The proximate analysis of wheat flour carbohydrates. I.—Methods and Scheme of Analysis

Fraser, J. R. E.; Brandon-Bravo, M.; Holmes, D. C.

doi:10.1002/jsfa.2740070903

Cited by 34 publications

(5 citation statements)

References 18 publications

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“…Total carbohydrates were determined by difference to 100% (FAO, 2003). Starch content was determined by Fraser, Brendon-Bravo, and Holmes (1956) method and amylose and amylopectin with the Megazyme assay kit (Megazyme Bray, Ireland). All the assays were conducted in duplicate.…”

Section: Methodsmentioning

confidence: 99%

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

Abebe

Collar

Ronda

2015

Carbohydrate Polymers

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Tef grain is becoming very attractive in the Western countries since it is a gluten-free grain with appreciated nutritional advantages. However there is little information of its functional properties and starch digestibility and how they are affected by variety type and particle size distribution. This work evaluates the effect of the grain variety and the mill used on tef flour physico-chemical and functional properties, mainly derived from starch behavior. In vitro starch digestibility of the flours by Englyst method was assessed. Two types of mills were used to obtain whole flours of different granulation. Rice and wheat flours were analyzed as references. Protein molecular weight distribution and flour structure by SEM were also analyzed to justify some of the differences found among the cereals studied. Tef cultivar and mill type exhibited important effect on granulation, bulking density and starch damage, affecting the processing performance of the flours and determining the hydration and pasting properties. The color was darker although one of the white varieties had a lightness near the reference flours. Different granulation of tef flour induced different in vitro starch digestibility. The disc attrition mill led to higher starch digestibility rate index and rapidly available glucose, probably as consequence of a higher damaged starch content. The results confirm the adequacy of tef flour as ingredient in the formulation of new cereal based foods and the importance of the variety and the mill on its functional properties.

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Section: Methodsmentioning

confidence: 99%

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

Abebe

Collar

Ronda

2015

Carbohydrate Polymers

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“…Glucosinolate content in double zero rapeseed meal (Brassica napus) used in this trial was quantified by HPLC (Agilent Technologies; 1100 series, Singapore) method (ISO, 1992). The total pentosans, pectin, cellulose and total NSP content of '00' RSM were estimated by the procedures of Frazer et al (1956), Sadasivam and Manickam (1996), Updegroff (1969) and Englyst and Cummings (1988), respectively.…”

Section: Glucosinolate and Nonstarch Polysaccharide Composition Of Do...mentioning

confidence: 99%

Effects of Enzyme Addition to Broiler Diets Containing Varying Levels of Double Zero Rapeseed Meal

Ramesh¹,

Devegowda²,

Khosravinia³

2006

Asian Australas. J. Anim. Sci

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Maize-soybean meal diets with 0, 100, 200 and 300 g/kg double zero rapeseed meal ('00' RSM) with and without an enzyme mixture (xylanase, pectinase, cellulase) at a level of 1.6 g/kg were evaluated with 624 day-old broiler chicks for 5 weeks. The birds were randomly allocated to eight dietary treatments with three replicates of 26 birds each. Average daily gain (ADG) and feed intake (FI) were recorded weekly and ileal viscosity, organ weights, serum enzyme activity, hormonal profile and hematological parameters were measured at the end of week 5. Average daily gain during the weekly periods was significantly influenced by the dietary level of '00'RSM (p<0.01). Inclusion of '00' RSM improved the ADG up to day 28 with the increased level; beyond that time no improvement was recorded when compared to control groups. However, ADG from 1-35 days was significantly different between 300 g/kg inclusion level of '00' RSM and the control diet. Inconsistent decline in feed intake and feed conversion ratio was observed up to day 21 and the trend was reversed thereafter. The proportion of '00' RSM in the diet had a significant (p≤0.05) influence on thyroid weight but had no effect on the relative weights of liver and heart, serum enzyme activities (γ-glutamyl transferase, alanine amino transferase and aspartate amino transferase), thyroid hormones (T 3 and T 4 ), hemoglobin level and hematocrit. Significant improvement in ADG was recorded during the 2nd week of age with the addition of enzyme, whereas for all other periods, including the whole period of the trial, higher but non-significant ADG was observed. FI and FCR were not affected by the addition of enzyme but there was a numerical reduction in FCR during the whole period. The addition of enzyme reduced the ileal viscosity at all levels of '00' RSM inclusion. The results suggest that '00' RSM can be included up to 300 g/kg in broiler diets without any adverse effects on health and performance. The addition of commercial enzyme mixture containing xylanase, pectinase, cellulase to broiler diets containing '00'RSM has some effect on growth rate and feed conversion efficiency.

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“…Moisture, protein, fat, ash and crude fiber contents were determined using the AOAC methods (AOAC, 1975). Starch was determined by the polarimetric method of Fraser et al (1956) as modified at the Institute for Cereals, Flour and Bread TN0 (Adeyemi, 1980). Analyses were carried out in triplicate for all samples.…”

Section: Ogi Manufacturementioning

confidence: 99%

Effect of Corn Varieties on Ogi Quality

Adeyemi

Osunsami

Fakorede

1987

Journal of Food Science

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Six Nigerian corn varieties were assessed for kernel weight and proximate composition. The quality of ogi processed from the corn varieties was evaluated on a Brabender amylograph and an Adams consistometer. While kernel weight of the corn samples varied between 23.1 and 28.58, the yield of ogi ranged from 51-60%, with FARZ 27 and TZSR-W giving the highest yield. TZE-4 recorded the highest amylograph peak viscosity of 615 B.U. while FARZ 27 was the most stable with a value of 115 B.U. with TZESR-W recording the highest value of 980 B.U. for its index of gelatinization. The range of 6-14 obtained for Adams consistometer value suggested its possible use in ogi quality evaluation.

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The proximate analysis of wheat flour carbohydrates. I.—Methods and Scheme of Analysis

Abstract: Methods are given for the determination of the four main classes of carbohydrate in wheat flour, viz., starch, pentosan, sugars and cellulosic material. The sum of the individual classes so found agrees closely with the figures obtained as ‘carbohydrate by difference’.

Cited by 34 publications

References 18 publications

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

Effects of Enzyme Addition to Broiler Diets Containing Varying Levels of Double Zero Rapeseed Meal

Effect of Corn Varieties on Ogi Quality

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