim, Yookyung

    2013-11-01

    For the development of healthful gluten-free soy bread acceptable to consumers, we evaluated the effects of various processing procedures for soy flour on bread quality, in terms of beany flavour and texture. We pretreated soy flour by both non-heating (raw:NS and germinated:GS) and heating (steamed:SS and roasted:RS) methods. In addition, to improve the loaf volume, we added 1% hydroxypropyl-methylcellulose (HPMC) to RS flour. Lipoxygenase activity was retained in the non-heat-treated flours (279 U/g for NS and 255 U/g for GS), but was significantly reduced in the heat-treated flours (106U/g for SS and 69 U/g for RS). Moreover, heat-treated flour had higher isoflavone and ferric reducing antioxidant power than had non-heat-treated flour. However, RS flour had the lowest moisture content and lowest L value. The GS bread had the highest specific loaf volume (3.53 cm(3)/g), followed by NS (2.96 cm(3)/g), RS (2.25c m(3)/g), and SS (1.81 cm(3)/g) bread. GS bread had the lowest hardness (1.53N), followed by NS (1.65 N), RS (2.00 N), and SS (3.75 N) bread. The addition of 1% HPMC to RS increased the loaf volume (2.44 cm(3)/g), but decreased the bread's hardness (1.80N). As to the sensory properties, the bread with heat-treated flour was perceived to have a less beany odour and taste than was the bread with non-heat-treated flour. However, the latter had a better appearance than the former. These results indicated that soy flour pretreatment could enhance the loaf volume and reduce the beany flavour of whole soy bread.

  17. Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti as affected by addition of pulse flour

    Directory of Open Access Journals (Sweden)

    Idrees Ahmed Wani

    2016-12-01

    Full Text Available Unleavened flat bread (chapatti was prepared from wheat–pulse composite flours wherein wheat flour was replaced from 5–20% by kidney bean and black gram flours. Water absorption for dough making increased significantly (p ≤ 0.05 in composite flours. Sensory evaluation of flat breads produced from wheat–pulse composite flours showed significant decrease in color, taste, aroma, breakability, and overall acceptability score at 15% or higher level of replacement. Pasting properties of composite flours and breads produced thereof displayed significant decrease in peak, trough, final, and setback viscosity while increase in pasting temperature was observed. This suggested that starch has gelatinized considerably and flat breads have been baked sufficiently. Significant lower setback viscosity of composite flour than control wheat flour indicates that composite flat breads can maintain freshness for longer time than control bread.

  18. 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.

  19. 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

  20. Predacion de semillas de Amaranthus quitensis H.B.K. en un cultivo de soja: influencia del sistema de siembra Predation of Amaranthus quitensis H.B.K. seeds in soybean crops: influence of the tillage system

    Directory of Open Access Journals (Sweden)

    Luisa Nisensohn

    1999-03-01

    Full Text Available El objetivo fue evaluar las pérdidas del banco superficial de semillas de Amaranthus quitensis H.B.K. (yuyo colorado debidas a la predación por insectos en un cultivo de soja y en el barbecho posterior, en dos sistemas de laboreo. Los experimentos se realizaron durante las campañas 94/95 y 95/96. Para calcular la tasa de predación se emplearon bandejas cubiertas con tejido para evitar el ingreso de roedores y con tela de tul en los tratamientos testigos; en cada una se sembraron 100 semillas de la maleza y cada 15 días se registró el número de semillas remanentes. Para determinar los insectos presentes y su abundancia se emplearon trampas "pitfall". Entre los insectos capturados se encontró el carábido Notiobia cupripennis, su mayor abundancia se registró en marzo (4,5 y 5,8 insectos/trampa en convencional y 2,7 y 3,3 insectos/trampa en siembra directa, coincidiendo con las tasas de predación más altas (5,6% y 8% en convencional y 2,7% y 3,8% en siembra directa; tanto en abundancia como en predación se observaron diferencias significativas entre ambos sistemas. A partir de este mes, las diferencias no fueron significativas, el número de insectos y la tasa de predación disminuyeron. En ambos años existió una correlación positiva entre estas variables.The objective was to evaluate the losses of the superficial bank of Amaranthus quitensis seeds, due to insect predation, in a soybean crop and in the subsequent fallow, in two tillage systems. Experiments were conducted during 1994/95 and 1995/96. To estimate predation rates, trays covered with wire meshes to prevent rodent predation, and with fine sheer net (tulle in the control treatment were used; 100 weed seeds were sown in each tray, and the number of remaining seeds was registered every 15 days. Pitfall traps were used to identify insects species occurring in the field and to estimate their abundance. The carabid Notiobia cupripennis was captured in pitfall traps, the higher

  1. Deveria o Brasil investir em novos grãos para a sua alimentação? A proposta do amaranto (Amaranthus SP).

    OpenAIRE

    2015-01-01

    O gênero Amaranthus compreende várias espécies de plantas dicotiledôneas cujas folhas e sementes são regularmente consumidas como alimento em diversos países, entre os quais não se inclui o  Brasil. As espécies graníferas se destacam pela vantagem da rapidez de crescimento e produção, possibilitando o cultivo em condições de escassez de umidade na fase reprodutiva. Dadas suas nobres características nutricionais, este grão se apresenta como um alimento naturalmente balanceado, com propriedades...

  2. Amaranthus leucocarpus lectin recognizes a moesin-like O-glycoprotein and costimulates murine CD3-activated CD4+ T cells

    OpenAIRE

    Arenas-Del Ángel, Maria; Legorreta-Herrera, Martha; Mendoza-Hernández, Guillermo; Garfias, Yonathan; Chávez, Raul; Zenteno, Edgar; Lascurain,Ricardo

    2015-01-01

    The Galβ1,3GalNAcα1,O-Ser/Thr specific lectin from Amaranthus leucocarpus (ALL) binds a ∼70 kDa glycoprotein on murine T cell surface. We show that in the absence of antigen presenting cells, murine CD4+ T cells activated by an anti-CD3 antibody plus ALL enhanced cell proliferation similar to those cells activated via CD3/CD28 at 48 h of culture. Moreover, ALL induced the production of IL-4, IL-10, TNF-alpha, and TGF-beta in CD3-activated cells. Proteomic assay using two-dimensional electroph...

  3. Ensayo del efecto diurético de los extractos acuosos de Amaranthus muricatus (Moquin) Gill. Ex Hicken, Bauhinia candicans Benth. y Smilax campestris Griseb.

    OpenAIRE

    2000-01-01

    Los extractos acuosos de Amaranthus muricatus (Amarantaceae), Smilax campestris (Liliaceae) y Bauhinia candicans (Leguminosae) fueron ensayados con relación a su actividad diurética en ratas. La evaluación farmacológica revela que la administración oral de los extractos de las especies citadas a dosis de 250,500 y 1000 mg/kg de peso no producen un aumento significativo en el volumen de orina excretado, por lo que el uso tradicional como diurético de las tres especies estudiadas no pudo ser de...

  4. The influence of thermal processing on emulsion properties of defatted hazelnut flour.

    Science.gov (United States)

    Turan, Deniz; Altay, Filiz; Capanoğlu Güven, Esra

    2015-01-15

    In this study, the influences of roasting and the amount of hazelnut flour on the formation and stabilization of emulsions containing different amounts of oil were investigated. After hazelnuts were roasted in an oven at 140°C for 40 min, the oil content was removed. The emulsions with defatted hazelnut flour containing corn oil at 3%, 10% and 50% were prepared. Roasting process significantly decreased the interfacial tension values of samples down to 1.9 mN/m due to protein denaturation. There was no significant difference between the particle sizes of oil droplets in emulsions with roasted and raw hazelnut flour at the same concentration. However, diffusion coefficients of oil droplets increased for emulsions containing roasted defatted flour samples. The zeta (ζ) potential values of all emulsions increased when roasted hazelnut flour was used, indicating the stabilization of suspensions and the solution resistance against aggregation. Storage modulus (G'), loss modulus (G″) and complex viscosity (η(∗)) of emulsions were measured. G' value was found to be greater than the G″ value, which fits into weak gel model. The roasting process resulted with lower transition temperatures but with increased transition enthalpies of the flour samples based on differential scanning (DSC) measurements. Lower transition temperatures may be attributed to the partial gelatinization of starch in the flour and partial denaturation of proteins. These results may help to tailor the properties of defatted hazelnut flour when it is used in food products containing emulsions such as sauces, dressings and creams for stabilizing purposes.

  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.

  6. Effect of ball milling energy on rheological and thermal properties of amaranth flour.

    Science.gov (United States)

    Roa, Diego F; Baeza, Rosa I; Tolaba, Marcela P

    2015-12-01

    Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce amaranth flours. The influence of milling energy on rheological and thermal behavior of amaranth flour dispersions and stability during 24 h storage at 4 °C were investigated based on a factorial design. The rheological behavior of flour dispersions (4 % and 8 % w/v) was determined using a rotational viscometer, while gelatinization degree was determined by differential scanning calorimetry as a measure of structural changes.The power law model was found to be suitable in expressing the relationship between shear stress and shear rate. Flour dispersions showed a pseudoplastic behavior. However this character decreased with the storage being dependent on flour concentration and milling energy. A decrease of the consistency index and an increase of the flow behavior index were observed as a result of the increasing milling energy. Gelatinization enthalpy decrease showed the loss of crystalline structure due to ball milling. Amaranth flour dispersions presented increasing stability during storage. It was observed, that the stability changed with the concentration of amaranth flours.Thus, more stable dispersions were obtained as the flour concentration increased. The highly milled sample was the most stable sample during the storage.

  7. Comparative study on properties of edible films based on pinhao (Araucaria angustifolia) starch and flour

    Science.gov (United States)

    The aim of this study was to develop and compare the properties of edible films based on pinhao starch and pinhao flour. Seven formulations were developed by casting methodology: 5% pinhao starch with 0, 1, 1.5, and 2% glycerol, and 5% pinhao flour with 1, 1.5, and 2% glycerol. The films were evalua...

  8. 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...

  9. 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.

  10. Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

    Science.gov (United States)

    Nakamura, Sumiko; Ohtsubo, Ken'ichi

    2010-01-01

    The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

  11. Oxidative Gelation of Solvent-Accessible Arabinoxylans occurs during Chlorination of Soft Wheat Flour

    Science.gov (United States)

    Arabinoxylans and glutenins are two of the critical network-forming biopolymers of wheat flours, functionally related to Arabinoxylans and glutenins are two of the critical network-forming biopolymers of wheat flours, functionally related to mixing and baking performance and baked goods quality. Fo...

  12. Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

    Institute of Scientific and Technical Information of China (English)

    QIN Peng; CHENG Shun-he; MA Chuan-xi

    2007-01-01

    Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot, be improved by waxy flour but it can be widely used in frozen storing food in the future.

  13. 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…

  14. 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...

  15. Effect of flour-oil composite as powdered fat source in low-fat cake mixes

    Science.gov (United States)

    Excess steam jet-cooked composites containing wheat flour and 30 to 55% canola oil were drum dried and used to replace the oil and part of the flour in low-fat cake mix formulations. Specific gravity and viscosity of cake batters were measured. The cakes were analyzed for crumb grain, color, textu...

  16. 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.

  17. 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 ...

  18. Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions

    Science.gov (United States)

    Buckwheat flours (Whole, Farinetta, Supreme, and Fancy) were investigated for their compositions, free and bound phenolic contents, antioxidant activities, and flavonoid contents using spectrophotometer and LC-ESI-IT- MS (LC-MS). Farinetta flour contained the highest oil, protein, and free and boun...

  19. Technological characteristics of yeast-containing cakes production using waxy wheat flour

    Directory of Open Access Journals (Sweden)

    K. Iorgachova

    2016-12-01

    Full Text Available This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic characteristics of the products are studied. According to the technological properties of a new type of wheat flour, two methods of its adding are proposed ‒ adding the maximum amount of waxy wheat flour at dough kneading stage or using the mixture of waxy and bakery wheat flours for kneading sourdough and dough. It is shown that the replacement of 60 % bakery wheat flour with waxy wheat flour in the recipe of yeast-containing cakes at the dough kneading stage contributes to the production of products with higher quality and organoleptic characteristics compared to both the control and cakes based on a mixture of different types of wheat flour. These samples are characterized by increased by 1.7 – 11.3 % specific volume, porosity – 2.6 – 5.5 % and the total deformation of the crumb – 6.5 – 41.4 %.

  20. 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.

  1. Morphological and starch structural characteristics of the Japonica rice mutant variety Seolgaeng for dry-milled flour

    Science.gov (United States)

    Producing fine, good quality rice flour is more difficult than wheat flour because the rice grain is harder. In this study, we analyzed the relationship between the morphology and starch of kernels from genetically different rice varieties that can be used to make dry-milled flour. The non-glutinous...

  2. Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

    Directory of Open Access Journals (Sweden)

    Katira da Mota HUERTA

    2016-01-01

    Full Text Available Abstract The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L .. The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard showed the highest values, followed by the bread made with 5.0% chia flour. The substitution of soy and rice flour with 2.5% of chia flour produced bread with sensory characteristics similar to the standard in all of the analyzed attributes; it also received higher purchase intent. Using chia flour at a concentration of 2.5%, compared to rice flour and soy flour, proved that it was possible to replace gum in the bread formulation.

  3. 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

  4. 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.

  5. Residual efficacy of pyrethrin+methoprene for control of Tribolium castaneum and Tribolium confusum in a commercial flour mill

    Science.gov (United States)

    Concrete arenas with and without flour were placed in open, obstructed, and hidden positions inside a commercial flour mill and exposed to a combination treatment of pyrethrin + methoprene. Bioassays were conducted 1, 3, 5, and 7 weeks after the arenas were treated by adding flour to those arenas th...

  6. Maize flour contaminated with toxigenic fungi and mycotoxins in Kenya.

    Science.gov (United States)

    Muriuki, Gacheri K.; Siboe, George M.

    1995-02-01

    The majority of the Kenyan human population may be exposed to regular doses of a wide spectrum of highly toxic, carcinogenic, immunosuppressive, mutagenic, and hepatotoxic mycotoxins through the consumption of maizemeal. Maizemeal is consumed in Kenya at the rate of about 0.4kg/person/day, therefore, even the lowest amount of toxins consumed can cause significant effects as some are cumulative. Maize is also a major component in livestock and poultry feed, and the therefore regular indirect human exposure through the consumption of animal products that contain mycotoxin residues could be common. Due to these suspected risks, it is imperative to establish whether consumers in Kenya are actually exposed to dangerous mycotoxins in maize products hence this survey. Forty samples of flour packed in 90kg bags, 58 samples of "Ugali" brand (milled and packed by the Milling Corporation of Kenya Ltd), and 74 samples of "Jogoo" brand ( Unga Maize Millers) were collected from the Nairobi area. The samples were analysed for resident mycoflora, and some mycotoxins associated with key fungal species. Important fungal species isolated from the flour included Aspergillus flavus, A. sulphureus, Fusarium moniliforme, Penicillium stoloniferum, and P. cyclopium. All the three brands of flour were contaminated with Aflatoxins B1 and B2 (0.4-20 ug/kg), Ochratoxin A(50-1,500 ug/kg), and Zearalenone (2,500 - 5,000 ug/kg). Ochratoxin A was the most prevalent mycotoxin. These data provide a warning that the mycotoxin contamination problem in maizemeal is critical and consumers' health is at risk. Therefore, rigorous countrywide monitoring of mycotoxins in this staple food should be pursued. If possible, maize products should be subjected to stiff microbial quality control from the farm gate to the market shelf.

  7. Consumer acceptability of stiff porridge based on various composite flour proportions of sorghum, maize and cassava.

    Science.gov (United States)

    Bangu, N T; Mtebe, K; Nzallawahe, T S

    1994-12-01

    A study was conducted to determine consumer acceptable proportions of flours in sorghum (var. serena) and maize or sorghum, maize and cassava composite flours. Breeder's serena flour extracted at 75 percent was mixed at various proportions with maize or with maize and cassava to constitute composite flours. The various composite flours were made into stiff porridge and presented to a group of panellists for sensory evaluation. The evaluation was conducted by scoring on a hedonic scale of 0-5 for poor to excellent, respectively, for the parameters colour, texture, flavour, taste and overall acceptability. The responses were analysed statistically. Alternatively the panellists were allowed to eat ad-lib any of the presented samples which appealed to them. The results demonstrated that slight incorporation (porridge overrides other factors in contributing to its acceptability.

  8. Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas.

    Science.gov (United States)

    Mir, Shabir Ahmad; Bosco, Sowriappan John Don

    2014-08-15

    Starch and flour of seven temperate rice cultivars grown in Himalayan region were evaluated for composition, granule structure, crystallinity, Raman spectrometry, turbidity, swelling power, solubility, pasting properties and textural properties. The rice cultivars showed medium to high amylose content for starch (24.69-32.76%) and flour (17.78-24.86%). SKAU-382 showed the highest amount of amylose (32.76%). Rice starch showed polyhedral granule shapes and differences in their mean granule size (2.3-6.5 μm) were noted among the samples. The starch and flour samples showed type A-pattern with strong reflection at 15, 18, and 23. Pasting profile and textural analysis of rice starch and flour showed that all the cultivars differences, probably due to variation in amylose content. The present study can be used for identifying differences between rice genotypes for starch and flour quality and could provide guidance to possible industries for their end use.

  9. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.

    Science.gov (United States)

    Skrabanja, V; Kovac, B; Golob, T; Liljeberg Elmståhl, H G; Björck, I M; Kreft, I

    2001-01-01

    Spelt wheat seeds (Triticum aestivum subsp. spelta cv. Ostro) were used to obtain white spelt flour (64.5% yield), wholemeal spelt flour (100% yield), and scalded spelt wheat kernels. From these materials, white spelt wheat bread (WSB), wholemeal spelt wheat bread (WMSB), and spelt wheat bread with scalded spelt wheat kernels (SSKB) were made and were compared to the reference white wheat bread (WWB). The spelt wheat flours and breads contained more proteins in comparison to wheat flour and bread. Among the samples the highest rate of starch hydrolysis was noticed in WSB. During the first 30 min of incubation this particular bread was shown to have significantly more (P bread. On the other hand, the most refined spelt wheat flour resulted in a bread product (WSB) that was statistically withdrawn (P < 0.05) as one with the highest HI (112.6).

  10. Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup.

    Science.gov (United States)

    Ozcan, Mehmet Musa; Arslan, Derya; Gökçalik, Harun

    2007-12-01

    The approximate composition and mineral contents of carob fruit (Ceratonia siliqua), and the traditional foods produced from this fruit, carob flour and carob syrup, were studied. Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and carob flour. According to the results, the total sugar content, the most important constituents of carob products, were 48.35%, 41.55% and 63.88% for fruit, flour and syrup, respectively. These products contained high amounts of calcium, potassium, magnesium, sodium and phosphorus, which were the most abundant elements in carob fruits (P carob syrup, respectively. Carob flour also contained these elements in high amounts, with the addition of sodium. We extended the notion that carob fruit, flour and syrup were rich sources of carbohydrates, proteins and minerals.

  11. 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.

  12. 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 1200 ppm) 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 (30 days). 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.

  13. 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.

  14. Translocation and accumulation of Cr, Hg, As, Pb, Cu and Ni by Amaranthus dubius (Amaranthaceae) from contaminated sites.

    Science.gov (United States)

    Mellem, John J; Baijnath, Himansu; Odhav, Bharti

    2009-05-01

    Phytoremediation is an emerging technology where specially selected and engineered metal-accumulating plants are used for bioremediation. This study was undertaken to evaluate the potential of Amaranthus dubius for phytoremediation of chromium (Cr), mercury (Hg), arsenic (As), lead (Pb), copper (Cu) and nickel (Ni). Locally gathered soil and plants of A. dubius were investigated for the metals from a regularly cultivated area, a landfill site and a waste water treatment site. Metals were extracted from the samples using microwave-digestion and analyzed using Inductively Coupled Plasma-Mass Spectroscopy. The mode of phytoremediation, effect of the metals on the plants, ability of the plant to extract metals from soil (Bioconcentration Factor) and the ability of the plants to move the metals to the aerial parts of the plants (Translocation Factor) were evaluated. The survey of the three sites showed that soils were heavily contaminated with Cr, Hg, Cu and Ni. These levels were far above acceptable standards set for soils and above the standards set for the Recommended Dietary Allowance. Specimens of A. dubius from the three sites showed that they could tolerate Hg, sequester it from the soil, and translocate it to the shoots. Cr could only be removed from the soil and stored in the roots, with limited amounts translocated to the aerial parts. Pb, As, Ni, and Cu have some degree of transportability from the soil to the roots but not to aerial parts. The ability of A. dubius to be considered for phytoremediation has to be viewed with caution because translocation of the metals to the aerial parts of the plant is limited.

  15. Methyl jasmonate differentially affects tocopherol content and tyrosine amino transferase activity in cultured cells of Amaranthus caudatus and Chenopodium quinoa.

    Science.gov (United States)

    Antognoni, F; Faudale, M; Poli, F; Biondi, S

    2009-03-01

    Tocopherols are lipid-soluble compounds synthesised exclusively by photosynthetic organisms. In this study, in vitro callus cultures were established from two plants that are naturally rich in tocopherols, Amaranthus caudatus and Chenopodium quinoa, in order to examine whether callus cultures were able to produce these compounds at levels comparable to those observed in planta. In both species, cotyledon explants produced the best callus induction and, once established, callus cultures were grown under two different hormonal treatments to check for effects of growth and to induce chloroplast differentiation in the cells. A rapid differentiation of chloroplasts occurred only in C. quinoa cell aggregates grown in the presence of benzyladenine, leading to the production of a homogeneous green callus. In both species, only alpha-tocopherol was produced by callus cultures, although levels were much lower than in planta, and the production was not influenced by the hormonal conditions. Interestingly, cell cultures of the two species responded in different ways to methyl jasmonate (MJ). In A. caudatus cultures, treatment with 100 mum MJ increased the production of alpha-tocopherol up to fivefold, and the inductive effect was influenced by the hormonal composition of the medium. This increase in alpha-tocopherol was associated with a proportional increase in tyrosine aminotransferase (TAT) activity, one of the key enzymes involved in tocopherol biosynthesis. By contrast, in C. quinoa cultures, elicitation with MJ did not have any effect, neither on tocopherol production, nor on TAT activity. These results are discussed in relation to chloroplast differentiation and the interplay between jasmonates and phytohormones.

  16. Modeling Light Interception and Distribution in Mixed Canopy of Redroot Pigweed (Amaranthus retroflexus in Competition with Corn (Zea mays

    Directory of Open Access Journals (Sweden)

    Farshid VAZIN

    2010-12-01

    Full Text Available To model light interception and distribution in the mixed canopy of redroot pigweed (Amaranthus rertoflexus with corn, an experiment was carried out in randomized complete blocks design with factorial arrangement in Gonabad during 2006-2007 and 2007-2008 growing seasons. The factors used in this experiment was consisted of three corn densities (7.5, 8.5 and 9.5 plants per meter of row and three densities of redroot pigweed (zero, 2, 4, 6 and 8 plants per meter of row. INTERCOM model was used through replacing parabolic function with triangular function of leaf area density. Vertical distribution of the species� leaf area showed that corn had concentrated the most leaf area in layer of 50 to 150 cm, while redroot pigweed has concentrated in 40-60 cm of canopy height. Model sensitivity analysis showed that leaf area index, species� height, height where maximum leaf area is seen (hm, and extinction coefficient had influenced on light interception rate of any species. In both species, the distribution density of leaf area at the canopy length fit a triangular function, and the height in which maximum leaf area was observed change by increasing the density. There was a correlation between percentage of the radiation absorbed by the weed and percentage of corn seed yield loss (r2 = 0.89. Ideal type of corn was determined until the stage of tasseling in competition with weed. This determination indicates that the corn needs more height and leaf area, as well as less extinction coefficient to successfully fight against the weed.

  17. Physiological and Molecular Analysis of Aluminium-Induced Organic Acid Anion Secretion from Grain Amaranth (Amaranthus hypochondriacus L. Roots

    Directory of Open Access Journals (Sweden)

    Wei Fan

    2016-04-01

    Full Text Available Grain amaranth (Amaranthus hypochondriacus L. is abundant in oxalate and can secrete oxalate under aluminium (Al stress. However, the features of Al-induced secretion of organic acid anions (OA and potential genes responsible for OA secretion are poorly understood. Here, Al-induced OA secretion in grain amaranth roots was characterized by ion charomatography and enzymology methods, and suppression subtractive hybridization (SSH together with quantitative real-time PCR (qRT-PCR was used to identify up-regulated genes that are potentially involved in OA secretion. The results showed that grain amaranth roots secrete both oxalate and citrate in response to Al stress. The secretion pattern, however, differs between oxalate and citrate. Neither lanthanum chloride (La nor cadmium chloride (Cd induced OA secretion. A total of 84 genes were identified as up-regulated by Al, in which six genes were considered as being potentially involved in OA secretion. The expression pattern of a gene belonging to multidrug and toxic compound extrusion (MATE family, AhMATE1, was in close agreement with that of citrate secretion. The expression of a gene encoding tonoplast dicarboxylate transporter and four genes encoding ATP-binding cassette transporters was differentially regulated by Al stress, but the expression pattern was not correlated well with that of oxalate secretion. Our results not only reveal the secretion pattern of oxalate and citrate from grain amaranth roots under Al stress, but also provide some genetic information that will be useful for further characterization of genes involved in Al toxicity and tolerance mechanisms.

  18. Physiological and Molecular Analysis of Aluminium-Induced Organic Acid Anion Secretion from Grain Amaranth (Amaranthus hypochondriacus L.) Roots.

    Science.gov (United States)

    Fan, Wei; Xu, Jia-Meng; Lou, He-Qiang; Xiao, Chuan; Chen, Wei-Wei; Yang, Jian-Li

    2016-04-30

    Grain amaranth (Amaranthus hypochondriacus L.) is abundant in oxalate and can secrete oxalate under aluminium (Al) stress. However, the features of Al-induced secretion of organic acid anions (OA) and potential genes responsible for OA secretion are poorly understood. Here, Al-induced OA secretion in grain amaranth roots was characterized by ion charomatography and enzymology methods, and suppression subtractive hybridization (SSH) together with quantitative real-time PCR (qRT-PCR) was used to identify up-regulated genes that are potentially involved in OA secretion. The results showed that grain amaranth roots secrete both oxalate and citrate in response to Al stress. The secretion pattern, however, differs between oxalate and citrate. Neither lanthanum chloride (La) nor cadmium chloride (Cd) induced OA secretion. A total of 84 genes were identified as up-regulated by Al, in which six genes were considered as being potentially involved in OA secretion. The expression pattern of a gene belonging to multidrug and toxic compound extrusion (MATE) family, AhMATE1, was in close agreement with that of citrate secretion. The expression of a gene encoding tonoplast dicarboxylate transporter and four genes encoding ATP-binding cassette transporters was differentially regulated by Al stress, but the expression pattern was not correlated well with that of oxalate secretion. Our results not only reveal the secretion pattern of oxalate and citrate from grain amaranth roots under Al stress, but also provide some genetic information that will be useful for further characterization of genes involved in Al toxicity and tolerance mechanisms.

  19. A Novel Tetraenoic Fatty Acid Isolated from Amaranthus spinosus Inhibits Proliferation and Induces Apoptosis of Human Liver Cancer Cells

    Science.gov (United States)

    Mondal, Arijit; Guria, Tanmoy; Maity, Tapan Kumar; Bishayee, Anupam

    2016-01-01

    Amaranthus spinosus Linn. (Family: Amaranthaceae) has been shown to be useful in preventing and mitigating adverse pathophysiological conditions and complex diseases. However, only limited information is available on the anticancer potential of this plant. In this study, we examined the antiproliferative and pro-apoptotic effects of a novel fatty acid isolated from A. spinosus—(14E,18E,22E,26E)-methyl nonacosa-14,18,22,26 tetraenoate—against HepG2 human liver cancer cells. We used 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay to determine cell viability, flow cytometry assay for cell cycle analysis, and Western blot analysis to measure protein expression of Cdc2), cyclin B1, Bcl-2-associated X protein (Bax), and B-cell lymphoma 2 (Bcl-2). The MTT assay showed that the fatty acid markedly inhibited the proliferation of HepG2 cells in a dosage-dependent fashion, with a half maximal inhibitory concentration (IC50) value of 25.52 µmol/L. This antiproliferative result was superior to that of another known fatty acid, linoleic acid (IC50 38.65 µmol/L), but comparable to that of standard anticancer drug doxorubicin (IC50 24.68 µmol/L). The novel fatty acid also induced apoptosis mediated by downregulation of cyclin B1, upregulation of Bax, and downregulation of Bcl-2, resulting in the G2/M transition arrest. Our results provide the first experimental evidence that a novel fatty acid isolated from A. spinosus exhibits significant antiproliferative activity mediated through the induction of apoptosis in HepG2 cells. These encouraging results may facilitate the development of A. spinosus fatty acid for the prevention and intervention of hepatocellular carcinoma. PMID:27669220

  20. Antimicrobial peptides from Mirabilis jalapa and Amaranthus caudatus: expression, processing, localization and biological activity in transgenic tobacco.

    Science.gov (United States)

    De Bolle, M F; Osborn, R W; Goderis, I J; Noe, L; Acland, D; Hart, C A; Torrekens, S; Van Leuven, F; Broekaert, W F

    1996-08-01

    The cDNAs encoding the seed antimicrobial peptides (AMPs) from Mirabilis jalapa (Mj-AMP2) and Amaranthus caudatus (Ac-AMP2) have previously been characterized and it was found that Mj-AMP2 and Ac-AMP2 are processed from a precursor preprotein and preproprotein, respectively [De Bolle et al., Plant Mol Biol 28:713-721 (1995) and 22:1187-1190 (1993), respectively]. In order to study the processing, sorting and biological activity of these antimicrobial peptides in transgenic tobacco, four different gene constructs were made: a Mj-AMP2 wild-type gene construct, a Mj-AMP2 mutant gene construct which was extended by a sequence encoding the barley lectin carboxyl-terminal propeptide, a known vacuolar targeting signal [Bednarek and Raikhel, Plant Cell 3: 1195-1206 (1991)]; an Ac-AMP2 wild-type gene construct; and finally, an Ac-AMP2 mutant gene construct which was truncated in order to delete the sequence encoding the genuine carboxyl-terminal propeptide. Processing and localization analysis indicated that an isoform of Ac-AMP2 with a cleaved-off carboxyl-terminal arginine was localized in the intercellular fluid fraction of plants expressing either wild-type or mutant gene constructs. Mj-AMP2 was recovered extracellularly in plants transformed with Mj-AMP2 wild-type gene construct, whereas an Mj-AMP2 isoform with a cleaved-off carboxyl-terminal arginine accumulated intracellularly in plants expressing the mutant precursor protein with the barley lectin propeptide. The in vitro antifungal activity of the AMPs purified from transgenic tobacco expressing any of the four different precursor proteins was similar to that of the authentic proteins. However, none of the transgenic plants showed enhanced resistance against infection with either Botrytis cinerea or Alternaria longipes.

  1. A Novel Tetraenoic Fatty Acid Isolated from Amaranthus spinosus Inhibits Proliferation and Induces Apoptosis of Human Liver Cancer Cells.

    Science.gov (United States)

    Mondal, Arijit; Guria, Tanmoy; Maity, Tapan Kumar; Bishayee, Anupam

    2016-09-22

    Amaranthus spinosus Linn. (Family: Amaranthaceae) has been shown to be useful in preventing and mitigating adverse pathophysiological conditions and complex diseases. However, only limited information is available on the anticancer potential of this plant. In this study, we examined the antiproliferative and pro-apoptotic effects of a novel fatty acid isolated from A. spinosus-(14E,18E,22E,26E)-methyl nonacosa-14,18,22,26 tetraenoate-against HepG2 human liver cancer cells. We used 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay to determine cell viability, flow cytometry assay for cell cycle analysis, and Western blot analysis to measure protein expression of Cdc2), cyclin B1, Bcl-2-associated X protein (Bax), and B-cell lymphoma 2 (Bcl-2). The MTT assay showed that the fatty acid markedly inhibited the proliferation of HepG2 cells in a dosage-dependent fashion, with a half maximal inhibitory concentration (IC50) value of 25.52 µmol/L. This antiproliferative result was superior to that of another known fatty acid, linoleic acid (IC50 38.65 µmol/L), but comparable to that of standard anticancer drug doxorubicin (IC50 24.68 µmol/L). The novel fatty acid also induced apoptosis mediated by downregulation of cyclin B1, upregulation of Bax, and downregulation of Bcl-2, resulting in the G₂/M transition arrest. Our results provide the first experimental evidence that a novel fatty acid isolated from A. spinosus exhibits significant antiproliferative activity mediated through the induction of apoptosis in HepG2 cells. These encouraging results may facilitate the development of A. spinosus fatty acid for the prevention and intervention of hepatocellular carcinoma.

  2. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.

    Science.gov (United States)

    Chandra-Hioe, Maria V; Wong, Christina H M; Arcot, Jayashree

    2016-03-01

    Apart from being a rich and inexpensive protein source, legumes provide essential vitamins, minerals and dietary fibre. Considering the nutritional benefits, legumes flour can potentially be incorporated in the development of new products. The aim of this study was to investigate whether fermentation affects the protein content, in vitro protein digestibility, trypsin inhibitor activity and the functionality of proteins in faba bean, desi and kabuli chickpea. Australian grown chickpea and faba bean were selected and initially soaked, de-hulled, dried and milled into flour. This was fermented with lyophilised yoghurt cultures in a 30 °C orbital shaker for 16 h. While protein contents in fermented desi and kabuli flour were lower than their raw counterparts (p > 0.05), it was significantly higher in fermented faba bean. A significant increase (9.5%) in in vitro protein digestibility was found in fermented desi. Trypsin inhibitor activity in fermented desi, kabuli and faba bean reduced by 2.7, 1.1 and 4.7%, respectively (p > 0.05). Overall, the in vitro protein digestibility in flour samples increased, while simultaneously reducing the trypsin inhibitor activity. The water absorption capacity of the fermented kabuli flour significantly increased by 11.3%. All fermented flour samples had significantly higher oil absorption capacity than their corresponding raw flour that was likely due to increased insoluble hydrophobic protein. Although, the foaming capacity in all fermented flour samples was significantly lower than their respective raw samples, only fermented desi and faba bean flour showed lower foaming stability (p > 0.05). The present study suggests that fermented legume flour could fulfill the demand for innovative products of higher nutritional value.

  3. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

    Directory of Open Access Journals (Sweden)

    Udeme Joshua Josiah Ijah

    2014-01-01

    Full Text Available Dehydrated uncooked potato (Irish and sweet flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5% blend was preferred to WF (wheat flour, 100% while WF/SPF1 (wheat/sweet potato flour, 100% and WF/IPF1 (wheat/Irish potato flour, 90 : 10% aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%, and WF/SPF2 (wheat/sweet potato flour, 95 : 5% was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

  4. Fatty acids, epicatechin-dimethylgallate, and rutin interact with buckwheat starch inhibiting its digestion by amylase: implications for the decrease in glycemic index by buckwheat flour.

    Science.gov (United States)

    Takahama, Umeo; Hirota, Sachiko

    2010-12-08

    Glycemic indexes of bread made from mixtures of wheat flour and buckwheat flour are lower than those made from wheat flour. To discuss the mechanism of the buckwheat flour-dependent decrease in glycemic indexes, the formation of a starch-iodine complex and amylase-catalyzed digestion of starch were studied using buckwheat flour itself and buckwheat flour from which fatty acids, rutin, and proanthocyanidins including flavan-3-ols had been extracted. Absorbance due to the formation of a starch-iodine complex was larger in extracted than control flour, and starch in extracted flour was more susceptible to pancreatin-induced digestion than starch in control flour. Fatty acids, which were found in the buckwheat flour extract, bound to amylose in the extracted flour, inhibiting its digestion by pancreatin. Rutin and epicatechin-dimethylgallate, which were also found in the extract, bound to both amylose and amylopectin in the extracted flour, inhibiting their digestion induced by pancreatin. We discussed from these results that the lower glycemic indexes of bread made from mixtures of wheat flour and buckwheat flour were due to binding of fatty acids, rutin, and epicatechin-dimethylgallate, which were contained in buckwheat flour, to wheat flour starch.

  5. Effect of Amaranthus on Advanced Glycation End-Products Induced Cytotoxicity and Proinflammatory Cytokine Gene Expression in SH-SY5Y Cells

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    Warisa Amornrit

    2015-09-01

    Full Text Available Amaranthus plants, or spinach, are used extensively as a vegetable and are known to possess medicinal properties. Neuroinflammation and oxidative stress play a major role in the pathogenesis of many neurodegenerative diseases, such as Alzheimer’s disease and Parkinson’s disease. Advanced glycation end-products (AGEs cause cell toxicity in the human neuronal cell line, SH-SY5Y, through an increase in oxidative stress, as shown by reducing cell viability and increasing cell toxicity in a dose-dependent manner. We found that preincubation of SH-SY5Y cells with either petroleum ether, dichloromethane or methanol extracts of A. lividus and A. tricolor dose-dependently attenuated the neuron toxicity caused by AGEs treatment. Moreover, the results showed that A. lividus and A. tricolor extracts significantly downregulated the gene expression of the pro-inflammatory cytokines, TNF-α, IL-1 and IL-6 genes in AGEs-induced cells. We concluded that A. lividus and A. tricolor extracts not only have a neuroprotective effect against AGEs toxicity, but also have anti-inflammatory activity by reducing pro-inflammatory cytokine gene expression. This suggests that Amaranthus may be useful for treating chronic inflammation associated with neurodegenerative disorders.

  6. Changes in soil diversity and global activities following invasions of the exotic invasive plant, Amaranthus viridis L., decrease the growth of native sahelian Acacia species.

    Science.gov (United States)

    Sanon, Arsene; Béguiristain, Thierry; Cébron, Aurelie; Berthelin, Jacques; Ndoye, Ibrahima; Leyval, Corinne; Sylla, Samba; Duponnois, Robin

    2009-10-01

    The objectives of this study were to determine whether the invasive plant Amaranthus viridis influenced soil microbial and chemical properties and to assess the consequences of these modifications on native plant growth. The experiment was conducted in Senegal at two sites: one invaded by A. viridis and the other covered by other plant species. Soil nutrient contents as well as microbial community density, diversity and functions were measured. Additionally, five sahelian Acacia species were grown in (1) soil disinfected or not collected from both sites, (2) uninvaded soil exposed to an A. viridis plant aqueous extract and (3) soil collected from invaded and uninvaded sites and inoculated or not with the arbuscular mycorrhizal (AM) fungus Glomus intraradices. The results showed that the invasion of A. viridis increased soil nutrient availability, bacterial abundance and microbial activities. In contrast, AM fungi and rhizobial development and the growth of Acacia species were severely reduced in A. viridis-invaded soil. Amaranthus viridis aqueous extract also exhibited an inhibitory effect on rhizobial growth, indicating an antibacterial activity of this plant extract. However, the inoculation of G. intraradices was highly beneficial to the growth and nodulation of Acacia species. These results highlight the role of AM symbiosis in the processes involved in plant coexistence and in ecosystem management programs that target preservation of native plant diversity.

  7. Experimental Determination Of Soft Wheat Flour Thermal Parameters

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    Božiková Monika

    2015-03-01

    Full Text Available This article focuses on temperature relations of selected thermophysical parameters for soft wheat flour. The main aim of experiment was to determine the thermal conductivity, thermal diffusivity and volume specific heat of soft wheat flour in Slovakia marked as Špeciál 00 Extra. Measurements were performed in laboratory settings. Thermal parameters were measured using the thermal analyser Isomet 2104 with two types of probes - a linear probe and plane probe. Measurement by the linear probe is based on a hot wire method, and measurement by the plane probe is based on a simplified plane source method. Both methods are described in the text. Two types of measurement method were used because of the non-homogenous structure of measured material. All thermophysical parameters were measured during the temperature stabilisation in the temperature interval 5-24 °C. Obtained graphical relations had linear increasing progresses with high values of determination coefficients in all cases. Measurement results showed that measurement method has no significant influence on thermophysical parameters values.

  8. Composition, digestibility and application in breadmaking of banana flour.

    Science.gov (United States)

    Juarez-Garcia, E; Agama-Acevedo, E; Sáyago-Ayerdi, S G; Rodríguez-Ambriz, S L; Bello-Pérez, L A

    2006-09-01

    Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. The chemical composition of BF showed that total starch (73.36%) and dietary fiber (14.52%) were the highest constituents. Of the total starch, available starch was 56.29% and resistant starch 17.50%. BF bread had higher protein and total starch content than control bread, but the first had higher lipid amount. Appreciable differences were found in available, resistant starch and indigestible fraction between the bread studied, since BF bread showed higher resistant starch and indigestible fraction content. HI-based predicted glycemic index for the BF bread was 65.08%, which was significantly lower than control bread (81.88%), suggesting a "slow carbohydrate" feature for the BF-based goods. Results revealed BF as a potential ingredient for bakery products containing slowly digestible carbohydrates.

  9. Impact of Fusarium culmorum on the polysaccharides of wheat flour.

    Science.gov (United States)

    Wang, Jinhua; Pawelzik, Elke; Weinert, Joachim; Wolf, Gerhard A

    2005-07-13

    To assess the effects of Fusarium infection on the polysaccharides of winter wheat grain (Triticum aestivum L.), grain samples obtained from plants artificially inoculated with Fusarium culmorum were analyzed. Microscopy revealed obvious damage to the starch granules in the seriously infected samples. The Fusarium infection had no analytically detectable influence on the starch and total insoluble dietary fiber content of the wheat grain. There were significantly positive relationships between alpha-amylase activity, cellulase activity, total soluble dietary fiber content, pentosan content, and degree of infection quantified by an enzyme-linked immunosorbant assay, which would indicate the importance of fungal enzymes. A distinct higher Hagberg falling number (FN) was determined in the seriously infected samples, while the viscosity and sucrose content of the flour decreased. However, the addition of a liquid medium contaminated with F. culmorum led to a significant decrease in the FN. Depending on the type of buffer used, the alpha-amylase of F. culmorum demonstrated its maximum activity between pH 5.5 and pH 7.0 at 30-50 degrees C. Remarkably, this fungal alpha-amylase showed a thermostable characteristic and was active over a wide range of temperatures, from 10 to 100 degrees C. This type of thermostability suggests that the alpha-amylase of F. culmorum may damage starch granules throughout the processing of wheat flour, thereby inducing weak dough properties and unsatisfactory bread quality.

  10. Gamma radiation effects on commercial Mexican bread making wheat flour

    Energy Technology Data Exchange (ETDEWEB)

    Agundez-Arvizu, Z. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Fernandez-Ramirez, M.V. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Arce-Corrales, M.E. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Cruz-Zaragoza, E. [Instituto de Ciencias Nucleares-UNAM, A.P. 70-543, Mexico 04510 DF (Mexico); Melendrez, R. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Chernov, V. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Barboza-Flores, M. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico)]. E-mail: mbarboza@cajeme.cifus.uson.mx

    2006-04-15

    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 {sup 6}C 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.

  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. Creep Behaviour of Wood Flour/Poly(vinyl chloride) Composites

    Institute of Scientific and Technical Information of China (English)

    JIA Mingyin; XUE Ping; ZHAO Yongsheng; WANG Kejian

    2009-01-01

    The experimental creep data were focused on wood-flour(WF)/poly vinyl chloride (PVC)composites with the variations in additive concentrations of wood flour,silane coupling agent, organomodified montmorillonite(OMMT)and nano-cacium carbonate(nano-CaCO_3).Their effects were analyzed using the Four-element Burger Model incorporating microscopic mechanisms.Total creep strain was low with increasing WF while elastic strain was high and plastic flow strain was low in modeling.Modification of WF with silane was beneficial to creep resistance,so did adding low ratio of OMMT(1.5 wt%)and nano-CaCO_3 in composites.Thus,it was effective in reducing creep either by stiffening the PVC matrix using rigid nano-particles or by improving their adhesion with resin.However,superfluous quantity of any additament did not benefit the improvement owing to either earlier destruction of their agglomerates or stress-concentrated cracks in the over-incrassated interface.

  13. Mineral analysis, anthocyanins and phenolic compounds in wine residues flour

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    Bennemann Gabriela Datsch

    2016-01-01

    Full Text Available This study analyzed the mineral content (N, P, K, S, Ca, Fe, Mg, Mn, Fe and Zn, anthocyanins and phenolic compounds in flours produced from residues of different grape cultivars from the wineries in the Southern region of Brazil. Mineral analysis showed a significant difference for all grape cultivar, with the exception for phosphorus content. Residues from cv. Seibel showed higher levels of N, Cu and Mg. The cultivars Ancelotta, Tanat and Bordô present higher contents of K, Zn, Mn, Fe and Ca. For the concentration of anthocyanins, cultivars Cabernet Sauvignon (114.7 mg / 100g, Tannat (88.5 mg / 100 g and Ancelotta (33.8 mg/100 g had the highest concentrations. The cultivars Pinot Noir (7.0 g AGE / 100 g, Tannat (4.3 g AGE / 100 g, and Ancelotta (3.9 g AGE / 100 g had the highest content of phenolic compounds. Considering these results, it became evident the potential of using the residue of winemaking to produce flour for human consumption, highlighting the grapes ‘Tannat' and ‘Ancellotta'.

  14. Stability of cassava flour-based food bars

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    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.

  15. Food Value of Mealworm Grown on Acrocomia aculeata Pulp Flour.

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    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.

  16. 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.

  17. 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.

  18. Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread.

    Science.gov (United States)

    Rose, Devin J; Williams, Emily; Mkandawire, Nyambe L; Weller, Curtis L; Jackson, David S

    2014-07-01

    Frybreads were prepared using wheat flour and wheat-sorghum composite flours (refined and whole grain; white, tannin-free and red, tannin-containing) at 0, 25, 50, and 75% sorghum flour. Hardness, volume, specific volume, color, and oil uptake were determined. Frybreads made with refined white, tannin-free sorghum were also evaluated in a sensory panel. Substitution of sorghum flour for wheat flour reduced the volume and increased the darkness of the fried dough pieces compared with wheat flour controls. Oil absorption was unaffected when using white, tannin-free sorghum. When using red, tannin-containing sorghum, oil absorption increased for refined flour and decreased for whole grain flour, suggesting that a component only present in the whole grain tannin-containing Sorghum--perhaps tannins themselves--may decrease oil uptake. Panelists rated frybreads containing up to 50% white, tannin-free sorghum flour as not significantly different from control frybreads made with refined wheat flour.

  19. RP-HPLC and chemometrics for wheat flour protein characterisation in an industrial bread-making process monitoring context.

    Science.gov (United States)

    Li Vigni, Mario; Baschieri, Carlo; Marchetti, Andrea; Cocchi, Marina

    2013-08-15

    In the baking industry, a difficult task is to keep the quality perceived by the consumer as constant as possible, given the inner variability of flour, e.g. due to different wheat mixtures, harvesting time, etc. Here, we evaluated the influence of flour batches properties on bread quality, considering an industrial bread making process. In particular, flour composition in terms of protein fractions (gliadins, glutenins) has been determined by means of RP-HPLC, to assess the inter- and intra-batch variability of flour mixtures deliveries at a baking plant. Multivariate data analysis allowed evaluation of correlation between flour protein composition and technological properties. A great variability within different deliveries of a same flour batch emerged, as well as a considerable seasonal variability. Correlation models among protein sub-fractions, technological properties and bread quality are difficult to establish; however, the role of the protein profile on flour behaviour in bread making could be highlighted.

  20. Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks

    Directory of Open Access Journals (Sweden)

    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.

  1. Studies of chemical and enzymatic characteristics of Yacon (Smallanthus sonchifolius and its flours

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    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.

  2. Respiratory symptoms and airway responsiveness in apparently healthy workers exposed to flour dust.

    Science.gov (United States)

    Bohadana, A B; Massin, N; Wild, P; Kolopp, M N; Toamain, J P

    1994-06-01

    Our aim was to measure the levels of exposure to wheat flour dust in a modern industrial bakery, and to assess the relationship between respiratory symptoms, sensitization to wheat flour antigens and airway responsiveness in the workforce. Forty four flour-exposed male workers and 164 unexposed controls were examined. Inspirable dust concentrations were measured using personal samplers. Respiratory symptoms were assessed by questionnaire, sensitization to wheat flour antigens by skin-prick tests, and methacholine airway challenge (MAC) test using an abbreviated method. Subjects were labelled MAC+ if forced expiratory volume in one second (FEV1) fell by 20% or more. The linear dose-response slope (DRS) was calculated as the percentage fall in FEV1 at last dose divided by the total dose administered. Inspirable dust concentrations were within acceptable limits in all working areas but one. The proportion of subjects with one or more symptoms and with airway hyperresponsiveness was significantly greater among flour-exposed workers than among controls. Using logistic or linear regression analysis, airway responsiveness was found to be strongly related to working at the bakery and to the baseline level of lung function. A positive skin-prick test was found in only 11% of flour-exposed workers and 6% of controls. In conclusion, our data show that despite exposure to relatively low concentration levels of inspirable flour dust, subjects working in the baking industry are at risk of developing both respiratory symptoms and airway hyperresponsiveness.

  3. Effect of Blanching on Properties of Water Yam (Dioscorea alata Flour

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    Harijono

    2013-10-01

    Full Text Available Properties of flour from blanched tubers of two water yam (Dioscorea alata cultivars were compared with those from the non blanched ones. The results showed that the proximate composition of flours from the yellow cultivar was different from that of the purple cultivar. Steam blanching (97±2°C, 7 min on the purple cultivar resulted in more significant reduction on yield and the Lightness (L value. However, it had significant effect on some components of the flours such as protein, ash, amylose and fiber. Results of proximate composition showed crude fat yellow and purple water yam ranging from 0.4 to 0.55%, crude protein 5-8%, dietary fiber 16-26% and starch 41-76%. Starch granule size between 20-40 &mum. Blanched yellow water yam flour has the highest water and oil absorption which is 2.02 and 1.18 g/g. Dioscorine and water soluble polysaccharides, bioactive components from Dioscorea, of purple water yam flour are larger than the yellow flour. Purple water yam flour is better to be proceed as a functional food because it has a high peak viscosity, more stable to heat and has greater content of bioactive compounds. Steam blanching decrease the yield of dioscorine and water soluble polysaccharide.

  4. [Detection of benzoyl peroxide in wheat flour by NIR diffuse reflectance spectroscopy technique].

    Science.gov (United States)

    Zhang, Zhi-yong; Li, Gang; Liu, Hai-xue; Lin, Ling; Zhang, Bao-ju; Wu, Xiao-rong

    2011-12-01

    Adding benzoyl peroxide (BPO) into wheat flour was prohibited by the relevant government departments since May 1, 2011. And it is of great importance to detect BPO additive amount in wheat flour quickly and accurately. Part of BPO which was added into wheat flour will be deoxidized into benzoic acid, and this make it complex to detect the original BPO additive amount. The objective of the present research is to investigate the potential of NIR diffuse reflectance spectroscopy as a way for measurement of BPO original adding amount in wheat flour. A total of 133 wheat flour samples were prepared by adding different content of BPO into pure wheat flour. Spectra data were obtained by NIR spectrometer and then denoised by wavelet transform. Ninety seven samples were taken as calibration set and other 36 samples as prediction set. Partial least squares regression (PLSR) was applied to establish the calibration model between BPO original adding contents and the spectra data. The determination coefficient of model for the calibration set is 0.8901, and root mean squared error of calibration (RMSEC) is 40.85 mg x kg(-1). The determination coefficient for the prediction set is 0.8865, and root mean squared error of prediction (RMSEP) is 44.69 mg x kg(-1). The result indicates that it is feasible to detect the BPO adding contents in wheat flour by NIR diffuse reflectance spectroscopy technique and this technique has the potential to measure some other additives in food.

  5. 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.

  6. 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.

  7. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.

    Science.gov (United States)

    Jongsutjarittam, Nisachon; Charoenrein, Sanguansri

    2013-09-12

    This study aimed to improve the freeze-thawed cake properties by10-20% waxy rice flour (WRF) substitution for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for WF substitution to improve the firmness in freeze-thawed cake.

  8. Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality.

    Science.gov (United States)

    Sudha, M L; Leelavathi, K

    2012-12-01

    Effect of dehydrated green pea flour (DGPF) and additives like glycerol mono stearate (GMS), sodium stearoyl lactylate (SSL) and dry gluten on the rheological characteristics and pasta making quality made from Indian Triticum aestivum was studied. 5-10% of amaranth seed flour was used in the formulation to enhance the protein and fiber contents of the product. Increase in DGPF from 0 to 30% decreased the maximum consistency values from 550 to 513 FU, whereas the mixing tolerance index values decreased from 108 to 52 FU. The cooked weight and cooking loss increased from 320.8 to 332.9 g% and 5.0 to 8.2% respectively and the firmness values decreased from 104 to 75 g. Sensory evaluation of pasta showed that addition of DGPF above 20% resulted in greenish colour pasta of mashy texture. Addition of additives improved the quality of pasta at 30% level as seen in the reduction in the cooking loss from 8.2 to 5.9%, increase in the firmness values to 140 g and improvement in the eating quality. Protein content of pasta improved from 9.56 to 16.57%. Scanning electron microscopic studies revealed that the addition of additives in combination helped in the formation of rupture free structure with a continuous network.

  9. Physicochemical characterization of white, yellow and purple maize flours and rheological characterization of their doughs.

    Science.gov (United States)

    Moreira, R; Chenlo, F; Arufe, S; Rubinos, S N

    2015-12-01

    White, yellow and purple maize flours were obtained after dried kernels milling with two different sieves (200 and 500 μm). Hygroscopic characteristics, particle size distribution, colour and total starch and damaged starch (DS) of flours were determined. Maize flour doughs were obtained by mixing of flour and water in a laboratory kneader (Mixolab®) at constant dough consistency (1.10 ± 0.07 Nm). Dough properties like water absorption (WA), development and stability times were determined. Rheological characterization was carried out at 30 °C by means of oscillatory frequency sweep (1-100 rad s(-1)) at 0.1 % strain and creep (50 Pa, 60 s) - recovery (0 Pa, 180 s) tests using a controlled stress rheometer. No significant differences were observed among water desorption isotherms of maize varieties and Halsey model was satisfactorily employed. Under the same milling conditions, white maize flours showed higher average particles size than purple and yellow maize flours. A model to predict flours colour involving colour parameters of the particle size fractions is proposed. Flours obtained with smaller particle size showed higher DS content and WA. For tested doughs, the mechanical spectra showed that elastic component was dominant over the viscous one. Damping factor varied slightly with angular frequency. Moduli values depended on average particle size and WA of dough. Creep-recovery data were satisfactorily fit with Burgers model. Instantaneous creep compliance varied with the same trend than elastic modulus. Viscoelastic creep compliance increased linearly with WA of the tested doughs and, at constant average flour particle size, increased with increasing DS.

  10. Features of the rheological properties of dough with sunflower and cedar flour

    Directory of Open Access Journals (Sweden)

    V. A. Gaysina

    2016-01-01

    Full Text Available Promising directions of development of assortment of flour confectionery products are currently creating new combinations, more extraordinary and interesting, the reduction in calories, increase the nutritional value, development of formulations of functional products. As enriching additives in the manufacture of pastry products can be used flour sunflower flour and cedar. Sunflower meal – one of the possible sources of increase of food value. The only raw material component of this product are sunflower seeds that have passed the purification from impurities and shell of the particles, with the subsequent removal of oil from them and grinding. In this torment, to the maximum extent maintained all the valuable biological active substances and vitamins. Sunflower flour is a complex product: it is good recommendation system of proteins, fats, carbohydrates, including fiber, vitamins, phospholipids and mineral substances. Cedar flour is characterized by high protein content (up to 48 % is well balanced in amino acids resultant composition contains b vitamins, food fibers, micro - and macroelements, necessary for life of the human body. Cedar flour has a good functional and technological properties In this paper we study the effect of cedar flour and sunflower meal on the rheological characteristics of dough. Effect of formulation components on the rheological properties of the test is evaluated in terms of water absorption of the flour, the duration of doughing, degree of its dilution and stability when mixing. It was found that the addition of 17% sunflower meal increases the viscosity of the dough and has a strengthening effect on the structure of the dough. Adding cedar flour in the amount of 20% caused the decrease in viscosity and getting more flexible dough.

  11. Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products

    Directory of Open Access Journals (Sweden)

    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

  12. Development of aerated confectionery products of high nutritional value using triticale flour

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2016-01-01

    Full Text Available Pastries are very popular among the Russian population. Pastry are the most promising targets for the enrichment of their function ingredients.. One of the most promising feedstocks for the production of flour confectionery products is flour from grain crops ofspring triticale. The different varieties of triticale were studied in particular, triticale flour grade "Ukro" for use in technologies of shortbread-butter cookies with enhanced food value. The first in the history of our country varieties of spring triticale "Ukro" was included in the State Register of selection achievements since 2004. Triticale is characterized by high-protein content. Triticale, protein is higher than in wheat by amino acids lysine and tryptophan, minerals (calcium, potassium, magnesium, iron, B vitamins. It was pointed the choice and ratio of prescription ingredients. Recipe shortbread-butter cookies based on the seeded triticale flour and flour from coarse whole meal grain, grade "Ukro", with high consumer properties was developed. Cake samples prepared on the basis of flour triticale exceed the reference sample of prime grade wheat flour. Biscuits have a high content of complete protein, vitamins, macro - and microelements, dietary fibers, high gustatory qualities. The influence of prescription components on organoleptic and physical-chemical properties of sandy butter cookies was studied. The nutritional and biological value was calculated. It was state the daily needs of the organism in these materials when using 100 g. As a result of the conducted studies proved the feasibility of the use of flour from grain triticale in the production of flour confectionery products of functional purpose.

  13. Influence of processing on total and extractable mineral content of products prepared from potato flour.

    Science.gov (United States)

    Lakra, Poonam; Sehgal, Salil

    2011-12-01

    Potato (Solanum tuberosum) flour developed was used for preparing doughnuts, sevian, cutlet, kofta and vadi along with defatted soy (Glycine max) flour and corn (Zea mays) flour. Frying and fermentation were the major processing techniques employed for the development of these products. Significant differences in protein, ash and fat contents of all the products were observed due to their compositional differences. Processing did not affect on total mineral content. Processing increased (p mineral availability. Processed products had lower amount of anti nutrients as compared to raw counterparts and thus, higher mineral availability.

  14. Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius flour

    Directory of Open Access Journals (Sweden)

    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.

  15. 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

  16. Physicochemical Properties of Defatted Rambutan (Nephelium lappaceum Seed Flour after Alkaline Treatment

    Directory of Open Access Journals (Sweden)

    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.

  17. Amaranthus roxburghianus root extract in combination with piperine as a potential treatment of ulcerative colitis in mice

    Institute of Scientific and Technical Information of China (English)

    Sunil A.Nirmal; Jayashri M.Ingale; Shashikant R.Pattan; Sanjay B.Bhawar

    2013-01-01

    OBJECITVE:The present work was undertaken to determine the effects of Amaranthus roxburghianus Nevski.(Amaranthaceae) root alone and in combination with piperine in treating ulcerative colitis (UC) in mice.METHODS:Swiss albino mice were divided into seven groups (n =6).Standard group received prednisolone (5 mg/kg,intraperitoneally).Treatment groups received hydroalcoholic extract of roots of A.roxburghianus (50 and 100 mg/kg,per oral) and a combination of hydroalcoholic extract of roots of A.roxburghianus (50 and 100 mg/kg,per oral) and piperine (5 mg/kg,per oral).Ulcer index,colitis severity,myeloperoxidase (MPO),malondialdehyde and glutathione were estimated from blood and tissue.Column chromatography of the extract was done and purified fractions were analyzed by gas chromatography-mass spectroscopy (GC-MS).RESULTS:Treatment with the combination of hydroalcoholic extract of A.roxburghianus and piperine showed minimal ulceration,hemorrhage,necrosis and leucocyte infiltration by histopathological observation.Acetic acid increased MPO levels in blood and colon tissue to 355 U/mL and 385 U/mg,respectively.The combination of hydroalcoholic extract of A.roxburghianus (100 mg/kg) and piperine (5 mg/kg) significantly decreased MPO in blood and tissue to 182 U/mL and 193 U/mg,respectively (P < 0.05).Similarly,this combination significantly reduced malondialdehyde levels and increased glutathione levels in blood and tissue.Various phytoconstituents were detected by GC-MS.CONCLUSION:The combination of hydroalcoholic extract of A.roxburghianus and piperine is effective in the treatment of UC and the effects are comparable with the standard drug prednisolone.4H-pyran-4-one,2,3-dihydro-3,5-dihydroxy-6-methyl,eugenol and benzene,and 1-(1,5-dimethyl-4-hexenyl)-4-methyl are reported having analgesic,anti-inflammatory,and antioxidant properties; they may play a role in the biological activity of A.roxburghianus root.

  18. Teores de água no solo e eficácia do herbicida fomesafen no controle de Amaranthus hybridus Soil water contents and fomesafen efficacy in controlling Amaranthus hybridus

    Directory of Open Access Journals (Sweden)

    J.F. Zanatta

    2008-03-01

    Full Text Available Com os objetivos de avaliar a eficácia do herbicida fomesafen no controle de plantas de Amaranthus hybridus se desenvolvendo em solo com diferentes teores de água e determinar qual o menor teor de água do solo que não prejudica a ação desse herbicida no controle dessa espécie, foi realizado um experimento em casa de vegetação. O delineamento experimental utilizado foi o de blocos ao acaso em esquema fatorial 5 x 5, envolvendo cinco intervalos entre a última irrigação e a aplicação do herbicida (0, 6, 12, 24 e 48 horas e cinco doses de fomesafen (0,0, 62,5, 125,0, 250,0 e 375,0 g ha-1. Quando as plantas atingiram estádio de quatro pares de folhas, foram aplicados 10 mm de chuva simulada, conforme tratamento previsto. Ao término do período de simulação de chuva, aplicou-se o herbicida utilizando pulverizador costal pressurizado com CO2, com volume de calda de 120 L ha-1. Aos 5, 22, 29 e 43 dias após a aplicação (DAA do herbicida, foi avaliado o controle (por escala visual de A. hybridus e, aos 43 DAA, foram avaliadas também a massa seca das raízes e a da parte aérea. A aplicação de 375,0 g ha-1 de fomesafen proporcionou controle satisfatório de A. hybridus, independentemente do intervalo entre a última irrigação e a aplicação do herbicida ou do teor de umidade do solo, dentro da faixa avaliada. Pulverizações de 250,0 g ha-1 de fomesafen a intervalos menores que 24 horas entre a última irrigação e sua aplicação e/ou em solo com teor de água maior que 0,12 cm³ cm-3 não afetaram a eficácia do herbicida sobre A. hybridus. Aplicações de 125,0 g ha-1 de fomesafen a intervalos menores que 12 horas entre a última irrigação e sua aplicação e/ou em solo com teor de água maior que 0,15 cm³ cm-3 não afetaram a eficácia do herbicida sobre A. hybridus.A greenhouse experiment was carried out to evaluate the efficacy of fomesafen in controlling Amaranthus hybridus grown under different soil humidity levels

  19. Chemical purification of Gunungpati elephant foot yam flour to improve physical and chemical quality on processed food

    Science.gov (United States)

    Paramita, Octavianti; Wahyuningsih, Ansori, Muhammad

    2017-03-01

    This study was aimed at improving the physicochemical quality of elephant foot yam flour in Gunungpati, Semarang by chemical purification. The utilization of elephant foot yam flour in several processed food was also discussed in this study. The flour purification discussed in this study was expected to become a reference for the manufacturers of elephant foot yam flour and its processed food in Gunungpati. This study modified the elephant foot yam flour using pre - gelatinization method. The physical and chemical quality of each elephant foot yam flour purification sample were assessed using proximate analysis. The likability test was conducted for its processed food. 20 grams of elephant foot yam flour was put into a beaker glass, then 60 ml of water was added. The suspension was then heated at a temperature of 60 ° C and 70 ° C while stirred until it was homogeneous and thickened for 10, 30 and 60 minutes. The flour which had been heated was then cooled at room temperature for 1 hour and then at a temperature of 0 ° C until it was frozen. Furthermore, flour was dried in an oven at a temperature of 60 ° C for 9 hours. The dried flour was sifted with a 80 mesh sieve. Chemical test was conducted after elephant foot yam was pre-gelatinized to determine changes in the quality flour: test levels of protein, fat, crude fiber content, moisture content, ash content and starch content. In addition, color tests and granular test on elephant foot yam flour were also conducted. The pre-gelatinization as chemical treatment on elephant foot yam flour in this study was able to change the functional properties of elephant foot yam flour towards a better processing characterized by a brighter color (L = 70, a = 6 and b = 12), the hydrolysis of polysaccharides flour into shorter chain (flour content decreased to 44%), the expansion of granules in elephant foot yam resulting in a process - ready flour, and better monolayer water content of 9%. The content of protein and fiber

  20. Identifying irradiated flours by photo-stimulated luminescence technique

    Science.gov (United States)

    Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

    2014-02-01

    Photo-stimulated luminescence (PSL) technique was used in this study to detect gamma irradiation treatment of five types of flours (corn, rice, tapioca, wheat and glutinous rice) at four different doses 0, 0.2, .05 and 1kGy. The signal level was compared with two threshold values (700 and 5000). With the exception of glutinous rice, all irradiated samples produced a strong signal above the upper threshold (5000 counts/60s). All control samples produced negative result with the signals below the lower threshold (700 counts/60s) suggesting that the samples have not been irradiated. Irradiated glutinous rice samples produced intermediate signals (700 - 5000 counts/60s) which were subsequently confirmed using calibrated PSL. The PSL signals remained stable after 90 days of storage. The findings of this study will be useful to facilitate control of food irradiation application in Malaysia.

  1. Identifying irradiated flours by photo-stimulated luminescence technique

    Energy Technology Data Exchange (ETDEWEB)

    Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi [Faculty of Science and Technology, National University of Malaysia, Bangi, 43000 Kajang, Selangor (Malaysia); Othman, Zainon; Abdullah, Wan Saffiey Wan [Malaysian Nuclear Agency, Bangi 43000 Kajang, Selangor (Malaysia)

    2014-02-12

    Photo-stimulated luminescence (PSL) technique was used in this study to detect gamma irradiation treatment of five types of flours (corn, rice, tapioca, wheat and glutinous rice) at four different doses 0, 0.2, .05 and 1kGy. The signal level was compared with two threshold values (700 and 5000). With the exception of glutinous rice, all irradiated samples produced a strong signal above the upper threshold (5000 counts/60s). All control samples produced negative result with the signals below the lower threshold (700 counts/60s) suggesting that the samples have not been irradiated. Irradiated glutinous rice samples produced intermediate signals (700 - 5000 counts/60s) which were subsequently confirmed using calibrated PSL. The PSL signals remained stable after 90 days of storage. The findings of this study will be useful to facilitate control of food irradiation application in Malaysia.

  2. Production of resistant starch by enzymatic debranching in legume flours.

    Science.gov (United States)

    Morales-Medina, Rocío; Del Mar Muñío, María; Guadix, Emilia M; Guadix, Antonio

    2014-01-30

    Resistant starch (RS) was produced by enzymatic hydrolysis of flours from five different legumes: lentil, chickpea, faba bean, kidney bean and red kidney bean. Each legume was firstly treated thermally, then hydrolyzed with pullulanase for 24h at 50°C and pH 5 and lyophilized. At the end of each hydrolysis reaction, the RS amount ranged from 4.7% for red kidney beans to 7.5% for chickpeas. With respect to the curves of RS against hydrolysis time, a linear increase was observed initially and a plateau was generally achieved by the end of reaction. These curves were successfully modeled by a kinetic equation including three parameters: initial RS, RS at long operation time and a kinetic constant (k). Furthermore, the relative increase in hydrolysis, calculated using the kinetic parameters, was successfully correlated to the percentage of amylose.

  3. 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 through...... the adoption of proper quality and food safety procedures. Cassava processing enterprises involved in the productionof HQCF must therefore be commited to the quality and food safety of the HQCF. They must have the right technology, appropriate processing machhinery, standard testing instruments...... and the necessary technical expertise. This quality manual was therefore developed to guide small- to medium-scale cassava in the design and implematation of Hazard Analysis Critical Control Point (HACCP) system and Good manufacturing Practices (GMP) plans for HQCF production. It describes the HQCF production...

  4. Mechanical properties of rice husk flour reinforced epoxy biocomposite

    Directory of Open Access Journals (Sweden)

    Neeraj Bisht

    2015-06-01

    Full Text Available 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. The corresponding decrease in flexural strength and flexural modulus was 51%. Similar trend was also observed in hardness and impact strength. However the mechanical properties of rice husk reinforced biocomposites are found to be superior than wood dust reinforced epoxy composite. SEM microscopy was also done to corroborate the results.

  5. Effect of Condensed Tannin Profile on Wheat Flour Dough Rheology.

    Science.gov (United States)

    Girard, Audrey L; Castell-Perez, M Elena; Bean, Scott R; Adrianos, Sherry L; Awika, Joseph M

    2016-10-05

    Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or gluten profile affect these interactions is unknown. Effect of PA MW profile (sorghum versus grape seed PA) on dough rheology of high versus low insoluble polymeric protein (IPP) wheat flour was evaluated using mixograph, large (TA.XT2i) and small (HAAKE Rheostress 6000) deformation rheometry. Sorghum PA (93% polymeric) more effectively (p dough elasticity by 82%, and peak angle by 17° versus control. Grape seed PA increased IPP by 75% and elasticity by 36%, but reduced peak angle by 15°, indicating reduced mixing tolerance. Sorghum PA, but not grape seed PA, increased (p dough. Polymeric PA more effectively strengthened gluten than oligomeric PA, likely via more efficient protein cross-linking to overcome strong antioxidant effect of PA. High MW PA may be useful natural gluten strengtheners for diverse applications.

  6. Gamma radiation effects on the viscosity of green banana flour

    Energy Technology Data Exchange (ETDEWEB)

    Uehara, Vanessa B.; Inamura, Patricia Y.; Mastro, Nelida L. Del [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)], e-mail: vanessa.uehara@usp.br, e-mail: patyoko@yahoo.com, e-mail: nlmastro@ipen.br

    2009-07-01

    Banana (Musa sp) is a tropical fruits with great acceptability among consumers and produced in Brazil in a large scale. Bananas are not being as exploited as they could be in prepared food, and research could stimulate greater interest from industry. The viscosity characteristics and a product consistency can determine its acceptance by the consumer. Particularly the starch obtained from green banana had been studied from the nutritional point of view since the concept of Resistant Starch was introduced. Powder RS with high content of amylose was included in an approved food list with alleged functional properties in Brazilian legislation. Ionizing radiation can be used as a public health intervention measure for the control of food-borne diseases. Radiation is also a very convenient tool for polymer materials modification through degradation, grafting and crosslinking. In this work the influence of ionizing radiation on the rheological behavior of green banana pulp was investigated. Samples of green banana pulp flour were irradiated in a {sup 60}Co Gammacell 220 (AECL) with doses of 0 kGy,1 kGy, 3 kGy, 5 kGy and 10 kGy in glass recipients. After irradiation 3% and 5% aqueous dilution were prepared and viscosity measurements performed in a Brooksfield, model DVIII viscometer using spindle SC4-18 and SC4-31. There was a reduction of the initial viscosity of the samples as a consequence of radiation processing, being the reduction inversely proportional to the flour concentration. The polysaccharide content of the banana starch seems to be degraded by radiation in solid state as shown by the reduction of viscosity as a function of radiation dose. (author)

  7. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.

    Science.gov (United States)

    Sun, Qingjie; Han, Zhongjie; Wang, Li; Xiong, Liu

    2014-02-15

    Sorghum starch and sorghum flour were modified by heat-moisture treatment (HMT) at two different moisture contents, 20% and 25%. The result showed that solubility and swelling power of modified samples decreased. In addition, the pasting viscosities of most modified samples were lower than that of native samples. The onset, peak and conclusion temperatures of gelatinization, and the enthalpy of samples modified by HMT increased. The crystallinity of the modified samples was higher than that of control samples. HMT had a far greater effect on the solubility, swelling power, setback viscosity, through viscosity, enthalpy and crystallinity of sorghum flour than of sorghum starch. On the granules surface there were more holes for the HMT starches than for HMT flours. The microstructure of HMT sorghum starch gel had a more orderly and smaller holey structure. The sorghum flour gel had originally a crackled structure, but after the HMT treatment, it had many ordered and small holes.

  8. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.

    Science.gov (United States)

    Rinaldi, Massimiliano; Paciulli, Maria; Caligiani, Augusta; Scazzina, Francesca; Chiavaro, Emma

    2017-06-01

    The effect of sourdough fermentation combined with chestnut flour was investigated for improving technological and nutritional quality of gluten-free bread during 5day shelf life by means of chemico-physical and nutritional properties. Sourdough fermentation by itself and with chestnut flour reduced volume of loaves and heterogeneity in crumb grain. Sourdough technology allowed increasing crumb moisture content with no significant variations during shelf-life. Chestnut flour darkened crumb and crust while no effects on colour were observed for sourdough. Sourdough and/or chestnut flour addition caused a significant increase in crumb hardness at time 0 while a significant reduction of staling was observed only at 5days, even if a decrease in amylopectin fusion enthalpy was observed. The percentage of hydrolysed starch during in vitro digestion was significantly reduced by sourdough fermentation with a presumable lower glycaemic index.

  9. Variation and trends in dough rheological properties and flour quality in 330 Chinese wheat varieties

    Directory of Open Access Journals (Sweden)

    Xiushi Yang

    2014-08-01

    Full Text Available The objective of this study was to investigate variation and trends in dough rheological properties and flour quality traits in 330 Chinese wheat varieties. The dough rheological properties of development time (DT, stability time (ST, and farinograph quality number (FQN were evaluated, as well as the flour quality traits of protein (PC, wet gluten content (WGC, and sedimentation value (SV. The coefficients of variation of DT (40.5%, ST (58.1%, and FQN (42.4% were higher than those of PC (9.1%, WGC (10.1%, and SV (15.3%. Normal distributions were observed for the flour quality indices but not for the rheological parameters. SV was strongly correlated with the three rheological parameters and accordingly might be used as a primary indicator for dough rheological property evaluation. Our results showed that there has been marked improvement in dough rheological properties for Chinese wheat varieties released since 1986, while flour quality has remained stable.

  10. Cassava and turmeric flour blends as new raw materials to extruded snacks

    Directory of Open Access Journals (Sweden)

    Alessandra Mussato Spinello

    2014-02-01

    Full Text Available Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

  11. FUNCTIONAL PROPERTIES OF DEFATTED CHICKPEA (CICER ARIETINUM, L. FLOUR AS INFLUENCED BY THERMOPLASTIC EXTRUSION

    Directory of Open Access Journals (Sweden)

    Maria Filomena Claret Fernandes de Aguiar VALIM

    2009-07-01

    Full Text Available

    Defatted chickpea (Cicer arietinum, L flour was submitted to thermoplastic extrusion at three feed moisture levels (13%, 18% and 27%. The functional properties of raw and extruded flours were investigated. The nitrogen solubility index of raw chickpea flour was minimum at pH 4.0 but increased at both lower and higher pHs. Extrusion reduced nitrogen solubility drastically for all feed moisture levels. Water and oil absorption capacity were significantly (p O < 05 increased after extrusion treatment. Foam stability could be improved by extrusion and was positively influenced by alkaline pH. It was also verified that extrusion cooking increased significantly (p O < 05 the emulsifying capacity of the extruded flour with 13% moisture level in water.

  12. Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour

    Directory of Open Access Journals (Sweden)

    Paula Villela

    2013-09-01

    Full Text Available Annona crassiflora offers an edible fruit native to the Savanna. This study aimed to develop a flour meal from Annona crassiflora pulp; analyze the chemical composition of the fresh pulp and its flour; develop and verify the acceptance of formulations with different concentrations of the flour of Annona crassiflora pulp. Fruit used were selected and processed. The pulp was dried in an oven at 60-65 ºC/48h. We analyzed the chemical composition, and two formulations of breads were prepared with 10 and 20% Annona crassiflora pulp. The results showed that the drying of Annona crassiflora pulp enriched its nutritional value. The Annona crassiflora pulp showed important chemical components, as insoluble fibers (pulp and flour, minerals (potassium, calcium, manganese and others and antioxidant compounds. The formulations were well-accepted in a sensory point of view and proved to be a good alternative to the exploitation of the fruit.

  13. Control of mixing step in the bread production with weak wheat flour and sourdough

    Directory of Open Access Journals (Sweden)

    Alessandro Parenti

    2013-09-01

    Full Text Available Recently, several old Italian grain varieties have been reinstated, and the market seems to reward the breads made with these flours. Among such varieties, cultivar Verna appears to be interesting because the regular consumption of bread obtained by this variety and sourdough provides beneficial effects on human health such as the improving of the lipid, inflammatory, and hemorheological profiles. However, flours derived from Verna shows low technological performances. For example, the W value of these flours, obtained with alveoghraphic tests and considered as the commercial standard for the flour “strength” evaluation, is largely inferior than the W values of the commercial flour blends currently used in the bread making process. Moreover, the W values broadly change among the batches of Verna flours, whereas, usually, commercial blends are provided to bakeries with standard technological properties. Hence, these properties of Verna flour could lead to developed or overworked doughs and therefore to breads of worse quality. In addition, the previous mentioned large variability of flours from Verna can affect also the sourdough microbiota. For these reasons the composition and activity of the sourdough microorganisms should be controlled while the mixing process should be able to adapt to the different flour properties. Some works, in literature, report that monitoring the electrical consumption could provide useful information about the dough rheology, and this could be used to monitor the mixing step. In the present work the effect of different mixing times are evaluated on breads made with Verna flour type 2 leavened with sourdough. Tests were carried out at industrial scale in two different days. During the tests the electric consumption was monitored to highlight some features suitable for the mixing phase control. The breads were evaluated in terms of loaf volume measurement, crumb image analysis and losses of moisture content during

  14. A BIODEGRADABLE FILM FROM JACKFRUIT (ARTOCARPUS HETEROPHYLLUS) AND DURIAN (DURIO ZIBETHINUS) SEED FLOURS

    OpenAIRE

    Retnowati, Diah S.; Ratnawati Ratnawati; Aprilina Purbasari

    2016-01-01

    The jackfruit (Artocarpus heterophyllus) and durian (Durio zibethinus) seeds contain high portion of amylose, which makes them potential materials for biodegradable films. The objective of this study is to develop biodegradable films composed of jackfruit and durian seed flours and glycerol as plasticizer. The films were prepared by dispersing flours in water, adding glycerol, heating the mixture, casting the solution on an acrylic plate, and drying the films at 50 ºC for 20 hours. Glycerol c...

  15. Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves

    OpenAIRE

    Lima, Elaine C S; Feijo, Márcia B S; Freitas, Maria C J; dos Santos, Edna R; Armando U.O. SABAA-SRUR; Moura, Luciana S M

    2012-01-01

    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...

  16. ACIDIC SOAKING AND STEAM BLANCHING RETAIN ANTHOCYANINS AND POLYPHENOLS IN PURPLE Dioscorea alata FLOUR

    OpenAIRE

    Nelis Imanningsih; Deddy Muchtadi; Tutik Wresdiyati; Nurheni Sri Palupi2); Komari

    2013-01-01

    Purple Dioscorea alata (DA) tuber has health benefits due to its bioactive anthocyanins, which belong to polyphenolic group. Tuber is commonly made into flour to optimize its uses, however, the anthocyanins undergo significant degradation during processing because of the endogenous polyphenol oxidase activities. This research investigated factors that retain anthocyanins and polyphenols in the purple DA flour as well as its antioxidant capacity. The types of treatments during milling process ...

  17. Phytotoxical effect of Lepidium draba L. extracts on the germination and growth of monocot (Zea mays L.) and dicot (Amaranthus retroflexus L.) seeds.

    Science.gov (United States)

    Kaya, Yusuf; Aksakal, Ozkan; Sunar, Serap; Erturk, Filiz Aygun; Bozari, Sedat; Agar, Guleray; Erez, Mehmet Emre; Battal, Peyami

    2015-03-01

    Laboratory experiments were performed to determine phytotoxic potentials of white top (Lepidium draba) methanol extracts (root, stem and leaf) on germination and early growth of corn (Zea mays) and redroot pigweed (Amaranthus retroflexus). Furthermore, the effects of different methanol extracts of L. draba on the phytohormone (indole-3-acetic acid (IAA), gibberellic acid (GA), abscisic acid (ABA) and zeatin) levels of corn and redroot pigweed were investigated. It was observed that all concentrations of methanol extracts of root, stem and leaf of L. draba inhibited germination, radicle and plumule elongation when compared with the respective controls. Besides this, the degree of inhibition was increased in concert with increasing concentrations of extracts used. On the other hand, phytohormone levels changed with the application of different extract concentrations. Comparing with the control, the GA levels significantly decreased while the ABA levels increased in all the application groups. Zeatin and IAA levels showed changes depending upon the applied extracts and concentrations.

  18. Evaluating the efficacy of pre- and post-emergence herbicides for controlling Amaranthus retroflexus L. and Chenopodium album L. in potato

    DEFF Research Database (Denmark)

    Alebrahim, M. T.; Majd, R.; Rashed Mohassel, M. H.;

    2012-01-01

    Field studies were conducted from 2008 to 2010 to evaluate the control of Amaranthus retroflexus and Chenopodium album and tolerance of potato (Solanum tuberosum cv. Agria) to ethalfluralin, trifluralin, pendimethalin, rimsulfuron, EPTC and oxadiargyl applied pre-emergence (PRE) and post......-emergence (POST) at seven rates. The experiments showed that trifluralin applied PRE, rimsulfuron applied PRE or POST and oxadiargyl applied POST provided the best control of A. retroflexus. Rimsulfuron and oxadiargyl applied POST and pendimethalin applied PRE were the best control options for C. album. Except...... for trifluralin and pendimethalin the susceptibility of the two weed species to the herbicides was similar. Trifluralin was more effective against A. retroflexus than C. album while the opposite was true for pendimethalin. Applied POST oxadiargyl was more effective than applied PRE. In contrast no differences...

  19. Effect of drying temperatures on starch-related functional and thermal properties of acorn flours.

    Science.gov (United States)

    Correia, P R; Beirão-da-Costa, M L

    2011-03-01

    The application of starchy flours from different origins in food systems depends greatly on information about the chemical and functional properties of such food materials. Acorns are important forestry resources in the central and southern regions of Portugal. To preserve these fruits and to optimize their use, techniques like drying are needed. The effects of different drying temperatures on starch-related functional properties of acorn flours obtained from dried fruits of Quercus rotundifolia (QR) and Quercus suber (QS) were evaluated. Flours were characterized for amylose and resistant starch (RS) contents, swelling ability, and gelatinization properties. Drying temperature mainly affected amylose content and viscoamylographic properties. Amylograms of flours from fruits dried at 60 °C displayed higher consistency (2102 B.U. and 1560 B.U., respectively, for QR and QS). The transition temperatures and enthalpy were less affected by drying temperature, suggesting few modifications in starch structure during drying. QR flours presented different functional properties to those obtained from QS acorn flours. The effect of drying temperatures were more evident in QR.

  20. Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits.

    Science.gov (United States)

    Himeda, Makhlouf; Njintang Yanou, Nicolas; Fombang, Edith; Facho, Balaam; Kitissou, Pierre; Mbofung, Carl M F; Scher, Joel

    2014-09-01

    The physicochemical, alveographic and sensory characteristics of precooked taro-wheat composite flours and their biscuits were investigated. A 2x7 factorial design consisting of two varieties of taro flour (Red Ibo Ngaoundere, RIN, and egg-like varieties) and 7 levels of wheat substitutions (0, 5, 10, 15, 20, 25 and 30 %) was used for this purpose. It was observed that water absorption capacity (range 95-152 g/100 g), water solubility index (range 18.8-29.5 g/100 g) and swelling capacity (range 125.4-204.6 mL/100 g) of composite flours significantly (p < 0.05) increased with increase in taro level. Conversely the dough elasticity index (range 59.8-0 %), extensibility (78-22 mm) and strength (range 281-139 × 10(-4) joules) significantly (p < 0.05) diminished with increase in wheat substitution. Up to 10 % substitution with RIN taro flour and 15 % with egg-like taro flour, the composite taro-wheat dough exhibited elasticity indices acceptable for the production of baking products, whereas at all levels of taro substitution, the composite biscuits samples were either acceptable as or better (5-10 % substitution with RIN flour) than 100 % wheat biscuit.

  1. Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties.

    Science.gov (United States)

    de la Hera, Esther; Gomez, Manuel; Rosell, Cristina M

    2013-10-15

    Rice flour is becoming very attractive as raw material, but there is lack of information about the influence of particle size on its functional properties and starch digestibility. This study evaluates the degree of dependence of the rice flour functional properties, mainly derived from starch behavior, with the particle size distribution. Hydration properties of flours and gels and starch enzymatic hydrolysis of individual fractions were assessed. Particle size heterogeneity on rice flour significantly affected functional properties and starch features, at room temperature and also after gelatinization; and the extent of that effect was grain type dependent. Particle size heterogeneity on rice flour induces different pattern in starch enzymatic hydrolysis, with the long grain having slower hydrolysis as indicated the rate constant (k). No correlation between starch digestibility and hydration properties or the protein content was observed. It seems that in intact granules interactions with other grain components must be taken into account. Overall, particle size fractionation of rice flour might be advisable for selecting specific physico-chemical properties.

  2. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.

    Science.gov (United States)

    Gajula, H; Alavi, S; Adhikari, K; Herald, T

    2008-05-01

    The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and 30% wheat bran was evaluated. Depending on the level of bran, total dietary fiber (TDF) and soluble dietary fiber (SDF) in uncooked flours ranged from 4.2% to 17.2% and 1.5% to 2.4%, respectively. Precooking by extrusion significantly increased SDF in flours (by 22% to 73%); although in most cases it also led to a significant decrease in TDF. Cookies and tortillas produced from uncooked and precooked flours with 0% and 20% substituted bran were evaluated for consumer acceptability using a 9-point hedonic scale. With a few exceptions, all cookies had scores ranging from 6 to 7 ("like slightly" to "like moderately") for each attribute, including overall acceptability, appearance, texture, crumbliness, and flavor. Tortillas were rated for the same attributes except for crumbliness, which was replaced with chewiness. In most cases, tortilla scores ranged from 5 to 7 ("neither like nor dislike" to "like moderately"). Consumer acceptability scores of cookies from uncooked flour did not change significantly with increase in bran substitution from 0% to 20%. However, consumer scores for tortillas did decrease significantly with increase in bran level. Extrusion precooking of the flours did not improve the consumer acceptability of cookies and tortillas; however, it did improve their dietary fiber profile by increasing the SDF significantly.

  3. Effect of Heat Moisture Treatment on Functional Properties and Microstuctural Profiles of Sweet Potato Flour

    Directory of Open Access Journals (Sweden)

    Widya Dwi Rukmi Putri

    2014-05-01

    Full Text Available Heat moisture treatment is the physical method of modification to give sweet potato flour desired physical properties for application in the manufacture of flour based products. Two varieties of sweet potato flour were characterized to understand the changes of physicochemical properties and micro-structural profile upon heat moisture treatment. Sweet potato flours were analyzed its pasting properties, crystallinity characteristics and starch granule structure by using Rapid Visco Analyzer, X-ray Diffraction and Scanning Electron Microscopy, respectively. The results indicated that the heat moisture treatment affected characteristics of all sweet potato flour were treated at, moderate and high temperature. There were a decreasing in peak viscosity and an increase in cold paste viscosity following heat-moisture treatment compare to native sweet potato. The changes differ between yellow sweet potato and purple sweet potato. This indicates that different starches may respond differently to physical modification. The diffractograph of flour samples showed the main peak mainly in 15°, 16°, 17°, 22° and 23°, that correspond to the spacing-d in 5, 8, 5, 3, 4, 9 and 3, 8 Å, respectively. This reflection indicates the presence of a A-type crystalline.

  4. Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

    Directory of Open Access Journals (Sweden)

    Érica Aguiar Moraes

    2010-12-01

    Full Text Available 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. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g-1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients.

  5. Exploration of making date seed’s flour and its nutritional contents analysis

    Science.gov (United States)

    Wahini, M.

    2016-04-01

    The date palm (Phoenix dactylifera L) is one of the oldest fruit plants that identical with people’s lives in the Middle East including The Kingdom of Saudi Arabia since ancient times.The date palm is known and consumed by most of people in the form of fruit flesh, while its seed is discarded tough it is rich in nutrient. Therefore, need to be explored the potential of date seed through product innovation of foodstuffs with a high nutritional value. The aims of this study were to 1) know how to make flour from date seed, and 2) determine nutritional content of date seed’s flour. This study was experiment and conducted in July, 2015 at the laboratory of food technology, Family Welfare Education department. Chemical analysis was used to determine nutrients content. The results showed that 1) the flour of date seed produced from the process of washing, soaking, flushing, boiling, draining, drying, grinding, and sieving; 2) the flour of date seed’s flour have a macro nutrients value. This study explains that date seed is regarded as rubbish, in fact, it has a high value that can be an alternative substitution of wheat flour.

  6. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC. waste flour

    Directory of Open Access Journals (Sweden)

    Tamara Rezende Marques

    2013-09-01

    Full Text Available Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse. Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g- 1 of dry matter - DM of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products.

  7. Carob flour and sugar beet fiber as functional additives in bread

    Directory of Open Access Journals (Sweden)

    Šoronja-Simović Dragana M.

    2016-01-01

    Full Text Available The effect of functional additives (carob flour and sugar beet fiber on empirical rheological dough performance and bread quality was examined. Also the microbiological quality of bread was investigated during 16 days of storage. The study included 5 samples: control (CON, with preservative calcium propionate (CONP, with carob flour (CON-CAR, with sugar beet fiber (CON-SBF and with a combination of carob flour and sugar beet fibers (CON-SBF-CAR. Samples with functional additives had a higher water holding capacity (2-10% and extended dough development time due to the presence of dietary fiber. Dough resistance of these samples was significantly increased, especially in CON-CAR, in which the time of final fermentation is remarkably prolonged (20% in comparison to CON. The addition of the functional ingredients (due to hydration properties of dietary fiber improved texture and sensory characteristics of bread. In sample CON-SBF crumb firmness was significantly reduced (by 70% while elasticity was increased by 25% compared to CON. Positive effect of addition of sugar beet fiber was proved by improving the elasticity of the crumb and finer crumb structure (sample CON-SBF in comparison with the addition of carob flour (sample CON-CAR. In bread sample with carob flour there was no microbiological contamination for 16 days of examination, which confirms the fact that carob flour can be used as a natural preservative.

  8. Technical considerations for maize flour and corn meal fortification in public health: consultation rationale and summary.

    Science.gov (United States)

    Peña-Rosas, Juan Pablo; Garcia-Casal, Maria Nieves; Pachón, Helena; Mclean, Mireille Seneclauze; Arabi, Mandana

    2014-04-01

    Fortification is the purposeful addition of vitamins and minerals to foods during their industrial processing, as a way to improve the nutrition and health of populations who consume these foods. Twelve countries have mandatory maize (Zea mays subsp. Mays) flour or meal fortification. The World Health Organization (WHO) is updating evidence-informed guidelines for the fortification of staple foods in public health, including the fortification of maize flour and corn meal with iron and other micronutrients. Although there is limited experience with fortification of maize, mass fortification of maize flour with at least iron has been practiced for many years in several countries in the Americas and Africa: Brazil, Costa Rica, El Salvador, Kenya, Mexico, Nigeria, Rwanda, South Africa, Tanzania, Uganda, the United States, and Venezuela. The WHO, in collaboration with the Sackler Institute for Nutrition Science and the Flour Fortification Initiative (FFI), convened a consultation on technical considerations for fortification of maize flour and corn meal in public health in New York, New York on April 8-9, 2013 to provide input into the guideline-development process and to discuss technical considerations of the fortification processes for maize flour and corn meal.

  9. Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies

    Directory of Open Access Journals (Sweden)

    Arti Chauhan

    2016-12-01

    Full Text Available This study examined the effects of whole amaranth substitutions at various proportions and evaluated the cookies baking behavior. Six types of formulations of cookies were prepared with whole amaranth flour ranging from 20, 40, 60, 80, and 100%. These cookies were evaluated for physical (thickness, diameter, spread ratio, and bake loss, textural, and organoleptic attributes. The diameter and spread ratios were found to be higher in whole amaranth flour cookies 52.20 mm and 6.46, respectively, as compared to other blends (20–80% of cookies from 51.37 to 51.92 mm and 6.13 to 6.36, respectively. Textural measurement showed that hardness of cookies decreased with the addition of amaranth flour. Whole amaranth flour cookies required least snap force (72.4 N compared to control (whole-wheat flour cookies (145 N. Sensory data indicated that the amaranth cookies with up to 60% were acceptable, while additional amaranth flour resulted in a decreased mean score for overall acceptability.

  10. The effect of modified potato flour substitution on the organoleptics characteristics of toddler biscuit

    Science.gov (United States)

    Cakrawati, Dewi; Rahmawati, Puji

    2016-04-01

    Toddler biscuit is complementary food given to infants to help meet their nutritional needs. This research was undertaken to develop toddler biscuit with subtitution of physically modified potato flour. There were two puposes of the research, first to know the characteristics of physically modification on potato flour; secondly to know biscuit characteristics with modified potato flour substitution. There were two factor analysis in the development of biscuit; first factor was pre heating mehods and substitution rate. The research was conducted with experimental method using split plot design. The functional properties on modified potato flour as swelling capacity, water absorption capacity, solubility and viscocity were analyzed. Organoleptic analysis using quality hedonic test showed no interaction between potato starch modification and concentration of modified potato flour. Quality hedonic test showed all toddler biscuit socred in the range of “slightly like” to “like moderately”. Modifying potato starch by boiling and steaming with flour concentration of 30% producing toddler biscuit with organoleptic characteristics acceptable according to the panelists.

  11. Structural properties and digestion of green banana flour as a functional ingredient in pasta.

    Science.gov (United States)

    Zheng, Zeqi; Stanley, Roger; Gidley, Michael J; Dhital, Sushil

    2016-02-01

    Gluten free pasta was made from raw banana flour in combination with vegetable gums and protein for comparison to pasta similarly made from wheat flour. After cooking, it was found that the banana flour pasta was less susceptible to alpha-amylase digestion compared to conventional wheat flour pasta. Release of glucose by alpha-amylase digestion followed first order kinetics with an initial rapid rate of digestion and a subsequent second slower phase. The structure of green banana pasta starch at the inner and outer pasta surfaces was observed under confocal laser scanning microscopy (CLSM) and the viscosities of the flour mixtures were measured by a Rapid Visco Analyser (RVA). The digestibility of banana flour pasta was found to be related, not only to the properties of the starch granules, but also to the protein network of the surrounding food matrix. The effects of gums and proteins on pasta formation and digestibility are discussed in the context of its potential use as a gluten free lower glycaemic alternative to conventional wheat based pastas.

  12. Physicochemical and sensory characteristics of snack bars added of jerivá flour (Syagrus romanzoffiana

    Directory of Open Access Journals (Sweden)

    Edson Pablo da SILVA

    2016-01-01

    Full Text Available Abstract The objective of this work was to characterize promising fruit crops and to explore opportunities for the sustainable and commercial use of flours obtained from fruits as an ingredient in snack bars. The fruit selected was Jeriva, which grow from north to eastern Brazil, and can be found in the Savanna biome. The fruit flour was obtained from dehydrated pulps and the proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral composition, pH, ºBrix, titratable acidity and sensory analysis were determined. The flour was incorporated into the formulation by partial substitution of the standard ingredients of snack bars. The presence of increasing amounts (up to 20% of Jeriva fruit flour resulted in sensory accepted snack bars, with 7.02 average in the scores evaluated, without significant differences among the formulations and significantly increased the protein at 7.12%, vitamin C 40.81 mg.g-1 and fiber contentes showed values at 6.66% for dietary fiber. Moreover, the results of free radical scavenging confirmed the greater antioxidant activity proportional to the increment of flour. Therefore, Jeriva fruit flour could be an alternative sensorily acceptable, for obtaining of snack bars.

  13. Women with metabolic syndrome improve antrophometric and biochemical parameters with green banana flour consumption

    Directory of Open Access Journals (Sweden)

    Sandra Tavares da Silva

    2014-05-01

    Full Text Available 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 green banana flour/day on weight, body mass index (BMI, blood pressure, waist and hip circumference, body composition, hemoglobin, lipid profile, glucose, insulin, insulin resistance, liver function and energy intake were evaluated in 25 overweight women for 45 days. Results: The glycemic index of the flour under study was classified as low. Reduction (p < 0.05 in systolic blood pressure, hip circumference and fasting glucose levels were found in women who had metabolic syndrome criteria. Conclusions: Consumption of green banana flour (20 g/day for 45 days did not promote weight loss or changes in body composition in overweight women. It was noted, however, decreased hip circumference. Significant health parameter improvements were also noted in individuals with metabolic syndrome, which showed a reduction in systolic blood pressure and fasting glucose.

  14. CORRELATION STUDY BETWEEN VOLUME AND OVERALL ACCEPTABILITY OF CAKE WITH PROPERTIES OF HARD WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    Hanee Al-Dmoor

    2013-01-01

    Full Text Available The most important factor in cakes making is the availability of soft wheat flour. Sometimes cake flour is producing by milling hard wheat because the shortage of soft wheat flour. The aim of this study is to identify a specification for production cake flour from hard wheat which gives a high quality of cake products. Protein %, ash %, wet gluten %, dry gluten %, gluten index, falling no, acidity %, damaged starch, sedimentation values and particles size are 8.82, 0.5, 24.1, 8.44, 97.65, 310.3, 0.15, 7.71,72.7 and 10.07 respectively. The development time, stability, elasticity, softening, water absorption, resistance, extensibility and R: F values for dough are 1.35, 3.1, 102, 89.4, 57.73, 98.6, 357, 155 and 2.31 respectively. The average of cakes volume is 711 c.c and overall acceptability is 7.55 of 9 hedonic scales. Both of cake volume and overall acceptability of sensory evaluation test correlate positively (p<0.005 with protein and gluten content, sedimentation rate and extensograph parameters which give an indication about hard wheat cake flour could be substituted for soft wheat flour. Cake producers should apply a special treatment to improve the quality of cake.

  15. Physico-chemical quality and homogeneity of folic acid and iron in enriched flour using principal component analysis.

    Science.gov (United States)

    Soeiro, Bruno T; Boen, Thaís R; Wagner, Roger; Lima-Pallone, Juliana A

    2009-01-01

    The aim of the present work was to determine parameters of the corn and wheat flour matrix, such as protein, lipid, moisture, ash and carbohydrates, folic acid and iron contents. Three principal components explained 91% of the total variance. Wheat flours were characterized by high protein and moisture content. On the other hand, the corn flours had the greater carbohydrates, lipids and folic acid levels. The concentrations of folic acid were lower than the issued value for wheat flours. Nevertheless, corn flours presented extremely high values. The iron concentration was higher than that recommended in Brazilian legislation. Poor homogenization of folic acid and iron was observed in enriched flours. This study could be useful to help the governmental authorities in the enriched food programs evaluation.

  16. Effect of the use of Lens culinaris flour as an extender in the physical characteristics and acceptability of a sausage

    OpenAIRE

    José David Torres González; Kevin José González Morelo; Diofanor Acevedo Correa; José del Carmen Jaimes Morales

    2016-01-01

    Objective: The objective of this research was to use Lens culinaris flour, verdina variety, as a meat extender, and to analyze its effect on the physical characteristics and acceptability of a sausage.Methodology: The flour was obtained and its qualitative characteristics, its oil absorption index (OAI) and its water holding capacity (WHC) were analyzed. The sausage was prepared, it was added 5% of flour to it; then, the bromatological, microbiological, textural, and sensory parameters per tr...

  17. Assessment of the irrigation feasibility of low-cost filtered municipal wastewater for red amaranth (Amaranthus tricolor L cv. Surma

    Directory of Open Access Journals (Sweden)

    Gokul Chandra Biswas

    2015-09-01

    Full Text Available Because of the scarcity of clean water, treated wastewater potentially provides an alternative source for irrigation. In the present experiment, the feasibility of using low-cost filtered municipal wastewater in the irrigation of red amaranth (Amaranthus tricolor L cv. Surma cultivation was assessed. The collected municipal wastewater from fish markets, hospitals, clinics, sewage, and kitchens of households in Sylhet City, Bangladesh were mixed and filtered with nylon mesh. Six filtration methods were applied using the following materials: sand (T1; sand and wood charcoal consecutively (T2; sand, wood charcoal and rice husks consecutively (T3; sand, wood charcoal, rice husks and sawdust consecutively (T4; sand, wood charcoal, rice husks, sawdust and brick chips consecutively (T5; and sand, wood charcoal, rice husks, sawdust, brick chips and gravel consecutively (T6. The water from ponds and rivers was considered as the control treatment (To. The chemical properties and heavy metals content of the water were determined before and after the low cost filtering, and the effects of the wastewater on seed germination, plant growth and the accumulation rate of heavy metals by plants were assessed. After filtration, the pH, EC and TDS ranged from 5.87 to 9.17, 292 to 691 µS cm−1 and 267 to 729 mg L−1, respectively. The EC and TDS were in an acceptable level for use in irrigation, satisfying the recommendations of the FAO. However, select pH values were unsuitable for irrigation. The metal concentrations decreased after applying each treatment. The reduction of Fe, Mn, Pb, Cu, As and Zn were 73.23%, 92.69%, 45.51%, 69.57%, 75.47% and 95.06%, respectively. When we considered the individual filtering material, the maximum amount of As and Pb was absorbed by sawdust; Cu and Zn by wood charcoal; Mn and Cu by sand and Fe by gravel. Among the six filtration treatments, T5 showed the highest seed germination (67.14%, similar to the control T0 (77

  18. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.

    Science.gov (United States)

    Abebe, Workineh; Collar, Concha; Ronda, Felicidad

    2015-01-22

    Tef grain is becoming very attractive in the Western countries since it is a gluten-free grain with appreciated nutritional advantages. However there is little information of its functional properties and starch digestibility and how they are affected by variety type and particle size distribution. This work evaluates the effect of the grain variety and the mill used on tef flour physico-chemical and functional properties, mainly derived from starch behavior. In vitro starch digestibility of the flours by Englyst method was assessed. Two types of mills were used to obtain whole flours of different granulation. Rice and wheat flours were analyzed as references. Protein molecular weight distribution and flour structure by SEM were also analyzed to justify some of the differences found among the cereals studied. Tef cultivar and mill type exhibited important effect on granulation, bulking density and starch damage, affecting the processing performance of the flours and determining the hydration and pasting properties. The color was darker although one of the white varieties had a lightness near the reference flours. Different granulation of tef flour induced different in vitro starch digestibility. The disc attrition mill led to higher starch digestibility rate index and rapidly available glucose, probably as consequence of a higher damaged starch content. The results confirm the adequacy of tef flour as ingredient in the formulation of new cereal based foods and the importance of the variety and the mill on its functional properties.

  19. RESISTANT STARCH AND BIOACTIVE CONTENTS OF UNRIPE BANANA FLOUR AS INFLUENCED BY HARVESTING PERIODS AND ITS APPLICATION

    Directory of Open Access Journals (Sweden)

    Anuchita Moongngarm

    2014-01-01

    Full Text Available Recently, various innovative products from unripe banana flour have been reported as it is high in resistant starch and other important compounds. The harvesting period of the unripe banana fruit is one of the key factors affecting the quality of the unripe banana flour in terms of resistant starch and bioactive compound content. The study aimed to investigate the effect of the harvesting stages of unripe banana fruit on Resistant Starch (RS content, carotenoid content, antioxidant activity and the application of unripe banana flour to prepare high RS rice noodle. Four different harvesting stages of banana fruits of Musa sapientum Linn including 75, 90, 105 and 120 days after bloom, were processed for banana flours. The results indicated that the maturation stages affected RS, some bioactive contents, antioxidant activities. The highest RS content (48.88% of banana flour was obtained from the 105 day banana fruits. The total phenolic and carotenoid contents were high in the banana flours harvested between 75 and 105 days. The unripe banana flour could be substituted for rice flour as high as 80% and contained RS content as high as 18.64% whereas the commercial rice noodle had 4.21% of RS content. Therefore, the preparation of unripe banana flour from banana fruit harvested at 105 days and applying it in the preparation of functional food is promising.

  20. PARTIAL HYDROLYSIS OF PURPLE SWEET POTATO FLOUR BY AMYLASE FROM Saccharomycopsis fibuligera AND ITS APPLICATION FOR COMPOSITE BREADMAKING

    Directory of Open Access Journals (Sweden)

    Agus Safari

    2013-04-01

    Full Text Available Purple sweet potato is one of underutilized carbohydrate sources in Indonesia, whilst known as good source of carbohydrate and can act as functional food due to its anthocyanine and dietary fiber contents. Therefore in the present study, we try to modify the sweet potato flour by partial hydrolysis using amylase produced by Saccharomycospsis fibuligera R64 and apply the partially hydrolyzed flour for composite breadmaking. The amylase was produced using batch method and partially purified by the addition of ammonium sulfate followed by gel filtration chromatography on Sephadex G25 using fast performance liquid chromatography system. The enzyme was then used to hydrolyze the purple sweet potato flour. Characterizations of the partially hydrolyzed flour comprise reduction in amylose-iodine complex, SEM and XRD. Partially hydrolyzed flour was then used as composite flour for bread, with ratio of wheat to partially hydrolyzed purple sweet potato flour was 70 : 30. The produced bread was then analyzed for its texture, organoleptic test and visualization of the bread crumb using TEM. The results of the present study indicate that the enzyme partially hydrolyzed the sweet potato flour. Even though the quality of the composite bread is not as good as wheat bread, partial hydrolysis seems to improve the texture and appearance of the composite bread, as indicated by better swelling volume and firmness of the composite bread using partially hydrolyzed purple sweet potato flour.

  1. Cookies from composite wheat-sesame peels flours: dough quality and effect of Bacillus subtilis SPB1 biosurfactant addition.

    Science.gov (United States)

    Zouari, Raida; Besbes, Souhail; Ellouze-Chaabouni, Semia; Ghribi-Aydi, Dhouha

    2016-03-01

    Sesame coat is a valuable by-product. The study was carried out on sesame peels flour at different replacing levels of white wheat flour in five cookies dough formulations. The functional properties of composite flours such as swelling capacity, water holding capacity, oil holding capacity, emulsifying capacity, foam capacity, gelatinization temperature, least gelation concentration and bulk density were increased with increase in the sesame peels flour incorporation along with wheat flour. Texture analysis of dough revealed that, the addition of sesame peels flour affected the quality of dough in terms of hardness, cohesion, adhesion and breaking strength. Cookies supplemented with sesame peels flour showed interesting physical properties with lower moisture content and higher spread factor than those made by white wheat flour. But, their hardness increase with the increase of the replacement ratio and their color becomes indesirable. Interestingly, sensory results indicated that cookies supplemented with sesame peels flour were acceptable at a level that not exceeds 30% of incorporation. By the addition of SPB1 biosurfactant at 0.1%, the dough texture profile was significantly improved and the action of this bioemulsifier was more pronounced than a commercial emulsifier known as glycerol monostearate. With the addition of SPB1 biosurfactant on cookies' dough, we manage to obtain cookies softer and with better overall quality.

  2. Differential effects of a post-anthesis fertilizer regimen on the wheat flour proteome determined by quantitative 2-DE

    Directory of Open Access Journals (Sweden)

    Altenbach Susan B

    2011-08-01

    Full Text Available Abstract Background Mineral nutrition during wheat grain development has large effects on wheat flour protein content and composition, which in turn affect flour quality and immunogenic potential for a commodity of great economic value. However, it has been difficult to define the precise effects of mineral nutrition on protein composition because of the complexity of the wheat flour proteome. Recent improvements in the identification of flour proteins by tandem mass spectrometry (MS/MS and the availability of a comprehensive proteome map of flour from the US wheat Butte 86 now make it possible to document changes in the proportions of individual flour proteins that result from the application of mineral nutrition. Results Plants of Triticum aestivum 'Butte 86' were grown with or without post-anthesis fertilization (PAF and quantitative 2-dimensional gel electrophoresis (2-DE was used to analyze protein composition of the resulting flour. Significant changes in the proportions of 54 unique proteins were observed as a result of the treatment. Most omega-gliadins, high molecular weight glutenin subunits (HMW-GS and serpins as well as some alpha-gliadins increased in proportion with PAF. In contrast, alpha-amylase/protease inhibitors, farinins, purinins and puroindolines decreased in proportion. Decreases were also observed in several low molecular weight glutenin subunits (LMW-GS, globulins, defense proteins and enzymes. The ratio of HMW-GS to LMW-GS in the flour increased from 0.61 to 0.95 and the ratio of gliadins to glutenins increased from 1.02 to 1.30 with PAF. Because flour protein content doubled with PAF from 7 to 14%, most protein types actually increased in absolute amount (μg/mg flour protein. Data further suggest that flour proteins change with PAF according to their content of sulfur-containing amino acids Cys + Met. Conclusions A 2-DE approach revealed changes in the wheat flour proteome due to PAF that are important for flour

  3. Chia flour supplementation reduces blood pressure in hypertensive subjects.

    Science.gov (United States)

    Toscano, Luciana Tavares; da Silva, Cássia Surama Oliveira; Toscano, Lydiane Tavares; de Almeida, Antônio Eduardo Monteiro; Santos, Amilton da Cruz; Silva, Alexandre Sérgio

    2014-12-01

    The aim of this study was to investigate the effect of chia supplementation (Salvia hispanica L.) on blood pressure (BP) and its associated cardiometabolic factors in treated and untreated hypertensive individuals. The subjects were randomly assigned to one of the following groups: the hypertensive-drug treated (CHIA-MD, n = 10), hypertensive untreated (CHIA-NM, n = 9) and placebo (PLA-MD, n = 7) groups. The subjects consumed 35 g/day of either chia flour or a placebo for 12 weeks. The clinical and ambulatory BP, inflammation, oxidative stress and markers for nitric oxide were measured. While the PLA-MD group showed no changes in BP, there was a reduction in the mean clinical blood pressure (MBP) in the CHIA (111.5 ± 1.9 to 102.7 ± 1.5 mmHg, p < 0.001) and CHIA-MD (111.3 ± 2.2 to 100.1 ± 1.8 mmHg, p < 0.001) groups. The CHIA-NM group showed no reduction in the MBP but did show a decreased systolic BP (146.8 ± 3.8 to 137.3 ± 3.1 mmHg, p < 0.05). The clinical BP reduction was demonstrated by a 24 h ambulatory systolic reduction in all of the supplemented groups. However, the mean ambulatory BP was reduced only in the CHIA (98.1 ± 2.4 to 92.8 ± 2.2 mmHg, p < 0.05) group, and there was no change in the diastolic component in either of the CHIA groups. The lipid peroxidation was reduced in the CHIA (p = 0.04) and CHIA-NM (p = 0.02) groups compared with the PLA-MD group. A reduction in the plasma nitrite levels was observed only in the CHIA group (p = 0.02). Chia flour has the ability to reduce ambulatory and clinical BP in both treated and untreated hypertensive individuals.

  4. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

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    Vira Drobot

    2014-04-01

    Full Text Available The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 % than dough made from buckwheat flour, and a higher valorimetric value (by 20 %. Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %, specific volume (by 12 % and porosity (by 11 % than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

  5. Effects of Germination and Fermentation on the Functionality of Whole Soy Flour

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    Livia Patrascu

    2016-11-01

    Full Text Available Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC and fermentation on the fundamental rheological properties of the soy flour based suspensions and sourdoughs, and to assess the bread making potential of the whole soy flours by considering the thermo-mechanical functionality of soy in admixture with white wheat flour. Soy flour based sourdough were prepared using three different starter cultures, consisting of mixtures of lactic acid bacteria like Lactobacillus plantarum, Lb. brevis, Lb. rhamnosus, Lb. casei, Lb. acidophilus, Bifidobacterium BB12®, and Streptococcus thermophilus and/or yeast Kluyveromyces marxianus subsp. Marxianus. The rheological behaviour of the suspensions and sourdoughs was influenced by the soy germination and fermentation processes. The stress sweep tests indicated significant narrowing of the linear viscoelastic regions, as well as the decrease of the stress values required for the beginning of flow. The temperature ramp test showed more intense swelling in case of the germinated and fermented samples. Both native and germinated soy flours were used to replace 15% of the wheat flour, and the Mixolab test indicated that the germination process caused the decrease of protein weakening and dough stability. The sourdoughs addition to the wheat flour resulted in significant changes of the thermo-mechanical properties of the dough. Properties related to stability of starch gel during heating, starch gelatinization and retrogradation depended on the type of starter culture used for fermentation.

  6. Larval RNA interference in the red flour beetle, Tribolium castaneum.

    Science.gov (United States)

    Linz, David M; Clark-Hachtel, Courtney M; Borràs-Castells, Ferran; Tomoyasu, Yoshinori

    2014-10-13

    The red flour beetle, Tribolium castaneum, offers a repertoire of experimental tools for genetic and developmental studies, including a fully annotated genome sequence, transposon-based transgenesis, and effective RNA interference (RNAi). Among these advantages, RNAi-based gene knockdown techniques are at the core of Tribolium research. T. castaneum show a robust systemic RNAi response, making it possible to perform RNAi at any life stage by simply injecting double-stranded RNA (dsRNA) into the beetle's body cavity. In this report, we provide an overview of our larval RNAi technique in T. castaneum. The protocol includes (i) isolation of the proper stage of T. castaneum larvae for injection, (ii) preparation for the injection setting, and (iii) dsRNA injection. Larval RNAi is a simple, but powerful technique that provides us with quick access to loss-of-function phenotypes, including multiple gene knockdown phenotypes as well as a series of hypomorphic phenotypes. Since virtually all T. castaneum tissues are susceptible to extracellular dsRNA, the larval RNAi technique allows researchers to study a wide variety of tissues in diverse contexts, including the genetic basis of organismal responses to the outside environment. In addition, the simplicity of this technique stimulates more student involvement in research, making T. castaneum an ideal genetic system for use in a classroom setting.

  7. Oenocyte development in the red flour beetle Tribolium castaneum.

    Science.gov (United States)

    Burns, Kevin A; Gutzwiller, Lisa M; Tomoyasu, Yoshinori; Gebelein, Brian

    2012-04-01

    Oenocytes are a specialized cell type required for lipid processing, pheromone secretion, and developmental signaling. Their development has been well characterized in Drosophila melanogaster, but it remains unknown whether the developmental program is conserved in other insect species. In this study, we compare and contrast the specification and development of larval oenocytes between Drosophila and the red flour beetle, Tribolium castaneum. First, we identify several useful reagents to label larval oenocytes, including both a Tribolium GFP enhancer trap line and a simple flurophore-conjugated streptavidin staining method that recognizes oenocytes across insect species. Second, we use these tools to describe oenocyte development in Tribolium embryos, and our findings provide evidence for conserved roles of MAP kinase signaling as well as the Spalt, Engrailed, hepatocyte nuclear factor-4, and ventral veins lacking factors in producing abdominal-specific oenocyte cells. However, Tribolium embryos produce four times as many oenocytes per abdominal segment as Drosophila, and unlike in Drosophila, these cells rapidly downregulate the expression of the Spalt transcription factor. Thus, these results provide new insight into the molecular pathways regulating oenocyte specification across insect species.

  8. Susceptibility of Two Strains of the Confused Flour Beetle (Coleoptera: Tenebrionidae) Following Phosphine Structural Mill Fumigation: Effects of Concentration, Temperature, and Flour Deposits.

    Science.gov (United States)

    Aulicky, R; Stejskal, V; Frydova, B; Athanassiou, C G

    2015-12-01

    In this study, we evaluated phosphine efficacy against two strains of the confused flour beetle, Tribolium confusum Jacquelin du Val (Coleoptera: Tenebrionidae), one laboratory strain, with no previous exposure to phosphine, and one field strain, originated from the flour mill on which we performed the fumigation. The standard Detia Degesh Phosphine Resistance Kit showed that the adults of the field strain of T. confusum required 4.4 × longer time to be knocked down than the laboratory strain. In order to assess the efficacy of phosphine in the field against these strains, aluminium phosphide (AlP) was applied in a flour mill in Czech Republic, in 2014. In this application, temperature among the six floors of the flour mill varied between 20 and 30°C, relative humidity (RH) between 44 and 78%, and phosphine concentration-time-products (CtP) between 24 and 38 g.m(-3).h(-1). Moreover, the insects were bioassayed in dishes that contained either no commodity or 1, 3, and 5 cm of flour. Nevertheless, despite these variations, all adults and larvae from both strains were dead, regardless of the floor, the quantity of the commodity, and the conditions prevailing. However, larval emergence from eggs that were used in the bioassays for both strains was recorded in some of the locations tested. In addition, larval emergence was negatively correlated with both temperature and RH. At the same time, emergence was generally similar between strains. The results of the present study illustrate that highly visible dead adults and larvae after the application of phosphine falsely imply good fumigation efficacy, given that a considerable number of eggs are very likely to survive in a wider range of conditions, and the concomitant larval emergence may result in rapid population grown right after the fumigation.

  9. The application of residual oats flour in bread production in order to improve its quality and biological value of protein

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    Halina Gambuś

    2011-09-01

    Full Text Available   Background. High nutritional value of residual oat flour, which is a by-product in the production β-D-glucan concentration BETAVEN, was the reason to make a trial to apply it in the production of wheat and wheat-rye bread. The aim of the study was to establish a formulation for wheat and wheat-rye bread, in which part of wheat flour would be replaced by residual oat flour (at the level 20% of wheat flour, and to check the influence of this additive on sensory and nutritional properties of the products, with special consideration to content and biological value of the proteins. Material and methods. The material consisted of wheat flour, rye flour and residual oat flour, as well as loaves, baked with these flours. The quality of the obtained loaves was analysed taking into account: organoleptic assessment, loaf mass and volume, moisture content crumb and texture profile of the crumb. In the studied raw materials and bread, the following components were determined according to AOAC methods: protein content, fat, fiber and ash. In addition, composition of amino acids was assessed. Basing on the amino acid composition, Chemical Score (CS and Exogenic Amino Acid Index (EAAI were calculated, applying WHO/FAO protein standard (1991. Results. Bread with the share of residual oats flour received high consumer acceptance (37 points, comparable to control bread (38 points despite of lower volume. The applied amounts of oats flour did not influence moisture content and texture profile during storage. Wheat and wheat-rye loaves with the share of residual oats flour were characterised by a significantly higher level of dietary fiber, fat and protein, in comparison to control bread. It was found that biological activity of protein in wheat-rye bread was significantly higher (CS = 53.5, EAAI = 91.5 in comparison to wheat bread (CS = 47.9, EAAI = 89.9. The share of oats flour caused an increase in biological value of all bread types – wheat-oats (CS = 52

  10. Production of microbial medium from defatted brebra (Milletia ferruginea) seed flour to substitute commercial peptone agar

    Institute of Scientific and Technical Information of China (English)

    Berhanu Andualem; Amare Gessesse

    2013-01-01

    Objective:To investigate and optimize microbial media that substitute peptone agar using brebra seed defatted flour. Methods:Defatted process, inoculums preparation, evaluation of bacterial growth, preparation of cooked and hydrolyzed media and growth turbidity of tested bacteria were determined. Results: Two percent defatted flour was found to be suitable concentration for the growth of pathogenic bacteria:Escherichia coli (ATCC 25922) (E. coli), Pseudomonas aeruginosa (ATCC 27853), Salmonella (NCTC 8385) and Shigella flexneri (ATCC 12022) (S. flexneri), while 3%defatted flour was suitable for Staphylococcus aureus (ATCC 25923) (S. aureus). E. coli (93±1) and S. flexneri (524±1) colony count were significantly (P≤0.05) greater in defatted flour without supplement than in supplemented medium. E. coli [(3.72í109±2) CFU/mL], S. aureus [(7.4í109±2) CFU/mL], S. flexneri [(4.03í109±2) CFU/mL] and Salmonella [(2.37í109±1) CFU/mL] in non-hydrolyzed sample were statistically (P≤0.05) greater than hydrolyzed one and commercial peptone agar. Colony count of Salmonella [(4.55í109±3) CFU/mL], S. flexneri [(5.40í109±3) CFU/mL] and Lyesria moncytogenes (ATCC 19116) [(5.4í109±3) CFU/mL] on raw defatted flour agar was significantly (P≤0.05) greater than cooked defatted flour and commercial peptone agar. Biomass of E. coli, S. aureus, Salmonella and Enterococcus faecalis in non-hydrolyzed defatted flour is highly increased over hydrolyzed defatted flour and commercial peptone broth. Conclusions: The defatted flour agar was found to be better microbial media or comparable with peptone agar. The substances in it can serve as sources of carbon, nitrogen, vitamins and minerals that are essential to support the growth of microorganisms without any supplements. Currently, all supplements of peptone agar are very expensive in the market.

  11. 玉米粉的品质改良%Modification of Technical Properties of Corn Flour

    Institute of Scientific and Technical Information of China (English)

    崔松烈; 钱建亚

    2012-01-01

    玉米作为主食材料其淀粉呈多角形,蛋白质中缺少醇溶谷蛋白,不能形成粘弹性面团,限制了其应用,产品形式较少,口感较粗糙。对玉米粉进行改性处理,使其具有与小麦粉类似的加工性质,从而开发更多的产品,充分利用玉米的营养,扩大玉米粉的应用范围,改善产品的食用品质。%Nutritious corn is one of the main materials for flour making, and it is the staple food in North Ko rea. Because of the poly angular shape of starch kernel and lacking of glutenin in protein, the corn flour could not develop viscoelastic dough, giving the products a coarse taste, which limited the application flour in food industry. It is necessary to modify the technical properties of corn flour, therefore, it is of corn possible to develop different types of food products based on the main ingredients of corn flour to make full use of the nutritious value of corn and improve the edible quality of final products.

  12. In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour.

    Science.gov (United States)

    Menezes, Elizabete Wenzel; Dan, Milana C T; Cardenette, Giselli H L; Goñi, Isabel; Bello-Pérez, Luis Arturo; Lajolo, Franco M

    2010-12-01

    This work aimed to study the in vitro colonic fermentation profile of unavailable carbohydrates of two different kinds of unripe banana flour and to evaluate their postprandial glycemic responses. The unripe banana mass (UBM), obtained from the cooked pulp of unripe bananas (Musa acuminata, Nanicão variety), and the unripe banana starch (UBS), obtained from isolated starch of unripe banana, plantain type (Musa paradisiaca) in natura, were studied. The fermentability of the flours was evaluated by different parameters, using rat inoculum, as well as the glycemic response produced after the ingestion by healthy volunteers. The flours presented high concentration of unavailable carbohydrates, which varied in the content of resistant starch, dietary fiber and indigestible fraction (IF). The in vitro colonic fermentation of the flours was high, 98% for the UBS and 75% for the UBM when expressed by the total amount of SCFA such as acetate, butyrate and propionate in relation to lactulose. The increase in the area under the glycemic curve after ingestion of the flours was 90% lower for the UBS and 40% lower for the UBM than the increase produced after bread intake. These characteristics highlight the potential of UBM and UBS as functional ingredients. However, in vivo studies are necessary in order to evaluate the possible benefit effects of the fermentation on intestinal health.

  13. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

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    Maria Eduardo

    2013-01-01

    Full Text Available Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w was evaluated in combination with high-methylated pectin (HM-pectin added at levels of 1 to 3% (w/w according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.

  14. Development and quality evaluation of hypoallergic complementary foods from rice incorporated with sprouted green gram flour

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    Rafiya Bazaz

    2016-12-01

    Full Text Available Rice flour and green gram flour (sprouted as well as unsprouted were blended in different proportions with apple pulp, sugar, milk and water for formulation of 12 hypoallergic diets. The formulations were studied for physico-chemical properties, antinutrient content (phytate and oxalate and in vitro protein digestibility. Blending and sprouting significantly affected all the studied parameters. Sprouting significantly (p ≤ 0.05 improved protein content and in vitro protein digestibility, while carbohydrate content and antinutrients decreased significantly. Nutrition profile of water-based diets met RDA guidelines only after addition of sprouted green gram flour and were comparable to control (commercial weaning food. Water-based formulation showed lower sensory score than milk-based diets; however, addition of sprouted green gram flour significantly (p ≤ 0.05 improved their overall acceptability. It could be concluded that by incorporating sprouted green gram flour, milk could be replaced with water for production of hypoallergic weaning foods without affecting the nutritional and sensory attributes of formulations and thereby making the production more economical, especially for underdeveloped countries.

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

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    Carolina Vieira Bezerra

    2013-12-01

    Full Text Available 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 unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino acid. The results showed that unpeeled green banana flour obtained by spouted bed drying can be a valuable tool to add nutritional value to products in order to increase their non-digestible fraction.

  16. Growth and Modeling of Staphylococcus aureus in Flour Products under Isothermal and Nonisothermal Conditions.

    Science.gov (United States)

    Cao, Hui; Wang, Tingting; Yuan, Min; Yu, Jingsong; Xu, Fei

    2017-03-01

    This study was conducted to investigate the growth of Staphylococcus aureus in traditional Chinese flour products under isothermal (10, 15, 20, 25, 30, and 37°C) and nonisothermal (10 to 20, 20 to 30, and 25 to 37°C) conditions. Then, models for the growth of S. aureus in flour products as a function of storage temperature, pH, and water activity (aw) were developed, and the goodness of fit of models was evaluated using the determination coefficient (R(2)), root mean square error (RMSE), bias factor (Bf), and accuracy factor (Af). Based on the above information, S. aureus growth in steamed bread under nonisothermal conditions was predicted from experiments performed under isothermal conditions. It was shown that different combinations of temperature and aw in flour products have a strong influence on the growth of S. aureus . The modified Gompertz model was found to be more suitable for describing the growth data of S. aureus in flour products, with an R(2) of >0.99 and an RMSE of aureus were in agreement with the reported experimental ones, with RMSE aureus in flour products.

  17. Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber

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    Judita ČERNIAUSKIENĖ

    2014-06-01

    Full Text Available It is believed that fiber-rich diet reduces the risk of certain cancers, coronary heart and other diseases. Dietary fiber (DF is not only used for its nutritional properties, but also for its functional and technological properties. Thus, to supplement daily diet, dietary fiber should be incorporated into frequently consumed foods. Pumpkins are a good source of carotenoids, mineral salts, vitamins, and other bioactive substances, such as phenol compounds. Also the pumpkin flour could be used for food enriching as fiber supplement. In the study standard methods were applied to determine and compare the neutral dietary fiber (NDF, acid dietary fiber (ADF, acid detergent lignin (ADL and water-soluble carbohydrates (WSC contents in pumpkins fruits flour obtained from different species and cultivars. The results imply that pumpkin fruit flour should be recommended as the component suitable for food production with high content of DF. The fiber content in the pumpkin fruit flour depends on the cultivar. The maximum insoluble fiber content (NDF, ADF, ADL was accumulated in C. maxima ‘Kroshka’ pumpkin flour: 26.50%, 24.65% and 14.35%, respectively, and this cultivar is the most suitable one for enriching food with dietary fiber.

  18. Control of konzo in DRC using the wetting method on cassava flour.

    Science.gov (United States)

    Banea, J P; Nahimana, G; Mandombi, C; Bradbury, J Howard; Denton, Ian C; Kuwa, N

    2012-05-01

    Fifty konzo cases were identified in four villages in Popokabaka Health Zone, DRC. One third of people had only one meal per day, mainly of cassava flour consumed as a thick porridge (fufu) and pounded, boiled cassava leaves. Retention of cyanogens in flour resulted from short soaking of cassava roots. A 1.5 years intervention was made in the largest village Kay Kalenge, where the wetting method was taught to all women of the village, who accepted it willingly. The total cyanide content of cassava flour was reduced to below 10 ppm. Fufu from treated flour tasted and stored better than fufu from untreated flour. The mean urinary thiocyanate content of 100 school children reduced from 332 to 130 μmole/L and the number of samples exceeding 350 μmole/L decreased from 26 to 0 during the intervention. No new konzo cases occurred, which included two dry seasons when konzo peaks. Konzo was first identified by Dr. Trolli in 1938 in Popokabaka Health Zone and it has now been prevented for the first time in the same area. The methodology is now in use in Boko Health Zone and we believe it is the most effective way to control konzo in tropical Africa.

  19. Study of the physicochemical composition of pumpkin seeds flour as a food ingredient

    Directory of Open Access Journals (Sweden)

    Daniela Verónica Escobar Gianni

    2013-01-01

    Full Text Available The flour from the presscake in the production of Cucurbita pepo var. styriaca seed virgin oil has features that make it interesting for use in baked goods and pasta production because of its characteristic green color, intense flavor and nutritional benefits. To determine the nutritional composition of this new product, elaborations of flour were made with seeds from Uruguay and Europe. They were analyzed for moisture, fat content, protein, ash, fiber, sodium, vitamin B1, vitamin E, fatty acid profile, sterols, amino acids and total carbohydrates. Physicochemical and microbiological stability have been studied for 12 months at ambient conditions with the flour packaged with a polyethylene, polyester and aluminum tri-laminate. The flour is characterized as a vegetable protein product (48,3 % and as an important source of fiber (11 %. It has 21,7 % of lipids of which 38 % are MUFA and 53,4 % are PUFA, highlighting the oleic and linoleic acid contents what makes it desirable from nutritional and culinary standpoints. It features 3,7 mg of vitamin E per 100 g and 2967 mg / kg of sterols. In flour from the presscake in the production of pumpkin seed virgin oil acidity and moisture remains stable, while the fungi and yeasts number decrease during 12 months in ambient conditions used in this study, with trilaminate polyethylene aluminized polyester.

  20. Amino acid composition of Lagenaria siceraria seed flour and protein fractions.

    Science.gov (United States)

    Ogunbusola, Moriyike Esther; Fagbemi, Tayo Nathaniel; Osundahunsi, Oluwatooyin Faramade

    2010-12-01

    Defatted seed flours of Lagenaria siceraria (calabash and bottle gourd) were fractionated into their major protein fractions. The amino acid composition of seed flours and their protein fractions were determined and the protein quality was evaluated. Glutamic acid (139-168 mg/g protein) was the most abundant amino acid followed by aspartic acid (89.0-116 mg/g protein) in both the seed flours and their protein fractions. The total essential amino acid ranged from 45.8 to 51.5%. The predicted protein efficiency ratio and the predicted biological value ranged from 2.4 to 2.9 and 8.7 to 44.0, respectively. Lysine and sulphur amino acids were mostly concentrated in the globulin fractions. The first and second limiting amino acids in seed flours and protein fractions were methionine and valine or threonine. The seed flours contained adequate essential amino acids required by growing school children and adults. The seed has potential as protein supplement in cereal based complementary diets or in the replacement of animal proteins in conventional foods.

  1. 含豇豆粉蛋糕的研制%Study on Cowpea Flour Cake

    Institute of Scientific and Technical Information of China (English)

    田海娟; 张传智; 赵晶

    2014-01-01

    Used the cowpea powder added to flour to process cake by single factor and orthogonal experimental design. The optimal formula of cowpea flour cake was:cake flour for 200 g,the cowpea flour 30 g,eggs 420 g,white sugar 170 g,cream of tartar 5 g,edible oil 50 g,water 100 g,bubble powder 5 g.The cowpea flour cake obtained with the best quality.%将豇豆粉添加到面粉中制作面包,通过单因素与正交试验设计,优选出含豇豆粉蛋糕的最佳配方为:蛋糕专用粉200 g、豇豆粉30 g、鸡蛋420 g、白砂糖170 g、塔塔粉5 g、食用油50 g、水100 g、泡打粉5 g,此时所制得的含豇豆粉的蛋糕品质最佳。

  2. 苋属4种外来有害杂草在中国的适生区预测%Prediction of potential distribution of four alien invasive Amaranthus weeds in China

    Institute of Scientific and Technical Information of China (English)

    郑卉; 何兴金

    2011-01-01

    [Objective] Potential distribution of Amaranthus retrofiexus, A. lividus, A. spinosus and A. viridis in China were evaluated to provide the basis for working out the quarantine and control measures. [Method] Two ecological niche models, GARP and Maxent, were used to predict the four Amaranthus weeds' potential distribution areas in China. [Result] It showed that wet days, elevation, minimum temperature, water vapour pressure and slope are key environmental factors affecting their distribution. The model evaluation showed that both models made good prediction results, and Maxent performed better. Based on both models, we predicted that the suitable distribution areas of these Amaranthus spp. were eastern China, part of northern China, small parts of northwestern and northeastern China, southwestern China except Tibet and west of Sichuan Province, and most area of southern China. [Conclusion] It is suggested that prediction and control measures for the suitable distribution areas of these Amaranthus spp. should be taken.%[目的]明确反枝苋(Amaranthus retroflexus)、凹苋(A.lividus)、刺苋(A.spinosus),皱果苋(A.viridis)4种有害杂草在中国的适生区,为有效制定检疫措施和防治决策提供依据.[方法]基于4种苋属杂草已有的分布点数据,使用GARP和Maxent两个生态位模型对其在中国的适生区进行预测.[结果]对4种苋属植物适生区影响最大的环境因子主要为雨日频率、海拔、极端低温、水汽压、坡度.模型评价表明,Maxent和GARP两模型对4种杂草的分布均能较好地进行预测,Maxent的结果稍好于GARP.以Maxent为主,GARP作参考,得出苋属4个种在中国的适生区主要集中在华东地区、华北的部分地区、西北和东北的少数地区、除西藏和四川西部以外的西南地区以及中南的大部分地区.[结论]建议相关部门对4种杂草适生区域及其周边做好相应的预警和治理工作.

  3. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.

    Science.gov (United States)

    Rodríguez-Martínez, Nicolás Alberto; Salazar-García, María Guadalupe; Ramírez-Wong, Benjamín; Islas-Rubio, Alma Rosa; Platt-Lucero, Luis Carlos; Morales-Rosas, Ignacio; Marquez-Melendez, Rubén; Martínez-Bustos, Fernando

    2015-09-01

    This research aimed to prepare instant flour from malted and raw (un-malted) corn flours nixtamalized by the extrusion process and evaluate the effect on the physicochemical properties of tortillas prepared using these flours. White maize was malted for 24 h, dried at 50 ± 1 °C, and ground. Subsequently, 0.3 % lime and 25 or 30 % water were added to ground malted or un-malted corn, and the mixture was refrigerated (4 °C) for 12 h. These samples were nixtamalized by an extrusion process in a single screw extruder at two temperature profiles within four heating zones, TP1 (60, 60, 70, and 80 °C) and TP2 (60, 70, 80, and 90 °C), to obtain corn flour. Water was added to the extruded corn flours to make a dough, or masa, and the masa was then molded and baked to obtain tortillas. The corn flours were characterized according to their ability to absorb water and viscosity profile (RVA). The firmness and rollability after 2 and 24 h of storage were determined, and a sensory evaluation was conducted. The malted corn flour extruded with a 25 % moisture content and TP2 temperature profile yielded tortillas with the best firmness and rollability. In conclusion, the changes during the malting of corn grain and the nixtamalization by the extrusion process improved the water absorption capacity of flours and textural properties of the tortilla and produced a product with acceptable sensory properties.

  4. Pod mesocarp flour of North and South American species of Leguminous tree (mesquite): Composition and food applications

    Science.gov (United States)

    Flour from the mesocarp of pods of the tree legume known as mesquite (Prosopis spp.) in North America or algarrobo in South America was one of the most important food staples for desert people. Contemporary milling techniques produces a similar flour that is about 40% sucrose, 25% dietary fiber, and...

  5. Oxidative Gelation of Solvent-Accessible Arabinoxylans is the Predominant Consequence of Extensive Chlorination of Soft Wheat Flour

    Science.gov (United States)

    Solvent retention capacity (SRC) and Bostwick flow were used to explore the effects of milling yield, extent of chlorination, and flour particle size on cake flour functionality and batter viscosity. The effects of the extent of chlorination were dramatic, but milling yield and additional milling t...

  6. Modelling exposure in flour processing sectors in The Netherlands: A baseline measurement in the context of an intervention program

    NARCIS (Netherlands)

    Meijster, T.; Tielemans, E.; Pater, N. de; Heederik, D.

    2006-01-01

    Introduction: Recent studies have shown that even low exposure levels to flour dust and related allergens can cause severe respiratory symptoms. In The Netherlands the Dutch government and responsible branch organizations [from bakeries (traditional & industrial), flour mills and bakery ingredient p

  7. Effects of flour and milling debris on efficacy of beta-cyfluthrin for control of Tribolium castaneum

    Science.gov (United States)

    Laboratory and field studies were conducted to determine if accumulation of a flour food source or milling debris affected residual efficacy of beta-cyfluthrin for control of Tribolium castaneum (Herbst), the red flour beetle. In the laboratory study, the high label rate of 20 mg active ingredient (...

  8. Different flour microbial communities drive to sourdoughs characterized by diverse bacterial strains and free amino acid profiles

    Directory of Open Access Journals (Sweden)

    GIUSEPPE CELANO

    2016-11-01

    Full Text Available This work aimed to investigate whether different microbial assemblies in flour may influence the microbiological and biochemical characteristics of traditional sourdough. To reach this purpose, members of lactic acid bacteria, enterobacteria, and yeasts were isolated from durum wheat flour. Secondly, the isolated microorganisms (Pediococcus pentosaceus, Saccharomyces cerevisiae, Pantoea agglomerans, and Escherichia hermanni were inoculated in doughs prepared with irradiated flour (gamma rays at 10 kGy, so that eight different microbial assemblies were obtained. Two non-inoculated controls were prepared, one of which (C-IF using irradiated flour and the other (C using non-irradiated flour.As shown by plate counts, irradiation of flour caused total inactivation of yeasts and a decrease of all the other microbial populations. However acidification occurred also in the dough C-IF, due to metabolic activity of P. pentosaceus that had survived irradiation. After six fermentations, P. pentosaceus was the dominant lactic acid bacterium species in all the sourdoughs produced with irradiated flour (IF. Yet, IF-based sourdoughs broadly differed from each other in terms of strains of P. pentosaceus, probably due to the different microorganisms initially inoculated. Quantitative and qualitative differences of free amino acids concentration were found among the sourdoughs, possibly because of different microbial communities. In addition, as shown by culture-independent analysis (16S metagenetics, irradiation of flour lowered and modified microbial diversity of sourdough ecosystem.

  9. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.

    Science.gov (United States)

    Martinez-Villaluenga, C; Michalska, A; Frias, J; Piskula, M K; Vidal-Valverde, C; Zieliński, H

    2009-01-01

    The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidant capacity of traditional rye bread were studied and compared with white wheat flour. The content of thiamine was higher (10.9%) in rye dough formulated with dark rye flour (F-100%; extraction rate of 100%) than in rye dough formulated with brown rye flour (F-92%; extraction rate of 92%) that was similar to dough made with wheat flour. The riboflavin content in rye dough made from flour F-100% was also higher (16%) than in dough formulated with flour F-92%, and both provided larger riboflavin content than wheat dough. Baking led to reductions in thiamine of 56% for wheat bread and of 20% for both rye breads; however, this process caused only a 10% decrease in riboflavin for wheat bread and a 30% decrease for rye breads. Trolox equivalent antioxidant capacity, peroxyl radical scavenging capacity, DPPH radical scavenging activity, and Folin-Ciocalteu reducing capacity were higher in rye than in wheat dough and bread. Baking process produced slight changes in antioxidant activity, except for Superoxide Dismutase-like activity where a sharp decrease was observed. Our findings showed that rye breads are an important source of B vitamins and rye breads formulated with dark and brown flours showed better antioxidant properties than wheat bread. Therefore, rye breads should be more widely recommended in human nutrition.

  10. Wheat flour confectionery products as a source of inorganic nutrients: iron and manganese contents in hard biscuits.

    Science.gov (United States)

    Sebecić, Blazenka; Dragojević, I Vedrina; Horvatić, M

    2002-06-01

    To evaluate some wheat flour based hard biscuits produced in Croatia with regard to their Fe and Mn contents and thereby their functionality, Fe and Mn are determined by cold-vapor atomic absorption spectrometry (CVAAS) in seven biscuits: classic white wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and milk. Presented data show that Fe contents in seven analyzed biscuits range from 9.32 up to 24.80 mg/kg while Mn contents range from 3.76-16.37 mg/kg depending on type and share of cereal milling products and mineral content of other raw materials used. Thus, enriched biscuits produced from wheat flour type 850 and whole wheat grain flour, having the highest concentrations of Fe and Mn, were about 150% and 250%, respectively, richer in those elements in comparison with classic white flour biscuits of Petit Beurre type. Data show that wheat flour based hard biscuits, particularly enriched biscuits, can be considered as a good additional source of Fe and Mn in diets.

  11. Efficacy of iron-fortified whole maize flour on iron status of schoolchildren in Kenya: a randomised controlled trial

    NARCIS (Netherlands)

    Andang'o, P.E.A.; Osendarp, S.J.M.; Ayah, R.; West, C.E.; Mwaniki, D.; Wolf, de C.A.; Kraaijenhagen, R.; Kok, F.J.; Verhoef, H.

    2007-01-01

    Background Sodium iron edetic acid (NaFeEDTA) might be a more bioavailable source of iron than electrolytic iron, when added to maize flour. We aimed to assess the effect, on children's iron status, of consumption of whole maize flour fortified with iron as NaFeEDTA or electrolytic iron. Methods 516

  12. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

    Science.gov (United States)

    Fancy buckwheat flour was thermo-mechanically modified by steam jet-cooking and the resulting product was evaluated as a fat replacer for the use in cakes with reduced-fat content. Steam jet-cooking caused the integrity of buckwheat flour components to be disrupted, significantly changing the physi...

  13. Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes

    Science.gov (United States)

    The aim of this research was to investigate the effect of variation of flour polymeric proteins on rheological properties of dough under continuous mixing and thermal treatment for hard red spring (HRS) wheat genotypes grown in North Dakota, USA. Flour polymeric proteins were analyzed by size exclus...

  14. Impact of varying levels of sanitation on mortality of Tribolium castaneum eggs and adults during heat treatment of a pilot flour mill

    Science.gov (United States)

    The influence of sanitation on responses of life stages of the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), an economically important pest in flour mills, was investigated in a pilot flour mill subjected to two, 24-h heat treatments. One hundred eggs or 100 adults of T...

  15. Sorghum flour fractions: correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index.

    Science.gov (United States)

    Moraes, Érica Aguiar; Marineli, Rafaela da Silva; Lenquiste, Sabrina Alves; Steel, Caroline Joy; de Menezes, Cícero Beserra; Queiroz, Valéria Aparecida Vieira; Maróstica Júnior, Mário Roberto

    2015-08-01

    Nutrients composition, phenolic compounds, antioxidant activity and estimated glycemic index (EGI) were evaluated in sorghum bran (SB) and decorticated sorghum flour (DSF), obtained by a rice-polisher, as well as whole sorghum flour (WSF). Correlation between EGI and the studied parameters were determined. SB presented the highest protein, lipid, ash, β-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and total starch contents. The highest carbohydrate and resistant starch contents were in DSF and WSF, respectively. Phenolic compounds and antioxidant activities were concentrated in SB. The EGI values were: DSF 84.5 ± 0.41; WSF 77.2 ± 0.33; and SB 60.3 ± 0.78. Phenolic compounds, specific flavonoids and antioxidant activities, as well as total, insoluble and soluble dietary fiber and β-glucans of sorghum flour samples were all negatively correlated to EGI. RS content was not correlated to EGI.

  16. Diversity in quality traits amongst Indian wheat varieties I: flour and protein characteristics.

    Science.gov (United States)

    Katyal, Mehak; Virdi, Amardeep Singh; Kaur, Amritpal; Singh, Narpinder; Kaur, Seeratpreet; Ahlawat, Arvind Kumar; Singh, Anju Mahendru

    2016-03-01

    The relationships of polymeric as well as monomeric proteins (unextractable and extractable) with various flour properties amongst Indian wheat varieties were evaluated. Unextractable polymeric proteins and unextractable monomeric proteins in flours ranged from 23.83% to 51.97% and 48.03% to 76.17%, respectively. Varieties with higher grain hardness index resulted into flours with higher a(∗), ash content and protein content. Unextractable polymeric and monomeric proteins were related to grain hardness index. Unextractable polymeric proteins showed a positive correlation with gluten index and LASRC. Majority of varieties with HMW-GS combinations of 91kDa+80kDa+78kDa+74kDa PPs showed very high grain hardness index (97-100).

  17. Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality.

    Science.gov (United States)

    Román, Laura; Santos, Isabel; Martínez, Mario M; Gómez, Manuel

    2015-12-01

    The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

  18. Optimization of protein extraction process from jackfruit seed flour by reverse micelle system

    Directory of Open Access Journals (Sweden)

    Maycon Fagundes Teixeira Reis

    2016-06-01

    Full Text Available The extraction of protein from flour of jackfruit seeds by reverse micelles was evaluated. Reverse micelle system was composed of sodium dodecyl sulfate (SDS as surfactant, butanol as solvent, and water. The effects of stirring time, temperature, molar ratio H2O SDS-1, concentration of butanol (mass percentage and flour mass were tested in batch systems. Based on the adjusted linear regression model, only butanol concentration provided optimum extraction conditions (41.16%. Based on the analysis of surface response, the best extraction yield could be obtained at 25°C, stirring time of 120 min, mass of flour of 100 mg, and a ratio H2O SDS-1 of 50. Experimental results showed that a 79.00% extraction yield could be obtained.

  19. EFFECT of hydrocolloids on the quality evaluation of flour based noodles from Horse Chestnut

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    Rafiq Syed Insha

    2016-01-01

    Full Text Available The present study was focused to investigate the effects of hydrocolloids (guar gum and xanthan gum at additional levels (1%, 2% and 3% on the noodle characteristics prepared from horse chestnut flour. The qualities of noodles prepared from horse chestnut flour were compared with wheat flour based noodles in terms of cooking characteristics, textural and sensory properties. The hydrocolloid addition in noodles resulted in improvement of cooking and textural qualities in consistent to control sample. The incorporation of 3% gum significantly increased cooking properties and the firmness of cooked noodles. The results of the sensory evaluation based on a nine point hedonic scale revealed that apart from the control, noodles with 3% gum were acceptable to the panellists.

  20. Ultrasonic characterisation of flour-water systems: a new approach to investigate dough properties.

    Science.gov (United States)

    Garcia-Alvarez, J; Alava, J M; Chavez, J A; Turo, A; Garcia, M J; Salazar, J

    2006-12-22

    The viscoelastic properties of dough are of great interest in the baking industry as they affect the quality of the final product. In this work, the viscoelastic properties of dough were investigated using ultrasonic techniques and then compared with traditional methods. It has been shown that ultrasonics provides a non-destructive, rapid and low cost technique for the measurement of physical food characteristics. A common protocol for dough preparation was used for each type of measurement. Experimental results on more than 30 different flour quality and dough processing were presented. The measurements were correlated and compared with traditional dough quality tests. In addition, the capability of ultrasound measurements for discriminating flours for different purposes was also studied, showing the potential of ultrasound as an alternative measurement method to discriminate types of flours for different purposes.

  1. An autoclave treatment reduces the solubility and antigenicity of an allergenic protein found in buckwheat flour.

    Science.gov (United States)

    Tomotake, Hiroyuki; Yamazaki, Rikio; Yamato, Masayuki

    2012-06-01

    The effects of an autoclave treatment of buckwheat flour on a 24-kDa allergenic protein were investigated by measuring reduction in solubility and antibody binding. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that the intensity of the major bands, including that of the 24-kDa allergen, was reduced by the autoclave treatment. The protein solubility in buckwheat flour was variably decreased by the autoclave treatment. Enzyme-linked immunosorbent assay analysis using a monoclonal antibody specific for buckwheat 24-kDa protein showed that the reactivity of protein extracts (10 μg/ml) from buckwheat flour was lowered by the autoclave treatment. The autoclave treatment may reduce the major allergen content of buckwheat. Future studies will determine if autoclaving treatments affect the allergenicity of the 24-kDa buckwheat protein.

  2. Chemometrics applied to the incorporation of omega-3 in tilapia fillet feed flaxseed flour

    Directory of Open Access Journals (Sweden)

    Márcia Fernandes Nishiyama

    2014-09-01

    Full Text Available This study evaluated the effect of adding flaxseed flour to the diet of Nile tilapia on the fatty acid composition of fillets using chemometrics. A traditional and an experimental diet containing flaxseed flour were used to feed the fish for 60 days. An increase of 18:3 n-3 and 22:6 n-3 and a decrease of 18:2 n-6 were observed in the tilapia fillets fed the experimental diet. There was a reduction in the n-6:n-3 ratio. A period of 45 days of incorporation caused a significant change in tilapia chemical composition. Principal Component Analysis showed that the time periods of 45 and 60 days positively contributed to the total content of n-3, LNA, and DHA, highlighting the effect of omega-3 incorporation in the treatment containing flaxseed flour.

  3. Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour.

    Science.gov (United States)

    Oloyede, Omobolanle O; James, Samaila; Ocheme, Ocheme B; Chinma, Chiemela E; Akpa, V Eleojo

    2016-01-01

    Effects of fermentation time on the functional and pasting properties of defatted Moringa oleifera seed flour was examined. Moringa seeds were fermented naturally at 0, 12, 24, 48 and 72 h; oven dried at 60°C for 12 h; milled into five different flour samples for each fermentation time and defatted. The functional and pasting properties of the samples were determined. The result shows significant increase in the water absorption capacity, oil absorption capacity, foaming capacity and emulsifying capacity with increase in fermentation time. However, there was a significant decrease in bulk density (0.53-0.32 g/cm(3)) and dispersibility (36.00-20.50%) with an increase in fermentation time. There were significant increase in peak viscosity, trough, breakdown, final viscosity, and set back with increasing fermentation time. The swelling power and solubility of fermented Moringa seed flour was significantly affected.

  4. Conceptual design of a process plant for the production of plantain flour

    Directory of Open Access Journals (Sweden)

    Sesan Peter Ayodeji

    2016-05-01

    Full Text Available Plantain has become an essential source of food in the Nigerian market today and to this effect, it is fast becoming a sought after fruit, especially for persons diagnosed with diabetics. Being a perishable fruit, plantain is usually processed into flour to extend its shelf life. Hence, there is a need to improve on the quantity and quality of the flour produced from it. This paper presents the conceptual design of a process plant for plantain flour production from green plantain pulp. The process plant consists of washing, slicing, drying, milling and sieving machines. The design analysis of constituent machines and its performance evaluation were carried out using SolidWorks and other appropriate design equations. The designed process plant was simulated to ensure its functionality. The results of its performance were analyzed and estimated cost of production presented.

  5. Pressurized liquid extraction and HPLC quantification of folic acid in fortified wheat flours.

    Science.gov (United States)

    Araújo, Michel Mozeika; Marchioni, Eric; Villavicencio, Anna Lucia Casañas Haasis; Zhao, Minjie; Zimmermann, Pierre; El-Khoury, Etienne; Bergaentzle, Martine

    2012-08-01

    A pressurized liquid extraction (PLE) method using phosphate buffer as solvent was applied for folic acid (FA) extraction from fortified wheat flours and was compared to a standard solid-liquid extraction (SLE) method. Extracted FA was quantified by reverse phase high-performance liquid chromatography (RP-HPLC) hyphenated with a phenyl column and an absorption photometric detector (λ = 280 nm). Detection and quantification limits were 0.12 and 0.4 ng, respectively, corresponding to 0.06 and 0.2 μg g(-1) of analyzed wheat flour. Equivalent FA contents were found by both extraction methods, but a single PLE allowed a total recovery of FA content, whereas at least three successive SLEs were needed to achieve a total recovery of FA. The obtained results indicated that PLE is a rapid and efficient technique for FA extraction from fortified wheat flour.

  6. Pressurized water extraction of isoflavones by experimental design from soybean flour and Soybean Protein Isolate.

    Science.gov (United States)

    Moras, Benjamin; Rey, Stéphane; Vilarem, Gérard; Pontalier, Pierre-Yves

    2017-01-01

    A Doehlert experimental design was conducted and surface response methodology was used to determine the effect of temperature, contact time and solid liquid ratio on isoflavone extraction from soybean flour or Soybean Protein Isolate in pressurized water system. The optimal conditions conducted gave an extraction yield of 85% from soybean flour. For Soybean Protein Isolate compared to soybean flour, the isoflavone extraction yield is 61%. This difference could be explained by higher aglycon content, while aglycon appears to be the least extracted isoflavone by pressurized water. The solid liquid ratio in the ASE cell was the overriding factor in obtaining high yields with both soybean products, while temperature has less influence. A high temperature causes conversion of the malonyls-glucosides and glucosides isoflavone derivatives into glucosides or aglycons forms. pressurized water extraction showed a high solubilization of protein material up to 95% of inserted Soybean Protein Isolate.

  7. Gluten-free bread formulated with Prosopis ruscifolia (vinal) seed and corn flours.

    Science.gov (United States)

    Bernardi, C; Sánchez, H; Freyre, M; Osella, C

    2010-05-01

    Vinal (Prosopis ruscifolia) is a wild leguminous tree found widely in the north of Argentina. Like other Prosopis, vinal can grow under extreme temperatures, in poor soils and can tolerate high saline conditions. Taking into account the high protein and gums contents of vinal seeds, a gluten-free bread was developed including them and corn flour. A central composite design involving vinal seed flour/corn starch ratio (X1) and corn flour/corn starch ratio (X2) was used, and second-order models for specific volume (Y1) and bread score (Y2), evaluated by an expert panel, were employed to generate response surfaces. In the optimum zone of response surfaces, a product with higher protein content (5.2 g/100 g) than gluten-free breads found in local commercial markets was obtained. Also, an interesting antioxidant activity (115 mg ascorbic acid equivalent/100 g) was found in optimized gluten-free bread.

  8. Weathering Characteristics of Wood Plastic Composites Reinforced with Extracted or Delignified Wood Flour

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    Yao Chen

    2016-07-01

    Full Text Available This study investigated weathering performance of an HDPE wood plastic composite reinforced with extracted or delignified wood flour (WF. The wood flour was pre-extracted with three different solvents, toluene/ethanol (TE, acetone/water (AW, and hot water (HW, or sodium chlorite/acetic acid. The spectral properties of the composites before and after artificial weathering under accelerated conditions were characterized by Fourier transform infrared (FTIR spectroscopy, the surface color parameters were analyzed using colorimetry, and the mechanical properties were determined by a flexural test. Weathering of WPC resulted in a surface lightening and a decrease in wood index (wood/HDPE and flexural strength. WPCs that were reinforced with delignified wood flour showed higher ΔL* and ΔE* values, together with lower MOE and MOR retention ratios upon weathering when compared to those with non-extracted control and extracted WF.

  9. Sensory properties changes of fortified nixtamalized corn flour with lysine and tryptophan during storage.

    Science.gov (United States)

    Waliszewski, Krzysztof N; Estrada, Yokiushirdhilgilmara; Pardio, Violeta

    2004-01-01

    This study was conducted to determine sensory changes of fortified nixtamalized corn flour with lysine and tryptophan up to 83, 100, and 150% of suggested FAO pattern after 2 months storage at room temperature (30 degrees C). Totally, 16 trained panelists participated in sensory study of tortilla made of enriched and normal corn flours where six attributes and a total of 19 descriptors were taken into consideration. A reflectance colorimeter was also used in determination of changes in tortilla color parameters. No significant differences were found in the analysis of 19 descriptors of tortilla made of enriched and normal nixtamalized corn flour after 2 months storage. Also, no color parameter changes were found between normal and enriched tortillas.

  10. Food poisoning due to yam flour consumption in Kano (Northwest Nigeria

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    Adeleke SI

    2009-09-01

    Full Text Available Food poisoning is known to occur sporadically from time to time due to poor hygienic preparations. Its occurrence rarely assumes epidemic proportion. The objective was to report the occurrence of food poisoning due to yam flour among three families which occurred almost in quick succession between March and July 2007 among three families in Kano. They presented with diarrhea, vomiting, abdominal pain, convulsion and loss of consciousness. They all recovered within 48hours of admission. Investigations indicated that the use of certain lethal preservatives for the processing of the yam flour might be responsible. Poisoning from consumption of yam flour should be a differential diagnosis of acute seizure disorders or occurrence of vomiting, diarrhea and abdominal pain in the tropics. It is recommended that education on proper processing of all food products in view of the public health implication

  11. Applicability of Mixolab test with local wheat flours

    Directory of Open Access Journals (Sweden)

    Daniel Vazquez

    2015-04-01

    Full Text Available Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples  from different genotypes and environments. The correlation of results from traditional analyses  (test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph  with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved.

  12. Digestibility of pelleted rations containing diverse potato flour and urea

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    Isabel Martinele

    2015-11-01

    Full Text Available The aim of this study was to evaluate ruminal in situ degradability and in vitro digestibility of dry matter (DM in concentrate supplements containing diverse potato flour pelletized with urea (0%, 4%, 8%, and 12% DM. Samples of feeds were incubated for 0, 2, 4, 8, 12, 24, 36, and 48h in the rumen of four fistulated sheep. Level of urea added had no significant effect (P>;0.05 on the soluble fraction (a or potentially degradable fraction (b of the pellets and ranged from 2.1% to 12.2% and 72.9% to 87.5%, respectively. Quadratic effects (P=0.03 of the rate of degradation of fraction "b" ranged from 4.75% h-1to 7.39% h-1; the estimated maximum value at 7.4% h-1was obtained when 5.9% urea was added to the pellet. Quadratic effects (P≤0.02 of the level of urea added to the pellets on the effective degradability (ED of DM were evaluated after considering rumen passage rates of 2.5% h-1and 8% h-1; the maximum values of ED calculated under these rumen passage rates were estimated at 6.3% to 7.3% urea in the pellets. The in vitro digestibility of DM of the pellets showed a quadratic effect (P=0.02 at different levels of urea, with a maximum value of 96.9% achieved when 7.9% urea was added to the pellets. Our results suggest that the addition of 6-8% urea to pelleted feed promotes an increase in the in vitro digestibility and ED of DM.

  13. Anti-Nutritional Factors and Potassium Bromate Content in Bread and Flour Samples in Uyo Metropolis, Nigeria

    Directory of Open Access Journals (Sweden)

    A. S. Ekop

    2008-01-01

    Full Text Available The aim of the study is to evaluate the anti-nutritional composition factors and potassium bromate content of some selected bread and flour samples in Uyo Metropolis. The result of the analysis shows that, though the concentration of phytic acid and tannins was high in both the bread and flour samples their concentrations did not exceed lethal doses. The potassium bromate content was minimal in all the bread and flour samples and within safe limits of residual bromide found in flour as specified by the US Food and Drug Administration. The concentrations of the anti-nutritional factors in the bread and flour samples were partially different from each other when subjected to the students t-test statistics.

  14. Effect of gas saturation conditions on the expansion ratio of microcellular poly(lactic acid/wood-flour composites

    Directory of Open Access Journals (Sweden)

    2010-10-01

    Full Text Available Poly(lactic acid or PLA and PLA/wood-flour composites were microcellular foamed with CO2 through a batch foaming process. Specifically, the gas saturation pressure and time varied during processing to produce PLA foams with a high expansion ratio. A ten fold expansion ratio resulted in microcellular foamed PLA over unfoamed counterpart. The foaming conditions associated with such a high expansion ratio involved a lower gas saturation pressure up to 2.76 MPa, which corresponds to a critical gas concentration of approximately 9.4%. Beyond this critical value, foam expansion decreased significantly. Investigations also studied the effect of incorporating wood flour on the foamability of the resulting PLA/wood-flour composites. The addition of wood flour into the PLA matrix significantly affected the expansion ratio of PLA/wood-flour composite foams.

  15. A nutritious medida (Sudanese cereal thin porridge) prepared by fermenting malted brown rice flour with Bifidobacterium longum BB 536.

    Science.gov (United States)

    Kabier, Barka M; Mustafa, Suhaimi; Kharidah, Muhammad; Suraini, Abd-Aziz; Abdul Manap, Yazid

    2004-09-01

    The nutritive value of spontaneously fermented brown rice flour medida, a Sudanese cereal thin porridge, is low. This study was carried out to improve the nutritional quality of medida. The flour was soaked and malted at 30◦C to optimise the protein content. Flour malted for two days had the highest protein content. Skim milk was added to the malted brown rice flour medida and fermented using Bifidobacterium longum BB 536. Maximum count of B. longum BB 536 up to 9 log CFU/ ml was attained at 4.6 final fermentation pH. The resultant viscosity was similar to that of the spontaneously fermented brown rice flour medida. There was significant (Pmedida have stable flowing characteristics and meet the whole protein and energy requirements for infants and children aged 1 - 10 years old.

  16. Physicochemical Characteristics of Composite Flour Made from Cassava, Sweet Potato, Corn and Rice Bran

    Directory of Open Access Journals (Sweden)

    Alvi Yani

    2014-01-01

    Full Text Available Lampung province is one of production center for food commodities such as cassava, maize and sweet potato. The development of these commodities into processed products has been done one of which is a composite flour. The purpose of this study was to determine the physicochemical characteristics of composite flour consisting of a mixture of cassava flour (CF, sweet potato flour (SPF and corn flour (NF. The study was conducted in the Laboratory of Lampung Assessment Institute for  Agriculture  Technology (AIAT and Laboratory of Food Chemistry and Technology, Indonesian Legumes and Tuber Crops Research Institute (ILETRI on May – July 2014. The design used was completely randomized by four treatments such as F1 (60% CF, 0% SPF, 35% NF, 5% Rice Bran/RB , F2 (50% CF, 10% SPF, 35% NF, 5% RB, F3 (40% CF, 20% SPF, 35% NF, 5% RB and F4 (30% CF, 30% SPF, 35% NF, 5% RB, and the activities was repeated 4 times. The data were statistically analyzed and followed by Duncan Multiple range test. Physical characteristics observed were whiteness, water content, water absorption value (NPA and the water solubility value (NKA. While the chemical characteristics of proximate analysis consist of moisture content, protein, carbohydrates, fat, fiber and ash content by AOAC Methods. The results showed that the whiteness value of four composite flours were not different in the ranged between 57.97% (F4 and 60.37% (F1. While the carbohydrates content ranged from 81.17 to 83.3% (the highest in the F4, protein was from 3.70 to 4.47% (the highest in the F4, fat was from 1.41 to 1.50%, ash content was from 01.47 - 1.66%, 1.81 - 2.17% for crude fiber, 11.64 to 18.80% for amylose, while amylopectin content ranged from 36.68 to 43.98%.

  17. Acceptability of Canistel (Lacuma Nervosa A.DC Fruit Flour in Making Cookies

    Directory of Open Access Journals (Sweden)

    Delia A. Paragados

    2014-02-01

    Full Text Available This experimental research determined the acceptability in terms of appearance, aroma, texture, flavor and general acceptability of canistel (Lacuma nervosa A. DC fruit flour in different proportions in making cookies. This study was conducted in December 2011 at West Visayas State University – Calinog Campus, Calinog, Iloilo. Five treatments were used in the study – four of them utilized canistel fruit flour at various proportions and one treatment was used as the control group which utilized all purpose flour. The respondents of the study were the 15 faculty and staff, 15 Food Technology and BSHRM students of WVSU - Calinog Campus, and 15 housewives at Brgy. Simsiman, Calinog, Iloilo who were selected through purposive sampling. The respondents evaluated the finished products using a modified sensory evaluation score sheet based on Five Point Hedonic Scale. There were five treatments replicated three times. The statistical tools used were the means, standard deviation, One – Way Analysis of Variance, and the LSD. The .01 alpha level was used as the criterion for acceptance or rejection of the null hypotheses. The study revealed that cookies prepared using all treatments were “liked very much” in terms of appearance, aroma, texture, flavor and general acceptability. While cookies with 100% all - purpose flour were liked moderately by the evaluators. These results led to the conclusion that there is a significant difference that existed in the level of acceptability of canistel fruit flour in making cookies in terms of aroma, texture, flavor and general acceptability, therefore the null hypothesis is rejected. However, no significant difference in the level of acceptability of canistel fruit flour in making cookies in terms of appearance, therefore the null hypothesis is accepted.

  18. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.

    Science.gov (United States)

    Kweon, Meera; Slade, Louise; Levine, Harry; Gannon, Diane

    2014-01-01

    The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

  19. Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis.

    Science.gov (United States)

    Mukprasirt, A; Herald, T J; Boyle, D L; Rausch, K D

    2000-09-01

    The convenience and appeal of battered or breaded products have resulted in a sales increase of 100% since 1980. Because of the rapid growth of the Asian-American population and increasing consumption of rice and rice products, rice flour is a logical alternative for wheat flour in traditional batter formulation. The effects of ingredients used in rice flour-based batters on adhesion characteristic for deep-fat fried chicken drumsticks were studied by laser scanning confocal microscopy (LSCM) and texture analysis. Raw chicken drumsticks were predusted with egg albumin powder before dipping into batters prepared from combinations of rice flour, yellow corn flour, oxidized cornstarch, methylcellulose, or xanthan gum. The drumsticks were fried at 175+/-5 C until the internal temperature reached at least 71 C. For LSCM, samples were fixed overnight and were sectioned by vibratome (200 microm) before viewing. Batter adhesion was determined using an attachment specifically designed for chicken drumsticks. Microstructural analysis showed that batter formulated with a 50:50 mixture of rice and corn flours adhered better to drumsticks than batter with other rice flour ratios. Xanthan gum (0.2%) or methylcellulose (0.3%) alone had poor adhesion to chicken skin. However, when combined with other ingredients, xanthan gum increased the amount of batter pick-up before frying by increasing viscosity. Egg albumin significantly facilitated batter adhesion. The results from texture analysis supported the microstructural studies. As rice flour ratio increased from 50 to 70%, the binding force decreased. Rice flour showed potential as an alternative to wheat flour for batter formulas when the appropriate levels of oxidized starch, xanthan gum, and methylcellulose were included in the formulation.

  20. Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting

    Science.gov (United States)

    Guo, Xiao-Xi; Hu, Wei; Liu, Yuan; Sun, Su-Qin; Gu, Dong-Chen; He, Helen; Xu, Chang-Hua; Wang, Xi-Chang

    2016-02-01

    BPO is often added to wheat flour as flour improver, but its excessive use and edibility are receiving increasing concern. A multi-step IR macro-fingerprinting was employed to identify BPO in wheat flour and unveil its changes during storage. BPO contained in wheat flour (BPO all close to 0.98. By applying second derivative spectroscopy, obvious differences among wheat flour and wheat flour contained BPO before and after storage in the range of 1500-1400 cm- 1 were disclosed. The peak of 1450 cm- 1 which belonged to BPO was blue shifted to 1453 cm- 1 (1455) which belonged to benzoic acid after one week of storage, indicating that BPO changed into benzoic acid after storage. Moreover, when using two-dimensional correlation infrared spectroscopy (2DCOS-IR) to track changes of BPO in wheat flour (0.05 mg/g) within one week, intensities of auto-peaks at 1781 cm- 1 and 669 cm- 1 which belonged to BPO and benzoic acid, respectively, were changing inversely, indicating that BPO was decomposed into benzoic acid. Moreover, another autopeak at 1767 cm- 1 which does not belong to benzoic acid was also rising simultaneously. By heating perturbation treatment of BPO in wheat flour based on 2DCOS-IR and spectral subtraction analysis, it was found that BPO in wheat flour not only decomposed into benzoic acid and benzoate, but also produced other deleterious substances, e.g., benzene. This study offers a promising method with minimum pretreatment and time-saving to identify BPO in wheat flour and its chemical products during storage in a holistic manner.

  1. Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting.

    Science.gov (United States)

    Guo, Xiao-Xi; Hu, Wei; Liu, Yuan; Sun, Su-Qin; Gu, Dong-Chen; He, Helen; Xu, Chang-Hua; Wang, Xi-Chang

    2016-02-01

    BPO is often added to wheat flour as flour improver, but its excessive use and edibility are receiving increasing concern. A multi-step IR macro-fingerprinting was employed to identify BPO in wheat flour and unveil its changes during storage. BPO contained in wheat flour (BPO all close to 0.98. By applying second derivative spectroscopy, obvious differences among wheat flour and wheat flour contained BPO before and after storage in the range of 1500-1400 cm(-1) were disclosed. The peak of 1450 cm(-1) which belonged to BPO was blue shifted to 1453 cm(-1) (1455) which belonged to benzoic acid after one week of storage, indicating that BPO changed into benzoic acid after storage. Moreover, when using two-dimensional correlation infrared spectroscopy (2DCOS-IR) to track changes of BPO in wheat flour (0.05 mg/g) within one week, intensities of auto-peaks at 1781 cm(-1) and 669 cm(-1) which belonged to BPO and benzoic acid, respectively, were changing inversely, indicating that BPO was decomposed into benzoic acid. Moreover, another autopeak at 1767 cm(-1) which does not belong to benzoic acid was also rising simultaneously. By heating perturbation treatment of BPO in wheat flour based on 2DCOS-IR and spectral subtraction analysis, it was found that BPO in wheat flour not only decomposed into benzoic acid and benzoate, but also produced other deleterious substances, e.g., benzene. This study offers a promising method with minimum pretreatment and time-saving to identify BPO in wheat flour and its chemical products during storage in a holistic manner.

  2. In vitro digestion rate and estimated glycemic index of oat flours from typical and high β-glucan oat lines.

    Science.gov (United States)

    Kim, Hyun Jung; White, Pamela J

    2012-05-23

    The in vitro starch digestion rate and estimated glycemic index (GI) of oat flours and oat starches from typical and high β-glucan oat lines were evaluated along with the impact of heating on starch digestion. Flour from oat lines ('Jim', 'Paul', IA95, and N979 containing 4.0, 5.3, 7.4, and 7.7% β-glucan, respectively) was digested by pepsin and porcine pancreatin. To determine the impact of heating on starch digestion, oat slurries were prepared by mixing oat flour and water (1:8 ratio) and heating for 10 min prior to digestion. Viscosity, as measured on a Rapid Visco Analyzer, increased with increases in concentration and molecular weight of β-glucan. The in vitro starch digestion of oat flours and a control, white bread made from wheat flour, increased as the digestion time increased. Starch digestion of oat flour was slower than that of the control (p oat-flour slurries increased the starch digestion from a range of 31-39% to a range of 52-64% measured after 180 min of in vitro digestion. There were no differences in starch digestibility among oat starches extracted from the different oat lines. The GI, estimated by starch hydrolysis of oat flours, ranged from 61 to 67, which increased to a range of 77-86 after heating. Oat-flour slurries prepared from IA95 and N979 lines with high β-glucan concentrations had lower GI values than did slurries made from Jim and Paul lines. Starch digestion was negatively correlated with β-glucan concentrations in heated oat-flour slurries (R(2) = 0.92). These results illustrate that the oat soluble fiber, β-glucan, slowed the rate of starch digestion. This finding will help to develop new food products with low GI by using oat β-glucan.

  3. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

    Science.gov (United States)

    Collar, Concha; Conte, Paola; Fadda, Costantino; Piga, Antonio

    2015-10-01

    The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined

  4. Ecole d’été de probabilités de Saint-Flour XXVIII

    CERN Document Server

    2000-01-01

    This volume contains lectures given at the Saint-Flour Summer School of Probability Theory during 17th Aug. - 3rd Sept. 1998. The contents of the three courses are the following: - Continuous martingales on differential manifolds. - Topics in non-parametric statistics. - Free probability theory. The reader is expected to have a graduate level in probability theory and statistics. This book is of interest to PhD students in probability and statistics or operators theory as well as for researchers in all these fields. The series of lecture notes from the Saint-Flour Probability Summer School can be considered as an encyclopedia of probability theory and related fields.

  5. Development of flaxseed fortified rice – corn flour blend based extruded product by response surface methodology

    OpenAIRE

    Ganorkar, P. M.; Jain, R. K.

    2014-01-01

    Flaxseed imparted the evidence of health benefits in human being. Response surface methodology (RSM) was employed to develop flaxseed fortified rice – corn flour blend based extruded product using twin screw extruder. The effect of roasted flaxseed flour (RFF) fortification (15–25 %), moisture content of feed (12–16 %, wb), extruder barrel temperature (120–140 °C) and screw speed (300–330 RPM) on expansion ratio (ER), breaking strength (BS), bulk density (BD) and overall acceptability (OAA) s...

  6. Chain Map for 'Koopmans Meel' [production of flour]; Ketenmap Koopmans Meel

    Energy Technology Data Exchange (ETDEWEB)

    Greeve, J. [E kwadraat advies, Leeuwarden (Netherlands)

    2010-06-15

    This chain map provides insight into energy consumption and greenhouse gas emissions of the entire chain of the flour produced by Koopmans Flour (from production to consumption). With this knowledge, a start can be made to make the bread production chain more sustainable [Dutch] Deze ketenkaart verschaft inzicht in het energieverbruik en de emissie van broeikasgassen van de gehele keten van de door Koopmans Meel geproduceerde bloem (van productie tot en met consumptie). Met deze kennis kan een begin gemaakt worden van de verduurzaming van de broodketen.

  7. Anti-HMG-CoA Reductase, Antioxidant, and Anti-Inflammatory Activities of Amaranthus viridis Leaf Extract as a Potential Treatment for Hypercholesterolemia

    Directory of Open Access Journals (Sweden)

    Shamala Salvamani

    2016-01-01

    Full Text Available Inflammation and oxidative stress are believed to contribute to the pathology of several chronic diseases including hypercholesterolemia (elevated levels of cholesterol in blood and atherosclerosis. HMG-CoA reductase inhibitors of plant origin are needed as synthetic drugs, such as statins, which are known to cause adverse effects on the liver and muscles. Amaranthus viridis (A. viridis has been used from ancient times for its supposedly medically beneficial properties. In the current study, different parts of A. viridis (leaf, stem, and seed were evaluated for potential anti-HMG-CoA reductase, antioxidant, and anti-inflammatory activities. The putative HMG-CoA reductase inhibitory activity of A. viridis extracts at different concentrations was determined spectrophotometrically by NADPH oxidation, using HMG-CoA as substrate. A. viridis leaf extract revealed the highest HMG-CoA reductase inhibitory effect at about 71%, with noncompetitive inhibition in Lineweaver-Burk plot analysis. The leaf extract showed good inhibition of hydroperoxides, 2,2-diphenyl-1-picrylhydrazyl (DPPH, nitric oxide (NO, and ferric ion radicals in various concentrations. A. viridis leaf extract was proven to be an effective inhibitor of hyaluronidase, lipoxygenase, and xanthine oxidase enzymes. The experimental data suggest that A. viridis leaf extract is a source of potent antioxidant and anti-inflammatory agent and may modulate cholesterol metabolism by inhibition of HMG-CoA reductase.

  8. Amaranthus spinosus L. (Amaranthaceae) leaf extract attenuates streptozotocin-nicotinamide induced diabetes and oxidative stress in albino rats:A histopathological analysis

    Institute of Scientific and Technical Information of China (English)

    Shanti Bhushan Mishra; Amita Verma; Alok Mukerjee; Madhavan Vijayakumar

    2012-01-01

    Objective: The aim of the present study was to evaluate the possible antidiabetic effects of Amaranthus spinosus leaf extract (ASEt) against streptozotocin-nicotinamide induced diabetes &oxidative stress in albino rats.Methods: Experimental diabetes was induced by a single dose of STZ (60 mg/kg) administered by intraperitoneal way after the administration of nicotinamide (120mg/kg). The oxidative stress was measured by reduced glutathione (GSH) content and by enzymatic activities of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GPx) in liver and kidney. Biochemical observations were further substantiated with histological examination of pancreas, kidney and liver. Results: The increase in blood glucose with the decrease in GSH content and in enzymatic activities were the salient features observed in diabetic rats. Administration of ASEt (250 & 500 mg/kg bw/day, i.p) for 21 days caused a significant reduction in blood glucose in STZ-nicotinamide treated rats when compared with diabetic rats. Furthermore, diabetic rats treated with ASEt leaf extract showed a significant increase in the activities of both enzymatic and non-enzymatic antioxidants when compared to those of diabetic rats. Degenerative changes of pancreatic cells in STZ treated rats were minimized to near normal morphology by administration of ASEt leaf extract as evidenced by histopathological examination.Conclusion: Results clearly indicate that Amaranthusspinosus treatment attenuate hyperglycemia by decreasing oxidative stress and pancreatic cells damage which may be attributed to its antioxidative potential.

  9. Stable Isotope Resolved Metabolomics Reveals the Role of Anabolic and Catabolic Processes in Glyphosate-Induced Amino Acid Accumulation in Amaranthus palmeri Biotypes.

    Science.gov (United States)

    Maroli, Amith; Nandula, Vijay; Duke, Stephen; Tharayil, Nishanth

    2016-09-21

    Biotic and abiotic stressors often result in the buildup of amino acid pools in plants, which serve as potential stress mitigators. However, the role of anabolic (de novo amino acid synthesis) versus catabolic (proteolytic) processes in contributing to free amino acid pools is less understood. Using stable isotope-resolved metabolomics (SIRM), we measured the de novo amino acid synthesis in glyphosate susceptible (S-) and resistant (R-) Amaranthus palmeri biotypes. In the S-biotype, glyphosate treatment at 0.4 kg ae/ha resulted in an increase in total amino acids, a proportional increase in both (14)N and (15)N amino acids, and a decrease in soluble proteins. This indicates a potential increase in de novo amino acid synthesis, coupled with a lower protein synthesis and a higher protein catabolism following glyphosate treatment in the S-biotype. Furthermore, the ratio of glutamine/glutamic acid (Gln/Glu) in the glyphosate-treated S- and R-biotypes indicated that the initial assimilation of inorganic nitrogen to organic forms is less affected by glyphosate. However, amino acid biosynthesis downstream of glutamine is disproportionately disrupted in the glyphosate treated S-biotype. It is thus concluded that the herbicide-induced amino acid abundance in the S-biotype is contributed by both protein catabolism and de novo synthesis of amino acids such as glutamine and asparagine.

  10. Characterization of Grain Amaranth (Amaranthus spp. Germplasm in South West Nigeria Using Morphological, Nutritional, and Random Amplified Polymorphic DNA (RAPD Analysis

    Directory of Open Access Journals (Sweden)

    Pamela E. Akin-Idowu

    2016-01-01

    Full Text Available Efficient utilization of plant genetic resources for nutrition and crop improvement requires systematic understanding of the important traits. Amaranthus species are distributed worldwide with an interesting diversity of landraces and cultivars whose leaves and seeds are consumed. Despite their potential to enhance food security and economic livelihoods, grain amaranth breeding to improve nutritional quality and adoption by farmers in sub-Saharan Africa is scanty. This study assessed the variation among 29 grain amaranth accessions using 27 phenotypic (10 morphological and 17 nutritional characters and 16 random amplified polymorphic DNA (RAPD primers. Multivariate analysis of phenotypic characters showed the first four principal components contributing 57.53% of observed variability, while cluster analysis yielded five groups at 87.5% similarity coefficient. RAPD primers generated a total of 193 amplicons with an average of 12.06 amplicons per primer, 81% of which were polymorphic. Genetic similarities based on Jaccard’s coefficient ranged from 0.61 to 0.88. The RAPD-based unweighted pair group method with arithmetic mean dendrogram grouped the accessions into nine clusters, with the same species clustering together. RAPD primers distinguished the accessions more effectively than phenotypic markers. Accessions in the different clusters as obtained can be exploited for heterotic gain in desired nutritional traits.

  11. Physical Mapping of Amplified Copies of the 5-Enolpyruvylshikimate-3-Phosphate Synthase Gene in Glyphosate-Resistant Amaranthus tuberculatus1[OPEN

    Science.gov (United States)

    Dillon, Andrew; Varanasi, Vijay K.; Koo, Dal-Hoe; Nakka, Sridevi; Peterson, Dallas E.; Friebe, Bernd

    2017-01-01

    Recent and rapid evolution of resistance to glyphosate, the most widely used herbicides, in several weed species, including common waterhemp (Amaranthus tuberculatus), poses a serious threat to sustained crop production. We report that glyphosate resistance in A. tuberculatus was due to amplification of the 5-enolpyruvylshikimate-3-P synthase (EPSPS) gene, which encodes the molecular target of glyphosate. There was a positive correlation between EPSPS gene copies and its transcript expression. We analyzed the distribution of EPSPS copies in the genome of A. tuberculatus using fluorescence in situ hybridization on mitotic metaphase chromosomes and interphase nuclei. Fluorescence in situ hybridization analysis mapped the EPSPS gene to pericentromeric regions of two homologous chromosomes in glyphosate sensitive A. tuberculatus. In glyphosate-resistant plants, a cluster of EPSPS genes on the pericentromeric region on one pair of homologous chromosomes was detected. Intriguingly, two highly glyphosate-resistant plants harbored an additional chromosome with several EPSPS copies besides the native chromosome pair with EPSPS copies. These results suggest that the initial event of EPSPS gene duplication may have occurred because of unequal recombination mediated by repetitive DNA. Subsequently, gene amplification may have resulted via several other mechanisms, such as chromosomal rearrangements, deletion/insertion, transposon-mediated dispersion, or possibly by interspecific hybridization. This report illustrates the physical mapping of amplified EPSPS copies in A. tuberculatus. PMID:27956489

  12. Characterization of fermented broccoli (Brassica oleracea L. and spinach (Amaranthus sp. produced using microfiltration membrane as folic acid source for smart food formula

    Directory of Open Access Journals (Sweden)

    Susilowati Agustine

    2017-01-01

    Full Text Available Purifying and drying both fermented biomasses of broccoli (Brassica oleracea L. and spinach (Amaranthus sp. by Kombucha culture has been conducted to recover concentrate and powder of folic acid. The aims of this study is to determine the differences of particles characteristics and compositions of concentrate and powder from both mentioned folic acid source through Micro Filtration (MF membrane and without MF membrane. The best folic acid produced by MF membrane process (room temperature, stirrer rotation speed 400 rpm, pressure 40 psia and 30 minutes and drying (30 °C, 22 cm Hg and 24 hours were resulted in biomass of the concentrate and powder with compositions of total solids 6.29 % and 96.91 %, total polyphenol 0.25 % and 0.06 %, folic acid 58.8 μg/mL and 54.33 μg/mL, reducing sugar 105.34 mg/mL and 441.39 mg/mL, and total acids 0.57 % and 2.33 %, respectively. In optimum condition, fermented spinach concentrate contributed to particles distribution with diameter size (Ø between 0,4 and 100 μm (75.45 %, and with Ø between 100 and 1000 μm (26.3 %, otherwise, the process without MF membrane was resulted the particles distribution respectively 74.1 % and 25.9% by each interval of Ø.

  13. Amaranthus leucocarpus lectin recognizes a moesin-like O-glycoprotein and costimulates murine CD3-activated CD4+ T cells

    Science.gov (United States)

    Arenas-Del Ángel, Maria; Legorreta-Herrera, Martha; Mendoza-Hernández, Guillermo; Garfias, Yonathan; Chávez, Raul; Zenteno, Edgar; Lascurain, Ricardo

    2015-01-01

    The Galβ1,3GalNAcα1,O-Ser/Thr specific lectin from Amaranthus leucocarpus (ALL) binds a ∼70 kDa glycoprotein on murine T cell surface. We show that in the absence of antigen presenting cells, murine CD4+ T cells activated by an anti-CD3 antibody plus ALL enhanced cell proliferation similar to those cells activated via CD3/CD28 at 48 h of culture. Moreover, ALL induced the production of IL-4, IL-10, TNF-alpha, and TGF-beta in CD3-activated cells. Proteomic assay using two-dimensional electrophoresis and far-Western blotting, ALL recognized two prominent proteins associated to the lipid raft microdomains in CD3/CD28-activated CD4+ T cells. By mass spectrometry, the peptide fragments from ALL-recognized proteins showed sequences with 33% homology to matricin (gi|347839 NCBInr) and 41% identity to an unnamed protein related to moesin (gi|74186081 NCBInr). Confocal microscopy analysis of CD3/CD28-activated CD4+ T cells confirmed that staining by ALL colocalized with anti-moesin FERM domain antibody along the plasma membrane and in the intercellular contact sites. Our findings suggest that a moesin-like O-glycoprotein is the ALL-recognized molecule in lipid rats, which induces costimulatory signals on CD4+ T cells. PMID:26417436

  14. 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)

    Maroli, Amith S; Nandula, Vijay K; Dayan, Franck E; Duke, Stephen O; Gerard, Patrick; Tharayil, Nishanth

    2015-10-21

    Metabolomics and biochemical assays were employed to identify physiological perturbations induced by a commercial formulation of glyphosate in susceptible (S) and resistant (R) biotypes of Amaranthus palmeri. At 8 h after treatment (HAT), compared to the respective water-treated control, cellular metabolism of both biotypes were similarly perturbed by glyphosate, resulting in abundance of most metabolites including shikimic acid, amino acids, organic acids and sugars. However, by 80 HAT the metabolite pool of glyphosate-treated R-biotype was similar to that of the control S- and R-biotypes, indicating a potential physiological recovery. Furthermore, the glyphosate-treated R-biotype had lower reactive oxygen species (ROS) damage, higher ROS scavenging activity, and higher levels of potential antioxidant compounds derived from the phenylpropanoid pathway. Thus, metabolomics, in conjunction with biochemical assays, indicate that glyphosate-induced metabolic perturbations are not limited to the shikimate pathway, and the oxidant quenching efficiency could potentially complement the glyphosate resistance in this R-biotype.

  15. Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

    Directory of Open Access Journals (Sweden)

    Georgiana Gabriela CODINA

    2016-11-01

    Full Text Available The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20% were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05 between bread physical characteristics (loaf volume, porosity, elasticity and bread  overall acceptability.

  16. Characterization of physiochemical and microbiological properties, and bioactive compounds, of flour made from the skin and bagasse of kiwi fruit (Actinidia deliciosa).

    Science.gov (United States)

    Soquetta, Marcela Bromberger; Stefanello, Flávia Santi; Huerta, Katira da Mota; Monteiro, Sabrina Sauthier; da Rosa, Claudia Severo; Terra, Nelcindo Nascimento

    2016-05-15

    The objective of this study was to analyze the physicochemical and microbiological properties, as well as the bioactive compounds, of flour made from the skin and bagasse of two varieties (Bruno and Monty) of kiwi fruit (Actinidia deliciosa) at two stages of maturation. The flour made with kiwi fruit peel from both varieties showed higher levels of bioactive compounds and antioxidant activity that the flour made with bagasse from both varieties. The flour made with green kiwi fruit skin from the Bruno variety had higher DPPH values and levels of phenolic compounds (1262.34 mg GAE/100g flour), while the Monty variety showed higher FRAP values, vitamin C (189.06 mg/100g flour), flavonoids (486.47 mg/100g flour), chlorophylls (12.13 mg/100g flour) and carotenoids (246.91 μg/100g flour). Flour made from kiwi fruit bagasse can be used to reduce agro-industrial waste. This flour is a promising ingredient which can be used to enrich products providing dietary fiber and bioactive compounds, as well as antioxidant action.

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

    Directory of Open Access Journals (Sweden)

    Stephen Oyedeji

    2014-01-01

    Full Text Available 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 replicates. Data were collected on plant height, stem girth, number of leaves, leaf area, and number of branches from 1 week after transplanting (1 WAT. Fresh weight, dry weight, and proximate composition were determined at 6 WAT. Except for the length, breadth, and number of leaves, the order of growth parameters and yield in the three Amaranthus species was NPK > PM > control. NPK grown Amaranthus species had the highest protein while PM-grown vegetables had the highest ash content. Crude fibre in A. cruentus grown with PM was significantly higher than NPK and the control. The NPK treatment of A. hybridus and A. deflexus had the highest crude fibre content. NPK and PM favoured growth and yield of the Amaranthus species but influenced proximate composition differently.

  18. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.

    Science.gov (United States)

    Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil

    2016-03-01

    The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.

  19. Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits

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    Bojana Filipčev

    2015-12-01

    Full Text Available Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of finalproduct assessed after baking and 30 days of storage. Buckwheat flour was added at 30, 40, 50% levels and two granulations (fine and coarse. Addition of buckwheat flour significantly increaseddough hardness and decreased adhesiveness. Spread significantly increased in biscuits with 40% and 50% of coarse buckwheat flour. Biscuits containing coarse flour were harder and more fracturable than the control, whereas those with fine flour tended to be softer and less fracturable.Textural properties were significantly correlated to protein stability to heat and retrogradation tendency of starch in biscuit dough as well as moisture content.

  20. Effect of the use of Lens culinaris flour as an extender in the physical characteristics and acceptability of a sausage

    Directory of Open Access Journals (Sweden)

    José David Torres González

    2016-10-01

    Full Text Available Objective: The objective of this research was to use Lens culinaris flour, verdina variety, as a meat extender, and to analyze its effect on the physical characteristics and acceptability of a sausage.Methodology: The flour was obtained and its qualitative characteristics, its oil absorption index (OAI and its water holding capacity (WHC were analyzed. The sausage was prepared, it was added 5% of flour to it; then, the bromatological, microbiological, textural, and sensory parameters per triplicate of the finished product were evaluated.Statistical Analysis: An experimental design was used completely at random, making three replicates of the formulation, and analysis of variances was performed to find statistical differences.Results: The protein content of the flour was 35.89 % while the fiber was 11.82%. The water holding capacity and the lipid index absorption were 3.87 mL water/ g sample, and 2.01 ml of oil/g sample. The final product showed that microbial counts were within the provisions of the Colombian Technical Standards. Flour positively influenced the acceptability of sausages and was favorable in all texture parameters, which were similar to those obtained in commercial sausages.Conclusions: L. culinaris flour represents a non-meat alternative raw material in the manufacture of products with interesting protein values. These results may encourage the use of Lentil flour with verdina variety of food products consumers.

  1. Nutritive value of baobab milk (gubdi) and mixtures of baobab (Adansonia digitata L.) and hungry rice, acha (Digitaria exilis) flours.

    Science.gov (United States)

    Obizoba, I C; Anyika, J U

    1994-09-01

    The baobab milk and fermented baobab/acha flour mixtures were analyzed chemically for their proximate, ascorbate, mineral and antinutrient composition. The dry pulp scraped from baobab fruits was kneaded, made into solution, extracted through cheese-cloth and stored frozen until analyzed. The acha and baobab grains were cleaned, fermented for 24 to 120 hours, dried and hammermilled into fine flours. The unfermented flours served as controls. The standard assay methods of AOAC were selected for use for the analysis of the nutrients and the antinutrients. The mixtures were composed of 70% acha and 30% baobab flours (70:30 protein basis). The baobab milk contained more protein (1.5%) and minerals (Fe, 17.8 mg; Ca 134.2 mg) than those of human milk (protein, 1.3%, Fe, 0.2 mg, Ca 30 mg) and cow milk (Fe, 0.1 mg; Ca 1.20 mg) and most leading national commercial infant formulas e.g. cerelac (Fe, 10.0 mg). The composite flours contained more nutrients than the baobab or the acha flour alone. The BF96 had greater advantage over other BF flours as a supplement to acha. The mixtures are within the reach of lower income group and can be incorporated into their diets.

  2. Wheat flour confectionery products as a source of inorganic nutrients: zinc and copper contents in hard biscuits.

    Science.gov (United States)

    Sebecić, Blazenka; Vedrina-Dragojević, Irena

    2004-04-01

    Cereal-based confectionery products being consumed through whole human life are considered mainly to be a source of carbohydrates, that is energy, although cereals are a rich source of minerals as well. To evaluate some hard biscuits produced in Croatia as a source of different trace elements in nutrition, in this study Zn and Cu contents were determined in classic wheat flour biscuits and in dietetic biscuits enriched with whole wheat grain flour or whole wheat grain grits, soya flour and skimmed milk. Zn was determined by flame atomic absorption spectrometry (AAS); Cu was determined by inductively coupled plasma atomic emission spectroscopy (ICP-AES). The results show that the Zn content in different kinds of biscuits ranges from 5.89 up to 17.64 mg/kg and the Cu content ranges from 1.15 up to 2.79 mg/kg depending on the type of wheat milling products and mineral content of other ingredients used. Enriched dietetic biscuits produced from wheat flour type 850 and whole wheat grain flour and/or soya flour and skimmed milk were almost 200% and 150% higher in Zn and Cu, respectively, in comparison to classic white wheat flour biscuits and can be considered as good sources of Zn and Cu in nutrition.

  3. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

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    Filiz Yangılar

    2015-01-01

    Full Text Available In the present study, possible eff ects of the addition of banana flour at different mass fractions (1 and 2 % are investigated on physical (overrun, viscosity, chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour, mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni and sensory properties of ice cream. Fibre-rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fi bre, while 8.2 g per 100 g were soluble dietary fi bre. It can be concluded from these results that banana is a valuable dietary fi bre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have signifi cant (p<0.05 effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2 % of green banana pulp flour received the highest score from panellists.

  4. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.

    Science.gov (United States)

    Yangılar, Filiz

    2015-09-01

    In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (pice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists.

  5. Mechanical, Thermomechanical and Reprocessing Behavior of Green Composites from Biodegradable Polymer and Wood Flour

    Directory of Open Access Journals (Sweden)

    Marco Morreale

    2015-11-01

    Full Text Available The rising concerns in terms of environmental protection and the search for more versatile polymer-based materials have led to an increasing interest in the use of polymer composites filled with natural organic fillers (biodegradable and/or coming from renewable resources as a replacement for traditional mineral inorganic fillers. At the same time, the recycling of polymers is still of fundamental importance in order to optimize the utilization of available resources, reducing the environmental impact related to the life cycle of polymer-based items. Green composites from biopolymer matrix and wood flour were prepared and the investigation focused on several issues, such as the effect of reprocessing on the matrix properties, wood flour loading effects on virgin and reprocessed biopolymer, and wood flour effects on material reprocessability. Tensile, Dynamic-mechanical thermal (DMTA, differential scanning calorimetry (DSC and creep tests were performed, pointing out that wood flour leads to an improvement of rigidity and creep resistance in comparison to the pristine polymer, without compromising other properties such as the tensile strength. The biopolymer also showed a good resistance to multiple reprocessing; the latter even allowed for improving some properties of the obtained green composites.

  6. Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour.

    Science.gov (United States)

    Oliveira, Kênia Grasielle de; Queiroz, Valéria Aparecida Vieira; Carlos, Lanamar de Almeida; Cardoso, Leandro de Morais; Pinheiro-Sant'Ana, Helena Maria; Anunciação, Pamella Cristine; Menezes, Cícero Beserra de; Silva, Ernani Clarete da; Barros, Frederico

    2017-02-01

    This study evaluated the effect of storage temperature (4, 25 and 40°C) and time on the color and contents of 3-deoxyanthocyanins, total anthocyanins, total phenols and tannins of sorghum stored for 180days. Two genotypes SC319 (grain and flour) and TX430 (bran and flour) were analyzed. The SC319 flour showed luteolinidin and apigeninidin contents higher than the grain and the TX430 bran had the levels of all compounds higher than the flour. The storage temperature did not affect most of the analyzed variables. The content of most of the compounds reduced during the first 60days when they became stable. At day 180, the retention of the compounds in the genotypes SC319 and TX430 ranged from 56.1-77.9% and 67.3-80.1% (3-deoxyanthocyanins), 88.4-93.8% and 84.6-96.8% (total anthocyanins) and 86.7-86.8 and 89.4-100% (phenols) respectively. The retention of tannins ranged from 56.6 to 85.3%. The color of samples remained stable for 120days.

  7. Influence of gamma-radiation on the nutritional and functional qualities of lotus seed flour.

    Science.gov (United States)

    Bhat, Rajeev; Sridhar, Kandikere Ramaiah; Karim, Alias A; Young, Chiu C; Arun, Ananthapadmanabha B

    2009-10-28

    In the present study, we investigated the physicochemical and functional properties of lotus seed flour exposed to low and high doses of gamma-radiation (0-30 kGy; the dose recommended for quarantine and hygienic purposes). The results indicated raw seed flour to be rich in nutrients with minimal quantities of antinutritional factors. Irradiation resulted in a dose-dependent increase in some of the proximal constituents. The raw and gamma-irradiated seeds meet the Food and Agricultural Organization-World Health Organization recommended pattern of essential amino acids. Some of the antinutritional factors (phytic acid, total phenolics, and tannins) were lowered with gamma-irradiation, while the seed flours were devoid of lectins, L-3,4-dihydroxyphenylalanine, and polonium-210. The functional properties of the seed flour were significantly improved with gamma-radiation. gamma-radiation selectively preserved or improved the desired nutritional and functional traits of lotus seeds, thus ensuring a safe production of appropriate nutraceutically valued products.

  8. A Colorful Mixing Experiment in a Stirred Tank Using Non-Newtonian Blue Maize Flour Suspensions

    Science.gov (United States)

    Trujilo-de Santiago, Grissel; Rojas-de Gante, Cecillia; García-Lara, Silverio; Ballesca´-Estrada, Adriana; Alvarez, Marion Moise´s

    2014-01-01

    A simple experiment designed to study mixing of a material of complex rheology in a stirred tank is described. Non-Newtonian suspensions of blue maize flour that naturally contain anthocyanins have been chosen as a model fluid. These anthocyanins act as a native, wide spectrum pH indicator exhibiting greenish colors in alkaline environments, blue…

  9. Ecole d’été de probabilités de Saint-Flour XXIX

    CERN Document Server

    2002-01-01

    This new volume of the long-established St. Flour Summer School of Probability includes the notes of the three major lecture courses by Erwin Bolthausen on "Large Deviations and Iterating Random Walks", by Edwin Perkins on "Dawson-Watanabe Superprocesses and Measure-Valued Diffusions", and by Aad van der Vaart on "Semiparametric Statistics".

  10. Effects of Preheating Temperature,Moisture and Sodium Metabisulfite Content on Property of Maize Flour Dough

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    Processing temperature,maze flour particle size,and level of water and sodium metabisulfite were varied during the preparation of maize noodles.Preheated to 90-95 ℃ a mixture of maize flour or meal,water(43%-45% moisture) and salt enabled the preparation of noodles using a pasta extruder.Maize flour with smaller particle size yielded better noodles than did maize meal.The addition of sodium metabisulfite enabled the production of noodles at lower processing temperatures; however,cooking losses increased.Processing maize flour with higher water absorption yielded noodles that required longer cooking time but with decreased losses.The functionalities of starch and protein in raw ingredients and in products were determined.Starch gelatinized and retorgraded during processing maize noodles,as indicated by changes in pasting viscosity curves.Maize proteins contributed to the increased viscosity of dough above 40 ℃.The increased integrity of cooked maize noodles,however,corresponded to the increased amounts of gelatinized and retrograded starch.

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

    Science.gov (United States)

    There is a great demand for wheat alternatives in foods, particularly baked goods, as gluten sensitivity increases. Baked goods such as cakes have wheat flour as a major ingredient, which is rich in gluten protein. Bean proteins do not have gluten, and are a good source of soluble fiber, B-vitamins,...

  12. Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization.

    Science.gov (United States)

    Martínez, Marcela Lilian; Fabani, María Paula; Baroni, María Verónica; Huaman, Rocío Nahime Magrini; Ighani, Marcelo; Maestri, Damián M; Wunderlin, Daniel; Tapia, Alejandro; Feresin, Gabriela Egly

    2016-05-01

    In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5 - 55.3, 29 - 31.4 relative abundance, respectively), tocopherols (896 - 916 μg/g oil), carotenoids (48 - 56 μg/g oil) and chlorophylls (41 - 70 μg/g oil), being a good source for commercial edible oil production. The processing conditions did not affect significantly the fatty acid and minor composition of pistachio oil samples. The content of total phenolic (TP) and flavonoids (FL) was not significantly modified by the roasting process, whereas free radical scavenging (DPPH radical) and antioxidant power decreased in a 20% approximately. Furthermore, salted roasted pistachio flour (SRPF) showed a significant decrease in TP and FL content in comparison to others samples. The phenolic profile of pistachio flours evaluated by LC-ESI-QTOF-MS. The major compounds identified were (+)-catechin (38 - 65.6 μg/g PF d.w.), gallic acid (23 - 36 μg/g PF d.w.) and cyanidin-3-O-galactoside (21 - 23 μg/g PF d.w.). The treatments effects on the phenolics constituents of pistachio flour. Roasting caused a significant reduction of some phenolics, gallic acid and (+)- catechin, and increased others, naringenin and luteolin. Salting and roasting of pistachio increased garlic acid and naringenin content.

  13. Bran hydration and physical treatments improve the bread-baking quality of whole grain wheat flour

    Science.gov (United States)

    Fine and coarse bran particles of a hard red and a hard white wheat were used to study the influences of bran hydration and physical treatments such as autoclaving and freezing as well as their combinations on the dough properties and bread-baking quality of whole grain wheat flour (WWF). For both h...

  14. Effectiveness of interventions to reduce flour dust exposures in supermarket bakeries in South Africa

    NARCIS (Netherlands)

    Baatjies, Roslynn; Meijster, Tim; Heederik, Dick; Sander, Ingrid; Jeebhay, Mohamed F.

    2014-01-01

    Rationale: A recent study of supermarket bakery workers in South Africa demonstrated that 25% of workers were sensitised to flour allergens and 13% had baker's asthma. Evidence on exposure reduction strategies using specifically designed interventions aimed at reducing the risk of baker's asthma is

  15. Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart. flour

    Directory of Open Access Journals (Sweden)

    Cintia Pereira Da Silva

    2014-09-01

    Full Text Available The Brazilian Savannah, known as "Cerrado," has an extensive biodiversity, but it is under explored. Among the native vegetables is the jatobá-do-cerrado (Hymenaea stigonocarpa Mart., a legume with great potential for exploration for its content of dietary fiber. Legumes are an important source of nutrient compounds, such as phenolic compounds and vitamins that have antioxidant properties. This study aimed at determining the chemical composition and antioxidant activity of the jatobá flour. The jatobá flour showed high fiber content (insoluble and soluble fiber 47.8 and 12.8 g.100 g- 1, respectively, significant amounts of carotenoids such as beta-carotene and lutein, and some minerals such as calcium: 145 mg.100 g- 1, magnesium: 125 mg.100 g- 1, and potassium: 1352 mg.100 g- 1. The jatobá flour extracted with different solvents (water, methanol, and acetone exhibited antioxidant activity by the DPPH, FRAP, and ORAC methods. The solvent used in the extraction affected the total phenolic content and antioxidant activity. Acetone extraction produced the best results. Therefore, the jatobá flour is an ingredient that can be used to develop new products with properties that promote health.

  16. Elaboration, Physicochemical and Sensory Analysis of a Sweet Bread Made with Buckwheat and Fruit Flours

    Directory of Open Access Journals (Sweden)

    C.S. Möller

    2013-11-01

    Full Text Available The aim of this study was to evaluate the viability of new gluten free sweet bread, as well as their physicochemical features and acceptance. As more and more people become aware of coeliac disease, it is important to increase the options in terms of gluten free bakery products. The adaptation of bakery product-sweet bread-to gluten free versions can be justified for its role in preventing coeliac problems. Wheat flour was substituted by common buckwheat flour mixed with fruit flours and their physicochemical characteristics were evaluated, compared to standard sweet bread, with wheat flour in its composition. The passion fruit sweet bread had the highest percentage of humidity, with significant difference among the other formulations (p≤0.05. Ash and lipids had the highest amount in the banana sample and proteins showed its highest value in the standard sweet bread (p≤0.05. A sensory analysis was conducted, with good results. It was also evaluated the purchase intention, indicating that these products are not only viable, but worth buying.

  17. Direct and indirect genetic effects in life-history traits of flour beetles (Tribolium castaneum)

    NARCIS (Netherlands)

    Ellen, Esther D.; Peeters, Katrijn; Verhoeven, Merel; Gols, Rieta; Harvey, Jeffrey A.; Wade, Michael J.; Dicke, Marcel; Bijma, Piter

    2016-01-01

    Indirect genetic effects (IGEs) are the basis of social interactions among conspecifics, and can affect genetic variation of nonsocial and social traits. We used flour beetles (Tribolium castaneum) of two phenotypically distinguishable populations to estimate genetic (co)variances and the effect of

  18. Direct and indirect genetic effects in life-history traits of flour beetles (Tribolium castaneum)

    NARCIS (Netherlands)

    Ellen, E.D.; Peeters, Katrijn; Verhoeven, Merel; Gols, Rieta; Harvey, J.A.; Wade, M.J.; Dicke, Marcel; Bijma, Piter

    2016-01-01

    Indirect genetic effects (IGEs) are the basis of social interactions among conspecifics, and can affect genetic variation of nonsocial and social traits. We used flour beetles (Tribolium castaneum) of two phenotypically distinguishable populations to estimate genetic (co)variances and the effect

  19. Inventory Management Practices and Operational Performance of Flour Milling Firms in Lagos, Nigeria

    Directory of Open Access Journals (Sweden)

    Nsikan Efiok John

    2015-02-01

    Full Text Available This study examines inventory management practices of flour milling manufacturing firms and their effects on operational performance. Five flour milling manufacturing firms in Lagos were used for this study. Structured questionnaire was the major instrument for the collection of relevant primary data while descriptive statistics such as mean and standard deviation was deployed to analyzing the data gathered. The results obtained showed that exception of the large manufacturing companies, most of the medium-sized flour milling firms adopts different inventory management strategies from the scientific and best practice models. Their inventory management strategies and policies were rather based on factors such as changing level of customer demand, prevailing industry practices, forecast estimates and guesses, and available production capacity. Findings also revealed significant differences between the effective management of inventory and optimal operating performance. For instance, while firms that adopt best practice inventory management approaches reported efficiency in capacity utilization, increased service level, and reduced lead time, others with different strategies had minimal utilization of material resources. There is need for flour manufacturing firms to implement scientific inventory management models to adequately handle material shortages, product stock outs situations, component pile up and their associated penalties.

  20. Optimisation of amylase and xylanase addition in dependance of white flour amylase activity

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    Lončar Davor M.

    2016-01-01

    Full Text Available In this study the effect of different quantities of added amylase to white wheat flours characterized with different activities of naturally existing amylases is tested. Response surface methodology is chosen to test the effects of main applied technological parameters on bread quality responses. Independent variables are chosen to be: quantity of added amylase and bulk fermentation time, while analysed responses are: specific volume, grain structure, bulk fermentation. Bread quality responses are statistically significant, while predicted and observed responses correspond very well, which allows good prediction of bread quality parameters based on applied technological parameters and flour characteristics. Score analysis shows that optimum quantity of amylase addition regarding bread quality depends on the activity of naturally existing amylases. Optimal quantity of added xylanase in bread samples made from both flour types is 0.004%. Xylanase improved properties of white wheat bread and higher effect is experienced with flour that has more active naturally existing amylases. Addition of amylase has statistically significantly increased a* values of crust. Addition of xylanase has statistically significantly decreased values of b* in comparison to the respective bread sample with only added amylase.