Cereals and Cereal Products

Belitz, Hans‐Dieter; Grosch, Werner

doi:10.1007/978-3-662-07281-3_16

Cited by 10 publications

(12 citation statements)

References 38 publications

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“…The significant difference ( p < 0.05) observed would be due to the treatments applied to the samples. The values obtained are similar than those of Belitz, Grosch, and Schieberle (), who worked on corn flour from a variety grown in Germany and found a total carbohydrate content of 96.1%. The dietary fiber content in the various flours is lower ( p < 0.05) than those found by Belitz et al.…”

Section: Resultssupporting

confidence: 87%

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Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value

Tene

Klang

Houketchang

et al. 2019

Food Science & Nutrition

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Malnutrition appears in weaning age and is usually due to weaning food which is of low nutritional value. This problem led us to investigate the study of the physicochemical and functional properties of cassava flours and corn flours, and the fluidification of the gruels made from these flours by germinated yellow corn and sweet white potato flours. To do this, the approximate chemical composition, physical and functional properties, and ability of amylase‐rich flours to digest the starch in order to reduce consistency were evaluated. From these analyses, it emerges that the chemical composition, and physical and functional properties are influenced by the nature and the treatment undergone by the flours. It appears that the amylase‐rich flours that we used at a concentration of 1%–3% during the preparation of the gruels significantly reduced their consistencies. Given their strong liquefying power, this reduction was more marked with germinated corn flour where 1% permits to obtain desired consistency with 21.50 g of DM of bitter cassava flour, thereby multiplying the energy density and nutritional value of this flour by 5.18. It also appears that the action of flours rich in amylases was depending on the concentration, the nature of the flour, its composition, and the treatment undergone. In view of all these results, we can therefore consider the formulation of a weaning food with the consistency, and energy and nutritional value necessary for the proper growth of children.

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Section: Resultssupporting

confidence: 87%

“…The dietary fiber content in the various flours is lower ( p < 0.05) than those found by Belitz et al. (), which was 9.8% in corn seeds. This low fiber content can be explained by climatic conditions, cultivation practices, and treatments applied.…”

Section: Resultscontrasting

confidence: 64%

Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value

Tene

Klang

Houketchang

et al. 2019

Food Science & Nutrition

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“…The elasticity and extensibility of wheat dough are attributable to the glutenin and gliadin subunits that constitute gluten networks, and more specifically to the inter‐ and intramolecular disulphide bridges in these subunits (Shewry and others 2003; Belitz and others 2004; Wieser 2007). Recently, in addition to disulphide bonds, dityrosine bridges have been described as a stabilizing cross‐link in the gluten structure in wheat flour (Tilley and others 2001).…”

Section: Resultsmentioning

confidence: 99%

Rheological Properties of Somen Noodles—A Traditional Japanese Wheat Product

Katagiri¹,

Kitabatake²

2010

Journal of Food Science

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We investigated the rheological properties of the Japanese wheat product tenobe somen noodles manufactured using a unique traditional process-"Te-nobe (hand-stretched)." In an extension test, the maximum resistance to extension (R(max)) and extensibility until rupture (Erup) of boiled somen noodles were measured on a Texture Analyzer in the tension test mode and compared with those of machine-made somen noodles. The R(max) and Erup values per unit cross-sectional area were significantly higher for boiled tenobe somen noodles than for machine-made somen noodles, clearly indicating the higher resistance to extension and extensibility of the former. A compression test performed using the Texture Analyzer in the biting-test mode revealed that although the maximum force of compression (F(max)) was lower for boiled tenobe somen noodles than for machine-made somen noodles, the former had more characteristic texture than the latter, which was shown by comparing the force-deformation curve of each somen noodle. Scanning electron microscopy revealed differences between dried tenobe and machine-made somen noodles, which may reflect their rheological differences. Lateral and sectional micrographs of tenobe somen noodles showed regular arrays of starch granules and gluten networks, and some air spaces. Tenobe somen noodles exhibited significantly higher dityrosine content than the flour used for their manufacture, indicating that tyrosine residues in gluten proteins cross-link during the manufacturing process; however, the dityrosine content in tenobe somen noodles were not higher than that in machine-made somen noodles.

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“…It has also been reported that polyunsaturated fatty acids have an effect on aflatoxin production given that their addition in vitro can further stimulate production (Gao and Kolomiets, ; Tiwari et al ., ). These polyunsaturated fatty acids can be catabolized and oxidized into oxylipins by enzymes including lipoxygenase (LOX) and hydroperoxidase (Belitz et al ., ). These oxylipins, including 9(10)‐EpOME, 13‐HODE and 9‐HODE, are produced in abundance in fungi or maize tissues infected by fungi (Fischer and Keller, ; Scarpari et al ., ) and have been shown to stimulate aflatoxin production both in vitro and in vivo (Gao and Kolomiets, ; Gao et al ., ).…”

Section: Discussionmentioning

confidence: 99%

Deciphering drought‐induced metabolic responses and regulation in developing maize kernels

Yang

Fountain

et al. 2018

Plant Biotechnology Journal

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SummaryDrought stress conditions decrease maize growth and yield, and aggravate preharvest aflatoxin contamination. While several studies have been performed on mature kernels responding to drought stress, the metabolic profiles of developing kernels are not as well characterized, particularly in germplasm with contrasting resistance to both drought and mycotoxin contamination. Here, following screening for drought tolerance, a drought‐sensitive line, B73, and a drought‐tolerant line, Lo964, were selected and stressed beginning at 14 days after pollination. Developing kernels were sampled 7 and 14 days after drought induction (DAI) from both stressed and irrigated plants. Comparative biochemical and metabolomic analyses profiled 409 differentially accumulated metabolites. Multivariate statistics and pathway analyses showed that drought stress induced an accumulation of simple sugars and polyunsaturated fatty acids and a decrease in amines, polyamines and dipeptides in B73. Conversely, sphingolipid, sterol, phenylpropanoid and dipeptide metabolites accumulated in Lo964 under drought stress. Drought stress also resulted in the greater accumulation of reactive oxygen species (ROS) and aflatoxin in kernels of B73 in comparison with Lo964 implying a correlation in their production. Overall, field drought treatments disordered a cascade of normal metabolic programming during development of maize kernels and subsequently caused oxidative stress. The glutathione and urea cycles along with the metabolism of carbohydrates and lipids for osmoprotection, membrane maintenance and antioxidant protection were central among the drought stress responses observed in developing kernels. These results also provide novel targets to enhance host drought tolerance and disease resistance through the use of biotechnologies such as transgenics and genome editing.

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Cereals and Cereal Products

Cited by 10 publications

References 38 publications

Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value

Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value

Rheological Properties of Somen Noodles—A Traditional Japanese Wheat Product

Deciphering drought‐induced metabolic responses and regulation in developing maize kernels

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