Cereal Science

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Research from the Cereal Science program. The program website may be found at https://www.ag.ndsu.edu/cerealscience

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Browsing Cereal Science by browse.metadata.program "Cereal and Food Sciences"

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    Enhancing Bread Using High Temperature Extruded Lentil Flours
    (North Dakota State University, 2010) Gupta, Abhay
    Wheat proteins play a major role in determination of dough rheological properties and quality of baked bread. The main objective of this study was to evaluate the effects of extrusion speeds and lentil flour concentration in wheat flour on dough rheological properties, staleness and sensory attributes. Wheat flour was fortified with 5%, 10%, 15% and 20% lentil flour extruded at 350rpm, 400rpm and 450rpm extrusion speeds. The wheat flour sample ( control) was also fortified with non-extruded lentil flour to evaluate the effects of extruded and non-extruded lentil flours on bread characteristics. Bread staling was determined by measuring hardness of the crumb and samples were compared to control. Overall consumer acceptability was evaluated using a nine-point hedonic scale sensory analysis to determine the best wheat flour to lentil flour ratio. Extrusion speeds did not have any effects on overall acceptability of bread. Breads baked from wheat flour fortified with 10% lentil flour were most accepted by sensory panelists in terms of overall acceptability. Therefore, 10% lentil flour breads were tested for staleness and compared to the control sample. Lentil breads had no significant difference in staleness on day one as compared to the control sample. However, on day four and day six, it was observed that lentil breads staled faster than the control bread. It can be concluded that bread with lentil flour had poorer shelf life as compared to breads with only wheat flour.
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    Structural, Rheological and Biological Functionality of Fiber-Rich Fractions From Beans
    (North Dakota State University, 2022) Lopez, Ana Magallanes
    egumes have been reported as a good source of dietary fiber. This research aimed to understand how soluble dietary fiber (SDF) can be extracted from dry beans to enhance human health. Raw bean samples were ground with a hammer-type mill. Cooked bean samples were boiled to their optimum cooking time, freeze-dried, and ground. Phenolic content was measured by Folin-Coilteau reaction. SDF was extracted by enzymatic digestion (α-amylase, protease, & amyloglucosidase), filtration, SDF flocculation with 95% (v/v) ethanol and freeze-dried. High-Performance Size Exclusion Chromatography (HPSEC) and high-performance anion-exchange chromatography (HPAEC) were used to study SDF composition. Flow behavior was measured at various SDF solution concentrations (2%, 4%, 6% w/v). Immunomodulatory properties were studied in vitro by quantifying the levels of selected cytokines released by RAW264.7 cells (macrophages) when treated with SDF. The impact of macrophages conditioned media (MCM) treated with the SDF on 3T3-L1 adipocyte (fat) cells differentiation (adipogenesis) was assessed. The results showed that cooking processing significantly (p < 0.05) reduced flour phenolic content and antioxidant capacity. The SDF-rich fractions monosaccharide composition indicated the presence of pectic polysaccharides, hemicelluloses and raffinose family of oligosaccharides (RFOs). The SDF molecular weight distribution showed a significant (p < 0.05) reduction of low molecular weight (LMW) fractions after the cooking process. In contrast, the high molecular weight (HMW) fractions were not affected by cooking. Studied SDF solutions were highly viscous, but the viscosity was lost when shear force was applied, thus exhibiting a shear-thinning behavior. For the immunomodulatory properties, the results indicated that the extracted SDF caused a pro-inflammatory response, suggesting its potential use as an immune system stimulator. Regardless of the SDF sample, when TLR-4 signaling inhibitor was added, cytokines production was significantly (p < 0.05) decreased, suggesting the affinity of SDF with the TLR-4 receptor. Finally, a significant (p < 0.05) decrease in lipid accumulation and reduced protein expression of adipogenic markers was detected from adipocytes cultured with MCM treated with SDF. The results suggested that the SDF extracted from dry beans has the potential to reduce adipogenesis and could be used as food supplements to reduce or prevent obesity.