Corn Chips Research Articles

PepsiCo Inc.

AbstractFood (MIC: 4.1 SIC: 2086 NAIC: 312111)PepsiCo is a global snack and beverage company. Co. manufactures, markets and sells a variety of salty, convenient, sweet and grain‐based snacks, carbonated and non‐carbonated beverages and foods. Co.'s Frito‐Lay North America division's brands include Lay's potato chips, Fritos corn chips, Quaker Chewy granola bars and Rold Gold pretzels. PepsiCo Beverages North America brands include Pepsi, Mountain Dew, Sierra Mist, Mug, SoBe, Gatorade, Tropicana Pure Premium and Propel. PepsiCo International brands include Gamesa and Sabritas in Mexico, Walkers in the UK, and Smith's in Australia. Quaker Foods North America's products include Quaker oatmeal and Cap'n Crunch and Life ready‐to‐eat cereals.

DETECTION OF GENETICALLY MODIFIED MAIZE FOOD PRODUCTS BY THE POLYMERASE CHAIN REACTIONDETECCIÓN DE PRODUCTOS DE MAIZ GENETICAMENTE MODIFICADOS POR LA REACCIÓN EN CADENA DE LA POLIMERASA

A polymerase chain reaction (PCR) was applied to detect genetically modified (GM) maize and soybean food product, using specific 35S promoter primers for inserted chimerical genes in maize or soybean. The PCR detected food products that include ingredients obtained from GMOs in maize grains and flour, as well as processed in foods such as tortillas (Mexican crepe), corn chips, corn and soybean oils. Beside the promoter, the PCR also detected zeine and lectin genes for maize and soybean, respectively, which confirmed the identity of the analyzed samples. The presence of transgenic material was also confirmed by detecting the terminator Tnos region. High quality DNA from samples permitted an accurate detection of GM in food products while low quality DNA could lead to false negatives. The event Bt-176 and non-GM maize were used as positive and negative controls, respectively. Three types of GM food-products (grain, flour and soybean oil) resulted positive, while flour products (tortilla and corn chips) were negative and soy and corn oils also gave positive results. The amplified fragment corresponding to the 35S promoter was verified by sequencing that fragment. The PCR method detection limit was 0.1% (w/w) of GM content in the sample materials. In conclusion, PCR was effective in differentiating not only GM from non GM maize, but also such conditions in corn food products, revealed that marketed apparently non-GM maize products may have been elaborated with ingredients, and is sensitive enough to fulfill any possible requirements of the Mexican law (Biosafety Committee) in this matter. Resumen Para la detección de organismos genéticamente modificados (GM) provenientes de maíz, soya y sus derivados alimenticios se utilizó la reacción en cadena de la polimerasa (PCR) usando oligonucleótidos específicos del promotor 35S. La PCR detectó productos genéticamente modificados en granos y harinas así como también en productos procesados tales como tortillas, totopos y aceites comestibles de maíz y soya. Además del promotor, la PCR también detectó los genes de zeína y lectina para maíz y soja respectivamente, los cuales confirmaron la identidad de las muestras analizadas. La presencia de material transgénico fue también confirmada por la detección del terminador Tnos. La alta calidad de DNA de las muestras permitió una acertada detección de productos conteniendo GMs mientras que una baja calidad de podría dar falsos negativos. El evento Bt-176 y maíz no genéticamente modificado fueron usados como controles positivo y negativo respectivamente. Tres tipos de productos derivados de maíz (grano, harina y aceite) además del aceite de soya resultaron positivos. El fragmento amplificado correspondiente al promotor 35S fue verificado por secuenciación. El limite de detección de este método, de PCR, fue de 0.1% (v/v) en las muestras. En conclusión, la PCR fue efectiva, no solo en la diferenciación del maíz transgénico con respecto al maíz negativo, sino que también en subproductos alimenticios derivados de maíz o soya ya que fue posible detectar la presencia de GM. Consideramos que este método es lo suficientemente sensible para cubrir cualquier posible requerimiento de la ley Mexicana (Comité de Bioseguridad) en esta materia. Palabras clave: PCR, maíz, soja, organismos genéticamente modificados, p35S

Fumonisin Concentration and Ceramide Synthase Inhibitory Activity of Corn, Masa, and Tortilla Chips

Nixtamalization removes fumonisins from corn and reduces their amounts in masa and tortilla products. Fumonisin concentrations and potential toxicity could be underestimated, however, if unknown but biologically active fumonisins are present. Therefore, the relative amounts of fumonisins in extracts of fumonisin-contaminated corn and its masa and tortilla chip nixtamalization products were determined with an in vitro ceramide synthase inhibition bioassay using increased sphinganine (Sa) and sphinganine to sphingosine ratio (Sa/So) as endpoints. African green monkey kidney cells (Vero cells ATCC CCL-81) were grown in 1-ml wells and exposed to 4 µ l of the concentrated extracts for 48 h. The corn extract inhibited ceramide synthase as Sa (mean = 132 pmol/well) and Sa/So (mean = 2.24) were high compared to vehicle controls (Sa = 9 pmol/well; Sa/So = 0.10). Inhibitory activity (mean Sa = 14–24 pmol/well; mean Sa/So = 0.17–0.28) of the masa and tortilla chip extracts were reduced ≥80% compared to the corn extract. Results were corroborated in a second experiment in which Sa and Sa/So of the wells treated with masa or tortilla chip extracts were reduced ≥89% compared to those treated with the corn extract. Masa and tortilla chip FB1 concentrations (4–7 ppm) were reduced about 80–90% compared to the corn (30 ppm) when the materials were analyzed by high-performance liquid chromatography (HPLC). Therefore, nixtamalization reduced both the measured amount of FB1 and the ceramide synthase inhibitory activity of masa and tortilla chips extracts. The results further suggest that the masa and tortilla chip extracts did not contain significant amounts of unknown fumonisins having ceramide synthase inhibitory activity. The authors thank N. Brice, P. Malcom, and P. Stancel (Toxicology and Mycotoxin Research Unit) for their expert technical assistance and L. Lipska and P. Desai (Frito-Lay, Inc.) for their contributions.

Recognizing Top JFS Papers

Among other things, Thomson's ISI Web of Knowledge is responsible for bringing the Impact Factor into mainstream use in the academy and the journal-publishing world. I have expressed on numerous occasions that I am skeptical of the Impact Factor and its influence on where authors/researchers choose to publish. However, that is a subject for further discourse in a future editorial. For this editorial I am selecting from other data that Thomson also supplies: citation data to specific papers. The Peer-Reviewed Communications Committee suggested that we identify and recognize some of the papers that have had a particularly significant effect on our knowledge by being cited by other researchers. I took up this challenge and plunged into the ISI Web of Science citation data for the Journal of Food Science. I looked at data from 2003 since that would give some time for the papers to be out there and be cited. It is my intention to do this annually immediately following the IFT Annual Meeting so that we can congratulate the authors and encourage other authors to submit their manuscripts to JFS. As of June, 2006, there were 346 citations to the top 40 papers that were cited from publishing year 2003, an average impact factor of 8.65! In the top 40 papers by citation numbers, there were 13 in cood chemistry, 10 in Food engineering, 8 in sensory and nutritive properties, 6 in food microbiology and 3 in concise reviews. Given the number of papers published in each section, one might expect such a distribution of citation excellence. The number 1 cited paper for 2003 is from the Food Chemistry section: “A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries,” authored by MY Jung, DS Choi, and JW Wu of the Dept. of Food Science and Technology and Biotechnology at Woosuk Univ., Samrea, Jeonbuk, South Korea [JFS 68(4):1287-90]. This paper has been cited 46 times! The second most cites was a paper cited 15 times, and the least cited in the top 40 was cited 6 times. Congratulations to Drs. Jung, Choi and Wu for their excellent paper. The top cited papers in the other sections of JFS are: Food Engineering: “Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials,” by Y Kagami, S Sugimura, N Fujishima, K Matsuda, T Kometani, and Y Matsumura [JFS 68(7):2248-55]. Food Microbiology: “Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine,” by D Tsangalis, JF Ashton, AEJ McGill, and NP Shah [JFS 68(2):623-31]. Sensory and Nutritive Properties: 2 papers tied: “Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber,” by JM Fernandez-Gines, J Fernandez-Lopez, E Sayas-Barbera, E Sendra, and JA Perez-Alvarez [JFS 68(2):710-5], and “Dual Fortification of Salt with Iodine and Encapsulated Iron Compounds: Stability and Acceptability Testing in Morocco and Cote d'Ivoire,” by R Wegmuller, MB Zimmerman, and RF Hurrell [JFS 68(6):2129-35]. Concise Reviews: “Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Application,” by P Suppakal, J Miltz, K Sonneveld, and SW Bigger [JFS 68(2):408-20]. Thank you to the authors for submitting their papers to JFS. I invite you to submit your research to JFS. Maybe I'll be citing your paper in this column in three years! Have a great summer

Food Safety: Adding Up to No Good?

The safety of food additives is usually examined by varying the dose of a single additive administered to animal models or cell cultures. However, British researchers at the University of Liverpool and the University of Ulster report in the March 2006 issue of Toxicological Sciences that combinations of additives can produce neurotoxic effects at dosages that are safe when each additive is tested alone. The authors examined four common food additives: Quinoline Yellow (FDC Brilliant Blue was banned from foods in most European countries but has since been reapproved. Coauthor Karen Lau, a doctoral student, says these additives were tested because they are commonly used in foods targeted for consumption by children. Neurotoxicity was measured by the relative growth of neurites from mouse NB2a neuroblastoma cells after exposure to the additives. Two combinations of additives stunted neurite growth: Quinoline Yellow paired with aspartame, and Brilliant Blue paired with L-glutamatic acid. Other pairings showed no effect. Lau hypothesizes that ingestion of the well-established neurotoxicants aspartic acid and L-glutamic acid as additives could lead to a high enough body burden to kill neurons by a mechanism called excitotoxicity. Lau says young children may be especially at risk for the type of toxicity observed in the nerve-cell cultures, because effects were seen at concentrations of additives she says are theoretically achievable in plasma by eating foods and drinks typically consumed by children—for example, a snack of corn chips, which may contain MSG, and a fruit juice drink, which may contain aspartame. Scientists at the U.K. Food Standards Agency (FSA) question whether these results are relevant to the human consumption of these additives. “[The Lau study assumes] that both MSG and aspartame are absorbed one hundred percent in the gut, but [other studies] show that this does not seem to be the case,” says FSA senior press officer Shaun Whelan. “It is . . . extremely unlikely that the plasma levels predicted by the authors of this study accurately reflect the actual situations in vivo.” Whelan says glutamic acid and aspartic acid occur naturally in many foods, and there is no evidence that they are treated differently in the body when they are ingested as food additives. Lau counters, however, that consumption of glutamic acid in its free form or as MSG has a more dramatic effect on plasma levels than that of glutamatic acid in protein, and can lead to high concentrations in the body. More research is needed to clarify these effects. Other studies have suggested that non-nutritive food additives are associated with behavioral disorders such as attention deficit/hyperactivity disorder. These effects are controversial, but Lau’s team believes their results warrant further investigation of such possibilities. Whelan says the FSA is currently funding research on the effects of ingested chemical mixtures, including color additives, on the behavior of young children.

Pepsico Inc.

AbstractFood (MIC: 4.1 SIC: 2086 NAIC: 312111)PepsiCo is a global snack and beverage company. Co. manufactures, markets and sells a variety of salty, convenient, sweet and grain‐based snacks, carbonated and non‐carbonated beverages and foods. Co.'s Frito‐Lay North America division's brands include Lay's potato chips, Fritos corn chips, Quaker Chewy granola bars and Rold Gold pretzels. PepsiCo Beverages North America brands include Pepsi, Mountain Dew, Sierra Mist, Mug, SoBe, Gatorade, Tropicana Pure Premium and Propel. PepsiCo International brands include Sabritas in Mexico, Walkers in the UK, and Smith's in Australia. Quaker Foods North America's products include Quaker oatmeal and Cap'n Crunch and Life ready‐to‐eat cereals.

Food Amylose Content Affects Postprandial Glucose and Insulin Responses

ABSTRACTBeneficial reduction in glycemic response has been observed after consumption of some high‐amylose foods. This study examined the effect of varying the moisture content and the particle size of the starch in a test food. Twelve men and 12 women consumed corn chips or corn muffins made with starch or starch plus cornmeal from standard corn (30% amylose, 70% amylopectin) or high amylose (70%) corn. Half of the subjects were hyperinsulinemic based on a prestudy glucose challenge. No gender differences were observed. The hyperinsulinemic subjects had significantly higher insulin and glucose responses and area under the curve as compared with the normal responders. Average glucose, insulin and glucagon were usually lower after muffins compared with chips or foods containing cornmeal. Insulin and glucose responses, but not glucagon, were significantly lower after the consumption of foods made with high‐amylose compared with standard corn starch and in control versus hyperinsulinemic subjects. Average plasma glucose and insulin area under the curves after high‐amylose foods were approximately half those after standard corn starch. The presence of cornmeal (increasing the particle size of the starch) had less effect on the response of glucose, insulin or glucagon than the type of starch or food consumed.

Modest environmental enrichment: Effect on a radial maze validation and well being of rats

Our 8-arm radial maze test was validated to demonstrate memory deficits in rats treated with the muscarinic antagonist scopolamine hydro bromide (SHB, 0.1 mg/kg, i.p.). To improve quality of life, we enriched the environment of single housing rats. Enrichment procedures were chosen to increase the animals' well being without disturbing a lot the results of behavioural tests. It is modest, consisting of a plastic tube and corn chips. Enriched environment (EE) and Non-enriched Environment (NE) animals' performances were compared during the 8-arms radial maze validation. Enrichment procedures were chosen to increase the animals' well being without disturbing the results of behavioural tests. The impact of our enrichment conditions was then evaluated on the general behaviour of rats, weight evolution and results of a plus maze anxiety test. Results showed a deficit and a delay in learning for SHB-treated animals, and a general time-dependent learning effect, validating our test. No effect of enrichment on negative control animals was observed. For SHB-treated animals, enrichment increased performances during learning task and accentuated the deficits in test task. Exploratory behaviour of enriched animals seemed to be increased. A general amelioration of well being for EE animals was found (stable weight). We conclude that our enrichment allows increasing exploratory behaviour not modifying radial maze sensitivity using a simple modification of our protocol (limitation to 16 visits/trial). We decided to generalise this enrichment to all our studies, given its simplicity and obtained benefits.

Heavy Metal Content of Potato and Corn Chips from Turkey

Heavy Metal Content of Potato and Corn Chips from Turkey

PepsiCo Inc.

AbstractFood (MIC: 4.1 SIC: 086 NAIC: 12111)PepsiCo is a global snack and beverage company. Co. manufactures, markets and sells a variety of salty, convenient, sweet and grain‐based snacks, carbonated and non‐carbonated beverages and foods. Co.'s Frito‐Lay North America division's brands include Lay's potato chips, Fritos corn chips, Quaker Chewy granola bars and Rold Gold pretzels. PepsiCo Beverages North America brands include Pepsi, Mountain Dew, Sierra Mist, Mug, SoBe, Gatorade, Tropicana Pure Premium and Propel. PepsiCo International brands include Sabritas in Mexico, Walkers in the UK, and Smith's in Australia. Quaker Foods North America's products include Quaker oatmeal and Cap'n Crunch and Life ready‐to‐eat cereals.

Elucidation of Tautomer Structures of 2-Acetyltetrahydropyridine Using Gas Chromatography/Mass Spectrometry and Gas Chromatography/Infrared Spectroscopy

2-Acetyltetrahydropyridine is an important flavor component in heated corn products such as popcorn and corn chips. The compound exists as a mixture of two tautomers that have different flavor/aroma characteristics. The tautomers also exhibit different chromatographic behaviors and are distinguishable spectroscopically. Though their electron ionization mass spectra are different, structure assignment based on low-resolution mass spectra alone has been subject to error. A combination of high resolution exact mass measurement and vapor phase infrared measurement of the separated tautomers was used to unambiguously assign the tautomer structures.

Comparative Studies of the Quantification of Genetically Modified Organisms in Foods Processed from Maize and Soy Using Trial Producing

Seven types of processed foods, namely, cornstarch, cornmeal, corn puffs, corn chips, tofu, soy milk, and boiled beans, were trial produced from 1 and 5% (w/w) genetically modified (GM) mixed raw materials. In this report, insect resistant maize (MON810) and herbicide tolerant soy (Roundup Ready soy, 40-3-2) were used as representatives of GM maize and soy, respectively. Deoxyribonucleic acid (DNA) was extracted from the raw materials and the trial-produced processed food using two types of methods, i.e., the silica membrane method and the anion exchange method. The GM% values of these samples were quantified, and the significant differences between the raw materials and the trial-produced processed foods were statistically confirmed. There were some significant differences in the comparisons of all processed foods. However, our quantitative methods could be applied as a screening assay to tofu and soy milk because the differences in GM% between the trial-produced processed foods and their raw materials were lower than 13 and 23%, respectively. In addition, when quantitating with two primer pairs (SSIIb 3, 114 bp; SSIIb 4, 83 bp for maize and Le1n02, 118 bp; Le1n03, 89 bp for soy), which were targeted within the same taxon specific DNA sequence with different amplicon sizes, the ratios of the copy numbers of the two primer pairs (SSIIb 3/4 and Le1n02/03) decreased with time in a heat-treated processing model using an autoclave. In this report, we suggest that the degradation level of DNA in processed foods could be estimated from these ratios, and the probability of GM quantification could be experimentally predicted from the results of the trial producing.

Survey of acrylamide in Turkish foods by an in-house validated LC-MS method

A survey of retail Turkish foods was conducted for acrylamide using an in-house validated LC-MS method. The recoveries obtained for a variety of food matrices ranged between 81.2 and 96.8% for a spiking level of 500 ng g–1. The limit of quantification was determined as 15–20 ng g–1 depending on the food matrix in the basis of a signal-to-noise ratio of 5. A total of 120 food samples were analysed for acrylamide. The mean acrylamide levels in different food groups were in the order: crackers > potato chips > biscuits > cakes > baby foods > corn chips > cookies > breakfast cereals > breads > grilled vegetables > wafers > chocolates. The crumb of bread was free of acrylamide, whilst significant concentrations were found in the crust.

Identification of 8-Nonenal as an Important Contributor to “Plastic” Off-Odor in Polyethylene Packaging

Food and beverage products stored in polyethylene (PE) containers may absorb some of PE's volatile minor components and become tainted by its characteristic "plastic" odor. High-density PE containers that had imparted "plastic" odor to an experimental corn chip product were analyzed by simultaneous distillation/extraction to remove the volatile components, by gas chromatography/olfactometry (GC/O) to locate the offending components and by 2-D GC/mass spectrometry (MS) to identify the major "plastic" odor contributor (8-nonenal). The identification was made using high-resolution electron ionization and chemical ionization MS data to narrow the possibilities to two isomers of nonenal, followed by retrieval of reference spectra and confirmatory synthesis. By monitoring 8-nonenal in HDPE containers and corn chips it was demonstrated that 8-nonenal tracks with "plastic" aroma observed in containers and with "plastic" flavor observed in corn chips stored in the containers.

Analysis of heat-processed corn foods for fumonisins and bound fumonisins

Thirty retail samples of heat-processed corn foods, i.e. corn flakes, corn-based breakfast cereals, tortilla chips and corn chips, were analysed for fumonisins — fumonisin B1 (FB1), fumonisin B2 (FB2) and hydrolysed FB1 (HFB1) — as well as for protein- and total-bound FB1. Bound (hidden) fumonisins cannot be detected by conventional analysis. Improved methods for the determination of bound FB1 were developed. The protein-bound FB1 was extracted with 1% sodium dodecylsulfate (SDS) solution. The SDS, which interfered with high-performance liquid chromatography (HPLC) analysis, was then separated from protein-bound FB1 by complexing with methylene blue followed by solvent extraction and hydrolysis with 2 N KOH. To measure total-bound FB1, the sample itself was hydrolysed with KOH. In both cases, clean-up was accomplished on an OASIS polymeric solid-phase extraction column and the bound fumonisins were determined by HPLC measurement of HFB1. Fourteen of 15 samples of corn flakes and other corn-based breakfast cereals analysed contained detectable levels of FB1 with a mean in positive samples of 67 ng g−1 (13–237 ng g−1). Two samples also had detectable levels of FB2 (21–23 ng g−1). Bound FB1 was found in all samples; the mean protein-bound FB1 measured was 58 ng g−1 (22–176 ng g−1) and the mean total-bound FB1 measured was 106 ng g−1 (28–418 ng g−1), reported as FB1 equivalents after correction for recoveries of HFB1. There was an average of about 1.3 times more FB1 in the bound form compared with extractable FB1, and this was about twice as much as protein-bound FB1. Seven of the 15 samples of alkali-processed corn-based foods, such as tortilla chips and corn chips, contained FB1 and three contained HFB1 with means in measurable positive samples of 78 (48–134) and 29 (13–47) ng g−1, respectively. Five of these alkali-processed corn foods contained bound FB1; the mean measurable protein-bound FB1 was 42 ng g−1 (39–46 ng g−1) and the mean measurable total-bound FB1 was 100 ng g−1(54–209 ng g−1). HFB1 derived from bound FB1 in selected samples was confirmed by HPLC with mass spectrometry (MS).

Health Care For Our Bones: A Practical Nutritional Approach to Preventing Osteoporosis

When patients and doctors think of osteoporosis, calcium immediately comes to mind. bBones contain calcium, and, therefore, take calcium to protect your bones,Q is the battle cry that we hear most often from doctors, government agencies, and media sources. This commentary will provide a story of osteoporosis beyond calcium, which is one that practitioners and researchers need to consider when treating or investigating this pervasive condition. The cost of managing osteoporotic fractures alone exceeds $14 billion per year, 1 or about $38 million per day. The extent of the osteoporotic problem becomes obvious when we consider the results of a recent study on bone mineral density (BMD), which is considered the single best predictor of fracture risk in asymptomatic postmenopausal women. Almost half of the 200,160 participants without known osteoporosis had low BMD, including approximately 7% who had osteoporosis. These results are consistent with the 50% to 68% estimated national prevalence of low-hip BMD observed among women aged 50 years or older. 1 Clearly, low BMD, osteoporosis, and related fractures are a national epidemic. Despite the availability of densitometry, osteoporosis often remains undiagnosed until a fracture occurs, which is a great concern because the size of the population aged 50 years or older will increase during the next several decades. Thus, the direct and indirect costs of fractures are expected to increase correspondingly. 1 In this commentary, I consider important nutritional issues that profoundly impact bone health. Although calcium is important, it appears to be no more important than other key nutrients, such as magnesium and omega-3 fatty acids and specific food sources in our diet. It might be that calcium supplementation is overemphasized such that supplementing with calcium creates a false sense of security in women who believe that calcium will protect their bones. Consider that less bone fractures occur in other populations wherein women consume less calcium compared with women in the United States. 2 Clearly, there is more to nutritional modulation of osteoporosis than mere calcium supplementation. Much of this information is not common knowledge among practitioners or the general population, which is most likely caused by the overemphasis on calcium above all other nutritional considerations for osteoporosis. The purpose of this commentary is to provide clinically useful information that is based on basic science, epidemiologic studies, and clinical trials.

PepsiCo Inc.

AbstractFood (MIC: 4.1 SIC: 2086 NAIC:312111)PepsiCo is a global snack and beverage company. Co. manufactures, markets and sells a variety of salty, convenient, sweet and grain‐based snacks, carbonated and non‐carbonated beverages and foods. Co.'s Frito‐Lay North America division's brands include Lay's potato chips, Fritos corn chips, Quaker Chewy granola bars and Rold Gold pretzels. PepsiCo Beverages North America brands include Pepsi, Mountain Dew, Sierra Mist, Mug, SoBe, Gatorade, Tropicana Pure Premium and Propel. PepsiCo International brands include Sabritas in Mexico, Walkers in the UK, and Smith's in Australia. Quaker Foods North America's products include Quaker oatmeal and Cap'n Crunch and Life ready‐to‐eat cereals.

PepsiCo Inc.

AbstractFood (MIC: 4.1 SIC: 2086 NAIC:312111)PepsiCo is a global snack and beverage company. Co. manufactures, markets and sells a variety of salty, convenient, sweet and grain‐based snacks, carbonated and non‐carbonated beverages and foods. Co.'s Frito‐Lay North America division's brands include Lay's potato chips, Fritos corn chips, Quaker Chewy granola bars and Rold Gold pretzels. PepsiCo Beverages North America brands include Pepsi, Mountain Dew, Sierra Mist, Mug, SoBe, Gatorade, Tropicana Pure Premium and Propel. PepsiCo International brands include Sabritas in Mexico, Walkers in the UK, and Smith's in Australia. Quaker Foods North America's products include Quaker oatmeal and Cap'n Crunch and Life ready‐to‐eat cereals.

Aerobic treatment of maize-processing wastewater (nejayote) in a single-stream multi-stage bioreactor

The manufacturing processes of tortillas, corn chips, tortilla chips, and related products yield a liquid waste called nejayote. This waste causes serious pollution problems since its chemical oxygen demand is very high, from 25000 to 30000 ppm. To reduce the pollution potential of this effluent, the use of a cascade of three continuous flow bioreactors-in-series is proposed in this work. When nejayote was supplemented with KH2PO4 and (NH4)2SO4, at COD:KH2PO4 and COD:(NH4)2SO4 ratios of 87 and 26, respectively, and the pH in the first stage was adjusted at 7.0 every 24 h, high removal efficiencies of COD (86.4%) and nitrogen (80.9%) were obtained. Although the treated water still requires a further treatment prior to its disposal, the proposed system is a potential alternative for nejayote treatment, since it allows a greater COD removal efficiency than those reported in the literature for equivalent organic loads. Key words: nejayote, biodegradation, multi-stage bioreactor, cascade.

A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries

ABSTRACT: The effects of lowering pH by an acidulant (citric acid) on the formation of acrylamide in fried and baked corn chips and in french fries were studied by using a GC/MS. The 0.2% citric acid treatments induced 82.2% and 72.8% inhibition of acrylamide formation in fried and baked corn chips, respectively. Dipping potato cuts in 1% and 2% citric acid solutions for 1 h before frying showed 73.1% and 79.7% inhibition of acrylamide formation in french fries. In the experiment of heating 1 mL solution containing asparagine and glucose in phosphate buffers, by lowering the pH from 7.0 to 4.0, 99.1% inhibition of acrylamide formation was achieved. This is the first finding of an effective, simple, and practical way to limit the acrylamide formation in real foods.