Summary Many people do not have refrigeration or frozen storage to inhibit mould growth and keep the Arabic bread fresh for more than a few days. Therefore, shelf-life extension is necessary for this type of bread. The present study... more
Summary Many people do not have refrigeration or frozen storage to inhibit mould growth and keep the Arabic bread fresh for more than a few days. Therefore, shelf-life extension is necessary for this type of bread. The present study hypothesised that the addition of preservatives may be done in Arabic flat bread (AFB) to extend shelf- life. Thus, objectives of
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Cereal starch amylose/amylopectin (AM/AP) is critical in functional properties for food and industrial applications. Conventional methods of AM/AP are time consuming and labor intensive making it difficult to screen the large sample sets... more
Cereal starch amylose/amylopectin (AM/AP) is critical in functional properties for food and industrial applications. Conventional methods of AM/AP are time consuming and labor intensive making it difficult to screen the large sample sets necessary for evaluating breeding samples and investigating environmental impact on starch development. The objective was to adapt and optimize the iodine binding assay in a 96-well plate format for measurement at both λ 620 nm and λ 510 nm. The standard curve for amylose content was scaled to a 96-well plate format and demonstrated R(2) values of 0.999 and 0.993 for single and dual wavelengths, respectively. The plate methods were applicable over large ranges of amylose contents: high amylose maize starch at 61.7±2.3%, normal wheat starch at 29.0±0.74%, and a waxy maize starch at 1.2±0.9%. The method exhibited slightly greater amylose content values than the Concanavalin A method for normal type starches; but is consistent with cuvette scale iodine...
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It is unknown if particle size plays a role in extracting health promoting compounds in wheat bran because the extraction of antioxidant and phenolic compounds with particle size reduction has not been well documented. In this study,... more
It is unknown if particle size plays a role in extracting health promoting compounds in wheat bran because the extraction of antioxidant and phenolic compounds with particle size reduction has not been well documented. In this study, unmilled whole bran (coarse treatment) was compared to whole bran milled to medium and fine treatments from the same wheat bran. Antioxidant properties (capacity, ability, power), carotenoids and phenolic compounds (phenolic acids, flavonoids, anthocyanins) were measured and compared. The ability of whole bran fractions of differing particle size distributions to inhibit free radicals was assessed using four in vitro models, namely, diphenylpicrylhydrazyl radical-scavenging activity, ferric reducing/antioxidant power (FRAP) assay, oxygen radical absorbance capacity (ORAC), and total antioxidant capacity. Significant differences in phytochemical concentrations and antioxidant properties were observed between whole bran fractions of reduced particle size ...
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The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a model mayonnaise system. A solution of 0.1% IC and 4% WP was prepared and used as an emulsifier in five... more
The aim of this study was to employ iota-carrageenan (IC) and wheat protein (WP) as an emulsifier alternative to egg yolk in a model mayonnaise system. A solution of 0.1% IC and 4% WP was prepared and used as an emulsifier in five different mayonnaise formulas. All mayonnaise treatments were evaluated and compared based on emulsion stability and viscosity at
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The aim of this study was to employ whey protein isolate (WPI) and carboxymethylcelulose (CMC) as stabilizers in beverage production and to evaluate viscosity of the products. Three beverages were formu- lated using 6% WPI combined with... more
The aim of this study was to employ whey protein isolate (WPI) and carboxymethylcelulose (CMC) as stabilizers in beverage production and to evaluate viscosity of the products. Three beverages were formu- lated using 6% WPI combined with three different concentrations of CMC (0.1, 0.5, and 1%). The combination of 6% WPI/1.0% CMC was selected and added to three different ratios
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Page 1. J. Agdc. Food Chem. 1992, 40, 1737-1740 1737 Heat-Induced Changes in the Secondary Structure of Hen Egg S-Oval bumin Thomas J. Herald? and Denise M. Smith' Department of Food Science and Human Nutrition ...
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The HCI-vanillin assay is a well-accepted method for determining tannin content in sorghum but is limited to small sample sets due to the time-consuming nature of the method. The objective was to develop an accurate and repeatable... more
The HCI-vanillin assay is a well-accepted method for determining tannin content in sorghum but is limited to small sample sets due to the time-consuming nature of the method. The objective was to develop an accurate and repeatable high-throughput 96-well plate assay for breeders to screen large sample sets of sorghum for tannin content. Validation of the high-throughput assay was tested on 25 sorghums suspected to contain tannin. Approximately 30 measurements per day were completed using the conventional assay compared to 224 measurements using the 96-well platform. The correlation between the two tannin assays was 0.98. The coefficient of variation (CV) was 3.54% and 3.21% for the 96-well and conventional method, respectively. The 96-well assay exhibited good repeatability, with the inter-plate CV between 2.77% and 4.85%. The high-throughput 96-well HCI-vanillin assay exhibited an eightfold increase in the number of measurements completed and was as accurate as the conventional HCI-vanillin assay.
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Wheat gluten is a major insoluble protein available as a co-product of the wheat starch industry. Although a lot of research has been targeted to modify wheat gluten functional properties, the main emphasis has been to improve... more
Wheat gluten is a major insoluble protein available as a co-product of the wheat starch industry. Although a lot of research has been targeted to modify wheat gluten functional properties, the main emphasis has been to improve bread-making quality. Bietz and ...
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Research Interests: Engineering, Chemical Engineering, Food Science, Carbon Dioxide, Ecology, and 39 moreAgricultural Biotechnology, Medicinal Plants, Capillary electrophoresis, Biological Sciences, Humans, Mathematical Sciences, Sheep, Polychaeta, Female, Animals, Physical sciences, Temperature, Fisheries Sciences, Spectrophotometry, Proteins, Solubility, Milk, High Pressure Liquid Chromatography, CHEMICAL SCIENCES, Amino Acids, Liquid Chromatography / Electrospray Ionization Mass Spectrometry, Hemoglobin C, Lysine, Oxygen, Maillard reaction, Fabaceae, Methionine, Swine, Food Sciences, Agricultural and Food Chemistry, Lactose, Fish Physiology and Biochemistry, Drug Stability, Hydrogen-Ion Concentration, PLANT PROTEINS, Hemoglobins, *Hot Temperature, Food Science and Biochemistry and Biotechnology, and Functional Properties
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Summary Middle Eastern Countries are experiencing the emergence of high volume production and retail marketing over traditional unit baking and retailing. This phenomenon has revealed a shortcoming in quality issues in Arabic flat bread... more
Summary Middle Eastern Countries are experiencing the emergence of high volume production and retail marketing over traditional unit baking and retailing. This phenomenon has revealed a shortcoming in quality issues in Arabic flat bread (AFB) manufacture. Therefore, shelf-life extension and quality improvement are in demand to limit economic loss. Five improvers and a control (without any improver) were selected for