Perceptions of Members of the American Association of Cereal Chemists Regarding Production of Whole Grain Foods

This study assessed knowledge, attitudes, and normative and barrier beliefs of members of the American Association of Cereal Chemists about the production of whole grain foods. A total of 212 returned questionnaires were used in the analyses. Respondents had a fair knowledge of whole grain foods and positive attitudes about consumer-health and personal/company benefits. Scientific findings provided important normative influences for respondents from academia, while consumer needs and interests were influential for those in industry. Barriers included issues regarding consumer needs as well as beliefs about cost and product quality. Industry respondents may need to see stronger consumer demand before promoting production of whole grain foods.Food Consumption/Nutrition/Food Safety,

Testing Qualitative Parameters of Cookies with the Addition of Industrial Hemp Cake

Zadatak rada bio je odrediti utjecaj dodatka različitih udjela pogače industrijske konoplje (20 %, 40 % i 60 %) pšeničnom brašnu pri ispitivanju kvalitativnih svojstava čajnog peciva. Čajno pecivo proizvedeno je prema standardnoj AACC (engl. American Association of Cereal Chemists) metodi 10 – 50 D. U uzorcima čajnog peciva analizirani su slijedeći parametri: udio i aktivitet vode, specifični volumen pomoću laserskog skener uređaja Volscan Profiler, boja površine čajnog peciva pomoću uređaja Minolta Chroma Meter CR – 400, te tekstura uređajem TA.XT Plus. Povećanjem udjela dodatka pogače industrijske konoplje povećava se koeficijent širenja, dužina (neovisno o udjelu vode) te tvrdoća čajnog peciva, a smanjuje visina, udio vode, volumen te parametri boje (L* i b*) u odnosu na čajno pecivo od pšeničnog brašna.The aim of this study was to determine the influence of the different share of industrial hemp cake (20, 40 and 60%) on wheat flour in the examination of the qualitative characteristics of cookies. Cookies were made according to the standard AACC (American Association of Cereal Chemists) method 10-50D. Water content and water activity, specific volume (using the laser scanner Volscan Profiler), colour surface (using the Minolta Chroma Meter CR-400), and the texture (using TA.XT Plus texture analyser) of cookies. By increasing the share of industrial hemp cake adds, the coefficient of expansion, length (independent of water content) and hardness of the cookies increases, while the height, water content, volume and colour parameters (L * and b *) decrease with respect to wheat flour

Testing Qualitative Parameters of Cookies with the Addition of Industrial Hemp Cake

Zadatak rada bio je odrediti utjecaj dodatka različitih udjela pogače industrijske konoplje (20 %, 40 % i 60 %) pšeničnom brašnu pri ispitivanju kvalitativnih svojstava čajnog peciva. Čajno pecivo proizvedeno je prema standardnoj AACC (engl. American Association of Cereal Chemists) metodi 10 – 50 D. U uzorcima čajnog peciva analizirani su slijedeći parametri: udio i aktivitet vode, specifični volumen pomoću laserskog skener uređaja Volscan Profiler, boja površine čajnog peciva pomoću uređaja Minolta Chroma Meter CR – 400, te tekstura uređajem TA.XT Plus. Povećanjem udjela dodatka pogače industrijske konoplje povećava se koeficijent širenja, dužina (neovisno o udjelu vode) te tvrdoća čajnog peciva, a smanjuje visina, udio vode, volumen te parametri boje (L* i b*) u odnosu na čajno pecivo od pšeničnog brašna.The aim of this study was to determine the influence of the different share of industrial hemp cake (20, 40 and 60%) on wheat flour in the examination of the qualitative characteristics of cookies. Cookies were made according to the standard AACC (American Association of Cereal Chemists) method 10-50D. Water content and water activity, specific volume (using the laser scanner Volscan Profiler), colour surface (using the Minolta Chroma Meter CR-400), and the texture (using TA.XT Plus texture analyser) of cookies. By increasing the share of industrial hemp cake adds, the coefficient of expansion, length (independent of water content) and hardness of the cookies increases, while the height, water content, volume and colour parameters (L * and b *) decrease with respect to wheat flour

AGTEC-Org Technological Handbook of Methods

A common handbook was conceived in the CORE Organic AGTEC-Org project in order to give some elements on technological treatments and analyses which will be led in the project

Association between grain yield, grain quality and morpho-physiological traits along ten cycles of recurrent selection in bread wheat (triticum aestivum L.)

The objective of the present investigation was to examine the relationships between agronomical behavior and grain quality along ten cycles of a recurrent selection program performed under rainfed condition. Twenty-four lines, four for each one of the 0, 2, 4, 6, 8 and 10 cycles of recurrent selection, were evaluated for two consecutive years (2011 and 2012). The experimental lines were evaluated under conventional (CT) and no tillage (NT) systems. Grain yield and grain weight were determined and harvest index and grain number estimated. Flour protein content, sodium dodecyl sulphate sedimentation (IS-SDS) and lactic acid SRC (LASRC) were considered as end-use quality predictive tests. The Spearman correlation coefficient was used to measure the relationships among yield, its components and grain quality parameters. Within the context of CT, flour protein content was negatively associated with all the agronomic variables. The IS-SDS has a negative association with the grain weight; meanwhile, LASRC associated positively with all the agronomic variables. When wheat was grown in NT, the relationship between IS-SDS and harvest index, like LASRC with all agronomic traits, was positive. Confining the discussion to the CT results, after ten cycles of recurrent selection the highest grain yield achieved was accompanied by a decrease in protein percentage. However, the decrease in the percentage of protein in more advanced selection cycles was offset by an improvement of its quality.Fil: Maich, Ricardo Héctor. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Steffolani, Maria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Di Rienzo, Julio Alejandro. Universidad Nacional de Córdoba. Facultad de Ciencias Agropecuarias; ArgentinaFil: Leon, Alberto Edel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentin

Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking

Good quality gluten-free products continue to be in demand among the celiac community and the production of pasta from non-conventional raw materials is a major technological challenge. In this work, the effects of two different pasta-making processes (conventional and extrusion-cooking) were investigated on parboiled brown and milled rice flours. The two processes differentiated for extrusion temperature (conventional extrusion: 50 C, max; extrusion-cooking: 115 C), whereas the drying diagram was the same. Starch modifications induced by each pasta-making process were analyzed by using a Micro-ViscoAmylo-graph (MVAG), Differential Scanning Calorimetry (DSC), and X-ray Diffraction. The cooking quality was evaluated by weight increase, solid loss into the cooking water, and texture analysis. Pasta obtained from milled rice using the extrusion-cooking process was characterized by the best cooking behavior. In this sample, starch presented the highest peak and final viscosities, the highest gelatinization temperature and lower enthalpy value, and the lowest crystallinity. The cooking quality of pasta obtained from brown rice appeared less affected by the processing conditions. Therefore, the nature and intensity of starch modifications can be modulated by the processing conditions and might explain the different cooking behaviour of rice pasta

Caracterização química de variedades brasileiras de cevada nua, fracionamento da farinha e concentração de proteína

Even though hulless barley is widely known due to its nutritional potential, in Brazil it is only grown at a few agricultural experimental stations. There is no published data about the chemical composition of Brazilian hulless barley varieties; however, research laboratories have studied their agronomical characteristics. The objectives of this study were to present the chemical characterization and effect of flour fractionation on protein concentration of six Brazilian hulless barley varieties, namely IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumaí, and IAC 8501/22. The analyses included: ash, ether extract, total protein, starch, total insoluble and soluble dietary fiber, and beta-glucans. Flour fractionation was carried out by sieving. The flour fractions were evaluated for crude protein, protein, and protein and non-protein nitrogen. Chemical composition varied (P < 0.05) among all the varieties. IAC 8501/22, IAC 8501/31, and IAC 8501/12 showed the highest protein content (15.69, 15.25, and 14.94% respectively). Differences (P < 0.05) among the protein of the fractionated flours were detected, and might be attributed primarily to genetic background since all varieties were grown under the same environmental conditions. Fractionating the flour increased the total protein content, in some fractions, by up to 2%. These results may be useful in the food industry for the selection of hulless barley varieties for human consumption and to produce substantially protein-enriched flour fractions.Apesar de a cevada nua ser amplamente conhecida por seu potencial nutricional, no Brasil é apenas cultivada em poucas estações experimentais agronômicas. Em relação as variedades brasileiras de cevada nua, não se têm dados sobre a composição química, entretanto instituições de pesquisa têm estudado suas características agronômicas. Os objetivos deste estudo foram apresentar a caracterização química e o efeito no fracionamento da farinha obtida visando à concentração de proteína de seis variedades brasileiras de cevada nua: IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumaí, e IAC 8501/22. Foram realizadas análises de: cinzas, extrato etéreo, proteína total, amido, fibra alimentar total, solúvel e insolúvel e beta-glucanas. As frações das farinhas foram obtidas por peneiramento e avaliadas quanto aos teores de proteína bruta, proteína, nitrogênio protéico e não protéico. Houve variação entre as variedades testadas (P < 0,05). As variedades IAC 8501/22, IAC 8501/31 e IAC 8501/12 apresentaram o maior teor de proteína (15,69; 15,25 e 14,94% respectivamente). Foi observada diferença (P < 0,05) quanto ao teor de proteína nas frações de farinha de cada variedade, a qual pode ser atribuída principalmente às características genéticas, uma vez que todas as variedades foram cultivadas sob as mesmas condições ambientais. Após o fracionamento, foi observada concentração, em algumas frações, de no máximo 2% em relação a farinha integral. As variedades brasileiras de cevada nua apresentam potencial para consumo humano bem como para a produção de farinhas enriquecidas com alta proteína

OVERVIEW OF METHODS AND TOOLS USED TO DETERMINE THE QUALITY OF WHEAT STORED UNDER VARIOUS CONDITIONS

The requirement of new efficient, rapid and reliable techniques for assessing the content and quality of wheat proteins has led to changes in the available methods as well as the development of new methods. The empirical processes used to determine wheat quality are the basis for the development of new methods and equipment designed to facilitate and improve the way in which the characteristics of cereals stored in the long term are determined. Many factors influence the quality of wheat, including: storage mode, methods to combat infestation, the influence of environmental factors, all of which lead to the degradation of the grain over time. The objective of this work was to assess the newest methods and equipment used to specify the quality of stored cereals