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Sample records for barley varieties flour

  1. Healthier cereal products: breadmaking with barley flour.

    OpenAIRE

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

    2008-01-01

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

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

    Science.gov (United States)

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

    2016-01-01

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

  3. A weed suppressive index for spring barley (Hordeum vulgare) varieties

    DEFF Research Database (Denmark)

    Hansen, P K; Kristensen, K; Willas, J

    2008-01-01

    A screening programme for crop variety competitiveness would ideally be based on only a few, non-destructive measurements of key growth traits. In this study we measured the weed suppressive ability of 79 varieties of spring barley in two ways: (i) directly, by weed coverage assessments under wee...

  4. Classification and salt tolerance analysis of barley varieties

    NARCIS (Netherlands)

    Katerji, N.; Hoorn, van J.W.; Hamdy, A.; Mastrorilli, M.; Fares, C.; Ceccarelli, S.; Grando, S.; Oweis, T.

    2006-01-01

    Six varieties of barley (Hordeum vulgare), five of which were provided by ICARDA, were tested in a green house experiment for their salt tolerance. Afterwards the ICARDA variety Melusine, selected from this experiment for its combination of high yield and salt tolerance, was compared in a lysimeter

  5. [Influence of breads with use of barley, buckwheat and oat flours and barley flakes on postprandial glycaemia in patients with type 2 diabetes mellitus].

    Science.gov (United States)

    Sharafetdinov, Kh Kh; Gapparov, M M; Plotnikova, O A; Zykina, V V; Shlelenko, L A; Tiurina, O E; Rabotkin, Iu V

    2009-01-01

    It was investigated the influence of breads with use of barley, buckwheat and oat flours and barley flakes on postprandial glycaemia in patients with type 2 diabetes mellitus. It was shown that consumption of breads with use of barley and buckwheat flours is accompanied less marked postprandial glycaemic reaction in compared with standard loading of carbohydrates (wheat bread). Also it was noted greater increase of postprandial glycaemia in consumption of bread with use of barley flakes in compared with consumption of wheat bread inclusive equivalent amount of carbohydrates. PMID:19999818

  6. Non-wheat pasta based on pearl millet flour containing barley and whey protein concentrate.

    Science.gov (United States)

    Yadav, Deep N; Balasubramanian, S; Kaur, Jaspreet; Anand, Tanupriya; Singh, Ashish K

    2014-10-01

    Non-wheat pasta was prepared with pearl millet supplemented with 10-30 % barley flour, 5-15 % whey protein concentrate, 2.5-4 % carboxy methyl cellulose and 27-33 % water using response surface methodology (RSM) following central composite rotatable design (CCRD). Results showed that barley flour and whey protein concentrate (WPC) had significant (p ≤ 0.05) positive effect on lightness and negative effect on stickiness of pasta, thus improved the overall acceptability (OAA). Carboxymethyl cellulose (CMC) improved the textural attributes i.e. increased firmness and decreased stickiness significantly (P ≤ 0.05) and caused a significant (P ≤ 0.05) reduction in solids losses in gruel. Based upon the experiments, the optimized level of ingredients were barley flour 13.80 g 100 g(-1) pearl millet flour (PMF), WPC 12.27 g 100 g(-1) PMF, CMC 3.45 g 100 g(-1) PMF and water 27.6 mL 100 g(-1) ingredients premix with 88 % desirability. The developed pasta had protein 16.47 g, calcium 98.53 mg, iron 5.43 mg, phosphorus 315.5 mg and β-glucan 0.33 g 100 g(-1) pasta (db).

  7. Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse

    Directory of Open Access Journals (Sweden)

    Diego Palmiro Ramirez Ascheri

    2016-04-01

    Full Text Available The extrusion processing parameters, chemical composition and water content of the flour mixture may affect the structure of rice flour, leading to products with different rheological behavior and hygroscopicity. Therefore, this work aimed to study the rheological properties and water adsorption of mixed flours of broken rice and barley bagasse obtained by extrusion cooking. Samples were prepared from a mixture of grits/bagasse between 82/18 and 73/27 (w/w with water content between 18.04 and 26.96%, using a single screw extruder. The rheological properties of the extruded flour were determined by a rapid viscosity analyzer to evaluate the cooking profile of the pastes by observing the pasting temperature, maximum viscosity, breakdown and retrogradation. The adsorption process was performed by weighing the samples stored at temperatures of 25, 30, 35 and 45 °C with water activity between 0.112 and 0.973. The isotherms were fitted using the following mathematical models: Halsey, Oswin, Smith, GAB and Peleg. The extruded composite flours were characterized by their lack of initial viscosity. The pasting temperature (40-67 °C, maximum viscosity (690-1146 cP, breakdown viscosity (0-175 cP and retrogradation (613-1382 cP were lower than for raw rice flour. The Peleg equation fitted well to the water adsorption data and can be used to represent the sigmoidal type II shape of the water adsorption isotherms for the extruded mixed flours from rice grits and barley bagasse.

  8. Inheritance of microsatellite alleles in pedigrees of Latvian barley varieties and related European ancestors.

    Science.gov (United States)

    Sjakste, T G; Rashal, I; Röder, M S

    2003-02-01

    Genetic diversity and inheritance of 65 microsatellite (SSR) loci were studied in a set of 37 barley varieties involved in the pedigrees of seven Latvian barley varieties: Abava, Agra, Balga, Imula, Linga, Priekulu 1 and Stendes. Cluster analysis divided all the varieties into two large groups according to their geographic distribution. Moravian, Swedish and Danish varieties clustered separately from varieties from Norway and Finland. The pattern of subgroups of both European and Latvian varieties was in accordance with their pedigree information. Graphical genotypes of microsatellite alleles of all seven barley chromosomes were determined for all the 37 varieties studied. Parental inheritance and transmission of microsatellite alleles through the generations of the pedigrees were analysed. The results confirmed the importance and informative value of microsatellite markers for genetic studies in barley and their utility for barley breeding and other applications in fundamental and applied barley genetics. PMID:12589555

  9. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.

    Science.gov (United States)

    Hamed, Abdelmagid; Ragaee, Sanaa; Abdel-Aal, El-Sayed M

    2014-12-01

    Research has shown that prolonged frozen storage of bread dough reduces the quality of the end product. In this study, the effect of air-classified barley flour fraction rich in β-glucan (approximately 25%) on rheology and quality of frozen yeasted bread dough was investigated. Wheat flour (W) was replaced by air-classified barley flour fraction (B) at 10% without or with 1.4% vital gluten to produce β-glucan enriched barley dough (WB) or barley dough plus gluten (WB + G). Dough products were stored at -18 ºC for 8 wk and their rheological properties were investigated weekly. During frozen storage dough extensibility increased, while elastic and viscous moduli decreased. Differential scanning calorimeter and nuclear magnetic resonance data indicated that WB and WB + G dough products contained approximately 10% less freezable water and 9% more bound water compared to the control dough (W). β-Glucan enriched dough also exhibited less changes in gluten network as shown by SEM photographs. The addition of air-classified barley flour fraction at 10% in frozen dough reduced deterioration effects caused by frozen storage via minimizing water redistribution and maintaining rheological properties of frozen dough. PMID:25403947

  10. Utilization of Gamma Irradiation for Improving Salinity Tolerance of Two Exotic Hull-less Barley Varieties

    International Nuclear Information System (INIS)

    The development of hull-less (naked) barley genotypes with the ability to grow under stressed environmental conditions becomes essential to increase the national production of the crop to supplement wheat production for bread making , which in turn will decrease our imports of wheat grains and flour. Thus, a selection breeding program was conducted to enhancement salt tolerance of the two local hull-less barley varieties Giza 129 and Giza 131. Grains of the both genotypes were exposed to gamma rays at doses of 0.0, 250 Gy and 350 Gy aiming to create genetic variability and selection within the induced variation. Phenotypic correlation coefficients between yield and its components for M2 populations indicated the possibility of using number of spikes/plant, biological yield/plant and harvest index as a selection criterion to pick out high yielding variants with improving tolerance to salt stress. On this basis, a considerable number of plants were selected and carried forward to the next generation to raise M3 progenies. The obtained results indicated that means of grain yield/plant for Giza 129 progenies derived from 250 and 350 Gy mutagenic treatments located between 10.37 gram and 13.90 gram for the former treatment and between 9.81 gram to 13.84 gram for the latter one compared to 8.01 gram for the average of the superior control populations. On the other hand, Averages of grain yield for Giza 131 progenies ranged from 11.10 gram to 14.17 gram (250 Gy treatment) and from 11.32 gram to 13.50 gram (350 Gy treatment) vs.8.92 gram for the better untreated control plants. Results also revealed that 250 Gy mutagenic treatment was superior to 350 Gy for improving yield potentiality of the materials at hand under salinity stressed conditions

  11. Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.

    Science.gov (United States)

    Abdel-Haleem, Amal M H; Awad, R A

    2015-10-01

    The purpose of this paper is to investigate some quality attributes of low fat ice cream (LFIC) substituted with hulless barley flour (HBF) and barley ß-glucan (BBG). The methodology included in this paper is based on adding HBF (1, 2, 3 and 4 %) as a partial substitution of skim milk powder (SMP) and BBG (0.40 %) as a complete substitution of carboxy methyl cellulose (CMC). All mixes and resultant ice cream samples were evaluated for their physicochemical properties as well as the sensory quality attributes.The results indicated that substitution of SMP with HBF significantly increased total solids (TS), fat and crude fiber, while crude protein and ash significantly decreased in ice cream mixes. BBG exhibited the same manner of control. Specific gravity was gradually increased with adding HBFand BBG in the mixes and therefore the overrun percent was significantly changed in the resultant ice cream. Adding HBF in ice cream formula led to significant decrease in acidity with higher freezing point and the product showed higher ability to meltdown. BBG treatment showed the same trend of control. Values of flow time and viscosity significantly increased with increasing HBF in the ice cream mixes, but these values significantly decreased in BBG mix. The time required to freeze ice cream mixes was decreased with increasing the ratio of HBF but, increased in BBG treatment. The substitution of SMP with 1 and 2 % HBF significantly (P ≤ 0.05) enhanced sensory attributes of ice cream samples. While, BBG treatment achieved mild score and acceptability. PMID:26396387

  12. Genetic characterization of a reciprocal translocation present in a widely grown barley variety

    NARCIS (Netherlands)

    Farré, A.; Cuadrado, A.; Lacasa-Benito, I.; Cistué, L.; Schubert, I.; Comadran, J.; Jansen, J.; Romagosa, I.

    2012-01-01

    Artificially induced translocation stocks have been used to physically map the barley genome; however, natural translocations are extremely uncommon in cultivated genotypes. Albacete is a barley variety widely grown in recent decades in Spain and carrying a reciprocal translocation which obviously d

  13. 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...

  14. Experimental Barley Flour Production in 12,500-Year-Old Rock-Cut Mortars in Southwestern Asia.

    Science.gov (United States)

    Eitam, David; Kislev, Mordechai; Karty, Adiel; Bar-Yosef, Ofer

    2015-01-01

    Experimental archaeology at a Natufian site in the Southern Levant documents for the first time the use of 12,500-year-old rock-cut mortars for producing wild barley flour, some 2,000 to 3,000 years before cereal cultivation. Our reconstruction involved processing wild barley on the prehistoric threshing floor, followed by use of the conical mortars (a common feature in Natufian sites), thereby demonstrating the efficient peeling and milling of hulled grains. This discovery complements nearly 80 years of investigations suggesting that the Natufians regularly harvested almost-ripe wild cereals using sickles hafted with flint blades. Sickles had been replicated in the past and tested in the field for harvesting cereals, thusly obtaining the characteristic sheen along the edge of the hafted flint blades as found in Natufian remnants. Here we report that Natufian wide and narrow conical mortars enabled the processing of wild barley for making the groats and fine flour that provided considerable quantities of nourishment. Dishes in the Early Natufian (15,000-13,500 CalBP) were groat meals and porridge and subsequently, in the Late Natufian (13,500-11,700 CalBP), we suggest that unleavened bread made from fine flour was added. These food preparing techniques widened the dietary breadth of the sedentary Natufian hunter-gatherers, paving the way to the emergence of farming communities, the hallmark of the Neolithic Revolution.

  15. Experimental Barley Flour Production in 12,500-Year-Old Rock-Cut Mortars in Southwestern Asia.

    Directory of Open Access Journals (Sweden)

    David Eitam

    Full Text Available Experimental archaeology at a Natufian site in the Southern Levant documents for the first time the use of 12,500-year-old rock-cut mortars for producing wild barley flour, some 2,000 to 3,000 years before cereal cultivation. Our reconstruction involved processing wild barley on the prehistoric threshing floor, followed by use of the conical mortars (a common feature in Natufian sites, thereby demonstrating the efficient peeling and milling of hulled grains. This discovery complements nearly 80 years of investigations suggesting that the Natufians regularly harvested almost-ripe wild cereals using sickles hafted with flint blades. Sickles had been replicated in the past and tested in the field for harvesting cereals, thusly obtaining the characteristic sheen along the edge of the hafted flint blades as found in Natufian remnants. Here we report that Natufian wide and narrow conical mortars enabled the processing of wild barley for making the groats and fine flour that provided considerable quantities of nourishment. Dishes in the Early Natufian (15,000-13,500 CalBP were groat meals and porridge and subsequently, in the Late Natufian (13,500-11,700 CalBP, we suggest that unleavened bread made from fine flour was added. These food preparing techniques widened the dietary breadth of the sedentary Natufian hunter-gatherers, paving the way to the emergence of farming communities, the hallmark of the Neolithic Revolution.

  16. A new allele of acid soil tolerance gene from a malting barley variety

    OpenAIRE

    Bian, Miao; Jin, Xiaoli; Broughton, Sue; Zhang, Xiao-Qi; Zhou, Gaofeng; Zhou, Meixue; Zhang, Guoping; Sun, Dongfa; Li, Chengdao

    2015-01-01

    Background Acid soil is a serious limitation to crop production all over the world. Toxic aluminium (Al) cations in acid soil inhibit root growth and reduce yield. Although a gene tolerant to acid soil has been identified, it has not been used in malting barley breeding, which is partly due to the acid soil tolerance gene being linked to unfavorable malting quality traits. Results A Brazilian malting barley variety Br2 was identified as tolerant to acid soil. A doubled haploid (DH) population...

  17. Assessment of genetic diversity by simple sequence repeat markers among forty elite varieties in the germplasm for malting barley breeding.

    Science.gov (United States)

    Wang, Jun-mei; Yang, Jian-ming; Zhu, Jing-huan; Jia, Qiao-jun; Tao, Yue-zhi

    2010-10-01

    The genetic diversity and relationship among 40 elite barley varieties were analyzed based on simple sequence repeat (SSR) genotyping data. The amplified fragments from SSR primers were highly polymorphic in the barley accessions investigated. A total of 85 alleles were detected at 35 SSR loci, and allelic variations existed at 29 SSR loci. The allele number per locus ranged from 1 to 5 with an average of 2.4 alleles per locus detected from the 40 barley accessions. A cluster analysis based on the genetic similarity coefficients was conducted and the 40 varieties were classified into two groups. Seven malting barley varieties from China fell into the same subgroup. It was found that the genetic diversity within the Chinese malting barley varieties was narrower than that in other barley germplasm sources, suggesting the importance and feasibility of introducing elite genotypes from different origins for malting barley breeding in China. PMID:20872987

  18. Assessment of genetic diversity by simple sequence repeat markers among forty elite varieties in the germplasm for malting barley breeding*

    Science.gov (United States)

    Wang, Jun-mei; Yang, Jian-ming; Zhu, Jing-huan; Jia, Qiao-jun; Tao, Yue-zhi

    2010-01-01

    The genetic diversity and relationship among 40 elite barley varieties were analyzed based on simple sequence repeat (SSR) genotyping data. The amplified fragments from SSR primers were highly polymorphic in the barley accessions investigated. A total of 85 alleles were detected at 35 SSR loci, and allelic variations existed at 29 SSR loci. The allele number per locus ranged from 1 to 5 with an average of 2.4 alleles per locus detected from the 40 barley accessions. A cluster analysis based on the genetic similarity coefficients was conducted and the 40 varieties were classified into two groups. Seven malting barley varieties from China fell into the same subgroup. It was found that the genetic diversity within the Chinese malting barley varieties was narrower than that in other barley germplasm sources, suggesting the importance and feasibility of introducing elite genotypes from different origins for malting barley breeding in China. PMID:20872987

  19. Grain Composition and Functional Ingredients of Barley Varieties Created in Latvia

    Directory of Open Access Journals (Sweden)

    Šterna Vita

    2015-09-01

    Full Text Available Cereals, including barley, have been recognised as functional foods that provide beneficial effect on the health of the consumer and decrease the risk of various diseases. The aim of investigation was to determine the grain composition of barley varieties and perspective breeding lines bred in Latvia and to evaluate its functional ingredients. The results of analysis showed that protein content among varieties ranged from 106.6-146.8 g·kg-1, total dietary fibre 187.4-208.2 g·kg-1, β-glucans 42.8 g-49.4 g·kg-1, and amount of α-tocopherol 6.03-8.93 mg·kg-1. The sum of essential amino acids in barley grain samples was from 32.90 g·kg-1 to 38.71 g·kg-1. All varieties of hulled and hulless barley grain were found to be sources of protein with high biological value. Comparison of barley varieties bred in Latvia suggests that variety ‘Kornelija’ outperforms others in protein, dietary fibre and micronutrient content.

  20. Performance of spring barley (Hordeum vulgare) varieties under organic and conventional conditions

    NARCIS (Netherlands)

    Kokare, A.; Legzdina, L.; Beinarovica, I.; Niks, R.E.; Maliepaard, C.A.; Lammerts Van Bueren, E.

    2014-01-01

    Organic agriculture needs spring barley varieties that are adapted to organic growing conditions and have good and stable grain yield across years, even under less favourable growing conditions. The aim of this study was to compare how varieties differ in yield and yield stability under conventional

  1. 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.

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

    Institute of Scientific and Technical Information of China (English)

    Xiushi; Yang; Li; Wu; Zhihua; Zhu; Guixing; Ren; Sancai; Liu

    2014-01-01

    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.

  3. Approaches for field assessment of resistance to leaf pathogens in spring barley varieties

    OpenAIRE

    Pinnschmidt, H.O.; Hovmøller, M. S.; Østergård, H

    2006-01-01

    The resistance of spring barley varieties to powdery mildew, leaf rust, leaf scald and net blotch was characterized by using results from inoculated small-plot nurseries and larger survey plots subject to natural infection. The experiments were conducted in different environments. Both trial types often yielded complementary results with respect to the ranking of varieties suggesting that a recommended variety characterization should include both naturally infected survey-type trials and nurs...

  4. Induced Sterility as a Factor in the Competition between Barley Varieties

    DEFF Research Database (Denmark)

    Sandfær, Jens

    1968-01-01

    In a mixture of two spring barley varieties, ‘Tystofte Prentice’ and ‘Svaløf Freja’, a sterility interaction was found. The percentage of sterile flowers in ‘Freja’ showed an approximately six-fold increase over that in pure stand, whereas in ‘T. Prentice’ the percentage of sterile flowers showed...

  5. Quality attributes of sweet potato flour as influenced by variety, pretreatment and drying method.

    Science.gov (United States)

    Olatunde, Ganiyat O; Henshaw, Folake O; Idowu, Michael A; Tomlins, Keith

    2016-07-01

    The effect of pretreatment methods (soaking in water, potassium metabisulphite solution, and blanching) and drying methods (sun and oven) on some quality attributes of flour from ten varieties of sweet potato roots were investigated. The quality attributes determined were chemical composition and functional properties. Data obtained were subjected to descriptive statistics, multivariate analysis of variance, and Pearson's correlation. The range of values for properties of sweet potato flour were: moisture (8.06-12.86 ± 1.13%), starch (55.76-83.65 ± 6.82%), amylose (10.06-21.26 ± 3.92%), total sugar (22.39-125.46 ± 24.68 μg/mg), water absorption capacity (140-280 ± 26), water solubility (6.89-26.18 ± 3.80), swelling power (1.66-5.00 ± 0.50), peak viscosity (24.50-260.92 ± 52.61 RVU), trough (7.08-145.83 ± 34.48 RVU), breakdown viscosity (11.00-125.33 RVU), final viscosity (10.21-225.50 ± 60.55 RVU), setback viscosity (3.04-92.21 RVU), peak time (6.07-9.06 min) and pasting temperature (69.8-81.3°C). Variety had a significant (P  0.05) affect moisture, fat and lightness (L*). Drying method did not significantly (P > 0.05) affect fiber and L*. The interactive effect of variety, pretreatment and drying method had a significant (P < 0.001) effect on all the attributes except fat and fiber. Total sugar correlated significantly (P < 0.01) with water solubility (r = 0.88) of the flour samples. Variety was a dominant factor influencing attributes of sweet potato flour and so should be targeted at specific end uses. PMID:27386111

  6. Effect of fast neutrons and gamma radiation on seedling and root growth of barley varieties

    International Nuclear Information System (INIS)

    Seven varieties of barley were irradiated with 10-80 krad of gamma rays and 0.3-1.2 krad of fast neutrons. Their radiosensitivity was compared on the basis of 50% reduction in seedling and root growth. The RBE (ratio: gamma/neutron, 50% growth reduction dose) for roots was twice as high as for seedling growth reduction. (author). 3 refs, 2 figs, 1 tab

  7. Assessment of genetic diversity by simple sequence repeat markers among forty elite varieties in the germplasm for malting barley breeding*

    OpenAIRE

    Wang, Jun-mei; Yang, Jian-Ming; Zhu, Jing-huan; Jia, Qiao-jun; Tao, Yue-zhi

    2010-01-01

    The genetic diversity and relationship among 40 elite barley varieties were analyzed based on simple sequence repeat (SSR) genotyping data. The amplified fragments from SSR primers were highly polymorphic in the barley accessions investigated. A total of 85 alleles were detected at 35 SSR loci, and allelic variations existed at 29 SSR loci. The allele number per locus ranged from 1 to 5 with an average of 2.4 alleles per locus detected from the 40 barley accessions. A cluster analysis based o...

  8. Rapid assignment of malting barley varieties by matrix-assisted laser desorption-ionisation - Time-of-flight mass spectrometry.

    Science.gov (United States)

    Šedo, Ondrej; Kořán, Michal; Jakešová, Michaela; Mikulíková, Renata; Boháč, Michal; Zdráhal, Zbyněk

    2016-09-01

    A method for discriminating malting barley varieties based on direct matrix-assisted laser desorption-ionisation - time-of-flight mass spectrometry (MALDI-TOF MS) fingerprinting of proteins was developed. Signals corresponding to hordeins were obtained by simple mixing of powdered barley grain with a MALDI matrix solution containing 12.5mgmL(-1) of ferulic acid in an acetonitrile:water:formic acid 50:33:17 v/v/v mixture. Compared to previous attempts at MALDI-TOF mass spectrometric analysis of barley proteins, the extraction and fractionation steps were practically omitted, resulting in a significant reduction in analytical time and costs. The discriminatory power was examined on twenty malting barley varieties and the practicability of the method was tested on sixty barley samples acquired from Pilsner Urquell Brewery. The method is proposed as a rapid tool for variety assignment and purity determination of malting barley that may replace gel electrophoresis currently used for this purpose. PMID:27041307

  9. Performance of spring barley varieties and variety mixtures as affected by manure application and their order in an organic crop rotation

    DEFF Research Database (Denmark)

    Askegaard, Margrethe; Thomsen, Ingrid Kaag; Berntsen, Jørgen;

    2011-01-01

    In order to obtain a high and stable yield of organic spring barley, production should be optimized according to the specific environment. To test the performance of spring barley varieties under varying cropping conditions, a field experiment was carried out in 2003 and 2004 in a six-field mixed...... organic crop rotation. We investigated the choice of variety, the order in a rotation, and the application of manure (slurry and farmyard manure; 0 to 120 total-N ha−1) on grain yields of six selected varieties with different characteristics grown in either pure stands or in two spring barley mixtures......, each consisting of three varieties. Average grain yield of the barley varieties varied between 3.3 t DM ha−1 and 4.1 t DM ha−1. Grain yields of the two mixtures were 4.0 and 3.6 t DM ha−1, respectively. The varieties/mixtures interacted with crop order and year. Foliar diseases were more severe in the...

  10. THE DIFFERENCES BETWEEN THE OLD AND NEW BARLEY VARIETIES ON THE BASIS OF HORDEIN POLYMORPHISM WITH RESPECT TO QUALITATIVE PARAMETERS

    Directory of Open Access Journals (Sweden)

    Marián Tomka

    2015-02-01

    Full Text Available The current registered barley varieties are classified according to their biological and economic characters meeting the growing conditions. Varieties are characterized using molecular markers on the level of protein and DNA. Using starch gel electrophoresis we studied the frequency of hordein alleles, which are potential markers of economically important traits of 30 barley varieties. Among the 26 alleles detected in two main loci (Hrd A, Hrd B, we identified 7 potential markers (A3, A12, A23, B8, B17, B19, B47 with the frequency ranged from 1.18% to 12.14%. Number of these alleles differs over the years and together with number of lines per variety has decreasing tendency. On the basis of the detected alleles we are able to predict malting quality parameters and resistance to most common barley pathogens.

  11. Tripartite interactions of Barley yellow dwarf virus, Sitobion avenae and wheat varieties.

    Science.gov (United States)

    Liu, Xiao-Feng; Hu, Xiang-Shun; Keller, Mike A; Zhao, Hui-Yan; Wu, Yun-Feng; Liu, Tong-Xian

    2014-01-01

    The tripartite interactions in a pathosystem involving wheat (Triticum aestivum L.), the Barley yellow dwarf virus (BYDV), and the BYDV vector aphid Sitobion avenae were studied under field conditions to determine the impact of these interactions on aphid populations, virus pathology and grain yield. Wheat varietal resistance to BYDV and aphids varied among the three wheat varieties studied over two consecutive years. The results demonstrated that (1) aphid peak number (APN) in the aphid + BYDV (viruliferous aphid) treatment was greater and occurred earlier than that in the non-viruliferous aphid treatment. The APN and the area under the curve of population dynamics (AUC) on a S. avenae-resistant variety 98-10-30 was significantly lower than on two aphid-susceptible varieties Tam200(13)G and Xiaoyan6. (2) The production of alatae (PA) was greater on the variety 98-10-30 than on the other varieties, and PA was greater in the aphid + BYDV treatment on 98-10-30 than in the non-viruliferous aphid treatment, but this trend was reversed on Tam200(13)G and Xiaoyan6. (3) The BYDV disease incidence (DIC) on the variety 98-10-30 was greater than that on the other two varieties in 2012, and the disease index (DID) on Tam200(13)G was lower than on the other varieties in the aphid + BYDV and BYDV treatments in 2012, but not in 2011 when aphid vector numbers were generally lower. (4) Yield loss in the aphid + BYDV treatment tended to be greater than that in the aphid or BYDV alone treatments across varieties and years. We suggested that aphid population development and BYDV transmission tend to promote each other under field conditions. The aphids + BYDV treatment caused greater yield reductions than non-viruliferous aphids or virus treatment. Wheat varietal resistance in 98-10-30 affects the aphid dispersal, virus transmission and wheat yield loss though inhibits aphid populations from increasing. PMID:25184214

  12. Tripartite interactions of Barley yellow dwarf virus, Sitobion avenae and wheat varieties.

    Directory of Open Access Journals (Sweden)

    Xiao-Feng Liu

    Full Text Available The tripartite interactions in a pathosystem involving wheat (Triticum aestivum L., the Barley yellow dwarf virus (BYDV, and the BYDV vector aphid Sitobion avenae were studied under field conditions to determine the impact of these interactions on aphid populations, virus pathology and grain yield. Wheat varietal resistance to BYDV and aphids varied among the three wheat varieties studied over two consecutive years. The results demonstrated that (1 aphid peak number (APN in the aphid + BYDV (viruliferous aphid treatment was greater and occurred earlier than that in the non-viruliferous aphid treatment. The APN and the area under the curve of population dynamics (AUC on a S. avenae-resistant variety 98-10-30 was significantly lower than on two aphid-susceptible varieties Tam200(13G and Xiaoyan6. (2 The production of alatae (PA was greater on the variety 98-10-30 than on the other varieties, and PA was greater in the aphid + BYDV treatment on 98-10-30 than in the non-viruliferous aphid treatment, but this trend was reversed on Tam200(13G and Xiaoyan6. (3 The BYDV disease incidence (DIC on the variety 98-10-30 was greater than that on the other two varieties in 2012, and the disease index (DID on Tam200(13G was lower than on the other varieties in the aphid + BYDV and BYDV treatments in 2012, but not in 2011 when aphid vector numbers were generally lower. (4 Yield loss in the aphid + BYDV treatment tended to be greater than that in the aphid or BYDV alone treatments across varieties and years. We suggested that aphid population development and BYDV transmission tend to promote each other under field conditions. The aphids + BYDV treatment caused greater yield reductions than non-viruliferous aphids or virus treatment. Wheat varietal resistance in 98-10-30 affects the aphid dispersal, virus transmission and wheat yield loss though inhibits aphid populations from increasing.

  13. Investigation of Leaf Diseases and Estimation of Chlorophyll Concentration in Seven Barley Varieties Using Fluorescence and Hyperspectral Indices

    Directory of Open Access Journals (Sweden)

    Kang Yu

    2013-12-01

    Full Text Available Leaf diseases, such as powdery mildew and leaf rust, frequently infect barley plants and severely affect the economic value of malting barley. Early detection of barley diseases would facilitate the timely application of fungicides. In a field experiment, we investigated the performance of fluorescence and reflectance indices on (1 detecting barley disease risks when no fungicide is applied and (2 estimating leaf chlorophyll concentration (LCC. Leaf fluorescence and canopy reflectance were weekly measured by a portable fluorescence sensor and spectroradiometer, respectively. Results showed that vegetation indices recorded at canopy level performed well for the early detection of slightly-diseased plants. The combined reflectance index, MCARI/TCARI, yielded the best discrimination between healthy and diseased plants across seven barley varieties. The blue to far-red fluorescence ratio (BFRR_UV and OSAVI were the best fluorescence and reflectance indices for estimating LCC, respectively, yielding R2 of 0.72 and 0.79. Partial least squares (PLS and support vector machines (SVM regression models further improved the use of fluorescence signals for the estimation of LCC, yielding R2 of 0.81 and 0.84, respectively. Our results demonstrate that non-destructive spectral measurements are able to detect mild disease symptoms before significant losses in LCC due to diseases under natural conditions.

  14. Agronomic effects of a reciprocal translocation in a widely grown Spanish barley variety

    NARCIS (Netherlands)

    Farré, A.; Visioni, A.; Lacasa-Benito, I.; Cistué, L.; Jansen, J.

    2012-01-01

    A large spontaneous reciprocal translocation is present in a widely grown Spanish barley cv. ‘Albacete’. It has been hypothesized that high popularity of ‘Albacete’ with farmers, particularly in semi-arid areas where barley is grown under rainfed conditions, may be due to the presence of this transl

  15. Disease severity and grain yield of spring barley variety mixtures grown under organic and conventional conditions

    OpenAIRE

    Østergård, H; K. Kristensen; Hovmøller, M.S.; Jensen, J. W.

    2004-01-01

    Despite quite intensive testing of varieties, predictions of future performance of varieties, when grown on specific locations, are known to be nearly impossible; this especially within organic growing systems, where no pesticides and fertilizers can help stabilize yield. Therefore, using mixtures of appropriate varieties might be a way to obtain more stable and acceptable yields. Variety mixtures have so far been studied mostly under conventional farming conditions and focus has often been t...

  16. Effect of variety and processing method on functional properties of traditional sweet potato flour ("elubo") and sensory acceptability of cooked paste ("amala").

    Science.gov (United States)

    Fetuga, Ganiyat; Tomlins, Keith; Henshaw, Folake; Idowu, Michael

    2014-11-01

    "Amala" is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour ("elubo") from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties of sweet potato roots were processed into flour using two methods. The interactive effect of variety and the processing method had a significant effect (P < 0.05) on all the functional properties of the flour except yellowness, setback viscosity, and peak time. Acceptable sweet potato "amala" with average sensory acceptability score of 7.5 were obtained from yellow-fleshed varieties irrespective of the processing method. Flour that produced acceptable "amala" were characterized by lower values of protein (2.20-3.94%), fiber (1.30-1.65%), total sugar (12.41-38.83 μg/mg), water absorption capacity (168-215 g/100 g), water solubility (8.29-14.65%), swelling power (0.52-0.82 g/g), and higher peak time (6.9-8.7 min). PMID:25493186

  17. Determination of Phenolic Content in Different Barley Varieties and Corresponding Malts by Liquid Chromatography-diode Array Detection-Electrospray Ionization Tandem Mass Spectrometry

    Directory of Open Access Journals (Sweden)

    Daniel O. Carvalho

    2015-08-01

    Full Text Available A simple and reliable method for the simultaneous determination of nine phenolic compounds in barley and malted barley was established, using liquid chromatography-diode array detection-electrospray ionization tandem mass spectrometry (HPLC-DAD-ESI-MS/MS. The phenolic compounds can be easily detected with both systems, despite significant differences in sensitivity. Concentrations approximately 180-fold lower could be achieved by mass spectrometry analysis compared to diode array detection, especially for the flavan-3-ols (+-catechin and (−-epicatechin, which have poor absorptivity in the UV region. Malt samples were characterized by higher phenolic content comparing to corresponding barley varieties, revealing a significant increase of the levels of (+-catechin and (−-epicatechin during the malting process. Moreover, the industrial malting is responsible for modification on the phenolic profile from barley to malt, namely on the synthesis or release of sinapinic acid and epicatechin. Accordingly, the selection of the malting parameters, as well as the barley variety plays an important role when considering the quality and antioxidant stability of beer.

  18. Assessment of Traits in Introduced Malting Barley Varieties%外引啤酒大麦品种性状鉴定

    Institute of Scientific and Technical Information of China (English)

    吕仲昱; 张志恒; 马永强; 吴刚; 陈玉梅; 王化俊

    2015-01-01

    Aiming at selecting high-quality malting barley varieties suitable to be planted in Hexi areas in Gansu Province and providing a basis for breeding new malting barley varieties in the future, the present study conducted adaptive planting for 26 malting barley vari-eties introduced from other provinces, and also measured a number of trait indicators. There existed some differences in agronomic and economic traits among different barley varieties. The plant height of the variety Baodan was only 48. 78 cm, so it could be used as a special germplasm materical to reduce plant height in barley breeding. The traits of early maturity present in 24 varieties might serve as a material resource for breading early mature barley that can avoid the harm of dry-hot wind. Some cultivars including Dafu 1, Bao-dan, and Ebarley 9 were superior in some traits to the control Ganpi 5. Based on the data of these agronomic and economic traits, a clustering analysis was performed, which divided 27 barley cultivars into two categories, reflecting a certain degree of genetic differ-ences among these introduced cultivars.%为了筛选适合甘肃河西地区种植的早熟优质啤酒大麦,同时给后期啤酒大麦品种选育提供依据,对引自其他省份的26个早熟啤酒大麦品种进行适应性种植,并测定了多项性状指标。结果表明,引进大麦品种在农艺性状、经济性状上存在一定的差异。宝丹的株高仅48.78 cm,是降低大麦株高的特殊种质资源;24个品种的早熟特性为培育可以躲避干热风危害的早熟大麦提供了物质基础。大福1号、宝丹、鄂大麦9号等一些品种在部分性状上要优于对照甘啤5号。利用性状数据进行聚类分析,将27个大麦品种明显分成两大类,从一定程度上反映出不同品种间的遗传差异。

  19. Effect of the systemic fungicide benodanil on the growth and development of six spring barley varieties in the presence or absence of brown rust infection in the glasshouse.

    Science.gov (United States)

    Udeogalanya, A C

    1982-01-01

    When applied at the juvenile growth stage, benodanil significantly reduced the occurrence of rust (Puccinia bordei) on barley plants. This was found in the susceptible varieties Midas, Zephyr, and Mazurka as well as in the slow-rusting varieties Tyra, Emir, and Vada. Benodanil increased the growth of non-infected plants, it reduced however tillering and the total leaf number of the plants. The effect on the growth, development, and yield of infected plants differed between the varieties, with the susceptible varieties reacting better to fungicide application.

  20. Breeding for Drought Tolerance in Barley Following Hybridization between a High Yielding Mutant Line and Local Varieties

    International Nuclear Information System (INIS)

    This study was carried out in 2001/2002, 2002/2003, 2003/2004 and 2004/2005 winter seasons at the experimental station of Nuclear Research Center, Inshas. The objective was to select barley plants tolerant to drought. The first growing season was devoted to perform manual crossing between a high yielding mutant line namely mutant 7 (Mut. 7) and the two local varieties Giza 124and Giza 126 in order to combine in one genotype the high yield potential of Mut. 7 and the drought tolerance present in Giza 124 or Giza 126. Obtained hybrid seeds were sown in the second and third growing seasons under non-stressed conditions to raise F1 and F2 plant populations, respectively. All F2 plants were screened to identify and select individuals with high yielding ability. In the fourth growing season, seeds of each F2 selected plant were sown as a single plant progeny under non-stress (control), stress 1 and stress 2 conditions. At harvest, data on yield and its attributes were recorded for all the F3 progenies derived from Mut. 7 x Giza 124 or Mut .7 x Giza 126. Results indicated that drought caused marked reductions in grain yield and most studies traits, especially in str.2 environment. Phenotypic coefficient correlation between yield and its components indicated that harvest index and biological yield were strongly correlated with grain yield / plant.

  1. Comparisons on Yield and Nutrition of Barley Grass for Different Varieties%不同品种大麦苗产量及营养差异比较

    Institute of Scientific and Technical Information of China (English)

    张秋英; 陈剑锋

    2011-01-01

    对福建省选育的、生产上正在种植利用的5个大麦品种的麦苗产量及其3种营养含量进行比较试验分析,结果显示:不同大麦品种多次收割的麦苗产量,以及叶片中的叶绿素、蛋白质含量和SOD酶活性等,都存在明显差异。福大麦1号除了叶绿素含量比闽麦02稍低外,麦苗产量、蛋白质含量和SOD活性都比其它4个品种优越。试验认为,进行大麦品种筛选对于麦苗产品生产开发是必要的。%The comparative experiment was made for analyzing the differences of barley grass yield and its nutrition contents between 5 barley varieties which bred and just used in Fujian Province.The results indicated that the yield of grass,the contents of chlorophyll and protein,and the activity of SOD were different among the tested barley varieties,among which the grass yield,protein content and SOD activity showed obviously higher in Fudamai No.1 than in other 4 varieties,and only the chlorophyll content was lower in Fudamai No.1 than in Minmai 02.This experiment suggested that it is necessary to conduct variety screening for developing barley grass product.

  2. Identification of barley and rye varieties using matrix- assisted laser desorption/ionisation time-of-flight mass spectrometry with neural networks

    DEFF Research Database (Denmark)

    Bloch, H.A.; Petersen, Marianne Kjerstine; Sperotto, Maria Maddalena;

    2001-01-01

    Cereal varieties are normally identified using time-consuming methods such as visual examination of either the intact grain or one-dimensional electrophoretic patterns of the grain storage proteins. A fast method for identification of wheat (Triticum aestivum L.) varieties has previously been...... developed, which combines analysis of alcohol-soluble wheat proteins (gliadins) using matrix-assisted laser desorption/ionisation time-of-flight mass spectrometry with neural networks. Here we have applied the same method for the identification of both barley (Hordeum vulgare L.) and rye (Secale cereale L...

  3. 大麦种质资源的SSR遗传多样性分析%Genetic Diversity Analysis of Barley Varieties by SSR

    Institute of Scientific and Technical Information of China (English)

    刘志敏; 金能; 吕超; 黄祖六; 许如根

    2011-01-01

    为研究不同来源大麦品种资源的亲缘关系,利用107对多态性好的SSR引物对不同来源的96份大麦品种资源的遗传多样性进行了分析。结果表明,107对SSR引物共检测出470个位点,每个引物可检测出2~10个位点,平均每个引物4.4个位点,剔除部分等位性位点,共有319个多态性位点,占总检测位点的67.8%。引物的多态性信息含量PIC最高为0.75,最低为0.04,平均为0.42。聚类结果表明,参试品种的遗传相似系数(GS)分布在0.5480~0.9195之间。在GS值为0.674水平时,可将参试品种聚为4大类,其中42份来自我国不同地区及日本引进的冬大麦品种(系)和另外2份美国引进品种(系)被聚为同一亚类;45份美国引进品种(系)和2份国内品种(系)被聚为同一亚类,即本研究材料的SSR遗传差异主要与材料的来源有关,但也出现了少量材料的交叉分类,说明国内外大麦育种均存在遗传基础较狭窄的问题,需加强外来种质的引进与利用。%The genetic diversity among 96 barley varieties(lines) from Different sources were analyzed by 107 pairs of SSR markers of good Polymorphism to provide genetic information in barley varieties.107 pairs of SSR primers with polymorphism were detected and 470 loci were measured in total.Each primer ccould detect 2~10 loci with 4.4 loci in average.Among those,319 loci have polymorphism which accounted 67.8 %.The polymorphism information content among the primers got the highest PIC of 0.75 and the lowest of 0.04,with the average of 0.42 among the 107 pairs.Clustering analysis showed that the genetic similarity coefficient(GS) ranged between 0.5480~0.9195.At the genetic similarity coefficient level of 0.674,these varieties could be clustered into 4 groups.Among them,42 of the winter barley varieties(lines) from different areas in China and introduced from Japan,and another 2 varieties(lines) introduced from USA were clustered

  4. Barley germination

    DEFF Research Database (Denmark)

    Daneri-Castro, Sergio N.; Svensson, Birte; Roberts, Thomas H.

    2016-01-01

    of germination in the context of industrial malting. For transcriptomics, recent advances in sequencing the barley genome allow next-generation sequencing approaches to reveal novel effects of variety and environment on germination. For proteomics, selection of the source tissue(s) and the protein extraction...... conditions continue to be key to discovering the roles of individual protein forms and posttranslational modifications, such as glycosylation. Activity-based proteomics, particularly in combination with new gene editing technologies, has great potential to elucidate the network of enzymes in barley...

  5. 中国大麦育成品种(系)的遗传多样性%Genetic Diversity Among Barley Varieties (Lines) Bred in China

    Institute of Scientific and Technical Information of China (English)

    刘燕; 强小林; 黄静; 张笑; 谭爱女; 赵纯钦; 陈静

    2013-01-01

    To investigate the genetic variation level of Chinese barley varieties (lines) bred over recent years, the genetic diversity among 73 barley accessions from different growth regions were analyzed by 25 SSR markers on different locations of 7 linkage groups. 2-6 alleles of each SSR locus were detected with an average of 3.92 alleles/locus. The variation of polymorphism information content (PIC) of each SSR marker ranged between 0.252 and 0.780 with an average of 0.569, showing a relative high detection ability of genetic polymorphism by SSR markers. The genetic similarity coefficient (GS) of malting barley varieties (lines) from different regions varied from 0.661 to 0.767 with an average of 0.714, and GS of hulless barley varieties (lines) in Tibet plateau varied from 0.533 to 0.925 with an average of 0.699. 42 accessions of malting barley could be classified into 2 major groups at the level of GS 0.671, and 31 accessions of hulless barley could be classified into 5 groups at the level of GS 0.618. Majority of clusters/subclusters were found to contain accessions from the same geographic origins, showing a certain level of relationship between clustering and variety origin. In this study, SSR markers with high polymorphism were used to assess the genetic diversity of Chinese barley cultivars (lines). A poor genetic diversity still existed among these varieties (lines) and their genetic basis was rather narrow, which provided important reference for the selection and utilization of parental genotype in barley breeding project. Fig 3, Tab 2, Ref 22%为了解我国大麦育成品种(系)的遗传基础现状,利用位于大麦7个连锁群上不同位置的25对SSR引物对来自国内不同区域的大麦推广和新育成品种(系)的遗传多样性及其亲缘关系进行分析.结果表明,25对SSR引物在73个大麦品种间均有多态性扩增,每一对引物检测到的等位基因数目在2-6之间,平均为3.92个SSR引物的多态

  6. Effects of inter-varietal diversity, biotic stresses and environmental productivity on grain yield of spring barley variety mixtures

    DEFF Research Database (Denmark)

    Kiær, Lars Pødenphant; Skovgaard, Ib M.; Østergård, Hanne

    2012-01-01

    than their component varieties when accounting also for the general response to environmental productivity. Hence, most mixtures adapted slightly better to environmental productivity and were less sensitive to environmental stress than their component varieties. We conclude that the efficacy of variety...... mixtures may be enhanced by mixing relatively high-yielding varieties differing in responsiveness to environmental productivity....... derived for each component variety in each trial. The relationship between intervarietal diversity of each characteristic and the mixing effect on grain yield was analysed. Additionally, various types of yield stability were estimated and compared among mixtures and component varieties. One mixture out...

  7. The effect of gamma irradiation of seeds on germination - growth - mineral content and yield of two barley varieties grown under saline conditions

    International Nuclear Information System (INIS)

    Seeds of two barley varieties [Arabi Abiad (AA) and Pakistani PK 30163 (PK)] were irradiated with 0 and 15 Gy doses of gamma irradiation. Then, they were sown on salty soil (16.8-18 dS/m) and irrigated with salty water (7-8 dS/m). Gamma irradiation significantly increased the % of seedling emergence of PK only. At the heading stage, gamma irradiation decreased the % of total N of PK and increased shoot dry weight, Mg++ and P content and the % of total N of AA. K+ content of PK was lower than that of AA. At harvest stage, gamma irradiation increased total and grain yields and harvest index of PK; however, straw yield and 1,000 grain weight of AA were higher than those of PK

  8. Implementation of biochemical screening to improve baking quality of barley

    DEFF Research Database (Denmark)

    Vincze, Éva; Dionisio, Giuseppe; Aaslo, Per;

    2011-01-01

    Barley (Hordeum vulgare) has the potential to offer considerable human nutritional benefits, especially as supplement to wheat-based breads. Under current commercial baking conditions it is not possible to introduce more that 20% barley flour to the wheat bread without negative impact...... on the physical chemical properties of the bread products due to the poor baking properties of barley flour. As a consequence, the nutritional advantages of barley are not fully exploited. The inferior leavening and baking properties of barley can, in part, be attributed to the physical properties of the storage...... proteins. Changing the storage protein composition can lessen this problem. Our working hypothesis was that exploiting the substantial genetic variation within the gene pool for storage proteins could enable improving the baking qualities of barley flour. We characterised forty-nine barley cultivars...

  9. 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.

  10. 不同品种糙米粉糊化特性比较研究%Compare of the paste properties of different varieties of brown rice flour

    Institute of Scientific and Technical Information of China (English)

    李莎莎; 吴娜娜; 李兴峰; 谭斌

    2016-01-01

    以5种直链淀粉含量差异较大的糙米粉为原料,以水合特性、糊化黏度特性和热特性为分析指标,研究比较它们糊化性质的差异性,为加工糙米制品选取原料提供基础。结果表明,不同直链淀粉含量的糙米粉糊化性质差异较大,直链淀粉含量越高,其糙米粉吸水指数、水溶性及膨胀势越低,糙米粉糊化所需能量越多,粘度和回生值越低,衰减值越小,糊化所需时间差异不大。%Taking five kinds of non - glutinous brown rice flour with quite different amylose contents as raw materials,and hydration characteristics,pasting viscosity and thermal characteristics were determined to compare the differences of their pasting properties to provide a foundation for selecting raw materials to process brown rice products. The results showed that pasting properties of brown rice flour with different amylose contents were quite different. The water absorption index,water solubility,swelling power,vis-cosity,regenerative value and attenuation value of brown rice flour decreased with the increasing of amy-lose content,because brown rice flour required more energy to paste. But the pasting time has no signifi-cantly difference.

  11. 利用蛋白质组学技术建立澳大利亚啤酒大麦醇溶蛋白标准图谱%Proteomic profile of hordeins from different varieties of Australian malting barley

    Institute of Scientific and Technical Information of China (English)

    游丽华; 李晓敏; 王迎新; 蔡国林; 陆健

    2015-01-01

    啤酒大麦的品种和质量与麦芽的制作和啤酒的酿造紧密相关.选取国内常用的3个进口澳大利亚啤酒大麦品种Hindmarsh、Schooner、Vlamingh及国产啤酒大麦品种苏啤3号和苏啤6号为研究对象,获得这5种啤酒大麦醇溶蛋白的标准双向电泳图谱,通过图像分析结合基质辅助激光解析/电离飞行时间质谱(MALDI-TOF/TOF)鉴定技术,对各品种澳麦电泳图谱上的10个差异明显的特征蛋白质点和共同存在于这3个品种澳麦图谱上的43个共同蛋白点进行了鉴定,共成功鉴定出7个特异蛋白点和34个共同蛋白点,这些蛋白质点构成了以上3种啤酒大麦的蛋白标志物库.本研究为啤酒厂和麦芽厂的进口啤酒大麦品种鉴定提供依据.%The properties and cultivars of malting barley are closely related with malt production and brewing process.Three commonly used Australia malting barley varieties (Hindmarsh,Schooner and Vlamingh),and domestic Supi#3 and #6 were investigated.Then standard two-dimensional electrophoresis profiles of hordeins from those five malting barley were obtained.Ten characteristic protein spots with significant differences of each malting barley cultivar and forty-three common protein spots of the three Australia barley maps were identified with matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF/TOF),and seven characteristic proteins and thirty-four common proteins were successfully identified for constructing the protein marker library of the five malting barley cultivars.This research provided a basis to promote application of this technology in domestic brewery and maltinq companies.

  12. 10个小麦品种面粉品质对其面条品质影响的研究%Effect of Wheat Flour Quality to Noodle Quality in Ten Wheat Varieties

    Institute of Scientific and Technical Information of China (English)

    樊宏; 王慧; 汪帆; 王冠球; 张文明; 郑文寅; 姚大年

    2011-01-01

    [ Objective ] To study the breed difference in some quality traits of wheat flour and noodle, and to analyze correlation of noodle quality and some quality characters of wheat flour. [ Method ] 10 wheat varieties, including Yannong 19, Wanmai 48 and Yangmai 12, were selected as materials to test 14 major quality traits of wheat flour and 8 quality traits of noodle and a related analysis between each index was given. [Result] The difference between 14 quality traits of wheat flour and 8 quality traits of noodle was highly significant. Moreover, noodles color and appearance had highly significant or significant negative correlation with protein contents, wet gluten contents, ash contents, total pentosan, water- insoluble pentosan, but which were presented very significantly positive correlation with some starch quality trait such as Peak viscosity and Final viscosity; Meanwhile, noodles taste, smoothness and total grade were presented similar tendency. [ Conclusion ]Effect of wheat flour quality to noodle quality in ten wheat varieties was outstanding in this research.%[目的]研究小麦面粉及面条若干品质性状的品种间差异,分析小麦面粉与面条若干品质性状间的相关性.[方法]选用烟农19、皖麦48和扬麦12等10个小麦品种(系)为试验材料,分别测定其面粉的14个主要品质性状和面条的8个品质性状,并进行面粉与面条各品质性状间的相关性分析.[结果]小麦面粉14个主要品质性状及面条8个品质性状的品种间差异均达到极显著水平;面条色泽和表现状态均与蛋白质含量、湿面筋含量、灰分含量、总戊聚糖含量、非水溶性戊聚糖含量呈显著或极显著负相关,与高峰粘度、最后粘度等部分淀粉性状呈显著正相关;面条适口性、光滑性和面条评分也表现出相似趋势.[结论]该研究10个小麦品种的面粉品质对其面条品质具有显著影响.

  13. 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.

  14. Breeding Process and Traits of Gankenpi 7,a Special Barley Variety for Beer Brewing%酿造专用大麦品种甘垦啤7号的选育与品种特性

    Institute of Scientific and Technical Information of China (English)

    张想平; 李润喜; 牛小霞

    2016-01-01

    Gankenpi 7 is a special barley variety for beer brewing with the traits of short plant height,compact plant type,high resist-ance to lodging,high yielding,high quality,and high resistance to stripe disease.This variety has shown good agronomic traits for many years in multi-site tests,including high and stable yielding,strong adaptability,and good quality.Hence,it is suitable for cul-tivation in spring-barley planting zones in North China,such as the Hexi Corridor in Gansu Province,Hami and Qitai in Xinjiang, Hailar in Inner Mongolia,and Shuangyashan in Heilongjiang Province.%甘垦啤7号矮秆、紧凑、高抗倒伏,高产、优质、高抗条纹病。多年多点试验表明该品种具有丰产性好、稳产性优、适应性强、品质优良等特点,适宜甘肃河西走廊、新疆哈密、新疆奇台、内蒙古海拉尔、黑龙江双鸭山等我国北方春大麦区种植。

  15. Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri.

    Science.gov (United States)

    Pallin, Anton; Agback, Peter; Jonsson, Hans; Roos, Stefan

    2016-08-01

    Eighteen bacterial isolates from millet, buckwheat and rye flour were identified as Lactobacillus reuteri. Genomic fingerprinting (rep-PCR) revealed that they represented five strains and phylogenetic analyses using multi locus sequence analysis (MLSA) showed that all clustered with strains of rodent origin. Two strains (SU12-3 and SU18-3) from different phylogenetic clades were used in fermentations of six varieties of barley, both untreated and heat-treated (with inactivated indigenous enzymes) flour. They were compared with two probiotic strains of human origin (DSM 17938 and ATCC PTA 6475), one previously isolated sourdough strain (LTH 5531) and one strain of Lactobacillus plantarum (36E). Analyses of growth (CFU) and metabolism (1H-NMR) revealed differences at species level, with L. plantarum showing a higher capacity to assimilate nutrients without help of the cereal enzymes. Similarities were observed between L. reuteri strains isolated from sourdough, while the greatest differences between L. reuteri strains were observed between strains 6475 and 17938. Multivariate analysis of the metabolic profiles revealed clear clustering according to flour treatment, species of bacteria and barley variety and to some extent also bacterial strain. Possible bioactive compounds such as γ-aminobutyric acid (GABA), 1,3- propanediol (sign of reuterin production) and histamine were identified and quantified. PMID:27052715

  16. Fermentation of barley flour with Lactobacillus reuteri

    OpenAIRE

    Pallin, Anton

    2015-01-01

    Fermentation of foodstuffs has beneficial effects on shelf life, taste and texture and possibly also health of the consumer. Products containing microbes with beneficial health effects for the host are defined as probiotics. One probiotic bacterium, Lactobacillus reuteri, has been shown to exert positive effects on a number of diseases and disorders, including a possible protective role against increased intestinal permeability or ‘leaky gut’. Increased intestinal permeability ...

  17. Nutritional assessment of barley, talbina and their germinated products

    Directory of Open Access Journals (Sweden)

    Mohamed kamal El-Sayed Youssef

    2013-02-01

    Full Text Available Talbina is a food product with high potential applications as a functional food. Talbina was prepared from two barley varieties namely: Giza126 and Giza130 by adding whole barley flour to water (1:10 w/v and (1:5 w/v for germinated barley then heating at  80° C for 5 minutes with continuous stirring until reaching a porridge like texture. The present investigation was carried out in an attempt to clearly the nutritional assessment of talbina as a functional food. The study included the determination of gross chemical composition, caloric value, mineral composition, vitamins composition and the amino acids composition. Meanwhile, computation of the chemical scores (CS and A/E ratios were carried out for raw, germinated barley, talbina, germinated talbina and commercial talbina. The data revealed that protein content of the all raw studied and processing treatments ranged from 8.75-18.34g/100g on dry weight basis. Besides, the all treatments recorded rather slight decrease in crude fat content. Likewise, ash and carbohydrates ranged between 2.29-2.86 and 73.40-82.66%, respectively. Whereas crude fiber had an increase after treatments and it ranged from 3.83-4.37%. On the other hand by making talbina iron, manganese, copper and zinc increased especially zinc, which recorded higher value than that recommended daily. Furthermore, germinated talbina130 recorded the highest amounts of vitamins B2, Nicotinic acid, B6 and folic acid. Moreover, the present study indicated that phenylalanine was the highest essential amino acid, followed by leucine.

  18. Implementation of biochemical screening to improve baking quality of barley

    DEFF Research Database (Denmark)

    Vincze, Éva; Dionisio, Giuseppe; Aaslo, Per;

    2011-01-01

    Barley (Hordeum vulgare) has the potential to offer considerable human nutritional benefits, especially as supplement to wheat-based breads. Under current commercial baking conditions it is not possible to introduce more that 20% barley flour to the wheat bread without negative impact on the phys......Barley (Hordeum vulgare) has the potential to offer considerable human nutritional benefits, especially as supplement to wheat-based breads. Under current commercial baking conditions it is not possible to introduce more that 20% barley flour to the wheat bread without negative impact...... proteins. Changing the storage protein composition can lessen this problem. Our working hypothesis was that exploiting the substantial genetic variation within the gene pool for storage proteins could enable improving the baking qualities of barley flour. We characterised forty-nine barley cultivars...... spectrometry (Q-TOF) proved the identity of the HMW proteins and sequencing the digested peptides also revealed possible post translational modifications of the identified HMW hordeins. Our results strongly indicate that the variations in the relative proportions of the storage proteins of barley affect both...

  19. Predicting spring barley yield from variety-specific yield potential, disease resistance and straw length, and from environment-specific disease loads and weed pressure

    DEFF Research Database (Denmark)

    Østergård, Hanne; Kristensen, Kristian; Pinnschmidt, Hans O.;

    2008-01-01

    For low-input crop production, well-characterised varieties increase the possibilities of managing diseases and weeds. This analysis aims at developing a framework for analyzing grain yield using external varietal information about disease resistance, weed competitiveness and yield potential and ...... growth habit. Higher grain yield was thus predicted for taller plants under weed pressure. The results are discussed in relation to the model framework, impact of the considered traits and use of information from conventional variety testing in organic cropping systems....... parsimonious models explained about 50% of the yield variation among varieties including genotype-environment interactions. Disease resistance characteristics of varieties, weighted with disease loads of powdery mildew, leaf rust and net blotch, respectively, had a highly significant influence on grain yield...

  20. Variability of antinutritive compounds in flaxseed flours

    OpenAIRE

    Roberto Russo; Remo Reggiani

    2013-01-01

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

  1. AMMI model analysis on the stability and adaptability of highland barley variety%青稞品种稳定性及适应性的AMMI模型分析

    Institute of Scientific and Technical Information of China (English)

    颜昌兰; 白文琴; 郭超; 高金锋; 高小丽; 杨璞; 王鹏科

    2016-01-01

    In this research ,the AMMI model was used to analyze the stability ,discriminative power and adaptabili-ty on ten highland barley varieties on trial at eight regional stations during 2009—2011 .The results showed that within the trial ,variety 0376 (Hiploy/Shencunerleng ) gained a high and stable yield;variety 9642 showed the highest yield , good stability ,and wide adaptability ;variety 9640 exhibited a high yield but low stability and specific adaptability .Ad-ditionally ,different stations were indicated to have different discriminative powers .The station at West Town in Qinghai may be good for trail by having the strongest discriminative power on varieties .In conclusion ,the AMMI model fits well with the experimental data .However ,AMMI biplot and stability parameters should be combined for accurate prediction .%运用AMMI模型对2009—2011年第三轮国家青稞品种区域试验中10个品种在8个试点上的稳定性、试验试点辨别力以及品种的特殊适应性等进行分析。结果表明:①在参试环境范围内,0376(Hiploy/沈村二棱)属高产稳产型;9642产量最高,稳定性一般,具有区域普遍适应性;9640产量较高,但稳定性最差,具有特殊适应性。②试点对于品种的分辨力不同,青海西海镇试点的分辨力最强,对于品种具有较好的鉴别力,是鉴定青稞品种稳定性比较理想的地方。③ AMMI模型较好地拟合了本试验数据,但利用AMMI模型分析应结合AMMI双标图和稳定性参数准确地进行判定。

  2. Genetic Diversity of Ganpi Series Beer Barley Varieties(Lines) and Imported Varieties by SSR%甘啤系列啤酒大麦品种(系)与国外引进品种间遗传多样性的SSR分析

    Institute of Scientific and Technical Information of China (English)

    杨振华; 漆燕玲; 蒋玮

    2009-01-01

    The genetic relationship among 35 beer barley varieties, including 10 Gansu and 25 foreign varieties were investigated by SSR. The results showed that among the 49 pairs of SSR primers used, 32 pairs of SSR primers detected polymorphisms. Clustering analysis showed that the range of between genetic similarity coefficient (GS) located in between 0.0500~0.6667. At the level of 0.26 GS, these varieties could be clustered into 4 groups, the majority of Ganpi series varieties (lines) were located in the same group, indicated that the genetic basis was rather narrow. The imported varieties had relatively wide range, indicated that their genetic basis is more extensive.%为了解甘啤系列啤酒大麦品种(系)与国外引进品种间的遗传关系,利用SSR标记技术对10个甘啤系列啤酒大麦品种(系)和25个国外引进品种的遗传背景进行了遗传多样性分析.结果表明,所用49对SSR引物中,有32对有多态性.这些品种遗传相似系数(GS)的分布范围较小,处于0.0500~0.6667之间.通过聚类分析,在GS值为0.26的水平上,这些品种被聚为4大类,大多数甘啤系列品种(系)分在同一类中,表明其遗传距离较近,遗传基础较狭窄;国外引进品种的分布范围相对较宽,表明其遗传基础较广泛.

  3. Caracterização físico-quimica de farinhas oriundas de variedades de mandioca utilizadas no vale do Juruá, Acre Physicochemical characteristics of flours deriving of cassava varieties used in the Vale do Juruá, Acre

    Directory of Open Access Journals (Sweden)

    Joana Maria Leite de Souza

    2008-12-01

    Full Text Available Algumas características de farinha de mandioca dependem da variedade da raiz utilizada para o processamento. Objetivou-se avaliar as características físico-químicas da farinha de mandioca oriundas de variedades utilizadas no estado do Acre. Os tratamentos foram compostos pelas variedades: T1= Paxiubão, T2= Im221, T3 = Caboquinha, T4 = Araçá, T5 = Colonial, T6 = Branquinha, T7 = Panati e T8 = Mansa e Brava. Foram coletadas amostras das oito variedades de mandioca em casas-de-farinha no município de Cruzeiro do Sul, Acre. As raízes foram transportadas via aérea para o Laboratório de Tecnologia de Alimentos da Embrapa-AC, na cidade de Rio Branco, Acre. Foram avaliados: teor de umidade, cinzas, lipídios, proteína, fibra bruta, carboidratos, acidez, pH e atividade de água. Todas as amostras se apresentaram de acordo com os padrões estabelecidos pela Legislação Brasileira para farinha de mandioca quanto ao teor de umidade, cinzas e carboidratos. As farinhas analisadas apresentam teores baixos de fibras e baixa acidez. A atividade de água das farinhas analisadas esteve abaixo do limite mínimo capaz de permitir o desenvolvimento de microrganismos. As variedades Araçá, Colonial e Branquinha se mostraram adequadas para a fabricação de farinha de mandioca devido, principalmente, ao elevado teor de proteína e carboidratos presente nas farinhas produzidas.Some characteristics of the cassava depend on the variety used for the processing. The objectified of this study was to evaluate physicochemical characteristics of the cassava flour from varieties used in Acre. The treatments were composed by the varieties: T1 = Paxiubão, T2 = Im221, T3 = Caboquinha, T4 = Araçá, T5 = Colonial, T6 = Branquinha, T7 = Panati and T8 = Mansa e Brava. Samples of flour of eight cassava varieties were collect in cassava mils in Cruzeiro do Sul. The samples were sent by airmail to Rio Branco, Acre, to be analyzed in the Food and Technology Laboratory at

  4. SPRING BARLEY BREEDING FOR MALTING QUALITY

    Directory of Open Access Journals (Sweden)

    Alžbeta Žofajová

    2010-05-01

    Full Text Available The aim of this contribution is to illustrate the results of spring barley breeding for malting quality and point out an important position of variety in production of  qualitative  raw material for maltinq and beer  industry as well as the system of evaluation the qualitative parameters of breeding materials and adaptation of barley breeding programms to the  new requirements of  malting and beer industry. As an example of the results obtained most recently description is made of the Ezer, Levan, Donaris, Sladar spring barley varieties with very good malting quality and effective resistance to  powdery mildew.  Cultivation of these varieties  and malting barley production with  reduced use  of pesticidies is environmentally friedly alternative. doi:10.5219/50

  5. The Swedish mutant barley collection

    International Nuclear Information System (INIS)

    Full text: The Swedish mutation research programme in barley began about 50 years ago and has mainly been carried out at Svaloev in co-operation with the institute of Genetics at the University of Lund. The collection has been produced from different Swedish high-yielding spring barley varieties, using the following mutagens: X-rays, neutrons, several organic chemical compounds such as ethyleneimine, several sulfonate derivatives and the inorganic chemical mutagen sodium azide. Nearly 10,000 barley mutants are stored in the Nordic Gene Bank and documented in databases developed by Udda Lundquist, Svaloev AB. The collection consists of the following nine categories with 94 different types of mutants: 1. Mutants with changes in the spike and spikelets; 2. Changes in culm length and culm composition; 3. Changes in growth types; 4. Physiological mutants; 5. Changes in awns; 6. Changes in seed size and shape; 7. Changes in leaf blades; 8. Changes in anthocyanin and colour; 9. Resistance to barley powdery mildew. Barley is one of the most thoroughly investigated crops in terms of induction of mutations and mutation genetics. So far, about half of the mutants stored at the Nordic Gene Bank, have been analysed genetically; They constitute, however, only a minority of the 94 different mutant types. The genetic analyses have given valuable insights into the mutation process but also into the genetic architecture of various characters. A number of mutants of two-row barley have been registered and commercially released. One of the earliest released, Mari, an early maturing, daylength neutral, straw stiff mutant, is still grown in Iceland. The Swedish mutation material has been used in Sweden, but also in other countries, such as Denmark, Germany, and USA, for various studies providing a better understanding of the barley genome. The collection will be immensely valuable for future molecular genetical analyses of clone mutant genes. (author)

  6. Weed suppression ability of spring barley varieties

    DEFF Research Database (Denmark)

    Christensen, Svend

    1995-01-01

    , Grit. Ranking varietal responses to weed competition in terms of grain yield loss corresponded well to ranking weed dry matter produced in crop weed mixtures. There was no correspondence between the varietal grain yields in pure stands and their competitiveness, suggesting that breeding to optimize...

  7. Evaluation of the Resistance of Barley Varieties (Lines) toFusarium Head Blight and Responses of Isolated Microspores to Deoxynivalenol Stress%大麦赤霉病抗性种质的挖掘及其小孢子对DON毒素胁迫培养的响应

    Institute of Scientific and Technical Information of China (English)

    高润红; 郭桂梅; 何婷; 陈志伟; 徐红卫; 李颖波; 刘成洪; 陆瑞菊; 黄剑华

    2015-01-01

    TheFusariumhead blight (FHB) resistance of different barley varieties (lines) were investigated by single lforet injection. The results showed that there were signiifcant differences among barley varieties (lines) for FHB resistance, which could be categorized into four groups: highly resistant, moderately resistant, moder-ately susceptible and highly susceptible. Responses of barley isolated microspores cultured by deoxynivalenol (DON) treatment were further investigated. The relative callus yields from isolated microspores of barley vari-eties (lines) with different levels of FHB resistance were obviously different. When cultured in induction medi-um supplemented by 5 mg·L-1 DON, highly resistant line had the highest yield, followed by moderately resis-tant line, and highly susceptible had the lowest yield. These results suggested that the response of cultured microspores to DON stress had correlation with FHB resistance.%采用单花滴注法将禾谷镰刀菌分生孢子接种42份大麦品种(系),对其赤霉病菌的抗性进行评价,并利用DON毒素对抗性不同大麦的小孢子进行离体胁迫培养。结果表明,供试品种(系)对赤霉病抗性存在明显差异,可将其划分为高抗、中抗、中感和重感四种类型。在5 mg·L-1 DON毒素的胁迫下,抗性不同的大麦小孢子的愈伤组织相对产量为高抗>中抗>高感,表明供试品种小孢子水平的耐DON毒素能力与植株水平的抗赤霉病能力之间存在一定的联系。

  8. Characteristics of mutant lines of sweet potato flour

    International Nuclear Information System (INIS)

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

  9. 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.

  10. Proteomics of Wheat Flour

    Science.gov (United States)

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

  11. Cytological, genetic and agronomic characterization of a barley reciprocal translocation

    NARCIS (Netherlands)

    Farré Martinez, A.

    2012-01-01

    Reciprocal translocations (RT) are one of the most common structural chromosomal rearrangements occurring in plant species. Spontaneous RT are extremely uncommon in cultivated barley. In fact, ‘Albacete’ is the only extensively cultivated barley variety known to carry a RT without any ma

  12. Changes of Limiting Dextrinase in Germinating Process of Malting Barley

    Institute of Scientific and Technical Information of China (English)

    LIANG Xiu-mei; LI Fen; WANG Hong-zhen; WANG Xing-zhi

    2002-01-01

    Based on five different species of barley, the foot layer analytic method was used to examine the activity and heat-resistance of the limiting dextrinase. The study was conducted on the dynamic changes of several types of the dextrinase in barley germinating process, the effect of temperature on the dextrinase and the divergence of dextrinase in different barley variety. The probability of the dextrinase that as reference index is used for screening and evaluating beer barley was discussed. The importance of dextrinase in brewing and its significant function was also discussed.

  13. Immigration of the barley mildew pathogen into field plots of barley

    DEFF Research Database (Denmark)

    O'Hara, R.B.; Brown, J.K.M.

    1996-01-01

    Immigration of the barley powdery mildew pathogen (Erysiphe graminis f.sp. hordei) into field plots of the spring barley variety Tyra (carrying the resistance allele Mla1) was investigated. Spores were trapped from the top of the plot canopies, as well as from control plots of wheat with no barley...... nearby. Comparison of the frequencies of virulent and avirulent single-colony isolates showed that the amount of immigration, relative to the amount of inoculum being produced within the plot, reduced very rapidly, until it could not be detected in the middle of the growing season (mid-June)....

  14. 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

  15. Implementation of biochemical screening to improve baking quality of Barley

    DEFF Research Database (Denmark)

    Aaslo, Per; Langkilde, Ane; Dionisio, Giuseppe;

    2011-01-01

    Barley (Hordeum vulgare) is mostly used in feed and malt production but has the ability to provide humans nutritional benefits. The current wheat based “barley” breads can unfortunately not exceed more than 20% barley flour mixed into the dough due to poor leavening properties. Therefore the obje...... modifications of the identified hordein which needs further investigation. Our results strongly indicate genetic variations in the relative proportions of the storage proteins affecting the amino acid compositions and baking quality.......Barley (Hordeum vulgare) is mostly used in feed and malt production but has the ability to provide humans nutritional benefits. The current wheat based “barley” breads can unfortunately not exceed more than 20% barley flour mixed into the dough due to poor leavening properties. Therefore...... the total AA composition and the hordein pattern indicated that there are genetic variations not only in the distributions of the hordein polypeptides but also in the relative proportions of the storage proteins affecting the AA compositions. The free AA composition in the grain may also provide us...

  16. Effect Of Barley Fibres And Barley Intake On The Ileal Endogenous Nitrogen Losses In Piglets

    OpenAIRE

    Leterme, Pascal; Souffrant, Wb.; Thewis, André

    2000-01-01

    Ileal endogenous N losses (ENL) were measured, using the 15N isotope dilution technique, in piglets (17 kg) fed different barley genotypes (naked, spring, winter with low/high beta-glucan content) or diets containing 330, 530, 730 or 930 g of a blend of barleys/kg diet. The apparent protein and amino acid digestibilities of the naked variety and the winter variety with a high beta-glucan content were, on average, significantly higher than those for the other two varieties. The ENL were invers...

  17. Preparation of Barley Storage Protein, Hordein, for Analytical Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis

    DEFF Research Database (Denmark)

    Doll, Hans; Andersen, Bente

    1981-01-01

    The extraction, reduction, and alkylation of barley hordein for routine electrophoresis in sodium dodecyl sulfate-polyacrylamide gels were studied to set up a simple preparation procedure giving well-resolved bands in the electrophoresis gel. Hordein was extracted from single crushed seeds or flour...... in a buffer without propan-2-ol but containing sodium dodecyl sulfate....

  18. Genetic diversity analysis of barley landraces and cultivars in the Shanghai region of China.

    Science.gov (United States)

    Chen, Z-W; Lu, R-J; Zou, L; Du, Z-Z; Gao, R-H; He, T; Huang, J-H

    2012-01-01

    We analyzed the genetic diversity of 115 barley germplasms, including 112 landraces and three new barley cultivars grown in the Shanghai region, using a set of 11 SSR markers. Sixty-six alleles were observed at the 11 SSR loci, ranged from three to ten, with a mean of six alleles per locus. The polymorphism information content ranged from 0.568 to 0.853, with a mean of 0.732, indicating considerable genetic variation in barley in the Shanghai area. Clustering analysis indicated that these barley accessions could be divided into two categories (A and B). Ninety-seven six-rowed barley cultivars were classified in the A category; sixteen two-rowed and two six-rowed barley cultivars were classified in the B category. This demonstrated genetic differences between two-rowed and six-rowed barley varieties. In addition, we found that the three new barley cultivars are closely related. PMID:22535400

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

    Directory of Open Access Journals (Sweden)

    Lady M. Salas-Valero

    2015-01-01

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

  20. 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.

  1. Effects of Nitrogen Rate and Planting Density on Yield and Its Components and Protein Content of Barley Variety Supi 6%施氮量和播种密度对苏啤6号产量、产量构成因素及其蛋白质含量的影响

    Institute of Scientific and Technical Information of China (English)

    臧慧; 陈和; 陈健; 沈会权; 陶红; 陈晓静; 乔海龙

    2011-01-01

    以苏啤6号为材料,研究了不同施氮量和播种密度对其产量、产量构成因素及籽粒蛋白质含量的影响.结果表明:施氮量和播种密度对苏啤6号产量、产量构成因素、籽粒蛋白质含量有显著影响.本试验条件下,苏啤6号的适宜施氮量为210 kg/hm2,播种基本苗为300万/hm2.%With the barley variety Supi 6 as material, the effects of nitrogen rate and planting density on yield and yield components and protein content of barley were studied. The results showed that nitrogen appli cation rate and planting density could significantly influent the yield and its components and the protein content in grain of Supi 6. Under the experiment conditions and the optimal nitrogen rate was 210 kg/hm2 and the bas ic seedling number was 3 000 thousand per hectare.

  2. 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.

  3. Metabolic responses to starch in bread containing intact kernels versus milled flour.

    Science.gov (United States)

    Liljeberg, H; Granfeldt, Y; Björck, I

    1992-08-01

    In the present study, the potential of including intact kernels from different cereals was evaluated as a means of developing bread with 'lente' characteristics. Postprandial glucose and insulin responses to bread products were studied in healthy subjects. In parallel, the in-vitro enzymic starch availability was investigated. Also studied were the contents of in-vitro indigestible starch. Coarse bread (CB) products composed of 80% pre-boiled kernels from wheat, rye, oats or barley and 20% white wheat flour were baked. In the case of barley, two forms for pre-treatments was used, boiling and scalding. A bread with 80% wholemeal barley flour and 20% white wheat flour (WMB) was also included and a white wheat bread (WWB) was used as reference. The glycaemic and insulinaemic indexes (GI and II, respectively) were calculated from the 95 and 120 min incremental blood glucose and insulin areas. The GIs were significantly lower with CB from wheat, rye and barley than with WWB. In contrast, the GIs with CB from oats and WMB from barley were similar to that with WWB. The GIs and IIs were generally closely correlated. However, the II with CB from oats was significantly lower than with WWB despite similar GI. The GIs, and in particular IIs, were closely correlated with the hydrolysis rate index (HI) obtained in vitro, and this procedure can be recommended as a tool for ranking of starchy food. It is concluded that the botanical structure is an important determinant of the enzymic availability and hence of the metabolic responses. The in-vitro indigestible starch content was highest in CB from barley (1.2% dry weight basis) and lowest in CB from oats (0.5%).

  4. Mutants pave the way to wheat and barley for celiac patients and dietary health

    International Nuclear Information System (INIS)

    Wheat has two major nutritional problems for the consumer: (1) The flour or pasta produced from the grain is not acceptable to congenital celiac patients and may induce intolerance of dietary 'gluten' in people later in life. (2) The grain is highly deficient in the essential amino acid lysine. Currently there is only one treatment for sufferers of celiac disease: the complete exclusion of wheat, barley and rye grains from their diets. Celiac disease is caused by an autoimmune reaction against undigested proline/glutamine rich peptides (epitopes) that are taken up through the intestinal mucosa and initiate an autoimmune response in human leucocyte antigen DQ2- or DQ8-positive individuals. This leads to chronic erasure of the microvilli of the intestinal epithelium and to permanent intolerance of dietary 'gluten'. Cereal prolamins are of two types: high molecular weight glutenins (HMWG) with a molecular structure of elastic fibrils that form dityrosine cross-links during dough formation and baking, and gliadins. The gene promoters of the gliadin-type proteins are silenced by DNA methylation in vegetative tissues. This methylation is removed during grain development to permit protein synthesis. Inhibition of the demethylation by mutation specifically inhibits the synthesis of the gliadin-type proteins and only proteins consisting of elastic fibrils are produced. As a proof of principle, a barley cultivar called Lysiba already exists that has such a mutation and provides the rationale creating wheat varieties by mutation of the 5-methylcytosine deglycosylases in the endosperm. Celiac patients are sensitive to a wide variety of different epitopes, which are located in the gliadin-type prolamins. Gliadin-type prolamins are of no importance for baking because wheat HMW glutenin has been shown to be alone sufficient to produce high quality breads. (author)

  5. Mutants Pave the Way to Wheat and Barley for Celiac Patients and Dietary Health

    International Nuclear Information System (INIS)

    Wheat has two major nutritional problems for the consumer: (1) The flour or pasta produced from the grain is not acceptable to congenital celiac patients and may induce intolerance of dietary 'gluten' in people later in life. (2) The grain is highly deficient in the essential amino acid lysine. Currently there is only one treatment for sufferers of celiac disease: the complete exclusion of wheat, barley and rye grains from their diets. Celiac disease is caused by an autoimmune reaction against undigested proline/glutamine rich peptides (epitopes) that are taken up through the intestinal mucosa and initiate an autoimmune response in human leucocyte antigen DQ2- or DQ8-positive individuals. This leads to chronic erasure of the microvilli of the intestinal epithelium and to permanent intolerance of dietary 'gluten.' Cereal prolamins are of two types: high molecular weight glutenins (HMWG) with a molecular structure of elastic fibrils that form dityrosine cross-links during dough formation and baking, and gliadins. The gene promoters of the gliadin-type proteins are silenced by DNA methylation in vegetative tissues. This methylation is removed during grain development to permit protein synthesis. Inhibition of the demethylation by mutation specifically inhibits the synthesis of the gliadin-type proteins and only proteins consisting of elastic fibrils are produced. As a proof of principle, a barley cultivar called Lysiba already exists that has such a mutation and provides the rationale for creating wheat varieties by mutation of the 5-methylcytosine deglycosylases in the endosperm. Celiac patients are sensitive to a wide variety of different epitopes, which are located in the gliadin-type prolamins. Gliadin-type prolamins are of no importance for baking because wheat HMW glutenin has been shown to be alone sufficient to produce high quality breads. (author)

  6. Regrowth in Barley (Hordeum vulgare L.) and Rye (Secale cereale L.)

    DEFF Research Database (Denmark)

    Christiansen, J L; Jørgensen, Johannes Ravn; Jørnsgård, B;

    1998-01-01

    Regrowth after cutting at four development stages, from heading to grain maturity, was investigated in a pot experiment containing three rye and four barley varieties (including 2 Hordeum spontaneum lines). Regrowth in the barley varieties decreased strongly from heading to grain maturity. Rye ge...

  7. Advances in the use of mutation induction for genetic improvement of barley and native grains in Peru

    International Nuclear Information System (INIS)

    Barley seeds of two varieties were treated with several doses of gamma rays and sodium azide. Seeds of a quinoa (Chenopodium) variety were treated with three doses of gamma rays. Yield trials were conducted also for doubled haploid lines of barley derived from earlier mutagenic treatments. Some promising new barley mutant lines were identified in the yield trials. The results from the Chenopodium trials facilitate the determination of the optimum dose of gamma rays for the PRQ-22 variety. (author)

  8. Committed effective dose determination in cereal flours by gamma-ray spectrometry

    International Nuclear Information System (INIS)

    The health impact from radionuclides ingestion of foodstuffs was evaluated by the committed effective doses determined in commercial samples of South-Brazilian cereal flours (soy, wheat, corn, manioc, rye, oat, barley and rice flour). The radioactivity traces of 228Th, 228Ra, 226Ra, 40K, 7Be and 137Cs were measured by gamma-ray spectrometry employing a 66% relative efficiency HPGe detector. The energy resolution for the 1332.46 keV line of 60Co was 2.03 keV. The committed effective doses were calculated with the activities analyzed in the present flour samples, the foodstuff rates of consumption (Brazilian Institute of Geography and Statistics) and the ingestion dose coefficients (International Commission of Radiological Protection). The reliability median activities were verified with χ2 tests, assuring the fittings quality. The highest concentration levels of 228Th and 40K were 3.5 ± 0.4 and 1469 ± 17 Bq.kg-1 for soy flour, respectively, with 95% of confidence level. The lower limit of detection for 137Cs ranged from 0.04 to 0.4 Bq.kg-1. The highest committed effective dose was 0.36 μSv.y-1 for 228Ra in manioc flour (adults). All committed effective doses determined at the present work were lower than the UNSCEAR limits of 140 μSv.y-1 and much lower than the ICRP (1991) limits of 1 mSv.y-1, for general public. There are few literature references for natural and artificial radionuclides in foodstuffs and mainly for committed effective doses. This work brings the barley flour data, which is not present at the literature and 7Be data which is not encountered in foodstuffs at the literature, besides all the other flours data information about activities and committed effective doses. (author)

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

    Directory of Open Access Journals (Sweden)

    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.

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

    OpenAIRE

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

    1994-01-01

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

  11. Volatile organic compounds released by barley roots attract wireworms

    OpenAIRE

    Barsics, Fanny; Fiers, Marie; Haubruge, Eric; Verheggen, François

    2012-01-01

    Wireworms are the soil dwelling larvae of click beetles and are pests of many crops worldwide. Alternatives to insecticide treatments are needed in order to develop integrated management strategies. Our work consists in elucidating the role of barley root-emitted volatile organic compounds on the orientation behaviour of Agriotes sordidus wireworms. Using a dual choice olfactometer we have evaluated the attractiveness of a variety of baits ranging from barley roots themselves to isolated root...

  12. 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.

  13. Radiation sterilization of buckwheat flour

    International Nuclear Information System (INIS)

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

  14. 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.

  15. Effects of a Dietary Supplement with Barley Sprout Extract on Blood Cholesterol Metabolism

    OpenAIRE

    A Ri Byun; Hyejin Chun; Jin Lee; Sang Wha Lee; Hong Soo Lee; Kyung Won Shim

    2015-01-01

    Objective. Barley sprout (Hordeum vulgare L.) contains 4.97% fat, 52.6% polysaccharide, and 34.1% protein along with a variety of vitamins, minerals, and polyphenolic compounds. Hexacosanol is one such compound from the barley leaf that might improve cholesterol metabolism by decreasing cholesterol synthesis. Method. Therefore, this study was conducted to investigate the effects of barley sprout extract on serum lipid metabolism in healthy volunteers (n = 51). Subjects were randomly divided i...

  16. 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

  17. 7 CFR 457.118 - Malting barley crop insurance.

    Science.gov (United States)

    2010-01-01

    ... accordance with 7 CFR part 400, subpart G. (b) Approved malting variety. A variety of barley specified as... and Drug Administration when determining concentrations of mycotoxins or other substances or... organization of the United States for substances or conditions, including mycotoxins, that are identified...

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

    Directory of Open Access Journals (Sweden)

    I.K. Tastra

    2006-08-01

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

  19. Barley peroxidase isozymes

    Science.gov (United States)

    Laugesen, Sabrina; Bak-Jensen, Kristian Sass; Hägglund, Per; Henriksen, Anette; Finnie, Christine; Svensson, Birte; Roepstorff, Peter

    2007-12-01

    Thirteen peroxidase spots on two-dimensional gels were identified by comprehensive proteome analysis of the barley seed. Mass spectrometry tracked multiple forms of three different peroxidase isozymes: barley seed peroxidase 1, barley seed-specific peroxidase BP1 and a not previously identified putative barley peroxidase. The presence of multiple spots for each of the isozymes reflected variations in post-translational glycosylation and protein truncation. Complete sequence coverage was achieved by using a series of proteases and chromatographic resins for sample preparation prior to mass spectrometric analysis. Distinct peroxidase spot patterns divided the 16 cultivars tested into two groups. The distribution of the three isozymes in different seed tissues (endosperm, embryo, and aleurone layer) suggested the peroxidases to play individual albeit partially overlapping roles during germination. In summary, a subset of three peroxidase isozymes was found to occur in the seed, whereas products of four other barley peroxidase genes were not detected. The present analysis documents the selective expression profiles and post-translational modifications of isozymes from a large plant gene family.

  20. EVALUATION OF NEW VARIETIES OF SUMMER WHEAT TRITICUEVALUATION OF NEW VARIETIES OF SUMMER WHEAT TRITICUEVALUATION OF NEW VAR

    Directory of Open Access Journals (Sweden)

    Tatiana Bojňanská

    2013-02-01

    Full Text Available The aim of this work was to analyse new varieties of summer wheat cultivated in The aim of this work was to analyse new varieties of summer wheat cultivated in The aim of this work was to analyse new varieties of summer wheat cultivated in The aim of this work was to analyse new varieties of summer wheat cultivated in a Research institute of breeding in Bučany (BU-117, BU-130, BU-138, BU-142, BU-144, BU- 149, BU-150, BU-159, BU-160, in particular in terms of milling quality parameters identified by the direct method - experimental milling, and considering the rheological properties of flours obtained in this way. Variety Ilona was used as a check sample. It properties of flours obtained in this way. Variety Ilona was used as a check sample. It properties of flours obtained in this way. Variety Ilona was used as a check sample. It properties of flours obtained in this way. Variety Ilona was used as a check sample. It was found that the extraction of the first fraction was in all the tested new varieties higher thanfound that the extraction of the first fraction was in all the tested new varieties higher thanfound that the extraction of the first fraction was in all the tested new varieties higher thanfound that the extraction of the first fraction was in all the tested new varieties higher than in the check variety Ilona, which can be regarded as a positive trend of modern breeding process. Total extraction of flours (sum of fractions I and II. was the highest in new varieties BU-Total extraction of flours (sum of fractions I and II. was the highest in new varieties BU-Total extract

  1. 啤酒大麦品种甘啤4号成熟胚再生体系的建立%Establishing Regeneration System from Mature Embryos of Beer Barley Variety Ganpi 4

    Institute of Scientific and Technical Information of China (English)

    马玲珑; 任盼荣; 汪军成; 孟亚雄; 马小乐; 李葆春; 王化俊

    2015-01-01

    This study aimed to build regeneration system from mature embryos of Ganpi 4, a cultivar of beer barley and to lay a foundation for genetic transformation. We employed the mature embryos of Ganpi 4 as the explant material to study the effects of different induction media on callus regeneration by adjusting different levels of AgNO3 concentration (0, 2.5 mg/L, 5.0 mg/L, 7.5 mg/L, 10.0 mg/L, 15.0 mg/L) and ABA concentration (0, 0.1 mg/L, 0.3 mg/L, 0.5 mg/L, 0.7 mg/L, 1.0 mg/L) in the culture media to observe the callus morphological changes and to calculate the induction rate and differentiation rate, and further to explore the best tissue culture c onditions of mature embryos of Ganpi 4. By monitoring the activities of SOD, POD, CAT and the content of MAD, soluble protein and endogenous hormones (IAA, ABA, GA3), we attempted to make a preparation for optimizing regeneration condition of mature embryos. The results indicated that NMB should be the better medium for culturing mature embryos of Ganpi 4, and the callus regeneration be improved by adding AgNO3 and ABA, which the most suitable concentrations for inducting callus were 7.5 mg/L and 5.0 mg/L, respectively. Whereas the treating effect of AgNO3 was better than that of ABA. We also confirmed that the activities of enzyme exhibits a rise-up and then fall-down, and there were also some difference among the content of endogenous hormones in different stages, which might be very helpful to provide a guideline for further adding exogenous hormones and optimizing tissue culture situation.%建立啤酒大麦品种甘啤4号成熟胚再生体系可为其遗传转化奠定基础。本研究以甘啤4号成熟胚为材料,研究不同诱导培养基对其愈伤组织诱导及分化的影响,并通过添加不同浓度梯度的AgNO3(0,2.5 mg/L,5.0 mg/L,7.5 mg/L,10.0 mg/L,15.0 mg/L)和ABA (0,0.1 mg/L,0.3 mg/L,0.5 mg/L,0.7 mg/L,1.0 mg/L),观察其愈伤组织形态变化,统计出愈率、

  2. 啤酒大麦品种甘啤4号成熟胚再生体系的建立%Establishing Regeneration System from Mature Embryos of Beer Barley Variety Ganpi 4

    Institute of Scientific and Technical Information of China (English)

    马玲珑; 任盼荣; 汪军成; 孟亚雄; 马小乐; 李葆春; 王化俊

    2015-01-01

    建立啤酒大麦品种甘啤4号成熟胚再生体系可为其遗传转化奠定基础。本研究以甘啤4号成熟胚为材料,研究不同诱导培养基对其愈伤组织诱导及分化的影响,并通过添加不同浓度梯度的AgNO3(0,2.5 mg/L,5.0 mg/L,7.5 mg/L,10.0 mg/L,15.0 mg/L)和ABA (0,0.1 mg/L,0.3 mg/L,0.5 mg/L,0.7 mg/L,1.0 mg/L),观察其愈伤组织形态变化,统计出愈率、绿点率,探索适宜甘啤4号成熟胚组织培养的条件。同时在0、7d、14 d、21 d和二叶期分别测定成熟胚再生过程中SOD、POD、CAT活性、MAD、可溶性蛋白及内源激素(IAA, ABA, GA3)的含量,为优化成熟胚再生体系准备条件。研究结果表明:培养基NMB较适宜甘啤4号成熟胚再生培养,发现添加适量AgNO3和ABA有助于愈伤组织的诱导及分化,但AgNO3处理的效果较ABA明显,其诱导甘啤4号愈伤组织的最适浓度分别为7.5 mg/L和0.5 mg/L;观察到不同时期酶活性大致均呈现先上升后下降的趋势,内源激素含量也随着培养时期的不同有所差异。研究结果可为添加外源激素、进一步优化培养条件奠定了基础。%This study aimed to build regeneration system from mature embryos of Ganpi 4, a cultivar of beer barley and to lay a foundation for genetic transformation. We employed the mature embryos of Ganpi 4 as the explant material to study the effects of different induction media on callus regeneration by adjusting different levels of AgNO3 concentration (0, 2.5 mg/L, 5.0 mg/L, 7.5 mg/L, 10.0 mg/L, 15.0 mg/L) and ABA concentration (0, 0.1 mg/L, 0.3 mg/L, 0.5 mg/L, 0.7 mg/L, 1.0 mg/L) in the culture media to observe the callus morphological changes and to calculate the induction rate and differentiation rate, and further to explore the best tissue culture c onditions of mature embryos of Ganpi 4. By monitoring the activities of SOD, POD, CAT and the content of MAD, soluble protein and endogenous hormones (IAA, ABA, GA3), we

  3. Atomless varieties

    OpenAIRE

    VENEMA, Yde

    2003-01-01

    We define a nontrivial variety of boolean algebras with operators such that every member of the variety is atomless. This shows that not every variety of boolean algebras with operators is generated by its atomic members, and thus establishes a strong incompleteness result in (multi-)modal logic.

  4. Physical properties of snacks made from cassava leaf flour

    Directory of Open Access Journals (Sweden)

    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.

  5. Breeding of value added barley by mutation and protein engineering

    International Nuclear Information System (INIS)

    Barley has been bred for food, feed and beverages over the past 5000 years by selecting for spontaneous mutations and random hybrids. Crosses with defined parents (since the turn of the century) and induced mutations (since 1927) have provided variability in selecting for novel varieties. Genetic transformation of barley has been a routine procedure since 1994 and permits the introduction of tailored genes for adding quality values to the grain. It complements, but does not replace, existing efficient breeding methods. Radiation and chemically induced mutations, as well as genes introduced by transformation, have to be fitted into the genome, which may take 50 years of breeding effort and testing for agronomic and industrial performance. The mutation breeding strategy for proanthocyanidin free malt barley, which has led to the commercial varieties Caminant and NFC 8808, is presented. As an example of the breeding strategy to improve barley endosperm cell wall degradation, a description is given of the protein engineering of a (1-3, 1-4)-β-glucanase towards heat stability and the insertion of the gene encoding this enzyme by genetic transformation. It is expected that such barley varieties will extend the use of the grain for beverage and feed uses as well as for the production of renewable raw materials by malting and mashing processes. (author). 34 refs, 1 tab

  6. Occurrence of Deoxynivalenol (DON in wheat flours in Guilan Province, northern Iran

    Directory of Open Access Journals (Sweden)

    Reza Kazemi Darsanaki

    2015-02-01

    Full Text Available [b]Introduction and objective.[/b] Deoxynivalenol (DON is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. Guilan, Golestan and Mazandaran areas are located in the North Iran with favorite conditions for [i]Fusarium[/i] growth. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness, and fever. [b]Materials and methods[/b]. In this study, a total of 96 wheat flour samples of different types were collected during summer 2013 from six flour mills in Northern Iran. All samples were analyzed for DON by enzyme-linked immunosorbent assay. [b]Results[/b]. DON was detected in 80 out of 96 wheat flour samples (83.33%, at levels ranging from 23 to1270 µg/kg. The maximum contamination level of DON (1270 μg/kg was found in whole flour while the minimum value (23 μg/kg was registered in debranned flour. The mean of contamination was 630.53 µg/kg. [b]Conclusions[/b]. According to results obtained, incidence and contamination levels of DON, seem to be a serious problem for public health. Therefore, cereal and cereal based foods should be controlled for the presence of toxins, storage conditions and moisture content, which is considered a major factor in the growth of the [i]Fusarium[/i] fungi.

  7. Roles of Hydroxynitrile Glucosides in Barley

    DEFF Research Database (Denmark)

    Roelsgaard, Pernille Sølvhøj

    Plants produce an impressive variety of bioactive natural products involved in defense, insect attraction and signaling. These compounds enable the plant to defend itself, communicate with the surroundings and survive in an environment with constant challenges and attackers. This study has focused...... to regulate defense related genes in maize. Barley plants that are gene-silenced in the first step of hydroxynitrile glucoside biosynthesis have been generated to further investigate these results. It appears that hydroxynitrile glucosides in barley have a dual role; up to a certain level Bgh profits from...... the hydroxynitrile glucosides as recognition factors and nutrition compounds. Above this threshold hydroxynitrile glucosides or their breakdown or turn-over products reach toxic levels which lead to a stunted Bgh phenotype and abortion of colonies. A putative ROS quenching role of hydroxynitrile glucosides...

  8. Two-dimensional gel electrophoresis pattern (pH 6-11) and identification of water-soluble barley seed and malt proteins by mass spectrometry

    DEFF Research Database (Denmark)

    Bak-Jensen, K.S.; Laugesen, S.; Roepstorff, P.;

    2004-01-01

    A protocol was established for two-dimensional gel electrophoresis (2-DE) of barley seed and malt proteins in the pH range of 6-11. Proteins extracted from flour in a low-salt buffer were focused after cup-loading onto IPG strips. Successful separation in the second dimension was achieved using...

  9. The Use of Soy Flour in Yellow Maize-Amaranth Gluten-free Bread Production

    Directory of Open Access Journals (Sweden)

    Vilmane Laila

    2014-07-01

    Full Text Available Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye, and barley. Gluten-free products often have a shorter shelf life, lower quality, and not so pronounced flavour. Therefore, it is necessary to develop new gluten-free products with higher quality and pronounced taste. The aim of this study was to investigate the influence of soy flour on the yellow maize-amaranth dough rheological properties and bread quality. To determine the influence of soy flour on gluten-free dough rheological properties and bread quality, soy flour was added at 45%, 50% and 60% to yellow maize flour basis. To study the effect of the amount of water used in the recipe on dough rheological properties and bread quality, each sample (n=7 was prepared in two versions: one with the dough yield 196, and the other with the dough yield 252. The main quality parameters of dough and bread were determined using the following methods: the firmness and resilience of dough, as well as the hardness of bread slice – with a TA.XT.plus Texture Analyser; moisture content of dough – with a thermostat; moisture content of bread crumb – with a Precisa XM 120 at the temperature of 110 °C; and color of bread crumb – in the CIE L*a*b* color system using a ColorTec-PCM/PSM. The best results of dough rheological properties were obtained for samples with dough yield 196, but the best quality of bread – for samples with dough yield 252. It was proved that soy flour improves not only the dough firmness and resilience but also the volume, texture, hardness, moisture content and color of gluten-free bread. No significant differences in the influence of soy flour on dough rheological properties and bread quality were found between the samples with various added amounts of soy flour (45%, 50%, or 60%.

  10. Efficient production of tetraploid barley (Hordeum vulgare L.) by colchicine treatment of diploid barley

    OpenAIRE

    Ayed Sourour; Bouharb Ameni; Cherif Mejda

    2014-01-01

    An experiment was conducted to induce tetraploidy in three diploid barley varieties (Martin, Rihane and Manel) through different colchicines treatments. Colchicine was added for three different concentrations at three different stages of plant development i.e. on seed (0.05% for 48 hours), on pre-germinated seeds (0.1% for 2 hours) and on three leaf stage (0.1% for 16 hours). Colchicine application reduced significantly germination percentage and viability of plants. Seed germinat...

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

    Science.gov (United States)

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

    1995-07-01

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

  12. Molecular characterization of barley 3H semi-dwarf genes.

    Directory of Open Access Journals (Sweden)

    Haobing Li

    Full Text Available The barley chromosome 3H accommodates many semi-dwarfing genes. To characterize these genes, the two-rowed semi-dwarf Chinese barley landrace 'TX9425' was crossed with the Australian barley variety 'Franklin' to generate a doubled haploid (DH population, and major QTLs controlling plant height have been identified in our previous study. The major QTL derived from 'TX9425' was targeted to investigate the allelism of the semi-dwarf gene uzu in barley. Twelve sets of near-isogenic lines and a large NILF2 fine mapping population segregating only for the dwarfing gene from 'TX9425' were developed. The semi-dwarfing gene in 'TX9425' was located within a 2.8 cM region close to the centromere on chromosome 3H by fine mapping. Molecular cloning and sequence analyses showed that the 'TX9425'-derived allele contained a single nucleotide substitution from A to G at position 2612 of the HvBRI1 gene. This was apparently the same mutation as that reported in six-rowed uzu barley. Markers co-segregating with the QTL were developed from the sequence of the HvBRI1 gene and were validated in the 'TX9425'/'Franklin' DH population. The other major dwarfing QTL derived from the Franklin variety was distally located on chromosome 3HL and co-segregated with the sdw1 diagnostic marker hv20ox2. A third dwarfing gene, expressed only in winter-sown trials, was identified and located on chromosome 3HS. The effects and interactions of these dwarfing genes under different growing conditions are discussed. These results improve our understanding of the genetic mechanisms controlling semi-dwarf stature in barley and provide diagnostic markers for the selection of semi-dwarfness in barley breeding programs.

  13. 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.

  14. [Nixtamalization cooking characteristics of 11 maize varieties].

    Science.gov (United States)

    Billeb de Sinibaldi, A C; Bressani, R

    2001-03-01

    In the present study, 11 maize varieties were analyzed for their nixtamalization cooking quality. The 11 varieties were grown in the same locality and in the same year. The samples were evaluated for their physical characteristics, such as moisture content averaging 13.3%, average 1000 kernel weight (312.5 g), grain hardness through density (1.28 g/ml) and percent floaters (9.5%). These data indicated that all maize varieties had a hard endosperm which is recommended for the nixtamalization cooking process. The 11 varieties were formed on the average by 5.7% seed coat, 11.5% germ and 82.8% endosperm. The low seed coat content suggest a low solids loss during processing. Cooking quality evaluation was done by applying a standard lime cooking procedure to all varieties. An average solid loss of 3.2% was measured, with 0.8% of seed coat still attached to the endosperm. Water absorption at the end of cooking was 40.8% without soaking and 46.9% at the end of soaking. Nixtamal moisture was 47.9% after soaking and only 41.5% at the end of cooking. Cooking time with soaking for 50% moisture in the grain varied from 69 to 122 minutes at 1500 meters over sea level. The cooked grain was dried with hot air and ground however, the particle size obtained was not as that in commercial nixtamalized maize flour. However, the cooking quality parameters to make dough and tortillas were acceptable, with a penetration index of hydrated flour of 178.6 mm, pH 7.97, water absorption index (WAI) of 3.23 g gel/g flour and 4.11% water solubility index (WSI). All flours from the 11 varieties of maize gave acceptable tortillas as evaluated by physical characteristics and sensory quality. However of the 11 varieties 7 including the control were superior for nixtamalization cooking quality. PMID:11515238

  15. Archaeogenetic evidence of ancient nubian barley evolution from six to two-row indicates local adaptation.

    Directory of Open Access Journals (Sweden)

    Sarah A Palmer

    Full Text Available BACKGROUND: Archaeobotanical samples of barley (Hordeum vulgare L. found at Qasr Ibrim display a two-row phenotype that is unique to the region of archaeological sites upriver of the first cataract of the Nile, characterised by the development of distinctive lateral bracts. The phenotype occurs throughout all strata at Qasr Ibrim, which range in age from 3000 to a few hundred years. METHODOLOGY AND FINDINGS: We extracted ancient DNA from barley samples from the entire range of occupancy of the site, and studied the Vrs1 gene responsible for row number in extant barley. Surprisingly, we found a discord between the genotype and phenotype in all samples; all the barley had a genotype consistent with the six-row condition. These results indicate a six-row ancestry for the Qasr Ibrim barley, followed by a reassertion of the two-row condition. Modelling demonstrates that this sequence of evolutionary events requires a strong selection pressure. CONCLUSIONS: The two-row phenotype at Qasr Ibrim is caused by a different mechanism to that in extant barley. The strength of selection required for this mechanism to prevail indicates that the barley became locally adapted in the region in response to a local selection pressure. The consistency of the genotype/phenotype discord over time supports a scenario of adoption of this barley type by successive cultures, rather than the importation of new barley varieties associated with individual cultures.

  16. Comparative Studies on Callose Formation in Powdery Mildew Compatible and Incompatible Barley

    DEFF Research Database (Denmark)

    Skou, Jens-Peder; Jørgensen, Jørgen Helms; Lilholt, Ulla

    1984-01-01

    -o resistant barley was independent of the powdery mildew culture applied. This supports the hypothesis set forth as to why the ml-o mutants are resistant against all known cultures or races of barley powdery mildew, and why this resistance may be more durable than other powdery mildew resistances....... This is the 1st case where the effect of callose refers to the action of a specific gene. Six susceptible Japanese varieties formed large appositions but they were initiated as late as in other susceptible varieties, and their color was paler than in other barleys. Nine Hordeum spp. [H. capense, H. chilense, H...

  17. Barley mutant line with high protein yield

    International Nuclear Information System (INIS)

    Mutation breeding was initiated in 1969 at the Agricultural Research Institute, Nicosia, aiming at developing high yielding barley lines having also high protein or lysine content. The final results were reported at the FAO/IAEA Research Co-ordination Meeting at Nicosia in 1980. At that time some lines were superior to their mother line in grain yield, protein content or protein yield. However, high yield is essential for feed-barley as there is no premium price for protein content or quality. In the experiments reported earlier, the mean grain yield of mutant M-Att-73-337-1 was 3202 kg/ha, 9.9% higher than the mother variety 'Attiki'. The Kjeldahl protein content was 12.7% for the mutant line and 13.4% for the mother variety. The mutant line was further evaluated in field trials (11 m2 plots and 6 replications) during 1983-88, along with other promising material from the breeding programme. The mutant line outyielded its mother variety by 9.7% in grain yield and 16% in straw yield. These increases are apparently the result of increased 1000-grain weight and a higher number of culms per m2. Protein content of the mutant line was slightly lower, but its protein yield was 5.5% higher. The yield of the mutant line over 16 trials during 1983-88 was also 4% higher than the yield of the main commercially grown variety Athenais

  18. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

    Institute of Scientific and Technical Information of China (English)

    Yaoguang; Li; Dongyun; Ma; Dexiang; Sun; Chenyang; Wang; Jian; Zhang; Yingxin; Xie; Tiancai; Guo

    2015-01-01

    The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content(659.8 μg gallic acid equivalents g-1), total flavonoid content(319.3 μg rutin equivalents g-1), and antioxidant activity, whereas light purple wheat variety Shandongzimai 1 had the lowest total flavonoid content(236.2 μg rutin equivalents g-1) and antioxidant activity. Whole wheat flour and partially debranned grain flour had significantly higher total phenolic contents, total flavonoid contents, and antioxidant activity than refined flour(P < 0.05). Compared with flour, total phenolic contents, total flavonoid contents and antioxidant activity decreased in noodles and steamed bread, whereas noodles had slightly higher total phenolic and flavonoid content than steamed bread. Antioxidant activities(by ferric reducing ability of plasma assay) of steamed bread made from whole wheat flour, partially debranned grain flour, and refined flour were 23.5%, 21.1%, and 31.6% lower, respectively, than the corresponding values of flour. These results suggested that black whole wheat flour and partially debranned grain flour are beneficial to human health.

  19. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods

    Institute of Scientific and Technical Information of China (English)

    Yaoguang Li; Dongyun Ma; Dexiang Sun; Chenyang Wang; Jian Zhang; Yingxin Xie; Tiancai Guo

    2015-01-01

    The objective of this study was to evaluate the effects of wheat variety, food processing, and milling method on antioxidant properties. Black wheat variety Heibaoshi 1 had the highest total phenolic content (659.8μg gallic acid equivalents g−1), total flavonoid content (319.3μg rutin equivalents g−1), and antioxidant activity, whereas light purple wheat variety Shandongzimai 1 had the lowest total flavonoid content (236.2μg rutin equivalents g−1) and antioxidant activity. Whole wheat flour and partially debranned grain flour had significantly higher total phenolic contents, total flavonoid contents, and antioxidant activity than refined flour (P<0.05). Compared with flour, total phenolic contents, total flavonoid contents and antioxidant activity decreased in noodles and steamed bread, whereas noodles had slightly higher total phenolic and flavonoid content than steamed bread. Antioxidant activities (by ferric reducing ability of plasma assay) of steamed bread made from whole wheat flour, partially debranned grain flour, and refined flour were 23.5%, 21.1%, and 31.6% lower, respectively, than the corresponding values of flour. These results suggested that black whole wheat flour and partially debranned grain flour are beneficial to human health.

  20. HEALTH BENEFITS OF BARLEY

    Directory of Open Access Journals (Sweden)

    Akula Annapurna

    2013-09-01

    Full Text Available Prevalence of lifestyle diseases is increasing day by day. Mostly the younger generation do not have much awareness about healthy nutritional supplements. One such important cereal grain not used mostly by youngsters is barley It is a good old grain with so many health benefits like weight reduction, decreasing blood pressure, blood cholesterol, blood glucose in Type 2 diabetes and preventing colon cancer. It is easily available and cheap grain. It contains both soluble and insoluble fiber, protein, vitamins B and E, minerals selenium, magnesium and iron, copper, flavonoids and anthocynins. Barley contains soluble fiber, beta glucan binds to bile acids in the intestines and thereby decreasing plasma cholesterol levels. Absorbed soluble fiber decreases cholesterol synthesis by liver and cleansing blood vessels. Insoluble fiber provides bulkiness in the intestines, thereby satiety. decreased appetite. It promotes intestinal movements relieving constipation, cleansing colonic harmful bacteria and reduced incidence of colonic cancer. It is a good source of niacin ,reducing LDL levels and increasing HDL levels. Selenium and vitamin E providing beneficial antioxidant effects. Magnesium, a cofactor for many carbohydrate metabolism enzymes and high fiber content contributes for its blood glucose reducing effect in Type 2 diabetes. It is having good diuretic activity and is useful in urinary tract infections. Barley contains gluten, contraindicated in celiac disease.

  1. 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.

  2. Large-Scale Purification and Characterization of Barley Limit Dextrinase, a Member of the α-Amylase Structural Family

    DEFF Research Database (Denmark)

    Kristensen, Michael; Planchot, Véronique; Abe, Jun-ichi;

    1998-01-01

    Homogeneous barley limit dextrinase (LD) was isolated on a large scale in a yield of 9 mg/kg of 10-day germinated green malt. This represents a 9,400-fold purification and 29% recovery of the activity in a flour extract in 0.2M NaOAc (pH 5.0) containing 5 mM ascorbic acid. The purification protoc...

  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. Identification of a phytase gene in barley (Hordeum vulgare L..

    Directory of Open Access Journals (Sweden)

    Fei Dai

    Full Text Available BACKGROUND: Endogenous phytase plays a crucial role in phytate degradation and is thus closely related to nutrient efficiency in barley products. The understanding of genetic information of phytase in barley can provide a useful tool for breeding new barley varieties with high phytase activity. METHODOLOGY/PRINCIPAL FINDINGS: Quantitative trait loci (QTL analysis for phytase activity was conducted using a doubled haploid population. Phytase protein was purified and identified by the LC-ESI MS/MS Shotgun method. Purple acid phosphatase (PAP gene was sequenced and the position was compared with the QTL controlling phytase activity. A major QTL for phytase activity was mapped to chromosome 5 H in barley. The gene controlling phytase activity in the region was named as mqPhy. The gene HvPAP a was mapped to the same position as mqPhy, supporting the colinearity between HvPAP a and mqPhy. CONCLUSIONS/SIGNIFICANCE: It is the first report on QTLs for phytase activity and the results showed that HvPAP a, which shares a same position with the QTL, is a major phytase gene in barley grains.

  5. Analysis on Interaction between Genotype of Four Main Flavonoids of Barley Grain and Environment

    Institute of Scientific and Technical Information of China (English)

    Tao YANG; Chengli DUAN; Yawen ZENG; Juan DU; Shuming YANG; Xiaoying PU; Shengchao YANG

    2012-01-01

    [Objective] This study aimed to analyze the interaction between genotype of flavonoids of barley grain and environment, to increase the flavonoid content of barley grain in cultivation and breeding. [Method] In this study, the content of cate- chin, myricetin, quercetin and kaempferol of barley grain planted in Kunming, Qujing and Baoshan were determined by HPLC, and the genotype, environment, genotype- environment interaction of the flavonoid content of barley grain were analyzed. [Result] According to the experimental results, the genotype variance, environmental variance and G x E interaction variance of catechin and kaempferol contents show the same trend: genotype variation 〉 environmental variation 〉 G × E interaction variation, which all reach a extremely significant level; the genotype variance, envi- ronmental variance and G × E interaction variance of quercetin and total flavonoid contents show the same trend: genetype variation 〉 G × E interaction variation 〉 environmental variation, which all reach a extremely significant level; the genotype variance and environmental variance of myricetin content both reach a extremely sig- nificant level, while the G × E interaction variance reaches a significant level, showing an order of genotype variation 〉 environmental variation 〉 G × E interaction variation; the genotype variance, environmental variance and G x E interaction vari- ance of total flavonoid content show an order of genotype variation 〉 environmental variation 〉 G × E interaction variation. Among different barley varieties, Ziguang- mangluoerling and Kuanyingdamai in Qujing, Kunming and Baoshan have relatively high content of quercetin, while other barley varieties barely contain any quercetin. The grains of Ziguangmangluoerling and Kuanyingdamai are purple, while the grains of other barley varieties are yellow. [Conclusion] Four main flavonoids and the total flavonoids of barley grain are mainly under genetic control and

  6. 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.

  7. X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition.

    Science.gov (United States)

    Nawaz, Malik A; Gaiani, Claire; Fukai, Shu; Bhandari, Bhesh

    2016-12-01

    The objectives of this study were to evaluate the ability of X-ray photoelectron spectroscopy (XPS) to differentiate rice macromolecules and to calculate the surface composition of rice kernels and flours. The uncooked kernels and flours surface composition of the two selected rice varieties, Thadokkham-11 (TDK11) and Doongara (DG) demonstrated an over-expression of lipids and proteins and an under-expression of starch compared to the bulk composition. The results of the study showed that XPS was able to differentiate rice polysaccharides (mainly starch), proteins and lipids in uncooked rice kernels and flours. Nevertheless, it was unable to distinguish components in cooked rice samples possibly due to complex interactions between gelatinized starch, denatured proteins and lipids. High resolution imaging methods (Scanning Electron Microscopy and Confocal Laser Scanning Microscopy) were employed to obtain complementary information about the properties and location of starch, proteins and lipids in rice kernels and flours. PMID:27374542

  8. The enhanced callose deposition in barley with ml-o powdery mildew resistance genes

    DEFF Research Database (Denmark)

    Skou, Jens-Peder

    1985-01-01

    Carborundum treatment of barley leaves induced a callose deposition which was detected as diffuse blotches in the epidermal cells of susceptible barleys and as deeply stained tracks along the scratches in barleys with the ml-o powdery mildew resistance gene. Subsequent inoculation with powdery...... mildew resulted in appositions that enlarged inversely to their size in the respective varieties when inoculated without carborundum treatment. Aphids sucking the leaves resulted in rows of callose containing spots along the anticlinal cell walls. The spots were larger in the ml-o mutant than...... in the mother variety. Callose was deposited in connection with the pleiotropic necrotic spotting in barleys with the ml-o gene. Modification of the necrotic spotting by crossing the ml-o gene into other gene backgrounds did not result in any change in the size of appositions upon inoculation with powdery...

  9. Committed effective dose determination in cereal flours by gamma-ray spectrometry; Determinacao das doses efetivas por ingestao de farinhas de cereais atraves da espectrometria de raios gama

    Energy Technology Data Exchange (ETDEWEB)

    Scheibel, Viviane

    2006-07-01

    The health impact from radionuclides ingestion of foodstuffs was evaluated by the committed effective doses determined in commercial samples of South-Brazilian cereal flours (soy, wheat, corn, manioc, rye, oat, barley and rice flour). The radioactivity traces of {sup 228}Th, {sup 228}Ra, {sup 226}Ra, {sup 40}K, {sup 7}Be and {sup 137}Cs were measured by gamma-ray spectrometry employing a 66% relative efficiency HPGe detector. The energy resolution for the 1332.46 keV line of {sup 60}Co was 2.03 keV. The committed effective doses were calculated with the activities analyzed in the present flour samples, the foodstuff rates of consumption (Brazilian Institute of Geography and Statistics) and the ingestion dose coefficients (International Commission of Radiological Protection). The reliability median activities were verified with {chi}{sup 2} tests, assuring the fittings quality. The highest concentration levels of {sup 228}Th and {sup 40}K were 3.5 {+-} 0.4 and 1469 {+-} 17 Bq.kg{sup -1} for soy flour, respectively, with 95% of confidence level. The lower limit of detection for {sup 137}Cs ranged from 0.04 to 0.4 Bq.kg{sup -1}. The highest committed effective dose was 0.36 {mu}Sv.y{sup -1} for {sup 228}Ra in manioc flour (adults). All committed effective doses determined at the present work were lower than the UNSCEAR limits of 140 {mu}Sv.y{sup -1} and much lower than the ICRP (1991) limits of 1 mSv.y{sup -1}, for general public. There are few literature references for natural and artificial radionuclides in foodstuffs and mainly for committed effective doses. This work brings the barley flour data, which is not present at the literature and {sup 7}Be data which is not encountered in foodstuffs at the literature, besides all the other flours data information about activities and committed effective doses. (author)

  10. 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...

  11. Soluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapati

    OpenAIRE

    Vadnerkar, Anuya Anant

    2004-01-01

    This study aimed to quantify resistant starch (RS) beta-glucans (BG) and fructo-oligosaccharides (FOS) in Indian and Canadian wheat varieties and in chapaties made from these; and to assess the effects of soy flour on the levels of these components and its effects on the sensory and functional properties of the wheat-soy chapaties. Seven wheat varieties (Indian / Canadian) were milled into flour; supplemented with 0 % (control), 10 %, 20 % or 30 % defatted soy flour and made into chapaties. F...

  12. Barley Transformation Using Biolistic Techniques

    Science.gov (United States)

    Harwood, Wendy A.; Smedley, Mark A.

    Microprojectile bombardment or biolistic techniques have been widely used for cereal transformation. These methods rely on the acceleration of gold particles, coated with plasmid DNA, into plant cells as a method of directly introducing the DNA. The first report of the generation of fertile, transgenic barley plants used biolistic techniques. However, more recently Agrobacterium-mediated transformation has been adopted as the method of choice for most cereals including barley. Biolistic procedures are still important for some barley transformation applications and also provide transient test systems for the rapid checking of constructs. This chapter describes methods for the transformation of barley using biolistic procedures and also highlights the use of the technology in transient assays.

  13. A Single Locus Is Responsible for Salinity Tolerance in a Chinese Landrace Barley (Hordeum vulgare L.)

    OpenAIRE

    Rugen Xu; Junmei Wang; Chengdao Li; Peter Johnson; Chao Lu; Meixue Zhou

    2012-01-01

    INTRODUCTION: Salinity and waterlogging are two major abiotic stresses severely limiting barley production. The lack of a reliable screening method makes it very hard to improve the tolerance through breeding programs. METHODS: This work used 188 DH lines from a cross between a Chinese landrace variety, TX9425 (waterlogging and salinity tolerant), and a Japanese malting barley, Naso Nijo (waterlogging and salinity sensitive), to identify QTLs associated with the tolerance. RESULTS: Four QTLs ...

  14. Genomic Prediction in Barley

    DEFF Research Database (Denmark)

    Edriss, Vahid; Cericola, Fabio; Jensen, Jens D;

    Genomic prediction uses markers (SNPs) across the whole genome to predict individual breeding values at an early growth stage potentially before large scale phenotyping. One of the applications of genomic prediction in plant breeding is to identify the best individual candidate lines to contribute...... to next generation. The main goal of this study was to see the potential of using genomic prediction in a commercial Barley breeding program. The data used in this study was from Nordic Seed company which is located in Denmark. Around 350 advanced lines were genotyped with 9K Barely chip from...... Illumina. Traits used in this study were grain yield, plant height and heading date. Heading date is number days it takes after 1st June for plant to head. Heritabilities were 0.33, 0.44 and 0.48 for yield, height and heading, respectively for the average of nine plots. The GBLUP model was used for genomic...

  15. Genomic Prediction in Barley

    DEFF Research Database (Denmark)

    Edriss, Vahid; Cericola, Fabio; Jensen, Jens D;

    2015-01-01

    Genomic prediction uses markers (SNPs) across the whole genome to predict individual breeding values at an early growth stage potentially before large scale phenotyping. One of the applications of genomic prediction in plant breeding is to identify the best individual candidate lines to contribute...... to next generation. The main goal of this study was to see the potential of using genomic prediction in a commercial Barley breeding program. The data used in this study was from Nordic Seed company which is located in Denmark. Around 350 advanced lines were genotyped with 9K Barely chip from...... Illumina. Traits used in this study were grain yield, plant height and heading date. Heading date is number days it takes after 1st June for plant to head. Heritabilities were 0.33, 0.44 and 0.48 for yield, height and heading, respectively for the average of nine plots. The GBLUP model was used for genomic...

  16. Starch Bioengineering in Barley

    DEFF Research Database (Denmark)

    Shaik, Shahnoor Sultana

    by the amylolytic enzymes while the amylose-only endosperm starch exhibits high resistance to degradation and hence less available for degradation. With the aim to investigate the hypothesis, starch molecular structures were modulated with the above mentioned modifications and were studied for the effects....... This was achieved by endosperm-specific overexpression of Solanum tuberosum GWD to generate hyper-phosphorylated (HP) starch and endosperm-specific RNAi suppression of all three starch branching enzyme (SBE) isoforms to generate amylose-only (AO) starch in barley (cv. Golden Promise). In first and second study......Starch represents the most important carbohydrate used for food and feed purposes. Increasingly, it is also used as a renewable raw material, as a source of biofuel, and for many different industrial applications. Progress in understanding starch biosynthesis, and investigations of the genes...

  17. 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

  18. The shutdown of celiac disease-related gliadin epitopes in bread wheat by RNAi provides flours with increased stability and better tolerance to over-mixing.

    Directory of Open Access Journals (Sweden)

    Javier Gil-Humanes

    Full Text Available Celiac disease is a food-sensitive enteropathy triggered by the ingestion of wheat gluten proteins and related proteins from barley, rye, and some varieties of oat. There are no interventional therapies and the only solution is a lifelong gluten-free diet. The down-regulation of gliadins by RNAi provides wheat lines with all the gliadin fractions strongly down-regulated (low-gliadin. The technological properties of doughs prepared from the low-gliadin lines indicated a general weakening effect, although some of the lines displayed similar properties to that of the wild-type lines. In contrast, the stability was increased significantly in some of the transgenic lines, indicating better tolerance to over-mixing. Results reported here are the first analyses of the mixing and bread-making quality of the wheat lines with all gliadin fractions strongly down-regulated. Flour from these lines may be an important breakthrough in the development of new products for the celiac community. These lines might be used directly or blended with other non-toxic cereals, as raw material for developing food products that can be safely tolerated by CD patients and others with gluten intolerance or gluten sensitivity, incrementing the range of available food products and enhancing their diet.

  19. Efficient production of tetraploid barley (Hordeum vulgare L. by colchicine treatment of diploid barley

    Directory of Open Access Journals (Sweden)

    Ayed Sourour

    2014-03-01

    Full Text Available An experiment was conducted to induce tetraploidy in three diploid barley varieties (Martin, Rihane and Manel through different colchicines treatments. Colchicine was added for three different concentrations at three different stages of plant development i.e. on seed (0.05% for 48 hours, on pre-germinated seeds (0.1% for 2 hours and on three leaf stage (0.1% for 16 hours. Colchicine application reduced significantly germination percentage and viability of plants. Seed germination was completely inhibited in Martin, while a reduction of 20% and 30% for germination percentage compared to control was recorded in varieties Manel and Rihane, respectively at 0.1% colchicine concentration. Ploidy evaluation showed no tetraploidy in all the three tested varieties by colchicine application of 0.05% for 48 hours on seeds and 0.1% for 2 hours on pre-germinated seeds. However, tetraploid plants were produced only by treatment with 0.1% for 16 hours of seedlings. The percentages of plants were 40%, 44% and 100% for Rihane, Manel and Martin, respectively. Cytological analyses showed the increase of chromosome numbers from 2n=2x=14 to 2n=4x=28. The increase of ploidy levels caused major changes in some morphological traits. In fact, the induced tetraploids in barley was accompanied by significant (P<0.01 decrease in plant height, tiller height, leaf number and leaf length compared to diploid control plants. colchicine treatment induce successfully the production of tetraploid barley plants and could be used in breeding programs.

  20. 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.

  1. Effect of yeast storage temperature and flour composition on fermentative activities of baker's yeast

    Directory of Open Access Journals (Sweden)

    Pejin Dušanka J.

    2009-01-01

    Full Text Available Baker's yeast is a set of living cells of Saccharomyces cerevisiae. It contains around 70-72% of water, 42-45% of proteins, around 40% of carbohydrates, around 7.5% of lipids (based on dry matter, and vitamin B-complex. On the basis of yeast cell analysis it can be concluded that yeast is a complex biological system which changes in time. The intensity of the changes depends on temperature. Yeast sample was stored at 4°C i 24°C for 12 days. During storage at 4°C, the content of total carbohydrates decreased from 48.81% to 37.50% (dry matter, whereas carbohydrate loss ranged from 40.81% to 29.28% at 24°C. The content of trehalose was 12.33% in the yeast sample stored at 4°C and 0.24% at 24°C. Loss of fermentative activity was 81.76% in the sample stored at 24°C for 12 days. The composition of five samples of 1st category flour was investigated. It was found that flours containing more reducing sugars and maltose enable higher fermentation activities. The flours with higher ash content (in the range 0.5-0.94% had higher contents of phytic acid. Higher ash and phytic contents in flour increased the yeast fermentative efficiency. In bakery industry, a range of ingredients has been applied to improve the product's quality such as surface active substances (emulsifiers, enzymes, sugars and fats. In the paper, the effect of some ingredients added to dough (margarine, saccharose, sodium chloride and malted barley on the yeast fermentative activity was studied. The mentioned ingredients were added to dough at different doses: 0.5, 1.0, 1.5 and 2.0%, flour basis. It was found that the investigated ingredients affected the fermentative activity of yeast and improved the bread quality.

  2. Development of instant noodles from high-iron rice and iron-fortified rice flour

    Directory of Open Access Journals (Sweden)

    Suparat Reungmaneepaitoon

    2008-08-01

    Full Text Available Instant high-iron noodles, prepared from wheat flour and high iron brown rice flour, were developed. Three varieties of rice flour, Suphan Buri 90 (SB, Homnin 313 (HW and Homnin 1000 (HP, containing amylose content of 30.40, 19.10 and 15.74% (w/w and iron content of 1.24, 2.04 and 2.22 (mg/100 g respectively, were used to replace wheat flour for instant fried noodle production. To determine the physicochemical properties and acceptability of instant fried noodles,different percentages (30, 40, 50% (w/w of each rice flour sample were used. The instant fried noodles were fortified with ferrous sulphate at levels of 0, 32, 64% iron of RDI per serving. Increasing amount of iron content in the mixtures decreased the L* value, b* value and increased a* value for the color of the instant fried noodle with brown rice flour. The texture characteristic of the noodles with 30, 40, 50% replacement with each variety of brown rice flour were significantly different from those of wheat noodle. Tensile force of the noodles decreased from 11.57±1.30 g to 6.38±1.45 g (SB, 8.36±0.96 g to 5.71±0.57 g (HP and 10.09±1.20 g to 5.46±1.31 g (HW as the rice flour content increased from 30 to 50%. The sensoryacceptability of the noodles made from each variety of 30% brown rice flour fortified with 32% iron of RDI had higher preference scores for elasticity, firmness, color and overall acceptability, than those with 64% iron of RDI. Instant fried noodles with HW and HP brown rice flour were subjected to consumer test using 100 rural primary school children. The frequency percent of the acceptability scores of the noodle with HP and HW were 88 and 84% respectively. Shelf life studyrevealed that the developed products were still acceptable up to 4 months. These products were claimed to be high iron noodle.

  3. 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.

  4. [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.

  5. 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.

  6. Quality Control System for Beer Developed with Monoclonal Antibodies Specific to Barley Lipid Transfer Protein

    Directory of Open Access Journals (Sweden)

    Yukie Murakami-Yamaguchi

    2012-10-01

    Full Text Available Non-specific lipid transfer protein (LTP in barley grain reacted with the IgE in sera drawn from food allergy patients. A sandwich-type of enzyme-linked immunosorbent assay (ELISA was developed with mouse monoclonal antibodies raised against LTP purified with barley flour. This ELISA showed a practical working range of 0.3–3 ng/mL and no cross-reactivity with wheat, adlay and rye. Using this ELISA, LTP was determined in several types of barley-foods, including fermented foods such as malt vinegar, barley-malt miso and beer. LTP content in beer of the same kind was approximately constant, even if manufacturing factory and production days were different. Not only as a factor of foam formation and stability but also as an allergen, controlling and monitoring of LTP in beer should be considered. Taken together, our LTP-detecting ELISA can be proposed as an appropriate system for the quality control of beer.

  7. Functional proteomics of barley and barley chloroplasts – strategies, methods and perspectives

    DEFF Research Database (Denmark)

    Petersen, Jørgen; Rogowska-Wrzesinska, Adelina; Jensen, Ole Nørregaard

    2013-01-01

    tolerance, micronutrient utilization, and photosynthesis in barley. In the present review we present the current state of proteomics research for investigations of barley chloroplasts, i.e., the organelle that contain the photosynthetic apparatus in the plant. We describe several different proteomics...... strategies and discuss their applications in characterization of the barley chloroplast as well as future perspectives for functional proteomics in barley research....

  8. Study on Organic Wood-flour Putty

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    This work was undertaken to research organic wood-flour putty as wooden surface undercoat. Four types of wood-flour (300, 500, 800 and 1 000 mesh) were prepared through the technological processes of shattering, coarse grinding and fine grinding. And latex (16% of solid content) and two kinds of agents (A and B) were added into the putty. In this experiment, effects of agent and particle size of wood-flour on properties of organic wood-flour putty, such as painting properties, water resistance, and abrasive...

  9. 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.

  10. Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies

    OpenAIRE

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

    2006-01-01

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

  11. Effects of a Dietary Supplement with Barley Sprout Extract on Blood Cholesterol Metabolism.

    Science.gov (United States)

    Byun, A Ri; Chun, Hyejin; Lee, Jin; Lee, Sang Wha; Lee, Hong Soo; Shim, Kyung Won

    2015-01-01

    Objective. Barley sprout (Hordeum vulgare L.) contains 4.97% fat, 52.6% polysaccharide, and 34.1% protein along with a variety of vitamins, minerals, and polyphenolic compounds. Hexacosanol is one such compound from the barley leaf that might improve cholesterol metabolism by decreasing cholesterol synthesis. Method. Therefore, this study was conducted to investigate the effects of barley sprout extract on serum lipid metabolism in healthy volunteers (n = 51). Subjects were randomly divided into two groups: one group consumed a single capsule of barley leaf extract daily (n = 25, 42.48 ± 13.58 years) and the other consumed placebo capsules (n = 26, 40.54 ± 11.1 years) for 12 weeks. Results. After 12 weeks, total cholesterol and low-density lipoprotein- (LDL-) cholesterol were not lower in the barley sprout extract group compared to the placebo group (p = 0.415 and p = 0.351, resp.) and no differences in clinical or laboratory findings were observed between both groups. Conclusion. Our study failed to show significant lipid-lowering effects of barley sprout extract, possibly due to dosage, duration of therapy, and small sample size. Despite our nonsignificant findings, barley sprout has a possibility as a functional health food; therefore future research is needed. PMID:26101533

  12. Effects of a Dietary Supplement with Barley Sprout Extract on Blood Cholesterol Metabolism

    Directory of Open Access Journals (Sweden)

    A Ri Byun

    2015-01-01

    Full Text Available Objective. Barley sprout (Hordeum vulgare L. contains 4.97% fat, 52.6% polysaccharide, and 34.1% protein along with a variety of vitamins, minerals, and polyphenolic compounds. Hexacosanol is one such compound from the barley leaf that might improve cholesterol metabolism by decreasing cholesterol synthesis. Method. Therefore, this study was conducted to investigate the effects of barley sprout extract on serum lipid metabolism in healthy volunteers (n=51. Subjects were randomly divided into two groups: one group consumed a single capsule of barley leaf extract daily (n=25, 42.48 ± 13.58 years and the other consumed placebo capsules (n=26, 40.54 ± 11.1 years for 12 weeks. Results. After 12 weeks, total cholesterol and low-density lipoprotein- (LDL- cholesterol were not lower in the barley sprout extract group compared to the placebo group (p=0.415 and p=0.351, resp. and no differences in clinical or laboratory findings were observed between both groups. Conclusion. Our study failed to show significant lipid-lowering effects of barley sprout extract, possibly due to dosage, duration of therapy, and small sample size. Despite our nonsignificant findings, barley sprout has a possibility as a functional health food; therefore future research is needed.

  13. SOMACLONAL VARIABILITY AND BARLEY BREEDING ON RESISTANCE TO ALUMINUM

    OpenAIRE

    I.G. Shirokikh; S.Yu. Ogorodnikova; O.N. Shupletsova; I.N. Shchennikova

    2011-01-01

    In barley callus culture on acid selective media with aluminum the authors selected the resistant lines, from which the regenerated plants were obtained. During a growing on acid sod-podzol soil the seed progeny of regenerated lines was compared with initial varieties on biochemical parameters, on determinants of productivity and yield. It was revealed, that hereditable in regenerated progeny the determinants of somaclonal variability can be used for creation of high productive and resistant ...

  14. Physiological tests for drought tolerance in barley and durum wheat

    International Nuclear Information System (INIS)

    Physiological tests for characterizing drought tolerance in barley (H. vulgare L.) and durum wheat (T. durum L.) were evaluated. These tests involved: 1) germination in osmotic solution (-13 atm by d-mannitol); 2) thermal stress on seedlings (42 deg. C for 5 hours); 3) stability of the cellular membrane under osmotic stress (PEG 6000 at 43%). For both species genotypic variability which was associated with drought tolerance in the field was identified by the laboratory evaluation techniques. Based on these procedures, the two-row barley types were more drought tolerant than six-row types. In durum wheat, only some local populations and some varieties, bred in drought environments, showed high laboratory test values. Weak and not significant correlations were found between the physiological tests indicating that the genetic mechanisms which control these traits may be independent and process-specific. Yield trials, in barley, have been carried out in environments with drought conditions and the correlation between grain and physiological tests were significant. Of the three procedures evaluated in this study, the dry matter increase after a period of thermal stress and electrolyte leakage seemed to be most reliable and potentially useful for screening for drought tolerance in barley and durum wheat. (author). 13 refs, 6 tabs

  15. Involvement of Alternative Splicing in Barley Seed Germination.

    Directory of Open Access Journals (Sweden)

    Qisen Zhang

    Full Text Available Seed germination activates many new biological processes including DNA, membrane and mitochondrial repairs and requires active protein synthesis and sufficient energy supply. Alternative splicing (AS regulates many cellular processes including cell differentiation and environmental adaptations. However, limited information is available on the regulation of seed germination at post-transcriptional levels. We have conducted RNA-sequencing experiments to dissect AS events in barley seed germination. We identified between 552 and 669 common AS transcripts in germinating barley embryos from four barley varieties (Hordeum vulgare L. Bass, Baudin, Harrington and Stirling. Alternative 3' splicing (34%-45%, intron retention (32%-34% and alternative 5' splicing (16%-21% were three major AS events in germinating embryos. The AS transcripts were predominantly mapped onto ribosome, RNA transport machineries, spliceosome, plant hormone signal transduction, glycolysis, sugar and carbon metabolism pathways. Transcripts of these genes were also very abundant in the early stage of seed germination. Correlation analysis of gene expression showed that AS hormone responsive transcripts could also be co-expressed with genes responsible for protein biosynthesis and sugar metabolisms. Our RNA-sequencing data revealed that AS could play important roles in barley seed germination.

  16. Involvement of Alternative Splicing in Barley Seed Germination.

    Science.gov (United States)

    Zhang, Qisen; Zhang, Xiaoqi; Wang, Songbo; Tan, Cong; Zhou, Gaofeng; Li, Chengdao

    2016-01-01

    Seed germination activates many new biological processes including DNA, membrane and mitochondrial repairs and requires active protein synthesis and sufficient energy supply. Alternative splicing (AS) regulates many cellular processes including cell differentiation and environmental adaptations. However, limited information is available on the regulation of seed germination at post-transcriptional levels. We have conducted RNA-sequencing experiments to dissect AS events in barley seed germination. We identified between 552 and 669 common AS transcripts in germinating barley embryos from four barley varieties (Hordeum vulgare L. Bass, Baudin, Harrington and Stirling). Alternative 3' splicing (34%-45%), intron retention (32%-34%) and alternative 5' splicing (16%-21%) were three major AS events in germinating embryos. The AS transcripts were predominantly mapped onto ribosome, RNA transport machineries, spliceosome, plant hormone signal transduction, glycolysis, sugar and carbon metabolism pathways. Transcripts of these genes were also very abundant in the early stage of seed germination. Correlation analysis of gene expression showed that AS hormone responsive transcripts could also be co-expressed with genes responsible for protein biosynthesis and sugar metabolisms. Our RNA-sequencing data revealed that AS could play important roles in barley seed germination.

  17. Assessment of genetic diversity among barley cultivars and breeding lines adapted to the US Pacific Northwest, and its implications in breeding barley for imidazolinone-resistance.

    Directory of Open Access Journals (Sweden)

    Sachin Rustgi

    Full Text Available Extensive application of imidazolinone (IMI herbicides had a significant impact on barley productivity contributing to a continuous decline in its acreage over the last two decades. A possible solution to this problem is to transfer IMI-resistance from a recently characterized mutation in the 'Bob' barley AHAS (acetohydroxy acid synthase gene to other food, feed and malting barley cultivars. We focused our efforts on transferring IMI-resistance to barley varieties adapted to the US Pacific Northwest (PNW, since it comprises ∼23% (335,000 ha of the US agricultural land under barley production. To effectively breed for IMI-resistance, we studied the genetic diversity among 13 two-rowed spring barley cultivars/breeding-lines from the PNW using 61 microsatellite markers, and selected six barley genotypes that showed medium to high genetic dissimilarity with the 'Bob' AHAS mutant. The six selected genotypes were used to make 29-53 crosses with the AHAS mutant and a range of 358-471 F1 seeds were obtained. To make informed selection for the recovery of the recipient parent genome, the genetic location of the AHAS gene was determined and its genetic nature assessed. Large F2 populations ranging in size from 2158-2846 individuals were evaluated for herbicide resistance and seedling vigor. Based on the results, F3 lines from the six most vigorous F2 genotypes per cross combination were evaluated for their genetic background. A range of 20%-90% recovery of the recipient parent genome for the carrier chromosome was observed. An effort was made to determine the critical dose of herbicide to distinguish between heterozygotes and homozygotes for the mutant allele. Results suggested that the mutant can survive up to the 10× field recommended dose of herbicide, and the 8× and 10× herbicide doses can distinguish between the two AHAS mutant genotypes. Finally, implications of this research in sustaining barley productivity in the PNW are discussed.

  18. Variety Recommended Lists of Organic Cereals in Emilia-Romagna

    OpenAIRE

    C. Piazza; Foutry, H.; Reggiani, R.; Poli, M.; Bolognesi, S

    2008-01-01

    In order to meet the needs of Emilia-Romagna’s technicians and farmers, specific trials on cereals (soft wheat, hard wheat, barley, corn) for organic production have been carried out since 1995. These trials helped draw up specific Variety Recommended Lists.

  19. 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.

  20. 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.

  1. Functional properties of plantain, cowpea flours and oat fiber in extruded products

    Science.gov (United States)

    Drying effect on functional properties of two plantain and cowpea varieties and suitability of their flour blends in extruded snacks was determined. The functional and rheological behaviors of (plantain: cowpea): 90:10, 80:20, 70:30, 60:40 and 50:50 blends were evaluated. The extrusion product melt ...

  2. Alanine aminotransferase controls seed dormancy in barley

    Science.gov (United States)

    Sato, Kazuhiro; Yamane, Miki; Yamaji, Nami; Kanamori, Hiroyuki; Tagiri, Akemi; Schwerdt, Julian G.; Fincher, Geoffrey B.; Matsumoto, Takashi; Takeda, Kazuyoshi; Komatsuda, Takao

    2016-01-01

    Dormancy allows wild barley grains to survive dry summers in the Near East. After domestication, barley was selected for shorter dormancy periods. Here we isolate the major seed dormancy gene qsd1 from wild barley, which encodes an alanine aminotransferase (AlaAT). The seed dormancy gene is expressed specifically in the embryo. The AlaAT isoenzymes encoded by the long and short dormancy alleles differ in a single amino acid residue. The reduced dormancy allele Qsd1 evolved from barleys that were first domesticated in the southern Levant and had the long dormancy qsd1 allele that can be traced back to wild barleys. The reduced dormancy mutation likely contributed to the enhanced performance of barley in industrial applications such as beer and whisky production, which involve controlled germination. In contrast, the long dormancy allele might be used to control pre-harvest sprouting in higher rainfall areas to enhance global adaptation of barley. PMID:27188711

  3. Alanine aminotransferase controls seed dormancy in barley.

    Science.gov (United States)

    Sato, Kazuhiro; Yamane, Miki; Yamaji, Nami; Kanamori, Hiroyuki; Tagiri, Akemi; Schwerdt, Julian G; Fincher, Geoffrey B; Matsumoto, Takashi; Takeda, Kazuyoshi; Komatsuda, Takao

    2016-01-01

    Dormancy allows wild barley grains to survive dry summers in the Near East. After domestication, barley was selected for shorter dormancy periods. Here we isolate the major seed dormancy gene qsd1 from wild barley, which encodes an alanine aminotransferase (AlaAT). The seed dormancy gene is expressed specifically in the embryo. The AlaAT isoenzymes encoded by the long and short dormancy alleles differ in a single amino acid residue. The reduced dormancy allele Qsd1 evolved from barleys that were first domesticated in the southern Levant and had the long dormancy qsd1 allele that can be traced back to wild barleys. The reduced dormancy mutation likely contributed to the enhanced performance of barley in industrial applications such as beer and whisky production, which involve controlled germination. In contrast, the long dormancy allele might be used to control pre-harvest sprouting in higher rainfall areas to enhance global adaptation of barley. PMID:27188711

  4. Resistance to Barley Leaf Stripe

    DEFF Research Database (Denmark)

    Nørgaard Knudsen, J. C.

    1986-01-01

    Ten barley [Hordeum vulgare] genotypes were inoculated with twelve isolates of Pyrenophora graminea of diverse European and North African origin. Race specific resistance occurred. Four, possibly five, genetically different sources of race-specific resistance were found, three of them occurring i...

  5. Analysis of oligomer proanthocyanidins in different barley genotypes using high-performance liquid chromatography-fluorescence detection-mass spectrometry and near-infrared methodologies.

    Science.gov (United States)

    Verardo, Vito; Cevoli, Chiara; Pasini, Federica; Gómez-Caravaca, Ana María; Marconi, Emanuele; Fabbri, Angelo; Caboni, Maria Fiorenza

    2015-04-29

    Proanthocyanidins are a class of polyphenols present in many foodstuffs (i.e., tea, cocoa, berries, etc.) that may reduce the risk of several chronic diseases. Barley, with sorghum, rice, and wheat, are the only cereals that contain these compounds. Because of that, two barley genotypes, named waxy and non-waxy, were analyzed by normal-phase high-performance liquid chromatography-fluorescence detection-mass spectrometry (NP-HPLC-FLD-MS). Total proanthocyanidin content ranged between 293.2 and 652.6 μg/g of flour. Waxy samples reported the highest content (p determination coefficients (R(2)) ranging from 0.92 to 0.97, in test set validation. Because of that, this study highlights that NIR spectroscopy technology with multivariate calibration analysis could be successfully applied as a rapid method to determine proanthocyanidin content in barley.

  6. Transfer of radiocaesium to barley, rye grass and pea

    International Nuclear Information System (INIS)

    In areas with intensive farming, as in Denmark, it is of great interest to identify possible countermeasures to be taken in order to reduce the longterm effects of radioactive contamination of arable land. The most important longer-lived radionuclides from the Chernobyl were 137Cs and 134Cs. The aim of the present project was to identify crops with relatively low or high root uptake of these two isotopes. Although such differences may be small, a shift in varieties might be a cost-effective way to reduce collective doses. The experiment was carried out at Risoe National Laboratory in the summer of 1988. The species used were: spring barley (Hordeum vulgare L) varieties: Golf, Apex, Anker, Sila; Perennial rye grass (Lolium perenne L.) varieties: Darbo (early) and Patoro (late); Italian rye-grass (Lolium multiflorum) variety: Prego; and pea (Pisum arvense L.) variety: Bodil. Each crop was grown in two types of soil, a clay-loam and an organic soil. 137Cs was added to the clay-loam. The organic soil, which was contaminated with 137Cs from the Chernobyl accident, was supplied with 134Cs. Sila barley and Italian rye-grass were identified among the species tested as plants with a relative high uptake of radio-caesium. (author)

  7. Study on Relationship Between the Size Distribution of Glutenin Polymeric Protein and Wheat Flour Mixing Properties

    Institute of Scientific and Technical Information of China (English)

    ZHAO Hui-xian; HU Sheng-wu; GUO Ai-guang; Daryl Mares

    2002-01-01

    Parental varieties Suneca and Cook have contrasting alleles at each of the five glutenin subunit loci (Glu-B1, Glu- D1, Glu-A3, Glu-B3, and Glu-D3), a set of 60 lines homozygous at these loci from the F4 progeny population of Suneca × Cook was chosen to analyze the variation of the size distribution of glutenin polymeric protein (measured by SE-HPLC) and flour mixing properties of these lines and to study relationship between the size distribution of glutenin polymeric protein and wheat flour mixing properties. The results showed that there were very significant differences among the relative size distributions of glutenin polymeric protein (i. e. percentage of unextracTable polymeric protein in the total polymeric protein, or UPP% ) and dough development times (i. e. peak time of mixograph, or PTM) of different homozygous lines, respectively.Flour mixograph shape was closely related to UPP% value. The results also indicated that UPP% was very strongly positive correlation with PTM and negative correlation with peak height of mixograph (PHM).Comparing with flour protein content (FP%), UPP% gave greater effect on PTM and PHM, i.e. flour mixing properties, and it can be considered as one of criteria for quality selecting from early generation of breeding program.

  8. 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.

  9. Bulk carbohydrate grain filling of barley ß-glucan mutants studied by 1H HR MAS NMR

    DEFF Research Database (Denmark)

    Seefeldt, Helene Fast; Larsen, Flemming Hofmann; Viereck, Nanna;

    2008-01-01

    Temporal and genotypic differences in bulk carbohydrate accumulation in three barley genotypes differing in the content of mixed linkage β-(1→3),(1→4)-D-glucan (β-glucan) and starch were investigated using proton high-resolution, magic angle spinning, nuclear magnetic resonance (1H HR MAS NMR......) during grain filling. For the first time, 1H HR MAS NMR spectra of flour from immature barley seeds are analyzed. Spectral assignments are made using two-dimensional (2D) NMR methods. Both α- and β-glucan biosynthesis were characterized by inspection of the spectra as well as by calibration...... unexpected lack of intensity in the high β-glucan mutant lys5f at seed maturity, resulting in poor calibration to reference β-glucan content. We hypothesize that the lack of β-glucan signal in lys5f indicates partial immobilization of the β-glucan that appears to be either genotypic dependent or water...

  10. Malting Characteristics of Some Sorghum and Millet Grain Varieties Grown in Kenya

    International Nuclear Information System (INIS)

    Industrial malt in Kenya for commercial beer production is made exclusively from barley. This study explored the potential of producing suitable malt from some sorghum and finger millet grain varieties grown in Kenya. Malting characteristics of two sorghum grain varieties, KARI Mtama-1 and local Red variety, and that of finger millet was done and compared to that of barley. Among the grain characteristics determined before malting were water sensitivity, polyphenol (tannin) content and total protein. The grain was malted by striping in water for 48 h, followed by germination for four days at 25 degrees celcious, then kilned at 50 degrees celcious for 24 h. The malting characteristics determined included total soluble N, free amino N, wort pH and fermentable sugars. The local red sorghum and millet had high polyphenol content while KARI Mtama-1 and barley had low levels. KARI Mtama-1 had positive water sensitivity while barley had negative sensitivity. Finger millet and local red sorghum were water insensitive. Free amino N was 113, 125, 144, and 154mg 100g-1 malt for millet, barley, local Red and KARI Mtama-1, respectively. Total fermentation sugars were 307, 477, 610 and 178 mg 1-1 for finger millet, local red, barley and KARI Mtama1, respectively. The results showed that that the proteolytic and amyloytic characteristics of the KARI Mtama-1 malt are largely similar to those of barley. Hence the KARI Mtama-1 malt are largely similar to those of barley. Hence the KARI Mtama-1 has good potential fro conventional lager beer production. Malts of local Red sorghum grain and millet may be more suitable for industrial production of opaque/cloudy beer

  11. Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour.

    Science.gov (United States)

    Gutiérrez, Tomy J; Guzmán, Romel; Medina Jaramillo, Carolina; Famá, Lucía

    2016-01-01

    Biological macromolecules such as starches of different amylaceous sources have been used in the formulation of edible films. However, there are few studies aimed at evaluating edible and intelligent films with response to pH changes from natural pigments, this despite the importance of these materials. In this context, films from native and modified plantain flour, plasticized with glycerol, with or without the addition of beet flour were developed. The chemical and structural composition of the flours, and its incidence on thickness, water solubility, contact angle, and mechanical and microstructural properties were evaluated, thus as its response to pH changes of the developed films. The observations showed that the incorporation of beet flour allowed to obtain intelligent films front to pH changes alkaline. Likewise, the betalains that were found in beet flour interacted more efficiently with the phosphated plantain flour, limiting well its immediate response to pH changes. In the same way, proteins and sugars of beet flour allowed to obtain more flexible films, due to the hydrogen bond interactions between these constituents and the plantain flours. This latter could justify the decrease of contact angle, and the increase on thickness and solubility of these films. PMID:26455401

  12. 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.

  13. Pysicochemical properties of Tibetan hull-less barley starch.

    Science.gov (United States)

    Yangcheng, Hanyu; Gong, Lingxiao; Zhang, Ying; Jane, Jay-lin

    2016-02-10

    Objectives of this study were to (1) determine the starch physicochemical properties of two commercial Tibetan hull-less barley varieties, Beiqing (BQ) and Kangqing (KQ); and (2) understand the relationship between unique properties of the starches, their structures, and impacts of growing conditions. The BQ barleys were grown at a location with lower temperature and less rainfall compared with the KQ barleys. The BQ starches showed significantly lower onset-gelatinization temperature (54.1-54.9 °C), larger gelatinization-temperature range (9.4-10.6 °C), and higher peak-viscosities (138.9-153.9RVU) than the KQ starches (55.1-56.1 °C, 7.4-8.8 °C, and 63.4-64.7RVU, respectively). After a treatment with 2% sodium-dodecyl-sulphate solution, the KQ starches showed substantially greater increases in peak viscosities than the BQ starches. Annealing of starch and enhanced amylose-lipid complex formation, resulting from higher growing temperature during the development of the KQ starches, likely contributed to the differences in thermal and pasting properties between the BQ and KQ starches.

  14. Biologically active secondary metabolites of barley. I. Developing techniques and assessing allelopathy in barley.

    Science.gov (United States)

    Liu, D L; Lovett, J V

    1993-10-01

    Allelopathic effects of barley (Hordeum vulgare L.) on white mustard (Sinapis alba L.) were assessed using modified bioassays that reduced other environmental influences. In a Petri dish bioassay, germination of white mustard was delayed and the radicle lengths were significantly inhibited at a density of 0.5 barley seed/cm(2). In a 'siphoning' bioassay apparatus, when the two species were sown together, radicle elongation of white mustard was not inhibited one day after sowing but became increasingly inhibited as bioassay time increased. Barley allelochemicals were released from the roots in a hydroponic system for at least 70 days after commencement of barley germination. Solutions removed from the hydroponic system of growing barley delayed germination and inhibited growth of white mustard. The allelopathic activity of barley was further confirmed at a density of 0.3 barley seed/cm(2) in a modified stairstep apparatus. PMID:24248571

  15. 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.

  16. New leaf diseases of barley in Egypt.

    Science.gov (United States)

    Mehiar, F F; El-Deen, E; Wasfy, H; El-Samra, I A

    1976-01-01

    Leaf diseases of barley were observed also in Egypt. From leaves of barley were isolated: Helminthosporium teres, H. gramineum, Stemphylium vesicarium, Alternaria triticina, Vlocladium chartarum, Acnemonium kiliense, Stemphylium spec. accompanied with the Pleospora stage. Inoculations on both attached and detached leaves showed that all the tested fungi were pathogenic, except Acremonium kiliense and Ulocladium chartarum. PMID:1037183

  17. Molecular characterization of two lipoxygenases from barley

    NARCIS (Netherlands)

    Mechelen, J.R. van; Schuurink, R.C.; Smits, M.; Graner, A.; Douma, A.C.; Sedee, N.J.A.; Schmitt, N.F.; Valk, B.E.

    1999-01-01

    Two full-length lipoxygenase cDNA sequences (LoxB and LoxC) from barley (Hordeum distichum cv. L. Triumph) are described. The cDNAs share high homology with the barley LoxA cDNA. Southern blotting experiments indicate single copy numbers of the three lipoxygenase genes. RFLP mapping revealed the pre

  18. DIFFERENTIATION OF BARLEY GENOTYPES BASED ON DNA POLYMORPHISM

    Directory of Open Access Journals (Sweden)

    Marián Tomka

    2013-02-01

    Full Text Available Identification and characterization of genotypes is essential for improving the quality of cultivated varieties in breeding programs. Information about the origin of varieties can help farmers in selecting appropriate varieties to specific growing conditions or end use of crops. A set of ten microsatellite markers was used to describe genetic diversity in a sample of 30 barley (Hordeum vulgare L. genotypes. A total of 55 different alleles were amplified using ten SSR markers localized on chromosomes 1H, 2H, 3H, 5H, 6H, 7H with an average number of 5.5 alleles per locus. On the basis of allele frequencies we have calculated diversity index, polymorphic information content and index of probability, which have mean values of 0.664; 0.643 and 0.126 respectively. These values indicate high differentiation ability of SSR markers. In the created dendrogram using hierarchical cluster analysis using UPGMA algorithm we were able to differentiate all 30 barley genotypes. The results show that DNA markers are suitable for the identification and differentiation of genotypes and indicated the effectiveness of microsatellite markers to describe genetic diversity.

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

    International Nuclear Information System (INIS)

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

  20. Performance of induced mutant derived oat varieties in Australia

    International Nuclear Information System (INIS)

    Full text: The semi-dwarf varieties Echidna and Dolphin were released in 1984 and reached a growing area of 15% (ca. 23.700 ha) and 3% (ca. 4700 ha) respectively. Both varieties derive from a cross West x OT 207, the latter of which is a fast neutron induced semi-dwarf mutant of OT 184 carrying the gene DW6. For Echidna, crops up to 7 t/ha have been recorded. Both Echidna and Dolphin are very resistant to lodging and grain shedding. As a result, farmers have changed their harvest priorities from barley-oats-wheat to barley-wheat-oats. Further breeding aims at improving the grain quality of semi-dwarf germplasm derived from OT 207 and testing naked grain genotypes carrying the mutant gene. (author)

  1. 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.

  2. 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.

  3. Calcium homeostasis in barley aleurone

    Energy Technology Data Exchange (ETDEWEB)

    Jones, R.L.

    1990-02-21

    Under the auspices of the Department of Energy we investigated calcium homeostasis in aleurone cells of barley. This investigation was initiated to explore the role played by extracellular Ca{sup 2+} in gibberellic acid (GA)-induced synthesis and secretion of hydrolases in the aleurone layer. We have focused our attention on four topics that relate to the role of Ca{sup 2+} in regulating the synthesis of {alpha}-amylase. First, we determined the stoichiometry of Ca{sup 2+} binding to the two principal classes of barley {alpha}-amylase and examined some of the biochemical and physical properties of the native and Ca{sup 2+}-depleted forms of the enzyme. Second, since {alpha}-amylase is a Ca{sup 2+} containing metalloenzyme that binds one atom of Ca{sup 2+} per molecule, we developed methods to determine the concentration of Ca{sup 2+} in the cytosol of the aleurone cell. We developed a technique for introducing Ca{sup 2+}-sensitive dyes into aleurone protoplasts that allows the measurement of Ca{sup 2+} in both cytosol and endoplasmic reticulum (ER). Third, because the results of our Ca{sup 2+} measurements showed higher levels of Ca{sup 2+} in the ER than in the cytosol, we examined Ca{sup 2+} transport into the ER of control and GA-treated aleurone tissue. And fourth, we applied the technique of patch-clamping to the barley aleurone protoplast to examine ion transport at the plasma membrane. Our results with the patch-clamp technique established the presence of K{sup +} channels in the plasma membrane of the aleurone protoplast, and they showed that this cell is ideally suited for the application of this methodology for studying ion transport. 34 refs.

  4. Piecewise algebraic varieties

    Institute of Scientific and Technical Information of China (English)

    WANG Renhong; ZHU Chungang

    2004-01-01

    The piecewise algebraic variety is a generalization of the classical algebraic variety. This paper discusses some properties of piecewise algebraic varieties and their coordinate rings based on the knowledge of algebraic geometry.

  5. Characteristic of grain contamination with weeds in some cereal varieties

    OpenAIRE

    Franciszek Pawłowski; Marian Wesołowski

    2013-01-01

    Grain contamination with weeds in winter wheat, winter rye, spring barley and seeding oats harvested with combines was examined. A different number of seeds and weed species was found to be present in 1 kg of grain of the cereal varieties compared. Certain similarities were noticed in the botanical composition and in the frequency of occurrence of weed seeds in the examined samples of cereal grains.

  6. Characteristic of grain contamination with weeds in some cereal varieties

    Directory of Open Access Journals (Sweden)

    Franciszek Pawłowski

    2013-12-01

    Full Text Available Grain contamination with weeds in winter wheat, winter rye, spring barley and seeding oats harvested with combines was examined. A different number of seeds and weed species was found to be present in 1 kg of grain of the cereal varieties compared. Certain similarities were noticed in the botanical composition and in the frequency of occurrence of weed seeds in the examined samples of cereal grains.

  7. 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.

  8. 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.

  9. Uptake and utilization efficiency of nitrogen and phosphorus in barley genotypes

    Directory of Open Access Journals (Sweden)

    Svetla KOSTADINOVA

    2016-06-01

    Full Text Available Field experiment was carried out in order to study the genotypic variation in nitrogen and phosphorus uptake and utilization by barley. The study included nine Bulgarian genotypes of two-rowed barley: three cultivars Krami, Krasen, Kristi and six perspectives breading lines. The genotypes were sown in a randomized, complete block design with four replications after maize as predecessor with the size of experimental plots of 7 m2. It was found that barley genotypes differed in the uptake efficiency of both elements - nitrogen and phosphorus. Genotypes were divided into two groups in regard to nitrogen. Cultivars Krami, Krasen, Kristi and lines 2390300, 24102400, 22506999 uptake 170-186 kg N*ha-1, and lines 704112296, 24201900, 689069970 demonstrated higher nitrogen uptake efficiency 213-241 kg N*ha-1. Most of the new lines had higher phosphorus uptake efficiency in a range 90-111 kg Р2О5 ha-1compared to the varieties. The ratio total N/total Р2О5 uptake was close to 2.0 for the most of genotypes. The obtained mean values of nitrogen utilization efficiency were 81.6 kg biomass and 34.0 kg grain per kg N, respectively. The mean values of phosphorus utilization efficiency were 171.3 kg biomass and 71.4 kg grain per kg P2O5, respectively. The barley genotypes utilized more efficient phosphorus then total uptake nitrogen for producing grain and straw. Line 24102400 demonstrated higher nitrogen utilization efficiency for biomass and grain from all studied genotypes, followed by variety Krami. These two genotypes could be recommended as perspective in future improves of nitrogen efficiency in barley. Uptake efficiency of nitrogen and phosphorus positively correlated with the barley productivity and nutrients content in the grain and straw. In contrast, the relationship between total uptake of both elements at maturity and utilization efficiency of nitrogen or phosphorus for grain formation was negative.

  10. 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.

  11. 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...

  12. The influence of α-amylase supplementation, γ-irradiation (60Co) as well as long time of storage of wheat grain on flour technological properties

    International Nuclear Information System (INIS)

    The varieties of winter wheat, Aria and Beta, were studied. The Aria variety was stored for the period of four years. The part of wheat grain from Beta variety was irradiated with γ rays (60Co). In extracts from wheat kernels and flour protein content, total α- and β-amylolytic activity as well as α-amylolytic activity were determined, α-amylases of native and fungal origin were added to the flour obtained from samples of stored wheat kernels (Aria), irradiated and non-irradiated (Beta). Consequently native α-amylase activity of flour increased by 25% and 50%, respectively. Extensive technological estimation of grain and flour with amylase supplements was carried out. The study included: sedimentation analysis, falling number test, milling experiment, farinogram and extensogram analyses, measurement of the degree of damaged starch and flour colour, as well as baking experiment. The obtained experimental loaves of bread were tested for their ability to remain fresh. It was found out that the stored grain flour was characterized by the highest α-amylolytic activity and the lowest falling number value, whereas the irradiated grain flour showed the highest degree of starch damage and water absorption. When α-amylase supplementation to doughs was not accompanied by either irradiation or storage of grain, it definitely changed their physical properties for the worse. The negative influence of native α-amylases appeared to be less significant than that of fungal α-amylases. The positive influence of α-amylase supplementations, especially of those increasing by 25% the native α-amylolytic activity of flour on volume, and freshness of loaves of bread was observed. (author)

  13. 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.

  14. Inositol phosphates from barley low-phytate grain mutants analysed by metal-dye detection HPLC and NMR

    DEFF Research Database (Denmark)

    Hatzack, F.; Hübel, F.; Zhang, W.;

    2001-01-01

    Inositolphosphates from barley low-phytate grain mutants and their parent variety were analysed by metal-dye detection HPLC and NMR. Compound assignment was carried out by comparison of retention times using a chemical hydrolysate of phytate [Ins(1,2,3,4,5,6)P(6)] as a reference; Co-inciding rete......Inositolphosphates from barley low-phytate grain mutants and their parent variety were analysed by metal-dye detection HPLC and NMR. Compound assignment was carried out by comparison of retention times using a chemical hydrolysate of phytate [Ins(1,2,3,4,5,6)P(6)] as a reference; Co...

  15. EXPANDING THE RANGE OF GLUTEN-FREE FLOUR CONFECTIONERY PRODUCTS BASED ON BUCKWHEAT AND QUINOA

    Directory of Open Access Journals (Sweden)

    Shchekoldina T. V.

    2016-09-01

    Full Text Available Expanding the range of flour confectionery products for people suffering from intolerance to wheat protein is relevant in the circumstances of import substitution. The domestic market of gluten-free confectionery products fully meets the demand of this category of people, which are dominated by sweet tooth children, requiring constant variety of confectionery. Therefore, the purpose of the work, which consists in expanding the range of pastry products based on buckwheat and quinoa, is relevant. The study presents a shortbread recipe based on buckwheat flour with different dosages of quinoa, a block diagram of the production and evaluation of the quality of the finished confectionery. Sensory evaluation of quality was carried out by a tasting analysis by a special system of scores: quantified indicators of quality - color, taste, smell, surface, shape and form in a break - is presented in the form of balls, followed by mathematical processing. We have defined physical and chemical indicators of quality biscuits, including moisture, alkalinity, absorption, fat and sugar content. Based on the assessment of quality of gluten-free shortbread we have set the optimal ratio of buckwheat flour and quinoa is equal to 70:30. The developed formulation will expand the range of gluten-free flour confectionery and can be adapted to the process and the equipment installed on the existing confectionery businesses

  16. The influence of rearing medium on the irradiation sensitivity of eggs and larvae of the flour beetle, Tribolium confusum J. du Val

    International Nuclear Information System (INIS)

    In this study, gamma radiation was applied at six dose levels over the range of 5–40 Gy for 0–2-day-old eggs, and at eight dose levels between 10–80 Gy for 16–18-day-old larvae of Tribolium confusum. Sterility, mortality and other effects of gamma radiation were investigated. All experiments were performed in incubators maintained at 27 ± 0.5 °C and 70 ± 5% r.h. The development of adults reared on different flours from irradiated eggs and larvae was prevented by exposure to 40 and 50 Gy of gamma radiation, respectively. Rate of development of these stages on different flours and the yield of adults was influenced by rearing medium. Rapidly developing flour beetles are more susceptible to killing by gamma radiation. For each stage reared on different media (wheat, barley and maize flours), LD50 and LD99.9 values were determined, together with sterilizing dose levels (SD50 and SD99.9)

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

    Science.gov (United States)

    Allen, Kendra Alicia

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

  18. Technological characteristics of bread containing integral irradiated flours

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

    Shih, F; Daigle, K

    1999-04-01

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

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

    Directory of Open Access Journals (Sweden)

    Anamaria Pop

    2014-11-01

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

  1. Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): stabilization of sunflower oil

    OpenAIRE

    Iqbal, Shahid; Ijaz Hussain, Abdullah; Abdul Qayyum, Hafiz Muhammad; Anwar, Farooq

    2010-01-01

    The antioxidant potential of 100% and 80% methanol extracts from the seeds of three barley varieties (Jou 83, Jou 87 and Haider 93) was assessed. The extract yields from barley seeds ranged from 3.23% (Haider 93,100% methanol) to 5.31% (Jou 83, 80% methanol). The total phenolic contents, DPPH radical scavenging activity (IC50 values) and inhibition of linoleic acid oxidation of barley seed extracts (BSE) were determined to be 88.1-145.7 mg/100g, 90.8-168.6 μg/mL and 62.6-74.6%, respectively. ...

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

    Directory of Open Access Journals (Sweden)

    Matheus Rodrigues Oliveira

    2015-08-01

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

  3. Chirality determines pheromone activity for flour beetles

    Science.gov (United States)

    Levinson, H. Z.; Mori, K.

    1983-04-01

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

  4. 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...

  5. 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,...

  6. Mixed cropping of annual feed legumes with barley improves feed quantity and crude protein content under dry-land conditions

    Directory of Open Access Journals (Sweden)

    Khoshnood Alizadeh

    2013-01-01

    Full Text Available The objective of this research is to determine a suitable mixture of annual feed legumes and barley as a winter crop under dry-land conditions. Seeds of Hungarian vetch (cv. 2670, smooth vetch (cv. Maragheh, and local varieties of grass pea and field pea were mixed with barley (cv. Abidar in a 1:1 ratio and were tested, along with related monoculture. All legumes in the mixture survived winter while legumes alone, except Hungarian vetch, did not survive in the cold areas. The maximum fresh and dry forage yields (56 and 15 ton ha-1 respectively were obtained from a mixture of smooth vetch and barley in provinces with mild winter and more than 400 mm of rainfall. The mixture of barley and smooth vetch resulted in the highest mean crude protein content (17%. Autumn seeding of smooth vetch and barley in a 1:1 ratio produced more than 2 ton ha-1 of dry biomass with good quality in all studied areas and thus could serve as an alternative cropping system after wheat/barley in cold and semi-cold dry land.

  7. Estimation of Barley (Hordeum Vulgare L. Crop Water Requirements Using Cropwat Software in Ksar-Chellala Region, Algeria

    Directory of Open Access Journals (Sweden)

    M. B. Laouisset

    2016-09-01

    Full Text Available This paper estimates the reference Evapotranspiration (ET0 and Water requirements of barley (Hordeum vulgare L. in Ksar-Chellala region, Algeria, for one dry year by using CROPWAT software. Determination of Evapotranspiration ( ET is important in application such as irrigation design, irrigation scheduling, water resource management, hydrology and cropping systems modeling. Estimation of crop water requirements of barley ( CWR b respected the methodology adopted by the service of development and management service of FAO, based on the use of software CROPWAT 8.0. The total water requirements for barley depend on a variety of target yields and crops management. The period of climatic data used is 23 years (1990-2012, the average rain in this period is 254 mm. The total rain of the dry year is 190 mm. The results of this study show, during the vegetative cycle of barley which is 6 months, the calculation of ET 0 is 453 mm, the potential water which was used by the crop barley is estimated at 281.4 mm, the efficiency of rainfall is 69 mm and a total water requirements of barley ( CWR b equals to 211 mm, this amount distributed on three months coincided with important stages of development in barley. The supplementary irrigation in these conditions with optimal contents equals water requirements estimated by CROPWAT software that increases significantly grain yield of barely. Consequently, the gross irrigation water requirements ( GIWR of 1250000 ha which project to grow barley in the Algerian steppes regions are estimated at 3.77 billion and this for a dry year and a irrigation efficiency of 70%.

  8. Activity-based protein profiling of hydrolytic enzymes induced by gibberellic acid in isolated aleurone layers of malting barley.

    Science.gov (United States)

    Daneri-Castro, Sergio N; Chandrasekar, Balakumaran; Grosse-Holz, Friederike M; van der Hoorn, Renier A L; Roberts, Thomas H

    2016-09-01

    During barley germination, the aleurone layer secretes most of the enzymes required to degrade the endosperm, many of which are yet to be characterized. We used activity-based protein profiling (ABPP) to detect a range of active enzymes extracted from aleurone layers isolated from grains of a commercial malting barley variety incubated with or without gibberellic acid (GA). Enzymes found to be induced by GA were putative aleurains, cathepsin-B-like proteases and serine hydrolases. By using an inhibitory sugar panel, a specific active retaining β-glycosidase in the barley aleurone was identified as a putative xylanase. Our results show that ABPP can be used rapidly to identify a variety of active enzyme isoforms in cereal aleurone without the need for enzyme purification.

  9. Leaf stripe resistance of spring barley cultivars

    OpenAIRE

    Pinnschmidt, Hans O; Nielsen, Bent J.

    2006-01-01

    Results of six years of screening trials clearly indicate that effective resistance against barley leaf stripe is available, also in modern cultivars. Among the spring barley cultivars that are currently most widely grown in Denmark, Cabaret, Troon, Sebastian, Justina and Brazil appear most resistant, but only Brazil combines a favourable resistance performance (= low mean and standard deviation of environment-adjusted leaf stripe incidence) with a high number of observations (= years of test...

  10. 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.

  11. FARINOGRAPHIC EVALUATION OF WHEAT DOUGH ENRICHED WITH INULIN, NAKED BARLEY, MALT AND POTEX ADDITION

    Directory of Open Access Journals (Sweden)

    Marián Tokár

    2015-02-01

    Full Text Available One of the most important biological substances consumed in insufficient quantity is fibre that is often deficient in the diet. In general, dietary fibre is edible part of plants, or similar carbohydrates, that are resistant to digestion and absorption in the small intestine. Nowadays, there are many sources of fibre available for bakery industry, whether through addition of non-traditional bread cereals or through isolated form as additives. Except to supposed increase the nutritional value of bakery products with added fiber and raw materials containing fiber is necessary to think about their technological quality and rheological properties of dough. The aim of this experimental work was to investigate the effect of the addition of selected polysaccharides (inulin, Potex - potato fiber and non-bakery crops (naked barley, malt containing significant polysaccharides used in the mixture with wheat flour type T-650 in different ratios on the basis of farinographic evaluations. Based on the results of rheological measurements we found out that quality of dough was deteriorating proportionally to the amount of used additives. On the other hand, positively could be considered the increase of water absorption with addition of Potex and naked barley.

  12. Comparing Multiple Reaction Monitoring and Sequential Window Acquisition of All Theoretical Mass Spectra for the Relative Quantification of Barley Gluten in Selectively Bred Barley Lines.

    Science.gov (United States)

    Colgrave, Michelle L; Byrne, Keren; Blundell, Malcolm; Heidelberger, Sibylle; Lane, Catherine S; Tanner, Gregory J; Howitt, Crispin A

    2016-09-20

    Celiac disease (CD) is a disease of the small intestine that occurs in genetically susceptible subjects triggered by the ingestion of cereal gluten proteins for which the only treatment is strict adherence to a life-long gluten-free diet. Barley contains four gluten protein families, and the existence of barley genotypes that do not accumulate the B-, C-, and D-hordeins paved the way for the development of an ultralow gluten phenotype. Using conventional breeding strategies, three null mutations behaving as recessive alleles were combined to create a hordein triple-null barley variety. Proteomics has become an invaluable tool for characterization and quantification of the protein complement of cereal grains. In this study multiple reaction monitoring (MRM) mass spectrometry, viewed as the gold standard for peptide quantification, was compared to the data-independent acquisition strategy known as SWATH-MS (sequential window acquisition of all theoretical mass spectra). SWATH-MS was comparable (p gluten) in eight barley lines. The results of SWATH-MS analysis further confirmed the absence of the B-, C-, and D-hordeins in the triple-null barley line and showed significantly reduced levels ranging from <1% to 16% relative to wild-type (WT) cv Sloop for the minor γ-hordein class. SWATH-MS represents a valuable tool for quantitative proteomics based on its ability to generate reproducible data comparable with MRM-MS, but has the added benefits of allowing reinterrogation of data to improve analytical performance, ask new questions, and in this case perform quantification of trypsin-resistant proteins (C-hordeins) through analysis of their semi- or nontryptic fragments. PMID:27533879

  13. Starch and Free Sugars during Kernel Development of Bomi Barley and its High-Lysine Mutant 1508

    DEFF Research Database (Denmark)

    Kreis, Michael

    1978-01-01

    At maturity the high-lysine barley (Hordeum vulgare L.) Ris0 mutants 1508, 527 and 29 kernels contained about 20% less starch and twice as much free sugars as the parent varieties Bomi and Carlsberg II. An enhanched effect on starch reduction and free sugar accumulation was observed during kernel...

  14. 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.

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

    OpenAIRE

    Anamaria Pop; Sevastiţa Muste; Simona Man; Crina Mureșan

    2014-01-01

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

  16. Assessment of genetic diversity in Brazilian barley using SSR markers

    OpenAIRE

    Jéssica Rosset Ferreira; Jorge Fernando Pereira; Caroline Turchetto; Euclydes Minella; Luciano Consoli; Carla Andréa Delatorre

    2016-01-01

    Abstract Barley is a major cereal grown widely and used in several food products, beverage production and animal fodder. Genetic diversity is a key component in breeding programs. We have analyzed the genetic diversity of barley accessions using microsatellite markers. The accessions were composed of wild and domesticated barley representing genotypes from six countries and three breeding programs in Brazil. A total of 280 alleles were detected, 36 unique to Brazilian barley. The marker Bmag1...

  17. Binary Cumulant Varieties

    CERN Document Server

    Sturmfels, Bernd

    2011-01-01

    Algebraic statistics for binary random variables is concerned with highly structured algebraic varieties in the space of 2x2x...x2-tensors. We demonstrate the advantages of representing such varieties in the coordinate system of binary cumulants. Our primary focus lies on hidden subset models. Parametrizations and implicit equations in cumulants are derived for hyperdeterminants, for secant and tangential varieties of Segre varieties, and for certain context-specific independence models. Extending work of Rota and collaborators, we explore the polynomial inequalities satisfied by cumulants.

  18. Physicochemical properties of different corn varieties by principal components analysis and cluster analysis

    International Nuclear Information System (INIS)

    Principal components analysis and cluster analysis were used to investigate the properties of different corn varieties. The chemical compositions and some properties of corn flour which processed by drying milling were determined. The results showed that the chemical compositions and physicochemical properties were significantly different among twenty six corn varieties. The quality of corn flour was concerned with five principal components from principal component analysis and the contribution rate of starch pasting properties was important, which could account for 48.90%. Twenty six corn varieties could be classified into four groups by cluster analysis. The consistency between principal components analysis and cluster analysis indicated that multivariate analyses were feasible in the study of corn variety properties. (author)

  19. Starch and Prolamin Level in Single and Double High-Lysine Barley Mutants

    DEFF Research Database (Denmark)

    Kreis, M.; Doll, Hans

    1980-01-01

    At maturity the high-lysine barley (Hordeum vulgare L.) Ris0 mutants 1508, 527 and 29 kernels contained about 20% less starch and twice as much free sugars as the parent varieties Bomi and Carlsberg II. An enhanched effect on starch reduction and free sugar accumulation was observed during kernel...... on the additive effect of the individual high-lysine genes in the double mutants, it is concluded that the influences of these genes on prolamin and starch synthesis are independent....

  20. Cadmium Stress Induced Changes in Antioxidant Enzymes, Lipid Peroxidation and Hydrogen Peroxide Contents in Barley Seedlings

    OpenAIRE

    Amel Alayat; Lynda Souiki; Mohammed Reda Djebar; Zine Eddine Boumedris; Ouissem Moumeni; Houria Berrebbah

    2015-01-01

    Cadmium pollution is a problem of increasing significance for ecological, nutritional and environmental reasons. Different plant species and varieties show a wide range of plasticity in Cadmium tolerance, from a high degree of sensitivity to the hyper-accumulating phenotype of some tolerant plants. To avoid Cadmium toxicity, plants adopt various defense strategies. The present study was undertaken to assess and investigate the antioxidant responses of barley (Hordeum vulgare) L.) to cadmium t...

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

    Science.gov (United States)

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

    2012-07-01

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

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

    OpenAIRE

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

    2015-01-01

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

  3. Compositional Study for Improving Wheat Flour with Functional Ingredients

    Directory of Open Access Journals (Sweden)

    Livia Apostol

    2015-11-01

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

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

    OpenAIRE

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

    2012-01-01

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

  5. Use of recurrent irradiation in plant breeding of quantitative characters of barley and wheat

    International Nuclear Information System (INIS)

    In this work was applied recurrent irradiation by gamma radiation of cobalt 60 in different doses to barley and wheat seeds in order to generate genetic variation and facilitating the selection of quantitative characters. The first part of this work was realized without making any selection and the second one by means of selection toward the greatest number of tassel spikelets. The experimental evaluation of irradiated materials without selection indicated that in high doses it was obtained a best expression of the character and that this was greater increasing the generations of irradiation excepting the MI generation as in barley as wheat. According to the experimental evaluation, the selected lines of irradiated material of barley was greater yield that the original variety, but this did not occur with the wheat, because of the grain size of the selected lines was more little. The posterior selection for following increasing the spikelets number for tassel has been effective and in the barley the advances were greater than in the wheat. (Author). 4 refs, 5 figs

  6. MS Based Imaging of Barley Seed Development

    Institute of Scientific and Technical Information of China (English)

    Manuela Peukert; Andrea Matros; Hans-Peter Mock

    2012-01-01

    Spatially resolved analysis of metabolites and proteins is essential to model compartmentalized cellular processes in plants.Within recent years,tremendous progress has been made in MS based imaging (MSI) techniques,mostly MALDI MSI.The technology has been pioneered and is now widely applied in medicinal and pharmacological studies,and in recent years found its way into plant science (Kaspar et al.,2011; Peukert etal.,2012).We are interested in the elucidation of spatially resolved metabolic networks related to barley grain development.An understanding of developmentally and ecologically regulated processes affecting agronomical traits such as final grain weight,seed quality and stress tolerance is of outmost importance,as barley provides one of the staple foods.Barley also serves as a model plant for other cereals such as wheat.The presentation will introduce an untargeted MALDI MSI approach to the analysis of me-tabolite patterns during barley grain development.We analyzed longitudinal and cross sections from developing barley grains (3,7,10 and 14 days after pollination).In the presentation we will address spatial resolution,sensitivity and identification of unknown compounds will also be discussed.A major task is to connect the metabolite patterns to distinct cellular and physiological events.As an example,particular metabolite distributions indicative for nutrient transport into the developing endosperm will be shown.

  7. 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.

  8. 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. PMID:24425892

  9. TAL effector nucleases induce mutations at a pre-selected location in the genome of primary barley transformants

    DEFF Research Database (Denmark)

    Wendt, Toni; Holm, Preben Bach; Starker, Colby G;

    2013-01-01

    Transcription activator-like effector nucleases (TALENs) enable targeted mutagenesis in a variety of organisms. The primary advantage of TALENs over other sequence-specific nucleases, namely zinc finger nucleases and meganucleases, lies in their ease of assembly, reliability of function, and their...... broad targeting range. Here we report the assembly of several TALENs for a specific genomic locus in barley. The cleavage activity of individual TALENs was first tested in vivo using a yeast-based, single-strand annealing assay. The most efficient TALEN was then selected for barley transformation...

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

    OpenAIRE

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

    2010-01-01

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

  11. Computing Tropical Varieties

    DEFF Research Database (Denmark)

    Speyer, D.; Jensen, Anders Nedergaard; Bogart, T.;

    2005-01-01

    The tropical variety of a d-dimensional prime ideal in a polynomial ring with complex coefficients is a pure d-dimensional polyhedral fan. This fan is shown to be connected in codimension one. We present algorithmic tools for computing the tropical variety, and we discuss our implementation...

  12. Varieties of Musical Experience

    Science.gov (United States)

    Bharucha, J. Jamshed; Curtis, Meagan; Paroo, Kaivon

    2006-01-01

    In this paper, we argue that music cognition involves the use of acoustic and auditory codes to evoke a variety of conscious experiences. The variety of domains that are encompassed by music is so diverse that it is unclear whether a single domain of structure or experience is defining. Music is best understood as a form of communication in which…

  13. REAL PIECEWISE ALGEBRAIC VARIETY

    Institute of Scientific and Technical Information of China (English)

    Ren-hong Wang; Yi-sheng Lai

    2003-01-01

    We give definitions of real piecewise algebraic variety and its dimension. By using the techniques of real radical ideal, P-radical ideal, affine Hilbert polynomial, Bernstein-net form of polynomials on simplex, and decomposition of semi-algebraic set, etc., we deal with the dimension of the real piecewise algebraic variety and real Nullstellensatz in Cμ spline ring.

  14. The application of AMMI model for barley cultivars evaluation in multi-year trials

    Directory of Open Access Journals (Sweden)

    Mirosavljević Milan

    2014-01-01

    Full Text Available The interpretation of new varieties performance is disturbed under the influence of genotype-by-environment interaction. Among several methods used for understanding this effect, one of the most frequently used methods is Additive Main Effects and Multiplicative Interaction (AMMI analysis. In this study we used AMMI method with the aim to estimate the genotype - environment interaction of 14 barley genotypes, and to identify barley genotypes that have high and stable performance in different environments. The trials were conducted during 11 growing seasons (1995/96 - 2005/06, arranged in a randomized complete block (RCB design with four replications in location Rimski Šančevi. The results showed that the influence of environment (seasons, genotypes and their interaction on barley grain yield were significant (p < 0.01. Based on AMMI method, two-rowed variety Novosadski 317 and the six-rowed variety Novosadski 331 can be distinguished due their high and stable yields. [Projekat Ministarstva nauke Republike Srbije, br. TR-31066

  15. Photoluminescence and thermally stimulated luminescence characteristics of rice flour

    International Nuclear Information System (INIS)

    The present paper reports the photoluminescence (PL) and the thermoluminescence (TL) characteristics of rice flour. This study is undertaken to consider storage of rice at low temperature and irradiation for disinfection. From the Indian market a few varieties of rice was bought. All the samples of rice was ground using an agate motor and pestle. Thereafter, the powder was sieved to the size of 140 μm using appropriate sieves. When comparing the PL characteristics of the different rice powders studied, it is interesting to note that the PL emission wavelength (around 445 nm) is nearly same for all the rice varieties studied even though the excitation wave length is different. TL characteristics are studied in the temperature range 77-230 K as well as 300-700 K. TL is recorded for the virgin samples and also on irradiation of the same by exposing it to X-ray at 77 K, beta at 300 K and gamma at 77 K. The two varieties are given an X-ray dose of 1 kGy. The TL is recorded for 200 mg rice powder. The TL displayed for the as-received 1 kGy X- ray dose peak is around 160 K with a broad shoulder around 120 K. Basmati variety is given a gamma dose of 12.5 kGy and the TL and TL emission is recorded. It is seen that a well-defined low-temperature TL peak around 119 K and a hump around 145 K are observed in the sample. The TL emission is around 430 nm.The TL peak observed in most of the rice samples above room temperature is around 558 K

  16. Starch granule protein (SGP) polymorphism in cultivated naked barley from Qinghai-Tibet Plateau in China and relationship between SGPs and starch/amylose content

    Institute of Scientific and Technical Information of China (English)

    Zhifen PAN; Yixing ZOU; Tao ZHAO; Guangbing DENG; Xuguang ZHAI; Fang WU; Maoqun YU

    2008-01-01

    Starch granule proteins (SGPs) are minor components bound with starch granule, whose variation could impact starch properties. This study investigated, for the first time, the variation of SGPs in the cultivated naked barley from Qinghai-Tibet Plateau in China. The relation-ship between SGPs and starch content was preliminarily dealt with. Ten major SGPs and 16 types of patterns were present in the 66 cultivated naked varieties, indicating that the SGPs in cultivated naked barley from Qinghai-Tibet Plateau in China are polymorphic. The SGPs of naked barley in Tibet and Sichuan were greatly different and the SGP patterns were specific to sampling regions. Significance test analysis demonstrated that the SGPs described in this study, except for SGP1, could be related with the variation of starch content in the different naked barleys.

  17. 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.

  18. Phenolic Profiles and Antioxidant Activity of Buckwheat (Fagopyrum esculentum M?ench and Fagopyrum tartaricum L. Gaerth) Hulls, Brans and Flours

    Institute of Scientific and Technical Information of China (English)

    LI Fu-hua; YUAN Ya; YANG Xiao-lan; TAO Shu-ying; MING Jian

    2013-01-01

    The extracts from hulls, brans and flours of Fagopyrum esculentum M?ench (FEM, three varieties) and Fagopyrum tartaricum L. Gaerth (FTG, seven varieties) were screened for free and bound phenolic content or total phenolic content (TPC), as well as 1,1 diphenyl-2-picryl hydrazyl (DPPH) free radical scavenging activity and reducing power. Free phenolics were predominant in buckwheat hulls, brans and flours. FEM hulls extract exhibited the highest reducing power and DPPH free radical scavenging activity with the average EC50 84.54μg mL-1 and IC50 11.54μg mL-1 respectively, FTG brans extract had the highest average TPC (24.87 mg GAE g-1 DW), and FEM flours extract showed the lowest TPC, reducing power and radical scavenging activity. Furthermore, the correlations among TPC, DPPH free radical scavenging activity and reducing power of all the samples were investigated. The rank correlation coefficient (rs) between reducing power and DPPH free radical scavenging activity of buckwheat hulls, between TPC and DPPH free radical scavenging activity of buckwheat flours were 0.76 and 0.79, respectively (P<0.05). However, there is no significant correlation between the remaining indexes of hulls and flours, as well as the ten buckwheat brans. This result indicated that some non-phenolic compounds also contributed to the total antioxidant activity in hulls, brans and flours of buckwheats. This study demonstrated that buckwheat hulls and brans, rather than flours, are good source of antioxidants.

  19. Biomechanics of Wheat/Barley Straw and Corn Stover

    Energy Technology Data Exchange (ETDEWEB)

    Christopher T. Wright; Peter A. Pryfogle; Nathan A. Stevens; Eric D. Steffler; J. Richard Hess; Thomas H. Ulrich

    2005-03-01

    The lack of understanding of the mechanical characteristics of cellulosic feedstocks is a limiting factor in economically collecting and processing crop residues, primarily wheat and barley stems and corn stover. Several testing methods, including compression, tension, and bend have been investigated to increase our understanding of the biomechanical behavior of cellulosic feedstocks. Biomechanical data from these tests can provide required input to numerical models and help advance harvesting, handling, and processing techniques. In addition, integrating the models with the complete data set from this study can identify potential tools for manipulating the biomechanical properties of plant varieties in such a manner as to optimize their physical characteristics to produce higher value biomass and more energy efficient harvesting practices.

  20. Geometry of graph varieties

    OpenAIRE

    Martin, Jeremy L.

    2003-01-01

    A picture P of a graph G = (V,E) consists of a point P(v) for each vertex v in V and a line P(e) for each edge e in E, all lying in the projective plane over a field k and subject to containment conditions corresponding to incidence in G. A graph variety is an algebraic set whose points parametrize pictures of G. We consider three kinds of graph varieties: the picture space X(G) of all pictures, the picture variety V(G), an irreducible component of X(G) of dimension 2|V|, defined as the closu...

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

    Science.gov (United States)

    Akubor, P I

    1997-01-01

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

  2. An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing.

    Science.gov (United States)

    Granfeldt, Y; Eliasson, A C; Björck, I

    2000-09-01

    Differences in glycemic responses to various starchy foods are related to differences in the rate of starch digestion and absorption. In this study, the importance of the degree of gelatinization and the product thickness for postprandial glycemic and insulinemic responses to rolled oats and barley were studied in healthy subjects (5 men and 5 women). Thick (1.0 mm) rolled oats were made from raw or preheated (roasted or steamed) kernels. In addition, thin (0.5 mm) rolled oats were made from roasted or roasted and steamed (processed under conditions simulating commercial production) oat kernels. Finally, steamed rolled barley kernels (0.5 or 1.0 mm) were prepared. All thin flakes elicited high glucose and insulin responses [glycemic index (GI), 88-118; insulinemic index (II), 84-102], not significantly different from white wheat bread (P: > 0.05). In contrast, all varieties of thick oat flakes gave significantly lower metabolic responses (GI, 70-78; II, 58-77) than the reference bread (P: barley flakes, however, gave high glucose and insulin responses (GI, 94; II, 84), probably because the botanical structure underwent more destruction than the corresponding oat flakes. We conclude that minimal processing of oat and barley flakes had a relatively minor effect on GI features compared with the more extensive commercial processing. One exception was thick oat flakes, which in contrast to the corresponding barley flakes, had a low GI. PMID:10958814

  3. Optimizing reed canary grass cropping to increase profitability. Field studies of plant varieties, intercropping with legumes and barley, fertilization and soil compaction; Optimering av odlingsaatgaerder i roerflen foer oekad loensamhet. Faeltstudier av sorter, samodling med baljvaexter och korn, goedsling samt markpackning

    Energy Technology Data Exchange (ETDEWEB)

    Palmborg, Cecilia; Lindvall, Eva (Swedish Univ. of Agricultural Sciences, Umeaa (Sweden). Agricultural Research for Northern Sweden)

    2010-05-15

    Reed Canary Grass is a promising crop for biofuel production. For reed canary grass the first year is an establishment year when the small biomass is not harvested. The second year the biomass is usually cut in late autumn but the harvest (removal of the biomass from the field) is delayed until spring. This technique has resulted in lower costs and increases in fuel quality through lower ash contents, including lower contents of chlorine, sodium and potassium. However costs for production are still high, especially establishment costs, fertilization costs and harvesting costs. The aim of this project was to test ways to cut costs per MWh by increased yields, and decreased establishment costs. The methods used have been variety trials to develop more productive plant material, intercropping with nitrogen fixing legumes to reduce the nitrogen demand of the crop, fertilization with waste material (sewage sludge, reed canary grass ash or poultry manure) and harvest at frozen ground as a strategy to reduce soil compaction and harvest damages on the crop. Reed canary grass grown as a fuel has so far been grown as a mono culture. However, when it is been grown for forage, or as a biogas crop, intercropping with legumes has been successful in some studies. In addition to NPK-fertilizers sewage sludge, ash from combustion of reed canary grass and poultry manure was used. An economic calculation showed that the establishment costs (the first two growing seasons) can be lowered by intercropping with red clover. However it is also involves more risks, related to weeds, and cannot be recommended on fallow soil with a large seed bank of weeds. A ten year old reed canary grass ley was used for the experiment. Two 25 m wide strips were harvested with a mower on November 19 2008 when the top soil was frozen. The harvested material was chopped and removed from the field the following day. The following spring, May 19 2009, the remaining reed canary grass on the field was cut with a

  4. Fast neutron mutagenesis in barley

    International Nuclear Information System (INIS)

    Full text: In order to conduct a deletion mutant analysis of the barley genome, seeds of cultivar 'Steptoe' were irradiated in 1992 with two doses of fast neutrons, 3.5 Gy and 4.0 Gy at the FAO/IAEA Seibersdorf SNIF facility by Dr. H. Brunner. M1 seeds were grown at Pullman, Washington, USA in the field. Approximately 500 M2 spikes were picked from each treatment and the remainder harvested in bulk. Mutation rates were determined on 1000 bulk M2 seedlings (chlorophyll deficient) and 500 M2 head rows (chlorophyll deficient and morphological) per treatment. Chlorophyll-deficient mutations were observed at a frequency of 8.1% and 9.4% on M1 spike basis and 2.2% and 2.6% on M2 seedling basis for the 3.5 and 4.0 Gy treatments, respectively. Total mutations observed in the field were 19.0% and 20.8% on M1 spike basis for the two treatments. Approximately 2,500 M2 seedlings were assayed for nitrate reductasedeficient mutants and 12,000 M2 seeds screened for waxy mutants. Although several putative mutants were identified, none have been confirmed to date. The mutation frequencies observed are similar for both treatments and appear to be approximately the same as what we have previously observed with γ-radiation treatments. The absence of nitrate reductase-deficient and waxy mutants is most likely due to the small population size screened. The morphological mutants recovered include dwarfs, sterile, necrotic, glossy, elongated outer glume, winter type and some very interesting floral mutants such as multi-ovary and branched inflorescence. Mutants affecting functions of genes for which cloned DNA segments are available will be sought in order to identify specific molecular changes that have been induced by fast neutron radiation. (author)

  5. 7 CFR 201.10 - Variety.

    Science.gov (United States)

    2010-01-01

    ....” Alfalfa; Bahiagrass; Barley; Bean, field; Beet, field; Brome, smooth; Broomcorn; Clover, crimson; Clover, red; Clover, white; Corn, field; Corn, pop; Cotton; Cowpea; Crambe; Fescue, tall; Flax;...

  6. Evaluation of texture differences among varieties of cooked quinoa.

    Science.gov (United States)

    Wu, Geyang; Morris, Craig F; Murphy, Kevin M

    2014-11-01

    Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. 'Black,' 'Cahuil,' and 'Red Commercial' yielded harder texture, while '49ALC,' '1ESP,' and 'Col.#6197' showed softer texture. '49ALC,' '1ESP,' 'Col.#6197,' and 'QQ63' were more adhesive, while other varieties were not sticky. The texture profile correlated to physical--chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P quinoa. PMID:25308337

  7. 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.

  8. Reinforcement Effect of Corn Flour in Rubber Composites

    Science.gov (United States)

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

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

    NARCIS (Netherlands)

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

    2010-01-01

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

  10. 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.

  11. Evolutionary history of barley cultivation in Europe revealed by genetic analysis of extant landraces

    Directory of Open Access Journals (Sweden)

    Jones Huw

    2011-11-01

    Full Text Available Abstract Background Understanding the evolution of cultivated barley is important for two reasons. First, the evolutionary relationships between different landraces might provide information on the spread and subsequent development of barley cultivation, including the adaptation of the crop to new environments and its response to human selection. Second, evolutionary information would enable landraces with similar traits but different genetic backgrounds to be identified, providing alternative strategies for the introduction of these traits into modern germplasm. Results The evolutionary relationships between 651 barley landraces were inferred from the genotypes for 24 microsatellites. The landraces could be divided into nine populations, each with a different geographical distribution. Comparisons with ear row number, caryopsis structure, seasonal growth habit and flowering time revealed a degree of association between population structure and phenotype, and analysis of climate variables indicated that the landraces are adapted, at least to some extent, to their environment. Human selection and/or environmental adaptation may therefore have played a role in the origin and/or maintenance of one or more of the barley landrace populations. There was also evidence that at least some of the population structure derived from geographical partitioning set up during the initial spread of barley cultivation into Europe, or reflected the later introduction of novel varieties. In particular, three closely-related populations were made up almost entirely of plants with the daylength nonresponsive version of the photoperiod response gene PPD-H1, conferring adaptation to the long annual growth season of northern Europe. These three populations probably originated in the eastern Fertile Crescent and entered Europe after the initial spread of agriculture. Conclusions The discovery of population structure, combined with knowledge of associated phenotypes and

  12. Effect of Soybean Variety on Anti-Nutritional Factors Content, and Growth Performance and Nutrients Metabolism in Rat

    OpenAIRE

    Guixin Qin; Zewei Sun; Hongbin Pan; Chunmei Gu

    2010-01-01

    The present study was undertaken to evaluate the effects of soybean varieties on content of anti-nutritional factors, growth, and nutrient digestibility in rat. For this purpose, the content of trypsin inhibitor and lectin was firstly measured in five soybean varieties. Then sixty male Wistar rats were randomly divided into six groups and fed on different diets as follows: groups 1 to 5 were fed on treatment diets containing five different varieties of soybean flour; group 6 was fed on a cont...

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

    Directory of Open Access Journals (Sweden)

    Cynthia Gracia C.L1*

    2009-06-01

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

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

    OpenAIRE

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

    2009-01-01

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

  15. 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.

  16. 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.

  17. 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.

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

    Science.gov (United States)

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

    2015-01-01

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

  19. 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%....

  20. Gamma irradiation of barley seeds and its effect on ionic contents in plants differing in salt tolerance

    International Nuclear Information System (INIS)

    In a field experiment, seeds of two barley varieties Arabi Abiad (AA) and Pakistani PK 30163 (PK) were irradiated with a 15 Gy dose of gamma irradiation, and sown on a saline soil (16.4-18.7 dS/m) and irrigated with a saline water (7.8 dS/m). At physiological maturity stage, gamma irradiation increased shoots dry weight of AA variety. Dose of 15 Gy had a negative effect on k+ and Na+ contents in plants of the PK variety; however, Mg++ and K+ contents of AA variety were increased. Gamma irradiation decreased the Σ cations and the Σ cations-Na+ in plants of the PK variety, and increased the Σ cations-Na+ of the AA variety. Moreover, it has positively affected both Ca++/Na+ ratio of PK variety and K+/Na+ ratio of AA variety. Ratio of Na+/Cl- of both varieties was smaller than one. (author)

  1. Endoproteolytic activity assay in malting barley

    Directory of Open Access Journals (Sweden)

    Blanca Gómez Guerrero

    2013-12-01

    Full Text Available Hydrolysis of barley proteins into peptides and amino acids is one of the most important processes during barley germination.The degradation of the endosperm stored proteins facilitates water and enzyme movements, enhances modification, liberates starch granules and increases soluble amino nitrogen. Protease activity is the result of the activities of a mixture of exo- and endo-proteases. The barley proteins are initially solubilized by endo-proteases and the further by exo-proteases. Four classes of endo-proteases have been described: serine-proteases, cysteine-proteases, aspartic-proteases and metallo-proteases. The objective of this work was to develop a rapid and colorimetric enzymatic assay to determine the endo-proteolytic activity of the four endo-protease classes using two different substrates: azo-gelatin and azo-casein. Optimum conditions for the assays such as: pH,reaction time and temperature and absorbance scale were determined. Azo-gelatin presented several difficulties in standardizing an “in solution” assay. On the other hand, azo-casein allowed standardization of the assay for the four enzyme classes to produce consistent results. The endo-proteoteolytic method developed was applied to determine the endo-protease activity in barley, malt and wort.

  2. The barley Jip23b gene

    DEFF Research Database (Denmark)

    Müller-Uri, Frieder; Cameron-Mills, Verena; Mundy, John

    2002-01-01

    The barley gene (Jip23) encoding a 23,000-Da protein of unknown function was isolated and shown to be induced by jasmonate methyl ester (MeJA) in leaves. 5'upstream Jip23 sequence was isolated and fused to the beta-glucuronidase gene (GUS), and this reporter was introduced by particle bombardment...

  3. Adaptation of barley to harsh Mediterranean environments.

    NARCIS (Netherlands)

    Oosterom, van E.

    1993-01-01

    Research ObjectivesBarley is in Syria the dominant crop in areas receiving less than 300 mm annual precipitation. Grain yield is often below 1 ton ha -1, and is reduced by low temperatures in winter and terminal drought stress in spring. Variation i

  4. The Possible Improving Effects of γ-Irradiated and/or Extruded Soy Flour on Hypercholesterolemic Rats

    Directory of Open Access Journals (Sweden)

    Refaat G. HAMZA

    2013-12-01

    Full Text Available Hypercholesterolemia is serious conditions that can cause fatal complications without careful management. Among the dietary supplementation with functional food, soybeans possess variety of antioxidant compounds that may lower incidence of hypercholesterolemia and degenerative cardiovascular disease. Thus, the purpose of this study is to determine the effect of gammairradiated and/or extruded soy flour on hypercholesterolemic rats. Processing of soy flour by γ-irradiation and/or extrusion reduced the amount of antinutritional factors such as tannin and trypsin inhibitor and resulted in different changes in the total amino acids and fatty acid contents. The animals maintained on the HCD showed remarkable decrease in the level of HDL-C associated with significant increase in the values of serum total lipid, total cholesterol, triglyceride, LDL-C, vLDL-C and the risk ratio in addition to serum concentration of urea, creatinine and uric acid in comparison with those of the control group. However, dietary supplementation of raw and treated soy flour resulted in reduction in the bad changes induced by HCD in the above mentioned parameters. In conclusion, treated soy flour supplementation in diet of rats pointed out to its hypocholesterolemic effect and its ability to improve lipid profile and kidney function of hypercholesterolemic rats.

  5. Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean

    OpenAIRE

    Agrahar-Murugkar, Dipika; Jha, Krishna

    2011-01-01

    Full fat soy (Glycine max L) flour (FFSF) from germinated ‘MAUS 47’ variety was packed in Al foil laminated paper (75 microns Al foil), low density polyethylene (LDPE, 125 microns), biaxially oriented polypropylene (BOPP, 100 microns) packets and polyethylene tetraphthalate (PET) jars and stored in ambient (25–35 °C, 45–55%RH) and accelerated conditions (40 °C, 90% RH) and tested every 15 days for a period of 75 days for changes in moisture, protein, fat, free fatty acid and nitrogen solubili...

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

    Science.gov (United States)

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

  7. Radioactivity in Brazilian Manioc-root Flour

    International Nuclear Information System (INIS)

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

  8. Analysis of phenolic acids in barley by high-performance liquid chromatography.

    Science.gov (United States)

    Yu, J; Vasanthan, T; Temelli, F

    2001-09-01

    Phenolic acids from 30 barley varieties (combination of hulled/hulless/two-row/six-row/regular/waxy) were investigated by HPLC following four different sample treatments: (a) simple hot water extraction, (b) extraction after acid hydrolysis, (c) acid plus alpha-amylase hydrolysis, and (d) acid plus alpha-amylase plus cellulase hydrolysis treatments. The benzoic acid (p-hydroxybenzoic, vanillic, and protocatechuic acids) and cinnamic acid derivatives (coumaric, caffeic, ferulic, and chlorogenic acids) were identified, and some of the phenolic acids were quantified after each above-mentioned treatment. The data indicated that a combination of sequential acid, alpha-amylase, and cellulase hydrolysis treatments might be applicable for release of more phenolic acids from barley. PMID:11559137

  9. Mapping of the Hor-3 locus encoding D hordein in Barley.

    Science.gov (United States)

    Blake, T K; Ullrich, S E; Nilan, R A

    1982-12-01

    The hordein storage proteins of barley (Hordeum vulgare L.) are of intense interest due to their genetic diversity and prominence and impact on the industrial and agricultural uses of the seed. Two major hordein loci have been previously mapped on chromosome 5 (Hor-1 and Hor-2 encoding the C and B hordeins, respectively). A third major locus, Hor-3, which codes for D hordein, has been located in the centromeric region of chromosome 5, probably on the long arm. Two allelic variants with apparent molecular weights of 83,000 and 91,000 and similar isoelectric points of 8.0 comprise the products of this locus in the barley varieties 'Advance' and 'Triple Awned Lemma'. The D hordein examined is similar in molecular weight and isoelectric point to the high molecular weight (HMW) glutenin proteins encoded by the 1B chromosome of wheat (Triticum aestivum L.).

  10. Genetic diversity in some tunisian barley land races based on raped markers

    International Nuclear Information System (INIS)

    The genetic diversity analysis of 15 barley land races was carried out using RAPD markers.These land races were collected from various bio climatic Tunisian zones. The amplification products varied from 4 to 11 bands ranging between 250 pb and 3000 pb. On 698 fragments counted, 578 are polymorphic showing a high level of polymorphism (82.8%). The relationship between the studied land races was evaluated according to (UPGMA) method that classified barley land races in 4 homogeneous groups. Among which, the group D included the majority of the land races with the introduced variety 'Martin'. The genetic distance between these land races is reduced, may be because of the presence of a common ancestor which led to a narrow genetic diversity. (author)

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

    OpenAIRE

    Posman Sibuea

    2001-01-01

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

  12. Transgenic barley: a prospective tool for biotechnology and agriculture.

    Science.gov (United States)

    Mrízová, Katarína; Holasková, Edita; Öz, M Tufan; Jiskrová, Eva; Frébort, Ivo; Galuszka, Petr

    2014-01-01

    Barley (Hordeum vulgare L.) is one of the founder crops of agriculture, and today it is the fourth most important cereal grain worldwide. Barley is used as malt in brewing and distilling industry, as an additive for animal feed, and as a component of various food and bread for human consumption. Progress in stable genetic transformation of barley ensures a potential for improvement of its agronomic performance or use of barley in various biotechnological and industrial applications. Recently, barley grain has been successfully used in molecular farming as a promising bioreactor adapted for production of human therapeutic proteins or animal vaccines. In addition to development of reliable transformation technologies, an extensive amount of various barley genetic resources and tools such as sequence data, microarrays, genetic maps, and databases has been generated. Current status on barley transformation technologies including gene transfer techniques, targets, and progeny stabilization, recent trials for improvement of agricultural traits and performance of barley, especially in relation to increased biotic and abiotic stress tolerance, and potential use of barley grain as a protein production platform have been reviewed in this study. Overall, barley represents a promising tool for both agricultural and biotechnological transgenic approaches, and is considered an ancient but rediscovered crop as a model industrial platform for molecular farming.

  13. 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

    2014-01-01

    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. PMID:25350485

  14. 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.

  15. Trichomicosis pubis: black variety.

    OpenAIRE

    Neri, I.; Frassetto, A; Pasquinelli, G.; Patrizi, A.

    1994-01-01

    A case of a 25 year old man with the black variety of trichomicosis pubis is presented on account of its extreme rareity. Scanning electron microscopy confirms that trichomicosis pubis is caused by bacterial colonisation of the pubic hair and shows that bacteria are able to penetrate cuticular horny cells directly through their free plasma membrane.

  16. Questions on Algebraic Varieties

    CERN Document Server

    Marchionna, E

    2011-01-01

    P. Dolbeault: Residus et courants.- D. Mumford: Varieties defined by quadratic equations.- A. Neron: Hauteurs et theorie des intersections.- A. Seidenberg: Report on analytic product.- C.S. Seshadri: Moduli of p-vector bundles over an algebraic curve.- O. Zariski: Contributions to the problem of equi-singularity.

  17. Schubert varieties and generalizations

    NARCIS (Netherlands)

    Springer, T.A.

    2001-01-01

    This contribution reviews the main results on Schubert varieties and their generalizations It covers more or less the material of the lectures at the Seminar These were partly expository introducing material needed by other lecturers In particular Section reviews classical material used in several

  18. Gluten-Free Bread Production by the Corn Meal and Soybean Flour Extruded Blend Usage

    Directory of Open Access Journals (Sweden)

    Duška Ćurić

    2007-09-01

    Full Text Available The most common disease caused by cereal protein ingestion is celiac disease. This can be treated only by a diet that excludes all foods containing wheat, barley, rye and oat proteins. Corn meal (CM and defatted soybean fl our (DSF blend processed by High Temperature Short Time (HTST extrusion cooking for gluten-free bread production was investigated. Corn meal and soybean fl our were extruded in three different proportions (w/w: 100 CM / 0 DSF; 87.5 CM / 12.5 DSF; 75 CM / 25 DS. After milling extruded fl our blends were combined in a 1:1 mixture with rice fl our for gluten-free bread making. Rheological properties of dough (viscosity and water absorption, baking characteristics, dough and bread yield, were investigated with or without different hydrocolloids addition. Protein content and sensory properties of the gluten-free breads were determined. Bread produced with extruded blend of 75 CM / 25 DSF with addition of guar gum had the biggest volume, the best crumb elasticity, softness and porosity. All bread samples made of extruded flours had high protein content (more than 10% db and good sensory properties.

  19. 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.

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

    Science.gov (United States)

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

    1993-07-01

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

  1. 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.

  2. Soybean flour asthma: detection of allergens by immunoblotting

    International Nuclear Information System (INIS)

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

  3. 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...

  4. Varieties of lattices

    CERN Document Server

    Jipsen, Peter

    1992-01-01

    The study of lattice varieties is a field that has experienced rapid growth in the last 30 years, but many of the interesting and deep results discovered in that period have so far only appeared in research papers. The aim of this monograph is to present the main results about modular and nonmodular varieties, equational bases and the amalgamation property in a uniform way. The first chapter covers preliminaries that make the material accessible to anyone who has had an introductory course in universal algebra. Each subsequent chapter begins with a short historical introduction which sites the original references and then presents the results with complete proofs (in nearly all cases). Numerous diagrams illustrate the beauty of lattice theory and aid in the visualization of many proofs. An extensive index and bibliography also make the monograph a useful reference work.

  5. Quiver Varieties and Branching

    Directory of Open Access Journals (Sweden)

    Hiraku Nakajima

    2009-01-01

    Full Text Available Braverman and Finkelberg recently proposed the geometric Satake correspondence for the affine Kac-Moody group Gaff [Braverman A., Finkelberg M., arXiv:0711.2083]. They conjecture that intersection cohomology sheaves on the Uhlenbeck compactification of the framed moduli space of Gcpt-instantons on $R^4/Z_r$ correspond to weight spaces of representations of the Langlands dual group $G_{aff}^{vee}$ at level $r$. When $G = SL(l$, the Uhlenbeck compactification is the quiver variety of type $sl(r_{aff}$, and their conjecture follows from the author's earlier result and I. Frenkel's level-rank duality. They further introduce a convolution diagram which conjecturally gives the tensor product multiplicity [Braverman A., Finkelberg M., Private communication, 2008]. In this paper, we develop the theory for the branching in quiver varieties and check this conjecture for $G = SL(l$.

  6. Soluble glucides accumulation during the tempering of wheat and barley varieties

    Directory of Open Access Journals (Sweden)

    Ioan PUIA

    1965-08-01

    Full Text Available "Starea de rezistenta la ger" cum o numeste Tumanov (1, adica starea fiziologica a plantelor capabile de calire, se realizeaza prin procese complexe de pregatire pentru iernat, procese care au loc in protoplasma si vacuola celulei. Prin cercetari anterioare s-a dovedit ca la orzul de toamna se dezvolta slab factorii protoplasmatici ai rezistentei; analiza refractometrica a substantei uscate solubile indica o acumulare a acesteia atat la soiurile de grau cat si la cele de orz (2. Datele care se prezinta in aceasta nota aduc completari celor anterioare (2 cu privire la acumularea glucidelor solubile in celulele orzului de toamna prin procesul de calire.

  7. A semidwarf phenotype of barley uzu results from a nucleotide substitution in the gene encoding a putative brassinosteroid receptor.

    Science.gov (United States)

    Chono, Makiko; Honda, Ichiro; Zeniya, Haruko; Yoneyama, Koichi; Saisho, Daisuke; Takeda, Kazuyoshi; Takatsuto, Suguru; Hoshino, Tsuguhiro; Watanabe, Yoshiaki

    2003-11-01

    Brassinosteroids (BRs) play important roles throughout plant growth and development. Despite the importance of clarifying the mechanism of BR-related growth regulation in cereal crops, BR-related cereal mutants have been identified only in rice (Oryza sativa). We previously found that semidwarf barley (Hordeum vulgare) accessions carrying the "uzu" gene, called "uzu" barley in Japan, are non-responding for brassinolide (BL). We then performed chemical and molecular analyses to clarify the mechanisms of uzu dwarfism using isogenic line pairs of uzu gene. The response of the uzu line to BL was significantly lower than that of its corresponding normal line. Measurement of BRs showed that the uzu line accumulates BRs, similar to known BR-insensitive mutants. The marker synteny of rice and barley chromosomes suggests that the uzu gene may be homologous to rice D61, a rice homolog of Arabidopsis BR-insensitive 1 (BRI1), encoding a BR-receptor protein. A barley homolog of BRI1, HvBRI1, was isolated by using degenerate primers. A comparison of HvBRI1 sequences in uzu and normal barley varieties showed that the uzu phenotype is correlated with a single nucleotide substitution. This substitution results in an amino acid change at a highly conserved residue in the kinase domain of the BR-receptor protein. These results may indicate that uzu dwarfism is caused by the missense mutation in HvBRI1. The uzu gene is being introduced into all hull-less barley cultivars in Japan as an effective dwarf gene for practical use, and this is the first report about an agronomically important mutation related to BRs.

  8. Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Oat (Avena sativa L.), Buckwheat (Fagopyrum esculentum), and Highland Barley (Hordeum vulgare trifurcatum (L.) Trofim) Proteins.

    Science.gov (United States)

    Wang, Feng; Yu, Guoyong; Zhang, Yanyan; Zhang, Bolin; Fan, Junfeng

    2015-11-01

    Peptides released from oat, buckwheat, and highland barley proteins were examined for their in vitro inhibitory effects on dipeptidyl peptidase IV (DPP4), an enzyme that deactivates incretin hormones involved in insulin secretion. All of the hydrolysates exhibited DPP4 inhibitory activities, with IC50 values ranging from 0.13 mg/mL (oat glutelin alcalase digestion) to 8.15 mg/mL (highland barley albumin tryptic digestion). The lowest IC50 values in gastrointestinal, alcalase, and tryptic digestions were 0.99 mg/mL (oat flour), 0.13 mg/mL (oat glutelin), and 1.83 mg/mL (highland barley glutelin). In all, 35 peptides of more than seven residues were identified in the tryptic hydrolysates of oat globulin using liquid chromatography-mass spectroscopy. Peptides LQAFEPLR and EFLLAGNNK were synthesized and their DPP4 inhibitory activities determined. LQAFEPLR showed high in vitro DPP4 inhibitory activity with an IC50 value of 103.5 μM. PMID:26468909

  9. Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Oat (Avena sativa L.), Buckwheat (Fagopyrum esculentum), and Highland Barley (Hordeum vulgare trifurcatum (L.) Trofim) Proteins.

    Science.gov (United States)

    Wang, Feng; Yu, Guoyong; Zhang, Yanyan; Zhang, Bolin; Fan, Junfeng

    2015-11-01

    Peptides released from oat, buckwheat, and highland barley proteins were examined for their in vitro inhibitory effects on dipeptidyl peptidase IV (DPP4), an enzyme that deactivates incretin hormones involved in insulin secretion. All of the hydrolysates exhibited DPP4 inhibitory activities, with IC50 values ranging from 0.13 mg/mL (oat glutelin alcalase digestion) to 8.15 mg/mL (highland barley albumin tryptic digestion). The lowest IC50 values in gastrointestinal, alcalase, and tryptic digestions were 0.99 mg/mL (oat flour), 0.13 mg/mL (oat glutelin), and 1.83 mg/mL (highland barley glutelin). In all, 35 peptides of more than seven residues were identified in the tryptic hydrolysates of oat globulin using liquid chromatography-mass spectroscopy. Peptides LQAFEPLR and EFLLAGNNK were synthesized and their DPP4 inhibitory activities determined. LQAFEPLR showed high in vitro DPP4 inhibitory activity with an IC50 value of 103.5 μM.

  10. Barley grain for ruminants: A global treasure or tragedy

    Directory of Open Access Journals (Sweden)

    Nikkhah Akbar

    2012-07-01

    Full Text Available Abstract Barley grain (Hordeum vulgare L. is characterized by a thick fibrous coat, a high level of ß-glucans and simply-arranged starch granules. World production of barley is about 30 % of that of corn. In comparison with corn, barley has more protein, methionine, lysine, cysteine and tryptophan. For ruminants, barley is the third most readily degradable cereal behind oats and wheat. Due to its more rapid starch fermentation rate compared with corn, barley also provides a more synchronous release of energy and nitrogen, thereby improving microbial nutrient assimilation. As a result, feeding barley can reduce the need for feeding protected protein sources. However, this benefit is only realized if rumen acidity is maintained within an optimal range (e.g., > 5.8 to 6.0; below this range, microbial maintenance requirements and wastage increase. With a low pH, microbial endotoxines cause pro-inflammatory responses that can weaken immunity and shorten animal longevity. Thus, mismanagement in barley processing and feeding may make a tragedy from this treasure or pearl of cereal grains. Steam-rolling of barley may improve feed efficiency and post-rumen starch digestion. However, it is doubtful if such processing can improve milk production and feed intake. Due to the need to process barley less extensively than other cereals (as long as the pericarp is broken, consistent and global standards for feeding and processing barley could be feasibly established. In high-starch diets, barley feeding reduces the need for capacious small intestinal starch assimilation, subsequently reducing hindgut starch use and fecal nutrient loss. With its nutritional exclusivities underlined, barley use will be a factual art that can either matchlessly profit or harm rumen microbes, cattle production, farm economics and the environment.

  11. Genetic Diversity in A Core Subset of Wild Barley Germplasm

    OpenAIRE

    Fu, Yong-Bi; Horbach, Carolee

    2012-01-01

    Wild barley [Hordeum vulgare ssp. spontaneum (C. Koch) Thell.] is a part of the primary gene pool with valuable sources of beneficial genes for barley improvement. This study attempted to develop a core subset of 269 accessions representing 16 countries from the Plant Gene Resources of Canada (PGRC) collection of 3,782 accessions, and to characterize them using barley simple sequence repeat (SSR) markers. Twenty-five informative primer pairs were applied to screen all samples and 359 alleles ...

  12. Genetic Diversity in A Core Subset of Wild Barley Germplasm

    OpenAIRE

    Yong-Bi Fu; Carolee Horbach

    2012-01-01

    Wild barley [Hordeum vulgare ssp. spontaneum (C. Koch) Thell.] is a part of the primary gene pool with valuable sources of beneficial genes for barley improvement. This study attempted to develop a core subset of 269 accessions representing 16 countries from the Plant Gene Resources of Canada (PGRC) collection of 3,782 accessions, and to characterize them using barley simple sequence repeat (SSR) markers. Twenty-five informative p...

  13. Dissection of Barley Landraces Originated From Twelve Different

    OpenAIRE

    Sipahi, Hülya; Yumurtacı, Ayşen

    2015-01-01

    Landraces, as an important source of genetic diversity, are important for improvement of crop species. Investigating of genetic diversity among landraces is necessary to conserve genetic resources and develop future strategies on barley breeding. In this study, genetic diversity in barley landraces originating from twelve countries was studied using simple sequence repeat (SSR) markers. Sixteen SSR markers belong to the seven barley linkage groups revealed high genetic diversity. A total of 9...

  14. Agrobacterium-mediated transformation of barley (Hordeum vulgare L.).

    Science.gov (United States)

    Ismagul, Ainur; Mazonka, Iryna; Callegari, Corinne; Eliby, Serik

    2014-01-01

    Barley biotechnology requires efficient genetic engineering tools for producing transgenic plants necessary for conducting reverse genetics analyses in breeding and functional genomics research. Agrobacterium-mediated genetic transformation is an important technique for producing barley transgenics with simple low-copy number transgenes. This chapter reports a refined protocol for the systematic high-throughput transformation of the advanced Australian spring barley breeding line WI4330.

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

    OpenAIRE

    Nada Nikolić; Jelena Dodić; Mirjana Mitrović; Miodrag Lazić

    2011-01-01

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

  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. Replication of DNA during barley endosperm development

    DEFF Research Database (Denmark)

    Giese, H.

    1992-01-01

    The incorporation of [6-H-3]-thymidine into DNA of developing barley end sperm was examined by autoradiography of cross sections of seeds and DNA analysis. The majority of nuclear divisions took place in the very young endosperm, but as late as 25 days after anthesis there was evidence for DNA re...... replication. The DNA content of the endosperm increases during development and in response to nitrogen application in parallel to the storage protein synthesis profile. The hordein genes were hypersensitive to DNase I treatment throughout development.......The incorporation of [6-H-3]-thymidine into DNA of developing barley end sperm was examined by autoradiography of cross sections of seeds and DNA analysis. The majority of nuclear divisions took place in the very young endosperm, but as late as 25 days after anthesis there was evidence for DNA...

  18. FERTILIZING BREWING BARLEY (Hordeum vulgare L.

    Directory of Open Access Journals (Sweden)

    I. Kádár

    2000-12-01

    Full Text Available Four levels of N, P and K nutrition (poor, moderate, satisfactory and high and all their possible combinations with 64 treatments in two replications (128 plots were studied in a long term field trial on barley yield and malting quality. A standard East-European spring barley "Opal" (bred in Czechoslovakia was grown in 1986, 13th year of the agricultural experiment, involving various crops in previous years, on a calcareous loamy chernozem soil. The optimum fertility levels for yield enhancement resulted in the poorest malting quality: low modification and extract but long saccharification time and high protein. To solve this problem the brewing industry will have to apply the well-known technological methods available since growers are not likely to give up their fertilizers. Applying soil and plant analysis data, having knowledge about both soil and plant optimum values, the danger of the excessive use of fertilizers can be realized and decreased.

  19. Barley seed proteomics from spots to structures

    DEFF Research Database (Denmark)

    Finnie, Christine; Svensson, Birte

    2009-01-01

    with information from rice and other cereals facilitate identification of barley proteins. Several hundred barley seed proteins are identified and lower abundance proteins including membrane proteins are now being analysed. In the present review we focus on variation in protein profiles of seed tissues during...... grain filling, maturation, germination and radicle elongation. Cultivar comparisons and genetic mapping of polymorphic protein spots in doubled haploid populations provide a means to link the genome to the proteome and identify proteins that can influence grain quality. Many proteins appear in multiple...... forms on 2D-gels. Specific protein families, including peroxidases and alpha-amylases have been subjected to in-depth analysis resulting in characterisation of different isozymes, post-translational. modifications and processing. A functional proteomics study focusing on the seed thioredoxin system has...

  20. Enhancement of methane production from barley waste

    OpenAIRE

    L. Neves; Ribeiro, R.; Oliveira, Rosário; Alves, M. M.

    2006-01-01

    Two different approaches were attempted to try and enhance methane production from an industrial waste composed of 100% barley, which results from production of instant coffee substitutes. In previous work, this waste was co-digested with an excess of activated sludge produced in the wastewater treatment plant located in same industrial unit, resulting in a very poor methane yield (25LCH4(STP)/ kgVSinitial), and low reductions in total solids (31%) and in volatile solids (40%). Wh...

  1. Transgenic Wheat, Barley and Oats: Future Prospects

    Science.gov (United States)

    Dunwell, Jim M.

    Following the success of transgenic maize and rice, methods have now been developed for the efficient introduction of genes into wheat, barley and oats. This review summarizes the present position in relation to these three species, and also uses information from field trial databases and the patent literature to assess the future trends in the exploitation of transgenic material. This analysis includes agronomic traits and also discusses opportunities in expanding areas such as biofuels and biopharming.

  2. Search for endophytic diazotrophs in barley seeds

    Directory of Open Access Journals (Sweden)

    Myriam S. Zawoznik

    2014-06-01

    Full Text Available Eight endophytic isolates assigned to Pseudomonas, Azospirillum, and Bacillus genera according to pheno-genotypic features were retrieved from barley seeds under selective pressure for nitrogen-fixers. Genetic relationships among related isolates were investigated through RAPD. Six isolates displayed nitrogen-fixing ability, while all could biosynthesize indolacetic acid in vitro and showed no antibiosis effects against Azospirillum brasilense Az39, a recognized PGPR.

  3. Search for endophytic diazotrophs in barley seeds.

    Science.gov (United States)

    Zawoznik, Myriam S; Vázquez, Susana C; Díaz Herrera, Silvana M; Groppa, María D

    2014-01-01

    Eight endophytic isolates assigned to Pseudomonas, Azospirillum, and Bacillus genera according to pheno-genotypic features were retrieved from barley seeds under selective pressure for nitrogen-fixers. Genetic relationships among related isolates were investigated through RAPD. Six isolates displayed nitrogen-fixing ability, while all could biosynthesize indolacetic acid in vitro and showed no antibiosis effects against Azospirillum brasilense Az39, a recognized PGPR.

  4. Content of phenolic acids and ferulic acid dehydrodimers in 17 rye (Secale cereale L.) varieties

    DEFF Research Database (Denmark)

    Andreasen, Mette Findal; Christensen, L P; Meyer, A S;

    2000-01-01

    The contents of pnenolic acids and ferulic acid dehydrodimers were quantified by HPLC analysis after alkaline hydrolysis in kernels of 17 rye (Secale cereale L.) varieties grown in one location in Denmark during 1997 and 1998. Significant variations (P ... of the analyzed components were observed among the different rye varieties and also between different harvest years. However, the content of phenolic acids in the analyzed rye varieties was narrow compared to cereals such as wheat and barley. The concentration of ferulic acid, the most abundant phenolic acid...

  5. Development and implementation of high-throughput SNP genotyping in barley

    Directory of Open Access Journals (Sweden)

    Sato Kazuhiro

    2009-12-01

    Full Text Available Abstract Background High density genetic maps of plants have, nearly without exception, made use of marker datasets containing missing or questionable genotype calls derived from a variety of genic and non-genic or anonymous markers, and been presented as a single linear order of genetic loci for each linkage group. The consequences of missing or erroneous data include falsely separated markers, expansion of cM distances and incorrect marker order. These imperfections are amplified in consensus maps and problematic when fine resolution is critical including comparative genome analyses and map-based cloning. Here we provide a new paradigm, a high-density consensus genetic map of barley based only on complete and error-free datasets and genic markers, represented accurately by graphs and approximately by a best-fit linear order, and supported by a readily available SNP genotyping resource. Results Approximately 22,000 SNPs were identified from barley ESTs and sequenced amplicons; 4,596 of them were tested for performance in three pilot phase Illumina GoldenGate assays. Data from three barley doubled haploid mapping populations supported the production of an initial consensus map. Over 200 germplasm selections, principally European and US breeding material, were used to estimate minor allele frequency (MAF for each SNP. We selected 3,072 of these tested SNPs based on technical performance, map location, MAF and biological interest to fill two 1536-SNP "production" assays (BOPA1 and BOPA2, which were made available to the barley genetics community. Data were added using BOPA1 from a fourth mapping population to yield a consensus map containing 2,943 SNP loci in 975 marker bins covering a genetic distance of 1099 cM. Conclusion The unprecedented density of genic markers and marker bins enabled a high resolution comparison of the genomes of barley and rice. Low recombination in pericentric regions is evident from bins containing many more than the

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

    Science.gov (United States)

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

    2015-12-01

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

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

    Directory of Open Access Journals (Sweden)

    Raquel L. Tejera

    2013-04-01

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

  8. 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.

  9. 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

  10. Toxic effects of chlorinated cake flour in rats.

    Science.gov (United States)

    Cunningham, H M; Lawrence, G A; Tryphonas, L

    1977-05-01

    Four experiments were conducted using weanling Wistar rats to determine whether chlorinated cake flour or its constituents were toxic. Levels of 0.2 and 1.0% chlorine added to unbleached cake flour significantly (p less than 0.01) reduced growth rate by 20.7 and 85.2% and increased liver weight relative to body weight by 16.7 and 25.3%, respectively. Lipids extracted from flour chlorinated at the same levels had similar effects. Rat chow diets containing 0.2 and 0.6% chlorine in the form of chlorinated wheat gluten reduced growth rate and increased liver weight as a percentage of body weight. A rat chow diet containing 0.2% chlorine as chlorinated flour lipids increased absolute liver weight by 40%, kidney by 20%, and heart by 10% compared to pair-fed controls. PMID:864787

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

    Science.gov (United States)

    Chavan, J K; Kadam, S S

    1993-01-01

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

  12. Functional Analysis of Barley Powdery Mildew Effector Candidates and Identification of their Barley Targets

    DEFF Research Database (Denmark)

    Ahmed, Ali Abdurehim

    to the cytosol and the nucleus of barley epidermal cells. Furthermore, CSEP0162 and CSEP0254 accumulated in the extrahaustorial matrix in Bgh-infected cells. This implies that their virulence targets may localize in the same cellular compartments. Using yeast two-hybrid screens, two barley small heat shock...... proteins (sHsps), Hsp16.9 and Hsp17.5, were identified as interactors for both CSEP0105 and CSEP0162. These interactions were confirmed in planta by BiFC and co-localization studies. Small heat shock proteins are highly conserved ATP-independent chaperones that protect the cell from stress-induced protein...... into the barley cell cytosol, nucleus and/or extrahaustorial matrix to interfere with the function of small heat shock protein machinery and other defence components to suppress plant immunity....

  13. Stability of Barley stripe mosaic virus-induced gene silencing in barley

    DEFF Research Database (Denmark)

    Bruun-Rasmussen, Marianne; Madsen, Christian Toft; Jessing, Stine;

    2007-01-01

    for barley and wheat; however, silencing using this vector is generally transient, with efficient silencing often being confined to the first two or three systemically infected leaves. To investigate this further, part of the barley Phytoene desaturase (PDS) gene was inserted into BSMV and the...... length influenced stability but not efficiency of VIGS. Silencing was transient in most cases; however, the decrease in PDS mRNA levels measured by qRT-PCR began earlier and lasted longer than the photobleaching. Occasionally, silencing persisted and could be transmitted through seed as well as via......Virus-induced gene silencing (VIGS) can be used as a powerful tool for functional genomics studies in plants. With this approach, it is possible to target most genes and downregulate the messenger (m)RNA in a sequence-specific manner. Barley stripe mosaic virus (BSMV) is an established VIGS vector...

  14. Some physicochemical properties of flour from germinated sorghum grain

    OpenAIRE

    Elkhalifa, Abd Elmoneim O.; Bernhardt, Rita

    2011-01-01

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

  15. Population structure revealed by different marker types (SSR or DArT) has an impact on the results of genome-wide association mapping in European barley cultivars

    NARCIS (Netherlands)

    Matthies, I.E.; Hintum, van T.J.L.; Weise, S.; Röder, M.S.

    2012-01-01

    Diversity arrays technology (DArT) and simple sequence repeat (SSR) markers were applied to investigate population structure, extent of linkage disequilibrium and genetic diversity (kinship) on a genome-wide level in European barley (Hordeum vulgare L.) cultivars. A set of 183 varieties could be cle

  16. Stress tolerance of transgenic barley accumulating the alfalfa aldose reductase in the cytoplasm and the chloroplast.

    Science.gov (United States)

    Nagy, Bettina; Majer, Petra; Mihály, Róbert; Pauk, János; Horváth, Gábor V

    2016-09-01

    Barley represents one of the major crops grown worldwide; its genetic transformation provides an important tool for the improvement of crop quality and tolerance to environmental stress factors. Biotic and abiotic stresses produce reactive oxygen species in the plant cells that can directly oxidize the cellular components including lipid membranes; resulting in lipid peroxidation and subsequently the accumulation of reactive carbonyl compounds. In order to protect barley plants from the effects of stress-produced reactive carbonyls, an Agrobacterium-mediated transformation was carried out using the Medicago sativa aldose reductase (MsALR) gene. In certain transgenic lines the produced MsALR enzyme was targeted to the chloroplasts to evaluate its protective effect in these organelles. The dual fluorescent protein-based method was used for the evaluation of tolerance of young seedlings to diverse stresses; our results demonstrated that this technique could be reliably applied for the detection of cellular stress in a variety of conditions. The chlorophyll and carotenoid content measurements also supported the results of the fluorescent protein-based method and the stress-protective effect of the MsALR enzyme. Targeting of MsALR into the chloroplast has also resulted in increased stress tolerance, similarly to the observed effect of the cytosolic MsALR accumulation. The results of the DsRed/GFP fluorescent protein-based method indicated that both the cytosol and chloroplast accumulation of MsALR can increase the abiotic stress tolerance of transgenic barley lines. PMID:27469099

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

    Science.gov (United States)

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

    2015-06-01

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

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

    Science.gov (United States)

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

    2015-06-01

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

  19. 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.

  20. Structure and Property of Cashew Nut Shell Flour/PVC Composite%腰果壳粉/PVC复合材料的结构和性能

    Institute of Scientific and Technical Information of China (English)

    肖建平; 岑兰; 陈福林; 周彦豪

    2013-01-01

    通过采用六次甲基四胺对腰果壳粉进行改性,并制备了腰果壳粉/聚氯乙烯(PVC)复合材料.研究改性前后腰果壳粉的用量对复合材料力学性能、耐水性和加工性能的影响,并用扫描电镜(SEM)观察了断面形貌.结果表明:随着不同腰果壳粉用量的增加,复合材料的拉伸强度、冲击强度、弯曲强度呈先上升后下降的趋势,当腰果壳粉用量为5 ~10份时最佳;添加质量分数为5%的六次甲基四胺改性腰果壳粉时,复合材料的物理力学性能、耐水性提高.%The cashew nut shell flour was modified by hexamethylene tetramine( C6H12 N4) , cashew nut shell flour/PVC composite were prepared. The effects of varieties content of cashew nut shell flour on mechanical properties, water proof and proceeding fluidity of cashew nut shell flour/PVC composite were investigated. The morphology structure of cashew nut shell flour/PVC composite was observed by SEM. Results showed that with increasing the amount of cashew nut shell flour or modified cashew nut shell flour,the properties of tensile strength,impact strength,bending strength were increased at first and then decreased,composite with excellent properties was obtained by the content of cashew nut shell flour being 5 ~ 10 phr. When cashew nut shell flour was modified by C6H12N4,whose ratio was 5 % (by mass) , mechanical properties and water proof of composite were increased.

  1. Breeding of 'Manten-Kirari', a non-bitter and trace-rutinosidase variety of Tartary buckwheat (Fagopyrum tataricum Gaertn.).

    Science.gov (United States)

    Suzuki, Tatsuro; Morishita, Toshikazu; Mukasa, Yuji; Takigawa, Shigenobu; Yokota, Satoshi; Ishiguro, Koji; Noda, Takahiro

    2014-12-01

    Here, we developed a new Tartary buckwheat cultivar 'Manten-Kirari', whose flour contains only trace amounts of rutinosidase and lacked bitterness. The trace-rutinosidase breeding line 'f3g-162' (seed parent), which was obtained from a Nepalese genetic resource, was crossed with 'Hokkai T8' (pollen parent), the leading variety in Japan, to improve its agronomic characteristics. The obtained progeny were subjected to performance test. 'Manten-Kirari' had no detectable rutinosidase isozymes in an in-gel detection assay and only 1/266 of the rutinosidase activity of 'Hokkai T8'. Dough prepared from 'Manten-Kirari' flour contained almost no hydrolyzed rutin, even 6 h after the addition of water, whereas the rutin in 'Hokkai T8' dough was completely hydrolyzed within 10 min. In a sensory evaluation of the flour from the two varieties, nearly all panelists detected strong bitterness in 'Hokkai T8', whereas no panelists reported bitterness in 'Manten-Kirari'. This is the first report to describe the breeding of a Tartary buckwheat cultivar with reduced rutin hydrolysis and no bitterness in the prepared flour. Notably, the agronomic characteristics of 'Manten-Kirari' were similar to those of 'Hokkai T8', which is the leading variety in Japan. Based on these characteristics, 'Manten-Kirari' is a promising for preparing non-bitter, rutin-rich foods. PMID:25914589

  2. Breeding of 'Manten-Kirari', a non-bitter and trace-rutinosidase variety of Tartary buckwheat (Fagopyrum tataricum Gaertn.).

    Science.gov (United States)

    Suzuki, Tatsuro; Morishita, Toshikazu; Mukasa, Yuji; Takigawa, Shigenobu; Yokota, Satoshi; Ishiguro, Koji; Noda, Takahiro

    2014-12-01

    Here, we developed a new Tartary buckwheat cultivar 'Manten-Kirari', whose flour contains only trace amounts of rutinosidase and lacked bitterness. The trace-rutinosidase breeding line 'f3g-162' (seed parent), which was obtained from a Nepalese genetic resource, was crossed with 'Hokkai T8' (pollen parent), the leading variety in Japan, to improve its agronomic characteristics. The obtained progeny were subjected to performance test. 'Manten-Kirari' had no detectable rutinosidase isozymes in an in-gel detection assay and only 1/266 of the rutinosidase activity of 'Hokkai T8'. Dough prepared from 'Manten-Kirari' flour contained almost no hydrolyzed rutin, even 6 h after the addition of water, whereas the rutin in 'Hokkai T8' dough was completely hydrolyzed within 10 min. In a sensory evaluation of the flour from the two varieties, nearly all panelists detected strong bitterness in 'Hokkai T8', whereas no panelists reported bitterness in 'Manten-Kirari'. This is the first report to describe the breeding of a Tartary buckwheat cultivar with reduced rutin hydrolysis and no bitterness in the prepared flour. Notably, the agronomic characteristics of 'Manten-Kirari' were similar to those of 'Hokkai T8', which is the leading variety in Japan. Based on these characteristics, 'Manten-Kirari' is a promising for preparing non-bitter, rutin-rich foods.

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

    OpenAIRE

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

    2010-01-01

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

  4. Observations Regarding the Duration of Feeding Behaviour when Intensively Farmed Coypus (Nutrias) are Fed with Barley and Carrots

    OpenAIRE

    Ioan Bănăţean-Dunea; Marian Bura; Adrian Grozea; Silvia Pătruică; Sorin Voia; Mărioara Nicula

    2010-01-01

    The studies on coypu behaviour are applied in the development of knowledge regarding ethology, in the coypubreedingtechnology, animal welfare and, at the moment, they present great importance for animal protection. Thebiological material studied was consisted of health adult coypus, belonging to the variety Golden Standard with asimilar body mass. The indices supervised were: feeding behaviour duration if coypus are fed with barley and carrotsaccording to gender and time slot, the duration of...

  5. Genome-wide SNP discovery and linkage analysis in barley based on genes responsive to abiotic stress.

    Science.gov (United States)

    Rostoks, Nils; Mudie, Sharon; Cardle, Linda; Russell, Joanne; Ramsay, Luke; Booth, Allan; Svensson, Jan T; Wanamaker, Steve I; Walia, Harkamal; Rodriguez, Edmundo M; Hedley, Peter E; Liu, Hui; Morris, Jenny; Close, Timothy J; Marshall, David F; Waugh, Robbie

    2005-12-01

    More than 2,000 genome-wide barley single nucleotide polymorphisms (SNPs) were developed by resequencing unigene fragments from eight diverse accessions. The average genome-wide SNP frequency observed in 877 unigenes was 1 SNP per 200 bp. However, SNP frequency was highly variable with the least number of SNP and SNP haplotypes observed within European cultivated germplasm reflecting effects of breeding history on genetic diversity. More than 300 SNP loci were mapped genetically in three experimental mapping populations which allowed the construction of an integrated SNP map incorporating a large number of RFLP, AFLP and SSR markers (1,237 loci in total). The genes used for SNP discovery were selected based on their transcriptional response to a variety of abiotic stresses. A set of known barley abiotic stress QTL was positioned on the linkage map, while the available sequence and gene expression information facilitated the identification of genes potentially associated with these traits. Comparison of the sequenced SNP loci to the rice genome sequence identified several regions of highly conserved gene order providing a framework for marker saturation in barley genomic regions of interest. The integration of genome-wide SNP and expression data with available genetic and phenotypic information will facilitate the identification of gene function in barley and other non-model organisms. PMID:16244872

  6. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom.

    Science.gov (United States)

    Farzana, Tasnim; Mohajan, Suman

    2015-09-01

    The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits were analyzed for chemical and sensory parameters. Protein content of soy flour-supplemented biscuits increased from 11.07% to 17.86% as compared to control along with a significant increased in fat (17.36-20.89%), fiber (0.48-0.92%), iron (1.56-1.99 mg/100 g), and energy value (463-485 Kcal/g). Ash content also increased but not significantly. Results from chemical analyses and organoleptic evaluation indicate that good quality biscuits can be prepared by substituting wheat flour with 15% soy flour and addition of mushroom powders may affect the backing quality. Protein Energy Malnutrition (PEM) of the Bangladeshi population can be reduced through the development of biscuits in this way.

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

    OpenAIRE

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

    2011-01-01

    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....

  8. 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

  9. Expression of Ethylene Biosynthesis Genes in Barley Tissue Culture

    Science.gov (United States)

    The plant hormone ethylene influences green plant regeneration rates from barley callus cultures. Our studies have focused on the effects of short treatments of an ethylene inhibitor or an ethylene precursor on green plant regeneration from two barley cultivars and the expression patterns of two eth...

  10. Lysine metabolism in antisense C-hordein barley grains

    DEFF Research Database (Denmark)

    Schmidt, Daiana; Rizzi, Vanessa; Gaziola, Salete A;

    2015-01-01

    The grain proteins of barley are deficient in lysine and threonine due to their low concentrations in the major storage protein class, the hordeins, especially in the C-hordein subgroup. Previously produced antisense C-hordein transgenic barley lines have an improved amino acid composition, with ...

  11. Genetic diversity analysis of Tibetan wild barley using SSR markers.

    Science.gov (United States)

    Feng, Zong-Yun; Liu, Xian-Jun; Zhang, Yi-Zheng; Ling, Hong-Qing

    2006-10-01

    One hundred and six accessions of wild barley collected from Tibet, China, including 50 entries of the two-rowed wild barley Hordeum vulgare ssp. spontaneum (HS), 29 entries of the six-rowed wild barley Hordeum vulgare ssp. agriocrithon (HA), and 27 entries of the six-rowed wild barley Hordeum vulgare ssp. agriocrithon var. lagunculiforme (HL), were analyzed using 30 SSR markers selected from the seven barley linkage groups for studying genetic diversity and evolutionary relationship of the three subspecies of Tibetan wild barley to cultivated barley in China. Over the 30 genetic loci that were studied, 229 alleles were identified among the 106 accessions, of which 70 were common alleles. H. vulgare ssp. spontaneum possesses about thrice more private alleles (2.83 alleles/locus) than HS (0.93 alleles/locus), whereas almost no private alleles were detected in HL. The genetic diversity among-subspecies is much higher than that within-subspecies. Generally, the genetic diversity among the three subspecies is of the order HS > HL > HA. Phylogenetic analysis of the 106 accessions showed that all the accessions of HS and HA was clustered in their own groups, whereas the 27 accessions of HL were separated into two groups (14 entries with group HS and the rest with group HA). This indicated that HL was an intermediate form between HS and HA. Based on this study and previous works, we suggested that Chinese cultivated barley might evolve from HS via HL to HA. PMID:17046592

  12. The application of triticale malt as the substitute for barley malt in wort production

    Directory of Open Access Journals (Sweden)

    Grujić Olgica S.

    2007-01-01

    Full Text Available The aim of this work was the investigation of wort production for beer by the application of triticale malt, as the partial substitute for barley malt in grist. For wort production, three series of experiments were carried out in which malts were produced from three different triticale varieties taken from experimental fields Rimski Sancevi location (Serbia, crop 2006. Experiments were carried out on laboratory scale by applying infusion procedure for wort production. The obtained results indicate that the application of triticale malt gave worts that had good analytical quality parameters.

  13. Giemsa C-banding of Barley Chromosomes. IV. Chromosomal Constitution of Autotetraploid Barley

    DEFF Research Database (Denmark)

    Linde-Laursen, Ib

    1984-01-01

    The progeny of an autotetraploid barley plant (C1) consisted of 45 tetraploids and 33 aneuploids. Giemsa C-banding was used to identify each of the chromosomes in 20 euploid and 31 aneuploid C2--seedlings, and in 11 C3--offspring of aneuploid C2--plants. The euploid C2--seedlings all had four hom...

  14. The International Barley Sequencing Consortium — At the Threshold of Efficient Access to the Barley Genome

    Science.gov (United States)

    Sequencing the genome of barley, an agriculturally and industrially important cereal crop and a useful diploid model for bread wheat, has become a realistic undertaking. Important steps have been initiated to improve genomics tools, build and anchor a physical map, develop a high-density genetic ma...

  15. Application of proteomics to investigate barley-Fusarium graminearum interaction

    DEFF Research Database (Denmark)

    Yang, Fen

    proteases which could be responsible for proteolysis of β-amylases in the infected barley. In Chapter 4, the in vitro secretome of F. graminearum on the 2-D gels in the presence of substrates of barley or wheat grain was studied. Totally 69 unique fungal proteins identified were mainly cell......Due to the great loss of barley grain yield and quality in addition to mycotoxins contamination caused by Fusarium head blight (FHB), it is essential to understand the molecular interaction between barley and Fusarium graminearum, one of the primary Fusarium species causing FHB, in order to control...... the disease. Due to the advantages of gel-based proteomics that differentially expressed proteins involved in the interaction can be directly detected by comparing protein profiles displayed on 2-D gels, it is used as a tool for studying the barley- Fusarium graminearum interaction form three different...

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

    Science.gov (United States)

    El-Adawy, T A; Taha, K M

    2001-03-01

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

  17. 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.

  18. Industrial Potential of Two Varieties of Cocoyam in Bread Making

    Directory of Open Access Journals (Sweden)

    Nnabuk O. Eddy

    2012-01-01

    Full Text Available The evaluation of the chemical (proximate composition, mineral composition, toxicant composition and vitamin composition, nutritional and industrial potentials of two varieties of cocoyam (Xanthosoma sagittifolium (XS and Colocasia esculenta (CE were carried out using recommended methods of analysis. Baking trials were conducted with the two varieties of cocoyam at different levels of substitution (20%, 30% and 50%. The produced bread samples were analyzed for their physical parameters and proximate composition. Sensory evaluation test was also carried out on the produced bread. The result of the analysis showed that the preferred bread in terms of loaf weight, volume and specific volume was given by sample I (control sample containing 100% wheat flour with a specific volume of 3.54 cm3/g. This was closely followed by sample A with specific volume of 3.25 cm3/g containing 20% substitution level of CE. Sample H containing 50% substitution level of XS with specific volume of 2.58 cm3/g gave the poorest performance. The sensory evaluation result further revealed that apart from the 100% wheat flour based sample I, sample D with 20% substitution level of XS was rated good and maintained better performance amongst the cocoyam varieties while samples G and C with 100% and 50% substitution level of CE respectively were rated the poorest. The proximate composition of the bread samples was also carried out. CE, XS and wheat bread samples (100% recorded 15.0633±1.4531, 12.1133±1.5975 and 11.2867±0.7978 respectively for the moisture content. XS bread recorded the highest carbohydrate content of 45.0133±3.0274. In terms of ash, CE bread recorded the highest value of 31.4367±1.6159 while wheat bread recorded the highest value for protein i.e. 20.6033± 0.8113. XS performed better in terms of crude fat and energy value of 12.2967± 0.8914 and 371.5367 respectively. The use of cocoyam - wheat flour mixture in producing composite bread is therefore

  19. Singularities of the Secant Variety

    OpenAIRE

    Vermeire, Pete

    2007-01-01

    We give positivity conditions on the embedding of a smooth variety which guarantee the normality of the secant variety, generalizing earlier results of the author and others. We also give classes of secant varieties satisfying the Hodge conjecture as well as a result on the singular locus of degenerate secant varieties.

  20. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure

    Directory of Open Access Journals (Sweden)

    Norfezah Md Nor

    2013-05-01

    Full Text Available Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods. Ready-to-eat snacks were made by extruding corn grits with 5%, 10%, 15% and 20% of pumpkin flour. Snacks made from 100% corn grits were used as control products for this work. The effect of formulation and screw speeds of 250 rpm and 350 rpm on torque and specific mechanical energy (SME, kWh/kg, physical characteristics (expansion ratio, bulk density, true density and hardness and the microstructure of the snacks were studied. Increasing the screw speed resulted in a decrease of torque for all formulations. When pumpkin flour was added the specific mechanical energy (SME decreased by approximately 45%. Increasing the percentage of pumpkin flour at the higher screw speed resulted in a harder texture for the extruded products. X-ray tomography of pumpkin flour-corn grit snacks showed that increased levels of pumpkin flour decreased both the bubble area and bubble size. However, no significant differences (p > 0.05 in bubble wall thickness were measured. By understanding the conditions during extrusion, desirable nutritional characteristics can be incorporated while maximizing expansion to make a product with low bulk density, a fine bubble structure and acceptable organoleptic properties.

  1. Identification of a member of the catalase multigene family on wheat chromosome 7A associated with flour b* colour and biological significance of allelic variation.

    Science.gov (United States)

    Li, Dora A; Walker, Esther; Francki, Michael G

    2015-12-01

    Carotenoids (especially lutein) are known to be the pigment source for flour b* colour in bread wheat. Flour b* colour variation is controlled by a quantitative trait locus (QTL) on wheat chromosome 7AL and one gene from the carotenoid pathway, phytoene synthase, was functionally associated with the QTL on 7AL in some, but not all, wheat genotypes. A SNP marker within a sequence similar to catalase (Cat3-A1snp) derived from full-length (FL) cDNA (AK332460), however, was consistently associated with the QTL on 7AL and implicated in regulating hydrogen peroxide (H2O2) to control carotenoid accumulation affecting flour b* colour. The number of catalase genes on chromosome 7AL was investigated in this study to identify which gene may be implicated in flour b* variation and two were identified through interrogation of the draft wheat genome survey sequence consisting of five exons and a further two members having eight exons identified through comparative analysis with the single catalase gene on rice chromosome 6, PCR amplification and sequencing. It was evident that the catalase genes on chromosome 7A had duplicated and diverged during evolution relative to its counterpart on rice chromosome 6. The detection of transcripts in seeds, the co-location with Cat3-A1snp marker and maximised alignment of FL-cDNA (AK332460) with cognate genomic sequence indicated that TaCat3-A1 was the member of the catalase gene family associated with flour b* colour variation. Re-sequencing identified three alleles from three wheat varieties, TaCat3-A1a, TaCat3-A1b and TaCat3-A1c, and their predicted protein identified differences in peroxisomal targeting signal tri-peptide domain in the carboxyl terminal end providing new insights into their potential role in regulating cellular H2O2 that contribute to flour b* colour variation.

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

    Science.gov (United States)

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

    2016-05-01

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

  3. 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.

  4. Score System Study for Hand-Extended Noodle Quality Based on HMW-GS Index in Wheat Flour

    Institute of Scientific and Technical Information of China (English)

    KANG Zhi-yu; WANG Jian-jun; SHANG Xun-wu

    2007-01-01

    Hand-extended noodle, a special kind of noodle, requires particular quality flour to make it. High molecular weight glutenin subunits (HMW-GS) in wheat are important protein subunits, which affect flour quality. To improve breeding and selection efficiency of wheat varieties which are used in making hand-extended noodle, 100 spring wheat varieties were selected to study the importance of HMW-GS on noodle quality score indexes such as color, appearance, taste agreeability, toughness, stickiness, smoothness, taste, and total score, through methods of quantity theory and statistic evaluation. It was shown that the hand-extended noodle quality score of HMW-GS 1, 2*, N, 7, 7 + 8, 17 + 18, 22, 2 + 10, 2 +11, 2+ 12, 5 + 10, and 10 was 5.40, 5.35, 0, 2.55, 2.56, 9.19, 0.05, 0.15, 1.49, 1.14, 10.00, and 5.14, respectively. The score system for hand-extended noodle quality based on HMW-GS index included eight multiple linear regression equations (R2 > 0.98).Hence, using the HMW-GS composition, the eight hand-extended noodle quality indexes would be forecasted exactly.Results indicated that ideal subunit compositions of HMW-GS for this special usage were composition 1, 17 + 18, 5 + 10, or composition 2*, 17 + 18, 5 + 10. This standard could be used on variety selection in the early generation of breeding crosses. HMW-GS 2 + 10, 2 + 11, and 2 + 12 were the least desirable subunits for hand-extended noodle, which should be avoided in wheat variety selection aimed for hand-extended noodle flour use.

  5. On Some Quiver Determinantal Varieties

    OpenAIRE

    Fei, Jiarui

    2014-01-01

    We introduce certain quiver analogue of the determinantal variety. We study the Kempf-Lascoux-Weyman's complex associated to a line bundle on the variety. In the case of generalized Kronecker quivers, we give a sufficient condition on when the complex resolves a maximal Cohen-Macaulay module supported on the quiver determinantal variety. This allows us to find the set-theoretical defining equations of these varieties. When the variety has codimension one, the only irreducible polynomial funct...

  6. The Barley Chromosome 5 Linkage Map

    DEFF Research Database (Denmark)

    Jensen, J.; Jørgensen, Jørgen Helms

    1975-01-01

    The distances between nine loci on barley chromosome 5 have been studied in five two-point tests, three three-point tests, and one four-point test. Our previous chromosome 5 linkage map, which contained eleven loci mapped from literature data (Jensen and Jørgensen 1975), is extended with four loci......-position is fixed on the map by a locus (necl), which has a good marker gene located centrally in the linkage group. The positions of the other loci are their distances in centimorgans from the 0-position; loci in the direction of the short chromosome arm are assigned positive values and those...

  7. Transglycosylation by barley α-amylase 1

    DEFF Research Database (Denmark)

    Mótyán, János A.; Fazekas, Erika; Mori, Haruhide;

    2011-01-01

    The transglycosylation activity of barley α-amylase 1 (AMY1) and active site AMY1 subsite mutant enzymes was investigated. We report here the transferase ability of the V47A, V47F, V47D and S48Y single mutants and V47K/S48G and V47G/S48D double mutant AMY1 enzymes in which the replaced amino acids...... DP 2, DP 3 and DP 5 were successfully applied to detect activity of Bacillus stearothermophilus maltogenic α-amylase, human salivary α-amylase and Bacillus licheniformis α-amylase, respectively in a fast and simple fluorometric assay....

  8. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.).

    Science.gov (United States)

    Zhao, Haifeng; Dong, Jianjun; Lu, Jian; Chen, Jian; Li, Yin; Shan, Lianju; Lin, Yan; Fan, Wei; Gu, Guoxian

    2006-09-20

    Four kinds of solvent extracts from three Chinese barley varieties (Ken-3, KA4B, and Gan-3) were used to examine the effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley through free radical scavenging activity, reducing power and metal chelating activity, and individual and total phenolic contents. Results showed that extraction solvent mixtures had significant impacts on antioxidant activity estimation, as well as different extraction capacity and selectivity for free phenolic compounds in barley. The highest DPPH* and ABTS*+ scavenging activities and reducing power were found in 80% acetone extracts, whereas the strongest *OH scavenging activity, O2*- scavenging activity, and metal chelating activity were found in 80% ethanol, 80% methanol, and water extracts, respectively. Additionally, 80% acetone showed the highest extraction capacity for (+)-catechin and ferulic, caffeic, vanillic, and p-coumaric acids, 80% methanol for (-)-epicatechin and syringic acid, and water for protocatechuic and gallic acids. Furthermore, correlations analysis revealed that TPC, reducing power, DPPH* and ABTS*+ scavenging activities were well positively correlated with each other (p extract free phenolic compounds from barley. DPPH* scavenging activity and ABTS*+ scavenging activity or reducing power could be used to assess barley antioxidant activity. PMID:16968094

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

    Directory of Open Access Journals (Sweden)

    Haq Nawaz

    2015-12-01

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

  10. 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.

  11. Characterization of pre-gelatinized rice and bean flour

    Directory of Open Access Journals (Sweden)

    Ana Vânia Carvalho

    2013-06-01

    Full Text Available The objective of this study was to develop a pre-gelatinized flour using a mixture of broken rice and split beans by thermoplastic extrusion, and to evaluate the physicochemical, nutritional, and technological quality of the final product. The extrusion parameters were maintained using three heating zones with temperatures of 30 ºC, 40 ºC, and 70 ºC; screw speed of 177 rpm; feed rate of 257 g/m, and circular matrix of 3.85 mm. The following characterization analyses were performed: physicochemical, nutritional, water absorption index (WAI, water solubility index (WSI, and paste viscosity. The pre-gelatinized rice and bean flour had an intermediate value of WAI, 7.51 g/g, and high WSI value, 24.61%. Regarding proteins, it was verified an average content of 12.9% in the final product. The amino acid contents found in the pre-gelatinized flour indicate that the mixture has the essential amino acids. It was also found that the pre-gelatinized flour supplies more than 60% of the essential amino acids recommended for children aged one to three years old. The gelatinized flour composed of broken rice and split beans is an alternative to the use of these by-products of the manufacture process of rice and beans to obtain a product with viable technological characteristics and high nutritional value.

  12. Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean.

    Science.gov (United States)

    Agrahar-Murugkar, Dipika; Jha, Krishna

    2011-06-01

    Full fat soy (Glycine max L) flour (FFSF) from germinated 'MAUS 47' variety was packed in Al foil laminated paper (75 microns Al foil), low density polyethylene (LDPE, 125 microns), biaxially oriented polypropylene (BOPP, 100 microns) packets and polyethylene tetraphthalate (PET) jars and stored in ambient (25-35 °C, 45-55%RH) and accelerated conditions (40 °C, 90% RH) and tested every 15 days for a period of 75 days for changes in moisture, protein, fat, free fatty acid and nitrogen solubility. Increase in contents of moisture and free fatty acid with corresponding decrease in fat and solubility were observed in all stored packs more under accelerated conditions as compared to ambient conditions of storage. Among packaging materials FFSF from sprouted soybean was best kept in Al foil laminated packages followed by LDPE and BOPP packaging materials. Flour from sprouted soybean could be kept safely for 90 days in ambient and 75 days in accelerated conditions. PMID:23572754

  13. Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound

    International Nuclear Information System (INIS)

    Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discriminate wheat doughs based on breadmaking qualities. The ultimate goal is the development of an online quality control system currently unavailable in the baked goods industry, rendering this work innovative. Samples were prepared from a strong wheat flour, with one control sample and one added with inulin and distilled monoglycerides, producing doughs of distinct breadmaking quality. Doughs were subjected to density determination, elongation tests, and ultrasound analysis. The ultrasound tests were performed in the frequency range of 300 kHz – 6 MHz. Ultrasonic phase velocity increased with increasing frequency to about 2 MHz, becoming constant and then decreasing from 3 MHz for the control sample. Distinct differences in attenuation coefficient between the fibre-enriched and control doughs were observed. Ultrasound can potentially add to a better understanding of dough quality and can discriminate between doughs of contrasting properties.

  14. WHEAT FLOUR HUMIDITY VARIATION WITH UV-VIS RADIATION DOSE REVEALED BY SPECTRAL AND CHEMOMETRIC STUDIES

    Directory of Open Access Journals (Sweden)

    IULIANA MIHAELA LAZĂR

    2012-06-01

    Full Text Available The cells’ exposure to UV radiation induces mutations of the cellular components by its action on DNA, protein synthesis and enzymatic activities. Different varieties of wheat flour were treated with UV-B, UV-A, Vis radiation and compared with untreated samples. The IR spectra for these components were recorded with a Bruker FTIR spectrophotometer using an ATR method, at 4 cm-1 resolution. The paper proposes a comparative study of unmaturing flour behavior under UV-Vis and natural radiations in order to observe the physico-chemical changing by FTIR spectroscopy. At small doses of irradiation (up to 2 h the humidity of the samples decreases and then it significantly increases, most pronounced in Gruia’s case where the humidity is reaching 74.4% of the initial value. Middle infrared spectral studies reveal an inverse weak linear correlation between Amide I region (1650 cm-1 (R-squared value: -0.3168 and an inverse medium linear correlation assigned to area alcohol O-H band at 3290 cm-1 (R-squared value: -0.6064 with the irradiation dose variables. Strong direct linear correlations confirmed by R-squared value: 0.7835 are found between alcohol O-H band at 3290 cm-1 and humidity percentage parameter.

  15. Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound

    Science.gov (United States)

    Braunstein, D.; Page, J. H.; Strybulevych, A.; Peressini, D.; Scanlon, M. G.

    2012-12-01

    Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discriminate wheat doughs based on breadmaking qualities. The ultimate goal is the development of an online quality control system currently unavailable in the baked goods industry, rendering this work innovative. Samples were prepared from a strong wheat flour, with one control sample and one added with inulin and distilled monoglycerides, producing doughs of distinct breadmaking quality. Doughs were subjected to density determination, elongation tests, and ultrasound analysis. The ultrasound tests were performed in the frequency range of 300 kHz - 6 MHz. Ultrasonic phase velocity increased with increasing frequency to about 2 MHz, becoming constant and then decreasing from 3 MHz for the control sample. Distinct differences in attenuation coefficient between the fibre-enriched and control doughs were observed. Ultrasound can potentially add to a better understanding of dough quality and can discriminate between doughs of contrasting properties.

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

    OpenAIRE

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

    2013-01-01

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

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

    OpenAIRE

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

    2013-01-01

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

  18. Influence of Temperature on the Extractibility of Polysaccharides in Barley

    Directory of Open Access Journals (Sweden)

    Rodica Căpriţă

    2011-10-01

    Full Text Available Barley contains substantial amounts of both soluble and insoluble non-starch polysaccharides (NSP. The main watersoluble NSP in barley are highly viscous β-glucans. Monogastric animals, including humans and birds, cannotsynthesize β-glucanase, and the amount of β-glucanase derived from barley grain and bacteria in the gastrointestinaltract is insufficient to completely hydrolyze β-glucans. In the present investigation, we have studied the influence oftemperature and heating time on the extractibility of soluble polysaccharides in barley. Heating the barley samples at60°C and 80°C before extraction has the effect of lowering the soluble fraction of the polysaccharides. The dynamicviscosity values of water extracts from barley decreased up to 21.68% when heating at 60ºC for 15 minutes, and upto 25.30% when heating at 80ºC for 15 minutes, when the determinations were made immediately after extractseparation. Heating the barley samples for 15 minutes at 80°C deactivates the endogenous hydrolytic enzymes.

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

    Science.gov (United States)

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

  20. 40 CFR 406.40 - Applicability; description of the bulgur wheat flour milling subcategory.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the bulgur wheat flour milling subcategory. 406.40 Section 406.40 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.40 Applicability; description of the bulgur wheat flour...

  1. 40 CFR 406.30 - Applicability; description of the normal wheat flour milling subcategory.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 28 2010-07-01 2010-07-01 true Applicability; description of the normal wheat flour milling subcategory. 406.30 Section 406.30 Protection of Environment ENVIRONMENTAL... Wheat Flour Milling Subcategory § 406.30 Applicability; description of the normal wheat flour...

  2. 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...

  3. 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 plantain and chickpea flours each up to a concentration of 30%. The fracture strength of biscuits increased significantly (p plantain and chickpea flours and was highest at 40% concentration (21.1 N). The protein and crude fiber content of biscuits increased significantly (p 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. PMID:23572843

  4. Rheological and microbiological study of flour treated by irradiation

    International Nuclear Information System (INIS)

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

  5. 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.

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

    Science.gov (United States)

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

    2016-07-01

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

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

    Science.gov (United States)

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

    2013-02-01

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

  8. Methane emissions from feedlot cattle fed barley or corn diets.

    Science.gov (United States)

    Beauchemin, K A; McGinn, S M

    2005-03-01

    Methane emitted from the livestock sector contributes to greenhouse gas emissions worldwide. Understanding the variability in enteric methane production related to diet is essential to decreasing uncertainty in greenhouse gas emission inventories and to identifying viable greenhouse gas reduction strategies. Our study focused on measuring methane in growing beef cattle fed corn- or barley-based diets typical of those fed to cattle in North American feedlots. The experiment was designed as a randomized complete block (group) design with two treatments, barley and corn. Angus heifer calves (initial BW = 328 kg) were allocated to two groups (eight per group), with four cattle in each group fed a corn or barley diet. The experiment was conducted over a 42-d backgrounding phase, a 35-d transition phase and a 32-d finishing phase. Backgrounding diets consisted of 70% barley silage or corn silage and 30% concentrate containing steam-rolled barley or dry-rolled corn (DM basis). Finishing diets consisted of 9% barley silage and 91% concentrate containing barley or corn (DM basis). All diets contained monensin (33 mg/kg of DM). Cattle were placed into four large environmental chambers (two heifers per chamber) during each phase to measure enteric methane production for 3 d. During the backgrounding phase, DMI was greater by cattle fed corn than for those fed barley (10.2 vs. 7.6 kg/d, P methane emissions (g/d) reported may underestimate those of the feedlot industry. Methane emissions per kilogram of DMI and as a percentage of GE intake were not affected by grain source during the backgrounding phase (24.6 g/kg of DMI; 7.42% of GE), but were less (P methane emissions of cattle fed high-forage backgrounding diets and barley-based finishing diets. Mitigating methane losses from cattle will have long-term environmental benefits by decreasing agriculture's contribution to greenhouse gas emissions. PMID:15705762

  9. Wonderful Varieties: A geometrical realization

    CERN Document Server

    Cupit-Foutou, S

    2009-01-01

    We give a geometrical realization of wonderful varieties by means of a suitable class of invariant Hilbert schemes. Consequently, we prove Luna's conjecture asserting that wonderful varieties can be classified by some triples of combinatorial invariants: the spherical systems.

  10. Antioxidant activity of 100% and 80% methanol extracts from barley seeds (Hordeum vulgare L.): stabilization of sunflower oil

    Energy Technology Data Exchange (ETDEWEB)

    Anwar, F.; Abdul Qayyum, H. M.; Hussein, A. I.; Iqbal, S.

    2010-07-01

    The antioxidant potential of 100% and 80% methanol extracts from the seeds of three barley varieties (Jou 83, Jou 87 and Haider 93) was assessed. The extract yields from barley seeds ranged from 3.23% (Haider 93,100% methanol) to 5.31% (Jou 83, 80% methanol). The total phenolic contents, DPPH radical scavenging activity (IC50 values) and inhibition of linoleic acid oxidation of barley seed extracts (BSE) were determined to be 88.1-145.7 mg/100g, 90.8-168.6 {mu}g/mL and 62.6-74.6%, respectively. The antioxidant effectiveness of BSE was also assessed by stabilizing sunflower oil (SFO) with BSE at a concentration of 600 ppm (oil weight basis). The stabilized (treated with extract) and the control (without extract addition) SFO samples were subjected to accelerated (oven heating at 60 degree centigrade for 30 days, 8 h heating cycle/day) storage. These were analyzed at regular intervals for the extent of oxidative changes according to the measurements of their contents of peroxide value, para-anisidine value, conjugated dienes and conjugated trienes. Generally, the 80% methanol extract of barely seeds demonstrated better antioxidant action than the 100% methanol extract. The antioxidant activity of BSE was also found to be considerably varied among the varieties tested. The present results suggest that antioxidant extracts from barely seeds might be used to protect vegetable oils from oxidation. (Author) 32 refs.

  11. Grain yield increase in cereal variety mixtures: A meta-analysis of field trials

    DEFF Research Database (Denmark)

    Kiær, Lars Pødenphant; Skovgaard, Ib; Østergård, Hanne

    2009-01-01

    on grain yield. To investigate the prevalence and preconditions for positive mixing effects, reported grain yields of variety mixtures and pure variety stands were obtained from previously published variety trials, converted into relative mixing effects and combined using meta-analysis. Furthermore......, available information on varieties, mixtures and growing conditions was used as independent variables in a series of meta-regressions. Twenty-six published studies, examining a total of 246 instances of variety mixtures of wheat (Triticum aestivum L.) and barley (Hordeum vulgare L.), were identified...... as meeting the criteria for inclusion in the meta-analysis; on the other hand, nearly 200 studies were discarded. The accepted studies reported results on both winter and spring types of each crop species. Relative mixing effects ranged from 30% to 100% with an overall meta-estimate of at least 2.7% (p

  12. Secant Varieties and Birational Geometry

    OpenAIRE

    Vermeire, Peter

    1999-01-01

    We show how to use information about the equations defining secant varieties to smooth projective varieties in order to construct a natural collection of birational transformations. These were first constructed as flips in the case of curves by M. Thaddeus via Geometric Invariant Theory, and the first flip in the sequence was constructed by the author for varieties of arbitrary dimension in an earlier paper. We expose the finer structure of a second flip; again for varieties of arbitrary dime...

  13. Quantitative and Genetic Analysis of Yield and Seed Quality Components in New Winter Wheat Varieties

    Directory of Open Access Journals (Sweden)

    M. Bede

    1998-06-01

    Full Text Available Long term genetic examination, selection of right parents for crossing and directed selection programs in hybrid population resulted with creation of new winter wheat varieties Kruna, Lara, Lenta, Perla and Astra. In examination conducted in few years period time all new cultivars shown considerably higher yield than standard variety Žitarka. 1000 kernel weight and hectoliter mass almost in all new varieties were on standard level. In new varieties ear was significantly longer than in standard variety Žitarka. From that we can conclude that increasing of the ear length have important influence on increasing of seed yield in new varieties. By the farinografic and extensografic quality index, protein content in seed, sedimentation values of flour and content of wet gluten varieties Lara, Kruna, Perla and especially Lenta can be classify in high quality winter wheat varieties. Results of genotype analysis of new varieties point on known varieties Žitarka and Slavonija. These varieties served as gene donators for some important economic traits in crossing for creating of new varieties.

  14. Wheat and barley differently affect porcine intestinal microbiota

    DEFF Research Database (Denmark)

    Weiss, Eva; Aumiller, Tobias; Spindler, Hanns K;

    2016-01-01

    Diet influences the porcine intestinal microbial ecosystem. Barrows were fitted with ileal T-cannulas to compare short-term effects of eight different wheat or barley genotypes and period-to-period effects on seven bacterial groups in ileal digesta and faeces by qPCR. Within genotypes of wheat.......001) in faeces of barley compared to wheat-fed pigs. Ileal eubacteria, Clostridium cluster IV and Roseburia spp. linearly increased from period 1 to 8 for both cereals (P intestine, with barley increasing...... the Lactobacillus spp.:Enterobacteriaceae ratio, underlining its potential to beneficially manipulate the intestinal microbial ecosystem....

  15. STUDIES ON SYNBIOTIC BARLEY GRAIN EXTRACT AGAINST SOME HUMAN PATHOGENS

    Directory of Open Access Journals (Sweden)

    T. Sheela

    2012-01-01

    Full Text Available This study evaluated that effect of prebiotic food containing oligosaccharide to enhance the growth and activity of probiotic strains. Barley grains probioticated using different strains of probiotics are Lactobacillus kefiranofaciens, Candida kefir,and saccharomyces boluradii. To select a suitable prebiotics like inulin for the development of Synbiotic barley and tested for antibacterial activity against diarrhoea causing pathogen such as Esherichia coli, Staphylococcus aureus, Salmonella paratyphi A, Shigella dysenteriae, Vibrio cholerae. Analysis of identified compound from synbiotic barley grain using GC-MS.

  16. Oligosaccharide binding to barley alpha-amylase 1

    DEFF Research Database (Denmark)

    Robert, X.; Haser, R.; Mori, H.;

    2005-01-01

    Enzymatic subsite mapping earlier predicted 10 binding subsites in the active site substrate binding cleft of barley alpha-amylase isozymes. The three-dimensional structures of the oligosaccharide complexes with barley alpha-amylase isozyme 1 (AMY1) described here give for the first time a thorough...... in barley alpha-amylase isozyme 2 (AMY2), and the sugar binding modes are compared between the two isozymes. The "sugar tongs" surface binding site discovered in the AMY1-thio-DP4 complex is confirmed in the present work. A site that putatively serves as an entrance for the substrate to the active site...

  17. Variety Seeking Through Brand Switching

    OpenAIRE

    Moshe Givon

    1984-01-01

    A concept of variety seeking behavior is modeled as a stochastic brand choice model. The model yields a measure of variety seeking for each individual consumer. Panel data for 28 products are analyzed for each household and the possibility of market segmentation by variety seeking behavior is explored.

  18. Closed surfaces and character varieties

    CERN Document Server

    Chesebro, Eric

    2012-01-01

    The powerful character variety techniques of Culler and Shalen can be used to find essential surfaces in knot manifolds. We show that module structures on the coordinate ring of the character variety can be used to identify detected boundary slopes as well as when closed surfaces are detected. This approach also yields new number theoretic invariants for the character varieties of knot manifolds.

  19. The content of buckwheat flour in wheat bread

    Directory of Open Access Journals (Sweden)

    Psodorov Đorđe B.

    2014-01-01

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

  20. Temporal flux in the morphological and molecular diversity of UK barley.

    Science.gov (United States)

    Koebner, R M D; Donini, P; Reeves, J C; Cooke, R J; Law, J R

    2003-02-01

    Genetic-diversity assessments, using both phenotypic and molecular-marker data, were made on a collection of 134 barley varieties (both winter and spring types), chosen on the basis of their representation on the NIAB "Recommended List" over the period 1925-1995. Genotypic (AFLP and SSR) and phenotypic (UPOV characters) data were analysed to determine short- and long-term temporal trends in diversity over the period. A consistent pattern emerged demonstrating that only a minor proportion of the overall variance appears to be the result of any temporal drift, although there were strong indications of qualitative shifts in diversity, probably related to the changing relative acreage of winter and spring barleys over the study period. Our overall conclusions are that systematic plant breeding does not inevitably lead to a reduction in the genetic diversity of agricultural crops, and that diverse breeding programmes and the variety delivery systems in place in the UK have generally been successful in maintaining sufficient genetic diversity to allow the steady rise in genetic potential that has been a feature of 20th century crop breeding. The concentration of breeding effort into a smaller number of independent programmes is likely to be prejudicial to the maintenance of the genetic diversity of a crop. PMID:12589556

  1. Resistance against barley leaf rust (Puccinia hordei) in West-European spring barley germplasm

    OpenAIRE

    Niks, Rients; Walther, Ursula; Jaiser, Heidi; Martinez, Fernando; Rubiales, Diego

    2000-01-01

    International audience The level and type of resistance against leaf rust (Puccinia hordei) was determined in modern spring barley germplasm. In field trials all over Europe most accessions were in some locations and years significantly less infected than the moderately resistant reference ,Grit'. Differentiating P. hordei isolates indicated that most accessions carried hypersensitivity (Rph) genes. A virulence survey indicated that among the known resistance genes, only Rph7 is still full...

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

    Science.gov (United States)

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

    2010-01-01

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

  3. Occurrence of four Fusarium mycotoxins, deoxynivalenol, zearalenone, T-2 toxin, and HT-2 toxin, in wheat, barley, and Japanese retail food.

    Science.gov (United States)

    Yoshinari, Tomoya; Takeuchi, Hiroshi; Aoyama, Koji; Taniguchi, Masaru; Hashiguchi, Shigeki; Kai, Shigemi; Ogiso, Motoki; Sato, Takashi; Akiyama, Yu; Nakajima, Masahiro; Tabata, Setsuko; Tanaka, Toshitsugu; Ishikuro, Eiichi; Sugita-Konishi, Yoshiko

    2014-11-01

    A survey of the contamination of wheat, barley, and Japanese retail food by four Fusarium mycotoxins, deoxynivalenol (DON), zearalenone (ZEN), T-2 toxin (T-2), and HT-2 toxin (HT-2), was performed between 2010 and 2012. A method for the simultaneous determination of the four mycotoxins by liquid chromatography-tandem mass spectrometry was validated by a small-scale interlaboratory study using two spiked wheat samples (DON was spiked at 20 and 100 μg/kg and ZEN, T-2, and HT-2 at 6 and 20 μg/kg in the respective samples). The recovery of the four mycotoxins ranged from 77.3 to 107.2%. A total of 557 samples of 10 different commodities were analyzed over 3 years by this validated method. Both T-2 and HT-2 were detected in wheat, wheat flour, barley, Job's tears products, beer, corn grits, azuki beans, soybeans, and rice with mixed grains. Only T-2 toxin was detected in sesame seeds. The highest concentrations of T-2 toxin (48.4 μg/kg) and HT-2 toxin (85.0 μg/kg) were present in azuki beans and wheat, respectively. DON was frequently detected in wheat, wheat flour, beer, and corn grits. The contamination level of wheat was below the provisional standard in Japan (1,100 μg/kg). The maximum contamination level of DON was present in a sample of a Job's tears product (1,093 μg/kg). ZEN was frequently detected in Job's tears products, corn grits, azuki beans, rice with mixed grains, and sesame seeds. A sample of a Job's tears product presented the highest ZEN contamination (153 μg/kg). These results indicate that continuous monitoring by multiple laboratories is effective and necessary due to the percentage of positive samples detected.

  4. Effect of phytase supplementation to barley-canola meal and barley-soybean meal diets on phosphorus and calcium balance in growing pigs

    NARCIS (Netherlands)

    Sauer, W.C.; Cervantes, M.; He, J.M.M.; Schulze, H.

    2003-01-01

    Two metabolism experiments were carried out, to determine the effect of microbial phytase addition to barley-canola meal and barley-soybean meal diets on P and Ca balance in growing. pigs; In experiment 1, six barrows (29.6kg: initial LW) were fed a barley-canola meal diet, without or. with phytase

  5. 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...

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

    Directory of Open Access Journals (Sweden)

    Ciprian Nicolae POPA

    2015-04-01

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

  7. Ecole d'été de probabilités de Saint-Flour XXXV

    CERN Document Server

    2007-01-01

    Lévy processes, i.e. processes in continuous time with stationary and independent increments, are named after Paul Lévy, who made the connection with infinitely divisible distributions and described their structure. They form a flexible class of models, which have been applied to the study of storage processes, insurance risk, queues, turbulence, laser cooling, ... and of course finance, where the feature that they include examples having "heavy tails" is particularly important. Their sample path behaviour poses a variety of difficult and fascinating problems. Such problems, and also some related distributional problems, are addressed in detail in these notes that reflect the content of the course given by R. Doney in St. Flour in 2005.

  8. Organic Cereal Variety and Variety Mixture Trials 1999 - 2003

    OpenAIRE

    Aspray, Claire

    2004-01-01

    The aim of this work was to improve the productivity and stability of organic cereal production by identifying cereal varieties and variety mixtures that are best adapted to organic farming systems. The scientific question and objective was to evaluate the relative performance of cereal mixtures against single varieties in organic systems, in terms of consistency, robustness of yield and quality. The project has run over four years on six sites chosen to represent a range of soil types...

  9. Barley stripe mosaic virus: Structure and relationship to the tobamoviruses

    International Nuclear Information System (INIS)

    Barley stripe mosaic virus (BSMV) is the type member of the genus Hordeivirus, rigid, rod-shaped viruses in the family Virgaviridae. We have used fiber diffraction and cryo-electron microscopy to determine the helical symmetry of BSMV to be 23.2 subunits per turn of the viral helix, and to obtain a low-resolution model of the virus by helical reconstruction methods. Features in the model support a structural relationship between the coat proteins of the hordeiviruses and the tobamoviruses. - Highlights: • We report a low-resolution structure of barley stripe mosaic virus. • Barley stripe mosaic virus has 23.2 subunits per turn of the viral helix. • We compare barley stripe mosaic virus with tobacco mosaic virus

  10. Barley starch bioengineering for high phosphate and amylose

    DEFF Research Database (Denmark)

    Blennow, Per Gunnar Andreas; Carciofi, Massimiliano; Shaik, Shahnoor Sultana;

    2011-01-01

    of the three genes encoding the starch-branching enzymes SBEI, SBEIIa, and SBEIIb using a triple RNAi chimeric hairpin construct we generated a virtually amylopectin-free barley. The grains of the transgenic lines were shrunken and had a yield of around 80% of the control line. The starch granules were......Starch is a biological polymer that can be industrially produced in massive amounts in a very pure form. Cereals is the main source for starch production and any improvement of the starch fraction can have a tremendous impact in food and feed applications. Barley ranks number four among cereal...... crops and barley is a genetically very well characterized. Aiming at producing new starch qualities in the cereal system, we used RNAi and overexpression strategies to produce pure amylose and high-phosphate starch, respectively, using the barley kernel as a polymer factory. By simultaneous silencing...

  11. 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.

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

    Science.gov (United States)

    Akpata, M I; Akubor, P I

    1999-01-01

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

  13. 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%.

  14. 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

    OpenAIRE

    Tesleem Ibrahim; Lola Ajala; Foluso Adetuyi

    2012-01-01

    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 cyclopro...

  15. Effects of endogenous flour lipids on the quality of semisweet biscuits.

    Science.gov (United States)

    Papantoniou, Eleni; Hammond, Eugene W; Tsiami, Amalia A; Scriven, Fiona; Gordon, Michael H; Schofield, J David

    2003-02-12

    Fractionation and reconstitution techniques were used to study the contribution of endogenous flour lipids to the quality of semisweet (Rich Tea-type) biscuits. Biscuit flour was defatted with chloroform and baked with bakery fat but without endogenous lipid addition. Semisweet biscuits baked from defatted flour were flatter, denser, and harder and showed collapse of gas cells during baking when compared with control biscuits. Defatted flour semisweet doughs exhibited a different rheological behavior from the control samples showing higher storage and loss moduli (G' and G' ' values), that is, high viscoelasticity. Functionality was restored when total nonstarch flour lipids were added back to defatted flour. Both the polar and nonpolar lipid fractions had positive effects in restoring flour quality, but the polar lipid fraction was of greatest benefit. Both fractions were needed for complete restoration of both biscuit quality and dough rheological characteristics.

  16. Wheat and barley seed systems in Ethiopia and Syria

    OpenAIRE

    Bishaw, Z.

    2004-01-01

    Keywords: Wheat,Triticumspp., Barley,Hordeumvulgare L., Seed Systems, Formal Seed Sector, Informal Seed Sector, National Seed Program, Seed Source, Seed Selection, Seed Management, Seed Quality, Genetic Diversity, Ethiopia, SyriaInEthiopiaandSyria, wheat and barley are the two most important principal cereal crops grown since ancient times.Manygenerations of natural and human selection led into highly adapted and diverse populations of local landraces. For most of the history of agriculture, ...

  17. Effects of drought stress on growth and yield of barley

    OpenAIRE

    H. Samarah, Nezar

    2005-01-01

    International audience Barley (Hordeum vulgare) grown in Mediterranean regions undergoes drought stress during the grain-filling period. A greenhouse experiment was conducted to study the effect of drought stress on grain growth and yield of barley. Plants were exposed to three drought treatments at the beginning of grain filling: (1) well-watered at 100% field capacity, (2) mild drought stress at 60% field capacity, and (3) severe drought stress at 20% field capacity until grain maturity....

  18. Does boron affect hormone levels of barley cultivars?

    OpenAIRE

    Muavviz Ayvaz; Mesut Koyuncu; Avni Guven; FAGERSTEDT, KURT V.

    2012-01-01

    Background: When mineral nutrients are present in excess or in inadequate amounts, their effects can be severe in plants and can be considered as abiotic stress. In this study, we report how hormonal levels in barley cultivars respond to the toxic effect of boron, an essential plant micronutrient. Material and methods: Two different barley (Hordeum vulgare) cultivars (Vamik Hoca and Efes 98) were used as a study material. Boron was applied in three different concentrations (0, 10, 20 ppm) ...

  19. The Barley Chromosome 5 Linkage Map

    DEFF Research Database (Denmark)

    Jensen, J.; Jørgensen, Jørgen Helms

    1975-01-01

    The literature is surveyed for data on recombination between loci on chromosome 5 of barley; 13 loci fall into the category “mapped” loci, more than 20 into the category “associated” loci and nine into the category “loci once suggested to be on chromosome 5”. A procedure was developed...... for estimating a linkage map; it involves (1) transformation by the Kosambi mapping function of the available recombination percentages to additive map distances, (2) calculations of a set of map distances from the transformed recombination percentages by a maximum likelihood method in which all the available...... data are utilized jointly, and (3) omission of inconsistent data and determination of the most likely order of the loci. This procedure was applied to the 42 recombination percentages available for the 13 “mapped” loci. Due to inconsistencies 14 of the recombination percentages and, therefore, two...

  20. The spontaneous chlorophyll mutation frequency in barley

    DEFF Research Database (Denmark)

    Jørgensen, Jørgen Helms; Jensen, Hans Peter

    1986-01-01

    A total of 1866 barley plants were progeny tested in the greenhouse. Twenty-five plants segregated for newly arisen, spontaneous chlorophyll mutant genes. Among the total of 470,129 seedlings screened there were 79 mutants (1.7 .+-. 0.6 .times. 10-4). The data are added to data from three similar...... materials and the resulting estimate of the chlorophyll mutant frequency is 1.6 .times. 10-4 in about 1.43 million seedlings. The estimate of the chlorophyll mutation rate per generation is close to 67.3 .times. 10-4 per diploid genome or in the order of 6 .times. 10-7 per locus and haploid genome....

  1. 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.

  2. 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

  3. 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 ...

  4. Certain functional properties of defatted pumpkin seed flour.

    Science.gov (United States)

    Lazos, E S

    1992-07-01

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

  5. Aspergillus flavus and aflatoxin B1 in flour production.

    Science.gov (United States)

    Halt, M

    1994-10-01

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

  6. Comparison of barley stripe mosaic virus strains.

    Science.gov (United States)

    Hafez, Elsayed E; Abdel Aleem, Engy E; Fattouh, Faiza A

    2008-01-01

    BSMV (barley stripe mosaic virus) particles were obtained in a pure state from infected host plant tissues of Hordeum vulgare. The three genomic parities (alpha, beta and gamma) were amplified by PCR using specific primers for each particle; each was cloned. Partial sequence of the alpha, beta and gamma segments was determined for the Egyptian isolate of barley stripe mosaic virus (BSMV AE1). Alignment of nucleotide sequences with that of other known strains of the virus, BSMV type strains (CV17, ND18 and China), and the generation of phylogenetic trees was performed. A low level of homology was detected comparing 467 bp of the a and 643 bp of the segments to that of the other strains, and thus BSMV alpha and beta segments were in separate clusters. However, 1154 bp of the gamma segments of BSMV AE1 showed a high level of homology especially to strain BSMV ND18, as they both formed a distinct cluster. Northern blotting of pure BSMV AE1 virus and H. vulgare-infected tissue were compared using an alpha ND18 specific probe. Western blotting using antibodies specific for the coat protein (CP) and the triple gene block 1 (TGB1) protein, which are both encoded by the beta ND18 segment, still indicated a high level of similarity between proteins produced by BSMV ND18 and AE1. We suggest that the BSMV AE1 isolate is a distinct strain of BSMV which reflects the genetic evolutionary divergence among BSMV strains and members of the Hordeivirus group. PMID:18533473

  7. Influence of crop rotation and meteorological conditons on density and biomass of weeds in spring barley (Hordeum vulgare L.)

    OpenAIRE

    Maria Wanic; Magdalena Jastrzębska; Marta K. Kostrzewska

    2012-01-01

    The paper presents the analysis of changes in weed infestation in spring barley cultivated in the years 1990-2004 in crop rotation with a 25% proportion of this cereal (potato - spring barley - sowing peas - winter triticale), when it was grown after potato, and in crop rotation with its 75% proportion (potato - spring barley - spring barley - spring barley), when it was grown once or twice after spring barley. In the experiment, no weed control was applied. Every year in the spring (at full ...

  8. Glycaemic response to barley porridge varying in dietary fibre content.

    Science.gov (United States)

    Thondre, Pariyarath S; Wang, Ke; Rosenthal, Andrew J; Henry, Christiani J K

    2012-03-01

    The interest in barley as a food is increasing worldwide because of its high dietary fibre (DF) content and low glycaemic index (GI). DF in cereals may prove beneficial in improving blood glucose response in the long term. However, a dose-dependent effect of insoluble fibre on reducing postprandial blood glucose levels is yet to be proven. The objective of the present study was to determine the glycaemic response to two barley porridges prepared from whole barley grains varying in fibre content. In two separate non-blind randomised crossover trials, ten human subjects consumed barley porridge with 16 g/100 g and 10 g/100 g fibre content provided in different serving sizes (equivalent to 25 and 50 g available carbohydrate). The glycaemic response to both barley porridges was significantly lower than the reference glucose (P porridges. We concluded that irrespective of the difference in total fibre content or serving size of barley porridges, their GI values did not differ significantly.

  9. Constructing the barley model for genetic transformation in Triticeae

    Institute of Scientific and Technical Information of China (English)

    LÜ Bo; WU Jia-jie; FU Dao-lin

    2015-01-01

    Barley (Hordeum vulgare L.) is one of the oldest domesticated crops, showing dramatic adaptation to various climate and environmental conditions. As a major cereal crop, barley ranks the 4th after wheat, maize and rice in terms of planting area and production al over the world. Due to its diploid nature, the cultivated barley is considered as an ideal model to study the polyploid wheat and other Triticeae species. Here, we reviewed the development, optimization, and application of transgenic approaches in barley. The most efifcient and robust genetic transformation has been built on the Agrobacterium-mediated transfer in conjunction with the immature embryo-based regeneration. We then discussed future considerations of using more practical technologies in barley transformation, such as the T-DNA/transposon tagging and the genome editing. As a cereal crop amenable to genetic transformation, barley wil serve as the most valuable carrier for global functional genomics in Triticeae and is becoming the most practical model for generating value-added products.

  10. Expression of the Arabidopsis vacuolar H+-pyrophosphatase gene (AVP1) improves the shoot biomass of transgenic barley and increases grain yield in a saline field

    KAUST Repository

    Schilling, Rhiannon K.

    2013-11-22

    Cereal varieties with improved salinity tolerance are needed to achieve profitable grain yields in saline soils. The expression of AVP1, an Arabidopsis gene encoding a vacuolar proton pumping pyrophosphatase (H+-PPase), has been shown to improve the salinity tolerance of transgenic plants in greenhouse conditions. However, the potential for this gene to improve the grain yield of cereal crops in a saline field has yet to be evaluated. Recent advances in high-throughput nondestructive phenotyping technologies also offer an opportunity to quantitatively evaluate the growth of transgenic plants under abiotic stress through time. In this study, the growth of transgenic barley expressing AVP1 was evaluated under saline conditions in a pot experiment using nondestructive plant imaging and in a saline field trial. Greenhouse-grown transgenic barley expressing AVP1 produced a larger shoot biomass compared to segregants, as determined by an increase in projected shoot area, when grown in soil with 150 mm NaCl. This increase in shoot biomass of transgenic AVP1 barley occurred from an early growth stage and also in nonsaline conditions. In a saline field, the transgenic barley expressing AVP1 also showed an increase in shoot biomass and, importantly, produced a greater grain yield per plant compared to wild-type plants. Interestingly, the expression of AVP1 did not alter barley leaf sodium concentrations in either greenhouse- or field-grown plants. This study validates our greenhouse-based experiments and indicates that transgenic barley expressing AVP1 is a promising option for increasing cereal crop productivity in saline fields. © 2013 Society for Experimental Biology, Association of Applied Biologists and John Wiley & Sons Ltd.

  11. Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour

    OpenAIRE

    Pandey, Hemlata; Awasthi, Pratima

    2013-01-01

    Fenugreek (Pusa Early Bunching) seeds were processed by using different processing methods viz. soaking, germination and roasting. Raw and processed fenugreek seed flours were analyzed for nutritional composition, anti- nutritional, and antioxidant activity. Raw fenugreek seed flour contained higher amount of dietary fiber (45.4 %) followed by 41.7 % in soaked seed flour, 40.9 % in roasted fenugreek seed flour and 31.3 % in germinated fenugreek seed flour. Processing of fenugreek seeds improv...

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

    Science.gov (United States)

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

    2015-03-01

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

  13. Lucerne varieties for continuous grazing

    DEFF Research Database (Denmark)

    Søegaard, Karen

    2012-01-01

    severe grazing with heifers in two cutting/grazing managements. Two new varieties, Verbena and Camporegio, and an older variety Luzelle were established in 2009 in pure stands and in two different mixtures with perennial ryegrass (Lolium perenne). Camporegio had the lowest yield, the lowest competitive...... strength, the lowest plant density in spring, and the density was most reduced during grazing. The results could not confirm significant differences between the new and the older varieties. The results for Luzelle were generally between Verbena and Camporegio. The varieties did not differ in herbage...

  14. 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.

  15. Effects of Cerium and Titanium Oxide Nanoparticles in Soil on the Nutrient Composition of Barley (Hordeum vulgare L.) Kernels

    Science.gov (United States)

    Pošćić, Filip; Mattiello, Alessandro; Fellet, Guido; Miceli, Fabiano; Marchiol, Luca

    2016-01-01

    The implications of metal nanoparticles (MeNPs) are still unknown for many food crops. The purpose of this study was to evaluate the effects of cerium oxide (nCeO2) and titanium oxide (nTiO2) nanoparticles in soil at 0, 500 and 1000 mg·kg−1 on the nutritional parameters of barley (Hordeum vulgare L.) kernels. Mineral nutrients, amylose, β-glucans, amino acid and crude protein (CP) concentrations were measured in kernels. Whole flour samples were analyzed by ICP-AES/MS, HPLC and Elemental CHNS Analyzer. Results showed that Ce and Ti accumulation under MeNPs treatments did not differ from the control treatment. However, nCeO2 and nTiO2 had an impact on composition and nutritional quality of barley kernels in contrasting ways. Both MeNPs left β-glucans unaffected but reduced amylose content by approximately 21%. Most amino acids and CP increased. Among amino acids, lysine followed by proline saw the largest increase (51% and 37%, respectively). Potassium and S were both negatively impacted by MeNPs, while B was only affected by 500 mg nCeO2·kg−1. On the contrary Zn and Mn concentrations were improved by 500 mg nTiO2·kg−1, and Ca by both nTiO2 treatments. Generally, our findings demonstrated that kernels are negatively affected by nCeO2 while nTiO2 can potentially have beneficial effects. However, both MeNPs have the potential to negatively impact malt and feed production. PMID:27294945

  16. Effects of Cerium and Titanium Oxide Nanoparticles in Soil on the Nutrient Composition of Barley (Hordeum vulgare L. Kernels

    Directory of Open Access Journals (Sweden)

    Filip Pošćić

    2016-06-01

    Full Text Available The implications of metal nanoparticles (MeNPs are still unknown for many food crops. The purpose of this study was to evaluate the effects of cerium oxide (nCeO2 and titanium oxide (nTiO2 nanoparticles in soil at 0, 500 and 1000 mg·kg−1 on the nutritional parameters of barley (Hordeum vulgare L. kernels. Mineral nutrients, amylose, β-glucans, amino acid and crude protein (CP concentrations were measured in kernels. Whole flour samples were analyzed by ICP-AES/MS, HPLC and Elemental CHNS Analyzer. Results showed that Ce and Ti accumulation under MeNPs treatments did not differ from the control treatment. However, nCeO2 and nTiO2 had an impact on composition and nutritional quality of barley kernels in contrasting ways. Both MeNPs left β-glucans unaffected but reduced amylose content by approximately 21%. Most amino acids and CP increased. Among amino acids, lysine followed by proline saw the largest increase (51% and 37%, respectively. Potassium and S were both negatively impacted by MeNPs, while B was only affected by 500 mg nCeO2·kg−1. On the contrary Zn and Mn concentrations were improved by 500 mg nTiO2·kg−1, and Ca by both nTiO2 treatments. Generally, our findings demonstrated that kernels are negatively affected by nCeO2 while nTiO2 can potentially have beneficial effects. However, both MeNPs have the potential to negatively impact malt and feed production.

  17. Mutations in Barley Row Type Genes Have Pleiotropic Effects on Shoot Branching.

    Directory of Open Access Journals (Sweden)

    Corinna Brit Liller

    Full Text Available Cereal crop yield is determined by different yield components such as seed weight, seed number per spike and the tiller number and spikes. Negative correlations between these traits are often attributed to resource limitation. However, recent evidence suggests that the same genes or regulatory modules can regulate both inflorescence branching and tillering. It is therefore important to explore the role of genetic correlations between different yield components in small grain cereals. In this work, we studied pleiotropic effects of row type genes on seed size, seed number per spike, thousand grain weight, and tillering in barley to better understand the genetic correlations between individual yield components. Allelic mutants of nine different row type loci (36 mutants, in the original spring barley varieties Barke, Bonus and Foma and introgressed in the spring barley cultivar Bowman, were phenotyped under greenhouse and outdoor conditions. We identified two main mutant groups characterized by their relationships between seed and tillering parameters. The first group comprises all mutants with an increased number of seeds and significant change in tiller number at early development (group 1a or reduced tillering only at full maturity (group 1b. Mutants in the second group are characterized by a reduction in seeds per spike and tiller number, thus exhibiting positive correlations between seed and tiller number. Reduced tillering at full maturity (group 1b is likely due to resource limitations. In contrast, altered tillering at early development (groups 1a and 2 suggests that the same genes or regulatory modules affect inflorescence and shoot branching. Understanding the genetic bases of the trade-offs between these traits is important for the genetic manipulation of individual yield components.

  18. Genetic diversity in three groups of barley germplasm assessed by simple sequence repeats.

    Science.gov (United States)

    Matus, I A; Hayes, P M

    2002-12-01

    Genetic diversity can be measured by several criteria, including phenotype, pedigree, allelic diversity at marker loci, and allelic diversity at loci controlling phenotypes of interest. Abundance, high level of polymorphism, and ease of genotyping make simple sequence repeats (SSRs) an excellent molecular marker system for genetics diversity analyses. In this study, we used a set of mapped SSRs to survey three representative groups of barley germplasm: a sample of crop progenitor (Hordeum vulgare subsp. spontaneum) accessions, a group of mapping population parents, and a group of varieties and elite breeding lines. The objectives were to determine (i) how informative SSRs are in these three sets of barley germplasm resources and (ii) the utility of SSRs in classifying barley germplasm. A total of 687 alleles were identified at 42 SSR loci in 147 genotypes. The number of alleles per locus ranged from 4 to 31, with an average of 16.3. Crop progenitors averaged 10.3 alleles per SSR locus, mapping population parents 8.3 alleles per SSR locus, and elite breeding lines 5.8 alleles per SSR locus. There were many exclusive (unique) alleles. The polymorphism information content values for the SSRs ranged from 0.08 to 0.94. The cluster analysis indicates a high level of diversity within the crop progenitors accessions and within the mapping population parents. It also shows a lower level of diversity within the elite breeding germplasm. Our results demonstrate that this set of SSRs was highly informative and was useful in generating a meaningful classification of the germplasm that we sampled. Our long-term goal is to determine the utility of molecular marker diversity as a tool for gene discovery and efficient use of germplasm. PMID:12502254

  19. Nitrogen acquisition by pea and barley and the effect of their crop residues on available nitrogen for subsequent crops

    DEFF Research Database (Denmark)

    Jensen, E.S.

    1996-01-01

    using N-15-labelled residues. Field pea fixed 75% of its N requirement and the N-2 fixation almost balanced the N removed with the seeds. The barley crop recovered 80% of the N-15-labelled fertilizer N supplied and the N in the barley grain corresponded to 80% of the fertilizer N taken up by the crop....... The dry matter production and total N uptake of a spring barley crop following pea or barley, with a period of unplanted soil in the autumn/winter, were significantly higher after pea than after barley. The barley crop following pea and barley recovered 11% of the pea and 8% of the barley residue N...

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

    Directory of Open Access Journals (Sweden)

    Clarissa Reschke Da Cunha

    2014-09-01

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

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

    Directory of Open Access Journals (Sweden)

    Anu Bala

    2015-12-01

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

  2. Social Differences and English Varieties

    Institute of Scientific and Technical Information of China (English)

    Yang Jie

    2001-01-01

    Social varieties has long been taken into consideration, as people in different social group have different social manner and speech behavior. This paper focuses on several aspects, such as sex, age, social class, etc. Which account for language varieties in English. The purpose is to have a good understanding of learning English as second language.

  3. Introducing Variety in Risk Management

    OpenAIRE

    Fabrizio Lillo; Mantegna, Rosario N.; Jean-Philippe Bouchaud; Marc Potters

    2001-01-01

    We review the recently introduced concept of variety of a financial portfolio and we sketch its importance for risk control purposes. The empirical behaviour of variety, correlation, exceedance correlation and asymmetry of the probability density function of daily returns is discussed. The results obtained are compared with the ones of a one-factor model showing strengths and limitations of this model.

  4. 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.

  5. 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.

  6. 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.

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

    Directory of Open Access Journals (Sweden)

    T.D. Doolotkeldieva

    2010-03-01

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

  8. Effect of low doses of gamma radiation on barley tolerance grown under saline conditions

    International Nuclear Information System (INIS)

    A field experiment was conducted at Al-Hijanah, an area located at about 35 km south east of Damascus. Seeds of two barley varieties [White Arabi (WA) and Pakistani 30163 (PK) were irradiated with 2 doses 0 and 15 Gy of gamma irradiation. Then, they were shown on salty soil (17.6-18,9 m mos/cm) and irrigated with salty water (5.12-5.75 m mos/cm). A dose of 15 Gy of gamma irradiation was shown to positively affect the percent germination of PK but had no similar effect on WA. The results were obtained at 3 different growth stages: first, the heading stage, 15 Gy dose increased shoots dry weight, Mg++, P content and percent of WA, whereas N percent of PK was decreased. When the seeds were irradiated by the same dose. K+ content in WA was significantly higher than that in PK. Second, physiological maturity stage, the same dose (15 Gy) increased shoot dry, but affected negatively K+ and Na+ contents in PK variety. As for WA variety, Mg++ and P contents were increased, whereas Na+ and Cl- were slightly decreased. Third, harvest stage, gamma irradiation had a positive effect on total yield, grain yield, nitrogen yield and harvest index of PK variety. A positive effect was produced on straw yield, 1000-grain weight, and nitrogen yield of WA variety. (author)

  9. Analysis of pregerminated barley using hyperspectral image analysis.

    Science.gov (United States)

    Arngren, Morten; Hansen, Per Waaben; Eriksen, Birger; Larsen, Jan; Larsen, Rasmus

    2011-11-01

    Pregermination is one of many serious degradations to barley when used for malting. A pregerminated barley kernel can under certain conditions not regerminate and is reduced to animal feed of lower quality. Identifying pregermination at an early stage is therefore essential in order to segregate the barley kernels into low or high quality. Current standard methods to quantify pregerminated barley include visual approaches, e.g. to identify the root sprout, or using an embryo staining method, which use a time-consuming procedure. We present an approach using a near-infrared (NIR) hyperspectral imaging system in a mathematical modeling framework to identify pregerminated barley at an early stage of approximately 12 h of pregermination. Our model only assigns pregermination as the cause for a single kernel's lack of germination and is unable to identify dormancy, kernel damage etc. The analysis is based on more than 750 Rosalina barley kernels being pregerminated at 8 different durations between 0 and 60 h based on the BRF method. Regerminating the kernels reveals a grouping of the pregerminated kernels into three categories: normal, delayed and limited germination. Our model employs a supervised classification framework based on a set of extracted features insensitive to the kernel orientation. An out-of-sample classification error of 32% (CI(95%): 29-35%) is obtained for single kernels when grouped into the three categories, and an error of 3% (CI(95%): 0-15%) is achieved on a bulk kernel level. The model provides class probabilities for each kernel, which can assist in achieving homogeneous germination profiles. This research can further be developed to establish an automated and faster procedure as an alternative to the standard procedures for pregerminated barley. PMID:21932866

  10. Genetic Diversity in A Core Subset of Wild Barley Germplasm

    Directory of Open Access Journals (Sweden)

    Yong-Bi Fu

    2012-06-01

    Full Text Available Wild barley [Hordeum vulgare ssp. spontaneum (C. Koch Thell.] is a part of the primary gene pool with valuable sources of beneficial genes for barley improvement. This study attempted to develop a core subset of 269 accessions representing 16 countries from the Plant Gene Resources of Canada (PGRC collection of 3,782 accessions, and to characterize them using barley simple sequence repeat (SSR markers. Twenty-five informative primer pairs were applied to screen all samples and 359 alleles were detected over seven barley chromosomes. Analyses of the SSR data showed the effectiveness of the stratified sampling applied in capturing country-wise SSR variation. The frequencies of polymorphic alleles ranged from 0.004 to 0.708 and averaged 0.072. More than 24% or 7% SSR variation resided among accessions of 16 countries or two regions, respectively. Accessions from Israel and Jordan were genetically most diverse, while accessions from Lebanon and Greece were most differentiated. Four and five optimal clusters of accessions were obtained using STRUCTURE and BAPS programs and partitioned 16.3% and 20.3% SSR variations, respectively. The five optimal clusters varied in size from 15 to 104 and two clusters had only country-specific accessions. A genetic separation was detected between the accessions east and west of the Zagros Mountains only at the country, not the individual, level. These SSR patterns enhance our understanding of the wild barley gene pool, and are significant for conserving wild barley germplasm and exploring new sources of useful genes for barley improvement.

  11. 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…

  12. Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley.

    Science.gov (United States)

    Helland, Merete H; Wicklund, Trude; Narvhus, Judith A

    2004-03-15

    A fermented probiotic maize porridge with high energy density and low viscosity was prepared, using maize flour and barley malt. The porridge was fermented with four probiotic strains (grown separately): Lactobacillus reuteri, Lb. acidophilus (LA5 and 1748) and Lb. rhamnosus GG. These strains were inoculated at two levels; to obtain approx. 7 or 6 log cfu g(-1) in the porridge at 0 h. The porridge was fermented for 24 h at 37 degrees C, and analysed for viable cell count, pH, organic acids, volatile aromatic compounds and sugar content. The inoculated cell concentration was shown to be particularly important during the first hours of the fermentation period, showing a delayed production of most metabolites in porridge inoculated with approx. 6 log cfu g(-1). Most strains reached maximum cell count after 12-h fermentation (7.2-8.2 log cfu g(-1)), with a pH below 4.0. Depending on the strain, lactic acid was produced in amounts ranging from 1360 to 4000 mg kg(-1). Lb. reuteri metabolised succinate, while pyruvate and small amounts of diacetyl were detected in porridge inoculated with Lb. acidophilus LA5 and Lb. acidophilus 1748. High amounts of diacetyl (6 mg kg(-1)) and acetoin (27 mg kg(-1)) were detected in porridge inoculated with Lb. rhamnosus GG. Porridge inoculated with Lb. acidophilus LA5 and Lb. acidophilus 1748, contained acetaldehyde, while both Lb. reuteri and Lb. rhamnosus GG reduced the acetaldehyde to ethanol. Lb. reuteri utilised both maltose and glucose as carbohydrate sources, while Lb. acidophilus LA5, Lb. acidophilus 1748 and Lb. rhamnosus GG utilised only glucose.

  13. Identification of Nitrogen Use Efficiency Genes in Barley: Searching for QTLs Controlling Complex Physiological Traits

    Science.gov (United States)

    Han, Mei; Wong, Julia; Su, Tao; Beatty, Perrin H.; Good, Allen G.

    2016-01-01

    Over the past half century, the use of nitrogen (N) fertilizers has markedly increased crop yields, but with considerable negative effects on the environment and human health. Consequently, there has been a strong push to reduce the amount of N fertilizer used by maximizing the nitrogen use efficiency (NUE) of crops. One approach would be to use classical genetics to improve the NUE of a crop plant. This involves both conventional breeding and quantitative trait loci (QTL) mapping in combination with marker-assisted selection (MAS) to track key regions of the chromosome that segregate for NUE. To achieve this goal, one of initial steps is to characterize the NUE-associated genes, then use the profiles of specific genes to combine plant physiology and genetics to improve plant performance. In this study, on the basis of genetic homology and expression analysis, barley candidate genes from a variety of families that exhibited potential roles in enhancing NUE were identified and mapped. We then performed an analysis of QTLs associated with NUE in field trials and further analyzed their map-location data to narrow the search for these candidate genes. These results provide a novel insight on the identification of NUE genes and for the future prospects, will lead to a more thorough understanding of physiological significances of the diverse gene families that may be associated with NUE in barley.

  14. GROWTH, DEVELOPMENT AND YIELD OF WINTER BARLEY IN THE CENTRAL ZONE OF THE KRASNODAR REGION

    Directory of Open Access Journals (Sweden)

    Sysenko I. S.

    2016-01-01

    Full Text Available The article deals with a combination of different methods of cultivation of winter barley on the background of plowing, and their impact on growth, development and crop yield. The main technological factors allowing implementing the biological potential of culture are adaptive variety, quality seeds, predecessors, sowing and harvesting, fertilizer, soil fertility, crop care, including protection from weeds, pests and diseases. Barley is the culture of versatile use, which is grown for food and feed purposes. Intensification of cultivation methods of this phenomenon is essential and significantly affects the grain yield of this crop. Under the natural fertility of the soil and favorable weather conditions for black earth of Kuban it is possible to get 3,0-3,5 tons per hectare of winter crops of grain, and this requires the creation of an optimal diet, because one of the main factors affecting the productivity of field crops, including one phenomenon are fertilizers. In addition, the level of soil fertility and protection system of weeds, pests and diseases has great importance. Since these types of issues are relevant for agriculture, we have carried out studies to identify the optimal combination of different methods on growth, development and productivity of a single phenomenon

  15. A single locus is responsible for salinity tolerance in a Chinese landrace barley (Hordeum vulgare L..

    Directory of Open Access Journals (Sweden)

    Rugen Xu

    Full Text Available INTRODUCTION: Salinity and waterlogging are two major abiotic stresses severely limiting barley production. The lack of a reliable screening method makes it very hard to improve the tolerance through breeding programs. METHODS: This work used 188 DH lines from a cross between a Chinese landrace variety, TX9425 (waterlogging and salinity tolerant, and a Japanese malting barley, Naso Nijo (waterlogging and salinity sensitive, to identify QTLs associated with the tolerance. RESULTS: Four QTLs were found for waterlogging tolerance. The salinity tolerance was evaluated with both a hydroponic system and in potting mixture. In the trial with potting mixture, only one major QTL was identified to associate with salinity tolerance. This QTL explained nearly 50% of the phenotypic variation, which makes it possible for further fine mapping and cloning of the gene. This QTL was also identified in the hydroponic experiment for different salt-related traits. The position of this QTL was located at a similar position to one of the major QTLs for waterlogging tolerance, indicating the possibility of similar mechanisms controlling both waterlogging and salinity tolerance. CONCLUSION: The markers associated with the QTL provided a unique opportunity in breeding programs for selection of salinity and waterlogging tolerance.

  16. Production of ethanol from winter barley by the EDGE (enhanced dry grind enzymatic process

    Directory of Open Access Journals (Sweden)

    Kurantz M

    2010-04-01

    Full Text Available Abstract Background US legislation requires the use of advanced biofuels to be made from non-food feedstocks. However, commercialization of lignocellulosic ethanol technology is more complex than expected and is therefore running behind schedule. This is creating a demand for non-food, but more easily converted, starch-based feedstocks other than corn that can fill the gap until the second generation technologies are commercially viable. Winter barley is such a feedstock but its mash has very high viscosity due to its high content of β-glucans. This fact, along with a lower starch content than corn, makes ethanol production at the commercial scale a real challenge. Results A new fermentation process for ethanol production from Thoroughbred, a winter barley variety with a high starch content, was developed. The new process was designated the EDGE (enhanced dry grind enzymatic process. In this process, in addition to the normal starch-converting enzymes, two accessory enzymes were used to solve the β-glucan problem. First, β-glucanases were used to hydrolyze the β-glucans to oligomeric fractions, thus significantly reducing the viscosity to allow good mixing for the distribution of the yeast and nutrients. Next, β-glucosidase was used to complete the β-glucan hydrolysis and to generate glucose, which was subsequently fermented in order to produce additional ethanol. While β-glucanases have been previously used to improve barley ethanol production by lowering viscosity, this is the first full report on the benefits of adding β-glucosidases to increase the ethanol yield. Conclusions In the EDGE process, 30% of total dry solids could be used to produce 15% v/v ethanol. Under optimum conditions an ethanol yield of 402 L/MT (dry basis or 2.17 gallons/53 lb bushel of barley with 15% moisture was achieved. The distillers dried grains with solubles (DDGS co-product had extremely low β-glucan (below 0.2% making it suitable for use in both ruminant

  17. Parabolic Deligne-Lusztig varieties

    CERN Document Server

    Digne, François

    2011-01-01

    Motivated by the Brou\\'e conjecture on blocks with abelian defect groups for finite reductive groups, we study "parabolic" Deligne-Lusztig varieties and construct on those which occur in the Brou\\'e conjecture an action of a braid monoid, whose action on their $\\ell$-adic cohomology will conjecturally factor trough a cyclotomic Hecke algebra. In order to construct this action, we need to enlarge the set of varieties we consider to varieties attached to a "ribbon category"; this category is a {\\em Garside category}, which plays an important role in our proof, so we devote the first part of our paper to the necessary background on Garside categories.

  18. Stylistic Analysis on English Varieties

    Institute of Scientific and Technical Information of China (English)

    朱建丽

    2009-01-01

    There are primarily three factors influencing the stylistic varieties: field of discourse, mode of discourse, tenor of discourse. The varieties of social relations may directly work on the speaker' s phonetic, vocabulary, sentence pattern and etc. These varieties consist of formality, politeness, impersonality and accessibility. When a speaker convenes with different subjects in different occasions, the language he has chosen will vary greatly. Regarding this point, the author does not intend to provide the readers with accurate data. But a general analysis of legal documents and advertisements respectively on the following major levels.

  19. Addition of Manas barley chromosome arms to the hexaploid wheat genome

    OpenAIRE

    Türkösi, Edina; Cseh, András; Darkó, Éva; Molnár-Láng, Márta

    2016-01-01

    Background Cultivated barley belongs to the tertiary genepool of hexaploid wheat. Genes of interest can be transferred from barley into wheat through wide hybridization. The application of wheat-barley introgression lines could provide an excellent tool for the transfer of earliness, favourable amino acid composition, biotic stress resistance, abiotic stress tolerance, or good tillering ability into wheat. Results A set of 10 wheat-barley ditelosomic addition lines (2HS, 2HL, 3HS, 3HL, 4HS, 4...

  20. Extraordinarily polymorphic microsatellite DNA in barley: species diversity, chromosomal locations, and population dynamics.

    OpenAIRE

    Saghai Maroof, M A; Biyashev, R M; Yang, G P; Zhang, Q.; Allard, R. W.

    1994-01-01

    This study was undertaken to assess the extent of genetic variation in barley simple sequence repeats (SSRs) and to study the evolutionary dynamics of SSR alleles. SSR polymorphisms were resolved by the polymerase chain reaction with four pairs of primers. In total, 71 variants were observed in a sample of 207 accessions of wild and cultivated barley. Analyses of wheat-barley addition lines and barley doubled haploids identified these variants (alleles) with four loci, each located on a diffe...

  1. Improvement of the nutritional quality of barley and spring wheat: A review of the FAO/SIDA/SAREC project

    International Nuclear Information System (INIS)

    The main aim of the joint FAO/SIDA/SAREC project was to develop new varieties of barley and spring wheat adapted to conditions in developing countries and with increased protein and lysine contents of the grain. Six premier research institutes in Egypt, Ethiopia, India, Iran, Pakistan and Turkey co-operated in the project under the technical leadership of Svaloev AB, formerly the Swedish Seed Association, during the period 1974 to 1981. Barley lines having grain with high protein and high lysine contents derived from Hiproly, Risoe 1508 and B1 were used as donors and backcrossed at Svaloev into adapted breeding material provided by breeders in the participating countries. Backcrosses and other progenies selected for homozygosity of the lysine genes on the basis of their protein content and dye-binding capacity (DBC) were distributed to the participants who continued selection in their own environments. A similar programme was initiated for wheat, based largely on Atlas 66, Nap Hal and Rageni as donors of high protein and lysine, but the expression of high lysine was very weakly inherited and selection was abandoned in 1978. It has proved extremely difficult, and so far impossible, to find high yielding lines with desirable agronomic characters combined with increased protein and lysine contents. Evidence of positive improvement in protein production per unit area was obtained in both wheat and barley in India. Under the aegis of the project over 14,000 lines of wheat and nearly 21,000 lines of barley, which included around 6,000 mutant progenies, were screened for protein content and DBC values at Svaloev, but no new prospective donors were identified that were superior to those already available. Conclusions are drawn concerning the benefit of the project and suggestions are made for further action. (author)

  2. Infinite transitivity on affine varieties

    OpenAIRE

    Arzhantsev, Ivan; Flenner, Hubert; Kaliman, Shulim; Kutzschebauch, Frank; ZAIDENBERG, MIKHAIL

    2012-01-01

    In this note we survey recent results on automorphisms of affine algebraic varieties, infinitely transitive group actions and flexibility. We present related constructions and examples, and discuss geometric applications and open problems.

  3. PTK1, a mitogen-activated-protein kinase gene, is required for conidiation, appressorium formation, and pathogenicity of Pyrenophora teres on barley.

    Science.gov (United States)

    Ruiz-Roldán, M C; Maier, F J; Schäfer, W

    2001-02-01

    Mitogen-activated protein kinases (MAPKs) are a group of protein kinases that execute a wide variety of roles in cellular signal transduction pathways such as osmoregulation, cell wall biosynthesis, growth, and differentiation. A polymerase chain reaction (PCR) with degenerate primers based on conserved regions of known MAPKs was used to clone the MAPK gene PTK1 from the leaf pathogen Pyrenophora teres (anamorph Drechslera teres), the causal agent of net blotch of barley (Hordeum vulgare L.). The predicted amino acid sequence shows high homology with MAPKs from other phytopathogenic fungi. The gene is present in the genome as a single copy. PTK1 is expressed during in vitro growth on complete medium, under conidiation-inducing conditions and during infection of barley leaves, as shown by reverse transcription-PCR studies. In order to assess the role of PTK1 in the life cycle of P. teres, targeted gene disruption was conducted. Mutants carrying an interrupted copy of the gene were deficient in conidiation, did not form appressoria on glass surfaces or on barley leaves, lost their ability to infect barley leaves, and could not colonize host tissues following artificial wounding.

  4. Prym varieties of spectral covers

    CERN Document Server

    Hausel, Tamás

    2010-01-01

    Given a possibly reducible and non-reduced spectral cover X over a smooth projective complex curve C we determine the group of connected components of the Prym variety Prym(X/C). We also describe the sublocus of characteristics a for which the Prym variety Prym(X_a/C) is connected. These results extend special cases of work of Ng\\^o who considered integral spectral curves.

  5. Expression Analysis of Ethylene Biosynthesis and Receptor Genes From Barley Embryo and Tissue Culture

    Science.gov (United States)

    Ethylene affects regeneration of green plants from barley tissue culture. With the availability of the HarvEST barley database and barley GeneChip, genome-wide expression studies have focused on differential development between Morex and Golden Promise at various stages of plant growth. The data f...

  6. Pearling barley to alter the composition of the raw material before brewing

    NARCIS (Netherlands)

    Donkelaar, van L.H.G.; Noordman, T.R.; Boom, R.M.; Goot, van der A.J.

    2015-01-01

    Partly replacing malt with unmalted barley is a trend in brewing. The use of unmalted barley, however, leads to issues such as haze and high mash viscosity, due to its higher content of undesired components. Pearling, an abrasive method to remove the outer layers of the barley kernels has been shown

  7. Transgressive segregation for very low and high levels of basal resistance to powdery mildew in barley

    NARCIS (Netherlands)

    Aghnoum, R.; Niks, R.E.

    2011-01-01

    Basal resistance of barley to powdery mildew is a quantitatively inherited trait that limits the growth and sporulation of barley powdery mildew pathogen by a non-hypersensitive mechanism of defense. Two experimental barley lines were developed with a very high (ErBgh) and low (EsBgh) level of basal

  8. The role of root hairs in cadmium acquisition by barley

    Energy Technology Data Exchange (ETDEWEB)

    Zheng Ruilun; Li Huafen [Key Laboratory of Plant-Soil Interactions of the Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100094 (China); Jiang Rongfeng, E-mail: rfjiang@cau.edu.c [Key Laboratory of Plant-Soil Interactions of the Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100094 (China); Roemheld, Volker [Institute of Plant Nutrition, University of Hohenheim, D-70593 Stuttgart (Germany); Zhang Fusuo [Key Laboratory of Plant-Soil Interactions of the Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100094 (China); Zhao Fangjie [Soil Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ (United Kingdom)

    2011-02-15

    The role of root hairs in Cd acquisition from soil was investigated in three pot experiments using a root hairless mutant (bald root barley, brb) and its wild-type (WT) cultivar of barley (Hordeum vulgare). brb had significantly lower concentrations and lower total amounts of Cd in shoots than WT. The Cd uptake efficiency based on total root length was 8-45% lower in brb than in WT. The difference between brb and WT increased with increasing extractable Cd in soil under the experimental conditions used. Additions of phosphate to soil decreased Cd extractability. Both soil and foliar additions of phosphate decreased root length, and root hair formation in WT. These effects resulted in decreased Cd uptake with increasing P supply. Cd uptake in WT correlated significantly with root length, root hair length and density, and soil extractable Cd. Root hairs contribute significantly to Cd uptake by barley. - Research highlights: The Cd uptake efficiency was significantly lower in brb than in WT. Additions of phosphate to soil decreased Cd extractability and Cd uptake. Both soil and foliar additions of phosphate decreased root length, and root hair formation in WT. Root hairs contribute significantly to Cd uptake by barley. - The Cd uptake efficiency based on total root length was 8-45% lower in a barley root hairless mutant than in its wild-type, indicating an important role of root hairs in Cd acquisition.

  9. The project of mutation breeding in barley (first report)

    International Nuclear Information System (INIS)

    Barley is a second main crop with the production of 7 million tons per year and 3,5 million hectare cultivation area in Turkey. Because of wateer deficiency, cereals cultivated in Central Anatolian region. Barley is well adapted to dry farming system besides it is basic food for animal husbandry and main raw material for brewery industry. the main problems in barley production are drought disease epidemic and increasing salinity gradually. Main purposes of our project is to increase resistance and tolerence to this stress factors. In order to reach to our aim we have been using mutation breeding techniques and conventional breeding methods. This Project has been started with irradiation of barley seeds with different gamma ray doses. After that resistant and tolerant mutant has been selected most of these mutanys have resistance and tolerance to different disease and stress conditions. During the selection procedure, hydroponics and tissue culture techniques have been applied to improve the selection efficiency. Up to now, promising barley mutant lines 71 that have earliness (30 days) than parents and because of that reason that escape from drought period. Disease tests of our mutant lines have been conducted under controlled conditions and tolerant lines have been determined under the high the high epidemic conditions. Salt tolerance studies have been applied under hydroponics conditions and salt tolerant mutant have been determined under 180-200mMolNaCl concentration. All mutant lines are carried out to preliminary yield trials for their evaluation

  10. Simulation of in situ Root Decomposition of Two Barley Cultivars

    Institute of Scientific and Technical Information of China (English)

    Xu Jing-gang; Duan Xue-jiao; Nooralla Juma

    2014-01-01

    Root C and root-released C are closely related to soil organic matter content and mechanistic simulation modeling has proven to be useful for studying root and soil organic C dynamics in plant-soil ecosystems. A computer model was designed in this study to simulate the dynamics of root C and root released C decomposition in situ and the dynamics of different forms of C in soil under two barley cultivars (Abee and Samson). The results showed that on the 15th day, about 48%of the total 14C fixed in roots was respired for Abee and 42%for Samson. This indicated that the turnover rate of root 14C of Abee was higher than that of Samson. The percentage of water-soluble organic 14C, active microbial 14C and stable 14C over the total fixed 14C were not different between two barley cultivars. From the analysis of the model for two barley cultivars, the total 14C transformed into different soil pools (excluding CO2-C and root C pools) for the two barley cultivars was similar (26%for Abee and 25%for Samson), but the difference of 14C remaining in soil between the two barley cultivars was mainly because of the difference of 14C remaining in roots which have not been yet decomposed. Some of the information which could not be measured in the laboratory conditions was obtained in this study.

  11. Assessment of genetic diversity in Brazilian barley using SSR markers.

    Science.gov (United States)

    Ferreira, Jéssica Rosset; Pereira, Jorge Fernando; Turchetto, Caroline; Minella, Euclydes; Consoli, Luciano; Delatorre, Carla Andréa

    2016-03-01

    Barley is a major cereal grown widely and used in several food products, beverage production and animal fodder. Genetic diversity is a key component in breeding programs. We have analyzed the genetic diversity of barley accessions using microsatellite markers. The accessions were composed of wild and domesticated barley representing genotypes from six countries and three breeding programs in Brazil. A total of 280 alleles were detected, 36 unique to Brazilian barley. The marker Bmag120 showed the greatest polymorphism information content (PIC), with the highest mean value found on chromosome three, and the lowest on chromosomes four and six. The wild accessions presented the highest diversity followed by the foreign genotypes. Genetic analysis was performed using Principal Coordinates Analysis, UPGMA clustering, and Bayesian clustering analysis implemented in Structure. All results obtained by the different methods were similar. Loss of genetic diversity has occurred in Brazilian genotypes. The number of alleles detected in genotypes released in 1980s was higher, whereas most of the cultivars released thereafter showed lower PIC and clustered in separate subgroups from the older cultivars. The use of a more diverse panel of genotypes should be considered in order to exploit novel alleles in Brazilian barley breeding programs. PMID:27007902

  12. Assessment of genetic diversity in Brazilian barley using SSR markers

    Directory of Open Access Journals (Sweden)

    Jéssica Rosset Ferreira

    2016-03-01

    Full Text Available Abstract Barley is a major cereal grown widely and used in several food products, beverage production and animal fodder. Genetic diversity is a key component in breeding programs. We have analyzed the genetic diversity of barley accessions using microsatellite markers. The accessions were composed of wild and domesticated barley representing genotypes from six countries and three breeding programs in Brazil. A total of 280 alleles were detected, 36 unique to Brazilian barley. The marker Bmag120 showed the greatest polymorphism information content (PIC, with the highest mean value found on chromosome three, and the lowest on chromosomes four and six. The wild accessions presented the highest diversity followed by the foreign genotypes. Genetic analysis was performed using Principal Coordinates Analysis, UPGMA clustering, and Bayesian clustering analysis implemented in Structure. All results obtained by the different methods were similar. Loss of genetic diversity has occurred in Brazilian genotypes. The number of alleles detected in genotypes released in 1980s was higher, whereas most of the cultivars released thereafter showed lower PIC and clustered in separate subgroups from the older cultivars. The use of a more diverse panel of genotypes should be considered in order to exploit novel alleles in Brazilian barley breeding programs.

  13. Assessment of genetic diversity in Brazilian barley using SSR markers

    Science.gov (United States)

    Ferreira, Jéssica Rosset; Pereira, Jorge Fernando; Turchetto, Caroline; Minella, Euclydes; Consoli, Luciano; Delatorre, Carla Andréa

    2016-01-01

    Abstract Barley is a major cereal grown widely and used in several food products, beverage production and animal fodder. Genetic diversity is a key component in breeding programs. We have analyzed the genetic diversity of barley accessions using microsatellite markers. The accessions were composed of wild and domesticated barley representing genotypes from six countries and three breeding programs in Brazil. A total of 280 alleles were detected, 36 unique to Brazilian barley. The marker Bmag120 showed the greatest polymorphism information content (PIC), with the highest mean value found on chromosome three, and the lowest on chromosomes four and six. The wild accessions presented the highest diversity followed by the foreign genotypes. Genetic analysis was performed using Principal Coordinates Analysis, UPGMA clustering, and Bayesian clustering analysis implemented in Structure. All results obtained by the different methods were similar. Loss of genetic diversity has occurred in Brazilian genotypes. The number of alleles detected in genotypes released in 1980s was higher, whereas most of the cultivars released thereafter showed lower PIC and clustered in separate subgroups from the older cultivars. The use of a more diverse panel of genotypes should be considered in order to exploit novel alleles in Brazilian barley breeding programs. PMID:27007902

  14. 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.

  15. 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.

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

    Directory of Open Access Journals (Sweden)

    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.

  17. Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.

    Science.gov (United States)

    Gahlawat, P; Sehgal, S

    1998-01-01

    A technique for development of potato flour was standardized. Five products viz. cake, biscuit, weaning food, panjiri and ladoo were prepared incorporating potato flour, defatted soy flour and corn flour. Baking and roasting were the major processing techniques employed for the development of these products. Protein, ash and fat contents of potato flour were almost similar to those of raw potatoes. Significant differences in protein, ash and fat contents of all the products were observed. Protein and starch digestibility of potato flour was significantly higher than that of raw potatoes. Protein digestibility increased by 12 to 17 percent on baking or roasting of products. Processed products had significantly higher starch digestibility and mineral availability compared to raw products. Thus, it can be concluded that roasting and baking are effective means of improving starch and protein digestibility and mineral availability of products. PMID:9839814

  18. 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.

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

    Directory of Open Access Journals (Sweden)

    Simona Man

    2015-05-01

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

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

    International Nuclear Information System (INIS)

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

  1. 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.

  2. 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

  3. The Genetic Architecture of Barley Plant Stature.

    Science.gov (United States)

    Alqudah, Ahmad M; Koppolu, Ravi; Wolde, Gizaw M; Graner, Andreas; Schnurbusch, Thorsten

    2016-01-01

    Plant stature in temperate cereals is predominantly controlled by tillering and plant height as complex agronomic traits, representing important determinants of grain yield. This study was designed to reveal the genetic basis of tillering at five developmental stages and plant height at harvest in 218 worldwide spring barley (Hordeum vulgare L.) accessions under greenhouse conditions. The accessions were structured based on row-type classes [two- vs. six-rowed] and photoperiod response [photoperiod-sensitive (Ppd-H1) vs. reduced photoperiod sensitivity (ppd-H1)]. Phenotypic analyses of both factors revealed profound between group effects on tiller development. To further verify the row-type effect on the studied traits, Six-rowed spike 1 (vrs1) mutants and their two-rowed progenitors were examined for tiller number per plant and plant height. Here, wild-type (Vrs1) plants were significantly taller and had more tillers than mutants suggesting a negative pleiotropic effect of this row-type locus on both traits. Our genome-wide association scans further revealed highly significant associations, thereby establishing a link between the genetic control of row-type, heading time, tillering, and plant height. We further show that associations for tillering and plant height are co-localized with chromosomal segments harboring known plant stature-related phytohormone and sugar-related genes. This work demonstrates the feasibility of the GWAS approach for identifying putative candidate genes for improving plant architecture. PMID:27446200

  4. In vitro culture in barley breeding

    International Nuclear Information System (INIS)

    One of the most useful biotechnics for plant breeders is in vitro culture of anthers or miscropores to induce haploids and homozygous diploids. High frequency of microspore-derived diploid plants could be produced by culturing anthers on Ficoll medium. The segregation ratios of certain morphological characters were not random and could be shifted by culture conditions. It was reported by a number of authors that true breeding and highly productive genotypes were obtained from microspore-derived diploid plants and doubled haploids derived from bulbosom techniques. There is a great possibility that a selective system for desirable characters can be built in an in vitro culture system. Where haploids can be induced in crop plants, they provide the most rapid technique for producing homozygous lines. Since the genetically controlled factors in homozygous lines are fixed and will be identical in the future generations, it becomes possible for a plant breeder to evaluate quantitative characters such as yield and quality very early in the breeding program. There are two methods which have been used extensively for production of homozygous diploid barley plants. They are bulbosum techniques and anther culture methods. (author). 14 refs, 5 tabs

  5. Crop weed competition and herbicide performance in cereal species and varieties

    DEFF Research Database (Denmark)

    Christensen, Svend

    1994-01-01

    In dose-response experiments with the herbicide combinations MCPA+dichlorprop and ioxynil+mecoprop in barley, winter wheat, and winter rye varieties, oilseed rape (Brassica napus L.) was used as a substitute for weeds. The results showed a significant interaction between the competitive ability...... war es erforderlich, eine 154 % höhere Herbiziddosis als bei der Wintergerstensorte Trixi anzuwenden, während die Herbiziddosis bei der Winterroggensorte Petkus II im Vergleich zu Trixi um 31 % reduziert werden konnte. Die Unterschiede waren bei Sommergerstensorten geringer, jedoch signifikant....

  6. In vitro evaluation of yacon (Smallanthussonchifolius) tuber flour prebiotic potential

    OpenAIRE

    Sousa, Sérgio; Pinto, Jorge; Pereira, Claúdia; Malcata, F. Xavier; Pacheco, M.T. Bertoldo; Gomes, Ana M.P.; Pintado, M. E.

    2015-01-01

    tYacon [Smallanthus sonchifolius (Poepp. and Endl.) H. Robinson; Asteraceae] roots have beenshown to be a source of prebiotic compounds. However, there are no known studies con-cerning processed yacon roots. The objective of this study was to investigate the potentialprebiotic activity of yacon tuber flour. For this purpose, an aqueous extract was testedfor selection of yacon incorporation and sterilization method and selection of the mostfavourable concentration to be tested for prebiotic ac...

  7. Extrusion-Cooking of Pea Flour: Structural and Immunocytochemical Aspects

    OpenAIRE

    Ben-Hdech, Hassane; Gallant, Daniel J.; Bouchet, Brigitte; Gueguen, Jacques; Melcion, Jean-Pierre

    1991-01-01

    Pea flour was submitted to extrusion-cooking under various conditions. The progressive structural transformation was investigated by light microscopy and immuno- gold transmission electron microscopy. Each of the three major compounds, i.e., starch granules, protein bodies, and cell wall fragments, develop a specific, independent structure. Protein bodies aggregate and fuse giving a protein matrix. Starch granules swell, deform, come into contact with each other, and ultimately also fuse toge...

  8. Taxonomy Icon Data: red flour beetle [Taxonomy Icon

    Lifescience Database Archive (English)

    Full Text Available red flour beetle Tribolium castaneum Arthropoda Tribolium_castaneum_L.png Tribolium_castaneum_NL.png Triboli...um_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 ...

  9. Effects of Salt on Wheat Flour Dough Fermentation

    OpenAIRE

    Toshiyuki Toyosaki; Yasuhide Sakane

    2013-01-01

    Most food chemistry characteristics in the dough fermentation of salt are not solved. Effects of salt on the acceleration process of wheat flour dough fermentation were studied, respectively. The mechanism of dough expansion influenced by salt and yeast was also investigated. The dough expansion rate with no salt reached a maximum of 18% in the 50 min dough fermentation time. In contrast, dough with 2.0% salt reached an expansion rate of 96% in 30 min of fermentation. Furthermore, the maximum...

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

    OpenAIRE

    Juciane de Abreu Ribeiro Pereira; Maria de Fátima Píccolo Barcelos; Michel Cardoso de Angelis Pereira; Eric Batista Ferreira

    2013-01-01

    Due to the importance of studies on yacon related to health, its in natura pulp, in natura peel, pulp flour, and peel flour were chemically analyzed in terms of its centesimal composition, specific minerals, total dietary fiber and fractions, pH, total soluble solids, total titratable acidity, tannins, oxalic acid, and nitrate. The polyphenoloxidase and peroxidase enzymatic activities were evaluated for in natura pulp and peel only. Yacon pulp and peel flour presented average yield of 7.94% a...

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

    OpenAIRE

    Priscilla Moura Rolim; Silvana Magalhães Salgado; Vivianne Montarroyos Padilha; Alda Verônica de Souza Livera; Samara Alvachian Cardoso Andrade; Nonete Barbosa Guerra

    2011-01-01

    The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered produc...

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

    OpenAIRE

    Érica Aguiar Moraes; Maria Inês de Souza Dantas; Dayane de Castro Morais; Cassiano Oliveira da Silva; Fátima Aparecida Ferreira de Castro; Hércia Stampini Duarte Martino; Sônia Machado Rocha Ribeiro

    2010-01-01

    The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. ...

  13. Relationship Between Microstructure and in Vitro Digestibility of Starch in Precooked Leguminous Seed Flours

    OpenAIRE

    Tovar, Juscelino; Alicia de FRANCISCO; Bjorck, Inger; Asp, Nils-Georg

    1991-01-01

    Precooked flours (PCFs) were prepared by milling boiled and freeze-dried red kidney beans, white beans and lentils. As demonstrated by scanning electron microscopy, PCFs were rich in relatively large particles which contained cell structures filled with starch. In contrast, flours from raw seeds contained a large number of free starch granules. The in vitro a-amylolysis rate ofPCFs was remarkably low, but increased after physical and chemical treatments of the flours. Homogenization resulted ...

  14. Modification of wheat flour functionality and digestibility through different extrusion conditions

    OpenAIRE

    Martínez, Mario M.; Rosell, Cristina M.; Gómez, Manuel

    2014-01-01

    Continuous innovation in foodstuff and their higher quality requirements force food industry to look for flours with new specific functionalities. The objective of this work was to modify wheat flour functionality by using extrusion. This treatment significantly affected hydration, emulsifying, thermal and pasting properties of wheat flours besides their susceptibility to enzymatic hydrolysis and their amount of resistant starch. Thermal enthalpy decreased as the extrusion severity increased,...

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

    OpenAIRE

    Lívia Giolo Taverna; Magali Leonel; Martha Maria Mischan

    2012-01-01

    Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks...

  16. Yield and Properties of Ethanol Biofuel Produced from Different Whole Cassava Flours

    OpenAIRE

    Ademiluyi, F. T.; Mepba, H. D.

    2013-01-01

    The yield and properties of ethanol biofuel produced from five different whole cassava flours were investigated. Ethanol was produced from five different whole cassava flours. The effect of quantity of yeast on ethanol yield, effect of whole cassava flour to acid and mineralized media ratio on the yield of ethanol produced, and the physical properties of ethanol produced from different cassava were investigated. Physical properties such as distillation range, density, viscosity, and flash poi...

  17. Exposure-response relations of alpha-amylase sensitisation in British bakeries and flour mills

    OpenAIRE

    Nieuwenhuijsen, M.J.; Heederik, D.J.J.; Doekes, G; Venables, K M; Newman Taylor, A. J.

    1999-01-01

    OBJECTIVES: To describe the levels of exposure to fungal alpha-amylase in British bakeries and flour mills, and to describe the relation between exposure to alpha-amylase and sensitisation to fungal alpha- amylase. METHODS: 495 personal flour dust samples were taken in seven British bakeries and flour mills and analysed for alpha-amylase with an immunoassay. Workers at the sites were asked to fill out questionnaires on work related symptoms, smoking history, and work history, and they w...

  18. Application of extruded broken bean flour for formulation of gluten-free cake blends

    OpenAIRE

    Luciana de Oliveira Froes Gomes; Raquel de Andrade Cardoso Santiago; Ana Vania Carvalho; Rosangela Nunes Carvalho; Iana Gabriela de Oliveira; Priscila Zaczuk Bassinello

    2015-01-01

    The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-...

  19. Influence of the addition of extruded flours on rice bread quality

    OpenAIRE

    Martínez, Mario M.; Oliete, Bonastre; Román, Laura; Gómez, Manuel

    2014-01-01

    Producción Científica The extrusion may improve coeliac bread quality by modifying the functional properties of flour. This study investigates the influence of the substitution of 10% of rice flour by extruded rice flours (three intensities of treatment and two particle sizes) on the characteristics of gluten-free bread (specific volume and texture) at constant consistency. The microstructure and rheology of the doughs obtained and their behaviour during fermentation have also been analyse...

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

    OpenAIRE

    T.D. Doolotkeldieva

    2010-01-01

    Wheat grain and its products are widely consumed as fodder and basic daily food stuffs in Kyrgyzstan. Mycobiota is known to produce hazardous effects to a consumer since it produces mycotoxins. Henceforth, mycobiota starting from the field stage to flour, grain and flour samples were selected for mycological analysis from eight sites of flour manufacture: grain stored in storehouses before milling, mechanically cleaned grain, washed grain, grain dried and prepared for mill, roughly-milled flo...

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

    Science.gov (United States)

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

    2015-06-15

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). PMID:25862230

  4. Effect of Waxy Wheat Flour Blends on the Quality of Fresh and Stale Bread

    Institute of Scientific and Technical Information of China (English)

    QIN Peng; MA Chuan-xi; WU Rong-lin; KONG Zhi-you; ZHANG Bo-qiao

    2009-01-01

    Starch is the major component in the wheat kernel,which is mainly composed of amylose and amylopectin.The wheat without amylose in its endosperm was called"waxy wheat".Waxy wheat can be used to adjust the amylose content and improve the wheat-based food quality by adding to non-waxy wheat flour.In order to investigate the effect of waxy wheat flour on the quality of fresh and stale bread,waxy wheat flour was added into the flour of Canadian Spring Wheat 2 at 0.0,5.0,10.0,15.0,20.0,25.0,30.0,and 35.0% to make breads.The physicochemical properties were adjusted to suitability by adding Yangmai 158 flour,and breads were evaluated for sensory quality,crumb firmness,loaf volume and weight loss over a period of 0,2,4,and 6 days.The result showed that the best total score of fresh bread was 82.9 by adding waxy flour at 7.0%,though no significant difference was found among blends with 0.0-15.0% of waxy flour.Breads with the addition of 22.0% waxy flour had lower firmness,and decreasing loss of weight.Waxy wheat flour blend at 15.0% was optimal in retarding staling without significant decreasing fresh bread quality in comparison to the control.

  5. 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 texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10 % chickpea flour gave loaves as similar as control. PMID:25190845

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

    OpenAIRE

    Hanee Al-Dmoor

    2013-01-01

    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...

  7. MINERAL CONTENTS OF VARIOUS FLOUR TYPES PRODUCED IN DIFFERENT REGION OF TÜRKİYE

    Directory of Open Access Journals (Sweden)

    Raci EKİNCİ

    2002-01-01

    Full Text Available In this study, calcium, potassium, magnesium, iron, zinc, copper and mangan values of 86 wheat flour samples (30 Type 1, 30 Type 2 and 26 Type 3 from 30 different factories in 19 different city of 7 different region of Türkiye were examined. Significant differences in average mineral (potassium, magnesium, iron, mangan values were observed among 86 flour samples in terms of flour types. Statistically, differences (variations in other properties were not found important. Variations amon flour samples from different factories in minerals (calcium, potassium, iron, zinc, copper, mangan were found to be statistically important.

  8. Origin of worldwide cultivated barley revealed by NAM-1 gene and grain protein content

    Directory of Open Access Journals (Sweden)

    Yonggang eWang

    2015-09-01

    Full Text Available The origin, evolution and distribution of cultivated barley provides powerful insights into the historic origin and early spread of agrarian culture. Here, population-based genetic diversity and phylogenetic analyses were performed to determine the evolution and origin of barley and how domestication and subsequent introgression have affected the genetic diversity and changes in cultivated barley on a worldwide scale. A set of worldwide cultivated and wild barleys from Asia and Tibet of China were analyzed using the sequences for NAM-1 gene and gene-associated traits-GPC (grain protein content. Our results showed Tibetan wild barley distinctly diverged from Near Eastern barley, and confirmed that Tibet is one of the origin and domestication centers for cultivated barley, and in turn supported a polyphyletic origin of domesticated barley. Comparison of haplotype composition among geographic regions revealed gene flow between Eastern and Western barley populations, suggesting that the Silk Road might have played a crucial role in the spread of genes. The GPC in the 118 cultivated and 93 wild barley accessions ranged from 6.73% to 12.35% with a mean of 9.43%. Overall, wild barley had higher averaged GPC (10.44% than cultivated barley. Two unique haplotypes (Hap2 and Hap7 caused by a base mutations (at position 544 in the coding region of the NAM-1 gene might have a significant impact on the GPC. SNPs and haplotypes of NAM-1 associated with GPC in barley could provide a useful method for screening GPC in barley germplasm. The Tibetan wild accessions with lower GPC could be useful for malt barley breeding

  9. Barley coleoptile peroxidases. Purification, molecular cloning, and induction by pathogens

    DEFF Research Database (Denmark)

    Kristensen, B.K.; Bloch, H.; Rasmussen, Søren Kjærsgård

    1999-01-01

    from barley coleoptiles. P9.3 and P7.3 had Reinheitszahl values of 3.31 and 2.85 and specific activities (with 2,2'-azino-di-[3-ethyl-benzothiazoline-6-sulfonic acid], pH 5.5, as the substrate) of 11 and 79 units/mg, respectively. N-terminal amino acid sequencing and matrix-assisted laser desorption....../ionization time-of-flight mass-spectrometry peptide analysis identified the P9.3 peroxidase activity as due to Prx7. Tissue and subcellular accumulation of Prx7 was studied using activity-stained isoelectric focusing gels and immunoblotting. The peroxidase activity due to Prx7 accumulated in barley leaves 24 h...... is responsible for the biosynthesis of antifungal compounds known as hordatines, which accumulate abundantly in barley coleoptiles....

  10. Improvement of quinoa and barley through induced mutations and biotechnology

    International Nuclear Information System (INIS)

    The main cropping problems in the Bolivian highlands are the long growing period of barley, high degree of environmental influence on the performance of quinoa, and low soil moisture at sowing time, leading to low germination rate and poor stands, and frost or chilling damages. The program aimed to establish protocols for induction of mutations with X rays and chemical mutagens (NaN3, MNH, EMS) in quinoa, barley, native forage species and forest plants and to obtain mutant lines, especially in barley and quinoa; and to establish callus regeneration in quinoa and micropropagation of kenua (Polilepis). The project is still in its study stages, hence further evaluations are needed before firm conclusions are drawn. (author)

  11. Effect Of Gamma Radiation On Plant Mineral Content And Yield Of Barley Grown Under Saline Conditions

    International Nuclear Information System (INIS)

    A field experiment was conducted at Al-Hijanah, an area located at about 35 km south east of Damascus. Seeds of two barley varieties [Arabi Abiad (AA) and Pakistani PK 30163 (PK)] were irradiated with 2 doses 0 and 15 Gy of gamma irradiation. They were sown on saline soil (16.4-18.7 dS/m) and irrigated with saline water ( 7-8 dS/m) A dose of 15 Gy of gamma irradiation was shown to positively effect the percent germination of PK but had no similar effect on AA. -Physiological Maturity Stage: The same dose (15 Gy) increased shoot dry weight, but had a negative effect on K+ and Na+ contents in the PK variety. As for the AA variety, Mg++ and P contents were increased, whereas Na+ and Cl- were slightly decreased. -Harvest Stage: Gamma irradiation had a positive effect on total yield, grain yield, nitrogen yield and harvest index of the PK variety. A positive effect was produced on straw yield, 1000-grain weight and N% of a Avariety. (Authors)

  12. Influence of nitrogen supply on spring barley productivity and nitrate reductase activity

    Directory of Open Access Journals (Sweden)

    U. Wojcieska

    2013-12-01

    Full Text Available The aim of the present study was to obtain some informations on the productivity of four chosen barley varieties growing at low and high nitrogen level. Some parameters of the yield structure and nitrate reductase activity were taken into consideration. It was found that there exist some differences in the yield between the compared varieties and some differences in their reaction to a high N level in the soil. The grain yield increase of the plants treated with high nitrogen doses was above all the result of the increase in dry matter of the lateral shoots and in leaf area. Distinct increase in the number of grains per ear and 1000-grains weight was also observed. The amount of reduced nitrogen collected during the growth season depended, in part, on the nitrate reductase activity and in part on the amount of the enzyme present in the plant. A rise of the nitrogen level caused an increase in nitrate reductase activity, in all varieties. The different influence of nitrogen on the growth of green organs in the compared varieties caused differences in the amount of the enzyme present in the plants and in protein yields.

  13. Logical Varieties in Normative Reasoning

    CERN Document Server

    Burgin, Mark; Mestdagh, de Vey

    2011-01-01

    Although conventional logical systems based on logical calculi have been successfully used in mathematics and beyond, they have definite limitations that restrict their application in many cases. For instance, the principal condition for any logical calculus is its consistency. At the same time, knowledge about large object domains (in science or in practice) is essentially inconsistent. Logical prevarieties and varieties were introduced to eliminate these limitations in a logically correct way. In this paper, the Logic of Reasonable Inferences is described. This logic has been applied successfully to model legal reasoning with inconsistent knowledge. It is demonstrated that this logic is a logical variety and properties of logical varieties related to legal reasoning are developed.

  14. Functional value of elytra under various stresses in the red flour beetle, Tribolium castaneum

    Science.gov (United States)

    Linz, David M.; Hu, Alan W.; Sitvarin, Michael I.; Tomoyasu, Yoshinori

    2016-01-01

    Coleoptera (beetles) is a massively successful order of insects, distinguished by their evolutionarily modified forewings called elytra. These structures are often presumed to have been a major driving force for the successful radiation of this taxon, by providing beetles with protection against a variety of harsh environmental factors. However, few studies have directly demonstrated the functional significance of the elytra against diverse environmental challenges. Here, we sought to empirically test the function of the elytra using Tribolium castaneum (the red flour beetle) as a model. We tested four categories of stress on the beetles: physical damage to hindwings, predation, desiccation, and cold shock. We found that, in all categories, the presence of elytra conferred a significant advantage compared to those beetles with their elytra experimentally removed. This work provides compelling quantitative evidence supporting the importance of beetle forewings in tolerating a variety of environmental stresses, and gives insight into how the evolution of elytra have facilitated the remarkable success of beetle radiation. PMID:27708390

  15. THE VALUE OF PROTEIN IN FEED BARLEY FOR BEEF, DAIRY, AND SWINE FEEDING

    OpenAIRE

    LaFrance, Jeffrey T.; Watts, Myles J.

    1986-01-01

    The impact of the protein content of feed barley on the costs of feeding beef, dairy cattle, and swine in Montana is evaluated. A model of least-cost feed rations is constructed to analyze the marginal value of additional protein content in feed barley. The results indicate that increasing the protein content of feed barley above 12% will not substantially increase the value of barley to feeders. This implies that the establishment and maintenance of a protein premium in the feed barley marke...

  16. PHYSIOLOGICAL AND AGROECOLOGICAL ASPECTS OF CADMIUM INTERACTIONS WITH BARLEY PLANTS: AN OVERVIEW

    Directory of Open Access Journals (Sweden)

    A VASSILEV

    2003-07-01

    Full Text Available This work is a review of author’s previous publications, unpublished results as well as available literature on barley responses to Cd contamination. The physiological backgrounds of the acute Cd toxicity in barley plants are briefly described. Some data characterizing the chronic Cd toxicity in barley have been also provided in relation to its possible use for seed production and Cd phytoextraction on Cd-contaminated agricultural soils. Information about the main physiological factors limiting growth of Cd-exposed barley plants and grain yield, seedling quality as well as Cd phytoextraction capacity of barley grown in Cd-contaminated soils is presented.

  17. The Varieties of Good Design

    DEFF Research Database (Denmark)

    Ylirisku, Salu; Arvola, Mattias

    2016-01-01

    This chapter explores the philosopher and logician Georg Henrik von Wright’s metaethical treatise of the varieties of goodness in the context of design. von Wright investigated the use of notion of ‘good’ in language, and he identified six kinds of goodness: namely utilitarian goodness, instrumen......This chapter explores the philosopher and logician Georg Henrik von Wright’s metaethical treatise of the varieties of goodness in the context of design. von Wright investigated the use of notion of ‘good’ in language, and he identified six kinds of goodness: namely utilitarian goodness...

  18. Biotin Carboxyl Carrier Protein in Barley Chloroplast Membranes

    DEFF Research Database (Denmark)

    Kannangara, C. G.; Jense, C J

    1975-01-01

    Biotin localized in barley chloroplast lamellae is covalently bound to a single protein with an approximate molecular weight of 21000. It contains one mole of biotin per mole of protein and functions as a carboxyl carrier in the acetyl-CoA carboxylase reaction. The protein was obtained by solubil......Biotin localized in barley chloroplast lamellae is covalently bound to a single protein with an approximate molecular weight of 21000. It contains one mole of biotin per mole of protein and functions as a carboxyl carrier in the acetyl-CoA carboxylase reaction. The protein was obtained...

  19. Identification and characterization of barley RNA-directed RNA polymerases

    DEFF Research Database (Denmark)

    Madsen, Christian Toft; Stephens, Jennifer; Hornyik, Csaba;

    2009-01-01

    in dicot species. In this report, we identi!ed and characterized HvRDR1, HvRDR2 and HvRDR6 genes in the monocot plant barley (Hordeum vulgare). We analysed their expression under various biotic and abiotic stresses including fungal and viral infections, salicylic acid treatment as well as during plant...... development. The different classes and subclasses of barley RDRs displayed contrasting expression patterns during pathogen challenge and development suggesting their involvement in speci!c regulatory pathways. Their response to heat and salicylic acid treatment suggests a conserved pattern of expression...

  20. Varieties of capitalism in crisis?

    DEFF Research Database (Denmark)

    Bruff, Ian; Horn, Laura

    2012-01-01

    In this introduction to the special issue, we provide a brief overview of the two distinct but connected meanings of the phrase ‘varieties of capitalism in crisis’: (1) the crisis of empirical political economies under conditions of capitalist diversity; and (2) the crisis of the institutionalist...