Malted Sorghum as a Functional Ingredient in Composite Bread

To alleviate the adverse effects (grittiness and high crumb firmness) caused by the inclusion of sorghum flour in composite breads, sorghum grain was malted with the aim of decreasing the gelatinization temperature and increasing the water‐holding capacity of sorghum flour. Four different heat treatments were investigated: drying the malt at high temperatures (50–150°C), stewing, steaming, and boiling before drying the malt at 80°C. Malting decreased the pasting temperature of sorghum to values approaching those of wheat flour, but the paste viscosity was very low. Increasing the malt drying temperature inactivated the amylases but gave malts of darker color and bitter taste. Stewing, steaming, and boiling the malt before drying almost completely inactivated the amylases and increased the enzyme‐susceptible starch content and the paste viscosity of malt flours. Bread made with boiled malt flour (30%) had an improved crumb structure, crumb softness, water‐holding capacity, and resistance to staling, as well as a fine malt flavor compared with the bread made with grain sorghum flour (30%). Consumers preferred the malted sorghum bread over the bread made with plain sorghum flour.     

Fermented Wheat Bran as a Functional Ingredient in Baking

The aim of the current study was to identify factors influencing the technological functionality of fermented bran. The influences of fermentation type and type of wheat bran on the microbial community, bioactivity, arabinoxylans (AX), and activity of xylanases were studied in the bran ferments. Furthermore, technological quality of ferments was established by using them to replace wheat in baking with a 20% substitution level. Solubilization of AX and endogenous xylanase activity of bran were influenced by the type of bran, fermentation type, and conditions. Peeled bran had a clearly reduced microbial load and different microbial community in comparison to native bran. Bran from peeled kernels contained 10‐fold lower activities of endogenous xylanases in comparison to native bran. Yeast fermentation of bran from peeled kernels increased the level of folates (+40%), free phenolic acids (+500%), and soluble AX (+60%). Bread containing yeast‐fermented peeled bran had improved volume (+10–15%) and crumb softness (25–35% softer) in comparison to unfermented counterparts. Solubilization of AX during the 20 hr fermentation and decreased endogenous xylanase activity are proposed as the main reasons for the improved technological functionality of fermented bran.     

Sorghum Bran as a Potential Source of Kafirin

Sorghum bran, a coproduct of sorghum dry milling, could be a source of protein for industrial applications. Condensed tannin‐free red and white sorghum samples were decorticated by abrasion until ≈10 or 25% grain by weight was removed. Kafirin was then extracted from the milling fractions using an aqueous ethanol based solvent system. The brans were darker and considerably higher in protein and fat compared with the whole grain flours and decorticated grain flours, with the 25% bran having higher protein than the 10% bran. This is due to increased contamination of the bran with protein‐dense, corneous endosperm. The protein extracted from all the milling fractions, including the brans, was pure kafirin. However, the yield of kafirin from the brans (15.9–26.7% of total protein present) was somewhat lower than that from whole grain and decorticated grain flours (45.0–57.9% of total protein present), due to the fact that kafirin is located solely in the endosperm. Also, the kafirin from bran was more contaminated with fat, polyphenols, and other substances, and more highly colored, particularly the kafirin from red sorghum. Thus, sorghum bran could be used as a source of kafirin but further purification steps may be necessary.     

Volatiles in Selected Commercial Breads

Selected types of commercial breads obtained from local markets, including white sandwich, Irish oatmeal, soft rye, hearty rye, sour dough, home-like white, and onion-basil, were analyzed for volatiles. Using a purge and trap instrument, volatiles were purged directly from fresh crumb and crust samples of each bread type, collected on a trap (Tenax-TA), and transferred to a gas chromatograph. Separated components were detected and identified using mass and infrared spectroscopic detectors. Many components were present in all of the bread samples, with relative amounts varying among bread types and crust and crumb samples of a given bread type. Alcohols were generally the most abundant, followed in approximate order by aldehydes, esters, ketones, acids, various aromatics, terpenes, and hydrocarbons. Flavor additives, such as limonene, carvone, and other related compounds, were found mostly in rye and onion-basil breads. Composition of volatiles from sour dough bread differed greatly from the other breads, especially in increased levels of aldehydes, acids, and certain esters. Unsaturated aldehydes, such as 2-hexenal and 2-heptenal, were most abundant in sour dough bread.     

Utilization of Calcium in Breads Highly Fortified with Calcium as Calcium Carbonate or as Dairy Calcium

White pan breads were prepared with flour highly fortified with calcium (Ca), using Ca carbonate (Ca, 38.8%) or a high Ca whey powder (Ca, 5.6%) as the Ca source; bread was also prepared using Ca carbonate plus lactose. Ca was added to flour at 924 mg/100 g of flour, a level 4.4 times higher than specified under the U.S. enrichment standards. Breads were dried and finely ground to prepare test diets (Ca, 0.5%) which were then fed to growing rats for four weeks (growth phase) or eight weeks (approaching maturity). At either interval, femur ash content, femur Ca content, femur strength, or Ca absorption values did not differ significantly among groups fed breads fortified either with Ca carbonate, Ca carbonate + lactose, or whey. Thus, breads can be highly fortified with Ca carbonate to be labeled as “high” in Ca, and this Ca may be as well absorbed and utilized as dairy Ca.     

Valorization of Wet Okara,a Value‐Added Functional Ingredient,in a Coconut‐Based Baked Snack

Wet okara (soy milk residue), as a functional ingredient, was evaluated to be added to a coconut‐based snack at 10, 20, 30, 40, and 50% levels to replace dry coconut in the formula. Certain physicochemical, nutritional, and sensory properties of the samples were evaluated. A coconut‐based, soft, baked snack with incorporated okara showed higher total fiber and much lower fat content than the control, which significantly improved the nutritional profile of the samples. Samples 3 and 4 (which had 30 and 40% replacement of coconut with wet okara, respectively) received the highest overall sensory score (8.4), which was significantly higher than the score of a control sample (7.5). Sample 3 also had a significantly improved nutritional profile per serving size, such as an increased fiber content of 6.11 ± 0.04 g/100 g and a decreased fat content of 17.57 ± 0.02 g/100 g, and sample 4 had an increased fiber content of 6.19 ± 0.03 g/100 g and a decreased fat content of 15.64 ± 0.03 g/100 g compared with the control sample. The appearance, color, flavor, physical measurements (instrumental texture profile analysis), and water activity of samples 3 and 4 were not significantly different from the control sample and demonstrated potential application of this formulation in the baking industry, proving that the wet okara can be successfully used as a value‐added functional ingredient.     

Capillary Electrophoresis as a Tool for Evaluating Lactic Acid Production from Sorghum

Sorghum is an underutilized resource for the production of bioindustrial chemicals like lactic acid. Capillary electrophoresis (CE) was tested to monitor the fermentation process, i.e., quantify the amount of lactic acid and by‐products in the fermentation broth using phosphate buffer pH 6.25 containing the electroosmotic flow modifier cetyltrimethylammonium bromide (CTAB). High levels of calcium carbonate were required during fermentation to stabilize the pH and these caused considerably prolonged migration times in CE. A 1:10 dilution of the samples with water was the best way to reduce salt load and thus conductivity in the sample plug, and thus to eliminate the problem of prolonged migration times. Further improvements were achieved by rinsing the capillary with HCl and water after each run, rather than NaOH and water. HCl might more efficiently remove Ca²⁺ ions from the capillary surface. The fermentation broth studied was based on liquefied sorghum inoculated with Rhizopus oryzae. The main product was lactic acid (24.60 ± 0.56 g/L) and a significant by‐product was fumaric acid (1.07 ± 0.04 g/L).     

Protein Quality and Physical Characteristics of Kisra (Fermented Sorghum Pancake‐like Flatbread) Made from Tannin and Non‐Tannin Sorghum Cultivars

Kisra is a naturally lactic acid bacteria‐ and yeast‐fermented sorghum thin pancake‐like flatbread produced in Sudan. Kisra has considerable potential as the basis for development of a gluten‐free sandwich wrap. To help direct cultivar selection for commercial production of these products, two white, tan plant non‐tannin Type I, one white Type II tannin, and one red Type III tannin sorghum cultivars were evaluated with respect to kisra protein quality and physical characteristics. Kisra from the non‐tannin sorghums were flexible and had an open‐textured structure with many regular gas cells, whereas those from the tannin sorghums were more brittle, denser in structure, and contained far fewer and smaller gas cells. Kisra from the tannin sorghums had the lowest reactive lysine content, in vitro protein digestibility, and Protein Digestibility Corrected Amino Score (PDCAAS), with values being lowest for the Type III sorghum. PDCAAS of kisra from the Type III sorghum was only 0.12, less than half of that from the Type I sorghums. As the tannins in tannin sorghums adversely affect kisra protein quality and physical characteristics, white tan plant, non‐tannin sorghum cultivars are most suitable for kisra production and for development of wrap‐type sorghum‐based baked goods.     

Noodle Quality as Related to Sorghum Starch Properties

Starch was extracted from 10 sorghum genotypes and physicochemical properties (amylose content and pasting, textural, and thermal properties) were evaluated. The amylose content was 24–30%. DC‐75 starch had the highest peak viscosity (380 Rapid Visco Analyser units). Gelatinization peak temperature occurred over a narrow range (67–69°C). Genotypes Kasvikisire and SV2 produced white starches. Starches from other genotypes were different shades of pink. The starch noodles prepared were, accordingly, either white or pink. Cooking enhanced the pink coloration of noodles. Cooking loss, noodle rehydration, and elasticity were evaluated. Cooking loss was low (mean 2.4%). Noodle elasticity was highly correlated with starch pasting properties of hot paste viscosity (HPV) (r = 0.81, P < 0.01) and cold paste viscosity (CPV) (r = 0.75, P < 0.01). Noodle rehydration was significantly correlated to the initial swelling temperature of starch (T_i) (r = ‐0.91, P < 0.001) and gelatinization peak temperature (T_p) (r = 0.69, P < 0.05). The findings suggest a potential area of food application for sorghum genotypes of different grain colors. Evaluation of starch properties could be a good starting point for selecting sorghum genotypes with superior noodle‐making properties.     

Opportunities and Challenges in Processing of By‐product of Rice Milling Protein as a Food Ingredient

The by‐product of rice milling (BRM), known as commercial rice bran, is the coproduct of rice processing. It is a mixture of outer layers of the grain, the embryo, and some of the starchy endosperm, and these are separated from brown rice to produce white, milled rice. This mixture contains a high concentration of protein (12–20%) in comparison with that of brown rice (7.1–8.3%) or white rice (6.3–7.1%) and is therefore an abundant and cheap protein source. Nearly 70% of the proteins in BRM are albumins and globulins, which are high in solubility, digestibility, and nutritional value. The BRM proteins are hypoallergenic and gluten‐free. With these properties, this type protein has many advantages as a unique and valuable protein source in markets such as protein supplements. The BRM protein can be extracted by physical, alkali, and enzymatic methods, which give yields ranging from 13% to more than 90%. This review highlights the opportunities and challenges in processing of BRM protein as a food ingredient.     

Sorghum root growth as influenced by soil physical properties

Abstract

Variations in the plant growth media were achieved by combining kaolinite clay (<lμm esd.), silt (2–50μm esd.) and sand (100–250 μm esd.) in various ratios. Peds of different sizes were separated from an Okolona clay soil and used as a growth media. A layer (3 cm thickness) of the sand, silt or clay and their combinations were intercalated between sandy loam soil material in a lucite coated cardboard carton. After 21 days the plants were harvested and analyzed for a number of growth parameters and related to the physical and micromorphology of the central control layer.

Germination and emergence of sorghum seed were delayed in the finer aggregates. An increase in aggregate size increased the root elongation. An examination of thin sections showed that most of the roots in the finer aggregates were grown in interpedal regions whereas in the larger aggregates roots were found in both the intrapedal as well as interpedal regions.

An increase in clay content of the central layer reduced the root growth. Silt also reduced root growth but not to the extent of the clay. Maximum root growth and penetration occurred in the mixture containing about 50 percent sand. Better root growth was observed in a sandy to sandy loam texture than clay to clay loam texture.     

Bioavailability of Calcium in Breads Fortified with Different Calcium Sources

This study used young rats as the test model to examine the relative bioavailability (RB) of calcium (Ca) in breads fortified with five different Ca sources. These sources included two inorganic (Ca carbonate and Ca sulfate) and two organic (Ca citrate and Ca lactate) Ca sources, and a brandname Ca supplement. RB was assessed based on rats' femur Ca content and Ca absorption data. No differences of any physiological significance were observed in RB of Ca among the five sources tested. Compared to Ca carbonate (bioavailability arbitrarily set at 100%), RB of Ca in Ca sulfate was 105%, in Ca citrate 103%, in Ca lactate 102%, and in the Ca supplement 102%. This suggests that foods fortified with Ca carbonate or Ca sulfate, which are commonly used for this purpose, may be as good a source of utilizable Ca as more expensive Ca sources such as prescribed or nonprescribed Ca supplements.     

Effect of Moisture Content and Tempering Method on the Functional and Sensory Properties of Popped Sorghum

Red and white sorghum were tempered using two methods (direct and indirect) to adjust moisture content (MC) to 12, 14, and 17% and popped using a hot‐air popper. Kernel size, pericarp thickness, bulk density, popped kernel expansion volume and ratio, popped volume, and surface color were recorded. Forty‐six untrained panelists evaluated popped sorghum using a 9‐point hedonic scale and expressed preference using a paired comparison test. Sorghum with thicker pericarp (red) had higher percent popped, expansion ratio, and popped volume. In white sorghum, indirect tempering increased percent popped and tempering to 17% MC increased popped volume. Panelists significantly preferred popcorn in appearance (8.0 ± 1.0) and size (7.9 ± 1.0) to sorghum (6.6 ± 1.7 appearance and 5.6 ± 2.2 size for 12 and 17% MC tempering). Panelists equally preferred the taste of popcorn (7.1 ± 1.5) and popped sorghum tempered to 12% MC (6.4 ± 1.8) and 17% MC (6.9 ± 1.4). Sorghum pops were brighter, vividly whiter, and 5× smaller than popcorn.     

Amelioration of Drought in Sorghum (Sorghum bicolor L.) by Silicon

The purpose of this study was to analyze the effects of silicon (Si) nutrition on sorghum growth under drought. The present study investigated the distribution of Si in plant parts under stress conditions and its effects on physiological and growth traits. The study was conducted during 2 years (2007–2009) at PMAS Arid Agriculture University, Rawalpindi, Pakistan. Polyethylene glycol (PEG) 6000 (–4.0, –6.0, –8.0, and –10.0 Mpa) solution was used to screen drought-tolerant (Johar1) and drought-susceptible (SPV462) sorghum (Sorghum bicolor L.) cultivars, which were replicated three times with Si sources of potassium silicate (K₂SiO₃) (Si₃₀₀: 300 ml L^?1) and control (Si₀) treatments. The results showed that drought-tolerant cultivars accumulated maximum Si under Si treatment versus Si absence, which resulted increased leaf water potential, leaf area index, Soil Plant Analysis Development (SPAD) chlorophyll, net assimilation, and relative growth rate over SPV462. Similarly, Si accumulation in leaves conserved transpiration and leaf water potential, verifying Si nutrition as a defense for plants under drought.     

Increase in Bone Calcification in Young Rats Fed Breads Highly Fortified with Calcium

Breads were prepared with flour fortified with calcium (Ca) at four levels: 211 (U.S. enrichment standard), 446, 924, and 1,412 mg/100 g of flour. Corresponding diets prepared with these breads and fed to growing rats for four weeks provided 25 (diet A), 50 (diet B), 100 (diet C), and 150% (diet D) of their Ca requirement. After four weeks, the Ca content of the femurs of these rats had increased significantly as Ca in the diet increased up to 100% of requirement but not beyond. The increase in femur strength was significant only between diet A and diet B. Apparent Ca absorption increased as Ca in the diet increased, but Ca absorbed from diet D was not retained any better than that absorbed from diet C. Overall, the data suggested that Ca in highly fortified breads was well absorbed and retained, and that the rats' Ca status early in life was greatly improved. Flour fortified with Ca up to the 924-mg level (4.4× the mandated enrichment level) had no adverse effect on bread quality. These breads can be labeled a “good source of ” or “high in” Ca.     

Effect of Pea Flours with Different Particle Sizes on Antioxidant Activity in Pan Breads

Pulses are good sources of vitamins and minerals as well as antioxidants. Current literature supports a role for antioxidants in reducing oxidative damage associated with many health disorders, including cardiovascular disease and cancer. The effects of substitution of 10% (w/w) yellow whole or split pea flour (various particle sizes) in white wheat flour (Canadian Wheat Red Spring) on the phenolic and antioxidant activity of the leavened bread were examined. Antioxidant activity was evaluated with four assays, which included 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP), metal chelation (MC), and superoxide (SO) radical scavenging assays. The bread samples had reduced DPPH (5–11% scavenging activity) and MC (5–10% scavenging activity) values compared with their respective raw flours. Decreased activity in both the DPPH and MC assays can be attributed to a reduction in the antioxidant capacity in the bread samples owing to dilution with white wheat flour. The MC values for bread samples showed little variability between the yellow whole and split pea flours (8–10% scavenging activity for yellow whole and 9% for split pea flours), which suggests that the antioxidant activity of bread samples is not dramatically affected by the seed coats. Most pea fractions increased the FRAP scavenging activity and decreased the SO scavenging activity values for the bread samples compared with their respective raw flours. We conclude that thermal processing enhanced the antioxidant activity of the bread samples, limiting the dilution effect associated with flour addition during dough make‐up.     

Selenium‐Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic,Milling, and Baking Factors

Bread is among the three top foods that provide most of the dietary selenium (Se) for most of the world population. Selenomethionine present in flour and bread is the major organic moiety (>65%). The Se concentration assayed in wheat kernels is mainly affected by agronomic factors such as soil fertility. The dry milling of wheat to produce refined flour and the technology to produce leavened breads also greatly affect Se concentration and bioavailability. The supranutritional intakes of inorganic and mainly organic Se have long been linked to the prevention of cancer, oxidative stress, and cardiovascular diseases. This review provides an overview of the different Se sources and agronomic, milling, and processing factors that affect Se concentration and bioavailability in yeast‐leavened and sourdough breads and the nutritional and health implications that have been documented by food, medical, and nutrition scientists.     

蜂蜜中转基因成分的PCR检测

我国是蜂蜜生产大国,棉花是主要蜜源植物之一。近些年来,我国种植的棉花大多为转基因抗虫棉,棉花蜜中是否含有转基因成分,引起国内外广大消费者的密切关注。本文以抗虫棉种植地采取的棉花蜜为原料,采用改良CTAB法,在DNA提取过程中,用PBS缓冲液除去其中大部分的可溶性多糖,并提高CTAB提取缓冲液中NaCl浓度以去除残余多糖,从蜂蜜中成功提取出片段完整、纯度较高的DNA,DNA得率为486ng/mL,OD260/OD280为2.01,能够满足后续PCR定性检测的需求。从以转基因棉花为蜜源的蜂蜜中检测出外源DNA片段,建立了蜂蜜中转基因成分的PCR检测技术。本研究对转基因食品标识制度的完善、转基因食品监管、减少贸易摩擦以及保证消费者权益等具有重要意义。     

Effects of Spent Mushroom Compost (SMC) as an Ingredient in Phase I Compost on Production of Agaricus bisporus

Experiments were performed to determine the effect of using 20% spent mushroom compost (SMC) as an ingredient in phase I compost on mushroom yield. Yields from compost prepared with two 20% SMC formulations (80Ctl, 80LC) were compared to a standard control (Ctl) containing no SMC. The 80LC compost was formulated with a higher level of lignocellulose raw materials, including corn stover, corncobs, cottonseed hulls, and wheat straw. The 80Ctl compost contained 20% SMC plus the same raw materials used to prepare Ctl compost. Yields of 80LC matched or exceeded yields of the Ctl compost in all three crops while yields of 80Ctl were significantly lower. As an additional factor, lignocellulose supplements were added at spawning and were a significant factor in increasing mushroom yields, although not superior to a standard commercial supplement applied at 3.7% (dry compost weight). Compost bulk density was significantly higher (19–20%) in compost formulations containing 20% SMC compared to the non-SMC Ctl. Populations of four prominent phyla of bacteria (Firmicutes, Actinobacteria, Proteobacteria, and Chloroflexi), as determined by pyrosequence analysis, were similar in both compost types and did not appear to influence mushroom yield.