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Other Cereals (other + cereal)
Selected AbstractsMonitoring the fermentation of the traditional Bulgarian beverage bozaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2001Velitchka Gotcheva Summary For many centuries fermented foods have been produced and consumed world-wide as they are of such great importance for human nutrition. Fermentation helps to preserve the food, provides a wide variety of textures and flavours and significantly improves the nutritional properties of the raw materials used. In this work we tested the hypothesis that the fermentation process of the Bulgarian cereal-based traditional beverage boza was similar to other cereal-based fermentations. Boza was prepared both from whole-wheat grains and flour, and the effect of the raw material on product quality was studied. The main microorganisms responsible for boza fermentation, yeasts and lactobacilli, were identified and some physical and biochemical changes were monitored during the first 48 h of fermentation. A significant increase in glucose content was observed, while pH, viscosity, free amino nitrogen content and dry matter decreased during the fermentation. The use of wheat flour resulted in a product with higher viscosity and dry matter content when compared to that produced from whole-wheat grains. The effect of temperature on fermentation rate was also tested. [source] GELLING BEHAVIOR OF RICE FLOUR DISPERSIONS AT DIFFERENT CONCENTRATIONS OF SOLIDS AND TIME OF HEATINGJOURNAL OF TEXTURE STUDIES, Issue 3 2008ALKA KAPRI ABSTRACT Rice flour dispersions, under suitable conditions of processing, can form a gel. The effect of concentration of solids (10,18%) and time (0,75 min) of processing on textural attributes, and viscoelasticity were investigated along with sensory attributes. The textural attribute determined is gel strength, while viscoelasticity was determined in terms of mechanical spectra like storage modulus (G,), loss modulus (G,), complex viscosity (,*) and loss factor (tan ,) during a frequency sweep varying from 0.01 to 40 Hz at a constant stress of 25 Pa. Microstructural observation indicates the swelling of starch granules in the beginning of heating, while damaged granule and leached-out materials are visible at the end of the gelling process. Desirability function analysis has been applied to obtain a rice gel with acceptable textural attributes; a solid concentration of 15.2% and a heating time of 75 min can lead to the development of a gel with a satisfaction level of 0.6. PRACTICAL APPLICATIONS Rice flour gels in the form of hard-set gels, porridges and spreads are popular in several parts of the world particularly for feeding of infants and children. The application of the present study lies in understanding the role of major processing variables on the quality attributes and viscoelasticity of a product, characterization of cooked gels and for developing rice flour-based food gels. The findings may also be extended for the development of other cereal-based gels. [source] Phage display of human antibodies from a patient suffering from coeliac disease and selection of isotype-specific scFv against gliadinIMMUNOLOGY, Issue 2 2003Claudio Rhyner Summary Coeliac disease (CD), a gastrointestinal illness characterized by intestinal malabsorption, results from gluten intolerance accompanied with immunological responses towards gliadin, an ethanol-soluble protein fraction of wheat and other cereals. The role of gliadin in eliciting immune responses in CD is still partly unclear; however, the occurrence of anti-gliadin in the sera of patients suffering from CD correlates well with clinical symptoms. In this work we report the construction of isotype-specific, phage-displayed scFv libraries from peripheral blood lymphocytes of a patient with CD and from a healthy control individual. VH and VL chains were amplified by reverse transcription,polymerase chain reaction (RT,PCR) using a set of oligonucleotides recognizing all human variable gene families. The three scFv libraries (IgA, IgG and IgM) were selectively enriched for gliadin-binding phage. After four rounds of affinity selection, polyclonal enrichment of gliadin-binding phage was observed in all libraries from the CD patient but in none from the healthy donor. Phagemid particles generated from single clones were demonstrated to be gliadin-specific, as shown by strongly positive enzyme-linked immunosorbent assay (ELISA) and BiaCore signals. The VH and VL chains from samples of these monoclonal isotype-specific phage were sequenced to identify the most common variable regions used by the immune system to elicit antibody responses against gliadin. [source] Using Real-time PCR to Discriminate and Quantify the Closely Related Wheat Pathogens Oculimacula yallundae and Oculimacula acuformisJOURNAL OF PHYTOPATHOLOGY, Issue 11-12 2005K. Walsh Abstract Oculimacula yallundae and O. acuformis are the causal agents of eyespot disease of wheat and other cereals. The two fungi react differently to the application of fungicides, but they cannot be distinguished visually and their occurrence is often masked by other less damaging pathogens. Current methods to detect and distinguish Oculimacula species are impractical when testing large numbers of samples. A real-time polymerase chain reaction (PCR) assay, suitable for large-scale testing, was developed and used for quantitative detection and discrimination of O. yallundae and O. acuformis. As the available DNA sequences differ by only a small number of conserved nucleotide polymorphisms, three different methods were investigated to achieve the desired specificity. A combination of mutagenically separated PCR and a shortened primer gave the best specificity for O. yallundae and O. acuformis, respectively. Although the comparison illustrated the practicalities of each method, it was not possible to devise a fixed set of rules for the design of primers to discriminate two closely related sequences; it is assumed that sequence context is an overriding and difficult to predict factor, and that a range of empirical approaches may need to be taken to reach the specificity required. [source] Evaluation of alternative cereal sources in dog diets: effect on nutrient utilisation and hindgut fermentation characteristicsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2009Kumar B Kore Abstract BACKGROUND: Rice is one of the most commonly used cereal grains in pet foods. However, other cereals such as pearl millet, sorghum and maize have good amino acid profiles and could be used as alternatives to rice in the diet of dogs, thus sparing rice for human consumption. The aim of this study was to evaluate the nutritional worth of these cereals for pet dogs. RESULTS: Eight adult Spitz dogs (age ,10 months, average body weight 6.14 ± 0.58 kg) were used in a 4 × 4 replicated Latin square design to compare the effects of dietary inclusion of four cereals, namely rice, maize, pearl millet and sorghum, on digestibility and hindgut fermentation characteristics. The digestibility of dry matter (DM) was significantly (P < 0.01) reduced when rice was replaced by the alternative cereals. Additionally, the digestibilities of protein, fat and total dietary fibre decreased (P < 0.01) in dogs fed the pearl millet-based diet. The DM voided in faeces increased (P < 0.05) when rice was replaced by the alternative cereals. Faecal ammonia concentration was higher (P < 0.05) on the rice-based diet, while faecal lactate concentration was reduced (P < 0.01) on the pearl millet- and sorghum-based diets. CONCLUSION: The results suggest that maize, pearl millet and sorghum are not as effectively utilised as rice as cereal source in the diet of dogs. Copyright © 2009 Society of Chemical Industry [source] Quantifying the three main components of salinity tolerance in cerealsPLANT CELL & ENVIRONMENT, Issue 3 2009KARTHIKA RAJENDRAN ABSTRACT Salinity stress is a major factor inhibiting cereal yield throughout the world. Tolerance to salinity stress can be considered to contain three main components: Na+ exclusion, tolerance to Na+ in the tissues and osmotic tolerance. To date, most experimental work on salinity tolerance in cereals has focused on Na+ exclusion due in part to its ease of measurement. It has become apparent, however, that Na+ exclusion is not the sole mechanism for salinity tolerance in cereals, and research needs to expand to study osmotic tolerance and tissue tolerance. Here, we develop assays for high throughput quantification of Na+ exclusion, Na+ tissue tolerance and osmotic tolerance in 12 Triticum monococcum accessions, mainly using commercially available image capture and analysis equipment. We show that different lines use different combinations of the three tolerance mechanisms to increase their total salinity tolerance, with a positive correlation observed between a plant's total salinity tolerance and the sum of its proficiency in Na+ exclusion, osmotic tolerance and tissue tolerance. The assays developed in this study can be easily adapted for other cereals and used in high throughput, forward genetic experiments to elucidate the molecular basis of these components of salinity tolerance. [source] | |||||||||||||