Progress 12/02/16 to 12/01/21
Outputs
Target Audience:The target audience includes food industry researchers and executives, research scientists, food processors, analytical chemists, grain millers, extension communicators, high school agriculture teachers, plant breeders, and plant physiologists. Changes/Problems:PI Krishnan retired from his position in August 2021 What opportunities for training and professional development has the project provided?Five MS graduate students (Brady Bury, Patra Akaya, Anjana Adhikari, Kalpesh Bhosaleand Trupti Mali) were trained in research techniques in the Cereal Quality Laboratory. This training included conducting sensory response measurement using human subjects; rapid measurement of corn, oat, and wheat constituents; and rheological measurement of flour dough supplemented with dietary fiber, etc. These students also assisted in preparing and presenting research posters, and as well as manuscripts for journal publication. Paytra Akaya graduated in December 2020. Four undergraduate students (Kate Eastlund, Elizabeth Steever, Sadie Streff and Mariah Lewis) were trained in oat and wheat quality analysis techniques. Three individuals (Bipin Rajpurohit, Anjana Adhikari and Aastha Gautam) were trained in the operation and maintenance of two new instruments (HPLC and Rancimat). How have the results been disseminated to communities of interest?Five research posters were presented at national conferences and meetings, and 2 peer-reviewed journal articles were published. Two other journal manuscripts are currently in progress. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Objective 1: To investigate the rheological traits and food functionality traits of South Dakota wheat varieties in new applications with a view to expanded food uses and determination of genetic and environmental causes of wheat constituent and functionality variability. (95% Accomplished) Graduate student Anjana Adhikari completed her research on wheat-based foods fortified with high beta-glucan fiber fractions obtained from select South Dakota grown oat cultivars. Rheological and food functional properties of such oat-wheat flour blends were studied for production of nutritionally enhance Naan flat breads. Base flours (All Purpose flour and Bread flour) prepared with 0, 5, 10, 15 and 20% substitutions using high-fiber and low-fiber oats yielded flour blends with unique characteristics. Fiber content increased significantly in 20% oat-flour blends (1.51% beta glucan) in comparison to the controls (0.23% beta glucan) particularly when the flour base was a bread flour. Dough extensibility and dough stability were adversely affected by higher levels of oat substitutions. Extensibility reduced from 73.1 mm to 37.1 mm while stability declined from 15.45 min to 6.90 min when oat substitution increased from 0% to 20%. Impact: Functional ingredients such as dietary fiber may increase health-promoting qualities and enhance the marketability of US wheat, corn, and oats. Moderate levels of oat substitution (10-15%) increase nutritional content while preserving textural properties of baked goods. Objective 2: To evaluate the nutritional and dietary fiber composition fiber of oat cultivars used in the US food supply using rapid and non-destructive techniques such as Near Infrared analytical. (65% Accomplished) Estimation of oat fatty acids by NIRS NIRS provides a single platform for rapid estimation of the nutrient composition of oats by breeders and food processors. Predictive calibration equations were developed to estimate fatty acids composition of oats. Oats samples (N=59) were selected from the 2020 crop performance trials (CPT) based on NIRS spectral analysis. A subset of 15 randomly selected samples (validation set) was used to test the accuracy and precision of NIRS. Multivariate data analysis of the spectral data was done. Reference fatty acid composition was estimated using gas chromatography. Predictive calibration equations were developed. Ground oat groat crude oil calibrations yielded excellent R square (R2), standard error of calibration (SEC), standard error of cross validation (SECV), and 1-variance ratio (1-VR) values of 0.96, 0.31, 0.56, and 0.87, respectively. The R2, SEC, SECV and 1-VR for oleic acid calibrations were 0.96, 0.12, 0.22 and 0.88 respectively. The R2, SEC, SECV and 1-VR for palmitic acid calibrations were 0.93, 0.06, 0.11 and 0.81 respectively. The R2, SEC, SECV and 1-VR for linoleic acid calibrations were 0.95, 0.13, 0.25 and 0.81 respectively. The R2, SEC, SECV and 1-VR for vaccenic acid calibrations were 0.94, 0.05, 0.12 and 0.66 respectively. The R2, SEC, SECV and 1-VR for linolenic acid calibrations were 0.85, 0.08, 0.13 and 0.68 respectively. The R2, SEC, SECV and 1-VR for stearic acid calibrations were 0.82, 0.002, 0.003 and 0.68 respectively. High R2and 1-VR values, and low SEC and SECV values provided evidence of robustness of the calibration equations. Impact: NIRS technology has the potential to preclude or limit the need for costly and time-consuming reference analysis. This is significant advancement in the rapid, simultaneous and accurate measurement of nutritional composition of oats. NIT Spectroscopic measurement of oats (with hulls) Predictive calibration equations were developed for beta glucan estimation in oats with the hulls retained utilizing FOSS Infratec NOVA. Breeding samples (N=40) were scanned on NIRS as well as NITS devices to obtain reflectance and transmittance spectra, respectively. The samples with hulls retained were milled to fine particle size. Calibrations developed usingtransmittancespectra yielded better R2 (0.81) than calibrations developed using reflectance data (R2 0.65). Prediction of beta glucan by scanning hulled oats precludes the need for costly dehulling. Impact: The ability to accurately predict soluble fiber content of oat groats with hulls still intact provides enormous advantages to oat breeders. Additional costly steps of de-hulling and grinding are rendered redundant. Objective 3: To investigate the development of high-value wheat fractions (vital gluten, high-selenium bran, high selenium and whole white wheat) that increases the economic and health benefits of South Dakota grown wheat. (80% Accomplished) Limited progress was made in this reporting period in Objective 3 in the development of high value wheat fractions. No support was available for a graduate student dedicated to this work owing to a temporary cut back to SD Wheat Commission funding for one year. Investigation in this project in previous reporting periods yielded the following: 1) High-gluten selenium fortified fractions that concentrated 80% of grain Se in a fraction (vital gluten,VG) that was 10% of the dry weight of the wheat. Freeze-dried VG (10 ppm to 30 ppm Se) could be used to fortify low-Se wheat flour. An enrichment of wheat up to 1 ppm Se has been recommended for the milling and baking industries, 2) New applications for SDSU varieties of white wheat with enhanced value (noodle flour, steamed bread, and white pan bread) were published in journal articles. Impact: Establishing the link between gluten content and bread volume remains an important goal. Objective 4: To provide collaborative assistance in the discipline of Cereal Chemistry and Wheat Quality to the winter and spring wheat breeding programs as well as the Oat Breeding Program at South Dakota State University (100% Accomplished) Wheat quality analyses were performed in support of the SDSU wheat breeding programs. Analyses included Hybrid SRC analysis of 857 samples, gluten analysis of 459 samples and dough quality and baking analysis of 24 samples. Information was used by the breeders to select parental lines to make genetic crossings and also to advance varieties. The role genetics and environment were studied relating to nutrient variability. Impact Implementation of the hybrid SDS-SRC test allows analysis of large numbers of early breeding lines. The wheat quality data permits wheat breeders to develop new varieties with desirable baking quality. Objective 5. To engage with food companies in the investigation of rapid food quality evaluation tools and instruments. (100% Accomplished) Two new analytical instruments were purchased with industry support (Rancimat and HPLC). Two new grants were funded by Grain Millers Inc. and General Mills Inc. for the purchase of a new NIT Spectrometer. Impact: Engagement with the food industry brings dividends in the form of research grants, technology support, and wide-spread applications of outputs of SDSU research. Objective 6: To increase the value of corn and corn fractions through the development of new food ingredients, nutraceuticals, and bioactive food agents. (95% Accomplished) Graduate student Brady Bury determined the effectiveness of a 6L glass ACE Extraction System to simulate FDDG processing conditions. This system allowed safe monitoring and study of the mass balance of substances being removed from the residue (FDDG) and partitioned into the wash solvents. Sequential addition of solvents was effective in retaining 72.6-80.2% of Total Phenolic Content (TPC) in the residue (FDDG). Ethanol and hexane were effective solvents in the sequential extraction schemes. Useful phenolic moieties were retained in the FDDG. The apparatus permitted safe handling of large solvent volumes for washing, decanting and recovery of solvents. Impact: TPC moieties in the high protein-high fiber fraction may contribute to health properties of food materials. FDDG delivers 300 mg of TPC/100g.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Rathnakumar, K, Osorio-Arias, J.M., Krishnan, P.G., and Martinez-Monteagudo, S.I. 2021. Fractionation of spent coffee ground with tertiary amine extraction. Journal of Separation and Purification Technology. Volume 274, 1 November 2021, 119111. https://doi.org/10.1016/j.seppur.2021.11911
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Paudel, D., Dhungana, B., Caffe, M., and Krishnan, P. 2021. A Review of Health-Beneficial Properties of Oats. Foods. 10, 2591. https://doi.org/10.3390/foods10112591
- Type:
Journal Articles
Status:
Under Review
Year Published:
2021
Citation:
Krishnan, P., Rajpurohit, B., and Adhikari, A. 2021. New food product development using a mix of ancient and new technologies. Ancient Grains Handbook, Northern Crops Institute, Fargo, ND. (under review).
- Type:
Journal Articles
Status:
Under Review
Year Published:
2021
Citation:
Rajpurohit, B., Krishnan P., Sehgal S.K., Glover, K.D., Brabec, D., and Berzonsky, W. 2021. Developing and evaluating a novel vacuum dough expansion system to predict baking quality of wheat flours. (under review).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Rajpurohit, B., Krishnan, and P., Caffe, M. 2021. Developing predictive calibration equations for estimating fatty acid composition of oats using the near infrared reflectance spectroscopy. Poster presentation at the virtual Cereals and Grains 21 Conference. November 17-18.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Rajpurohit B., Krishnan P., Sehgal SK., Glover KD., Brabec D., Berzonsky W. 2021. Evaluating applicability of the hybrid sodium dodecyl sulfate-solvent retention capacity sedimentation test for predicting loaf volume of spring wheat cultivars. Poster presentation at the Institute of Food Technologists (IFT) virtual Annual Meeting and Food Expo. July 19-23.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Patel, K., Krishnan P., Rajpurohit B., Singh, M., Darly-Kindelspire, J. 2021. Evaluation of pulse-rice fermented crepes for nutritional, rheological and food functional attributes. Poster presentation at the Institute of Food Technologists (IFT) virtual Annual Meeting and Food Expo. July 19-23.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Rajpurohit, B., Caffe, M. and Krishnan, P. 2020. Utilizing near infrared reflectance spectroscopy for rapid and simultaneous estimation of nutritional constituents of oats. Poster presentation at the virtual Cereals and Grains Conference. October 3-5.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Adhikari, A., Caffe, M., and Krishnan, P. 2021. Development and evaluation of nutritional composition, texture and consumer acceptance of a
high ? glucan food product (Naan). Poster presentation at the virtual Cereals and Grains 21 Conference. November 17-18.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Akaya, P. 2020. Effect of particle size of distillers dried grains and increased levels of flour enrichment - a study of nutritional composition, rheology, and quality of fiber and protein enriched bread. MS. Thesis, South Dakota State University.
https://openprairie.sdstate.edu/etd/5046/
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2021
Citation:
Bury, B. 2021. Extraction and quantification of bioactive compounds from distillers dried grains for potential use in food applications. MS. Thesis, South Dakota State University. (Anticipated December).
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2021
Citation:
Adhikari, A. 2021. Development and evaluation of nutritional composition, texture, and consumer acceptance of a
high ? glucan food product (Naan). MS. Thesis, South Dakota State University. (Anticipated December).
|
Progress 10/01/19 to 09/30/20
Outputs
Target Audience:The target audience includes food industry researchers and executives, research scientists, food processors, analytical chemists, grain millers, extension communicators, high school agriculture teachers, plant breeders, and plant physiologists. Changes/Problems:Special permission was sought and received to conduct key elements of research during the lock down phase of COVID 19. Objectives relating to grain quality evaluation in support of breeding programs were pursued uninterrupted. Food product development efforts, however, were slowed by the inability to employ graduate students in socially distanced laboratory work during the summer. Two international graduate students were unable to begin their studies and research owing to visa issues and pandemic related travel restrictions. What opportunities for training and professional development has the project provided?Six MS graduate students (Bipin Rajpurohit, Beatrice Manu, Brady Bury, Patra Akaya, Anjana Adhikari, and Lily Schimke) were trained in research techniques in the Cereal Quality Laboratory. This training included conducting sensory response measurement using human subjects, rapid measurement of corn, oat, and wheat constituents, and rheological measurement of flour dough supplemented with dietary fiber, etc. These students also assisted in preparing and presenting 4 research posters, and as well as manuscripts for journal publication. Bipin Rajpurohit, Beatrice Manu and Lily Schimke graduated in July and August 2020. Bipin Rajpurohit, M.S. has completed his degree requirements and now serves in the capacity of a Research Associate 1 in the NIFA USDA project. A Biology Major Undergraduate student, Devindi Samarasinghe, worked in my lab to develop a dough system that was compatible with a mechanized Jackrabbit cookie machine designed and fabricated by SDSU Engineering Seniors. This was part of an honors college program undergraduate research project. How have the results been disseminated to communities of interest?COVID 19 resulted in cancellation of presentations on wheat quality at several events (Ag Friday, Washington Pavillion, Sioux Falls, SD). These events are generally attended by elementary and high school-age children and their parents. Five research posters were presented at national conferences and meetings, and 3 peer-reviewed journal articles were published. Several popular press articles were published in university, local and regional publications pertaining to oat fibers, health and disease risk reduction. What do you plan to do during the next reporting period to accomplish the goals?Objective 1: To investigate the rheological traits and food functionality traits of South Dakota wheat varieties in new applications (Asian noodle, tortilla, pizza dough, flat breads) with a view to expanded food uses and determination of genetic and environmental causes of wheat constituent and functionality variability. Publish a journal article on the VDES to characterize its effectiveness in measuring dough expansion volume. Objective 2: To evaluate the nutritional and dietary fiber composition fiber of oat cultivars used in the US food supply using rapid and non-destructive techniques such as Near Infrared analytical. Publish an article on evaluation of nutritional quality of US grown Oats. Develop NIRS predictive calibrations for Total Dietary Fiber and fatty acids in oats. Objective 3: To investigate the development of high-value wheat fractions (vital gluten, high-selenium bran, high selenium and whole white wheat) that increases the economic and health benefits of South Dakota grown wheat. Develop a high-dietary fiber, oat bar or oat-wheat flat bread containing high levels of beta-glucan and low glycemic-index. Objective 4: To provide collaborative assistance in the discipline of Cereal Chemistry and Wheat Quality to the winter and spring wheat breeding programs as well as the Oat Breeding Program at South Dakota State University Publish an article about rapid tests for wheat quality determination and report on the current quality of SD wheat. Collaborate on the release of new varieties of oats and wheat. Collaborate in a $2 Million NIFA grant on organic oat production led by Purdue University. Objective 5. To engage with food companies in the investigation of rapid food quality evaluation tools and instruments. Develop a bench top oat flaking mill protocol for optimizing processing conditions that parallel large-scale oat processing. Include an additional growing-year of samples in the NIRS calibrations (2020 crop year). Engage in Industry-University initiatives in organic wheat and oat production. Collaborate with USDA ARS Oat scientists for improvement of laboratory testing methods for food quality oats. Objective 6: To increase the value (wholesomeness, safety and efficacy) of corn and corn fractions through the development of new food ingredients, nutraceuticals, and bioactive food agents. Acquire extraction equipment for isolation and purification of useful compounds from corn and corn products. Develop efficient recovery methods for carotenoids and pigments form corn processing waste streams.
Impacts
What was accomplished under these goals?
Objective 1: To investigate the rheological traits and food functionality traits of South Dakota wheat varieties in new applications with a view to expanded food uses and determination of genetic and environmental causes of wheat constituent and functionality variability. (30% Accomplished) Graduate student Lily Schimke completed research on fiber content of South Dakota wheat. Total Dietary Fiber (TDF) reference analysis of wheat flour samples milled from SD HRS samples (N=99) yielded a range of 2.38-8.5%, with a mean of 4.96% and standard deviation of 1.49. Variety and growing location influenced the variability of TDF in the flour fraction of wheat grown in Miller (5.08%), Brookings (5.4%) and Groton (4.39%). NIRS predictive calibrations for TDF content yielded poor estimates of fiber. Impact: Functional ingredients such as dietary fiber may increase health-promoting qualities and enhance the marketability of US wheat and corn. Objective 2: To evaluate the nutritional and dietary fiber composition fiber of oat cultivars used in the US food supply using rapid and non-destructive techniques such as Near Infrared analytical. (65% Accomplished) Oat samples provided by General Mills Inc. were high protein cultivars grown across South Dakota (N=40). Excellent NIRS predictive calibrations for protein, oil, and beta glucan content were developed. These samples had a TDF residue content range of 15.5-32.7%, with a mean of 21.1% TDF and a CV of 13.37%. Graduate student Anjana Adhikari evaluated the oil content (OC) of 2019 oat cultivars. Both NIRs and reference chemical analyses of the 2019 crop provided current quality information. Grain Hardness (GH), the grain's resistance to deformation, impacts the milling process and flour quality. GH is influenced by protein content, kernel size, water soluble pentosans, lipids and moisture content. Total OC was not correlated with kernel hardness. Impact: NIRS is an accurate and effective technology for oat quality measurement. New fiber constituents can be included in the quality evaluation of new varieties. Beatrice Manu completed her thesis (Development of an enhanced beta glucan beverage - evaluating satiety, nutrition and shelf stability). Enzyme modified and acid modified oat-barley milk beverages with reduced viscosity and improved mouthfeel were developed. Enzyme treated oat-barley (80:20) milk-based beverages made with high beta-glucan variety GMI 243 and low beta-glucan variety Natty were found to be acceptable products as judged by sensory scores of 4.5/5. Unhydrolyzed GMI beverage, unhydrolyzed Natty beverage, hydrolyzed high-beta glucan (80G20B) beverage, and low-beta glucan (80N20B) beverage had TDF content of 11.45%, 7.95%, 8.4%, and 5.1%, respectively. In comparing high-beta glucan (GMI) and low-beta glucan (Natty) varieties, protein content of GMI and Natty beverages were determined to be 12.0% and 11.2%, respectively. Total dietary fiber content differences were more pronounced, with GMI beverage at 7.61% and Natty beverage at 4.56%. Impact: Oat and barley products have flavor attributes that are liked by consumers. Reduced viscosity was beneficial in high beta glucan food products. Objective 3: To investigate the development of high-value wheat fractions (vital gluten, high-selenium bran, high selenium and whole white wheat) that increases the economic and health benefits of South Dakota grown wheat. (25% Accomplished) No progress was made under Objective 3 in the development of high value wheat fractions. Impact: Establishing the link between gluten content and actual bread volume remains an important goal. Objective 4: To provide collaborative assistance in the discipline of Cereal Chemistry and Wheat Quality to the winter and spring wheat breeding programs as well as the Oat Breeding Program at South Dakota State University (60% Accomplished) A dough expansion system (VDES) developed at SDSU showed that in 33 HRS wheat cultivars grown at three growing locations, bread volume was found to be significantly correlated with dough expansion height (r = 0.38). Statistically significant correlation was also found between weight value and bread loaf volume in all the three growing locations of HRS wheat samples. The correlation coefficient (r) between weight value and bread loaf volume was 0.50, 0.59, and 0.41 for Brookings, Groton and Selby, respectively. Weight value is a measure of flour proteins that precipitate with solvents. Incremental vital wheat gluten addition showed linear improvements of dough expansion height as evaluated by VDES. The hybrid SDS-SRC sedimentation test was effective and consistent in predicting loaf volume of HRW and HRS cultivars. The test was also effective in predicting loaf volume in environments affected by drought and cultivars with high protein. Impact: VDES shows promise for prediction of expansion capacity of bread doughs. Chemical measurements and rheological measurements of grain, flour, dough, and bread were related and explained by the dough behavior. MS student Lily Schimke developed excellent predictive NIRS calibrations (R2) for the following wheat traits: single kernel hardness index (R2=0.87), farinograph water absorption % (R2=0.91), mixograph mid-line peak value (R2=0.85), water absorption capacity (R2=0.91), NIR grain moisture (R2=0.84), NIR grain protein (R2=0.99), NIR grain ash (R2=0.87), flour protein (R2=0.88), and flour ash (R2=0.85). Impact: Effective instrumental predictive equations were developed for wheat grain constituents and grain functionality traits. Grain and Flour quality tests are now placed on a single analytical platform for immediate use to wheat breeders by instant, simultaneous, and multiple-component analysis based on a single sample scan. Objective 5. To engage with food companies in the investigation of rapid food quality evaluation tools and instruments. (60% Accomplished) An international iron fortification study was completed with monetary support from the industry. Graduate student Kara Konst evaluated the effectiveness of AACCI Method 40-40.01, a qualitative test for added iron, in relation to newer forms of enrichment iron. A variety of flour matrices including wheat and corn were tested employing various forms of iron (ferric orthophosphate, ferric pyrophosphate, ferric sodium EDTA WS-80549, ferrous fumarate, and electrolytic iron food enrichment powder WS-80825). The study showed the effectiveness of qualitative tests relative to the five forms of iron and at least two types of flour. Impact: International iron enrichment programs will benefit from AACCI Method 40-40.1, as the newer, nutritionally available iron enrichment mixes show predictable positive responses. Objective 6: To increase the value of corn and corn fractions through the development of new food ingredients, nutraceuticals, and bioactive food agents. (75% Accomplished) A journal article was published on Chinese Steamed Bread fortified with a high protein -high fiber ingredient produced from ethanol processing streams. Graduate student Brady Bury employed solvents for sequential and non-sequential extraction of freeze-dried DDG. Sequential refluxing involved removal and subsequent replacement of small aliquots of solvent to continually recharge the system's solvating power. Pigments and phenolic constituents were monitored in the DDG extraction schemes. Highest TPC recovery in DDG fraction (FDDG) was achieved using ACE Non-Sequential Ethanol Extraction scheme and ACE Sequential Hexane treatment. Carotenoids were recovered in the oil fractions. FDDG was brighter with effective pigment removal with good TPC retention. Selective treatments conserved antioxidants and therapeutic agents for new ingredients. Impact: Corn processing will benefit from knowing the fate of pigments and phenolic constituents from the corn kernel that concentrated in the residues. Recovery of bioactive compounds from waste streams will benefit the corn industry.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Li, X., Wang, C., and Krishnan, P. 2020. Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread. Journal of Food Science and Nutrition. 8:39994008.
DOI: 10.1002/fsn3.1604. First Published June 16, 2020.
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Caffe-Treml, M., Hall, M.L., Bauer, R.N., Hall, N., Kleinjan, J., Graham, C., Ingemansen, J.A., Turnipseed, B., and Krishnan, P. 2020. Registration of oat cultivar Natty. Journal of Plant Registration 14(3): 281-287. https://doi.org/10.1002/plr2.20074 This is a new oat variety release.
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Kleinjan, J., Graham, C., Caffe-Treml, M., Krishnan, P., Ali, S., Kirby, K., Hawks, S., and Hall, N. 2019. South Dakota Oat Variety Trial Results (2019). Dairy Science Publication Database. 2180. https://openprairie.sdstate.edu/dairy_pubdb/2180
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Rajpurohit, B., Krishnan, P., Sehgal, S.K., Glover, K., Brabec, D., and Berzonsky, W. 2020. Developing simple and rapid methods to evaluate bread-baking quality of wheat flours. IFT Annual Meeting and Food Expo. July 13-15. Virtual.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Rajpurohit, B., Krishnan, P., Sehgal, S.K., Glover, K., Brabec, D., and Berzonsky, W. 2019. Designing a vacuum dough expansion system to predict bread loaf volume. AACCI Cereals and Grains Conference. November 3-5. Denver, CO.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Deshpande, T., Krishnan P. 2019. Developing food quality standards for distillers dried grains- Evaluating composition, quality, and safety. AACC International Cereals and Grains Conference. November 3-5. Denver, CO.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Manu, B., Caffe-Treml, M., Rajpurohit, B. and Krishnan, P. 2019. Developing an oat beverage for satiety. AACC International Cereals and Grains Conference. November 3-5. Denver, CO.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Konst, K., and Krishnan, P. 2019. Evaluation of a qualitative method for enrichment iron in cereal-based products. AACC International Cereals and Grains Conference. November 3-5. Denver, CO.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Rajpurohit, B., Krishnan, P., Manu, B., Treml, MC. 2020. Development of an Enhanced Beta Glucan Beverage: Evaluating Satiety, Nutrition, and Shelf Stability. Institute of Food Technologists (IFT) Annual Meeting and Food Expo. July 13-15. Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2020
Citation:
Rajpurohit, B., Krishnan, P., Paudel, D., Treml, MC. 2020. Utilizing Near Infrared Reflectance Spectroscopy (NIRS) to Measure the Nutritional Composition of Oats. Institute of Food Technologists (IFT) Annual Meeting and Food Expo. July 13-15. Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Shumate, B., Glover, K., and Krishnan, P. 2019. Predicting farinograph stability of wheat flour with mixograph and glutomatic tests. International Agronomy Society Meeting. Nov. 10-13. San Antonio, TX.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Rajpurohit, B. 2020. Developing and evaluating novel methods to estimate bread making quality of winter and spring wheat cultivars. MS thesis. South Dakota State University, Brookings, SD.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Schimke, L. 2020. Development of near infrared reflectance spectroscopy platform for rapid wheat quality analysis. MS thesis. South Dakota State University, Brookings, SD.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2020
Citation:
Manu, B. 2020. Enhanced Beta (?) glucan beverages Evaluation of satiety, nutrition, and shelf stability. MS thesis. South Dakota State University, Brookings, SD.
|
Progress 10/01/18 to 09/30/19
Outputs
Target Audience:The target audience includes food industry researchers and executives, research scientists, food processors, analytical chemists, grain millers, extension communicators, high school agriculture teachers, plant breeders, and plant physiologists. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Eight MS graduate students (Bipin Rajpurohit, Kara Konst, Beatrice Manu, Brady Bury, Patra Akaya, Anjana Adhikari, Lily Schimke, and Tanvee Despande) were trained in research techniques in the Crop Quality Laboratory. This training included conducting gycemic response measurement and satiety studies using human subjects, rapid measurement of corn aflatoxins using an immunoassay, rheological measurement of flour dough supplemented with dietary fiber, etc. These students also assisted in preparing and presenting research posters, and as well as manuscripts for journal publication. Kara Konst and Tanvee Deshpande graduated in 2018. One Post-Doctoral Research Associate, Dr. Poonam Singha, completed her one-year appointment in my NIFA USDA project. How have the results been disseminated to communities of interest?Presentations on wheat quality were made at several events (Ag Friday, Washington Pavillion, Sioux Falls, SD). These events are attended by elementary and high school age children and their parents. Corn products were displayed at the MN Farm Fest in the Summer of 2019. Five research posters were presented at national conferences and meetings, and 4 peer-reviewed journal articles were published. Several popular press articles were published in university, local and regional publications pertaining to oat fibers, health and disease risk reduction. What do you plan to do during the next reporting period to accomplish the goals?Objective 1: To investigate the rheological traits and food functionality traits of South Dakota wheat varieties in new applications (Asian noodle, tortilla, pizza dough, flat breads) with a view to expanded food uses and determination of genetic and environmental causes of wheat constituent and functionality variability. Publish a journal article on the VDES to characterize its effectiveness in dough quality measurement. Experiments planned include the testing of selective dough improvers such as SSL, Azodicarbamide, DATEM, and Cysteine to determine if the VDES can discriminate between the additives. Objective 2: To evaluate the nutritional and dietary fiber composition fiber of oat cultivars used in the US food supply using rapid and non-destructive techniques such as Near Infrared analytical. Publish an article on evaluation of nutritional quality of US grown Oats. Develop NIRS predictive calibrations for Total Dietary Fiber and fatty acids in oats. Objective 3: To investigate the development of high-value wheat fractions (vital gluten, high-selenium bran, high selenium and whole white wheat) that increases the economic and health benefits of South Dakota grown wheat. Develop a high-dietary fiber, oat bar containing high levels of beta-glucan and low glycemic-index. Objective 4: To provide collaborative assistance in the discipline of Cereal Chemistry and Wheat Quality to the winter and spring wheat breeding programs as well as the Oat Breeding Program at South Dakota State University Develop rapid tests for wheat quality determination and report on the current quality of SD wheat. Objective 5. To engage with food companies in the investigation of rapid food quality evaluation tools and instruments. Develop a bench top oat flaking mill protocol for optimizing processing conditions that parallel large-scale oat processing. Include an additional growing-year of samples in the NIRS calibrations. Engage in Industry-University initiatives in organic wheat and oat production. Collaborate with USDA ARS Oat scientists for improvement of laboratory testing methods for food quality oats. Objective 6: To increase the value (wholesomeness, safety and efficacy) of corn and corn fractions through the development of new food ingredients, nutraceuticals, and bioactive food agents. Acquire extraction equipment for isolation and purification of useful compounds from corn and corn products. Develop efficient recovery methods for carotenoids and pigments form corn processing waste streams.
Impacts
What was accomplished under these goals?
Objective 1: To investigate the rheological traits and food functionality traits of South Dakota wheat varieties in new applications with a view to expanded food uses and determination of genetic and environmental causes of wheat constituent and functionality variability. (30% Accomplished) An FDA-approved dietary fiber source (RS4 starch) was used to fortify Asian noodles at 5% replacement level of wheat flour to improve fiber content without adversely affecting food quality. RS4 has high dietary fiber content (85% TDF), a neutral or bland taste, and low water holding capacity. Vital wheat gluten (VG), wheat protein isolate (WPI), and powdered eggs were evaluated as dough improvers, each at five different levels (0, 1, 2, 3, & 4%) when two levels of RS4 (0%, 5% of flour weight) were used. Commercial Noodle Flour (CNF) blends had longer dough development times and mixing stability. WPI yielded the most dramatic changes in the dough properties by significantly decreasing dough development time to 5.9 min in contrast to 14.7 min for vital gluten, and mixing stability to 8.5 min in contrast to 26.9 min for vital gluten. In contrast to control flour, Gluten index (GI) and the dough strength in WPI blends decreased to 82.6 (from 100) and 18.6 g (from 29.7g), respectively. Impact: Functional ingredients may increase health-promoting qualities and enhance the marketability of US wheat and corn. Objective 2: To evaluate the nutritional and dietary fiber composition fiber of oat cultivars used in the US food supply using rapid and non-destructive techniques such as Near Infrared analytical. (30% Accomplished) Improvements were made to predictive analytical tools that yield valuable nutritional and compositional information about oats grown in the South Dakota oat breeding program. The effectiveness of the calibrations, in terms of accuracy and precision, were judged by high R2 and low Standard Error values (SEC, SECV). Previously (2015-2016), whole groat calibrations for protein estimation, R2, SEC, SECV, and 1-VR values were 0.89, 0.79, 0.85, and 0.87, respectively. In 2018, high protein oat samples enhanced the predictive power of the calibrations yielding excellent R2, SEC, SECV, and 1- VR values of 0.98, 0.50, 0.70, and 0.98, respectively. Impact: NIRS is an accurate and effective technology for oat quality measurement. An automated total dietary fiber analyzer was acquired through a second NIFA USDA equipment grant award. Impact: New dietary fiber constituents can be included for rapid and simultaneous measurement. Oat/barley beverages were developed employing high and low beta glucan varieties of SD oats (GMI 421 and Natty). The 80% oat: 20% barley beverages had viscosity of less than 180 cP. Varieties GMI 421 and Natty received sensory preference scores of 4.38 and 4.63 on a 1 to 5 scale. Partial enzyme hydrolyses was performed using 1% beta glucanase at 50% moisture, 50°C, and constant stirring for 3 min, followed by enzyme deactivation at 80°C. Enzyme treatment reduced viscosity from 153-185 cP to 45-57 cP. A satiety study employing 10 subjects and a 10 cm-Visual Analog Scale (VAS) revealed that oat and barley beverages increased fullness (f), reduced hunger (h), reduced desire to eat (de), and decreased prospective food intake (pi). Four breakfast test meals, namely, low β-glucan beverage (Natty), high β-glucan beverage (GMI), commercial beverage (control), and regular breakfast (control) were evaluated. Four hours after consumption of the breakfast meals, reductions in h, de, and pi, were significantly greater in the high β-glucan beverage (h: 6.45 cm to 3.32 cm; de: 6.4 cm to 3.5 cm; pi: 5.5 cm to 3.9 cm) compared to the commercial beverage (h: 6.9 cm to 7.1 cm; de: 7.0 cm to 7.5 cm; pi: 6.9 cm to 6.7 cm), regular breakfast (h: 6.8 cm to 5.8 cm; de: 7.1 cm to 6.3 cm; pi: 6.5 cm to 6.2 cm) and low β-glucan beverage (h: 5.9 cm to 6.0 cm; de: 7.0 cm to 5.8 cm; pi: 6.5 cm to 5.3 cm). The high β-glucan beverage significantly increased fullness. Impact: Oat and barley products have flavor attributes that are desirable to consumers. Reduction of viscosity by enzyme treatment may be beneficial in high beta glucan food products. Objective 3: To investigate the development of high-value wheat fractions (vital gluten, high-selenium bran, high selenium and whole white wheat) that increases the economic and health benefits of South Dakota grown wheat. (25% Accomplished) Efficient vital gluten extractions were explored to determine if the presence of selenium (Se) in gluten in high Se wheat enhances the strength (S) and extensibility (E) of the dough. Grain Se was highly correlated to dry gluten Se (R2=0.98). Composite flours fortified at the 5% level showed that gluten from high Se wheat have vital gluten with excellent dough forming properties (S=82.2g, E=30.4mm) comparable to commercial vital gluten (S=82.8g, E=31.2mm). Impact: Establishing the link between gluten content and actual bread loaf volume leading to new tools, remains a significant part of our efforts. Objective 4: To provide collaborative assistance in the discipline of Cereal Chemistry and Wheat Quality to the winter and spring wheat breeding programs as well as the Oat Breeding Program at South Dakota State University (40% Accomplished) Plant breeders need food quality information for varieties to make decisions on selection of breeding lines. A Vacuum Dough Expansion System (VDES) was designed to expand dough prepared from flour and water. VDES data were correlated with routine tests used for flour end use quality and baked loaf volume. When a low protein flour was spiked with gluten (7.3 -14.7%), dough height measured from VDES was significantly correlated with the corresponding baked loaf volume (R2= 0.94). Significant findings from bivariate correlations for 24 winter wheat varieties included: specific loaf volume (SLV) and Mixolab stability (r=0.61); SLV and flour protein (r=0.60); SLV and weight value (WV), (r=0.54); SLV and grain protein (r=0.57); SLV and good wet gluten (GWG), (r=0.57); SLV and water absorption capacity (WAC), (r=0.52); SLV and dough expansion height (r=0.47). Dough expansion height was significantly correlated with GWG (r=0.59), Mixolab Stability (r= 0.44), and WAC (r=0.61). Impact: Flour quality tests can be coupled with VDES tests to serve as predictors of bread quality. Objective 5. To engage with food companies in the investigation of rapid food quality evaluation tools and instruments. (30% Accomplished) Collaboration with food companies led to 4 new externally funded projects. These have opened up additional avenues for increased research capacity. Objective 6: To increase the value of corn and corn fractions through the development of new food ingredients, nutraceuticals, and bioactive food agents. (30% Accomplished) Chinese Steamed Bread (CSB) was studied as a platform for fiber and protein enrichment. Food grade distillers dried grains (FDDG) was used to replace 0-25% wheat flour in CSB. Protein and dietary fiber contents showed significant increases to 18.8% and 15.3%, respectively, for 100g of steamed bread. Fiber in 100g of fresh FDDG CSB ranged from 2.8-7.7g. FDDG doughs had higher water absorption (62-71.4%) relative to control (53.5%), while dough development time (DDT), dough stability (DS), and dough extensibility (DE) decreased significantly. DDT for DDG dough was 1.03 to 1.18 min in contrast to control (1.45 min). DS decreased from 9.8 min in control to 7.5-8.4 min in DDG doughs. DE of decreased from 21. 9 mm in control dough to 10.4-16.6 mm. FDDG reduced brightness (L*) of flour from 91.4 to 89.4 and cooked CSB from 76.8 to 67.6. The data showed that up to 15% FDDG substitution was acceptable without detriment to dough functionality. Impact: Traditional food staples can be fortified using enrichment ingredients such as FDDG.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Dhungana, B., Ali, S., Krishnan, P., and Caffe-Treml, M. 2018. Effect of oat cultivar on ochratoxin A accumulation following grain inoculation with Penicillium verrucosum. Cereal Chemistry. 96:324-331.
https://doi.org/10.1002/cche.10129
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Krishnan, P., Singha, P., Singh, S. K., Muthukumarappan, K. 2018. Physicochemical and nutritional properties of extrudates from food grade distillers dried grains, garbanzo flour and corn grits. Food Science and Nutrition. 6: 1917-1926. https://doi.org/10.1002/fsn3.769
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Dhungana, B., Ali, S., Wu, J., Krishnan, P., Byamukama, E., and Caffe-Treml, M. 2019. Effects of temperature, water activity, and fungal isolate on ochratoxin-A accumulation in oat grain inoculated with Penicillium verrucosum and development of a methodology to screen oat cultivars for Ochratoxin-A accumulation. Cereal Chemistry. 96: 950-957. https://doi.org/10.1002/cche.10199
- Type:
Journal Articles
Status:
Accepted
Year Published:
2019
Citation:
Xiaona. L, Wang, C., and Krishnan, P. 2019. Effects of corn distiller's dried grains on dough properties and quality of Chinese steamed bread. Journal of Food Science and Nutrition. (In Press).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Manu, B., and Krishnan, P. 2019. Development of an enhanced beta (?) glucan beverage - Evaluating satiety, nutrition and shelf stability. AACCI Cereals and Grains Conference. November 3-5. Denver, CO.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Konst, K., and Krishnan, P. 2019. Evaluation of a qualitative method for enrichment iron in cereal-based products. AACCI Cereals and Grains Conference. November 3-5. Denver, CO.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Deshpande, T., and Krishnan, P. 2019. Developing food quality standards and specifications for food grade distillers' dried grains. AACCI Cereals and Grains Conference. November 3-5. Denver, CO.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Rajpurohit, B., Krishnan, P., Sehgal, S. K., Glover, K., Brabec, D., and Berzonsky, W. 2019. Developing simple and rapid methods to evaluate bread-baking quality of wheat flours. IFT Annual Meeting and Food Expo. June 2-5. New Orleans, LA. https://www.iftevent.org/News/ift19phitausigmaifthonordivisioncompetitionwinners
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Rajpurohit, B., Sehgal, S. K., Glover, K. D., Brabec, D., Berzonsky, W., Krishnan, P. 2019. Effectiveness of a vacuum dough expansion system in measuring dough expansion attributes for predicting bread loaf volume. Cereal Grains Conference. November 3-5. Denver, CO.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Shumate, B., Glover, K., and Krishnan, P. 2019. Predicting farinograph stability of wheat flour with mixograph and glutomatic tests. International Agronomy Society Meeting. Nov. 10-13. San Antonio, TX.
- Type:
Other
Status:
Published
Year Published:
2019
Citation:
Kleinjan, J., Graham, C., Caffe-Treml, M., Krishnan, P., Ali, S., Kirby, K., Hawks, S., and Hall, N. 2019. 2018 South Dakota Oat Variety Trial Results. SDSU Extension. Oct 9. Brookings, SD. https://extension.sdstate.edu/oat-variety-trial-results.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2019
Citation:
Deshpande, T. 2018. Developing food quality standard for food grade distillers dried grains. M.S. Thesis. South Dakota State University. Brookings, SD.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2019
Citation:
Konst. K. 2018. Effects of oats and distillers dried grains fibers on fortification of asian noodles Evaluation of glycemic response, noodle quality and nutritional composition. M.S. Thesis. South Dakota State University. Brookings, SD.
|
Progress 10/01/17 to 09/30/18
Outputs
Target Audience:The target audience includes food industry researcher and executives, research scientists, food processors, analytical chemists, grain millers, extension communicators, high school agriculture teachers, plant breeders, and plant physiologists. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two Ph.D. students (Poonam Singha & Waleed Alrayyes), six MS graduate students (Bipin Rajpurohit, Kara Konst, Beatrice Manu, Brady Bury, Patra Akaya, & Tanvee Despande), and two undergraduate students (Katherine Lake & Derek Tramp) were trained in research techniques in the Crop Quality Laboratory. (These students assisted in production of research posters and as well as manuscripts for journal publication. One Ph.D. graduate student, Poonam Singha, who graduated in December, 2017 assisted with the submission of a successful NIFA grant proposal on Improving Food Quality. How have the results been disseminated to communities of interest?Presentations on wheat quality were presented at several events, including "Its All About Science" Sanford Poster Session, and Ag Friday (Washington Pavillion, Sioux Falls). These events are attended by elementary and high school age children and their parents. Corn products were displayed at the MN Farm Fest in the Summer of 2018. Six research posters were presented at national conferences and meetings, and 5 peer-reviewed journal articles were published. Numerous popular press articles were published in local and regional publications pertaining to oat fibers, health and disease risk reduction. What do you plan to do during the next reporting period to accomplish the goals?Objective 1: To investigate the rheological traits and food functionality traits of South Dakota wheat varieties in new applications (Asian noodle, tortilla, pizza dough, flat breads) with a view to expanded food uses and determination of genetic and environmental causes of wheat constituent and functionality variability. Publish a journal article on the VDES to characterize its effectiveness in dough quality measurement. Objective 2: To evaluate the nutritional and dietary fiber composition fiber of oat cultivars used in the US food supply using rapid and non-destructive techniques such as Near Infrared analytical. Publish an article on evaluation of nutritional quality of US grown Oats. Objective 3: To investigate the development of high-value wheat fractions (vital gluten, high-selenium bran, high selenium and whole white wheat) that increases the economic and health benefits of South Dakota grown wheat. Develop a high-dietary fiber steamed bread, oat beverage containing high levels of beta-glucan and low glycemic-index Asian noodle. Objective 4: To provide collaborative assistance in the discipline of Cereal Chemistry and Wheat Quality to the winter and spring wheat breeding programs as well as the Oat Breeding Program at South Dakota State University Develop rapid tests for wheat quality determination and report on the current quality of SD wheat. Objective 5. To engage with food companies in the investigation of rapid food quality evaluation tools and instruments. Develop a bench top oat flaking mill protocol for optimizing processing conditions that parallel large-scale oat production. Include an additional growing-year of samples in the NIRS calibrations. Engage in Industry-University initiatives in organic wheat and oat production. Objective 6: To increase the value (wholesomeness, safety and efficacy) of corn and corn fractions through the development of new food ingredients, nutraceuticals, and bioactive food agents. Acquire extraction equipment for isolation and purification of useful compounds from corn and corn products.
Impacts
What was accomplished under these goals?
Objective 1: (30% Accomplished) Resistant starch (RS4) from wheat is endowed with high dietary fiber content (85%TDF), a neutral or bland taste, and low water holding capacity. RS4 was explored as a prospective stealth ingredient, namely, in enriching fiber content while not overtly and adversely affecting dough handling properties and end product quality of wonton. Vital wheat gluten (VG), wheat protein isolate (WPI), and powdered eggs were also investigated as protein sources to improve dough properties. Two flour types (CNF, a commercial flour optimized for Asian products, and Alice, a South Dakota hard white winter wheat flour), three ingredients (VG, WPI, powdered eggs) each at five different levels (0, 1, 2, 3, 4% of flour weight), and two levels of RS4 (0, 5% of flour weight) were employed in a 2 x 3 x 5 x 2 factorial experimental design. CNF had lower protein content and water absorption than Alice. However, the CNF blends had longer dough development times and mixing stability. WPI yielded the most striking changes in the dough properties; each 1% increment significantly decreased dough development time and mixing stability. Dough mixing time decreased from 11.5 min to 5.4 min at 4% WPI. Mixing stability decreased from 21.1 min to 5.5 min. Gluten index (GI) and the dough strength decreased with increases in WPI. The 4% WPI blend had a GI of 66.3% in contrast to the controls (controls = 98.7%). Impact: Improvement of traditional staple foods by the use of functional ingredients may increase health-promoting qualities and enhance the marketability of US wheat. Objective 2: (30% Accomplished) Two years of samples were employed in developing predictive models for food quality constituents in oats. Additional three years of sampling is now possible owing to a new NIFA oat grant on Improving Food Quality ($449,532) awarded in February 2018. Effective NIRS calibrations were developed for simultaneous multiple component measurement of constituents (protein, oil, and β-glucan contents) in whole and ground oat groats. The use of whole oat groats as a starting material represents an advancement in the science as it precludes the need for sample grinding. NIRS calibration for estimation of β-glucan content of ground oat groats yielded R2, SEC, SECV, and 1-VR values of 0.94, 0.16, 0.22, and 0.87, respectively. Protein calibration for ground oat groats yielded R2, 1-VR, SEC, and SECV values of 0.94, 0.93, 0.61, and 0.64, respectively. Calibration employing ground oat groats for oil content estimation yielded high R2 and 1-VR values of 0.93 and 0.92, respectively, and low SEC and SECV values of 0.23 and 0.26, respectively. Whole oat groat NIRS calibrations proved to be as effective as ground groat calibrations. Whole oat groat β-glucan calibrations yielded excellent R2, SEC, SECV, and 1-VR values of 0.93, 0.18, 0.23, and 0.89, respectively. For protein calibrations of whole oat groats, R2, SEC, SECV, and 1-VR values were 0.92, 0.70, 0.80, and 0.89, respectively. Oil content calibration developed with whole oat groats yielded R2, SEC, SECV, and 1-VR values of 0.90, 0.27, 0.30, and 0.88, respectively. Impact: This study showed that NIRS is an accurate and effective technology for oat quality measurement. Objective 3: (10% Accomplished) The composition of vital gluten content was monitored in HRS and HRW varieties along with grain and flour protein. Vital gluten content was highly correlated to chemical indices of protein swelling, hydration and water holding capacity of flour and dough. These are in turn related to dough expansibility. Dough strength and dough extensibility contribute to the loaf volume of baked bread under the influence of yeast fermentation. Ideal gas retention capacity of dough also explains good loaf volume. The work of an undergraduate student explored the relationship of the number of gas cells and the size of gas cells in digitized images of bread slices. This information provides baseline data of vital gluten content in our wheat. Efficient vital gluten extractions are being explored to determine if the presence of selenium in gluten in high selenium wheat enhances the strength and extensibility of the dough. Preliminary findings from composite flours show that gluten from high Se wheat have vital gluten with excellent dough forming properties. Impact: High Se wheat grown in high-Se soils may have enhanced market potential. Objective 4: (30% Accomplished) Plant breeders need crop and food quality information of the crops to make decisions on selection of breeding lines. Rapid measurement techniques for functionality of wheat and oat cereals is needed for effective decision-making in grain breeding programs. Empirical methods capable of predicting baking potential (loaf volume) of wheat flours need to be developed. This will negate the need for performing time-consuming standard baking tests. A Vacuum Dough Expansion system (VDES) was designed to expand dough prepared from flour and water. A method for dough expansion was developed, and VDES data was correlated with routine flour and dough tests used for flour end use quality, and baked loaf volume. Expansion of dough was carried out in a cylindrical geometry beaker. The maximum expansion of the dough subjected to 0.8 in Hg of vacuum was recorded. Dough used in VDES tests were mixed to optimal mixing conditions, followed by resting in bread pan for ten minutes. Bivariate correlation for wheat kernel protein, flour characteristics (protein, weigh value from hybrid SDS-SRC sedimentation test, dry gluten), dough characteristics (good wet gluten, water absorption capacity, Mixolab stability, Mixolab absorption, dough expansion height) and baked bread characteristics (specific loaf volume) for twenty-four winter wheat varieties was performed. When a low protein flour was spiked with gluten (7.3 -14.7%), dough expansion height measured from VDES was significantly correlated with the corresponding baked loaf volume (R2= 0.94). Dough expansion behavior in a weak flour provides evidence of the applicability of system for testing effects of dough modification ingredients. Significant findings from bivariate correlations for 24 winter wheat varieties were between Specific loaf volume (SLV) and Mixolab stability (r=0.61); SLV and flour protein (r=0.60); SLV and Weight Value (WV), (r=0.54); SLV and Grain protein (r=0.57); SLV and good Wet Gluten(GWG), (r=0.57); SLV and water absorption capacity (WAC), (r=0.52); SLV and dough expansion height (r=0.47). Additionally, Dough expansion height was significantly correlated with GWG (r=0.59), Mixolab Stability (r= 0.44) and WAC (r=0.61). Impact: Indicators derived from chemical dough functionality test can be coupled with actual dough performance tests (such as the VDES) to serve as powerful predictors of bread quality. Bread loaf volume is a significant economic factor Objective 5. (20% Accomplished) Collaboration with food companies led to 5 externally funded projects. These have opened up additional avenues for increased research capacity. Objective 6: (30% Accomplished) Flour blends containing DDG and pulses flour are gluten-free and high in protein and fiber. We investigated the effects of DDG (FDDG) on the sensory and textural characteristics of garbanzo flour (GF)-corn grits (CG) based extruded products. The FDDG-GF-CG flours mixed in different ratios and processed using a single-screw extruder yielded satisfactory extrudates. Impact: Response surface methodology used to evaluate the effects of FDDG level, barrel and die temperature, screw speed and feed moisture content showed that FDDG can be incorporated to an upper level of 20% in a GF-CG blend to develop good products.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Dhungana, B., Ali, S., Byamukama, E., Krishnan, P., Caffe, M. M.-M. (2018). Incidence of Penicillium verrucosum in Grain Samples from Oat Varieties Commonly Grown in South Dakota. Journal of Food Protection, 81(6), 898-902.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Singha, P., Singh, S. K., Muthukumarappan, K. and P. Krishnan (2018). Physicochemical and nutritional properties of extrudates from food grade distillers dried grains, garbanzo flour and corn grits. Food Science and Nutrition. 2018:00:1-13.
https://doi.org/10.1002/fsn3.769
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Singha, P. Muthukumarappan, K., Krishnan, P. (2018). Influence of processing conditions on apparent viscosity and system parameters during extrusion of distillers' dried grains-based snacks. Food Science and Nutrition (DOI:10.1002/fsn3.534).
https://doi.org/10.1002/fsn3.534
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Paudel, D., Treml, M., and P. Krishnan. (2018). A single analytical platform for the rapid and simultaneous measurement of protein, oil and beta glucan contents of oats using Near Infrared Reflectance Spectroscopy. Cereal Foods World, 63(1), 17-25.
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Pourafshar, S, Krishnan, P. and K. Rosentrater. (2018). Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL). Foods, Vol. 6, 31. Published: 1 March 2018
Foods 2018, 7, 31; doi:10.3390/foods7030031
- Type:
Journal Articles
Status:
Under Review
Year Published:
2018
Citation:
Dhungana, B., Ali, S., Byamukam, E., Krishnan, P., Wu, J, and Caffe-Treml, M. 2018. Effects of temperature, water activity, and fungal isolate on ochratoxin-A accumulation in oat grain inoculated with Penicillium verrucosum and development of a methodology to screen oat cultivars for ochratoxin-A accumulation. Cereal Chemistry. (under review).
- Type:
Journal Articles
Status:
Under Review
Year Published:
2018
Citation:
Dhungana, B., Ali, S., Krishnan, P., and Caffe-Treml, M. Effect of oat cultivar on Ochratoxin-A accumulation following grain inoculation with Penicillium verrucosum. Cereal Chemistry. (under review).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Krishnan, P., Deshpande, T. 2018. Developing quality standards and specifications for food grade distillers' dried grains. National Corn Utilization and Technology Conference. St. Louis, MO. June 4.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Dhungana, B., Ali, S., Krishnan, P., Byamukama, E., Wu, J., and Caffe-Treml, M. 2018. Effect of genotype on Ochratoxin A accumulation in oats. Poster presented at the American Oat Workers Conference. Seattle, WA. June 19-21.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Rajpurohit, B. Sehgal, S. K., Glover, K. D., Brabec, D., Berzonsky, W., Krishnan, P. 2018. Effectiveness of a Vacuum Dough Expansion System in Measuring Dough Expansion Attributes for Predicting Bread Loaf Volume. Institute of Food Technologists Conference. Chicago, IL, July, 8.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Rajpurohit, B., Sehgal, S. K., Glover, K. D., Brabec, D., Berzonsky, W., Krishnan, P. 2018. Developing and correlating benchtop flour testing and simplified methods for dough evaluation. Milling and Baking Conference. Nashville, TN, April 4-6.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Krishnan, P., Caffe, M. 2018. Building a Better Oat Measurement of oat quality. Oat Workers Conference, Seattle, WA., July 15.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Dries, S., Berzonsky, W., Krishnan, P., Glover, K. 2018. Stability analysis of gliadin accumulation in Hard Red Spring Wheat. Iowa State University Plant Breeding Meeting. Iowa State University, Ames, IA, March 23.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2018
Citation:
Brady, B., Srinivas, J., Krishnan, P. 2018. Extraction of Bioactive Compounds from Distillers Dried Grains. Its All About Science Sanford Science Fair, Sioux Falls, SD, June 9.
- Type:
Websites
Status:
Other
Year Published:
2018
Citation:
Developing a single platform for determining oat quality. OFT Newsletter story about the NIFA Oat grant.
http://www.ift.org/IFTNEXT/082118.aspx
- Type:
Websites
Status:
Other
Year Published:
2018
Citation:
Food Scientists receives NIFA Grant to Improve Oat Quality.
https://www.sdstate.edu/news/2018/07/food-scientist-receives-nifa-grant-improve-oat-quality
- Type:
Websites
Status:
Other
Year Published:
2018
Citation:
Institute of Food Technologists blog on a food scientist working on a NIFA funded research project.
http://blog.ift.org/i-am-ift-padu-krishnan
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2018
Citation:
D. Paudel. 2018. Development of robust NIRS calibrations for oat protein, oil and beta glucans.
M.S Thesis, Brookings, SD.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2018
Citation:
Waleed Alrayyes. 2018. Nutritional and Health Benefits Enhancement of Wheat-Based Food Products Using Chickpea and Distillers Dried Grains. Ph.D. Dissertation, Brookings, SD.
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Progress 12/02/16 to 09/30/17
Outputs
Target Audience:The target audience is plant breeders, producers, food scientists,food processors and consumers. Changes/Problems:Nothing to report. What opportunities for training and professional development has the project provided?Three MS graduate students were trained in research technique (Bipin Rajpurohit, Devendra Paudel, Tanvee Deshpande). These students assisted in production of research posters and as well as manuscripts for journal publication. One Ph.D. graduate student, Poonam Singha, graduated in 2017 and assisted with the submission of a successfull NIFA grant proposal on Improving Food Quality. How have the results been disseminated to communities of interest?Presentations on wheat quality were presented at several events, including "Its All About Science" Sanford Poster Session, and Ag Friday (Washington Pavillion, Sioux Falls). A presentation was made on novel ingredientsfrom the ethanol co product to the MidWest Ethanol Laboratories Conference. Corn products were displayed at the MN Farm Fest in the Summer of 2017. Fourresearch posters were presented at national conferences and meetings, and three journal articles were published What do you plan to do during the next reporting period to accomplish the goals?Goal 1. Publish a journal article on the VDES to characterize its effectiveness in dough quality measurement. Goal 2, Publish an article on evaluation of nutritional quality of US grown Oats. Goal 3. Evaluate the vital gluten quality of high Se vital gluten.Scale up a bench top vital gluten production line. Goal 4. Developrapid tests for wheat quality determination and report on the current quality of SD wheat. Goal 5. Acquire a bench top oat flaking mill for optimizing processing conditions. Include an additional growing year of samples in the NIRS calibrations. Goal 6. Scale-up production of FDDG and determinewholsomeness of a food grade DDG. Produce ahigh-energy bar containing FDDG for emergency international food relief programs.
Impacts
What was accomplished under these goals?
Goal 1: Rheological traits of SD wheat varieties (20% complete) A Vacuum Dough Expansion system (VDES) was built for use in breadand wheat quality testing. HRS and HRW wheat flour were used in determining dough expansion. Flour samples were also bakedto determine true bread loaf volume (LV). Expanded dough volume (DV) was compared with output from chemical and rheological tests for flour end use. VDES accurately measured LVas judged by strong correlations between true LVand digitized image.Whenbread loaves wereimaged in thethe VDES,estimated loaf volume and loaf height showed strong correlations tobaked loaf volume (R2=0.99). When dough (250-400g)wasexpanded in the VDES, DVwas significantly correlated with dough mass (R2=0.97). This linearity in VDES response showed predictability of dough expansion. Impact: Predictive tests of flour dough and bread qualityhave strong economicimpacts for wheat producers, flour millers and thebaking industry. Goal 2: Nutritional and fiber content of US grownoat varieties(10% complete) Effective NIRSpredictive calibrations were developed for simultaneous multiple component measurement of constituents (protein, oil and beta glucan content) in whole oat groats and ground oat groats. The use of whole oat groats as a starting material represents an advancement in the science as it precludes the need for grinding. Samples were collected from the 2015 and 2016 crop years from various locations in the United States (South Dakota, North Dakota, Washington, Iowa, and Wisconsin) representing a large geographical region and diverse genetic range (N=500). Reference analyses were done by standard approved methods. High R2 and 1-VR and low SEC and SECV values provided evidence supporting the accuracy and precision of calibration models developed for beta-glucan, protein, and oil content estimation. Impact: The results and Proof of Concept developed through this study were the basis for an NIFA proposal that has been recommended for funding. Goal 3: High value wheat fractions (20% complete) Wheat grown in high selenium (Se) soils is endowed with high grain Se. Seisprotective againstseveral forms of cancer. Wheat fractions containing naturally biofortified Se may providebenefits for nutrition and food functionality. Nearly80% of the grain selenium wasrecovered in a single fraction (10%) as vital gluten (VG), wheat protein concentrates (WPC) and wheat protein isolates (WPI). Selenium and protein rich concentrates produced from high (10 ppi), medium (5 ppm) and low (1 ppm) selenium wheat composites and were compared with commercial WPI and WPC. Dough strength (g) and dough elasticity (mm) of high, medium and low Seflours were measured usingusing a Texture Analyzer. Dough strength and dough elasticity of High-Se flour fractions were found to be higher compared to commercial vital gluten showing that Se enriched flour has potential for enhanced dough functionality for food processing. Impact: Levels of Se of 1 ppm in commercial flours are seen as a good starting point for nutritional fortification of Se.High value fractions used in flour fortification ofmay provide avenues for marketing Se-endowed SD wheat. Goal 4: Collaborative assistance to wheat breeding programs (20% complete) HRSand HRWwheat varieties in the South Dakota State University wheat breeding programs were used to determinethe effects of environment and genetics in influencing the variability of various wheat kernel, milled flour and dough constituents. Protein, vital gluten, gliadin and mineral contents were monitored in addition to dough mixing and bread baking traits. For spring wheat,LV was significantly correlated with flour protein (r = 0.77), strong fraction of wet gluten (r =0.7), dry gluten (r =0.63) and grain protein (r =0.59). For HRW, the hybrid SDS-SRC test was significantly correlated to flour protein. Impact:Chemical tests of flour quality such the SDS-SRStests when used in conjunction with functionality tests improvethe power of predicting loaf volume. Another study done in collaboration with the breeding program evaluated genetic x environment influences in the variability of immunogenic constituents (cereal proteins).The interaction of cereal genotype and environment, as opposed to plant genotype alone, may influence anti-nutritional potential as production areas shift or climate cycles change. Storage proteins of seeds have been implicated in human health conditions. This study evaluated nearly 200 breeding lines and released cultivars of hard red spring wheat (Triticum aestivumL.) for immunogenic potential.Impact: There were two deliverables from the study 1) An assay for measuring the immunogenic protein fraction was developed and implemented in a survey of genotypes under development. 2) Genotypes that were stable for gliadin expression across all environments were identified.Rank changes of the cultivars evaluated indicated that environmental effects had greater influence on immunogenic protein accumulation than genotype. The three most-stable genotypes identified by genotype-by-(genotype x environment) analysis were SD4416, SD4465, and 'Focus'. Goal 5. Engaging food companies to invest in rapid screening techniques for measuring grain and food quality (20% complete) As South Dakota produces several cereal grains (oats, wheat and corn) that are of interest to major food processors, the existence of rapid, accurate and economical quality evaluation systems will be invaluable tools to plant breeders, farmers, millers, and food processors. Through research grants funded by several food companies (General Mills,& Grain Millers Inc.), a research grade NIRS and equipment for reference analysis were purchased. NIRS analytical methods are correlative methods and rely on the availability of accurate reference methods that measure true values of target grain constituents in order to keep the predictive calibrations accurate. The Crop Quality Laboratory at SDSU has engaged with food companies to acquire capabilities and instruments for food quality analysis. Impact: Data generated by the analytical devices provide reliable information for decision-making in the breeding and food production. Goal 6. High-value corn fractions for use inlow-glycemic response foods, and high fiber-high protein extruded snacks (30% complete) A high value fraction, namely a food grade DDG (FDDG), was developed from co products of corn fermentation.FDDG was used in conjuction with chickpea in glycemic response studies in human subjects. Chickpea (CP) and FDDGare known for high fiber and high protein content and may be helpful ingredients in new food formulations. Our objective was to compare the Glycemic Response (GR) of combinations of CP and FDDG fortified pita breads in test subjects. Pita breads were made using the following blends All Purpose Flour (APF), APF:CP (90:10 & 80:20), APF:FDDG (90:10 & 80:20), APF:CP:FDDG (70:20:10 & 70:10:20). The experiment design was a single blind, randomized controlled, cross over design with a convenience sample of twelve panelists. Following overnight fasting, subjects consumed each bread type. Blood samples were collected at 30 min intervals. Glycemic response curves were constructed and Area under the Curve (AUC) was calculated. Control (APF) yielded an IAUC of 86.9mmol.min/L). Pita bread containing 10% CP yielded an IAUC of 84.23 mmol.min/L while the 20%CP showed IAUC of 67.3 mmol.min/L. Ten percent FDDG pita breads showed IAUC of 56.35 mmol.min/L while the 20% FDDG pita bread showed an IAUC of 48.53 mmol.min/L. Inclusion of CP and FDDG into APF, separately and in combinations (70:20 10 & 70:10: 20), resulted in improvements of the GR when compared to APF control pita.CP when used in conjunction with FDDG, improved pita bread acceptability. Impact: The study demonstrated the efficacy of ingredients such as chickpea and FDDGin the development of tasty low-glycemic response foods, such as pita bread.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Rasul, G., Glover, K., Krishnan, P., Wu, J., Berzonsky, W., Fofana, B. (2017). Genetic analyses using GGE model and a mixed linear model approach, and stability analyses using AMMI bi-plot for late-maturity alpha-amylase activity in bread wheat genotypes. GENETICA, 145(3), 259-268.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Niu, M., Hou, G. G., Kindelspire, J., Krishnan, P., Zhao, S. (2017). Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers. Food Chemistry, 223, 16-24.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Dhungana, B., Krishnan, P., Caffe-Treml, M., Shaukat, A., Byamukama, E. , "Estimation of abundance of Penicillium verucossum in oat varieties grown in South Dakota," Sanford Health, SDSU, Brookings, SD, United States. (July 10)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Dhungana, B., Krishnan, P., Byamukama, E., Caffe-Treml, M. "Methodology for screening oat varieties for Ochratoxin A accumulation in grain inoculated with Penicillium verucussom." National Association of Plant Breeders, Davis, CA. August 7-10, 2017.
- Type:
Journal Articles
Status:
Published
Year Published:
2017
Citation:
Influence of processing conditions on apparent viscosity and system parameters during extrusion of distillers dried grains-based snacks. Food Sci Nutr. 2017;110, DOI: 10.1002/fsn3.534
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Dries, S., Berzonsky, W., Glover, K., Krishnan, P., 2017. "Evaluation of stability of Gliadin accumulation in Hard Red Spring Wheat," University of Minnesota, Minneapolis, Minnneapolis, MN. (March 23, 2017).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2016
Citation:
Alrayyes, H., Krishnan, P. "Glycemic Response reduction from pita bread fortified with chickpea and Food grade distillers dried grains,American Association of Cereal Chemists International," AACCI, Savannah, Savannah, GA. (October 23, 2016).
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