Progress 10/01/06 to 09/30/11
Outputs
OUTPUTS: Progress was achieved in several areas of cereal grains and oilseed research. A state of the art Crop Quality lab, inaugurated in 2010, and equiped ($500.000)with fully functional in grain research . New grain quality evaluation equipment such as the SDmatic, Falling Number Apparatus, Gluten Analyzer and Wheat Pearler were acquired. Peer reviewed research publications were developed relating to tumor reducing properties of canola oil, folic acid analytical methodology, wheat chemistry and rheology, nutritionally enhanced sorghum-white wheat flat bread formulations for African diets. A mechanism for enhancing the selenium content of wheat fractions (gluten and wheat protein isolate) was developed. Use of high -Se vital gluten at 5% substitution in wheat bread formulations resulted in increased dough strength and gluten extensibility as judged by instrumental analysis. The contribution of Se to gluten strength is being investigated. A commercial application of this technology is being explored with an ingredient company. Two scientific presentations were made in the annual meeting of the American Association of Cereal Chemists International (Palm Springs) and two posters were presented at the Institute of Food Technologists (New Orleans). Investigations on the effects of variety and environment on wheat end-use parameters were published in Cereal Chemistry journal. Strong correlations linking dough and bread baking quality with wheat physical and chemical properties were documented. The predictability of end-use traits based on cultivar and environmental factors and the efficacy of novel dough rheology instruments in providing useful information was reported. Progress was also achieved in the determination of food qualities of distillers dried grains. Applications of a food-grade DDG in tortilla, pizza crust and soy formulations have been reported at national meetings. Soy-DDG blends were explored under the auspices of an independently funded USB/Omnitech Industries/SDSU project. A graduate thesis will result from this study coupling soy and corn proteins for food and feed applications. PARTICIPANTS: P. Krishnan is a Cereal Chemist. Sowmya Arra completed her graduate program in food scienc in December 2011. Shirin Pourafshar completed her graduate research program related to use of distillers grains in tortilla and Middle Eastern flat breads in December 2011. Julie Kindelspire and Melanie Caffe-Treml are graduate students from ENSAT,France, who have worked in the area of advanced instrumental investigation of dough quality. Graduate students Kalpesh Parmar and Vijay Vankar are engaged in completing laboratory work dealing with DDG/Soy blends and Se-enriched specialty wheat proteins, respectively. TARGET AUDIENCES: Target audiences include breeding programs, food processing entities and ethanol plants. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
New tools afforded by the Crop Quality Lab have enabled the discovery of research findings that hold potential for enhancing the economic and health applications of SD agricultural products. These include the tumor-reduction potential of canola constituents, new food markets for valuable dietary fiber and protein source for local and international consumption, a food functional selenium concentrate protein to increase the value of local wheat and to nullify the diminished baking characteristics of poor quality flours, new methods to determine folic acid in foods, novel blends having unique amino acids and yeast protein for fish feeding, and demonstration of the efficacy of EDTA-iron as a bioavailable iron in food fortification programs.
Publications
- Ekta Bhati, Chaitanya Doddivenaka , Xiaoying Zhang , Ajay Bommareddy, Padmanaban Krishnan, Duane P. Matthees and Chandradhar Dwivedi. 2011. Chemopreventive Effects of Dietary Canola Oil on Colon Cancer Development. International Journal of Nutrition and Cancer 63(2):242-247.
- Caffe-Treml M., Glover K.D., Krishnan P.G., Bondalapati, K.D., G.Hareland and K.D., Stein J. (2011) Effect of wheat genotype and environment on relationships between dough extensibility and bread-making quality. Cereal Chemistry 88(2):201-208.
- R. Adelghafor, A.I. Mustafa, A. Ibrahim and P.G. Krishnan. 2011. Effect of Sorghum flour addition on chemical and rheological properties of Hard White Wheat. 2011. Advance Journal of Food Sciences and Technology 3(1):9-15.
- P. Krishnan, S. M. Reddy, J, DeVries, J. MacDonald, D. Nelson, and M. Rychlik. 2011. An Optimized HPLC Method for Measurement of Folic Acid in Cereal Products. Chapter 11 in Vitamin Fortification, Wiley-VCH Publishing.Edited by Michael Rychlik
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Progress was achieved in several areas of cereal grains and oilseed research. A state of the art Crop Quality lab was inaugurated in February 2010. New grain quality evaluation equipment such as the Falling Number Apparatus, Gluten Analyzer and wheat pearler were acquired. Peer reviewed research publications were developed relating to tumor reducing properties of canola oil, folic acid methodology, wheat chemistry and rheology, nutritionally enhanced sorghum-white wheat flat bread formulations for African diets. A mechanism for enhancing the selenium content of wheat fractions (gluten and wheat protein isolate) was developed. Use of high -Se vital gluten at 5% substitution in wheat bread formulations resulted in increased dough strength and gluten extensibility as judged by instrumental analysis. A commercial application of this technology is being explored. Two scientific presentations were made in the annual meeting of the American Association of Cereal Chemists International (Savannah, GA) and two posters were presented at the Institute of Food Technologists (Chicago, IL). Investigations on the effects of variety and environment on wheat end-use parameters were published in Cereal Chemistry journal. Strong correlations linking dough and bread baking quality with wheat physical and chemical properties were documented. The predictability of end-use traits based on cultivar and environmental factors and the efficacy of novel dough rheology instruments in providing useful information was reported. Progress was also achieved in the determination of food qualities of distillers dried grains. Applications of a food-grade DDG in tortilla, pizza crust and soy formulations are currently underway. Soy-DDG blends were explored under the auspices of an independently funded USB/Omnitech Industries/SDSU project . A graduate thesis will result from this study coupling soy and corn proteins for food and feed applications. PARTICIPANTS: PARTICIPANTS: P. Krishnan is a Cereal Chemist. Sowmya Arra is a graduate student in the Food Science Program. Julie Darly and Melanie caffe are graduate students from France who have worked in the area of advanced instrumental investigation of dough quality. Graduate students Kalpesh Parmar and Vijay Vankar are engaged in completing laboratory work dealing with DDG/Soy blends and SE-enriched specialty wheat proteins. Graduate student shirin Pourafshar is completing work related to DDG fortification of Baladi and Persian flat breads. TARGET AUDIENCES: Target audiences include breeding programs, food processing entities and ethanol plants. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
New tools afforded by the Crop Quality Lab have enabled the discovery of research findings that hold potential for enhancing the economic and health applications of SD agricultural products. These include the tumor- reduction potential of canola constituents, new food markets for valuable dietary fiber and protein source for local and international consumption, a food functional selenium concentrate protein to increase the value of local wheat and to nullify the diminished baking characteristics of poor quality flours, new methods to determine folic acid in foods, novel blends having unique amino acids and yeast protein for fish feeding, and demonstration of the efficacy of EDTA-iron as a bioavailable iron in food fortification programs.
Publications
- R. Adelghafor, A.I. Mustafa, A. Ibrahim and P.G. Krishnan. 2010. Effect of Sorghum flour addition on chemical and rheological properties of Hard White Wheat. 2010. Wheat. (Manuscript accepted in Journal of Advance Food Science, Accepted December 2010). Invited Book Chapter P. Krishnan, S. M. Reddy, J, DeVries, J. MacDonald, D. Nelson, and M. Rychlick. 2010. An Optimized HPLC Method for Measurement of Folic Acid in Cereal Products. Chapter 11 in Vitamin Fortification, Wiley Publishing, In Press).
- Ekta Bhati, Chaitanya Doddivenaka , Xiaoying Zhang , Ajay Bommareddy, Padmanaban Krishnan, Duane P. Matthees and Chandradhar Dwivedi . 2010. Chemopreventive Effects of Dietary Canola Oil on Colon Cancer Development. (Manuscript accepted, Int. Journal of Nutrition and Cancer). Caffe-Treml M., Glover K.D., Krishnan P.G., Hareland G.A. (2010a) Variability and relationships among mixolab, mixograph, and baking parameters based on multi-environment spring wheat trials. Cereal Chemistry. DOI: 10.1094/CCHEM-04-10-0068. 87(6): 574-580.
- Caffe-Treml M., Glover K.D., Krishnan P.G., Bondalapati , K.D., G.Hareland and K.D., Stein J. (2010b) Effect of wheat genotype and environment on relationships between dough extensibility and bread-making quality. Cereal Chemistry. DOI: 10.1094/CCHEM-08-10-0111.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: Progress was made in several areas in 2009 in the areas of grain quality assessment, new food ingredients, and new proceesing techniques for food grade Distillers grains. New ways of concentrating selenium from high selenium wheat were achieved. Canola and Oat projects were begun to determine the functionality and inhertiability of bioactive constututents. Dissemination of research findings in national and international media yielded additional interest in commercialization of scietific products and processe. Several research invention disclosure documents have been filed as steps toward technology transfer. New laboratoary and processing equipment relating to Asian Noodle production and a tortilla production line were acquired and retrofitted for research applications. A new gluten evaluation instrument was acquired to enhance the rheological aspects of wheat quality. A new Faringraph E equiped with removable mixing blades was acquired for flour and dough evaluation. Graduate students presenting research findings at Institute of Food Technologists conference, AACC International conference and International wheat quality council meeting resulted in first and second place awards. PARTICIPANTS: P. Krishnan is a Cereal Chemist. Sowmya Arra is a graduate student in the Food Science Program. Julie Darly and Melanie caffe are graduate students from France who have worked in the area of advanced instrumental investigation of dough quality TARGET AUDIENCES: Target audience include breeding programs, food processing entities and ethanol plants PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
New high seleinum wheat growing locations in South Dakota were pinpointed using GPS technology. Wheat fractions produced using new techniques yielded Gluten having high selnium concentrations (upto 50 ppm). Fortification of weak flours using Se fortified gluten yielded high loaf volume and desirable bread traits. Wheat Protein Concentrates having high selenium concentrations are being evaluated relative to dough functionality as well. Processsing schemes for food grade ddg were refined for pilot scale testing. New blends of Soy protein concentrates and DDG were formulated and tested for use in international and US foods. New instrumentation were put into operation for use in a an integrated grain quality evaluation lab.
Publications
- No publications reported this period
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Progress 01/01/08 to 12/31/08
Outputs
OUTPUTS: Project objectives include work on enhancement of value of grains and oilseeds, particularly wheat, corn, oats, canola, soybean. External funding was pursued and achieved in each of the separate crops. Assistance to the wheat breeding programs in the area of end use determinations took the form of several projects funded by the SD Wheat Commission. Specialized equipment on noodle quality evaluation, dough rheology for bread, and gluten strength evaluation were acquired and put into operation. Selenium enriched fractions were developed from wheat obtained from select areas of SD. Presentations on wheat quality were presented at two international conferences on Cereal Chemist and wheat quality. Special commodity group funding was acquired for a Ph.D. research assistant. A separate project funded by a SDSU/ARS/MBI consortium yielded significant progress in DDGS use in human food applications. A research poster on DDG formulations for international food fortification was presented at the NASULGC meeting in Hart Building,Washington DC in 2008. Speciality uses for SD white wheat was pursued. These include modified starch and inulin fortified pizza doughs for a SD Pizza company. PARTICIPANTS: PIs included wheat breeders, genomics scientists, and food engineers. Dr. Gary Hou, Wheat Marketing Center, Portland OR served as a co investigator in the development of an Asian Noodle Flour using US wheats. Dr. Kurt Rosentrater, ARS, NCARL Lab, was a co PI in supervising 3 graduate students. The GRA Jessica Saunders, Sowmya Arra and Alicia Bechen were instrumental in developing new information on the glycemic index of DDG, physical/chemical properties/processing of food grade ddg, and DDG fortified international foods for use in international feeding programs. TARGET AUDIENCES: Target audiences incuded the milling and baking industry, ethanol industry, food companies, canola breeders, wheat growers and the export market. Efforts involves the significant increase of economic value of raw materials. Health benefits of canola meal (phenolics and antioxidants), and selenium enriched convetional foods will allow for labeling claims and increased product development. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Outcomes include high selenium wheat fractions, findings on he association between dough quality and bread baking characteristics,progress toward a US-formulated asian noodle flour for export, a Food grade DDG fortificant use in international feeding programs, colon tumor-reduction of canola constituents in mice feeding trials.
Publications
- J. saunders, K.Rosentrater and P. Krishnan 2008. Potential Bleaching Agents for Corn Distillers Dried Grains. Food Technology 6(6) 2008.
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Progress 01/01/07 to 12/31/07
Outputs
OUTPUTS: Selenium is a micronutrient that is receiving increased attention in nutrition and health. Natural enrichment of South Dakota wheat is being viewed as one way to enhance the economic and health value of a traditional crop. A 3 year study of HRS and HRW varieties grown in a variety of locations in SD demonstrated that growing location remained the significant factor influencing grain Se variability. Cultivar effect was discerned in cultivars Arapaho and Harding in the 2006 and 2007 growing years. A moderate to high selenium level of 1mg per Kilogram (1ppm) wheat has been reported in the literature to be a good starting point for enhanced selenium wheat. A range of 0.5 to 1.9 microgram per gram was measured in wheat grown in 2005 and 2006 (n=336)in South Dakota. Specific growing locations (Kennebec, Wall, Selby) yielded wheat with high Se levels in the grain. Speciation of Se to determine selonomethionine and selenocystein of high, medium and low selenium wheat have been
completed. Strong correlations were noted between Se methionine and grain fraction protein, The pattern of distribution of selonoproteins in pearled fractions are being investigated. A variety of fractionation schemes including, roller milling, scarification and pearling were conducted to see if selenium concentrations were predictable. These procedures are being standardized specific to wheat. Our goal is to produce high selenium wheat fractions that have functionality in baking and other flour end use. Wheat Quality and wheat Chemistry equipment valued at quarter of a million dollars were acquired in 2007 through joint AES/Plant Science Departmental prioritization, NRI competitive grant, and commodity resources. A texture analyzer, fermentatioon cabinet, dough rheology equipment (farinograph, Mixolab), mixing bowls,and bread baking equipment were acquired for a proposed new wheat quality lab. A quality evaluation plan was put into place. A validated new method for added folic acid
measurement in processed cereals was developed and reported in 2007. A journal article based on a collaborative study will be published a a featured research article in Cereal Foods World. Research on functional traits of distillers grains was also conducted (particle size effects, bleaching of DDG) in addition to a feeding trial to determine efficacy in lowering glycemic index in human subjects.
PARTICIPANTS: Padmanaban G. Krishnan, south Dakota State University Kurt Rosentrater, NCARL Lab, ARS.
Impacts
Knowledge of the selenium and selonomethionine in wheat grain and its anotomical parts (bran, flour, germ) permits product development for economic and health promotion benefits. The existance of a new tool for accurate folic acid measurement provides a basis for public policy decisions in the area of folic acid nutrition and disease prevention in young adults. Wheat quality traits developed through a dedicated program allows marketing of a cash crop based on specific food functionality.
Publications
- No publications reported this period
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