The project was carried out in collaboration with Lantmännen with the aim to analyse the lipase activity in oat endosperm, non-heat-treated whole grain oat flour and heat-treated whole grain oat flour and to investigate whether lipase activity could be inactivated in oat endosperm by reducing water activity by various methods such as oven drying and freeze drying to extend oat shelf life. Lipase activity was measured by a wet extraction of the flour and an artificial substrate that gives a coloured product if lipase enzymes are active in the extract. The formation of the product was measured during five minutes at room temperature or 37 °C using a spectrophotometer, and the enzyme activity in units/g of flour was calculated. It was not possible to measure the enzyme activity in the flour directly. The obtained results for the different oat fractions indicated differences in lipase activity between the oat fractions. Lipase activity for oat endosperm was 0.183 U/g, lipase activity for non-heat-treated whole grain oat flour was 0.088 U/mg and the heat-treated whole grain oat flour had no lipase activity. The differences were statistically significant since the p-value was <0.0001. The results from the analysis that compared whether oven-drying and freeze-drying as methods had an effect on lipase activity indicated that oven drying had the greatest effect when assay was performed at room temperature. However, when the assay was performed at 37 °C the lipase activity in oven-dried and freeze-dried oat endosperm were similar to non- treated samples. This indicates that temperature has a great impact on the lipase activity. Thus, oven drying and freeze drying could not completely inactivate the lipase activity, but probably reduce it.

This thesis studied the influence of elevated carbon dioxide concentration on the properties of ears, grain and flour in two varieties of wheat (Triticum aestivum). The Vánek and Septima varieties were grown in special greenhouses, both in normal atmosphere with carbon dioxide concentration (AC = 385 ?mol?mol-1), and at elevated carbon dioxide concentration (EC = 700 ?mol?mol-1). Quantitative analysis of grain (the content of crude protein, starch, moisture and hardness of grain) was carried out using NIR, gluten content (gluten index) was determined after washing with water and gluten quality was expressed as falling number. Total crude protein content was determined according to Kjeldahl, total amino acids and amino acids content by ion exchange chromatography. Variety Vánek showed significantly larger size of the spikes, more grains and higher grain weight, when it was cultivated in the atmosphere of elevated CO2 concentration. For variety Septima, the size of AC and EC ear variants was comparable, but the ears of corn grown in the EC had a significantly greater number of grains and greater weight. Vánek variety grown in elevated CO2 concentration had lower weight of 100 grains, Septima variety grown in elevated CO2 concentration had greater weight of 100 grains. The varieties Vánek and Septima grown at elevated CO2 concentration showed significantly lower content of crude protein (28.4%) and gluten index (by 34.6%). In comparison with the AC variant, EC also showed lower overall content of crude protein and amino acids.

Orientador: Luciana Francisco Fleuri / Resumo: Resíduos e subprodutos agroindustriais são extensivamente estudados a fim de se reaproveitar seu potencial biológico e agregar valor. A fermentação em estado sólido (FES) é uma das formas de utilizar estes resíduos e subprodutos para obtenção de enzimas, como as proteases. Este trabalho objetivou estudar a produção de proteases fúngicas por FES utilizando farelo de soja e farinhas de banana, caracterizar bioquimicamente as proteases mais promissoras e, por fim, aplicar na hidrólise da farinha de grilo (Gryllus assimilis), avaliando os produtos de hidrólise. O estudo da composição do meio de cultivo foi conduzido através de um delineamento experimental, o planejamento de misturas, para definir a proporção ótima de parte sólida dos substratos de fermentação. Posteriormente, realizou-se a cinética de produção de protease por FES, a caracterização bioquímica das proteases mais promissoras quanto ao pH e temperatura ótimos de atuação, bem como a influência de íons metálicos e L-cisteína em diferentes concentrações. Por meio de relargagem (salting-out), fez-se a purificação parcial das enzimas, seguida de diálise e liofilização, para então serem aplicadas na hidrólise da farinha de grilo. O fator de hidrólise, a atividade antioxidante e o perfil eletroforético dos produtos de hidrólise foram avaliados. O planejamento de misturas resultou em duas proporções com altas atividades proteolíticas, 50 % de farelo de soja (FS) e 50 % de farinha de casca de banana madura (FCBM) e um terço d... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Agro-industrial waste and by-products are extensively studied aiming to add value and explore their full biological potential. Solid state fermentation (SSF) is a technique that use agro-industrial waste and by-products and may be used to obtain enzymes, such as proteases. This study aimed to produce fungal proteases by SSF using soybean bran and banana flours as substrate, characterize biochemically and apply most promising proteases to hydrolysis of cricket flour (Gryllus assimilis), and evaluate the hydrolysis products. The composition of the culture medium was evaluated through an experimental design to define the optimal proportion of solid part of the fermentation substrates. Subsequently, the protease production kinetics were performed by SSF, the most promising proteases were characterized biochemically according to the optimal pH and temperature, as well as according to the influence of metal ions and L-cysteine ​​in different concentrations. Proteases were partially purified by salting-out, followed by dialysis and lyophilization and applied in hydrolysis of the cricket flour. The hydrolysis factor, the antioxidant activity and the electrophoretic profile of the hydrolysis products were evaluated. The mixture design resulted in two combinations with high proteolytic activities, 50% soybean bran (SB) and 50% ripe banana peel flour (RBPF) and one third of each component (soybean bran, ripe banana peel flour and green banana flour) for the microorganisms Trichoderma ko... (Complete abstract click electronic access below) / Mestre

Orientador: Magali Leonel / Banca: Claudio Cabello / Banca: Marcelo Alvares de Oliveira / Resumo: A mandioca é uma tuberosa amilácea de grande potencial energético, podendo ser utilizada tanto para o consumo in natura como para industrialização. Durante o processamento da mandioca para a produção de fécula são geradas quantidades significativas de resíduo fibroso (farelo), o qual apresenta potencialidade de uso como fonte de fibra alimentar. Estudos revelam os benefícios dos alimentos funcionais, o que tem despertado grande interesse de consumidores que desejam incorporar na sua dieta produtos ricos em componentes nutricionais que, além de nutrir, ainda são capazes de proteger o organismo contra doenças. Devido a esses fatores, a soja tem se destacado entre as leguminosas pelos diversos benefícios atribuídos ao seu consumo. A tecnologia de extrusão vem sendo explorada nos últimos anos para o desenvolvimento de novos produtos alimentícios. Essa tecnologia possibilita, com pouca ou nenhuma modificação dos equipamentos básicos e um controle apropriado do processo, a produção de uma grande variedade de produtos. Neste trabalho objetivou-se avaliar o efeito da composição da matéria-prima, da temperatura de extrusão e da rotação da rosca sobre as propriedades físicas e reológicas de produtos extrusados obtidos a partir de misturas de farelo e fécula de mandioca com farinha de soja. O processo de extrusão foi realizado em extrusor mono rosca e seguiu o delineamento "central composto rotacional".para quatro fatores ou variáveis independentes para o farelo de mandioca (%) farinha de soja (%), temperatura (ºC) e rotação (rpm), totalizando 25 tratamentos. A análise dos resultados foi realizada pelo programa SAS. As características avaliadas nos produtos foram: índice de expansão (IE), volume específico (VE), índice de absorção de água (IAA), índice de solubilidade... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract : Cassava is a tuberous starch with great energy potential and can be used both for fresh consumption and processing purposes. During the processing of cassava for starch production are generated significant amounts of residual fibers (cassava bran), which has potential use as a source of dietary fiber. Studies show the benefits of functional foods, which has roused the interest of consumers who want to incorporate in your diet products rich in nutrition components, and nurture, are still able to protect the body against diseases. Due to these factors, soy has emerged between the various legumes benefits attributed to its consumption. The extrusion technology has been explored in recent years to the development of new food products. This technology makes it possible, with little or no modification of the basic equipment and an appropriate control of the process, the production of a wide variety of products. This work aimed to evaluate the effect of the composition of the raw material, the extrusion temperature and screw speed on physical and rheological properties of extruded products made from mixtures of bran and cassava starch with soy flour. The extrusion process was carried out in single screw extruder and followed central composite rotational design for four factors or independent variables: cassava bran (%) soybean flour (%), temperature (ºC) and rotation (rpm) including a total of 25 treatments. The analysis was performed by SAS software. The characteristics of the products evaluated were: expansion index (EI), specific volume (SV), water absorption index (WAI), water solubility index (WSI), color, and thermal and paste properties. The physico-chemical composition of raw materials showed the high fiber content (21.77%) of cassava... (Complete abstract click electronic access below) / Mestre

Hydrocolloid stabilizers are commonly used in ice cream formulations to provide body and reduce ice crystal growth during storage. We conducted a retail survey of 65 different vanilla ice cream brands and found the majority of manufacturers primarily use 1 or more of 4 different hydrocolloid sources: guar gum, carrageenan, locust and carob bean gum, or cellulose gum or gel. However, many consumers view hydrocolloids as unnatural, and the presence of hydrocolloids on an ingredient declaration may negatively affect purchase intent. Our survey of 705 consumers showed significant differences in purchase intent for vanilla ice cream, based on ingredient declarations containing different hydrocolloid stabilizers. A response surface central composite design was used to optimize ice cream stability using combinations of tapioca flour, carob bean gum, and citrus fiber, 3 consumer-preferred hydrocolloid stabilizers. Instrumental evaluations considered the dependent variables mix viscosity, ice cream hardness and toughness, melt-rate, and ice crystal size. A trained sensory panel also rated iciness, melt-rate, ease of breakdown in the mouth, and vanilla intensity. Each of the dependent variables from the trained panel and instrumental analysis were measured before and after a 3-week accelerated temperature cycling test. A regression analysis of the central composite design data combined instrumental and trained-panel results to compute a response surface based on the regression equation of each attribute. Using the response surface, 3 different optimized mix formulations were determined. The 3 different mixes were optimized using: 1) all dependent variables evaluated, 2) only sensory iciness scores, and 3) ice crystal size only. An untrained consumer panel evaluated samples before and after temperature cycling test, and rated vanilla ice creams prepared from all 3 optimized mixes against a control ice cream, prepared with a natural commercial stabilizer blend. The uncycled products prepared using optimized stabilizer blend were at statistical parity with the control product for overall acceptance, purchase likelihood, preference, sweetness and vanilla intensity, rate of melting in the mouth, texture and hardness. One or more of the optimized products were rated significantly better than the control for creaminess and texture. For products subjected to temperature cycling, 1 or more of the optimized products were rated significantly better than control for all attributes except sweetness and vanilla flavor intensity. This research indicates that more consumer-preferred options for ice cream stabilization are available to the ice cream industry, with performance and sensory results equal to other commercial hydrocolloid stabilizer blends.

Syftet med detta projekt är att sätta samhället i fokus. Att skapa en hybridbyggnad där olika aktiviteter kan ske under samma tak var kärnan i tesen. Att kombinera omgivningens behov och potential resulterade i en oväntad men till synes fungerande mix. Detta livliga offentliga centrum fungerar som ett knutpunkt för flera aktiviteter och erbjuder ett brett utbud av bekvämligheter och faciliteter för att möta behoven i grannskapet såväl som förbipasserande. En mjölkvarn, restauranger, kontor, utomhusytor och mötesrum ingår i centrum, vilket skapar en levande och välkomnande miljö för en rad aktiviteter och interaktioner. Denna byggnad representerar behovet och potentialen. Att sätta Lidatorp på kartan och göra det till ett nav mellan Nynäshamn och Ösmo. Att ge Lidatorpsborna en offentlig plats. Att göra det lönsamt och utnyttja den potential som omgivningen ger, använd åkern och gör en mjölkvarn med stödjande faciliteter som restaurang och matlagningskurser. / The purpose of this project is to put the community in focus. Creating a hybrid building where different activities can take place under one roof was the core of the thesis. Combining the needs and the potential of the surroundings resulted in an unexpected yet seemingly working mix. This lively public center serves as a multipurpose hub and provides a wide array of amenities and facilities to meet the needs of the neighborhood as well as the bypassers. A flour mill, restaurants, offices, outdoor areas, and meeting rooms are all included in the center, which creates a vibrant and welcoming environment for a range of activities and interactions. This building represents the need and the potential. To put Lidatorp on the map, making it a hub in between Nynäshamn and Ösmo. To give the people of Lidatorp a public place. To make it profitable and use the potential the surroundings give, use the field and make a flour mill with supporting facilities like a restaurant and cooking classes.

Due to the high cost of wheat importation in countries where the climatic conditions do not favour its cultivation, alternative sources of bread baking flour are required. Maize is a suitable alternative because it is by far the most important crop produced in Africa. However, it lacks gluten, the protein that is formed in wheat dough which is responsible for the desirable quality attributes (high loaf volume, soft and open crumb structure) of wheat bread. Therefore the need arises to improve maize bread quality. The effects of three types of non-wheat bread methods on the quality of maize bread were investigated. The first was a traditional sourdough method used in Lesotho for making steamed bread. This involved addition of spontaneously fermenting sorghum malt sourdough (equivalent to 15% of the total maize flour) and pre-gelatinization of the starch in the maize flour with boiling water. The second was a Food and Agriculture Organization method which involved pre-gelatinization of the starch in 10% of the maize flour by cooking. The third method was a modern gluten-free sourdough method which involved fermenting 75% of the maize flour with a multiple strains starter culture or Lactobacillus plantarum plus the natural flora in the maize. The modern sourdough method produced maize bread with a more open crumb structure and a significant increase in loaf volume compared to the other methods. This was probably related to the high percentage of fermented maize flour in the recipe, which was probably sufficient to modify the dough properties satisfactorily enough to impact positively on the maize bread quality. Based on these findings, the modern sourdough method was investigated further. Maize sourdoughs were prepared (as described) and compared to chemically acidified maize dough. Sourdough maize bread had an approx. 25-26% increase in loaf volume and a more open crumb structure with large gas cells. This showed that the maize bread quality improvement was not due to low pH. Confocal laser scanning microscopy revealed a cohesive dough structure in the sourdoughs. Larger cells and a more uniform crumb structure were also observed in maize breads with maize sourdough. This indicated an improvement in the maize dough properties with sourdough. Differential scanning calorimetry showed that maize sourdough had a slightly lower peak temperature than straight maize dough, an indication of starch modification. Rheological analysis showed that maize sourdough had a shorter relaxation time, an indication that it was less elastic. Strain sweep analysis revealed that maize sourdoughs had the lowest elastic modulus, also indicating a less elastic dough. Temperature sweep analysis showed an initial less elastic dough and a final high tan delta, suggesting that the maize dough could withstand gas expansion pressure during baking without crumbling. The dominant lactic acid bacteria in the sourdoughs were identified as L. plantarum. In the two sourdoughs, the L. plantarum present were gram-positive, catalase negative and exhibited proteolytic activities. However, only the L. plantarum in the multiple strains starter culture fermented maize sourdough exhibited amylolytic activities. It is proposed that proteolytic activity of the L. plantarum degraded the endosperm protein matrix and hydrolysed the proteins soluble in the dough liquid, thereby allowing increased accessibility of water to the starch granules. It is further proposed that the amylolytic activity of the L. plantarum slightly hydrolysed the starch granules, increasing water absorption by the starch granules. It is proposed that improvement in maize bread quality by sourdough fermentation is due to starch modification (increase water accessibility and water absorption by the starch granules due to the proteolytic and amylolytic activities of the dominant lactic acid bacteria in the sourdoughs) which made the dough less elastic. This in-turn improves the ability of the dough to trap and withstand the pressure of the expanding carbon dioxide in the fermenting dough and bread. / Thesis (PhD)--University of Pretoria, 2014. / gm2015 / Food Science / Unrestricted

Följande uppsats redogör för ett produktutvecklingsprojekt som har resulterat i ett förslag till ett handredskap för framställning av majsmjöl, tänkt att användas av kvinnorna i Malawi. Dock har det huvudsakliga fokuset i projektet varit metoder för produktutveckling för utvecklingsländer. Problemområdet som projektet har fokuserat på; framställning av majsmjöl, valdes efter en studie i Malawi. Problemområdet valdes eftersom det är ett viktigt område, då 50 procent av människornas kaloriintag i Malawi består av majs. Målgruppen för projektet är kvinnorna i byn Muthumba, som framställer majsmjölet idag. Framställningen av majsmjöl sker i flera olika etapper. När majsen slutligen ska malas till majsmjöl har byborna att välja mellan att vandra till ett annat samhälle, som har elektricitet, för att få sin majs mald i en maskin, eller att stöta majsen i en mortel, vilket kräver två personers styrka och tid. Att ta majsen till det andra samhället innebär att byborna får vandra med majsen på huvudet i timtal, då majoriteten av byborna inte innehar något transportmedel. Projektet kan delas in i tre olika etapper. Teoriläsning inför resan. Observationer och intervjuer i Malawi under 8 dagar. Denna etapp var planerad till 21 dagar, men på grund av sjukdom fick studien avbrytas tidigare, syftet med studien var att observera ett problemområde. Den sista etappen utfördes i Sverige. Den innehöll teoriläsning, kompletterande intervjuer samt utveckling av redskapet. Uppsatsen behandlar litteratur kring ämnet produktutveckling/design för utvecklingsländer samt metoder för detta. Saker som framkom var att förståelse för människan och dess livssituation är avgörande för hur lyckat slutresultatet blir. När ämnet design för utvecklingsländer diskuteras finns det många olika åsikter i ämnet, och den här uppsatsen tar upp några. Projektet resulterade i ett handdrivet verktyg, riktat till kvinnorna byn Muthumba i södra Malawi. Redskapet krossar majsen genom valsning. Några av de metoder som använts för att få fram nya sätt att framställa majsmjölet är idégenereringsmetoder, hämta inspiration på nya platser, intervjuer och skissning. En annan viktig del i utvecklingsarbetet har varit att göra funktionsmodeller för att testa olika funktioner. / The following essay describes a product development project, which has resulted in a proposal for production of maize flour, intended for use by women in Malawi. The main focus of the project has been methods of product development for developing countries. The problem area that the project has focused on is: the production of maize flour, this was chosen after a study in Malawi. The problem area was chosen since it is an important area; 50 percent of the people's calorie intake in Malawi consists of corn. The target groups are women in the village Muthumba, a producer of maize flour today.Production of maize flour is done in several steps. When the maize will be grinded in to maize flour, the villagers can choose to walk to another village, which has electricity, to get their maize grinded or they have to pound the maize in a mortar, which requires the energy and time of two people. To take the maize to the other society means that the villages have to walk with the maize on their head for hours, as the majority of villagers do not own a bike.The project can be divided into three stages: theory studies before the trip, observations and interviews in Malawi for 8 days (this phase was scheduled for 21 days, but due to illness was the study stopped earlier, the purpose of this study was to observe a problem area) and the final stage, realization, was conducted in Sweden. The third stage included theory sessions, additional interviews and developing the tool.The essay reviews the literature on the subject of what to consider in the development/design for developing countries and methods for this. Understandings that emerged were the incredible importance of deeper insight in humans and their life situation. When the topic design for developing countries is discussed, there are many different opinions on the subject, and this essay considers some.The result of the project is a hand-powered tool. The target group is the women in the village Muthumba, in south of Malawi. The tool grinds the maize by rolling. Some of the methods used to develop new ways to produce corn flour are brainstormings, finding inspiration in new places, interviews and drafting. Another important part of the development has been to make functional models to test various functions.

High pre-harvest rainfall in 2006 caused significant pre-harvest sprouting (PHS) and weathering throughout the mid-Atlantic soft red winter wheat (SRWW) (Triticum aestivum L.) growing region. Sprouting and weathering caused decreased flour quality due to lowered dough viscosity and decreased ability to withstand mixing and processing for baked goods. Due to its decreased quality, severely sprouted grain is sold for feed, at a lower price per bushel. Pre-harvest sprouting negatively affects the chain of production from the field to baking operations. The purpose of this research was to evaluate the inherent dormancy and PHS resistance, of current SRWW cultivars and to assess the relationship between falling number and flour quality after grain weathering. Employing a weighted germination index (WGI), a large range in dormancy was observed across SRWW cultivars and seed production. Artificial weathering tests confirmed the use of WGI as a tool for screening for dormancy of SRWW cultivars. The WGI consistently identified cultivars with significantly higher or lower inherent dormancy. "Coker 9553" was highly dormant and resistant to PHS. This cultivar maintained an average falling number of 300 seconds even after receiving an average of 215 mm of rainfall, while the mean falling number for all SRWW cultivars after this amount of weathering was 131 seconds. After only moderate weathering, nine of 15 SRWW cultivars in the study exhibited severe sprouting, demonstrating the need for increased PHS resistance in SRWW wheat. Pre-harvest sprouting resistance groupings, based on average 2008 cultivar falling number were accurately predicted by WGI at both 10 (R2=0.79) and 30°C (R2=0.72) No consistent relationship was observed between head angle, glume tenacity or awn length and PHS resistance. Water absorption, dough stability, farinograph arrival and departure times, peak, and 20-minute drop were measured from grain samples with varying degrees of weathering. All parameters were negatively affected by weathering in 2008. Flour quality parameters were more affected by genotype than falling number suggesting that falling number should not be used as the sole indicator of flour quality after grain weathering. It is clear that there are vast differences in dormancy levels and PHS resistance among SRWW cultivars and stronger dormancy and higher resistance to PHS does not automatically ensure higher quality flour. / Master of Science

Low moisture veneer and regions of sapwood within hickory engineered wood flooring bonded with soy-flour adhesive are thought to be factors leading to potential performance deficiencies. The goal of this research was to gain a broader understanding of bonding low moisture hickory veneer with soy-based adhesive. Soyad® is of particular interest due to its novel cross-linking chemistry. Impacts of moisture content and wood region (heartwood versus sapwood) were analyzed with dry and wet shear bond strength tests, measurement of percent wood failure, lathe check characterization, and adhesive bondline thickness and penetration depth measurement. Impact of wood region and type (hickory versus red oak) was assessed by comparing wood buffering capacity and delamination following three-cycle water soaking. Dry and wet shear strength values met expectations for engineered wood flooring yet percentage wood failure results were uniformly very low for all combinations of moisture levels and wood regions. In contrast, delamination following wet and dry cycling was minor and within minimum requirements for all specimens tested. The influence of moisture level, wood region and type were inconsistent; statistically significant relationships were not evident within the moisture range studied. However, different wood regions and types exhibited differing veneer buffering capacities that had potential to interfere with pH requirements of Soyad®. Additional study of buffering capacity and resin cure is recommended to determine the significance of the buffering capacity results found in this study. / Master of Science / Performance issues including debonding and delamination have been reported for hickory engineered wood flooring products constructed using a soy-flour based adhesive. Sapwood regions within the composite and extremely low moisture veneer were provided by industry as possible factors that resulted in performance deficiencies. The goal of this research project was to gain a broader understanding of bonding low moisture hickory veneer with Soyad® adhesive. Soy-flour adhesive systems offer many environmental, health, and durability advantages. Soyad® is of particular interest due to its use of natural, renewable soy flour, a novel cross-linking resin, and no added formaldehyde. Test specimens were prepared using heartwood of hickory and red oak and sapwood of hickory. Analytical tests included determination of certain chemical properties of the adhesive and wood veneer, measurement of strength properties of the adhesive bond, and assessment of delamination tendencies of bonded panels following water soaking. Results indicate that moisture levels and the different growth regions and wood type had an inconsistent impact on the bond strengths yet percent wood failure was uniformly low and considered unacceptable by industry. Although this research established a foundation of basic knowledge, more information about adhesive bonding of wood with the recently developed soy based adhesives is needed to optimize the systems and provide technological advancements that lead to more efficient and safe utilization of woody materials from the forest.