Starches isolated from sixteen quinoa lines ranged in amylose content from 3 to 20%. With the exception of pasting temperature, large variations in pasting characteristics were found among starches and were correlated with amylose content. The gelatinization onset (44.7-53.7 ºC) and peak (50.5-61.7 ºC) temperatures and retrogradation tendencies (19.6-40.8%) were positively correlated with amylose content. No significant variation in gelatinization enthalpy was observed. Swelling, solubility, freeze-thaw stability and water-binding capacity also differed among starches and were correlated with amylose content. The wide variation in amylose content and physicochemical characteristics among quinoa starches suggests applications in a variety of food and non-food products. Two major polypeptides with apparent molecular masses of 56 and 62 kDa were present in quinoa starch and were identified as isoforms of Granule Bound Starch Synthase I (GBSSI). The content of the two isoforms was positively correlated with the concentration of amylose in starch. Starch synthase activity in developing seed was positively correlated with the amylose concentration in starch during seed development. An integrated process was developed for the fractionation of quinoa into starch, protein, oil and saponins. Seed was first roller milled, yielding a coarse bran fraction (48% of the seed weight) that was high in protein (22.9%, db), oil (8.8%, db), and saponins (7.4%, db), and a fine, starch-rich fraction [52% of the seed weight containing 77.2% (db) starch]. Protein, oil and saponins were extracted from the bran under optimized conditions. The protein extracts were concentrated and purified using isoelectric precipitation or ultrafiltration. The means of concentration as well as the presence of saponins strongly affected protein recovery and functionality. Starch was recovered using aqueous alkali (pH 9) to solubilize the protein followed by centrifugation, after which the starch-rich pellet was washed and the sediment which accumulated on top of the pellet was removed. The end-products of the integrated extraction process were a crude saponin extract, a crude oil product, and several protein and starch products. Forty-one percent of the protein present in the seed was recovered as a protein product that contained over 77% (db) protein. Sixty-eight percent of the starch was recovered as a starch product that contained 97% (db) starch and 1.2% (db) protein.

Starches isolated from sixteen quinoa lines ranged in amylose content from 3 to 20%. With the exception of pasting temperature, large variations in pasting characteristics were found among starches and were correlated with amylose content. The gelatinization onset (44.7-53.7 ºC) and peak (50.5-61.7 ºC) temperatures and retrogradation tendencies (19.6-40.8%) were positively correlated with amylose content. No significant variation in gelatinization enthalpy was observed. Swelling, solubility, freeze-thaw stability and water-binding capacity also differed among starches and were correlated with amylose content. The wide variation in amylose content and physicochemical characteristics among quinoa starches suggests applications in a variety of food and non-food products. Two major polypeptides with apparent molecular masses of 56 and 62 kDa were present in quinoa starch and were identified as isoforms of Granule Bound Starch Synthase I (GBSSI). The content of the two isoforms was positively correlated with the concentration of amylose in starch. Starch synthase activity in developing seed was positively correlated with the amylose concentration in starch during seed development. An integrated process was developed for the fractionation of quinoa into starch, protein, oil and saponins. Seed was first roller milled, yielding a coarse bran fraction (48% of the seed weight) that was high in protein (22.9%, db), oil (8.8%, db), and saponins (7.4%, db), and a fine, starch-rich fraction [52% of the seed weight containing 77.2% (db) starch]. Protein, oil and saponins were extracted from the bran under optimized conditions. The protein extracts were concentrated and purified using isoelectric precipitation or ultrafiltration. The means of concentration as well as the presence of saponins strongly affected protein recovery and functionality. Starch was recovered using aqueous alkali (pH 9) to solubilize the protein followed by centrifugation, after which the starch-rich pellet was washed and the sediment which accumulated on top of the pellet was removed. The end-products of the integrated extraction process were a crude saponin extract, a crude oil product, and several protein and starch products. Forty-one percent of the protein present in the seed was recovered as a protein product that contained over 77% (db) protein. Sixty-eight percent of the starch was recovered as a starch product that contained 97% (db) starch and 1.2% (db) protein.

Thesis--PlanB (M.S.)--University of Wisconsin--Stout, 2000. / Includes bibliographical references.

Sustainability of dairy production depends on their production of feed and finding ways to increase profitability through dairy production or even carbon (C) crediting and adding C inputs into the soil to sequester C. To increase farm profitability, dairy producers in Illinois, has intensified their feed production through integrating winter cereals such as winter cereal rye (Secale cereale) (WCR) into single season corn for silage (double cropping). Intensified cropping system allows for increased feed production, covering the soil year-round, and adding C inputs while minimizing nutrient loss mainly through runoff or leaching. Two management practices that improve the sustainability of corn silage – WCR double crop are harvesting date and nitrogen (N) management during the WCR phase of the production. This thesis has two main chapters. Chapter 1 evaluates the effect of harvesting date (five weekly harvest from late-March to early-May) with and without optimum N addition (0 vs. 47 kg N ha-1). Our objective was to evaluate harvesting date and spring N fertilization effect on WCR morphology, forage yield, nutrient removal, and quality. A quadratic model best explained an increase in WCR biomass in response to GDD (growing degree days) accumulation (R2 = 0.81). Increase in GDD linearly decreased WCR relative forage quality (RFQ). Benchmarking RFQ at 150 for dairy milk production indicates that WCR should be harvested at a GDD of 543 at which WCR plant height was 31.8 cm and dry matter (DM) biomass was 0.77 Mg ha-1. Benchmarking RFQ at 125 for heifer production indicated that harvest should occur at a GDD of 668 at which the WCR was 71 cm tall and its DM yield was 2.25 Mg ha-1. Nitrogen balances were negative at the no-N control treatment indicating a need for some N to maximize WCR yield. We found that a rate between 21 and 42 kg N ha-1 maximizes yields reflecting on slightly positive balances. Our results suggest that harvesting date can be predicted by GDD and should be adjusted for RFQ. We conclude that smaller than 42 kg N ha-1 N fertilizer is required for WCR production in soils with manure history and high soil organic matter (>30 g kg-1). Chapter 2 hypothesized that N fertilization of WCR as cover crop can increase nutrient recycling and C sequestration which offers C trading benefits to growers. We evaluated the effects of N fertilizer application in fall (0 vs. 56 kg N ha-1), and N fertilizer rates in spring (0, 23, 47, and 71 kg ha-1) on WCR dry matter (DM) biomass and cover crop quality. Results indicated that fall N fertilization had no effect on WCR biomass or quality reflecting on loss of applied N in the fall. Spring N application did not affect WCR biomass yield but increased N, P, and K concentrations, their uptake, C concentration, and decreased C:N and lignin:N ratios. We concluded that only spring N fertilization improves WCR cover crop benefits. Overall, we suggest that for high-quality forage, (RFQ at 150) WCR should be harvested at a GDD of 543 at which WCR plant height was 31.8 cm and dry matter (DM) biomass was 0.77 Mg ha-1. For RFQ of 125 (for heifer production), harvest should occur at a GDD of 668 at which the WCR was 71 cm tall and its DM yield was 2.25 Mg ha-1. Neither in fall nor in spring, N fertilization increase WCR C accumulation. Spring N fertilization reduces WCR C:N and lignin:N which are desirable for crop production.

O amaranto é um pseudocereal de grande valor nutricional que apresenta quantidade de fibras e proteína superior aos cereais usualmente consumidos. Características como o aproveitamento integral da planta e a sua capacidade de adaptação ao solo despertaram o interesse dos pesquisadores em cultivá-lo no Brasil. Objetivo: Desenvolver um processo para obtenção de cereais matinais e barras de cereal à base de amaranto visando a máxima aceitação e mínima perda de nutrientes. Metodologia: O cereal matinal foi produzido em extrusora de rosca única com capacidade de produção semi-industrial e as barras de cereal de acordo com técnica dietética apropriada. A modelagem da produção dos cereais matinais foi realizada empregando-se a metodologia de superfície de resposta, as variáveis dependentes (resposta) escolhidas foram razão de expansão máxima (RE) e força de cisalhamento mínima (FC), as variáveis independentes foram umidade da amostra e temperatura da terceira zona de aquecimento da extrusora. Resultados: Após dois delineamentos compostos centrais verificou-se que a umidade da amostra não exerceu efeito significativo no produto final, dessa forma a variável independente de importância para o estudo foi a temperatura do processamento. O ponto ótimo para o cereal matinal desenvolvido com a farinha desengordurada foi 15% de umidade e 140º C na terceira zona de aquecimento. Foi elaborado um segundo cereal matinal com o grão integral e esse apresentou as mesmas características de expansão e textura do cereal com farinha desengordurada. Os provadores preferiram a amostra com farinha desengordurada, que obteve 72% de notas acima do ponto de corte pré-estabelecido (nota 7). Foram confeccionados dois tipos de barra de cereais, ambas com 70% de amaranto, uma apenas com amaranto estourado e outra com uma mistura de amaranto estourado e extrusado. O teor de fibra e proteína nas duas preparações foi superior ao de produtos similares sem amaranto. A barra de cereal somente com amaranto estourado foi preferida por 66% dos provadores, sendo que 77% atribuíram à mesma, notas superiores à de corte. Conclusão: A composição nutricional dos produtos desenvolvidos é superior aos similares confeccionados com outros cereais e ambos apresentaram alta aceitabilidade. / Amaranth is a pseudocereal of great nutritional value that exhibits amounts of fiber and protein higher than the usually consumed cereals. The agronomic characteristics and the possibility of utilization of the entire plant drew sufficient interest among plant breeders to produce this grain in Brazil. Objective: To develop amaranth-based breakfast cereals and cereal bars aimed at the maximal acceptance and minimal loss of nutrients. Methodology: The breakfast cereal was produced in a single screw extruder with semi-industrial capacity and the cereal bars in accordance with appropriate dietary technique. Results: After two central composite designs, it became evident that the independent variable of importance for the study was the temperature. It was observed that the moisture of the sample did not exert any significant effect in the final product within the range studied. Best results were obtained with 15% moisture and 140º C at the third zone. A breakfast cereal developed with the whole grain exhibited the same characteristics of expansion and texture of a product manufactured with the defatted flour. The sensory panel preferred the sample prepared with defatted flour, which obtained 72% of the grades above the pre-established cutting point 7. Two types of cereal bars, both containing 70% of amaranth, one with popped amaranth and another with a mixture of popped and extruded amaranth. The amount of protein and fiber was higher in these products when compared with similar formulations without amaranth. Cereal bars containing only the popped amaranth were preferred by 66% of the panel of whom 77% assigned grades equal to or higher than the cutting point. Conclusion: The nutritional value of the developed products is superior to the similars confectioned with other cereals and they had high acceptability.

O amaranto é um pseudocereal de grande valor nutricional que apresenta quantidade de fibras e proteína superior aos cereais usualmente consumidos. Características como o aproveitamento integral da planta e a sua capacidade de adaptação ao solo despertaram o interesse dos pesquisadores em cultivá-lo no Brasil. Objetivo: Desenvolver um processo para obtenção de cereais matinais e barras de cereal à base de amaranto visando a máxima aceitação e mínima perda de nutrientes. Metodologia: O cereal matinal foi produzido em extrusora de rosca única com capacidade de produção semi-industrial e as barras de cereal de acordo com técnica dietética apropriada. A modelagem da produção dos cereais matinais foi realizada empregando-se a metodologia de superfície de resposta, as variáveis dependentes (resposta) escolhidas foram razão de expansão máxima (RE) e força de cisalhamento mínima (FC), as variáveis independentes foram umidade da amostra e temperatura da terceira zona de aquecimento da extrusora. Resultados: Após dois delineamentos compostos centrais verificou-se que a umidade da amostra não exerceu efeito significativo no produto final, dessa forma a variável independente de importância para o estudo foi a temperatura do processamento. O ponto ótimo para o cereal matinal desenvolvido com a farinha desengordurada foi 15% de umidade e 140º C na terceira zona de aquecimento. Foi elaborado um segundo cereal matinal com o grão integral e esse apresentou as mesmas características de expansão e textura do cereal com farinha desengordurada. Os provadores preferiram a amostra com farinha desengordurada, que obteve 72% de notas acima do ponto de corte pré-estabelecido (nota 7). Foram confeccionados dois tipos de barra de cereais, ambas com 70% de amaranto, uma apenas com amaranto estourado e outra com uma mistura de amaranto estourado e extrusado. O teor de fibra e proteína nas duas preparações foi superior ao de produtos similares sem amaranto. A barra de cereal somente com amaranto estourado foi preferida por 66% dos provadores, sendo que 77% atribuíram à mesma, notas superiores à de corte. Conclusão: A composição nutricional dos produtos desenvolvidos é superior aos similares confeccionados com outros cereais e ambos apresentaram alta aceitabilidade. / Amaranth is a pseudocereal of great nutritional value that exhibits amounts of fiber and protein higher than the usually consumed cereals. The agronomic characteristics and the possibility of utilization of the entire plant drew sufficient interest among plant breeders to produce this grain in Brazil. Objective: To develop amaranth-based breakfast cereals and cereal bars aimed at the maximal acceptance and minimal loss of nutrients. Methodology: The breakfast cereal was produced in a single screw extruder with semi-industrial capacity and the cereal bars in accordance with appropriate dietary technique. Results: After two central composite designs, it became evident that the independent variable of importance for the study was the temperature. It was observed that the moisture of the sample did not exert any significant effect in the final product within the range studied. Best results were obtained with 15% moisture and 140º C at the third zone. A breakfast cereal developed with the whole grain exhibited the same characteristics of expansion and texture of a product manufactured with the defatted flour. The sensory panel preferred the sample prepared with defatted flour, which obtained 72% of the grades above the pre-established cutting point 7. Two types of cereal bars, both containing 70% of amaranth, one with popped amaranth and another with a mixture of popped and extruded amaranth. The amount of protein and fiber was higher in these products when compared with similar formulations without amaranth. Cereal bars containing only the popped amaranth were preferred by 66% of the panel of whom 77% assigned grades equal to or higher than the cutting point. Conclusion: The nutritional value of the developed products is superior to the similars confectioned with other cereals and they had high acceptability.

Call number: LD2668 .T4 1978 C32 / Master of Science

Call number: LD2668 .T4 1979 F64 / Master of Science

Call number: LD2668 .T4 1979 L58 / Master of Science

Call number: LD2668 .T4 1979 M64 / Master of Science