Effect of Infrared Baking on Wheat Flour Tortilla Characteristics

A new and improved method for baking wheat flour tortillas was evaluated. The method was faster and reduced tortilla dehydration. The aim of the study was to evaluate the efficiency of the infrared baking method on rollability, puffing, layering, color (lightness), and texture (cutting force and tensile strength) characteristics of wheat tortillas formulated and formed by the traditional (hand-rolled) and commercial (hot-press) methods. These tortillas were also compared with traditional tortillas cooked on a hot griddle and commercial tortillas cooked in a three-tier, gas-fired oven. In the infrared radiation (IR) method, tortillas were baked for 17 or 19 sec by IR using black-body radiation at a selected wavelength band and emission temperatures of 549 or 584°C. IR-baked tortillas showed good characteristics of rollability, puffing, layering, color, and texture. The loss of moisture during baking of the tortillas formed by hot-pressing and baked by IR was significantly lower than that of tortillas baked by traditional and commercial methods. X-ray diffraction of tortillas prepared by the traditional process and baked by the IR method showed a pattern similar to that of homemade tortillas baked on a hot griddle. The average energy used by the IR oven was less than that used in the commercial method which, in turn, is more efficient than the traditional hot griddle method.     

Determination of Bran Contamination in Wheat Flours Using Ash Content,Color, and Bran Speck Counts

A fast new method based on image analysis, ScanPro Speck Expert (SPX), to determine the bran contamination in wheat flour was studied and compared with existing methods (air-oven, ash, and color measurements) using an Agtron color meter and a Minolta chromameter. Twenty-one hard red winter wheat flour samples with ash contents of 0.30–0.58% were collected from the Kansas State University pilot mill and used for this study. Intrinsic variability in the flour sample because of randomness of bran speck orientation and distribution in the sample holder could result in variation in the speck count. Simple and multiple linear regression analyses showed that estimation of flour ash content from the SPX results (R² = 0.91) would be more accurate than the results from color measurements (R² = 0.66 [Agtron color meter] and 0.74 [L*]). The added capability of SPX image analyzer to not only count the number of bran specks but also to measure their areas probably increases the accuracy of determining the bran contamination in wheat flour by image processing.     

Subsoiling of an oxisol at fixed and varying depth in areas under sugarcane

Precision Agriculture - Knowledge of the spatial variability of compaction would minimize the movement of soil and optimize the operation and economic viability of sugarcane activities. The present...     

Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)

Plant Foods for Human Nutrition - This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes in protein and starch components, and flour functionality...     

Dormancy,a critical trait for weed success in crop production systems

Agricultural practices exert selective forces on weed populations. As these practices change over time, weed adaptive traits also evolve, allowing weeds to persist in the new environment. However, only weeds having individuals showing the trait with adaptive significance will be able to cope with these changes, thus allowing a sub‐population to be selected for persistence. In addition, changes in agricultural practices can select new weed species showing functional traits with characteristics adaptive to the modified system. Seed dormancy has long been recognized as a trait with enormous adaptive value to adjust weed biology to cropping systems. In this paper, we illustrate with examples of success and failure, the value of seed dormancy as a functional trait to cope with long‐term changes in crop production systems. We show that successful outcomes are mostly related to the existence of sufficient variability for the functioning of physiological mechanisms that control dormancy characteristics as influenced by the agricultural environment. Presented examples illustrate how knowledge about the relationship that exists between agricultural practices and their selective pressure on seed dormancy can be instrumental in predicting changes in weed biotype dormancy characteristics or foreseeing the appearance of new weed species in future agricultural scenarios. © 2019 Society of Chemical Industry     

Comparison of ‘Verna’ lemon juice quality for new ingredients and food products

Two clonal selections of lemon trees (‘Verna-62’ and ‘Verna-50-2’), were studied in aiming to ascertain the influence of genetic (clone) and environmental (season) factors on the human-health bioactive compounds of the lemon juice (vitamin C and flavonoids) and the possible relationship between composition and in vitro antioxidant capacity (DPPH, ABTS and FRAP) of the juice. The average values determined in bioactives were 13–26 mg·100 mL⁻¹ in total of analysed phenolics and 23–29 mg·100 mL⁻¹ in vitamin C content. Variability in the weather conditions and internal physiological phenomena of the fruits such as biosynthesis and transport, could determine, at least in part, differences in the contents of lemon juice bioactives more importantly than the genetic background, providing the food industry with phytochemically rich and nutritive lemons for processing and functional ingredients.     

Short‐term variation in the ecological status of a Mediterranean coastal lagoon (NE Iberian Peninsula) after a man‐made change of hydrological regime

• 1. The Ter Vell (NE Iberian Peninsula) is a eutrophic coastal lagoon that has been mostly flooded by excessive irrigation water during recent decades. During 2001 and 2002 the lagoon was subject to several water management actions, the main consequence of which was a change in the hydrological regime due to drastically reduced irrigation water inputs to the lagoon.
• 2. In order to comply with the Water Framework Directive, all the management actions in an ecosystem should be focused on protecting and, where necessary, improving its ecological status.
• 3. The aims of this study were (1) to analyse whether the hydrological change caused by management actions have affected the ecological status of the lagoon, and (2) to discuss the suitability of several physicochemical and biological indicators for the assessment of the ecological status in this kind of coastal ecosystem.
• 4. After the change in the hydrological regime, a general improvement of the ecological status was observed mainly as a result of the significant decrease in the nitrogen Trophic State Index and in the abundance of rotifer indicative of eutrophy, and in turn by the significant increase in the water quality index QAELS, based on crustaceans and insect assemblages.
• 5. Contradictory results emerged with regard to some of the indicators used. After the hydrological change, the increase in the phosphorus Trophic State Index was related with the fact that Mediterranean confined coastal ecosystems are typically P‐enriched. In contrast with general assumptions, low diversity and richness of the zooplankton and the dominance of a few species have been related with an improvement of the ecological status after the hydrological change, when freshwater inputs were reduced and the lagoon became more confined.

Copyright © 2008 John Wiley & Sons, Ltd.     

Effects of Wheat Starch and Gluten on Tortilla Texture

Wheat starches were isolated from three wheat flours. Two vital wheat glutens, one from a commercial source and another one isolated from straight-grade flour, were combined with wheat starches to form reconstituted flours with a protein level of 10%. Several characteristics of tortillas made with the hot-press method were measured. No significant difference (P < 0.05) occurred in texture of tortillas made with hard wheat gluten and soft wheat gluten. Wheat starches did not have any significant (P < 0.05) effect on tortilla stretchability or foldability. Analysis of variance confirmed that wheat starch and gluten had limited effects on tortilla texture. The possible reasons were that the solubles of wheat flour were not included, and the shortening in the tortilla formula interfered with the interaction of gluten and starch.     

Composition of Functional Lipids in Hulled and Hulless Barley in Fractions Obtained by Scarification and in Barley Oil

Two cultivars of hulled barley (Thoroughbred and Nomini) and two cultivars of hulless barley (Doyce and Merlin) were scarified to abrade the outer layers of hull and pericarp. The resulting scarification fines fractions were evaluated as potential sources of functional lipids (phyto‐sterols, tocopherols, and tocotrienols). The levels of total phytosterols and total tocotrienols in the barley scarification fine fractions were probably not high enough to justify their use as functional foods. However, the levels of total phytosterols and total tocotrienols in the oils extracted from both whole kernels and scarified fines were both sufficiently high to make it reasonable to consider their potential use as new functional oils. Indeed, the levels of total tocotrienols in barley oils (2,911–6,126 mg/kg of oil) are several‐fold higher than those reported in two other oils that are being marketed as high in tocotrienols: palm oil (530 mg/kg) and rice bran oil (770 mg/kg). The levels of total phytosterols in barley oils range from 1.20 to 9.60 g/100 g of oil.