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PubMed1983

Automated analysis of flour extracts for uric acid and its correlation with degree of insect defilement.

An automated method is described for quantitating uric acid in a sodium acetate extract of flour. The difference in color intensity developed in a flour extract treated with the enzyme uricase and one that is not treated is measured spectrophotometrically. A mean recovery of 97.1% was obtained for 50 g flour samples spiked with 1 mg uric acid. The method can measure as little as 50 micrograms uric acid in 50 g flour and is used to establish a correlation between the uric acid in the flour and the number of insect fragments and excreta pellets present. A 42-data point least squares straight line having a slope of 1.62 and a correlation coefficient of 0.750 (99.9-100% valid) is used to establish the relationship of uric acid to insect defilement.

Animals↗
PubMed1977

Effect of storage in flour and of particle size on the bioavailability of elemental iron powders for rats and humans.

Elemental iron powders produced by different processes were separated by nitrogen elutriation into fractions based on particle size. The fractions containing fine particles (7-10 micrometer) of electrolytic iron, hydrogen (H2)- and carbon monoxide (CO)-reduced iron, and the whole sample of carbonyl iron (92% less than 11 micrometer) were blended into freshly milled wheat flour and stored at about 21 degrees C. Storing the enriched flour up to 9 months had no effect on the relative biological value (RBV) of iron for rats from each type of iron supplement. Baking bread with flour containing electrolytic, H2-reduced, and carbonyl iron after storage for 10 months also had no effect on the RBV of the iron powders. There was no change in the RBV of iron for rats from flour enriched with electrolytic iron (200 mg/kg) and ascorbic acid (200 and 1665 mg/kg flour) after storage for 1 week and 3 months. The decreases in RBV due to increase in size of particles (7-10 vs. 20-26 micrometer) were significant for H2-reduced iron and CO-reduced iron but not for electrolytic iron and carbonyl iron. The RBVs of elemental iron powders for rats were similar to the values obtained with humans, based on iron absorption after an overnight fast.

Animals↗
PubMed1995

[The use of deffated corn germ in flour manufactured to bakery products].

The flour of deffated corn germ is a by-product of the corn industry milling dried which is actually subutilized in human consumption. In this study, two samples of corn deffated germ of different particle size were physicochemically characterized: fine fraction (FF) and medium fraction (FM) and they were added to wheat flours to obtain composite flours with substitution levels of 5- 10- 12- 15% mixtures. These mixtures were used to manufacture sandwich bread in bakeries, which were physico-chemically and sensorially analyzed. (FF) and (FM) were found to provide from 20 to 35% of dietary fiber. From the manufactured bread loaves, the ones containing 10% of (FM) and 10% of (FF) were selected because they did not differ in specific weight, color, flavor and texture at a 95% confiability from those elaborated with 100% wheat flour. In the acceptability test given to 200 consumers, it was found that bread with 10% FF substitution was more widely accepted (48%) than that containing 100% wheat flour; and that of 10% of (FM) had the same level of acceptability (28%) as the control bread. It can be concluded that the deffated corn kernel represents a raw material available in this country that could be used in bread elaboration as a partial replacement for imported wheat.

Bread↗
PubMed1996

[In vitro digestibility of a milk substitute produced with uncooked flour].

Milk substitutes are used for the breakfast of the recipients of the National School Feeding Programme in Chile. The major ingredients of milk substitutes are milk, sugar and cereal flours. The technical specifications to produce this type of food state, beside their proportions, that the flours must be precooked. This requisite is controlled by determining the gelatinization degree which must be 92% as a minimum. At present, a cheaper new alternative of milk substitute fabricated with uncooked flours and containing an enzymatic preparation has been presented to the Programme. It is postulated that when reconstituted in water under the manufacturer's directions (85 degrees C, 5 min settling time) precooking of the flours is reached. The objective of this work was to evaluate the in vitro digestibility, the effect of the enzymatic preparation (molecular size of starch and dextrose equivalent) and the degree of gelatinization of this product (MSE) when reconstituted under different temperatures and settling times. The same milk substitute but without the enzyme preparation was used as Control. In vitro digestibility (VD) of MSE was 93.8 when reconstituted at 85 degrees C/5 min. settling time. VD decreased at lower temperatures (p > 0.05) to 85.5% (75 degrees C), 82.2% (50 degrees C), 33.0% (40 degrees C) and 41.4% (20 degrees C). VD showed a significant increase when settling time was raised to 30 minutes but only at reconstitution temperatures > 60 degrees C. It was observed the enzyme present in MSE shows a 92.1% of the total potential activity when MSE is reconstituted at 85 degrees C/5 min. The degree of gelatinization, DG, ranged between 42.6% (40 degrees C) and 93.8% (85 degrees C) for 5 min settling time. These values increased after 30 min settling time. VD and DG values for Control were similar to MSE for all the conditions evaluated. It is concluded that both MSE and Control have a good in vitro digestibility and degree of gelatinization when the manufacturer's directions are followed. These results suggest that under these reconstitution conditions precooking of the flours could not be necessary and that the incorporation of enzyme in the formulation has the role of improving some physico chemical characteristics such as the viscosity of the substitute once reconstituted.

Animals↗
PubMed1977

[Nitrogen balance in adults and experimental study in rats fed with rice, beans and manioc flour supplemented with proteins].

Rice, beans and manioc flour are foods eaten daily in Northeast Brazil. Manioc flour is a source of energy, having a low protein content. There has been a great interest to supplement manioc flour with proteins. The present study was planned to show the nutritive value of a basic diet including rice, beans, manioc flour and other local foods, supplemented with different sources of proteins. The experiment was carried out in humans and rats. The supplements used were casein (Ca), isolated soy protein (PS) and a dry residue of a soymilk preparation (RSLS). Through nitrogen balance studies in adults it was shown that the diets with casein or isolated soy protein had a good absorption and retention of nitrogen. The addition of the soymilk residue resulted in a poor acceptance of the experimental diet; negative nitrogen retention was observed in the three persons who accepted the food and completed the balances studies. The same diets offered to humans, with the same protein supplements, were fed to rats. The nutritive value measured in the animals were similar, in all diets with all supplements, including the one with the dry residue of soymilk. The present results call the attention to the problems of transfering animal results to humans. It was also discussed the possibility of adding casein or isolated soy protein as an eventual protein supplement to manioc flour for human feeding.

Adolescent↗
PubMed2004

Separation and quantification by high-performance liquid chromatography with light scattering detection of the main wheat flour phospholipids during dough mixing in the presence of phospholipase.

Phospholipids (PL) are minor components of wheat flour involved in baking quality and exogenous phospholipids are used as emulsifiers giving better loaf volume and crumb grain. Few biochemical data are available on the phospholipid evolution during mixing, probably because of the time-consuming methods proposed for their extraction, separation and quantification. In the present study, the extraction, separation and quantification of the main wheat flour phospholipids were carried out. Total lipids (2% dry mass of wheat flour) were extracted from flour or dough by a mixture of chloroform-methanol-water (1:1:1 (v/v)). The phospholipids were separated from the lipid extract on silica cartridge by solid-phase extraction (SPE) procedure under a 1.5-4 mmHg vacuum, at a 0.8 mL min(-1) flow rate (1 mmHg = 133.322 Pa). The recovery of the lipid extract was 100%, whereas the SPE yield for the PLs was 50%. The resulting fraction was then submitted to HPLC with evaporative light scattering detection on a Diol stationary phase allowing the separation and quantification of each class of phospholipids, in less than 16 min. The developed method allowed to quantify the phospholipid amounts from eight wheat flours as well as their evolution during mixing in the presence of phospholipase.

Chromatography, High Pressure Liquid↗
PubMed2006

Amaranthus cruentus flour edible films: influence of stearic acid addition, plasticizer concentration, and emulsion stirring speed on water vapor permeability and mechanical properties.

Films forming solutions composed of Amaranth (Amaranthus cruentus) flour (4.0 g/100 mL), stearic acid (5-15 g/100 g of flour), and glycerol (25-35 g/100 g of flour) were prepared by an emulsification process, with varying stirring speed values (6640-13360 rpm). The influence of these parameters (stearic acid and glycerol concentrations and stirring speed) on the water vapor barrier and mechanical properties of films was evaluated using the response surface methodology (RSM). Other characterizations, including microstructure, water solubility, and oxygen permeability, were performed in optimized films. According to statistical analysis results, the optimized conditions corresponded to 10 g of stearic acid/100 g of flour, 26 g of glycerol/100 g of flour, and a stirring speed of 12 000 rpm. The films produced under these conditions exhibited superior mechanical properties (2.5 N puncture force, 2.6 MPa tensile strength, and 148% elongation at break) in comparison to those of other protein and polysaccharide composite films, low solubility (15.2%), and optimal barrier properties (WVP of 8.9 x 10(- 11) g m(- 1) s(- 1) Pa(- 1) and oxygen permeability of 2.36 x 10(- 13) cm3 m(-1) s(-1) Pa(-1)).

Amaranthus↗
PubMed2006

Effect of bread baking on the bioavailability of hydrogen-reduced iron powder added to unenriched refined wheat flour.

Elemental iron powders are widely used to fortify flour and other cereal products. Our objective was to test the hypothesis that baking enhances the bioavailability of elemental iron powders by oxidizing Fe(0) to Fe(2+) or Fe(3+). An in vitro digestion/Caco-2 cell culture model and a piglet model were used to measure bioavailability. Bread flour, either unfortified or fortified with hydrogen-reduced (HR) iron powder or FeSO(4) (300 mg Fe/kg flour), was baked into bread. For the in vitro studies, bread samples were treated with pepsin at pH 2, 3, 4, 5, 6, or 7 and subsequently incubated with pancreatic enzymes at pH 7 in a chamber positioned above monolayers of cultured Caco-2 cells. Ferritin formation in the cells was used as an index of iron bioavailability. Ferritin formation in cells fed HR Fe bread was similar to cells fed FeSO(4) bread when the peptic digestion was conducted at a pH 2 but lower when the peptic phase was conducted at pH 3, 4, 5, 6, or 7 (P < 0.05). Pig diets containing 35% dried bread were prepared and fed to cross-bred (Hampshire x Landrace x Yorkshire) anemic pigs in two studies. The rate of increase in hemoglobin Fe over the feeding period was used to calculate relative biological value (RBV), an index of iron bioavailability. In the first pig study, RBV of HR Fe added to flour prior to baking was 47.9% when compared to FeSO(4) fortified flour (P < 0.05). In the second pig study, a third treatment consisting of unfortified bread with HR iron added during diet mixing (after bread baking) was included. RBVs of the HR Fe diet (Fe added after baking) and HR Fe diet (Fe added before baking) were 40.1% and 53.5%, respectively, compared to the FeSO(4) diet. Differences in RBV between the HR Fe (before and after baking) and FeSO(4) (before baking) treatment groups were significant, but the difference between the before and after HR treatment groups was not significant. We conclude that bread baking does not enhance the bioavailability of elemental iron powders.

Animals↗
PubMed2005

Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends.

The effects of various concentrations of different ripe fruit pulps on the sensory and nutritive quality of breakfast cereal were studied. The breakfast cereal was formulated using 1 kg composite flour (composed of 600 g maize flour and 400 g soy flour) in addition to 100 g cassava starch, 225 g sugar and 12 g salt. Pineapple, pawpaw and banana ripe fruit pulps were added separately to the breakfast formulation at concentrations of 0, 100, 200, 300 and 400 g/kg composite flour. Using sensory evaluation, the data obtained showed that samples containing 100 g pineapple, 100 g banana pulp and 100 g pawpaw fruit pulp per kilogram of composite flour (equivalent to 7% of the total weight of the breakfast cereal formulation) were the most acceptable of all concentrations. These samples were comparable in sensory evaluation scores with the commercial breakfast cereal sample Golden morn. Chemical analysis also showed that there was increase in ss-carotene (vitamin A precursor) and vitamin C and a slight increase in the mineral content of the breakfast cereal as a result of the addition of fruit pulp.

Consumer Behavior↗
PubMed1985

Nutrient-Enhanced Production of Remarkably High Concentrations of Ethanol by Saccharomyces bayanus through Soy Flour Supplementation.

The supplementation of a simple medium with soy flour led to an increase in the specific growth rate and viable cell concentration of Saccharomyces bayanus during fermentation. Increasing the amount of soy flour led to an increase in the maximum number of viable yeast cells and the percentage of glucose fermented. It was possible in 64 h to reach 12.8% (wt/vol) ethanol by adding 4% soy flour (wt/vol) to a simple medium with 300 g of glucose per liter. The aqueous extract from soy flour was nearly as effective as whole-soy flour, whereas the lipidic fraction had no positive effect.

Journal Article↗
PubMed2004

Thermal death kinetics of red flour beetle (Coleoptera: Tenebrionidae).

While developing radio frequency heat treatments for dried fruits and nuts, we used a heating block system developed by Washington State University to identify the most heat-tolerant life stage of red flour beetle, Tribolium castaneum (Herbst), and to determine its thermal death kinetics. Using a heating rate of 15 degrees C/min to approximate the rapid heating of radio frequency treatments, the relative heat tolerance of red flour beetle stages was found to be older larvae > pupae and adults > eggs and younger larvae. Lethal exposure times for temperatures of 48, 50, and 52 degrees C for the most heat-tolerant larval stage were estimated using a 0.5th order kinetic model. Exposures needed for 95% mortality at 48 degrees C were too long to be practical (67 min), but increasing treatment temperatures to 50 and 52 degrees C resulted in more useful exposure times of 8 and 1.3 min, respectively. Red flour beetle was more sensitive to changes in treatment temperature than previously studied moth species, resulting in red flour beetle being the most heat-tolerant species at 48 degrees C, but navel orangeworm, Amyelois transitella (Walker), being most heat tolerant at 50 and 52 degrees C. Consequently, efficacious treatments for navel orangeworm at 50-52 degrees C also would control red flour beetle.

Animals↗
PubMed1980

The effects of long-term feeding of soya flour on the rat pancreas.

Rats were fed raw and heated soya flour for up to 2 years. The rats fed raw soya flour all developed pancreatic hypertrophy and hyperplastic and adenomatous nodules. Four of 26 rats fed raw soya flour continuously and 1 of 5 rats fed raw soya flour for 2 days each week developed pancreatic cancer. Preheating the soya flour seemed to protect against the pancreatic hyperplastic and neoplastic changes.

Adenoma↗
PubMed2005

Pulmonary functions of wheat flour mill workers and controls in Ibadan, Nigeria.

BACKGROUND: The impact of grain dust exposure on lung functions of grain handlers in Nigeria has remained largely undocumented. Lung functions of wheat flourmill workers and control subjects were assessed, and the prevalence of lung function abnormalities was compared among the occupational groups. METHODS: Study subjects consisted of 91 flour-millers, 30 matched internal controls from the maintenance unit of the same flourmill factory and 121 matched external controls. A cross-sectional analytical design is utilized; data were collected using structured interviews, anthropometric measurements, spirometry, and area dust sampling. RESULTS: The flour-millers recorded significantly lower mean lung functions compared with control subjects (P < 0.05), for FEV(1) and FVC, when observed values were expressed as percentages of predicted normal values. Furthermore, 29% of flour-millers, compared with 15% of external controls and 10% of internal controls, presented with at least one abnormal test result of ventilatory function. CONCLUSIONS: The study concluded that wheat flour-mill workers in Nigeria are at an increased risk of developing abnormalities of lung functions compared with control subjects, and the dominant pattern of respiratory disease among them is airway obstruction.

Adult↗
PubMed1995

Respiratory symptoms and pulmonary function in flour processing workers in the baking industry.

Respiratory symptoms and ventilatory capacity were studied in 63 flour processing male bakery workers in Umtata, Transkei, Southern Africa. The controls were from a bottling plant in the same city. Both groups were black Africans from the Xhosa-speaking population. The studied population was nonsmoking and no significant difference was noted in age, race, sex, or height between the groups. The exposed workers had significantly lower forced expiratory indices than the control group. Mean percent predicted values of forced expiratory volume in one second (FEV1), forced expiratory ratio (FEV1/FVC x 100), forced mid-expiratory flow between 25% and 75% of FVC (FMF), forced expiratory flow between the first 200 ml and 1,200 ml of FVC (FEF 200-1,200), and peak expiratory flow rate (PEF) were, respectively, 11.2%, 20.0%, 31.0%, 27.4%, and 36.1% lower in the exposed group compared with the controls. The prevalence of forced expiratory ratio less than 70% in the exposed group was 37% while in the controls it was 8%. The prevalence of PEF rate less than 5 1/s in the exposed group was 32% while in the controls it was 11%. The exposed workers reported a significantly higher prevalence of respiratory symptoms compared to the controls. The prevalence of nasal symptoms, phlegm, and cough in the exposed workers was 53.9%, 30.1%, and 25.4%, respectively. The present study demonstrated that exposure to flour dust in flour processing workers in the baking industry is associated with significantly lower pulmonary functions and a higher prevalence of respiratory symptoms, and that these workers show signs of airway obstruction, compared to workers not exposed to flour.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed1988

Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination.

Faba beans (Vicia faba) were germinated at room temperature for 3 and 6 days respectively. The effect of germination on the protein fractions, protein solubility index, PAGE pattern and some functional properties i.e. emulsification capacity (EC), foaming capacity (FC), foam stability (FS), water and fat absorption capacities of the flour was studied. Germination decreased albumins, globulins and prolamins at different levels but non protein nitrogen and glutelins were increased. The protein solubility index was high at both extreme pH values with an isoelectric point (IP) at pH of 4.4-4.5. The solubility of the protein slightly increased due to germination at all the pH values. PAGE pattern revealed on obvious dissociation and utilization for both fast and slow moving protein fractions during germination. Emulsification and foaming properties vs pH profile were similar to the pattern of solubility vs pH. Both properties were high at acidic and alkaline pH's and the minimum values were at pH 4 to 5. Germination process improved EC, FC and FS of the flour in comparison with that of dry bean flour. Water absorption of faba bean flours was improved during germination but the fat absorption markedly decreased.

Dietary Fats↗
PubMed2004

In vitro starch digestibility changes during storage of maize flour tortillas.

Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4 degrees C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established. Protein and lipid levels were lower in tortillas than in flour but ash content was not different in both samples. A decrease in available starch content was observed upon 48 h cold storage (4 degrees C), changes that were concomitant with increased total resistant starch (RS) levels. These changes were due mainly to retrogradation, as suggested by the increased retrograded resistant starch (RRS) levels recorded in stored tortillas; in some samples, RRS represented up to 100% of total RS. The digestion (alpha-amylolysis) rate (DR) of freshly prepared tortillas differed for the various samples. Although the amylolysis patterns for fresh and 72 h-stored tortillas were similar, lower DR values were shown for the stored materials. The differences found among the various tortilla samples may be due to variations in processing conditions during commercial maize flour preparation, and to the use of different maize varieties.

Digestion↗
PubMed1986

Safety of trypsin inhibitors in the diet: effects on the rat pancreas of long-term feeding of soy flour and soy protein isolate.

The effects on the pancreas of chronic dietary exposure to defatted soy flour and soy protein isolate have been studied in two two-year feeding trials in rats. Emphasis was placed on detecting changes that might accompany low levels of dietary trypsin inhibitor (TI) as might be found in edible grade soy products and on studying the influence of protein nutrition. The major pathological findings in the pancreas were nodular hyperplasia (NH), consisting of foci of hyperplastic acinar cells often grossly visible by six months, and the benign neoplastic lesion, acinar adenoma (AA), which developed more slowly. In the first feeding trial, the objectives were to obtain the dose-response relationship of pancreatic pathology to dietary TI provided by raw and heated soy flour and to study the nutritional interaction of protein level which was varied from 10% to 30% using casein supplementation. Also, the responses to raw and heated soy protein isolate were compared to determine whether the removal of more than 50% of the constituents found in soy flour would alter the development of pancreatic lesions. In the second trial, the effect of unusually low levels of TI in raw and heat-treated soy protein isolate, prepared through a salt extraction process and fed at 10% and 30% protein in the diet, was investigated. The incidence of both NH and AA was positively related to the TI content of the diet. The probit transformation of the percent incidence of AA was linearly related to the log of TI/g protein in the diet. A single curve best described the response to 20% and 30% protein, with a slope that was distinctly greater than that for 10% protein. The intersection of the two curves near the TI concentration of edible grade soy flour predicts that protein level in the diet can be expected to have essentially no effect on the incidence of AA when TI activity is in this range. But, for proteins containing greater concentrations of TI, increasing the level of protein in the diet will increase the incidence of pancreatic pathology, while for proteins with quite low levels of TI, increasing the protein in the diet above 10% will have a protective effect.(ABSTRACT TRUNCATED AT 400 WORDS)

Animals↗
PubMed1991

1H and 2H NMR studies of water in work-free wheat flour doughs.

Proton and deuterium NMR relaxation methods were used to characterize water compartmentalization and hydration in work-free wheat flour doughs. Transverse (spin-spin) relaxation measurements define three motionally unique water compartments in the work-free dough preparations. The apparent occupancy fraction and relative mobility of each water domain are found to be functions of moisture content, temperature, and flour type. Additionally, the number of relaxation-resolved water compartments and their characteristic relaxation rate constants are found to depend critically on both moisture content and the interpulse-delay employed for the multi-pulse relaxation experiments. Under controlled experimental conditions, dynamics between the three water compartments can be observed to be consistent with the onset of flour hydration. The most notable observation during the initial period of hydration is a loss of "free" or "loosely bound" water to environments characterized by less mobility. Freezing studies show that hard wheat doughs have slightly less amorphous, non-freezable water than do soft wheat flour doughs prepared under similar conditions.

Chemical Phenomena↗