Effects of Various Steeping Periods on Physical and Sensory Characteristics of Yukwa (Korean Rice Snack)

This experiment was conducted to investigate the effect of various steeping periods on the physical and sensory properties of yukwa, which is a traditional Korean oil‐puffed snack made of waxy rice, using milled waxy rices (cv. Shinsunchalbyeo) steeped for 0, 1, 3, 6, 9, 12, and 15 days. As the steeping period changed from 0 to 15 days, the cross‐sectional area and expansion ratio of yukwa evaluated by image analysis significantly increased from 226 to 437 mm² and from 805 to 1,874%, respectively. Conversely, the ratio of length to height and density of yukwa significantly decreased with an increase in steeping period duration. The Hunter a value of yukwa tended to increase, whereas b value tended to decrease, as steeping period increased. Among the mechanical textural parameters, hardness was greatly affected by the steeping period range, with values ranging from 1,358 to 25,514 dyne/cm². Sensory results showed that sour aroma, color uniformity, and original flavor tended to increase, but hardness, crispiness, color roughness, oil flavor, and oil aroma tended to decrease in yukwa with the longer steeping period. From these observations, it can be concluded that the steeping period of waxy rice has an influence on the physical and sensory properties of yukwa.     

Effects of Gelatinization and Moisture Content of Extruded Starch Pellets on Morphology and Physical Properties of Microwave‐Expanded Products

Extruded pellets were prepared from normal corn starch using a corotating twin‐screw extruder (25:1 L/D ratio, 31 mm diameter screw), and then expanded by heating in a conventional microwave oven for 70 sec. The effects of gelatinization level and moisture content of the extruded pellets on the morphology and physical properties of the microwave‐expanded products such as puffing efficiency, expansion bulk volume, and bulk density were investigated. The expanded shape and air cell structure differed according to the degree of gelatinization of the pellets. Maximum puffing efficiency and expansion volume with the pellets containing 11% moisture were achieved at 52% gelatinization. For this level of gelatinization, starch was extruded at 90°C barrel temperature. In addition, the moisture content of the pellets critically affected the expansion behavior. The maximum puffing efficiency and expansion volume were achieved in a moisture range of 10~13%. For optimum product shape and uniform air cell distribution, the pellets should undergo sudden release of the superheated vapor during the microwave‐heating. The expansion by microwave‐heating was optimized at ≈50% gelatinization.     

Effects of Steeping Temperatures and Periods of Waxy Rice on Expansion Properties of Gangjung (a traditional Korean oil‐puffed rice snack)

This study was conducted to investigate the effect of steeping conditions of waxy rice, temperatures (15, 25, and 35°C) and time periods (1, 11, and 21 days) on the expansion ratio of gangjung (a traditional Korean oil‐puffed rice snack). Physicochemical properties of waxy rice flour steeped under various conditions and expansion properties of gangjung made of the steeped waxy rice flour were investigated, and multiple regression analyses were applied between those properties to identify major physicochemical factors that optimally predict the expansion ratio of gangjung. As steeping temperature and time periods of waxy rice changed from the lowest to the highest, the expansion ratio of gangjung markedly increased (from 1,022 to 2,533%). Yet, the expansion ratio of the waxy rice sample steeped for 11–21 days at 35°C was not significantly different from the sample steeped for 21 days at 25°C, indicating that the lengthy steeping process for gangjung making can be shortened by increasing the steeping temperature. Physicochemical properties include moisture (γ = 0.85), protein (γ = –0.91), ash (γ = –0.84), potassium (γ = –0.89), magnesium (γ = –0.88), phosphorous (γ = –0.91), peak viscosity (γ = 0.77), and breakdown (γ = 0.94) of steeped waxy rice flour. These properties were highly correlated with expansion ratio (P < 0.01). Multiple regression analysis showed that the expansion ratio of gangjung was predicted successfully by the phosphorous content and breakdown value of steeped waxy rice flour.     

Effect of Moisture Content and Temperature on Respiration Rate of Rice

One cause of yellowing or stackburn of rice may be elevated respiration rates caused by storage at either high moisture content (MC) or temperature. The effect of MC and temperature on the respiration rate of Oryza sativa L. ‘Bengal’ and ‘Cypress’ rice harvested in the fall of 1998 was investigated. For respiration rate measurement of rough rice at different temperatures, rice samples at high, medium, and low MC were sealed in quart jars and equilibrated to temperatures of 20–80°C. The respiration rate was quantified by measuring the rate of CO₂ accumulation in the free air space. To determine the effect of MC on respiration rate, rough rice was tested at 12–25% MC. Respiration was greatly affected by MC and temperature. The response of respiration to temperature was dependent on MC and varied between rice cultivars. Respiration rates increased as MC increased from ≈15 to 25%. Maximum respiration was at 50°C when MC was high (20–25%). At 15% MC, respiration increased from 20 to 70°C, while respiration of 12% MC rice, although very low, appeared to increase up to 80°C. A model was developed from this data to predict the respiration rate of rice over the MC range tested.     

Effects of Nitrogen Rate and Harvest Moisture Content on Physicochemical Properties and Milling Yields of Rice

Field studies were conducted from 2011 to 2013 near Stuttgart, Arkansas. The impacts of nitrogen rate (0, 45, 90, 135, and 180 kg of N/ha) and harvest moisture content (HMC) (23, 19, and 15%, wet basis) on physicochemical properties and milling yields were determined. Trends were similar for the cultivars evaluated: Cheniere, CL XL745, and Wells. Milled rice yields were only minimally impacted by either N rate or HMC level. Increasing N rate reduced kernel length and thickness of brown rice, chalkiness of brown rice and head rice, and viscosities of head rice flour, and it increased brown rice and head rice crude protein content and head rice yield (HRY). In terms of milling yields and head rice functionality, these data suggest that N rates as low as 90 kg of N/ha could be utilized, should production recommendations be changed. Significant interactions between N rate and HMC level were infrequent and were associated with the 0 kg of N/ha rate, unrealistic for rice production. Decreasing HMC from 23 to 19% reduced kernel length and thickness and increased crude protein content and chalkiness; further decreasing HMC to 15% also increased kernel fissuring and decreased HRY.     

Observations on the Quality Characteristics of Waxy (Amylose‐Free) Winter Wheats

Previous investigations have suggested waxy (amylose‐free) wheats (Triticum aestivum L.) possess weak gluten properties and may not be suitable for commercial gluten extraction. This limitation could prevent the use of waxy wheat as a source of unique starch, because gluten is a by‐product of the wheat starch purification process. Fifty waxy wheat lines were used to determine the extent to which gluten protein and other grain quality related traits might vary and, consequently, allow the development of waxy wheat with acceptable gluten properties. Among the waxy lines, significant variation was observed for all measured quality traits with the exception of flour protein concentration. No waxy entries statistically equaled the highest ranking nonwaxy entry for grain volume weight, falling number, flour yield, or mixograph mix time. No waxy lines numerically exceeded or equaled the mean of the nonwaxy controls for falling number, flour yield, or mixograph mix time. For grain and flour protein related variables, however, many waxy lines were identified well within the range of acceptability, relative to the nonwaxy controls used in this study. Approximately 50% of the waxy lines did not differ from the highest ranking nonwaxy cultivar for grain and flour protein concentrations. Forty‐three (86%) of the tested waxy lines were not sig‐nificantly different from the nonwaxy line with the highest mixograph mixing tolerance, 22/50 (44%) of the waxy wheat lines did not differ from the highest ranking nonwaxy line in gluten index scores, and 17/50 (34%) did not differ from the highest ranking nonwaxy line in extracted wet gluten. All waxy experimental lines produced gluten via Glutomatic washing. The quality of the gluten, as measured both by mixograph and gluten index, varied widely among the waxy lines tested. These observations suggest that weak gluten is not a natural consequence of the waxy trait, and waxy cultivars with acceptable gluten properties can be developed.     

Effects of Product Temperature and Moisture Content on Viscoelastic Properties of Glutinous Rice Extrudates

The viscoelastic properties of glutinous rice flour extruded at moisture contents of 45–55% and barrel temperatures of 75–95°C have been investigated using a small amplitude oscillatory rheometer. High moisture contents (50 and 55%) resulted in product temperatures 3–5°C lower than the barrel temperatures. It appeared that the moisture content was a key element in influencing the value of G′ and tan δ. Raising product temperature reduced the difference in G′ caused by the moisture content. When the product temperature was >85°C, the extrudates yielded a similar degree of gelatinization despite the difference in moisture content. Meanwhile, both G′ and G″ decreased due to the disintegration of starch granules. The relationship between the energy input, measured as specific mechanical energy, and the viscoelastic properties was also assessed.     

Effects of Modulated Differential Scanning Calorimetry (MDSC) Variables on Thermodynamic and Kinetic Characteristics During Gelatinization of Waxy Rice Starch

The total, reversing, and nonreversing thermal properties during gelatinization of waxy rice starch (starch-to-water ratio = 1:2, w/w) were examined by modulated differential scanning calorimetry (MDSC). The effect of MDSC operating variables (i.e., the amplitude and frequency of temperature modulation and the underlying heating rate) on these thermal properties was determined by response surface methodology (RSM) and statistical analysis. The frequency of temperature modulation and the underlying heating rate significantly influenced the gelatinization temperatures and enthalpy changes in total and nonreversing endotherms. In addition, the combination of 0.025Hz and 4–8°C/min with a properly low degree of oscillation was suitable for characterization of starch gelatinization by MDSC. The enthalpy changes in the reversing (thermodynamic) endotherms increased, but those in the nonreversing (kinetic) endotherms decreased with increasing periods (i.e., decreasing frequencies) and underlying heating rates. However, the total enthalpy changes were only slightly influenced by the MDSC variables studied. In addition, the activation energies for the total and nonreversing events were 281.8–417.3 and 386.3–739.7 kJ/mol, respectively, depending on the MDSC conditions. From the compensation relationship between the activation energy and frequency factor, we concluded that the total and nonreversing endotherms were linked to the same single transition.     

Influence of Storing Rough Rice with High Moisture Content on Subsequent Drying Characteristics and Milling Quality

The objective of this research was to determine the influence on drying characteristics and resultant milling quality of storing high moisture content (MC) rough rice (Oryza sativa L. ‘Bengal’ and ‘Cypress’) under various conditions and durations before drying. Immediately after harvest, drying experiments were performed with samples of both cultivars using two drying air conditions: 52°C with 25% rh and 60°C with 17% rh. Rough rice from each cultivar also was stored for 27 and 76 days at ‐9 or 4°C. After storage, all samples were dried under the same two drying air conditions as at harvest. Head rice yields (HRY) were determined for all dried samples. There were no significant differences between the drying rates or resultant HRY of Bengal or Cypress rice samples stored for either 27 or 76 days at both storage temperatures and then dried compared with the HRY of samples dried immediately after harvest. This research shows that it may be possible to store high MC rice for extended periods of time without detrimental effects on HRY.     

Physical,Chemical, and Sensory Properties of Antioxidant‐Enriched Raw and Cooked Rice by Vacuum‐Drying Impregnation in a Semidry State

Vacuum drying was employed with a vacuum impregnation technique in a semidry state to enrich rice with antioxidants of beetroot juice. The properties of the vacuum‐dried raw and cooked rice grains were characterized. The various raw rice grains (three varieties and two storage time periods) exhibited a significant absorption of beetroot juice, which was evident from the red‐violet beetroot color of the rice, as distinguished from the white color of the control. The color increase (ΔE= 20−40) was linear with the juice content (R² = 0.96−0.99). Their total phenolic (TP) contents and 2,2‐diphenyl‐2‐picrylhydrazyl radical (DPPH) scavenging activities were enhanced (ΔTP = 21−260 mg of gallic acid equivalents/100 g of rice db and ΔDPPH = 22−64 mg of vitamin C equivalents/100 g of rice db). Their grain integrity was reduced (Δforce = −1 to −63), which was potentially associated with the formation of grain surface cracks (linear relationship of %crack and %juice with R² = 0.94−0.98). After cooking, the enriched rice grains were linearly elongated with added juice (R² = 0.88−0.97, up to 1.6‐, 2.0‐, and 2.0‐fold for Sanpatong 1, Khao Dawk Mali 105, and Chainart 1 rice samples, respectively), and the overall volume of the cooked rice was increased (likely not linear, up to 3.2‐, 4.3‐, and 4.8‐fold for Sanpatong 1, Khao Dawk Mali 105, and Chainart 1 rice samples, respectively). Such improvements in cooking qualities were obtained by this simple vacuum‐drying technique, in comparison to existing rice‐aging processes that are more time consuming. The sensorial scores of the resultant rice products were excellent. Vacuum drying is an effective tool to improve the antioxidant value of rice as well as its cooking quality, and the raw quality remains appreciable. It is a simple and rapid process that could be practical for manufacturing healthy rice products.     

温度和CO2浓度升高对水稻幼苗的综合影响

通过人工气候箱模拟中国南方稻区湖北荆州地区大气CO2浓度和温度同时升高的3种气候情景,即在背景温度为24～29℃的人工气候箱中设置以CO2浓度为400molmol?1、升温0℃为对照（CK）,以550molmol?1、升温2℃为中强度处理（M）,以700molmol?1、升温4℃为高强度处理（H）,将催芽后的稻种于各气候箱中处理10d,观测水稻种子萌发和幼苗生理特性的变化。结果表明,（1）水稻幼苗苗高、根长、根数（根长大于1cm）、根苗干重及活力指数均随着CO2浓度和温度的同时升高而上升,其中H处理下幼苗苗高比CK长5.78cm,根长比CK高12.91%,根苗干重为CK的2.6倍,活力指数为CK的3.1倍,种子发芽率、发芽势和发芽指数表现为M处理最高;（2）随着CO2浓度和温度同时升高,稻苗丙二醛（MDA）含量和可溶性糖（SS）逐渐降低,脯氨酸（Pro）含量先增加后减小,可溶性蛋白（SP）含量和过氧化氢酶（CAT）逐渐升高。说明在目前温度和CO2浓度条件下未来升温2～4℃同时CO2浓度增至550molmol?1和700molmol?1对湖北荆州稻区水稻种子萌发和幼苗生长不会产生明显不利影响,但此生长期稻苗营养元素累积受到制约。     

Effects of Aporrectodea caliginosa (Savigny) on nitrogen mobilization and decomposition of elevated‐CO2 Charlock mustard litter

This study was conducted to improve our understanding of how earthworms and microorganisms interact in the decomposition of litter of low quality (high C : N ratio) grown under elevated atmospheric [CO₂]. A microcosm approach was used to investigate the influence of endogeic earthworm (Aporrectodea caliginosa Savigny) activity on the decomposition of senescent Charlock mustard (Sinapis arvensis L.) litter produced under ambient and elevated [CO₂]. Earthworms and microorganisms were exposed to litter which had changed in quality (C : N ratio) while growing under elevated [CO₂]. After 50 d of incubation in microcosms, C mineralization (CO₂ production) in the treatment with elevated‐[CO₂] litter was significantly lower in comparison to the ambient‐[CO₂] litter treatment. The input of Charlock mustard litter into the soil generally induced N immobilization and reduced N₂O‐emission rates from soil. Earthworm activity enhanced CO₂ production, but there was no relationship to litter quality. Although earthworm biomass was not affected by the lower quality of the elevated‐[CO₂] litter, soil microbial biomass (C_mic, N_mic) was significantly decreased. Earthworms reduced C_mic and fungal biomass, the latter only in treatments without litter. Our study clearly showed that A. caliginosa used the litter grown under different [CO₂] independent of its quality and that their effect on the litter‐decomposition process was also independent of litter quality. Soil microorganisms were shown to negatively react to small changes in Charlock mustard litter quality; therefore we expect that microbially mediated C and N cycling may change under future atmospheric [CO₂].     

Effect of Harvest Moisture Content on Selected Yellow Dent Corn: Dry‐Grind Fermentation Characteristics and DDGS Composition

Efficiently utilizing the nongrain portion of the corn plant as ruminant food and the grain for ethanol will allow the optimization of both food and fuel production. Corn and corn stover could be more effectively used if they were harvested earlier before dry down. Corn harvested at different moisture contents (MCs) may exhibit different processing characteristics for the ethanol industry, because of differences in physical and chemical properties. Therefore, the objective of this study was to investigate the effect of corn harvest MC on dry‐grind fermentation characteristics and dried distillers grains with solubles (DDGS) composition. Pioneer hybrid 32D78 was harvested at seven different dates from August 21 to November 23, 2009, with harvest MCs ranging from 73 to 21% (wb). The corn samples with different harvest MCs were evaluated by a conventional dry‐grind process. Final ethanol concentration from the corn with harvest MC of 54% (kernel dent stage) was 17.9% (v/v), which was significantly higher (0.5–1.2 percentage points) than the mature corn with lower harvest MCs (P < 0.05). Ethanol conversion efficiencies for the corn with harvest MCs of 73 and 54% (wb) were 98.5 and 93.2%, respectively, whereas ethanol conversion efficiencies for the corn with lower harvest MCs were significantly lower (P < 0.05), ranging between 83.2 and 88.3%. For DDGS composition, with corn harvest MC decreasing from 73 to 21% (wb), the residual starch concentration increased from 7.7 to 15.2%, the crude protein concentration decreased from 29.4 to 24.9%, and the neutral detergent fiber concentration decreased from 26.6 to 20.6%.     

Functional Characteristics of Bread Wheat (Triticum aestivum L.) Near‐Isogenic Lines Differing at the Waxy (Wx) Locus

The Waxy (Wx) gene in hexaploid wheat (Triticum aestivum L.) encodes granule‐bound starch synthase (GBSS1), which is involved in the synthesis of amylose, a mostly linear glucan polymer that makes up ∼25% of wheat starch. A null mutation of the Wx gene in each of the three genomes is associated with starch almost entirely consisting of the branched glucan polymer amylopectin (waxy starch), with corresponding changes in functionality. However, the rheological behavior of partially waxy starch remains unclear. The objective of this study was to characterize flour and baking quality in 16 near‐isogenic lines, null at the Wx locus on zero, one, two, or all three genomes, grown in four different environments. Across allelic groups, significant variations in amylose concentrations, flour paste viscosity, loaf structure and texture, dough stability, and proximate variables were observed. Because waxy wheat starch has greater water absorbance and resistance to retrogradation than normal starch, its inclusion in flour blends has been suggested as a means of improving the texture and appearance of bakery products and noodles. The results indicate that wheat encoding <3 functional homeologs of GBSS1 produces starch that has potential in the production of certain food items, such as Asian noodles. However, further research is necessary to determine the optimal amylose‐to‐amylopectin ratio to improve baking quality.     

Effect of Moisture Content at Harvest and Degree of Milling (Based on Surface Lipid Content) on the Texture Properties of Cooked Long-Grain Rice

The effects of the degree of milling (based on surface lipids content [SLC]) on cooked rice physicochemical properties were investigated. Head rice yield (HRY), protein, and SLC decreased with increasing milling, while the percent of bran removed and whiteness increased. Results showed that SLC significantly (P < 0.05) affected milled as well as cooked rice properties across cultivar, moisture content (MC) at harvest, and location (Stuttgart, AR, and Essex, MO). Cooked rice firmness ranged from 90.12 to 111.26 N after milling to various degrees (SLC). The decrease in cooked rice firmness with increasing milling was attributed to the lowering of total proteins and SLC. Cooked rice water uptake increased with increasing degree of milling. Water uptake by the kernel during cooking dictated the cooked rice firmness. The increase in cooked rice stickiness with increasing degree of milling was attributed to an increase in starch leaching during cooking because of the greater starch granule swelling associated with a greater water uptake.     

Structure of (1→3)(1→4)‐β‐d‐Glucan in Waxy and Nonwaxy Barley

The endosperm cell walls of barley are composed largely of a (1→3)(1→4)‐β‐d ‐glucan commonly known simply as β‐d ‐glucan (Wood 2001). There has been much research into the characteristics of barley β‐glucan because of the influence of this polysaccharide on performance of barley in malting and subsequent brewing of beer, and in feed value, especially for young chicks (MacGregor and Fincher 1993). The potential for β‐glucan to develop high viscosity is a problem in these uses, but from the perspective of human nutrition, this characteristic may be an advantage. The glycemic response to oat β‐glucan is inversely related to (log)viscosity (Wood et al 1994a) and there is evidence to suggest that the lowering of serum cholesterol levels associated with oat and barley products (Lupton et al 1994; Wood and Beer 1998) is at least in part due to the β‐glucan (Braaten et al 1994) and probably also its capacity to develop viscosity in the gastrointestinal tract (Haskell et al 1992).     

Characteristics of Vegetable‐Based Twin‐Screw Extruded Yellow Perch (Perca flavescens) Diets Containing Fermented High‐Protein Soybean Meal and Graded Levels of Distillers Dried Grains with Solubles

A twin‐screw extrusion study was performed in replicated trials to produce vegetable‐based feeds for juvenile yellow perch. Two isocaloric (3.06 kcal/g) experimental diets were balanced to contain 20 and 40% distillers dried grains with solubles (DDGS) and a constant amount (20%) of fermented high‐protein soybean meal (PepSoyGen) as the fishmeal protein replacers; crude protein content was targeted at 40%. A fishmeal‐based diet was used as a control. Extrusion conditions included conditioner steam (0.11–0.16 kg/min), extruder water (0.11–0.19 kg/min), and screw speed (230–300 rpm). Increasing DDGS from 0 to 40% led to a considerable rise in bulk density, lightness L*), yellowness (b*), and unit density but to decreases in water activity (a_w) and expansion ratio by 12.6, 14.4, 23, 21, 31, and 13%, respectively. The lowest unit density of 791.6 kg/m³ and highest bulk density of 654.5 kg/m³ were achieved with diets containing 20 and 40% DDGS, respectively; changes in DDGS content did not affect extrudate moisture, absorption index, or thermal properties. Raising DDGS from 0 to 40% resulted in an increase in water solubility and redness (a*) by 13.4 and 35%, respectively. All extrudates had high durability (>98%), and low a_w of less than 0.5. Overall, this study yielded viable feeds for yellow perch.     

大气CO2浓度升高对水稻土团聚体的分布与有机碳含量的影响

采取中国FACE(Free-air CO2 enrichment)平台9年试验区的土壤,采用干湿筛法获得水稳定性团聚体,研究高CO2浓度处理对水稻土团聚体组成、有机碳含量的影响。FACE试验设对照和高CO2浓度两个主处理,低氮和常氮两个施氮水平裂区。结果表明,经高CO2浓度连续9年处理后,小区土壤有机碳总量显著增加(年均1%)。高CO2浓度改变0~5 cm土层土壤团聚体的分布,大团聚体(250μm)含量有减少趋势,而微团聚体(250~53μm)含量平均增加27.49%(P=0.05);常氮仅改变5~15 cm土层土壤粗大团聚体(2 000μm)含量,平均减少20.60%(P0.05)。分析表明,高CO2浓度使得0~5 cm土层土壤细大团聚体(2 000~250μm)有机碳含量平均降低9.67%(P0.01),微团聚体有机碳含量平均增加31.30%(P0.05),CO2和N交互有促进上述变化趋势。高CO2浓度增加5~15 cm土层土壤粗大团聚体有机碳含量(26.44%,P=0.05),降低细大团聚体有机碳含量(6.83%,P0.01);常氮减少5~15 cm土层土壤粗大团聚体有机碳含量(30.19%,P0.001);CO2和N交互显著降低5~15 cm土层两级大团聚体有机碳含量。高CO2浓度降低耕层土壤(0~15 cm)细大团聚体有机碳储量(6.41%,P0.01),增加微团聚体有机碳储量(15.09%,P0.05);常氮显著降低两级大团聚体有机碳储量,且CO2和N交互降低细大团聚体有机碳储量(P0.05)。