Plant Sciences Masters Theses

Permanent URI for this collectionhdl:10365/32456

Browse

Now showing 1 - 19 of 19

Carbohydrate-Based Micro and Nano Scale Materials from Soybean Meal, Distillers Dried Grains, and Sugar Beet Pulp for Food and other Applications
(North Dakota State University, 2013) Sivapragasam, Nilushni
Study 1 was carried out to isolate and produce enzyme resistant micro and nano scale carbohydrates from soybean meal (SBM), distillers dried grains (DDG), and sugar beet pulp (SBP). All materials produced were in micro and nano scales, and the yields were different depending on the starting material. Study 2 determined the physiological stability of study 1 materials for potential encapsulation applications. Both SBM and SBP were stable under simulated physiological conditions; the stability of the SBM was higher than SBP. In study 3 the SBM nanomaterial from buffer extraction was used for in vitro fermentation by Bifidobacterium brevis. The B. brevis showed a good growth in the presence of SBM nanomaterial. Study 4 characterized the SBM- resistant starch thin films produced with pectin and carboxymethylcelllulose. The films formed with SBM-resistant starch and pectin at 3:1 and 1:3 provided good barrier and viscoelastic properties.
Debranning Affects Durum Wheat Milling Properties and Semolina Quality
(North Dakota State University, 2020) Shinezorigt, Delgersaikhan
Wheat can undergo debranning before milling. Debranning involves the removal of the outer bran layer from wheat kernels by friction and abrasion forces. This research was conducted to determine the effect of durum cultivar and debranning time on milling extraction and semolina and pasta quality. Four cultivars of durum wheat were debranned for 0, 1, 3 and 5 minutes and milled on a Bühler 202 MLU laboratory mill. Cultivars differed in the amount of bran removed at a given debranning time. Debranning for 3 min removed 8% of outer layer which resulted in 69% increase in mill throughput and 35% reduction in semolina speck count. Total and semolina extractions were increased with debranning when calculated based on milled products. However, debranning decreased both extractions when they were calculated using total bran removed during both debranning and milling. Cooking properties of spaghetti were not affected by debranning.
Effects of Pretreatments on Separating the Seed Coat from the Cotyledon of Black Bean
(North Dakota State University, 2017) Fernando, Hettige Supun
Separation of seed coat from the cotyledon could result in an additional black bean food ingredient. The objective of this study was to develop a standard milling procedure that can achieve optimum seed coat removal from black bean seed. Black beans were cooked in boiling water for 0, 5, 10, and 20 min or were tempered to 10, 20, 30, 40 and 50% moisture. Then all samples were dried to the original moisture content in ambient air or at 90°C. Pretreated black beans were milled using a burr mill and a roller mill. Seed coat was removed by aspiration. Seed coat yield was greater with tempered than with boiled seed dried at 90°C. The chemical and physical changes in the bean flours were less in tempered-dried pretreatment than with cooked-dried pretreatments. Higher seed coat separation with less changes in flour is important in food applications with health benefits.
Evaluation of Barley and Malt Quality in the Eastern Spring Barley Nursery
(North Dakota State University, 2019) Li, Yingya
In the northeastern United States, craft beer is on the rise. With local brewing increasing, the supply of local raw materials becoming an urgent problem in some northeastern states, like Michigan, New York, Ohio, Pennsylvania, and Vermont. The overall goal of the project is to determine which cultivars are best adapted to specific regions in the northeastern United States, and to detect the impact of different environment factors on the barley genotypes. In general, cultivars from Europe had better resistance to pre-harvest sprouting (PHS) and lower beta-glucan levels than two-rowed cultivars developed in North America. The varieties, Explorer, LCS Genie, LCS Odyssey, KWS Fantex, and KWS Beckie are candidates for production in the eastern United States because of their higher levels of resistance to PHS and malt extract, and their lowers levels of beta-glucan.
Fate of Deoxynivalenol during Wet Milling
(North Dakota State University, 2018) Magallanes Lopez, Ana Maria
The fungal disease Fusarium head blight affects cereal grains and can produce mycotoxins, like the water-soluble deoxynivalenol (DON). Wheat wet milling process begins with ground endosperm obtained by dry milling and ends with the separation of starch from gluten. Research was conducted on hard red spring wheat and durum wheat samples naturally contaminated with DON. The fate of DON in wheat dry milled fractionations (farina/semolina, shorts, and bran) during wet milling was investigated. Three wet milling processes were evaluated. DON levels were assessed by GC-ECD. Results showed that DON was present in all dry milled fractions. DON concentration in farina and semolina exceeded the safety threshold for human consumption. After wet milling farina and semolina, nearly all the DON was found in the water-soluble fraction, regardless the wet milling process. A negligible level of DON was found in the gluten extracted from HRSW with Martin wet milling process.
Glutograph 'E': A Simple Rheometer to Measure Quality of Cooked Pasta
(North Dakota State University, 2016) Fernandez, Kueh Fei
Glutograph ‘E’ was designed to determine the stretch and relaxation properties of wet gluten. Usage of this equipment to evaluate the cooked pasta texture has not been reported and thus is the goal of this research. Procedure development involved the evaluation of the number of impulses, relaxation time, the number of spaghetti strands, and the number of tests per sample to give a reliable treatment mean. Different impulses settings affected the magnitude of strain, time and percent recovery. Traditional spaghetti required less time to reach 800 B.U and had greater percent recovery and strain values than did nontraditional spaghetti. Glutograph results were compared with firmness results obtained using a texture analyzer (TA-XT2) with a pasta blade or with a Modified Ottawa Cell. Compression type probe parameters were positively correlated to glutograph stretch time. Glutograph E can be used as potential equipment to detect differences in texture of cooked pasta.
An Initiative to Clean Label: Can We Replace Dough Strengtheners in Bread Formulations
(North Dakota State University, 2018) Rahman, Md Mahfuzur
Dough strengtheners are the most common and largest group of chemicals used in bread formulations. This study evaluated the capability of hard red spring (HRS) wheat flour to replace commercial dough strengtheners in bread production. Doughs were prepared by blending different percentages (10%, 20%, 30% and 40%) of four different HRS wheat flours with hard red winter (HRW) wheat flour. In addition, doughs were prepared by adding ten commercially available additives with HRW wheat flour to compare the dough strengthening ability of HRS wheat flour. All the HRS wheat flour blends had significantly (p<0.05) strong dough rheological characteristics than most of the additives. The 40% blends of HRS wheat cultivar Glenn and Linkert had better bread making quality than other blends and all the additives. The SE-HPLC unextractable protein fractions of these two cultivars also showed a better correlation with bread making properties than all the additives.
Kernel and Milling Characteristics of Durum Genotypes Grown in North Dakota
(North Dakota State University, 2019) Liu, Yu
Two sets of durum samples were used to determine kernel characteristics and milling properties of durum genotypes grown in North Dakota, USA. Kernels were characterized for kernel size (length, width, and thickness), germ size (length and width), and shape (kernel width/kernel length, volume, sphericity, germ width/germ length, germ length/kernel length, and germ width/kernel width). Kernels were also characterized for their test weight, kernel weight, vitreousness and hardness. Milling properties evaluated were break release, milling rate, total extraction, semolina extraction, and semolina quality. All kernel characteristics and milling properties varied with genotype and growing location. First break release and milling rate were influenced by kernel shape and size. Larger, wider, and rounder kernels tended to result in better milling performance in the first break. Kernel hardness and vitreousness were strongly correlated and both were positively correlated to semolina extraction but not total extraction.
Malting Conditions for Evaluation of Rye Cultivars
(North Dakota State University, 2017) Wang, Yujuan
Malting of rye and use of rye malts presents several challenges to maltsters and brewers, like the lack of a hull and dense packing in steep. While, empirical evidence shows that rye genotypes differ in malting and brewing performance and flavor, there is little published information on the malting of rye or the malt quality attributes of rye genotypes. The objective was to evaluate laboratory micro-malting conditions that could be used in quality screening. Parameters included germination time, moisture and kernel size. Wort arabinoxylan and phenolic acid content were determined in addition to standard malt quality parameters. In general, high extract and lower viscosity were achieved by malting for at least 4 days at 45-48% moisture. However, some commercial maltsters indicated the difficulty of handling of germinating rye at high moisture levels. As such, 5 days of germination at 45% moisture is recommend for future evaluation of rye cultivars.
Mechanical and Physical Properties of Biodegradable Wheat Bran, Maize Bran, and Dried Distillers Grain Arabinoxylan Films
(North Dakota State University, 2017) Anderson, Cassie Alexandra Palm
Arabinoxylans are non-starch polysaccharides in the cell walls of cereal crops including maize (Zea mays L.) and wheat (Triticum aestivum L.). Arabinoxylans are produced when maize bran, dried distillers grain, and wheat bran are processed. The objective of this research was to extract arabinoxylan from cereal processing byproducts for use in biodegradable films. The arabinoxylan was extracted with dilute sodium hydroxide and purified using α-amylase and protease. In addition to arabinoxylan, these films were made with either glycerol or sorbitol as a plasticizer at levels of 100, 250 or 500 g kg-1. These films had tensile strengths as high as 29.3 MPa and puncture resistances as high as 10.1 N. The water solubility of these films ranged from 305 to 956 g kg-1, and the water vapor permeability ranged from 44.8 to 90.9 g h-1 m-2. The characteristics of these films show promise for biodegradable food packaging materials.
Oil-Based Food Extracts from Distillers Dried Grains
(North Dakota State University, 2016) Kallenbach, Joseph Michael
The goal of this project was to examine benefits of developing a DDGS-based extract for human food consumption. The antioxidant activity of extracts derived from corn and distillers’ dried grains with solubles (DDGS) was determined. Adding 1% DDGS extract to chips significantly decreased peroxide value and hexanal content compared to the control and potentially lengthened the oxidation induction period. Supercritical carbon dioxide was successful in producing extracts with similar phytochemical content, but adding 0.05% extract to crackers did not significantly reduce oxidation, although the DDGS extract may have lengthened the induction period. Tocopherols and lutein significantly decreased during oxidation and likely provided antioxidant benefits while phytosterol content did not significantly change.
Phenolic-Linked Antioxidant and Anti-Hyperglycemic Properties of Selected Cereal, Pseudo-Cereal, and Millet Using In Vitro Screening Methods
(North Dakota State University, 2018) Khalaf, Eyada
Improving diversity of food systems by targeting whole grain cereals, pseudo-cereals, and millets is essential to enhance nutritional qualities beyond macro and micronutrient balance and to address emerging global food and nutritional security-linked public health challenges. However, human health relevant nutritional parameters of whole grains vary widely among species, genotypes, growing conditions, and further due to different processing methods. Therefore, it is important to screen human health relevant nutritional parameters of these whole grains prior to targeting them for wider public health solutions linked to non-communicable chronic diseases (NCD). Based on this rationale, oats from different processing stages and from different production systems, buckwheat, teff, pearl millet, and different genotypes of sorghum were analyzed for health relevant phenolic bioactive linked antioxidant and anti-hyperglycemic properties using in vitro assay models. Overall, high phenolic-linked antioxidant and anti-diabetic properties were observed in whole grain oats, rolled oat, buckwheat, teff, and select sorghum genotypes.
The Physical Properties and Cookie-Making Performance of Oleogel Made with Refined and Crude Oils
(North Dakota State University, 2019) Zhao, Muxin
In this study, oleogels were prepared with crude plant oils using varying oleogelators. The role of oleogel was compared with refined oil oleogels as well as commercial shortening in the cookie making process. The plant oils used in this research include solvent-extracted crude soybean oil, refined soybean oil, expeller-pressed corn germ oil, and refined corn oil. β-sitosterol and/or monoacylglycerides, and rice bran wax were used either individually or in combination as the gelator to form oleogels using different oils. The physical properties of oleogels and corresponding cookies were investigated and compared. Overall, the incorporation of gelators into crude and refined oils could produce oleogels with solid-like properties. Refined oils showed higher gelling properties than crude oils. However, the cookie performance of crude and refined oil oleogels were comparable, which indicated that both crude and refined oleogels have the possibility to be used as shortening alternative in cookies.
Pre-Harvest Glyphosate Effects on Properties of Beta-Glucan from Oat Groats
(North Dakota State University, 2019) Alahmed, Abdulrahman
Pre-harvest glyphosate is applied to cereal grains to remove weeds. However, it has been claimed that oat compositions are affected by pre-harvest glyphosate. Research was conducted to evaluate differences in properties of β-glucan in the treated versus untreated oat groats. Two oat cultivars (Rockford and Souris) were grown at Minot and Prosper, North Dakota in 2015, and glyphosate was sprayed during the soft dough stage, physiological maturity stage, or not applied. β-Glucan viscosity was not significantly (p > 0:05) affected by treatment at soft dough or physiological maturity stages. Use of glyphosate at the soft dough stage significantly (p < 0:05) reduced the percentages of β-glucan content and solubility versus untreated samples. Treatment at soft dough and physiological maturity stages significantly (p < 0:05) increased β-glucan molecular weights compared to untreated controls. Therefore, glyphosate can be applied at the physiologically mature stage of grain development because β glucan properties from the groats were not negatively affected.
Pre-Harvest Glyphosate Timing in Oats and Final Oat Quality
(North Dakota State University, 2018) Stebbins, Bethany
Pre-harvest glyphosate is often applied to cereal crops, such as oats, to insure uniform grain ripeness at harvest. However, some buyers have claimed that this practice negatively affects oat end product quality. Oat samples were grown in two different growing locations for each of two crop years, and glyphosate was applied at the soft dough, physiological maturity, or not applied. Groat quality and starch quality parameters were analyzed, and rolled oats were produced to analyze end product quality. Groat hardness, groat percentage, and percent plump groats were significantly (P<0.05) affected by glyphosate application at the soft dough stage. However, application of glyphosate at physiological maturity did not appear to detrimentally affect groat starch or end product quality. Therefore, pre-harvest glyphosate application isappropriate for oats providing it occurs after plants reach physiological maturity.
Sensory and Quality Attributes of Deodorized Pea Flour Used in Gluten-Free Food Products
(North Dakota State University, 2016) Hillen, Cassandra
Yellow pea (Pisum sativum L.) flour was deodorized using high-pressure solvent extraction (HPSE) with ethanol and water as solvent. These flours were evaluated in gluten-free (GF) baked goods. Sensory evaluation, volatile analysis, and laboratory quality testing were completed to determine the impact on flavor, aroma, and flour quality. The HPSE pea flours obtained from 1:1 and 3:1 ethanol and water were tested against a control pea flour in cake and cookie sensory tests. Both showed significantly higher (P<0.05) acceptance scores for flavor, texture, and overall acceptance, but acceptance was not significantly different. Texture of cookies did not change significantly over 5 days, but significant differences (P<0.05) between the three flour treatments in cookies and cakes were observed. The protein of the HPSE treated flours were significantly higher than the control. The headspace analysis showed some significant differences between control and treatments for the volatile standards of interest.
Solvent Retention Capacity and Quality Parameters of Whole Wheat Flour from Hard Red Spring Wheat
(North Dakota State University, 2016) Lindgren, Amber Lee
A relatively new method, solvent retention capacity (SRC), is used to determine flour end-product quality. SRC was designed for soft wheat, which is used for baking cookies. The use of SRC to evaluate Hard Red Spring (HRS) wheat quality has not been conducted extensively. Eight HRS wheat cultivars from four different locations and two crop years were milled into refined and whole wheat flours. The samples were analyzed for phenotype, genotype, and environmental effects on flour composition, dough and bread quality. The SRC method was used to determine correlations between refined and whole wheat flours, and flour quality parameters. Flour quality was significantly (P<0.05) affected by cultivars, and the year x location, and year x cultivar interactions. Correlations exist between whole wheat flour and refined flour SRC profiles. Limited correlations exist between whole wheat flour SRC and flour quality. Therefore, SRC is not suitable for whole wheat HRS wheat flour.
Stone Milling of Hard Red Spring Wheat: Effect of Settings on Flour, Dough and Bread Quality
(North Dakota State University, 2020) Alava Vargas, Maite Cristina
Stone milling is an ancient method for grinding without separation of the wheat constituents to produce flour. This study evaluated the effect of three different stone gaps (setting wide, medium, and narrow) and 200 and 400 revolutions per minute (rpm) on the particle size distribution of whole wheat flour and its effect on baking, and dough rheological properties. Gap settings wide and medium at 200 rpm produced higher amount of small particles (<250 µm), resulting in a greater angle of repose, starch damage, loaf volume, lighter flour, and bread color. Water absorption and rheological parameters were significantly different from the other flours (P<0.05). This study showed an effect of the stone mill settings on the particle size distribution of whole wheat flour and its subsequent impact on bread quality.
Vacuum Steam Pasteurization of Hard Red Spring Wheat
(North Dakota State University, 2019) Snelling, Jane Mae
Vacuum steam pasteurization (VSP) is a promising technology for pasteurization of low moisture foods. Recent outbreaks traced to wheat flour, a low moisture food, have created demand in the milling industry for a process that reduces pathogens in wheat while maintaining its functional properties. The objective of this study was to evaluate the efficacy of VSP on Hard Red Spring (HRS) wheat. First, HRS wheat samples were pasteurized at 65, 70, 75, and 85°C for 4 and 8 minutes. Significant changes in dough and baked product functionality were observed in treatments ≥70°C suggesting gluten denaturation occurred. After determining that 65°C processing conditions best preserved functionality, HRS wheat was inoculated with Escherichia coli O121, and processed at 65°C for 0, 2, 4, 6, and 8 min periods. The treatments achieved a maximum microbial reduction of ~3.5 log CFU/g. VSP shows potential as an effective pasteurization method for the flour milling industry.

Browse

Browsing Plant Sciences Masters Theses by browse.metadata.program "Cereal Science"