Dry bean utilization by the food industry can be increased by developing value-added processing applications. The goals of this research were to evaluate (1) the effect of milling method on the physical, chemical and functional properties of whole black bean flour and its fractions and (2) the effect of removing soluble phenolic compounds on the functional and rheological properties of black bean protein isolates. Black bean was milled with five laboratory mills [cyclone mill, hammer mill, stone mill (fine, medium, coarse), disc mill (fine, coarse), and centrifugal mill (10,000 or 12,000 rpm and 250, 500, 1000 μm aperture screen)] and the resulting flours were evaluated for their physical, chemical and flow properties of bulk samples and particle size fractions. Whole black bean flour and cotyledon flour were subjected to phenolic extraction and protein isolation, resulting in protein isolates with and without soluble phenolics. Solubility, wettability, dispersibility, water binding capacity, foam capacity and stability, emulsification capacity, and gelation properties of protein isolates were evaluated. Variation in milling method produced flours with significantly different flour characteristics. Geometric mean size of whole bean flour was negatively correlated with starch damage (r = -0.92), L* (r = -0.94), angle of repose (r = -0.94), and angle of slide (r = -0.80 to -0.90) and positively correlated with moisture (r = 0.72), and loose bulk density (r = 0.72). Milling method and particle size interaction was significant on characteristics of black bean flour fractions. Particle circularity of flour fractions had a negative correlation of r = -0.93, r = -0.81, r ≈ -0.95, and r = -0.94 with L*, angle of repose, angle of slide and compact density, respectively. Particle circularity had a positive correlation of r = 0.93 and r = 0.89 with average minimum particle size and loose bulk density, respectively. The removal of soluble phenolic compounds improved the brightness, solubility, wettability, dispersibility, foaming capacity, foaming stability, emulsion capacity, emulsion stability and gelling properties of protein isolates. These findings will help food manufacturers to process black bean ingredients using different mill settings to achieve different functionalities depending on the consumer requirements.

El objetivo del presente trabajo de investigación es analizar el impacto positivo de la certificación BASC en la cadena logística de empresas exportadoras de harina de pescado con sub partida número 2301201100 hacia Japón durante los años 2014-2018. Se considera dicho periodo, ya que durante esos años se observó que las exportaciones de harina de pescado han presentado una tendencia positiva. Asimismo, se escogió dicho país, puesto que es uno de los más representativos dentro de la información encontrada en SUNAT. Cabe mencionar que el Perú se encuentra entre los diez principales países exportadores de harina de pescado. El mercado de China es el principal destino de salida de las exportaciones de harina de pescado, pero en este estudio se considerará al país de Japón. Cada vez más la población asiática consume más derivados del pescado por lo cual la demanda está aumentando. Para analizar el impacto positivo de la certificación BASC en la cadena logística se ha realizado una investigación cuantitativa, utilizando la herramienta de la encuesta a 30 ejecutivos expertos en logística y comercio exterior de un total de 7 principales empresas exportadoras de harina de pescado hacia el mercado de Japón. Es importante acotar que estas empresas representan el 80% de las exportaciones en el periodo seleccionado. Para realizar el análisis debido se ha utilizado el programa estadístico SPSS, con el propósito de evaluar las hipótesis descritas. / The objective of this research is to analyze the positive impact of BASC certification in the logistic chain of fishmeal exporting companies with subheading number 2301201100 to Japan during the years 2014-2018. This period is considered, since during those years it was observed that fishmeal exports have presented a positive trend. Likewise, said country was chosen, since it is one of the most representative within the information found in SUNAT. It is worth mentioning that Peru is among the top ten countries that export fishmeal. The Chinese market is the main exit destination for fishmeal exports, but in this study the country of Japan will be considered. Increasingly, the Asian population consumes more fish products, so demand is increasing. To analyze the positive impact of BASC certification on the logistics chain, a quantitative investigation has been carried out, using the survey tool for 30 experts in logistics and foreign trade experts from a total of 7 main fishmeal exporting companies to the market from Japan. It is important to note that these companies represent 80% of exports in the selected period. To perform the due analysis, the statistical program SPSS has been used, with the purpose of evaluating the hypotheses described. / Tesis

El presente trabajo busca validas la viabilidad de la introducción de un nuevo producto llamado Nutrí Harinas. Este producto está compuesto de dos insumos con alto contenido de nutrientes, los cuales son harina hecho de quinua y harina hecha de arroz integral. Se realizó distintas investigaciones en las zonas 6 y 7 de lima metropolitano para un NSE A, B y C. La cual nos permitió detectar muchas personas que hoy en día se preocupan por su salud y que no están siendo satisfechas al 100%. Muchas personas comentan que sienten pesadez y no tienen buena digestión por los alimentos ingeridos, pues en su mayoría las harinas están hechas de trigo, lo cual no beneficia a la salud del cliente, quien siente por momentos frustración de no llevar una vida saludable adecuada. Para realizar este proyecto se tendrá una inversión inicial de S/. 81,575.74, lo cual será financiado netamente con las aportaciones con cada uno de los integrantes. Es decir, la inversión será cubierta al 100% por los accionistas y no se realizará endeudamiento con el banco. El cual genera un recupero de toda la inversión en el tercer año. / This paper seeks to validate the viability of the introduction of a new product called Nutrí Flours. This product is composed of two inputs with high nutrient content, which are flour made from quinoa and flour made from brown rice. Different investigations were carried out in zones 6 and 7 of the metropolitan lime for an-NSE A, B and C. Which allowed us to detect many people who today care about their health and are not being 100% satisfied. Many people comment that they feel heaviness and do not have good digestion for ingested food, since mostly the flours are made of wheat, which does not benefit the health of the client, who feels at times frustration of not leading an adequate healthy life. To carry out this project, an initial investment of S /. 81,575.74, which will be financed purely with the contributions with each of the members. That is, the investment will be 100% covered by the shareholders and no indebtedness will be made with the bank. Which generates a recovery of all the investment in the third year. / Trabajo de investigación

No description available.

Nine 1B/1R translocated soft red winter wheat (SRWW) varieties and six non-1B/1R varieties from two crop years (1995-1996 and 1996-1997), grown in two Virginia locations (Warsaw and Blacksburg), were studied to evaluate the effects of the 1R rye chromosome on soft wheat flour quality and baking performance. The presence of the 1B/1R chromosomal translocation in wheat has been reported to provide disease resistance, but produce sticky doughs. The 1995-1996 and 1996-1997 SRWW flours were subjected to farinograph analysis and dough stickiness testing. Dough stickiness was determined by the Schwarzlaff-Shepherd Dough Stripping Method. Wheat samples from 1995-1996 were also analyzed for protein, ash, and moisture content, alkaline water retention capacity (AWRC), cookie diameter, tensile stress and strain, and by ¹³C nuclear magnetic resonance (¹³C-NMR) spectroscopy techniques. Significant (p = 0.0001) negative correlations were found between AWRC and cookie diameter of SRWWs grown in Warsaw and Blacksburg. Location was found to exert a significant effect on AWRC, cookie diameter and stickiness (p < 0.05). Farinograph data revealed that mixing characteristics of SRWW were affected significantly by variety, crop year and location (p < 0.05). In some cases the 1B/1R varieties had lower breakdown rates, longer departure times (DT) and lower mixing tolerance index (MTI), than their non-1B/1R counterparts. There was a significant difference (p = 0.0133) in the stickiness of 1B/1R and non-1B/1R samples from Blacksburg. However no such difference was found in the corresponding Warsaw samples (p = 0.9826), indicating that location exerted a significant effect on stickiness. Two flour samples exhibiting stickiness (one with and one without 1B/1R) and two non-sticky samples (one with and one without the 1B/1R) were fractionated into gluten, starch and water-solubles (WS) in order to determine if the sticky dough factor resided in the 1B/1R and / or non-1B/1R WS. The peel time of the interchanged samples, as in the case of 'Massey' flour combined with the WS from VA52-22, increased to 79 seconds from the 30 seconds originally observed in the Massey flour. However when gluten and starch fractions from a non-sticky, non-1B/1R sample,VA54-21, were mixed with WS from VA54-211 (sticky, 1B/1R), the peel time went from 18 in the original flour to 8 seconds. Tensile measurements showed dough stress was not significantly affected by the presence or absence of 1B/1R (p = 0.7057). However, dough strain was lower in 1B/1R translocated SRWWs (p = 0.0048). A ¹³C-NMR spectra failed to show differences amongst selected 1B/1R and non-1B/1R dough samples. Proton relaxation time (T1-rho-[H]) - a ¹³C-NMR technique, indicated that water did not exert a significant influence on the molecular dynamics within the dough samples of Massey (non-1B/1R), VA54-211 (1B/1R) and VA52-22 (1B/1R). However, the non-sticky, non-1B/1R sample (VA54-21) had a higher proton relaxation time at 62 ppm which may indicate the size of starch-protein particles in VA54-21 doughs were larger and less flexible than in the other three doughs. / Ph. D.

This study aimed to quantify resistant starch (RS) beta-glucans (BG) and fructo-oligosaccharides (FOS) in Indian and Canadian wheat varieties and in chapaties made from these; and to assess the effects of soy flour on the levels of these components and its effects on the sensory and functional properties of the wheat-soy chapaties. Seven wheat varieties (Indian / Canadian) were milled into flour; supplemented with 0 % (control), 10 %, 20 % or 30 % defatted soy flour and made into chapaties. Flours and chapaties (freeze-dried, pulverized) were assayed for BG, FOS, RS and simple sugars (glucose / sucrose). Sensory evaluation was carried out by (9 point) hedonic rating of chapaties by 20 untrained Indian panelists. Flour water-holding capacity and water absorption indices (WAI) were determined. RS content of flours ranged from 7.1 g/100 g to 12.6 g/100g, but decreased when made into chapaties, (< 1 g/100 g), and decreased further with soy flour addition. BG content in flours ranged from 0.8 g/100 g to 1.4 g/100 g, while FOS content ranged from 1.3 g/100 g to 2.3 g/100 g. Minimal changes were observed in BG and FOS content when made into chapaties. Simple sugars were minimal in flours and chapaties. WAI of wheat flour was increased with addition of soy bean flour. Addition of up to 30 % soybean flour elevated the sensory acceptability of chapaties. While there is a decrease in RS with chapati making, the levels of BG and FOS are largely unchanged with processing. / Master of Science

M.S.

M.S.

This was a university/industry research cooperation with focus on how organic fillers affect the properties of phenol-formaldehyde resole (PF) resins that are formulated for veneer applications like plywood and laminated veneer lumber. The PF formulations studied in this work used fillers that were derived from walnut shell (Juglans regia), alder bark (Alnus rubra), almond shell (Prunus dulcis), and corn cob (furfural production) residue. The chemical composition of all fillers was measured and compared to published data. The basic rheological behavior of the formulations was determined and used to develop an adhesive tack measurement based upon lubrication theory. In this work, the probe-tack test was adapted to a typical stress-controlled rheometer by using the normal force and displacement system to compress the adhesive between parallel plates. By employing a simple power law to describe the complex rheology of adhesives and a lubrication approximation for the viscous force, squeeze flow of adhesives between two flat, impermeable steels and between steel and porous wood can be successfully modeled. However, deviations from theory were encountered as related to the method of adhesive application. Both meniscus force in consequence of the surface tension of adhesive pull around the edge of plate and viscous force due to the viscosity of adhesive operate inside the meniscus when adhesive was spread on the entire surface by a hard roller. manufacture where viscosity and surface tension effects were both involved. Last but not Such is probably the case when wood veneer is cold-pressed (pre-pressed) in plywood least, rheological behavior and alkali modification of wheat flour was determined by rheological and infrared studies, respectively. / Master of Science

Cakes were prepared with high fructose corn syrup (HFCS) at 0, 50, 75, and 100% levels for replacement of sucrose by weight of sugar. The water was adjusted to allow for the moisture content of the syrup. All purpose flour and cake flour were used with each level of sweetener. There was no significant differences of specific gravity of the batters, but the addition of HFCS decreased the linespread which was an indication of increased viscosity of the batter. The crust color of the cakes was not significantly different, but the cakes prepared with cake flour were significantly lighter than those prepared with all-purpose flour. The sweetener used had a significant effect on the moistness and deformation of the baked cakes. Increased amounts of HFCS increased the moistness and decreased the deformation on tenderness of cakes. Cakes prepared with cake flour were significantly greater as measured by the index to volume. There were no flour x sweetener interaction in the objective data (p < .05). The taste panel rated the cakes prepared with 75 and 100% HFCS replacement for sucrose as more moist but less tender than 0 or 50% HFCS replacement. The crust color of cakes made with all purpose flour was rated darker. However, the crumb color of the cakes prepared with cake flour was rated lighter. The cakes prepared with 0, 75 and 100% HFCS replacement for sucrose and cake flour were significantly different in overall acceptability. The panel rated the cakes prepared with 0, 50, 75 and 100% HFCS replacement for sucrose with cake flour as the most acceptable. A satisfactory cake was made using 100% HFCS replacement for sucrose and cake flour. / M.S.