Steamed Grains Research Articles

Evaluation of the Dose-Dependent Effects of Fermented Mixed Grain Enzyme Food on Adiposity and Its Metabolic Disorders in High-Fat Diet-Induced Obese Mice

Ancient traditions showed that fermented enzyme foods have beneficial health effects on the body. However, only a few studies have reported on its impact on weight loss and metabolic syndrome. Therefore, it is necessary to verify whether diet supplementation with fermented enzyme foods can have a beneficial functional impact on the body. We examined the antiobesity properties of fermented mixed grain (FMG) with digestive enzymes (FMG) in diet-induced obese mice. Sixty C57BL/6J mice were randomly assigned to six dietary groups: (1) normal diet (ND), (2) high-fat diet (HFD), (3) Bacilus Coagulans, (4) steamed grain, (5) low-dose FMG (L-FMG), and (6) high-dose FMG (H-FMG) supplement for 12 weeks. The results showed that H-FMG supplement dramatically decreased body weight and fat mass with simultaneous decreases in plasma lipid contents. Furthermore, H-FMG significantly lowered fasting blood glucose concentrations and improved glucose tolerance compared with the HFD group. Also, the concentrations of inflammatory cytokines secreted from adipocytes in H-FMG-supplemented mice decreased dramatically. Taken together, our findings indicated that H-FMG can ameliorate HFD-induced obesity and its associated complications and could be used as a potential preventive intervention for obesity.

ВПЛИВ ПАРАМЕТРІВ ЛУЩЕННЯ ТА ВОДОТЕПЛОВОГО ОБРОБЛЕННЯ ЗЕРНА НА ВИХІД І КУЛІНАРНУ ЯКІСТЬ ПЛЮЩЕНОЇ КРУПИ ІЗ ПШЕНИЦІ ПОЛБИ

The results of the effect of steaming and softening duration on the yield and culinary evaluation of flattered emmer wheat depending on the hulling index are presented. It was found that the yield of high-grade flattened grits depended most on the duration of hulling. The highest yield (91.7 %) of this flattened grits of high-grade emmer wheat grain was obtained from unhulled grain after 9 minutes of steaming and 3 minutes of moistening. The yield of this grits was lower by 1–2 % with a shorter duration of grain steaming (3 and 6 min). With an increase in the grain hulling index of 2–11.3 %, steaming role increased. Softening of steamed grain caused a decrease in the yield of flattened grits. Porridge made of emmer wheat grain was characterized by a high culinary evaluation. Grits obtained from unhulled grain had the lowest overall culinary evaluation of 6.7 points. An increase in the grain hulling index of 3.2–9.9 % increased the culinary evaluation to 7.0–8.1 points. Porridge with a hulling index of 11.6 % had the highest culinary evaluation of 8.7 points. There are high correlations between the overall culinary evaluation (r = 0,86±0,02), the yield of high-grade flattened grits (r = -0,87±0,01) and the duration of hulling. The culinary assessment of porridge is not affected by increasing the duration of steaming and moisturizing. Porridge obtained from cereals with a low peeling index (0–6.9 %) is characterized by a high overall culinary score, which is due to the peculiarities of the species of spelled wheat. Based on the analysis of the obtained data, it can be concluded that for the emmer wheat grain it is recommended to steam for 6–9 minutes with short softening (3 min) and hull for 80–120 s which is equal to the hulling index of 6.9–9.9 % and has a high culinary evaluation — 7.7–8.1 points.

Effect of heat processing on the physicochemical properties of Job’s tears grain

Job’s tear grain (Coix lachryma-jobi L.) was hydro-thermally treated to study the effects of heat-moisture treatment on the milling, nutritional and certain physicochemical properties of the grain. The milling yield improved by 30% after processing due to hardening of the grain. This was proved by the texture profile analysis which showed the increased trend in hardness with the increase in the intensity of heat treatment on the grains. The total starch content of the grain was 75–82 g 100 g−1, with just 2–5 g 100 g−1 being amylose. Soaking before steaming has a greater effect on water absorption capacity and solubility power of the grain; it also improved cooking time. The pasting and thermal properties of native and steamed grains were similar but there was a difference in soak and steamed grains. The presence of non-starch components like protein and lipids also played a role in gelatinization and viscosity of the grain.

Development of cereals for animal feed technology

The technological process of cereals production used in the production of feed stuff, which includes the following basic steps: grain moistening; binning of moistened grain for redistribution of moisture in the bulk of kernel; steaming of moistened grain; rolling of steamed grain; drying and cooling of flakes – is developed. In the production of flakes from scoured barley and oat grain before feeding to the rolling line film removal from the grain of these crops and the separation of the husks is carried out by one the existing methods: the method of grinding, followed by sifting and eventilation of films from tail fractions or a method of peeling on special machines with a separation of films. Wet-heat treatment of grain, followed by rolling helps to improve taste and palatability of feed, improves the nutritional value of carbohydrate and protein complexes, reduces the exertion of the body to digest food nutrients, allows to inactivate antinutritional substances and free the grain from the pathogenic and other microorganisms. In the duration of rolling process splitting of complex carbohydrates occurs, starch loses its original structure and is easier exposed to enzymes. The dried and cooled flakes have satisfactory flowability, do not set up. Humidity of flakes is not more than 14%, the temperature is not more than 10 °C above the ambient temperature, bulk density is 350–400 kg/m3. Developed set of equipment allows producing cereal flakes, the use of which in feed stuff and rations of young cattle and pigs increases the productivity of animals by 15–20% while reducing feed costs by 12–15%. Cereal flakes are used in the manufacture of complete feed for piglets (pigs at the age of 10 to 60 days), feed concentrates for pigs under the age of 4 months, the calves under the age of 115 days, high-producing cows, sporting and trained horses and lactating mares.

Changes in Selected Physical Property and Enzyme Activity of Rice and Barley Koji during Fermentation and Storage

Koji are solid-state fermentation products made by inoculating steamed grains with the spores of fungi, particularly Aspergillus spp. This research was undertaken to identify the fermentation and storage conditions optimal for the production and maintenance of selected hydrolytic enzymes, such as α-amlyase and protease, in koji. Steamed rice and barley were inoculated with 2 × 10 ¹¹ Aspergillus oryzae spores per kilogram of grains and fermented for 118 h in a growth chamber at 28 to 32 °C with controlled relative humidities. Samples were drawn periodically during fermentation and storage at -20, 4, or 32 °C, and α-amylase and protease activity, mold counts, a(w), moisture contents, and pH of collected samples were determined. It was observed that the a(w), moisture contents, and pH of the koji were influenced by the duration of fermentation and temperature of storage. The α-amylase activity of both koji increased as the populations of A. oryzae increased during the exponential growth phase. The enzyme activity of barley koji was significantly higher than that of rice koji, reaching a peak activity of 211.87 or 116.57 U at 46 and 58 h, respectively, into the fermentation process. The enzyme activity in both products started to decrease once the mold culture entered the stationary growth phase. The protease activities of both koji were low and remained relatively stable during fermentation and storage. These results suggest that rice and barley koji can be used as sources of α-amylase and desired enzyme activity can be achieved by controlling the fermentation and storage conditions. Amylases and proteases are 2 important hydrolytic enzymes. In the food industry, these enzymes are used to break down starches and proteins while reducing the viscosity of foods. Although amylases and proteases are found in plants and animals, commercial enzymes are often produced using bacteria or molds through solid state fermentation, which is designed to use natural microbial process to produce enzymes in a controlled environment. A properly produced and maintained koji with a high hydrolytic enzyme activity can serve as an important source of the enzymes for the food industry.

Effect of Conditioning Agents on the Structure of Tempered and Steam‐Flaked Sorghum

ABSTRACTTempering agents affect the pericarp of steamed grain and the endosperm of steam‐flaked sorghum. Examination by environmental scanning electron microscopy (ESEM) clearly showed that β‐mercaptoethanol (BME), sulfurous acid (SA), phosphoric acid, and cellulase significantly altered the structure of the pericarp and endosperm during tempering. Lime and protease had a lesser effect on the pericarp structure of the kernels, and had little effect on the endosperm. Steamed flakes from the SA treatment were more translucent and durable than all other treatments. Flakes with BME were translucent and high in quality, but were more fragile than the SA flakes. Nontempered, water only, and commercial conditioner treatments produced flakes with the lowest quality. Peak, final, and breakdown Rapid Visco Analyzer (RVA) viscosities were lowest for the SA flakes due to disruption of the starch chains by the weak acid. BME viscosity values were higher than SA, but lower than the water and commercial tempering treatments. The commercial conditioner (15×normal concentration) did not alter kernel structure and did not cause any changes in the RVA profiles over kernels tempered with water alone. Starch gelatinization, measured by enzyme susceptible starch (ESS), was highest in the SA and BME flakes and lowest in the nontempered flakes. Feedlot operators may be able to save money by avoiding the use of chemical additives that do nothing to the grain. By using chemicals proven to have positive effects on flake quality, operators could save money by reducing the processing time and energy needed to produce good quality flakes.

A differential scanning calorimetry study of wheat grain cooking

Summary A number of commercial processes involve whole grain cooking. In this study, differential scanning calorimetry (DSC) scans were taken of whole wheat grains that had been boiled or steamed for various times at either 100 d̀C or 120 d̀C. Scans were also taken of raw grains that had been soaked and equilibrated to different moisture contents. Raw grains showed peak temperatures to be dependent on moisture content, in close agreement with literature data for wheat starch/water mixtures. The two cooking methods showed different behaviour, which can be explained with reference to magnetic resonance imaging (MRI) (Stapley et al., 1997). For steamed grains with high moisture contents at longer cooking times, part of the DSC endotherm was below the cooking temperature, and conversion occurred in the cooker. DSC endotherms of steamed grains showed a clearly denned onset temperature, c. 6d̀C above the steam temperature, due to the release of latent heat. MRI shows partially boiled grains to have a high moisture content in the outer regions and an inner core of lower moisture content. The peak temperatures observed by DSC were similar to those expected of soaked grains with the same moisture contents as that of the core. It is postulated that the inner core contains unconverted starch, and that conversion has been achieved in the outer regions. The specific heat capacity for each grain was also measured, and correlated well with moisture content, but was not strongly influenced by the grain treatment.

Giant panda diets fed in five Chinese facilities: An assessment

AbstractInformation on diets fed to captive giant pandas in five Chinese facilities (Beijing Zoo, Chengdu Zoo, China Conservation and Research Center, Fuzhou Zoo, and the Xian Zoo for the Giant Panda) in which pandas have successfully reproduced was compiled from publications and/or personal communications. Each facility feeds a steamed grain mixture comprising 13–56% of the diet on an as‐fed basis, animal products (milk, eggs, and/or meat; 8–25% of the diet), and bamboo (17–82% of the diet). Seasonally available fruits and/or vegetables are sometimes included (0–29% of the diet). Typically, bamboo is offered throughout the day in small increments, while the remaining diet (concentrate portion) is fed in two meals. Despite the variety of ingredients in the concentrate recipes among institutions, there was remarkable similarity in nutrient composition: 55–65% water, 13–19% crude protein (CP), 2.5–4.0% crude fat (CF), and 2–5% ash (Ca, 0.2–0.9%; P, 0.4–0.8%) (all nutrients except water expressed on a dry matter (DM) basis). Calculated digestible energy content averaged about 3.3 kcal/kg DM. With the addition of animal products, bamboo, and produce, total diet composition averaged 51% water and, on a DM basis, 12% CP, 5.0% CF, 20–57% NDF (fiber), 0.5% Ca, 0.4% P, and 50–150 mg/kg vitamin E. These specifications are similar to nutrient requirements established for domestic canids and would appear adequate to meet the (as yet unestablished) requirements of the giant panda in captivity. Formulations for mineral and vitamin supplements to balance concentrate portions of these basic diets are included. © 1995 Wiley‐Liss, Inc.

Feeding Young Calves Processed Starch Combined with an Amylolytic Enzyme1,2

This study evaluated the extent of utilization of processed starch fed to young calves in combination with an amyloglucosidase. In the first experiment, three finely ground sorghum grain preparations –control, steamed, or expanded (approximately 100% starch gelatinization)–were mixed with water and 6, 12 or 18ml of Diazyme L 30 (Miles Chemical Co.) and fed by way of nipple pail. Blood glucose levels subsequent to feeding were the response criterion. When control or steamed grain and enzyme were fed, there were only slight changes from initial glucose levels. When expanded grain and any of the three levels of enzyme were fed, blood glucose significantly increased and was higher than initial levels for several hours.In two subsequent experiments, weight gains of calves fed milk replacers containing Diazyme and either expanded sorghum grain or pregelatinized starch were not significantly different from weight gains of calves fed milk replacers containing glucose.