TOXICOLOGICAL EVALUATION OF KARNAL BUNT WHEAT

Toxicological evaluation of Karnal bunt wheat was carried out in monkeys, feeding a diet containing 70% karnal bunt wheat, for 12 weeks. Blood was drawn once every two weeks. In addition to hematological parameters, total protein, albumin, alkaline phosphatase and transaminases were estimated in serum. The results of the study did not indicate any adverse effect in monkeys on consumption of up to 70% Karnal bunt affected wheat.     

NUTRITIONAL AND TOXICOLOGICAL EVALUATION OF SINGLE-CELL PROTEIN PRODUCED FROM BACILLUS SP. KISRI-TM1A IN RATS

Single-cell protein (SCP) produced from a novel thermotolerant methylotrophic Bacillus sp. KISRI-TM IA was fed to groups of 10 male and 10 female Wistar rats at levels of 0, 10, 20, and 30 percent of total diets. The feeding of KISRI-TM IA did not adversely affect growth, feed intake or hematological values of rats. Water intake of male rats decreased with increasing level of SCP in the diet. Urinary pH showed dose-dependent reductions in both sexes. Plasma alkaline phosphatase and alanine aminotransferase were significantly (P<.05) reduced by increasing levels of dietary SCP. However, no significant (p>.05) abnormalities were observed in the weights or histopathological appearances of the organs. It was concluded that the KISRI-TM 1A SCP could serve as a potential dietary ingredient at levels of up to 30% for poultry, young lambs and calves.     

GENETIC AND ENVIRONMENTAL VARIATION OF GUM CONTENT IN BARLEY

The influence of genetic vs environmental factors on the gum content of the barley grain has been studied by growing 4 varieties of barley, at 4 locations in the South of Spain, with 6 sowing dates at each location. The genetic factors proved to be the more important, accounting for 89% of the variation over locations and 71·5% of the variation among locations and sowing dates. Of the environmental factors studied, the sowing date was the most important. The variety × sowing date interaction was also statistically significant. Furthermore, the later the sowing date the higher the gum content of the grain. There was no variety × location interaction and, therefore, the varieties ranked in the same order at each location. It was also demonstrated that there was a different pattern of response for the varieties when grown in environments which were able to induce high or low gum content, suggesting that low gum content-low response varieties should be grown if the grain is to be used as an adjunct in brewing.     

结冷胶在冰淇淋中的应用研究

从冷食品开发的要求出发,研究了结冷胶在冰淇淋中的应用.选取适宜的食品胶体与其复配,得出复配方案后,根据结冷胶较易与Ca2+结合的特点,通过改变柠檬酸钠的添加量来调整其与Ca2+的结合量,得到在组织结构、口感、膨胀率等方面都比较理想的冰淇淋配方.     

RHEOLOGICAL CHARACTERISTICS OF SELECTED FOOD GUM MIXTURES IN SOLUTION2

The viscosity of pure and mixed dilute solutions of commercial alginate, carrageenan, guar gum, CMC and gelatin solutions at different mixing ratios were measured by a coaxial viscosimeter at different shear rates. The results are presented in the form of measured viscosity divided by the expected viscosity, if no interaction between the gums existed. This technique provides a clear demonstration of the existence of synergism or antagonism between the gums and helps in quantitatively assessing their extent.     

植物胶的特性及在食品工业中的应用

简要介绍了阿拉伯胶、魔芋胶、黄蓍胶、刺梧酮胶、罗望子胶、卡拉胶、瓜尔豆胶、刺槐豆胶和亚麻籽胶的特性及在食品工业中的应用,并指出亲水植物胶体作为优良的功能性配料和可溶性膳食纤维的良好来源,对其进行研究和应用开发,具有重要的实用价值。     

结冷胶在非膨化冷食品中的应用研究

从结冷胶的特点和冷食品新产品开发的要求出发，重点研究了结冷胶在冷食品中的应用，以适应冷食品发展的需要。选取适宜的胶体与其复配，达到最佳凝胶效果。然后将复配胶体用于非膨化冷食品中，得到较理想的酥脆冷食品配方。配方为：葡萄糖15％，甜蜜素0．10％，柠檬酸0．15％，柠檬酸钠0．03％，结冷胶0．02％，魔芋胶0．08％，卡拉胶0．05％，氯化钙0．1％，水84．47％。     

黄酮类化合物的安全性研究进展

由于对人的健康有益,近年来有关黄酮类化合物的安全性研究开展的十分活跃.对近年来国内外黄酮类化 合物的毒理学试验研究结果进行综述.毒理学研究结果表明多数黄酮类化合物一般无毒,相关的食品及药物的研制和开发具有广阔前景.     

RHEOLOGY OF GALACTOMANNAN SOLUTIONS: COMPARATIVE STUDY OF GUAR GUM AND LOCUST BEAN GUM

The rheological properties of several samples of guar gum and locust bean gum, characterized by light scattering and intrinsic viscosity measurements, were studied. The flow curves of concentrated solutions were obtained with a cone-plate viscometer and their viscoelastic properties were measured with a concentric hemispheres viscoelastometer. The two flow-units Ree-Eyring model and the Cross equation gave a good fit to the experimental flow curves. The zero shear rate viscosity, and the relaxation time, of the Ree-Eyring model depend mainly on the reduced concentration c[η]. This result, as well as the viscoelastic properties, indicate that entanglements play a dominant role in concentrated solutions. From a practical viewpoint, it is possible to predict the flow curve of a galactomannan solution at any concentration if the intrinsic viscosity of the sample is known. However, there are secondary differences in the flow parameters, mainly in the relaxation time, which are not ascribed to [η]. It is hypothesized that these differences are due to the mean branching degree rather than to the botanical origin. As, in solution, the smoothest galactomannan macromolecules are more probably aggregated than isolated, further work should aim at establishing the relationships between aggregate formation and degree of branching.     

APPARENT VISCOSITY OF CHEWING GUM

Deformation tests of chewing gums with a parallel-plate plastometer are described using a variety of test conditions of load, specimen diameter and thickness. The observed behavior can, by modification of earlier theory for this mode of testing, be described in an internally consistent way by assuming the viscosity to be non-Newtonian and proportional to a power of the average shear rate; the elastic components are assumed to be small enough to be disregarded. The results under diverse test conditions appear to be in accord with the modified theory and to fit the proposed equations well. The computed viscosity at a reference shear rate (herein 10^-3sec^-1) is a useful parameter which appears to relate to stateness of various samples, to water loss on aging and to test temperature, to which the apparent viscosity is appropriately sensitive. Comparison of different materials, especially if the test time is fixed, appears to be feasible with the procedurally simple technique using the described algebraic relationships.     

REGULATORY AND TOXICOLOGICAL ASPECTS OF FOOD IRRADIATION

A major difficulty with food irradiation from a regulatory point of view is that it is related to many food issues, such as safety, labeling and consumer acceptance. Food that is intentionally irradiated is judged to be adulterated under current law unless there is a regulation for such use. As a first step in the rulemaking process, the Bureau of Foods has developed criteria useful for evaluating the safety of irradiated food by considering present knowledge in radiation chemistry and toxicity testing. These criteria will be used for evaluating existing toxicology studies and for developing policy on food irradiation.     

FUZZY CLUSTERING MODELING AND EVALUATION OF SURFACE INTERACTIONS AND EMULSIONS OF SELECTED WHEAT PROTEIN COMBINED TO IOTA-CARRAGEENAN AND GUM ARABIC SOLUTIONS

Gums and proteins are valuable ingredients with a wide spectrum of applications. Surface properties (surface tension, interfacial tension, emulsion activity index [EAI] and emulsion stability index [ESI]) of 4% deamidated wheat protein (DWP) in a combination with iota-carrageenan (IC) (0.05, 0.1 and 0.5%) or gum arabic (GA) (0.5, 1 and 5%) were investigated. The results showed that the addition of IC to 4% DWP significantly increased the surface tension, interfacial tension, EAI and ESI, whereas the addition of GA to 4% DWP significantly increased the surface tension and decreased the interfacial tension and EAI (except at 5% of GA). In addition, a fuzzy-based clustering model was used to predict the surface properties of the DWP. The fuzzy model achieved accuracies of (97%, 90%, 97% and 75%) for predicting (EAI, ESI, surface tension and interfacial tension), respectively. This approach can be applied to predict many other parameters and properties in the food industry.

PRACTICAL APPLICATIONS

The surface properties (surface tension, interfacial tension, emulsion activity index and emulsion stability index) of wheat protein (DWP) in combination with iota-carrageenan or gum arabic were investigated. In addition, subtractive clustering-based fuzzy models for predicting the surface properties of DWP was constructed. This modeling can be used as an indicator of usefulness of fuzzy clustering in such a system which directly can be used as a tool by the food processors to produce a high quality beverage product.