Pancake Mix Research Articles

Wholesome Grains in Every Bite: Quinoa Pancake Premix Innovation

The demand for healthier and more nutritious breakfast options has increased, leading to the development of quinoa pancake premixes. Quinoa is a promising ingredient due to its low environmental impact and cultural significance in indigenous cuisines. Its high protein content makes it an excellent choice for plant-based protein sources and its rich fiber, vitamins, and minerals make it an ideal choice for those seeking plant-based protein. Quinoa pancake premixes also have implications for global food security and economic development. As a high-value crop, quinoa production supports smallholder farmers' livelihoods, providing income diversification and poverty alleviation. By integrating quinoa into value-added food products like pancake mixes, economic opportunities can be extended along the entire value chain, promoting inclusive growth in rural communities.Quinoa pancake premixes can address micronutrient deficiencies and food insecurity, particularly in vulnerable populations. By fortifying pancake mixes with micronutrients such as iron, calcium, and vitamins, these products contribute to public health initiatives aimed at combating malnutrition.The formulation process involves balancing ingredients to achieve desired texture, flavor, and nutritional profile. Researchers experiment with various flavor combinations to enhance the taste profile of quinoa pancakes. Market trends reveal a growing demand for quinoa-based products, catering to diverse dietary preferences and offering gluten-free, vegan, and low-carb options. In conclusion, quinoa pancake premix development represents a convergence of culinary innovation, nutritional science, and market trends. By harnessing quinoa's nutritional potency and leveraging advancements in food technology, researchers and food manufacturers can create wholesome breakfast solutions for health-conscious consumers.

Authentication of protein, fat, carbohydrates, and total energy in commercialized high protein sports foods with their labeling data

The popularity of high-protein sports food items among athletes and the bodybuilding community has risen dramatically. This study aimed to authenticate the reported per serving food label content of protein, fat, carbohydrate, and total energy in commercially available high-protein sports foods available in Egyptian markets. A cross-sectional study was performed on a total of forty-five samples of nine products that included protein bars, cookies, vegan bars, puffs, whey protein, protein drinks, peanut butter, pancake mix, and Greek yogurt. Protein and fat analysis were done according to Kheldahl and Folich methods, respectively, while carbohydrate was calculated by difference. Total energy was calculated according to their content. A significant (p < 0.001) difference was found between the laboratory-assessed content and the reported food label values in protein, carbohydrate, and energy. Protein sport food products had significantly lower protein content (11.6 ± 4.67) obtained from laboratory measurement than the label reported value (17.17 ± 7.22). The fat content in vegan protein was 149.3% higher than the label values (1.67 vs. 0.67 g/serving). The mean fat content per serving of 30 out of 45 samples was significantly higher than the food label values in the bar (37.8%), puffs (32.7%), vegan protein (149.3%), and protein drinks (28.6%). These differences may result in compromised performance and undesired fat gain, as opposed to a desired increase in muscle mass, which could compromise the desired impact of the consumed sports foods.

Consumer responses to rebranding to address racism.

In 2020, following the death of George Floyd and the renewed national focus on racism, many food brands with racist names and packages announced they would rebrand. Brands differed in their extent of rebranding (some only removed an image, whereas others also changed a brand name) and differed in the reasons they gave for the rebranding in PR statements and news interviews. At this point, little is known about how consumers responded to these branding changes. To address this, we conducted an online experiment using the case of Aunt Jemima pancake mix to evaluate how changes in the extent of rebranding and the reason for rebranding impact consumers' likelihood of purchase, expected taste, brand liking, and brand trust. We find that removing the image of Aunt Jemima brought moderate reductions to likelihood of purchase and expected taste and no changes to brand liking or brand trust. When the brand name was also changed to Pearl Milling Company we find larger reductions to likelihood of purchase and expected taste and reductions to brand liking and brand trust. Additionally, we find that informing consumers the change was done to address racism partially mitigated losses in likelihood of purchase following renaming the brand but provided no protection when only the image was removed. The information also had no impact on expected taste, brand liking, or brand trust following either image removal or brand name change. Last, we find evidence of heterogeneity in consumer responses across political ideologies, with liberals reacting more positively to the rebranding and conservatives reacting more negatively.

Buttermilk and baking soda increase pancake fluffiness by liberating carbon dioxide

The goal of this study was to determine whether adding buttermilk and baking soda to pancake mix would result in fluffier pancakes. To accomplish this, we made two batches of pancake mix in an identical manner. However, in one of the mixtures, we substituted milk for homemade buttermilk and added more baking soda. We measured the resulting height of 30 pancakes from each mix and found that pancakes made with buttermilk and baking soda were taller by an average of 2.4 mm. A t-test revealed this height difference (Buttermilk + baking soda Mean = 11.383 ± 1.3 mm; Control Mean = 8.960 ± 1.6 mm) to be significant (p = 0.0001). These results support our hypothesis that the addition of buttermilk and baking soda into the mix result in fluffier pancakes.

Rice Bran Ragi Pancakes Instant Mix

The present study shows different compositions for developing an instant gluten free pancake mix having rice bran, ragi and sugar as main ingredients. Rice bran is a byproduct obtained by milling of paddy and constitutes about 10% of total weight of paddy. It consists of 12 – 15% of proteins and is a very good source of amino acid and bioactive compounds like tocopherols, tocotrienols and hypoallergenic protein which is very important and desirable in infant formulation. It seems that taking 85 grams of full-fat rice bran per day lowers total cholesterol by 8% and more over contains antioxidant activity. Ragi, comonly called finger millet is known to be as powerhouse of nutrients and is mostly used in rural population of south india. Unlike other cereals ragi has a very high levels of calcium, antioxidants and phytochemicals. The glucose levels in blood of diabetic patients is controlled by total dietary fiber present. It is most commonly converted to flour and then used to make the final product more tasty, attractive and consistent. Sugar is the natural sweetner obtained from sugarcane without the use of chemicals. It is very substantial in minerals like calcium, iron, magnesium and potassium. It is used to provide burst of energy and also used to boost mood. Pancakes are flat cakes which are prepared from starch based batter and in this study the starch based ingredients are replaced by gluten free ragi flour.

Better (and Worse) Living through Agribusiness Agribusiness

Better (and Worse) Living through Agribusiness Andrew R. Graybill (bio) Shane Hamilton, Supermarket USA: Food and Power in the Cold War Farms Race. New Haven: Yale University Press, 2018. x + 277 pp. Maps, photographs, notes, and index. $38.00. Joshua Specht, Red Meat Republic: A Hoof-to-Table History of How Beef Changed America. Princeton: Princeton University Press, 2019. xv + 339 pp. Maps, photographs, notes, and index. $27.95. In an episode from the fifth season of The Americans, a recent television drama about Soviet spies living undercover in the United States during the 1980s, an officer from a Soviet bureaucracy visits a Moscow supermarket to investigate corrupt practices in the supply chain. As he explains to the store manager, rumor has it that she receives choice products to sell while many other local markets go without. The manager nervously deflects the officer's questions before trying to buy his silence with a bag of shiny tangerines; the officer politely declines. As he leaves, the camera pans to another character in the series—an American forced into exile in the USSR—who, beneath the wan overhead lighting, scans the barren shelves as other downtrodden customers quietly pick over the sad inventory. And this, the audience infers, is one of the better stores. The scene channels an idea long popular in the United States: namely, that American agricultural abundance—as much as nuclear weapons or stern presidential rhetoric—was an essential factor in U.S. victory over the Soviet Union in the Cold War. The stockpiles found in places like Kroger and Albertsons confirmed the superiority of free-market capitalism in delivering vast quantities of appealing and inexpensive food to the average consumer. Many Americans now take for granted the bounty of the typical U.S. supermarket, a glibness challenged only by the eruption of the COVID-19 pandemic in spring 2020.1 Practically overnight, anxious shoppers—terrified by the prospect of dearth—cleared out supplies of cleaning products and toilet paper, but they also made runs on staples such as flour, yeast, pancake mix, and all manner [End Page 432] of frozen food. Several weeks into the crisis, many stores responded to fears of a looming scarcity by restricting the purchase of meat. Considering that it took the worst global health crisis in a century to shake American faith in the supermarket—or at least the vast and unseen network of supply chains that supports it—the dominance of this ubiquitous institution may seem inevitable. In this telling, a place like Safeway (or its many equivalents) is the natural result of U.S. ingenuity across the decades, characterized by inventions like the mechanical reaper and then the combine, grain elevators, and refrigerated transportation. But a pair of important and engaging new books about the rise and maturation of American agribusiness suggests the limitations of this triumphalist narrative. Together, they highlight some of the improbable twists along the road to the U.S. supermarket and the availability of one of its most popular products: cheap, plentiful beef. And they point to the indispensable (and often hidden) role of the federal government in making it all possible. ________ Joshua Specht's Red Meat Republic comes in a plain brown wrapping, brilliantly evoking the look and even the feel of the butcher paper used to package a slab of store-bought beef. Based on his 2014 doctoral dissertation, Specht's first book takes its place among a recent spate of commodity histories which purport to see the world—or at least the United States—in a grain of sugar, a boll of cotton, or, in this case, a sirloin steak. Such extrapolation poses no small challenge for the author, given that the story of the U.S. cattle industry, particularly the open range era that flourished after the Civil War, has been often told, captured in countless contemporary memoirs as well as a raft of scholarly and popular writing ever since. The first half of the book, with its requisite scene-setting, thus breaks little new ground. In "War," his opening chapter, Specht recounts the familiar tale of the industry's brutal origins, as ranchers—with a critical assist from the U.S...

Increased urinary excretion of aluminium after ingestion of the food additive sodium aluminium phosphate (SALP) – a study on healthy volunteers

ABSTRACTFood is an important source of human aluminium (Al) exposure and regular consumption of foods containing Al-based food additives may result in high Al intakes above health-based tolerable intakes. However, some additives are Al salts with low solubility, and little is known about bioavailability of Al in these additives. We investigated urine Al concentrations in healthy adult volunteers (N = 18, women/men) before (base-line) and after 7 days of ingestion of pancakes with a low Al content (median: <0.5 mg Al/kg) and high Al content (median: 860 mg/kg). The high-Al pancakes contained the common additive sodium aluminium phosphate (SALP). The participants did not know if the pancakes contained SALP or not during the experiment. After adjusting for creatinine content of the urine samples, median base-line Al concentrations before pancake ingestion were in the range 30–40 µmol Al/mol creatinine. Urine Al concentrations after ingestion of low-Al pancakes (average intake: <0.042 Al mg/day) did not differ significantly from the base-line levels. After ingestion of high-Al pancakes (72 mg Al/day) the median Al concentration in urine was more than 2-fold higher than at the base-line sampling before the high-Al pancake ingestion. At the end of the experiment the volunteers ingested an Al-containing antacid (Al-OH, 1800 mg Al/day) for 7 days as a positive control of Al absorption. This caused a 10-fold increase in median urine Al concentration compared to base-line. Our results strongly suggest that Al in the form of SALP in a pancake mix is bioavailable for absorption in humans, which should be taken into account in risk assessment of Al in food in countries with a high use of SALP as a food additive.

Food dye improves bioprinting

Tartrazine, better known as food coloring FD&C Yellow #5, lends its sunny hue to foods like powdered chicken broth and pancake mix. But the compound may someday be key to 3-D printing new organs. Researchers have shown they can create structures with blood vessel networks and organ-like topologies using biocompatible hydrogels loaded with tartrazine (Science 2019, DOI: 10.1126/science.aav9750). Rice University’s Jordan S. Miller, University of Washington’s Kelly R. Stevens, and colleagues printed these structures using an established technique favored by the microprocessor industry and others. Called projection stereolithography, the technique involves polymerizing material using blue light, one thin layer at a time. Going from bottom to top, the layers get built up to create the final structure. To make the technique work, researchers must keep the light confined to a single layer so it doesn’t penetrate layers put down previously, polymerizing them in off-target spots. The microprocessor industry preven...

First reported case in Canada of anaphylaxis to lupine in a child with peanut allergy

BackgroundLupine is a member of the legume family and is often used in many food products in Europe (e.g. pasta, pizza, sauces, etc.) as a wheat or soy substitute. Lupine cross-reacts with peanut, and cases of allergic reactions to lupine in peanut-allergic patients have been reported in Europe mainly. In contrast, lupine as an ingredient in food products is relatively new to the Canadian market.Case presentationWe describe a 10-year old boy with diagnosed peanut and tree-nut allergy, who developed anaphylaxis to lupine flour in May 2017. A few minutes after eating a pre-made pancake mix that didn’t contain any of his known allergens (peanuts, tree nuts), he developed oral pruritis followed by throat tightness, severe stomach ache, lightheadedness, cough, hoarse throat, nasal congestion, sneezing, and fatigue. He refused epinephrine, but was given cetirizine. The symptoms resolved after 3 h, but he was still unwell the following day. In a conversation between the mother and the allergist, it was determined that lupine was likely the cause of the reaction. To confirm, he was brought into clinic for skin testing to lupine. Results were consistent with lupine allergy (pancake mix: 10 × 7 mm, lupine bean: 12 × 6 mm). The family has since reported this to the Canadian Food Inspection Agency, resulting in a product recall and a consumer advisory bulletin published by Health Canada.ConclusionsThis is the first reported case of allergic reaction to lupine in Canada, and highlights the need for education of Canadian families with peanut allergy as well as allergists, regarding the possibility of cross-reactivity between peanut and lupine and its new presence in the Canadian food supply. In addition, a precautionary label for those with peanut allergy who purchase products containing lupine should be considered. This case illustrates also the need for a clear mechanism for consumers and allergists to report emerging food allergens to regulatory bodies such as Health Canada.

Southeastern Mills: The Improvement Journey (a)

Appropriate for courses in operations design and performance management. Owners and employees of this company spent considerable effort developing a unique, extremely successful high-performance work place culture based on trust and a decentralized structure and little direct supervision from middle and upper management. Now management wants to consider blending a Lean or Six Sigma program into their work-place culture. A Business Process Improvement Team evaluates four different system designs for launching Lean-Six Sigma. The three-part case series follows the team's investigations, selection criteria development, assessments, and final decision. Students are asked to consider the pros and cons of the alternatives of the team, prepare a recommendation for the senior managers and then critique their choice against the team's recommendation. There is a teaching note (OM-1393TN) available. Excerpt UVA-OM-1419 September 9, 2010 SOUTHEASTERN MILLS: DESIGNING AN IMPROVEMENT JOURNEY (A) The Company Southeastern Mills (SEM), a group of flour-milling, mix-manufacturing, and product-development facilities, owned and operated by the Grizzard family, was headquartered in Rome, Georgia, one hour north of Atlanta. Its plants ground fresh wheat and corn and mixed it with other dry ingredients such as baking powder, baking soda, and spices to produce flours, corn meal, mixes for baked goods, gravy, soups, and food coatings such as fried-chicken batter. SEM also sold individually packaged consumer products and produced custom biscuit and pancake mixes and chicken coatings in bulk for national food-processor, retail, and food-service accounts (Figures 1 and 2). Figure 1. Southeastern Mills products. . . .

Southeastern Mills: The Eighth Element?

Appropriate for courses in operations management and leadership. Owners and employees of this company spent considerable time and effort developing a unique, extremely successful high-performance work-place culture based on trust and a decentralized structure. Individuals and teams managed their areas with little direct supervision from middle and upper management. Some managers, based on sales opportunities with new, large, and demanding customers, felt that it was essential to consider how a Lean or Six Sigma program could be blended into their work-place culture. But other managers were concerned about altering what was already successful. A teaching note (OM-1393TN) is available. Excerpt UVA-OM-1393 Rev. June 9, 2010 SOUTHEASTERN MILLS: THE EIGHTH ELEMENT? Continuing the Evolution Southeastern Mills (SEM), a group of flour-milling, mix-manufacturing, and product-development facilities owned and operated by the Grizzard family, was headquartered in Rome, Georgia, one hour north of Atlanta. Its plants ground fresh wheat and corn and mixed it with other dry ingredients such as baking powder, baking soda, and spices to produce flours, corn meal, mixes for baked goods, gravy, soups, and food coatings such as fried chicken batter. SEM also sold individually packaged consumer products and produced custom biscuit and pancake mixes and chicken coatings in bulk for national food-processor, retail, and food-service accounts (Figures 1 and 2). Figure 1. Southeastern Mills products. . . .

Robbing The Headlines: Repurposing True Events in Fiction

Robbing The HeadlinesRepurposing True Events in Fiction Amanda Jo Runyon (bio) Early in the semester, my Appalachian literature students had the opportunity to have a Skype conversation with author Silas House. They had just finished reading his novel A Parchment of Leaves, and I hoped they would ask him meaningful and intelligent questions about the novel, questions that would lead to a deeper understanding of themes and characters [End Page 87] or good writing in general. Unsurprisingly, one of the first questions that came from the group was, where do you get your ideas? Many writers and instructors squirm at this question. It doesn’t necessarily indicate to the author that you have read and thought about their material, nor does it engage the particular craft decisions writers spend painstaking hours making. It could be considered a generic, blanket question. In the essay, “Where Do You Get Your Ideas?” Alice Mattison says readers ask this question of writers as if authors might respond, “I order them online” or “In the supermarket, near the pancake mix.”1 Admittedly, it is a common question, but it is also an important and valid question, particularly for the writer of fiction. Mattison agrees that the curiosity of readers is understandable. She says, “everything about writing is suspect; we may as well face that. Making up a story out of nothing is something like trafficking in the occult.”2 But no fiction story is ever made up “out of nothing.” Ideas for fiction come from life, from the experiences or observations of the author in the real world. The real question, then, is how do fiction writers decide how much of the real world to use in their invented stories? When I was a graduate student at Morehead State University, the instructor for my Advanced Fiction Workshop, Crystal Wilkinson, asked our class to think about what haunts us as writers. What images or themes do we find reoccurring on our pages? These things, she suggested, could be where we draw our ideas. Later, in a fiction workshop at the Mountain Heritage Literary Festival, I heard Gwyn Hyman Rubio lecture on how to forage for ideas. Rubio suggested good writers are often thieves. We could rob from the cradle; that is, we could write stories about our own pasts, particularly, our childhoods. Rubio’s second suggestion was that writers could rob the grave for ideas, or write the stories of their ancestors. Finally, she [End Page 88] said, we could rob other authors, relying on a variation of a theme we’ve encountered in other books. In my own fiction, I have robbed ideas from the cradle, the grave, and the themes of other authors, but during Rubio’s lecture I found myself thinking back to Crystal Wilkinson’s workshop question, and realized that none of these things haunt my writing. I am haunted by the stories of true events that occur in the community around me. I spend a lot of time in the archives of my university, scouring old newspapers and photographs that give me insight to events that have shaped and influenced my hometown. I am fascinated by events that have such dramatic effect on a community that they are remembered and passed down, in some variation, for years. I have a tendency to, as Rubio might phrase it, rob the headlines. To understand how I might use true stories in my own work, I need to shift the focus from where I get ideas to how I use ideas. I write about actual events, not to recreate them, but to repurpose them. According to the Merriam-Webster Dictionary, to repurpose is to “change something so it can be used for a different purpose.” An image search of the verb will result in pictures of crib beds transformed into hallway benches, kitchen forks turned into windchimes, or other common, household items made into something new. Recently, a friend gave me a gift of a wreath made out of an old copy of The Dollmaker by Harriette Arnow. The idea is that once an object has lived out its use in one form, it can be remade, not into the same object, but...

Allergen of the Month—Mucor

Allergen of the Month—Mucor

Oral Mite Anaphylaxis Caused by Mite-Contaminated Okonomiyaki/Pancake-Mix in Japan: 8 Case Reports and a Review of 28 Reported Cases

Anaphylaxis after the ingestion of foods contaminated with mites has recently been recognized. Case series and case reports thus far have shown that mite-contaminated wheat flour is the major cause of oral mite anaphylaxis. However, we have found 8 cases of oral mite anaphylaxis which were caused by mite-contaminated okonomiyaki-mix, a savory Japanese style pancake mix, in our hospital.In addition to our 8 cases, the databases of MEDLINE and ICHUSHI were systematically searched for patients with oral mite anaphylaxis in Japan.Thirty-six patients including our 8 cases with oral mite anaphylaxis were identified. Thirty-four out of 36 cases (94%) ingested okonomiyaki or takoyaki, prepared at home using okonomiyaki-mix or takoyaki-mix which was previously opened and stored for months at ambient temperature. Microscopic examination of culprit mixes of 16 cases including our 1 case revealed contamination of mites such as Dermatophagoides farina (Der f) (5 cases), Tyrophagus putrescentiae (Tyr p) (4 cases), and Dermatophagoides pteronyssinus (Der p) (3 cases). The specific IgE to each mite is generally upregulated in these patients. Especially, the titers of specific IgE to Der p and Der f were more than class 2 in all cases.Mite-contaminated flavored flour is the major cause of oral mite anaphylaxis in Japan.

FICTION IN REVIEW

1 6 2 Y F I C T I O N I N R E V I E W C A L E B S M I T H This is the kind of thing that happens in a story from Lydia Davis’s recent collection, Can’t and Won’t: A person begins to perceive words and phrases in ordinary household noises. The clattering of a fork dropped on a countertop sounds like the promise, ‘‘I’ll be right back.’’ The washing machine in agitation cycle seems to be saying ‘‘pocketbook, pocketbook .’’ The plates in the dishwasher rack shiver, ‘‘neglected.’’ Catching herself listening, the person draws up a list: The glass blender knocking on the bottom of the metal sink: ‘‘Cumberland.’’ Pots and dishes rattling in the sink: ‘‘Tobacco, tobacco.’’ The wooden spoon in the plastic bowl stirring the pancake mix: ‘‘What the hell, what the hell.’’ It’s an interesting list. In each case, a word made up to imitate a sound – knocking, rattling, stirring – gives way to a phrase that C a n ’ t a n d W o n ’ t : S t o r i e s , by Lydia Davis (Farrar, Straus and Giroux, 304 pp., $26; Picador, $16 paper) 1 6 3 R comes from somewhere else. The new phrase is a correction, a more accurate onomatopoeia, but it is also more than that. The person who listens and makes the list is attributing some meaning, maybe even some personality, to kitchen things. She knows that she is doing it, that the words and phrases are coming from her own unconscious. She notes that she catches them only when she is in the right state of mind. ‘‘If you hear one of these words, and pay attention, you are more likely to hear another. If you stop paying attention, you’ll stop hearing them.’’ What began as a series of observations about everyday sounds becomes, over the course of seven pages, a reflection on the boundary between describing things and animating them with your own preoccupations. The person is not really listening to the objects in her house; she is analyzing her own act of listening. She is attending to the qualities of her own attention. The person might be called a narrator, if she were narrating anything like a plot, but there is not much drama in ‘‘The Language of Things in the House.’’ No one hatches a scheme or breaks the law. Nobody gets caught sleeping around. There is an atmosphere of anxiety, and you are likely to get the creeping sense that something bad is going on. But it would have to be happening way beneath the surface, and it could be almost anything or almost nothing. If you get carried away in speculating about some repressed secret, you risk missing the weird beauty that is playing out, line by line – the defamiliarizing observations, the precision of the rendering. Still, you can hardly resist. ‘‘The Language of Things in the House,’’ like many of the pieces in Can’t and Won’t, is an unconventional story. It might be understood as an exercise in minimalism, evoking a whole human situation by way of just a few minor details, except that it also seems obsessive in its taxonomical design. It might be viewed as a game, except that it seems so serious, so fussy. Davis has invented her own form. She is, in her way, an experimental writer – except that the term seems not quite apt, somehow. (Reading Davis, you become sensitized to the exactness and the inexactness of expressions .) Why not? If I tell you over co√ee that I’ve been reading an experimental writer, you are likely to make certain assumptions. You might imagine a figure out of a bohemian, urban scene. You might think of the radical aspirations of the twentieth-century 1 6 4 S M I T H Y avant-garde. You might suspect that I’m trying to sound cool. And if you have those associations in mind, you are not getting a sense of Lydia Davis. The stories in Can’t and Won’t take place in the familiar settings of middle-class life...

Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour

ABSTRACT Partially defatted peanut flour has proven to exhibit excellent functional and nutritional properties in many foods. In this study, a peanut pancake instant mix was developed by replacing a portion of wheat flour with peanut flour; either 12% fat medium roast (12M) or 28% fat light roast (28L) peanut flours at various levels (20, 30, 40 and 50%) in a starting pancake formulation. Effect of peanut flour initial fat content and degree of roasting on physico-chemical properties such as viscosity of the batter, surface color, texture and composition of the pancakes were determined. In addition, the effect of microwave reheating time on moisture loss, bulk density and texture of the frozen peanut pancakes was investigated at 30% replacement level and compared with a commercial frozen pancake. Viscosity of the instant mix batter made with 12M peanut flour was higher than the control whereas 28L was lower than the control. All peanut pancakes were darker (lower L values) and browner (lower hue angle) than the control. Texture profile analysis properties such as hardness, cohesiveness and chewiness values decreased with increasing peanut flour replacement level; whereas, springiness values increased. Moisture, fat, ash and protein content were increased with increasing peanut flour replacement level. Pancakes made from 12M have higher protein content than the 28L samples at same level of replacement. Frozen peanut pancakes after microwave reheating showed significant moisture loss, increased bulk density and increased hardness and chewiness. At tested conditions a microwave reheating time of 20 or 30 s was sufficient to achieve desirable eating characteristics (moisture loss, density and texture) of peanut pancakes when compared to the commercial frozen pancakes or freshly prepared peanut pancakes. This study demonstrated that the instant peanut pancake mix has potential as a functional breakfast food item to replace regular wheat pancakes.

Chemical Inactivation of Protein Toxins on Food Contact Surfaces

We compared the kinetics and efficacies of sodium hypochlorite, peracetic acid, phosphoric acid-based detergent, chlorinated alkaline detergent, quaternary ammonium-based sanitizer, and peracetic acid-based sanitizer for inactivating the potential bioterrorism agents ricin and abrin in simple buffers, food slurries (infant formula, peanut butter, and pancake mix), and in dried food residues on stainless steel. The intrinsic fluorescence and cytotoxicity of purified ricin and abrin in buffers decreased rapidly in a pH- and temperature-dependent manner when treated with sodium hypochlorite but more slowly when treated with peracetic acid. Cytotoxicity assays showed rapid and complete inactivation of ricin and crude abrin in food slurries and dried food residues treated 0-5 min with sodium hypochlorite. Toxin epitopes recognized by ELISA decayed more gradually under these conditions. Higher concentrations of peracetic acid were required to achieve comparable results. Chlorinated alkaline detergent was the most effective industrial agent tested for inactivating ricin in dried food residues.

Sensory Evaluation by College Students of a Gluten-Free Pancake Mix as Compared to a Standard Pancake Mix

Sensory Evaluation by College Students of a Gluten-Free Pancake Mix as Compared to a Standard Pancake Mix

Raw wheat allergy: a case report

Results A 28 year-old female with a history of persistent allergic rhinitis and Arterial Tortuosity Syndrome had two episodes of anaphylaxis following a meal. In each instance she had ingested food cooked in batter. Skin prick tests to all foods ingested during the meals, including commercial wheat extract, were negative. Skin prick testing to wheat flour, white flour, the uncooked batter in question, as well as several commercial pancake mixes, were strongly positive. Our patient did not wish to undergo a double-blinded placebo controlled food challenge due to her underlying medical condition.

Systemic anaphylaxis after the ingestion of pancake contaminated with the storage mite Blomia freemani

Systemic anaphylaxis after the ingestion of mite-contaminated food has rarely been reported. To describe an 8-year-old boy in whom systemic anaphylaxis developed shortly after the ingestion of pancakes prepared with commercial pancake flour. The patient underwent skin prick testing for house dust mites and with uncontaminated and mite-contaminated pancake flour. Specific IgE for mites and the main ingredients of the pancake flour were also evaluated, with titers for Der p 1, Der f 1, and Blo t 5 quantitated using immunochemical methods. A sample of pancake flour was examined microscopically for mites. The patient had positive skin prick test results to contaminated pancake flour extract (1 g/5 mL), Dermatophagoides pteronyssinus, and Dermatophagoides farinae but a negative skin test response to uncontaminated pancake flour. The patient's serum specific IgE analysis was positive for antibodies to dust and storage mite allergens. There was no response, however, to the main ingredients of the pancake mix. Microscopic examination of the pancake flour revealed the storage mite Blomia freemani. Using an immunochemical assay, we found that the contaminated flour contained 5.4 microg/g of the allergen Blo t 5 but no Der p 1 or Der f 1. This patient's anaphylactic episode was the result of ingestion of the storage mite B. freemani. To our knowledge, this is the first reported systemic hypersensitivity reaction caused by this mite anywhere in the world.