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Item Physicochemical Properties of Pre-Harvest Sprouted Hard Spring Wheat(North Dakota State University, 2011) Lu, HaiyanPre-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.Item Modeling and Analysis of Impacts of Right-Tum Lane Lengths(North Dakota State University, 2010) Chevuri, Pavan KumarTurn 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®).Item Evaluation of Extraction Methods and Groat Type With Effects on Quality Analysis of Oat Beverage(North Dakota State University, 2021) Olson, Brandon RobertThe 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.Item Quality and Estimated Glycemic Index of Bread Fortified with Soy Protein Isolate(North Dakota State University, 2014) Fujiwara, NatsukiMore 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.Item 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 SuzanneSome 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.Item Prebiotics in Lentil (Lens Culinaris L.)(North Dakota State University, 2013) Johnson, Casey RayPrebiotic 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.Item Effects of Pasteurization (Heating) on Milled Flaxseed Quality(North Dakota State University, 2013) Turner, Cody TroyCurrent 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.Item White Bread and Whole Wheat Bread: Comparison of End-Product Quality, Starch Characteristics and Nutritional Quality(North Dakota State University, 2012) Whitney, Kristin LynnWheat, 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.Item Selenium on Increasing Lentil (Lens Culinaris Medikus.) Grain Yield(North Dakota State University, 2014) Ekanayake, Lukshman JayampathiSelenium 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.Item Black Bean Milling(North Dakota State University, 2014) Carter, Claudia ElizabethBlack 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.
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