A aglomeração de partículas é um processo muito usado na indústria, que permite melhorar as propriedades de instantaneização de produtos em pó sem alterar suas características nutricionais e sensoriais. O objetivo deste trabalho foi realizar o processo de aglomeração de partículas de farinha de banana verde com alto conteúdo de amido resistente, usando um leito fluidizado pulsado avaliando seu efeito sobre as características finais da farinha, para ser usada como ingrediente funcional na melhora do índice glicêmico e níveis de insulina plasmática no sangue. A matéria prima usada foi farinha de banana verde com alto conteúdo de amido resistente e um leito fluidizado, constituído com um sistema de pulsação proporcionado por uma válvula de esfera, trabalhando à frequência de 600 rpm. Solução de alginato de sódio (5 g/100 g, a 35°C) foi usada como agente ligante na atomização a uma vazão de 3,0 mL/min. As condições de processamento como temperatura, pressão, vazão de ar, e tempo total de processo, foram mantidas em 95°C, 1,0 bar, 0,3 m/s, 50 min., para amostras de 400 g. Resultados após o processo de aglomeração indicam que houve uma diminuição do teor de umidade, aumento do diâmetro médio das partículas e do índice de fluidez, assim como elevada porosidade da partícula com forma irregular, características decorrentes de um produto aglomerado. A farinha aglomerada apresentou conteúdo de amido resistente de 53,95 ± 0,22 % em comparação a 57,49 ± 0,43 % na matéria prima. Pode-se concluir que o processo de aglomeração não alterou as propriedades funcionais da farinha de banana verde mantendo os níveis do AR, resultando na melhora das propriedades de instantaneização das partículas e dispersão em água. / The powder agglomeration process is widely used in food industry, due to increases the instant properties, rapidly dissolving in liquids without altering their nutritional and sensory characteristics. The aim of this study was to assess the particle agglomeration process of the green banana four (GBF) with high resistant starch (RS) content, using a pulsed fluidized bed and evaluating its effect on the final characteristics of flour, to be used as a functional ingredient in improving glycemic and plasma insulin levels in the blood. It was used samples of 400 g of GBF and a fluidized bed constituted with a pulsation system provided by a sphere valve, working at frequency of 600 rpm. Solution of sodium alginate (5 g/100 g, 35°C) was used as the binder in the spray at a rate of (3.0 mL/min). The processing conditions such as temperature, pressure, air flow and total process time were maintained at 95°C, 1.0 bar, 0,3 m/s and 50 min. As results, they were seen a reduction of moisture content, an increase of average particle diameter, high flowability and porosity with irregular shape, typical characteristics from an agglomerated product. The agglomerated flour has RS content of 53.95 ± 0.22 % in comparison to 57.49 ± 0.43 % to the original content. In conclusion, the agglomeration process did not affect the functional properties of green banana flour, maintaining levels of resistant starch, and results in an improvement in the instant properties of the particles and dispersibility in water.

Abstract available in The FASEB Journal.

Salmonella, a common food pathogen, costs more than any other pathogen in the United States in terms of health care costs and loss of work due to the illnesses it causes. Low-moisture foods, especially flour, are susceptible to being contaminated by Salmonella. Food producers want flour to be pathogen-free but to also retain the same functionality of non-treated flour. Heat treatment is the most common method employed for lowering the concentration of pathogens in food. However, heating can result in the loss of the flour’s functionality. Pantoea dispersa strain JFS has been isolated from flour as a nonpathogenic bacterial surrogate that closely matches the D-value of Salmonella in flour. Flour samples were subjected to dry heat (70, 75, and 80°C) and heat tolerance was determined by plating out at least four different time points for each temperature. The death rate of P. dispersa strain JFS was similar to (p<0.05) Salmonella. This strain of P. dispersa was then used as a surrogate for Salmonella in a continuous and batch heat treatment processes to determine the amount of kill achieved by each. The continuous process was conducted using varying levels of four independent variables: temperature, residence time, use of steam, and manipulation of initial water content. All 15 runs resulted in a reduction of at least 1.5 logs of the surrogate, with the greatest reduction being 2.5 logs. The batch process was conducted using one independent variable, temperature. All runs for the batch process resulted in a reduction of at least 2.5 logs of the surrogate, with the greatest reduction being 4.3 logs at 170°F. Both processes could be used to reduce any Salmonella present in flour.

Neural tube defects (NTDs) occur at higher rates in Hispanic populations in the USA. Such populations would benefit from folic acid fortification of corn masa flour (CMF). This study evaluated folate stability in fortified CMFs and products made from the flours, tortillas and tortilla chips. There was no significant loss of folate during the six-month shelf-life of fortified tortilla CMF and tortilla chip CMF. There was a 13% loss (P < 0.05) of folate during tortilla baking and no loss during tortilla chip frying. Both tortillas and tortilla chips showed significant folate losses over the two-month shelf-life for these products, with a 17% loss in fortified tortillas and 9% loss in tortilla chips. Folate in fortified CMFs, tortillas and tortilla chips is relatively stable and comparable to the stability of folate in wheat flour and breads.

<p>Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR)</p><p>Utvrdeni su sastav i količine nepolarnih i polarnih lipida kao i lipida iz skroba u pojedinim fazama izrade hleba na dva uzorka bra&scaron;na od kvalitetne p&scaron;enice. Takode su odredene promene i prelazi lipidnih sastojaka pod uticajem fizičkih, mehaničkih i toplotnih delovanja tokom tehnolo&scaron;kog postupka.<br />Na osnovu sastava masnih kiselina u lipidnim jedinjenjima razdvojenim tankoslojnom hromatografijom i računa verovatnoće utvrđen je njihov najverovatniji sastav.<br />Iz ekstrakta nepolarnih lipida bra&scaron;na kvantitativno je identifikovano preko 60 %, a iz hleba preko 40 % lipidnih jedinjenja (ASG, MG i TG).<br />U ekstraktima polarnih lipida identifikovano je preko 60 % jedinjenja (DGMG, DGDG, MGMG i MGDG) a u lipidima unutar skroba zastupljeni su samo LPI i NAPE.</p><p>U ekstraktima lipida i u lipidnim jedinjenjima identifikovano je oko 98 % masnih kiselina a najveći udeo je lilinolne kiseline.<br />Takođe je ispitan uticaj načina dodavanja tri vrste komercijalnih emulgatora u pojedinim fazama izrade testa na kvalitet hleba.<br />Delovanje komercijalnih emulgatora u testu i hlebu zavisi od vrste, sastava i i količine emulgatora kao i od kvaliteta bra&scaron;na kome se dodaje. Pobolj&scaron;avajući efekti se mogu postići samo ako se emulgator dozira na početku zamesa ili tokom razvoja testa.<br />Rezultati ovog rada su pomogli da se bliže odredi mesto i uloga lipidnih materija bra&scaron;na u procesu izrade hleba kao i interakcija lipida bra&scaron;na sa komercijalnim emulgatorima.</p> / <p>Abstract was processed by technology for Optical character recognition (OCR).</p><p>Composition and quantities of nonpolar, polar and starch lipids were identified in different stages of bread making process. Changes and translocations of lipid compounds influenced by physical, mechanical and heat treatment during the technological process were determined, too.<br />Based on fatty acid composition in different lipid compounds separated by TLC and on probability calculation, the most probable composition of them was est imated.<br />In nonpolar lipid extracts of flour, over 60 % and in bread over 40 % of lipid compounds were identified (ASG, MG and TG).<br />In polar lipid extracts over 60 % of lipid compounds were identified (DGMG,<br />DGDG, MGMG and MGDG) but in starch lipids only LPI and NAPE were present.<br />In lipid extract and lipid compounds about 98 % of fatty acids were identi- fied with the greatest shane of linoleic acid.<br />The influence of adding three commercial emulsifiers in different stages of dough making on bread quality was also invest igated.<br />Acting of commercial emulsifiers in dough and bread depends on their type, composition and quantity, as well as, on flour quality. Improving effects can be achieved only if emulsifiers ane added at the beginning of mixing stage or during dough development.<br />These results comprise to better understanding of the lipid compounds role, the place of their acting in breadmaking process as well as their interaction with commercial emulsifiers.</p><p>&nbsp;</p>

Endocannabinoids, and the fatty acid amides from which they are a member, have garnered greater scientific interest in the last two decades due to the cannabimimetic properties of these endogenous molecules. The most well-known of these is Anandamide, which has thus far been discovered in several species of animal ranging from C. elegans, fruit flies, to bovine and humans. Because of the importance and increasing impact of these compounds a brief overview is first presented herein, with a major focus on the N-acyldopamines due to the direct impact they potentially pose to human physiology. Secondly, the detection and quantitative analysis of these molecules was conducted in the recently fully genome sequenced honeybee and red flour beetle, due in part to recent research showing the existence of these molecules in D. melanogaster, to which no known cannabinoid receptors had been found to date. Interest in these potentially new model organisms may provide additional insight not only into the endocannabinoids but also as potential targets for protection of honeybees and pest control of red flour beetles. Utilizing established HPLC-MS methods for the detection and quantification of these compounds provided a series of endogenous results for these molecules within both farmed and feral honeybees and the red flour beetle. Additionally, a protein sequence and motif homology study with a newly discovered acyltransferase from Fruit flies shows strong evidence that a similar enzyme is expressed in both honeybees and red flour beetles. Therefore providing future steps for the continuation of this research to better elucidate and quantify the endocannabinoids as well as determine the biosynthetic metabolism within these organisms.

<p> </p><p>Correlation between production method and mineral-, cadmium- and protein content were sought for Swedish winter wheat. The wheat was grown according to conventional, organic or biodynamic principles. The minerals; iron, zinc, magnesium, copper and the heavy metal cadmium were analyzed with atomic absorption spectroscopy. Protein was analyzed with elemental combustion analysis. All together, 17 samples were analyzed; nine from the still ongoing Bollerup field trial in Skåne and eight from four different farm pairs in the midst of Sweden.</p><p>The Bollerup field trials showed that organic wheat had a higher concentration of iron than conventional. Both organic and biodynamic wheat had a higher concentration of zinc than conventional. Magnesium concentration was higher in biodynamic wheat than in conventional grown wheat. Differences between production methods were in the range of 7.5 and 17%.</p><p>No unmistakable connections were found between any of the parameters and production method for the farm pairs. However, a tendency for more minerals in organic/biodynamic wheat was seen for all minerals but iron.</p><p>Due to unclean equipment, analyzing of cadmium contents could not be completed.</p>

Chickpea grain contains a high amount of starch and valuable protein. Many grain legumes (pulses) can be processed by pin milling and air classification with high separation efficiency. However, chickpea exhibits low separation efficiency because it has a relatively high fat content compared to other pulses. Therefore, the main goal of this research was to improve the starch-protein separation from chickpea flour in order to increase the economic value of chickpea grain.<p>The chemical composition of pin-milled chickpea flour was determined. The functional and physical properties of chickpea flour affecting starch-protein separation were determined. No chemical interactive force was detected between starch granules and protein particles. Therefore, a physical separation technique, i.e. applying centrifugal force in a hydrocyclone, was employed to separate starch granules from protein particles. <p>Using a hydrocyclone, centrifugal force was applied to chickpea flour particles. Chickpea flour was suspended in two different media, isopropyl alcohol or deionized water. In both media, high inlet pressure resulted in smaller geometric mean diameter of particles collected in the overflow and underflow. Isopropyl alcohol as a medium resulted in particles with smaller geometric mean diameter than did deionized water. Starch and protein separation efficiencies were higher at greater inlet pressures. The application of a double-pass hydrocyclone process increased the purity of starch in the underflow and of protein in the overflow, although this process reduced separation efficiencies. Starch granules and protein particles were separated at higher purities in deionized water than in isopropyl alcohol. Separation in deionized water resulted in higher starch separation efficiency and lower protein separation efficiency than did separation in isopropyl alcohol. This difference was due to the difference in density and viscosity of the two media. The higher viscosity of isopropyl alcohol reduced the likelihood of starch granules reaching the inner hydrocyclone wall. Thus, some starch granules were retained in the overflow instead of in the underflow. Additionally, the centrifugal force and drag force applied to the chickpea flour particles differed between the two different media. Hydrocyclone operation resulted in higher centrifugal force and lower drag force in deionized water than in isopropyl alcohol. Since the drag force in isopropyl alcohol was higher than that in deionized water, some small starch granules were diverted to the overflow which caused reduction of protein purity. <p>The use of pH 9.0 and defatting of chickpea flour improved both starch and protein separation efficiencies. Chickpea flour in deionized water at a feed concentration of 5% yielded a pumpable slurry which was delivered efficiently to the hydrocyclone at an inlet pressure of 827 kPa Fractionation of starch and protein from chickpea flour in deionized water using an integrated separation process resulted in starch and protein fractions containing 75.0 and 81.9% (d.b.) starch and protein, respectively. This process resulted in starch and protein separation efficiencies of 99.7 and 89.3%, respectively. <p>Experiments were also conducted to determine the physical and functional properties of chickpea flour and starch and protein fractions. Thermal conductivity, specific heat, and thermal diffusivity were determined and the polynomial linear models were fitted very well to experimental data. Internal and external friction properties of chickpea flour and starch and protein fractions were determined. Samples were subjected to uniaxial compression testing to determine force-time relationships. The samples particles underwent rearrangement rather than deformation during compression. The asymptotic modulus of samples was also computed, and it was linearly related to maximum compressive pressure. The functional properties of fractionated products were highly affected by the separation process. The water hydration capacity of starch fraction increased, whereas the emulsion capacity and foaming capacity of starch and protein fractions were reduced, compared to that of chickpea flour.

Chickpea grain contains a high amount of starch and valuable protein. Many grain legumes (pulses) can be processed by pin milling and air classification with high separation efficiency. However, chickpea exhibits low separation efficiency because it has a relatively high fat content compared to other pulses. Therefore, the main goal of this research was to improve the starch-protein separation from chickpea flour in order to increase the economic value of chickpea grain.<p>The chemical composition of pin-milled chickpea flour was determined. The functional and physical properties of chickpea flour affecting starch-protein separation were determined. No chemical interactive force was detected between starch granules and protein particles. Therefore, a physical separation technique, i.e. applying centrifugal force in a hydrocyclone, was employed to separate starch granules from protein particles. <p>Using a hydrocyclone, centrifugal force was applied to chickpea flour particles. Chickpea flour was suspended in two different media, isopropyl alcohol or deionized water. In both media, high inlet pressure resulted in smaller geometric mean diameter of particles collected in the overflow and underflow. Isopropyl alcohol as a medium resulted in particles with smaller geometric mean diameter than did deionized water. Starch and protein separation efficiencies were higher at greater inlet pressures. The application of a double-pass hydrocyclone process increased the purity of starch in the underflow and of protein in the overflow, although this process reduced separation efficiencies. Starch granules and protein particles were separated at higher purities in deionized water than in isopropyl alcohol. Separation in deionized water resulted in higher starch separation efficiency and lower protein separation efficiency than did separation in isopropyl alcohol. This difference was due to the difference in density and viscosity of the two media. The higher viscosity of isopropyl alcohol reduced the likelihood of starch granules reaching the inner hydrocyclone wall. Thus, some starch granules were retained in the overflow instead of in the underflow. Additionally, the centrifugal force and drag force applied to the chickpea flour particles differed between the two different media. Hydrocyclone operation resulted in higher centrifugal force and lower drag force in deionized water than in isopropyl alcohol. Since the drag force in isopropyl alcohol was higher than that in deionized water, some small starch granules were diverted to the overflow which caused reduction of protein purity. <p>The use of pH 9.0 and defatting of chickpea flour improved both starch and protein separation efficiencies. Chickpea flour in deionized water at a feed concentration of 5% yielded a pumpable slurry which was delivered efficiently to the hydrocyclone at an inlet pressure of 827 kPa Fractionation of starch and protein from chickpea flour in deionized water using an integrated separation process resulted in starch and protein fractions containing 75.0 and 81.9% (d.b.) starch and protein, respectively. This process resulted in starch and protein separation efficiencies of 99.7 and 89.3%, respectively. <p>Experiments were also conducted to determine the physical and functional properties of chickpea flour and starch and protein fractions. Thermal conductivity, specific heat, and thermal diffusivity were determined and the polynomial linear models were fitted very well to experimental data. Internal and external friction properties of chickpea flour and starch and protein fractions were determined. Samples were subjected to uniaxial compression testing to determine force-time relationships. The samples particles underwent rearrangement rather than deformation during compression. The asymptotic modulus of samples was also computed, and it was linearly related to maximum compressive pressure. The functional properties of fractionated products were highly affected by the separation process. The water hydration capacity of starch fraction increased, whereas the emulsion capacity and foaming capacity of starch and protein fractions were reduced, compared to that of chickpea flour.

Correlation between production method and mineral-, cadmium- and protein content were sought for Swedish winter wheat. The wheat was grown according to conventional, organic or biodynamic principles. The minerals; iron, zinc, magnesium, copper and the heavy metal cadmium were analyzed with atomic absorption spectroscopy. Protein was analyzed with elemental combustion analysis. All together, 17 samples were analyzed; nine from the still ongoing Bollerup field trial in Skåne and eight from four different farm pairs in the midst of Sweden. The Bollerup field trials showed that organic wheat had a higher concentration of iron than conventional. Both organic and biodynamic wheat had a higher concentration of zinc than conventional. Magnesium concentration was higher in biodynamic wheat than in conventional grown wheat. Differences between production methods were in the range of 7.5 and 17%. No unmistakable connections were found between any of the parameters and production method for the farm pairs. However, a tendency for more minerals in organic/biodynamic wheat was seen for all minerals but iron. Due to unclean equipment, analyzing of cadmium contents could not be completed.