Grain Oil Science and Technology最新文献

The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with wheat or potentially as a straight flour. In any case, the amount of flour that can be subbed is up to a specific degree of sorghum flour to deliver sensory attractive products. The manipulation of the chemical composition, textural properties of the sorghum kernel, and selection of a proper hybrid could proffer desirable value addition results in bread making. The quality of the flour and the adherence to acceptable flour size standards is the key to producing good quality bread. In this paper, the effects of adding sorghum flour on dough rheological properties and the quality of bread were discussed in detail.

Starch with different particle sizes has different compositions and different physical and chemical properties. The amylopectin content and protein content and lipid content of small granule B starch are higher than that of A-type starch, which can form spiral complex to limit the expansion of starch. Under the same treatment conditions, B-type starch is more vulnerable to damage, sensitive to freezing storage, even breaks in freezing storage, and has higher gelatinization temperature than other starch during freezing. Amylose contained in A-type has high content, high crystallinity, high degree of ordering after frozen storage and insensitivity to frozen storage, which is beneficial to improve the stability of pores and texture of frozen dough. With the extension of freezing time, the content of amylose decreased, while the content of various amylopectin increased and the conformation of polysaccharide changed. Starch deterioration is different under different frozen storage conditions. The deterioration mechanism of frozen dough can be evaluated by variety of starch characteristics during freezing process, which is of great guiding significance to the improvement of frozen dough technology.

Blended oils have many uses when compared with single oils, due to presence of high Omega9 levels. They help in brain development and reduce the risk of heart diseases. This investigation of blended oils was chosen taking into consideration the regular use of coconut oil (CO), palm oil (PAO), peanut oil (PO), and groundnut oil (GO), and using these blends three popular South Indian snacks were prepared. The oil blending was in the proportion of 50:50 using four different oils. This study includes the physicochemical properties of blended oils such as their pH, colour, nutritional assessment, and changes in the parameters of mixed oils. Additionally, these oil mixes were utilized for preparing different types of gram flour snacks including potato fries, pakoda, and karasev. The shelf life of the snacks was studied, considering the changes in their synthetic and tangible attributes. The changes seen in the oil separated from the fried items were very close to that of the control. Tangible assessment of the prepared fritters showed that they were synthetically safe to eat for up to two weeks. Six oil blends (CO:PO, CO:PAO, CO:GO, PO:GO, PO:PAO, and GO:PAO) were prepared successfully. Among the blended oils, coconut oil with peanut oil showed the highest spread ability, while groundnut oil with palm oil showed the lowest spread ability. The coconut and groundnut oil blend showed the highest ratio (58.8%) of unsaturated to saturated fatty acids. Polyunsaturated linoleic acid (18:2; 24.3%), α-linoleic acid (18:2; 5%), oleic acid (18:1; 25%), capric acid (2.8%), lauric acid (1.8%), myristic acid (1.6%), palmitic acid (16:0; 14.5%), and steric acid (18:0; 9.2%) were seen in the coconut and groundnut oil blend. The palm and peanut oil blend showed the least ratio (51.4%) for unsaturated and saturated oils, with oleic acid (21%), lauric acid (1.9%), and α-linoleic acid (2%). Among all the blended oils, coconut oil mixed with groundnut oil showed the highest level of acceptability for gram flour products. The content of free fatty acids was very high in the combination of palm and peanut oil. The three gram flour products prepared using blends of coconut oil and groundnut oil showed good appearance (8%), flavour of the product prepared with combinations of groundnut (refined) oil has high acceptability, good texture (8%), high acceptability (8%) in taste and overall acceptability of sensory evaluation. These blends in the future may develop good quality oils giving a high shelf life to food products.

The widespread contamination by mycotoxins, especially zearalenone and aflatoxins, in crops and their by-products has caused severe undesirable effects on human health and commercial trade. Researchers had screened out microorganisms from various media for degrading zearalenone and aflatoxins, and the results of a lot of studies showed that enzymes derived from microbial strains play a key role in degrading mycotoxins. Genetic engineering technology had been applied to improve the heterologously expressed degrading enzymes in several mature microbial hosts such as Escherichia coli and Pichia pastoris. The separated and purified recombinant enzyme had high activity in degrading mycotoxins in vitro. This review summarized the types of mycotoxins-degrading microorganisms and enzymes, and the progress on synthesis of heterologously expressed degrading enzymes by genetic engineering technology as well as related researches on improving the effect of degrading enzymes. We also prospected the future development in the study of using recombinant enzymes formed by genetic engineering technology to realize the simultaneous degradation of multiple mycotoxins in crops.

The rheological properties of wheat flour are very important for the production of bakery products, and the milling methods greatly influence the rheological properties. In this paper, we measured the particle size distributions, damaged starch contents, granular morphology, and pasting properties of the wheat flour, also carried out the uniaxial elongation test, the texture profile analysis, and rheological properties of the dough to evaluate effects of two milling methods, i.e. impact mill (IM) and hammer mill (HM), on the rheological properties of wheat flour and dough. The results showed that milling methods had no significant effects on flour pasting temperature (except the flour H3 obtained by HM grinding three times) and springiness of dough. Flour samples milled by IM had a lower damaged starch content, higher trough viscosity, higher final viscosity and higher values of setback compared to samples processed by HM. After repeated milling of IM, the damaged starch content of the endosperm granules could be controlled below 1% (P < 0.05). There was a gap between H1 and H2 in the elastic modulus value of the non-fermented dough group, and the difference increased after fermentation, which was more obvious in the values of viscosity modulus. The more the milling times, the greater the elastic and viscosity modulus of dough of flour processed by both IM and HM.

In this study, we analyzed the potential of using dry matter content for determining ethanol yield of sweet potatoes as one of the raw materials for bioethanol production. We tested dry matter content, total starch content, crude protein content, glucose content, fructose content, sucrose content and fermentation indicators of 29 sweet potato varieties in Henan province. Correlation analysis between main component contents of sweet potato and the fermentation indicators were carried on. The results showed that there was strong linear correlation between dry matter content and bioethanol yield (R² = 0.935). In order to prove the conclusion, we also tested dry matter content and ethanol yield of another 24 sweet potato varieties. Based on the dry matter content and linear correlations, we predicted the ethanol yields. We performed correlation analysis between the predicted values and the measured values of bioethanol yield of the 24 sweet potato varieties, and found highly significant positive correlation between the predicted values and the measured values. These results confirmed the reliability of using dry matter content for bioethanol production prediction for sweet potatoes.

Regularly checking the quantity of stored grain in warehouses is essential for the grain safety of a country. However, current manual inspection ways fail to get real-time measurement results and require spending a lot of manpower and resources. In this paper, we proposed a computer vision-based method to automatically monitor the change in grain quantity of a granary. The proposed method was motivated from the observation that warehouse managers can use a camera to remotely monitor the grain security of a granary, which determines whether grain quantity is reduced by checking the distance between the grain surface and the grain loading line at the outlet of a granary. To this end, images were first captured by a camera, and a two-level spatial constraints-based SVM classifier was learned to detect the grain surface and the grain loading line of the images. During the test phase, the detected result of a test image obtained by SVM was further refined by GrabCut with higher order potentials to get the more accurate segmentation result. Finally, the area between the grain surface and the grain loading line was calculated, and then compared with the previous measured one to determine whether the grain surface had dropped. The experiment results validate the effectiveness of the two-level spatial constraints SVM and the strategy for monitoring the change in grain quantity.