Wheat Flour Research Articles

Process Optimization of Assorted Nutraceutical Biscuits for Improved Protein Accessibility

Background: Assortment of Cereal-legume flour has been gaining attention nowadays for being a promising meat analogue for vegetarian population. Biscuits containing defatted soya flour (DSF), wheat flour (WF) and nutraceutical ingredients were developed for improved protein quality. Methods: T1, T2 and T3 were standardized at 60, 50 and 40% DSF levels to WF against T0 (100% WF). T3 was finalized for assorted nutraceutical biscuits (T4 and T5) and half portion of DSF was replaced with nutraceutical ingredients. Treatments and raw ingredients were analyzed for trypsin inhibitor, amino acid content and in vitro protein digestibility. Result: T4 was the highly acceptable treatment. A significantly (p less than 0.05) higher lysine and methionine contents were found in assorted nutraceutical biscuits than the control samples. In vitro protein digestibility was also higher in T4 and T5. Diverse nutraceuticals can be used in assortment of value added biscuits to obtain quality protein characteristics.

Mean Normalization Improved Genome-Wide Association Detection Power of Wheat (Triticum aestivum) Grain and Flour Quality Traits with Year-to-Year Variation

Grain and flour quality traits affect marketing potential and milling and baking properties. Trait means varied in fourteen wheat grain and flour quality traits for a population of 188 diverse soft winter wheat varieties harvested from 2020 to 2023 at the same location. Significant weather differences occurred yearly. This created a challenge for the detection of chromosome locations affecting these traits through genome-wide association studies (GWAS). Mean normalization using standard deviation to transform raw data to Z scores has been used successfully in other statistical analyses of biological systems with mean differences. Mean normalization was applied to a GWAS, improving detection power for thirteen grain and flour quality traits with high broad-sense heritability. It did not improve the lone trait with low heritability. Improvement was measured as the reduction in the p-value of mean normalized data compared with raw data for the same significant marker using the same GWAS model in the same trait. Improvement varied by trait and marker, but the average p-value of 135 common significant marker/GWAS model combinations was reduced 27 times with mean normalization over raw averaged data. Mean normalization reduced p-values ~1800 times when compared with a GWAS using best linear unbiased predictors. However, the best linear unbiased predictors led to only 15 common marker/GWAS model combinations with mean normalization, limiting the ability for direct marker comparison. Test weight, kernel protein, kernel weight, sodium carbonate solvent retention capacity, and sucrose solvent retention capacity showed the greatest increased detection power.

Triboelectric Separation for Protein Enrichment of Wheat Flour Compared with Gluten-Starch Mixtures as a Benchmark.

Triboelectric separation, a solvent-free method, was investigated as a tool for protein enrichment in wheat flour. Gluten-starch model mixtures, flour, and reground flour fractions were evaluated for their separation characteristics (selectivity and efficiency). Mass yield, protein content, particle size distribution, and SEM analysis were used to assess performance. Selectivity and efficiency increased with gluten concentration, peaking at 63% for the 50% gluten mixture, but declined at higher concentrations. The 15% gluten benchmark demonstrated effective protein separation, with protein enrichment occurring in the ground electrode fraction and a corresponding depletion in the positive electrode fraction. In contrast, flour and reground flour fractions exhibited reduced separation efficiency, showing protein depletion in both electrode fractions due to agglomeration. The benchmark achieved the highest separation efficiency (47%), followed by reground flour (41%) and flour (7%). Finer particles in reground flour enhanced chargeability and GE deposition, while larger agglomerates in flour reduced efficiency, leading to material accumulation in the cups. Pre-milling helped detach protein and starch to some extent but also triggered re-agglomeration. Larger particles were influenced more by gravitational forces. These findings highlight the complexity of wheat flour fractionation and the need to optimize particle size and charge distribution to improve protein enrichment through triboelectric separation.

The effect of ozone gas, an alternative to conventional fumigants on life stages of Corcyra cephalonica (Stainton) (Lepidoptera: Pyralidae) and their effect on chemical properties of wheat flour

The rice moth, Corcyra cephalonica (Stainton) (Lepidoptera: Pyralidae) is a harmful insect pest for grains in storage systems. However, there is a lack of available data on the effect of ozone on rice moth. In this study, we assessed the ozone at concentrations of 1.0, 3.0, and 5.0 g/m3 for six-time intervals (0.5, 1.0, 2.0, 3.0, 4.0 and 5.0 h) on the mortality of insect life stages as well as pupation and adult emergence. The results showed that for all stages, the percent of mortality increased with increasing concentration and exposure time with 5.0 g/m3 and 5.0 h of exposure time resulted in 100.0% egg mortality. The highest mortality of treated larvae (89.1%) and pupae (96.2%) resulted after 5.0 h exposure to 5.0 g/m3 of ozone. Also, the results showed that the treated adults were more sensitive to ozone than the three other stages. A complete adult mortality was achieved by all concentrations of ozone at the following exposure times, 5.0 h after 1.0 day of treatment, 4.0 h after 2.0 days of treatment and 2.0 h after 3.0 days of treatment. Beside the effect on mortality, ozone suppressed the pupation and adult emergence from treated immature stages. The chemical analysis of treated wheat flour showed a slight decrease in protein, fat, carbohydrate, moisture and fibre and a slight increase in ash contents compared with untreated wheat flour. Our findings suggest that ozone can be effectively used for the control of C. cephalonica in stored wheat flour.

Rheological Characterization of Chapatti Fortified with Chia and Cantaloupe Seeds Flour

Chia seeds (Salvia hispanica L.) are highly nutritious, offering abundant vitamins, minerals, antioxidants, and omega-3 fatty acids. They contain significantly higher levels of micronutrients than wheat flour. Similarly, cantaloupe seeds (Cucumis melo L.) are rich in antioxidants and have been shown to extend the shelf life of chapatti. This study developed and analyzed ten formulations to evaluate the effects of incorporating varying proportions of chia seeds (0–10%) and cantaloupe seeds (0–20%) into wheat flour for chapatti production. The findings highlight the potential of using these seeds to create healthier chapatti without compromising quality. The enriched chapatti exhibited better hydration properties and required shorter dough stability times, suggesting improved efficiency for large-scale production. The addition of chia and cantaloupe seeds enhanced sensory attributes, particularly by softening the chapatti texture, which aligns with consumer preferences for softer flatbreads. The study observed a notable increase in water absorption capacity, ranging from 59.36% to 71.56%. Dough development times varied between 1.52 and 4.32 minutes, while stability times decreased from 9.17 to 4.03 minutes. Chapatti hardness was reduced, with texture values decreasing from 8.936 to 6.91, contributing to its improved softness. Among the formulations, treatment T6 (comprising 74% wheat flour, 20% cantaloupe seed flour, and 6% chia seed flour) achieved the highest consumer acceptability. In conclusion, fortifying chapatti with chia and cantaloupe seed flours not only enriches its nutritional content but also enhances its functional and rheological properties, offering a healthier and more appealing alternative for consumers

Chemical composition and organoleptic evaluation of steamed sponge cake made of composite wheat and edamame bean flour (Glycine max (L.) Merr.) for pregnant women

The key factor for optimal pregnancy is energy balance. World Health Organization (WHO) stated that the recommended allowance for energy intake during pregnancy is 200 to 300 kcal/day. Edamame is loaded with beneficial vitamins and minerals and is a great protein source for pregnant women. One of the popular snacks in Indonesia is steamed sponge cake. This study aimed to characterize the chemical composition and organoleptic evaluation of edamame steamed sponge cake. This study was conducted in a completely randomized design with three formulation stages. The ratio of wheat and edamame flour was 100:0 (Control), 75:25 (formula A), and 50:50 (formula B). The steamed sponge cake was prepared by following standardized baking procedures. All the variations of edamame steamed sponge cake were subjected to proximate analysis, energy, fiber, minerals, and antioxidant activity. The level of acceptance of organoleptic properties was conducted with twenty-five semi-standard panelists. The data were analyzed with SPSS version 25, and the best-selected formula was determined using the effectiveness index test by de Garmo. The ANOVA analysis shows a significant difference (p-value ≥ 0.05) in carbohydrate, fat, protein, total energy, calcium, and all organoleptic parameters. From the nutritional value and level of acceptance results, formula A was selected as the best formula. Formula A has a protein content of 7.01%, carbohydrate content of 45.55%, fat content of 3.27%, and energy content of 239.63 kcal/100 g. The total fiber was 3.33% consisting of soluble and insoluble fiber. Formula A was also the most preferred by the panelist regarding color, texture, and general acceptability. One serving size of formula A steamed edamame sponge cake (50 g) has an energy content of 119.82 kcal, which meets 40% of the additional energy required of pregnant women in the third semester.

Physical Properties, Health Functionality, and Sensory Evaluation of Bread with the Unused Parts of Waxy Barley

In Japan, rising demand for waxy barley has led to concerns over bran waste. We investigated the effects of replacing wheat flour with different proportions of the waxy variety ‘Kirarimochi’ barley bran on the physical properties and health functionality of the bread. We used both the inner bran layer (IBLP) and outer bran layer (OBLP) of waxy barley as replacement sources and tested their effects on the appearance, height, specific volume, β-glucan, antioxidant properties, physical and sensory properties of bread. Bread with a 10% IBLP replacement group showed significantly increased height, specific volume, and softness compared to the control, indicating that IBLP at this level serves as an effective enhancer of bread volume and texture. At higher replacement levels (30–50% IBLP), the breads exhibited increased β-glucan content and enhanced antioxidant properties. Sensory evaluation revealed a stronger aroma, increased moistness, and stickiness of bread with 50% IBLP substitutions. OBLP was not suitable for sensory evaluation. These results show that IBLP can improve the specific volume and texture of bread and enhance its health functional components by adjusting the ratio. It also provides a clue to solving the problem of bran disposal.

Study of the qualitative characteristics of pan bread enriched with moringa oleifera seed powder

moringa plant seeds are an excellent source of important the scientific such as dietary fiber, protein, and antioxidants. The properties of different physiochemical compounds were investigated, as was the use of moringa seeds powder ( MSP) in pan bread manufacture.at levels 2, 4, and 6% MSP were substituted for the wheat flour to make pan bread,the pan bread that was obtained was contrasted with the control sample, the moringa-fortified bread samples were assessed for their proximate, mineral, and sensory qualities. The proximate analysis's findings indicated that moringa seed powder has a protein 33.33±88192%, ash 2.83±44096% , fat 27.33±1.45297 % and fiber 5.25±25835%,while its moisture content 3±57735% and carbohydrate 71.75±88039% . Moringa seed powder also had aimportant increase in the amount of minerals (calcium1.3 mg/g, potassium 0.98 mg/g, and phosphorus 0.71 mg/g,). According to the findings of the sensory evaluation, pan bread made with wheat flour can be successfully fortification with 2% MSP. It is possible to use MSP as a source of protein and dietary fiber when making pan bread, which is beneficial for both food and machinery.

Impact of Composite Flour on Nutritional, Bioactive and Sensory Characteristics of Pastry Foods: A Review

Pastry foods are popular worldwide due to their taste and convenience. However, traditional pastries made from refined wheat flour have received criticism for their high-calorie content, lack of essential nutrients, and limited availability in some areas. In pursuit of enhancing the nutritional composition of pastry products, nutritional science has turned to composite flours, which consist of a blend of various grain and non-grain flours. This review aims to evaluate the impact of composite flours on pastries' nutritional, bioactive, and sensory characteristics. Specifically, the focus is on how composite flours can increase the nutritional content of pastries while preserving their sensory qualities. The review synthesises findings from published research articles on composite flours, analysing macro and micronutrient profiles, dietary fibre content, antioxidant capacity, glycaemic index, and sensory evaluations of pastries made from these flours. The nutritional value of pastries is significantly enhanced by incorporating composite flours, which blend wheat flour with flours made from legumes, tubers, pseudocereals, and ancient grains. This review showcases improvements in mineral and vitamin content, including B vitamins, iron, zinc, and magnesium, as well as higher levels of unsaturated fatty acids and essential amino acids. The dietary fibre content similarly increases substantially, contributing to improved satiety and digestive health. In addition, pastries made with composite flours exhibit higher antioxidant activity, suggesting potential benefits in combating oxidative stress. These findings indicate composite flours enhance pastries' nutritional and bioactive profiles and maintain acceptable sensory properties. Incorporating alternative flours introduces new flavours and textures, enhancing consumer appeal while promoting a balanced diet. Therefore, composite flours offer a viable strategy for enhancing the nutritional quality of pastry foods. Their utilisation in the pastry industry could support public health initiatives to reduce non-communicable diseases associated with poor dietary choices. By carefully selecting and blending alternative flours, it is possible to produce healthier pastries that appeal to consumers.

Upcycling of Non-Standard Cakes by Manufacturing Ring-Shaped Cookies.

A creative approach to reducing food waste by reusing industrial cake waste can result in the development of a worldwide favorite snack. This study aimed to evaluate the potential of industrial cake wastes-basic mini cake (BMC), filled mini cake (FMC), and traditional mini cake (TMC)-as sustainable alternatives to wheat flour in producing ring-shaped cookies. After initial screening, FMC was upcycled at 10%, 15%, 20%, 30%, and 50% of wheat flour replacement for ring-shaped cookie processing. Only the formulations containing 10, 15, and 20% FMC waste showed good moldability and similar rheological parameters between each other (p < 0.05). After baking, the cookies made with FMC waste showed greater volume expansion (p < 0.05) compared to the standard formulation. All cookies had water activity below 0.6 and remained stable during the 150 days of storage. Furthermore, after 150 days of storage, the hardness of the standard (T1) formulation was 40.02 N, while formulations with FMC waste (10%-T2, 15%-T3, and 20%-T4) resulted in softer cookies, with hardness values of 26.9 N, 27.9 N, and 27.61 N, respectively. The ring-shaped cookies containing 15% FMC waste showed the best technological performance, considering manufacture, physicochemical, and hardness traits, with no nutritional differences compared to the control.

Assessing Different Artificial Diets to Improve the Life History Parameters of the Almond Moth, Ephestia cautella (Walker) (Lepidoptera: Pyralidae)

The present study aimed to evaluate the effect of different compositions of poultry-based artificial diets on the biological and morphometric parameters of the almond moth, Ephestia cautella. Three artificial diets (ADs) were prepared, where the complete diet (AD1) consisted of a bird diet, poultry feed, brown wheat flour, glycerin, and brewer’s yeast. The other two tested diets were poultry-feed-deficient (AD2) and brewer’s yeast-deficient (AD3—control). The tested parameters were differences in the length and weight of eggs, larvae, and pupae, larval developmental duration, adult reproductive period, fecundity, and fertility. The results showed significant differences in larval developmental period, female longevity, life span, reproductive parameters, and morphometric measurements among the tested diets. The life span was distinctly longer (40.38 ± 0.81 days) when the larvae were reared on a poultry feed-deficient diet (AD2), while a shorter lifespan (29.93 ± 0.33 and 32.17 ± 0.61 days) was recorded when larvae were reared on a complete diet (AD1) and brewer’s yeast-deficient diet (AD3), respectively. The complete diet (AD1), composed of bird diet, poultry feed, brown wheat flour, glycerin, and brewer’s yeast with (2:2:2:1:1) ratios, resulted in the shortest larval and pupal duration and average life span, as well as the highest fertility percentage. The highest fecundity (eggs/female: 366.77 ± 9.61) was recorded on AD3, while fertility reached almost 100% on AD1. The sex ratio was recorded as equal for both diets AD1 and AD3, while a male-biased sex ratio was recorded for AD2. Similarly, the morphometric data showed increased weight and sizes of eggs, larvae, and pupae when provided with complete (AD1) and brewer’s yeast-deficient diets (AD3). The results signified the importance of poultry feed and brewer’s yeast in AD1 for the mass rearing of E. cautella.

Improvement of cereal- and legume-derived protein quality with selenium and sulfur for plant food production.

Selenium (Se) is essential for human and animal health and nutritional status. As humans cannot produce Se, it must be obtained from the diet. Adequate Se supplementation improves innate immunity, increases antioxidant capacity and helps prevent various disorders. Sulfur (S) is an indispensable nutrient that affects plant growth, performance and yield. Cereals and legumes are global staple foods, and their proteins are considered sustainable plant-based meat alternatives, which are increasingly popular. Owing to their physicochemical similarities, the crosstalk between Se and S influences cereal and grain-legume derived proteins. Modifications induced by Se and S might improve the protein quality of harvested cereal and legume grains. This timely review not only identifies the knowledge gaps in this research area focusing on Se and S enrichment in cereals and legumes but also emphasizes the potential of this unexplored area for new applications. S enrichment resulted in better quality properties in the bread of wheat flour and stimulated the expression of S-rich globulins and albumins in legumes. Se supplementation enhanced the emulsifying capacity of legumes (e.g. chickpeas). The improvement of protein fractions in cereal and legume grains has the potential to revolutionize protein processing to offer new alternatives to produce an array of S- and Se-enriched cereal and legume products. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Impact of Hemp (Cannabis sativa L.) Protein Addition on the Rheological Properties of Wheat Flour Dough and Bread Quality

Impact of Hemp (Cannabis sativa L.) Protein Addition on the Rheological Properties of Wheat Flour Dough and Bread Quality

Effects of Zinc-Biofortified Wheat Intake on Plasma Markers of Fatty Acid Metabolism and Oxidative Stress Among Adolescents.

Zinc deficiency is common worldwide and has been linked to reduced growth and immune function, increased risk of and slower recovery from infections, and increased risk of non-communicable diseases. To address the issue, zinc biofortification of wheat has been proposed as a sustainable approach to increase dietary zinc intake in countries like Pakistan, where zinc deficiency rates are high and wheat is the primary staple crop. Since plasma zinc concentration (PZC) does not reliably respond to small changes in zinc intake, biomarkers sensitive to small changes in zinc intake achievable though biofortification are needed. Activity indices for zinc-dependent metabolic steps of desaturation and elongation of omega-6 fatty acids (FAs) have been proposed as sensitive zinc biomarkers. Oxylipin metabolites of polyunsaturated FAs may also respond to changes in zinc intake and further mediate metabolic response to oxidative stress. The objective of the current study was to assess the effects of consuming zinc-biofortified wheat flour on plasma markers of fatty acid (FA) metabolism in females aged 10-16 years. A nested secondary analysis was conducted in samples from a double-blind, cluster-randomized controlled trial conducted in rural Pakistan, whereparticipants (n = 517) consumed either zinc-biofortified wheat flour or control flour for 25 weeks. Total plasma FAs and oxylipins were measured by liquid chromatography tandem mass spectrometry (LC-MS/MS). Activity indices were estimated from the ratios of product to precursor FAs. Except for docosahexaenoic acid (DHA, p < 0.05), no significant intervention effect was observed on plasma FAs and FA activity index endpoints. Zinc-biofortified wheat intake reduced pro-inflammatory oxylipins and biomarkers of oxidative stress, 5-HETE (p < 0.05), 9-HETE (p < 0.05), 11-HETE (p < 0.05), and 15-HETE (p < 0.05), compared with the control. However, after adjustment for multiple comparisons, none of the intervention effects remained significant. Further study of the responsiveness and specificity of plasma oxylipins to changes in zinc intake is warranted.

Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties.

The chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, with additive incorporated as a partial replacement for wheat flour at levels of 2%, 4%, 6%, 8%, and 10%. The rheological properties of the bread dough, consisting of wheat flour and cereal coffee blends, were evaluated using farinograph and extensograph analyses. Results indicated that the addition of cereal coffee decreased flour water absorption, extended dough stability, and increased dough softening. Dough containing cereal coffee showed greater resistance to stretching and reduced extensibility. However, the incorporation of cereal coffee led to a reduction in bread volume and an increase in crumb hardness and density, especially when the substitution level exceeded 6%. In terms of nutritional composition, the levels of dietary fiber, ash, fat, and total polyphenols increased with higher cereal coffee content, while crumb brightness decreased, and yellowness and redness intensified. Overall, the study suggests that cereal coffee can function as a valuable ingredient in bread; however, substitution levels should ideally be kept below 8% to preserve acceptable sensory qualities.

ENHANCING BREAD QUALITY: EFFECTS OF SMALL AND MECHANICALLY DAMAGED STARCH GRANULES IN LOCAL WHEAT FLOUR

This study investigates the impact of small-sized and mechanically damaged starch granules on the quality and shelf life of bread made from high-grade local and imported wheat flours. By separating these damaged granules, we aimed to enhance bread quality indicators such as freshness, moisture retention, structural integrity and overall longevity without the use of synthetic additives. The results demonstrated that bread made from flour with separated starch granules consistently retained higher freshness scores, exhibited better moisture retention, had a higher swelling capacity, showed reduced crumbling and maintained lower firmness over time compared to control samples. These findings suggest that the separation process provides a natural, cost-effective solution to improve bread quality, offering significant benefits for the bakery industry and aligning with consumer preferences for natural and environmentally friendly products.

How enriched diet of the second trophic level (Tyrophagus putrescentiae) affects the performance of the third trophic level (Neoseiulus cucumeris): the role of pollens and legumes.

The generalist predatory mite, Neoseiulus cucumeris (Oudemans) (Acari: Phytoseiidae) is one of the most effective biocontrol agents to control the pests of many crops in indoor cultivations. In this study, the effects of the enriched diets of the second trophic level, i.e. the stored-product mite, Tyrophagus putrescentiae (Schrank) on the performance of N. cucumeris as the third trophic level was determined in a tritrophic system. In the first step, different pollens including almond, maize, date palm, castor bean, saffron, and cattail or different legume flours including pinto bean, lentil, black-eyed pea, chickpea, mung bean and broad bean as enrichment additives were added to the basic diet, i.e. a mixture of wheat bran and flour as a basic diet of T. putrescentiae. In the second step, to reveal the effects of the mentioned additives on the performance of N. cucumeris, the demographic parameters of the predator were determined when it was fed with the prey enriched with the additives. Our results indicated that N. cucumeris had higher performance by feeding on the prey reared on diets enriched by either pollens or legumes compared with the basic diet. Overall, there was no significant difference between pollen grains and some legume flours when the predatory mite was fed with them through its prey. Since legumes are more available and cost-effective food sources than pollens, they can be affordable supplementary diets for the mass rearing of N. cucumeris.

Formulation and Nutritional Evaluation of Extruded Vermicelli from Browntop Millet

The rising awareness of health benefits associated with millets has led to the increased interest in utilizing them for value-added food products. Browntop millet (Brachiaria ramosa), a highly nutritious, drought-tolerant grain, is one such millet that is rich in fiber, protein and essential micronutrients like iron and zinc. This study focuses on the development of extruded vermicelli from browntop millet to create a convenient, nutrient-dense alternative to traditional refined wheat products. Blends of browntop millet flour with whole wheat flour were developed that indicated the vermicelli with 50 per cent browntop millet (T2) demonstrated enhanced nutritional properties, including a significant increase in fiber (4.45 g), protein (14.48 g), fat (1.48 g) and essential minerals such as iron (4.51 mg), zinc (4.44 mg) and copper (0.58 mg) when compared to the conventional counterpart. Despite the improved nutritional profile, the browntop millet vermicelli also exhibited higher levels of antinutritional factors, such as phytic acid (1039.78 mg/100 g) and polyphenols (186.05 mg/100 g). The product displayed favourable cooking qualities, with a cooking time of 7.15 minutes and a cooking loss of 12.24 per cent. Consumer acceptability revealed acceptance in key attributes, including flavour, consistency and appearance. Over a 90-day storage period, the millet-based vermicelli exhibited lower bacterial counts (2.58 × 104 CFU/g) compared to the control sample (3.08 × 104 CFU/g), while yeast and mold levels remained within acceptable limits. Although there was gradual increase in moisture, free fatty acids and peroxide values during storage, these remained within permissible limits, indicating good storage stability. The development of browntop millet-based extruded vermicelli offers a promising, health-oriented option for consumers, catering to the increasing demand for convenience foods that support both nutrition and convenience.

The effect of adding nilem fish meat flour (Osteochilus vittatus) on the organoleptic preference level of Kembang Goyang

Fish flour can be used for both substitution and partial fortification in raw materials such as wheat flour. The addition of nilem fish flour to kembang goyang can affect preference levels due to the resulting variations. This research aims to determine the appropriate level of adding nilem fish flour in making kembang goyang to obtain the most preferred product. This research is experimental research with data analysis using the Friedman test and Bayes test. The addition of nilem fish flour did not significantly affect the appearance and texture of kembang goyang in terms of organoleptic preference level. However, this affects the aroma and taste, where the higher the concentration of nilem fish flour added, the stronger the aroma and taste of kembang goyang.Keywords: Fortification; Kembang Goyang; Nilem Fish Meat Flour

Development of a direct competitive enzyme-linked immunosorbent assay (dc-ELISA) for the detection of scopolamine in wheat

: A competitive direct enzyme-linked immunosorbent assay (dc-ELISA) was developed for the detection and quantification of scopolamine (SCO) in wheat flours and cereal samples (multigrain, oat and barley). The limit of quantification (IC20) of the established method was 6.00 ± 1.20 ng/g, with the limit of detection (IC10) being 2.4 ± 0.6 ng/g in wheat flour with a coefficient of variation (CV) less than 20%. The assay was highly specific to SCO and nor-scopolamine, with no cross-reactivity to other similar structures. In spiked wheat flours the recoveries ranged from 84% to 104% with CVs of less than 20% and the recovery from a Food Analysis Performance Assessment Scheme (FAPAS) buckwheat control sample was 118%. A comparison of spiked wheat flour and a FAPAS control sample showed similar results to those determined by classical LC-MS/MS methods. A small retail survey of wheat flours and cereal samples was conducted using this ELISA method and a LC-MS/MS method, which showed scopolamine was not detected in any of these survey samples by either method. This method is suitable for rapid quantitation of SCO in wheat flours and cereal samples.