Supplementary effect of aestivum wheat (Triticum aestivum L), bengal gram (Cicer arietinum L) and soya bean (Glycine max L) on protein quality of durum wheat (Triticum durum Desf)

Chapatis and parathas were made from different combinations of durum (Triticum durum Desf) and aestivum (Triticum aestivum L) wheat to test for their organoleptic acceptability. The best accepted durum/aestivum (40:60) combination was supplemented at 10, 20, 30 and 40% levels with Bengal gram (Cicer arietinum L) flour and soya protein (Glycine max L) concentrate. Raw and cooked samples were analysed for some amino acids and trypsin inhibitor activity. The most acceptable cooked products were fed to growing rats for estimation of protein efficiency ratio, apparent digestibility and plasma proteins. Cooking resulted in considerable losses in cystine, available lysine and trypsin inhibitor activity. The losses were greater in paratha than in chapati. Protein efficiency ratio and apparent N digestibility of chapatis were significantly higher than those of parathas. However, protein quality of soya-supplemented parathas was better than that of chapatis.     

Relationship between lutein and mycotoxin content in durum wheat

Levels of lutein and a number of mycotoxins were determined in seven varieties of durum wheat (Triticum durum) and two varieties of common wheat (Triticum aestivum) in order to explore possible relationships amongst these components. Durum wheat cultivars always showed both higher lutein and mycotoxin contents than common wheat cultivars. The mycotoxins detected in both common and durum wheat cultivars were produced by the genera Fusarium, Claviceps, Alternaria and Aspergillus. Fusarium was the major producer of mycotoxins (26 mycotoxins) followed by Claviceps (14 mycotoxins), which was present only in some cultivars such as Chevalier (common wheat), Lupidur and Selyemdur (both durum wheat), Alternaria (six mycotoxins) and Aspergillus (three mycotoxins). Positive correlations between the levels of lutein and mycotoxins in durum wheat cultivars were found for the following mycotoxins: deoxynivalenol (DON), its derivative DON-3-glucoside, moniliformin, culmorin and its derivatives (5-hydroxyculmorin and 15-hydroxyculmorin).     

Relationship between gluten strength and pasta firmness in Indian durum wheats

Selected Indian durum wheats including five newly released varieties and seven landraces were studied for their grain quality, gluten strength (sodium dodecyl sulphate‐sedimentation and mixograph) and pasta making properties. Landraces were found to have good grain size, protein content, and gluten strength but they had lower test weight and semolina yield than released varieties. As protein composition affects gluten strength, landraces having combination of low molecular weight (LMW‐GS) with 5, 12, 15 and 19 linked to Gli‐B1 43.5 and high molecular weight (HMW‐GS) 2*, 14 + 15 provide a dough strength comparable with the 7 + 8 and LMW‐GS 2, 4, 6, 12, 15 and 19 (caa) allelic pattern, typically associated with good gluten strength. Landraces have rare combinations of glutenins and gliadins, which are not seen in commercial Indian durums, and in some cases, these rare alleles seem to favour good gluten strength and pasta firmness. Introduction of these alleles through breeding should improve the gluten strength and pasta making properties of Indian durum cultivars.     

Assessment of the agronomic and technological characteristics of Triticum turgidum ssp. dicoccum Schrank and T. spelta L.

Recently, the people interest in natural and organic products led to a “rediscovery” of hulled wheat, particularly T. turgidum ssp. dicoccum, commonly known as “farro”. Compared with durum wheat (T. turgidum ssp. durum( farro is characterized by low productivity and low quality semolina and flour, which makes it unsuitable for the production of bread and pasta. In this paper, the agronomic, technological and nutritional characteristics of three new varieties of farro obtained by crossing the T. turgidum ssp. dicoccum c.v. Molise with T. turgidum ssp. durum c.v. Simeto, were analysed. Data were then compared with those concerning older populations of T. turgidum and of two varieties of T. spelta. The aim of this work is to highlight the productive advantages of the new varieties and to emphasize their prospective use in the production of bread and pasta with considerable health properties due to nutritional characteristics of hulled cereals.     

The House Mouse (Mus musculus L.) Exerts Strong Differential Grain Consumption Preferences among Hard Red and White Spring Wheat (Triticum aestivum L.) Varieties in a Single‐Elimination Tournament Design

Wheat (Triticum aestivum L.) plays a central role in the health and nutrition of humans. Yet, little is known about possible flavor differences among different varieties. We have developed a model system using the house mouse (Mus musculus L.) to determine feeding preferences as a prelude to extending results to human sensory analysis. Here, we examine the application of a single‐elimination tournament design to the analysis of consumption preferences of a set of hard red and hard white spring wheat varieties. A single‐elimination tournament design in this case pairs 2 wheat varieties and only 1 of the 2 is advanced to further tests. Preferred varieties were advanced until an overall “winner” was identified; conversely, less desirable varieties were advanced such that an overall “loser” was identified. Hollis and IDO702 were the winner and loser, respectively, for the hard red varieties, and Clear White 515 and WA8123 were the winner and loser, respectively, for the hard white varieties. When using the more powerful protocol of 14 mice and a 4?d trial, differences in mean daily consumption preferences of 2 varieties were separated at P‐values as small as 2 × 10^?8. The single‐elimination tournament design is an efficient means of identifying the most and least desirable varieties among a larger set of samples. One application for identifying the 2 extremes in preference within a group of varieties would be to use them as parents of a population to identify quantitative trait loci for preference.     

Effects of genotype and growing locations on properties of wheat starch gels

This study examines the contributions of genotype and the effects of growing location and storage to variability in the strength, syneresis and in vitro enzyme digestibility of wheat (Triticum aestivum L.) starch gels. The study involved starch that was extracted from five wheat varieties grown in four locations. Length of storage at 4 °C after hydrothermal treatment of the starch accounted for 30–50% of the variance in the three gel properties. Genotype contributed significantly to variability in syneresis and enzyme digestibility of the starch gels, indicating a degree of heritability of these characteristics in the wheat varieties studied. Gel strength was strongly influenced by effects from the growing location. Syneresis and enzyme‐resistant starch were negatively correlated with granule size and swelling power of native starch. Syneresis was also correlated negatively with pasting viscosities of starch granules, and positively with amylose content and pasting temperature. Gel strength was correlated positively with relative crystallinity and negatively with the breakdown of peak viscosity. Length of storage had a major influence on gel strength, syneresis and in vitro enzyme digestibility, although genotype contributed significantly to variability in syneresis and enzyme‐digestibility. Growing conditions were a significant influence on gel strength.     

Repeatability of Mice Consumption Discrimination of Wheat (Triticum aestivum L.) Varieties across Field Experiments and Mouse Cohorts

Whole grain wheat (Triticum aestivum L.) foods can provide critical nutrients for health and nutrition in the human diet. Potential flavor differences among varieties can be examined using consumption discrimination of the house mouse (Mus musculus L.) as a model system. This study examines consistency and repeatability of the mouse model and potentially, wheat grain flavor. A single elimination tournament design was used to measure relative consumption preference for hard red spring and hard white spring varieties across all 3 experiments in combination with 2 mouse cohorts. Fifteen replicate mice were used in 24‐h trials to examine differences in preference among paired wheat varieties until an overall “winner” was established as the most highly preferred variety of wheat. In all 3 experiment–cohort combinations, the same varieties were preferred as the “winner” of both the hard red spring and hard white spring wheat varieties, Hollis and BR 7030, respectively. Despite the consistent preference for these varieties across experiments, the degree (magnitude) to which the mice preferred these varieties varied across experiments. For the hard white spring wheat varieties, the small number of varieties and confounding effects of experiment and cohort limited our ability to accurately gauge repeatability. Conversely, for the hard red spring wheat varieties, consumption preferences were consistent across experiments and mice cohorts. The single‐elimination tournament model was effective in providing repeatable results in an effort to more fully understand the mouse model system and possible flavor differences among wheat varieties.     

Evaluation of standard physico-chemical and rheological parameters in predicting bread-making quality of durum wheat (Triticum turgidum L. ssp. durum [Desf.] Husn.)

The efficacy of empirical rheological methodology for modern Triticum aestivum L. in predicting bread-making quality in Triticum turgidum L. ssp. durum is warranting of attention. The present study was aimed at providing a comparative evaluation of an array of standard rheological tests in predicting bread quality in three modern cultivars (Core, Sant’Agata and Simeto) and three durum wheat landraces (Ruscìa, Timilìa and Tumminia SG3). Gluten strength, alveograph dough strength and tenacity/extensibility ratio, farinograph stability and mixograph peak dough height and overall score, were significantly higher in the modern cultivars, and distinctive in accounting for the variance between modern and old genotypes, using principal component analysis. Quality bread-making parameters, including bread volume, height and specific volume, were significantly higher in the durum wheat landraces. Standard rheological parameters were ineffective in predicting bread quality, necessitating the requisite in redefining rheological parameters to meet the increasing interest in heritage durum wheat genotypes for bread-making.     

EFFECT OF YAM VARIETY ON THE PASTING PROPERTIES AND SENSORY ATTRIBUTES OF TRADITIONAL DRY-YAM AND ITS PRODUCTS

ABSTRACT

Six varieties of yam were processed into traditional dry‐yam slices. The pasting properties and sensory attributes of dry‐yam samples, flour and paste from the flour were investigated. Significant differences (P ≤ 0.05) were observed in the pasting properties of flour from different yam varieties. “Ijedo,” the commonly used variety, had the highest peak, trough and final viscosities. There was no significant difference in the viscosities of “Efuru” (206.04 rapid viscosity analyzer), “Ise‐Osi” (242.75 rapid viscosity unit [RVU]) and “Abuja” (241.25 RVU) varieties. Samples of dry yam made from “Efuru,”“Ise‐Osi” and “Abuja” yams were not significantly different (P > 0.05) from “Ijedo” in terms of instrumental color measurement, as their degree of brownness (100 − L*) were 21.53, 19.21, 20.87 and 22.42, respectively. There was no significant difference (P > 0.05) in color, taste and moldability of the paste made from “Efuru,”“Ise‐Osi,”“Ijedo” and “Abuja” yams. There was no significant difference (P > 0.05) between the hardness of dry yams made from “Ise‐Osi,”“Ijedo” and “Abuja.” There were positive correlations between the yam paste moldability, peak, trough and final viscosities for the different yam varieties. “Ise‐Osi,”“Efuru” and “Abuja” varieties were found to be suitable for dry‐yam processing in terms of sensory property and pasting of dry‐yam slices and their products, which were not significantly different from those of “Ijedo” variety – the commonly used yam.

PRACTICAL APPLICATIONS

The study revealed that dry‐yam processors and potential dry‐yam processors in Nigeria can use other white yam varieties, such as “Abuja,”“Ise‐Osi” and “Efuru,” apart from “Ijedo” variety – the commonly used yam variety. These yam varieties were also acceptable in terms of the sensory and pasting properties of dry‐yam slices and their products. Thus, the general knowledge that white yams are good for dry‐yam processing has been scientifically verified.

     

Spaghetti cooking quality of waxy and non‐waxy durum wheats and blends

Quality attributes of waxy durum wheat (Triticum turgidum L), milled semolina and cooked spaghetti were examined and compared with those of two non‐waxy durum cultivars. With the exception of kernel hardness, wheat quality characteristics were similar for both waxy and non‐waxy durum. Compared with average values obtained for durum wheat grown in North Dakota (USA) during the crop year 2000, the values obtained for the wheat used in this study were equal or better for most parameters evaluated. Semolina extraction for all samples was lower than the 2000 average of 62.6%. The waxy lines had higher ash, lower speck count, similar protein quantity, lower wet gluten and stronger mixograph curves than the non‐waxy cultivars. Waxy durum semolina had higher lipid content, starch damage, stirring number and flour swelling values. Spaghetti made from waxy durum semolina had shorter cooking time, similar cooking loss and cooked weight and lower firmness values, which would be unacceptable by most standards. Spaghetti made from blends containing 20–80% waxy durum semolina were evaluated. Cooking time and firmness decreased and cooking loss increased as the amount of waxy semolina increased. Acceptable spaghetti was obtained using 20–40% waxy semolina blends, depending on the quality of the non‐waxy blending material. Copyright © 2004 Society of Chemical Industry     

Rapid and non-invasive analysis of deoxynivalenol in durum and common wheat by Fourier-Transform Near Infrared (FT-NIR) spectroscopy

Fourier transform near-infrared spectroscopy (FT-NIR) was used for rapid and non-invasive analysis of deoxynivalenol (DON) in durum and common wheat. The relevance of using ground wheat samples with a homogeneous particle size distribution to minimize measurement variations and avoid DON segregation among particles of different sizes was established. Calibration models for durum wheat, common wheat and durum + common wheat samples, with particle size <500 µm, were obtained by using partial least squares (PLS) regression with an external validation technique. Values of root mean square error of prediction (RMSEP, 306–379 µg kg^–1) were comparable and not too far from values of root mean square error of cross-validation (RMSECV, 470–555 µg kg^–1). Coefficients of determination (r ²) indicated an “approximate to good” level of prediction of the DON content by FT-NIR spectroscopy in the PLS calibration models (r ² = 0.71–0.83), and a “good” discrimination between low and high DON contents in the PLS validation models (r ² = 0.58–0.63). A “limited to good” practical utility of the models was ascertained by range error ratio (RER) values higher than 6. A qualitative model, based on 197 calibration samples, was developed to discriminate between blank and naturally contaminated wheat samples by setting a cut-off at 300 µg kg^–1 DON to separate the two classes. The model correctly classified 69% of the 65 validation samples with most misclassified samples (16 of 20) showing DON contamination levels quite close to the cut-off level. These findings suggest that FT-NIR analysis is suitable for the determination of DON in unprocessed wheat at levels far below the maximum permitted limits set by the European Commission.     

小麦微核心种质中育成品种和地方品种的SDS沉降值分析

为加快SDS沉降值在小麦品质改良中的应用,对来自小麦微核心种质中的83份育成品种和146份地方品种的SDS沉降值进行了测定,初步分析了SDS沉降值的遗传多样性及分布规律。结果表明,育成品种和地方品种的SDS沉降值基因型间差异极显著,具有较大的变幅和变异系数;两种类型小麦种质的SDS沉降值均主要分布在25.0～35.0ml,SDS沉降值>45ml和SDS沉降值<15ml的种质所占比例较小;SDS沉降值最高与最低的种质均来自地方品种,分别为白朗灰麦和假红麦,育成品种中SDS沉降值最高与最低的种质分别为东方红3号和农大139。根据SDS沉降值的分布,筛选了7份高SDS沉降值和8份低SDS沉降值的种质,这些种质可作为高、低SDS沉降值小麦品种选育的中间材料加以利用。     

The amylose and lipid contents,dimensions, and gelatinisation characteristics of some wheat starches and their A- and B-granule fractions

Starches isolated from 23 bread wheats (Triticum aestivum) and 26 durum wheats (T. durum) contained 26.3-30.6% (mean 29.1%) total amylose, 19.3–25.1% (mean 22.9%) apparent amylose and 783–1144mg 100g^?1 (mean 977 mg 100g^?1) lysophos-pholipids. Gelatinisation temperatures were 57.3–64.9°C (mean 61.8°C) and enthalpies 6.4–11.8 Jg^?1 (mean 9.7Jg^?1) in excess water, measured by differential scanning calorimetry. There were no correlations between any of these parameters. Starch granule size distributions were determined with a Coulter Counter and 100–channel analyser. A-granule mean volumes were 1235–2585μm³ (av. 1778), modal volumes 863–1804μm³ (av. 1264), mean diameters 13.9–16.0μm (av. 13.99), and specific surface areas 0.236–0.302m²g^?1. B-granule mean volumes were 35.4–100.4μm³ (av. 55.9), modal volumes 16.5–54.5μm³ (av. 27.7), mean diameters 3.66–5.07μm (av. 4.09), and specific surface areas 0.684–0.920m²g^?1. The B-granule contents of the starches were 12.8–34.6% (av. 27.3) by weight (sedimentation method) and 13.0–37.3% (av. 24.0) by volume (Coulter method), the latter being the more accurate method.     

Chemical,technological, and nutritional characteristics of two lines of “farro” (Triticum turgidum ssp. dicoccum)

In recent years, the renewed interest for foods with a natural image has increased the demand for dry pasta produced from “hulled” wheat such as the Triticum turgidum ssp. dicoccum, also known as “farro”. In order to contribute to the general knowledge, two lines of farro were considered in this study. To have a comparison, an old cultivar of Triticum turgidum ssp. durum (Senatore Cappelli) in addition to a commercial semolina were also examined. All semolina samples were used to produce pasta samples. Results showed some differences among pasta samples that seem to be due not to the presence of specific protein subunits but especially to the quantitative ratio between the different subunits. Results also reconfirmed the role played by the drying technology that is able to affect the sensory characteristics of pasta products.     

THE BREWING POTENTIAL OF “ACHA” (DIGITARIA EXILIS) MALT COMPARED WITH PEARL MILLET (PENNISETUM TYPHOIDES) MALTS AND SORGHUM (SORGHUM BICOLOR) MALTS

The malting and brewing characteristics of millets (Pennisetum typhoides and Digitaria exilis) and sorghum (Sorghum bicolor) were compared. Diastase, α-amylase, amyloglucosidase and proteases increased with malting time and the increase was associated with the modification. Development of hydrolytic enzymes was significantly higher in pearl millet and Digitaria exilis (“acha”) than in sorghum at P ≥ 0.01. The major starch degrading enzyme in the three varieties of pearl millet (SE composite, SE.13 and SE 2124) was α-amylase. On the other hand, β-amylase was the major starch degrading enzyme in “acha” (Digitaria exilis) which is similar to the pattern in barley. Gibberellic acid had a stimulating effect on the diastatic activity of pearl millets, Digitaria exilis (“acha”) and sorghum (KSV-4), but inhibited the diastatic activities of sorghum (Farafara). Gibbereltic acid inhibited the proteolytic activities in all the pearl millet varieties, Digitaria exilis and sorghum varieties. Potassium bromate had little or no effect in the reduction of malting losses. Although “acha” (Digitaria exilis) had a high β-amylase content, a high malting loss makes it uneconomical to brew with “acha” mart. A blend of “acha” malt with pearl millet malt or sorghum malt (composite malt) will produce a malt of the same profile as barley malt and this will enhance the quality of sorghum and pearl millet malt during the mashing process. Wort quality of all the samples was suitable for brewing conventional beer.     

Identification of durum wheat cultivars and monovarietal semolinas by analysis of DNA microsatellites

 Microsatellites isolated in bread wheat were used to identify 20 Italian durum wheat (Triticum turgidum var. durum L.) cultivars. A total of 15 microsatellite primer pairs were tested against DNA extracted from leaf tissue, single seeds and semolina. Twelve markers showed allelic polymorphism among the 20 cultivars, providing a total of 41 different alleles. Firstly, an analysis of microsatellite informativeness in the chosen set of durum wheat cultivars was made and a set of highly polymorphic microsatellites was established. Secondly, among the most polymorphic cultivars, the minimum number of microsatellites able to distinguish all cultivars was determined. A set of five microsatellites was found sufficient to differentiate the durum wheat cultivars examined. The method is directly applicable to seeds and semolina, and is suitable for detecting seed mixtures in the same seed lot. Received: 22 February 1999 / Revised version: 19 April 1999     

Liking of food textures and its relationship with oral physiological parameters and mouth-behavior groups

Researchers have categorized people into four “mouth-behavior” groups based on their oral processing preferences, and claimed that members of those mouth-behavior groups differ in their food texture preferences. If people could be classified into groups based on their liking of different textures, food products could be targeted to specific subgroups, potentially enhancing consumer acceptability. In the first part of our study, we grouped people based on their liking ratings of a wide variety of food textures by asking 288 participants to rate their liking of 106 food texture attributes in an online survey. In the second part of our study, we further examined relationships among individuals' food texture liking ratings, mouth-behavior group membership, and measurements of four oral physiological parameters (saliva flow rate, chewing efficiency, biting force, and particle size sensitivity). One-hundred participants completed the online survey on food texture liking, classified themselves into one of four mouth-behavior groups (Chewers, Crunchers, Smooshers, and Suckers), and were measured for four oral physiological parameters. We refuted the idea that large texture-liking subgroups exist. Although our participants self-categorized themselves into the four mouth-behavior groups similarly to previous researchers, our texture liking measurements did not support the presumed preferences of those mouth-behavior groups. Clustering of participants on their oral physiological measurements produced a “low particle-size sensitivity” cluster, a “high biting force” cluster, a “high saliva flow rate” cluster, and a “low saliva flow and low chewing efficiency” cluster. Neither our texture liking nor our oral physiological measurements predicted membership in the four mouth-behavior groups.     

Dielectric Properties of Beans at Different Temperatures and Moisture Content in the Microwave Range

Dielectric properties of common Mexican beans (Phaseolus vulgaris L.) were determined and analyzed at microwave frequencies (800–2500 MHz). The free-space transmission technique was employed for the measurements of three varieties (“Flor de mayo,” “Bayo,” and “Negro”) with different moisture content (8.8–12.3%, w.b.) at 20, 30, 40, 50, and 60°C. The dielectric constant and loss factor of beans decreased with increasing frequency for a fixed temperature, and increased with increasing temperature at a fixed frequency. The dielectric constant increased with increasing moisture content, while the loss factor remained nearly constant. With these results, disinfestation or quality control measurements can be proposed for beans using microwaves.     

Amylose content and starch properties in emmer and durum wheat lines with different waxy proteins composition

BACKGROUND: Emmer wheat is a neglected crop that can be used in the breeding of modern durum wheat for quality. One important aspect of this quality is the starch composition, which is related to the waxy proteins. A collection of emmer wheat was analysed previously for waxy protein composition, and two new Wx‐B1 alleles were found by sodium dodecyl sulfate–polyacrylamide gel electrophoresis and DNA sequencing analysis. It is necessary to analyse the effect of these alleles in starch properties and compare them to durum wheat ones. RESULTS: In the current study, emmer lines carrying three different Wx‐B1 alleles (Wx‐B1b, ‐B1g, ‐B1c*), including one with the null allele (Wx‐B1b), together with durum cultivars Langdon (Wx‐B1a) and Mexicali (Wx‐B1c′), were analysed for amylose content. Differences were detected between both species, and the line lacking Wx‐B1 protein showed a remarkably low amylose content. In addition, data from blue value, swelling power and Rapid Visco Analyzer also suggested that there were differences in starch properties among the different Wx‐B1 alleles. CONCLUSION: The present study suggests that the amylose content in emmer (Wx‐B1g) and durum (Wx‐B1a) standard materials is not the same; therefore some starch properties are different between the two species. The variation found could be used to enlarge the gene pool of durum wheat and design new materials with desirable amylose content. Copyright © 2011 Society of Chemical Industry     

Kriterien zur Qualitätsbeurteilung von Trockenkartoffelerzeugnissen für die menschliche Ernährung

Criterions to evaluate the quality of dried potato products for human consumption . The swelling properties of dried potatoes were tested. In the first part of this work the importance of starch and dry matter for the swelling behavior of dried potatoes is reported. To evaluate these experiments the correlation coefficient is used. 140 samples of dried potatoes were tested. Continuing the test series dried potatoes manufactured from one potato variety, what is devided into different classes of specific gravity were examined. The used physical conditions for estimating the swelling behaviour are the “swelling number” and the “rehydration value”. The central point of the second part is a theory to explain the phenomena of swelling for itself. This theory tries to answer the basic question how to influence the swelling behaviour of dried potatoes. The results of these experiments are interpertated by the postulation that two reaction typs estimate the swelling of dried potatoes:

• 1 The first reaction depends on the surface and is exothermic.
• 2 The second reaction does not depend on the surface and is endothermic.