Review of the sensory and Physico-Chemical properties of red and white wheat: Which makes the best whole grain?

Establishing sensory and physico-chemical differences between products made from red and white wheat may guide the choice of wheat for use in whole grain and high fibre products. As sensory acceptance is key to consumption, this scoping review aimed to document sensory and physico-chemical research demonstrating quantitative differences in red and white wheat and the associated bran. The following databases were systematically searched following the PRISMA protocol: PubMed, Medline, Scopus, CINHAL and ScienceDirect (1990–2019). Of 16 studies, 13 were sensory studies with 529 participants (six of which included quantitative analysis) and three additional quantitative studies. Overall, 10 studies were in favour of white wheat (seven sensory studies, two focused on quantitative analysis and two with additional quantitative studies). Whole grain (wholemeal) bread, pita bread, crackers, noodles, tortillas, flour, intact grains and bran were examined. Aside from the seed coat colour, levels of bound versus free phenolic compounds and polyphenol oxidase activity appeared most responsible for the differences in red and white wheat. Ensuring the sample size for sensory studies are large enough to detect between-group preferences and linking to physico-chemical analysis are recommended. Attention to blinding techniques in sensory testing and use of food products realistically and consistently prepared with commercial potential are also suggested. This scoping review provides confidence in preference for white wheat for whole grain products, particularly for breads, tortillas and in the choice of white wheat for products suitable for the Asian market

Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy adults

Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting blood glucose concentrations were taken via finger-prick blood samples. Postprandial blood glucose concentrations were taken at 15, 30, 45, 60, 90 and 120 min. Subjects consuming high amylose noodles made with flour containing 45% amylose had significantly lower blood glucose concentration at 15, 30 and 45 min (5.5 ± 0.11, 6.1 ± 0.11 and 5.6 ± 0.11 mmol/L; p = 0.01) compared to subjects consuming low amylose noodles with 15% amylose (5.8 ± 0.12, 6.6 ± 0.12 and 5.9 ± 0.12 mmol/L). The total area under the blood glucose concentration curve after consumption of high amylose noodles with 45% amylose was 640.4 ± 9.49 mmol/L/min, 3.4% lower than consumption of low amylose noodles with 15% amylose (662.9 ± 9.49 mmol/L/min), p = 0.021. Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy young adults, as characterised by the significantly lower blood glucose concentration and a 3.4% reduction in glycaemic response

Starch granule size: Does it matter?

Nature has developed starch granules varying in size from less than 1 μm to more than 100 μm. The granule size is an important factor affecting the functional properties and the applicability of starch for food and non-food applications. Within the same botanical species, the range of starch granule size can be up to sevenfold. This review critically evaluated the biological and environmental factors affecting the size of starch granules, the methods for the separation of starch granules and the measurement of size distribution. Further, the structure at different length scales and properties of starch-based on the granule size is elucidated by specifying the typical applications of granules with varying sizes. An amylopectin cluster model showing the arrangement of amylopectin from inside toward the granule surface is proposed with the hypothesis that the steric hindrance for the growth of lamellar structure may limit the size of starch granules

Measurement of milk color and composition: Effect of dietary intervention on Western Australian Holstein-Friesian cow's milk quality

Milk fat whiteness is the key to the uniqueness of Western Australian milk. Following a controlled feeding regime, milk was collected fortnightly for 6 mo from 2 treatment groups: dryland and irrigation. The results showed that it was possible to produce high‐quality milk with whiter fat by a controlled feeding regime and diet while maintaining the health of Holstein‐Friesian cows. The reflectance method using infinite optical thickness showed milk fat color differences due to feed could be measured. After 8 wk of the study, milk fat from the dryland treatment was significantly whiter (P < 0.05) than the irrigation treatment with area under curve total reflectance of 902.8 and 838.3, respectively. The official Japanese industry method, Agriculture and Livestock Industries Corp. (ALIC) butter tone, showed that from the 2nd to the 5th collections the color of milk fat from cows fed silage and grain (dryland treatment) was significantly whiter (P < 0.01) with an average butter tone of 0.15 absorbance per gram compared to cows fed green pasture and grain (irrigation treatment) with a butter tone of 0.21 absorbance per gram. Protein and riboflavin levels also affect the whiteness of milk. The study followed the main feeding protocol of dryland dairies and suggests the majority of milk from Western Australia would receive a grade 1 classification, as dryland dairies dominate supply

Measurement of color, gloss, and translucency of white salted noodles: Effects of water addition and vacuum mixing

Sensory evaluation showed panelists could detect small differences in gloss and translucency in boiled white salted noodles (WSN) but sensory evaluation requires significant resources. Methods for the measurement of noodle gloss and translucency in boiled WSN were developed and the effects of hardness, protein, water addition, and vacuum mixing on these visual sensory characteristics and color (as measured by CIE L *, a *, and b *) were investigated. Noodles derived from hard wheats at low flour protein contents were more translucent than noodles from soft wheat flour at low protein. This trend changed at the highest flour protein contents observed. Translucency of the soft wheat noodles increased to levels equal to or exceeding the translucency of high protein hard wheat noodles. Translucency of all noodle varieties increased as flour protein increased. CIE L * decreased, a * increased, and b * increased when water addition to dough increased from 30 to 35%, but there was no further effect on color when water addition was increased to >35% for raw soft and hard WSN. Boiled noodle translucency was significantly increased when water addition to the dough was increased from 35 to 38% and when noodles made from soft wheat flour were mixed under vacuum. Vacuum mixing significantly increased gloss of boiled noodles made from soft wheat flours

Effects of whole grain food consumption in older Australian women

The effects of whole grain food consumption on energy and fiber intake and on blood pressure were investigated in a cohort study of women 70-80 years of age who volunteered to participate in a dietary protein intervention study. Intention-to-treat analysis was used. Subjects were classified into three whole grain food consumption groups using tertile cut-off points: &lt;47 g/day (low), 47-83 g/day (medium), and &gt;83 g/day (high). At baseline, subjects with high and medium whole grain consumption had significantly lower systolic blood pressure (10 and 9 mmHg lower, respectively [P &lt; 0.01]) compared with subjects with low whole grain consumption. Both systolic and diastolic blood pressure dropped in all groups over the 1 year study period (baseline - year one) (P &lt; 0.05); however, whole grain consumption was not related to systolic or diastolic pressure at year one. Consumption of whole grains and cereals, in general, was positively correlated with both energy and fiber intake without corresponding increases in body weight

The effects of a two-year randomized, controlled trial of whey protein supplementation on bone structure, IGF-1, and urinary calcium excretion in older postmenopausal women

The effects of dietary protein on bone structure and metabolism have been controversial, with evidence for and against beneficial effects. Because no long‐term randomized, controlled studies have been performed, a two‐year study of protein supplementation in 219 healthy ambulant women aged 70 to 80 years was undertaken. Participants were randomized to either a high‐protein drink containing 30 g of whey protein (n  = 109) or a placebo drink identical in energy content, appearance, and taste containing 2.1 g of protein (n  = 110). Both drinks provided 600 mg of calcium. Dual‐energy X‐ray absorptiometric (DXA) hip areal bone mineral density (aBMD), 24‐hour urinary calcium excretion, and serum insulin‐like growth factor 1 (IGF‐1) were measured at baseline and at 1 and 2 years. Quantitative computed tomographic (QCT) hip volumetric bone mineral density (vBMD) and a femoral neck engineering strength analysis were undertaken at baseline and at 2 years. Baseline average protein intake was 1.1 g/kg of body weight per day. There was a significant decrease in hip DXA aBMD and QCT vBMD over 2 years with no between‐group differences. Femoral neck strength was unchanged in either group over time. The 24‐hour urinary calcium excretion increased significantly from baseline in both groups at 1 year but returned to baseline in the placebo group at 2 years, at which time the protein group had a marginally higher value. Compared with the placebo group, the protein group had significantly higher serum IGF‐1 level at 1 and 2 years (7.3% to 8.0%, p  < .05). Our study showed that in protein‐replete healthy ambulant women, 30 g of extra protein increased IGF‐1 but did not have beneficial or deleterious effects on bone mass or strength. The effect of protein supplementation in populations with low dietary protein intake requires urgent attention

Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti

Brown rice after germinating for 24 and 48 h was milled into flour and incorporated in whole wheat flour at a level of 10% to prepare chapattis. The objective was to use chapatti as a delivery vehicle for germinated brown rice. The flour blends and chapattis made from the flour blends were evaluated for their antioxidant properties. Incorporating germinated brown rice flour increased the total phenolic content of the flour blend from 1897 to 2144 µg FAE/g. The total flavonoids content increased significantly from 632.3 to1770.9 µg CAE/g and metal chelating activity significantly increased by 71.62%. Antioxidant activity increased significantly by the addition of brown rice flour and addition of 24- and 48-h germinated brown rice flour further increased the antioxidant activity significantly. The total phenolic content and total flavonoids content decrease significantly in all the blends after baking the flour into chapatti. A decrease of 3% to 29% was observed in the total phenolic content and a decrease of 25% to 42% was observed in the total flavonoids content. However, baking of the flour blends into chapatti increased the reducing power, metal chelating activity by three folds and antioxidant activity from 64% to 104%