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Sample records for black flour beetle

  1. red flour beetle

    African Journals Online (AJOL)

    STORAGESEVER

    2009-12-01

    Dec 1, 2009 ... 2Institute of Biochemistry and Biotechnology, University of the Punjab, Lahore, Pakistan. 3Department of ... most important energy source around the globe ... T. castaneum (red flour beetle) samples were collected from rice.

  2. Biological control agent of larger black flour beetles (Coleoptera: Tenebrionidae): A nuisance pest developing in cotton gin trash piles.

    Science.gov (United States)

    Larger black flour beetles (LBFB), Cynaeus angustus, feed on saprophytic fungi found in gin trash piles, and become nuisance pests in homes and businesses. We examined the dose-response of three entomopathogenic nematode species (Steinernema carpocapsae, S. feltiae, and Heterorhabditis bacteriophora...

  3. Radiosensitivity of red flour beetle tribolium castaneum

    International Nuclear Information System (INIS)

    Sattar, A.; Khattak, S.; Hamed, M.

    1992-07-01

    In this report radiosensitivity of red beetle has been discussed. Red flour beetle is the most injurious pest causing great losses to stored grain. Radiation is one of the best tools of insect control. Different radiation doses (50 to 200 krads) were employed for different age groups from 1 to 60 days. It is concluded from these results that 200 krad radiation dose caused 100% mortality in red beetle in all age group. (A.B.)

  4. Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, (Herbst

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    Sohail Ahmed

    2010-01-01

    Full Text Available Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm on biology of red flour beetle, Tribolium castaneum (Hebrst.. Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compared with control treatment. Amylase and protease activities of gut of the beetle were also measured in premix and postmix flours. Results showed that larval mortality increased in two sources of premix iron flour when compared with control. Larval weight was reduced in first generation only. The larval mortality was significantly higher in 30 ppm postmix iron fortified flour than in other postmix concentrations and control treatment. The larvae of T. castaneum fed on two sources of premix and in various concentrations of postmix iron fortified flour revealed an increase in amylases and decrease in protease activities.

  5. Relationship between population growth of the red flour beetle Tribolium castaneum and protein and carbohydrate content in flour and starch.

    Science.gov (United States)

    Wong, Nellie; Lee, Chow-Yang

    2011-12-01

    The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was dismantled and adult counts were recorded. In another experiment, the insects were allowed to mate and oviposit in each flour or starch type over a period of 7 d before being removed. The counting of pupae and adult emergence began on the day of emergence and was continued on a daily basis until day 140. Proximate analysis was performed for chemical composition of each diet, and the numbers of new adults that developed were found to be positively correlated (r2 = 0.97; P flour > wheat flour > self-rising flour > rice flour > custard powder > corn flour > tapioca starch > potato starch. T. castaneum larval development to the pupal and adult stages developed significantly faster in atta flour (P flour. Fewer adults emerged from wheat flour, self-rising flour, and rice flour, and no new emergences were recorded for the remaining diets. Developmental rate was much slower in beetles reared on diets in which a low number in progeny was produced. These data illustrate that different diets can influence the sustainability of these insects and affect their development and growth.

  6. Fungi species and red flour beetle in stored wheat flour under Jazan region conditions.

    Science.gov (United States)

    Bosly, Hanan AbuAlQasem; Kawanna, Maha Adel

    2014-05-01

    Infection of stored wheat flour with insects and toxic fungi can be an extremely serious problem. This study was conducted to isolate and identify the fungal species and insects in different stages, which infested and contaminated the stored flour under Jazan region conditions and changed its color and flavor. The obtained results revealed that the isolated insect was the red flour beetle Tribolium castaneum. Live adult, larvae and cast skin were isolated. Four Aspergillus species were isolated from stored wheat flour; the isolated species prevalence being A. flavus > A. niveus > A. terreus > A. niger by rate 44.5%, 37.8%, 10.9% and 6.7%, respectively. The same fungal species isolated from flour were also isolated from different insect stages. A. flavus was the most common fungus and A. niger was isolated with a lower rate. The results about the isolated fungi either from the suspension of adult insects, larvae or cast skins may confirm the role of T. castaneum to carry and distribute fungi in different parts of the stored flour.

  7. iBeetle-Base: a database for RNAi phenotypes in the red flour beetle Tribolium castaneum.

    Science.gov (United States)

    Dönitz, Jürgen; Schmitt-Engel, Christian; Grossmann, Daniela; Gerischer, Lizzy; Tech, Maike; Schoppmeier, Michael; Klingler, Martin; Bucher, Gregor

    2015-01-01

    The iBeetle-Base (http://ibeetle-base.uni-goettingen.de) makes available annotations of RNAi phenotypes, which were gathered in a large scale RNAi screen in the red flour beetle Tribolium castaneum (iBeetle screen). In addition, it provides access to sequence information and links for all Tribolium castaneum genes. The iBeetle-Base contains the annotations of phenotypes of several thousands of genes knocked down during embryonic and metamorphic epidermis and muscle development in addition to phenotypes linked to oogenesis and stink gland biology. The phenotypes are described according to the EQM (entity, quality, modifier) system using controlled vocabularies and the Tribolium morphological ontology (TrOn). Furthermore, images linked to the respective annotations are provided. The data are searchable either for specific phenotypes using a complex 'search for morphological defects' or a 'quick search' for gene names and IDs. The red flour beetle Tribolium castaneum has become an important model system for insect functional genetics and is a representative of the most species rich taxon, the Coleoptera, which comprise several devastating pests. It is used for studying insect typical development, the evolution of development and for research on metabolism and pest control. Besides Drosophila, Tribolium is the first insect model organism where large scale unbiased screens have been performed. © The Author(s) 2014. Published by Oxford University Press on behalf of Nucleic Acids Research.

  8. Dispersion, efficacy, and persistence of dichlorvos aerosol against two flour beetle life stages in a mill

    Science.gov (United States)

    The distribution, efficacy, and residual activity of dichlorvos applied as an aerosol to each of five floors of the Kansas State University pilot flour mill (9,968.8 m3 total volume) were evaluated based on responses of adults of the confused flour beetle, Tribolium confusum (Jacquelin du Val), and ...

  9. Predatory Aptness of Ants Against Red Flour Beetle, Tribolium Castaneum Herbst (Tenebrionidae: Coleoptera) in Wheat Flour

    International Nuclear Information System (INIS)

    Shaheen, F.A.; Parveen, S.; Qadir, G.

    2016-01-01

    The red flour beetle (RFB), Tribolium castaneum is one of the most destructive pests of stored grains and other food products including wheat flour. Due to its severe infestation, the flour gets mouldy, turns yellowish, gets pungent odour and becomes unhealthy for human consumption. The infested samples of wheat flour by T. castaneum were collected from different localities and its culture was maintained in laboratory. Three ant species namely, Dorylus labiatus, Camponotus rufipes and Monomorium minimum were collected from forest and non-forest habitats and compared for their predation against different life stages of RFB. Results showed D. labiatus of forest habitat as an efficient pupal predator that consumed 91.66% pupae of RFB. It was significantly different from non-forest ant population and control with 73.33% and 11.66% pupal predation, respectively. C. rufipes from forest habitat showed maximum adult predation (25%), which was significantly higher than non-forest ant population and control jar with 15% and 3.33% adult predation, respectively. The forest population of M. minimum exhibited 56.66% larval predation that was significantly different from non-forest population with 41.66% larval consumption. Pupal stage was the highest vulnerable stage to the ant predation and was extremely predated by D. labiatus collected from forest habitats. The lowest predation was observed at larval stage by forest population of M. minimum (1.66%) that was significantly different from all the susceptible stages of RFB. These results indicate that ants could be used as biological control agents against RFB. (author)

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

    International Nuclear Information System (INIS)

    Kabbashi, E.E.B.M.; Ahmed, E.G.H.; Aljack, S.A.; Hamad, S.A.A.; Ahmed, M.E.; Elmamoun, K.

    2012-01-01

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

  11. BIOACTIVITY OF 1,8-CINEOLE AGAINST RED FLOUR BEETLE TRIBOLIUM CASTANEUM (HERBST

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    Anita Liška

    2011-06-01

    Full Text Available Red flour beetle Tribolium castaneum (Herbst is a major pest of stored products. The aim of this study was to assess the potential fumigant effects of 1,8-cineole, essential oil component, on the T. castaneum pupae. The compound was tested in 6 doses; in two treatments (fumigation without grain and with wheat grain, exposed for 48 h, in 4 repetitions, for each gender. The compound 1,8-cineole had lethal effect on the treated pupae at both genders and in the both treatments. Total proportion of the normally developed beetles was decreased. In addition, 1,8-cineole had also a growth regulator effect, producing adultoids and deformed units, with males more susceptible. In the treatment with the grain there were significant lower dead pupae, normally developed live male beetles and also deformed female units in the stage 2. In general, compound 1,8-cineole has multiple effect against T. castaneum in pupal stage.

  12. Effect of different diets on development and Radiosensitivity of Red Flour Beetle, Tribolium castaneum (Herbst)

    International Nuclear Information System (INIS)

    Khattak, S.U; Mazhar, A.; Shahid, M.

    2000-01-01

    Studies on the effect of different diets on the development and radio-sensitivity of red flour beetle, Tribolium castaneum (Herbst) were conducted under controlled laboratory conditions. The results revealed that development, losses and sensitivity varied significantly (P< 0.05) with respect to diet. Developmental period was highest (43.5 days) in wheat starch and lowest (22 days) in wheat flour + 5% yeast (Standard diet). Significantly higher progeny (948) was produced in barley and lower (105.3) in wheat starch. Maximum adult weight (37.35 mg/20 adults) was recorded in sorghum and minimum (33.4) in starch. Percent weight loss was highest (21.25 ) in barley and lowest (8.0) in starch. Barley flour was found as the best diet. Radiosensitivity in relation to diet indicated that adults reared on wheat starch were most sensitive. Comparing the dose response, insect mortality was dose and diet dependent. However, 2.5 kGy proved quite lethal. No significant effect of radiation was observed on moisture and protein contents of the diets except reducing sugars. (author)

  13. Effects of weightlessness, gravity compensation and radiation on the flour beetle, Tribolium confusum

    International Nuclear Information System (INIS)

    Yang, C.H.; Silver, I.L.; Tobias, C.A.

    1975-10-01

    Tribolium confusum, the flour beetle; was chosen as a test organism for determination of possible synergistic effects of radiation and space environment in the inertial flight of Biosatellite-II. The organism subjected to weightlessness and radiation during the flight exhibited greater than expected wing abnormalities. However, a postflight vibration control experiment produced anomalous results, and some doubt remained with respect to assigning weightlessness as the sole cause of the increased wing abnormalities. Results are reported from experiments performed on the interaction of gravity compensation, radiation, and Tribolium development. It was found that gravity compensation together with heavy ion irradiation did not cause more wing abnormalities than those caused by radiation alone. However, radiation and gravity compensation plus high temperature did cause an increased percentage of wing abnormalities. Two possible reasons are discussed

  14. Signaling properties and pharmacological analysis of two sulfakinin receptors from the red flour beetle, Tribolium castaneum.

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    Sven Zels

    Full Text Available Sulfakinin is an insect neuropeptide that constitutes an important component of the complex network of hormonal and neural factors that regulate feeding and digestion. The key modulating functions of sulfakinin are mediated by binding and signaling via G-protein coupled receptors. Although a substantial amount of functional data have already been reported on sulfakinins in different insect species, only little information is known regarding the properties of their respective receptors. In this study, we report on the molecular cloning, functional expression and characterization of two sulfakinin receptors in the red flour beetle, Tribolium castaneum. Both receptor open reading frames show extensive sequence similarity with annotated sulfakinin receptors from other insects. Comparison of the sulfakinin receptor sequences with homologous vertebrate cholecystokinin receptors reveals crucial conserved regions for ligand binding and receptor activation. Quantitative reverse transcriptase PCR shows that transcripts of both receptors are primarily expressed in the central nervous system of the beetle. Pharmacological characterization using 29 different peptide ligands clarified the essential requirements for efficient activation of these sulfakinin receptors. Analysis of the signaling pathway in multiple cell lines disclosed that the sulfakinin receptors of T. castaneum can stimulate both the Ca²⁺ and cyclic AMP second messenger pathways. This in depth characterization of two insect sulfakinin receptors may provide useful leads for the further development of receptor ligands with a potential applicability in pest control and crop protection.

  15. Signaling properties and pharmacological analysis of two sulfakinin receptors from the red flour beetle, Tribolium castaneum.

    Science.gov (United States)

    Zels, Sven; Verlinden, Heleen; Dillen, Senne; Vleugels, Rut; Nachman, Ronald J; Vanden Broeck, Jozef

    2014-01-01

    Sulfakinin is an insect neuropeptide that constitutes an important component of the complex network of hormonal and neural factors that regulate feeding and digestion. The key modulating functions of sulfakinin are mediated by binding and signaling via G-protein coupled receptors. Although a substantial amount of functional data have already been reported on sulfakinins in different insect species, only little information is known regarding the properties of their respective receptors. In this study, we report on the molecular cloning, functional expression and characterization of two sulfakinin receptors in the red flour beetle, Tribolium castaneum. Both receptor open reading frames show extensive sequence similarity with annotated sulfakinin receptors from other insects. Comparison of the sulfakinin receptor sequences with homologous vertebrate cholecystokinin receptors reveals crucial conserved regions for ligand binding and receptor activation. Quantitative reverse transcriptase PCR shows that transcripts of both receptors are primarily expressed in the central nervous system of the beetle. Pharmacological characterization using 29 different peptide ligands clarified the essential requirements for efficient activation of these sulfakinin receptors. Analysis of the signaling pathway in multiple cell lines disclosed that the sulfakinin receptors of T. castaneum can stimulate both the Ca²⁺ and cyclic AMP second messenger pathways. This in depth characterization of two insect sulfakinin receptors may provide useful leads for the further development of receptor ligands with a potential applicability in pest control and crop protection.

  16. Evaluation of Ultrasonic Waves System in Repellency of Red Beetle of Flour (Tribolium castaneum Herbs

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    P. Ahmadi Moghaddam

    2016-06-01

    Full Text Available Introduction: Increase of world population, lack of food sources, and need for food security, protection of agricultural products against losses, drought, pests, and diseases, all seems to be necessary more than ever. During the years, grains have been the main food of humans, especially wheat, barley, rice, and corn. So production and storage of these products is important for societies. One of the main problems in this field is protecting the grains in stores until consuming or planting them again. Annually, over hundreds of millions tons of grains are lost by pests present in stores and not observing the scientific principles of storing. Control of insects and pests during storage as a destructive factor of stored products by harmless methods is necessary. There are restrictions in use of chemically control methods against pests in stores. Therefore in recent decades, physically control methods have attracted a lot of attentions. The purpose of using physically control methods is eliminating pests with minimum destructive effect on the environment. These methods directly affect on pests or change their living situations and create an unsafe environment for them. One of the tools that indirectly affect pests is ultrasonic waves. Ultrasonic waves are mechanical waves which can properly penetrate in air and porous areas. These waves are completely safe for the environment and cause no damage to the environment. Ultrasonic waves as new safe strategy in insect control can prepare unsafe areas for annoying insects and agricultural pests. The main characteristics of ultrasonic waves are safe for humans and environment. Materials and Methods: In this study, experiments were carried out to assess the repellent impact of ultrasonic waves on one important storage pest, red flour beetle (Tribolium castaneum Herbs. The system, which produces ultrasonic waves, includes distributor of ultrasonic waves, power supply, central processor, oscillator, display

  17. Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack

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    Laxmi Ananthanarayan

    2018-03-01

    Full Text Available Background: During extrusion of black gram flour, formation of amylose-lipid complexes lowers down the gelatinization enthalpy of extrudates, and the partially gelatinized black gram starch leads to lowering down the water-holding capacity and alters functional properties resulting in changing quality attributes of the end product on frying/microwaving/roasting. Methods: Attempts have been made to improve the quality of an Indian traditional snack (e.g., papad by incorporating extruded black gram flour as partial substitute for raw (unextruded black gram flour. In present work, overall quality improvement was achieved by analyzing prefrying and postfrying characteristics (diameter, moisture content, expansion ratio, oil uptake, texture, and color of papad and physical properties (color and viscosity of fried oil. Results: Four different papad samples were prepared (control papads without addition of papadkhar, papads with use of 3% papadkhar, papads with incorporation of extruded black gram flour at 25% concentration, papads with incorporation of extruded black gram flour at 50% concentration along with 1% papadkhar and analyzed along standard market sample. Incorporation of extruded black gram flour in papad resulted in greater expansion with less oil uptake in fried papad. Further addition of extruded black gram flour permitted the use of lower concentration of papadkhar. After frying, the quality of oil was characterized after numerous frying cycles. Conclusion: Oil used for frying of papads containing highest concentration of papadkhar was effective only up to two frying cycles, after which color and viscosity increased significantly, adversely affecting the quality of fried oil. Keywords: Black gram flour, Extrusion, Prefrying and postfrying characteristics of papad, Quality of fried oil

  18. The red flour beetle as a model for bacterial oral infections.

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    Barbara Milutinović

    Full Text Available Experimental infection systems are important for studying antagonistic interactions and coevolution between hosts and their pathogens. The red flour beetle Tribolium castaneum and the spore-forming bacterial insect pathogen Bacillus thuringiensis (Bt are widely used and tractable model organisms. However, they have not been employed yet as an efficient experimental system to study host-pathogen interactions. We used a high throughput oral infection protocol to infect T. castaneum insects with coleopteran specific B. thuringiensis bv. tenebrionis (Btt bacteria. We found that larval mortality depends on the dietary spore concentration and on the duration of exposure to the spores. Furthermore, differential susceptibility of larvae from different T. castaneum populations indicates that the host genetic background influences infection success. The recovery of high numbers of infectious spores from the cadavers indicates successful replication of bacteria in the host and suggests that Btt could establish infectious cycles in T. castaneum in nature. We were able to transfer plasmids from Btt to a non-pathogenic but genetically well-characterised Bt strain, which was thereafter able to successfully infect T. castaneum, suggesting that factors residing on the plasmids are important for the virulence of Btt. The availability of a genetically accessible strain will provide an ideal model for more in-depth analyses of pathogenicity factors during oral infections. Combined with the availability of the full genome sequence of T. castaneum, this system will enable analyses of host responses during infection, as well as addressing basic questions concerning host-parasite coevolution.

  19. Effect of varing media on the susceptibility of rust red flour beetle, Tribolium castaneum (Herbst) to gamma radiation

    International Nuclear Information System (INIS)

    Bhatia, Parvathy; Sethi, G.R.

    1974-01-01

    Susceptibility of Tribolium castaneum adults reared on five food media viz., wheat, jowar, barley, maize and Bengal gram flour to gamma radiation was studied. The LD 50 values based on mortality observed 12 days after irradiation ranged from 4206 rads for beetles reared on Bengal gram to 9826 rads for those reared on jowar. On the basis of LD 50 values, the relative susceptibility of beetles reared on these foods was Bengal gram > barley> maize > wheat > jowar. Delayed response to irradiation (8000 rads) as indicated by LT 50 values also showed that insects reared on Bengal gram were more susceptible than those obtained from other media. On the basis of lower adult emergence and prolonged development period, Bengal gram was found to be much inferior food as compared to the rest. (author)

  20. The effects of temperature, relative humidity, light, and resource quality on flight initiation in the red flour beetle, Tribolium castaneum.

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    Drury, Douglas W; Whitesell, Matthew E; Wade, Michael J

    2016-03-01

    We investigated the environmental conditions that induce a flight response in the red flour beetle, Tribolium castaneum Herbst (Coleoptera: Tenebrionidae), including resource quality, temperature, relative humidity, and light. Over 72-h trial periods, we observed the proportion of individuals emigrating by flight to range from 0.0 in extreme heat or cold to 0.82 with starvation. Resource quality, presence of a light source, and temperature all directly influenced the initiation of the flight response. We did not detect any effect of relative humidity or sudden change in temperature on the incidence of flight. We discuss our findings in the context of Tribolium ecology and evolution.

  1. Social dilemma in the external immune system of the red flour beetle? It is a matter of time.

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    Gokhale, Chaitanya S; Traulsen, Arne; Joop, Gerrit

    2017-09-01

    Sociobiology has revolutionized our understanding of interactions between organisms. Interactions may present a social dilemma where the interests of individual actors do not align with those of the group as a whole. Viewed through a sociobiological lens, nearly all interactions can be described regarding their costs and benefits, and a number of them then resemble a social dilemma. Numerous experimental systems, from bacteria to mammals, have been proposed as models for studying such dilemmas. Here, we make use of the external immune system of the red flour beetle, Tribolium castaneum , to investigate how the experimental duration can affect whether the external secretion comprises a social dilemma or not. Some beetles (secretors) produce a costly quinone-rich external secretion that inhibits microbial growth in the surrounding environment, providing the secretors with direct personal benefits. However, as the antimicrobial secretion acts in the environment of the beetle, it is potentially also advantageous to other beetles (nonsecretors), who avoid the cost of producing the secretion. We test experimentally if the secretion qualifies as a public good. We find that in the short term, costly quinone secretion can be interpreted as a public good presenting a social dilemma where the presence of secretors increases the fitness of the group. In the long run, the benefit to the group of having more secretors vanishes and becomes detrimental to the group. Therefore, in such seminatural environmental conditions, it turns out that qualifying a trait as social can be a matter of timing.

  2. Geographic Variation in Phosphine Resistance Among North American Populations of the Red Flour Beetle (Coleoptera: Tenebrionidae).

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    Cato, A J; Elliott, Brent; Nayak, Manoj K; Phillips, Thomas W

    2017-06-01

    The red flour beetle, Tribolium castaneum (Herbst), is a common stored-product pest found worldwide. Phosphine, hydrogen phosphide (PH3), is the most commonly used fumigant for stored grains, for which genetically based resistance has been recorded for several pest species. This study assessed phosphine resistance in 25 T. castaneum populations from across the United States and Canada using a discriminating dose bioassay. Dose-mortality assays were conducted with adults from seven of these populations to categorize weak and strong resistance phenotypes. Phosphine resistance was detected in 12 out of the 25 populations, and the frequency of resistance within populations varied from 2% in Victoria, TX, to 100% in Red Level, AL. Two resistant populations from Kansas that had been sampled three years earlier were found to have similar resistance frequencies in the current study. None of the four Canadian populations had any detectable resistance among the insects tested. Resistance ratio calculations from LC50 value in resistant populations relative to the LC50 for the laboratory susceptible strain allowed resistance phenotypes to be assigned as either weak resistance, at 5- to 26-fold resistance relative to susceptible, or strong resistance at 95- to 127-fold relative to susceptible. This study suggests that proper resistance assessment techniques can help to determine occurrence of phosphine resistance in populations of T. castaneum and can further characterize the strength of resistance present. These data can be used to support resistance management programs that consider either cessation or modification of phosphine fumigation to control T. castaneum. © The Authors 2017. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  3. Polyandry produces sexy sons at the cost of daughters in red flour beetles.

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    Pai, Aditi; Yan, Guiyun

    2002-02-22

    Female mating with multiple males within a single fertile period is a common phenomenon in the animal kingdom. Female insects are particularly promiscuous. It is not clear why females mate with multiple partners despite several potential costs, such as expenditure of time and energy, reduced lifespan, risk of predation and contracting sexually transmitted diseases. Female red flour beetles (Tribolium castaneum) obtain sufficient sperm from a single insemination to retain fertility for several months. Nonetheless they copulate repeatedly within minutes with different males despite no direct fitness benefits from this behaviour. One hypothesis is that females mate with multiple partners to provide indirect benefits via enhanced offspring fitness. To test this hypothesis, we compared the relative fitness of F(1) offspring from females mated with single males and multiple males (2, 4, 8, or 16 partners), under the condition of relatively high intraspecific competition. We found that a female mating with 16 males enhanced the relative fitness of F(1) males (in two out of three trials) but reduced F(1) females' fitness (in two independent trials) in comparison with singly mated females. We also determined whether several important fitness correlates were affected by polyandry. We found that F(1) males from mothers with 16 partners inseminated more females than F(1) males from mothers with a single partner. The viability of the eggs sired or produced by F(1) males and females from highly polyandrous mothers was also increased under conditions of low intra-specific competition. Thus, the effects of polyandry on F(1) offspring fitness depend on environmental conditions. Our results demonstrated a fitness trade-off between male and female offspring from polyandrous mothers in a competitive environment. The mechanisms and biological significance of this unique phenomenon are discussed.

  4. Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

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    Petrov Verica D.

    2011-01-01

    Full Text Available The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

  5. Context-dependent effects of cold stress on behavioral, physiological, and life-history traits of the red flour beetle.

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    Scharf, Inon; Wertheimer, Keren-Or; Xin, Joy Lim; Gilad, Tomer; Goldenberg, Inna; Subach, Aziz

    2017-06-20

    Animals are exposed in nature to a variety of stressors. While stress is generally harmful, mild stress can also be beneficial and contribute to reproduction and survival. We studied the effect of five cold shock events versus a single cold shock and a control group, representing three levels of stress (harsh, mild, and no stress), on behavioral, physiological, and life-history traits of the red flour beetle (Tribolium castaneum, Herbst 1797). Beetles exposed to harsh cold stress were less active than a control group: they moved less and failed more frequently to detect a food patch. Their probability to mate was also lower. Beetle pairs exposed to harsh cold stress frequently failed to reproduce at all, and if reproducing, females laid fewer eggs, which were, as larvae in mid-development, smaller than those in the control group. However, harsh cold stress led to improved female starvation tolerance, probably due to enhanced lipid accumulation. Harsh cold shock also improved tolerance to an additional cold shock compared to the control. Finally, a single cold shock event negatively affected fewer measured response variables than the harsh cold stress, but also enhanced neither starvation tolerance nor tolerance to an additional cold shock. The consequences of a harsher cold stress are thus not solely detrimental but might even enhance survival under stressful conditions. Under benign conditions, nevertheless, harsh stress impedes beetle performance. The harsh stress probably shifted the balance point of the survival-reproduction trade-off, a shift that did not take place following exposure to mild stress. © 2017 Institute of Zoology, Chinese Academy of Sciences.

  6. Subcellular partitioning of cadmium and zinc in mealworm beetle (Tenebrio molitor) larvae exposed to metal-contaminated flour.

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    Bednarska, Agnieszka J; Świątek, Zuzanna

    2016-11-01

    By studying the internal compartmentalization of metals in different subcellular fractions we are able to better understand the mechanisms of metal accumulation in organisms and the transfer of metals through trophic chains. We investigated the internal compartmentalization of cadmium (Cd) and zinc (Zn) in mealworm beetle (Tenebrio molitor) larvae by breeding them in flour contaminated with either Cd at 100, 300 and 600mgkg(-1), or Zn at 1000 and 2000mgkg(-1). We separated the cellular components of the larvae into 3 fractions: the S1 or cytosolic fraction containing organelles, heat-sensitive and heat-stable proteins, the S2 or cellular debris fraction and the G or metal-rich granule fraction. The concentration of Cd and Zn in each fraction was measured at 0, 7, 14 and 21 days of being fed the flour. The concentration of Cd in the flour affected the concentration of Cd measured in each larval subcellular fraction (p≤0.0001), while the concentration of Zn in the flour only affected the Zn concentration in the S2 and G fractions (p≤0.02). Both Cd and Zn concentrations in mealworms remained relatively constant during the exposure (days 7, 14 and 21) in all three fractions, but the Cd concentrations were much higher than those found in larvae before the exposure (day 0). The concentration of Cd in the flour, however, did not affect the percentage of Cd in the S1 fraction. The contribution of Cd in the G fraction to the total Cd amount was similar (30-40%) in all Cd treatments. The percentage of Zn in all three fractions was not affected by the concentration of Zn in the flour and the relative contributions of each subcellular fraction to the total burden of Zn remained generally constant for both control and treated larvae. In general, larvae sequestered approximately 30% of Cd and Zn in the S1 fraction, which is important for the transport of metals to higher trophic levels in a food web. Copyright © 2016 Elsevier Inc. All rights reserved.

  7. Modification of whole flours of navy bean, pinto bean, black bean and chickpea by steam jet cooking and drum drying

    Science.gov (United States)

    Whole bean flours of navy bean, pinto bean, black bean and chickpea were processed by excess steam jet cooking, drum drying, and milling to a state resembling the raw flours. Analysis of the structure and size of the particles, color, solubility and pasting characteristics, dietary fiber, and protei...

  8. Habitat preferences of ground beetle (Coleoptera: Carabidae) species in the northern Black Hills of South Dakota.

    Science.gov (United States)

    Bergmann, David J; Brandenburg, Dylan; Petit, Samantha; Gabel, Mark

    2012-10-01

    Ground beetles (Coleoptera: Carabidae) are a major component of terrestrial invertebrate communities and have been used as bioindicators of habitat change and disturbance. The Black Hills of South Dakota is a small area with a high biodiversity, but the ground beetles of this region are little studied. The habitat preferences of ground beetles in the Black Hills are unknown, and baseline data must be collected if these beetles are to be used in the future as bioindicators. Ground beetles (Coleoptera: Carabidae) were collected from pitfall traps at two sites in each of five kinds of habitats (grassland, bur oak-ironwood forests, ponderosa pine-common juniper forests, aspen-pine forests, and a spruce forest) from which habitat structure characteristics and plant abundance data also were collected. In total, 27 species of ground beetles were identified. Although some species, such as Dicaelus sculptilis Say were found in most habitats, other species showed distinct habitat preferences: Poecilus lucublandus (Say) preferred oak forests, Pasimachus elongatus LeConte preferred grasslands, and Calathus ingratus Dejean preferred high-elevation aspen-pine forests. Pterostichus adstrictus Escholtz was found only in woodlands, and Carabus taedatus Say strictly in higher elevation (over 1,500 m) aspen or coniferous woods, and may represent relict populations of boreal species. Elevation, exposure to sunlight, and cover of woody plants strongly influence the structure of carabid communities in the Black Hills.

  9. Sublethal Exposure to Diatomaceous Earth Increases Net Fecundity of Flour Beetles (Tribolium confusum) by Inhibiting Egg Cannibalism

    Science.gov (United States)

    Shostak, Allen W.

    2014-01-01

    Population regulation results from an interplay of numerous intrinsic and external factors, and for many insects cannibalism is such a factor. This study confirms a previously-reported observation that sublethal exposure to the fossilized remains of diatoms (i.e. diatomaceous earth) increases net fecundity (eggs produced minus eggs destroyed/day) of flour beetles, Tribolium confusum. The aim was to experimentally test two non-mutually-exclusive ecological mechanisms potentially responsible for the increased net fecundity: higher egg production and lower egg cannibalism. Adult T. confusum were maintained at low or high density in medium containing sublethal (0–4%) diatomaceous earth. Net fecundity increased up to 2.1× control values during diatomaceous earth exposure, and returned to control levels following removal from diatomaceous earth. Cannibalism assays on adults showed that diatomaceous earth reduced the number of eggs produced to 0.7× control values at low density and to 0.8× controls at high density, and also reduced egg cannibalism rates of adults to as little as 0.4× control values, but at high density only. Diatomaceous earth also reduced cannibalism by larvae on eggs to 0.3× control values. So, while the presence of diatomaceous earth reduced egg production, net fecundity increased as a result of strong suppression of the normal egg cannibalism by adults and larvae that occurs at high beetle density. Undisturbed cultures containing sublethal diatomaceous earth concentrations reached higher population densities than diatomaceous earth-free controls. Cohort studies on survival from egg to adult indicated that this population increase was due largely to decreased egg cannibalism by adult females. This is the first report of inhibition of egg cannibalism by diatomaceous earth on larval or adult insects. The ability of diatomaceous earth to alter cannibalism behavior without causing mortality makes it an ideal investigative tool for cannibalism

  10. A Soluble Pyrophosphatase Is Essential to Oogenesis and Is Required for Polyphosphate Metabolism in the Red Flour Beetle (Tribolium castaneum

    Directory of Open Access Journals (Sweden)

    Klébea Carvalho

    2015-03-01

    Full Text Available Polyphosphates have been found in all cell types examined to date and play diverse roles depending on the cell type. In eukaryotic organisms, polyphosphates have been mainly investigated in mammalian cells with few studies on insects. Some studies have demonstrated that a pyrophosphatase regulates polyphosphate metabolism, and most of them were performed on trypanosomatids. Here, we investigated the effects of sPPase gene knocked down in oogenesis and polyphosphate metabolism in the red flour beetle (Tribolium castaneum. A single sPPase gene was identified in insect genome and is maternally provided at the mRNA level and not restricted to any embryonic or extraembryonic region during embryogenesis. After injection of Tc-sPPase dsRNA, female survival was reduced to 15% of the control (dsNeo RNA, and egg laying was completely impaired. The morphological analysis by nuclear DAPI staining of the ovarioles in Tc-sPPase dsRNA-injected females showed that the ovariole number is diminished, degenerated oocytes can be observed, and germarium is reduced. The polyphosphate level was increased in cytoplasmic and nuclear fractions in Tc-sPPase RNAi; Concomitantly, the exopolyphosphatase activity decreased in both fractions. Altogether, these data suggest a role for sPPase in the regulation on polyphosphate metabolism in insects and provide evidence that Tc-sPPase is essential to oogenesis.

  11. Glycogen and Glucose Metabolism Are Essential for Early Embryonic Development of the Red Flour Beetle Tribolium castaneum

    Science.gov (United States)

    Fraga, Amanda; Ribeiro, Lupis; Lobato, Mariana; Santos, Vitória; Silva, José Roberto; Gomes, Helga; da Cunha Moraes, Jorge Luiz; de Souza Menezes, Jackson

    2013-01-01

    Control of energy metabolism is an essential process for life. In insects, egg formation (oogenesis) and embryogenesis is dependent on stored molecules deposited by the mother or transcribed later by the zygote. In oviparous insects the egg becomes an isolated system after egg laying with all energy conversion taking place during embryogenesis. Previous studies in a few vector species showed a strong correlation of key morphogenetic events and changes in glucose metabolism. Here, we investigate glycogen and glucose metabolism in the red flour beetle Tribolium castaneum, an insect amenable to functional genomic studies. To examine the role of the key enzymes on glycogen and glucose regulation we cloned and analyzed the function of glycogen synthase kinase 3 (GSK-3) and hexokinase (HexA) genes during T. castaneum embryogenesis. Expression analysis via in situ hybridization shows that both genes are expressed only in the embryonic tissue, suggesting that embryonic and extra-embryonic cells display different metabolic activities. dsRNA adult female injection (parental RNAi) of both genes lead a reduction in egg laying and to embryonic lethality. Morphological analysis via DAPI stainings indicates that early development is impaired in Tc-GSK-3 and Tc-HexA1 RNAi embryos. Importantly, glycogen levels are upregulated after Tc-GSK-3 RNAi and glucose levels are upregulated after Tc-HexA1 RNAi, indicating that both genes control metabolism during embryogenesis and oogenesis, respectively. Altogether our results show that T. castaneum embryogenesis depends on the proper control of glucose and glycogen. PMID:23750237

  12. Rheoviscometric measurements on starch, flour and black pepper treated by electron-beam and microwaves

    International Nuclear Information System (INIS)

    Ferdes, O.S.; Tirlea, A.; Badea, M.; Casandroiu, T.; Oprita, N.

    1998-01-01

    Irradiation was performed with an ALIN-7 linac within the dose range of 0 to 16 kGy at a dose rate of approximately 1.5 kGy/min. The samples were accommodated in a cavity which was also used for the microwave treatment. The microwave irradiation was carried out inside a special designed system using a 2.45 GHz CW magnetron of 850 W maximum output power. The samples were treated using various power values for irradiation periods varying between 10 and 120 s. Combined treatment by both methods was also applied. The rheoviscometric measurements were carried out on gelified suspensions of starch, flour and black pepper in equivalent starch concentration conditions. For the black pepper suspensions the pH value was adjusted to more than 12 units by adding 33 % NaOH solution. The effects of electromagnetic field and irradiation on starch, flour and pepper were described in terms of apparent viscosity and shear stress. All the samples investigated exhibited similar rheoviscometric behaviour, which can be attributed to starch degradation caused by microwave and electron-beam irradiation, the latter having a more significant effect on the rheological properties. Some consideration were also made concerning the thermal and non-thermal effects of microwaves and of the combined (e-beam and microwave) treatments of starch, flour and pepper

  13. Large-scale thinning, ponderosa pine, and mountain pine beetle in the Black Hills, USA

    Science.gov (United States)

    Jose F. Negron; Kurt K. Allen; Angie Ambourn; Blaine Cook; Kenneth Marchand

    2017-01-01

    Mountain pine beetle (Dendroctonus ponderosae Hopkins) (MPB), can cause extensive ponderosa pine (Pinus ponderosa Dougl. ex Laws.) mortality in the Black Hills of South Dakota and Wyoming, USA. Lower tree densities have been associated with reduced MPB-caused tree mortality, but few studies have reported on large-scale thinning and most data come from small plots that...

  14. How to Distinguish Attacks by the Black Turpentine Beetle and Dioryctria Amatella on Southern Pines

    Science.gov (United States)

    Carl W. Fatzinger; Gary L. DeBarr

    1969-01-01

    Trunk attacks by the black turpentine beetle, Dendroctonus terebrans (Oh.), and the larvae of Dioryctria amatella (Hulst) on the southern pines results in a copious flow of pitch. This external pitch mass or pitch tube exhibits characteristics that can be used as symptoms to distinguish between attacks by these two insects.

  15. Mountain pine beetle-killed trees as snags in Black Hills ponderosa pine stands

    Science.gov (United States)

    J. M. Schmid; S. A. Mata; W. C. Schaupp

    2009-01-01

    Mountain pine beetle-killed ponderosa pine trees in three stands of different stocking levels near Bear Mountain in the Black Hills National Forest were surveyed over a 5-year period to determine how long they persisted as unbroken snags. Rate of breakage varied during the first 5 years after MPB infestation: only one tree broke during the first 2 years in the three...

  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)

    Tunçbilek, A.Ş.; Kansu, I.A.

    1996-01-01

    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. 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)

    Tunçbilek, Aydin Ş.; Kansu, I.A.

    1996-01-01

    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), LD 50 and LD 99.9 values were determined, together with sterilizing dose levels (SD 50 and SD 99.9 ). (author)

  18. Identification of irradiated insects: changes in the midgut of the confused flour beetle, Tribolium confusum Duv., induced by gamma radiation

    International Nuclear Information System (INIS)

    Szczepanik, M.

    1994-01-01

    The radiation doses applied for quarantine treatment does not generally cause immediate death of insects and mites. Alive pests may be present in the agricultural commodities for several days. This can be a disadvantage if the product is for immediate export and there is a nil insect requirement. A simple test is needed to ensure the quarantine personnel that a pest of quarantine importance has been irradiated and it does not pose a quarantine risk. Development of a practical technique for identification of irradiated pests was recommended by the ICGFI Task Force Meeting on Irradiation as Quarantine Treatment. The midgut, metabolically very active tissue, is the main site for digestion and absorption of the products of digestion. The old epithelium is replaced by new cells produced by the regenerative nidi. Regenerative cells are very sensitive to radiation. Its damage results in loss of the midgut epithelium in irradiated insects. The following changes in the midgut structure of the confused flour beetle were observed: 1. destruction of the regenerative nidi; 2. elongation and enlargement of epithelial cells; 3. vacuolization of the epithelial cells; 4. fading of cells boundaries in the epithelium; 5. damage of the nuclei (chromatin grains scattered throughout the cytoplasm of epithelial cells); 6. loss of the brush border; 7. disintegration and further loss of epithelium. The most expressed effect of the irradiation treatment was the destruction of regenerative cells of the midgut. Their destruction prevented the replacement of the secretory cells of the epithelium. As a result the epithelium disappeared and the gut lumen enlarged. Causes other than ionizing radiation resulting in disintegration of the midgut epithelium of insects are unknown. Since the degenerative changes in the midgut are positively correlated with both dose and time elapsed after irradiation exposure, a pathological syndrome of irradiation effects on the midgut may be used for a rapid and

  19. The Roles of the Wnt-Antagonists Axin and Lrp4 during Embryogenesis of the Red Flour Beetle Tribolium castaneum.

    Science.gov (United States)

    Prühs, Romy; Beermann, Anke; Schröder, Reinhard

    2017-10-15

    In both vertebrates and invertebrates, the Wnt-signaling pathway is essential for numerous processes in embryogenesis and during adult life. Wnt activity is fine-tuned at various levels by the interplay of a number of Wnt-agonists (Wnt ligands, Frizzled-receptors, Lrp5/6 coreceptors) and Wnt-antagonists (among them Axin, Secreted frizzled and Lrp4) to define anterior-posterior polarity of the early embryo and specify cell fate in organogenesis. So far, the functional analysis of Wnt-pathway components in insects has concentrated on the roles of Wnt-agonists and on the Wnt-antagonist Axin. We depict here additional features of the Wnt-antagonist Axin in the flour beetle Tribolium castaneum . We show that Tc-axin is dynamically expressed throughout embryogenesis and confirm its essential role in head development. In addition, we describe an as yet undetected, more extreme Tc-axin RNAi-phenotype, the ectopic formation of posterior abdominal segments in reverse polarity and a second hindgut at the anterior. For the first time, we describe here that an lrp4 ortholog is involved in axis formation in an insect. The Tribolium Lrp4 ortholog is ubiquitously expressed throughout embryogenesis. Its downregulation via maternal RNAi results in the reduction of head structures but not in axis polarity reversal. Furthermore, segmentation is impaired and larvae develop with a severe gap-phenotype. We conclude that, as in vertebrates, Tc-lrp4 functions as a Wnt-inhibitor in Tribolium during various stages of embryogenesis. We discuss the role of both components as negative modulators of Wnt signaling in respect to axis formation and segmentation in Tribolium .

  20. Bioactivity of Indonesian mahogany, Toona sureni (Blume (Meliaceae, against the red flour beetle, Tribolium castaneum (Coleoptera, Tenebrionidae

    Directory of Open Access Journals (Sweden)

    Sahana Parvin

    2012-09-01

    Full Text Available Bioactivity of Indonesian mahogany, Toona sureni (Blume (Meliaceae, against the red flour beetle, Tribolium castaneum (Coleoptera, Tenebrionidae. The insecticidal activity of Toona sureni (Blume Merr. was evaluated considering repellency, mortality and progeny production of F1 adults of Tribolium castaneum (Herbst, 1797 (Coleoptera, Tenebrionidae. Dried extract of seeds of T. sureni was dissolved in acetone to prepare solution of various concentrations (0.5, 1.0, 2.5 and 5.0%. To test for repellency, the insects were exposed to treated filter paper. Mortality of larvae, pupae and adults was evaluated by the treatment of spraying the insects with different concentrations of T. sureni extract. Residual effect of the extract was also evaluated considering the production of progeny of F1 adults. The highest repellency (93.30% of T. castaneum occurred at the highest concentration (5.0% suspension of T. sureni; while the lowest (0.0% repellency occurred at 0.5% suspension after 1 day of treatment. The highest mortality against adults (86.71%, larvae (88.32% and pupae (85% occurred at 5% suspension at 8 days after application. There was a negative correlation between the concentrations of T. sureni and the production of F1 adult's progeny of T. castaneum. The highest number of progeny (147 of T. castaneum occurred in the control at 7 days after treatment; and the lowest number of progeny (43 occurred at 5.0% concentration in 1 day after treatment. The results show that T. sureni is toxic to T. castaneum and has the potential to control all stages of this insect in stored wheat.

  1. Glycogen and glucose metabolism are essential for early embryonic development of the red flour beetle Tribolium castaneum.

    Directory of Open Access Journals (Sweden)

    Amanda Fraga

    Full Text Available Control of energy metabolism is an essential process for life. In insects, egg formation (oogenesis and embryogenesis is dependent on stored molecules deposited by the mother or transcribed later by the zygote. In oviparous insects the egg becomes an isolated system after egg laying with all energy conversion taking place during embryogenesis. Previous studies in a few vector species showed a strong correlation of key morphogenetic events and changes in glucose metabolism. Here, we investigate glycogen and glucose metabolism in the red flour beetle Tribolium castaneum, an insect amenable to functional genomic studies. To examine the role of the key enzymes on glycogen and glucose regulation we cloned and analyzed the function of glycogen synthase kinase 3 (GSK-3 and hexokinase (HexA genes during T. castaneum embryogenesis. Expression analysis via in situ hybridization shows that both genes are expressed only in the embryonic tissue, suggesting that embryonic and extra-embryonic cells display different metabolic activities. dsRNA adult female injection (parental RNAi of both genes lead a reduction in egg laying and to embryonic lethality. Morphological analysis via DAPI stainings indicates that early development is impaired in Tc-GSK-3 and Tc-HexA1 RNAi embryos. Importantly, glycogen levels are upregulated after Tc-GSK-3 RNAi and glucose levels are upregulated after Tc-HexA1 RNAi, indicating that both genes control metabolism during embryogenesis and oogenesis, respectively. Altogether our results show that T. castaneum embryogenesis depends on the proper control of glucose and glycogen.

  2. Insecticide-Mediated Up-Regulation of Cytochrome P450 Genes in the Red Flour Beetle (Tribolium castaneum

    Directory of Open Access Journals (Sweden)

    Xiao Liang

    2015-01-01

    Full Text Available Some cytochrome P450 (CYP genes are known for their rapid up-regulation in response to insecticide exposures in insects. To date, however, limited information is available with respect to the relationships among the insecticide type, insecticide concentration, exposure duration and the up-regulated CYP genes. In this study, we examined the transcriptional response of eight selected CYP genes, including CYP4G7, CYP4Q4, CYP4BR3, CYP12H1, CYP6BK11, CYP9D4, CYP9Z5 and CYP345A1, to each of four insecticides in the red flour beetle, Tribolium castaneum. Reverse transcription quantitative PCR (RT-qPCR revealed that CYP4G7 and CYP345A1 can be significantly up-regulated by cypermethrin (1.97- and 2.06-fold, respectively, permethrin (2.00- and 2.03-fold and lambda-cyhalothrin (1.73- and 1.81-fold, whereas CYP4BR3 and CYP345A1 can be significantly up-regulated by imidacloprid (1.99- and 1.83-fold when 20-day larvae were exposed to each of these insecticides at the concentration of LC20 for 24 h. Our studies also showed that similar levels of up-regulation can be achieved for CYP4G7, CYP4BR3 and CYP345A1 by cypermethrin, permethrin, lambda-cyhalothrin or imidacloprid with approximately one fourth of LC20 in 6 h. Our study demonstrated that up-regulation of these CYP genes was rapid and only required low concentrations of insecticides, and the up-regulation not only depended on the CYP genes but also the type of insecticides. Our results along with those from previous studies also indicated that there were no specific patterns for predicting the up-regulation of specific CYP gene families based on the insecticide classification.

  3. Insect-specific irreversible inhibitors of acetylcholinesterase in pests including the bed bug, the eastern yellowjacket, German and American cockroaches, and the confused flour beetle.

    Science.gov (United States)

    Polsinelli, Gregory A; Singh, Sanjay K; Mishra, Rajesh K; Suranyi, Robert; Ragsdale, David W; Pang, Yuan-Ping; Brimijoin, Stephen

    2010-09-06

    Insecticides directed against acetylcholinesterase (AChE) are facing increased resistance among target species as well as increasing concerns for human toxicity. The result has been a resurgence of disease vectors, insects destructive to agriculture, and residential pests. We previously reported a free cysteine (Cys) residue at the entrance to the AChE active site in some insects but not higher vertebrates. We also reported Cys-targeting methanethiosulfonate molecules (AMTSn), which, under conditions that spared human AChE, caused total irreversible inhibition of aphid AChE, 95% inhibition of AChE from the malaria vector mosquito (Anopheles gambia), and >80% inhibition of activity from the yellow fever mosquito (Aedes aegypti) and northern house mosquito (Culex pipiens). We now find the same compounds inhibit AChE from cockroaches (Blattella germanica and Periplaneta americana), the flour beetle (Tribolium confusum), the multi-colored Asian ladybird beetle (Harmonia axyridis), the bed bug (Cimex lectularius), and a wasp (Vespula maculifrons), with IC(50) values of approximately 1-11muM. Our results support further study of Cys-targeting inhibitors as conceptually novel insecticides that may be free of resistance in a range of insect pests and disease vectors and, compared with current compounds, should demonstrate much lower toxicity to mammals, birds, and fish. Copyright (c) 2010 Elsevier Ireland Ltd. All rights reserved.

  4. The Effect of Heat Treatment on the chemical and color change of Black Locust (Robinia Pseudoacacia) wood flour

    Science.gov (United States)

    Yao Chen; Yongming Fan; Jianmin Gao; Nicole M. Stark

    2012-01-01

    The aim of this study was to investigate the effects of oxygen and moisture content (MC) on the chemical and color changes of black locust (Robinia pseudoacacia) wood during heat treatment. The wood flour was conditioned to different initial MCs and heated for 24 h at a constant temperature of 120°C in either oxygen or nitrogen atmosphere. The pH values and...

  5. The role of wildfire, prescribed fire, and mountain pine beetle infestations on the population dynamics of black-backed woodpeckers in the Black Hills, South Dakota

    Science.gov (United States)

    Christopher T. Rota; Joshua J. Millspaugh; Mark A. Rumble; Chad P. Lehman; Dylan C. Kesler

    2014-01-01

    Wildfire and mountain pine beetle infestations are naturally occurring disturbances in western North American forests. Black-backed woodpeckers (Picoides arcticus) are emblematic of the role these disturbances play in creating wildlife habitat, since they are strongly associated with recently-killed forests. However, management practices aimed at reducing the economic...

  6. Genetic variation and co-variation for fitness between intra-population and inter-population backgrounds in the red flour beetle, Tribolium castaneum

    Science.gov (United States)

    Drury, Douglas W.; Wade, Michael J.

    2010-01-01

    Hybrids from crosses between populations of the flour beetle, Tribolium castaneum, express varying degrees of inviability and morphological abnormalities. The proportion of allopatric population hybrids exhibiting these negative hybrid phenotypes varies widely, from 3% to 100%, depending upon the pair of populations crossed. We crossed three populations and measured two fitness components, fertility and adult offspring numbers from successful crosses, to determine how genes segregating within populations interact in inter-population hybrids to cause the negative phenotypes. With data from crosses of 40 sires from each of three populations to groups of 5 dams from their own and two divergent populations, we estimated the genetic variance and covariance for breeding value of fitness between the intra- and inter-population backgrounds and the sire × dam-population interaction variance. The latter component of the variance in breeding values estimates the change in genic effects between backgrounds owing to epistasis. Interacting genes with a positive effect, prior to fixation, in the sympatric background but a negative effect in the hybrid background cause reproductive incompatibility in the Dobzhansky-Muller speciation model. Thus, the sire × dam-population interaction provides a way to measure the progress toward speciation of genetically differentiating populations on a trait by trait basis using inter-population hybrids. PMID:21044199

  7. Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids.

    Science.gov (United States)

    Itthivadhanapong, Pimchada; Jantathai, Srinual; Schleining, Gerhard

    2016-06-01

    This study aimed to compare the effects of 1 % addition of four selected hydrocolloids (xanthan, guar, hypdroxypropylmethylcellulose and carrageenan) on quality characteristics of batter and of black waxy rice steamed cake compared to a control without hydrocolloids. Dynamic frequency sweeps of the batters at 25 °C indicated that all formulations exhibited gel-like behaviour with storage moduli (G') higher than loss moduli (G″). Hydrocolloids increased the apparent viscosity and the thixotropic behaviour, depending on the type of hydrocolloids. Xanthan had the greatest effects on both moduli, whereas carrageenan had the smallest effects. During a storage period of 4 days the cakes with xanthan remained softer than control samples. The overall acceptability of cake with xanthan and guar were higher than control. This study is the first report on using black waxy rice flour as a main raw material in gluten free cake. The results of this study provided useful information for selection hydrocolloids as ingredients that can help to improve the physical properties of waxy rice steamed cake.

  8. Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends

    OpenAIRE

    Reddy, M. Kavya; Kuna, Aparna; Devi, N. Lakshmi; Krishnaiah, N.; Kaur, Charanjit; Nagamalleswari, Y.

    2014-01-01

    Extruded RTE snacks were prepared from flour blends made with corn flour, Bengal gram flour, roots and tuber flours in a proportion of 60–80: 20: 20 respectively and moisture was adjusted to 17–20 %. The roots and tubers flours were developed from potato (Solanum tuberosum), yam (Dioscorea spp.), sweet potato (Ipomoea batatas L.), taro (Colocassia esculenta) and beet root (Beta vulgaris). Different formulations were extruded at 80 ± 5 °C (heater I) and 95–105 °C (heater II) temperature, 300–3...

  9. The role of wildfire, prescribed fire, and mountain pine beetle infestations on the population dynamics of black-backed woodpeckers in the black hills, South Dakota.

    Directory of Open Access Journals (Sweden)

    Christopher T Rota

    Full Text Available Wildfire and mountain pine beetle infestations are naturally occurring disturbances in western North American forests. Black-backed woodpeckers (Picoides arcticus are emblematic of the role these disturbances play in creating wildlife habitat, since they are strongly associated with recently-killed forests. However, management practices aimed at reducing the economic impact of natural disturbances can result in habitat loss for this species. Although black-backed woodpeckers occupy habitats created by wildfire, prescribed fire, and mountain pine beetle infestations, the relative value of these habitats remains unknown. We studied habitat-specific adult and juvenile survival probabilities and reproductive rates between April 2008 and August 2012 in the Black Hills, South Dakota. We estimated habitat-specific adult and juvenile survival probability with Bayesian multi-state models and habitat-specific reproductive success with Bayesian nest survival models. We calculated asymptotic population growth rates from estimated demographic rates with matrix projection models. Adult and juvenile survival and nest success were highest in habitat created by summer wildfire, intermediate in MPB infestations, and lowest in habitat created by fall prescribed fire. Mean posterior distributions of population growth rates indicated growing populations in habitat created by summer wildfire and declining populations in fall prescribed fire and mountain pine beetle infestations. Our finding that population growth rates were positive only in habitat created by summer wildfire underscores the need to maintain early post-wildfire habitat across the landscape. The lower growth rates in fall prescribed fire and MPB infestations may be attributed to differences in predator communities and food resources relative to summer wildfire.

  10. The role of wildfire, prescribed fire, and mountain pine beetle infestations on the population dynamics of black-backed woodpeckers in the black hills, South Dakota.

    Science.gov (United States)

    Rota, Christopher T; Millspaugh, Joshua J; Rumble, Mark A; Lehman, Chad P; Kesler, Dylan C

    2014-01-01

    Wildfire and mountain pine beetle infestations are naturally occurring disturbances in western North American forests. Black-backed woodpeckers (Picoides arcticus) are emblematic of the role these disturbances play in creating wildlife habitat, since they are strongly associated with recently-killed forests. However, management practices aimed at reducing the economic impact of natural disturbances can result in habitat loss for this species. Although black-backed woodpeckers occupy habitats created by wildfire, prescribed fire, and mountain pine beetle infestations, the relative value of these habitats remains unknown. We studied habitat-specific adult and juvenile survival probabilities and reproductive rates between April 2008 and August 2012 in the Black Hills, South Dakota. We estimated habitat-specific adult and juvenile survival probability with Bayesian multi-state models and habitat-specific reproductive success with Bayesian nest survival models. We calculated asymptotic population growth rates from estimated demographic rates with matrix projection models. Adult and juvenile survival and nest success were highest in habitat created by summer wildfire, intermediate in MPB infestations, and lowest in habitat created by fall prescribed fire. Mean posterior distributions of population growth rates indicated growing populations in habitat created by summer wildfire and declining populations in fall prescribed fire and mountain pine beetle infestations. Our finding that population growth rates were positive only in habitat created by summer wildfire underscores the need to maintain early post-wildfire habitat across the landscape. The lower growth rates in fall prescribed fire and MPB infestations may be attributed to differences in predator communities and food resources relative to summer wildfire.

  11. THE EFFECT OF HEAT TREATMENT ON THE CHEMICAL AND COLOR CHANGE OF BLACK LOCUST (ROBINIA PSEUDOACACIA WOOD FLOUR

    Directory of Open Access Journals (Sweden)

    Yao Chen,

    2012-01-01

    Full Text Available The aim of this study was to investigate the effects of oxygen and moisture content (MC on the chemical and color changes of black locust (Robinia pseudoacacia wood during heat treatment. The wood flour was conditioned to different initial MCs and heated for 24 h at a constant temperature of 120ºC in either oxygen or nitrogen atmosphere. The pH values and chromaticity indexes were examined. Diffuse reflectance UV-Vis (DRUV and Fourier transform infrared (FTIR spectra were used to characterize the changes of chromophores upon heating. The study demonstrated that the pH values decreased after heat treatment, and it was lower when the heat treated was in oxygen than in nitrogen. The L* decreased significantly, while a* and b* increased. The total color difference ΔE* increased with increasing initial MC until a plateau was reached after 30% MC. The color change was greater in oxygen than in nitrogen. The hydroxyl groups decreased after heat treatment. The releases of acid and formation of quinoid compounds and carboxylic groups during heat treatment were confirmed. Discoloration of wood is due mainly to the condensation and oxidation reactions, which are accelerated by oxygen. Higher MCs are required to obtain the greatest color change of wood in inert atmosphere.

  12. Susceptibility of ponderosa pine, Pinus ponderosa (Dougl. Ex Laws.), to mountain pine beetle, Dendroctonus ponderosae Hopkins, attack in uneven-aged stands in the Black Hills of South Dakota and Wyoming USA

    Science.gov (United States)

    Jose F. Negron; Kurt Allen; Blaine Cook; John R. Withrow

    2008-01-01

    Mountain pine beetle, Dendroctonus ponderosae Hopkins can cause extensive tree mortality in ponderosa pine, Pinus ponderosa Dougl. ex Laws., forests in the Black Hills of South Dakota and Wyoming. Most studies that have examined stand susceptibility to mountain pine beetle have been conducted in even-aged stands. Land managers...

  13. Abundance and Night Hourly Dispersal of the Vesicating Beetles of the Genus Paederus (Coleoptera: Staphylinidae) Attracted to Fluorescent, Incandescent, and Black Light Sources in the Brazilian Savanna.

    Science.gov (United States)

    Lima, D C B; Costa, A A V; Silva, F S

    2015-01-01

    Paederus beetles are cosmopolitan medically important insects that cause dermatitis linearis to humans. In Brazil, despite the medical importance of these beetles, no studies focusing directly on the abundance and ecological features of harmful species exist. Therefore, this study aims at determining the abundance and the nocturnal hourly dispersal of Paederus species attracted to fluorescent, incandescent, and black light sources in the Brazilian savanna. Paederus species were captured from May to September for three consecutive years, between 2011 and 2013. The specimens were caught hourly, from 1800 to 0600 hours. Paederus beetles were attracted to incandescent, fluorescent, and black light lamps as light sources. A total of 959 individuals of five species were collected. The collected species were Paederus protensus Sharp (59.85%), Paederus columbinus Laporte de Castelnau (29.20%), Paederus mutans Sharp (7.09%), Paederus brasiliensis Erichson (3.34%), and Paederus ferus Erichson (0.52%). The black light was the most attractive source, and the darkest collecting point was the most representative for the number of individuals. The lowest catches were captured at full moon, and the highest catches were between 2200 and 0100 hours. Future investigations are needed to better understand the role of night temperature and soil humidity affecting the seasonal growth of Paederus beetle populations of northeastern Brazil. © The Authors 2015. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  14. Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends.

    Science.gov (United States)

    Reddy, M Kavya; Kuna, Aparna; Devi, N Lakshmi; Krishnaiah, N; Kaur, Charanjit; Nagamalleswari, Y

    2014-09-01

    Extruded RTE snacks were prepared from flour blends made with corn flour, Bengal gram flour, roots and tuber flours in a proportion of 60-80: 20: 20 respectively and moisture was adjusted to 17-20 %. The roots and tubers flours were developed from potato (Solanum tuberosum), yam (Dioscorea spp.), sweet potato (Ipomoea batatas L.), taro (Colocassia esculenta) and beet root (Beta vulgaris). Different formulations were extruded at 80 ± 5 °C (heater I) and 95-105 °C (heater II) temperature, 300-350 rpm screw speed, 100 ± 10 °C die temperature and 15 ± 2 kg/h feed rate. The exit diameter of the circular die was 3 mm. Sensory acceptability, physical parameters and nutrient analysis along with storage stability of the products was conducted. The fiber and energy content of the RTE extruded snack improved in experimental samples prepared using root and tuber flours. A serving of 100 g of the snack can provide more than 400 Kcal and 10 g of protein. The overall acceptability of RTE extruded products made with potato and taro were highly acceptable compared to yam and sweet potato. The study demonstrates utilization of roots and tuber flours as potential and diverse ingredients to enhance the appearance and nutritional properties in RTE extruded snack.

  15. Discovery of Walnut Twig Beetle, Pityophthorus juglandis, Associated with Forested Black Walnut, Juglans nigra, in the Eastern U.S.

    Directory of Open Access Journals (Sweden)

    Gregory J. Wiggins

    2014-05-01

    Full Text Available Thousand cankers disease (TCD is an insect-mediated disease of walnut trees (Juglans spp. involving walnut twig beetle (Pityophthorus juglandis and a fungal pathogen (Geosmithia morbida. Although first documented on walnut species in the western U.S., TCD is now found on black walnut (J. nigra in five states in the eastern U.S. Most collections of P. juglandis or G. morbida are from trees in agriculturally- or residentially-developed landscapes. In 2013, 16 pheromone-baited funnel traps were deployed in or near black walnuts in forested conditions to assess the risk of infestation of forested trees by P. juglandis. Four of the 16 funnel traps collected adult P. juglandis from three forested areas (one in North Carolina and two in Tennessee. These collections, while in forested settings, may still be strongly influenced by human activities. The greatest number of P. juglandis (n = 338 was collected from a forested location in an urbanized area near a known TCD-positive tree. The other two forested locations where P. juglandis (n = 3 was collected were in areas where camping is common, and infested firewood may have introduced P. juglandis unintentionally into the area. Future studies to assess P. juglandis on more isolated forested walnuts are planned.

  16. 76 FR 48120 - Black Hills National Forest, Custer, SD-Mountain Pine Beetle Response Project

    Science.gov (United States)

    2011-08-08

    ... species on lands of all ownerships in the Black Hills is ponderosa pine (Pinus ponderosae). Since 1997 the... rated as having high wildfire hazard. Since 1980, due to several factors including drought the Forest...

  17. 77 FR 10717 - Black Hills National Forest, Custer, South Dakota-Mountain Pine Beetle Response Project

    Science.gov (United States)

    2012-02-23

    .... The predominant tree species on lands of all ownerships in the Black Hills is ponderosa pine (Pinus... drought the Forest has seen a dramatic increase in acreage burned by wildfires. In that period over 250...

  18. Quality of black beans as a function of long-term storage and moldy development: Chemical and functional properties of flour and isolated protein.

    Science.gov (United States)

    Ferreira, Cristiano Dietrich; Ziegler, Valmor; Lindemann, Igor da Silva; Hoffmann, Jessica Fernanda; Vanier, Nathan Levien; Oliveira, Maurício de

    2018-04-25

    The aim of this study was to evaluate the effects of moisture content and storage temperature on the percentage of moldy and fermented beans, mycotoxins levels, phenolic acids content, pasting properties of whole flour, as well as functional and thermal properties of protein isolates from black beans stored for 12 months. Beans stored under 14%/32 °C exhibited 16% of fermented grains, while at 17%/25 °C (42.3%) and 17%/32 °C (93.5%) of moldy plus fermented grains, named drastic conditions (DC). Mycotoxins were not present in grains from all storage conditions. Reduction of gallic, caffeic, and p-hydroxybenzoic acid contents, and increase of sinapic acid were observed in DC. Reduction of peak, final, and setback viscosities of bean flours in DC indicate the application in refrigerated and frozen products. The increase in foaming and reduction in foam degradation of the proteins highlights their use in beverages where the foam is an important factor. Copyright © 2017 Elsevier Ltd. All rights reserved.

  19. Asparagus Beetle and Spotted Asparagus Beetle

    OpenAIRE

    Hodgson, Erin W.; Drost, Dan

    2007-01-01

    Asparagus beetle, Crioceris asparagi, and spotted asparagus beetle, C. duodecimpunctata are leaf beetles in the family Chrysomelidae. These beetles feed exclusively on asparagus and are native to Europe. Asparagus beetle is the more economically injurious of the two species.

  20. Detection and quantification of Leptographium wageneri, the cause of black-stain root disease, from bark beetles (Coleoptera: Scolytidae) in North California using regular and real-time PCR

    Science.gov (United States)

    Wolfgang Schweigkofler; William J. Otrosina; Sheri L. Smith; Daniel R. Cluck; Kevin Maeda; Kabir G. Peay; Matteo Garbelotto

    2005-01-01

    Black-stain root disease is a threat to conifer forests in western North America. The disease is caused by the ophiostomatoid fungus Leptographium wageneri (W.B. Kendr.) M.J. Wingf., which is associated with a number of bark beetle (Coleoptera: Scolytidae) and weevil species (Coleoptera: Curculionidae). We developed a polymerase chain reaction test...

  1. Microarray Analyses of Genes Differentially Expressed by Diet (Black Beans and Soy Flour) during Azoxymethane-Induced Colon Carcinogenesis in Rats.

    Science.gov (United States)

    Rondini, Elizabeth A; Bennink, Maurice R

    2012-01-01

    We previously demonstrated that black bean (BB) and soy flour (SF)-based diets inhibit azoxymethane (AOM)-induced colon cancer. The objective of this study was to identify genes altered by carcinogen treatment in normal-appearing colonic mucosa and those attenuated by bean feeding. Ninety-five male F344 rats were fed control (AIN) diets upon arrival. At 4 and 5 weeks, rats were injected with AOM (15 mg/kg) or saline and one week later administered an AIN, BB-, or SF-based diet. Rats were sacrificed after 31 weeks, and microarrays were conducted on RNA isolated from the distal colonic mucosa. AOM treatment induced a number of genes involved in immunity, including several MHC II-associated antigens and innate defense genes (RatNP-3, Lyz2, Pla2g2a). BB- and SF-fed rats exhibited a higher expression of genes involved in energy metabolism and water and sodium absorption and lower expression of innate (RatNP-3, Pla2g2a, Tlr4, Dmbt1) and cell cycle-associated (Cdc2, Ccnb1, Top2a) genes. Genes involved in the extracellular matrix (Col1a1, Fn1) and innate immunity (RatNP-3, Pla2g2a) were induced by AOM in all diets, but to a lower extent in bean-fed animals. This profile suggests beans inhibit colon carcinogenesis by modulating cellular kinetics and reducing inflammation, potentially by preserving mucosal barrier function.

  2. Physical, chemical and sensory properties of brownies substituted with sweet potato flour (Ipomoea batatas L.) with addition of black cumin oil (Nigella sativa L.)

    Science.gov (United States)

    Ligarnasari, I. P.; Anam, C.; Sanjaya, A. P.

    2018-01-01

    Effect of addition black cumin oil on the physical (hardness) characteristics, chemical (water, ash, fat, protein, carbohydrate, antioxidant IC50, total phenol and active component) characteristics and sensory (flavor, taste, texture, overall) characteristics of brownies substituted sweet potato flour were investigated. Substituted brownies was added with 0.05%, 0.10%, 0.15%, 0.20% and 0.25% of nigella sativa oil. The result showed that water content, ash, protein, fat, total phenol were increased and carbohydrate, antioxidant IC50 was decreased by the addition of nigella sativa oil. Due to the sensory characteristics, panelist gave the high score for substituted brownies which was added 0.05% nigella sativa oil. The result showed that the best formula of substituted brownies which was added 0.05% of nigella sativa oil had 24.89% water content, 1.19% ash content, 7.54% protein content, 37.79% fat content, 53.06% carbohydrate contain, 1043.6 ppm IC50 antioxidant and 0.22% total phenol. The active component on the brownies using GCMS identification were palmitic acid, oleic acid, lauric acid, theobromine and vitamin E.

  3. seed flour

    African Journals Online (AJOL)

    ONOS

    2010-09-06

    Sep 6, 2010 ... and with a nice taste, used for cooking or as lamp oil. The fatty acid ... Pra seeds were obtained from a local market in Nakhon Si Thammarat. Page 2. Table 1. Proximate composition of pra seed flour. Constituent. Percentage ...

  4. Ground beetles (Coleoptera: Carabidae from the region of Cape Emine (central Bulgarian Black sea coast. Part II. Ecological parameters and community structure

    Directory of Open Access Journals (Sweden)

    Teodora Teofilova

    2015-02-01

    Full Text Available For the first time an ecological study of the carabid fauna of the area of Cape Emine (Bulgarian Black sea coast was conducted. Over the period 2010 – 2011 adult carabid beetles were collected. The investigation was carried out at 7 sampling sites and pitfall traps were used. During the study altogether 6245 specimens were captured. The greatest number of both species and specimens was found in the steppe-like habitat, least – in the pine (Pinus nigra J. F. Arnold plantation. Indices for α- and β-diversity were calculated. The dominant structure of the whole carabid complex showed the presence of two eudominant, three dominant, two subdominant, eleven recedent and 85 subrecedent species. The analysis of the sex structure showed the total prevalence of males over females. Cluster analysis indicated a low percentage of taxonomic similarity between the communities, which reflected the diversity of the landscape.

  5. Susceptibility of Tribolium castaneum life stages exposed to elevated temperatures during heat treatments of a pilot flour mill: influence of sanitation, temperatures attained among mills floors, and costs

    Science.gov (United States)

    The influence of sanitation on responses of life stages of the red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), was investigated in a pilot flour mill subjected to three, 24 hour heat treatments using forced-air gas heaters. Two sanitation levels, dusting of wheat flour an...

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

    Science.gov (United States)

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

  7. Bioactivity of Indonesian mahogany, Toona sureni (Blume (Meliaceae, against the red flour beetle, Tribolium castaneum (Coleoptera, Tenebrionidae Bioatividade do mogno da Indonésia, Toona sureni (Blume (Meliaceae, contra o besouro-das-farinhas, Tribolium castaneum (Coleoptera, Tenebrionidae

    Directory of Open Access Journals (Sweden)

    Sahana Parvin

    2012-09-01

    Full Text Available Bioactivity of Indonesian mahogany, Toona sureni (Blume (Meliaceae, against the red flour beetle, Tribolium castaneum (Coleoptera, Tenebrionidae. The insecticidal activity of Toona sureni (Blume Merr. was evaluated considering repellency, mortality and progeny production of F1 adults of Tribolium castaneum (Herbst, 1797 (Coleoptera, Tenebrionidae. Dried extract of seeds of T. sureni was dissolved in acetone to prepare solution of various concentrations (0.5, 1.0, 2.5 and 5.0%. To test for repellency, the insects were exposed to treated filter paper. Mortality of larvae, pupae and adults was evaluated by the treatment of spraying the insects with different concentrations of T. sureni extract. Residual effect of the extract was also evaluated considering the production of progeny of F1 adults. The highest repellency (93.30% of T. castaneum occurred at the highest concentration (5.0% suspension of T. sureni; while the lowest (0.0% repellency occurred at 0.5% suspension after 1 day of treatment. The highest mortality against adults (86.71%, larvae (88.32% and pupae (85% occurred at 5% suspension at 8 days after application. There was a negative correlation between the concentrations of T. sureni and the production of F1 adult's progeny of T. castaneum. The highest number of progeny (147 of T. castaneum occurred in the control at 7 days after treatment; and the lowest number of progeny (43 occurred at 5.0% concentration in 1 day after treatment. The results show that T. sureni is toxic to T. castaneum and has the potential to control all stages of this insect in stored wheat.Bioatividade do mogno da Indonésia, Toona sureni (Blume (Meliaceae, contra o besouro-das-farinhas, Tribolium castaneum (Coleoptera, Tenebrionidae. A atividade inseticida de Toona sureni (Blume Merr. foi avaliada considerando repelência, mortalidade e a produção de progênie de adultos F1 de Tribolium castaneum (Herbst, 1797 (Coleoptera, Tenebrionidae. Extrato seco de sementes

  8. Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae

    OpenAIRE

    Bu?ler, Sara; Rumpold, Birgit A.; Jander, Elisabeth; Rawel, Harshadrai M.; Schl?ter, Oliver K.

    2016-01-01

    Depending on the species, edible insects are highly nutritious and thus represent a noteworthy alternative food and feed source. The current work investigates the protein extractability and techno-functionality of insect flour fractions recovered from Tenebrio molitor and Hermetia illucens. T. molitor and H. illucens flours contained about 20% crude fat and 60% and 36 % crude protein, respectively. Defatting reduced the crude fat content to 2.8% (T. molitor) and 8.8% (H. illucens) and increas...

  9. Emergence of Buprestidae, Cerambycidae, and Scolytinae (Coleoptera) from mountain pine beetle-killed and fire-killed ponderosa pines in the Black Hills, South Dakota, USA

    Science.gov (United States)

    Sheryl L. Costello; William R. Jacobi; Jose F. Negron

    2013-01-01

    Wood borers (Coleoptera: Cerambycidae and Buprestidae) and bark beetles (Coleoptera: Curculionidae) infest ponderosa pines, Pinus ponderosa P. Lawson and C. Lawson, killed by mountain pine beetle (MPB), Dendroctonus ponderosae Hopkins, and fire. No data is available comparing wood borer and bark beetle densities or species guilds associated with MPB-killed or fire-...

  10. Beneficial Insects: Beetles

    OpenAIRE

    Hodgson, Erin W.; Patterson, Ron

    2007-01-01

    There are many beneficial beetles in Utah besides lady beetles or ladybugs. Beetles can significantly reduce common insect and weed problems and in some cases eliminate the need for chemical control. Examples of beneficial beetles include: ground beetles, rove beetles, tiger beetles and tortoise beetles. Many of these beetles are native to Utah, while others have been purposely introduced to help control damage from exotic insect and weed pests.

  11. Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm (Tenebrio molitor and black soldier fly (Hermetia illucens larvae

    Directory of Open Access Journals (Sweden)

    Sara Bußler

    2016-12-01

    Full Text Available Depending on the species, edible insects are highly nutritious and thus represent a noteworthy alternative food and feed source. The current work investigates the protein extractability and techno-functionality of insect flour fractions recovered from Tenebrio molitor and Hermetia illucens. T. molitor and H. illucens flours contained about 20% crude fat and 60% and 36 % crude protein, respectively. Defatting reduced the crude fat content to 2.8% (T. molitor and 8.8% (H. illucens and increased the crude protein content to 68% and 47%, respectively. To isolate proteins from the flours, protein solubility was optimized by varying the pH, the ionic strength, and the extraction temperature of the solvent. All products and by-products accumulated in the protein production process were characterized by composition, selected techno-functional properties, protein solubility, composition and structure as well as their microbial load.

  12. Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae.

    Science.gov (United States)

    Bußler, Sara; Rumpold, Birgit A; Jander, Elisabeth; Rawel, Harshadrai M; Schlüter, Oliver K

    2016-12-01

    Depending on the species, edible insects are highly nutritious and thus represent a noteworthy alternative food and feed source. The current work investigates the protein extractability and techno-functionality of insect flour fractions recovered from Tenebrio molitor and Hermetia illucens . T. molitor and H. illucens flours contained about 20% crude fat and 60% and 36 % crude protein, respectively. Defatting reduced the crude fat content to 2.8% ( T. molitor ) and 8.8% ( H. illucens ) and increased the crude protein content to 68% and 47%, respectively. To isolate proteins from the flours, protein solubility was optimized by varying the pH, the ionic strength, and the extraction temperature of the solvent. All products and by-products accumulated in the protein production process were characterized by composition, selected techno-functional properties, protein solubility, composition and structure as well as their microbial load.

  13. Occurrence of gum spots in black cherry after partial harvest cutting

    Science.gov (United States)

    Charles O. Rexrode; H. Clay Smith; H. Clay Smith

    1990-01-01

    Bark beetles, primarily the bark beetle Phlosotribus liminori (Harris), are the major cause of gum spots in sawtimber-size black cherry Prunus serotina Ehrh. Approximately 90 percent of all gum spots in the bole sections are caused by bark beetles. Gum spots were studied in 95 black cherry trees near Parsons, West Virginia. Over 50 percent of the bark beetle-caused gum...

  14. Identification of Hymenolepis diminuta Cysticercoid Larvae in Tribolium castaneum (Coleoptera: Tenebrionidae) Beetles from Iran.

    Science.gov (United States)

    Makki, Mahsa Sadat; Mowlavi, Gholamreza; Shahbazi, Farideh; Abai, Mohammad Reza; Najafi, Faezeh; Hosseini-Farash, Bibi Razieh; Teimoori, Salma; Hasanpour, Hamid; Naddaf, Saied Reza

    2017-06-01

    Hymenolepis diminuta is a cestod of rodents and rarely infects humans. Infection in humans is via ingestion of infected insects. This study was aimed to detect H. diminuta cysticercoids in red flour beetles, Tribolium castaneum, and cockroaches originated from different regions of Iran. The red flour beetles and cockroaches were collected from local bakeries in five cities including Tehran, Ahvaz, Kazerun, and Sabzevar during 2010-2011. Some beetles and cockroaches were colonized in insectary and adults from F1 generation were fed on H. diminuta eggs. Both laboratory-infected and field-collected samples were dissected and examined for cysticercoids. Detection of H. diminuta DNA in T. castaneum beetles was performed by targeting a partial sequence of Ribosomal gene. Except the beetles from Ahvaz, all specimens were negative for cysticercoid by microscopy. Of the four dissected beetles from Ahvaz, one harbored 12 cysticercoids. Also, 110 (52%) of laboratory-infected beetles showed infection with an average of 12-14 larvae. None of the cockroaches was infected. Two beetles from Ahvaz, including the remainder of the microscopic positive specimen, yielded the expected amplicon in PCR assay. The H. diminuta DNA sequences generated in this study were identical and matched 97-100% with similar sequences from GenBank database. Lack of infection in the majority of beetles may reflect a low rat infestation rate in those areas, alternatively, the examined specimens might not have been the representative samples of the T. castaneum populations.

  15. Waste fatty acid addition to black liquor to decrease tall oil soap solubility and increase skimming efficiency in kraft mills pulping mountain pine beetle-infested wood

    Energy Technology Data Exchange (ETDEWEB)

    Uloth, V.; Guy, E. [FPInnovations, Prince George, BC (Canada). PAPRICAN Div.; Shewchuk, D. [Cariboo Pulp and Paper, Quesnel, BC (Canada); Van Heek, R. [Aker Kvaerner, Vancouver, BC (Canada)

    2009-07-01

    This paper presented the results of tests conducted to determine if the addition of waste fatty acids from vegetable oil processing might decrease tall oil soap solubility in pine-beetle impacted wood from British Columbia (BC). The soap recovery and tall oil production at BC mills has fallen by 30 to 40 percent in recent years due to the pulping of high proportions of grey-stage beetle-impacted wood. Full-scale mill tests were conducted over a 4-day period. The study showed that the addition of tall oil fatty acids or waste fatty acids from vegetable oil processing could decrease tall oil soap solubility and increase the soup skimming efficiency in mills pulping a large percentage of grey stage beetle-infested wood. The addition of fatty acids increased tall oil soap skimming efficiency from 50.2 percent in the baseline tests to 71.8 percent based on the total soap available, and from 76.7 percent in the baseline tests to 87.5 percent based on insoluble soap only. The economic analyses indicated that waste fatty acid addition could be economical when natural gas and oil prices are high. 4 tabs., 9 figs.

  16. Quinoa flour in baked products.

    Science.gov (United States)

    Lorenz, K; Coulter, L

    1991-07-01

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

  17. Wood-thermoplastic composites manufactured using beetle-killed spruce from Alaska

    Science.gov (United States)

    V. Yadama; Eini Lowell; N. Petersen; D. Nicholls

    2009-01-01

    The primary objectives of the study were to characterize the critical properties of wood flour produced using highly deteriorated beetle-killed spruce for wood-plastic composite (WPC) production and evaluate important mechanical and physical properties of WPC extruded using an industry standard formulation. Chemical composition analysis indicated no significant...

  18. Identification of Hymenolepis diminuta Cysticercoid Larvae in Tribolium castaneum (Coleoptera:Tenebrionidae Beetles from Iran

    Directory of Open Access Journals (Sweden)

    Mahsa Sadat Makki

    2017-06-01

    Full Text Available Background: Hymenolepis diminuta is a cestod of rodents and rarely infects humans. Infection in humans is via ingestion of infected insects. This study was aimed to detect H. diminuta cysticercoids in red flour beetles, Tribolium castaneum, and cockroaches originated from different regions of Iran.Methods: The red flour beetles and cockroaches were collected from local bakeries in five cities including Tehran, Ahvaz, Kazerun, and Sabzevar during 2010–2011. Some beetles and cockroaches were colonized in insectary and adults from F1 generation were fed on H. diminuta eggs. Both laboratory-infected and field-collected samples were dissected and examined for cysticercoids. Detection of H. diminuta DNA in T. castaneum beetles was performed by targeting a partial sequence of Ribosomal gene.Results: Except the beetles from Ahvaz, all specimens were negative for cysticercoid by microscopy. Of the four dissected beetles from Ahvaz, one harbored 12 cysticercoids. Also, 110 (52% of laboratory-infected beetles showed infection with an average of 12–14 larvae. None of the cockroaches was infected. Two beetles from Ahvaz, includ­ing the remainder of the microscopic positive specimen, yielded the expected amplicon in PCR assay. The H. diminuta DNA sequences generated in this study were identical and matched 97–100% with similar sequences from GenBank database.Conclusion: Lack of infection in the majority of beetles may reflect a low rat infestation rate in those areas, alternatively, the examined specimens might not have been the representative samples of the T. castaneum populations.

  19. Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour

    Science.gov (United States)

    Afifah, N.; Ratnawati, L.

    2017-12-01

    Mocaf flour, rice flour, and corn flour in different concentrations were used to produce dry noodles. The aims of this study were to investigate physicochemical properties of the flours and the quality characteristics of dry noodles made from these flours. Dry noodles were prepared by gelatinization of blending flours followed by feeding the dough to extruder and drying overnight in room temperature. Flours were analyzed for chemical and pasting properties and noodle samples were evaluated for chemical, cooking, and texture properties. The results showed there were significant differences in protein content and elongation between noodles made from blending mocaf and rice flour with that of blending mocaf, rice, and corn flour. The moisture, ash, and protein content of noodle samples ranged from 10.98 to 14.18%, 1.23 to 1.39%, and 4.09 to 5.58%, respectively. Values of noodle cooking quality were ranging from 12.0 - 13.8 minutes, 10.6 to 14.3%, and 204 to 248%, respectively for cooking time, cooking loss, and cooking weight. The elongation, hardness, and adhesiveness of noodles ranged from 276 to 374%, 3,523 to 10,478 gf, and -81.99 to -52.49 g.sec.

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

    OpenAIRE

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

    2014-01-01

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

  1. Low-fat papadams from black gram-tapioca blends.

    Science.gov (United States)

    Annapure, U S; Michael, M; Singhal, R S; Kulkarni, P R

    1997-07-01

    Papadams, made from black gram (Phaseolus mungo) and largely manufactured on cottage scale are popular in the Indian dietary. Escalating prices of black gram coupled with abundant availability of tapioca flour at almost 1/8th the price of black gram prompted the study of papadam characteristics using blends of black gram and tapioca flour. Tapioca flour up to 25% substitution did not alter the sensory attributes. However, the expansibility of the product decreased on addition of tapioca flour; a fact which could be overcome by using carboxymethyl cellulose (CMC) at 3% level of black gram flour. This decreased the oil content to 19.7% and also increased the expansibility to 5.539%.

  2. Physicochemical, functional and pasting properties of flour produced from gamma irradiated tiger nut (Cyperus esculentus L.)

    International Nuclear Information System (INIS)

    Ocloo, Fidelis C.K.; Okyere, Abenaa A.; Asare, Isaac K.

    2014-01-01

    Tiger nut (Cyperus esculentus L.) has been recognised as one of the best nutritional crops that can be used to augment the Ghanaian diet. The application of gamma irradiation as means of preserving tiger nut could modify the characteristics of resultant flour. The purpose of this study was to determine the physicochemical, functional and pasting characteristics of flour from gamma irradiated tiger nut. The yellow and black types of tiger nut were sorted, washed and dried in an air-oven at 60 o C for 24 h. The dried tiger nut samples were irradiated at 0.0, 2.5, 5.0 and 10.0 kGy and then flours produced from them. Moisture, ash, pH, titratable acidity, water and oil absorption capacities, swelling power, solubility, bulk density and pasting properties of the flours were determined using appropriate analytical methods. Results showed that irradiation did not significantly (P>0.05) affect the moisture and ash contents of the resultant flours. Gamma irradiation significantly (P≤0.05) increased titratable acidity with concomitant decrease in pH of the flours. No significant differences were observed for water and oil absorption capacities, swelling power as well as bulk density. Solubility significantly (P≤0.05) increased generally with irradiation dose. Peak viscosity, viscosities at 92 °C and 55 °C, breakdown and setback viscosities decreased significantly with irradiation dose. Flour produced from irradiated tiger nut has a potential in complementary food formulations due to its low viscosity and increased solubility values. - Highlights: • Physicochemical, functional and pasting characteristics of flour from gamma irradiated tiger nut were studied. • Irradiation did not affect the moisture and ash contents of the resultant flours. • Titratable acidity increased with decrease in pH of the flours from the irradiated tiger nut. • Solubility increased whereas peak viscosity decreased with irradiation dose. • Flour produced from irradiated tiger nut has a

  3. 21 CFR 137.175 - Phosphated flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Phosphated flour. 137.175 Section 137.175 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Related Products § 137.175 Phosphated flour. Phosphated flour, phosphated white flour, and phosphated...

  4. Method of Converting Wheat Flour Quantity into Rice Flour Quantity in Cookies (Part-1)

    OpenAIRE

    村田,美穂子; 髙橋,由加

    2016-01-01

    A method of converting the wheat flour quantity of a recipe of wheat-flour cookies into the rice flour quantity of a recipe of rice-flour cookies used domestically for wheat-allergic children was studied. The proportion of the water content with respect to the flour content (the wheat or rice flour content) in cut cookies prepared according to a commercially available recipe was obtained. Next, four types of rice-flour cookies were prepared according to a recipe for wheat-flour cookies using ...

  5. Effectiveness of polyethylene sheeting in controlling spruce beetles (Coleoptera: Scolytidae) in infested stacks of spruce firewood in Alaska.

    Science.gov (United States)

    Edward H. Holsten; Richard A. Werner

    1993-01-01

    Covering stacks of spruce firewood with either clear or black polyethylene sheeting does not raise log temperatures high enough to kill spruce beetle brood in the logs. Based on the results of this study, we do not recommend the use of polyethylene sheeting as a remedial measure for the reduction of spruce beetle brood in infested firewood or log decks in south-central...

  6. 21 CFR 137.200 - Whole wheat flour.

    Science.gov (United States)

    2010-04-01

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

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

    NARCIS (Netherlands)

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

    2011-01-01

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

  8. Physical and chemical characterization of composite flour from canna flour (Canna edulis) and lima bean flour (Phaseolus lunatus)

    Science.gov (United States)

    Praseptiangga, Danar; Tryas, Anisha Ayuning; Affandi, Dian Rachmawanti; Atmaka, Windi; Ariyantoro, Achmad Ridwan; Minardi, Slamet

    2018-02-01

    The diversity of Indonesian local food sources has potential to be developed for supporting food security based development of local food diversification. Canna tubers (Canna edulis) and lima beans (Phaseolus lunatus) are two local commodities in Indonesia which under is utilization and has limited assessment to its characteristics. This study aimed at determining the best formula of composite flour based on physical and chemical properties of composite flour produced. There were three formulas, F1 for 85% of canna flour and 15%of lima beans flour, F2 for 70% of canna flour and 30% of lima beans flour and F3 for 55% of canna flour and 45% of lima beans flour. Physical and chemical analyses were conducted and completely randomized design was used. De Garmo analysis was then used to determine the highest effectiveness index from the three formulas developed in this study and F3 demonstrated the highest effectiveness index (0.545) among three formulas evaluated. Thus, formula (F3) was selected as the best composite of the flour developed from canna flour and lima beans flour.

  9. Wood-plastic composites utilizing wood flours derived from fast- growing trees common to the midwest

    Science.gov (United States)

    There are several non- or under-utilized hardwood trees common to the Midwestern states. Wood flour (WF) derived from fast-growing Midwest trees (Osage orange, Black Locust and Red Mulberry) were evaluated as a source of bio-based fiber reinforcements. Wood plastic composites (WPC) of high density p...

  10. Protecting black ash from the emerald ash borer

    Science.gov (United States)

    Les Benedict

    2010-01-01

    Black ash (Fraxinus nigra) is an important resource for Tribes in the Northeast and Great Lakes regions of the North American continent. Ash in North America is being threatened with widespread destruction as a result of the introduction of emerald ash borer beetle (Agrilus planipennis) in 2002. Measures are being taken to slow the spread of emerald ash borer beetle....

  11. Characteristics of Analog Rice From Potato Flour (Solanum Tuberosom L.) Corn Flour (Zea Mays L.) and Sago Flour (Arenga Microcarpa Beccari)

    OpenAIRE

    Korompis, Olga S; Mamuaja, Christine F; Mandey, Lucia C

    2016-01-01

    Potato (Solanum tuberosum L.), corn (Zea mays L.) and sago (Arenga microcarpa Beccari) are crops containing high carbohydrate, as source of calory food, and those can be made into rice analog. This study aimed: (1) to determine the formulations by organoleptic test in manufacture analog rice from potato flour, corn flour and sago flour, and (2) to analyze the physical properties, chemical properties of rice analog from potato flour with the addition of corn flour and sago flour. The research ...

  12. 21 CFR 137.215 - Yellow corn flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is used...

  13. 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 added...

  14. Correlation of concentration of modified cassava flour for banana fritter flour using simple linear regression

    Science.gov (United States)

    Herminiati, A.; Rahman, T.; Turmala, E.; Fitriany, C. G.

    2017-12-01

    The purpose of this study was to determine the correlation of different concentrations of modified cassava flour that was processed for banana fritter flour. The research method consists of two stages: (1) to determine the different types of flour: cassava flour, modified cassava flour-A (using the method of the lactid acid bacteria), and modified cassava flour-B (using the method of the autoclaving cooling cycle), then conducted on organoleptic test and physicochemical analysis; (2) to determine the correlation of concentration of modified cassava flour for banana fritter flour, by design was used simple linear regression. The factors were used different concentrations of modified cassava flour-B (y1) 40%, (y2) 50%, and (y3) 60%. The response in the study includes physical analysis (whiteness of flour, water holding capacity-WHC, oil holding capacity-OHC), chemical analysis (moisture content, ash content, crude fiber content, starch content), and organoleptic (color, aroma, taste, texture). The results showed that the type of flour selected from the organoleptic test was modified cassava flour-B. Analysis results of modified cassava flour-B component containing whiteness of flour 60.42%; WHC 41.17%; OHC 21.15%; moisture content 4.4%; ash content 1.75%; crude fiber content 1.86%; starch content 67.31%. The different concentrations of modified cassava flour-B with the results of the analysis provides correlation to the whiteness of flour, WHC, OHC, moisture content, ash content, crude fiber content, and starch content. The different concentrations of modified cassava flour-B does not affect the color, aroma, taste, and texture.

  15. Influence of climatic conditions and elevation on the spatial distribution and abundance of Trypodendron ambrosia beetles (Coleoptera: Curculionidae: Scolytinae) in Alaska

    Science.gov (United States)

    Robin M. Reich; John E. Lundquist; Robert E. Acciavati

    2014-01-01

    The objective of this study was to model the influence of temperature and precipitation on the distribution and abundance of the ambrosia beetles in the genus Trypodendron. Although these beetles do not attack and kill healthy trees, their gallery holes and accompanying black and gray stain associated with symbiotic ambrosial fungi can cause significant economic losses...

  16. TrOn: an anatomical ontology for the beetle Tribolium castaneum.

    Directory of Open Access Journals (Sweden)

    Jürgen Dönitz

    Full Text Available In a morphological ontology the expert's knowledge is represented in terms, which describe morphological structures and how these structures relate to each other. With the assistance of ontologies this expert knowledge is made processable by machines, through a formal and standardized representation of terms and their relations to each other. The red flour beetle Tribolium castaneum, a representative of the most species rich animal taxon on earth (the Coleoptera, is an emerging model organism for development, evolution, physiology, and pest control. In order to foster Tribolium research, we have initiated the Tribolium Ontology (TrOn, which describes the morphology of the red flour beetle. The content of this ontology comprises so far most external morphological structures as well as some internal ones. All modeled structures are consistently annotated for the developmental stages larva, pupa and adult. In TrOn all terms are grouped into three categories: Generic terms represent morphological structures, which are independent of a developmental stage. In contrast, downstream of such terms are concrete terms which stand for a dissectible structure of a beetle at a specific life stage. Finally, there are mixed terms describing structures that are only found at one developmental stage. These terms combine the characteristics of generic and concrete terms with features of both. These annotation principles take into account the changing morphology of the beetle during development and provide generic terms to be used in applications or for cross linking with other ontologies and data resources. We use the ontology for implementing an intuitive search function at the electronic iBeetle-Base, which stores morphological defects found in a genome wide RNA interference (RNAi screen. The ontology is available for download at http://ibeetle-base.uni-goettingen.de.

  17. TrOn: an anatomical ontology for the beetle Tribolium castaneum.

    Science.gov (United States)

    Dönitz, Jürgen; Grossmann, Daniela; Schild, Inga; Schmitt-Engel, Christian; Bradler, Sven; Prpic, Nikola-Michael; Bucher, Gregor

    2013-01-01

    In a morphological ontology the expert's knowledge is represented in terms, which describe morphological structures and how these structures relate to each other. With the assistance of ontologies this expert knowledge is made processable by machines, through a formal and standardized representation of terms and their relations to each other. The red flour beetle Tribolium castaneum, a representative of the most species rich animal taxon on earth (the Coleoptera), is an emerging model organism for development, evolution, physiology, and pest control. In order to foster Tribolium research, we have initiated the Tribolium Ontology (TrOn), which describes the morphology of the red flour beetle. The content of this ontology comprises so far most external morphological structures as well as some internal ones. All modeled structures are consistently annotated for the developmental stages larva, pupa and adult. In TrOn all terms are grouped into three categories: Generic terms represent morphological structures, which are independent of a developmental stage. In contrast, downstream of such terms are concrete terms which stand for a dissectible structure of a beetle at a specific life stage. Finally, there are mixed terms describing structures that are only found at one developmental stage. These terms combine the characteristics of generic and concrete terms with features of both. These annotation principles take into account the changing morphology of the beetle during development and provide generic terms to be used in applications or for cross linking with other ontologies and data resources. We use the ontology for implementing an intuitive search function at the electronic iBeetle-Base, which stores morphological defects found in a genome wide RNA interference (RNAi) screen. The ontology is available for download at http://ibeetle-base.uni-goettingen.de.

  18. Evaluation of some selected blood parameters and histopathology of liver and kidney of rats fed protein-substituted mucuna flour and derived protein rich product.

    Science.gov (United States)

    Ngatchic, Josiane Therese Metsagang; Sokeng, Selestion Dongmo; Njintang, Nicolas Yanou; Maoundombaye, Theophile; Oben, Julius; Mbofung, Carl Moses F

    2013-07-01

    This comparative study reports the nutritional and toxicological characteristics of Mucuna pruriens flour and a protein-rich product developed from it. The protein-rich mucuna product (PRMP) was obtained by the three steps procedure: protein solubilization, heat-coagulation and sieving. Three weeks rats (n=6 per group) were fed for 28 days on standard protein-substituted rat feed with mucuna flour or PRMP. The experimental design was a factorial design with three mucuna accessions (Velvet, Black and White) and two treatments (flour and PRMP). The protein content ranged 27.2-31.5 g/100 g for flour and 58.8-61.1% for PRMP. Processing flour into PRMP led to a significant (pmucuna flour lost weight. The levels of total cholesterol, HDL-cholesterol and LDL-cholesterol observed in animals groups fed mucuna flour and PRMP were significantly lower (pmucuna flour were significantly (pmucuna flour. PRMP then represents a good alternative of using mucuna proteins for human nutrition. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    Thiago Mendes Fernandes

    2013-08-01

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

  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. Influence of mango mesocarp flour supplement to micronutrient ...

    African Journals Online (AJOL)

    Influence of mango mesocarp flour supplement to micronutrient, physical and organoleptic qualities of wheat-based bread. ... Mango mesocarp flour was incorporated into wheat flour at 15, 20 and 30% levels to ... HOW TO USE AJOL.

  2. Reflective Polyethylene Mulch Reduces Mexican Bean Beetle (Coleoptera: Coccinellidae) Densities and Damage in Snap Beans.

    Science.gov (United States)

    Nottingham, L B; Kuhar, T P

    2016-08-01

    Mexican bean beetle, Epilachna varivestis Mulsant, is a serious pest of snap beans, Phaseolus vulgaris L., in the eastern United States. These beetles are intolerant to direct sunlight, explaining why individuals are typically found on the undersides of leaves and in the lower portion of the plant canopy. We hypothesized that snap beans grown on reflective, agricultural polyethylene (plastic mulch) would have fewer Mexican bean beetles and less injury than those grown on black plastic or bare soil. In 2014 and 2015, beans were seeded into beds of metallized, white, and black plastic, and bare soil, in field plots near Blacksburg, VA. Mexican bean beetle density, feeding injury, predatory arthropods, and snap bean yield were sampled. Reflected light intensity, temperature, and humidity were monitored using data loggers. Pyranometer readings showed that reflected light intensity was highest over metallized plastic and second highest over white plastic; black plastic and bare soil were similarly low. Temperature and humidity were unaffected by treatments. Significant reductions in Mexican bean beetle densities and feeding injury were observed in both metallized and white plastic plots compared to black plastic and bare soil, with metallized plastic having the fewest Mexican bean beetle life stages and injury. Predatory arthropod densities were not reduced by reflective plastic. Metallized plots produced the highest yields, followed by white. The results of this study suggest that growing snap beans on reflective plastic mulch can suppress the incidence and damage of Mexican bean beetle, and increase yield in snap beans. © The Authors 2016. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  3. 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.

  4. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

    Science.gov (United States)

    Jan, Ulfat; Gani, Adil; Ahmad, Mudasir; Shah, Umar; Baba, Waqas N; Masoodi, F A; Maqsood, Sajid; Gani, Asir; Wani, Idress Ahmed; Wani, S M

    2015-10-01

    Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.

  5. Mortality and reduced brood production in walnut twig beetles, Pityophthorus juglandis (Coleoptera: Curculionidae), following exposure to commercial strains of entomopathogenic fungi Beauveria bassiana and Metarhizium brunneum

    Science.gov (United States)

    Louela A. Castrillo; Albert E. Mayfield; Michael H. Griggs; Robert Camp; Bryan Mudder; Adam Taylor; John D. Vandenberg

    2017-01-01

    Thousand cankers disease (TCD), caused by the walnut twig beetle (WTB), Pityophthorus juglandis, and its associated fungal symbiont, Geosmithia morbida, is a disease of economic and ecological concern on eastern black...

  6. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.

    Science.gov (United States)

    Erben, Melina; Osella, Carlos A

    2017-07-01

    The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

  7. Development and analysis of composite flour bread.

    Science.gov (United States)

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

    2015-07-01

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

  8. Wood Flour Moulding Technology: Implications for Technical ...

    African Journals Online (AJOL)

    The intent of this article is to demonstrate how wood waste called sawdust or wood flour can be transformed by plastic moulding machine into items of economic value. Wood flour is wood reduced to very fine particle form. It can be waste product from saw mills, wood working plants or produced from selected dry wood by ...

  9. WHIPPED FLOUR CONFECTIONERY BASED UPON WHOLE GRAIN GROUND FLOUR

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2014-01-01

    Full Text Available Summary. Flour confectionery products for the Russian market are the traditional products and their sales occupy the 1st place among all types of confectionery. Therefore, it is especially important to conduct research aimed at developing biscuits with increased food and biological value, meeting the existing in the human body requirements in nutrients. The use of flour from whole grain rye, wheat and amaranth allows to receive a quality product with a fine pore structure, pleasant taste and aroma and of high nutritional value. Using a mechanical method for dough loosening reduces operating costs, significantly intensifies the whole technological process, greatly reduces production area of enterprise, the duration of the entire technological process of biscuit production is reduced by 40%. In the developed biscuits protein content increases in 1,5 times; fiber in 6 times, potassium in 10.8 times, calcium in 11 times, phosphorus in 3 times, iron in 3.3 times, vitamin the B6 in4.1 times; B12 in 2.4 times, B9 in 12.4 times.

  10. Establishment Success of the Beetle Tapeworm Hymenolepis diminuta Depends on Dose and Host Body Condition

    Directory of Open Access Journals (Sweden)

    Suraj Dhakal

    2018-02-01

    Full Text Available Parasite effects on host fitness and immunology are often intensity-dependent. Unfortunately, only few experimental studies on insect-parasite interactions attempt to control the level of infection, which may contribute substantial variation to the fitness or immunological parameters of interest. The tapeworm Hymenolepis diminuta—flour beetle Tenebrio molitor model—has been used extensively for ecological and evolutionary host–parasite studies. Successful establishment of H. diminuta cysticercoids in T. molitor relies on ingestion of viable eggs and penetration of the gut wall by the onchosphere. Like in other insect models, there is a lack of standardization of the infection load of cysticercoids in beetles. The aims of this study were to: (1 quantify the relationship between exposure dose and establishment success across several H. diminuta egg concentrations; and (2 test parasite establishment in beetles while experimentally manipulating host body condition and potential immune response to infection. Different egg concentrations of H. diminuta isolated from infected rat feces were fed to individual beetles 7–10 days after eclosion and beetles were exposed to starvation, wounding, or insertion of a nylon filament one hour prior to infection. We found that the establishment of cysticercoids in relation to exposure dose could be accurately predicted using a power function where establishment success was low at three lowest doses and higher at the two highest doses tested. Long-term starvation had a negative effect on cysticercoid establishment success, while insertion of a nylon filament and wounding the beetles did not have any effect compared to control treatment. Thus, our results show that parasite load may be predicted from the exposure dose within the observed range, and that the relationship between dose and parasite establishment success is able to withstand some changes in host body condition.

  11. Establishment Success of the Beetle Tapeworm Hymenolepis diminuta Depends on Dose and Host Body Condition

    Science.gov (United States)

    Jane Cassidy, Elizabeth; Vitt Meyling, Nicolai

    2018-01-01

    Parasite effects on host fitness and immunology are often intensity-dependent. Unfortunately, only few experimental studies on insect-parasite interactions attempt to control the level of infection, which may contribute substantial variation to the fitness or immunological parameters of interest. The tapeworm Hymenolepis diminuta—flour beetle Tenebrio molitor model—has been used extensively for ecological and evolutionary host–parasite studies. Successful establishment of H. diminuta cysticercoids in T. molitor relies on ingestion of viable eggs and penetration of the gut wall by the onchosphere. Like in other insect models, there is a lack of standardization of the infection load of cysticercoids in beetles. The aims of this study were to: (1) quantify the relationship between exposure dose and establishment success across several H. diminuta egg concentrations; and (2) test parasite establishment in beetles while experimentally manipulating host body condition and potential immune response to infection. Different egg concentrations of H. diminuta isolated from infected rat feces were fed to individual beetles 7–10 days after eclosion and beetles were exposed to starvation, wounding, or insertion of a nylon filament one hour prior to infection. We found that the establishment of cysticercoids in relation to exposure dose could be accurately predicted using a power function where establishment success was low at three lowest doses and higher at the two highest doses tested. Long-term starvation had a negative effect on cysticercoid establishment success, while insertion of a nylon filament and wounding the beetles did not have any effect compared to control treatment. Thus, our results show that parasite load may be predicted from the exposure dose within the observed range, and that the relationship between dose and parasite establishment success is able to withstand some changes in host body condition. PMID:29401652

  12. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.

    Science.gov (United States)

    Nakamura, S; Suzuki, K; Ohtsubo, K

    2009-04-01

    Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation. To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.

  13. Optimisation of wheat-sprouted soybean flour bread using response ...

    African Journals Online (AJOL)

    The effect of sprouted soybean flour on wheat bread was studied. Sprouting significantly increased the vitamin C content of soybean flour from 2.0 mg kg-1 to 3.25 mg kg-1. The sprouted soybean flour resulted in increased loaf volume, a firmer, spongy and more elastic loaf. However, increasing the sprouted soybean flour ...

  14. Effects of Defatted Jack Bean Flour and Jack Bean Protein ...

    African Journals Online (AJOL)

    This study evaluated the effects of substituting wheat flour with defatted Jack bean flour and Jack bean protein concentrate on bread quality. Jack bean flour milled from the seed nibs was defatted with n-hexane and part of the defatted flour (DJF) extracted in acid medium (pH; 4.5) for protein concentrate (JPC). Both the DJF ...

  15. Composite Flours for Baked Products and Possible Challenges – A ...

    African Journals Online (AJOL)

    It contains some suggestions on how to reduce the high import bills of wheat by using composite flours or blends of wheatless flours in place of wheat flour for making leavened and unleavened products. Some studies on the quality characteristics of leavened and unleavened products made from composite flours or blends ...

  16. Application to Food of Lentinus edodes Flour with Extrusion Cooking

    OpenAIRE

    岡村, 徳光; 上杉, 誓子; 星野, 由紀子; 奥田, 展子; 大杉, 匡弘; Tokumitsu, Okamura; Seiko, Uesugi; Yukiko, Hoshino; Nobuko, Okuda; Masahiro, Ohsugi

    1997-01-01

    We report the application to food using Lentinus edodes (Shiitake) flour, which is a good vegetable for health, rich in protein, fiber and vitamins (B_1, B_2, niacin). The wheat flour contained Lentinus edodes flour was expansed and textured by a twin screw extruder. The snack contained 1% Lentinus edodes flour was most prefered in the points of taste, flavor, color and appearance.

  17. Beetle wings are inflatable origami

    Science.gov (United States)

    Chen, Rui; Ren, Jing; Ge, Siqin; Hu, David

    2015-11-01

    Beetles keep their wings folded and protected under a hard shell. In times of danger, they must unfold them rapidly in order for them to fly to escape. Moreover, they must do so across a range of body mass, from 1 mg to 10 grams. How can they unfold their wings so quickly? We use high-speed videography to record wing unfolding times, which we relate to the geometry of the network of blood vessels in the wing. Larger beetles have longer unfolding times. Modeling of the flow of blood through the veins successfully accounts for the wing unfolding speed of large beetles. However, smaller beetles have anomalously short unfolding times, suggesting they have lower blood viscosity or higher driving pressure. The use of hydraulics to unfold complex objects may have implications in the design of micro-flying air vehicles.

  18. Ethanol attracts scolytid beetles to Phytophthora ramorum cankers on coast live oak [Abstract

    Science.gov (United States)

    Rick G. Kelsey; Maia Beh; Dave Shaw; Daniel K. Manter

    2013-01-01

    Successful infection of coast live oak (Quercus agrifolia Née) stems by Phytophthora ramorum results in the formation of a canker visible initially at the bark surface by the release of a dark red to black colored exudate referred to as "bleeding." Bark and ambrosia beetles are often attracted to diseased trees within...

  19. Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

    International Nuclear Information System (INIS)

    Rachmawati; Rohaeti, E; Rafi, M

    2017-01-01

    Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour. (paper)

  20. Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

    Science.gov (United States)

    Rachmawati; Rohaeti, E.; Rafi, M.

    2017-05-01

    Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour.

  1. Charles Darwin, beetles and phylogenetics

    Science.gov (United States)

    Beutel, Rolf G.; Friedrich, Frank; Leschen, Richard A. B.

    2009-11-01

    Here, we review Charles Darwin’s relation to beetles and developments in coleopteran systematics in the last two centuries. Darwin was an enthusiastic beetle collector. He used beetles to illustrate different evolutionary phenomena in his major works, and astonishingly, an entire sub-chapter is dedicated to beetles in “The Descent of Man”. During his voyage on the Beagle, Darwin was impressed by the high diversity of beetles in the tropics, and he remarked that, to his surprise, the majority of species were small and inconspicuous. However, despite his obvious interest in the group, he did not get involved in beetle taxonomy, and his theoretical work had little immediate impact on beetle classification. The development of taxonomy and classification in the late nineteenth and earlier twentieth century was mainly characterised by the exploration of new character systems (e.g. larval features and wing venation). In the mid-twentieth century, Hennig’s new methodology to group lineages by derived characters revolutionised systematics of Coleoptera and other organisms. As envisioned by Darwin and Ernst Haeckel, the new Hennigian approach enabled systematists to establish classifications truly reflecting evolution. Roy A. Crowson and Howard E. Hinton, who both made tremendous contributions to coleopterology, had an ambivalent attitude towards the Hennigian ideas. The Mickoleit school combined detailed anatomical work with a classical Hennigian character evaluation, with stepwise tree building, comparatively few characters and a priori polarity assessment without explicit use of the outgroup comparison method. The rise of cladistic methods in the 1970s had a strong impact on beetle systematics. Cladistic computer programs facilitated parsimony analyses of large data matrices, mostly morphological characters not requiring detailed anatomical investigations. Molecular studies on beetle phylogeny started in the 1990s with modest taxon sampling and limited DNA data

  2. Charles Darwin, beetles and phylogenetics.

    Science.gov (United States)

    Beutel, Rolf G; Friedrich, Frank; Leschen, Richard A B

    2009-11-01

    Here, we review Charles Darwin's relation to beetles and developments in coleopteran systematics in the last two centuries. Darwin was an enthusiastic beetle collector. He used beetles to illustrate different evolutionary phenomena in his major works, and astonishingly, an entire sub-chapter is dedicated to beetles in "The Descent of Man". During his voyage on the Beagle, Darwin was impressed by the high diversity of beetles in the tropics, and he remarked that, to his surprise, the majority of species were small and inconspicuous. However, despite his obvious interest in the group, he did not get involved in beetle taxonomy, and his theoretical work had little immediate impact on beetle classification. The development of taxonomy and classification in the late nineteenth and earlier twentieth century was mainly characterised by the exploration of new character systems (e.g. larval features and wing venation). In the mid-twentieth century, Hennig's new methodology to group lineages by derived characters revolutionised systematics of Coleoptera and other organisms. As envisioned by Darwin and Ernst Haeckel, the new Hennigian approach enabled systematists to establish classifications truly reflecting evolution. Roy A. Crowson and Howard E. Hinton, who both made tremendous contributions to coleopterology, had an ambivalent attitude towards the Hennigian ideas. The Mickoleit school combined detailed anatomical work with a classical Hennigian character evaluation, with stepwise tree building, comparatively few characters and a priori polarity assessment without explicit use of the outgroup comparison method. The rise of cladistic methods in the 1970s had a strong impact on beetle systematics. Cladistic computer programs facilitated parsimony analyses of large data matrices, mostly morphological characters not requiring detailed anatomical investigations. Molecular studies on beetle phylogeny started in the 1990s with modest taxon sampling and limited DNA data. This has

  3. Next generation sequencing based transcriptome analysis of septic-injury responsive genes in the beetle Tribolium castaneum.

    Directory of Open Access Journals (Sweden)

    Boran Altincicek

    Full Text Available Beetles (Coleoptera are the most diverse animal group on earth and interact with numerous symbiotic or pathogenic microbes in their environments. The red flour beetle Tribolium castaneum is a genetically tractable model beetle species and its whole genome sequence has recently been determined. To advance our understanding of the molecular basis of beetle immunity here we analyzed the whole transcriptome of T. castaneum by high-throughput next generation sequencing technology. Here, we demonstrate that the Illumina/Solexa sequencing approach of cDNA samples from T. castaneum including over 9.7 million reads with 72 base pairs (bp length (approximately 700 million bp sequence information with about 30× transcriptome coverage confirms the expression of most predicted genes and enabled subsequent qualitative and quantitative transcriptome analysis. This approach recapitulates our recent quantitative real-time PCR studies of immune-challenged and naïve T. castaneum beetles, validating our approach. Furthermore, this sequencing analysis resulted in the identification of 73 differentially expressed genes upon immune-challenge with statistical significance by comparing expression data to calculated values derived by fitting to generalized linear models. We identified up regulation of diverse immune-related genes (e.g. Toll receptor, serine proteinases, DOPA decarboxylase and thaumatin and of numerous genes encoding proteins with yet unknown functions. Of note, septic-injury resulted also in the elevated expression of genes encoding heat-shock proteins or cytochrome P450s supporting the view that there is crosstalk between immune and stress responses in T. castaneum. The present study provides a first comprehensive overview of septic-injury responsive genes in T. castaneum beetles. Identified genes advance our understanding of T. castaneum specific gene expression alteration upon immune-challenge in particular and may help to understand beetle immunity

  4. Ground beetle populations near a kraft mill

    Energy Technology Data Exchange (ETDEWEB)

    Freitag, R.; Hastings, L.; Mercer, W.R.; Smith, A.

    1973-02-01

    Twenty species of ground beetles (Family Carabidae) and one species of carrion beetle (Family Silphidae) were collected in six stations east of a kraft paper mill in Thunder Bay, Ontario, from May to August, 1971. The beetle population decreased markedly towards the mill. There was no apparent statistical difference in size variation of specimens near the mill and those further away.

  5. Southern Pine Beetle Information System (SPBIS)

    Science.gov (United States)

    Valli Peacher

    2011-01-01

    The southern pine beetle (SPB) is the most destructive forest insect in the South. The SPB attacks all species of southern pine, but loblolly and shortleaf are most susceptible. The Southern Pine Beetle Information System (SPBIS) is the computerized database used by the national forests in the Southern Region for tracking individual southern pine beetle infestations....

  6. Effects of milling on functional properties of rice flour.

    Science.gov (United States)

    Kadan, R S; Bryant, R J; Miller, J A

    2008-05-01

    A commercial long-grain rice flour (CRF) and the flours made by using a pin mill and the Udy mill from the same batch of broken second-head white long-grain rice were evaluated for their particle size and functional properties. The purpose of this study was to compare the commercial rice flour milling method to the pin and Udy milling methods used in our laboratory and pilot plant. The results showed that pin milled flour had more uniform particle size than the other 2 milled flours. The chalky kernels found in broken white milled rice were pulverized more into fines in both Udy milled flour and CRF than in the pin milled flour. The excessive amount of fines in flours affected their functional properties, for example, WSI and their potential usage in the novel foods such as rice breads (RB). The RB made from CRF collapsed more than loaves made from pin milled Cypress long-grain flours.

  7. 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.

  8. Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.

    Science.gov (United States)

    Pareyt, Bram; Bruneel, Charlotte; Brijs, Kristof; Goesaert, Hans; Delcour, Jan A

    2010-01-13

    Flour characteristics of laboratory-milled flour fractions of two wheat cultivars were related to their cookie-baking performance. Cultivar (cv.) Albatros wheat milling yielded fractions with lower damaged starch (DS) and arabinoxylan levels and higher sodium dodecyl sulfate-extractable protein (SDSEP) levels than did cv. Meunier wheat milling. During baking, cv. Albatros flour doughs spread faster and set later than their cv. Meunier counterparts and, hence, resulted in larger cookie diameters. DS levels negatively affected spread rate during both cv. Albatros (R2=0.68) and cv. Meunier (R2=0.51) cookie baking. SDSEP levels also influenced cookie quality. The use of flour heat-treated to reduce its SDSEP levels to different degrees led to reduction of the set time (R2=0.90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality.

  9. Utilization of Durian Seed Flour as Filler Ingredient of Meatball

    Directory of Open Access Journals (Sweden)

    D. R. Malini

    2016-12-01

    Full Text Available Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can be utilized as a filler in meatball production. The purposes of this research were to evaluate the nutrient content and quality of durian seed flour, the best level of durian seed flour addition to the meatball production, and the quality of beef meatball during storage in room temperature and refrigerator. Complete randomized design (CRD was used with 3 treatments and 3 replications. The treatments used different filler ingredients consisted of: 1 100% tapioca, 2 50% tapioca + 50% durian seed flour, and 3 100% durian seed flour utilization. The results showed that durian seed flour could affect the protein levels and hardness of beef meatballs. In the organoleptic test, the addition of durian seed flour had no effect on the appearance of the color, flavor, aroma, and texture. The meatballs with 100% durian seed flour had the lowest hardness. The protein content of the meatballs with 100% durian seed flour was the highest. The used of 50% durian seed flour gave the best effect to beef meatball during storage. Meatball could be stored up to 8 h in room temperature while refrigerator could keep it longer up to 12 d. It was concluded that the addition 50% durian seed flour may substitute tapioca flour as filler ingredient of beef meatball.

  10. Black to Black

    DEFF Research Database (Denmark)

    Langkjær, Michael Alexander

    2012-01-01

    Pop musicians performing in black stage costume take advantage of cultural traditions relating to matters black. Stylistically, black is a paradoxical color: although a symbol of melancholy, pessimism, and renunciation, black also expresses minimalist modernity and signifies exclusivity (as is hi...

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

    International Nuclear Information System (INIS)

    Al-Kuraieef, A.N.

    2012-01-01

    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

  12. Utilization of Durian Seed Flour as Filler Ingredient of Meatball

    OpenAIRE

    D. R. Malini; I. I. Arief; H. Nuraini

    2016-01-01

    Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can be utilized as a filler in meatball production. The purposes of this research were to evaluate the nutrient content and quality of durian seed flour, the best level of durian seed flour addition to the meatball production, and the quality of beef meatball during storage in room temperature and refrigerator. Complete randomized design (CRD) was used with 3 treatments and 3 replications. The tre...

  13. Development of Wet Noodles Based on Cassava Flour

    OpenAIRE

    Akhmad Z. Abidin; Cinantya Devi; Adeline

    2013-01-01

    Cassava is one of Indonesia's original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing c...

  14. 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.

  15. 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.

  16. Quality characteristics of wheat flour dough and bread containing grape pomace flour.

    Science.gov (United States)

    Šporin, Monika; Avbelj, Martina; Kovač, Boris; Možina, Sonja Smole

    2018-04-01

    Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.

  17. Tree physiology and bark beetles

    Science.gov (United States)

    Michael G. Ryan; Gerard Sapes; Anna Sala; Sharon Hood

    2015-01-01

    Irruptive bark beetles usually co-occur with their co-evolved tree hosts at very low (endemic) population densities. However, recent droughts and higher temperatures have promoted widespread tree mortality with consequences for forest carbon, fire and ecosystem services (Kurz et al., 2008; Raffa et al., 2008; Jenkins et al., 2012). In this issue of New Phytologist,...

  18. Optimisation of wheat-sprouted soybean flour bread using response ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-11-16

    Nov 16, 2009 ... which may be added include flours of other cereals, fat, malt flour, soya flour, ... but its protein is of lower nutritional quality than milk, soy, pea and lupin proteins as its ... improvers from local raw materials. It is thought that the.

  19. Effects on respiratory system due to exposure to wheat flour

    Directory of Open Access Journals (Sweden)

    Adel Mohammed Said

    2017-07-01

    Conclusions: Exposure to wheat flour increases the risk of developing respiratory symptoms; it also causes reduction in the pulmonary function parameters, as regards spirometry and DLCOSB. Exposure to wheat flour causes interstitial lung disease as detected by HRCT chest. Smoking augments the wheat flour induced lung disease.

  20. Effect of Cassava Flour Processing Methods and Substitution Level ...

    African Journals Online (AJOL)

    The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two ...

  1. Effect od Soybean/Cassava Flour Blend in the Proximate ...

    African Journals Online (AJOL)

    Cassava tubers were also peeled, chopped, dried and milled in a similar fashion. Eventually, the soybean and cassava flour samples were blended individually with the quality protein maize flour in three different proportions: 5:95, 10:90 and 15:85, respectively. Normal maize flour was used as a control for the quality ...

  2. Transcriptomic and functional resources for the small hive beetle Aethina tumida, a worldwide parasite of honey bees

    Directory of Open Access Journals (Sweden)

    Matthew R. Tarver

    2016-09-01

    Full Text Available The small hive beetle (SHB, Aethina tumida, is a major pest of managed honey bee (Apis mellifera colonies in the United States and Australia, and an emergent threat in Europe. While strong honey bee colonies generally keep SHB populations in check, weak or stressed colonies can succumb to infestations. This parasite has spread from a sub-Saharan Africa to three continents, leading to immense management and regulatory costs. We performed a transcriptomic analysis involving deep sequencing of multiple life stages and both sexes of this species. The assembled transcriptome appears to be nearly complete, as judged by conserved insect orthologs and the ability to find plausible homologs for 11,952 proteins described from the genome of the red flour beetle. Expressed genes include each of the major metabolic, developmental and sensory groups, along with genes for proteins involved with immune defenses and insecticide resistance. We also present a total of 23,085 high-quality SNP's for the assembled contigs. We highlight potential differences between this beetle and its honey bee hosts, and suggest mechanisms of future research into the biology and control of this species. SNP resources will allow functional genetic analyses and analyses of dispersal for this invasive pest. All resources are posted as Supplemental Tables at https://data.nal.usda.gov/dataset/data-transcriptomic-and-functional-resources-small-hive-beetle-aethina-tumida-worldwide, and at NCBI under Bioproject PRJNA256171.

  3. Quality evaluation of irradiated wheat flours

    International Nuclear Information System (INIS)

    Cattani, M.M.; Mastro, N.L. del; Rigoni, V.H.

    1995-01-01

    Co-60 irradiated wheat flour samples in the range of 0.2-30 kGy have been analysed by the ESR technique. (Electron Spin Resonance). Tests of color, stability and Falling Number were also performed. The observed ESR signals showed complex but similar behavior for all samples. The intensity of the ESR signal showed a linear dependence with dose up to 30 kGy. Tests of color, stability and Falling Number showed that up to the dose recommended to destroy plagues (1 kGy), the intrinsic properties of flours are preserved being the product in perfect conditions to be commercialized. (author). 7 refs, 5 figs, 1 tab

  4. 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.

  5. 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.

  6. First report of Geosmithia morbida on ambrosia beetles emerged from thousand cankers-diseased Juglans nigra in Ohio

    Science.gov (United States)

    Jennifer Juzwik; M. McDermott-Kubeczko; T. J. Stewart; M. D. Ginzel

    2016-01-01

    Eastern black walnut (Juglans nigra) is a highly-valued species for timber and nut production in the eastern United States. Thousand cankers disease (TCD), caused by the interaction of the walnut twig beetle (Pityophthorus juglandis) and the canker fungus Geosmithia morbida (Tisserat et al. 2009), was first...

  7. Technological characteristics of bread containing integral irradiated flours

    International Nuclear Information System (INIS)

    Teixeira, Christian A.H.M.; Mastro, Nelida L. del

    2011-01-01

    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 60 Co 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)

  8. Development of Wet Noodles Based on Cassava Flour

    Directory of Open Access Journals (Sweden)

    Akhmad Z. Abidin

    2013-04-01

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

  9. 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.

  10. Impact of Quince Flour on Gluten-free Muffins Production

    Directory of Open Access Journals (Sweden)

    Adriana PAUCEAN

    2017-05-01

    Full Text Available This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for obtaining gluten free muffins. Quince flour addition in aglutenic muffin composite flour up to 10% did not affect negatively their phisico-chemical and sensorial  properties.

  11. 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.

  12. INSECT AND MYCOFLORA INTERACTIONS IN MAIZE FLOUR ...

    African Journals Online (AJOL)

    Fusarium moniliforme had the highest occurrence of 36.7%, 28.1% and 33.3% while Aspergillus flavus/parasiticus had a frequency of 3.2%, 3.1% and 3% on primary isolation media of czapek dox agar (CDA), potato dextrose agar (PDA) and sabouraud dextrose agar (SDA) respectively, in maize flour without T. castaneum.

  13. Multigrain bread processing with extruded flours

    Directory of Open Access Journals (Sweden)

    María José Crosa Balestra

    2014-12-01

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

  14. 21 CFR 137.165 - Enriched flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched flour. 137.165 Section 137.165 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... riboflavin, 24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron. (b) It may...

  15. The Influence of Weather and Lunar Phases on the Flight Activity of Paederus Rove Beetles (Coleoptera: Staphylinidae).

    Science.gov (United States)

    Silva, F S; Lobo, S E P D; Lima, D C B; Brito, J M; Costa-Neta, B M

    2015-06-01

    Despite the medical importance of Paederus beetles, no studies have studied the influence of the abiotic factors on the flight activity and nighttime dispersal of these insects in Brazil. Therefore, the influence of both climatic factors and moon phase on black-light catches of Paederus rove beetles was investigated. Paederus beetles were attracted to a black light source hourly from 1800 to 0600 hours, and data on weather conditions as well as moon phase data were taken for every sampling date. Overall, 543 individuals of Paederus beetles belonging to four species were captured: P. protensus, P. columbinus, P. brasiliensis, and P. mutans. Paederus beetles were mostly active in the warmest parts of the studied nights. Variations in nighttime temperature, relative humidity, wind speed, cloud cover, and moon phases appear not to affect Paederus flight. The diurnal temperature was observed to affect the night hourly dispersal of Paederus rove beetles as well as their distribution pattern during the entire period of study. The true environmental condition responsible for Paederus beetles seasonal pattern and daily night dispersal in northeastern Brazil were the annual moisture and drought cycles and the diurnal maximum temperatures, respectively. Significant trap catches were observed in the earliest hours after sunset (1800-2100), and people must be aware of this fact, as it can notably increase the risk of acquiring linearis dermatitis from the contact with large numbers of active Paederus. © The Authors 2015. Published by Oxford University Press on behalf of Entomological Society of America. All rights reserved. For Permissions, please email: journals.permissions@oup.com.

  16. Sexual competitiveness of gamma irradiated red flour beetle, tribolium castaneum (herbst)

    International Nuclear Information System (INIS)

    Satar, A.; Khan, A.; Khattak, S.U.; Salihan, Z.

    1989-01-01

    Studies on the sexual competitiveness of radiated male and female adults of tribolium castaneum were conducted under controlled laboratory conditions. The results evaluated on the basis of tendency infertility and competitiveness showed that a ratio of 5:1:1 (Irradiated male/female: Unirradiated male/female: Unirradiated female/male) was the best followed by 4:1:1, 3;1:1, 2:1:1 and 1:1:1 in both the sexes. However, females were found more competitive than male. (author)

  17. Fostering students' experimentation skills - developmental time and offspring rates of flour beetles

    OpenAIRE

    Asshoff, R.; Roth, Olivia

    2010-01-01

    Tribolium castanaeum is a widespread insect in temperate regions. Because of its short generation time and easy handling, it serves as a model organism for various scientific questions. However, T. castanaeum, or its larger-sized relative Tenebrio molitor, can also he used at a school or college level to foster students' experimentation skills. We present a set of inquiry tasks that build stepwise on one another, using T. castanaeum or T. molitor as the model. The students will learn not only...

  18. A genome-wide inventory of neurohormone GPCRs in the red flour beetle Tribolium castaneum

    DEFF Research Database (Denmark)

    Hauser, Frank; Cazzamali, Giuseppe; Williamson, Michael

    2008-01-01

    in Tribolium was the occurrence of a vasopressin GPCR and a vasopressin peptide. So far, the vasopressin/GPCR couple has not been detected in any other insect with a sequenced genome (D. melanogaster and six other Drosophila species, Anopheles gambiae, Aedes aegypti, Bombyx mori, and A. mellifera). Tribolium...

  19. Effect of gamma irradiation on the long headed flour beetle latheticus oryzae

    Energy Technology Data Exchange (ETDEWEB)

    Ahmed, Z A

    1986-12-31

    The application of gamma radiation for controlling insects infesting grain and grain products appears promising and has some advantages over conventional insect control methods. The results arrived at from these studies could be summarized in the following points: A- Effect of gamma irradiation on the different developmental stages of L. oryzae.B-Effect of gamma irradiation on mating competitiveness.C- The effect of gamma radiation on restoration of sperm viability. 16 tabs., 10 figs., 92 refs.

  20. Effects of vanillin and gamma irradiation on the development of confused flour beetle, tribolium confusum (DUV.)

    International Nuclear Information System (INIS)

    Hassan, S.A.; Mohamed, S.A.

    2010-01-01

    The effect of the natural chemical compound food flavoring agent, vanillin on the tribolium confusum was examined. The effect of vanillin on tribolium confusum reared as 18-day old larvae decreased the percent adult emergence, it was 32 % and 51.4 % adults at the treatments 2 % and 4 % respectively. The sex ratio was in favour of female at control group (1:1.2 male:female). This ratio reversed at the treatments 2 %, 4 % vanillin was favour of males. When one day old larvae treated with 2 %, 8 % vanillin, the percent pupation was decrease from control group. It was 31.83, 45.0 %, as compared with 53.33 in control group, respectively. At highest treatment 8 %, sex ratio was in favour of males. The mean number of total progenies decrease significantly from control when larvae 18-day old treated with vanillin and stored for two or four months. While when larvae 1-day old treated with vanillin , the decrease in the number of total progenies was insignificant. When one day old adults irradiated at 20, 50 and 70 Gy and reared for two and four months. The mean number of progenies decrease significantly by increasing the radiation dose, when compared with control group

  1. Space-use and habitat associations of Black-backed Woodpeckers (Picoides arcticus) occupying recently disturbed forests in the Black Hills, South Dakota

    Science.gov (United States)

    Christopher T. Rota; Mark A. Rumble; Joshua J. Millspaugh; Chadwick P. Lehman; Dylan C. Kesler

    2014-01-01

    Black-backed Woodpeckers (Picoides arcticus) are a disturbance-dependent species that occupy recently burned forest and mountain pine beetle (MPB) infestations. Forest management practices that reduce the amount of disturbed forest may lead to habitat loss for Black-backed Woodpeckers, which have recently been petitioned for listing under the Endangered Species Act. We...

  2. Indirect effects of emerald ash borer-induced ash mortality and canopy gap formation on epigaeic beetles.

    Science.gov (United States)

    Gandhi, Kamal J K; Smith, Annemarie; Hartzler, Diane M; Herms, Daniel A

    2014-06-01

    Exotic herbivorous insects have drastically and irreversibly altered forest structure and composition of North American forests. For example, emerald ash borer (Agrilus planipennis Fairmaire) from Asia has caused wide-scale mortality of ash trees (Fraxinus spp.) in eastern United States and Canada. We studied the effects of forest changes resulting from emerald ash borer invasion on epigaeic or ground beetles (Coleoptera: Carabidae) along a gradient of ash dieback and gap sizes in southeastern Michigan. Ground beetles were sampled in hydric, mesic, and xeric habitats in which black (Fraxinus nigra Marshall), green (Fraxinus pennsylvanica Marshall), and white (Fraxinus americana L.) ash were the most common species, respectively. During 2006-2007, we trapped 2,545 adult ground beetles comprising 52 species. There was a negative correlation between percent ash tree mortality in 2006 and catches of all beetles. Catches of Agonum melanarium Dejean (in 2006) and Pterostichus mutus (Say) (in 2006-2007) were negatively correlated with tree mortality and gap size, respectively. However, catches of Pterostichus corvinus Dejean were positively correlated with gap size in 2006. As ash mortality and average gap size increased from 2006 to 2007, catches of all beetles as well as P. mutus and Pterostichus stygicus (Say) increased (1.3-3.9 times), while species diversity decreased, especially in mesic and xeric stands. Cluster analysis revealed that beetle assemblages in hydric and mesic stand diverged (25 and 40%, respectively) in their composition from 2006 to 2007, and that hydric stands had the most unique beetle assemblages. Overall, epigaeic beetle assemblages were altered in ash stands impacted by emerald ash borer; however, these impacts may dissipate as canopy gaps close.

  3. What do dung beetles eat?

    DEFF Research Database (Denmark)

    Holter, Peter; Scholtz, Clarke H.

    2007-01-01

    Most adult coprophagous beetles feed on fresh dung of mammalian herbivores, confining ingestion to small particles with measured maximum diameters from 2-5 to 130 µm, according to body size and kind of beetle. This study explores benefits and costs of selective feeding in a ‘typical' dung beetle...... that of elephant and rhino (40-58%) was available to selective feeders. 3. Nitrogen concentrations were high - and C/N ratios low - in most types of bulk dung compared with the average food of terrestrial detritivores or herbivores. Exceptions were elephant and rhino dung with low nitrogen concentrations and high...... C/N ratios. 4. Estimated C/N ratios of 13-39 in bulk dung (sheep-elephant) were decreased by selective feeding to 7.3-12.6 in the ingested material. In assimilated food, ratios are probably only 5-7, as most assimilable nitrogen and carbon may be of microbial origin. If so, the assimilable food...

  4. Physicochemical and micro-structural properties of flours, starch and proteins from two varieties of legumes: bambara groundnut (Vigna subterranea).

    Science.gov (United States)

    Kaptso, Kuaté Giscard; Njintang, Yanou Nicolas; Nguemtchouin, Mbouga Marie Goletti; Scher, Joël; Hounhouigan, Joseph; Mbofung, Carl Moses

    2015-08-01

    This work is part of a large study aimed to evaluate the potential of bambara groundnut (Vigna subterranea) flour as starting raw material for the preparation of a widely cherished legume-based food product known as koki. Towards this objective, the flours from two varieties of bambara groundnut along with their respective starch and protein isolates were analyzed for some physicochemical and microstructural properties. It was observed that bambara flour contained appreciable amount of proteins (24.0-25.5 g/100 g), carbohydrates (57.9-61.7 g/100 g), fiber (3.45-3.68 g/100 g) and ash (3.65-3.85 g/100 g) with marginal differences between both varieties. The properties of starch and proteins isolated from the flours were different from one variety to another. In particular the starch granules of the white variety were larger (size range 10-35 μm) and polygonal while those from the black variety were smaller (size range 6-15 μm) and spherical in shape. In addition, the peak of gelatinization temperature was higher for white variety (81.7 °C) than for black variety (77.5 °C). The gelatinization temperature and the enthalpy of gelatinization of starch in the flours were systematically lower than for the starch isolates, suggesting an interaction of starch with other components on the gelatinization process.

  5. 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.

  6. Some ecological, economic, and social consequences of bark beetle infestations

    Science.gov (United States)

    Robert A. Progar; Adris Eglitis; John E. Lundquist

    2009-01-01

    Bark beetles are powerful agents of change in dynamic forest ecosystems. Most assessments of the effects of bark beetle outbreaks have been based on negative impacts on timber production. The positive effects of bark beetle activities are much less well understood. Bark beetles perform vital functions at all levels of scale in forest ecosystems. At the landscape...

  7. Monitoring Asian longhorned beetles in Massachusetts

    Science.gov (United States)

    Maya Nehme; Melody Keena; Aijun Zhang; Alan Sawyer; Kelli. Hoover

    2011-01-01

    An operationally effective trap to monitor the Asian longhorned beetle (Anoplophora glabripennis or ALB) has been a goal of the ALB eradication program since the first beetle was found in New York in 1996. Ground surveying is only ~20 percent effective at identifying infested trees and, although tree climbing is more effective, it is also...

  8. Biological pest control in beetle agriculture

    NARCIS (Netherlands)

    Aanen, D.K.; Slippers, B.; Wingfield, M.J.

    2009-01-01

    Bark beetles are among the most destructive tree pests on the planet. Their symbiosis with fungi has consequently been studied extensively for more than a century. A recent study has identified actinomycete bacteria that are associated with the southern pine beetle and produce specific antibiotics

  9. Acoustic characteristics of rhinoceros beetle stridulations

    Science.gov (United States)

    Stridulation behavior has been reported for adults and larvae of many dynastids. This report describes acoustic recordings and analyses of stridulations by larvae of two Southeastern Asia rhinoceros beetle species and by adults of the coconut rhinoceros beetle. The behavioral context of the strid...

  10. The nutritional value of sorghum bicolor stem flour used for infusion drinks in nigeria

    International Nuclear Information System (INIS)

    Adetuyi, A.O.; Akpambang, V.O.E.

    2006-01-01

    The black purple sheath (stem) of Sorgum bicolor, used locally as colour additive in cooked meals and infusion drinks taken as beverages, was examined for its nutritive value. The stem made into flour, was found to be rich in energy (1121.3 kJ/100 g), and in some micronutrients (mg/100 g), such as Mg (185.33), Ca (151.70), K (138.87), Na (127.61), and Fe (10.98). High Mg content of stem may be useful for overcoming Mg deficiency. The Fe content was sufficient to meet the daily-required intake (DRI) value for human beings. The presence of Cu, Zn and Mn was also observed. The content of crude fibre (32.0%) and carbohydrates (44.50%) were useful for making the stem a fodder for animal consumption. However, the protein content of the stem was low (3.20%). The functional properties observed for the stem compared favourably with those already reported for some other plants such as pigeon pea flour, African yam bean, and wheat flour. (author)

  11. Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

    Science.gov (United States)

    Erminawati; Sidik, W.; Listanti, R.; Zulfakar, H.

    2018-01-01

    Coconut-pulp flour is coconut flour made from by-product of coconut-milk based food products. The flour contains no gluten and high fibre, which can be considered as functional potential food. Bread made from composite-flour of coconut-pulp flour and wheat flour was studied for its physic-chemical and sensory characteristics. Addition of hydrocolloid, like xanthan-gum, was aimed to provide viscoelasticity for the dough which is essential for baked product. Composite-flour proportion used in this study was; 10CPF/90WF, 15CPF/85WF and 20CPF/80WF; and xanthan gum to total flour of 0,1% and 0,4%. Variable observed were; crumb-texture, crumb-colour, taste of coconut, preference and flavour; moisture, ash, fiber and soluble-protein contents. The research showed that addition of coconut-pulp flour in the composite-flour decreased specific volume value and increased the bread texture produced. It also increased the bread moisture-content, ash-content, fibre-content and soluble protein-content. Moreover, the xanthan-gum addition resulted in decreased specific-volume value and increased texture and fiber-content of the bread produced. Overall, the sensory characteristic of crumb colour, flavour and panellist preference revealed better than control bread made from wheat flour, however its crumb texture harder compare to control bread made from wheat flour. This study showed that coconut-pulp flour potential to be developed for production of functional food.

  12. Characteristics of mutant lines of sweet potato flour

    International Nuclear Information System (INIS)

    Aryanti

    2012-01-01

    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)

  13. Identifying irradiated flour by photo-stimulated luminescence technique

    International Nuclear Information System (INIS)

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

    2013-01-01

    Full-text: The photo-stimulated luminescence technique is recommended by European Committee for standardization for the detection food irradiation (EN 13751:2009). This study shows on luminescence technique to identify gamma irradiated five types of flour (corn flour, tapioca flour, wheat flour, glutinos rice flour and rice flour) at three difference dose levels in the range 0.2 - 1 kGy. The signal level is compare with two thresholds (700 and 5000). The majority of irradiated samples produce a strong signal above the upper threshold (5000 counts/ 60 s). All the control samples gave negative screening result while the signals below the lower threshold (700 counts/ 60s) suggest that the sample has not been irradiated. A few samples show the signal levels between the two thresholds (intermediate signals) suggest that further investigation. Reported procedure was also tested over 60 days, confirming the applicability and feasibility of proposed methods. (author)

  14. Evaluation of some properties of wheat-brewers' spent cassava flour ...

    African Journals Online (AJOL)

    brewers' spent cassava flour blends and that it has a lot of potential in the food industry especially its use as thickener and binding agent in the food systems. Keywords: Brewers' spent cassava flour, wheat flour, proximate, functional properties.

  15. Solvent Retention Capacities of Oat Flour

    Directory of Open Access Journals (Sweden)

    Qianwen Niu

    2017-03-01

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

  16. 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. 

  17. Physical and biochemical properties of green banana flour.

    Science.gov (United States)

    Suntharalingam, S; Ravindran, G

    1993-01-01

    Banana flour prepared from two cooking banana varieties, namely 'Alukehel' and 'Monthan', were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for 'Alukehel' and 25.5% for 'Monthan'. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured. The average chemical composition (% dry matter) of the flours were as follows: crude protein, 3.2; crude fat, 1.3; ash, 3.7; neutral detergent fiber, 8.9; acid detergent fiber, 3.8; cellulose, 3.1; lignin, 1.0 and hemicellulose, 5.0. Carbohydrate composition indicated the flour to contain 2.8% soluble sugars, 70.0% starch and 12.0% non-starch polysaccharides. Potassium is the predominant mineral in banana flour. Fresh green banana is a good source of vitamin C, but almost 65% is lost during the preparation of flour. Oxalate content (1.1-1.6%) of banana flour is probably nutritionally insignificant. The overall results are suggestive of the potential of green bananas as a source of flour.

  18. Bioactivity of flours of seeds of leguminous crops Pisum sativum ...

    African Journals Online (AJOL)

    Bioactivity of flours of seeds of leguminous crops Pisum sativum, Phaseolus vulgaris and Glycine max used as botanical insecticides against Sitophilus oryzae Linnaeus (Coleoptera: Curculionidae) on sorghum grains.

  19. Fermented Brown Rice Flour as Functional Food Ingredient

    OpenAIRE

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

    2014-01-01

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker?s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to...

  20. Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

    Directory of Open Access Journals (Sweden)

    Subajiny VELUPPILLAI

    2010-03-01

    Full Text Available The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan were steeped in distilled water (12 h, 30°C and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%, insoluble dietary fiber (3.95%, total dietary fiber (4.57% and free amino acid content (0.64 g/kg than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively.

  1. The viscoelastic properties of the protein-rich materials from the fermented hard wheat, soft wheat and barley flours

    Science.gov (United States)

    The linear and non-linear rheological properties of the suspensions for the hard red spring wheat (HRS) flour, soft wheat (Pastry) flour, barley flour, as well as the remain residues of HRS flour, Pastry flour, and barley flour after fermentation were investigated. The linear and non-linear rheologi...

  2. Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

    OpenAIRE

    BATISTA, Jaqueline Eduarda Rodrigues; BRAGA, Lucas Pereira; OLIVEIRA, Renata Corrêa de; SILVA, Edson Pablo; DAMIANI, Clarissa

    2018-01-01

    Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportions of pumpkin seed flour were investigated. The effects of partial wheat flour substitution were evaluated using the parameters texture, ...

  3. Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

    Directory of Open Access Journals (Sweden)

    Warinporn Klunklin

    2018-01-01

    Full Text Available Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

  4. Black rings

    International Nuclear Information System (INIS)

    Emparan, Roberto; Reall, Harvey S

    2006-01-01

    A black ring is a five-dimensional black hole with an event horizon of topology S 1 x S 2 . We provide an introduction to the description of black rings in general relativity and string theory. Novel aspects of the presentation include a new approach to constructing black ring coordinates and a critical review of black ring microscopics. (topical review)

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

    Science.gov (United States)

    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 decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture. PMID:24471084

  6. 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.; Gerth van Wijk, R.

    2010-01-01

    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. The aim of our study was to

  7. 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

  8. Functional properties of processed pigeon pea ( Cajanus cajan ) flour

    African Journals Online (AJOL)

    Germination increased water absorption capacity, bulk density, oil absorption capacity, foaming capacity, foaming stability, emulsion activity, nitrogen solubility and decreased gelatin and wetability of the pigeon pea flour. Germinated pigeon pea flour has great potentials in food prperations that require hydration to improve ...

  9. 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.

  10. Rheological and qualitative characteristics of pea flour incorporated cracker biscuits

    Directory of Open Access Journals (Sweden)

    Jolana Karovičová

    2013-01-01

    Full Text Available The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 % and ash (3.11 % content and exhibited relatively high emulsifying (37.50 ml/100 ml and foaming (53.50 ml/100 ml capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 % on the rheological properties, physical characteristics and sensory parameters of cracker biscuits were also evaluated. Farinographic measurements showed that pea flour addition resulted in increasing of water absorption (from 58.90 to 61.80 % and dough development time (from 3.55 to 4.50 min, whereas dough stability was decreased (from 6.69 to 3.50 min. It was also found that incorporation of pea flour to cracker biscuits modified physical properties of final products by different ways (decreasing of volume index, width and spread ratio, increasing of thickness. From the sensory evaluation revealed that cracker biscuits prepared from blend flour contained 10 % pea flour showed no significant differences from wheat cracker biscuits. Higher levels of pea flour in the products adversely affected the odour, taste, firmness, colour and overall acceptance of final products.

  11. [Effect of soybean lipoxygenae on baking properties of wheat flour].

    Science.gov (United States)

    Permiakova, M D; Trufanov, V A

    2011-01-01

    Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.

  12. Production and evaluation of noodles from flour blends of cocoyam ...

    African Journals Online (AJOL)

    Flour blends were prepared from two cultivars of cocoyam ( and . ), African breadfruit ( ) and wheat ( ) at different proportions and extruded into noodles with a locally fabricated and manually operated singlescrew extruder. Proximate composition and the functional properties of the different flour blends were evaluated. The

  13. "Fufu" flour processing in Ghana: Costs, returns and institutional ...

    African Journals Online (AJOL)

    The introduction of "fufu" flour is an innovative business venture that young entrepreneurs should explore. However, the level of costs and returns as well as institutional support to sustain the industry is not well understood. This study was conducted to determine the profitability of "fufu" flour and the strength of the ...

  14. optimizing soybean flour., whey powder. and colostrum ratios for ...

    African Journals Online (AJOL)

    l4 days. If preserved colostrum could be supplemented with reconstituted soybean flour and whey powder, the period of colostrum feeding could be extended to 4 weeks. Various researchers reported the successful inclusion of soybean flour and/or soybean protein concentrate in milk replacers (Schmutz, Cravens, Soldner ...

  15. Quality assessment of flour and bread from sweet potato wheat ...

    African Journals Online (AJOL)

    This study was to assess the quality of the flour and bread produced from sweet potato wheat composite flour blends. Matured and freshly harvested sweet potato (Ipomea batatas L.) was obtained from a local market in Akure, Nigeria. The tubers were thoroughly washed, peeled, washed again, drained, chipped, oven dried, ...

  16. Bread Making Potential of Composite Flour of Wheat-Acha ...

    African Journals Online (AJOL)

    Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method ...

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

    OpenAIRE

    Cotterill, Ronald W.; Salih, Hachim M.

    1992-01-01

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

  18. Storage stability of flour-blasted brown rice

    Science.gov (United States)

    Brown rice was blasted with rice flour rather than sand in a sand blaster to make microscopic nicks and cuts so that water can easily penetrate into the brown rice endosperm and cook the rice in a shorter time. The flour-blasted American Basmati brown rice, long grain brown rice, and parboiled long...

  19. Detection of irradiated insects - pest of stored products: locomotion activity of irradiated adult beetles

    International Nuclear Information System (INIS)

    Banasik, K.

    1994-01-01

    An indirect behavioural test (test of locomotion as a measure of vigor) to determine whether the insects have been subject to irradiation is proposed. The higher the dose applied, the lesser the locomotor activity of the treated beetles, pests of stored products. For radiation disinfestation, the doses ranging from 0.3 to 1.0 kGy are suggested. At these doses the walking speed of insects, i.e. ability to disperse, is greatly affected. The various species responded to gamma irradiation in a different way. At the first day after treatment all T. confusum Duv. beetles treated with 0.25 to 0.5 kGy doses showed the reduction of locomotor activity by more than 25%. The walking speed of the granary weevil Sitophilus granarius L. and the bean weevil Acanthoscelides obtectus Say, treated with low doses of gamma radiation, was not affected or it was even higher than the control. At the next day after treatment the walking speed of irradiated insects was negatively correlated with the dose applied. Using data on the percentage of the confused flour beetles that moved outside the 20 cm diam. circle during the first minute as well as during the next minutes, it was possible to discriminate the insects irradiated with high doses of gamma radiation from those treated with 0.25 and 0.5 kGy and untreated. The results obtained suggests that the locomotor test may be used as an identification method of irradiated insects, pests or stored products. The specific causes of decreased locomotor activity of irradiated insects and/or ability to disperse have not been yet established. However, muscles controlling locomotion (walking) seem to be damaged by radiation. (author)

  20. 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.

  1. Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense)

    OpenAIRE

    Abiodun, O. A.; Dauda, A. O.; Adebisi, T. T.; Alonge, C. D.

    2017-01-01

    This work determined the physicochemical, microbial and sensory characteristics of kunu zaki sweetened with black velvet tamarind (Dialium guinnense) flour. The outer covering and seed of black velvet was removed while the pulp was pulverized to obtain the flour. The tamarind pulp was analysed for its proximate and sugar contents. Kunu zaki was prepared according to standard method and 10, 20, 30, 40 and 50 g of the black velvet pulp was added to 1000 ml each of kunu zaki along with a control...

  2. Rheology of Potato flour Mixes and Wheat to Make Bread

    Directory of Open Access Journals (Sweden)

    Ely Fernando Sacón-Vera

    2016-07-01

    Full Text Available Evaluate the rheological properties of flour mixes Ipomoea batata and Triticum vulgare for the preparation of bread dough, was the goal of this research for it a completely randomized design, as treatments sweet potato flour was used varieties are used: Toquecita, Guayaco Purple, Purple Ecuador, Brazil and Ina Purple in a 30/70 ratio (sweet potato flour / wheat flour respectively. The rheological variables: water absorption, development time, weakening of the dough stability, water absorption index (C1, mixing rate (C2, gluten strength index (C3, gel viscosity (C4, resistance index amylase (C5 and starch retro gradation index (C6 were evaluated with Mixolab equipment. The results showed that the variety Purple Brazil showed better characteristics of flours recommended premixes for the baking process in response to these indices

  3. 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.

  4. 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.

  5. Expansion of the whole wheat flour extrusion

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2008-01-01

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

  6. Asian longhorned beetle complicates the relationship ...

    Science.gov (United States)

    Urban foresters routinely emphasise the importance of taxonomic diversity to reduce the vulnerability of tree assemblages to invasive pests, but it is unclear to what extent diversity reduces vulnerability to polyphagous (i.e. generalist) pests. Drawing on field data from seven communities in metropolitan Cincinnati, Ohio, USA, we tested the hypothesis that communities with higher diversity would exhibit lower vulnerability to the polyphagous Asian longhorned beetle, which currently threatens the region. Based on street tree compositions and the beetle?s host preferences, Asian longhorned beetle threatened up to 35.6% of individual street trees and 47.5% of the total basal area across the study area, but we did not see clear connections between taxonomic diversity and beetle vulnerability among study communities. For example, the city of Fairfield was among the least diverse communities but had the lowest proportion of trees vulnerable to Asian longhorned beetle, whereas the city of Wyoming exhibited high diversity and high vulnerability. On the other hand, Forest Park aligned with our original hypothesis, as it was characterised by low diversity and high vulnerability. Our results demonstrate that relatively high taxonomic diversity in street tree assemblages does not necessarily lead to reduced vulnerability to a polyphagous pest. Considering the threats posed by polyphagous pests, selecting a set of relatively pest resistant trees known to perform well in urb

  7. Symbiont diversification in ambrosia beetles: Diversity of fungi associated with exotic scolytine beetles

    Science.gov (United States)

    In virtually every forest habitat, ambrosia beetles (Coleoptera: Curculionidae: Scolytinae, Platypodinae) plant and maintain symbiotic fungus gardens inside dead or dying wood. Some introduced ambrosia beetles aggressively attack live trees and can damage tree crops, lumber, and native woody plant t...

  8. Black holes

    International Nuclear Information System (INIS)

    Feast, M.W.

    1981-01-01

    This article deals with two questions, namely whether it is possible for black holes to exist, and if the answer is yes, whether we have found any yet. In deciding whether black holes can exist or not the central role in the shaping of our universe played by the forse of gravity is discussed, and in deciding whether we are likely to find black holes in the universe the author looks at the way stars evolve, as well as white dwarfs and neutron stars. He also discusses the problem how to detect a black hole, possible black holes, a southern black hole, massive black holes, as well as why black holes are studied

  9. Pheromone biosynthesis in bark beetles.

    Science.gov (United States)

    Tittiger, Claus; Blomquist, Gary J

    2017-12-01

    Pine bark beetles rely on aggregation pheromones to coordinate mass attacks and thus reproduce in host trees. The structural similarity between many pheromone components and those of defensive tree resin led to early suggestions that pheromone components are metabolic derivatives of ingested precursors. This model has given way to our current understanding that most pheromone components are synthesized de novo. Their synthesis involves enzymes that modify products from endogenous metabolic pathways; some of these enzymes have been identified and characterized. Pheromone production is regulated in a complex way involving multiple signals, including JH III. This brief review summarizes progress in our understanding of this highly specialized metabolic process. Copyright © 2017 Elsevier Inc. All rights reserved.

  10. Abundance of Black-backed woodpeckers and other birds in relation to disturbance and forest structure in the Black Hills and Bear Lodge Mountains of South Dakota and Wyoming

    Science.gov (United States)

    Elizabeth A. Matseur

    2017-01-01

    Natural disturbances, such as wildfire and mountain pine beetle (Dentroctonus ponderosae, hereafter MPB) infestations, are two sources of large-scale disturbance that can significantly alter forest structure in the Black Hills. The Black Hills has recently experienced one of the largest MPB outbreaks in the last 100 years, along with varying levels of wildfires...

  11. Substitution of wheat flour with “acha” ( Digitaria exilis ) for bread ...

    African Journals Online (AJOL)

    Effect of wheat flour (WF) substitution with 'Acha' flour (AF) on the quality attributes in bread making was investigated using the following composite blends ratios 85:15, 80:20, 75:25, 70:30, 100:0 (AF) with 100% wheat flour as control. Proximate analysis on both composite flours and their bread products, as well as sensory ...

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

    NARCIS (Netherlands)

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

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

  13. Effect of partial substitution of dried plantain flour on the sensory and ...

    African Journals Online (AJOL)

    Effect of partial substitution of dried plantain flour on the sensory and functional properties of maize flour based snack ( Kokoro ) ... It is concluded that plantain flour can be successfully blended with maize flour for the production of good kokoro product. Recommendation is made for the large scale production of fortified ...

  14. Physico-chemical properties of gluten-free pancakes from rice and sweet potato flours.

    Science.gov (United States)

    Gluten-free pancakes were prepared using rice flour, and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. The apparent viscosity of the pancake batter increased with increased sweet potato flour replacement. Texture properties of the cooked pancakes, such as, har...

  15. Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations

    Directory of Open Access Journals (Sweden)

    Simona Man

    2014-11-01

    Full Text Available The study aimed to obtain a mechanically loose gluten free pastry (leaf roulade by using gluten-free flour: corn flour and rice flour and cornstarch. The samples obtained were compared with a control sample of only wheat flour. To optimize the recipe were made ​​four experimental variants, flour and starch is used in different proportions. Version 1 (control sample who used wheat flour WF in 100%, Version 2 consisting of 20% maize flour (MF, 16 % rice flour (RF, 64% corn starch (CS; Version 3 consisting of: 10% of maize flour (MF, 10% of rice flour (RF, 80% corn starch (CS. The experimental variants was analyzed for physico-chemical: length, width, thickness, specific gravity, moisture and carbohydrates. The sensory attributes, were evaluated by a group of un-trained panellists, using a 9-point Hedonic scale.

  16. 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.

  17. Classification of whole wheat flour using a dimensionless number.

    Science.gov (United States)

    Sehn, Georgia Ane Raquel; Steel, Caroline Joy

    2017-11-01

    The rheological standards currently used for classifying refined wheat flour for technological quality of bread are also used for whole wheat flours. The aim of this study was to evaluate the rheological and technological behavior of different whole wheat flours, as well as pre-mixes of refined wheat flour with different replacement levels of wheat bran, to develop a dimensionless number that assigns a numerical scale using results of rheological parameters to solve this problem. Through farinograph and extensograph results, most whole wheat flours evaluated presented parameters recommended for bread making, according to the current classification. However, the specific volume of breads elaborated with these flours was not suitable, that is, the rheological analyses were not able to predict the specific volume of pan bread. The development of the Sehn-Steel dimensionless number allowed establishing a classification of whole wheat flours as "suitable" (Sehn-Steel dimensionless number between 62 and 200) or "unsuitable" for the production of pan bread (Sehn-Steel dimensionless number lower than 62). Moreover, an equation that can predict the specific volume of whole pan bread through this dimensionless number was developed.

  18. 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.

  19. The ground-beetles (Coleoptera, Carabidae) of Nukatlinskiy watershed

    OpenAIRE

    G. M. Nahibasheva; Sh. M. Imanaliev

    2008-01-01

    The article is devoted to studying of ground-beetles fauna of Nukatlinskiy watershed of Republic Dagestan. For the first time the specific structure of ground-beetles this area, the numbering 109 kinds concerning 31 sort is resulted. The analysis of sexual structure of populations and seasonal dynamics of activity ground-beetles is lead.

  20. Gamma radiation influence on technological characteristics of wheat flour

    International Nuclear Information System (INIS)

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

    2012-01-01

    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. - Highlights: ► We study the influence of gamma radiation on wheat flour and properties of breads. ► Falling number decreased with radiation remaining almost constant up to one month. ► Ionizing radiation may confer an increase in texture parameters, weight and height on the bread.

  1. Soybean flour asthma: detection of allergens by immunoblotting

    International Nuclear Information System (INIS)

    Bush, R.K.; Schroeckenstein, D.; Meier-Davis, S.; Balmes, J.; Rempel, D.

    1988-01-01

    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

  2. Fermented Brown Rice Flour as Functional Food Ingredient.

    Science.gov (United States)

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

    2014-02-12

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

  3. Black Alcoholism.

    Science.gov (United States)

    Watts, Thomas D.; Wright, Roosevelt

    1988-01-01

    Examines some aspects of the problem of alcoholism among Blacks, asserting that Black alcoholism can best be considered in an ecological, environmental, sociocultural, and public health context. Notes need for further research on alcoholism among Blacks and for action to reduce the problem of Black alcoholism. (NB)

  4. Black holes

    OpenAIRE

    Brügmann, B.; Ghez, A. M.; Greiner, J.

    2001-01-01

    Recent progress in black hole research is illustrated by three examples. We discuss the observational challenges that were met to show that a supermassive black hole exists at the center of our galaxy. Stellar-size black holes have been studied in x-ray binaries and microquasars. Finally, numerical simulations have become possible for the merger of black hole binaries.

  5. Dosage response mortality of Japanese beetle, masked chafer, and June beetle (Coleoptera: Scarabaeidae) adults when exposed to experimental and commercially available granules containing Metarhizium brunneum

    Science.gov (United States)

    Adult beetles of three different white grub species, Japanese beetle, Popillia japonica, June beetle, Phyllophaga spp., and masked chafer, Cyclocephala spp. were exposed to experimental and commercially available granules containing Metarhizium brunneum (Petch) strain F52, to determine susceptibilit...

  6. [Determination of aluminium in flour foods with photometric method].

    Science.gov (United States)

    Ma, Lan; Zhao, Xin; Zhou, Shuang; Yang, Dajin

    2012-05-01

    To establish a determination method for aluminium in flour foods with photometric method. After samples being treated with microwave digestion and wet digestion, aluminium in staple flour foods was determined by photometric method. There was a good linearity of the result in the range of 0.25 - 5.0 microg/ml aluminium, r = 0.9998; limit of detection (LOD) : 2.3 ng/ml; limit of quantitation (LOQ) : 7 ng/ml. This method of determining aluminium in flour foods is simple, rapid and reliable.

  7. Analysis on The Substitution Ability of Mocaf Flour Toward Wheat Flour, its Business Feasibility, and its Industry Multiple Effects

    Directory of Open Access Journals (Sweden)

    Muhammad Riza Firdaus

    2017-07-01

    Full Text Available The production of mocaf flour in MSME scale in South Kalimantan area was not feasible considered from its business feasibility hence the multiple effect was unmeasured based on its industry existence. Mocaf flour production derived from cassava, which is a plant that not only match on dry land but also in the wetlands of South Kalimantan, can not be oriented consumer as a substitute for wheat flour for common food products in the society. Therefore, further research refers to aspects mocaf flour premium for health. This objective of this research was to increase the society consumption of mocaf flour for the healthy reason related to the trend on negative effect from high level of gluten in wheat flour. The laboratory test showed the result that supports mocaf product for health. With this consideration then mocaf processed product have potentials to bedeveloped though serious marketing effort is required due to infamiliarity of the mocaf flour especially in South Kalimantan area. Difference test result showed that prospects, indeed, haveintention to purchase mocaf-based processed products for healthy reason.

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

    Directory of Open Access Journals (Sweden)

    Leandra Zafalon Jaekel

    2012-12-01

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

  9. Long-horned Beetles (Coleoptera: Cerambycidae and Tortoise Beetles (Chrysomelidae: Cassidinae of Tripura, northeastern India with some new additions

    Directory of Open Access Journals (Sweden)

    B.K. Agarwala

    2012-10-01

    Full Text Available This paper reports the occurrence of nineteen species of Long-horned Beetles (Cerambycidae and eleven species of Tortoise Beetles (Cassidinae from Tripura state, northeastern India. These include 11 species of Cerambycidae and seven species of Cassidinae, respectively, as new records from the state. Distribution of these beetles in different parts of the state are provided.

  10. THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

    OpenAIRE

    Dorota Litwinek; Halina Gambuś; Gabriela Zięć; Renata Sabat; Anna Wywrocka-Gurgul; Wiktor Berski

    2013-01-01

    The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation) to standard wheat bread. Commercial wheat and oat flours and residual oat flour, as well as wheat and 50/50% wheat/oat breads were used as material in this research. Quality of breads was evaluated by their volume, baking yield and total baking loss. Bread crumb tex...

  11. 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.

  12. effect of cassava flour processing methods and substitution level

    African Journals Online (AJOL)

    MASAMBA

    the diet. Incorporation of different proportions of flours from cereals and legumes in baked ... desirability of the sensory attributes under consideration. 2193 ... Package for Social Scientists (SPSS) for windows version 12.0 and index to volume.

  13. The effect of apricot kernel flour incorporation on the ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-01-05

    Jan 5, 2009 ... 2Department of Food Engineering, Erciyes University 38039, Kayseri, Turkey. Accepted 27 ... Key words: Noodle; apricot kernel, flour, cooking, sensory properties. ... their simple preparation requirement, desirable sensory.

  14. The performance of cassava flour as a water reducing admixture

    African Journals Online (AJOL)

    CHINYERE

    were then ground to a fine texture in a mill and the flour obtained sieved ... Figure 1: Effect of Water/cement Ratio Upon Slump and Compacting Factor. Saturated Density ... attributed to the bleeding and segregation observed in these mixes.

  15. Biofortification of maize flour with grain amaranth for improved nutrition

    African Journals Online (AJOL)

    Biofortification of maize flour with grain amaranth for improved nutrition. ... PROMOTING ACCESS TO AFRICAN RESEARCH. AFRICAN JOURNALS ONLINE ... African Journal of Food, Agriculture, Nutrition and Development. Journal Home ...

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

    Directory of Open Access Journals (Sweden)

    Vanessa Coelho Almeida

    2014-03-01

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

  17. INFLUENCE OF FOUR CEREAL FLOURS ON THE GROWTH OF ...

    African Journals Online (AJOL)

    Timothy Ademakinwa

    Department of Biology, Food Storage Technology Programme, Federal University of ... Host preference (choice and no-choice) studies revealed millet flour as the most preferred food ... cadavers thus reducing the palatability, rheological.

  18. Molecular genetic analysis of grain protein content and flour ...

    Indian Academy of Sciences (India)

    1Tai'an Academy of Agricultural Science, Tai'an 271000, People's Republic of China ... (GPC) and flour whiteness degree (FWD) are important qualitative traits in common wheat. ... The objectives of present study were to identify QTLs con-.

  19. 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.

  20. 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

  1. Ground beetles of the Ukraine (Coleoptera, Carabidae).

    Science.gov (United States)

    Putchkov, Alexander

    2011-01-01

    A review of the ground beetles of the Ukrainian fauna is given. Almost 750 species from 117 genera of Carabidae are known to occur in the Ukraine. Approximately 450 species of ground beetles are registered in the Carpathian region. No less than 300 species of ground beetles are found in the forest zone. Approximately 400 species of Carabidae present in the forest-steppe zone are relatively similar in species composition to those in the forest territories. Some 450 species of Carabidae are inhabitants of the steppe zone. Representatives of many other regions of heterogeneous biotopes such as forest, semi desert, intrazonal, etc. can be found in the steppe areas. The fauna of Carabidae (ca. 100 species) of the lowlands of southern Ukraine (sandy biotopes), situated mostly in the Kherson region, is very peculiar. The fauna of the Crimean mountains contains about 300 species. Conservation measures for the Carabidae are discussed.

  2. Ground beetles of the Ukraine (Coleoptera, Carabidae

    Directory of Open Access Journals (Sweden)

    Alexander Putchkov

    2011-05-01

    Full Text Available A review of the ground beetles of the Ukrainian fauna is given. Almost 750 species from 117 genera of Carabidae are known to occur in the Ukraine. Approximately 450 species of ground beetles are registered in the Carpathian region. No less than 300 species of ground beetles are found in the forest zone. Approximately 400 species of Carabidae present in the forest-steppe zone are relatively similar in species composition to those in the forest territories. Some 450 species of Carabidae are inhabitants of the steppe zone. Representatives of many other regions of heterogeneous biotopes such as forest, semi desert, intrazonal, etc. can be found in the steppe areas. The fauna of Carabidae (ca. 100 species of the lowlands of southern Ukraine (sandy biotopes, situated mostly in the Kherson region, is very peculiar. The fauna of the Crimean mountains contains about 300 species. Conservation measures for the Carabidae are discussed.

  3. 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

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

    OpenAIRE

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

    1981-01-01

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

  5. Protein extractability from defatted Moringa oleifera lam. seeds flour ...

    African Journals Online (AJOL)

    Protein extractability from defatted Moringa oleifera seed flour was studied under various conditions of pH (2-10), time (5-60 minutes), salts (NaCl and CaCl ), salt concentrations (0-2 M) and solvent to flour ratio (10:1-30:1). 2 Results showed that protein extractability was dependent on pH, type of salt, salt concentrations and ...

  6. Shelf life characteristics of bread produced from ozonated wheat flour.

    Science.gov (United States)

    Obadi, Mohammed; Zhu, Ke-Xue; Peng, Wei; Sulieman, Abdellatif A; Mahdi, Amer Ali; Mohammed, Khalid; Zhou, Hui-Ming

    2017-11-13

    The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads. Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X-ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread. © 2017 Wiley Periodicals, Inc.

  7. Comparing Soy Flour Wood Adhesives to Purified Soy Protein Adhesives

    Science.gov (United States)

    Charles R. Frihart; Linda F. Lorenz

    2013-01-01

    While economics dictate that soy-based wood adhesives be made with soy flour, much of the recent literature on soy-based wood adhesives has involved using soy protein isolate. The obvious assumption is that the additional carbohydrates in the flour but not in the isolate only serve as inert diluents. Our studies have shown that the isolate can provide 10 times the wet...

  8. Asymmetric Price Transmission in Indonesia's Wheat Flour Market

    OpenAIRE

    Varela, Gonzalo J.; Taniguchi, Kiyoshi

    2014-01-01

    Data indicate that its domestic price in Indonesia has been increasing regardless of movements in the international price of wheat. A test for asymmetric price transmission from international wheat to domestic wheat flour markets is conducted using an error correction model and find the presence of asymmetric price transmission. The upward adjustment in the domestic price of wheat flour is much faster than its adjustment downward when it deviates from long-run equilibrium. Our results are rob...

  9. 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. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

  10. Flour pads: devices to improve CHESS fat suppression.

    Science.gov (United States)

    Moriya, Susumu; Miki, Yukio; Miyati, Tosiaki; Kanagaki, Mitsunori; Yokobayashi, Tsuneo

    2014-01-01

    We compared the suppression of lingering fat signals in chemical shift selective (CHESS) images by pads filled with flour and pads filled with rice in a phantom and human subjects. First, we prepared a phantom by creating an empty space in a mass of lard and filling the space with air, rice, or flour. Then, we obtained MR images of the phantoms in the center of the magnetic field and at a position 8 cm to the left (off-center) to compare lingering fat signals. MR images of the knee were obtained in 10 healthy volunteers using CHESS after placing a polyurethane sponge pillow, rice pad, or flour pad in the popliteal space under the flexed knee. We visually assessed the number of areas with lingering fat signals and the statistical differences among the groups were assessed using Tukey's test. Similarly to rice, flour clearly decreased lingering fat signals in the phantom study. A similar effect was obtained in the off-center images. In the volunteer study, the mean number of areas with lingering fat signals was 2.5 with a sponge pillow, 0.5 with the rice pad, and 0.3 with the flour pad. Those numbers were significantly different using flour pad and rice pad compared with sponge pillow (P CHESS images.

  11. Mycopopulations of grain and flour of wheat, corn and buckwheat

    Directory of Open Access Journals (Sweden)

    Plavšić Dragana V.

    2017-01-01

    Full Text Available According to the nutritive characteristics, whole grain flour is a high quality product, due to its high vitamin, mineral, and dietary fiber content. However, the cereal grains are susceptible to the series of contamination during the ripening, harvesting, processing and storage. The aim of this work was to determine mold presence in grains and flour of wheat, corn and buckwheat. The determination of total number and identification of isolated genera and species of molds were the subject of this research. All samples were contaminated with the molds. The total number of molds per 100 cereal grains was between 60 cfu (wheat and 120 cfu (buckwheat. The total number of molds in the samples of flour ranged from 6.0x101 cfu/g in white wheat flour to 5.0 x102 cfu/g in buckwheat whole grain flour (DG18 medium. Eight fungal genera (Alternaria, Aspergillus, Cladosporium, Chrysonilia, Fusarium, Penicillium, Rhizopus and Scopulariopsis and fifteen species were isolated. The largest number of species of molds was isolated from the genus Aspergillus. About 66.7% of isolated fungi belonged to potentially toxigenic species. The results pointed out the necessity of grain surface treatment, preceding the milling of grains in wheat, corn and whole grain buckwheat flour production.

  12. Maize flour fortification in Africa: markets, feasibility, coverage, and costs.

    Science.gov (United States)

    Fiedler, John L; Afidra, Ronald; Mugambi, Gladys; Tehinse, John; Kabaghe, Gladys; Zulu, Rodah; Lividini, Keith; Smitz, Marc-Francois; Jallier, Vincent; Guyondet, Christophe; Bermudez, Odilia

    2014-04-01

    The economic feasibility of maize flour and maize meal fortification in Kenya, Uganda, and Zambia is assessed using information about the maize milling industry, households' purchases and consumption levels of maize flour, and the incremental cost and estimated price impacts of fortification. Premix costs comprise the overwhelming share of incremental fortification costs and vary by 50% in Kenya and by more than 100% across the three countries. The estimated incremental cost of maize flour fortification per metric ton varies from $3.19 in Zambia to $4.41 in Uganda. Assuming all incremental costs are passed onto the consumer, fortification in Zambia would result in at most a 0.9% increase in the price of maize flour, and would increase annual outlays of the average maize flour-consuming household by 0.2%. The increases for Kenyans and Ugandans would be even less. Although the coverage of maize flour fortification is not likely to be as high as some advocates have predicted, fortification is economically feasible, and would reduce deficiencies of multiple micronutrients, which are significant public health problems in each of these countries. © 2013 New York Academy of Sciences.

  13. 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.

  14. THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR

    Directory of Open Access Journals (Sweden)

    Dorota Litwinek

    2013-02-01

    Full Text Available The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation to standard wheat bread. Commercial wheat and oat flours and residual oat flour, as well as wheat and 50/50% wheat/oat breads were used as material in this research. Quality of breads was evaluated by their volume, baking yield and total baking loss. Bread crumb texture profile was analyzed by texture analyzer TA.XT Plus. Organoleptic assesment was performed by 15 skilled pearson‘s panel. Moreover both in flours and breads protein, lipids, mineral compounds, dietary fiber (soluble and insoluble fraction and β-glucans content were analyzed by AOAC methods.

  15. Studies on tiger beetles : 84. Additions to the tiger beetle fauna of Sulawesi, Indonesia (Coleoptera: Cicindelidae)

    NARCIS (Netherlands)

    Cassola, F.

    1996-01-01

    Distributional new data are provided for several interesting or poorly known tiger beetle species from Sulawesi, Indonesia. The generic attribution of Wallacedela brendelli Cassola, 1991, is confirmed, and moreover two new species, Wallacedela? problematica spec. nov. and Wallacedela butonensis

  16. Ecole d’été de Probabilités de Saint-Flour XXX

    CERN Document Server

    Schachermayer, Walter; Talagrand, Michel; Bernard, Pierre

    2003-01-01

    In World Mathematical Year 2000 the traditional St. Flour Summer School was hosted jointly with the European Mathematical Society. Sergio Albeverio reviews the theory of Dirichlet forms, and gives applications including partial differential equations, stochastic dynamics of quantum systems, quantum fields and the geometry of loop spaces. The second text, by Walter Schachermayer, is an introduction to the basic concepts of mathematical finance, including the Bachelier and Black-Scholes models. The fundamental theorem of asset pricing is discussed in detail. Finally Michel Talagrand, gives an overview of the mean field models for spin glasses. This text is a major contribution towards the proof of certain results from physics, and includes a discussion of the Sherrington-Kirkpatrick and the p-spin interaction models.

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

    Directory of Open Access Journals (Sweden)

    Anni Faridah*

    2014-06-01

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

  18. Black Tea

    Science.gov (United States)

    ... mental alertness as well as learning, memory, and information processing skills. It is also used for treating headache; ... of carbamazepine. Since black tea contains caffeine, in theory taking black tea with carbamazepine might decrease the ...

  19. Study on the Formulation of Squid (Loligosp) Nugget Added with Yellow Pumpkin (Curcubitamoschata) Flour

    OpenAIRE

    Nurharyati, Lisa; ', Suparmi; Sari, N Ira

    2017-01-01

    This study aimed to determine the squid nugget formulation with the addition of pumpkin flour. It was evaluated for the organoleptic value and the proximate composition. The method used was an experimental method and designed as non-factorial completely randomized design (CRD). The treatments were addition of pumpkin flour into the mix, consisting of four levels, namely: N0 (without the addition of pumpkin flour), N1 (pumpkin flour 50 g), N2 (pumpkin flour 75 g) and N3 (pumpkin flour 100 g).B...

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

    International Nuclear Information System (INIS)

    Nassef, A.E.

    1997-01-01

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

  1. 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....

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

    Directory of Open Access Journals (Sweden)

    Marta Mesías

    2017-02-01

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

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

    Science.gov (United States)

    Mesías, Marta; Morales, Francisco J

    2017-02-16

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

  4. Black Holes

    OpenAIRE

    Townsend, P. K.

    1997-01-01

    This paper is concerned with several not-quantum aspects of black holes, with emphasis on theoretical and mathematical issues related to numerical modeling of black hole space-times. Part of the material has a review character, but some new results or proposals are also presented. We review the experimental evidence for existence of black holes. We propose a definition of black hole region for any theory governed by a symmetric hyperbolic system of equations. Our definition reproduces the usu...

  5. Black Holes

    OpenAIRE

    Horowitz, Gary T.; Teukolsky, Saul A.

    1998-01-01

    Black holes are among the most intriguing objects in modern physics. Their influence ranges from powering quasars and other active galactic nuclei, to providing key insights into quantum gravity. We review the observational evidence for black holes, and briefly discuss some of their properties. We also describe some recent developments involving cosmic censorship and the statistical origin of black hole entropy.

  6. Heat-induced chemical and color changes of extractive-free Black Locust (Rosinia Pseudoacacia) wood

    Science.gov (United States)

    Yao Chen; Jianmin Gao; Yongming Fan; Mandla A. Tshabalala; Nicole M. Stark

    2012-01-01

    To investigate chemical and color changes of the polymeric constituents of black locust (Robinia pseudoacacia) wood during heat treatment, extractive-free wood flour was conditioned to 30% initial moisture content (MC) and heated for 24 h at 120 °C in either an oxygen or nitrogen atmosphere. The color change was measured using the CIELAB color system. Chemical changes...

  7. Overwintering biology and tests of trap and relocate as a conservation measure for burying beetles.

    Science.gov (United States)

    2015-01-01

    Burying beetles are carrion beetles and utilize dead animal carcasses for feeding : and reproductive efforts. They assist with decomposition, prevent the spread of disease, : and reduce the number of pest species. The largest species of carrion beetl...

  8. Economic Impacts of the Southern Pine Beetle

    Science.gov (United States)

    John M. Pye; Thomas P. Holmes; Jeffrey P. Prestemon; David N. Wear

    2011-01-01

    This paper provides an overview of the timber economic impacts of the southern pine beetle (SPB). Although we anticipate that SPB outbreaks cause substantial economic losses to households that consume the nonmarket economic services provided by healthy forests, we have narrowly focused our attention here on changes in values to timber growers and wood-products...

  9. BEETLE - A modular electronics family for robotics

    CSIR Research Space (South Africa)

    Dickens, J

    2015-11-01

    Full Text Available of applications. A family of modular electronic elements is proposed to address this need. The Beautiful Embedded Electronic Logic Element (BEETLE) family of boards is designed to be compact, low cost, robust, reusable and easy to program. This allows the boards...

  10. Feeding stimulants for the colorado beetle

    NARCIS (Netherlands)

    Ritter, F.J.

    1967-01-01

    Potato leaf extract was fractionated and the fractions obtained were tested for their activity as feeding stimulants for Colorado beetle larvae. Also leaves and leaf extracts of different kinds of plants, as well as a number of known pure compounds and mixtures of them, were tested for this

  11. Bark beetle responses to vegetation management practices

    Science.gov (United States)

    Joel D. McMillin; Christopher J. Fettig

    2009-01-01

    Native tree-killing bark beetles (Coleoptera: Curculionidae, Scolytinae) are a natural component of forest ecosystems. Eradication is neither possible nor desirable and periodic outbreaks will occur as long as susceptible forests and favorable climatic conditions co-exist. Recent changes in forest structure and tree composition by natural processes and management...

  12. Risk Assessment for the Southern Pine Beetle

    Science.gov (United States)

    Andrew Birt

    2011-01-01

    The southern pine beetle (SPB) causes significant damage (tree mortality) to pine forests. Although this tree mortality has characteristic temporal and spatial patterns, the precise location and timing of damage is to some extent unpredictable. Consequently, although forest managers are able to identify stands that are predisposed to SPB damage, they are unable to...

  13. A dynamical model for bark beetle outbreaks

    Czech Academy of Sciences Publication Activity Database

    Křivan, Vlastimil; Lewis, M.; Bentz, B. J.; Bewick, S.; Lenhart, S. M.; Liebhold, A.

    2016-01-01

    Roč. 407, OCT 21 (2016), s. 25-37 ISSN 0022-5193 Institutional support: RVO:60077344 Keywords : bistability * bark beetle * Dendroctonus ponderosae Subject RIV: EH - Ecology, Behaviour Impact factor: 2.113, year: 2016 http://www.sciencedirect.com/science/article/pii/S0022519316301928

  14. 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.

  15. 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. .

  16. 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.

  17. Preparation of a Breadfruit Flour Bar.

    Science.gov (United States)

    Nochera, Carmen L; Ragone, Diane

    2016-05-20

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

  18. Floral associations of cyclocephaline scarab beetles.

    Science.gov (United States)

    Moore, Matthew Robert; Jameson, Mary Liz

    2013-01-01

    The scarab beetle tribe Cyclocephalini (Coleoptera: Scarabaeidae: Dynastinae) is the second largest tribe of rhinoceros beetles, with nearly 500 described species. This diverse group is most closely associated with early diverging angiosperm groups (the family Nymphaeaceae, magnoliid clade, and monocots), where they feed, mate, and receive the benefit of thermal rewards from the host plant. Cyclocephaline floral association data have never been synthesized, and a comprehensive review of this ecological interaction was necessary to promote research by updating nomenclature, identifying inconsistencies in the data, and reporting previously unpublished data. Based on the most specific data, at least 97 cyclocephaline beetle species have been reported from the flowers of 58 plant genera representing 17 families and 15 orders. Thirteen new cyclocephaline floral associations are reported herein. Six cyclocephaline and 25 plant synonyms were reported in the literature and on beetle voucher specimen labels, and these were updated to reflect current nomenclature. The valid names of three unavailable plant host names were identified. We review the cyclocephaline floral associations with respect to inferred relationships of angiosperm orders. Ten genera of cyclocephaline beetles have been recorded from flowers of early diverging angiosperm groups. In contrast, only one genus, Cyclocephala, has been recorded from dicot flowers. Cyclocephaline visitation of dicot flowers is limited to the New World, and it is unknown whether this is evolutionary meaningful or the result of sampling bias and incomplete data. The most important areas for future research include: (1) elucidating the factors that attract cyclocephalines to flowers including floral scent chemistry and thermogenesis, (2) determining whether cyclocephaline dicot visitation is truly limited to the New World, and (3) inferring evolutionary relationships within the Cyclocephalini to rigorously test vicarance hypotheses

  19. Zombie soldier beetles: Epizootics in the goldenrod soldier beetle, Chauliognathus pensylvanicus (Coleoptera: Cantharidae) caused by Eryniopsis lampyridarum (Entomophthoromycotina: Entomophthoraceae).

    Science.gov (United States)

    Steinkraus, Donald C; Hajek, Ann E; Liebherr, Jim K

    2017-09-01

    Adult goldenrod soldier beetles, Chauliognathus pensylvanicus, were found infected by the fungus Eryniopsis lampyridarum (Entomophthoromycotina) in Arkansas during September - October (1996, 2001, 2015 and 2016). Living and dead infected beetles were found on flowering frost aster, Symphyotrichum pilosum, common boneset, Eupatorium perfoliatum, and Canada goldenrod, Solidago canadensis. Live and dead beetles (n=446) were collected in 1996 from S. pilosum flowers and held individually in the laboratory for determination of fungal prevalence. Of the beetles collected, 281 (63%) were males and 165 (37%) were females. A total of 90 beetles were infected with E. lampyridarum, an overall prevalence of 20.2%. Prevalence in males was 19.6% (n=55 infected/281 males total) and prevalence in females was 21.2% (n=35 infected /165 females total). Conidia were produced from 57% of the infected beetles, 23% of the infected beetles produced resting spores, and 20% contained the hyphal body stage. Infected beetles produced either conidia or resting spores but never both in the same host. Post-mortem morphological changes in the hosts due to E. lampyridarum were observed periodically for 24h. Shortly before death, by unknown mechanisms, dying infected beetles tightly clamped their mandibles into flower heads and ca. 15-22h later (between 2400 and 0700h) the fungus caused dead beetles to raise their elytra and expand their metathoracic wings. Copyright © 2017. Published by Elsevier Inc.

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

    Directory of Open Access Journals (Sweden)

    E. I. Ponomareva

    2015-01-01

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

  1. Quality characteristics of bread produced from wheat, rice and maize flours.

    Science.gov (United States)

    Rai, Sweta; Kaur, Amarjeet; Singh, Baljit; Minhas, K S

    2012-12-01

    Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.

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

    Directory of Open Access Journals (Sweden)

    Haq Nawaz

    2015-12-01

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

  3. 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.

  4. Effect of wheat flour characteristics on sponge cake quality.

    Science.gov (United States)

    Moiraghi, Malena; de la Hera, Esther; Pérez, Gabriela T; Gómez, Manuel

    2013-02-01

    To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. Copyright © 2012 Society of Chemical Industry.

  5. Properties of duck meat sausages supplemented with cereal flours.

    Science.gov (United States)

    Yang, H S; Ali, M S; Jeong, J Y; Moon, S H; Hwang, Y H; Park, G B; Joo, S T

    2009-07-01

    Duck meat sausages were prepared using 10% beef fat (FDS) and 10% hydrated cereal flours including rice (RDS), wheat, corn, millet, and barley to replace fat. Control duck sausages (DS) were also prepared only with duck meat and duck meat plus 10% beef fat. Results showed that protein and fat contents significantly decreased and total expressible fluid reduced with the addition of cereal flours in duck sausage batters. The FDS had higher fat content and lower pH compared with others. Duck sausages with 10% supplemented wheat flour showed the lowest cooking loss among sausages and had similar redness and chroma values to FDS and DS. Texture analysis indicated that hardness of duck sausage significantly decreased when cereal flours and beef fat were added. In particular, RDS showed the lowest values for all texture measurements compared with others. Result of moisture absorption capacity suggested that the decrease in hardness in RDS was due to higher moisture retention for rice flour treatment. Sensory evaluation indicated that DS had significantly lower overall acceptability than RDS, due to its off-flavor, whereas RDS had higher overall acceptability than DS.

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

    Science.gov (United States)

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

    2007-10-01

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

  7. Spectral information as an orientation cue in dung beetles

    OpenAIRE

    el Jundi, Basil; Foster, James J.; Byrne, Marcus J.; Baird, Emily; Dacke, Marie

    2015-01-01

    During the day, a non-uniform distribution of long and short wavelength light generates a colour gradient across the sky. This gradient could be used as a compass cue, particularly by animals such as dung beetles that rely primarily on celestial cues for orientation. Here, we tested if dung beetles can use spectral cues for orientation by presenting them with monochromatic (green and UV) light spots in an indoor arena. Beetles kept their original bearing when presented with a single light cue...

  8. The bacterial community of entomophilic nematodes and host beetles.

    Science.gov (United States)

    Koneru, Sneha L; Salinas, Heilly; Flores, Gilberto E; Hong, Ray L

    2016-05-01

    Insects form the most species-rich lineage of Eukaryotes and each is a potential host for organisms from multiple phyla, including fungi, protozoa, mites, bacteria and nematodes. In particular, beetles are known to be associated with distinct bacterial communities and entomophilic nematodes. While entomopathogenic nematodes require symbiotic bacteria to kill and reproduce inside their insect hosts, the microbial ecology that facilitates other types of nematode-insect associations is largely unknown. To illuminate detailed patterns of the tritrophic beetle-nematode-bacteria relationship, we surveyed the nematode infestation profiles of scarab beetles in the greater Los Angeles area over a five-year period and found distinct nematode infestation patterns for certain beetle hosts. Over a single season, we characterized the bacterial communities of beetles and their associated nematodes using high-throughput sequencing of the 16S rRNA gene. We found significant differences in bacterial community composition among the five prevalent beetle host species, independent of geographical origin. Anaerobes Synergistaceae and sulphate-reducing Desulfovibrionaceae were most abundant in Amblonoxia beetles, while Enterobacteriaceae and Lachnospiraceae were common in Cyclocephala beetles. Unlike entomopathogenic nematodes that carry bacterial symbionts, insect-associated nematodes do not alter the beetles' native bacterial communities, nor do their microbiomes differ according to nematode or beetle host species. The conservation of Diplogastrid nematodes associations with Melolonthinae beetles and sulphate-reducing bacteria suggests a possible link between beetle-bacterial communities and their associated nematodes. Our results establish a starting point towards understanding the dynamic interactions between soil macroinvertebrates and their microbiota in a highly accessible urban environment. © 2016 John Wiley & Sons Ltd.

  9. Physical Characteristics of White Sweet Potato (Ipomoea batatas L.), Rice (Oryza sativa L.), and Tapioca (Manihot esculenta) Flours - Based Seasoning Composite Flour

    Science.gov (United States)

    Alfani, NNA; Ishartani, D.; Anam, C.; Praseptiangga, D.; Manuhara, G. J.

    2017-04-01

    The objective of this study was to determine the physical characteristics of seasoning composite flour that made from white sweet potato, rice, and tapioca flours, and determined the best formula of seasoning composite flour. A completely randomized design (CRD) with formula as the single factor was used. The data were analyzed by one-way ANOVA method and followed by Duncan Multiple Range Test (DMRT) at significance 5% if there was a significant difference. The best formula of seasoning composite flour was 30% tapioca flour, 30% rice flour, and 40% white sweet potato flour. The physical characteristics of the best formula were 5.689 ml/g of swelling power, 2.681 g/g of water absorption capacity, 0.887 ml/g of oil absorption capacity, and 22.03% cooking loss. Physical characteristics of the best seasoning composite flour were significantly different from the commercial seasoning flour and showed a better cooking loss, oil absorption capacity, and swelling power than commercial seasoning flour.

  10. Influence of grain activation conditions on functional characteristics of brown rice flour.

    Science.gov (United States)

    Singh, Arashdeep; Sharma, Savita; Singh, Baljit

    2017-09-01

    Grain activation is a natural processing technique that can be used to produce modified flours without chemical modification. Functional characteristics of brown rice flour as influenced by grain activation time and temperatures were investigated. Germination temperatures at 25 ℃, 30 ℃ and 35 ℃ and time for 12, 24, 36 and 48 h significantly influenced the functional properties of flour with modification of starch, protein and high enzymatic activity. Significant decrease in the bulk density, water absorption and swelling power of brown rice flour was observed in comparison to non-germinated flour. Gel consistency and oil absorption capacity of brown rice flour increased as the grain activation time and temperature were increased. Native flour had lowest emulsion and foaming properties, while increase in grain activation time and temperature enhanced the emulsifying and foaming properties of flour. Paste clarity of native flour was 54% which was reduced to 25.17%; however, increase in germination time and temperature increased the % synersis values of germinated flour. Native flour had least gelation concentration of 12% which increased to 25% after 48 h of germination at 35 ℃. Overall, germination can be used as a natural way to modify the functional properties of brown rice flours for their utilization in variety food products.

  11. 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...

  12. Biological resistance of polyethylene composites made with chemically modified fiber or flour

    Science.gov (United States)

    Rebecca E. Ibach; Craig M. Clemons

    2002-01-01

    The role of moisture in the biological decay of wood-plastic composites was investigated. Southern pine wood fiber and ponderosa pine wood flour were chemically modified using either acetic anhydride (AA), butylene oxide (BO), or propylene oxide (PO). A 50:50 mixture of high density polyethylene and either chemically modified fiber or flour, or untreated fiber or flour...

  13. Quality evaluation of cassava-pigeon pea composite flour and the ...

    African Journals Online (AJOL)

    Cassava flour (CF) and pigeon pea flours (PF) were respectively produced and blended in the ratios of 100:0, 95:5, 90:10, 85:15 and 80:20. The flour blends were subjected to proximate, functional and anti-nutrient analysis after which they were used to produce cookies. The sensory and physical characteristics were ...

  14. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours

    Science.gov (United States)

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

  15. Effect of Hydrothermal Treatment on the Physicochemical, Rheological, and Oil-Resistant Properties of Rice Flour

    Science.gov (United States)

    Rice flour was thermo-mechanically modified by steam jet-cooking and the physico-chemical and rheological properties of the resulting product were characterized. Then, its performance in frying batters was evaluated as an oil barrier. Compared to native rice flour, the steam jet-cooked rice flour ...

  16. The Mexican bean beetle (Epilachna varivestis regurgitome and insights into beetle-borne virus specificity.

    Directory of Open Access Journals (Sweden)

    Cassidy R Gedling

    Full Text Available For nearly 400 million years, insects and plants have been embattled in an evolutionary arms race. Insects have developed diverse feeding strategies and behaviors in an effort to circumvent and overcome an extensive collection of plant defense tactics. Sap-sucking insects often inject saliva into hosts plants, which contains a suite of effector proteins and even microbial communities that can alter the plant's defenses. Lacking salivary glands, leaf-feeding beetles represent an interesting group of phytophagous insects. Feeding beetles regurgitate onto leaf surfaces and it is thought that these oral secretions influence insect-plant interactions and even play a role in virus-vector specificity. Since the molecular and biological makeup of the regurgitant is virtually unknown, we carried out RNA sequencing and 16S rDNA analysis on a major soybean pest, Epilachna varivestis, to generate the first ever beetle "regurgitome" and characterize its microbiome. Interestingly, the regurgitant is comprised of a rich molecular assortment of genes encoding putative extracellular proteins involved in digestion, molting, immune defense, and detoxification. By carrying out plant inoculation assays, we reinforced the fundamental role of the regurgitant in beetle-borne virus specificity. Ultimately, these studies begin to characterize the importance of regurgitant in virus transmission and beetle-plant interactions.

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

    Directory of Open Access Journals (Sweden)

    Josep Boatella

    2013-12-01

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

  18. 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.

  19. Rheological and microbiological study of flour treated by irradiation

    International Nuclear Information System (INIS)

    Laabidi, Othmen

    2007-01-01

    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

  20. Development of newly enriched bread with quinoa flour and whey

    Science.gov (United States)

    Salazar, D. M.; Naranjo, M.; Pérez, L. V.; Valencia, A. F.; Acurio, L. P.; Gallegos, L. M.; Alvarez, F. C.; Amancha, P. I.; Valencia, M. P.; Rodriguez, C. A.; Arancibia, M. Y.

    2017-07-01

    Ecuador, Bolivia, and Peru are countries with the highest amount of quinoa production in the world due to the proximity to the Andes. Further, Ecuador has a high production of dairy products, particularly fresh cheese of which production gives a high volume of whey, without further use, with the consequent loss of their nutritional value. The present study was performed to develop a new fortified bread through the incorporation of quinoa flour and whey at three different concentrations. The use of quinoa and whey improved the texture, shelf life and sensory characteristics of bread, compared to those prepared with wheat flour. This study shows the potential of quinoa flour and whey as ingredients in the development of baked products.

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

    International Nuclear Information System (INIS)

    Kawamura, Shoei; Kishita, Keigo; Ukai, Mitsuko; Kikuchi, Masahiro; Kobayashi, Yasuhiko

    2013-01-01

    Using electron spin resonance (ESR) spectroscopy, we revealed radicals induced in cereal flour irradiated with gamma-ray or electron beam. Sample was wheat and rice. We detected a broad singlet signal at g = 2.0. It consists of a singlet signal and a triplet signal. It suggested that the singlet signal is originated from organic free radicals and the triplet signal is from 14 N. There were no differences of ESR spectra between irradiated wheat flour and rice flour. The signal intensity of radiation induced radical was tend to increase following with the increase of radiation dose level. After radiation treatment, relaxation time of radiation induced radical was changed during storage. T 1 was decreased and T 2 was increased. In this study, the relaxation time is calculated using the parameters obtained from the ESR signal. It is necessary to analyze the relaxation time directly with pulsed ESR spectroscopy in future. (author)

  2. 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.

  3. Black Culture

    Directory of Open Access Journals (Sweden)

    Angela Khristin Brown

    2013-07-01

    Full Text Available The migration of blacks in North America through slavery became united.  The population of blacks past downs a tradition of artist through art to native born citizens. The art tradition involved telling stories to each generation in black families. The black culture elevated by tradition created hope to determine their personal freedom to escape from poverty of enslavement and to establish a way of life through tradition. A way of personal freedoms was through getting a good education that lead to a better foundation and a better way of life.

  4. Atlas of Iberian water beetles (ESACIB database).

    Science.gov (United States)

    Sánchez-Fernández, David; Millán, Andrés; Abellán, Pedro; Picazo, Félix; Carbonell, José A; Ribera, Ignacio

    2015-01-01

    The ESACIB ('EScarabajos ACuáticos IBéricos') database is provided, including all available distributional data of Iberian and Balearic water beetles from the literature up to 2013, as well as from museum and private collections, PhD theses, and other unpublished sources. The database contains 62,015 records with associated geographic data (10×10 km UTM squares) for 488 species and subspecies of water beetles, 120 of them endemic to the Iberian Peninsula and eight to the Balearic Islands. This database was used for the elaboration of the "Atlas de los Coleópteros Acuáticos de España Peninsular". In this dataset data of 15 additional species has been added: 11 that occur in the Balearic Islands or mainland Portugal but not in peninsular Spain and an other four with mainly terrestrial habits within the genus Helophorus (for taxonomic coherence). The complete dataset is provided in Darwin Core Archive format.

  5. Imago feeding preference of the black fir sawyer Monochamus urussovi Fisch. (Coleoptera: Cerambycidae

    Directory of Open Access Journals (Sweden)

    Grodnitsky Dmitry

    2017-03-01

    Full Text Available Mass outbreaks of the black fir sawyer M. urussovi regularly occur in forest stands dominated by Siberian fir Abies sibirica; outbreaks have been observed only on fir and exclusively in Siberia, although the beetle is also found in the vast territory including Finland, Poland, Ukraine, Kazakhstan, China, Russian Far East and Japan. A closely related common species M. sutor has never produced outbreaks; its larvae have been registered only in Scots pine. Feeding preferences of the two species were compared under experimental conditions; total numbers of tested specimens were 132 (M. urussovi and 40 (M. sutor. M. sutor beetles were caught in nature, M. urussovi pupas and young adults were collected from fir trunks; pupas were reared to beetles. Each beetle was placed into a covered plastic enclosure for 24 hours and offered cut shoots of fir, spruce, Siberian pine, Scots pine, larch, birch and willow; all cuts were of the same length and diameter, needles and leaves had been previously removed. Beetles of the two species showed different feeding preference. M. sutor imagoes completely ignored fir shoots, definitely preferring Scots pine. M. urussovi feeding behavior was different: beetles did consume bark, bast and cambium of fir. However, they were mainly fed on Scots pine shoots. Feeding preference given to Scots pine by beetles grown in fir trunks can be explained by the hypothesis that this species originated on pine. Mass outbreaks of M. urussovi in Siberian fir-dominated forest ecosystems occur, because these plant communities are historically young (evidently much less than 10 000 years and yet unbalanced, transitional sort of ecosystems, so fir did not have enough evolutionary time to get adapted to injure by the sawyer and Ophiostoma fungi carried by beetles.

  6. Ground beetle habitat templets and riverbank integrity

    OpenAIRE

    Van Looy, Kris; Vanacker, Stijn; Jochems, Hans; De Blust, Geert; Dufrêne, M

    2006-01-01

    The habitat templet approach was used in a scale-sensitive bioindicator assessment for the ecological integrity of riverbanks and for specific responses to river management. Ground beetle habitat templets were derived from a catchment scale sampling, integrating the overall variety of bank types. This coarse-filter analysis was integrated in the reach scale fine-filtering approaches of community responses to habitat integrity and river management impacts. Higher species diversity was associat...

  7. Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour.

    Science.gov (United States)

    Cappa, Carola; Lucisano, Mara; Barbosa-Cánovas, Gustavo V; Mariotti, Manuela

    2016-07-01

    The impact of high pressure (HP) processing on corn starch, rice flour and waxy rice flour was investigated as a function of pressure level (400MPa; 600MPa), pressure holding time (5min; 10min), and temperature (20°C; 40°C). Samples were pre-conditioned (final moisture level: 40g/100g) before HP treatments. Both the HP treated and the untreated raw materials were evaluated for pasting properties and solvent retention capacity, and investigated by differential scanning calorimetry, X-ray diffractometry and environmental scanning electron microscopy. Different pasting behaviors and solvent retention capacities were evidenced according to the applied pressure. Corn starch presented a slower gelatinization trend when treated at 600MPa. Corn starch and rice flour treated at 600MPa showed a higher retention capacity of carbonate and lactic acid solvents, respectively. Differential scanning calorimetry and environmental scanning electron microscopy investigations highlighted that HP affected the starch structure of rice flour and corn starch. Few variations were evidenced in waxy rice flour. These results can assist in advancing the HP processing knowledge, as the possibility to successfully process raw samples in a very high sample-to-water concentration level was evidenced. This work investigates the effect of high pressure as a potential technique to modify the processing characteristics of starchy materials without using high temperature. In this case the starches were processed in the powder form - and not as a slurry as in previously reported studies - showing the flexibility of the HP treatment. The relevance for industrial application is the possibility to change the structure of flour starches, and thus modifying the processability of the mentioned products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. Nutraceutical properties of flour and tortillas made with an ecological nixtamalization process.

    Science.gov (United States)

    Méndez, Lilia Irene Rodríguez; Cárdenas, Juan de Dios Figueroa; Gómez, Minerva Ramos; Lagunas, Lilia Leticia Méndez

    2013-10-01

    The traditional nixtamalization (TN) process, used for obtaining maize-based products, negatively affects bioactive compounds because of its highly alkaline pH. Recently, an ecological nixtamalization (EN) process has been developed that retains the pericarp and maintains the nejayote (wastewater) within the acidic-neutral range. This study examines the effect of pH on the nutraceutical compounds (NC) of maize, such as polyphenolics and anthocyanins (ANT), as well as the effect on the antioxidant capacity (AC). The highest concentration of total phenolics (TP) in the maize kernel was found in the black and yellow genotypes, the highest concentration of ANT in the black genotypes, and the highest concentration of AC in the red and white genotypes. In the flour, TP levels were between 206 to 400 mg GA/100 g, ANT levels were 141 to 4107 mg cyanidin-3 glucoside/kg, and AC levels were 2544 to 3001 mg AA/kg. In tortillas, TP levels were 255 to 319 mg GA/100 g, ANT levels were 32 to 3420 mg cyanidin-3 glucoside/kg, and AC levels were from 1513 to 2695 mg AA/kg. The reduced loss of soluble solids, the pH, and the formation of compounds with proteins and carbohydrates from the EN process positively affected NC retention. © 2013 Institute of Food Technologists®

  9. Tenebrio beetles use magnetic inclination compass

    Science.gov (United States)

    Vácha, Martin; Drštková, Dana; Půžová, Tereza

    2008-08-01

    Animals that guide directions of their locomotion or their migration routes by the lines of the geomagnetic field use either polarity or inclination compasses to determine the field polarity (the north or south direction). Distinguishing the two compass types is a guideline for estimation of the molecular principle of reception and has been achieved for a number of animal groups, with the exception of insects. A standard diagnostic method to distinguish a compass type is based on reversing the vertical component of the geomagnetic field, which leads to the opposite reactions of animals with two different compass types. In the present study, adults of the mealworm beetle Tenebrio molitor were tested by means of a two-step laboratory test of magnetoreception. Beetles that were initially trained to memorize the magnetic position of the light source preferred, during the subsequent test, this same direction, pursuant geomagnetic cues only. In the following step, the vertical component was reversed between the training and the test. The beetles significantly turned their preferred direction by 180°. Our results brought until then unknown original findings that insects, represented here by the T. molitor species, use—in contrast to another previously researched Arthropod, spiny lobster—the inclination compass.

  10. Asymmetric hindwing foldings in rove beetles.

    Science.gov (United States)

    Saito, Kazuya; Yamamoto, Shuhei; Maruyama, Munetoshi; Okabe, Yoji

    2014-11-18

    Foldable wings of insects are the ultimate deployable structures and have attracted the interest of aerospace engineering scientists as well as entomologists. Rove beetles are known to fold their wings in the most sophisticated ways that have right-left asymmetric patterns. However, the specific folding process and the reason for this asymmetry remain unclear. This study reveals how these asymmetric patterns emerge as a result of the folding process of rove beetles. A high-speed camera was used to reveal the details of the wing-folding movement. The results show that these characteristic asymmetrical patterns emerge as a result of simultaneous folding of overlapped wings. The revealed folding mechanisms can achieve not only highly compact wing storage but also immediate deployment. In addition, the right and left crease patterns are interchangeable, and thus each wing internalizes two crease patterns and can be folded in two different ways. This two-way folding gives freedom of choice for the folding direction to a rove beetle. The use of asymmetric patterns and the capability of two-way folding are unique features not found in artificial structures. These features have great potential to extend the design possibilities for all deployable structures, from space structures to articles of daily use.

  11. Bambara-wheat composite flour: rheological behavior of dough and functionality in bread.

    Science.gov (United States)

    Erukainure, Ochuko L; Okafor, Jane N C; Ogunji, Akinyele; Ukazu, Happiness; Okafor, Ebele N; Eboagwu, Ijeoma L

    2016-11-01

    The rheological behavior and functional properties of doughs from bambara-wheat composite flour was investigated. Bambara-wheat composite flour was prepared by substituting wheat with 0%, 10%, 15%, and 20% of bambara flour. The rheological behavior of their dough was analyzed with Mixolab. Breads produced from the flour were analyzed for physical characteristics. Organoleptic analysis was carried out by 20 panelists. Mixolab analysis revealed, except for stability time, depreciating values for dough consistency (C1), protein weakening (C2), starch gelatinization (C3), amylase activity (C4), and retrogradation (C5) as the inclusion of bambara flour increased. Physical characteristics of the loaves revealed significant ( P  baking characteristics.

  12. Sex determination in beetles: Production of all male progeny by Parental RNAi knockdown of transformer

    Science.gov (United States)

    Shukla, Jayendra Nath; Palli, Subba Reddy

    2012-01-01

    Sex in insects is determined by a cascade of regulators ultimately controlling sex-specific splicing of a transcription factor, Doublesex (Dsx). We recently identified homolog of dsx in the red flour beetle, Tribolium castaneum (Tcdsx). Here, we report on the identification and characterization of a regulator of Tcdsx splicing in T. castaneum. Two male-specific and one female-specific isoforms of T. castaneum transformer (Tctra) were identified. RNA interference-aided knockdown of Tctra in pupa or adults caused a change in sex from females to males by diverting the splicing of Tcdsx pre-mRNA to male-specific isoform. All the pupa and adults developed from Tctra dsRNA injected final instar larvae showed male-specific sexually dimorphic structures. Tctra parental RNAi caused an elimination of females from the progeny resulting in production of all male progeny. Transformer parental RNAi could be used to produce all male population for use in pest control though sterile male release methods. PMID:22924109

  13. Control of Three Stored−Product Beetles with Artemisia haussknechtii (Boiss (Asteraceae Essential Oil

    Directory of Open Access Journals (Sweden)

    Seyed Mehdi Hashemi

    2012-12-01

    Full Text Available Fumigant toxicity of the essential oil of aerial parts from Artemisia haussknechtii (Boiss (Asteraceae was investigated against the cowpea weevil Callosobruchus maculatus (Fab., the rice weevil Sitophilus oryzae (L., and the red flour beetle Tribolium castaneum (Herbst. Dry ground plants were subjected to hydro−distillation using a Clevenger−type apparatus and the chemical composition of the volatile oil was studied by gas chromatography−mass spectrometry (GC−MS. The major components of the oil were camphor (29.24%, 1, 8−cineol (27.62%, yomogi alcohol (5.23%, and camphene (4.80%. The essential oil in same concentrations was assayed against (1−7 days old adults of insect species and percentage mortality was recorded after 24, 48, and 72 h exposure times. LC50 values were varied between 19.84 and 103.59 μL L-1 air, depending on insect species and exposure time. Callosobruchus maculatus was more susceptible than other species. These results suggested that A. haussknechtii oil might have potential as a control agent against C. maculatus, S. oryzae and T. castaneum.

  14. Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour

    OpenAIRE

    Ogunmuyiwa, O. H.; Adebowale, A. A.; Sobukola, O. P.; Onabanjo, O. O.; Obadina, A. O.; Adegunwa, M. O.; Kajihausa, O. E.; Sanni, L. O.; Tomlins, Keith

    2017-01-01

    Protein dense, fiber-rich extruded snacks were produced from blend of bambara groundnut flour, cassava starch, and corn bran flour using a single screw cooking extruder. The snacks were analyzed for their physical properties and proximate composition using standard laboratory procedures. The expansion ratio, specific volume, breaking force, and breaking strength index (BSI) of the snacks ranged from 0.85 to 1.22, 0.75 to 1.30 g/cm3, 3.95 to 36.45 N, and 0.99 to 9.11 N/mm, respectively. The br...

  15. Fragments of Tenebrio molitor cadherin enhance Cry3Aa toxicity for the red flour beetle, Tribolium castaneum (Herbst)

    Czech Academy of Sciences Publication Activity Database

    Moustafa, M.A.M.; Vlasák, Josef; Sehnal, František

    2016-01-01

    Roč. 140, č. 4 (2016), s. 277-286 ISSN 0931-2048 Institutional support: RVO:60077344 Keywords : Bacillus thuringiensis Cry3Aa * biocontrol * toxicity modulation Subject RIV: EB - Genetics ; Molecular Biology Impact factor: 1.641, year: 2016

  16. Properties and natural occurrence of maternal-effect selfish genes ('Medea' factors) in the red flour beetle, tribolium castaneum

    Science.gov (United States)

    Beeman; Friesen

    1999-05-01

    Maternally acting selfish genes, termed 'Medea' factors, were found to be widespread in wild populations of Tribolium castaneum collected in Europe, North and South America, Africa and south-east Asia, but were rare or absent in populations from Australia and the Indian subcontinent. We detected at least four distinct genetic loci in at least two different linkage groups that exhibit the Medea pattern of differential mortality of genotypes within maternal families. Although each M factor tested had similar properties of maternal lethality to larvae and zygotic self-rescue, M factors representing distinct loci did not show cross-rescue. Alleles at two of these loci, M1 and M4, were by far the most prevalent, M4 being the predominant type. M2 and M3 were each found only once, in Pakistan and Japan, respectively. Although M1 could be genetically segregated from M4 and maintained as a purified stock, the M1 factor invariably co-occurred with M4 in field populations, whereas M4 usually occurred in the absence of other Medea factors. The dominant maternal lethal action of M1 could be selectively inactivated (reverted) by gene-knockout gamma irradiation with retention of zygotic rescue activity.

  17. Biochemical abnormalities induced by abamectin in sixth instar larvae of the red flour beetle, tribolium castaneum (herbst)

    International Nuclear Information System (INIS)

    Hussain, R.

    2014-01-01

    The sub lethal effects of abamectin (Sure 1.8 EC) were studied on malathion-resistant (PAK) and organophosphate susceptible (FSS-II) strains of Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) larvae in the laboratory. The objective was to examine changes in production or activities of carboxylesterase (CE), total esterases (TE), alpha-amylase, glucoamylase, alkaline phosphatase (AkP), acidic phosphatase (AcP), total protein, soluble protein and free amino acids (FAA). The sixth instar larvae of T. castaneum were released and exposed for 48h without food on abamectin treated glass petri dishes. The surviving ones were then homogenized in saline and centrifuged prior to biochemical analyses. Results showed differences in the activities of enzymes and quantities of total protein, soluble protein and FAA between strains and among concentrations. Abamectin, at LC and LC , changed the activities 10 20/levels of TE, CE, AcP, total protein and FAA in the larvae of both the strains. The activities of alpha-amylase, glucoamylase and AkP remained non-significant at both doses in the two strains. In PAK strain larvae, the TE activity was inhibited with depletion of total protein contents and elevation of FAA contents. In FSS-II larvae, the effect of abamectin on levels of alpha-amylase, glucoamylase, AkP, total protein and soluble protein remained non-significant. The activities of TE and AcP were reduced at both doses, while activities/levels of CE reduced at LC and FAA increased 10 at LC . It is concluded that abamectin affected the overall body 20 functioning of PAK strain more as compared to FSS-II strain considering disturbances caused in the levels/activities of biochemical components. (author)

  18. Sterilization of full grown pupae of the long headed flour beetle with gamma radiation and its effect on mating competitiveness

    International Nuclear Information System (INIS)

    Ahmed, M.Y.Y.; Aboul-Nasr, A.E.; Abdel-Rahmal, A.M.; Ahmed, Z.A.

    1985-01-01

    When fully grown pupae of Lathyticus oryzae were irradiated at 8Krad, the resulting adults were completely sterile. When sterile males were added to the unirradiated males and females ratios of 1:1:1, 5:1:1, 10:1:1 and 15:1:1, the percentage of egg hatch decreased from 79.2 for the controls to 48.1 at the ratio of 1:1:1. Male competitiveness value for this ratio was 0.64. Increasing the ratio to 15:1:1 decreased percentage of egg hatch to 4.0. The competitiveness value at this ratio was 1.3 (i.e. the sterile males were fully competitive). The effects of releasing both sterile males and females were also investigated. The present results indicated that release of sterile females together with sterile males give good results, especially with flooding ratio 15:15:1:1, which gave 98.3% infertility in the resulting eggs. The competitiveness value showed that the sterile adults were fully competitive with normal adults at this flooding ratio

  19. Activities of modified Cry3A-type toxins on the red flour beetle, Tribolium castaneum (Herbst)

    Czech Academy of Sciences Publication Activity Database

    Mostafa, Moataz; Vlasák, Josef; Sehnal, František

    2013-01-01

    Roč. 137, č. 9 (2013), s. 684-692 ISSN 0931-2048 R&D Projects: GA MZe QI91A229; GA MZe QH71290 Institutional support: RVO:60077344 Keywords : Bacillus thuringensis * biocontrol * Cry3Aa Subject RIV: ED - Physiology Impact factor: 1.701, year: 2013 http://onlinelibrary.wiley.com/doi/10.1111/jen.12054/pdf

  20. MicroRNA-dependent regulation of metamorphosis and identification of microRNAs in the red flour beetle, Tribolium castaneum.

    Science.gov (United States)

    Wu, Wei; Xiong, Wenfeng; Li, Chengjun; Zhai, Mengfan; Li, Yao; Ma, Fei; Li, Bin

    2017-10-01

    To date, although some microRNAs (miRNAs) have been discovered in the holometabolism insect Tribolium castaneum, large numbers of miRNAs still require investigation. Knocking down Dicer-1 (Dcr-1) and Argonaute-1 (Ago-1) in late larvae impaired miRNA synthesis, affected the juvenile hormone pathway by up-regulating Methoprene-tolerant (Met) and Krüppel-homolog1 (Kr-h1) transcript levels, and resulted in a series of defects in T. castaneum development and metamorphosis. Thus, high-throughput Illumina/Solexa sequencing was performed with a mixed sample of eight key developmental stages of T. castaneum. In total, 1154 unique miRNAs were discovered containing 274 conserved miRNAs belong to 68 miRNA families, 108 known candidate miRNAs and 772 novel miRNAs. Genome locus analysis showed that miRNA clusters are more abundant in T. castaneum than other species. The results indicated that RNAi of Dcr-1 and Ago-1 in T. castaneum resulted in miRNA-induced metamorphosis defects. Furthermore, large numbers of novel miRNAs were discovered in T. castaneum and localized to T. castaneum genome loci. Copyright © 2017 Elsevier Inc. All rights reserved.

  1. Improving properties of sweet potato composite flour: Influence of lactic fermentation

    Science.gov (United States)

    Yuliana, Neti; Nurdjanah, Siti; Setyani, Sri; Novianti, Dini

    2017-06-01

    The use of locally grown crops such as sweet potato as raw material for composite flour is considered advantageous as it reduces the importation of wheat flour. However the use of native sweetpotato flour has drawback properties when applied in the food. This study was aimed to modify sweet potato flour through six methods of lactic fermentation (spontaneous, pickle brine, Lb plantarum, Lc mesentereoides, a mixed of Lb plantarum and Lc mesentereoides, and mixed of Lb plantarum, Lc mesentereoides and yeast) to increase its properties in composite flour. Composite flours were obtained after fermentation of sweet potato slices for 48h in the proportion of 50% sweet potatoes flour and 50% wheat flour. pH, moisture content, swelling power, solubility, and pasting properties were determined for the fermented and unfermented composite flours. The results indicated that the composite fermented flours had better properties than those of non fermented flour. Fermentation increased swelling power, moisture content, meanwhile, solubility, and pH, deacresed. Amylose leaching, however, was not significantly affected by the fermentation process.

  2. 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.

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

    International Nuclear Information System (INIS)

    Rodríguez-Marín, María L.; Bello-Pérez, Luis A.; Yee-Madeira, Hernani; Zhong, Qixin; González-Soto, Rosalía A.

    2013-01-01

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

  4. Effect of wood flour content on the optical color, surface chemistry, mechanical and morphological properties of wood flour/recycled high density polyethylene (rHDPE) composite

    Science.gov (United States)

    Sheng, Chan Kok; Amin, Khairul Anuar Mat; Kee, Kwa Bee; Hassan, Mohd Faiz; Ali, E. Ghapur E.

    2018-05-01

    In this study, effect of wood flour content on the color, surface chemistry, mechanical properties and surface morphology of wood-plastic composite (WPC) on different mixture ratios of recycled high density polyethylene (rHDPE) and wood flour were investigated in detail. The presence of wood flour in the composite indicates a significant total color change and a decrease of lightness. Functional groups of wood flour in WPC can be seen clearer from the Fourier transform infrared (FTIR) spectra as the wood flour content increases. The mechanical tensile testing shows that the tensile strength of Young's modulus is improved, whereas the strain and elongation at break were reduced by the addition of wood flour. The gap between the wood flour microvoid fibre and rHDPE matrix becomes closer when the wood flour content is increased as observed by scanning electron microscope (SEM) image. This finding implies a significant improvement on the interaction of interfacial adhesion between the rHDPE matrix and wood flour filler in the present WPC.

  5. The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour.

    Science.gov (United States)

    Jongsutjarittam, Ornpicha; Charoenrein, Sanguansri

    2014-12-19

    The properties of waxy rice flour (WRF) and non-waxy rice flour (RF) were modified using an extrusion process with different feeding material moisture contents. WRF was more affected by the thermomechanical stress from extrusion; consequently, it had a lower glass transition temperature but higher water solubility index (WSI) indicating higher molecular degradation than extruded RF. The lower moisture content of the feeding flour caused more severe flour damage (coarser surface of the extruded flour) and lowered relative crystallinity compared to higher moisture content processing. Moreover, low moisture content processing led to complete gelatinization, whereas, partial gelatinization occurred in the higher moisture content extrusion. Consequently, the extruded flours had a lower peak viscosity and gelatinization enthalpy but a higher water absorption index and WSI than native flour. In conclusion, the rice flour type and the moisture content of the extrusion feeding flour affected the physicochemical properties of the extruded flour. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Asteraceae - an evaluation of hutchinsons beetle-daisy hypothesis

    CSIR Research Space (South Africa)

    Midgley, JJ

    1993-05-01

    Full Text Available repel the beetles. However in this review of plant mimicry worldwide, it is considered an exceptionally intriguing example of Batesian mimicry. Despite the fact there still appears to be a dearth of information on the interaction between beetle...

  7. Efficacy of plant extracts against the cowpea beetle, Callosobruchus maculatus

    NARCIS (Netherlands)

    Boeke, S.J.; Barnaud, B.; Loon, van J.J.A.; Kossou, D.K.; Huis, van A.; Dicke, M.

    2004-01-01

    Traditionally used African plant powders, with a known effect against the cowpea beetle Callosobruchus maculatus in stored cowpea, were extracted with water. The extracts, 13 volatile oils, 2 non-volatile oils and 8 slurries, were evaluated for their toxic and repellent effects against the beetle.

  8. Mountain pine beetle infestations in relation to lodgepole pine diameters

    Science.gov (United States)

    Walter E. Cole; Gene D. Amman

    1969-01-01

    Tree losses resulting from infestation by the mountain pine beetle (Dendroctonus ponderosae Hopkins) were measured in two stands of lodgepole pine (Pinus contorta Dougl.) where the beetle population had previously been epidemic. Measurement data showed that larger diameter trees were infested and killed first. Tree losses...

  9. Book review of advances in insect physiology: pine bark beetles

    Science.gov (United States)

    If not the most destructive forest pest, bark beetles are probably a close second in their culpability for killing millions of trees in the Northern Hemisphere. This volume provides an aptly-timed interdisciplinary review on aspects of bark beetle physiology, especially how it relates to selecting, ...

  10. Hidden in Plain sight: synthetic pheromone misleads beetles, protects trees

    Science.gov (United States)

    Paul Meznarich; Robert Progar

    2015-01-01

    In the last decade, pine forests throughout much of the western United States have been ravaged by the mountain pine beetle (Dendroctonus ponderosae). This bark beetle is native to the United States and has been responsible for massive tree kills in the past. The current outbreak, however, has been notably severe and wide ranging and the effects have been more dramatic...

  11. Ecological interactions of bark beetles with host trees

    Science.gov (United States)

    Certain species of bark beetles in the insect order Coleoptera, family Curculionidae (formerly Scolytidae) are keystone species in forest ecosystems. However, the tree-killing and woodboring bark and ambrosia beetles are also among the most damaging insects of forest products including lumber, paper...

  12. Bark beetle outbreaks in western North America: Causes and consequences

    Science.gov (United States)

    Bentz, Barbara; Logan, Jesse; MacMahon, James A.; Allen, Craig D.; Ayres, Matt; Berg, Edward E; Carroll, Allan; Hansen, Matt; Hicke, Jeff H.; Joyce, Linda A.; Macfarlane, Wallace; Munson, Steve; Negron, Jose; Paine, Tim; Powell, Jim; Raffa, Kenneth; Regniere, Jacques; Reid, Mary; Romme, Bill; Seybold, Steven J.; Six, Diana; Vandygriff, Jim; Veblen, Tom; White, Mike; Witcosky, Jeff; Wood, David J. A.

    2005-01-01

    Since 1990, native bark beetles have killed billions of trees across millions of acres of forest from Alaska to northern Mexico. Although bark beetle infestations are a regular force of natural change in forested ecosystems, several of the current outbreaks, which are occurring simultaneously across western North America, are the largest and most severe in recorded history.

  13. 78 FR 27853 - Asian Longhorned Beetle; Quarantined Areas in Ohio

    Science.gov (United States)

    2013-05-13

    ...-0004] Asian Longhorned Beetle; Quarantined Areas in Ohio AGENCY: Animal and Plant Health Inspection Service, USDA. ACTION: Interim rule and request for comments. SUMMARY: We are amending the Asian... to prevent the artificial spread of the Asian longhorned beetle to noninfested areas of the United...

  14. Formulating entompathogens for control of boring beetles in avocado orchards

    Science.gov (United States)

    A foam formulation of Beauveria bassiana was adapted to control boring beetles in avocado orchards. The two geographically independent avocado growing areas in the United States are threatened by emerging diseases vectored by boring beetles. In the California growing region, Fusarium dieback is vect...

  15. Influence of predators and parisitoids on bark beetle productivity

    Science.gov (United States)

    Jan Weslien

    1991-01-01

    In an earlier field experiment, natural enemies of the bark beetle, Ips typographus (L) were estimated to have reduced bark beetle productivity by more than 80 percent. To test this hypothesis, spruce logs (Picea abies) were placed in the forest in the spring, prior to commencement of flight by I. typographus....

  16. Chemical ecology and lure development for redbay ambrosia beetle

    Science.gov (United States)

    The exotic redbay ambrosia beetle, Xyleborus glabratus Eichhoff, has become a serious invasive pest in the U.S., currently established in nine southeastern states. Female beetles are the primary vectors of a pathogenic fungus (Raffaelea lauricola) that causes laurel wilt. This lethal vascular dise...

  17. Endocrine control of exaggerated traits in rhinoceros beetles

    Science.gov (United States)

    Juvenile hormone (JH) is a key insect growth regulator involved in modulating phenotypically plastic traits in insects such as caste determination in eusocial species, wing polymorphisms in aphids, and mandible size in stag beetle. Male stag beetles have sexually-dimorphic, condition-dependent expre...

  18. Evaluation of the suitability of cassava and sweetpotato flours for ...

    African Journals Online (AJOL)

    The results showed that water binding capacity, solubility and swelling power affect the overall quality of pasta. Pasta made from sweetpotato composite flour was too brittle and crumbled easily when pressed between the fingers. Pasta made from 50% cassava (Abasafita)/50% hard wheat performed better and showed no ...

  19. 8474 APPLICATION OF THE FLOUR OF FOUR LEGUMINOUS ...

    African Journals Online (AJOL)

    2014-03-01

    Mar 1, 2014 ... However, due to poor post-harvest technologies, more than 35% of annual crop yield is often lost ... seed flours is evaluated 50 days after application. ..... (Harris) and induced effects on the structure of midgut epithelial cells. J.

  20. CD 121 - cultivar with flour characteristics for cookie baking

    OpenAIRE

    Marchioro, Volmir Sergio; Franco, Francisco de Assis; Dalla Nora, Tatiane; Schuster, Ivan; Evangelista, Adriel; Lima, Fábio Junior Alcântara de; Polo, Mateus

    2013-01-01

    CD 121 is indicated for wheat regions with the classification Value for Cultivation and Use 1 and 2, in the states of PR, SC and RS. The cultivar is tolerant to leaf rust, has good agronomic traits, flour suited for cookie baking and an average grain yield of 3.622 kg ha-1.

  1. CD 121 - Cultivar with flour characteristics for cookie baking

    Directory of Open Access Journals (Sweden)

    Volmir Sergio Marchioro

    2013-06-01

    Full Text Available CD 121 is indicated for wheat regions with the classification Value for Cultivation and Use 1 and 2, in the states of PR,SC and RS. The cultivar is tolerant to leaf rust, has good agronomic traits, flour suited for cookie baking and an average grain yieldof 3.622 kg ha-1.

  2. Utilization of sweetpotato starches and flours as composites with ...

    African Journals Online (AJOL)

    Hussein

    2015-01-07

    Jan 7, 2015 ... Also, blends of wheat and sweet potato starch were developed in the ratios 80:20 ... Functional properties of wheat: sweet potato composite flour ..... 32: 115-119. Ulm SG (1988) The effect of Storage Condition on Selected.

  3. Committed effective dose determination in southern Brazilian cereal flours.

    Science.gov (United States)

    Scheibel, V; Appoloni, C R

    2013-01-01

    The health impact of radionuclide ingestion from foodstuffs was evaluated by the committed effective doses determined in eight commercial samples of South-Brazilian cereal flours (soy, wheat, cornmeal, cassava, rye, oat, barley and rice flours). The radioactivity traces of (228)Th, (228)Ra, (226)Ra, (40)K, (7)Be and (137)Cs were measured by gamma-ray spectrometry employing an HPGe detector of 66 % relative efficiency. The efficiency curve has taken into account the differences in densities and chemical composition between the matrix and the certified sample. The highest concentration levels of (228)Th and (40)K were 3.5±0.4 and 1469±17 Bq kg(-1) for soy flour, respectively, within the 95 % confidence level. The lower limit of detection for (137)Cs ranged from 0.04 to 0.4 Bq kg(-1). The highest committed effective dose was 0.36 μSv.y(-1) for (228)Ra in cassava flour (adults). All committed effective doses determined at the present work were lower than the International Atomic Energy Agency dose limit of 1 mSv.y(-1), to the public exposure.

  4. Committed effective dose determination in southern Brazilian cereal flours

    International Nuclear Information System (INIS)

    Scheibel, V.; Appoloni, C. R.

    2013-01-01

    The health impact of radionuclide ingestion from foodstuffs was evaluated by the committed effective doses determined in eight commercial samples of South-Brazilian cereal flours (soy, wheat, cornmeal, cassava, rye, oat, barley and rice flours). The radioactivity traces of 228 Th, 228 Ra, 226 Ra, 40 K, 7 Be and 137 Cs were measured by gamma-ray spectrometry employing an HPGe detector of 66 % relative efficiency. The efficiency curve has taken into account the differences in densities and chemical composition between the matrix and the certified sample. The highest concentration levels of 228 Th and 40 K were 3.5±0.4 and 1469±17 Bq kg -1 for soy flour, respectively, within the 95 % confidence level. The lower limit of detection for 137 Cs ranged from 0.04 to 0.4 Bq kg -1 . The highest committed effective dose was 0.36 μSv.y -1 for 228 Ra in cassava flour (adults). All committed effective doses determined at the present work were lower than the International Atomic Energy Agency dose limit of 1 mSv.y -1 , to the public exposure. (authors)

  5. Molecular genetic analysis of grain protein content and flour ...

    Indian Academy of Sciences (India)

    Grain protein content (GPC) and flour whiteness degree (FWD) are important qualitative traits in common wheat. Quantitativetrait locus (QTL) mapping for GPC and FWD was conducted using a set of 131 recombinant-inbred lines derived fromthe cross 'Chuan 35050. ×Shannong 483' in six environmental conditions. A total ...

  6. Quality Attributes of Tapioca Meal Fortified With Defatted Soy Flour

    African Journals Online (AJOL)

    be processed to a variety of products such as soy flour, soy milk, soy yoghurt, soy .... Values are means of triplicate determinations on fresh weight basis; means ... of the sensory analysis is shown in Table 2 and it is based on the perception of.

  7. Adoption and impact of high quality bambara flour (HQBF ...

    African Journals Online (AJOL)

    Adoption and impact of high quality bambara flour (HQBF) technology in the ... consumer acceptability/quality of products, credit, availability of raw materials, and ... as a result of 12.5 per cent increase in demand for bambara-based products.

  8. Effects of submerged and anaerobic fermentations on cassava flour ...

    African Journals Online (AJOL)

    Cassava tubers for processing into cassava flour, Lafun a Nigerian locally fermented product was subjected to two different types of fermentations: submerged and anaerobic fermentation for 72 h. Physicochemical changes that occurred during fermentation and their influence on the functional, rheological and sensory ...

  9. Inclusion of sweet sorghum flour in bread formulations

    African Journals Online (AJOL)

    User

    2015-05-13

    May 13, 2015 ... Inclusion of sweet sorghum flour in bread formulations. Veronica Freitas Pires Araujo1, Wellingthon da Silva Guimaraes Junnyor1, Marco Antonio. Pereira da Silva1* ..... Revista Brasileira de Saúde e. Produção Animal.

  10. Effect of pigeon pea flour addition on the chemical, antinunutrional ...

    African Journals Online (AJOL)

    Background: Gurundi is a popular snack among the school-age children in Oyo town and it is produced by mixing wheat flour with coconut water, grated coconut and sugar. However, gurundi is a carbohydrate food which will be more beneficial to the consumers if its protein content is improved with locally available and ...

  11. Instrumental methods for analysis of some elements in flour

    International Nuclear Information System (INIS)

    Zagrodzki, P.; Dutkiewicz, E.M.; Malec, P.; Krosniak, M.; Knap, W.

    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

  12. Quality of fermented cassava flour processed into placali | Koko ...

    African Journals Online (AJOL)

    Fermented cassava flour was obtained from Yace variety. Cassava roots were washed, peeled and ground. After adding cassava inoculums at 8% (m/m), the pulp was allowed to ferment for 72 hours at ambient temperature. The fermented dough was removed, squeezed and oven-dried for 48 hours at 55 °C. The dried ...

  13. Fungal contamination of produced wheat flour in West Azerbaijan, northwest of Iran

    Directory of Open Access Journals (Sweden)

    Jafar Asadzadeh

    2014-09-01

    Full Text Available Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination. Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination.

  14. Spectroscopic analysis of the role of extractives on heat-induced discoloration of black locust (Robinia pseudoacacia)

    Science.gov (United States)

    Yao Chen; Yongming Fan; Jianmin Gao; Mandla A. Tshabalala; Nicole M. Stark

    2012-01-01

    To investigate the role of extractives on heat-induced discoloration of wood, samples of black locust (Robinia pseudoacacia) wood flour were extracted with various solvents prior to heat-treatment. Analysis of their color parameters and chromophoric structures showed that the chroma value of the unextracted sample decreased while that of the...

  15. 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...

  16. Acceptability and characterization of extruded pinto, navy and black beans.

    Science.gov (United States)

    Simons, Courtney W; Hall, Clifford; Tulbek, Mehmet; Mendis, Mihiri; Heck, Taylor; Ogunyemi, Samuel

    2015-08-30

    Consumption of dry beans has been relatively flat over the last decade. Creating new bean products may increase the consumption of beans and allow more consumers to obtain the health benefits of beans. In this study, pinto, navy and black beans were milled and the resulting flours extruded into puffs. Unflavored extruded puffs were evaluated by untrained panelists using a hedonic scale for appearance, flavor, texture and overall acceptability. The compositions of raw flours and extrudates were characterized. Sensory results indicated that all beans met or exceeded the minimum requirement for acceptability. Overall acceptability of navy and pinto beans was not significantly different, while acceptability of black bean puffs was significantly lower. Total protein (198-217 g kg(-1)) in extrudates was significantly different among the three beans. Total starch ranged from 398 to 406 g kg(-1) and was not significantly different. Resistant starch, total extractable lipid and raffinose contents were significantly reduced by extrusion. Extrusion did not affect crude fiber and phytic acid contents. The minimal effects on protein and fiber contents, the significant reduction in raffinose content and the acceptability of the unflavored extruded puffs support using various bean flours as ingredients in extruded puffed products. © 2014 Society of Chemical Industry.

  17. 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.

  18. Ground beetles as indicators of past management of old-growth forests

    Directory of Open Access Journals (Sweden)

    Mazzei A

    2017-06-01

    Full Text Available Old-growth forests are terrestrial ecosystems with the highest level of biodiversity and the main environments for the study of conservation and dynamics of the forest system. In Mediterranean Europe, two millennia of human exploitation deeply altered the structural complexity of the native forests. Some animal groups, including insects, may be used as a proxy of such changes. In this paper we explored the possible effects of forest management on the functional diversity (species traits of carabid beetle communities. Three old-growth forests of the Sila National Park were sampled by pitfall traps set up in pure beech, beech-silver fir and Calabrian black pine forests. In each forest, five managed vs. five unmanaged stands were considered. Managed sites were exploited until the sixties of the past century and then left unmanaged. More than 6000 carabid specimens belonging to 23 species were collected. The functional diversity in carabid groups is influenced by forest management especially in beech and beech-silver fir stands. Body size, specialized predators, endemic species and forest species were negatively affected by stand management. On the contrary, omnivorous ground beetles populations (or species with a high dispersal power (macropterous and large geographic distribution were positively influenced by stand management. In pine forests the old-growth community seems less sensitive to past management and more affected by soil evolution. Soil erosion and disturbance may reduce species diversity of ground beetles. Anyway, the composition of the carabid community shows that 50-60 years of forest restoration are enough for the reconstruction of a fairly diverse assemblage reflecting a “subclimax” situation.

  19. Efficacy of Heat Treatment for the Thousand Cankers Disease Vector and Pathogen in Small Black Walnut Logs

    Science.gov (United States)

    A. E. Mayfield; S. W. Fraedrich; A. Taylor; P. Merten; S. W. Myers

    2014-01-01

    Thousand cankers disease, caused by the walnut twig beetle (Pityophthorus juglandis Blackman) and an associated fungal pathogen (Geosmithia morbida M. Kolarõ´k, E. Freeland, C. Utley, and N. Tisserat), threatens the health and commercial use of eastern black walnut (Juglans nigra L.), one of the most economically...

  20. Development of functional cookies with wheat flour, banana flour (Musa paradisiaca, sesame seeds (Sesamum indicum and storage stability

    Directory of Open Access Journals (Sweden)

    Angélica Loza

    2017-01-01

    Full Text Available Functional cookies were developed using banana flour (BF and sesame seeds (SS. Protein, moisture and ash w ere determined , and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC 50 value of the cookies were determined. The results were evaluated with the C omplete R andomized D esign and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%, humidity (14.40 % than BF, but lower than wheat flour. C ookies with 10 % , 15 % and 20% BF and 8% sesame seeds were selected. Flours with 10 % , 15 % and 20% BF had similar values of water absorption (≤ 60% and different values statistically (p ≤ 0.05 for development time, mass stability and degree of softening. Cook ies with 20% BF and 8% SS (SC had IC 50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88 % , 10.65 % , 22.01 % , 1.01 % , 1.54 % and 62.91%, respectively. SC did not present sensorial statistical differences (p ≤ 0.05 the first two months, the third month decreased the acceptability of the crunch and flavor. In ninety days of storage the IC50 value (29.07 ± 0.92 mg / mL, reducing sugars (1.20 ± 0.02 and pH (5.24 ± 0.01 decreased and humidity (3.83 ± 0.03 increased.

  1. Elaboration of gluten free cupcakes from xanthosoma flours, taro, rice, cassava and their mixtures

    International Nuclear Information System (INIS)

    Quiros Alpizar, Silvia Maria

    2013-01-01

    The effect of taro flour, xanthosoma, cassava and rice, their possible mixtures and two different percentages of egg protein in cupcakes with total substitution of wheat flour are studied. Flours of xanthosoma and taro were elaborated and have utilized flours of cassava and rice existing in market. The moisture was evaluated and found that taro flour presents a lower water content compared to rice flour, xanthosoma and cassava in all flours. 22 formulations of cupcakes were elaborated using the flours (100% substitutions), flour mixture (substitution 50:50 of each flour) and wheat as control, also the egg content (standard content to egg and lower content to egg), to analyze their sensory characteristics and consumer preferences. The study data was carried out with two independents groups of people, a trained panel that has conducted the descriptive analysis and a consumer group that has made the study of acceptance. An analysis of variance was applied to data, test Fisher LSD and external preference mapping, an analysis of ''cluster '' for proof of acceptance, with witch were identified the three consumer groups, composed by 19, 51, 35 people. All three groups have preferred the control samples with wheat in groups 2 and 3 cupcakes with rice-cassava with content standard and less content of egg, and cassava with less egg, have showed without significant differences in preference (p [es

  2. Heat-treated hull flour does not affect iron bioavailability in rats.

    Science.gov (United States)

    Martino, Hércia Stampini Duarte; Carvalho, Ariela Werneck de; Silva, Cassiano Oliveira da; Dantas, Maria Inês de Souza; Natal, Dorina Isabel Gomes; Ribeiro, Sônia Machado Rocha; Costa, Neuza Maria Brunoro

    2011-06-01

    In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The hemoglobin depletion-repletion method was used in Wistar rats. Soybean hull flour presented 37% more total dietary fiber and higher content of iron than hull-less soybean flour. The phytate:iron molar ratio, however, was 2-fold lower in the soybean hull flour in compared to the hull-less soybean flour. Animals fed soybean hull flour presented hemoglobin gains similar to those of the control diet group (p > 0.05). The Relative Biological Values of hull and hull-less soybean flour were 68.5% and 67.1%, respectively, compared to the control group. Heat-treated soybean hull flour (150 degrees C/30 minutes) showed high content of iron and low phytate, which favors the iron bioavailability. Thus, the soybean hull flour is a better source of dietary fiber and iron than hull-less soybean flour at comparable bioavailabilities.

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

    Science.gov (United States)

    Aprodu, Iuliana; Banu, Iuliana

    2015-07-01

    Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. © The Author(s) 2014.

  4. Wheat-water chestnut flour blends: effect of baking on antioxidant properties of cookies.

    Science.gov (United States)

    Shafi, Musarat; Baba, Waqas N; Masoodi, Farooq Ahmad; Bazaz, Rafiya

    2016-12-01

    Proximate composition, mineral content, functional, pasting and antioxidant properties of water chestnut flour (WCF) were compared with refined wheat flour. WCF showed higher phenolic (4.25 gGAE/1000 g), flavonoid (1.92 g QE/1000 g) and mineral content (K, Mg, Zn, Cu) than wheat flour. WCF showed greater retrogradation tendency but lower peak viscosity than wheat flour. Wheat flour - WCF blends and cookies were evaluated for water activity, physical & textural properties. Water activity of cookies decreased significantly (0.415-0.311) with increase in level of WCF in wheat flour. Total phenolic content, flavonoid content and antioxidant activity (DPPH• scavenging capacity, FRAP) of WCF - wheat flour blends as well as their cookies was also determined. Baking led to a greater increase in DPPH• scavenging capacity of WCF cookies (33.8%) than WF cookies (25%). Baking had a similar effect on FRAP value. Wheat flour cookies showed a decrease of 51%, and 62% while WCF cookies showed a decrease of 36%, and 34% in TPC and TFC values respectively. WCF cookies thus showed better retention of antioxidant activities suggesting greater stability of WC phenolics than wheat phenolics. Sensory analysis showed cookies made from water chestnut (100%) had fair acceptability due to their characteristic flavor. Thus, water chestnut flour serves both as a gluten free as well as antioxidant rich flour for production of cookies.

  5. Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes.

    Science.gov (United States)

    Keppler, S; Bakalis, S; Leadley, C E; Sahi, S S; Fryer, P J

    2018-05-01

    An accurate method to heat treat flour samples has been used to quantify the effects of heat treatment on flour functionality. A variety of analytical methods has been used such as oscillatory rheology, rheomixer, solvent retention capacity tests, and Rapid Visco Analysis (RVA) in water and in aqueous solutions of sucrose, lactic acid, and sodium carbonate. This work supports the hypothesis that heat treatment facilitates the swelling of starch granules at elevated temperature. Results furthermore indicated improved swelling ability and increased interactions of flour polymers (in particular arabinoxylans) of heat treated flour at ambient conditions. The significant denaturation of the proteins was indicated by a lack of gluten network formation after severe heat treatments as shown by rheomixer traces. Results of these analyses were used to develop a possible cake flour specification. A method was developed using response surfaces of heat treated flour samples in the RVA using i) water and ii) 50% sucrose solution. This can uniquely characterise the heat treatment a flour sample has received and to establish a cake flour specification. This approach might be useful for the characterisation of processed samples, rather than by baking cakes. Hence, it may no longer be needed to bake a cake after flour heat treatment to assess the suitability of the flour for high ratio cake production, but 2 types of RVA tests suffice. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    T.D. Doolotkeldieva

    2010-01-01

    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 B1, C1 and C4.

  7. Changes in protein and starch digestibility in sorghum flour during heat-moisture treatments.

    Science.gov (United States)

    Vu, Thanh-Hien; Bean, Scott; Hsieh, Chao-Feng; Shi, Yong-Cheng

    2017-11-01

    Heat-moisture treatment (HMT) has been used to modify properties of sorghum starches. However, information is limited on the effects of HMT on the digestibility of starch and the concurrent changes in protein in sorghum flour. The objectives of this research were to identify heat-moisture conditions to increase the resistant starch (RS) content of sorghum flour and investigate changes in sorghum proteins and starch structure. Sorghum flours with different moisture contents (0, 125, 200, and 300 g kg -1 w.b.) were heated at three temperatures (100, 120 and 140 °C) and times (1, 2 and 4 h). HMT of sorghum flour increased its RS level. The flour treated at 200 g kg -1 moisture and 100 °C for 4 h had a high RS content (221 g kg -1 vs. 56 g kg -1 for the untreated flour). Starch was not gelatinized when sorghum flours heated at moisture content of 200 g kg -1 or below. Sorghum protein digestibility and solubility decreased during HMT. The increase in RS of sorghum flour upon HMT was attributed to enhanced amylose-lipid complexes and heat induced structural changes in its protein fraction. HMT can be used to increase RS content in sorghum flour without gelatinizing its starch, thereby providing sorghum flour with unique food applications. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  8. 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.

  9. Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti.

    Science.gov (United States)

    Gujral, H Singh; Sharma, P; Bajaj, R; Solah, V

    2012-02-01

    Brown rice after germinating for 24 and 48 h was milled into flour and incorporated in whole wheat flour at a level of 10% to prepare chapattis. The objective was to use chapatti as a delivery vehicle for germinated brown rice. The flour blends and chapattis made from the flour blends were evaluated for their antioxidant properties. Incorporating germinated brown rice flour increased the total phenolic content of the flour blend from 1897 to 2144 µg FAE/g. The total flavonoids content increased significantly from 632.3 to1770.9 µg CAE/g and metal chelating activity significantly increased by 71.62%. Antioxidant activity increased significantly by the addition of brown rice flour and addition of 24- and 48-h germinated brown rice flour further increased the antioxidant activity significantly. The total phenolic content and total flavonoids content decrease significantly in all the blends after baking the flour into chapatti. A decrease of 3% to 29% was observed in the total phenolic content and a decrease of 25% to 42% was observed in the total flavonoids content. However, baking of the flour blends into chapatti increased the reducing power, metal chelating activity by three folds and antioxidant activity from 64% to 104%.

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

    Directory of Open Access Journals (Sweden)

    Marie Hrušková

    2015-01-01

    Full Text Available 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 amount (wheat flour substitution from 5% to 20%. In composites containing 20% of hemp flour and dehulled hemp wholemeal, protein content increased to 14.9% and to 15.7%, respectively (compared to 12.5% proteins in control wheat flour. Dietary fibre content change was governed unequivocally by addition level for both hemp flour and hemp wholemeal. Hemp wholemeal affected the solvent retention capacity (SRC profile of the wheat flour used in a broader extent than hemp flour done, interacting moreover with addition level applied. Significant diminishing was measured for the sucrose and the lactic acid SRC, which describe physicochemical stage of starch and proteins in prepared composites. Addition of 5% and 20% of dehulled hemp wholemeal decreased the formed SRC from 112.0% to 102.3% and to 64.1%, and the latter SRC from 182.6% to 108.0 and to 78.3%, respectively. Smaller bread volume and worse shape were evaluated as the amount of hemp flour gradually increased; wholemeal form had more or less a positive effect. Correspondingly to that, crumb firmness measured by penetration test was found approximately half for hemp flour composite bread than for the hemp wholemeal ones.

  11. Niche separation of pollen beetle parasitoids

    Directory of Open Access Journals (Sweden)

    Josef eBerger

    2015-05-01

    Full Text Available Species with similar resource requirements are commonly assumed to competitively exclude each other, unless they differentiate their ecological niches. Hence, parasitoid wasps that use the same host species need to find some way to avoid competition. The aim of this study was to identify the role of volatile cues from oilseed rape plants and the larval host in niche separation between three coexisting parasitoid species. We examined how Phradis interstitialis, Phradis morionellus and Tersilochus heterocerus, sympatric parasitoids of Brassicogethes aeneus, differ in their abundances, distribution on buds and flowers, and oviposition behavior in the field. Furthermore, we tested their preferences for odours from uninfested and infested oilseed rape plants in the bud and flowering stage, and their preferences for odours from three developmental stages of pollen beetle larvae in a two-choice olfactometer bioassay.P. interstitialis was active in the field early in the season, preferred odours of infested buds versus uninfested, and oviposited into buds which contained only pollen beetle eggs, while P. morionellus was active late in the season, preferred odours of infested buds as well as odours of infested flowers over uninfested, and oviposited into buds which contained only larvae. T. heterocerus was active throughout the season, and preferred odours of infested flowers over uninfested. Neither Phradis species were attracted to larval odours, whereas T. heterocerus was attracted to odours from first-instar pollen beetle larvae both in the absence of plant odours, and when presented simultaneously with uninfested plant odour.This suggests that the two Phradis species are separated on a temporal scale and that they parasitize different host stages, while the larval parasitoids P. morionellus and T. heterocerus are separated by choice of microhabitat. The former oviposits into larvae in buds, and the latter in flowers.

  12. Quality characteristics of northern-style Chinese steamed bread prepared from soft red winter wheat flours with waxy wheat flour substitution

    Science.gov (United States)

    Quality characteristics of Chinese steamed bread (CSB) prepared from two soft red winter (SRW) wheat flours blended with 0-30% waxy wheat flour (WWF) were determined to estimate the influence of starch amylose content. The increased proportion of WWF in blends raised mixograph absorption with insign...

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

    Institute of Scientific and Technical Information of China (English)

    S H Park; O K Chung; P A Seib

    2006-01-01

    Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents, starch damage,swelling power, pasting characteristics, and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters, the protein content of wheat and the granulation of flour, showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%~ 14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61, p < 0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μ m in size and representing 9.6%~ 19.3% of the flour weights was correlated positively (r =0.78, p < 0.01) with crumb grain score, whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60, p<0.05) with crumb grain score.

  14. 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…

  15. Protein interactions during flour mixing using wheat flour with altered starch.

    Science.gov (United States)

    Wang, Xiaolong; Appels, Rudi; Zhang, Xiaoke; Diepeveen, Dean; Torok, Kitti; Tomoskozi, Sandor; Bekes, Ferenc; Ma, Wujun; Sharp, Peter; Islam, Shahidul

    2017-09-15

    Wheat grain proteins responses to mixing and thermal treatment were investigated using Mixolab-dough analysis systems with flour from two cultivars, Ventura-26 (normal amylose content) and Ventura-19 (reduced amylose content). Size exclusion high performance liquid chromatography (SE-HPLC) and two-dimensional gel electrophoresis (2-DGE) analysis revealed that, stress associated and metabolic proteins largely interacted with dough matrix of Ventura-26 after 26min (56°C); gliadins, avenin-like b proteins, LMW-GSs, and partial globulins showed stronger interactions within the dough matrix of Ventura-26 at 32min/C3 (80°C), thereafter, however, stronger protein interactions were observed within the dough matrix of Ventura-19 at 38min/C4 (85°C) and 43min (80°C). Thirty-seven proteins associated with changes in dough matrix due to reduced amylose content were identified by mass spectrometry and mainly annotated to the chromosome group 1, 4, and 6. The findings provide new entry points for modifying final product attributes. Copyright © 2017 Elsevier Ltd. All rights reserved.

  16. 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.

  17. Experimental porcine cysticercosis using infected beetles with Taenia solium eggs.

    Science.gov (United States)

    Gomez-Puerta, Luis A; Garcia, Hector H; Gonzalez, Armando E

    2018-07-01

    Beetles are intermediate hosts for human and animal parasites, and several beetle species have been shown to carry Taenia eggs. An experimental porcine cysticercosis infection model was developed using beetles (Ammophorus rubripes) infected with Taenia solium eggs and then using these beetles for oral pig challenge. A total of 18 three months-old Landrace pigs were divided in four groups. Pigs from groups 1, 2, and 3 (n = 6 pigs per group) were challenged with one, three, and six beetles infected with T. solium eggs, containing approximately 52, 156 or 312 eggs respectively. Pigs were necropsied 12 weeks after infection to assess the presence of T. solium metacestode. Porcine cysticercosis by T. solium was produced in 17 out of 18 pigs (94.4%) challenged with infected beetles, all infected pigs had viable cysts. Only one pig from group 1 was negative to the presence of cysts. The median number of metacestodes per pig in groups 1, 2, and 3 were 2 (range 0-71), 26 (range 5-33) and 40 cysts (range 4-111), respectively. Experimental porcine cysticercosis infection is consistently obtained using beetles as mechanical vectors for T. solium eggs. Copyright © 2018 Elsevier B.V. All rights reserved.

  18. Importance of Secondary Metabolites for Leaf Beetles (Coleoptera: Chrysomelidae

    Directory of Open Access Journals (Sweden)

    A. N. EKİZ

    2014-06-01

    Full Text Available Leaf beetles (Chrysomelidae are one of the most diverse families of herbivorous insects. Many of them are important agricultural pests and cause remarkable loss of crop and money as well. Plant leaves and roots are primary food source of both larva and adults of leaf beetles. Plants produce many secondary metabolites in reaction to herbivore insects. It is a well-known phenomenon that quantity and variety of secondary metabolites in plant leaves may change in response to insect attacks. Herbivore insects have to deal with such defensive secondary chemicals and overcome either by detoxifying or storing them. Accordingly, many specialist herbivores coevolved with their host plant. Certain phenolic glycosides may reduce leaf beetle feeding. Condensed tannins are anti-herbivore defenses against leaf chewing beetles, including leaf beetles. Flavonoid compounds are feeding deterrents for many flea leaf beetles. Cinnamic acid derivatives are other known feeding deterrents for leaf beetles. Secondary metabolites quantity and nutritional quality of host plants are not only important for feeding but also for providing enemy-free space and suitable oviposition sites.

  19. Phylogeny of world stag beetles (Coleoptera: Lucanidae) reveals a Gondwanan origin of Darwin's stag beetle.

    Science.gov (United States)

    Kim, Sang Il; Farrell, Brian D

    2015-05-01

    Stag beetles (family Lucanidae Latreille, 1804) are one of the earliest branching lineages of scarab beetles that are characterized by the striking development of the male mandibles. Despite stag beetles' popularity among traditional taxonomists and amateur collectors, there has been almost no study of lucanid relationships and evolution. Entomologists, including Jeannel (1942), have long recognized resemblance between the austral stag beetles of the tribes Chiasognathini, Colophonini, Lamprimini, Pholidotini, Rhyssonotini, and Streptocerini, but this hypothesis of their close relationship across the continents has never been tested. To gain further insight into lucanid phylogeny and biogeography, we reconstructed the first molecular phylogeny of world stag beetles using DNA sequences from mitochondrial 16S rDNA, nuclear 18S and 28S rDNA, and the nuclear protein-coding (NPC) gene wingless for 93 lucanid species representing all extant subfamilies and 24 out of the 27 tribes, together with 14 representative samples of other early branching scarabaeoid families and two staphyliniform beetle families as outgroups. Both Bayesian inference (BI) and maximum likelihood inference (MLI) strongly supported the monophyly of Lucanidae sensu lato that includes Diphyllostomatidae. Within Lucanidae sensu stricto, the subfamilies Lucaninae and Lampriminae appeared monophyletic under both methods of phylogenetic inferences; however, Aesalinae and Syndesinae were found to be polyphyletic. A time-calibrated phylogeny based on five fossil data estimated the origin of crown group Lucanidae as circa 160 million years ago (MYA). Divergence between the Neotropical and Australasian groups of the Chiasognathini was estimated to be circa 47MYA, with the South African Colophonini branching off from the ancient Chiasognathini lineage around 87MYA. Another Gondwanan relationship was recovered between the Australasian Eucarteria and the Neotropical Casignetus, which diverged circa 58MYA. Lastly

  20. Ground beetles (Coleoptera, Carabidae agrocenoses of spring and winter wheat

    Directory of Open Access Journals (Sweden)

    Luboš Purchart

    2005-01-01

    Full Text Available On two monitoring areas of the Central Institute for Supervising and Testing in Agriculture (ÚKZÚZ loaded with risk elements we carried out investigations of beetles of the family Carabidae (Coleoptera in agricultural stands of winter and spring wheat. The focus of the present study is on synecological characteristics and in some extent on the impact of agricultural practise on the population and seasonal dynamics of the most important representatives of ground beetles. This paper precedes the following article aimed to contents of heavy metals in ground beetles.

  1. Photonic nanoarchitectures of biologic origin in butterflies and beetles

    International Nuclear Information System (INIS)

    Biro, L.P.

    2010-01-01

    Photonic nanoarchitectures occurring in butterflies and beetles, which produce structural color in the visible range of the electromagnetic spectrum by the selective reflection of light, are investigated under the aspect of being used as possible 'blueprints' for artificial, bioinspired nanoarchitectures. The role of order and disorder and of regularity/irregularity in photonic nanoarchitectures of biologic origin is discussed. Three recent case studies are briefly reviewed for butterflies (Albulina metallica, Cyanophrys remus, Troides magellanus) and three for beetles (Hoeplia coerulea, Chrysochroa vittata, Charidotella egregia). The practical realization of bioinspired artificial structures is discussed for the A. metallica butterfly and for the C. vittata beetle.

  2. Photonic nanoarchitectures of biologic origin in butterflies and beetles

    Energy Technology Data Exchange (ETDEWEB)

    Biro, L.P., E-mail: biro@mfa.kfki.h [Research Institute for Technical Physics and Materials Science, H-1525 Budapest, POB 49 (Hungary)

    2010-05-25

    Photonic nanoarchitectures occurring in butterflies and beetles, which produce structural color in the visible range of the electromagnetic spectrum by the selective reflection of light, are investigated under the aspect of being used as possible 'blueprints' for artificial, bioinspired nanoarchitectures. The role of order and disorder and of regularity/irregularity in photonic nanoarchitectures of biologic origin is discussed. Three recent case studies are briefly reviewed for butterflies (Albulina metallica, Cyanophrys remus, Troides magellanus) and three for beetles (Hoeplia coerulea, Chrysochroa vittata, Charidotella egregia). The practical realization of bioinspired artificial structures is discussed for the A. metallica butterfly and for the C. vittata beetle.

  3. 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.

  4. Relationship of the moisture content of Finnish wheat flour and relative humidity

    Directory of Open Access Journals (Sweden)

    Yu-Yen Linko

    1968-01-01

    Full Text Available Changes in the moisture content of Finnish commercial wheat flour stored at variable relative humidities, representing the conditions typical of flour storage in Finland, were investigated. It could be shown that flour of 15 % moisture at the time of packing tends to dry considerably during normal storage conditions. Owing to the hysteresis effect, the moisture content of once dried flour is not likely to reach detrimental levels during normal storage, even if the relative humidity would exceed the critical level of 75—80 % for short periods. Minimum warehouse relative humidity was observed during Januay, at which time flour moisture had decreased to 6.7 %. The equilibrium humidity for flour of 15 % original moisture content was found to be about 70 %.

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

    Science.gov (United States)

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

    2011-03-01

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

  6. 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.

  7. 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.

  8. 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.

  9. Baking properties and biochemical composition of wheat flour with bran and shorts.

    Science.gov (United States)

    Kaprelyants, Leonid; Fedosov, Sergey; Zhygunov, Dmytro

    2013-11-01

    Bran, being a by-product of grain grinding, is characterised by a high biological value and is thus widely used in food production. In this study, different streams of bran and shorts from the wheat graded milling process were incorporated into wheat flour at levels of 5, 11, 17 and 23% (w/w) to investigate their influence on the nutritional and baking properties of flour. Bran and shorts streams improved the baking properties of flour blends. The best result in the case of graded flour blends with different bran products was obtained at the 95:5 ratio. The products containing peripheral parts of grain had higher proteolytic enzyme and superoxide dismutase activities and lower trypsin inhibitor content and β-amylase activity compared with graded flour. Streams of wheat milled fractions including peripheral parts of grain increase the content of bioactive substances and dietary fibre in blends with wheat graded flour. © 2013 Society of Chemical Industry.

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

    Directory of Open Access Journals (Sweden)

    Sonia Hernandez Garcia

    2010-06-01

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

  11. Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour.

    Science.gov (United States)

    Bamidele, Oluwaseun P; Akanbi, Charles T

    2013-09-01

    The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P flours showed slight increase in water absorption capacity, swelling capacity and bulk density. The peroxide value of crude oil increased significantly with dose increases for the period of storage. The sensory evaluation of moinmoin samples prepared from irradiated pigeon pea flour showed no significant difference from the moinmoin sample prepared from nonirradiated flour. It can be concluded that gamma irradiation can extend the shelf life of pigeon pea flour.

  12. Evaluation of the Hypoglycemic Effect of Composite Rice Flour in Diabetic Mice.

    Science.gov (United States)

    Ding, Zhigang; Gao, Hongmei; Du, Chuanlai; Zheng, Yimei; Guo, Yuanxin; Pan, Dongmei

    2016-03-01

    To study the hypoglycemic effect of composite rice flour, the diabetic mouse model was established through the intraperitoneal injection of alloxan saline (twice, 200 mg/kg bw). The mice were randomly divided into 4 groups: negative control, positive control, metformin medication group, and composite rice flour feed group. After 21 days, the fasting blood glucose levels were determined by glucose oxidase method and followed with a glucose tolerance test. The results show that the body weight growth rate of mice in the rice flour group was significantly higher than that of the medication group (P rice flour group were significantly lower, and the glucose tolerance was significantly increased in rice flour group (P rice flour has obvious hypoglycemic and protective effect for diabetic mouse model.

  13. Characterization of Gamma-Irradiated Egyptian Wheat Flour

    International Nuclear Information System (INIS)

    Amer, H.H.; Attia, A. A.; Elsayed, A.A.; Ali, M.A.

    2008-01-01

    Physical, rheological and baking properties of bread Shamy, prepared from gamma-irradiated Egyptian wheat flour up to 25 KGy as one of common types of bread in Egypt, were studied and the acceptability of bread was evaluated by sensory tests. All amylo-, farino-, and extensograph characteristics and also sample ph showed significant decrease as irradiation dose increased. Such results could be explained in terms of loss of unique elastic and cohesive properties of wheat gluten and starch damage upon increment of radiation dose. The improvement in properties of bread, baked from flour irradiated up to 7.5 KGy, could be explained on the basis of a simulation in gas production during dough fermentation due to increase in starch degradation products. However, bread, prepared from wheat samples irradiated above 7.5 KGy, exhibited significantly lower values of acceptance because of physico-chemical changes in both starch and gluten

  14. Comparative studies of different varieties of wheat flour

    International Nuclear Information System (INIS)

    Abid, H.; Alizai, M.N.K.

    2007-01-01

    Studies were carried out to evaluate the nutritional quality of different samples of wheat flour, collected form various flour mills. These were analyzed physically for colour, flavour, taste, texture, microbiologically for total bacterial count, coliform bacteria, yeast, mould and chemically for moisture content, total protein, gluten, acidity, crude fiber and ash content. Effect of storage time on the gluten content was also studied. Out of 24 samples 13 samples were contaminated with mould. Deterioration of food constituents like protein and gluten was recorded in all the samples which were infected with mould. Moisture content of 12 samples out these 13 infected samples were also higher than the required standard. While the rate of 11 samples have moisture content within the specified range (less than 12%). In these samples there were no losses of protein, gluten and were also free from yeast and mould. (author)

  15. Examination of the safety of gamma-irradiated soya flour

    International Nuclear Information System (INIS)

    Tencheva, S.; Katsareva, Ts.

    1988-01-01

    Fat-free soya flour was used as model food for demonstrating the safety of food additives decontaminated with ionizing radiation. The food was irradiated with 10 kGy and included in the daily food of line C 57 BL mice in amount of 35%. Important medical-biological tests were performed for evaluating the potential toxicity of irradiated food products. Results are reported on a study of three generations of mice, which had persistently consumed 35% irradiated soya flour. The parameters studied were: body mass, mass of internal organs, number of newborn animals and their body mass after weaning, reproductive capacity in F 1a and hematological parameters. The results were summarized in five tables

  16. 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

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

    Directory of Open Access Journals (Sweden)

    GEORGETA STOENESCU

    2011-07-01

    Full Text Available One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixolab parameters C4 and C5 were found to be lower in samples with high doses of additives containing α-amylases. The increase of the α-amylase dose reduces the dough stability. The samples that contain higher doses of additives presented low values of the β slope, which gives indications about starch gelatinization. The samples with reduced α-amylases activity showed high values of the γ slope.

  18. PIXE analysis of Nigerian flour and bread samples

    Science.gov (United States)

    Olise, Felix S.; Fernandes, Adriana M.; Cristina Chaves, P.; Taborda, Ana; Reis, Miguel A.

    2014-01-01

    The alleged use of potassium bromate (KBrO3) in bread baking led a few authors to report on the chemical methods for the determination of KBrO3 levels in bread. In order to examine the potentials of a non chemical particle induced X-ray emission (PIXE) method for this purpose, six sets of samples, each composed of flour, dough and bread from a production batch were analysed. The samples were obtained from six different bakers of bread at Ile-Ife, Nigeria. The flour samples were air-dried while others were freeze dried at about -16 °C. The samples were homogenised in an agate mortar and then pelletised. Samples were analysed at the CTN standard PIXE setup and standard procedures for thick target samples analysis were followed. In some samples significant concentrations of bromine were found. In the present work we present possible explanations for the presence of this potentially dangerous contaminant in the samples.

  19. 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.

  20. Quantifying sources of variation in the frequency of fungi associated with spruce beetles: implications for hypothesis testing and sampling methodology in bark beetle-symbiont relationships.

    Science.gov (United States)

    Brian H. Aukema; Richard A. Werner; Kirsten E. Haberkern; Barbara L. Illman; Murray K. Clayton; Kenneth F. Raffa

    2005-01-01

    The spruce beetle, Dendroctonus rufipennis (Kirby), causes landscape level mortality to mature spruce (Picea spp.) throughout western and northern North America. As with other bark beetles, this beetle is associated with a variety of fungi, whose ecological functions are largely unknown. It has been proposed that the relative...

  1. The Crisis in Black and Black.

    Science.gov (United States)

    Hutchinson, Earl Ofari

    These essays explore why the historic conflict between blacks and whites in the United States has become a crisis that divides many African Americans. The changing racial dynamic is not marked by conflicts. between the black middle class and the poor, black men and women, the black intellectual elite and rappers, black politicians and the urban…

  2. Efficacy Test of Mutant Metarrhizium anisopliae by Gamma Radiation to Control Rhinoceros Beetle (Oryctes rhinoceros)

    International Nuclear Information System (INIS)

    Jeerapong, Lawan; Piadang, Nattayana; Jantasang, Kittisak; Kamontip, Rukprasong

    2006-09-01

    Increasing the efficiency of Metarhizium anisopliae (Ma) DOAE variety to control rhinoceros beetle (Oryctes rhinoceros) by gamma radiation was found that among 20 varieties got from the fungus irradiated with 20 doses of gamma radiation, MAI-20 irradiated with 1.6, 8 and 10 kGy of gamma ray was the most suitable far control rhinoceros larvae as follow reason : the dominant characterize of MAI -20 is the spore with black color, It can grow wi trh the diameter of 1.8 centimeter on PDA agar within 10 days and full growth on surface of maize seed at 1.5 kilogram with in 15 days. The effectiveness of MAI-20 to control 3 in star larvae of rhinoceros beetle was 80 percent mortality within 10 days while the original variety (DOAE variety) with the dominant characterization of green color spore, 1 centimeter diameter growth on PDA agar within 10 days and full growth on surface of maize seed 1.5 kilogram within 15 days. This variety caused 60 percent mortality to 3 in star larvae of rhinoceros within 7 days. It could conclude that from laboratory experiment, MAI-20 is the most effective and suitable variety to control rhinoceros beetle even though the mortality time was longer than the original variety because the larvae of the insect does not caused the damage to coconut. The efficiency for controlling rhinoceros beetle at field trial by using irradiated MAI-20 comparing to the original variety and control (with out fungus) by adding each 1,2 kilogram of the MAI-20 and original variety growth on surface of maize seed on each manure pile size 1x1x0.5 meter. After 7 days of both varieties of Metarhizium application, the number of dead larvae caused by the fungus and the number of healthy larvae in each manure pile was collected and counted. It was found that after continuous survey 4 time (7 day per 1 time ) the percent mortality of rhinoceros larvae caused by the 2 fungus varieties were as follow : 1 kilogram of original varieties had an average of 55.5 percent larva

  3. Cuticle hydrocarbons in saline aquatic beetles

    Directory of Open Access Journals (Sweden)

    María Botella-Cruz

    2017-07-01

    Full Text Available Hydrocarbons are the principal component of insect cuticle and play an important role in maintaining water balance. Cuticular impermeability could be an adaptative response to salinity and desiccation in aquatic insects; however, cuticular hydrocarbons have been poorly explored in this group and there are no previous data on saline species. We characterized cuticular hydrocarbons of adults and larvae of two saline aquatic beetles, namely Nebrioporus baeticus (Dytiscidae and Enochrus jesusarribasi (Hydrophilidae, using a gas chromatograph coupled to a mass spectrometer. The CHC profile of adults of both species, characterized by a high abundance of branched alkanes and low of unsaturated alkenes, seems to be more similar to that of some terrestrial beetles (e.g., desert Tenebrionidae compared with other aquatic Coleoptera (freshwater Dytiscidae. Adults of E. jesusarribasi had longer chain compounds than N. baeticus, in agreement with their higher resistance to salinity and desiccation. The more permeable cuticle of larvae was characterized by a lower diversity in compounds, shorter carbon chain length and a higher proportion of unsaturated hydrocarbons compared with that of the adults. These results suggest that osmotic stress on aquatic insects could exert a selection pressure on CHC profile similar to aridity in terrestrial species.

  4. Patterns of movement of radioactive carabid beetles

    International Nuclear Information System (INIS)

    Baars, M.A.

    1980-01-01

    Tracking of individual 192 Ir-labelled ground beetles released in the field revealed that both the day-active and night-active species studied showed periods of small distances covered per day in random directions, alternating with periods of directed movement with large distances covered per day. This pattern occurred not only in the reproductive period but outside the breeding season as well in juvenile Pterostichus versicolor and spent Calathus melanocephalus. Although mean locomotory activity increased with temperature, great daily differences occurred between individuals, pointing to asynchronous behaviour. In an unfavorable habitat directed movement occurred both more frequently and more extremely, sometimes resulting in escape to more favorable areas. Most of the radioactive beetles died within 7 weeks due to radiation effects, but independent field experiments and simulations showed that the recorded patterns were valid. Simulated individuals of P. versicolor living on 1 ha spread over 49 ha, whereas simulated C. melanocephalus covered only 9 ha after one activity season. Normal locomotory activities lead to both exchange of individuals between subpopulations and dispersal out of the habitat. The significance of these phenomena for population stability and for the survival of the species is discussed. (orig.) [de

  5. Atlas of Iberian water beetles (ESACIB database)

    Science.gov (United States)

    Sánchez-Fernández, David; Millán, Andrés; Abellán, Pedro; Picazo, Félix; Carbonell, José A.; Ribera, Ignacio

    2015-01-01

    Abstract The ESACIB (‘EScarabajos ACuáticos IBéricos’) database is provided, including all available distributional data of Iberian and Balearic water beetles from the literature up to 2013, as well as from museum and private collections, PhD theses, and other unpublished sources. The database contains 62,015 records with associated geographic data (10×10 km UTM squares) for 488 species and subspecies of water beetles, 120 of them endemic to the Iberian Peninsula and eight to the Balearic Islands. This database was used for the elaboration of the “Atlas de los Coleópteros Acuáticos de España Peninsular”. In this dataset data of 15 additional species has been added: 11 that occur in the Balearic Islands or mainland Portugal but not in peninsular Spain and an other four with mainly terrestrial habits within the genus Helophorus (for taxonomic coherence). The complete dataset is provided in Darwin Core Archive format. PMID:26448717

  6. Nutritional and anti-nutritional composition of flour made from ...

    African Journals Online (AJOL)

    Blanching had a significant effect on the nutrients as protein in control (4.61%) differed significantly (p<0.05) from treated fingers. Cold-water treatment (73.29%) and fingers blanched at 100oC for 10 min (73.15%) had a significant (p<0.05) effect on the starch content of new Musa flour. Cold-water treatment also had ...

  7. Occupational allergic multiorgan disease induced by wheat flour

    OpenAIRE

    Gómez Torrijos, Elisa; Rodríguez Sanchez, Joaquín; Diaz Perales, Araceli; García, R.; Feo-Brito, F.; García, C.; Pineda, Fernando; Quirce, Santiago

    2015-01-01

    Bakers are repeatedly exposed to wheat flour (WF) and may develop sensitization and occupational rhinoconjunctivitis and/or asthma to WF allergens.1 Several wheat proteins have been identified as causative allergens of occupational respiratory allergy in bakery workers.1 Testing of IgE reactivity in patients with different clinical profiles of wheat allergy (food allergy, wheat-dependent exercise-induced anaphylaxis, and baker's asthma) to salt-soluble and salt-insoluble protein fractions fro...

  8. Improvement of Nutritional Value of Instant Noodles by Fortifying with Catfish (Pangasius Hypophthalmus) Flour

    OpenAIRE

    Gusriadi, Depri; Sukmiwati, Mery; ', Dahlia

    2014-01-01

    This study was intended to evaluate the nutritional value of instant noodlesfortified with catfish flour. Instant noodles were prepared from a mixture of wheatflour (50%), sweat potato flour (10%), egg (15%), salt (0,7%), water (23%),cooking oil (0,3%) and Carboxy Methyl Cellulose (1%). The noodles wereprepared by fortifying the mixture with catfish flour at a level of 0%, 5%, 10%,and 15 % respectively. Instant noodles was evaluated for sensory quality andproximate composition (moisture, prot...

  9. Studies on the effect of brown rice and maize flour on the quality of bread

    OpenAIRE

    Islam, M.Z; Shams, M.

    2011-01-01

    Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein conte...

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

    OpenAIRE

    Chesterton, AKS; Wilson, David Ian; Sadd, PI; Moggridge, Geoffrey Dillwyn

    2014-01-01

    A lab-scale method for replicating the time–temperature history experienced by cake flours undergoing heat treatment was developed based on a packed bed configuration. The performance of heat-treated flours was compared with untreated and commercially heat-treated flour by test baking a high ratio cake formulation. Both cake volume and AACC shape measures were optimal after 15 min treatment at 130 °C, though their values varied between harvests. Separate oscillatory rheometry tests of cake ba...

  11. Effect of inulin on dough and biscuit quality produced from different flours

    Directory of Open Access Journals (Sweden)

    Maria S. Blanco Canalis

    2017-04-01

    Full Text Available One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality  effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC and protein content. Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement. Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

  12. Exposure-response relations of alpha-amylase sensitisation in British bakeries and flour mills

    OpenAIRE

    Nieuwenhuijsen, M. J.; Heederik, D.; Doekes, G.; Venables, K. M.; Newman, T

    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...

  13. Detection of Irradiated Korean Wheat Flour by Viscosity and Pulsed Photostimulated Luminescence (PPSL) Methods

    International Nuclear Information System (INIS)

    Yi, S.D.; Chang, K.S.; Oh, M.J.

    2005-01-01

    This study was carried out to establish methods for irradiation detection of irradiation in Korean wheat flour by pulsed photostimulated luminescence (PPSL) and viscometric methods. The photon counts of the irradiated Korean wheat flour measured by PPSL immediately after irradiation increased with increasing irradiation dose. The photon counts in the irradiated Korean wheat flour almost disappeared with lapse of time after storage in normal room conditions, but irradiation detection was still possible after 6 months in darkroom conditions

  14. Soy Flour Adhesive Strength Compared with That of Purified Soy Proteins*

    Science.gov (United States)

    Linda Lorenz; Michael Birkeland; Chera Daurio; Charles R. Frihart

    2015-01-01

    Except for the substitution of soy flour in phenolic resins (Frihart et al. 2013) and the use of soy flour at high pHs (Lambuth 2003), the literature on soy protein properties for adhesives has mainly focused on soy protein isolate and specific protein fractions (Sun 2005b). The assumption is that proteins are the main portion of soy flour giving bond strength and the...

  15. Effect of Flour Concentration and Retrogradation Treatment on Physical Properties of Instant Sinlek Brown Rice

    OpenAIRE

    Supat Chaiyakul; Direk Sukkasem; Patnachapa Natthapanpaisith

    2016-01-01

    Sinlek rice flour beverage or instant product is a dietary supplement for dysphagia, or difficulty swallowing. It is also consumed by individuals who need to consume supplements to maintain their calorific needs. This product provides protein, fat, iron, and a high concentration of carbohydrate from rice flour. However, the application of native flour is limited due to its high viscosity. Starch modification by controlling starch retrogradation was used in this study. The research studies the...

  16. Effect of Rice bran on the Quality of Rice Flour Breads (Gluten-free)

    OpenAIRE

    仲上, 晴世; 矢部, えん; Haruyo, Nakagami; En, Yabe

    2016-01-01

    Over recent years progress has been made in the development of substitute foods for allergy patients. One such is rice flour bread. However, typically rice flour bread uses polysaccharide thickener in substitution for the gluten in wheat. Most polysaccharide thickeners are of dietary fiber origin, and the nutritive value is poor. Therefore, in this study, I made rice flour bread adding rice bran in place of polysaccharide thickener. Various nutrients are included in rice bran, including vitam...

  17. Iron fortification of flour with a complex ferric orthophosphate

    International Nuclear Information System (INIS)

    Hallberg, L.; Rossander-Hulthen, L.; Gramatkovski, E.

    1989-01-01

    The unexpectedly low bioavailability in humans of elemental iron powder prompted us to search for other Fe compounds suitable for Fe fortification of flour that fulfill the two requirements of insolubility in water (due to high water content of flour) and good bioavailability in humans. Systematic studies of compatibility, solubility, and bioavailability led to this study of a microcrystalline complex ferric orthophosphate (CFOP), Fe 3 H 8 (NH 4 )-(PO 4 )6.6H 2 O, a well-defined compound. This compound was labeled with 59 Fe, and the native Fe in meals was labeled with 55 FeCl3. The ratio of absorbed 59 Fe to absorbed 55 Fe is a direct measure of the fraction of CFOP that joins the nonheme Fe pool and that is made potentially available for absorption. The relative bioavailability of CFOP varied from 30% to 60% when labeled wheat rolls were served with different meals. The CFOP meets practical requirements of an Fe fortificant for flour well, with regard to both compatibility and bioavailability in humans

  18. HARMFUL ENTOMOPHAUNA IMPACTS ON QUALITY OF MERCANTILE WHEAT AND FLOUR

    Directory of Open Access Journals (Sweden)

    Stanislav Milošević

    2005-06-01

    Full Text Available Presence of harmful insects and mites is almost inevitable in mercantile wheat stored in warehouses. They cause significant damages and therefore it is necessary to perform pest control and chemical treatment. Study of harmful and destructive entomophauna impacts on quality of mercantile wheat and flour has been presented. Mercantile wheat stored in silos has been used in the study. Testing of quality of rheological properties and presence of harmful entomophauna were done in the labs within the silos «Žitoprerada d.o.o. Valpovo « and Department of Plant Protection on Faculty of Agriculture in Osijek. Presence of harmful entomophauna, quality of mercantile wheat stored in a warehouse and rheological flour properties were determined. The following harmful entomophauna were found: mites (Acarinae, primary pests of order Coleoptera and Lepidoptera, secondary pests of order Coleoptera and other insects found belong to Coleoptera, Psocoptera and useful insects of Hymenoptera orders. Influence of harmful entomophauna on quality of mercantile wheat is manifested by reduced quality of stored wheat due to decrease of water content and hectoliter mass. Lower quality of flour obtained by milling of infected wheat is manifested by change in rheological properties: dough stability, water absorption, growth, resistance, energy, extensibility, maximum resistance, start of puffing up, and viscosity.

  19. Mycoflora study in a wheat flour mill of Argentina

    Directory of Open Access Journals (Sweden)

    E.E. Aringoli

    2012-12-01

    Full Text Available The mycoflora of the environment: wheat conditioning, milling and screening, and filling zone, as well as, raw material -wheat-, intermediate product -grits- and end product -flour- on day 1, and after cleaning improvements -days 45 and 90- were studied in an Argentine wheat mill. Samples were incubated at 28°C for 5-7 days on Malt Extract Agar with chloramphenicol (100 mg L-1 and the results were expressed in colony forming units per cubic meter of air (CFU m-3 or per gram of sample (CFU g-1, respectively. Fungal genera and species were isolated and identified and the potential toxicogenic capacity of the Aspergillus flavus and Fusarium graminearum isolated was studied. Time-Place and Time-Product multifactorial ANOVA were carried out. After cleaning improvements, CFU m-3 of air decreased as a function of time. Cladosporium and Alternaria were abundant in every zone, Aspergillus predominated in the wheat conditioning zone and Penicillium and Eurotium decreased with time. Wheat was more contaminated than grits and flour; Aspergillus, Eurotium and Mucoraceae family were the most abundant. Deoxynivalenol was above the levels allowed in wheat, being acceptable in grits and flour. Aflatoxin and Zearalenone showed acceptable levels. When studied in vitro, 53% of Aspergillus flavus and 100% of Fusarium graminearum isolates, produced Total Aflatoxins, and Deoxynivalenol and Zearalenone, respectively.

  20. Mycoflora study in a wheat flour mill of Argentina

    Science.gov (United States)

    Aringoli, E.E.; Cambiagno, D.E.; Chiericatti, C.A.; Basilico, J.C.; Basilico, M.L.Z.

    2012-01-01

    The mycoflora of the environment: wheat conditioning, milling and screening, and filling zone, as well as, raw material -wheat-, intermediate product -grits- and end product -flour- on day 1, and after cleaning improvements -days 45 and 90- were studied in an Argentine wheat mill. Samples were incubated at 28°C for 5–7 days on Malt Extract Agar with chloramphenicol (100 mg L-1) and the results were expressed in colony forming units per cubic meter of air (CFU m-3) or per gram of sample (CFU g-1), respectively. Fungal genera and species were isolated and identified and the potential toxicogenic capacity of the Aspergillus flavus and Fusarium graminearum isolated was studied. Time-Place and Time-Product multifactorial ANOVA were carried out. After cleaning improvements, CFU m-3 of air decreased as a function of time. Cladosporium and Alternaria were abundant in every zone, Aspergillus predominated in the wheat conditioning zone and Penicillium and Eurotium decreased with time. Wheat was more contaminated than grits and flour; Aspergillus, Eurotium and Mucoraceae family were the most abundant. Deoxynivalenol was above the levels allowed in wheat, being acceptable in grits and flour. Aflatoxin and Zearalenone showed acceptable levels. When studied in vitro, 53% of Aspergillus flavus and 100% of Fusarium graminearum isolates, produced Total Aflatoxins, and Deoxynivalenol and Zearalenone, respectively. PMID:24031975

  1. Mesostigmatic Mites (Acari) Associated with Ground, Burying, Roving Carrion and Dung Beetles (Coleoptera) in Sapporo and Tomakomai, Hokkaido, Northern Japan

    OpenAIRE

    Takaku, Gen; Katakura, Haruo; Yoshida, Nobuyo

    1994-01-01

    A total of 19 species belonging to 5 families of mesostigmatic mites were collected in Sapporo and Tomakomai, northern Japan, on four groups of beetles, i.e., ground beetles (Carabinae, Carabidae), burying beetles (Nicrophorini, Silphinae, Silphidae), roving carrion beetles (Silphini, Silphinae, Silphidae) and dung beetles (Scarabaeidae and Geotrupidae), all of which mainly forage on the ground surface. No mite species was found on more than one group of beetles except for Poecilochirus carab...

  2. Mesostigmatic Mites (Acari) Associated with Ground, Burying, Roving Carrion and Dung Beetles (Coleoptera) in Sapporo and Tomakomai, Hokkaido, Northern Japan

    OpenAIRE

    Gen, Takaku; Haruo, Katakura; Nobuyo, Yoshida; Division of Biological Sciences, Graduate School of Science, Hokkaido University; Division of Biological Sciences, Graduate School of Science, Hokkaido University; Tohoku Agricultural Experiment Station

    1994-01-01

    A total of 19 species belonging to 5 families of mesostigmatic mites were collected in Sapporo and Tomakomai, northern Japan, on four groups of beetles, i. e. , ground beetles (Carabinae, Carabidae), burying beetles (Nicrophorini, Silphinae, Silphidae), roving carrion beetles (Silphini, Silphinae, Silphidae) and dung beetles (Scarabaeidae and Geotrupidae), all of which mainly forage on the ground surface. No mite species was found on more than one group of beetles except for Poecilochirus car...

  3. 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

  4. The night and day of dung beetles (Coleoptera, Scarabaeidae in the Serra do Japi, Brazil: elytra colour related to daily activity

    Directory of Open Access Journals (Sweden)

    Malva Isabel Medina Hernández

    2002-01-01

    Full Text Available In the present study 387 dung beetles (Coleoptera: Scarabaeidae were surveyed at the Serra do Japi, in the Atlantic Forest in São Paulo State, with four baited pitfall traps during the months of December, 1998, and January, 1999 during eight 24 hour cycles. A total of 30 species were identified and temporal variation in activity patterns among the species shows a specialization in the use of food resources: 9 species were classified as nocturnal and 13 as diurnal. The daily activity pattern of dung beetles does not necessarily correspond to the taxonomic classification, but is strongly related to the colouring of species, determined by predominant elytra colour: nocturnal species have 89 % more chances of being black as opposed to colourful. Black nocturnal species might have evolved as an interspecific adaptation to avoid predation (cryptic colouring. Among the colourful diurnal dung beetles, measure of body length of each species shows that development of bright colouring was more often found in medium to large species, which suggests that colouring evolved as a response to intraspecific pressures, important in agonistic encounters among males.

  5. Effect of flour particle size and damaged starch on the quality of cookies

    OpenAIRE

    Barak, Sheweta; Mudgil, Deepak; Khatkar, B. S.

    2012-01-01

    Two wheat varieties ‘C 306’ and ‘WH 542’ were milled to obtain flour fractions of different particle sizes. Various physicochemical parameters such as wet and dry gluten, falling number, solvent retention capacity (SRC), alkaline water retention capacity (AWRC) and damaged starch content of the flour fractions were analyzed. The damaged starch values ranged from 5.14% to 14.79% for different flour fractions and increased significantly with decrease in particle size. AWRC and SRC of the flour ...

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

    Science.gov (United States)

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

    2016-01-01

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

  7. The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread

    Directory of Open Access Journals (Sweden)

    A. Selimović

    2014-01-01

    Full Text Available Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample to 0.65 (mg GA/g d.m. sample, and antioxidant activity from 208.45 (µmol Fe2+/L extract to 354.45 (µmol Fe2+/L extract. Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L and whiteness index (WI values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a and yellowness (b colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15 % and wheat bread (control sample.

  8. Chemical composition and physicochemical properties of green banana (Musa acuminata x balbisiana Colla cv. Awak) flour.

    Science.gov (United States)

    Haslinda, W H; Cheng, L H; Chong, L C; Noor Aziah, A A

    2009-01-01

    Flour was prepared from peeled and unpeeled banana Awak ABB. Samples prepared were subjected to analysis for determination of chemical composition, mineral, dietary fibre, starch and total phenolics content, antioxidant activity and pasting properties. In general, flour prepared from unpeeled banana was found to show enhanced nutrition values with higher contents of mineral, dietary fibre and total phenolics. Hence, flour fortified with peel showed relatively higher antioxidant activity. On the other hand, better pasting properties were shown when banana flour was blended with peel. It was found that a relatively lower pasting temperature, peak viscosity, breakdown, final viscosity and setback were evident in a sample blended with peel.

  9. Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour.

    Science.gov (United States)

    Zannini, Emanuele; Garofalo, Cristiana; Aquilanti, Lucia; Santarelli, Sara; Silvestri, Gloria; Clementi, Francesca

    2009-10-01

    The aim of the present study was the microbiological and technological characterization of laboratory- made sourdoughs for use in barley-flour-based bread-making. A defined multi-strain starter culture consisting of selected lactic acid bacteria (LAB) and yeasts from wheat sourdoughs was inoculated into three flour-water mixtures, composed of: (i) 100% wheat flour (ii) 50% wheat flour and 50% hull-less barley flour (composite flour); (iii) 100% hull-less barley flour. After two months of continuous propagation, the chemical characteristics of the three sourdoughs were investigated by measuring: pH, total titratable acidity and concentrations of various microbial metabolites by HPLC (i.e. lactic, acetic, phenyllactic and butyric acids and diacetyl). The microbial traits were studied through viable counts, isolation and typing of LAB and yeasts and PCR-DGGE analyses. Only Saccharomyces cerevisiae and Lactobacillus plantarum were detectable in the sourdoughs together with other lactobacilli species which were different depending on the type of flour blend used. The molecular typing of the isolates highlighted that only a few strains among those initially inoculated prevailed. The volume increases of the three types of sourdough were also investigated and a correlation was seen between an increase in the barley flour content and a reduction in the dough volume.

  10. Degree of roasting of carob flour affecting the properties of gluten-free cakes and cookies.

    Science.gov (United States)

    Román, Laura; González, Ana; Espina, Teresa; Gómez, Manuel

    2017-06-01

    Carob flour is a product rich in fibre obtained from by-products of the locust bean gum extraction processing. The flour is commercialised with different degrees of roasting in order to improve its organoleptic characteristics. In this study, carob flour with three different roasting degrees was used to replace rice flour (15%) in gluten-free cakes and cookies. The influence of this replacement was studied on the psychochemical characteristics and acceptability of the final products. The incorporation of carob flour increased the viscosity of cake batters and increased the solid elastic-like behaviour of the cookie doughs, indicating a stronger interaction among the formula ingredients. The inclusion of carob flour, with a low time of roasting, did not lead to any significant differences in the specific volume and hardness of the cakes, but reduced cake staling and the thickness and width of the cookies. Darker colours were obtained when carob flour was incorporated into the product. The acceptability of cakes was only reduced with the addition of highly roasted carob flour, while in the case of cookies there was a decline in the acceptability of all carob flour cookies, which was mostly perceived with the highest roasting degree, something mainly attributed to the bitter taste of the products.

  11. Milling of rice grains: effects of starch/flour structures on gelatinization and pasting properties.

    Science.gov (United States)

    Hasjim, Jovin; Li, Enpeng; Dhital, Sushil

    2013-01-30

    Starch gelatinization and flour pasting properties were determined and correlated with four different levels of starch structures in rice flour, i.e. flour particle size, degree of damaged starch granules, whole molecular size, and molecular branching structure. Onset starch-gelatinization temperatures were not significantly different among all flour samples, but peak and conclusion starch-gelatinization temperatures were significantly different and were strongly correlated with the flour particle size, indicating that rice flour with larger particle size has a greater barrier for heat transfer. There were slight differences in the enthalpy of starch gelatinization, which are likely associated with the disruption of crystalline structure in starch granules by the milling processes. Flours with volume-median diameter ≥56 μm did not show a defined peak viscosity in the RVA viscogram, possibly due to the presence of native protein and/or cell-wall structure stabilizing the swollen starch granules against the rupture caused by shear during heating. Furthermore, RVA final viscosity of flour was strongly correlated with the degree of damage to starch granules, suggesting the contribution of granular structure, possibly in swollen form. The results from this study allow the improvement in the manufacture and the selection criteria of rice flour with desirable gelatinization and pasting properties. Copyright © 2012 Elsevier Ltd. All rights reserved.

  12. A Defensin from the Model Beetle Tribolium castaneum Acts Synergistically with Telavancin and Daptomycin against Multidrug Resistant Staphylococcus aureus.

    Science.gov (United States)

    Rajamuthiah, Rajmohan; Jayamani, Elamparithi; Conery, Annie L; Fuchs, Beth Burgwyn; Kim, Wooseong; Johnston, Tatiana; Vilcinskas, Andreas; Ausubel, Frederick M; Mylonakis, Eleftherios

    2015-01-01

    The red flour beetle Tribolium castaneum is a common insect pest and has been established as a model beetle to study insect development and immunity. This study demonstrates that defensin 1 from T. castaneum displays in vitro and in vivo antimicrobial activity against drug resistant Staphylococcus aureus strains. The minimum inhibitory concentration (MIC) of defensin 1 against 11 reference and clinical staphylococcal isolates was between 16-64 μg/ml. The putative mode of action of the defensin peptide is disruption of the bacterial cell membrane. The antibacterial activity of defensin 1 was attenuated by salt concentrations of 1.56 mM and 25 mM for NaCl and CaCl2 respectively. Treatment of defensin 1 with the reducing agent dithiothreitol (DTT) at concentrations 1.56 to 3.13 mM abolished the antimicrobial activity of the peptide. In the presence of subinhibitory concentrations of antibiotics that also target the bacterial cell envelope such as telavancin and daptomycin, the MIC of the peptide was as low as 1 μg/ml. Moreover, when tested against an S. aureus strain that was defective in D-alanylation of the cell wall, the MIC of the peptide was 0.5 μg/ml. Defensin 1 exhibited no toxicity against human erythrocytes even at 400 μg/ml. The in vivo activity of the peptide was validated in a Caenorhabditis elegans-MRSA liquid infection assay. These results suggest that defensin 1 behaves similarly to other cationic AMPs in its mode of action against S. aureus and that the activity of the peptide can be enhanced in combination with other antibiotics with similar modes of action or with compounds that have the ability to decrease D-alanylation of the bacterial cell wall.

  13. A Defensin from the Model Beetle Tribolium castaneum Acts Synergistically with Telavancin and Daptomycin against Multidrug Resistant Staphylococcus aureus.

    Directory of Open Access Journals (Sweden)

    Rajmohan Rajamuthiah

    Full Text Available The red flour beetle Tribolium castaneum is a common insect pest and has been established as a model beetle to study insect development and immunity. This study demonstrates that defensin 1 from T. castaneum displays in vitro and in vivo antimicrobial activity against drug resistant Staphylococcus aureus strains. The minimum inhibitory concentration (MIC of defensin 1 against 11 reference and clinical staphylococcal isolates was between 16-64 μg/ml. The putative mode of action of the defensin peptide is disruption of the bacterial cell membrane. The antibacterial activity of defensin 1 was attenuated by salt concentrations of 1.56 mM and 25 mM for NaCl and CaCl2 respectively. Treatment of defensin 1 with the reducing agent dithiothreitol (DTT at concentrations 1.56 to 3.13 mM abolished the antimicrobial activity of the peptide. In the presence of subinhibitory concentrations of antibiotics that also target the bacterial cell envelope such as telavancin and daptomycin, the MIC of the peptide was as low as 1 μg/ml. Moreover, when tested against an S. aureus strain that was defective in D-alanylation of the cell wall, the MIC of the peptide was 0.5 μg/ml. Defensin 1 exhibited no toxicity against human erythrocytes even at 400 μg/ml. The in vivo activity of the peptide was validated in a Caenorhabditis elegans-MRSA liquid infection assay. These results suggest that defensin 1 behaves similarly to other cationic AMPs in its mode of action against S. aureus and that the activity of the peptide can be enhanced in combination with other antibiotics with similar modes of action or with compounds that have the ability to decrease D-alanylation of the bacterial cell wall.

  14. The artificial beetle, or a brief manifesto for engineered biomimicry

    Science.gov (United States)

    Bartl, Michael H.; Lakhtakia, Akhlesh

    2015-03-01

    The artificial beetle is possibly the Holy Grail for practitioners of engineered biomimicry. An artificial beetle could gather and relay data and images from compromised environments on earth and other planets to decision makers. It could also be used for surveillance of foes and friends alike, and will require ethical foresight and oversight. What would it take to develop an artificial beetle? Several biotemplating techniques can be harnessed for the replication of external structural features of beetle bodies, and thus preserve functionalities such as coloration of the exoskeleton and the hydrophobicity of wings. The body cavity must host a power supply, motors to move the wings for flight, sensors to capture ambient conditions and images, and data transmitters and receivers to communicate with a remote command center. All of these devices must be very small and reliable.

  15. Mechanical properties of the beetle elytron, a biological composite material

    Science.gov (United States)

    We determined the relationship between composition and mechanical properties of elytral (modified forewing) cuticle of the beetles Tribolium castaneum and Tenebrio molitor. Elytra of both species have similar mechanical properties at comparable stages of maturation (tanning). Shortly after adult ecl...

  16. Effect of food factor on microevolution of Colorado beetle

    Directory of Open Access Journals (Sweden)

    N. А. Ryabchenko

    2005-12-01

    Full Text Available Many-sided research of interaction of Colorado beetle and fodder plant (potato, nightshade sweetly-bitter defines the role of the plants as guiding factor of microevolutional processes in pest population.

  17. A new soldier beetle from Eocene Baltic amber

    Directory of Open Access Journals (Sweden)

    Fabrizio Fanti

    2017-11-01

    Full Text Available The family Cantharidae is a worldwide distributed group of flattened and soft-bodied beetles displaying aposematic colouration. These beetles, commonly known as soldier beetles, have an extensive fossil record dating back to the Lower Cretaceous. The majority of fossil material, referred to Cantharidae, is known from amber inclusions. In this paper we describe and illustrate a new soldier beetle Kuskaella macroptera gen. et sp. nov. from the Baltic amber. It is characterised by pronotum of the male parallel-sided in basal third and abruptly narrowed towards apex, and of the female gradually and steadily narrowing from the basal margin to the apex; globular head; unequal maxillary palpomeres with the last segment elongated-globular and pointed; long elytra slightly surpassing the last abdominal segment. This finding is the first described species of both sexes preserved in a single amber piece.

  18. Identifying ponderosa pines infested with mountain pine beetles

    Science.gov (United States)

    William F. McCambridge

    1974-01-01

    Trees successfully and unsuccessfully attacked by mountain pine beetles have several symptoms in common, so that proper diagnosis is not always easy. Guidelines presented here enable the observer to correctly distinguish nearly all attacked trees.

  19. Densities of breeding birds and changes in vegetation in an alaskan boreal forest following a massive disturbance by spruce beetles

    Science.gov (United States)

    Matsuoka, S.M.; Handel, C.M.; Ruthrauff, D.R.

    2001-01-01

    We examined bird and plant communities among forest stands with different levels of spruce mortality following a large outbreak of spruce beetles (Dendroctonus rufipennis (Kirby)) in the Copper River Basin, Alaska. Spruce beetles avoided stands with black spruce (Picea mariana) and selectively killed larger diameter white spruce (Picea glauca), thereby altering forest structure and increasing the dominance of black spruce in the region. Alders (Alnus sp.) and crowberry (Empetrum nigrum) were more abundant in areas with heavy spruce mortality, possibly a response to the death of overstory spruce. Grasses and herbaceous plants did not proliferate as has been recorded following outbreaks in more coastal Alaskan forests. Two species closely tied to coniferous habitats, the tree-nesting Ruby-crowned Kinglet (Regulus calendula) and the red squirrel (Tamiasciurus hudsonicus), a major nest predator, were less abundant in forest stands with high spruce mortality than in low-mortality stands. Understory-nesting birds as a group were more abundant in forest stands with high levels of spruce mortality, although the response of individual bird species to tree mortality was variable. Birds breeding in stands with high spruce mortality likely benefited reproductively from lower squirrel densities and a greater abundance of shrubs to conceal nests from predators.

  20. Log bioassay of residual effectiveness of insecticides against bark beetles

    Science.gov (United States)

    Richard H. Smith

    1982-01-01

    Residual effectiveness of nine insecticides applied to bark was tested against western, mountain, and Jeffrey pine beetles. Ponderosa and Jeffrey pine trees were treated and logs cut from them 2 to 13 months later, and bioassayed with the three beetles. The insecticides were sprayed at the rate of 1 gal (3.8 l) per 40- or 80-ft² (3.6 or 7.2 m²) bark surface at varying...

  1. Counseling Blacks

    Science.gov (United States)

    Vontress, Clemmont E.

    1970-01-01

    Blacks have developed unique environmental perceptions, values, and attitudes, making it difficult for counselors to establish and maintain positive rapport. This article examines attitudinal ingredients posited by Carl Rogers for relevance to this problem, and suggests in-service training to help counselors and other professionals relate…

  2. Black Willow

    Science.gov (United States)

    R. M. Krinard

    1980-01-01

    Black willow and other species of Salix together comprise a majority of the stocking. Cottonwood is the chief associate, particularly in the early stages, but green ash, sycamore, pecan, persimmon, waterlocust, American elm, baldcypress, red maple, sugarberry, box-elder, and in some areas, silver maple are invaders preceding the next successional stage.

  3. Black Psyllium

    Science.gov (United States)

    ... by mouth for up to 6 weeks reduces blood sugar in people with type 2 diabetes. Cancer. Diarrhea. Irritable bowel syndrome (IBS). Other conditions. ... with the dose. Diabetes: Black psyllium can lower blood sugar levels ... with type 2 diabetes by slowing down absorption of carbohydrates. Monitor blood ...

  4. Fungal associates of the lodgepole pine beetle, Dendroctonus murrayanae.

    Science.gov (United States)

    Six, Diana L; de Beer, Z Wilhelm; Duong, Tuan A; Carroll, Allan L; Wingfield, Michael J

    2011-08-01

    Bark beetles are well known vectors of ophiostomatoid fungi including species of Ophiostoma, Grosmannia and Ceratocystis. In this study, the most common ophiostomatoid fungi associated with the lodgepole pine beetle, Dendroctonus murrayanae, were characterized. Pre-emergent and post-attack adult beetles were collected from lodgepole pines at four sites in British Columbia, Canada. Fungi were isolated from these beetles and identified using a combination of morphology and DNA sequence comparisons of five gene regions. In all four populations, Grosmannia aurea was the most common associate (74-100% of all beetles) followed closely by Ophiostoma abietinum (29-75%). Other fungi isolated, in order of their relative prevalence with individual beetles were an undescribed Leptographium sp. (0-13%), Ophiostoma ips (0-15%), Ophiostoma piliferum (0-11%), a Pesotum sp. (0-11%) and Ophiostoma floccosum (0-1%). Comparisons of the DNA sequences of Leptographium strains isolated in this study, with ex-type isolates of G. aurea, Grosmannia robusta, Leptographium longiclavatum, and Leptographium terebrantis, as well as with sequences from GenBank, revealed a novel lineage within the Grosmannia clavigera complex. This lineage included some of the D. murrayane isolates as well as several isolates from previous studies referred to as L. terebrantis. However, the monophyly of this lineage is not well supported and a more comprehensive study will be needed to resolve its taxonomic status as one or more novel taxa.

  5. Spectral information as an orientation cue in dung beetles.

    Science.gov (United States)

    El Jundi, Basil; Foster, James J; Byrne, Marcus J; Baird, Emily; Dacke, Marie

    2015-11-01

    During the day, a non-uniform distribution of long and short wavelength light generates a colour gradient across the sky. This gradient could be used as a compass cue, particularly by animals such as dung beetles that rely primarily on celestial cues for orientation. Here, we tested if dung beetles can use spectral cues for orientation by presenting them with monochromatic (green and UV) light spots in an indoor arena. Beetles kept their original bearing when presented with a single light cue, green or UV, or when presented with both light cues set 180° apart. When either the UV or the green light was turned off after the beetles had set their bearing in the presence of both cues, they were still able to maintain their original bearing to the remaining light. However, if the beetles were presented with two identical green light spots set 180° apart, their ability to maintain their original bearing was impaired. In summary, our data show that ball-rolling beetles could potentially use the celestial chromatic gradient as a reference for orientation. © 2015 The Author(s).

  6. Functional species traits of carabid beetles living in two riparian alder forests of the Sila plateau subject to different disturbance factors (Coleoptera: Carabidae

    Directory of Open Access Journals (Sweden)

    Antonio Mazzei

    2015-06-01

    Full Text Available We studied carabid beetle assemblages found in riparian black alder forests in the Sila plateau (Southern Apennines. These carabid assemblages are characterized by a high incidence of endemic small-sized, low dispersal, highly stenotopic (hygrophilic, and trophycally specialized species. To evaluate the influence of anthropogenic disturbance on these insects, we compared carabid assemblage of an old undisturbed forest (65-170y, wilderness landscape with that of a younger, partly grazed stand (40-60y, cropland landscape. The carabid assemblage of the disturbed stand was characterized by a higher number of species, but showed a lower incidence of zoophagous specialists and brachypterous beetles, with many species probably coming from an adjacent cropland. However, the disturbed stand maintains almost 80% of the core species found in the older forest, which suggests that these insects are not particularly sensitive to disturbance factors represented by periodic wood harvesting and extensive cattle grazing.

  7. Weathering the storm: how lodgepole pine trees survive mountain pine beetle outbreaks.

    Science.gov (United States)

    Erbilgin, Nadir; Cale, Jonathan A; Hussain, Altaf; Ishangulyyeva, Guncha; Klutsch, Jennifer G; Najar, Ahmed; Zhao, Shiyang

    2017-06-01

    Recent mountain pine beetle outbreaks in western North America killed millions of lodgepole pine trees, leaving few survivors. However, the mechanism underlying the ability of trees to survive bark beetle outbreaks is unknown, but likely involve phytochemicals such as monoterpenes and fatty acids that can drive beetle aggregation and colonization on their hosts. Thus, we conducted a field survey of beetle-resistant lodgepole pine (Pinus contorta) trees to retrospectively deduce whether these phytochemicals underlie their survival by comparing their chemistry to that of non-attacked trees in the same stands. We also compared beetle attack characteristics between resistant and beetle-killed trees. Beetle-killed trees had more beetle attacks and longer ovipositional galleries than resistant trees, which also lacked the larval establishment found in beetle-killed trees. Resistant trees contained high amounts of toxic and attraction-inhibitive compounds and low amounts of pheromone-precursor and synergist compounds. During beetle host aggregation and colonization, these compounds likely served three critical roles in tree survival. First, low amounts of pheromone-precursor (α-pinene) and synergist (mycrene, terpinolene) compounds reduced or prevented beetles from attracting conspecifics to residual trees. Second, high amounts of 4-allyanisole further inhibited beetle attraction to its pheromone. Finally, high amounts of toxic limonene, 3-carene, 4-allyanisole, α-linolenic acid, and linoleic acid inhibited beetle gallery establishment and oviposition. We conclude that the variation of chemotypic expression of local plant populations can have profound ecological consequences including survival during insect outbreaks.

  8. Black hole astrophysics

    International Nuclear Information System (INIS)

    Blandford, R.D.; Thorne, K.S.

    1979-01-01

    Following an introductory section, the subject is discussed under the headings: on the character of research in black hole astrophysics; isolated holes produced by collapse of normal stars; black holes in binary systems; black holes in globular clusters; black holes in quasars and active galactic nuclei; primordial black holes; concluding remarks on the present state of research in black hole astrophysics. (U.K.)

  9. Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L. R. Br.

    Directory of Open Access Journals (Sweden)

    Tcherena Amorim Brasil

    2015-06-01

    Full Text Available Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT were compared with kibbehs prepared with millet flour (roasted or wet and stored for 90 days (–18 °C. Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration. Baked kibbehs (with roasted millet flour presented good acceptability and kibbeh samples did not differ significantly (p > 0.05 from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product.

  10. Proteolytic activity of selected moulds in the first fermentation of black-seeded soysauce

    Science.gov (United States)

    Yulifianti, R.; Ginting, E.

    2018-01-01

    Black-seeded soybean is preferred as normally it has higher protein content and would give black colour to the soyfiltrate for making soysauce. Mould is usually used in the first fermentation of soysauce making to prepare koji with high soluble protein as a media for the subsequent bacteria fermentation in brine solution. Black-seeded soybean of Detam 1 variety was used as the soysauce ingredient. The trial was a randomized complete design with four replicates. The treatments were (1) Rhizopus oligosporus starter (in flour form) with two day-fermentation, (2) similar R. oligosporus starter with three-day fermentation, (3) Aspergillus sojae (pure culture) with three-day fermentation and (4) A. sojae in flour form with three-day fermentation. The black-seeded soybean had 100-grain weight of 11.7 g, high protein content of 42.5% dw and fat content of 14.9% dw. Koji prepared using R. oligosporus starter with two-day fermentation had the lowest protein content (48.9% dw). Both starters of A. sojae culture and flour gave the highest soluble protein content of koji (41.0-41.5% dw), followed by R. oligosporus starter with 3 day-fermentation (35.2% dw). Whilst the lowest value was noted in koji prepared using R. oligosporus starter with two day-fermentation (30.8% dw). This suggests that both A. sojae starters had similar proteolitic activity and higher than that of R. oligosporus starter. In terms of practical application and maintenance of the mould viability by soysauce processors, the use of A. sojae flour starter with three-day fermentation is suggested.

  11. Evolution of the carabid ground beetles.

    Science.gov (United States)

    Osawa, S; Su, Z H; Kim, C G; Okamoto, M; Tominaga, O; Imura, Y

    1999-01-01

    The phylogenetic relationships of the carabid ground beetles have been estimated by analysing a large part of the ND5 gene sequences of more than 1,000 specimens consisting of the representative species and geographic races covering most of the genera and subgenera known in the world. From the phylogenetic analyses in conjunction with the mtDNA-based dating, a scenario of the establishment of the present habitats of the respective Japanese carabids has been constructed. The carabid diversification took place ca. 40 MYA as an explosive radiation of the major genera. During evolution, occasional small or single bangs also took place, sometimes accompanied by parallel morphological evolution in phylogenetically remote as well as close lineages. The existence of silent periods, in which few morphological changes took place, has been recognized during evolution. Thus, the carabid evolution is discontinuous, alternatively having a phase of rapid morphological change and a silent phase.

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

    Directory of Open Access Journals (Sweden)

    Ana Cristina Ballesteros López

    2004-03-01

    Full Text Available The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction. Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.Para desenvolver um sucedâneo para o pão de forma, isento de glúten, foram testadas as influências dos amidos de milho, de mandioca e da farinha de arroz, bem como das etapas de mistura, fermentação e assamento na qualidade do mesmo. Os parâmetros de fabricação foram determinados por meio de análises sensoriais durante a produção. As características sensoriais dos pães foram comparadas por

  13. Comparison of chemical attractants against dung beetles and application for rangeland and animal health

    Science.gov (United States)

    Dung beetles (Coleoptera: Scarabaeidae) play a major role in nutrient cycling, soil aeration, and biological control of pests and parasites that breed in manure. Habitat fragmentation, pesticide usage, and conventional agricultural practices threaten dung beetle diversity, and their conservation is ...

  14. Interaction of insecticide and media moisture on ambrosia beetle (Coleoptera: Curculionidae) attacks on ornamental trees

    Science.gov (United States)

    Exotic ambrosia beetles, particularly Xylosandrus crassiusculus (Motschulsky) and Xylosandrus germanus (Blandford), are among the most economically damaging pests of ornamental trees in nurseries. Growers have had few tactics besides insecticide applications to reduce ambrosia beetle attacks but rec...

  15. Strategies for managing rival bacterial communities: Lessons from burying beetles.

    Science.gov (United States)

    Duarte, Ana; Welch, Martin; Swannack, Chris; Wagner, Josef; Kilner, Rebecca M

    2018-03-01

    The role of bacteria in animal development, ecology and evolution is increasingly well understood, yet little is known of how animal behaviour affects bacterial communities. Animals that benefit from defending a key resource from microbial competitors are likely to evolve behaviours to control or manipulate the animal's associated external microbiota. We describe four possible mechanisms by which animals could gain a competitive edge by disrupting a rival bacterial community: "weeding," "seeding," "replanting" and "preserving." By combining detailed behavioural observations with molecular and bioinformatic analyses, we then test which of these mechanisms best explains how burying beetles, Nicrophorus vespilloides, manipulate the bacterial communities on their carcass breeding resource. Burying beetles are a suitable species to study how animals manage external microbiota because reproduction revolves around a small vertebrate carcass. Parents shave a carcass and apply antimicrobial exudates on its surface, shaping it into an edible nest for their offspring. We compared bacterial communities in mice carcasses that were either fresh, prepared by beetles or unprepared but buried underground for the same length of time. We also analysed bacterial communities in the burying beetle's gut, during and after breeding, to understand whether beetles could be "seeding" the carcass with particular microbes. We show that burying beetles do not "preserve" the carcass by reducing bacterial load, as is commonly supposed. Instead, our results suggest they "seed" the carcass with bacterial groups which are part of the Nicrophorus core microbiome. They may also "replant" other bacteria from the carcass gut onto the surface of their carrion nest. Both these processes may lead to the observed increase in bacterial load on the carcass surface in the presence of beetles. Beetles may also "weed" the bacterial community by eliminating some groups of bacteria on the carcass, perhaps through

  16. Physical, chemical, technological and sensory characteristics of Frankfurter type sausage containing okara flour

    Directory of Open Access Journals (Sweden)

    Regina Kitagawa Grizotto

    2012-09-01

    Full Text Available The addition of okara flour to an emulsified meat product (Frankfurter type sausage was evaluated based on the physical, chemical, technological, and sensory characteristics of the final product. Okara, residue from soymilk production, was provided by two soymilk producing companies whose production systems were based on the hot disintegration of the decorticated (company B or undecorticated (company A soybeans. The okara was dehydrated using a flash dryer and then ground into flour (>420 µm. However, The okara flours A and B showed approximately the same amount of protein (35 and 40 g.100 g-1 dwb. However, the okara flour A presented higher values (p < 0.05 for all technological functional properties studied (emulsification capacity, emulsion stability, protein solubility, and water hold capacity than those of okara flour B. The A and B okara flours were used in a frankfurter sausage formulation as substitution of 1.5% and 4% of meat. The results showed that the sausages containing okara flours A and B, as well as the control sausage, were accepted by the sensory panel. Moreover, there were no significant differences (p < 0.05 in the physical (color, objective texture, and emulsion stability and chemical (pH and proximate composition measurements of the sausages with and without the okara flour.

  17. Use of gamma irradiation for microbial inactivation of buckwheat flour and products, 8

    International Nuclear Information System (INIS)

    Muramatu, Nobuyuki; Ohinata, Hiroshi; Karasawa, Hideyuki; Oike, Terutake; Ito, Hitoshi; Ishigaki, Isao.

    1991-01-01

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

  18. Evaluation of maize-soybean flour blends for sour maize bread ...

    African Journals Online (AJOL)

    Properties examined included amylose content, bulk density, dispersibility, swelling power, water absorption capacity and viscoelastic properties. The effect of the different flour/meal samples on the properties of sour maize bread were evaluated by baking bread samples with the different flours/meals using a mixed starter ...

  19. Technological parameters and oxidative stability of irradiated wheat and corn flour

    International Nuclear Information System (INIS)

    Silva, Roberta Claro da

    2003-01-01

    Cereals are susceptible to the attack of insects and microorganisms development during storage. Researches have demonstrated the viability of the use of the irradiation technology for the preservation and reduction of these losses. The objective of this work was to evaluate the effect of different irradiation doses (0; 3; 4,5 and 6 kGy) on wheat and corn flour oxidative stability and technological quality. Physicochemical and sensory analyses were performed on the flours. The technological parameters evaluated on the wheat flour were farinogram, alveogram, falling number, and a baking experiment. The packed samples were irradiated in a commercial irradiator and stored under ambient conditions. The oxidative quality of both flours was not affected in any of the treatments, within the commercial shelf life period guaranteed by the manufacturers for non irradiated products. However, flours acid value was the analytical parameter that reflected the irradiation effect. The higher flour initial acid values were the larger the increments with storage. The 4.5 and 6 kGy treatments ha a negative effect on the technological quality of the wheat flour. The irradiated flours had their viscoelastic properties affected the higher the irradiation dose, the stronger the effect. None of the treatments affected the sensorial quality of the samples, although a metallic odor was perceived by some tasters. (author)

  20. Cake Flour Is Not Just Any Old White Powder: A Fun Take-Home Experiment

    Science.gov (United States)

    McMullen, Kevin; Rasmus, C.; Virtue, Melinda; Slik, Kate; Wrigley, Colin

    2014-01-01

    Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…

  1. Evaluation of colour in white and yellow trifoliate yam flours in ...

    African Journals Online (AJOL)

    Colour is one of the important sensory properties that determine the acceptability of food products. Therefore, this work determines the colour in white and yellow trifoliate yam flours in relation to harvesting periods and pre-processing methods. Freshly harvested trifoliate yam tubers were prepared into flour using four ...

  2. Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer.

    Science.gov (United States)

    Dinçer, Elif Aykin; Büyükkurt, Özlem Kiliç; Candal, Cihadiye; Bilgiç, Büşra Fatma; Erbaş, Mustafa

    2018-02-01

    This study aimed to research the possibilities of using retrograded flour produced in the laboratory environment in meatballs and the characteristics of these meatballs. In the use of retrograded flour to produce meatballs, it was ensured that the meatball properties, with respect to chemical, physical and sensorial aspects, were comparable to those of meatballs produced with bread (traditional) and rusk flour (commercial). The cooking loss of meatballs produced with using retrograded flour was similar to that of commercial meatballs. Doses of retrograded flour from 5% to 20% led to a significant decrease in cooking loss, from 21.95% to 6.19%, and in the diameter of meatballs, from 18.60% to 12.74%, but to an increase in the thickness of meatballs, from 28.82% to 41.39% compared to the control. The increase of a * and b * values was shown in that the meatballs were browned on cooking with increasing retrograded flour doses because of non-enzymatic reactions. The springiness of the traditional meatballs was significantly higher than that of the other meatballs. This might have been due to the bread crumbs having a naturally springy structure. Moreover, the addition of retrograded flour in the meatballs significantly ( p meatballs with respect to textural properties. Accordingly, it is considered that the use of 10% retrograded flour is ideal to improve the sensorial values of meatballs and the properties of their structure.

  3. Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.

    Science.gov (United States)

    Saleh, Mohammed; Lee, Youngseung; Obeidat, Hayat

    2017-12-28

    The effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (p pasta water uptake and solid leaching out and freeze-thaw stability of produced pasta. For instance, treatment containing 40% of nonblanched sweet potato flour and held at 55C resulted in 27% point increase in WHC compared to the control. Sweet potato flour was also contributed to the decrease in treatments pasting viscosities and in cooked pasta hardness. Cooked pasta hardness was significantly (p pasta made using fractions of sweet potato were equivalent to or sometimes superior to that of the control sample. Results indicated the possible enhancement of pasta nutritional quality including firmness, cooking loss, and water uptake without impairing consumer acceptability. The use of sweet potato flour in pasta would enhance the nutritional and physicochemical properties of developed pasta and pasta products. Furthermore, since sweet potato is not cultivated most of the year; sweet potato flour pasta would be better utilized in food processing and is expected to enhance sweet potato consumption year around. © 2017 Wiley Periodicals, Inc.

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

    Directory of Open Access Journals (Sweden)

    K. Iorgachova

    2016-12-01

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

  5. Effects of exposure to flour dust on respiratory symptoms and pulmonary function of mill workers

    Directory of Open Access Journals (Sweden)

    Hamdy A. Mohammadien

    2013-10-01

    Conclusion: Flour mill workers in Sohag Governorate, like grain workers elsewhere, were at an increased risk of developing pulmonary symptoms, a strong association exists between exposure to flour dust and the prevalence of respiratory symptoms and functional impairments of the lungs. The result has implications for improved dust control measures in the grain industry in Egypt.

  6. The effect of cassava and corn flour utilization on the physicochemical characteristics of cassava leaves snack

    Science.gov (United States)

    Ambarsari, I.; Endrasari, R.; Oktaningrum, G. N.

    2018-01-01

    Cassava leaves are nutritious vegetable, but often regarded as an inferior commodity. One of the efforts increasing in the benefit of cassava leaves is through processing it into snack. In order to support the food diversification program and to reduce the dependence on imported commodities, the development of cassava leaves snack could be accompanied by optimizing the use of local materials to minimize the use of wheat flour. The aim of this assessment was to learn the effects of cassava and corn flour substitution on the physicochemical characteristics of cassava-leaves snack. The substitution of local flour (cassava and corn) on the snack production was carried on three levels at 15, 30, and 45%. A control treatment was using 100% wheat flour. The results showed that cassava and corn flour were potential to substitute wheat flour for making cassava-leaves snack. The substitution of cassava and corn flour as much as 45% was able to produce crispy products with a brighter color. The substitution of corn flour was resulting in snacks with the lower content of lipid than the other substitution snacks.

  7. Effect of Barely flour on jaundice in full-term neonates

    Directory of Open Access Journals (Sweden)

    azam Mohsenzadeh

    2005-08-01

    Conclusions: Our study indicated that phototherapy in conjuction with barely flour therapy is more effective than phototherapy alone. But, people must be informed that affected neonates have to be underwent medical therapy, and barely flour therapy alone is not a reliable treatment.

  8. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.

    Science.gov (United States)

    Trappey, Emily Frederick; Khouryieh, Hanna; Aramouni, Fadi; Herald, Thomas

    2015-04-01

    White, food-grade sorghum was milled to flour of varying extraction rates (60%, 80%, and 100%) and pin-milled at different speeds (no pin-milling, low-speed, and high-speed) to create flours of both variable composition and particle size. Flours were characterized for flour composition, total starch content, particle size distribution, color, damaged starch, and water absorption. Bread was characterized for specific volume, crumb structure properties, and crumb firmness. Significant differences were found (P Breads produced from 60% extraction flour had significantly higher specific volumes, better crumb properties, and lower crumb firmness when compared with all other extractions and flour types. The specific volume of bread slices ranged from 2.01 mL/g (100% extraction, no pin-milling) to 2.54 mL/g (60% extraction, low-speed pin-milling), whereas the firmness ranged from 553.28 g (60% extraction, high-speed pin-milling) to 1096.26 g (commercial flour, no pin-milling). The bread characteristics were significantly impacted by flour properties, specifically particle size, starch damage, and fiber content (P < 0.05). © The Author(s) 2014 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.

  9. Ultrasonic analysis to discriminate bread dough of different types of flour

    Science.gov (United States)

    García-Álvarez, J.; Rosell, C. M.; García-Hernández, M. J.; Chávez, J. A.; Turó, A.; Salazar, J.

    2012-12-01

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  10. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.

    Science.gov (United States)

    Abiodun, O A; Akinoso, R

    2015-05-01

    The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough 'amala' production is one of the ways to curb under-utilization of the tuber. The study evaluates the textural and sensory properties of trifoliate yam flour and stiff dough. Freshly harvested trifoliate yam tubers were peeled, washed, sliced and blanched (60 (°)C for 10 min). The sliced yam were soaked in water for 12 h, dried and milled into flour. Pasting viscosities, functional properties, brown index and sensory attributes of the flour and stiff dough were analyzed. Peak, holding strength and final viscosities ranged from 84.09 to 213.33 RVU, 81.25 to 157.00 RVU and 127.58 to 236.17 RVU respectively. White raw flour had higher viscosity than the yellow flours. The swelling index, water absorption capacity and bulk density ranged from 1.46 to 2.28, 2.11 to 2.92 ml H2O/g and 0.71 to 0.88 g/cm(3) respectively. Blanching method employed improved the swelling index and water absorption capacity of flour. The brown index values of flour and stiff dough ranged from 6.73 to 18.36 and 14.63-46.72 respectively. Sensory evaluation revealed significant differences in the colour, odour and general acceptability of the product when compared with the stiff dough from white yam.

  11. Effect of added purple-fleshed sweet potato and cassava flour on the ...

    African Journals Online (AJOL)

    Using a simplex centroid mixture design method, biscuits were formulated from composite flour developed according to a 10-point design matrix. The effect of flour variation on physical properties (weight, spread and colour) and sensory attributes (colour, aroma, texture and taste) of the formulations were evaluated.

  12. Ultrasonic analysis to discriminate bread dough of different types of flour

    International Nuclear Information System (INIS)

    García-Álvarez, J; García-Hernández, M J; Chávez, J A; Turó, A; Salazar, J; Rosell, C M

    2012-01-01

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  13. Development and Examination of Sweet Potato Flour Fortified with Indigenous Underutilized Seasonal Vegetables

    Directory of Open Access Journals (Sweden)

    Ernest Teye

    2018-01-01

    Full Text Available Developing nutrient-rich vegetable flour using locally under-utilized food crops in Africa would improve rural house-hold nutrition. This study seeks to develop nutrient-dense vegetable flour from different proportions of Sweet potato (Sp 40–100%, Avocado pear (Avo 10–40%, and Turkey berry (Tor 10–40%, using completely randomized design (CRD with 14 treatment combinations and three replications. The proximate composition, mineral composition, and functional properties were investigated on the composite flour. The results showed significant differences in all the parameters analyzed for the various composite flours. As the amount of Avo and Tor was added to the Sp, the proximate composition was enhanced except for the percentage carbohydrate, which decreased from 83.92 to 54.59 g/100 g. The mineral composition was also improved by the incorporation of Avo and Tor. Favourable functional properties were also obtained. The optimal composite flour was made up of 40% Sp, 35% Avo, and 25% Tor. The functional properties of the composite flours were better than the control (Sweet potato flour. Fortifying Sp flour with Avo and Tor is feasible and could be an easy and affordable means to improve rural nutrition, as it requires simple logistics for the ordinary rural household to produce the composite of the desired choice.

  14. Moisture Performance of wood-plastic composites reinforced with extracted and delignified wood flour

    Science.gov (United States)

    Yao Chen; Nicole M. Stark; Mandla A. Tshabalala; Jianmin Gao; Yongming Fan

    2014-01-01

    This study investigated the effect of using extracted and delignified wood flour on water sorption properties of wood–plastic composites. Wood flour (WF) extraction was performed with three solvent systems: toluene/ethanol (TE), acetone/water (AW), and hot water (HW); delignification was conducted using sodium chlorite/acetic acid solution. A 24 full-factorial...

  15. Porous rice powder from precipitation of gelatinized flour or starch paste with ethanol

    Science.gov (United States)

    Hot paste obtained by autoclaving (130oC, 20 psi, 20-30 min) a 5-7% (w/w) rice flour or starch slurry, was precipitated with ethanol (three extractions) to produce a dry, porous, pregelatinized powder with an average particle size of 75.0µm (flour-derived powder), and 41.6µm (starch-derived powder)....

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

    Science.gov (United States)

    Nakamura, Sumiko; Ohtsubo, Ken'ichi

    2010-01-01

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

  17. Porous rice powder from the precipitation of gelatinized flour or starch paste with ethanol

    Science.gov (United States)

    Hot paste obtained by autoclaving (130oC, 20 psi, 20-30 min) a 5-7% (w/w) rice flour or starch slurry was precipitated with ethanol (three extractions) to produce a dry, porous, pregelatinized powder with an average particle size of 75.0µm (flour-derived powder), and 41.6µm (starch-derived powder). ...

  18. Susceptibility of different life stages of Tribolium confusum to pyrethrin aerosol: effects of a flour food source on insecticidal efficacy

    Science.gov (United States)

    Accumulated grain dust and flour residues in flour mills can potentially decrease the efficacy of contact insecticides used for control of adult and immature stages of stored product insects. A study was conducted to evaluate the effects of flour residues on the efficacy of synergized pyrethrin aero...

  19. Hearth bread characteristics: Effect of protein quality, protein content, whole meal flour, DATEM, proving time, and their interactions

    NARCIS (Netherlands)

    Aamodt, A.; Magnus, E.M.; Færgestad, E.M.

    2005-01-01

    The effects of protein quality, protein content, ingredients, and baking process of flour blends on hearth loaves were studied. The flour blends varied in protein composition and content. Flours of strong protein quality produced hearth loaves with larger loaf volume, larger bread slice area, and

  20. The use of green banana (Musa balbisiana pulp and peel flour as an ingredient for tagliatelle pasta

    Directory of Open Access Journals (Sweden)

    Vanessa Naciuk Castelo-Branco

    2017-08-01

    Full Text Available Abstract Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta. The aim of the present study was to develop tagliatelle pasta substituting the wheat flour with different concentrations of a green banana mixed pulp and peel flour. The pasta formulations were prepared replacing the wheat flour by the green banana mixed pulp and peel flour in two concentrations: 15% and 30%. A control formulation with wheat flour was also prepared. The green banana mixed pulp and peel flour presented higher ash, total fibre and total phenolic compound contents than traditional wheat flour. The pasta formulation with the addition of 15% green banana flour showed the highest ash content and the best sensory acceptability of all the formulations. It was concluded that it was possible to develop a tagliatelle pasta with satisfactory acceptance replacing the wheat flour by a green banana mixed pulp and peel flour.

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

    Science.gov (United States)

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

  2. Low host-tree preferences among saproxylic beetles : acomparison of four deciduous species

    OpenAIRE

    Milberg, Per; Bergman, Karl-Olof; Johansson, Helena; Jansson, Nicklas

    2014-01-01

    Many wood-dwelling beetles rely on old hollow trees. In Europe, oaks are known to harbour a species-rich saproxylic beetle fauna, while less is known regarding other broad-leaved tree species. Furthermore, the extent to which saproxylic insect species have specialised on different tree species remains unknown. In this study, we sampled beetles through pitfall traps and window traps in four different tree species in a landscape with many old oaks. We recorded 242 saproxylic beetle species of w...

  3. Structure of domination and dynamics of activity of ground-beetles in agroecosistems of Derbent area

    OpenAIRE

    G. M. Nahibasheva; A. A. Bagomaev; R. A. Musaeva

    2008-01-01

    For the first time for area of research 61 kind of ground-beetles, concerning to 28 sorts and 13 vital  structure of ground-beetles of agroecosistems are studied. New data about structure and character biotopical are obtained distributions, seasonal dynamics of activity of ground-beetles. Phenological change prepotent of ground-beetles ofagroecosistems of Derbent area is revealed.

  4. Structure of domination and dynamics of activity of ground-beetles in agroecosistems of Derbent area

    Directory of Open Access Journals (Sweden)

    G. M. Nahibasheva

    2008-01-01

    Full Text Available For the first time for area of research 61 kind of ground-beetles, concerning to 28 sorts and 13 vital  structure of ground-beetles of agroecosistems are studied. New data about structure and character biotopical are obtained distributions, seasonal dynamics of activity of ground-beetles. Phenological change prepotent of ground-beetles ofagroecosistems of Derbent area is revealed.

  5. Significantly higher Carabid beetle (Coleoptera: Carabidae) catch in conventionally than in organically managed Christmas tree plantations

    DEFF Research Database (Denmark)

    Bagge, Søren; Lund, Malthe; Rønn, Regin

    2012-01-01

    Carabid beetles play an important role as consumers of pest organisms in forestry and agriculture. Application of pesticides may negatively affect abundance and activity of carabid beetles, thus reducing their potential beneficial effect. We investigated how abundance and diversity of pitfall...... trapped carabid beetles (Coleoptera, Carabidae) varied between conventionally and organically managed Caucasian Fir (Abies nordmanniana (Stev.)) plantations, in northern Zealand, Denmark. We recorded significantly higher numbers of carabid beetle specimens and species at conventionally than at organically...

  6. Baking properties of irradiated wheat flour and their effects on the quality of hard crust bread

    International Nuclear Information System (INIS)

    Alvarez, M.; Cuquerella, J.; Granado, R.; Silvestre, J.

    1987-01-01

    The effects of gamma irradiation on rheological characteristics and baking properties of hard wheat flour were studied in the range 0,5 kGy-2,0 kGy. Different quality parameters and the staling kinetics of hard bread produced with control and irradiated flours were also evaluated. Samples were stored before and after treatment at room temperature (16 0 C-30 0 C, 60%-98% R.H.). It is possible to make hard crust bread, the main bread consumed by the Cuban people, from irradiated flour (up to 2,0 kGy) two weeks after treatment. No changes due to irradiation of the flour in quality of bread were found. The Brabender maximum viscosity and the falling number of flour decreased in irradiated samples, but these results did not affect the quality of bread produced

  7. PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT

    Directory of Open Access Journals (Sweden)

    IULIANA APRODU

    2014-08-01

    Full Text Available In order to establish the relations between quality of the wheat and white flour obtained through industrial milling, several parameters related to functional properties of the proteins and starch were analyzed. The parameters defining the proteins functionality are wet gluten, Gluten index, deformation energy of dough and minimum torque C2 and allowed establishing significant correlations between wheat and flour. Concerning the starch baking performance, the parameters that allowed establishing significant correlations between wheat and flour are falling number value, amylase activity, starch gelatinization and cooking stability range. Analyzing the trend of variation of the quality parameters given by Mixolab and Alveograph tests for wheat and flour, one can see that it is possible to predict the flour quality based on wheat quality.

  8. Nutrient digestibility of vegetables waste flour on male quail (Coturnix coturnix japonica)

    Science.gov (United States)

    Pramono, A.; Primadhani, M. S.; Swastike, W.; Sutrisno, J.

    2018-03-01

    The aim of this research is to determine the nutrient digestibility of vegetables waste flour on of male quail. Four hundred male quails were divided into four groups with five replications. The experiment is Completely Randomized Design and the data were analyzed by analyses of variants. The experimental diets were P0 = basal diet, P1 = 97% basal diet + 3% vegetables waste flour, P2 = 94% basal diet + 6% vegetables waste flour, and P3 = 91% basal diet + 9% vegetables waste flour. The observed variables were the digestibility of dry matter, crude protein and extract ether. Result showed that of the addition of vegetable waste flour in the diet had no effect on crude protein digestibility (P>0.05), however shown significant effect on dry matter (P digestibility.

  9. Reducing retrogradation and lipid oxidation of normal and glutinous rice flours by adding mango peel powder.

    Science.gov (United States)

    Siriamornpun, Sirithon; Tangkhawanit, Ekkarat; Kaewseejan, Niwat

    2016-06-15

    Green and ripe mango peel powders (MPP) were added to normal rice flour (NRF) and glutinous rice flour (GRF) at three levels (400, 800 and 1200 ppm) and their effects on physicochemical properties and lipid oxidation inhibition were investigated. Overall, MPP increased the breakdown viscosity and reduced the final viscosity in rice flours when compared to the control. Decreasing in retrogradation was observed in both NRF and GRF with MPP added of all levels. MPP addition also significantly inhibited the lipid oxidation of all flours during storage (30 days). Retrogradation values were strongly negatively correlated with total phenolic and flavonoid contents, but not with fiber content. The hydrogen bonds and hydrophilic interactions between phenolic compounds with amylopectin molecule may be involved the decrease of starch retrogradation, especially GRF. We suggest that the addition of MPP not only reduced the retrogradation but also inhibited the lipid oxidation of rice flour. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. Distance and sex determine host plant choice by herbivorous beetles.

    Directory of Open Access Journals (Sweden)

    Daniel J Ballhorn

    Full Text Available Plants respond to herbivore damage with the release of volatile organic compounds (VOCs. This indirect defense can cause ecological costs when herbivores themselves use VOCs as cues to localize suitable host plants. Can VOCs reliably indicate food plant quality to herbivores?We determined the choice behavior of herbivorous beetles (Chrysomelidae: Gynandrobrotica guerreroensis and Cerotoma ruficornis when facing lima bean plants (Fabaceae: Phaseolus lunatus with different cyanogenic potential, which is an important constitutive direct defense. Expression of inducible indirect defenses was experimentally manipulated by jasmonic acid treatment at different concentrations. The long-distance responses of male and female beetles to the resulting induced plant volatiles were investigated in olfactometer and free-flight experiments and compared to the short-distance decisions of the same beetles in feeding trials.Female beetles of both species were repelled by VOCs released from all induced plants independent of the level of induction. In contrast, male beetles were repelled by strongly induced plants, showed no significant differences in choice behavior towards moderately induced plants, but responded positively to VOCs released from little induced plants. Thus, beetle sex and plant VOCs had a significant effect on host searching behavior. By contrast, feeding behavior of both sexes was strongly determined by the cyanogenic potential of leaves, although females again responded more sensitively than males. Apparently, VOCs mainly provide information to these beetles that are not directly related to food quality. Being induced by herbivory and involved in indirect plant defense, such VOCs might indicate the presence of competitors and predators to herbivores. We conclude that plant quality as a food source and finding a potentially enemy-free space is more important for female than for male insect herbivores, whereas the presence of a slightly damaged

  11. Formulation of Emergency Food in Biscuit-Form Made From Proso Millet Flour (Panicum miliaceum) and Snakehead Fish (Channa striata) -Tempeh Flour Koya

    Science.gov (United States)

    Anandito, R. B. K.; Kurniawan, S. R.; Nurhartadi, E.; Siswanti

    2018-02-01

    Indonesia is a natural disaster-prone country. Food availability appears as the post-disaster main problem. Emergency food is an effort to overcome it. An ideal emergency food is expected to have a complete nutritional composition. Fulfilling macronutrient needs, proso millet flour and snakehead fish-tempeh flour koya were being used in this research. The objective of this research was to determine the formulation of emergency food in biscuit form made from proso millet flour and snakehead fish-tempeh flour koya based on its sensory, chemical and physical properties. This research was using a completely randomized design with one factor affecting. The variations of proso millet flour and snakehead fish-tempeh flour koya composition were 100:0 ; 80:20 ; 60:40 ; and 40:60. All treatments were carried out sensory evaluation using hedonic test, proximate analysis, calories analysis using bomb calorimetry methods. and physical analysis using texture profile analyzer. The compensatory model was used to determine the best formula based on all parameters. The result indicated that the best biscuit formula had compositions of proso millet flour 80% and snakehead fish-tempeh flour koya 20%. It had a brownish color, not-strong-fishy aroma, a strong-enough bitter aftertaste and crunchy texture. Chemical analysis showed that its moisture, ash, protein, fat, carbohydrate and total calories content were 1,146%; 4,827%; 12,536%; 26,325%; 56,312% and 5,033 kcal/gram, respectively. The physical analysis shows that its hardness and fracturability values were 8,037 N and 2,403 N, respectively.

  12. Semiochemical sabotage: behavioral chemicals for protection of western conifers from bark beetles

    Science.gov (United States)

    Nancy. E. Gillette; A. Steve Munson

    2009-01-01

    The discovery and elucidation of volatile behavioral chemicals used by bark beetles to locate hosts and mates has revealed a rich potential for humans to sabotage beetle host-finding and reproduction. Here, we present a description of currently available semiochemical methods for use in monitoring and controlling bark beetle pests in western conifer forests. Delivery...

  13. Entomopathogenic fungi in predatory beetles (Col: Carabidae and Staphylinidae) from agricultural fields

    DEFF Research Database (Denmark)

    Steenberg, T; Langer, V; Esbjerg, P

    1995-01-01

    Prevalence of entomopathogenic fungi was studied in overwintering ground beetles (Col.: Carabidae) and rove beetles (Col.: Staphylinidae) collected from fields of lucerne, white cabbage and white cabbage undersown with white clover. In general infection levels in adult ground beetles and rove bee...

  14. Effects of an increase in population of sika deer on beetle communities in deciduous forests

    Directory of Open Access Journals (Sweden)

    Taichi Iida

    2016-10-01

    Full Text Available The overabundance of large herbivores is now recognized as a serious ecological problem. However, the resulting ecological consequences remain poorly understood. The ecological effects of an increase in sika deer, Cervus nippon Temminck (Cervidae, on three insect groups of beetles was investigated: ground beetles (Carabidae, carrion beetles (Silphidae, and dung beetles (Scarabaeidae and Geotrupidae on Nakanoshima Island, Hokkaido, northern Japan. We collected beetles on Nakanoshima Island (experimental site and lakeshore areas (control site and compared the species richness, abundance, diversity index, and community composition of beetles between the sites. Results showed that although both species diversity and abundance of carabid beetles were significantly higher at the lakeshore site, those of dung and carrion beetles were higher at the island site. It was additionally observed that abundance of larger carabid beetles was higher at the lakeshore site, whereas that of small-sized carabid beetles did not differ between the lakeshore and island sites. For dung beetles, abundance of smaller species was higher at the island site, whereas that of large species did not differ between the lakeshore and island sites. Abundance of two body sizes (small and large of carrion beetles were both higher at the island site. Overall, the findings of this study demonstrated that an increase in deer population altered the insect assemblages at an island scale, suggesting further changes in ecosystem functions and services in this region.

  15. 75 FR 81832 - Asian Longhorned Beetle; Quarantined Area and Regulated Articles

    Science.gov (United States)

    2010-12-29

    .... APHIS-2010-0004] Asian Longhorned Beetle; Quarantined Area and Regulated Articles AGENCY: Animal and... are adopting as a final rule, without change, an interim rule that amended the Asian longhorned beetle... prevent the artificial spread of Asian longhorned beetle to noninfested areas of the United States. As a...

  16. 77 FR 22663 - Asian Longhorned Beetle; Additions to Quarantined Areas in Massachusetts

    Science.gov (United States)

    2012-04-17

    ...-0128] Asian Longhorned Beetle; Additions to Quarantined Areas in Massachusetts AGENCY: Animal and Plant... adopting as a final rule, without change, an interim rule that amended the Asian longhorned beetle (ALB... INFORMATION: Background The Asian longhorned beetle (ALB, Anoplophora glabripennis), an insect native to China...

  17. 77 FR 31720 - Asian Longhorned Beetle; Quarantined Areas in Massachusetts, Ohio, and New York

    Science.gov (United States)

    2012-05-30

    .... APHIS-2012-0003] Asian Longhorned Beetle; Quarantined Areas in Massachusetts, Ohio, and New York AGENCY...: We are amending the Asian longhorned beetle regulations to make changes to the list of quarantined... the artificial spread of Asian longhorned beetle to noninfested areas of the United States and to...

  18. The importance of streamside sandbars to ground beetle (Coleoptera, Carabidae) communities in a deciduous forest.

    Science.gov (United States)

    S. Horn; M.D. Ulyshen

    2009-01-01

    We used pitfall traps to sample ground beetles on sandbars along a small woodland stream and in the adjacent floodplain forest (Oglethorpe Co., GA, USA). We captured a total of 1,477 ground beetles representing 41 species. Twenty-two species were exclusive to sandbars, while eight were found only in the forested habitat. Ground beetles...

  19. Effects of available water on growth and competition of southern pine beetle associated fungi

    Science.gov (United States)

    Kier D. Klepzig; J. Flores-Otero; R.W. Hofstetter; M.P. Ayers

    2004-01-01

    Competitive interactions among bark beetle associated fungi are potentially influenced by abiotic factors. Water potential, in particular, undergoes marked changes over the course of beetle colonization of tree hosts. To investigate the impact of water potential on competition among three southern pine beetle associated fungi, Ophiostoma minus,

  20. 7 CFR 301.48-6 - Movement of live Japanese beetles.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 5 2010-01-01 2010-01-01 false Movement of live Japanese beetles. 301.48-6 Section... INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE DOMESTIC QUARANTINE NOTICES Japanese Beetle Quarantine and Regulations § 301.48-6 Movement of live Japanese beetles. Regulations requiring a permit for and otherwise...