In Vitro Interactions Between Dietary Fiber and 14C-Vitamin D or 14C-Vitamin E

Free ¹⁴C-vitamin D₃ decreased between 86.8–92.9% when incubated at 37°C with various fibers in the presence of 0.84% saline. The addition of bile as sodium taurocholate reversed the decrease in free vitamin D₃ and was related directly to the concentration of the bile salt. Free ¹⁴C-vitamin E was also decreased in saline solutions with the fiber sources of hard red spring (HRS), soft white winter (SWW) wheat brans or alphacel cellulose (AC). In turn the decrease in free ¹⁴C-tocopherol was reversed by the addition of bile. Citrus pectin (CP) had no influence on the ¹⁴C-vitamin E.     

Consumer Acceptability and Color of Deep-Fried Fish Coated with Wheat or Corn Distillers'Dried Grains with Solubles (DDGS)

Distillers’dried grains with solubles (DDGS) from hard red wheat, soft white wheat and corn were used at a substitution level of 25% by weight for all-purpose flour in a conventional batter mix for fried fish. Fried fish nuggets (Alaskan pollock) prepared with a 25% DDGS batter either with or without a Japanese-style Panko breading were evaluated by a consumer panel (N = 2,546) for acceptability. All experimental products were rated as acceptable. There were no significant differences among the ratings of the products coated with batter only. However, products coated with batter and then with Panko breading were rated differently: the corn DDGS coated sample was rated higher than the control, while the white and red wheat DDGS coated samples received the lowest ratings. International color measurements of the dry batter mixes and the fried fish nuggets containing DDGS were darker than the controls.     

Sensory Evaluation of Baked Foods Incorporating Different Levels of Distillers' Dried Grains with Solubles from Soft White Winter Wheat

Baguettes, cinnamon rolls, and chocolate chip cookies containing 0, 12.5% or 25% distillers’ dried grains with solubles (DDGS) from soft white winter wheat substituted for flour (w/w) were evaluated by an experienced panel to determine how much DDGS could successfully be incorporated into baked products. Panelists were unable to differentiate control cookies from those containing 12.5% DDGS. Attribute analyses of seven flavor and four texture traits were conducted, and overall acceptability was determined for products found to be different in their sensory properties. Both the control and experimental cinnamon rolls and chocolate chip cookies were rated as highly acceptable. The baguettes containing DDGS were found to be less acceptable than the control because of a stronger flavor and/or off-flavor.     

Effect of Hard Red Spring Wheat Bran on the Bioavailability of Lipid-Soluble Vitamins and Growth of Rats Fed for 56 Days

Semipurified diets containing either 0, 5 or 20% wheat bran were fed ad libitum to male Sprague-Dawley rats. Significant increases in weights (P < 0.05) were found for the stomach, 32.6 ± 8.7%, and for the large intestine, 14.5 ± 4.8%, in rats fed 20% wheat bran compared to the control rats fed 0% wheat bran. Wheat bran consumption had no effect on plasma vitamin E or plasma vitamin A levels after 56 days of feeding; however, plasma vitamin A and vitamin E levels were shown to decline after 6 weeks and 5 weeks respectively, on the wheat bran diets. These studies suggest that some metabolic modifications induced by dietary wheat bran undergo reversible adaptations that are time dependent.     

Chemical Composition of Distillers' Dried Grains with Solubles (DDGS) from Soft White Wheat, Hard Red Wheat and Corn

The chemical composition of distillers' dried grains with solubles (DDGS) produced from two varieties of soft white wheat, a blend of hard red wheats, and corn was determined. On the average, the concentration of protein increased 2.4–3.1 times, crude fiber 2.6–3.8 times, and lipid 1.4–2.4 times. The carbohydrate decreased by 30–50% in DDGS compared to the corresponding starting grain. The ash in DDGS was 3.8–7.8 times that of the original grain. Many of the differences (p < 0.05) in the concentration of lipid, protein, and crude fiber among the starting grains were also present in the DDGS products.     

Lipid-Soluble Vitamins in Blood and Liver of Rats Fed a Diet Containing Hard Red Spring Wheat Bran

Semipurified diets containing either 0 or 20% wheat bran were fed ad libitum to male Sprague-Dawley rats for 9 wk. Wheat bran consumption had no effect on vitamin A or E levels in plasma, leukocytes, or liver, nor on vitamin E levels in erythrocytes of these rats after 9 wk of feeding. However, during the study period, values showed transient declines. Both vitamins showed similar declines in leukocytes and livers of the bran-fed rats. Erythrocyte vitamin E levels also were influenced by the wheat bran diet but no erythrocyte vitamin A could be detected. Thus, rats adapt to diets containing high levels of wheat brans, perhaps by metabolic or gastrointestinal modifications.     

EFFECTS of STERILIZING DOSES of GAMMA IRRADIATION ON LEVELS of VITAMIN A, AMINO ACIDS, and FATTY ACIDS IN SELECTED DAIRY PRODUCTS

Frozen dairy products intended for low microbial diets of immunosuppressed patients were sterilized by exposure to 40 kGy (4 Mrad) of cobalt-60 irradiation. Levels of vitamin A, amino acids, and selected fatty acids were measured in yogurt bars, ice cream, Cheddar cheese, mozzarella cheese, and nonfat dry milk before and after irradiation. Addition of antioxidants to the frozen dairy desserts prior to irradiation at - 78C was not effective in preventing degradation of vitamin A. There were significant decreases of approximately 90% in levels of vitamin A in Cheddar cheese and mozzarella cheese irradiated at -78C and 0–5C compared to the corresponding nonirradiated products. Levels of vitamin A in nonfat dry milk irradiated at three different temperatures (22C, 0–5C, or - 78C) were variable compared to levels in the nonirradiated product. Levels of palmitic, stearic, oleic, linoleic, and linolenic acids were retained in all irradiated dairy products analyzed. Irradiation at the specified temperatures did not affect levels of individual amino acids in nonfat dry milk or mozzarella cheese.