EARLY GENERATION SCREENING OF NAVY BEAN BREEDING LINES BY CANNING QUALITY ASSESSMENT AND PASTING CHARACTERISTICS OF BEAN FLOUR

Two methods (direct and indirect) were developed to screen small samples of bean seeds for their canning potential. Both methods were determined to be suitable for early generation breeding line testing. The direct small size can (202 × 214) approach required a minimum of 28.5 g bean solids which was nearly 1/4 of the sample size needed in conventional canning quality testing with a 303 × 406 can. High correlation (R²= 0.97) was found between canned bean shear texture and pasting torque values of whole bean flour (6%), w/w) at selected times/temperatures using a temperature programmed Brookfield Viscometer. The relationship between pasting torque and shear quality was promising as a basis for establishing selection criteria. The pasting test, which requires only 2 g dry bean solids, is suggested as an indirect method for screening bean breeding lines.     

QUALITY CHARACTERISTICS OF GLUTEN‐FREE CHICKEN NUGGETS EXTENDED WITH SORGHUM FLOUR

ABSTRACT

Application of coarse cereal flours is recommended to replace wheat gluten in meat products and to avoid gluten allergy in susceptible populations. Sorghum flour is a good source of dietary fiber and provides nonglutinous flours and scope for making gluten‐free meat products. Keeping this in view, the present research was envisaged to evaluate the different quality characteristic of gluten‐free chicken nuggets prepared with sorghum flour. Three types of chicken nuggets viz., Control chicken nuggets (CCNs), gluten‐free nuggets (GFN1 with 5% sorghum flour and GFN2 with 10% sorghum flour) were compared for different physicochemical, instrumental texture, color and sensory characteristics. Use of sorghum flour significantly (P < 0.05) increased the product yield and dietary fiber content in GFN1 and GFN2 as compared with CCN. Instrumental color results showed that lightness (L* value) and redness (a*) values were significantly (P < 0.05) lower in GFN1 and GFN2 as compared with CCN. Texture profile analysis indicated that incorporation of sorghum flour significantly (P < 0.05) improved hardness, gumminess and chewiness. Sensory scores of GFN1 and CCN were significantly (P < 0.05) higher than GFN2. It was concluded that that 5% sorghum flour is optimum to prepare gluten‐free chicken nuggets.

PRACTICAL APPLICATIONS

Sorghum is coarse millet and a popular staple diet in many developing countries. The results of this study support that sorghum flour can serve as a functional ingredient in developing healthy meat products. Use of sorghum flour in the formulation of wheat free meat products is an alternative to avoid gluten allergy. These gluten‐free meat products have potential to reach the niche markets and will be highly acceptable to gluten allergic consumers who demand gluten‐free products. Therefore, sorghum based food products can be marketed as health/functional products.     

WAVELENGTH SELECTION FOR PREDICTING PHYSICOCHEMICAL PROPERTIES OF APPLE FRUIT BASED ON NEAR-INFRARED SPECTROSCOPY

ABSTRACT

Instrumental evaluation tools for fruit quality monitoring are important in the production and postharvest processes as well as in marketing. In the present study, near‐infrared spectroscopy (600–1,100 nm) was applied to study the correlation with fruit soluble solid content (SSC ), fruit flesh firmness and water content of apples (cv. “Fuji”). Genetic algorithm and correlation coefficient (r) method were used to select the most sensitive wavelength combinations, and partial least squares regression analysis was applied to calibrate fruit quality parameter. The validation of models based on the most sensitive wavelengths gave good predictions with an r value of 0.94 and a standard error of cross validation (SECV) of 0.85°Brix for SSC; r = 0.89 and SECV = 7.54 N/cm² for firmness; and r = 0.96 and SECV = 0.92% for water content. The reduced data set of sensitive wavelengths were found feasible for predicting internal fruit quality.

PRACTICAL APPLICATIONS

Soluble solid content, firmness and water content are important quality attributes of apples. A nondestructive measurement technique will be valuable for monitoring and sorting apple fruit so that high quality, uniform fresh products can be delivered to the marketplace. In the present study, fruit analyses using the entire near‐infrared fruit spectra or a reduced data set of sensitive wavelengths were compared. The results demonstrate that the selected combinations of sensitive wavelengths were feasible for measuring apple quality properties. The recent research findings provide researchers and instrumentation engineers with information on the performance of different methods to select appropriate wavelengths for reducing the amount of data, e.g., in developing portable or online sensing systems.

     

THE EFFECT OF HOLDING CASSAVA ROOTS UP TO FOUR DAYS ON QUALITY CHARACTERISTICS OF FLOUR MILLED FROM THE ROOTS

Freshly harvested cassava roots were held for 24, 48, 72 and 96 h and evaluated for chemical composition and flour quality. Root weights decreased while pH increased during holding. Ash, crude fiber, cyanogenic potential, water binding capacity and amylolytic activity of flours increased with increasing delay in processing roots to flour. Brabender peak viscosities of flours decreased with increasing duration of holding the root and upon storage of flour. Loaf volume and sensory quality of bread declined with increasing delay in processing root to flour.