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Flour And Dough Properties Of Sorghum Lines With Modified Endosperm Protein And Starch Characteristics
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Book Synopsis Flour and Dough Properties of Sorghum Lines with Modified Endosperm Protein and Starch Characteristics by : Mohammed Salaheldin Mustafa Elhassan
Download or read book Flour and Dough Properties of Sorghum Lines with Modified Endosperm Protein and Starch Characteristics written by Mohammed Salaheldin Mustafa Elhassan and published by . This book was released on 2016 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Sorghum and Millets by : John R.N. Taylor
Download or read book Sorghum and Millets written by John R.N. Taylor and published by Elsevier. This book was released on 2018-10-12 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International. With an internationally recognized editorial team, this new edition covers, in detail, the history, breeding, production, grain chemistry, nutritional quality and handling of sorghum and millets. Chapters focus on biotechnology, grain structure and chemistry, nutritional properties, traditional and modern usage in foods and beverages, and industrial and non-food applications. The book will be of interest to academics researching all aspects of sorghum and millets, from breeding to usage. In addition, it is essential reading for those in the food industry who are tasked with the development of new products using the grains. Updated version of the go-to title in sorghum and millets with coverage of developments from the last two decades of research Brings together leading experts from across the field via a world leading editorial team Published in partnership with the AACCI - advancing the science and technology of cereals and grains
Book Synopsis Effect of Physicochemical Properties of Sorghum Starch and Endosperm on the Quality of a Traditional African Food by : John Olusola Akingbala
Download or read book Effect of Physicochemical Properties of Sorghum Starch and Endosperm on the Quality of a Traditional African Food written by John Olusola Akingbala and published by . This book was released on 1982 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: Physicochemical properties of starch and endosperm were characterized for several sorghumcultivars. A small scale laboratory method was developed for cooking to in acid and alkali media using 9.5 g sorghum flour. Testing procedures were established to characterize to properties. Then the effects of the physicochemical properties on the texture storage and color of to were evaluated. Alkali to (pH 8.8) was stickier and softer than acid to (pH 4.6) in all samples. Acid to was lighter in color than alkali to. Storage for 24 hr. at up to 35(DEGREES)C decreased the stickiness and softness of to from most sorghum varieties. The genetic property of the grain, the environment during growth and maturation and the pH of the cooking medium all interracted to determine textural and keeping properties of to. Thousand kernel weight, was not related to to textural properties. However kernel density and endosperm texture were significantly related to the texture of acid to. Flour particle size increased as the corneous portion of the kernel increased. Acid to from grains with corneous endosperms were firmer and less sticky than to from floury endosperms. However, endosperm texture and flour particle size were not related to texture of alkali to. Protein, starch and amylose content of the endosperm did not significantly relate to to texture. The enzyme susceptible starch in the flour was related to to texture (r = 0.68). Waxy sorghums make very soft and sticky to. Starch pasting and setback viscosities were significantly correlated with texture of acid to. The relationship between the amylograph cooking properties of flour and to texture was significantly due to differences in pH of the cooking media and parameters measured. Starch swelling power and solubility are not significantly related with to quality. However starch granule size affected the texture of stored alkali to significantly (r = 0.60).
Book Synopsis Sorghum Waxy and High Protein Digestibility Traits and Their Relationship with Malting and Dough-based Product Making Quality by : Abadi Mezgebe
Download or read book Sorghum Waxy and High Protein Digestibility Traits and Their Relationship with Malting and Dough-based Product Making Quality written by Abadi Mezgebe and published by . This book was released on 2018 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Sorghum is a critical cereal crop in Africa, owing to its heat- and drought- tolerance, its role in nutrition and potential in commercial food and beverage manufacture. However, sorghum has limitations for producing quality foods and beverages e.g. malt, breads and biscuits. This is due to its high starch gelatinization temperature and poor protein functionality, specifically its inability to form a viscoelastic dough like wheat. Novel sorghum lines with combined waxy (high amylopectin) and high protein digestibility (HD) traits have been developed through conventional breeding. These lines are hypothesized to have superior functionality in food and beverage applications due to their higher digestibility and improved dough functionality. The objective of this work was to determine the relationship between waxy and HD traits in sorghum and malting quality as well as dough-based product (injera-fermented flatbread and biscuit) making quality. Novel white tan-plant sorghum lines with differing endosperm traits: waxy, heterowaxy, waxy-HD, non-waxy-HD and non-waxy-normal digestibility traits were malted at a laboratory scale and their malting qualities were studied. Additionally, injera and biscuits were prepared using standard methods and their qualities were evaluated using a trained descriptive sensory panel (DSP) and instrumental texture analysis. The endosperm of the waxy lines had a pale waxed floor-like appearance (typical of waxy sorghum), high starch amylopectin and intermediate to corneous texture. Transmission electron microscopy revealed that the HD lines had protein bodies which were not densely packed in the protein matrix, of irregular shape and small size (0.48-0.56 mm diam.), and had a floury endosperm. Malt produced from waxy and heterowaxy sorghum lines generally had improved endosperm modification and starch granule degradation. Only non-waxy-HD and one waxy line malts exhibited clear evidence of endosperm protein degradation. Malt IÌ2℗ł- and IÌ2℗ø-amylase activities were not evidently affected by the traits. Malt from waxy lines had improved hot water extract (HWE) and free amino nitrogen (FAN). Principal component analysis (PCA) showed that the waxy lines were associated with high HWE, FAN, starch and protein loss. DSP showed that injera made from waxy sorghums were softer, more rollable, and flexible compared to normal sorghum injera and were much closer to teff injera reference. Instrumental texture analysis of fresh and stored injera revealed that waxy sorghums gave lower stress and higher strain compared to injera from non-waxy lines, indicating that the injera were softer and more flexible. There was no clear trend as to whether the HD-trait affected injera quality. The textural properties of the injera measured by texture analyser and DSP showed significant correlation. Also, the instrumental texture profile of the injera prepared using full-scale (traditional) and small-scale (microwave) methods were significantly correlated. DSP and instrumental texture analysis showed that sorghum biscuit quality was not affected by the traits. The waxy trait either alone or in combination with the HD-trait appears to improve sorghum malting quality, probably due to the better starch granule swelling property of amylopectin, which could facilitate hydrolysis by amylases and proteases. The improved injera quality is most likely due to the slower retrogradation and better water holding of amylopectin starch. This study shows that white tan-plant waxy sorghum can produce better quality malt and flatbreads than regular sorghums, and thus has considerable potential to partially replace barley malt and teff, respectively in these products in areas in Africa where sorghum is a major cereal crop. Hence, either white tan-plant waxy or normal sorghum can be used to partially replace wheat for biscuit making in regions that have shortage of wheat.
Book Synopsis Starch: Chemistry and Technology by : Roy L. Whistler
Download or read book Starch: Chemistry and Technology written by Roy L. Whistler and published by Academic Press. This book was released on 2012-12-02 with total page 743 pages. Available in PDF, EPUB and Kindle. Book excerpt: Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.
Book Synopsis Lost Crops of Africa by : National Research Council
Download or read book Lost Crops of Africa written by National Research Council and published by National Academies Press. This book was released on 1996-02-14 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club
Book Synopsis Sorghum and Millets by : D. A. V. Dendy
Download or read book Sorghum and Millets written by D. A. V. Dendy and published by . This book was released on 1995 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of the history, breeding, production, grain chemistry, nutritional quality, handling, and uses of sorghum and millet. Thirteen chapters cover history, taxonomy, and distribution; production and importance; agronomic principles; structure and chemistry; nutritional properties; storage, including drying for storage, with particular reference to tropical areas and the mycotoxin problem; traditional uses; new milling techniques and products; lager beers from sorghum; opaque beers; forage and feed; sweet sorghum substrate for industrial alcohol; and quality evaluation and trading standards. Annotation copyright by Book News, Inc., Portland, OR
Book Synopsis A Mycological Assessment of Highly Digestible Protein Sorghum Lines by : Ostilio Rolando Portillo
Download or read book A Mycological Assessment of Highly Digestible Protein Sorghum Lines written by Ostilio Rolando Portillo and published by . This book was released on 2014 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The improved protein digestibility of the highly digestible protein (HD) sorghum lines is attributed to the invaginated shape of the endosperm protein bodies that provides better proteolytic access to the kafirins containing protein bodies. Recent evidence suggests that by virtue of their modified endosperm matrix the HD sorghum lines are more susceptible to the grain mold disease complex (GMDC). This study tests the hypothesis that the HD sorghum endosperm matrix confers a greater susceptibility to grain molds compared to the wild type endosperm matrix in sorghum (i.e. spherical non-invaginated protein bodies). The parental lines and progeny generated by crosses of two HD lines (P850029 and P851171) with three wild type (WT) sorghum lines (B.Tx635, R.Tx436 and 96GCPOB124) were used in this study. The progeny was advanced through seven generations of self-pollination to develop recombinant inbred lines (RILs). The RILs were grown in five locations in Texas during 2005 (College Station, Weslaco, Beeville, Corpus Christi and Halfway) and two in 2006 (College Station and Weslaco). Finally, grain samples were analyzed using a protease turbidity assay to estimate their level of protein digestibility and classify the RILs into digestible groups (DGs). Several caryopsis characteristics associated with the grain mold disease (seed hardness, endosperm texture, thousand kernel weight, starch content and germination) were also analyzed to estimate the resistance of the HD lines to grain molds. The HD lines susceptibility to grain molds was measured using a threshed grade score and a mycoflora analysis. These studies revealed that the HD sorghum lines have caryopsis characteristics associated with a higher susceptibility to grain molds and significant differences were found between the HD lines and the WT sorghums lines when compared on the basis of fungal incidence providing statistical evidence in support of the tested hypothesis. However, the germination analyses provided evidence that a higher susceptibility to grain mold infection did not render the HD RILs more vulnerable to grain mold damage. The analysis of molds pathogenicity revealed that although several pathogens were isolated from the grain's internal mycoflora not all of them were found significantly and meaningfully associated with the GMDC. The electronic version of this dissertation is accessible from http://hdl.handle.net/1969.1/151611
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9789251033814 Total Pages :196 pages Book Rating :4.0/5 (338 download)
Book Synopsis Sorghum and Millets in Human Nutrition by : Food and Agriculture Organization of the United Nations
Download or read book Sorghum and Millets in Human Nutrition written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1995 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.
Book Synopsis Gluten-Free Cereal Products and Beverages by : Elke Arendt
Download or read book Gluten-Free Cereal Products and Beverages written by Elke Arendt and published by Elsevier. This book was released on 2011-04-28 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view
Book Synopsis Advances in Cereal Science by : Joseph Awika
Download or read book Advances in Cereal Science written by Joseph Awika and published by OUP USA. This book was released on 2012-06-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents some of the latest research endeavors that aim to improve our understanding of how the chemistry of various grain components can be manipulated to improve contribution of cereals to human health
Book Synopsis Simultaneous Saccharification and Fermentation of Dry-grind Highly Digestible Grain Sorghum Lines for Ethanol Production by : Joan R. Hernandez
Download or read book Simultaneous Saccharification and Fermentation of Dry-grind Highly Digestible Grain Sorghum Lines for Ethanol Production written by Joan R. Hernandez and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The potential of high digestible grain sorghum (HDGS) with a modified starch protein endosperm matrix to replace corn in ethanol production was investigated using dry grind simultaneous saccharification and fermentation (SSF). Preliminary experiments showed that HDGS yielded higher amounts of glucose and ethanol than normal digestible grain sorghum (NDGS) and corn particularly in the first 48 hrs of fermentation. It was hypothesized that fast conversion of starch to glucose and ethanol during hydrolysis and fermentation are results of improved protein digestibility of HDGS. The invagination of protein structures in HDGS produced a flourier endosperm texture, softer kernels and lower starch content than the normal digestible protein (ND) lines. Highly digestible protein (HD) lines have better pasting properties (significantly lower pasting temperature, faster rate of gelatinization and higher peak viscosity) than ND lines based on the RVA profile. Increasing protein digestibility of the HDGS improved starch digestibility (increased rate of glucose conversion and total glucose yield during saccharification), which is supported by highly significant correlation of turbidity with rate of glucose conversion and efficiency of enzymatic conversion. The efficiency of ethanol conversion is significantly correlated with starch digestibility, pasting properties, and protein digestibility. Results also showed that HD sorghum lines had significantly faster rate of conversion and shorter reaction time needed to achieve completion than ND sorghum lines and corn. Increasing the dry solid concentration from 22% to 30% (w/v) increased the ethanol yield from 8% v/v to 13%v/v. This will allow considerable saving of water, reduced distillation cost and increased ethanol production for a given plant capacity and labor cost. Fineness of grind influences the amount of sugar formed due to variation in surface area of the flour. The hypothesis that finer particles has faster and higher glucose yield, defined as g of glucose converted per g of theoretical glucose, is supported by highly significant correlation of mass fraction of 3 to 60 mu m size range and mass median diameter (MMD) of 60 to 1000 mu m size range with glucose conversion efficiency and glucose conversion rate during saccharification and fermentation.
Book Synopsis Plant Engineering by : Snježana Jurić
Download or read book Plant Engineering written by Snježana Jurić and published by BoD – Books on Demand. This book was released on 2017-11-17 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Undernourishment in some areas and abundance in others, accelerated climate changes, food distribution and security challenges, fluctuating economic and political stability and oversaturation in information - this is the world we are living in today. It seems that there is no time for the basic science plant research; instead of years of dedicated investigation, scientists are forced to wrap up their know-how in a project-oriented deliverables as fast as possible. The main strength of this book is the new knowledge about plant engineering that could be transferred into the applied science and, later on, to the industry. However, we should not forget that all great discoveries begin with the fundamental research, the wealth of good ideas and the dedicated scientific work.
Download or read book Chemical Abstracts written by and published by . This book was released on with total page 2762 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Gluten-Free Ancient Grains by : John R.N. Taylor
Download or read book Gluten-Free Ancient Grains written by John R.N. Taylor and published by Woodhead Publishing. This book was released on 2017-07-21 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat. This includes sorghum, the major millets - pearl, foxtail, proso and finger millet, as well as teff, the major pseudocereals - quinoa, amaranth and buckwheat, and emerging legume grains - lupin, cowpea, Bambara groundnut and marama beans. These are all characterized as gluten-free grains. The book provides key information on the sustainable production of these grains. Ancient grains are characterized by their ability to produce a crop under harsh environmental conditions where the major cereals are not-sustainable or even fail. In order to meet growing food demand, and with water resources becoming scarce, this is a highly valuable quality. Chapters review the major grains, analyzing their production and manufacture processes and detailing their impact on long-term good health. Of interest to many people and organizations in the food production chain, this book will be of significant value to agricultural scientists, food company innovation and R&D managers, academic and food company nutritionists and dietitians and governmental and non-governmental health ministries and research institutes. Provides a comprehensive overview of non-wheat grains Reviews the manufacture and sustainable production of these grains, detailing their abilities to grow in harsh conditions Analyzes the nutritional value of ancient grains and their health-promoting qualities
Book Synopsis Whole Grains and Health by : Rikard Landberg
Download or read book Whole Grains and Health written by Rikard Landberg and published by John Wiley & Sons. This book was released on 2021-05-24 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: WHOLE GRAINS AND HEALTH The updated guide to whole grains and their integral role in nutritional health In an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains’ functional components, associated biomarkers and overall impact upon human health. Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features: Summaries of large research projects on the health effects of whole grain in Europe and the US New data on the associations between whole grain consumption and risk of developing chronic diseases Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and health effects related to the diet Information on the use of genomics in studies of how gene-expression profiles change in response to whole grain intake Newly identified bioactive compounds in whole grains and whole grain fractions The new EU regulations on health claims that affect whole grain food products Providing information that will be of interest to food scientists, healthcare specialists and food industry professionals alike, the second edition of Whole Grains and Health is an essential resource for anyone concerned with the impact whole grains may have upon health.
Download or read book Current Programs written by and published by . This book was released on 1975 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt:
