Selected nutritional,physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean

Composite flour blends containing wheat (W), fababean (F), cottonseed and sesame flours were formulated to provide the FAO/WHO/UNU protein requirements for the 2–5 year old child, and evaluated in pan and flat bread applications. Water absorption of composite flour doughs was up to 35% greater than the control but gluten strength and slurry viscosities were markedly reduced. Loaf volume and specific volume of pan breads prepared from composite flours were 25–60% less than that of the control bread but flat breads tolerated the protein supplements extremely well. The W/F flat bread, containing 27% of fababean flour, received acceptable taste, texture and colour scores and was only slightly inferior to the control in puffing and layer separation. Additions of cottonseed or sesame flours to the W/F blend failed to improve sensory properties of the flat breads.     

Production of African breadfruit (Treculia africana) and soybean (Glycine max) seed based food formulations, 2: Effects of germination and fermentation on microbiological and physical properties

The effects of germination (G) and naturally fermented (F)on the bacterial flora, viscosities and moisture sorptionisotherms of soybean (S) and African breadfruit (B) seed based food products were investigated. Bacillus,Enterobacter, Enterobacteriaceae, Proteus, Serratia andStaphylococcus species dominated in the nonfermentedproducts. Lactobacillus, Leuconostoc, Pediococcusand yeast species dominated in the fermented products whosegruels also inhibited growth of coagulase positive Staphylococcus aureus in challenge tests. Germination andfermentation resulted in significant (p < 0.05) decreasesin cooked paste viscosities which is advantageous inincreasing nutrient density. The monolayer moisture contents (g H₂O/g solid) and surface areas for monolayer adsorption (m²/g solid) derived from BETmodel were 0.0422 and 148.1 (GFSB); 0.0428 and 150.4 (NGFSB); 0.0436 and 153.3 (NGNFSB); 0.0531 and 186.6 (GNFSB), respectively.     

茶多酚体外氧化产物颜色稳定性及对PC-3细胞生长的影响

以红茶中提取的茶黄素粗提物、绿茶多酚为对照,利用紫外扫描技术、UV-Vis法及MTT法研究了绿茶多酚纳米固定化多酚氧化酶体外氧化产物的颜色稳定性、自由基清除能力和对前列腺癌细胞PC-3生长的抑制作用。在不同pH值条件下,茶黄素粗提物和绿茶多酚纳米固定化酶体外氧化产物的紫外吸收光谱的变化趋势相似,碱性增加,吸光度增加;绿茶多酚、茶黄素粗提物及绿茶多酚纳米固定化酶体外氧化产物对DPPH·自由基均有明显清除作用,绿茶多酚纳米固定化酶体外氧化产物清除效果较绿茶多酚和茶黄素粗提物强;茶黄素粗提物及绿茶多酚纳米固定化酶体外氧化产物对PC-3细胞的生长都有抑制作用,绿茶多酚纳米固定化酶体外氧化产物优于茶黄素粗提物。因此,绿茶多酚纳米碳酸钙固定化酶体外氧化产物中茶黄素保持了红茶中茶黄素所具有的良好生物学活性。     

Effects of ethanol,molasses and Lactobacillus plantarum on fermentation characteristics and aerobic stability of total mixed ration silages

This study was conducted to evaluate the effects of Lactobacillus plantarum, molasses and/or ethanol on fermentation quality and aerobic stability of total mixed ration (TMR) silage, which is widely used in dairy cow diets at mid‐to‐late lactation in Tibet. TMR was treated with ethanol (E), molasses (M), Lactobacillus plantarum(L), ethanol+molasses (EM), ethanol+Lactobacillus plantarum (EL) plus control. After 45 d of ensiling, inoculant significantly (P < 0·05) increased lactic acid (LA) concentration and decreased pH, ammonia nitrogen (AN) concentration, and aerobic bacterial and yeast counts, compared to control. After the first 3 d of aerobic exposure, LA for silages without ethanol started to decrease, while LA for E silages almost remained unchanged till the end of the aerobic exposure period. The pH in TMR silages without ethanol gradually increased, while that for E and EL remained about 4·60 and 4·00, respectively, and EL showed the lowest pH among six silages over the course of aerobic exposure. Aerobic bacterial counts in control, M and EM silages were significantly higher (P < 0·05) than those in E, L and EL, and yeast counts in E and EL silages were significantly lower (P < 0·05) than those in other silages after 9 d of aerobic exposure. The results suggest that inoculation with L. plantarum was more effective in altering fermentation characteristics than adding molasses, while ethanol showed a potential to protect TMR silages from pH increase and delayed the growth of aerobic bacteria and yeast either alone or in combination with L. plantarum.     

Effects of Chalkiness on Cooking,Eating and Nutritional Qualities of Rice in Two indica Varieties

An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 (indica hybrid rice) and Zhaiyeqing 8 (conventional indica rice) as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.     

Effect of microwave pre-treatment on physical quality,bioactive compounds,safety risk factor,and storage stability of peanut butter

Microwave, as a new heat treatment technology, has the characteristics of uniform and fast heating speed. It is an energy-saving technology known for improving oilseed product quality. Its efficiency mainly depends on the roasting power and time. However, the production of high-quality peanut butter using short-time roasting conditions are limited. Herein, we determined an appropriate microwave roasting power and time for peanuts and evaluated its impacts on the quality of peanut butter. Different roasting powers (400 ​W, 800 ​W and 1200 ​W) and times (4, 4.5, 5, and 5.5 ​min) were preliminarily tested. Among them, 800 ​W at 5 ​min was the most suitable. The roasting efficiency was further evaluated using color, sensory, bioactive compounds, storage stability, and safety risk factors of peanut butter produced from four peanut cultivars (Silihong, Baisha-1016, Yuanza-9102, and Yuhua-9414). The pre-treated butter obtained from three cultivars (Silihong, Yuanza-9102, and Yuhua-9414) with moisture content between 5% and 7.2% had a similar sensory score (6–7) as the commercial on a 9-point hedonic scale compare to the other. The color of the pre-treated peanut butter varies statistically with the commercial but remained in the recommended range of Hunter L1 values of 51–52, respectively, for high initial moisture peanut cultivars. The total polyphenol (35.20-31.59 ​± ​0.59 ​μmol GAE/g) and tocopherol (19.05 ​± ​0.35 ​mg/100 ​g) content in the butter obtained from three cultivars (Yuahua-9102, Yuhua, and Baisha-1016) and Silihong respectively, were significantly (P ​< ​0.05) higher than those in the commercial butter. The induction times of all pre-treated butter (19.80 ​± ​0.99–7.84 ​± ​0.07 ​h) were significantly (P ​< ​0.05) longer during storage at accelerated temperature than commercial samples. In addition, no benzo[a]pyrene was found in the pre-treated samples. Collectively, the microwave pretreated peanut butter was superior to the commercial one. These findings provided data support and a reference basis to promote microwave use for peanut butter production.     

Studies on multigrain milling and its effects on physical,chemical and rheology characteristics of milled streams

The multigrain blends of wheat-green gram-barley in the ratio of C (100:0:0); B1 (90:5:5); B2 (80:10:10); B3 (70:15:15) were co milled using a Buhler roller mill to produce nutritious flour. The studies showed that the yield of straight run flour (SRF) increased gradually with an increase in blending of green gram and barley with wheat. The highest SRF of 79.71% was obtained from the B3 blend. The coarse bran decreased from 15.95% for the control sample to 9.52% for B3 blending. The milling yield of pollard and fine bran showed a decreasing trend from control to B3 blending. In general, flour yield decreased for reduction passages from C1 to C3 and reduction passages produced higher flour compared to break rolls for all blends. The multigrain milling resulted in an increase in protein(113.1–13.35%) and dietary fiber (2.91–4.65%) content of flour, but sedimentation values (52–38 ml), which is the index of flour strength, decreased significantly. The distributions of mineral matters and fat show wide variation among the mill streams and concentrated in coarse and fine brans. The rheological properties of flour obtained showed increased water absorption (55.8–57.5%) and decreased dough stability(5.5–2.8 min), amylograph peak viscosity (388-335BU) and setback (265-224BU) with an increase of multigrain in blends.     

Effects of salinity on survival, growth, reproductive and life span characteristics of Artemia populations from Urmia Lake and neighboring lagoons

This study deals with effects of different salinities on the survival, growth, reproductive and lifespan characteristics of three Artemia populations from Urmia Lake and small lagoons at the vicinity of the lake under laboratory conditions. Experimental salinities ranged from 75 to 175 g L(-1). Salinity was proved to have significant impact on the majority of the characters studied in this survey. Growth and survival in bisexual A. urmiana and parthenogenetic Artemia from Lake Urmia were significantly higher with respect to the parthenogenetic Artemia from lagoons at most of the salinities tested. Reproductive characteristics such as total number of broods, total offspring number of offspring in each brood and number of offspring at each day of reproductive period reduced with increasing salinity. Moreover higher salinity prolonged the prereproductive period but shortened the total reproductive period. Higher salinities also affected the percentage of encystment and post-reproductive period, showing significantly higher values in parthenogenetic populations in comparison to bisexual A. urmiana.     

Effects of material properties and fabric structure characteristics of graduated compression stockings (GCS) on the skin pressure distributions

Graduated compression stockings (GCS) have been widely used for the prophylaxis and treatment of venous diseases. Their gradient pressure function largely related to their fabric structure and material properties. By combing fabric physical testing and wear trials, this study investigated the GCSs fabric structure and material properties at different locations along the stocking hoses, and quantitatively analyzed the effects of fabrics on skin pressure longitudinal and transverse distributions. We concluded that, Structural characteristics and material properties of stocking fabrics were not uniform along the hoses, but a gradual variation from ankle to thigh regions, which significantly influenced the corresponding skin pressure gradient distributions; Tensile (WT, EM) and shearing properties (G) generated most significant differences among ankle, knee and thigh regions along the stocking hose, which significantly influenced the skin pressure lognitudinal gradient distribution. More material indices generating significant gradual changes occurred in the fabric wale direction along stocking hose, meaning that materials properties in wale direction would exert more important impact on the skin pressure gradient performances. And, the greater tensibility and smoother surface of fabric in wale direction would contribute to put stocking on and off, and facilitate wearers’ leg extension-flexion movements. The indices of WT and EM of stocking fabrics in series A have strong linear correlations with skin pressure lognitudinal distribution, which largely related to their better performances in gradual changes of material properties. Skin pressure applied by fabric with same material properties produced pronounced differences among four different directions around certain cross-sections of human leg, especially at the ankle region; and, the skin pressure magnitudes at ankle region were more easily influenced by the materials properties, which were considered to be largely related to the anatomic structure of human leg.     

The influence of temperature extremes on some quality and starch characteristics in bread,biscuit and durum wheat

Environmental conditions during grain-fill can affect the duration of protein accumulation and starch deposition, and thus play an important role in grain yield and flour quality of wheat. Two bread-, one durum- and one biscuit wheat were exposed to extreme low (−5.5 °C for 3 h) and high (32 °C/15 °C day/night for three days) temperatures during grain filling under controlled conditions for two consecutive seasons. Flour protein content was increased significantly in one bread wheat, Kariega, under heat stress. Cold stress significantly reduced SDS sedimentation in both bread wheats. Kernel weight and diameter were significantly decreased at both stress treatments for the two bread wheats. Kernel characteristics of the biscuit wheat were thermo stable. Kernel hardness was reduced in the durum wheat for the heat treatment. Durum wheat had consistently low SDS sedimentation values and the bread wheat high values. Across the two seasons, the starch content in one bread wheat was significantly reduced by both high and low temperatures, as is reflected in the reduction of weight and diameter of these kernels. In the durum wheat, only heat caused a significant reduction in starch content, which is again reflected in the reduction of kernel weight and diameter.     

Effects of an indigenous and a commercial Lactobacillus buchneri strain on quality of sugar cane silage

The aim was to evaluate the effects of adding a novel Lactobacillus buchneri strain and a commercial inoculant on the fermentation and aerobic stability of sugar cane silages (Saccharum spp.). In the first experiment samples were collected from sugar cane silage at 5, 20, 40 and 80 d after ensilage in experimental silos and microorganisms belonging to the Lactobacillus genus were isolated and identified, with a wild strain of L. buchneri, UFLA SIL 72, being selected as an inoculant. In the second experiment sugar cane was inoculated with either the novel bacteria or a commercial inoculant at the moment of ensiling and compared with a control silage prepared without an inoculant. Experimental silos were opened at 0, 3, 10, 30, 60 and 90 d of ensilage and their chemical composition measured. The silages opened after 90 d were also assessed for aerobic stability. The addition of L. buchneri resulted in a higher concentration of acetic acid and reduced populations of yeasts in silage compared to the other silage treatments, and a lower ethanol concentration in the silage. The novel L. buchneri isolate and the commercial inoculant also improved aerobic stability of the sugar cane silages. It was concluded that the addition of the novel inoculants L. buchneri UFLA SIL 72 to sugar cane silage can be recommended.     

缩节胺、多效唑和矮壮素对向日葵生理特性的影响

为使用化控技术塑造合理株型,通过不同浓度缩节胺、多效唑和矮壮素对食用向日葵生理特性分析,研究植物调节剂对向日葵生理特性影响以及合理的施用量。以新食葵7号为材料,将喷施缩节胺、多效唑和矮壮素设置5个不同处理浓度,研究不同浓度的植物生长调节剂下向日葵叶绿素、游离脯氨酸和可溶性蛋白含量、膜脂过氧化以及保护性酶活性的变化规律。不同浓度植物生长调节剂对向日葵的各生理指标影响不同,缩节胺200mg/L、多效唑100mg/L和矮壮素12g/L提高向日葵叶片的叶绿素和可溶性蛋白含量、增加游离氨基酸的积累量、降低丙二醛的产生、增强SOD、POD、CAT保护酶活性,提高植株的生理代谢功能。     

Effects of Rhizobium inoculation,organic and chemical fertilizers on yield and physical properties of faba bean seeds

A field experiment was carried out to investigate the effect of Rhizobium inoculation, sulphur, nitrogen and chicken manure on yield, 100-seed weight, cookability, non-soakers, total defects and hydration coefficient of faba bean. The results showed that sulphur, nitrogen and chicken manure treatments significantly (p 0.05) increased yield, 100-seed weight, non-soakers, and hydration coefficient, in the absence of Rhizobium inoculation. The results also showed that Rhizobium inoculation significantly (p 0.05) increased yield, 100-seed weight, cookability, but decreased non-soakers. A positive correlation (r=0.90) was observed between the non-soaker percent and the total defect percent. No correlation was found between non-soakers, hydration coefficient and cookability. The results of this investigation indicate that Rhizobium inoculation is a promising fertilizer because it is cheap, easy to handle and improves plant growth and seed quality. The efficiency of inoculation could be improved with the addition of biological, chemical or organic fertilizers. Generally, fertilization of faba bean with nitrogen, sulphur or chicken manure not only increased plant growth and yield, but also improved seed quality and nutritional value.     

Effects of wheat cultivar,cooking method,and bulgur type on nutritional quality characteristics of bulgur

The aim of this study was to investigate the effects of different wheat cultivars, cooking methods, and bulgur types on nutritional quality of bulgur. Cultivars, cooking methods, and bulgur types had significant effects on phytic acid, total phosphorus, soluble, insoluble, and total dietary fibre contents of bulgur. Besides, cultivars and cooking methods were found to have significant effects on yellow pigment, thiamine, and riboflavin contents of bulgur. The results indicated that the variation among genotypes was wide on all parameters investigated. Bulgur cooked using the steam cooker cooking method had better nutritional properties. Regardless of the cooking method, fine bulgur type had higher nutritional values. However, it was observed that there were losses in nutritional values (ranging from 17.5% to 55.7%) during bulgur production from wheat. The losses resulted particularly from cooking and debranning steps during bulgur production. It can be concluded that the steam cooker cooking method showed promising results in terms of the nutritional quality of the bulgur.     

寡雄腐霉制剂"多利维生"对水稻的促长与防病增产效果

采用田间试验、栽培池浮床以及实验室毒性试验对寡雄腐霉制剂“多利维生（Polyversum）”对水稻的促长和防病增产效果进行了研究。初步试验结果表明，0．5g／L多利维生浸种早稻金早47，其秧苗茎蘖数、绿叶数和单株干重分别较浸种灵浸种（CK）有明显增加。在水稻营养生长期喷施多利维生能促进根系生长，汕优10号的最大根长和根干重分别较CK增加了6．50cm和0．41g／株，增幅分别为19．60％和5．05％；秀水11则增加了8.04cm和2．84g／株，增幅为22．57％和73．20％。喷施多利维生可以促进水稻分蘖，使分蘖高峰期提前，田间封行时间有所提早。在水稻3叶1心、分蘖期和齐穗期分别喷施0．1g／L多利维生，与不喷施对照比较，均有一定的增产效果；在水稻齐穗期喷施多利维生能提高结实率与千粒重。田间病害调查和实验室毒性培养试验结果均表明，多利维生处理对水稻真菌病害具有明显的抑制作用。     

Effects of wheat tempering and stone rotational speed on particle size,dough rheology and bread characteristics for a stone-milled weak flour

The poor technological performance of weak wheat flours means that they are usually considered difficult to be transformed into satisfactory bread. During milling, there are several settings that can affect flour characteristics. In this study, we tested two operative parameters that have the potential to affect flour quality – stone rotational speed and wheat tempering. Tempering moistures were set at 11%, 13%, 15%, and 17%, while stone rotational speeds were set at 173, 260, and 346 rpm. Both factors were found to affect operative milling parameters, notably flour yield, process productivity and specific energy consumption. Grain moisture had a significant effect on both dough rheology and bread characteristics (dough stability, tenacity, and extensibility). Dough stability was maximum at 13% moisture. Dough tenacity decreased as moisture increased, while extensibility increased as moisture increased. Bread specific volume and crumb specific volume were improved at 13% and 15% moisture. In conclusion, wheat tempering can be used to improve the potential of a weak flour and bread characteristics, while stone rotational speed affects operative parameters and white flour yield.     

人工老化对大豆种子活力和生理生化特性的影响

以晋豆19号大豆种子为研究材料,对其进行40°C、100％RH高温高湿老化处理,并对种子发芽指标﹑相对电导率、可溶性糖和丙二醛含量以及4种抗氧化酶活性的变化进行测定。结果表明：随着种子老化加深种子的各发芽指标均逐渐降低, 相对电导率、外渗可溶性糖和丙二醛含量逐渐升高,铜锌和总超氧化物歧化酶随老化时间延长而增加,锰超氧化物歧化酶呈波浪式变化,过氧化物酶和谷胱甘肽还原酶活性变化的总趋势是随老化时间延长而降低,而过氧化氢酶呈先升后降趋势。种子活力和生理生化指标之间呈显著的相关性。用该老化方法评价大豆种子耐贮藏性的适宜老化时间在36～60h。在所测定的生理指标中,丙二醛（MDA）含量和过氧化物酶（POD）及谷胱甘肽还原酶（GR）活性与大豆种子活力快速下降相吻合,可作为敏感指标监测大豆种子的劣变状况。     

不同栽培模式对兰州百合生长特性产量以及品质的影响

2010-2011年,在吉林农业大学药植园内进行兰州百合的田间试验,研究了平播、垄作2种种植模式对其生长特性、产鼓以及品质的影响。结果表明,平播较垄播均能显著提高兰州百合的产量,平播比垄播在2010年和2011年分别提高30．99％和27．97％,且～级品的比例平播也较垄播高。平播模式可使茎秆健壮．但根系发达程度不及垄播。垄播提高了兰州百合的外在品质和内在品质。经过以上分析,我们提出这样的假设：在第一年进行平播,第二年做垄的栽培模式可能会使兰州百合的产量和质量达到最佳的结合。     

SODM、DTA-6和Cc对大豆生育中后期功能叶片生理特性的影响

在大田栽培条件下,以垦农4号为材料,通过叶面喷施植物生长调节剂SOD模拟物(SODM)、2-N,N-二乙氨基乙基己酸酯(DTA-6)、氯化胆碱(Cc),研究其对大豆生育中后期功能叶片某些生理特性的影响.结果表明,喷施后5～20 d,SODM、DTA-6、Cc处理提高了叶片的Chla、Chlb及Chl(a+b)含量,降低了Chla/Chlb比值,其中SODM调控效果最佳.SODM、DTA-6提高了叶片可溶性蛋白质和可溶性糖含量.SODM、DTA-6、Cc处理在多数测定时期内均提高了叶片SOD和POD活性,其中DTA-6对SOD活性的调控作用最强,SODM次之;SODM对POD活性调控效果最佳,DTA-6次之.同时,DTA-6和SODM提高了叶片CAT活性,减缓了MDA含量的升高,而Cc对上述多项指标的调控作用均不明显.综合分析表明,叶面喷施DTA-6和SODM,调节了大豆生育后期功能叶片的生理代谢水平,延缓了大豆植株的衰老进程,提高了大豆产量.     

Effect of fermentation on the nutritional quality and functional properties of infant food formulations prepared from bambarra-groundnut,fluted-pumkin and millet seeds

Weaning foods were formulated by complementation of millet with bambarra groundnut seeds and fluted pumkin seeds. The proximate composition of the individual seeds and the formulations were determined. The composite flour blend containing the highest quantity of fluted pumkin seeds was found to have the highest protein and fat contents (24 and 8% respectively). Functional properties of formulated weaning foods were evaluated. The effect of fermentation on the nutritional quality of the products were determined by animal feeding experiments. The feed intake, weight gain and PER values were evaluated. Fermentation was found to improve the nutritional quality of the formulations. The fermented composite mixture of millet, bambarra groundnut and fluted pumpkin flour (1:1:2) was found to have the highest PER value of 2.1. This suggests that this fermented product will support growth in children better than other formulations.