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Growing South Dakota (Winter 2020), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue contains the SDSU Extension 2019 Annual Report

[Page] 2-3 South Dakota Animal Disease Research and Diagnostic Laboratory Ribbon Cutting Ceremony
[Page] 4 SDSU Extension
[Page] 4 From the Director of Extension Karla Trautman
[Page] 5 2019 USDA Risk Management Agency Crop Indemnities
[Page] 6-8 SDSU Extension Responds to Mother Nature in 2019
[Page] 9 Successful Energize! Conference Buoys Community Efforts in Lemmon & Beyond
[Page] 10-11 Helping Loved Ones Transition Smoothly
[Page] 12 AmeriCorps VISTA Members Expand Extension Programming
[Page] 13 South Dakota Wellness Coalitions Make Big Impacts in Small Communities [Page] 14-16 Extension Programs in Our Own …

Effect Of Sorghum Flour Substitution On Pasting Behavior Of Wheat Flour And Application Of Composite Flour In Bread, Eunice Muute Muema

Chulalongkorn University Theses and Dissertations (Chula ETD)

The objective of this study was to investigate the effect of sorghum flour substitution to wheat flour on pasting and thermal properties of the composite flours as well as firmness of the flour gels and application of composite flour in pan bread. Wheat-to-sorghum flour ratio used were 100:0 (wheat control), 0:100 (sorghum control), 80:20, 60:40, 40:60 and 20:80, with the wheat control serving as a benchmark. Both flours had approximately 10% moisture content. Crude protein content of sorghum flour was 14.90%, which was lower than that of wheat flour (16.91%). Sorghum flour contained 60.19% starch (with 14.88% amylose) as compared …

Development Of Ready-To-Cook Cambodian Korko Soup Base, Meng Sreang Loem

Chulalongkorn University Theses and Dissertations (Chula ETD)

This study develops a prototype of a ready-to-cook Cambodian Korko soup base by surveying the perception of 400 Cambodian consumers and found that 44.5% of replies prefer ready-to-cook Cambodian Korko soup base in powder form. After that, the effect of different drying temperatures on the properties of Cambodian Korko soup base ingredients (herb, spice, and fermented fish) was investigated on physicochemical, antioxidants, and microbiological properties. At higher temperature 80 oC, water activity, moisture content was decreased faster and DPPH and FRAP were decreased compared to lower temperatures 70 oC and 60 oC. On the other hand, histamine in fermented fish …

Effect Of Protein And Calcium Chloride Concentration, Ph, And Temperature On Almond Protein Gelation, Thiri Hlaing

Chulalongkorn University Theses and Dissertations (Chula ETD)

Almond (Prunus dulcis) seeds are good sources of protein that contain healthy fatty acids and dietary fiber. Protein gelation has been traditionally achieved by heating, but other factors can be affected in different gel structures in protein gelation. However, most studies were focused on the heat-induced gel formation of soymilk proteins, there was limited research on the gelling property of almond milk proteins. Therefore, this study aimed to investigate the effects of protein, and calcium chloride concentration, pH, and temperature on almond protein gel-forming and to analyze the physicochemical properties of the almond protein gel. Heat-induced gel formation of almond …

Development Of Protective Culture Production From Bacillus Subtilis P5-6 As Food Bio-Preservative, Hoang Truc Anh To

Chulalongkorn University Theses and Dissertations (Chula ETD)

Halophilic Bacilllus subtilis P5-6 contains bacteriocin encoding genes (subtilin and subtilosin). It has been reported as a potential strain developed to be a protective culture that could reduce viable count of Staphylococcus aureus and prolong the freshness when applied in cheese. The aim of this research was to evaluate bacteriocin generation property of P5-6 and to optimize the bacteriocin production methods for application as food bio-preservative in protective culture form. Through gene assay, only subtilosin gene expression was detected along with housekeeping gene BA-rpoB when co-cultured P5-6 with Staphylococcus aureus. The P5-6 showed low or no inhibitory effect on S. …

สมบัติทางเคมีกายภาพ เนื้อสัมผัส และการปลดปล่อยสารระเหยให้กลิ่นของ ผลิตภัณฑ์เจลโปรตีนถั่วเหลือง, ธนากร วงษ์ประเสริฐ

Chulalongkorn University Theses and Dissertations (Chula ETD)

งานวิจัยนี้มีวัตถุประสงค์เพื่อพัฒนาสูตรของผลิตภัณฑ์เจลโปรตีนถั่วเหลืองให้สามารถรับประทานได้ง่าย และศึกษาสมบัติทางเคมีกายภาพ เนื้อสัมผัส และรูปแบบการปลดปล่อยสารระเหยให้กลิ่นของผลิตภัณฑ์เจลโปรตีนถั่วเหลือง ในขั้นต้น ศึกษาสมบัติทางเคมีกายภาพ และทดสอบทางประสาทสัมผัสเพื่อคัดเลือกสูตรอาหารเจลโปรตีนถั่วเหลืองที่เหมาะสม โดยใช้กลูโคโนเดลตาแลคโตน (glucono-delta-lactone) ร้อยละ 0.3 โดยน้ำหนักเป็นสารที่ทำให้เกิดเจล แปรชนิดแป้งมันสำปะหลังดัดแปรเป็นชนิดออกซิไดซ์และชนิดดัดแปรด้วยกรด และแปรปริมาณแป้งดัดแปรเป็น 3 ระดับ คือ ร้อยละ 3 4 และ 5 โดยน้ำหนัก พบว่าแป้งมันสำปะหลังดัดแปรชนิดออกซิไดส์ ให้เนื้อสัมผัสที่สาก ซึ่งไม่เกิดขึ้นในผลิตภัณฑ์ที่ใช้แป้งดัดแปรด้วยกรด และยังพบว่าปริมาณร้อยละ 4 โดยน้ำหนัก เป็นปริมาณที่เหมาะสมที่ทำให้เนื้อสัมผัสของผลิตภัณฑ์เจลโปรตีนถั่วเหลืองใกล้เคียงกับตัวอย่างอ้างอิง Nutri-Jelly® ซึ่งเป็นอาหารสำหรับผู้ป่วยที่มีภาวะเคี้ยวและกลืนลำบากมากที่สุด ขั้นต่อมาศึกษาคุณค่าทางโภชนาการ การเปลี่ยนแปลงระหว่างการเก็บรักษาผลิตภัณฑ์ และรูปแบบการปลดปล่อยสารระเหยให้กลิ่น พบว่าผลิตภัณฑ์เจลโปรตีนถั่วเหลืองประกอบไปด้วย โปรตีน คาร์โบไฮเดรต ไขมัน เถ้า และเส้นใย ร้อยละ 29.98 66.91 2.36 0.56 0.19 โดยน้ำหนักแห้ง (dry basis) ตามลำดับ และให้ค่าพลังงานความร้อน 67.41 กิโลแคลอรี่ต่อตัวอย่าง 100 กรัม เมื่อศึกษาการเปลี่ยนแปลงระหว่างการเก็บรักษาผลิตภัณฑ์ ที่อุณหภูมิ 4 ºC พบว่าเมื่อระยะเวลาเก็บรักษานานขึ้น มีการแยกตัวของน้ำเพิ่มขึ้น ความแน่นเนื้อลดลง และมีกลิ่นรสที่ไม่พึงประสงค์เพิ่มขึ้นอย่างมีนัยสำคัญ เมื่อศึกษารูปแบบการปลดปล่อยสารระเหยให้กลิ่นโดยใช้สารประกอบวานิลลินเป็นโมเดล เปรียบเทียบกับตัวอย่างเจลโปรตีนถั่วเหลืองในสภาวะปกติและตัวอย่างเจลโปรตีนถั่วเหลืองในสภาวะที่มีน้ำลายเทียมเป็นองค์ประกอบ พบว่าตัวอย่างเจลโปรตีนถั่วเหลือง สามารถปลดปล่อยกลิ่นรสได้เพิ่มขึ้นเมื่อเพิ่มความเข้มข้นของวานิลลิน และเมื่อเติมน้ำลายเทียมลงไปในตัวอย่างเจลโปรตีนถั่วเหลือง วานิลลินถูกปลดปล่อยออกมาจากตัวอย่างที่ได้มากกว่าตัวอย่างเจลในสภาวะปกติอย่างเห็นได้ชัด เมื่อเปรียบเทียบกับผลการทดสอบทางประสาทสัมผัสพบว่า ระดับความเข้มของกลิ่นวานิลลาที่ผู้ทดสอบได้รับเพิ่มขึ้นเมื่อเพิ่มความเข้มข้นของวานิลลินในตัวอย่าง และตัวอย่างที่มีน้ำลายเทียมมีระดับความเข้มของกลิ่นวานิลลามากกว่าตัวอย่างเจลในสภาวะปกติ

Effects Of Soluble And Insoluble Fibres On Pasting And Retrogradation Of Wheat Flour And Quality Of Bread, Arati Bhatta

Chulalongkorn University Theses and Dissertations (Chula ETD)

This study aimed to investigate the effect of selected fibres on pasting as well as short-term and long-term retrogradation of starch in wheat flour and to investigate the quality of fibre-added white pan breads. Two soluble fibres, tara gum (TG) and k-carrageenan (CAR), and one insoluble fibre, cellulose (CEL), were added to wheat flour at different levels (1.0, 1.5 and 2.0%). Regarding pasting behaviour, addition of soluble fibres was found to cause an increase in peak, trough, breakdown, and final viscosity. Meanwhile the addition tended to decrease setback viscosity and pasting temperature. In contrast, insoluble fibre addition posed a minimal …

Changes In Chemical And Microbiological Quality Of Semi-Processed Black Soldier Fly (Hermetia Illucens L.) Larval Meal During Storage, E. Kamau, C. Mutungi, J. Kinyuru, S. Imathiu, S. Ekesi, S. Ekesi, D. Nakimbugwe, K. K.M. Fiaboe

All Peer-Reviewed Publications

Edible insects are receiving attention as a protein source in the food and feed sector. However, successful commercialisation requires mass production matched with appropriate processing and storage techniques. The quality of dried and pulverised black soldier fly larvae stored in woven polypropylene (PP) sacks, polyethylene (PE) bags and plastic containers with screw lid (PL) in ambient and refrigerated environments was monitored over six months. Chemical indicators (oxidation, fatty acid profile), microbiological parameters (total viable counts, yeast and moulds, Enterobacteriaceae, presumptive coliforms, Salmonella) and colour change were examined. Temperature and relative humidity of the storage environments were monitored. In the ambient …

Analysis Of Gluten In Dried Yeast And Yeast-Containing Products, Laura K. Allred, Mitchell G. Nye-Wood, Michelle L. Colgrave

Research outputs 2014 to 2021

Yeast are commonly used in the preparation of foods and beverages such as beer and bread and may also be used on their own as a source of nutrients and flavoring. Because of the historical connection of yeast to products made from wheat and barley, consumers maintaining a gluten-free diet can have concerns about the safety of yeast ingredients. Analyzing the safety of yeast and yeast-containing products presents some difficulties, as the yeast organisms actively degrade any gluten in the product, raising questions on the appropriateness of detection by traditional antibody-based methods. This study examines a variety of yeast and …

Associations Between The Home Environment, Feeding Practices And Children’S Intakes Of Fruit, Vegetables And Confectionary/Sugar-Sweetened Beverages, Carolina Bassu, Clare Corish, John Kearney

Articles

Within the home environment, parents influence their children’s dietary intakes through their parenting and dietary practices, and the foods they make available/accessible. The aim of this cross-sectional study was to examine the associations between home environmental characteristics and children’s dietary intakes. Three hundred and thirty-two children aged three–five years and their parents participated in the study. Home environmental characteristics, including parental control feeding practices, were explored using validated and standardized questionnaires such as the Child Feeding Questionnaire (CFQ), the Physical and Nutritional Home Environment Inventory (PNHEI) and the Healthy Home Survey (HHS). Parent and child food consumption was also measured. …

Assessment Of Protein Quality, Lipid Metabolism, Hepatic Transcriptome And Safety Of A Silver Carp (Hypophthalmichthys Molitrix) Derived Sarcoplasmic Protein Powder., Derek Cole Warren

Graduate Theses, Dissertations, and Problem Reports (ETD)

Fishery resources are currently operating either near optimal yield or at levels with elevated risk for fish stock depletion. A solution for overcoming limitations of natural fish resources is through utilization of less desirable fish species and fish processing by-products. Water-soluble sarcoplasm proteins consist of 25 – 30% of protein in carp, are lost in wash water during processing and can be recovered and freeze-dried to produce a protein-rich powder (CSP). The objective of this project was to evaluate the protein quality and safety of CSP, assess diets consisting of CSP or commercial milk proteins effects on lipid metabolism, and …

Evaluation Of Salmonella Enteritidis And Escherichia Coli O157:H7 Volatile Organic Compound Analysis For Food Safety Monitoring: A Preliminary Study, Jessica E. Lemley

Graduate Theses, Dissertations, and Problem Reports (ETD)

Food borne illness has the potential to impact every point of production from producers to consumers. Food product recalls are common due to the presence of food borne illness causing bacteria. Detection of volatile organic compounds (VOC) have the potential to reduce the number of illnesses and recalls through application of additional monitoring of food products like those most commonly recalled. The objective of this research was to 1) explore the use of closed-loop headspace analysis coupled with gas chromatography-mass spectrometry (GC-MS) on food borne illness causing bacteria and 2) examine the VOC profile of Escherichia coli serotype O157:H7 in …

A Review Of The Influence Of Fathers On Children's Eating Behaviours And Dietary Intake, Stephanie Rahill, Aileen Kennedy, John Kearney

Articles

The role of fathers in child rearing has changed in recent years due to an increase in maternal employment. Despite this, the majority of research has focused on maternal influences and behaviours in relation to child feeding. Therefore, the aims of the narrative review were: 1) to examine the role and responsibility of fathers in child feeding and the factors associated with paternal responsibility in child feeding; 2) to establish how paternal modelling, paternal diets, and paternal feeding practices relate to children's eating behaviours and dietary intake; and 3) to explore the role of maternal perceptions on paternal feeding roles, …

Creating Bespoke Note By Note Dishes And Drinks Inspired By Traditional Foods, Roisin Burke, Pauline Danaher, David Hurley

Articles

No abstract provided.

Characterization Of Antimicrobial Effects Of Plasma-Treated Water (Ptw) Produced By Microwave-Induced Plasma (Midiplexc) On Pseudomonas Fluorescens Biofilms, Oliver Handorf, Viktoria Isabella Pauker, Thomas Weihe, Eric Freund, Sander Bekeschus, Katharina Riedel, Uta Schnabel, Jörg Ehlbeck

Articles

stract: For the decontamination of surfaces in the food production industry, plasma generated compounds (PGCs) such as plasma-treated water (PTW) or plasma processed air (PPA) offer many promising possibilities for future applications. Therefore, the antimicrobial effect of water treated with microwave-induced plasma (MidiPLexc) on Pseudomonas fluorescensbiofilms was investigated. 10 ml deionized water was treated with the MidiPLexc plasma source for 100 s, 300 s and 900 s (pre-treatment time) and the bacterial biofilms were exposed to the PTW for 1 min, 3 min and 5 min (post treatment time). To investigate the influence of PTW on P. fluorescensbiofilms, microbiological assays …

Effect Of Atmospheric Cold Plasma On The Functional Properties Of Whole Wheat (Triticum Aestivum L.) Grain And Wheat Flour, Sonal Chaple, Chaitanya Sarangapani, John B. Jones, Ed Carey, Lucie Causeret, Annaik Genson, Brendan Duffy, Paula Bourke

Articles

Atmospheric cold plasma (ACP) has emerged as a novel processing technology, with demonstrated efficiencies in microbial inactivation. However, studies on the effects of ACP and potential to modify the functional properties of foods are sparse. The objective of this study is to determine the effect of ACP on physico-chemical and functional properties of wheat flour. In this study, both whole wheat grains and wheat flour were subjected to a dielectric barrier discharge (DBD) contained plasma reactor for a range of treatment times (5–30 min) at 80 kV. Plasma treatment increased the flour hydration properties of wheat flour. Rapid visco-analyser results …

Effects Of Cold Atmospheric Plasma On Mackerel Lipid And Protein Oxidation During Storage, Juan M. Pérez-Andrés, María De Alba, Sabine M Harrison, Nigel P. Brunton, Patrick J. Cullen, Brijesh K. Tiwari

Articles

The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids andproteins of commercially packaged mackerelfillets. The results showed no significant effects on lipid oxidationbetween the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid compositionor nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasmatreatment at the end of the storage period for 4 °C and 8 °C. These results suggest that cold atmospheric plasmatechnologies are …

Food Security And Diet Quality In Native Hawaiian, Pacific Islander, And Filipino Infants 3 To 12 Months Of Age, Sally Campbell, John J. Chen, Carol J. Boushey, Heather Eicher-Miller, Fengqing Zhu, Marie K. Fialkowski

Articles

Food insecurity and other nutritional risks in infancy pose a lifelong risk to wellbeing; however, their effect on diet quality in Native Hawaiian, Pacific Islander, and Filipino (NHPIF) infants in Hawai‘i is unknown. In this cross-sectional analysis, the association between various indicators of food security and NHPIF infant diet quality were investigated in 70 NHPIF infants aged 3–12 months residing on O‘ahu, Hawai‘i. The dietary assessments of the infants were collected using a mobile food record^TM. Foods consumed across four days were categorized into seven food groups. Indicators for food security were examined through an adapted infant food …

Dissipation Of Pesticide Residues On Grapes And Strawberries Using Plasma-Activated Water, Chaitanya Sarangapani, Laurence Scally, Miroslav Gulan, P. J. Cullen

Articles

In this study, we present a novel atmospheric air plasma discharge for the generation of plasma-activated water (PAW), with the aim of reducing pesticide residues on fresh fruit. For this purpose, a large discharge volume pin-to-plate cold plasma reactor was employed. The pesticide-spiked grapes and strawberries were processed with varying PAW concentrations to study their efficacies for pesticide degradation combined with an evaluation of any induced changes in key nutritional and quality attributes. The results suggest that the reduction of chlorpyrifos was 79% on grapes and 69% on strawberries while that of carbaryl was 86% on grapes and 73% on …

Investigation Of Consumer Attitudes Towards Emerging Novel Food Processing Technologies In The Republic Of Ireland, Emine Berna Cibik

Theses

Food industry and governmental organisations are continuously working on innovative food processing technologies in order to produce safe foods without causing undesirable changes in the food products. Food is a very sensitive area so consumers are conservative in accepting food products produced from novel technologies compared to other products. Food is basic needs of humans and it is becoming more and more globalized recently, but public perceptions are not same in different countries. The aim of this research was to investigate consumer attitudes toward novel food processing technologies in Republic of Ireland. A quantitative research was conducted and data was …

A Brief History Of Whiskey Adulteration And The Role Of Spectroscopy Combined With Chemometrics In The Detection Of Modern Whiskey Fraud, Mary Deasy, Aoife C. Power, Sinead Currivan, Sive Geoghegan, Daniel Cozzolino

Articles

Food fraud and adulteration is a major concern in terms of economic and public health. Multivariate methods combined with spectroscopic techniques have shown promise as novel an analytical strategy for addressing issues related to food fraud that cannot be solved by the analysis of one variable, particularly in complex matrices such distilled beverages. This review describes and discusses different aspects of whisky production, and recent developments of laboratory, in field and high throughput analysis. In particular, recent applications detailing the use of vibrational spectroscopy techniques combined with data analytical methods used to distinguish between brand and origin of whisky to …

Dietary Fat Intakes In Irish Children: Changes Between 2005 And 2019, Aileen O’Connor, Maria Buffini, Anne Nugent, Laura Kehoe, Albert Flynn, Janette Walton, John Kearney, Breige Mcnulty

Articles

Objective:To examine current dietary fat intakes and compliance in Irish childrenand to examine changes in intakes from 2005 to 2019.Design:Analyses were based on data from the Irish National Children’s FoodSurvey (NCFS) and the NSFS II, two cross-sectional studies that collected detailedfood and beverage intake data through 7-day and 4-day weighed food diaries,respectively.Setting:NCFS and NCFS II, Republic of Ireland.Participants:A nationally representative sample of 594 (NCFS) and 600 (NCFS II)children aged 5–12 years. Current intakes from the NCFS II were compared withthose previously reported in the NCFS (www.iuna.net).Results:Current intakes of total fat, SFA, MUFA, PUFA andtransfat as a percentageof total energy are …

Development Countermeasures Of Banana Industrial Chain Based On Its Storage Processing, Liu Zhongyi, Ma Qiyu, Fu Man, Gong Shouji, Huang Hai, Chen Deqiang, Huang Li

Food and Machinery

Aiming at the lack of key link in banana industry chain, a new concept of ‘storage processing’ was put forward, including the storage-products and the relative processing technology. Restricted by the absence of key node in industrial chain, banana processing industry is always difficult to achieve substantive breakthrough. Based on modern food processing technologies, such as integrated crushing, browning control, thickening, low temperature preservation or drying, the whole banana fruit is processed into full fruit banana sauce or full fruit banana powder, by developing some storable and easy-to-mix whole jam or whole fruit powder. This can effectively achieve the storage …

Release Condition And Sustained-Release Behavior Simulation Of Grass Carp (Ctenopharyngodon Idella) Fish Oil Microcapsule Core Material, Liu Xiaoli, Wei Changqing, Xia Wenshui

Food and Machinery

With grass carp fish oil as core material, soybean protein isolate and chitosan as composite wall material, fish oil microcapsules were prepared by ultrasonic assisted homogenization and spray drying. In order to determine the release performance of core materials under different storage temperature, relative humidity and light intensity, the release kinetics of microcapsules under different storage conditions were investigated. The results indicated that release kinetic equations were significant and credible, with R² greater than 0.97. Moreover, the release mechanism parameters were fouls less than 1 under theconditions of 4~50 ℃ and 34% relative humidity, which belonged to the diffusion-limited …

Effect Of High Temperature Treatment On Beef Fatty Acid And Fat Oxidation, Ke Hairui, Kang Huaibin, Cheng Weiwei, Cai Chaoqi

Food and Machinery

Fresh cattle longissimus dorsi muscle was heated at 110, 115 and 121 ℃ for 5, 10, 15, 20 min respectively. The effects of high temperature on fatty acid composition and fat oxidation in cattle longissimus dorsi muscle were researched by gas chromatography. The results showed that: at 121 ℃, the oxidation rate of intramuscular fat was significantly higher than that at 110 ℃ and 115 ℃ (P<0.05); the content of saturated fatty acid (SFA) increased significantly (P<0.05), and the content of unsaturated fatty acid (UFA) decreased (P<0.05); SFA was not significantly affected by high temperature treatment temperature (110, 115 ℃) (P>0.05), and was significantly affected by treatment time (P<0.05), while heat treatment temperature and time had significant effects on UFA content (P<0.05); the content of short chain and medium chain fatty acids increased due to the fracture and degradation of long chain saturated fatty acids.

Dictection Of Special Spoilage Organisms Of Chicken Breast In Different Storage Conditions, Zhang Li, Yin Defeng, Zhang Dawen, Luo Linguang

Food and Machinery

In order to explore the special spoilage organisms (SSO) of the chicken breast in different storage conditions, the fresh chicken breast of Ningdu Yellow chicken was used as the experimental material. Three preservation methods were used to preserve the chicken breast, including the tray aerobic packaging preservation under 4 ℃ and 25 ℃, vacuum packaging preservation under 4 ℃. The total number of colonies and TVB-N value of the chicken breast were measured during these preservation processes and their surface bacterial diversity was analyzed. The results showed that when the aerobic packaging chicken was stored for 7 days under 4 …

Variation In Physicochemical Properties And Microbial Diversity During The Progression Of Efflorescence On The Surface Of Douchi, Zhu Minfang, Zhang Lu, Ye Yunhua, Liao Hui

Food and Machinery

The changes in basic physicochemical properties and microbial diversity of Douchi before and after efflorescence of the surface were evaluated. The physicochemical properties were investigated via determining the content of moisture, ash, crude protein, crude fat, total sugar, reducing sugar, total acid, and amino nitrogen, along with the amino acid composition. The microbial diversity was measured by Illumina Miseq sequencing. The results showed that, with the progress of efflorescing, the ash and total sugar content of Douchi exhibited insignificant changes, and the crude fat, reducing sugar and total acid content showed a downward trend as a whole. The moisture content …

Study On Antioxidant Active Components Of Potatoes, Kou Tingting, Chen Jin, Fan Yanli, Zhang Huiling

Food and Machinery

The content of total polyphenols and flavonoids in eight varieties of potatoes grown in Ningxia was analyzed, and the type and content of phenolic acids in potatoes were determined by high performance liquid chromatography (HPLC). The scavenging capacity of 8 varieties of potatoes against superoxide anions, hydroxyl groups, DPPH, ABTS and ferric iron reduction capacity of FRAP were compared by in vitro antioxidant evaluation model. The results were shown as follows. The highest polyphenol content in Heimeiren was 400.38 mg/100 g, and the lowest in Xiabodi was 233.93 mg/100 g. The highest content of flavonoids was 107.39 mg/100 g in …

Study On The Nutrient Composition And Antioxidant Activity Of Highland Barley Bran, Xiang Zhuoya, Xia Chen, Yang Kaijun, Liu Tinghui, Chen Jian, Zhu Yongqing, Xun Guolun, Zhang Yingjiao, Lin Changbin, Huang Qiaolian

Food and Machinery

In order to improve the comprehensive utilization and additional value of highland barley bran, the nutritional components of highland barley bran were explored. The results showed that starch, protein and crude fiber were the main components of the two kinds of highland barley bran, and the contents of crude protein, crude fiber and ash were higher than those of highland barley whole grains. Among them, the content of Mg, P and Ca were high, and amino acids were abundant. The content of total polyphenols was 6.30 mg/g and 9.05 mg/g, respectively, and anthocyanins of black highland barley bran were 7.0 …

Effect Of Ultrasonic And Blanching Pretreatment On Hot Air Drying Of Sweet Potato Leaves, Zhang Yingmin, Ren Guangyue, Qu Zhanping, Jin Liwei, Duan Xu, Zhang Ledao

Food and Machinery

In order to optimize the hot air drying process of fresh sweet potato leaves and improve its drying quality, the pretreatment of sweet potato leaves before hot air drying was carried out by ultrasonic and blanching, and different ultrasonic power, temperature, time and proportion of blanching liquid, temperature. The effect of time on chlorophyll, rehydration, chromatic aberration, drying characteristics, energy consumption and microstructure of sweet potato leaves after hot air. The experimental results showed that the optimal ultrasonic conditions are: time 10 min, power 300 W, temperature 40 ℃, the ultrasonic pretreatment of sweet potato leaves has a higher drying …