Wheat Porridge Research Articles

The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridge

AbstractBackground and ObjectivesWheat porridge contributes to the intake of micronutrients but can also be a route of the toxic heavy metal, cadmium. This study aimed to determine the effect of processing on micronutrients, cadmium dialyzability, and cellular bioaccessibility.FindingsCadmium (0.21%), magnesium (0.19%), iron (0.17%), and zinc (0.07%) presented low bioaccessibility from raw whole wheat flour. Boiling and germination reduced phytic acid content (p < .001) but failed to improve mineral bioaccessibility compared to raw flour. Fermentation increased the bioaccessibility of cadmium (2.3‐fold), magnesium (8.3‐fold), iron (2.2‐fold), and zinc (10.4‐fold) (p < .001). Dialyzability only presented a valid correlation with bioaccessibility for cadmium (r = 0.68; p < .001).ConclusionsFood processing did not decrease cadmium bioaccessibility from wheat porridge. Dialyzability was a suitable method to estimate the cellular bioaccessibility of cadmium, but not other beneficial elements.Significance and NoveltyStrategies to decrease cadmium bioaccessibility from foods are still needed. However, based on these results, the dialyzability assay reported here could allow the rapid screening of wheat‐based foods for their cadmium bioaccessibility.

Wheat milling across history altered sugar bioaccessibility assessed using TIM-1 in vitro digestion model

The differences in wheat flour characteristics caused by ancient (pestle and mortar), old (stone hand mill), and modern (roller and cyclone) milling techniques and their effect on in vitro starch digestibility of wheat porridge using the simulated TIM Gastrointestinal Model (TIM-1) were investigated. Ancient flour (AF) was the coarsest flour (∼70 % is >1000 µm), followed by old wholemeal flour (OWF) and old refined flour (ORF) with similar particle size distribution showing one prominent peak (at ∼1000 µm for OWF and ∼800 µm for ORF). Modern refined flour (MRF) had a monomodal distribution centered at a particle size of ∼100 μm, while modern wholemeal flour (MWF) particle size was distributed between 40 and 600 μm. MRF and MWF porridges had higher cumulative sugar bioaccessibility than OWF and AF porridges, with ORF porridge having an intermediate cumulative sugar bioaccessibility. Characterizing the cumulative sugar bioaccessibility profile with a shifted logistic model allows identifying that the maximum sugar bioaccessibility and rate of sugar release were significantly higher (p < 0.05) for MRF and MWF compared to OWF and AF porridges, while the induction times were shorter, demonstrating the importance of processing on modulating starch digestibility.

НАПРЯМ УДОСКОНАЛЕННЯ СКЛАДУ ПОВСЯКДЕННОГО НАБОРУ СУХИХ ПРОДУКТІВ ДЛЯ ВІЙСЬКОВОСЛУЖБОВЦІВ НАЦІОНАЛЬНОЇ ГВАРДІЇ УКРАЇНИ НА ОСНОВІ АНАЛОГІЧНИХ НАБОРІВ СУХИХ ПАЙКІВ АРМІЙ КРАЇН-ЧЛЕНІВ НАТО

The article is devoted to the issue of determining the direction improving the composition daily set of dry products for military personnel of the NSU on the basis similar sets of dry rations armies NATO member countries and the approved norms physiological needs military personnel in basic nutrients and energy. Comprehensive and uninterrupted support forces of the security and defense sector is considered one of the main factors in the successful conduct of hostilities. The importance of the food supply system is universally recognized, and in modern conditions it acquires even greater importance, since hostilities continue in the country and, unfortunately, quite often situations arise when it is impossible to provide personnel with full hot food. This, in turn, can reduce the quality performance of military and combat tasks. The procedure for organizing food supply for military personnel of the NSU is established by the Order of the Minister of Internal Affairs dated September 14, 2015 No. 1118 "Regulations on the Food Supply of the National Guard of Ukraine in Peacetime". This order determines that for the nutrition of personnel outside the permanent deployment points, in the event that it is not possible to prepare hot food from products according to the basic norm, the personnel is provided with a daily set of dry products (PNSP) or a daily field set of products (DPNP). This is norm No. 10 and norm No. 15, which are stipulated by the Resolution of the Cabinet of Ministers of Ukraine dated March 29, 2002. No. 426. A study of the range of basic meals that are part of the PNSP and DPNP certainly indicates the benefit of a sufficiently large number of meals that a serviceman will be able to receive. However, it should also be noted that the increase in the number names of dishes occurs, firstly, due to only the change of the "meat component" (chicken, beef, pork) and secondly, the addition one name of a vegetable to the main dish, which almost does not change taste properties of the dish, for example: "wheat porridge with chicken and vegetables" and "wheat porridge with chicken, vegetables and sweet pepper". Such an approach cannot fully take into account: firstly, the best experience of providing food to military personnel of the leading NATO member countries; secondly, the norms of physiological needs of servicemen in basic food substances and energy.

Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods

ABSTRACT Little is known about how interactions among grain processing, grain type, and carbohydrate utilization (CU) by the microbiome influence the health benefits of whole grains. Therefore, two whole grains – brown rice and whole wheat – and two processing methods – boiling (porridge) and extrusion – were studied for their effects on host metabolic outcomes in mice harboring human microbiomes previously shown in vitro to have high or low CU. Mice carrying either microbiome experienced increases in body weight and glycemia when consuming Western diets supplemented with extruded grains versus porridge. However, mice with the high but not low CU microbiome also gained more weight and fat over time and were less glucose tolerant when consuming extruded grain diets. In high CU microbiome mice, the exacerbated negative health outcomes associated with extrusion were related to altered abundances of Lachnospiraceae and Ruminococcaceae as well as elevated sugar degradation and colonic acetate production. The amplicon sequence variants (ASVs) associated with extruded and porridge diets in this in vivo study were not the same as those identified in our prior in vitro study; however, the predicted functions were highly correlated. In conclusion, mice harboring both high and low CU microbiomes responded to the whole grain diets similarly, except the high CU microbiome mice exhibited exacerbated effects due to excessive acetate production, indicating that CU by the microbiome is linked to host metabolic health outcomes. Our work demonstrates that a greater understanding of food processing effects on the microbiome is necessary for developing foods that promote rather than diminish host health. Abbreviations: CU- carbohydrate utilization; SCFA- short-chain fatty acids; GF- germ-free; HMA, human-microbiome associated; ipGTT- intraperitoneal glucose tolerance test; HOMA-IR- Homeostatic Model Assessment for Insulin Resistance; AUC- area under the glycemia curve; ASV- amplicon sequence variant; lf- low-fat; wd- Western diet; wd_wwp- Western diet containing whole wheat porridge; wd_wwe- Western diet containing whole wheat extrudate; wd_bre- Western diet containing brown rice extrudate; wd_extr- Western diet containing either whole wheat or brown rice extrudate.

Effect of processing treatments on digestibility and physicochemical properties of ready‐to‐cook breakfast mixes

Increasing metabolic disorders and changing lifestyles have created an increased demand for healthy convenience food, especially breakfast. The study aims to identify an ideal processing method to formulate a Ready-to-Cook savory wheat (Dalia) porridge with reduced starch digestibility and enriched protein and fiber content. Pressure-cooking (WP), autoclaving (WA), drum-drying (WD), flaking (WF) and toasting (WT) were adopted for instantization. The energy distribution was as per the guidelines of the American Diabetes Association. Processing resulted in reduced cooking time, changes in color parameters, increased water absorption and solubility. Complete gelatinization of starch was observed in all samples except WA and WT. Resistant starch content increased in all samples (8.95-16.70 g/100 g) except WD and WT. The estimated glycemic Index (eGI) ranged from 65.8-54.8, with maximum eGI shown by WD and minimum by WA. Increased in vitro protein digestibility 5-10% was observed. All the porridge showed good sensory characteristics and acceptability.

КРУП’ЯНІ ВЛАСТИВОСТІ ЗЕРНА ПШЕНИЦІ СПЕЛЬТИ ЗАЛЕЖНО ВІД СОРТУ

Purpose. To investigate the formation of cereal properties of spelt wheat grain depending on variety and line. Methods. Laboratory, mathematical and statistical, physicochemical. Results. As a result of studies it is found that technological properties of grain significantly vary depending on spelt variety and weather conditions. The protein content in spelt grain ranges from 11.0 to 21.3 % depending on the variety. A very high protein content in spelt grain (over 18.0 %) is in variety Zoria of Ukraine; rather high protein content (16.0–17.9 %) is in varieties Schwabenkorn (17.6 %), NSS 6/01 (17.3 %), Avstraliiska 1 (16.7 %) and LPP 3218 (16.7 %); low protein content (12.0–13.9 %) is in varieties LPP 3435 (13.1 %)and LPP 1224 (13.0 %); very low protein content is in varieties Shvedska 1 (11.0 %) and LPP 3117 (11.5 %); the rest of varieties has this indicator at the level of average – 14.0–15.9 %. Vitreous consistency of the endosperm has corn of varieties Zoria of Ukraine and Avstraliiska 1, semi vitreous consistency has grain of varieties NSS 6/01, Schwabenkorn, Frankenkorn and lines LPP 3218, LPP 3132, LPP 1305, LPP 1197, LPP 3124, LPP 3435, semi floury consistency has Shvedska 1 and LPP 3117. Culinary assessment of rolled spelt grains varies significantly depending on the variety. Total culinary assessment of rolled grain porridge of the spelt ranges from 6,8 to 9,0 points. Origin of spelt variety does not affect this indicator. The highest culinary assessment (8.9–9.0 points) has porridge obtained from grain of the variety Zoria of Ukraine and LPP 3132 line which makes it possible to use its grain to obtain cereal products. The lowest assessment of the porridge has variety Shvedska 1 and lines LPP 1224, LPP 3117 – 6.8–7.7 points. The other varieties have a culinary assessment of the porridge at a level of 8.1–8.8 points. For spelt grain indicator of protein content and grain vitreuesness can be used to evaluate the culinary properties of cereals. Conclusions. As a result of the conducted researches, it is established that Zoria Ukrainy, Schwabenkorn, NSS 6/01, Australian 1 varieties and LPP 3218 line are characterized by high protein content. Hard consistency of endosperm has the grain of Australian 1 and Zoria Ukrainy varieties in which the grain hardness is 73 and 84%, respectively. The origin of spelt wheat variety does not affect the color of cooked porridge. The general culinary evaluation of rolled spelt wheat porridge ranges from 6.8 to 9.0 points. Zoria Ukrainy spelt grain has the highest culinary evaluation which makes it possible to use it to produce cereals. To evaluate the culinary properties of spelt cereals, grain protein content and its hardness can be used.

Adam and Eve’s Wheat Porridge

A short essay looking at traditions and folklore surrounding wheat porridges in the Near East.

Perceived role of hot food in the pathogenesis of oesophageal cancer: a qualitative study in the Arsi Zone, Oromia, Central Ethiopia.

Observational studies in Ethiopia have identified a positive association between hot wheat porridge consumption and oesophageal carcinoma. However, a single dietary intake cannot be a sufficient predictor of cancer among populations that have diverse dietary practices. The present study was carried out to explore the community's perspectives on the role of hot foods in the pathogenesis of oesophageal cancer in Ethiopia. Focus group discussions were conducted from May to August 2019 among purposefully selected 112 participants. Data were collected by using open-ended questions; memo writing, audio recordings and photo pictures. All tape-recorded interviews were transcribed verbatim and inductively coded using Atlas.ti Version 7.0.71 software. Finally, the analysis was performed according to the standard thematic framework analysis techniques. The finding showed that hot foods (porridge, coffee and soup) consumption patterns were perceived as the principal dietary risk of oesophageal cancer. Cooking in unventilated rooms, monotonous cereal-based foods, poor vegetable, and fruit intake, not taking milk with porridge, eating fast, swallowing large bolus of hot porridge and exposure to carcinogens in foods were regarded as predisposing dietary practices to oesophageal carcinoma. Socio-demographic, economic and cultural backgrounds were reported as the underlying risk factors associated with oesophageal cancer. There was a strong perception within the community that oesophageal cancer is linked to several but sequentially interlinked dietary and related practices. Cumulative thermal injuries from the consumptions of hot food could be the immediate dietary risk factors associated with increased risk of oesophageal cancer.

Ancestral Wheat Types Release Fewer Celiac Disease Related T Cell Epitopes than Common Wheat upon Ex Vivo Human Gastrointestinal Digestion.

Celiac disease (CeD) is an autoimmune enteropathy triggered by immunogenic gluten peptides released during the gastrointestinal digestion of wheat. Our aim was to identify T cell epitope-containing peptides after ex vivo digestion of ancestral (einkorn, spelt and emmer) and common (hexaploid) wheat (Fram, Bastian, Børsum and Mirakel) using human gastrointestinal juices. Wheat porridge was digested using a static ex vivo model. Peptides released after 240 min of digestion were analyzed by liquid chromatography coupled to high-resolution mass spectrometry (HPLC-ESI MS/MS). Ex vivo digestion released fewer T cell epitope-containing peptides from the ancestral wheat varieties (einkorn (n = 38), spelt (n = 45) and emmer (n = 68)) compared to the common wheat varieties (Fram (n = 72), Børsum (n = 99), Bastian (n = 155) and Mirakel (n = 144)). Neither the immunodominant 33mer and 25mer α-gliadin peptides, nor the 26mer γ-gliadin peptide, were found in any of the digested wheat types. In conclusion, human digestive juice was able to digest the 33mer and 25mer α-gliadin, and the 26mer γ-gliadin derived peptides, while their fragments still contained naive T cell reactive epitopes. Although ancestral wheat released fewer immunogenic peptides after human digestion ex vivo, they are still highly toxic to celiac patients. More general use of these ancient wheat variants may, nevertheless, reduce CeD incidence.

The ritual and festive cuisine of the Czechs of the South of Ukraine as a marker of ethnic identification (based on ethnographic research materials of the Zaporozhye region)

The article analyzes features of the ceremonial and festive cuisine of modern descendants of Czech immigrants living in р. Novgorodkovka of Melitopol District of Zaporozhia Region. Ethnographic materials of the author, recorded from Czech respondents in 2000, 2011-2013, became a source for scientific work. For the Czechs, as for most Slavic peoples, cooking was typical: boiled, stewed, fried and baked. Of particular importance in this case acquires the design of the furnace. The main body of the furnace was in the living room. In the summer they also used ovens in the open air. Until the end of the twentieth century, electric ovens entered the peasant life. Folk ritual food (festive, ritual, ceremonial) was not only a wayto meet the vital needs of a person, but became an important form of social intercourse. By comparing results of the author’s field studies and published data on the immigrants’ cuisine in the motherland, it was established that, on the one hand, the folk ritual and festive food has saved its basic elements and methods of preparation. On the other hand, because of close interethnic Czech-Russian-Ukrainian contacts, it has gained new characteristics. In particular, in the memorial kitchen, the rye wheat porridge with raisins was replaced with boiled rice with cherries; baked apples with sugar were replaced with dried butter and ghee. Wedding dishes complemented the new version of baking − the cow, which served as the ceremonial attribute. The food of the calendar cycle of holidays was characterized by the preservation of Czech ethnic traditions. However, there were: Easter ceremonial bread (Pasca), dumplings, sea fish. In after the birth rite, nutritional elements were most important in the visiting the mother and child.

"Let food be your medicine …." Inclusion of wheat porridge, a whole grain meal, and legumes lowers postprandial glucose in diabetic patient

"Let food be your medicine …." Inclusion of wheat porridge, a whole grain meal, and legumes lowers postprandial glucose in diabetic patient

“Let food be your medicine ….” Inclusion of wheat porridge, a whole grain meal, and legumes lowers postprandial glucose in diabetic patient

The present case report shows the importance of a meal consisting of whole grains and legumes in lowering postprandial glycaemia. A diabetic patient decided to try out diet and lifestyle modification to control the hyperglycemia. He incorporated wheat porridge for his breakfast and dinner along with other food. The postprandial glucose came down to 145 mg/dl after three months. To test the efficacy of wheat porridge in controlling the postprandial glycaemia, the intake of wheat porridge was stopped for 7 days. Then the glucose level increased to 231.4 mg/dl. However, the level came down after restarting the intake of wheat porridge (197.5mg/dl). After adding a small quantity of psyllium husk and black gram (a legume), the postprandial glucose came down to163.5 mg/dl, indicating the protective role in lowering postprandial glycaemia.&#x0D; Keywords: Porridge, Wheat, Legumes, Diabetes Mellitus Type 2.

The Minstrel’s Death, and: The Execution, and: Hats Off, and: Epistle to Friends

The Minstrel’s Death, and: The Execution, and: Hats Off, and: Epistle to Friends Vintilă Ivănceanu (bio) Translated by Victor Pambuccian (bio) The Minstrel’s Death My love, I’m thinking of youThe way a prowler longs for an earl’s pocket watch!While in my flesh handcars collide head onAnd horses suffer heart attacks. Do you get to see in mirrors one of your breastsWith that white flag stuck in its flesh?It had been bitten by a vicious dogAnd kissed by William Tell. And your golden hair like a golden coin,Your blue hair, your red hair—Oh! Your hair and your own dead loved ones and AmenAnd when, my love, did you slaughter that rooster of yours? And your hand kissed by lay parishioners,Your stockings with their gracious smellCaught with a lasso like some aged reindeer… And me turned on the third side,The way the dead turns in his graveAnd watches in the earth his wifeMaking love with two men of water. And me, my love, poor me,A coin flipped in the air against bets by a finger,The dead the moment he takes the coin in his mouthTo cross the waters in a one-horse shay. translated from the Romanian by Victor Pambuccian [End Page 58] The Execution IThe pendulum clock ticks inside my bones.So what? I’ll throw my bones to the dogs.My love, don’t water your breasts with rat poisonI’ll grow again teeth and lips.The pendulum clock ticks inside my only suit,Impeccably ironed and brushed.It was raining onRose Street Nr 6With that funeral wheat porridge turned blueAnd with white poet meat.Whoever cries is dumb.Do you pity gramophones?Don’t cry.Don’t bury me,Leave me naked in the middle of the street,This dead body deserves to be hit by passing cars. IIPendulum clock, beware of the poet!For he will tie you to a horseAnd will tie you to himself.He will beat the horse with the hairOf his dead lover.The poet will beat the poetWith the family deadIn alphabetical order.The horse will run to the king of dog catchers,The poet will run to the laboratory dog,And you, pendulum clock, willBreak apart, leaving two pieces,One of which will be pulled by the horseThe other by the poet,To be lead to the king of dog catchers,To be lead astray to the laboratory dog [End Page 59] And the king of dog catchers will judge youFor the birth of the dog catchersAnd the laboratory dog will judge youFor the death of laboratory dogs.And they will sentence youTo be finely ground in the poet’s hat,And the poet will grind you with his elbows,He will squeeze your juice with his teethUntil you will be like dust on furnitureUntil you will become like dust on bootsUntil you will be like dust on the dead. translated from the Romanian by Victor Pambuccian [End Page 60] Hats Off We attach so many wings to our heelsAnd so many dogs commit suicide for us.The jockey alone ends up mutilated,Hallowed, lynched,Like a Madonna caught in bedWith an old weightlifter.Yet we are smiling.Our hunchback fallsInto the garden of a pharmacist…Dogs that took their own lives, winged heels,And the pharmacist is burying the jar with rat poisonUnder the male and female soldier pair.And everything is well-balancedLike the extrapolated, long-time dead.So that’s how things are?Hats off,Hats off to myself,For I was born out of the adultery ofThe Madonna with a weightlifter.Hats off, hats off to myself,For I was born to cure leprosyBy spitting on it poem after poem.I was born to say thatThe dead man is dead that the boil is a boilThat the piano is butcheryThe way the sea is my mother,The way the clocks areThe tip of a cast iron...

Risk factors associated with oesophageal malignancy among Ethiopian patients: a case control study

Background: The incidence of Oesophageal cancer is increasing worldwide. Genetics, obesity, smoking, and alcohol consumption are among the known risk factors for this deadly cancer. Although Oesophageal cancer was noted to be common in Arsi and Bale regions of Ethiopia, the risk factors predisposing to this cancer have not yet been identified or reported to the best of our knowledge. The main objective of this study was to identify the risk factors associated with oesophageal cancer among the study population.Methods: A case-control study where volunteer adult patients aged 18 and above with diagnosis of oesophageal cancer (cases) and non-esophageal cancer patients (controls) were included was conducted in 2015 in Addis Ababa. The patients with dysphagia were referred to Adera Medical and Gastroenterology center from various regions of the country for Endoscopy. Patient data on socio-demographic and socio-economic variables, family history of similar illness and dietary history were collected using a pre specified questionnaire Patients’ clinical features, Endoscopic diagnosis and histology reports were retrieved from patients chart. Data were entered and analyzed using SPSS version 20 software. Frequency tables and figures were used to describe cases and controls. Odds ratio and 95% confidence interval were used to establish the strength and the significance of the association between independent and outcome (development of Esophageal Cancer) variables, respectively.Results: A total of 215 patients were diagnosed to have esophageal cancer at the center during April 1,2014 through March 31, 2015. A total of 115 (55%)of cases were females with a mean age of 50 years while 96 (45%) were males with a mean age of 55 years. Most of the patients were Muslim farmers from rural Arsi and Bale regions of the country where consumption of hot wheat porridge is very common as staple diet. Majority had mid esophageal mass lesion followed by distal and proximal lesions, in 45%, 34%, and 21% of the patients, respectively. Most (88%) of the patients had Esophageal squamous cell cancer (SCC) while the rest 12% had adenocarcinoma on histologic diagnosis.Conclusion: Oesophageal cancer was noted to be more common among the farmers from Arsi and Bale regions of the country. Consumption of hot porridge for long time was noted to be significantly associated with having oesophageal cancer among the farmers from the two regions possibly due to the thermal effect, which could lead to dysplasia and later cancer.Keywords: Oesophageal cancer, Risk factors, Ethiopia

Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

Sensory evaluations were conducted on wheat-flour porridge and baked-bread samples, made from wheat varieties with known odour and flavour variations. The purpose was to determine if these odour and flavour variations were expressed in baked-bread. In all, 24 wheat varieties were used for porridge evaluation, from these eight were selected for bread evaluation. Porridge and bread results were compared. Variations were found in both evaluations. Five odour- and nine flavour descriptors were found to be common to both wheat porridge and bread. The results for two descriptors: “cocoa” and “oat porridge” were correlated between the wheat porridge and bread samples. Analysis of whole-meal and low-extraction samples revealed that the descriptors “malt”, “oat-porridge”, “øllebrød”, “cocoa” and “grain” mostly characterized wheat bran, while descriptors for “maize”, “bean-shoots”, “chamomile”, “umami”, and “fresh grass” mostly characterized wheat endosperm. Low-extraction bread made from four different varieties also differentiated for five odour- and six flavour descriptors. These results indicate that variations in wheat flavour and odour directly affect bread flavour and odour even in low-extraction bread. This knowledge is important to the baking industry and to plant breeders as wheat aroma could possibly become a future quality parameter in breeding.

English

*Dietary fibers are indigestible portions of plant that are structural and storage polysaccharides. They are unable to digest by human gastro intestine due to lack of enzymes essential for digestion. Hyperlipidemia is a state characterized by the elevated level of any or all lipids and/or lipoproteins in the blood. This research is designed to study the effect of wheat porridge on hyperlipidemia, blood glucose level and body weight. Rat’s species were selected as human representative. Elevated lipids level (total cholesterol, high density lipoproteins, low density lipoproteins and triglycerides) raise the risk of coronary heart diseases. Twenty four hyperlipidemia rats were randomly divided into four groups. Each group was provided wheat porridge with different concentration while first group was considered as control group. Blood samples were collected to examine lipid profile and sugar level. Body weight was also measured. Thus the data was subjected to analysis of variance. The present study was conducted to determine the effect of natural dietary fiber wheat porridge on lipid profile, body weight and serum glucose level. Wheat porridge showed minor reduction in body weight, serum glucose and serum triglycerides and also little rise high density lipoprotein but the results were insignificant. While

Studies on the optimization and stability of instant wheat porridge (Dalia) mix.

Instant wheat porridge (Dalia) mix based on precooked broken wheat, sugar, skim milk powder and flavouring agents was developed using response surface methodology and central composite rotatable design. Stability of instant wheat porridge (Dalia) mix packed in polypropylene (PP) and metallised polyester (MP) pouches was evaluated. Instant porridge (Dalia) mix remained stable for 9 and 12m respectively in PP and MP pouches under ambient temperature (15-34°C) conditions. Deterioration in instant porridge mix during storage was mainly caused by autoxidation of lipids, browning due to maillard reaction and development of off-flavour.

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.

Porridge and peas: C. Stanton Hicks and Australian army rations

In 1942 Australian troops came back from fighting the Japanese in New Guinea exhausted and malnourished. The army rations of bully beef and biscuits were insufficiently rich in vitamins to sustain men in combat in tropical conditions. The nutritionist C. Stanton Hicks was one of a vast army of scientists who worked behind the scenes to maximize the war effort. He made it his mission to improve the army diet. He set up the Australian Army Catering Corps, invented combat ration packs and tried to introduce vitamin-rich foods into the soldiers' diet. Two of his more idiosyncratic innovations were wheat porridge and Tasmanian blue peas.

Validity and reproducibility of a semi-quantitative food frequency questionnaire for use among pregnant women in rural China.

A longitudinal study was conducted to validate a 68-item semi-quantitative food-frequency questionnaire (FFQ) for assessing nutrient intake among pregnant women in rural China. The interview administrated FFQs were conducted at the start of the third trimester (FFQ1) and repeated three months later prior to delivery (FFQ2), and compared with six repeated 24-hour recalls collected between the FFQs. From June to September 2004, 125 women at 23 to 26 weeks of gestation were recruited into the study in two rural counties in Shaanxi province, China. Pearson correlation coefficients for crude nutrients assessed by FFQ1 and FFQ2 had a mean of 0.46, and ranged from 0.31 for thiamin to 0.61 for fat. Pearson correlation coefficients estimated by FFQ2 and 24-hour recalls had a mean of 0.62 for all nutrients, and ranged from 0.53 for cholesterol and carotene to 0.70 for alpha-vitamin E and potassium. De-attenuated coefficients had a mean of 0.69 for all nutrients, and ranged from 0.58 for cholesterol to 0.77 for alpha- vitamin E. Bland-Altman plots revealed significant relationships between the difference and the average of the two methods with larger differences at higher average intakes. On average, 74% of participants were classified into the same or adjacent nutrient intake quintiles, while 1% were grossly misclassified to opposite quintiles. In conclusion, this FFQ has adequate reproducibility and validity for most nutrients but would benefit from the addition of wheat porridge to ensure it is suitable for assessing dietary intake in pregnant women in rural China.