Uncooked Grains Research Articles

Determination of in vitro digestibility and some quality characteristics of fermented sucuk foods produced for dogs

The aim of current study was to determine in vitro digestibility, some microbiological properties and shelf life of fermented sucuk foods consisting mixture of animal and vegetable natural foods produced for dogs. Grain-inclusive and grain-free (GF) formulations were prepared. Grain-inclusive group was subgrouped as cooked (CG) and uncooked grain (UCG). In vitro digestibility, nutrient composition, pH and thiobarbituric acid reactive substances (TBARS) values of 3 groups of sucuk foods were determined at 0, 1, 3, and 6 months after production. Microbiological characteristics (Aerobic colony number, E. coli, coagulase positive Staphylococcus, coliform bacteria, yeast mold, Salmonella spp.) and lactic acid levels of sucuks were determined at the end of 1, 3, and 6-months of storage (+4°C). There were differences in nutrient compositions of groups and storage times within groups (P<0.05). All sucuk foods were negative for E. coli and Salmonella spp. Count of aerobic colonies were 5.8x107, 3.0x107 and 3.1x109 CFU/g in CG, UCG and GF, respectively. Total yeast-mold counts were between 5.5x103-9.6x104 CFU/g. The highest pH drop (5.38 to 4.25) and in vitro organic matter digestibility (92.02%) were determined in CG sucuk (P<0.05). TBARS value of UCG group was the highest at the end of the 6-months storage (P<0.05). Lactic acid levels were not different between storage times and groups (P>0.05). As a result, healthy and highly digestible sucuk foods were obtained for dogs, which contain sufficient and balanced nutrients and have a long shelf life.

Interactions between leached amylose and protein affect the stickiness of cooked white rice

Stickiness is a major factor determining the eating quality of cooked rice, but the molecular mechanisms governing this property are not fully understood. In the present study, two different starch structures were examined: that in the uncooked grain, and that of starch leached out of the grain during cooking, and these results were parameterized by fitting to biosynthesis-based models. Protein content and stickiness were measured using a Kjeldahl apparatus and texture analyzer, respectively. In addition to protein content, the spatial distribution of the protein in the grain was obtained by microscopy after fluorescence labelling. Results showed that the extra-long amylose (ELA) chains were largely leached out during cooking. The amount of leached ELA chains was positively correlated with the amylose content in rice grain and negatively correlated with the stickiness of cooked rice, respectively. The difference in average chain length of ELA between parent and leached starch was negatively correlated with protein content. This implied that the protein network was wholly or partially entangled with ELA chains, which could retard ELA-chain leaching and consequently influence the stickiness of cooked rice. This suggests that stickiness, a quality important to consumers, could be managed by rice breeders through manipulating genes controlling the chain-length distribution.

The etymology of Korean ssal ‘uncooked grain’ and pap ‘cooked grain’

Abstract In this paper, I will provide etymological explanations for the two Korean words for ‘grain’: ssal ‘uncooked grain’ and pap ‘cooked grain.’ The word ssal ‘uncooked grain’ is a loanword from Middle Chinese bu-sat ‘Bodhisattva,’ linking the Buddhist holy figure to the type of food that has a sacred status in Korean culture. The support for this claim comes from the fact that (i) grains were sometimes associated with the Buddha’s body in Korea, and (ii) certain dialects of Japanese have also referred to rice—undoubtedly the most favored type of grain—as bosatsu ‘Bodhisattva’ or buppō-sama ‘Lord Buddha Dharma.’ Moreover, pap ‘cooked grain’ is most likely derived from the baby-talk term for ‘food,’ because cross-linguistically, baby-talk terms for ‘food’ or ‘to eat’ tend to be similar to /papa/ or /mama/, some of which shifted into the adult-talk term for food or a common type of food.

High uptake and inward diffusion of iron fortificant in ultrasonicated milled rice

Nutritional iron content in milled rice is generally lost as a result of milling due to removal of aleurone layer. Iron fortification in milled rice is recommended to regain the lost nutrients and address the malnutrition issues. This work investigates the uptake of iron and its diffusion into the kernel on ultrasonic-treated milled rice. Rice samples were subjected to ultrasonic waves resulting in the formation of microporous surfaces and the creation of fissures in the milled rice. Sonication followed by soaking in aqueous iron solution resulted in the uptake of 321 ± 13.43 mg of iron per kg of rice, a 28-fold increase compared to the endogenous iron content of milled rice with retention of 82.9% upon washing and cooking. Cross-section mapping (μ-XRF) of the concentration of the fortificant into the uncooked grains showed inward diffusion at different rates reaching into the kernel core. Results also show that sonication decreased the amount of water-soluble phosphorus in rice suggesting the removal of potentially anti-nutrient phytic acid. Textural analysis of ultrasonic-treated iron-fortified rice premix revealed favorable properties that can be advantageous for its consumer acceptability.

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an improved rice variety cultivated in Cameroon (TOX 3145). Three differently processed samples of TOX 3145: non-parboiled (NP), traditional parboiled (TP) and IRAD parboiled (IRAD) were involved in this study. The result revealed the grain dimension of samples as long and slender shape. The degree of redness among cooked and uncooked grains varied from -0.8 to -1.0 and 0.3 to 1.5, respectively while yellowness parameter ranged between 0.4 to 4.0 and 7.6 to 8.4, respectively. Lightness parameter (L*) varied from 59.4 to 61.8 in cooked samples. Minimum cooking time among samples was between 17.9-19.7 min. Highest elastic modulus and hardness (43.3 N/mm and 36.8 N, respectively) was found in TP sample. The NP sample had lowest adhesiveness (-0.76 J) and highest gumminess (6.40 J). Water uptake was positively correlated with amylose content (r = 0.84; P < 0.05) and lightness parameter (r = 0.92; P < 0.05).

A Portrait of Abe no Seimei

Abe no Seimei is one of the most famous figures in the history of Onmyodo, with many tales attached to his name that attribute to him special powers and accomplishments. This article looks at the historical records concerning Abe no Seimei and tries to reconstruct what can be known historically of his life and actions. The records show that Abe no Seimei did not reach prominence and a high rank until late in his life, well over sixty years of age. The article concludes that if the onmyoji Abe no Seimei had not lived a long life, he probably would not have achieved the unusual fame that developed in later periods.KEYWORDS: Abe no Seimei-henbai-demons-onmyoji-ritsuryo code-shikigami-festival rituals(ProQuest: ... denotes non-US-ASCII text omitted.)During the time that Abe no Seimei ... (921-1005)1 was active, there was a nobleman, Fujiwara no Yukinari ... (972-1027), who was one of the three outstanding calligraphers of his day. We know from his diary, Gonki ... (Choho 2 [1000].10.11.), that Seimei was regarded at the time as the practitioner of Onmyodo (michi no kesshutsusha ...).On the eleventh day of the tenth month of Ch.ho 2, the reconstruction of the Imperial Palace, which had previously been destroyed in a fire, was finally completed. On that day, Emperor Ichij. (980.1011, r. 986.1011) moved from his temporary residence into the new palace building, at which time Seimei performed the magical step called henbai ... According to Yukinari, this was the first time henbai had been performed on such an occasion. Formerly when the had entered a new palace, a ritual act involving the scattering of uncooked grains of rice (sangu ...) had been made, a rite that came under the purview of the Onmy.ry. ... (Bureau of Yin and Yang), the government office in charge of divination, calendars, astrology, and time-keeping. So in 1000, Abe no Seimei not only performed a rite different from precedent, but it was done by someone who was not an officer of the Onmy.ry.. As to why this was permitted, Yukinari wrote, was because Seimei was the preeminent practitioner of (onmy.)d. that he attended on the emperor (Gonki, Ch.h. 2.10.11).The henbai that Seimei performed on that occasion was a series of special steps used to tread the ground accompanied by incantations. An example of its use prior to 1000 appears in the diary of Taira no Chikanobu ... (945.1017), Chikanobu-ky. ki, in an item dated Ten'en 2 (974).2.9. A prominent onmyoji ... called Kamo no Yasunori ... performed henbai on behalf of Minamoto no Michisato ... who was leaving for the province of Sanuki to which he had been appointed Provisional Assistant Governor. It is easy to imagine that this was done to ensure him safety on the road. For people of the time, henbai seems to have been a magical device to guarantee personal safety when going to an unknown place or a place perceived as dangerous.2Thus, it was not strange that henbai should have been used when the was moving into a new palace. A new residence truly was an unknown space. In fact, the nobility of the time would not have occupied a newly-built dwelling until a complex series of rites focusing on the new building, including the performance of henbai by onmyoji, had been undertaken. For example, Fujiwara no Michinaga ... notes in his diary Midokanpakuki, in an entry dated Kanko 2 (1005).2.10, that he had waited for Abe no Seimei at the gate of his new residence. It seems that Seimei, who was supposed to perform the rites for the newly-built mansion, was somewhat late in arriving.3Several tales in the twenty-seventh fascicle (Honcho reikibu) of the Konjaku monogatari shu suggest that people in the Heian period considered not just new dwellings but any kind of house as a potentially dangerous space occupied by spirits and demons. Even when the nobility began using a residence after a period of disuse, they would have an onmyoji perform henbai before occupying it again. …

Accelerated Solvent Extraction of Alkylresorcinols in Food Products Containing Uncooked and Cooked Wheat

This research focuses on the overall extraction process of alkylresorcinols (ARs) from uncooked grains and baked products that have been processed with wheat, corn, rice, and white flour. Previously established extraction methods developed by Ross and colleagues, as well as a semiautomated method involving accelerated solvent extraction (ASE), were applied to extract ARs within freshly ground samples. For extraction of alkylresorcinols, nonpolar solvents such as ethyl acetate have been recommended for the extraction of uncooked foods, and polar solvents such as 1-propanol:water (3:1 v/v) have been recommended for the extraction of baked foods that contain rye, wheat, or other starch-rich grains. A comparison of AR extraction methods has been investigated with the application of gas chromatography and a flame ionization detector (GC-FID) to quantify the AR content. The goal of this research was to compare the rapid accelerated solvent extraction of the alkylresorcinols (ASE-AR) method to the previous manual AR extraction methods. Results for this study as well as the investigation of the overall efficiency of ASE-AR extraction with the use of a spiking study indicated that it can be comparable to current extraction methods but with less time required. Furthermore, the extraction time for ASE (approximately 40 min) is much more convenient and less tedious and time-consuming than previously established methods, which range from 5 h for processed foods to 24 h for raw grains.

The Biochip Technology Implementation and Major Advances in Medical Applications

“Biochips”-The most exciting future technology is an outcome of the fields of Computer science, Electronics & Biology. Its a new type of bio-security device to accurately track information regarding what a person is doing, and who is to accurately track information regarding what he is doing, and who is actually doing it. It’s no more required with biochips the good old idea of remembering pesky PINs, Passwords, & Social security numbers (SSN) .No more matters of carrying medical records to a hospital, No more cash/credit card carrying to the market place. Biochip has a variety technique for secured E-money transactions on the net. The power of biochips exists in capability of locating lost children, downed soldiers, and wandering Alzheimer patients. The chips are of the size of an uncooked grain of rice, small enough to be injected under the skin using a hypodermic syringe needle. They respond to a signal from the detector, held just a few feet away, by transmitting out an identification number. This number is then compared to database listings of registered pets. The Biochip tagging for humans has already started…Rush out for your tag!!!!! Keywords: Biochip, Bio-security device, SSN, Hypodermic syringe

Rapid screening methods to evaluate cowpea cooking characteristics

Current methods of evaluating cooking quality of grain legumes are inefficient and costly. As a result, breeders tend to delay cooking quality evaluations until late in the breeding process after the number of breeding lines has been markedly reduced. Cooking quality evaluations conducted earlier in the process, when genetic variation for these traits is high and can be exploited by selection, would maximize the probability of developing cultivars with greater functionality and consumer acceptability. This study aimed to develop a rapid, low-cost screening method to evaluate the cooking quality attributes of cowpea ( Vigna unguiculata L. Walp.) dry grain. Replicate samples (5 g) of 56 genetically diverse cowpea cultivars grown in either one or two environments, were soaked for 16 h, boiled for 27 min, and grain and their broth separated for evaluation. The samples were evaluated in batches of 25 and were subjectively rated on a 1–5 scale for cooked doneness, tactile texture, aroma intensity and opacity of the broth. Water absorption, seed splitting, and soluble solid loss were also determined. The method differentiated the cowpea samples in terms of cook doneness, tactile texture, bean and broth aroma and broth opacity. Cooked properties showed significant correlations with each other, but did not correlate with either uncooked grain size or seed coat color. Compression force determined with a texture analyzer (TA) and cooking times from the Mattson Bean Cooker (MBC) significantly correlated with doneness and tactile texture ratings done with the rapid technique, confirming the applicability of the subjective ratings. A procedure to determine solid losses during cooking using a refractometer, instead of the time-consuming oven-drying method, saved time and showed significant promise. The rapid cooking method requires 2 h on the first day (sample preparation and soaking) and 5 h on the second day (cooking and evaluation) to evaluate 25 samples (1 rep). The method is efficient, repeatable and uses inexpensive equipment and materials. It provides descriptive information on aroma and organoleptic properties and differentiates cowpea cultivars based on several important cooking properties. This method should be a useful tool for selecting cowpea breeding lines with desirable cooking characteristics and it should be possible to extend the method to other grain legumes with only slight modification. This method may also be useful in preliminary determinations of whether specific lots of grain meet specifications for purchase and processing.

Physical Properties of Cooked Wheat Grains as Affected by Cooking Temperature and Duration

The physical properties of soft and hard wheat grains, cooked with steam under pressure, were investigated. These included water uptake, rheological properties as observed by modulus of elasticity (E) and maximum compressive contact stress (Smax), color in CIE L*a*b* system and pasting properties by Rapid Visco Analyzer (RVA). Four cooking temperatures (110, 120, 130 and 1408 C) and six cooking durations (20, 40, 60, 80, 100 and 120 min) for each temperature were studied. Water uptake (WU) and rheological properties were analyzed immediately after cooking conditions were achieved. For color and pasting properties, cooked wheat grains were dried at low temperature and ground before analysis. It was found that WU increased proportionally with cooking temperatures and durations. Hard wheat grains tended to absorb more water than soft wheat grains. Both E and Smax decreased rapidly when wheat grains were cooked. Such decreases were found to be more rapid in hard wheat grains. Wheat grains became darker when cooked, resulting in the decrease of L* values and increase of a* and b* values. Cooked wheat grains lost their natural pasting properties compared to uncooked grains, resulting in the decrease of viscosity in their RVA profiles. The experimental data fitted well in second-order polynomial models (p # 0.0001). The built models were sufficiently accurate for most of the studied properties (R2 ranging from 0.58–0.97).

Application of Small Sample Back Extrusion Test for Measuring Texture of Cooked Sorghum Grain

A small sample back extrusion test cell mounted in an Instron Universal testing machine was used to measure the texture of cooked whole and decorticated sorghum grains. Measurements were done on 8-g (undecorticated grain) and 10-g (decorticated grain) cooked samples of 11 sorghum cultivars. The cultivars differed widely in percent vitreousness. The percent vitreousness data significantly correlated to the back extrusion energy values of cooked whole grain (r= 0.91) and cooked decorticated grain (r=0.94**). Ancillary measurement performed on the weight ratio of cooked to uncooked grain indicated weaker but still significant correlation of the data with the percent vitreousness of the grain.

Growth rate, feeding practices, and dietary intake of Thai infants under two years old in central Bangkok.

There is a growth retardation among Thai infants under the age of two years in the Bangkok area. A serious matter is the possible delay in brain development which may start at this early stage. In comparing growth curves of infants on three patterns of feeding it appears that those having sweetened condensed milk suffer from malnutrition and possible delay in brain development. Breast feeding provides satisfactory growth rate and brain development up to the age of 12 months and there is great hope that a nutrition programme to encourage breast feeding could combat existing problems of protein energy malnutrition. There is evidence of greater deficiency of energy than of protein, and there is need to investigate whether growth retardation is due to inadequate energy intake or to high infection rates or to both. Rice is the most suitable basic food for supplementing infants diets, and uncooked grain giving 1 g protein and 83.68 kJ (20 kcal) may well be the simplest formula for supplementing feeding up to the age of two years.

Feed Processing. VIII. Estimating Microbial Protein in Rumen Fluid with Presipitating Agents or in Incubated Mixtures of Uncooked Grain Plus Urea or Starea with Differential Centrifugation

Four protein precipitating agents (trichloroacetic, perchloric, picric, and tungstic acids) were compared for their ability to estimate the quantity of microbial protein in rumen fluid. Trichloroacetic acid proved the best precipitating agent among the four; however, because of conflicting results of other workers, another method was sought. Differential centrifugation was used to separate bacteria quantitatively from in vitro fermentation mixtures. However, when cooked substrates like Starea were used, a polysaccharide slime draped the bacteria and prevented their separation. To overcome that problem, differential centrifugation was discarded, and a direct high-speed centrifugation and methanol-extraction procedure was used. This method estimated adequately microbial synthesis when cooked and uncooked substrates were compared.