Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Rivera, Jared; Deliephan, Aiswariya; Dhakal, Janak; Aldrich, Charles G; Siliveru, Kaliramesh

doi:10.3390/foods10071479

Cited by 19 publications

(22 citation statements)

References 27 publications

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“…This classification means that it can be used by food manufacturers without the need for a pre-market review verifying its safety. Furthermore, the use of GRAS substances is permitted as long as it is used in accordance with the manufacturers’ Good Manufacturing Practices (GMPs) ( Rivera et al, 2021 ). Advantages and benefits associated with the use of liquid smoke in foods include ease and consistency of application to optimize antioxidant potential, sensory properties, and antimicrobial properties.…”

Section: Discussionmentioning

confidence: 99%

Effects of liquid smoke preparations on shelf life and growth of wild type mold and Aspergillus flavus in a model semi moist pet food

et al. 2023

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Liquid smoke is a naturally derived flavor component and preservative with known antimicrobial properties. To our knowledge, there is a paucity of information on antifungal potential of liquid smoke against toxigenic fungi like Aspergillus flavus that produce mycotoxins in human and pet foods. Semi-moist pet food with high moisture content (20–30%) is susceptible to mold contamination and requires intervention. The objectives of this study were to determine the effects of liquid smoke preparations on the growth of wild-type mold and A. flavus in semi-moist pet food. Semi-moist pet food was formulated with eight different liquid smoke preparations (S1–S8) containing varying amounts of organic acids, phenol and carbonyl compounds (ranging from low to high) at 0% (untreated), 0.5, 1, 2, and 4% (w/w). A positive control consisted of 0.2% potassium sorbate known to inhibit mold growth. Shelf life was estimated by storing the samples at 28°C and 65–70% RH over 30 days and recording the number of days until the appearance of visible wild-type mold. In another experiment, samples were spot inoculated with A. flavus (∼10,000 CFU/mL), incubated at 25°C, and analyzed for fungal growth at sampling intervals of 2 days over a 35-day period. Liquid smoke at 0.5, 1, 2, and 4% extended the shelf life of samples on an average by a total of 11.6, 12.5, 17.2, and 24.1 days when compared to the untreated samples (7.7 days). The smoke preparations Cloud S-C100 (S3) and Code-10 (S6) (high carbonyl, medium/low phenol) were the most effective (P < 0.05) in prolonging the number of days to visible mold growth (26–28 days). In the challenge study with A. flavus, Cloud S-C100 (S3), Cloud S-AC15 (S8) (high to medium carbonyl, low phenol), and Code 10 (S6) (base smoke) reduced (P < 0.05) mold counts by 1.0, 1.7, and 2.5 logs when compared to the untreated samples at 1, 2, and 4%, respectively. Addition of smoke at 0.5% did not reduce mold counts. The carbonyl preparations of liquid smoke were the most effective at enhancing shelf life of semi-moist pet food, and at inhibiting A. flavus growth.

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Section: Discussionmentioning

confidence: 99%

Effects of liquid smoke preparations on shelf life and growth of wild type mold and Aspergillus flavus in a model semi moist pet food

et al. 2023

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“…Wheat moisture tempering was performed as previously described by Rivera et al 14 . with some modifications.…”

Section: Methodsmentioning

confidence: 99%

“…Wheat moisture tempering was performed as previously described by Rivera et al 14 with some modifications. Wheat was placed in a sealed plastic container and water was added (the amount of water was calculated in accordance with the following equation), ensuring that the final wheat moisture was 10%, 12%, 14%, 16%, and 18%, respectively.…”

Section: Wheat Moisture Temperingmentioning

confidence: 99%

Radio‐frequency treatment of medium‐gluten wheat: effects of tempering moisture and treatment time on wheat quality

et al. 2023

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BACKGROUND Wheat and wheat flour are important raw materials of staple foods. Medium‐gluten wheat is now the dominant wheat in China. In order to expand the application of medium‐gluten wheat, radio‐frequency (RF) technology was used to improve its quality. Effects of tempering moisture content (TMC) of wheat and RF treatment time on wheat quality were investigated. RESULTS No evident change in protein content after RF treatment, but a reduction in wet gluten content of the sample with 10–18% TMC and RF treatment for 5 min, was observed. By contrast, protein content increased to 31.0% after RF treatment for 9 min in 14% TMC wheat, achieving the requirement of high‐gluten wheat (≥30.0%). Thermodynamic and pasting properties indicated that RF treatment (14% TMC, 5 min) can alter the double‐helical structure and pasting viscosities of flour. In addition, the results of textural analysis and sensory evaluation for Chinese steamed bread showed that RF treatment for 5 min with different TMC (10–18%) wheat could deteriorate wheat quality, while the wheat (14% TMC) treated with RF for 9 min had the best quality. CONCLUSION RF treatment for 9 min can improve wheat quality when the TMC was 14%. The results are beneficial to the application of RF technology in wheat processing and improvement of wheat flour quality. © 2023 Society of Chemical Industry.

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“…The millet flours were baked following the gluten free technique as described by Gui et al (2022) with minor modification (Table 1 ) . Following the baking process, specific volume, C‐cell, texture profile as well as crumb and crust color for the prepared bread were measured as previously described by Rivera, Deliephan, Dhakal, Aldrich, and Siliveru (2021).…”

Section: Methodsmentioning

confidence: 99%

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties

Shivaprasad

Nkurikiye

Rajpurohit

et al. 2022

Journal of Texture Studies

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Proso millet is a nutritious, sustainable, and gluten free food which is currently underutilized. They can be incorporated into the grain industry and provide much needed healthy alternatives. Efficient grinding method should be adopted for easy incorporation. This study aimed to investigate the effect of three different methods of grinding namely, roller milling (RM), pin milling (PM), and hammer milling (HM) on proso millet flour rheology and baking properties for food application. The milling flow sheet was developed toward the production of the quality whole grain flour. The particle size distribution of all the flours showed bi-modal distribution except for the RM flour.The PM produced the flour with the finest particles with geometric mean diameter of 82 μm. The study also revealed that starch damage in the PM flour (4.64%) was higher than RM (2.46%) and HM flour (2.51%). The nutritional composition was not significantly affected by different grinding methods. Pasting properties of the flour were also affected by the grinding method applied. Rapid Visco Analysis profile showed pin mill flour to have a higher peak viscosity (PV) (2,295 cP) compared to HM (2,065 cP) and RM flour (2,130 cP). Finally, this study demonstrated that the production of bread from proso millet flour with desirable quality and texture is possible.The grinding method did not affect the specific volume of bread loaves and C-cell characteristics. The specific volume of the breads ranged from 2.40 to 2.52 cm 3 /g. This study will help in promoting and producing value-added proso millet food products with enhanced nutritional quality. K E Y W O R D S bread texture, gluten free baking, hammer milling, pin milling, proso millet, roller milling 1 | INTRODUCTION Millet is generic term for a range of annual small-seeded cereals in the two tribes Paniceae and Chlorideae of the family Poaceae (true grass) (Das, Khound, Santra, & Santra, 2019; Lu et al., 2009). Commonly cultivated species of millet grown across the world include pearl millet (Pennisetum glaucum [L.] R.Br.), proso millet (Panicum miliaceum L.), finger millet (Eleusine coracana [L.] Gaertn.), foxtail millet (Setaria italica [L.] P. Beauvois), kodo millet (Paspalum scrobiculatum L.), barnyard millet (Echinochloa esculenta [A.Braun] H.Scholz), and little millet (Panicum sumatrense Roth ex Roem. & Schult) (Das et al., 2019). Millet serves as a major source of energy and protein for people living in arid and semiarid regions especially in India, Africa, and China (Habiyaremye et al., 2017).

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Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Cited by 19 publications

References 27 publications

Effects of liquid smoke preparations on shelf life and growth of wild type mold and Aspergillus flavus in a model semi moist pet food

Effects of liquid smoke preparations on shelf life and growth of wild type mold and Aspergillus flavus in a model semi moist pet food

Radio‐frequency treatment of medium‐gluten wheat: effects of tempering moisture and treatment time on wheat quality

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties

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