Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = -0.76 to -0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.
BACKGROUND: Knowledge of the bioactive content of sweet sorghum syrups compared to other common food-grade syrups will expand their utilisation as a food source. Total phenolic content (TPC), phenolics evaluated by high-performance liquid chromatography, antioxidant 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging activities and oxygen radical absorbance capacity (ORAC), as well as colour of high-fructose corn syrup (HFCS), corn, honey, maple, agave, rice and grain sorghum syrups, were compared to 10 commercial sweet sorghum syrups. RESULTS: Sweet sorghum syrups contained markedly higher (P ≤ 0.05) TPC (6471 ± 1823 mg L-1 ) compared to the other syrups (596 ± 497 mg L-1 ). HFCS, corn, white grain sorghum and rice syrups had negligible and low DPPH radical scavenging activities and ORAC values, respectively. DPPH activities, ORAC and colour values of the sweet sorghum syrups were also markedly (P ≤ 0.05) higher than other syrups and highly related. The predominant phenolic components identified in sweet sorghum syrups were phenolic acids. Ellagic acid and protocatechuic acid were found in sorghum syrups ranging in concentration from 335-1177 and 53-485 µg g-1 , respectively. Sinapic acid was detected in several sorghum syrups, ranging in concentrations between 21 and 3654 µg g-1 . CONCLUSION: HFCS, corn, white grain sorghum and rice syrups demonstrated low bioactivity with negligible and low DPPH activities and ORAC values, respectively. The TPC, DPPH, ORAC and colour values of the sweet sorghum syrups were related to each other and markedly (P ≤ 0.05) higher compared to the other syrups. Phenolic acids were the predominant phenolic compounds identified in sorghum syrups and represent potential for health benefits. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
Antioxidants/chemistry , Phenols/chemistry , Plant Extracts/chemistry , Sorghum/chemistry , Sweetening Agents/chemistry , Color , Honey/analysis , Oryza/chemistry , Seeds/chemistry , Zea mays/chemistry
The objective of this paper was to evaluate methods of producing purified Catfish bone fractions from Catfish frames and heads and determine the composition of the purified bone fraction. Fresh samples of Catfish frames and heads were obtained from a large commercial Catfish processor. Triplicate samples were processed for all treatments. Two methods were developed to remove nonbone tissue from the frames: (a) use of a proteolytic enzyme to digest the nonbone tissues and (b) after boiling the frames, removal of the nonbone tissues with high-pressure water. The ash, protein, and lipid contents of unprocessed dried frames were 17%, 33%, and 41%, respectively. After the enzymatic or high-pressure water treatment processes, the frame bone compositions for the two processes were 62% and 54% ash, 35% and 33% protein, and 9% and 2% lipid, respectively. Bone from both processing treatments had a calcium content of 21%-25%, phosphorus content of 10%-11%, and contents of magnesium, manganese, zinc, and nickel were increased. Hydroxyproline content increased from 4% of the amino acids in the untreated bone to 7%-8% for the processed treatments. Tissues were removed from Catfish heads by digestion with a proteolytic enzyme and collection of the bone with a sieve. After the longest digestion period, dried head bone was 51% ash, 38% protein, and 7% lipid. The amino acid profiles showed high levels of hydroxyproline and lower levels of many essential amino acids. With increased enzymatic hydrolysis time, percent calcium and phosphorus increased. Results from this study will be used in the development of new value-added food and feed ingredients from Catfish bone.
Catfish fillet texture is important to consumers, especially if the texture is not what the consumer expects. Therefore, it is important to be able to assure that texture quality is consistent. Texture is a humanly perceived sensory trait and can be costly to processors when texture quality is substandard. Instrumental methods of monitoring texture are much less costly over time than maintaining a sensory quality panel. The purpose of this research was to develop methods for monitoring texture quality using reliable instrumental methods. A descriptive sensory texture panel evaluated fresh-frozen and individually quick frozen (IQF) catfish fillets and was compared to the instrumental analysis of the same cooked fish, using texture profile analysis (TPA). The TPA evaluation was more successful for identifying differences between IQF and fresh-frozen catfish, with the most significance (p < 0.02) seen for the attributes springiness, resilience, chewiness-1, hardness-1, and residual parameters of springiness, chewiness-1, chewiness-1b, and hardness-1b. For sensory evaluation, only moisture release and moisture retention were this significant. Overall, IQF fillets were more moist and cohesive, with fresh-frozen fillets greater in all other parameters. Predictive equations were developed for sensory texture attributes from various TPA attributes calculated from the compression-force curves generated from two compressions of a ball probe. In the fresh-frozen catfish, sensory attributes firmness, flaky, moisture retention, and residual cohesiveness of mass had correlation coefficients (R) of 0.50 or greater. For the IQF catfish, all sensory attributes had an R of less than 0.4. The firmness sensory attribute had TPA predictor variables in both fresh-frozen and IQF that consisted mainly of hardness, chewiness, or thickness-related attributes. Based on results, instrumental texture of catfish should be measured before further processing, such as IQF.
Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of different batters (rice, corn, and wheat) and the effect of par frying on the composition and texture properties of baked catfish. Catfish fillets were cut strips and then coated with batters, which had similar viscosities. Half of the strips were par fried in 177 °C vegetable oil for 1 min and the other half were not par fried. Samples were baked at 177 °C for 25 min. Analysis included % batter adhesion, cooking loss, protein, lipid, ash, and moisture, plus hardness and fracture quality measured using a texture analyzer. A trained sensory panel evaluated both breading and flesh texture attributes. Results found the lipid content of par fried treatments were significantly higher for both corn and wheat batters than for non-par fried treatments. Sensory analysis indicated that the texture of the coatings in the par fried treatments were significantly greater for hardness attributes. Fillet flakiness was significantly greater in the par fried treatments and corn-based batters had moister fillet strips compared to the wheat flour batters. Texture analyzer hardness values were higher for the par fried treatments.
The objective of this study was to chemically characterize both channel and hybrid catfish parts including heads, frames, viscera, skin, and fillet trimming mince. Triplicate samples of channel and hybrid catfish byproduct parts were obtained from a large commercial catfish processor and analyzed for percent moisture, lipid, protein, ash, and amino acid and fatty acid profiles were determined. The content of the off-flavor compounds, 2-methylisoborneol (MIB) and geosmin were also determined. The lipid content of samples were 13.6% and 10.0% for channel and hybrid skins, 17.7% and 21.4% for channel and hybrid viscera, 20.0% and 19.1% for channel and hybrid frames, and 9.7% and 9.3% for channel and hybrid heads. The protein content of samples ranged from a high of 22.8% for channel catfish skins, to a low of 13.4% for channel frames. Low levels of geosmin, <1 ppb, were detected in the byproduct samples, while no MIB was detected. Palmitic, oleic, and linoleic acid comprised approximately 80% of the fatty acids in the byproduct tissues. The amino acid profiles indicated that the catfish mince had high levels of lysine and methionine and other essential amino acids. Results from this study will be used in the development of new value-added products from catfish byproducts.
Microencapsulation protects sensitive nutrients, masks flavors, or enhances delivery. Ratios of maltodextrin and γ-cyclodextrin (20:0, 19:1, and 17:3% w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140, and 160°C. The effects on physical properties (water activity, % water content, color, pH, soluble solids (Brix), and methyl cellulose precipitable tannin assay (MCPTA) were examined. Based on the principle component analysis, formulation influenced color parameters and pH accounted for 46.8% of the variation in the data. Temperature influenced Chroma and water-holding capacity with 31.8% of the variation. The pH of the reconstituted spray-dried powder significantly influenced color. Blending of γ-cyclodextrins to maltodextrins slightly increased the water-holding capacity, increased pH, slightly affected color, and preserved the color over time, slightly better. Increased inlet temperature affected color, decreased water-holding capacity, and decreased astringency index. Small additions of γ-cyclodextrin affect spray-dried powders.
BACKGROUND: High antioxidant content and keen marketing have increased blueberry demand and increased local production which in turn mandates new uses for abundant harvests. Pilot scale processes were employed to investigate the anthocyanidin profiles, qualitative volatile compositions, and sensorial attributes in not-from-concentrate (NFC) 'Tifblue' rabbiteye blueberry juices. RESULTS: Processing prior to pasteurization generally resulted in increased L* and hue angle color, while a* , b* , and C* decreased. After 4 months pasteurized storage, non-clarified juice (NCP) lost 73.8% of total volatiles compared with 70.9% in clarified juice (CJP). There was a total anthocyanidin decrease of 84.5% and 85.5% after 4 months storage in NCP and CJP, respectively. Storage itself resulted in only 14.2% and 7.2% anthocyanidin loss after pasteurization in NCP and CJP. Storage significantly affected nine flavor properties in juices; however, there were no significant differences in the blueberry, strawberry, purple grape, floral, sweet aroma, or sweet tastes between processed and stored juices. CONCLUSIONS: NFC pasteurized blueberry juices maintained desirable flavors even though highly significant volatile and anthocyanidin losses occurred through processing. Maintenance of color and flavor indicate that NFC juices could have an advantage over more abusive methods often used in commercial juice operations. © 2016 Society of Chemical Industry.
Anthocyanins/analysis , Blueberry Plants/chemistry , Food Handling/methods , Fruit and Vegetable Juices/analysis , Fruit/chemistry , Pasteurization , Volatile Organic Compounds/analysis , Color , Food Quality , Humans , Odorants , Phenols/analysis , Species Specificity , Taste
Pyogenic granulomas (PGs) in the oral cavity present as an inflammatory hyperplasia usually caused by trauma, hormonal imbalance, chronic irritation, or as the response to a wide variety of drugs. PGs with atypical presentation and behavior may clinically mimic malignant tumors. Thus, histological examination is required to rule out cancer development. Lesions in the oral cavity have been described to be either an isolated entity or present in multiple forms and with multiple recurrences. Conservative surgical excision is the standard choice of treatment in almost every scenario. However, the severity of the lesions and the affected sites often challenge surgical treatment. In this report, we describe the clinical scenario of a recurrent PG, where surgical excision of the lesion was questioned. As an alternative, we describe a noninvasive approach with lesional steroid injections.
Six cultivars of southern highbush (SHB) and rabbiteye (RE) blueberry samples were harvested on 2 different dates. Each treatment combination was pressed 2 times for repeated measures. Fresh juice was characterized for 18 flavor/taste/feeling factor attributes by a descriptive flavor panel. Each sample was measured for sugars, acids, anthocyanidins, Folin-Ciocalteu, soluble solids (BRIX), titratable acidity (TA), and antioxidant capacity (ORACFL ). Flavors were correlated with the composition and physicochemical data. Blueberry flavor correlated with 3 parameters, and negatively correlated with 2. Strawberry correlated with oxalic acid and negatively correlated with sucrose and quinic acid. Sweet aroma correlated with oxalic and citric acid, but negatively correlated with sucrose, quinic, and total acids. Sweet taste correlated with 11 parameters, including the anthocyanidins; and negatively correlated with 3 parameters. Neither bitter nor astringent correlated with any of the antioxidant parameters, but both correlated with total acids. Sour correlated with total acids and TA, while negatively correlating with pH and BRIX:TA. Throat burn correlated with total acids and TA. Principal component analysis negatively related blueberry, sweet aroma, and sweet to sour, bitter, astringent, tongue tingle, and tongue numbness. The information in this component was related to pH, TA, and BRIX:TA ratio. Another principal component related the nonblueberry fruit flavors to BRIX. This PC, also divided the SHB berries from the RE. This work shows that the impact of juice composition on flavor is very complicated and that estimating flavor with physicochemical parameters is complicated by the composition of the juice.
Acids/analysis , Anthocyanins/analysis , Blueberry Plants , Fruit/chemistry , Plant Preparations/chemistry , Sucrose/analysis , Taste , Antioxidants/analysis , Beverages/analysis , Carbohydrates/analysis , Humans , Hydrogen-Ion Concentration , Odorants , Tongue
Metastatic carcinoma from the female genitalia to the oral mucosa is exceptionally rare, with only 11 such cases having been previously reported in the English-language literature. We describe a new case in a 65-year-old woman with a history of endometrial carcinoma who presented with swelling of the retromolar pad. Radiographic examination showed slight opacities and irregular trabecular bone in the left posterior mandible. Following an incisional biopsy, histologic examination and immunohistochemical studies revealed glandular adenocarcinoma with positivity for progesterone receptor, estrogen receptor, and cytokeratin 7. The patient was referred to her primary care physician for comprehensive treatment. This case illustrates the value of considering cancer metastasis in the differential diagnosis of an oral swelling, particularly in a patient with a history of cancer.
Adenocarcinoma/secondary , Endometrial Neoplasms/pathology , Mouth Neoplasms/secondary , Adenocarcinoma/chemistry , Aged , Endometrial Neoplasms/therapy , Female , Humans , Keratin-7/analysis , Mouth Mucosa , Mouth Neoplasms/chemistry , Mouth Neoplasms/pathology , Receptors, Estrogen/analysis , Receptors, Progesterone/analysis
The recognition, diagnosis, and management of common oral conditions requires knowledge of the lesion's clinical characteristics as well as the underlying pathology of the lesion. A thorough medical history, knowledge of normal anatomy, and a complete head and neck examination are necessary for the early recognition of oral lesions. Once any oral pathology is noted, clinical characteristics of size, location, texture, color, symptoms, and duration are necessary to arrive at a working plan and eventually a definitive diagnosis. In the end, the diagnosis often requires a biopsy or culture of the lesion. The clinical and histopathologic and/or mycologic correlation renders a final diagnosis leading to therapeutic options. A thorough knowledge of common oral lesions will allow the dentist/specialist to provide proper therapy or allow for referral to an oral medicine or oral surgery specialist. This review covers common infectious, reactive/traumatic, white, red, and bone lesions, as well as the vesiculobullous/desquamative gingival conditions, with a focus on periodontology and implantology. We cover the etiology, clinical features, histopathology, and treatment of each oral pathological condition.
Mouth Diseases/diagnosis , Precancerous Conditions/diagnosis , Humans , Mouth Diseases/classification , Mouth Diseases/therapy , Mouth Neoplasms/diagnosis
BACKGROUND: The whiter the rice, the more it is preferred by consumers and the more value it has in the market place. The first objective of this study was to determine the interrelationships of raw colour, cooked colour, amylose content and protein content in rice. The second objective was to assess whether or not the colour of cooked rice can be predicted from raw rice colour in conjunction with amylose and protein contents. RESULTS: Protein and amylose contents were not significantly correlated with the colour measurements for raw rice. Protein and amylose showed moderate, significant associations with L* and a* and a*, b* and C* respectively for cooked rice. Only the colour variable a* of cooked rice could be predicted using protein, amylose and raw rice colour with high enough precision to be useful, and this was only for modelling using samples cooked in the same manner (rice cooker). Cooking method (rice cooker versus excess water) affected the colour of cooked rice. CONCLUSION: Being able to predict a* in cooked rice is likely of limited value. Only the model that used samples where postharvest handling conditions were controlled (US-grown rice) was able to predict C*, a more useful measure, and then with only moderate ability. L*, a measure of brightness/whiteness, was not predicted well by any of the models.
Cooking/methods , Oryza/chemistry , Pigments, Biological/chemistry , Consumer Behavior , Oryza/classification
BACKGROUND: Beer in batter formulation or beer-battering has been popular in fried food recipes, but the topic is rarely reported in scientific journals or the claims substantiated with reliable studies. In this research, we prepared and characterized rice and wheat batters with and without using beer to replace water in the formulation. We studied and provided data on the effect of beer on the frying properties of batter and its coated foods. RESULTS: With beer in the formulation, oil uptake of fried batters generally increased by up to 18%. Instrumental textural analyses indicate that beer-battering treatment generally decreased the hardness, increased the fracturability and improved the crispness of the fried batters. Sensory evaluations show similar trends, though to a lesser extent, that fish and onion rings coated with batters were softer but crispier with beer than without. CONCLUSION: In general, beer-battering caused an increase in the oil uptake of the batter during frying. It also made the texture of fried batters slightly softer and crispier. The effects are more pronounced for rice batters than wheat batters.
Beer , Cooking/methods , Food Analysis , Oryza/chemistry , Seeds/chemistry , Triticum/chemistry , Animals , Bread/analysis , Chemical Phenomena , Fatty Acids, Monounsaturated/analysis , Flour , Hardness , Humans , Onions/chemistry , Plant Roots/chemistry , Rapeseed Oil , Seafood/analysis , Sensation , Tilapia
INTRODUCTION: A new technique of gastroschisis closure in which the defect is covered with sterile dressings and allowed to granulate without suture repair was first described in 2004. Little is known about the outcomes of this technique. This study evaluated short-term outcomes from the largest series of sutureless gastroschisis closures. METHODS AND PATIENTS: A retrospective case control study of 26 patients undergoing sutureless closure between 2006 and 2008 was compared to a historical control group of 20 patients with suture closure of the abdominal fascia between 2004 and 2006. Four major outcomes were assessed: (1) time spent on ventilator, (2) time to initiating enteral feeds, (3) time to discharge from the neonatal intensive care unit, and (4) rate of complications. RESULTS: In multivariate analysis, sutureless closure of gastroschisis defects independently reduced the time to extubation as compared to traditional closure (5.0 vs 12.1 days, P = .025). There was no difference in time to full enteral feeds (16.8 vs 21.4 days, P = .15) or time to discharge (34.8 vs 49.7 days, P = .22) with sutureless closure. The need for silo reduction independently increased the time to extubation (odds ratio, 4.2; P = .002) and time to enteral feeds (odds ratio, 5.2; P < .001). Small umbilical hernias were seen in all patients. CONCLUSION: Sutureless closure of uncomplicated gastroschisis is a safe technique that reduces length of intubation and does not significantly alter the time required to reach full enteral feeds or hospital discharge.
Abdominal Wall/surgery , Gastroschisis/surgery , Case-Control Studies , Child , Enteral Nutrition/statistics & numerical data , Fasciotomy , Hernia, Umbilical/surgery , Humans , Infant , Length of Stay/statistics & numerical data , Occlusive Dressings , Patient Discharge/statistics & numerical data , Postoperative Care/methods , Postoperative Care/statistics & numerical data , Plastic Surgery Procedures/methods , Retrospective Studies , Suture Techniques , Time Factors , Treatment Outcome , Umbilicus/transplantation , Wound Healing
