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James F Campbell - One of the best experts on this subject based on the ideXlab platform.
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using long term capture data to predict trogoderma variabile ballion and plodia interpunctella hubner population patterns
Insects, 2019Co-Authors: Alison R Gerken, James F CampbellAbstract:Insects can infest facilities that house and process post-harvest grains and grain-based products. Integrated pest management tactics rely on tracking insect populations and using this information to select and target management tactics. Our ability to predict when and where to best focus treatment relies on an understanding of long-term trends, but often any available monitoring data are limited in its duration. Here we present data collected over a 10-year period at a Flour Mill in the central part of the United States. Using traps placed both inside and outside a Flour Mill and baited with pheromone-lures for Plodia interpunctella (Hubner), Indianmeal moth, and Trogoderma variabile Ballion, warehouse beetle, we examine environmental and spatial variability in insect captures. We find that both species, inside and outside the Mill, are highly influenced by seasonal patterns, with peaks of insect captures during the warm season (April through September). There is also consistency across time and space in trap capture for P. interpunctella with traps in an open location consistently capturing high numbers of insects. In contrast, T. variabile lacked consistency in trap capture but were most often not found in the same trap locations as P. interpunctella. Fumigations conducted within the facility appeared to have little impact on insect captures inside, with dynamics appearing to be driven more by broader seasonal patterns in activity. These data and analyses suggest that there is a larger population of these insects that are readily moving in and out of the structures, while fumigation treatments are only impacting a small portion of the overall population and tactics targeting immigration may be an important addition to the pest management program.
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aerosol insecticide distribution inside a Flour Mill assessment using droplet measurements and bioassays
Journal of Stored Products Research, 2018Co-Authors: Frank H Arthur, James F Campbell, Daniel L Brabec, G R Ducatte, J E DonaldsonAbstract:Abstract The distribution of aerosol applications of pyrethrin + methoprene, generated from a mechanical fogger, and pyrethrin + pyriproxyfen, dispensed from a pressurized cylinder, were characterized inside a pilot-scale Flour Mill using measurements of particle size and concentration and effects on adult confused Flour beetles, Tribolium confusum Jacqueline duVal, in bioassay arenas. Particle measurements were made using TSI Aerodynamic Particle Sizer (APS) units placed in an open straight line at distances of 4.3, 8.9, and 13.5 m from the aerosol release point (open configuration). Measurements were also made using a second configuration (termed obstructed), which was done by moving the APS unit at 8.9 m underneath a piece of equipment, and moving the APS unit at 13.5 m behind a support beam. Actual concentration and calculated deposition were about 4× greater for the pyrethrin + methoprene aerosol compared to the pyrethrin + pyriproxyfen aerosol. However, efficacy was similar since bioassays using adult T. confusum showed no difference in recovery after exposure to either insecticide. Concentration and calculated deposition of both aerosols decreased with increasing distance from the spray release point and when the APS units were in the obstructed configuration, and recovery of bioassay insects after exposure increased with increasing distance from the spray release point. Results from this field trial show how efficacy of aerosol applications is impacted by distance and obstacles, and how use of equipment that measures droplet size and concentration can help quantify the dispersion and spread of insecticidal aerosols. Results also provide guidance to develop relationships between aerosol deposition and efficacy and thus improve pest management programs for structural management of stored product insects.
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spatial pattern in aerosol insecticide deposition inside a Flour Mill
Journal of Economic Entomology, 2014Co-Authors: James F Campbell, Frank H ArthurAbstract:ABSTRACT Aerosol insecticides are commonly used for management of stored-product pests inside food facilities, but the physical complexity of the interior of most food facilities may influence the dispersal and deposition of droplets and create spatial variation in dosage. The spatial pattern in aerosol deposition was evaluated inside a Flour Mill using a high density grid of bioassay insects. Three insecticides, Aero tech with NyGuard and Pyrocide 100 + Diacon II, both pyrethrin and insect growth regulator combinations, and Vap20, an organophosphate, were evaluated at normal (27°C) and high (40°C) target temperatures. Using a newly developed efficacy index, there was spatial pattern to aerosol deposition detected for the pyrethrin insecticides and the pattern differed between aerosols and temperatures. Walls and corners, especially behind the direction of application, were especially vulnerable to zones of lower efficacy, and open areas in center of the room tended to have the highest efficacy. The organ...
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movement of tribolium castaneum within a Flour Mill
Journal of Stored Products Research, 2013Co-Authors: Altair A Semeao, James F Campbell, Jeff R Whitworth, P E SloderbeckAbstract:The colonization of food processing plants by stored-product pests and their distribution within a facility depend, in part, on their dispersal ability. In this case study, we relied on self-mark recapture to evaluate the ability of Tribolium castaneum, the red Flour beetle, to move among floors within a Flour Mill and the effects of a heat treatment on insect activity. Marking stations with pheromone and fluorescent powder were placed on each of five floors in the Mill, and two techniques were used to recover marked individuals (trapping and direct collection of individuals from the floor). Considering both recovery techniques, T. castaneum was able to move among floors, but the majority of individuals remained on the same floor where they were marked (86%). Most individuals captured on a different floor were captured on a floor below the one they were marked (70%) and adjacent to it (87%). There was a spike in the number of beetles captured during heat treatment, but not an increase in movement of marked beetles between floors. These results suggest that the rate of heating was sufficient to prevent beetles time to move to cooler floors to escape heat. T. castaneum movement among floors needs to be taken into account when identifying sources of infestation and targeting pest management. Published by Elsevier Ltd.
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influence of environmental and physical factors on capture of tribolium castaneum coleoptera tenebrionidae in a Flour Mill
Journal of Economic Entomology, 2012Co-Authors: James F Campbell, Altair A Semeao, R J Whitworth, P E SloderbeckAbstract:Variation in environmental and physical factors within food processing facilities can influence both the distribution of stored-product pests and trapping efficiency. Data from a long-term Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae) monitoring program was used to evaluate spatial variation in captures among trap locations and to determine relationships with environmental and physical variables. From the complete monitoring data set, different subsets were created for the cool and warm seasons, and period of time when environmental and physical factors were measured (2009–2010), with all data sets showing significant differences among trap locations in terms of beetle captures and proportion of time that traps exceeded 2.5 beetles per trap per monitoring period. There was also considerable temporal variation in distribution among the different levels of the Mill. Among the environmental and physical variables measured, mean temperature and Flour dust accumulation showed the most significant positive relationships with variation of beetle captures at trap locations. More beetles were captured in traps located in close proximity to Milling equipment. Presence of equipment near traps was also associated with an increase in Flour dust accumulation and temperature. Overall the environmental and physical factors seemed to have a limited influence on variation in captures among trap locations, with temporal variation in distribution perhaps overwhelming potential influences of local trap conditions.
Bhadriraju Subramanyam - One of the best experts on this subject based on the ideXlab platform.
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dispersion efficacy and persistence of dichlorvos aerosol against two Flour beetle life stages in a Mill
Journal of Stored Products Research, 2014Co-Authors: Bhadriraju Subramanyam, Dhana Raj Boina, Frank H ArthurAbstract:Abstract The dispersion, efficacy, and persistence of dichlorvos applied as an aerosol inside the Kansas State University pilot Flour Mill was evaluated based on responses of adults of the confused Flour beetle, Tribolium confusum , and pupae of the red Flour beetle, Tribolium castaneum , during and after application. Dichlorvos was applied at the highest labeled rate of 0.35 g/m 3 . Concrete arenas with or without different life stages of the two species were placed in open, obstructed, and concealed Mill locations during aerosol application. Knockdown and mortality of T. confusum adults was 99–100% and mortality of T. castaneum pupae was 97–100% in open and obstructed Mill locations, indicating uniform dispersion of dichlorvos. In concealed locations, knockdown and mortality of T. confusum adults and mortality of T. castaneum pupae was 85–94%, indicating effective dispersion of dichlorvos into pieces of equipment. Holding insects directly exposed to dichlorvos for an additional 24 h in the same arenas did not increase knockdown or mortality. Exposure to dichlorvos residues aged for an additional 24 h on concrete resulted in moderate to poor knockdown and/or mortality of Tribolium spp. suggesting lack of residual activity. Results show dichlorvos will give immediate kill of exposed insects but will not offer effective residual control.
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gas leakage and distribution characteristics of methyl bromide and sulfuryl fluoride during fumigations in a pilot Flour Mill
Journal of Stored Products Research, 2012Co-Authors: Bhadriraju Subramanyam, Watcharapol Chayaprasert, Dirk E Maier, Michelle HartzerAbstract:Abstract The half-loss time (HLT) is used as an indicator to quantify gas leakage rates during methyl bromide (MB) and sulfuryl fluoride (SF) fumigations. Comparisons of HLTs between three MB and three SF fumigations were quantified in the Hal Ross pilot Flour Mill, Department of Grain Science and Industry, Kansas State University, USA. The sealing quality or gas tightness of the Mill before each fumigation was verified by a pressurization test. Fumigant concentrations during the six fumigations were monitored continuously at 30 locations among the five Mill floors during the 24 h fumigation period. A weather station on the Mill roof monitored barometric pressure, wind speed and direction, temperature, and relative humidity. A data logger on each Mill floor recorded temperature and relative humidity. The pressurization test showed that the relationship between airflow rate and building static pressure varied among the fumigations despite the same areas being sealed by two separate fumigation service providers due to environmental conditions not being identical among the fumigations. Concentration differences of both fumigants within the Mill ranged from 2 to 7 g/m3. The observed HLTs for the MB and SF fumigations were in the range of 3.61 to 28.64 h and 9.97 to 31.65 h, respectively, and were inversely related only to wind speeds during fumigation and not any other environmental conditions recorded. In our study, the fumigant leakage rate was found to be predominantly a function of wind speed rather than inherent gas characteristics of MB and SF.
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impact of varying levels of sanitation on mortality of tribolium castaneum eggs and adults during heat treatment of a pilot Flour Mill
Journal of Economic Entomology, 2012Co-Authors: Monika Brijwani, Bhadriraju Subramanyam, P W FlinnAbstract:The influence of sanitation on responses of life stages of the red Flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), an economically important pest in Flour Mills, was investigated in a pilot Flour Mill subjected to two, 24-h heat treatments. One hundred eggs or 100 adults of T. castaneum were exposed inside each 20-cm diameter by 15-cm high PVC rings holding 0.1-, 0.2-, 1.0-, 3.0-, 6.0-, and 10.0-cm-deep wheat Flour to simulate different sanitation levels that may exist in a Flour Mill. These rings were placed on the first and third floors of a pilot Flour Mill. On the first floor, temperatures inside rings with eggs reached 50°C in 7–11 h only in 0.1- and 0.2-cm-deep Flour treatments. In all other treatments the maximum temperatures attained generally were below 50°C and inversely related to Flour depth. Adults of T. castaneum on this floor were less susceptible than eggs. The egg mortality decreased linearly with an increase in Flour depth, whereas that of adults decreased exponentially. All eggs and adults in rings on the third floor were killed irrespective of Flour depth, because temperatures inside rings reached 50°C in 15–17 h and were held above 50°C for 6–8 h with the maximum temperatures ranging between 55.0 and 57.0°C. Although the protective effects of Flour on survival of T. castaneum eggs and adults were evident only if temperatures did not reach 50°C, removal of Flour accumulations is essential to improve heat treatment effectiveness.
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susceptibility of tribolium castaneum life stages exposed to elevated temperatures during heat treatments of a pilot Flour Mill influence of sanitation temperatures attained among Mills floors and costs
Journal of Economic Entomology, 2012Co-Authors: Monika Brijwani, Bhadriraju Subramanyam, P W Flinn, Michelle Hartzer, Michael R Langemeier, Rajshekhar HulasareAbstract:The influence of sanitation on responses of life stages of the red Flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), was investigated in a pilot Flour Mill subjected to three, 24-h heat treatments by using forced-air gas heaters fueled by propane. Two sanitation levels, dusting of wheat Flour and 2-cm-deep Flour, were created in 25 plastic bioassay boxes, each holding eggs, young larvae, old larvae, pupae, and adults of T. castaneum plus two temperature sensors. Data loggers (48) were placed on the five Mill floors to record air temperatures. The time required to reach 50°C, time above 50°C, and the maximum temperature among Mill floors and in bioassay boxes were measured. The maximum temperature in bioassay boxes and in the Mill was lower on the first floor than on other floors. This trend was apparent in time required to reach 50°C and time above 50°C, especially in compartments with 2-cm-deep Flour. The mean ± SE mortality of T. castaneum life stages on the first floor was 55.5 ± 12.9–98.6 ± 0.8%; it was 93.2 ± 6.7–100 ± 0.0% on other floors. Adults were the least susceptible stage. Mortality of T. castaneum stages in compartments with 2-cm-deep Flour was generally lower than those with Flour dust. Costs for the three heat treatments ranged from US$27,438 to $28,838. An effective heat treatment can be conducted within 24 h, provided temperatures on Mill floors reach 50°C in 8–12 h and are held above 50°C for at least 10–14 h, with maximum temperatures held between 50 and 60°C.
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Simulation model of the red Flour beetle in Flour Mills.
Julius-Kühn-Archiv, 2010Co-Authors: Paul W. Flinn, James F Campbell, James E. Throne, Bhadriraju SubramanyamAbstract:Red Flour beetle (Tribolium castaneum) is one of the most common insect pests infesting wheat Flour Mills (Toews et al. 2006). Structural treatments such as methyl bromide, sulfuryl fluoride and heat, are used to control the red Flour beetle. The structural treatments do not provide any residual action and thus, any surviving insect stages can rebound rapidly depending on the temperature. In addition, the distribution of the fumigant or heat-treatment in the facility can result in different mortality rates for different floors or regions of the Mill. Simulation models can be used to develop optimal integrated pest management strategies (Thorpe et al., 1982; Longstaff, 1988; Hagstrum and Throne, 1989; Flinn et al., 1997). Models developed for the Flour beetle in stored grain have been useful for predicting population trends (Hagstrum and Flinn, 1990). Our objective was to develop a model for the red Flour beetle in wheat Flour Mills that could be used to predict the effects of various structural treatments and subsequent population rebound. Currently, heat-treatment is not included in the model it will be added in a future version. A distributed-delay model was used to predict population growth of red Flour beetle as a function of inside air temperature. The model uses a distributed delay to simulate variation in developmental time, manage survivorship, and move insects through stages. The model predicts mean insect density for each floor of the Mill based on historical hourly inside air temperature for each floor (we may add relative humidity to the model if studies show this to be an important variable). The model consists of four parts: 1) an equation for rate of insect development as a function of temperature and RH; 2) a delay process for moving insects through stages; 3) an equation for age-specific fecundity as a function of temperature; 4) stage-specific mortality for methyl bromide or sulfuryl fluoride fumigation (stagespecific mortality for heat-treatment will be added in a later version of the model). Starting numbers are entered for each insect stage and for each floor of the Mill. The date of each fumigation, type of fumigant used (methyl bromide or sulfuryl fluoride), and the percent of the population that will not be exposed to the fumigant can be specified (refugia). Validation data was obtained by monitoring a Flour Mill from 2002 to 2004 (Campbell et al., 2010ab). Pheromone/food-oil baited pitfall traps were placed throughout the building with eleven traps on each floor. The traps were inspected and replaced every 2 weeks (pheromones were replaced every 6 weeks). Hobo temperature recorders were placed at one location on each floor. Trap catch field data (2002-2003) showed that the two methyl bromide fumigations knocked down the red Flour beetle population (Fig. 1). The simulated numbers of adult red Flour beetle tended to follow trap catch fairly well. Both the actual population and the simulated red Flour beetle numbers increased rapidly in August following the first fumigation. The rapid increase was probably due to warmer temperatures. Population growth following the second fumigation was slower; this was probably due to lower temperatures inside the building during the fall and winter. Figure 2 shows trap catch data (2003-2004) for the same Flour Mill, but fumigated with sulfuryl fluoride on 19 June 2004. Both the simulated number of red Flour beetle and the actual trap catch increased relatively slowly from September until April. The sulfuryl fluoride fumigation in June reduced the population; however the population quickly rebounded a few weeks later. The warmer air temperatures in June may have contributed to the rapid increase in adult numbers following fumigation. We plan to conduct additional validation studies with the model in other Flour Mills. Future enhancements to the model will include the ability to simulate facility heat treatments and fogging with aerosols. The model should be a valuable tool that can be used to develop optimal IPM strategies for the red Flour beetle in Flour Mills. 10 International Working Conference on Stored Product Protection 954 Julius-Kuhn-Archiv, 425, 2010 Figure 1 Mean red Flour beetle trap catch (2-week duration), model predicted insect numbers and hourly inside building temperatures for a Flour Mill located in central Kansas USA. The Flour Mill was fumigated with methyl bromide (20 g for 24 h) on 28 June 2002 and 23 August 2002. Figure 2 Mean red Flour beetle trap catch (2-week duration), model predicted insect numbers and hourly inside building temperatures for a Flour Mill located in central Kansas USA. The Flour Mill was fumigated with sulfuryl fluoride (111 g for 18 h) on 19 June 2004. This abstract reports the results of research only. Mention of a proprietary product or trade name does not constitute a recommendation or endorsement by the US Department of Agriculture or Kansas State University. 10 International Working Conference on Stored Product Protection Julius-Kuhn-Archiv, 425, 2010 955 References Campbell, J.F., Toews, M.D., Arthur, F.H., Arbogast, R.T., Long term monitoring of Tribolium castaneum in two Flour Mills: seasonal patterns and impact of fumigation. Journal of Economic Entomology (in press). Campbell, J.F., Toews, M.D., Arthur, F.H., Arbogast, R.T., Long term monitoring of Tribolium castaneum in two Flour Mills: rebound after fumigation. Journal of Economic Entomology (in press). Flinn, P.W., Hagstrum, D.W., Muir, W.E., 1997. Effects of time of aeration, bin size, and latitude on insect populations in stored wheat: a simulation study. Journal of Economic Entomology 90, 646-651. Hagstrum, D.W., Flinn, P.W., 1990. Simulations comparing insect species differences in response to wheat storage conditions and management practices. Journal of Economic Entomology 83, 2469-2475. Hagstrum, D.W., Throne, J.E., 1989. Predictability of stored-wheat insect population trends from life history traits. Environmental Entomology 18, 660-664. Longstaff, B.C., 1988. A modeling study of the effects of temperature manipulation upon the control of Sitophilus oryzae (Coleoptera: Curculionidae) by insecticide. Journal of Applied Ecology 25, 163-175. Thorpe, G.R., Cuff, W.R., Longstaff, B.C., 1982, Control of Sitophilus oryzae infestation of stored wheat: an ecosystem model of the use of aeration. Ecological Modeling 15, 331-351. Toews, M.D., Campbell, J.F., Arthur, F.H., 2006. Temporal dynamics and response to fogging or fumigation of stored-product Coleoptera in a grain processing facility. Journal of Stored Product Research 42, 480-498.
Aashitosh A Inamdar - One of the best experts on this subject based on the ideXlab platform.
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Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller Milled fractions of black gram (Phaseolus mungo L.)
Journal of Food Science and Technology, 2015Co-Authors: D Indrani, Suresh D Sakhare, Aashitosh A InamdarAbstract:Black gram grains were fractionated using roller Flour Mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat Flour partly replaced with roller Milled fractions of black gram was studied. With increase in the addition of straight run Flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich fraction, FRF (0–15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat Flour. Sensory evaluation showed that breads were acceptable only up to the level of 15 % for SRF, PRF & P&FRF and 10 % for FRF. However, when CA containing dry gluten powder, sodium stearoyl-2-lactylate and fungal α-amylase was incorporated the overall quality of the products improved. Use of these fractions increased the protein and fiber contents of bread by 1.24–1.66 and 1.48–3.79 times respectively. The results showed that possibility of utilising roller Milled black gram fractions along with CA to improve the taste, texture and nutritional quality of bread.
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physicochemical and microstructure analysis of Flour Mill streams and Milled products
Journal of Food Science and Technology-mysore, 2015Co-Authors: Suresh D Sakhare, Aashitosh A Inamdar, D Indrani, M Madhu H KiranAbstract:Quality of Mill streams is very important for obtaining specialty Flour for specific application. In order to have clear picture of distribution of major constituents in the Flour Mill streams during Milling of wheat, the physicochemical and microstructure characteristics of Flour Mill streams and Milled products were studied from the pilot roller Flour Mill. The result showed wide variation in moisture content, ash (0.42 % to 7.12 %), dry gluten (7.95 % to 9.62 %), damaged starch (4.42 % to 8.10 %), falling number (258 to 372), and sodium dodecyl sulphate (SDS) sedimentation values (41 ml to 61 ml) in different Flour Mill streams and Milled products. Variation in the farinograph water absorption (FWA) was also observed in the Flour Mill streams ranging from 53.07 % to 62.0 %. Scanning electron microscopic (SEM) images showed that straight run Flour (SRF) preserved some characteristics of intact endosperm and consisted of aggregates of broken protein matrix and starch granules embedded in it. In break streams, higher aggregates of starch and protein matrix than the single unaggregated granules were seen and starch granules showed less degree of structural deformation when compared to reduction streams.
D Indrani - One of the best experts on this subject based on the ideXlab platform.
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Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller Milled fractions of black gram (Phaseolus mungo L.)
Journal of Food Science and Technology, 2015Co-Authors: D Indrani, Suresh D Sakhare, Aashitosh A InamdarAbstract:Black gram grains were fractionated using roller Flour Mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat Flour partly replaced with roller Milled fractions of black gram was studied. With increase in the addition of straight run Flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich fraction, FRF (0–15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat Flour. Sensory evaluation showed that breads were acceptable only up to the level of 15 % for SRF, PRF & P&FRF and 10 % for FRF. However, when CA containing dry gluten powder, sodium stearoyl-2-lactylate and fungal α-amylase was incorporated the overall quality of the products improved. Use of these fractions increased the protein and fiber contents of bread by 1.24–1.66 and 1.48–3.79 times respectively. The results showed that possibility of utilising roller Milled black gram fractions along with CA to improve the taste, texture and nutritional quality of bread.
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physicochemical and microstructure analysis of Flour Mill streams and Milled products
Journal of Food Science and Technology-mysore, 2015Co-Authors: Suresh D Sakhare, Aashitosh A Inamdar, D Indrani, M Madhu H KiranAbstract:Quality of Mill streams is very important for obtaining specialty Flour for specific application. In order to have clear picture of distribution of major constituents in the Flour Mill streams during Milling of wheat, the physicochemical and microstructure characteristics of Flour Mill streams and Milled products were studied from the pilot roller Flour Mill. The result showed wide variation in moisture content, ash (0.42 % to 7.12 %), dry gluten (7.95 % to 9.62 %), damaged starch (4.42 % to 8.10 %), falling number (258 to 372), and sodium dodecyl sulphate (SDS) sedimentation values (41 ml to 61 ml) in different Flour Mill streams and Milled products. Variation in the farinograph water absorption (FWA) was also observed in the Flour Mill streams ranging from 53.07 % to 62.0 %. Scanning electron microscopic (SEM) images showed that straight run Flour (SRF) preserved some characteristics of intact endosperm and consisted of aggregates of broken protein matrix and starch granules embedded in it. In break streams, higher aggregates of starch and protein matrix than the single unaggregated granules were seen and starch granules showed less degree of structural deformation when compared to reduction streams.
Suresh D Sakhare - One of the best experts on this subject based on the ideXlab platform.
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Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller Milled fractions of black gram (Phaseolus mungo L.)
Journal of Food Science and Technology, 2015Co-Authors: D Indrani, Suresh D Sakhare, Aashitosh A InamdarAbstract:Black gram grains were fractionated using roller Flour Mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat Flour partly replaced with roller Milled fractions of black gram was studied. With increase in the addition of straight run Flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich fraction, FRF (0–15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat Flour. Sensory evaluation showed that breads were acceptable only up to the level of 15 % for SRF, PRF & P&FRF and 10 % for FRF. However, when CA containing dry gluten powder, sodium stearoyl-2-lactylate and fungal α-amylase was incorporated the overall quality of the products improved. Use of these fractions increased the protein and fiber contents of bread by 1.24–1.66 and 1.48–3.79 times respectively. The results showed that possibility of utilising roller Milled black gram fractions along with CA to improve the taste, texture and nutritional quality of bread.
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physicochemical and microstructure analysis of Flour Mill streams and Milled products
Journal of Food Science and Technology-mysore, 2015Co-Authors: Suresh D Sakhare, Aashitosh A Inamdar, D Indrani, M Madhu H KiranAbstract:Quality of Mill streams is very important for obtaining specialty Flour for specific application. In order to have clear picture of distribution of major constituents in the Flour Mill streams during Milling of wheat, the physicochemical and microstructure characteristics of Flour Mill streams and Milled products were studied from the pilot roller Flour Mill. The result showed wide variation in moisture content, ash (0.42 % to 7.12 %), dry gluten (7.95 % to 9.62 %), damaged starch (4.42 % to 8.10 %), falling number (258 to 372), and sodium dodecyl sulphate (SDS) sedimentation values (41 ml to 61 ml) in different Flour Mill streams and Milled products. Variation in the farinograph water absorption (FWA) was also observed in the Flour Mill streams ranging from 53.07 % to 62.0 %. Scanning electron microscopic (SEM) images showed that straight run Flour (SRF) preserved some characteristics of intact endosperm and consisted of aggregates of broken protein matrix and starch granules embedded in it. In break streams, higher aggregates of starch and protein matrix than the single unaggregated granules were seen and starch granules showed less degree of structural deformation when compared to reduction streams.