Wheat Grits Research Articles

The Involvement of Lactic Acid Bacteria in Modulating the Levels of Biogenic Amino Acids within Fermented Tarasas Products

Combining turnip roots and leaves with cooked wheat grits and salt makes Tarasas, a fermented dish from Iraqi Kurdistan. The fermentation process takes 15 days, to produce a ready-to-eat dish. This study aims to identify the bacteria responsible and the role of wheat grits during the 0, 5, 10, and 15 days of fermentation for forming biogenic amines in Tarasas. The results demonstrate that pH levels during the fermentation periods decreased gradually. Microbial analysis showed an increased lactic acid bacteria count during Tarasas fermentation. The study also investigates how adding Lactobacillus plantarum, and yogurt starters (Lactobacillus bulgaricus and Streptococcus thermophilus) affects the process. The current study shows that adding yogurt starters at 3% increased biogenic amine levels, On the other side, using Lactobacillus plantarum as a starter at 3% reduced biogenic amine levels compared with treatments that ferment spontaneously. Additionally, decreasing the wheat grit content to 50% (of the total weight of wheat grits) was associated with a decrease in biogenic amines in the Tarasas. The sensory evaluation results also revealed that the treatments containing Lactobacillus plantarum were more acceptable to the consumer than the traditional treatment or the one with added yogurt.

Control Mycotoxin Contamination in Tarasas Food Using A Lab Fermantion

Background: Exposure to mycotoxins via contaminated plant foods can cause mycotoxicosis with the formation of more than 200 diseases in humans. Tarasas is a popular Kurdish fermented dish made by fermenting turnip roots and leaves with wheat grits and salt. This study showed the impact of fermentation on mycotoxin degradation in wheat grits. Objectives: The effects of fermentation on mycotoxin levels in the final Tarasas product was determined in this study. Methods: Tarasas was prepared using a traditional Kurdish recipe and subjected to spontaneous fermentation. Lactic acid bacteria (LAB) were identified, and mycotoxin levels were analyzed during fermentation. Results: pH decreased gradually during fermentation, with increased LAB count observed. Mycotoxin levels of Ochratoxin A (OTA), Zearalenone (ZEN), Aflatoxin B2 (AFB2), and Aflatoxin B1 (AFB1) decreased significantly from initial concentrations to 15-day fermentation. Conclusion: Spontaneous lactic acid fermentation in Tarasas effectively reduced levels of AFB1, AFB2, ZEN, and OTA mycotoxins. LAB play a crucial role in mycotoxin degradation during fermentation, highlighting the potential of LAB fermentation in enhancing food safety and quality.

Effect of red food bean flour on the rheological properties of pasta

Legumes, in particular beans, differ significantly from cereals in protein content, amino acids, micro- and macroelements, so it can be argued that the addition of beans to the composite mixture will improve the nutrient composition and use the final products (pasta or bakery products) as specialized with increased protein content. The purpose of the work is to study the effect of red bean flour on the rheological properties of dough from a composite mixture based on durum wheat grits, as well as to confirm the possibility of using this product for the production of pasta with high protein content. The influence of beans has been determined by establishing a correlation between the qualitative characteristics of the components of the composite mixture and the rheological properties of the dough based on them. The objects of research are grains of durum wheat variety Krasnokutka-13, whole-ground flour from red food beans and composite mixtures based on them in a percentage ratio: 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50, 40 : 60, 30 : 70, 20 : 80, and 10 : 90, as well as pasta from composite mixtures. The expediency of using bean flour for the production of pasta has been confirmed. The data obtained are applicable for the preparation and conduct of clinical trials of universal mixtures with high protein content based on bean flour in patients with diabetes mellitus, obesity, and metabolic syndrome.

The determination of physico-chemical pasta quality indicators with the addition of millet 3,8 %

This article discusses the quality indicators of pasta products obtained by partially replacing wheat grits of the highest grade with millet ground 3.8% (of the total mass of the dough, taking into account water). The addition of millet is due to the fact that the raw materials are saturated with various vitamins. As part of the study, organoleptic and physico-chemical parameters (28% humidity) after the procedure of «pressing raw materials» were considered and the indicator of shape preservation after the «cooking» process was determined. The results obtained in terms of quality indicators meet the requirements established in the standardization documents, at the same time, the nutritional properties of the product are improved, the energy value is 337.8 kcal (proteins 10.5 g, fats 1.1 g, carbohydrates 71.4 g per 100 g of pasta), the replacement of wheat flour of the highest grade with more economic raw materials is carried out. Quality indicators are determined in accordance with TR CU 021/2011 «On food safety», TR CU 022/2011 «Food products in terms of their labeling», TR CU 029/2012 «Safety requirements for food additives, flavorings and technological aids», regulatory and technical documents GOST 31743-2017 «Pasta. General technical conditions», GOST 31964-2012 «Pasta. Acceptance rules and methods for determining quality», GOST 572-2016 «Millet millet. Technical conditions». The enrichment of pasta with millet improves the biological, nutritional properties of the product. At the same time, the use of millet as a raw material reduces the cooking time of pasta, the form after cooking will meet the established requirements.

Characterization of oat bran β-glucan with special reference to efficacy study to elucidate its health claims for diabetic patients

Abstract The present study was designed to characterize oat bran for their biological attributes. The results showed that bran of Avon variety contained high TDF, SDF, β-glucan and extractability of β-glucan than bran of oat variety Sargodha-81. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) and baking methods (32.45%). Moreover, the glucose level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. Furthermore, addition of 20% oat bran in wheat grits porridge was found to have significant effect (p < 0.05) on appearance, mouth feel and overall acceptability. Convincingly, it is recommended that processed oat bran may be introduced in diet-based remedy to rheostat lifestyle-related disorders.

Альтернативный способ получения пшенично-льняной муки

An alternative method of obtaining wheat-flax flour, based on the use of coarse reduction wheat grits and semolina (from Triticum aestivum) for its subsequent grinding combined with flax seeds, has been developed. This allowed to significantly simplify the grinding process, to eliminate the non-uniform fat distribution among flour grades, which is typical for multi-grade grinding. The technological scheme of a binary grain mixture grinding included one break system and three reduction systems. Break process was performed on a roller mill RSA with an inter-roller gap of 0,05 mm which ensured flour release of at least 50%. Reduction was performed on the reduction part of the facility MLU 202 with a minimal inter-roller gap of 0,01 mm. It was found that the flax seeds introduction into the mixture significantly influenced on all quality indicators, at that the greatest influence was detected at the semolina and flax seeds mixture processing. Statistical analysis enabled to determine a linear character of the dependence of flour color on the yield (R = 0,96–0,99). In comparison to the control the ash content of flour made from a mixture of wheat grits and flax seeds increased by 0,03%, of flour made from semolina and flax seeds mixture – by 0,1%. The fat content of wheat-flax flour (wheat grits + flax seeds) is 3,8%, of wheat-flax flour (semolina + flax seeds) – 3,6%. Flour and bread made from these types of mixtures had high consumer properties that indicates the possibility of its use for obtaining specialized types of bread and production of flour confectionery products.

СРАВНИТЕЛЬНАЯ РОДЕНТИЦИДНАЯ АКТИВНОСТЬ ПРИМАНОК С КОМПЛЕКСНЫМ СОЕДИНЕНИЕМ, РЕКОМЕНДУЕМЫХ ДЛЯ БОРЬБЫ С СИНАНТРОПНЫМИ ГРЫЗУНАМИ

The article presents data of laboratory studies of the rodenticidal activity of baits consisting of a complex agent (anticoagulant plus synergist) in the form of gel in comparison with the rodenticidal activity of baits made on the basis of wheat groats. It is found that the rodenticidal activity of gel-like baits in comparison with «loose» baits is higher. This is probably due to the fact, that gel-like baits are eaten by experimental rodents slightly higher than baits made of wheat grits. As a result, rodents faster received the necessary lethal dose of the complex drug

Zróżnicowanie kwasowości tłuszczowej w zależności od gatunku botanicznego zboża, typu mąki i kaszy manny oraz czasu przechowywania

Zróżnicowanie kwasowości tłuszczowej w zależności od gatunku botanicznego zboża, typu mąki i kaszy manny oraz czasu przechowywania

Investigation of wheat grits during storage

Abstract The change of the quality of wheat milling products was investigated in our work. We analysed different types of wheat grists that are used in household (BL-55, BL-196, BFF-55 and AD). The grists were stored in three type of packages (paper bag, transparent PE bag, and woven PP bag) and in two different places (bright/warm and dark/cool place) for 6 months. The titre and colour characteristics of samples were measured monthly. Colour measurements were performed with a Hunter MiniScan colour-measuring instrument. The CIELab colour system was used for colour characterization. The values of titre were analysed using ANOVA. The type of package did not have significant influence on the titre. In the case of the BL-55, BL-196, and BFF-55 type of ours, the storage conditions had a significant effect on titre: it was smaller for samples that were stored in the dark/cool place. The value of titre rose significantly during storage for all samples. To determine the change of colour, we calculated the ΔE*ab colour differences between colour coordinates measured at the beginning and during storage. The colour of the BL-55 and BL-196 our samples did not change perceptibly. The variation of colour of the BFF-55 and AD type of ours was imperceptible for samples stored in the dark/cool place. The changing of the colour was well perceptible in the case of samples stored in the bright/warm place using paper bag or PP bag.

Development of energy bar utilizing potato extrudates

Energy bars were developed using different levels of potato extrudates (0-30%) with sweeteners (45-55%), rolled oats, puffed rice, defatted soy flour and milk powder. The potato extrudates were prepared by mixing potato paste having moisture content 30% with wheat grits having moisture content 8% in the ratio of 20:80 respectively. The developed energy bars were analyzed for colour, nutritional quality and sensory attributes. Different levels of potato extrudates and sweeteners significantly affected the hua and chroma values of the energy bars. The increasing levels of potato extrudates and sweeteners (specially honey) significantly increased moisture content of energy bar. The protein content was increased significantly with increasing level of potato extrudates but found decreased with increasing level of sweeteners. The energy bar containing 20% potato extrudates and 50% sweeteners was found most sensory acceptable by panel members and it provided 8.38% protein, 2.36% crude fiber, 73.67% carbohydrates and 343.03kcal energy which also stored well at refrigeration condition.

Effect of Different Thermal Treatments on Grinding Characteristics, Granular Morphology and Yield of Ready‐to‐Eat Wheat Grits

AbstractReady‐to‐eat wheat grits are highly fibrous food product which was prepared from wheat by using different thermal treatments (Parboiling, pressure parboiling and roasting methods). The effects of these treatments on hardness, alkali spreading value (ASV), granular morphology, protein digestibility (PD), grit yield, grinding constants and specific power consumption (SPC) were studied. However, the particle size distribution, grinding constants and SPC were also studied with the different feed rates of each experiment. The maximum grits yield (77%), SPC (0.061 kWh/kg), hardness (6.67 kg), were found in pressure parboiling. The highest PD (78 %) and ASV were observed in roasting method. Although, a significant variation was found in grinding constants with the different feed rates and heat treatments. The roasting method was found to have overall desired values of PD (78%), granular morphology, ASV (7), hardness (3.21 kg) and SPC (0.040 kWh/kg).Practical ApplicationsReady‐to‐eat wheat grits are highly fibrous food product and prepared from wheat by using different thermal treatments. It plays an important role in addressing the constipation problems. The power consumption and product quality are key parameters for producer and consumer. This study has generated sound thermal processing and energy consumption data and health benefits which can be used by food industries and consumers.

Structure elucidation and in vitro cytotoxicity of ochratoxin α amide, a new degradation product of ochratoxin A.

The mycotoxin ochratoxin A is a secondary metabolite occurring in a wide range of commodities. During the exposure of ochratoxin A to white and blue light, a cleavage between the carbon atom C-14 and the nitrogen atom was described. As a reaction product, the new compound ochratoxin α amide has been proposed based on mass spectrometry (MS) experiments. In the following study, we observed that this compound is also formed at high temperatures such as used for example during coffee roasting and therefore represents a further thermal ochratoxin A degradation product. To confirm the structure of ochratoxin α amide, the compound was prepared in large scale and complete structure elucidation via nuclear magnetic resonance (NMR) and MS was performed. Additionally, first studies on the toxicity of ochratoxin α amide were performed using immortalized human kidney epithelial (IHKE) cells, a cell line known to be sensitive against ochratoxin A with an IC50 value of 0.5μM. Using this system, ochratoxin α amide revealed no cytotoxicity up to concentrations of 50μM. Thus, these results propose that the thermal degradation of ochratoxin A to ochratoxin α amide might be a detoxification process. Finally, we present a sample preparation and a HPLC-tandem mass spectrometry (HPLC-MS/MS) method for the analysis of ochratoxin α amide in extrudates and checked its formation during the extrusion of artificially contaminated wheat grits at 150 and 180°C, whereas no ochratoxin α amide was detectable under these conditions.

Colour characteristics of winter wheat grits of different grain size

Abstract Nowadays, wheat has spread all over the world due to its extensive usability. The colour of wheat grits is very important for the milling and baking industry because it determines the colour of the products made from it. The instrumental colour measuring is used, first of all, for durum wheat. We investigated the relationship between colour characteristics and grain size in the case of different hard aestivum wheats. We determined the colour using the CIE (Commission Internationale de l’Eclairage) 1976 L*, a*, b* colour system measured by MINOLTA CR-300 tristimulus colorimeter. After screening the colour of the wheat fractions of different grain size, grits was measured wet and dry. We determined the L*, a*, b* colour co-ordinates and the whiteness index, too. To evaluate the values we had obtained, we used analysis of variance and regression analysis. We pointed out that the colour of wheat grits of different grain size is dependent on the hardness index of wheat. The lightness co-ordinate (L*) of grits of the harder wheat is smaller, while a* and b* co-ordinates are higher. We also found that while grain size rises, the L* co-ordinate decreases and a*, b* values increase in the case of every type of wheat. The colour of grits is determined by the colour of fractions of 250-400 μm in size, independently from the average grain size. The whiteness index and the L* colour co-ordinate have a linear relation (R2 = 0.9151); so, the determination of whiteness index is not necessary. The L* value right characterizes the whiteness of grits.

Study of extrusion behaviour and porridge making characteristics of wheat and guava blends.

Extrusion cooking studies were carried out with a view to develop an instant porridge from wheat grits and guava pulp at different levels from 10 to 50%. The mixtures were dried to bring down the moisture content to 12, 15 or 18% and processed using twin screw extruder. The properties of extrudates (expansion ratio and density) and porridge (water absorption index, water solubility index and sensory quality) were studied. Increase in feed moisture content and guava pulp level resulted in the decrease in expansion ratio and increase in density of the extrudates. Water absorption index (WAI) increased and water solubility index (WSI) decreased with increase in feed moisture content. With increase in level of pulp, WAI decreased and WSI increased. Highly acceptable porridge was obtained at 15% feed moisture content and 20 and 30% guava pulp. To the samples with selected feed moisture and pulp levels, sugar was added at 20, 25 and 30% levels to prepare the final product. Sugar level of 30% was found out to be most acceptable. Fruit porridge stored in LDPE and aluminum laminate pouches at ambient temperature remained acceptable upto 6months.

Impact of pH on the single cell protein produced on okara-wheat grit substrates using Rhizopus oligosporus and Aspergillus oryzae

The soymilk residue okara, is produced in large amount during soymilk production. Okara is a waste product for soymilk industries, so they face a big problem for its disposal. However, its nutritive composition; makes it suitable for producing different fermentable edible products, like single cell protein for human food and feed. The high moisture content of okara makes it unfavourable to be utilized alone. Therefore, it was used in combination with wheat grits. The combinations were inoculated with two standard food fungi viz. Rhizopus oligosporus and Aspergillus oryzae. The main concept of the present study was to examine SCP yield at different pH (pH 3.0, 4.0, 5.0, 6.0 and 7.0 ). The maximum SCP production was obtained at pH 5.0, producing 35.98% on fresh weight basis and 52.10% on dry weight basis for R. oligosporus and 36.20% on fresh weight basis and 50.41% on dry weight basis for A. oryzae.

Impact of Physicochemical Parameters on the Decomposition of Deoxynivalenol during Extrusion Cooking of Wheat Grits

Deoxynivalenol (DON) is a toxic secondary metabolite produced by molds of the Fusarium genus and is known to cause a spectrum of diseases in animals such as vomiting and gastroenteritis. It is found in cereals and cereal products as most processing techniques lead only to a partial reduction of deoxynivalenol levels. One technique with a reported relatively high impact on deoxynivaleol decomposition is extrusion cooking. In the current work, systematic studies of a range of physicochemical parameters, such as temperature, moisture, compression, residence time in the extruder, pH value, and protein content, on their impact on deoxynivalenol decomposition during extrusion cooking were performed. The analysis of deoxynivalenol was made by high-performance liquid chromatography--tandem mass spectrometry using a quick, easy, cheap, effective, rugged, and safe-based cleanup with 15-d(1)-deoxynivalenol as an internal standard. It could be shown that the reduction of deoxynivalenol levels is dependent on a set of parameters partially interacting with each other. Especially the moisture content and compression are key factors for the reduction of deoxynivalenol levels. A correlation between residence time of the mycotoxin in the extruder and deoxynivalenol degradation was also observed when screws without a compression factor were used. Generally, the reduction of deoxynivalenol levels was increased by the use of screws with a high compression factor. As known from cooking, deoxynivalenol could also be easily degraded by extrusion under alkaline conditions. Furthermore, an increase of the protein content of the starting material resulted in higher reduction rates of deoxynivalenol.

Wheat porridge with soy protein isolate and skimmed milk powder: Rheological, pasting and sensory characteristics

Porridges made from raw and roasted wheat grits ( dalia) with added soy protein isolate (SPI) and skimmed milk powder (SMP) were investigated by employing rheological, pasting and sensory tests in order to develop nutritious products. All porridge samples, irrespective of the presence of SPI/SMP and the application of roasting process, exhibited shear-thinning behaviour, fitted well with Cross equation ( r ⩾ 0.972, p ⩽ 0.01) compared to power law and Casson models. The power indices for porridges prepared from raw grits were higher (0.643–0.764) compared to roasted samples (0.582–0.659). Pasting characteristics like peak viscosity, hot paste viscosity, cold paste viscosity, break down viscosity and total set back viscosity decreased due to incorporation of SPI/SMP. Roasted wheat grits exhibited increased pasting temperature but decreased other pasting characteristics. Pasting temperature increased from 64.4 to a maximum of 74.2 °C due to incorporation of SPI/SMP up to 10%. Porridges made from raw grits along with SPI/SMP had excellent sensory characteristics although roasted grit samples were thinner in consistency and had a better flavour.

Back extrusion properties of wheat porridge ( Dalia)

The effects of wheat grits and sugar concentrations and temperature on the rheological characteristics of wheat porridge were investigated using the back extrusion method. Wheat porridge ( Dalia) was prepared with addition of grits at concentrations of 10%, 12.5% and 15% and sugar at levels of 0%, 6% and 12% in distilled water. The porridge was back extruded at temperatures of 20°C, 40°C and 60°C. Plunger speeds varying from 100–2500 mm/min were used so that the porridge could be back extruded over a wide range of shear rates. The force displacement data were used to determine the consistency coefficient and flow behaviour index. The study revealed the non-Newtonian and pseudoplastic behaviour of wheat porridge. Wheat grits concentration had the most pronounced effect on the consistency followed by temperature and sugar concentration. Consistency coefficient increased with increasing grits and sugar concentration but decreased with increasing temperature. The consistency coefficient of the porridge samples varied from 5.9 to 241.6 Pa s n and the activation energy varied from 9.23 to 33.57 kJ/g mol. The porridge samples exhibited yield stress only at the highest grits concentration of 15% and lowest temperature of 20°C.

Contaminação endógena por Aspergillus spp. em milho pós-colheita no Estado do Paraná

Sessenta amostras de milho pós-colheita foram avaliadas quanto à contaminação fúngica endógena e o potencial toxígeno de espécies do gênero Aspergillus e seus teleomorfos. Quarenta grãos aparentemente sadios de cada amostra foram desinfestados em NaClO e incubados em câmara úmida a 25±1ºC para exteriorização dos fungos, que posteriormente foram isolados em ágar Czapek-Dox. Foram identificadas as espécies Aspergillus flavus, A. parasiticus, Eurotium amstelodami e E. chevalieri. O potencial toxígeno dos fungos A. flavus e A. parasiticus foi avaliado quanto à síntese de aflatoxinas em meio ágar-coco. Espécies do gênero Eurotium foram avaliadas quanto à síntese de esterigmatocistina, nos meios ágar-amendoim e trigo triturado. A porcentagem de grãos contaminados variou entre 0 e 100%, prevalecendo os gêneros Aspergillus, Penicillium e Fusarium. A espécie predominante foi a A. flavus (64%), seguida por E. amstelodami (19%), E. chevalieri (10%) e A. parasiticus (7%). A partir de 109 isolados de A. flavus, evidenciou-se que 73 isolados sintetizaram aflatoxinas B1 e B2, 20 sintetizaram B1, sete sintetizaram B1 e G1, três sintetizaram B1, B2 e G1 e em seis não foi detectada a síntese de aflatoxina. A síntese de esterigmatocistina pelas espécies E. amstelodami e E. chevalieri não foi detectada.

Rheological Characterization of Wheat Porridge (cookeddalia), a Semi-liquid Breakfast Food

Rheological characteristics of wheat porridge made from wheat grits (dalia) obtained from both polished and unpolished wheat were studied. Wheat porridge exhibited pseudoplastic behaviour at all temperatures studied. A power law equation adequately described the relationship, and the correlation coefficients were from 0·989 to 0·999. Flow behaviour indices varied from 0·44 to 0·57 and were affected by polishing of wheat. Consistency indices decreased with temperature and the Arrhenius equation was used to describe the dependence. Activation energies varied from 24·83 to 34·50 kJ/mol.