Cereal Science Masters Theses

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Decoding tofu quality: an integrative investigation of soybean seed characteristics and innovative evaluation approaches
(North Dakota State University, 2024) Malik, Amanda
This research unravels the intricate relationship between soybean seed characteristics, geographical origin, and the resultant quality parameters of tofu. The study analyzed 178 soybean varieties from diverse regions, categorizing them into distinct clusters based on protein, moisture, and other attributes. Significant variations emerged, with soybeans from the United States exhibiting higher protein, while Chinese sources displayed higher moisture content. Subsequently, the research delved into diverse tofu quality parameters using multivariate analysis. Distinct clusters were identified based on attributes including yield, texture, moisture content, and brix levels. These parameters exhibited complex interrelationships, providing insights into factors defining tofu sensory qualities. Furthermore, an innovative integration of Hyperspectral Imaging and machine learning accurately predicted tofu quality categories from soybean seeds with 96-99% precision, revolutionizing conventional assessment methods. The research underscores the multifaceted nature of factors influencing tofu quality, considering seed origin and composition. It highlights the need to tailor soybean sourcing and processing practices to achieve desired textural and sensory attributes aligned with consumer preferences. The pioneering use of advanced technologies sets the foundation for enhanced quality evaluation, improved production practices, and product innovations in the tofu industry.
Effect of polyaccharides and proteins on refrigerated dough quality
(North Dakota State University, 2009) Zhang, Yu
Refrigerated dough is considered one of the most popular dough products in the food industry. Consumers appreciate the convenience, storage stability, and good organoleptic properties of refrigerated dough products. However, in practice, the quality of refrigerated dough can deteriorate during the storage as a result of liquid formation in dough, which is called "dough syruping". The objectives of this study were (1) characterization of the structural properties of dough components that affect dough syruping; (2) identification of rheological changes that occur during refrigeration, and as they relate to arabinoxylans (AX), starch and protein solubility. The data showed that AX solubilization and degradation occurred simultaneously with dough syruping. Nuclear magnetic resonance (NMR) spectroscopy analysis and the viscosity analysis of AX aqueous solution confirmed that AX solubilization and degradation resulted in the increase of low molecular weight fraction and the decrease of high molecular weight fraction in water extractable AX (WEAX). The pasting properties and thermal properties of starch changed during the storage: peak viscosity decreased up to 23.1 % compared to flour samples during 34 days refrigerated storage. Variation in starch granular morphology was detected. These results showed that physicochemical properties of starch changed during refrigerated storage. The rheological properties of dough changed dramatically during refrigerated storage, which may have significant impacts on endproduct quality. Both, the elastic modulus (G') and viscous modulus (G") decreased. Dough exhibited the major decrease on the moduli on day 3 and day 16. By comparing the viscoelastic properties of dough samples on day O and day 16, 50% decrease on the elastic modulus and a roughly 30% decrease in the loss modulus were observed. Changes in the protein fractions of dough samples were related to their rheological properties. Therefore, the physicochemical properties of polysaccharides and proteins appear to be directly correlated to dough syruping, which may result in the diminishment of rheological and organoleptic properties of refrigerated doughs.
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.
Modeling and Analysis of Impacts of Right-Tum Lane Lengths
(North Dakota State University, 2010) Chevuri, Pavan Kumar
Turn lanes have been studied for several decades, with focus being on left-tum lanes and for urban areas. The need for right-turn lanes has been studied using the impact of such turn lanes on both safety and operational efficiency. However, the impacts of different right-turn lane lengths have not been studied well. The determinations of righttum lane lengths have been based primarily on the deceleration of the right-turning vehicles, which happens to be one of the many factors that should influence such decisions. In this study the impacts of the right-turn lanes on two-lane roads with no controls on major roads have been modeled and analyzed. In particular, the impacts on the space mean speed and the delays have been studied using both the analysis of field data from several intersections around Minnesota and the analysis of the results from simulation models developed using CORridor SIMulation (CORSIM®).
Physicochemical Properties of Pre-Harvest Sprouted Hard Spring Wheat
(North Dakota State University, 2011) Lu, Haiyan
Pre-Harvest Sprouting (PHS) can cause severe economic loss in wheat grown across many areas of the world. Prolonged rainfall before harvest and high temperatures can contribute to the occurrence of PHS. Grain growers prefer wheat genotypes with low susceptibility to PHS. The objective of this study was to examine the physicochemical properties of Hard Red Spring Wheat (HRSW) and Hard White Spring Wheat (HWSW) affected by PHS. Physicochemical properties of the starch and protein in HRSW and HWSW were significantly affected by PHS. α-Amylase was determined using an Azurine-crosslinked amylose substrate (AZCL-Amylose; Megazyme Co., Ltd). Endo-protease activity was determined using an Azurine-crosslinked substrate (Protazyme AK tablet; Megazyme Co., Ltd). Mean value of α-amylase of PHS damaged wheat (2.00 CU/g) was 17 times greater than sound wheat (0.12 CU/g). Mean value of endo-protease of PHS damaged wheat (2.30 A_{590}/g/h) was 1.6 times higher than sound wheat (1.44 A_{590}/g/h). PHS increased both α-amylase and endo-protease activities, resulting in the hydrolysis of starch and protein molecules. However, the increased endo-protease activity was not as significant as the increase in the α-amylase activity in PHS wheat. In a scale of 1.0-9.0, the wheat genotypes had significantly different sprouting scores ranging from 2.5 to 7.8, which had positive correlations with α-amylase and endoprotease activities (P<0.001 ). Consequently, genotypes showed differences in degradation of starch and protein molecules. The endo-protease activity of PHS samples had greater correlation (r= 0.78) with protein degradation measured by High Performance Size Exclusion Chromatography (HPSEC) than with sprouting score (r = 0.57). The degree of protein degradation was better estimated by the endo-protease activity than sprouting score in PHS samples. The pasting properties of starch were measured by Rapid Visco Analyzer (RVA). Mean value of peak viscosity of PHS damaged wheat decreased up to 96% compared to that of sound wheat sample. HPSEC was used to detect the starch molecular weight distribution. PHS damaged wheat had lower molecular weight for high molecular weight amylopectin (HMW-AP) and higher molecular weight for low molecular weight amylopectin (LMW-AP) and amylose. This result indicated that PHS had changed the molecular weight distribution of starch. Sodium Dodecyl Sulfate (SDS) buffer extractable proteins (EXP) and un-extractable proteins (UNP) were analyzed by HPSEC. Some portion of UNP had changed to EXP. The result indicated that the molecular weight distribution of protein had been changed due to PHS.
Evaluation of Extraction Methods and Groat Type With Effects on Quality Analysis of Oat Beverage
(North Dakota State University, 2021) Olson, Brandon Robert
The recent uptick in consumption of plant-based beverages has forced companies to modify production methods to further optimize the process. The objective of this study was to evaluate how groat type, water to grain ratio, and extraction method affect the quality and composition of oat beverage. Wet milling and the use of an amylase treatment produced significantly (p<0.05) higher values of degree Brix, solids, and total starch within the beverage base. Stabilized groats produced the highest value of total starch of 61.97%. Microbial analysis revealed that amylase treated products had a much lower colony forming units per gram (CFU/g), when compared to dry and wet milling. To produce an oat beverage with ideal rheological and composition values, the beverage must be derived from heat treated groats, a grain to water ratio of 1:4, and must undergo an α-amylase treatment.
Phenolic Antioxidant-Linked Bioactive Enrichment in Black Beans (Phaseolus Vulgaris L.) To Screen for Health Benefits and Enhancement of Salinity Resilience
(North Dakota State University, 2016) Orwat, Jordan
Dietary consumption of black bean has diverse human health benefits which can be targeted as part of dietary strategies for chronic disease management. A gap in knowledge currently exists regarding how to advance the efficient production of black bean under abiotic stress conditions with the potential to simultaneously enrich human health-relevant bioactives in harvested beans. Therefore, the objective was to evaluate the effects of seed and foliar elicitation treatments on metabolic regulation and health-relevant bioactive markers in dark-germinated sprouts and field-grown black beans using in vitro assays. Further, a study was designed to evaluate the combined effects of salinity stress, seed elicitation, and genotypes on regulation of salinity stress response. Significant improvement in total soluble phenolic content, and total antioxidant activity following seed and foliar elicitation treatments were found. Further seed elicitation resulted in improvement in antioxidant enzyme responses and associated higher salinity stress tolerance.
Investigation of Protein Composition in Historical and Modern Hard Red Spring Wheat Cultivars
(North Dakota State University, 2016) Malalgoda, Marie Maneka Rajini
Many hard red spring (HRS) wheat cultivars have been released in North Dakota with improved traits. In this study, 30 HRS wheat cultivars released between 1910 and 2013 were investigated. The objectives of this study were to determine how wheat protein chemistry changed over the last century, and if modern wheat is more toxic in terms of celiac disease in comparison to historical wheat. The gliadin and glutenin protein profiles were analyzed using HPLC, and immunogenic peptides causing celiac disease was determined using mass spectrometry. Cluster analysis was performed to evaluate how the cultivars clustered with regard to parentage and protein separation profiles. The results indicated that ω-gliadin together with glutenin proteins may have a positive contribution towards favorable dough properties, and that these cultivars can be clustered according year when parentage and protein HPLC area data are used. Additionally, immunogenic peptides were detected in both historical and modern wheat.
Historical and Modern Hard Red Spring Wheat Comparison: Analysis of Proximate, Enzyme Activity, Phenolic Acid, and Starch Properties
(North Dakota State University, 2016) Schwebach, Catherine Suzanne
Some claim modern wheat is biochemically different from historic wheat and contributes to chronic diseases. This research was necessary to determine if any significant differences existed between historic and modern hard red spring (HRS) wheat in several physical and chemical components. Thirty HRS cultivars were grown in the same year and location and underwent laboratory analysis. In relation to release year, significant (P<0.05) differences were found for ash content (AC), phosphorous, potassium, zinc, arabinose-to-xylose ratio, enzyme activities, and phenolic acids in whole wheat, AC, and α-amylase and xylanase activities in white flour, and total starch in bread. The remaining parameters displayed no significant (P>0.05) differences in correlation to release year, including starch digestibility. The majority of results indicate no significant biochemical variations between the historic and modern HRS cultivars. Parameters that demonstrated differences have the potential to affect consumer health and nutrition, but are dependent on bioavailability and consumer choice.
Utilization of Modified Starch as a Fat Replacement in Bread
(North Dakota State University, 2015) Balic, Ratko Petro
Since industrial revolution, scientist started to develop new bread formulations in order to improve bread quality and shelf life. This research investigated the effectiveness of octenyl succinate anhydride (OSA) modified starches, from two sources (wheat and tapioca), as fat replacers in bread formulation. Samples for control were with different levels of shortening (0% and 2%), and for test samples 2% and 4% OSA modified starch and tapioca were used as fat replacers. Tests were performed on dough and baked product (bread). Results showed that samples with 4% OSA modified wheat and tapioca starch can be used as fat replacers in bread production. Dough and bread properties in comparison with controls sample with 2% shortening had better or the same characteristics.
Composition and Stability of Phytochemicals during Food Processing
(North Dakota State University, 2015) Gebreselassie, Etsehiwot Yohannes
Dietary phytochemicals are thought to reduce the incidence of chronic degenerative diseases. The concentration of these phytochemicals has been extensively studied, but less is known about their stability during food processing. The objective of this study was to determine the stability of lignans and other phytochemicals during the vinification and brewing processes. The amount of secoisolariciresinol diglucoside (SDG), gallic acid, caffeic acid, coumaric acid, chlorogenic acid, and ferulic acid increased up to 45 % during the vinification process; however, the amount of folic acid remained unchanged. SDG content was determined in barley for the first time. The SDG content also varied among barley varieties and showed a year-to-year variation. In addition, no SDG was detected during the mashing, lautering, boiling, and fermentation steps of the brewing process. Overall, processing techniques used in this study caused various effects on the stability of phytochemicals.
Quality and Estimated Glycemic Index of Bread Fortified with Soy Protein Isolate
(North Dakota State University, 2014) Fujiwara, Natsuki
More than 25 and 79 million individuals in the U.S. have diabetes and pre-diabetes, respectively. Many individuals are required to monitor blood glucose levels. Glycemic index (GI), a measurement of how a food affects the blood glucose level, is a method for selecting foods by diabetic populations. The effect of soy protein isolate (SPI) on the glycemic response of bread was determined, including the quality characteristics of bread made with various SPI percentages. Lower loaf volumes, firmer texture and open grain structure were observed in breads as the level of SPI increased. Estimated GI (eGI) significantly decreased (p<0.05) with increased SPI levels and also a significant correlation (p<0.05) was found between these indices and SPI concentrations. This indicates that fortification of SPI in the bread can reduce eGI and possibly provide a health benefit to the diabetic population. This experiment provided useful insights into SPI effect on eGI and bread quality characteristics.
Selenium on Increasing Lentil (Lens Culinaris Medikus.) Grain Yield
(North Dakota State University, 2014) Ekanayake, Lukshman Jayampathi
Selenium is an essential element for mammals but it has not been considered as essential for higher plants. The effect of Se application on lentil grain yield, antioxidant activity, nitrogen fixation, and seed Se concentration studied. Experiments were conducted at Carrington Research and Extension Center in 2012 and 2013. Selenium fertilization increased the lentil grain yield by 5 % in 2012 and by 9 % in 2013. Selenium application increased the antioxidant activity (70 % inhibition) of lentils compared to the untreated control (61% inhibition). Percentage nitrogen derived from air was increased with Se fertilization by 17 % and 12 % in 2012 and 2013, respectively, with Se fertilization. Seed Se concentration was significantly higher in selenate treated lentils (1.4 mg/kg) compared to selenite (0.9 mg/kg) and the control (0.6 mg/kg). Overall, application of Se increased lentil grain yield, nitrogen fixation, antioxidant protection, and seed Se concentration.
Factors Influencing the Formation of Zein and Gum Arabic Complex Coacervates
(North Dakota State University, 2014) Wadhawan, Kirty
Complex Coacervates are mixtures of biopolymers such as proteins and polysaccharides. The objectives of this research were to (1) determine the optimum biopolymer ratio and pH for the formation of Zein protein and gum arabic complex coacervates, (2) determine the stability of Zein: GA coacervates as an emulsifier using flax oil, Transglutaminase (Tgase), Tween 80, and Span 80 (surfactants), and (3) determine optimum temperature for the stability of formed Zein: GA complex coacervates. The optimum ratio, pH and temperature were determined using turbidimetric and Zeta (ζ) potential analysis. Analysis confirmed the formation of stable Zein: GA coacervates at ratio 2:1, at pH 4.5 ± 0.05 and most stable at temperature 25 ± 2 °C. Zeta (ζ) potential analysis also confirmed the formation of stable emulsion using Zein: GA coacervates at 5% Tgase and 25% Span 80. Therefore, Zein: GA complex coacervates could be used as an emulsifier in food industry.
Black Bean Milling
(North Dakota State University, 2014) Carter, Claudia Elizabeth
Black bean milling to produce whole-bean flour and cotyledon flour by using a centrifugal mill and a burr mill/roller milling system, respectively, were investigated. The effect of black bean seed pretreatment (cooked-dried, soaked-dried, and tempered) on flour physical, chemical, and pasting characteristics were investigated. Whole flour milling was done with a centrifugal mill using mesh size of 500 μm, rotor speed of 12,000 rpm, and mill feed of 267+18 g/min. Cooked-dried, soaked-dried, and tempered black bean milling yields for whole flour reached 58, 59, and 66%, respectively. Roller mill was used with durum wheat settings. Cooked-dried, soaked-dried, and tempered black bean milling yields for cotyledon flour reached 75, 73, and 75%, respectively. Black bean seed changed physically and internally by cooking or soaking. Differences in moisture content were reflected to change milling-ability and physical quality of flour. Cooked-dried affected the most starch damage and pasting properties and for flour color.
Prebiotics in Lentil (Lens Culinaris L.)
(North Dakota State University, 2013) Johnson, Casey Ray
Prebiotic carbohydrates are an important component of healthy diet. The objectives of this study were (1) to compare the concentrations of prebiotic carbohydrates in different lentil genotypes and growing locations and (2) to compare the concentrations of prebiotic carbohydrates in lentil under various processing and preparation procedures. Mean concentrations of prebiotics in lentil genotypes were as follows: raffinose-family oligosaccharides (RFO) (raffinose + stachyose, 2509 mg; verbascose, 1562 mg), fructo-oligosaccharides (nystose, 62 mg), sugar alcohols (sorbitol, 1220 mg; mannitol, 203 mg), and resistant starch (RS), 7.5 g 100 g-1. Modest RFO concentration reductions were observed with cooking, cooling, and reheating. Mean RS concentration in raw, cooked, cooled, and reheated lentil were 3.0, 3.0, 5.1, and 5.1 g/100g respectively, clearly demonstrating cooling-induced synthesis of RS. Study results suggest that lentil contains nutritionally significant concentrations of prebiotics and that those concentrations may be enhanced through breeding, locational sourcing, and cooking and preparation procedures.
Assessing Microbial Stability and Quality of Green Beans Using Various Home Canning Methods
(North Dakota State University, 2013) Kuchynski, Jenny
Today many consumers follow processing methods recommended either from family members or the internet, which they interpret as being safe. Processing temperature profiles, survival of B. stearothermophilus spores, texture, and color of green beans processed under four home canning methods were assessed. The products were processed using pressure, boiling water bath, steam, or oven canning methods. Pressure canning produced the greatest microbial reductions but this method resulted in the lowest bean quality. The boiling water bath, steam, and oven canning were found to be less safe because the product temperature never achieved 100°C and the resulting microbial counts, >1.7 log CFU/ml, were observed after processing. However, green bean quality was better than pressure canning, with beans from steam canning having the firmest texture and best green color. Although better green bean quality results were observed from internet or family based methods, their safety is questionable considering the high microbial survival.
Effect of Operational Parameters on Laboratory Determination of Malt Fermentability
(North Dakota State University, 2013) Sehrawat, Jaidev
Prediction and variability in malt fermentability is a concern for breeders and brewers. The primary purpose of this study was to determine the variation in fermentability using two different laboratory mash methods. Another experiment was conducted to develop a relationship between malt/wort parameters and malt fermentability with addition of adjunct. The prediction of malt fermentability was achieved by using stepwise multiple linear regression analysis to evaluate which quality factors were able to best explain the observed variation in fermentability. The hot water extract (HWE) mash protocol showed a wider range of fermentability values than did the Congress mash. However, hot water extract mash method clearly showed better discriminative power. Diastatic Power (DP) explained about 50% of the variation in fermentability when using the Congress mash with all malt (i.e. 100%) and also with adjunct. While in case of HWE extract protocol, limit dextrinase activity was able to explain 32% of variation in fermentability with all malt and also with adjunct.
Effects of Pasteurization (Heating) on Milled Flaxseed Quality
(North Dakota State University, 2013) Turner, Cody Troy
Current food industry practices include the use of pasteurization (heat treatment) as a means to reduce the microbial counts of flaxseed (Linum usitatissimum). Flaxseed was pasteurized using a dry air heat treatment of 148 °C for 16.25 minutes and the oxidative stability was observed over a 20 week storage period. Flaxseed quality was measured using peroxide value, percent free fatty acid (as oleic), and propanal content. Peroxide values of the pasteurized milled flaxseed were found to significantly increase (P ≤ 0.05) by week 2. Propanal formation coincided with peroxide value development over 20 weeks of storage. Pasteurized flaxseed milled under refrigerated temperatures (10 – 18 °C) did not exhibit any significant (P > 0.05) improvement in oxidative stability. Flaxseed pasteurization at 148 °C for 16.25 minutes using dry heat was found to be detrimental to the oxidative stability flaxseed once milled.
White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality
(North Dakota State University, 2012) Whitney, Kristin Lynn
Wheat, an important crop in North Dakota and the United States, is often used for bread. Health concerns related to chronic diseases have caused a shift towards consumption of whole wheat bread. This research investigated the differences between white and whole wheat bread related to the endproduct and nutritional quality. Flours were milled from Glenn grown in Casselton in 2010, and Barlow, Glenn and Prosper grown in Casselton in 2012. White and whole wheat flours and breads were evaluated for chemical composition, baking quality by AACC method 10-09.01 and estimated glycemic index (eGI) by the Englyst assay. Whole wheat breads had significantly (P<0.05) lower loaf volumes than white breads. Whole wheat breads had significantly (P<0.05) higher mineral, protein and phenolic acid contents, as well as, significantly (P<0.05) lower eGI. Overall, several factors in the whole wheat bread composition can be found to affect the quality and starch hydrolysis.

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