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Quality and Storage Characteristics of Hot Press Tortilla Prepared from Yam-Wheat Composite Flour

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Food and Nutrition Sciences 2020年第4期11卷 235-254页

作者： Tawakalit Tope Asiyanbi-Hammed senay simsek Department of Plant Sciences NDSU Fargo ND USA

Mixtures of refined wheat flour (RWF) with flours from different sources could impact the functional qualities and shelf life of wheat-based products. Storage stability is one of the most critical factors for tortilla quality. Tortillas made from yam (Dioscorea sp.) wheat composite flours were characterized. RWF was substituted with 5%, 10%, 15%, and 20% of fermented yam flour-brown (FYF) and unfermented yam flour-white (UYF). Farinograph water absorptions of UYF-composite flours (65.5% - 77.1%) were significantly (P < 0.05) higher than FYF-composite flour absorptions (60.5% - 61.5%). During storage, moisture contents of composite flour tortillas increased while the RWF-tortilla decreased. Tortilla from FYF-composite flour exhibited greater strength (3.1 N at day zero on average) compared to UYF-composite tortillas (2.1 N at day zero on average), while UYF-composite flour tortillas had good extensibility and rollability properties. The properties and composition type and ratios of flour blends affected tortilla quality during the storage period. The substitution of RWF with 15% or 20% UYF would be more suitable for making tortilla with improved properties compared to that of FYF.

关键词： Composite Flour Specialty Crops Fermented Yam Unfermented Yam Wheat

Analysis of the Fatty Acids and Phenolic Compounds in a Cereal-Based Fermented Food (Tarhana)

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Food and Nutrition Sciences 2014年第13期5卷 1177-1184页

作者： Maribel Ovando-Martinez Orhan Daglioglu Umit Gecgel senay simsek Department of Food Engineering College of Agriculture Namik Kemal University Tekirdag Turkey Department of Plant Sciences North Dakota State University Fargo USA

Tarhana is a Turkish home-made fermented food product. The mixture of wheat flour, yoghurt, yeast, cooked vegetables, salt, and spices is fermented for 1 - 7 days. Tarhana is sun dried and ground for preparation of instant Tarhana powder. Color, phenolic compounds and fatty acid composition were determined for home-made Tarhana, collected from 4 cities in the Thrace Region of Turkey. Color and phenolic content were significantly different (P < 0.05). These differences were due to the variation of ingredients used at different locations. The major unsaturated fatty acids were oleic (C18:1, 16.41% - 57.69%), and linoleic acids (C18:2, 9.74% - 56.31%). Palmitic (C16:0, 16.90% - 37.66%) and stearic acids (C18:0, 0.65% - 11.34%) were the main saturated fatty acids. This study suggested that Tarhana soup is a good source of unsaturated fatty acids. Antioxidant properties of phenolic compounds and their effect on peroxidation of lipids in Tarhana should be tested in future studies.

关键词： Tarhana Phenolic Compounds Fatty Acid Composition

Chemical Properties of Pectin from Industry Hot and Cold Break Tomato Products

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Food and Nutrition Sciences 2014年第13期5卷 1162-1167页

作者： Hui H. Chong senay simsek Bradley L. Reuhs Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette USA Department of Plant Sciences North Dakota State University Fargo USA

Tomato processing includes a break step, which involves rapid heating of freshly chopped tomatoes to >90°C for hot break, or 60°C to 77°C for cold break. Pectolytic enzyme deactivation is believed to be the key element in the hot break step;therefore, pectin content of different products should be qualitatively distinct. The objective of this study was to investigate the effect of hot break versus cold break on the cell-wall pectin of tomato. Cell-wall pectin from hot and cold break tomato products was isolated and analyzed for carbohydrate composition, degree of polymerization, and degree of esterification. The results showed no observable differences in the cell-wall pectin isolated from the two products, indicating that there was no significant pectolytic breakdown of the tomato in the cold break product, and the pectin might not, by itself, contribute to the differences in the final product viscosity resulting from the two processing techniques.

关键词： Tomato Processing Pectin Methylesterase Endopolygalacturonase Pectin Hot Break Cold Break

Effect of a Post-Anthesis Foliar Application of Nitrogen on Grain Protein and Milling and Baking Quality of Spring Wheat

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American Journal of Plant Sciences 2016年第17期7卷 2505-2514页

作者： Joel Ransom senay simsek Blaine Schatz Eric Eriksmoen Grant Mehring Itai Mutukwa Department of Plant Sciences North Dakota State University Fargo ND USA Carrington Research Extension Center North Dakota State University Carrington ND USA North Central Research Extension Center North Dakota State University Minot ND USA

Hard red spring wheat in North America must be high in protein in order to avoid costly discounts when marketed. Many newer cultivars have higher yield potential but produce relatively lower grain protein levels. A post-anthesis foliar application of urea-ammonium nitrate mixed with equal part water at 33 kg·ha-1 nitrogen (N) can increase grain protein levels by up to one percent. This increase can be profitable when market premiums/discounts for protein are moderate to high. Nitrogen applied post-anthesis consistently increased grain protein content more than the application of the same rate of N to the soil prior to planting. Milling and baking analysis reveals augmenting the protein in this way does not diminish its functionality.

关键词： Bread Wheat Loaf Volume Yield Protein Functionality Nitrogen Fertilization

Effect of Water Regimes on Dietary Fiber, Polyphenols and Antioxidant Capacity of Black and Pinto Beans

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Agricultural Sciences 2014年第4期5卷 342-352页

作者： Maribel Ovando-Martínez Salvador Horacio Guzmán-Maldonado senay simsek Luis Arturo Bello-Pérez Perla Osorio-Díaz CEPROBI Instituto Politécnico Nacional Yautepec México CEPROBI Instituto Politécnico Nacional Yautepec México Department of Plant Sciences North Dakota State University Fargo USA Department of Plant Sciences North Dakota State University Fargo USA Unidad de Biotecnología del Campo Experimental Bajío INIFAP Celaya México

Beans are rich in dietary fiber and polyphenols;however, growing conditions may affect the occurrence of these components. The effect of irrigation and rain fed conditions on dietary fiber, indigestible fraction, polyphenols and antioxidant capacity of Black 8025 and Pinto Durango bean cultivars grown in Mexico have been determined. Total dietary fiber decreased in beans grown under rain fed conditions compared to those grown under irrigation. The water regimes had an effect on the total indigestible fraction for Black 8025 bean. The extractable polyphenols were affected by the water regimes, while the antioxidant capacity of extractable and non-extractable polyphenols was dependent on the bean variety. Cooking the beans altered the extractable and non-extractable polyphenols and the antioxidant capacity. Also, the antioxidant properties and some extend, the digestibility of non-digestible carbohydrates of beans were affected by water regimes. This information could be taken into account for dry bean breeding programs to improve the nutritional quality of beans.

关键词： Water Regimes Dietary Fiber Indigestible Fraction Polyphenols Antioxidant Capacity Cooking