Progress 10/01/08 to 09/30/13
Outputs
Target Audience: Cereal Scientists, Food Scientists, wheat producers, wheat end-users, food industry representatives, researchers in cereal and food sciences area, students, flaxseed producers, flaxseed industry. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Graduate and Undergraduate Students: Bong Kueh Fei, Cody Turner, Emily Feldmann and Autumn McDougal Visiting Scientists: Bahri Ozsisli and Senay Aydin How have the results been disseminated to communities of interest? Results from research were provided in peer-reviewed journal articles and presentations at professional meetings. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
NDSU scientists discovered, applied and evaluated issues related to post-harvest grain and grain product quality, safety and utilization. For durum wheat, preliminary results indicate that the physical and cooking qualities of whole-wheat pasta varied with genotype and that the grain quality requirements for whole-wheat pasta may not be the same as those for pasta made from semolina. These results need to be confirmed by additional testing. Different grain quality requirements between pasta made with semolina and pasta made with whole-wheat would create a demand for wider range of durum wheat quality. This would help maintain the price that durum producers receive at the elevator. Discounts for imperfections in the crop would be lessened as there would be a demand for a greater range in crop quality The bound DON was measured only by LC-QTOF, since it is not derivatized and/or detected by the GC-ECD method. The level of bound DON was very low for the most part and was not detected in wheat samples that did not have any detectable DON. Results indicate that the growing region had a significant effect on the DON and D3G (p < 0.0001). There was a positive correlation between both methods (GC and LC-MS) used for determination of DON content. DON showed a significant and positive correlation with D3G during 2011. Overall, DON production had an effect on D3G content and kernel damage, and was dependent on environmental conditions during Fusarium infection. There is a very limited research on analysis of masked DON in HRS wheat in our region. The proposed research is the first of its kind in linking the masked DON level in FHB-infected HRS wheat and the quality defects in wheat kernels and end-products. As such, the research results will be helpful in quantifying the extent of FHB damage to wheat quality and hence its marketability. Thus, our research results will be directly helpful to wheat growers and wheat processors in both understanding the actual impact of FHB in terms of the severity of the damage and its direct economic consequence. Furthermore, state and federal regulatory agencies will be able to use the research results in establishing guidelines for both domestic and international marketing of the HRS wheat. According to the Council for Agricultural Science and Technology the annual cost to the United States because of the DON corruption of food crops is $637 million in 2003. Direct losses to wheat producers in United States owing to Fusarium Head Blight is approximated as about $260 million in a year and total economic losses for all small grains in period of 1998-2000 is $ 2.7 billion.
Publications
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
Deng, L., and Manthey, F.A. 2013. Effect of durum cultivar and mill configuration on the textural and cooking quality of whole-wheat pasta. http://www.aaccnet.org/meetings/Documents/2013Abstracts/2013Pab173.htm
Ovando-Mart�nez, M., Ozsisli, B., Anderson, J.A., Whitney, K.L., Ohm, J.B., Simsek, S. 2013. Analysis of deoxynivalenol and deoxynivalenol-3-glucoside in Hard Red Spring Wheat inoculated with Fusarium graminearum. Toxins. 5: 2522-2532.
Simsek, S., Ovando-Mart�nez, M., Ozsisli, B., Whitney, K.L., Ohm, J.B. 2013. Occurrence of deoxynivalenol and deoxynivalenol-3-glucoside in hard red spring wheat grown in the USA. Toxins. 5: 2656-2670.
Hall III, C. and Turner, C. 2013. Oxidative stability of pasteurized and raw flaxseed milled under room and cold temperatures. LOQ 5: General Lipid Oxidation and Quality session. 104th AOCS Annual Meeting & Expo. Montreal, Quebec, Canada.
|
Progress 10/01/11 to 09/30/12
Outputs
OUTPUTS: NC-213 is a project team of engineers, scientists, and economists from leading U.S. land grant universities and government research centers that conduct research to create and disseminate the technical knowledge needed to manage quality food, safety and bio-security efficiently in world grain markets. NDSU participants contributed research results related to post-harvest grain and grain product quality, safety and utilization - see publications. These findings are disseminated at the annual technical meeting of NC-213, and online through the project website (http://www.oardc.ohio-state.edu/nc213/). The information covered by this report will be delivered at the NC-213 meeting in Kansas City, MO, in February 2013 and portions will be highlighted at the 2013 Grain Elevator and Processing Society meeting. Publications presented in this CRIS report are for the fourth year of the five-year project. Full reports, including all publications for the entire project will be available at http://www.oardc.ohio-state.edu/nc213/nc213_pubs.htm. Because of the industry endowment (provided by The Andersons, Inc.) that led to its formation, NC-213 has always had a very strong industry influence. The meetings are regularly attended by numerous industry representatives from grain handling, marketing and processing companies, allied service suppliers, and equipment manufacturers. In one of the projects, grain from 16 durum wheat cultivars grown at three locations in ND was use to compare different methods for measuring dough/gluten strength and to relate their results to pasta cooking quality. Methods used included alveograph, gluten index, glutograph, and mixograph. These different rheological tests were used to distinguish the weak, medium strong, strong and very strong gluten cultivars. In a second experiment, the glutograph was used to evaluate cooked pasta firmness. In another project, researchers investigated the effect of Fusarium Head Blight FHB) on wheat in terms of variation of native and bound (also known as masked) mycotoxin concentrations in commercial samples. Deoxynivalenol (DON) is a mycotoxin which can be produced in cereal grains or corn, infected by Fusarium Head Blight (FHB). Plants are capable of chemically modifying DON as part of their response to fungus-induced pathogenesis. Alteration of DON by the plant often involves conjugation of the respective mycotoxin to certain functional groups or molecules. Conjugation of DON with glucose results in the formation of Deoxynivalenol-3-β-D-glucopyranoside (DON-3G), which and has been found to be the main DON metabolite in wheat. The analysis completed on the 2011 crop year HRS wheat Crop Survey samples show a wide range of DON and bound DON levels in the four state HRS wheat growing region. Determination of free DON by GC-ECD shows little or no free DON in Montana, while Northwestern North Dakota averaged 4.39 ppm free DON. In one other project, the research focus for this reporting year is on the effects of pasteurization on the microbial counts of flaxseed. PARTICIPANTS: PIs: Senay Simsek, Charlene Wolf-Hall, Frank Manthey, Clifford Hall III Graduate and Undergraduate Students: Bong Kueh Fei, Jenny Kuchynski, Cody Turner Emily Feldmann and Autumn McDougal Staff: Kristin Whitney, Maribel Ovando-Martinez, Mary Niehaus Collaborators: E. Elias, J. Ohm, J. Anderson, Paul B. Schwarz Partner Organizations: North Dakota Agricultural Products Utilization Commission, North Central Canola Research Program, Northharvest Bean Growers, North Dakota Wheat Commission, North Dakota Agricultural Product Utilization Commission, Minnesota Wheat Research and Promotion Council TARGET AUDIENCES: Cereal Scientists, Food Scientists, wheat producers, wheat end-users, food industry representatives, researchers in cereal and food sciences area, students, flaxseed producers, flaxseed industry. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
NDSU scientists discovered, applied and evaluated issues related to post-harvest grain and grain product quality, safety and utilization. For durum wheat, alveograph, gluten index, and glutograph were the only tests that could differentiate between medium strong and strong gluten samples. Alveograph was the best method to predict gluten strength where few samples are available for assessment. In comparison with alveograph, the gluten index was faster and required less semolina and gave similar results as the alveograph. All tests had significant correlation with cooked spaghetti firmness and negative correlation with cooked weight. Method development results of the second experiment indicated that the glutograph had potential for use in accessing cooked pasta texture. The bound DON was measured only by LC-QTOF, since it is not derivatized and/or detected by the GC-ECD method. The level of bound DON was very low for the most part and was not detected in wheat samples that did not have any detectable DON. The results for DON measured by GC-ECD and LC-QTOF are very similar to each other and show a high correlation. The correlation of results determined by the two methods was calculated as R2 = 0.94. There is a very limited research on analysis of masked DON in HRS wheat in our region. The proposed research is the first of its kind in linking the masked DON level in FHB-infected HRS wheat and the quality defects in wheat kernels and end-products. As such, the research results will be helpful in quantifying the extent of FHB damage to wheat quality and hence its marketability. Thus, our research results will be directly helpful to wheat growers and wheat processors in both understanding the actual impact of FHB in terms of the severity of the damage and its direct economic consequence. Furthermore, state and federal regulatory agencies will be able to use the research results in establishing guidelines for both domestic and international marketing of the HRS wheat. According to the Council for Agricultural Science and Technology the annual cost to the United States because of the DON corruption of food crops is $637 million in 2003. Direct losses to wheat producers in United States owing to Fusarium Head Blight is approximated as about $260 million in a year and total economic losses for all small grains in period of 1998-2000 is $ 2.7 billion. In another project, focus was to assess the pasteurization of whole flaxseed. A response surface methodology (RSM) approach was use to optimize the pasteurization method. An RSM analysis was completed to aid in the identification of the optimum processing conditions. This type of methodology predicted the heat processing time and temperature to effectively pasteurize flaxseed for each of the microbial counts. The RSM predicted that to reduce APC processing of the flaxseed at 133 C for 14.25 minutes would be necessary to pasteurize the flaxseed. However, the pasteurization temperatures and times were predicted to be 148 C for 16 minutes and 148 C for 16.25 minutes to eliminate yeast and molds, respectively.
Publications
- Abu Hammad, W. A., Elias, E. M., Manthey, F. A., Alamri, M, S., and Mergoum, M. 2012. A comparison of methods for assessing dough and gluten strength of durum wheat and their relationship to pasta cooking quality. Int. J. Food Sci. Technol. 47(12), 2561-2573.
- Bong, K., and Manthey, F. A. 2012. A simple rheometer to measure firmness of cooked pasta. http://www.aaccnet.org/meetings/Documents/2012Abstracts/p12ma10.htmpa sta
- Simsek, S., Burgess K., Whitney K.L., Yan, G., Qian, S.Y. 2012. Analysis of deoxynivalenol and deoxynivalenol-3-glucoside in wheat. Food Control. 26:287-292.
- Simsek, S. 2012. Effect of naturally occurring wheat enzymes on mycotoxins. NC213 Grain Quality Annual Meeting. Minneapolis, MN.
- Kuchynski, J. Vegi, A., Wolf-Hall, C., Hall III, C. and Turner, C. 2012. Pasteurization of flaxseed using response surface methodology. Proceedings of the 61st Flax Institute of the United States. Edited by H. Kandel. Published by North Dakota State University, Fargo, ND. pp 33-40.
- Kuchynski, J. Vegi, A., Wolf-Hall, C., Hall III, C. and Turner, C. 2012. Pasteurization of Flaxseed using Response Surface Methodology. Annual Meeting and Expo of the Institute of Food Technologists. June 25 - 28, Las Vegas NV. (Poster 035-103).
|
Progress 10/01/10 to 09/30/11
Outputs
OUTPUTS: NC-213 is a project team of engineers, scientists, and economists from leading U.S. land grant universities and government research centers that conduct research to create and disseminate the technical knowledge needed to manage quality food, safety and bio-security efficiently in world grain markets. NDSU participants contributed research results related to post-harvest grain and grain product quality, safety and utilization - see publications. These findings are disseminated at the annual technical meeting of NC-213 and online through the project website (http://www.oardc.ohio-state.edu/nc213/). The information covered by this report will be delivered at the NC-213 meeting in Minneapolis, Minnesota, in March 2012 and portions will be highlighted at the 2012 Grain Elevator and Processing Society meeting (GEAPS - see http://www.geaps.com/exchange/index.cfm). Publications presented in this CRIS report are for the second year of the five-year project. Full reports, including all publications for the entire project will be available at http://www.oardc.ohio-state.edu/nc213/nc213_pubs.htm. Because of the industry endowment (provided by The Andersons, Inc.) that led to its formation, NC-213 has always had a very strong industry influence. The meetings are regularly attended by numerous industry representatives from grain handling, marketing and processing companies, allied service suppliers, and equipment manufacturers. A field experiment was conducted in 2008 to 2011. Durum cultivars evaluated were Alkabo, Commander, Divide, Mountrail, and Rugby. Spikes (50) were collected every 3 to 4 days from each plot beginning 10 days after anthesis until harvest. Kernel weight, kernel protein content, carotenoid pigment content, and lipoxygenase activity were determined on the grain threshed from the spikes. For Spring Wheat, researchers investigated the effect of Fusarium Head Blight FHB) on wheat in terms of mycotoxin stability during wheat processing. Deoxynivalenol (DON) is a mycotoxin which can be produced in cereal grains or corn, infected by Fusarium graminearum. Plants are capable of chemically modifying DON as part of their response to fungus-induced pathogenesis. Alteration of DON by the plant often involves conjugation of the respective mycotoxin to certain functional groups or molecules. Conjugation of DON with glucose results in the formation of Deoxynivalenol-3-β-D-glucopyranoside (DON-3G), which and has been found to be the main DON metabolite in wheat. Researchers have shown that DON is very stable during the baking process, but there are no reports regarding the stability of conjugated mycotoxins during the baking process. The objective of this research was to identify the fate of DON-3G and DON during wheat processing using LC-MS-MS and GC, respectively. PARTICIPANTS: PIs: Senay Simsek, Charlene Wolf-Hall, Frank Manthey, Clifford Hall III Graduate Students: Kimberly Burgess, Maria Dobrydina, Staff: Kristin Whitney, Anuradha Boddeda Collaborators: E. Elias, A. Kubatova, J. Ohm, M. Mergoum, I. Popova Partner Organizations: North Dakota Agricultural Products Utilization Commission, North Central Canola Research Program, Northharvest Bean Growers, North Dakota Wheat Commission, North Dakota Agricultural Product Utilization Commission, Minnesota Wheat Research and Promotion Council TARGET AUDIENCES: Cereal Scientists, Food Scientists, wheat producers, wheat end-users, food industry representatives, researchers in cereal and food sciences area, students. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
NDSU scientists discovered, applied and evaluated issues related to post-harvest grain and grain product quality, safety and utilization. For durum wheat, as grain development progressed from early post-anthesis to physiological maturity, kernel weight and protein content increased and carotenoid pigment content decreased. Carotenoid pigment content decreased and lipoxygenase activity increased as kernel desiccation progressed from physiological maturity to harvest. Magnitude of pigment content and lipoxygenase activity varied with growing year and cultivar. Effect of growing year seemed to be larger than the effect of cultivar for parameters tested. This information is useful in developing selection protocols to be used in durum breeding programs. For Spring Wheat studies; fate of bound and native DON have been investigated. An approximate reduction of 61.8% in the DON level occurred during milling of wheat into flour compared to the whole wheat. This confirms that the majority of the DON is concentrated in the bran and germ layers of the wheat. There was a significant (P<0.05) increase in DON levels during the fermentation stage of the baking process. The DON level in the proofed dough was approximately 40.8% more in flour and mixed dough. DON-3G was measured to determine if the increase in DON was a result of the hydrolysis of conjugated mycotoxins. The milling process caused a 23.7% reduction of DON-3G in the flour. The fermentation process during baking did not cause significant (P<0.05) changes to the DON-3G concentration. However, the baked bread had significantly (P<0.05) lower DON-3G than the flour and dough. The DON-3G concentrations in the flour and baked bread were 0.31 ppm and 0.15 ppm, respectively. Overall, milling caused a reduction in both DON and DON-3G. The baking process resulted in an increase in DON during the whole process, but a decrease in DON-3G after baking. The DON-3G may be less heat stable than DON and may be partially hydrolyzed to DON during bread baking. These results show that there is a difference in stability of the mycotoxins during wheat processing. A second set of experiments were conducted to determine the effect enzyme hydrolysis on DON in whole wheat. There were differences between the enzyme treatment of wheat with α-amylase, cellulase, protease, and xylanase. The α-amylase treatment did not cause a significant (P<0.05) increase in DON compared to the whole wheat. DON levels increased significantly after treatment with cellulase (20.8%), protease (11.4%), and xylanase (35.6%) (P<0.05) compared to the wheat composite. The increase in DON levels after these enzyme treatments suggests that DON may be bound to the cell wall material or protein component of the wheat kernel.
Publications
- Simsek, S., 2011. Mycotoxin in wheat. NC213 Grain Quality Annual Meeting. Kansas City, MO.
- Burgess, K., Whitney, K.L., Simsek, S. 2011. Fate of wheat mycotoxins during milling and baking process. National Environmental Health Association (NEHA) 75th Annual Educational Conference & Exhibition. Columbus, OH.
|
Progress 10/01/09 to 09/30/10
Outputs
OUTPUTS: NC-213 is a project team of engineers, scientists, and economists from leading U.S. land grant universities and government research centers that conduct research to create and disseminate the technical knowledge needed to manage quality food, safety and bio-security efficiently in world grain markets. NDSU participants contributed research results related to post-harvest grain and grain product quality, safety and utilization - see publications. These findings are disseminated at the annual technical meeting of NC-213, and online through the project website (http://www.oardc.ohio-state.edu/nc213/). The information covered by this report will be delivered at the NC-213 meeting in Kansas City, Missouri, in February 2011 and portions will be highlighted at the 2011 Grain Elevator and Processing Society meeting (GEAPS - see http://www.geaps.com/exchange/index.cfm). Publications presented in this CRIS report are for the second year of the five-year project. Full reports, including all publications for the entire project will be available at http://www.oardc.ohio-state.edu/nc213/nc213_pubs.htm. Because of the industry endowment (provided by The Andersons, Inc.) that led to its formation, NC-213 has always had a very strong industry influence. The meetings are regularly attended by numerous industry representatives from grain handling, marketing and processing companies, allied service suppliers, and equipment manufacturers. For durum wheat, grain samples (70) representing seven varieties were obtained from the 2009 Regional Durum Wheat Quality Survey. Varieties evaluated included 'Alzada', 'Ben', 'Divide', 'Grenora', 'Lebsock', 'Mountrail', and 'Pierce'. These samples were graded by North Dakota Grain Inspection Service. Kernel moisture content, 1000-kernel weight, falling number, and protein content were determined on the grain. Semolina was hydrated to 32% moisture, mixed using a pin mixer and dried using a high temperature drying profile commonly used for pasta drying. The semolina and hydrated/dried semolina were ground using a Udy mill and total yellow pigments were determined using water saturated n-butanol method (Method 14-50, AACC 2000). In another study, researcher worked on flax seed. The specific objectives of the study included: 1) To collect flaxseed samples over two-harvest periods for temporal, environmental and geographic comparisons for determining effects on microbial loads; 2)To provide scientifically sound data for establishing reasonable microbial specifications for flaxseed quality and safety. For Spring Wheat, researchers investigated the effect of non-starch polysaccharides on refrigerated dough quality. In practice, the quality of refrigerated dough can deteriorate during the storage as a result of liquid formation in dough, which is called "dough syruping". The objectives of this part of the project were (1) characterization of the structural properties of dough components that affect dough syruping; (2) identification of rheological changes that occur during refrigeration, and as they relate to AX solubility. PARTICIPANTS: PIs: Senay Simsek, Charlene Wolf-Hall, Frank Manthey, Clifford Hall III Graduate Students: K. Sandhu, J. Sasanya, Q. Wei, Haiyan Lu, Staff: Kristen Whitney, Anuradha Boddeda Collaborators: E. Elias, A. Kubatova, J. Ohm, M. Mergoum, I. Popova Partner Organizations: North Dakota Agricultural Products Utilization Commission, North Central Canola Research Program, Northharvest Bean Growers, North Dakota Wheat Commission, North Dakota Agricultural Product Utilization Commission, Minnesota Wheat Research and Promotion Council. TARGET AUDIENCES: Cereal Scientists, Food Scientists, wheat producers, wheat end-users, food industry representatives, researchers in cereal and food sciences area, students. PROJECT MODIFICATIONS: None.
Impacts
NDSU scientists discovered, applied and evaluated issues related to post-harvest grain and grain product quality, safety and utilization. For flax seed research; the flaxseed evaluation for the 2008 and 2009 samples included microbial and chemical analyses. The evaluation was based on the 24 and 23 U.S. samples in 2008 and 2009, respectively, and nine Canadian and six commercial samples were also evaluated in 2008. Although the evaluation is on a small number of samples, flaxseed samples were obtained from a wide range of production areas and therefore are representative and can serve as the basis for developing standards. Furthermore, data obtained from two years supports the variability that might occur from year to year. The chemical-based data (oil and linolenic acid -ALA) obtained indicates that the flaxseed had near normal (i.e. USDA nutrient database) oil content. However, the ALA content did appear higher than the samples normally analyzed in our laboratory. Overall, the evaluation and methods used in determination of the chemical and microbial data followed standard methods and thus the data represents information that would be obtained from any analytical testing lab. For the durum wheat, research determined that durum varieties differed in their total yellow pigment content, with Alzada, Divide and Pierce having high total yellow pigment contents (7.9 to 8.2 ppm) and Lebsock and Mountrail having low total yellow pigment contents (6.2 and 5.3 ppm, respectively). Loss of total yellow pigment during processing was least for spaghetti made from 'Alzada' (average loss of 8.2%). All other varieties had average losses from 13 to 16%. Pearson correlation coefficients (n=70) indicate that loss of total yellow pigment was positively correlated with kernel moisture content (r=0.53, p<0.0001) and negatively correlated with test weight (r=-0.25, p=0.0351), 1000-kernel weight (r=-0.42, p=0.0003), and falling number (r=-0.38, p=0.0010). These results will aid the grain buyer in establishing quality specifications for grain to be purchased. Information on the content and stability of carotenoid pigments in grain at harvest has impacted selection of varieties planted. For Spring Wheat studies; refrigerated dough products use wheat flour as their primary ingredient, so the quality and chemical composition of the flour determine the quality of the final product. Six varieties of hard red spring wheat, grown in three locations in the USA were evaluated for use in refrigerated dough products. Total arabinoxylan percentages in the flours ranged from 0.97 to 1.54. Xylanase activity of the flour was measured and ranged from 0.20-0.84 mU/g. An important factor in the suitability for refrigerated dough is the syruping during storage. A large amount of variability in dough syruping was observed among the varieties and locations when the extent of dough syruping was measured over a period of ten days. Despite the significant interaction effect of genotype and environment, two varieties, Glenn and Oklee, had lower dough syrup formation with greater stability across growing locations and storage days than other varieties.
Publications
- Simsek S. 2010. Non-Starch Polysaccharides of Wheat as Dietary Fiber. VII. International Nutrition and Dietetics Congress, Istanbul, Turkey.
- Simsek, S., Zhang, Y., and Campanella, O. 2010. Physicochemical properties of arabinoxylans in refrigerated dough. Food Research International. 43:2119-2125.
|
Progress 10/01/08 to 09/30/09
Outputs
OUTPUTS: NC-213 is a project team of engineers, scientists, and economists from leading U.S. land grant universities and government research centers that conduct research to create and disseminate the technical knowledge needed to manage quality food, safety and bio-security efficiently in world grain markets. NDSU participants contributed research results related to post-harvest grain and grain product quality, safety and utilization - see publications. These findings are disseminated at the annual technical meeting of NC-213, and online through the project website (http://www.oardc.ohio-state.edu/nc213/). The information covered by this report will be delivered at the NC-213 meeting in Kansas City, Missouri, and portions will be highlighted at the 2010 Grain Elevator and Processing Society meeting (GEAPS - see http://www.geaps.com/exchange/index.cfm). Publications presented in this CRIS report are for the first year of the five-year project. Full reports, including all publications for the entire project will be available at http://www.oardc.ohio-state.edu/nc213/nc213_pubs.htm. Because of the industry endowment (provided by The Andersons, Inc.) that led to its formation, NC-213 has always had a very strong industry influence. The meetings are regularly attended by numerous industry representatives from grain handling, marketing and processing companies, allied service suppliers, and equipment manufacturers. PARTICIPANTS: PIs: Senay Simsek, Charlene Wolf-Hall, Frank Manthey, Clifford Hall III Graduate Students: K. Sandhu, J. Sasanya, Q. Wei, Y. Zhang, Staff: Kristen Whitney, Anuradha Boddeda Collaborators: E. Elias, A. Kubatova, J. Ohm, I. Popova, A. Schorno Partner Organizations: North Dakota Agricultural Products Utilization Commission, North Central Canola Research Program, Northharvest Bean Growers, North Dakota Wheat Commission, North Dakota Agricultural Product Utilization Commission, Minnesota Wheat Research and Promotion Council TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
NDSU scientists discovered, applied and evaluated issues related to post-harvest grain and grain product quality, safety and utilization - see publications. The knowledge gained, or change of knowledge, provided by this project will benefit the grain producers and processing industry and ultimately consumers. The major outcome will be a better quality and safer food supply.
Publications
- Popova, I. E.; Hall, C.; Kubatova, A. 2009 Determination of lignans in flaxseed using liquid chromatography with time-of-flight mass spectrometry. Journal of Chromatography, A . 1216 (2): 217-229.
- Schorno, A., Manthey, F., Hall, C. 2009. Effect of seed moisture content on flaxseed (Linum usitatissimum L.) milling and milled product characteristics. J. Sci. Food Agric. 89:2317-2322.
- Schorno, A., Manthey, F., Hall, C. 2009. Effect of immature and off-colored seeds on the lipid quality of milled flaxseed. J. Food Lipids 16:407-420.
- Wei, Q.; Wolf-Hall, C; Hall III, C. 2009. Application of Raisin Extracts as Preservatives in Liquid Bread and Bread Systems. J. Food Sci. 74: M177-M184
- Sandhu, K., Manthey, F.A., and Elias, E.M. 2009. High Relative Humidity Affects Vitreousness of Durum Wheat (Triticum turgidum L. var. durum (Desf)). Cereal Res. Comm. 37:269-275.
- Sasanya, J.J., Hall III, C., Wolf-Hall, C. 2008. Analysis of Deoxynivalenol, Masked Deoxynivalenol, and Fusarium graminearum Pigment in Wheat Samples, Using Liquid Chromatography-UV-Mass Spectrometry. J. Food Protection. 71(6), 1205-1213.
- Simsek, S. 2009. Application of xanthan gum for reducing syruping in refrigerated doughs. Food Hydrocolloids 23:2354-2358.
- Simsek, S., and Ohm, J. 2009.Structural changes of arabinoxylans in refrigerated dough. Carbohydrate Polymers 77:87-94.
- Zhang, Y. and Simsek, S. 2009. Physicochemical Changes of Starch in Refrigerated Dough during Storage. Carbohydrate Polymers 78: 268-274.
|
|