Progress 07/01/09 to 06/30/10
Outputs
OUTPUTS: The Midwest Advanced Food Manufacturing Alliance consisting of 13 Midwest universities provides an opportunity for the Universities and Food Manufacturing companies to collaborate in research that will directly affect consumers by improving food processes, safety, quality, and health. The 10 funded research projects of the 14th year were conducted at the U of IL (1),KSU (1), MSU (1), UNL (3), NDSU (1), OSU (2), Purdue (1). The total MAFMA funding for these projects was $275,895 and the total matched was $328,256 in cash and in-kind contributions from industry. These accomplishments were reported: 1) Chocolate formulations have been created with a range of fat and lecithin contents. 2) Multivariate classification models for rapid discrimination of grape juices based on compositional differences was developed. Regression models developed for determination of Concord in a pure grape juice blend. The PI is in communication with the funding company (Welchs). 3) The structural and functional properties of different corn fiber preparations were studied from the standpoint of high incorporation into foods. Preparations based on a starch matrix including these fibers were found to have very different rheological properties and these differences were related to differences in the fiber structural attributes. 4) Two commercial prebiota oligosaccharides were assessed for the colonic microbiota in healthy adults using high resolution molecular and chemical approaches. 5) Water vapor sorption behavior of amorphous food materials and the glassy to rubbery transition in simple and complex amorphous food systems using recently developed automated dynamic water vapor sorption instruments was studied. 6) Improved functionality of waxy and partial waxy wheat flours in food and baking application and wet-milling of waxy wheat flour to waxy wheat starch and vital wheat gluten. A summary of the antioxidant results will be sent to the wheat grower partner, as well as articles published in peer reviewed journals. 7) A portable on-line hyperspectral imaging system for forecasting beef tenderness was developed and evaluated. A report was submitted to National Cattleman's Beef Association. 8) Activity and acid production and growth were evaluated in lactic acid bacteria and probiotics in germinated soymilk, non-germinated soymilk and non-fat dry milk. Yogurt developed from blends of cow's milk and soymilk base with consumer acceptance. Results given at IFT, publications in the Journal of Dairy Science. 9) Effects determined for Hi-Maize 260 and Fibersym RW on composition and metabolic health markers of the gut microbiota in a human cross-over study, and on the composition and metabolism of microbial populations in batch cultures that mimic the human digestive system. 10) Flaxseed samples collected over two harvest periods for temporal, environmental and geographical comparisons to determine effects on microbial loads, scientifically sound data was established for reasonable microbial specifications for flaxseed quality and safety. A presentation was given in Food Systems Short Course, April 2010. PARTICIPANTS: Flores, Rolando A - Executive Secretary; Best, Joey - Project Assistant; Barringer, Sheryl - PI The Ohio State University; Rodriguez-Saona, Luis - Co-PI The Ohio State University; Sweeney, Christian - Co-PI The Ohio State University; Giusti, Monica - PI The Ohio State University; Hamaker, Bruce - PI Purdue University; Campanella, Osvaldo - Co-PI Purdue University; Hutkins, Robert - PI University of Nebraska-Lincoln; Walter, Jens - Co-PI The University of Nebraska-Lincoln, Schmidt, Shelly - PI University of Illinois at Urbana; Shi, Yong-Cheng - PI Kansas State University; Madl, Ronald - Co-PI Kansas State University, Seib, Paul - Co-PI Kansas State University; Subbiah, Jeyamkondan - PI University of Nebraska-Lincoln, Calkins, Chris Calkins - Co-PI University of Nebraska-Lincoln, Samal, Ashok - Co-PI University of Nebraska-Lincoln; Ustunol, Zey - PI Michigan State University; Walter, Jens - PI University of Nebraska-Lincoln; Jackson, David - Co-PI University of Nebraska-Lincoln; Schlegel, Vicki - Co-PI University of Nebraska-Lincoln; Ratnayake, Wajira - Co-PI University of Nebraska-Lincoln; Wolf-Hall, Charlene - PI North Dakota State University; Hall, Clifford - Co-PI North Dakota State University; Terronics Development Corporation - Industry Partner; Welchs - Industry Partnerh; Decagon Devices - Industry Partner; Tate & Lyle - Industry Partner; Kellogg Company - Industry Partner; Ehmke Seed Company - Industry Partner; Michigan Soybean Promotion Committee - Industry Partner; Soy Ultima - Industry Partner; GTC Nutrition - Industry Partner; Tyson Fresh Meats - Industry Partner; MGP Ingredients, Inc - Industry Partner; NOW Foods - Industry Partner; Heartland Flax - Industry Partner; GPC - Industry Partner TARGET AUDIENCES: The major target audiences are food processors, food manufacturers and consumers, which could benefit from the results of the various research projects being conducted through new technology, invention of new processing equipment, and development of safer and healthier foods. In some cases suppliers, manufacturers and consumers may realize economic impacts. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Outcomes on the above projects are: 1) High fat or cocoa liquor content is needed to spray well. An intermediate resistivity required to produce good spraying. The industry partner now has the information to guide their customers in the application of this technology. Work on electrohydrodynamic spraying of compound coatings has begun, which will extend the usefulness of this technology. 2) Regression models for determining percent Concord grape juice concentrate was successful up to 80%. Dilution failed, which indicated the model is basing predictions on the comparison of different phenolic profiles. Continued collaboration with Welchs includes more samples that represent a wider range of plant materials to increase variability. 3) Companies now have an analytical rheological tool to test the functional properties of fibers manufactured to supplement foods. The structure-function relationship in some fibers found will allow manufacturers to improve the value of these fibers; many obtained using a byproduct as raw material. 4) Some individuals responded to GOS feeding by increasing the bifidobacteria populations and some were non-responders. The bifodogenic effect of GOS in human subjects was confirmed and provides prebiotic manufacturers with relevant data to make dose recommendations. This may lead to identification of individuals likely to respond to probiotics. 5) Experiments are in process to determine the cause of endothermic peaks in cornflakes, solving a controversy in the literature. Decagon Devices is developing an instrument to collect sorption profile shape data and equilibrium isotherm data. 6) Two samples of Ike wheat antioxidants were significantly higher than others analyzed, this variability is not related to the genetic capability of the varieties, but influenced by environmental factors. The industry partner may be able to market this wheat with identified higher antioxidant activities. Wet-milling of waxy wheat flours appears feasible. A project focused on determining cause for variability in the antioxidant levels will be pursued. Findings will help the commercialization of the waxy wheat and partial waxy wheat. 7) Hyperspectral imaging systems can be made portable and successfully used to predict tenderness with high accuracy. A hyperspectral camera manufacturer is building a prototype unit. 8) Lactic acid bacteria strains successfully attained desired levels in yogurt blends. Sensory evaluation by untrained consumer panelists found the cow's milk and soymilk blend yogurts very acceptable. Fortifying cow's milk yogurt with soy milk produces enhanced health benefits. 9) A significant difference in the effects of resistant starches on microbial communities in the gut was found. Information gathered will guide prep of functional foods containing resistant starches. Implied is specific bacterial populations can be selectively targeted by starches with different chemical structures. If future research will reveal causative associations between dysbiosis and disease, then selective dietary strategies that redress these imbalances may improve health. 10) Quality traits of flaxseed for food-use established for raw flaxseed.
Publications
- Madhuvanti S Kale, Dhananjay A Pai, Bruce R Hamaker. Osvaldo H Campanella. 2010. Structure-function relationships for corn bran arabinoxylans. Journal of Cereal Science (in press), doi 10.1016/j.jcs.2010.06.010.
- Davis, L., I. Martinez, J. Walter, R. Hutkins. 2010. A dose dependent impact of prebiotic galactooligosaccharides on the intestinal microbiota of healthy adults. Int. J. Food Microbiology. (Submitted).
- Carter, B., Yuan, X., S.J. Schmidt. Determining critical water activities for phase transitions using the dynamic dewpoint isotherm method. March 21 to 23, 2010. EUROFOODWATER Conference on Water in Food. Reims, France. Maison des Agriculteurs.
- Q.E. Li, S.J. Schmidt. Investigating the relationship between the critical relative humidity and temperature at which the glassy to rubbery transition occurs in amorphous food materials. July 2010. 71th Annual Institute of Food Technologists. Chicago IL.
- S.J. Schmidt, S.J. Yuan, X. Li, Q. Li, J.W. Lee. Investigation of the relationship between the glassy to rubbery transition and water vapor sorption behavior of amorphous food materials using recently developed automated dynamic water vapor sorption instruments. Food Engineering Division Distinguished Lecturer, Bernard E. Proctor Food Engineering Division Lecture. July 2010. 71st Annual Institute of Food Technologists. Chicago, IL.
- S.J. Schmidt. Investigating the relationship between the glassy to rubbery transition and water vapor behavior of amorphous food materials. July 2010. 71st Annual Institute of Food Technologists. Chicago, IL. Marcel Loncin Research Prize Breakfast Project Final Report.
- L. Guan, P. A. Seib, R. A. Graybosch, S. Bean, Y.-C. Shi. 2009. Dough rheaology and wet milling of hard waxy wheat flours. J. Agric. Food Chem. 57, 7030-7038.
- Nsofor, U. and Z. Ustunol. 2008. Growth and activity of lactic acid bacteria in nonfat dry milk fortified with germinated or nongerminated soy milk. Institute of Food Technologists Annual Meeting Program and Abstracts. New Orleans, LA.
- Christian F Sweeney, M. Monica Giusti, Luis E Rodiguez-Saona. 2009. Rapid determination of Conconrd grape content in commercial grape juices by infrared spectroscopy. Poster 057-14. Presented at the Institute of Food Technologists. Annual Meeting and Food Exposition, Sunday, Jun 07, 2009.
- Sweeney, CF; Rodriguez-Saona, LE; Giusti, MM. 2010. Rapid determination of Concord grape content in 100% grape juice blends by infrared spectroscopy. Article to be submitted to J. Agric. Food Chem.
- Nsofor, U. and Z. Ustunol. 2009. Effect of processing and refrigerated storage on isoflavone and stachyose contents of yogurt fortified with nongerminated and germinated whole soy powder. J. Dairy Sci (Suppl. 1).
- Nsofor, U. and Z. Ustunol. 2010. Activity and viability of lactic acid bacteria in yogurts fortified with predigested non-germinated or germinated whole soy powder. J. Dariy Sci. (Suppl. 1). (To be presented).
- Nsofor, U. and Z. Ustunol. 2010. Sensory attributes of yogurt fortified with predigested non-germinated or germinated whole soy powder. J. Dairy Sci. (Suppl. 1). (To be presented).
- Nsofor, U. and Z. Ustunol. 2010. Yogurt fortification with predigested and germinated whole soybean powder for enahanced therapeutic benefits. Gida (Suppl. 1). (To be presented).
- Nsofor, U. and Z. Ustunol. 2010. Production and concentration genistein, daidzein, genistin, daidzin and stachyose in predigested, germinated and non-germinated whole soybean powder. Gida (Suppl. 1). (To be presented).
- C. Wolf-Hall. Quality Evaluation of Flaxseed. Northern Crops Institute, Functionality of Canola and Flaxseed in Food Systems Short Course. April 27-29, 2010.
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Progress 07/01/08 to 06/30/09
Outputs
OUTPUTS: The Midwest Advanced Food Manufacturing Alliance consists of an alliance of 13 Midwest universities. This Alliance provides an opportunity for the Universities and Food Manufacturing companies to collaborate in research that will directly impact consumers by improving food processes, safety, quality, and health. Collaborations are created through the requirement of matching funds to come from private industry. Ten projects were funded, with the USDA release of funds occurring late December of 2008. Due to this late start in funding, the six month progress reports were due June 31, 2009, of which nine have been completed; one has not yet done so. Projects are being conducted at the University of Illinois (1); Kansas State University (1); Michigan State University (1); University of Nebraska (3); North Dakota State University (1); The Ohio State University (2) and Purdue University (1). The total MAFMA funding for these projects is $275,895 and the total matching funds is $481,776 in cash and in-kind contributions from industry. These are the projects that are currently underway: determining the critical water activity at which the glassy to rubbery transition occurs in amorphous food materials using developed dynamic water vapor sorption technology; physiochemical properties of waxy wheat and partial waxy wheat flour and starches and their applications in food; yogurt fortification with predigested/germinated whole soybean powder for enhanced health; determining the effect of prebiotic oligosaccharides on the human intestinal microbiota using high resolution pyrosequencing; a portable on-line hyperspectral imaging system for forecasting beef tenderness; the capacity of resistant starches to modulate the gastrointestinal microbiota composition and metabolism; sound science to establish microbial specifications for flaxseed food safety; electrohydrodynamic spraying of chocolate; rapid determination of Concord grape content in commercial grape juices by infrared spectroscopy; improving corn bran fiber for high incorporation into processed foods. PARTICIPANTS: Flores, Rolando A - Executive Secretary; Best, Joey - Project Assistant; Schmidt, Shelly-PI University of Illinois; Shi, Yong-Cheng-PI, Madl, Ronald-Co-PI, Seib, Paul-Co-PI Kansas State University; Ustunol, Zey-PI Michigan State University; Hutkins, Robert-PI, Walter, Jens-Co-PI University of Nebraska; Subbiah, Jeyamkondan-PI University of Nebraska; Walter, Jens-PI, Schlegel, Vicki-Co-PI, Jackson, David-Co-PI University of Nebraska; Wolf-Hall, Charlene-PI, Hall III, Clifford-Co-PI North Dakota State; Barringer, Sheryl-PI The Ohio State University; Guisti, Monica-PI, Rodriguez-Saona, Luis E-Co-PI The Ohio State University; Hamaker, Bruce-PI, Campanella, Osvaldo H-Co-PI Purdue University; Decagon Devices-Industry Partner; Tate & Lyle-Industry Partner; Kellogg Company-Industry Partner; Ehmke Seed Company-Industry Partner; Michigan Soybean Promotion Committee-Industry Partner; Soy Ultima-Industry Partner; GTC Nutrition-Industry Partner; Cargill Meat Solutions-Industry Partner; MGP Ingredients, Inc-Industry Partner; NOW Foods-Industry Partner; Heartland Flax-Industry Partner; Terronics-Industry Partner; Welch's-Industry Partner; GPC-Industry Partner. Professional development activity occurred through several presentations given at the 70th Annual Institute of Food Technologist meeting in June 2009. Findings were further presented in presentation at General Mills, Nestle, and Kelloggs. Currently filing one Invention Disclosure Form to pursue potential patent application. TARGET AUDIENCES: The major target audiences are food processors, food manufacturers and consumers, which could benefit from the results of the various research projects being conducted through new technology, invention of new processing equipment, and development of safer and healthier foods. In some cases suppliers, manufacturers and consumers may realize economic impacts. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Electrohydrodynamic spraying of chocolate has the potential to produce a more even coating at lower cost. Basic operating parameters have been determined, which will allow the equipment manufacturer to sell this technology to food manufacturers. Using Fourier Transform Infrared spectroscopy (FT-IR) coupled with chemometrics as a means of predicting the content of Concord grape juice in a 100 percent grape juice blend has shown great feasibility, although it is not currently capable of doing so on an industrial scale. Once applied in the industry this model would not only ensure for juice makers that their product is of the highest quality, but would also have a huge financial benefit to the growers of Concord grapes in the Midwest by preventing counterfeit Concord grape juice from driving down prices. A 17 week feeding study on 16 subjects was completed in June 2009, in which analyses from fecal cultures revealed a statistically significant, dose-dependent increase in bifidobacteria, with little gastrointestinal distress experienced by the subjects. Decagon Devices is currently developing an instrument that will collect both sorption profile shape data and equilibrium isotherm data. This new instrument would provide the food industry with an instrument that would be able to collect both kinetic isotherm data and equilibrium isotherm data. Successful development of waxy wheat flours with improved functionality in food applications will have the potential to utilize large quantities of waxy and partial waxy wheat. The current wheat flour producers, food ingredient suppliers and cereal and food companies would contract with farmers to grow waxy and partial waxy wheat at a premium. Large supplies of waxy wheat flours would allow a variety of food manufacturers to test and possibly broaden the use of waxy wheat. The portable hyperspectral imaging system has been demonstrated in the plant and industry partners are impressed with the technology, although the prediction model has to be refined. Successful development will add value to beef products by accurate labeling of tenderness traits. Lactic acid bacteria strains successfully attained desired levels in the yogurt blends manufactured. Cow's milk blended with germinated soymilk better supported growth and activity of lactic acid bacteria than non-germinated soymilk blends due to the presence of more bioavailable nutrients and growth factors. Sensory evaluation by untrained consumer panelists found the cow's milk and soy milk blend yogurts very acceptable. Fortifying cow's milk yogurt with soy milk provides for yogurt with enhanced health benefits. Type 2 and 4 resistant starch (RS2 and RS4) on the composition of fecal microbiota in ten human subjects showed a significant increase in bifidobacteria. A second experiment showed an increase detectable within 4 days of cracker consumption and were highly reproducible for RS4. Sample collection for the 2008 flaxseed crop was completed, and analysis has begun.
Publications
- Schmidt, S. J., Yuan, X., Li, Q, and Lee, J. June 2009. Investigation of the relationship between the glassy to rubbery transition and water vapor sorption behavior of amorphous food materials using recently developed automated dynamic water vapor sorption instruments. Seventieth Annual Institute of Food Technologists, Anaheim, CA, Marcel Loncin Research Prize Breakfast Project Update.
- Yuan, X., Schmidt, A. R. and Schmidt, S. J. June 2009. Investigating the use of automatic water vapor sorption instruments for the determination of the critical relative humidity at which the glassy to rubbery transition occurs in amorphous food materials. Seventieth Annual Institute of Food Technologists, Anaheim, CA.
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