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Vijay Singh - One of the best experts on this subject based on the ideXlab platform.
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chemical characterization of proanthocyanidins in purple blue and red maize coproducts from different Milling processes and their anti inflammatory properties
Industrial Crops and Products, 2017Co-Authors: Cheng Chen, Pavel Somavat, Vijay Singh, Elvira Gonzalez De MejiaAbstract:Abstract Colored maize cultivars are drawing attention as economically viable sources of polyphenolic pigments, which may be used as a replacement of synthetic food dyes. Ingestion of polyphenolic compounds is also associated with potential health benefits. Proanthocyanidins (PA) are oligomeric and polymeric flavonoids. The objective was to evaluate the effect of dry Milling, Wet Milling, and dry grind processes on coproduct yields of purple, blue, and red corn, and to determine the concentration and type of PA in various coproducts generated from these three processes. Furthermore, to evaluate their anti-inflammatory potential using biochemical assays. Highest PA concentrations were detected in purple maize coproducts. In Wet Milling process, steepwater contained the highest concentration of PA (170.3 ± 4.4 g catechin equivalent, eq/kg of maize on dry basis, db) followed by gluten slurry. In dry Milling, pericarp contained the highest concentration (43.5 ± 2.1 g catechin eq/kg maize db), followed by small grits and large grits. Total PA recovered in Wet Milling were higher (204.3 ± 6.2 g catechin eq/kg maize db) compared to dry Milling coproducts (91.0 ± 8.5 g catechin eq/kg maize db). PA degree of polymerization was below 10. PA from purple maize demonstrated anti-inflammatory effects inhibiting 66% of inducible nitric oxide synthase and 89% of cyclooxygenase-2 activities. Maize processing produces biologically active compounds with anti-inflammatory activity for potential pharmaceutical use.
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a comparative study of anthocyanin distribution in purple and blue corn coproducts from three conventional fractionation processes
Food Chemistry, 2017Co-Authors: Pavel Somavat, Vijay Singh, Laura A Chatham, Elvira Gonzalez De MejiaAbstract:Abstract The aim was to compare the distribution of ANCs in purple and blue corn coproducts from three conventional corn fractionation processes and linking ANC partitioning in different coproducts to corn kernel phenotype. Total monomeric anthocyanin (TA) from purple corn extract was 4933.1 ± 43.4 mg cyanidin-3-glucoside equivalent per kg dry corn, 10 times more than blue corn. In dry milled purple corn, maximum ANCs were present in the pericarp (45.9% of total ANCs) and in Wet-Milling they were concentrated in steeping water (79.1% of total ANCs). For blue corn, the highest TA was in small grits and gluten slurry in dry-Milling and Wet-Milling coproducts, respectively. HPLC showed the highest concentration of each ANC in steeping water for purple corn coproducts. Micrographs of kernel showed pigments concentrated in pericarp layer of purple but only in aleurone of blue corn. ANCs can concentrate in certain coproducts depending upon physical distribution of pigments in kernel.
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enzymatic corn Wet Milling engineering process and cost model
Biotechnology for Biofuels, 2009Co-Authors: Edna C Ramirez, David B Johnston, Andrew J Mcaloon, Vijay SinghAbstract:Background Enzymatic corn Wet Milling (E-Milling) is a process derived from conventional Wet Milling for the recovery and purification of starch and co-products using proteases to eliminate the need for sulfites and decrease the steeping time. In 2006, the total starch production in USA by conventional Wet Milling equaled 23 billion kilograms, including modified starches and starches used for sweeteners and ethanol production [1]. Process engineering and cost models for an E-Milling process have been developed for a processing plant with a capacity of 2.54 million kg of corn per day (100,000 bu/day). These models are based on the previously published models for a traditional Wet Milling plant with the same capacity. The E-Milling process includes grain cleaning, pretreatment, enzymatic treatment, germ separation and recovery, fiber separation and recovery, gluten separation and recovery and starch separation. Information for the development of the conventional models was obtained from a variety of technical sources including commercial Wet Milling companies, industry experts and equipment suppliers. Additional information for the present models was obtained from our own experience with the development of the E-Milling process and trials in the laboratory and at the pilot plant scale. The models were developed using process and cost simulation software (SuperPro Designer®) and include processing information such as composition and flow rates of the various process streams, descriptions of the various unit operations and detailed breakdowns of the operating and capital cost of the facility.
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engineering process and cost model for a conventional corn Wet Milling facility
Industrial Crops and Products, 2008Co-Authors: Edna C Ramirez, David B Johnston, Andrew J Mcaloon, Winnie Yee, Vijay SinghAbstract:Conventional Wet Milling of corn is a process designed for the recovery and purification of starch and several coproducts (germ, gluten, fiber and steep liquor). The total starch produced by the Wet Milling industry in the USA in 2004 equaled 21.5 billion kg, including modified starches and starches used for sweeteners and ethanol production. Process engineering and cost models for a corn Wet Milling process (for steeping and Milling facilities) have been developed for a “generic” processing plant with a capacity of 2.54 million kg of corn per day (100,000 bu/day). The process includes grain cleaning, steeping, germ separation and recovery, fiber separation and recovery, gluten separation and recovery and starch separation. Information for the development of the models was obtained from a variety of technical sources including commercial Wet Milling companies, industry experts and equipment suppliers. The models were developed using process and cost simulation software (SuperPro Designer®) and include processing information such as composition and flow rates of the various process streams, descriptions of the various unit operations and detailed breakdowns of the operating and capital cost of the facility. Based on the information from the model, we can estimate the cost of production per kilogram of starch using the input prices for corn and other Wet Milling coproducts. We have also used the model to conduct a variety of sensitivity studies utilizing modifications such as feedstock costs, corn compositional variations, and the sale of Wet corn gluten feed. The model is also being used as a base-case for the development of models to test alternative processing technologies and to help in the scale-up and commercialization of new Wet Milling technologies. This model is available upon request from the authors for educational, non-commercial and research uses.
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Wet Milling and dry Milling properties of dent corn with addition of amylase corn
Cereal Chemistry, 2006Co-Authors: Vijay Singh, Christopher J Batie, Kent D. Rausch, Carl A MillerAbstract:ABSTRACT A transgenic corn (amylase corn) has been developed that produces an endogenous α-amylase that is activated in the presence of water and elevated temperature (>70°C). Wet- and dry-Milling characteristics of amylase corn were evaluated using laboratory Wet- and dry-Milling procedures. Different amounts of amylase corn (0.1–10%) were added to dent corn (with the same genetic background as the amylase corn) as treatments. Samples were evaluated for Wet- and dry-Milling fraction yields using 1-kg laboratory procedures. Milling yields for all amylase corn treatments were compared with the control treatment (0% amylase corn or 100% dent corn). No significant differences were observed in Wet- and dry-Milling yields between the control and the 0.1, 1, and 10% amylase corn treatments. Most of the amylase activity (77%) in Wet-Milling fractions was detected in the protein fraction. In dry-Milling, amylase activity (68.8%) was detected in endosperm fractions (fines, small grits, and large grits).
Claudia Monika Haros - One of the best experts on this subject based on the ideXlab platform.
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chemical and technological properties of bologna type sausages with added black quinoa Wet Milling coproducts as binder replacer
Food Chemistry, 2020Co-Authors: Juana Fernandezlopez, Raquel Lucasgonzalez, Manuel Viudamartos, Estrella Sayasbarbera, Jaime Ballestersanchez, Claudia Monika Haros, Asuncion Martinezmayoral, J A PerezalvarezAbstract:Abstract The objective of this study was to evaluate different strategies for adding 3% black quinoa (either as whole seeds or as a fiber-rich fraction of quinoa from its Wet-Milling process) to bologna-type sausage. This addition was evaluated in terms of its influence on nutritional composition and technological properties (emulsion stability, pH, water activity, color changes, textural properties, residual nitrite level and lipid oxidation). Both strategies resulted in commercially feasible sausages with increased nutritive properties (dietary fiber) and with some modifications in their technological properties. Compared with control sausages, they showed better emulsion stability, lower water activity and lipid oxidation values (interesting properties for sausages shelf-life). Color changes were more evident when the fiber-rich fraction was added. The residual nitrite level increased with the addition of quinoa so that it would be necessary to incorporate less nitrites, or it might even be unnecessary, contributing to the production of more natural products.
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effects of black quinoa Wet Milling coproducts on the quality properties of bologna type sausages during cold storage
Foods, 2020Co-Authors: Juana Fernandezlopez, Raquel Lucasgonzalez, Alba Roldanverdu, Manuel Viudamartos, Estrella Sayasbarbera, Jaime Ballestersanchez, Claudia Monika Haros, J A PerezalvarezAbstract:The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its Wet-Milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.
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Isolation of red quinoa fibre by Wet and dry Milling and application as a potential functional bakery ingredient
Food Hydrocolloids, 2020Co-Authors: Jaime Ballester-sánchez, María Teresa Fernández-espinar, Claudia Monika HarosAbstract:Abstract Quinoa is recognised internationally for its nutritional and health properties. It has interesting attributes, such as being an excellent source of fibre and polyphenols and being gluten-free, and therefore this grain is used as a replacement for cereals. The main aim of this work was to study the effect of two Milling methods, Wet and dry, to obtain a dietary fibre-rich fraction from red Quinoa Real, and to determine its potential as a functional ingredient in bakery products. Wet Milling produced a higher yield (10.1%) and recovery (58.2%) of the fibre fraction and higher purity (72%) than the values obtained by dry Milling (9.1, 52.5 and 59%, respectively). With regard to functional properties, dry Milling produced fibre with higher total antioxidant activity than that obtained by Wet Milling (FRAP: 1.1 times more). The fibre-rich fractions obtained by the two processes did not differ considerably in terms of colour, but the process affected their granulometry, which was lowest in the fibre obtained by Wet Milling, and the dispersity was greatest. Moreover, the bread products made with a 5% incorporation of either of the two fibres presented enrichment in terms of nutrients, dietary fibre and antioxidant capacity in comparison with the control sample. The inclusion of fibre isolated by dry Milling produced bread products of higher technological quality with regard to specific loaf volume and less crumb firmness.
Bohumir Strnadel - One of the best experts on this subject based on the ideXlab platform.
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eco friendly treatment of low calcium coal fly ash for high pozzolanic reactivity a step towards waste utilization in sustainable building material
Journal of Cleaner Production, 2019Co-Authors: Jin Yang, Jianxiang Huang, Ying Su, Xingyang He, Wei Yang, Bohumir StrnadelAbstract:Abstract Fly ash is a coal combustion by-product with low pozzolanic reactivity which limits its resource utilization and engineering properties in building materials. The present study investigates a Wet-Milling treatment to activate the coal fly ash and promote its sustainable utilization. It was found that Wet-Milling is a suitable, efficient and eco-friendly technology for solid waste refinement. The pozzolanic reactivity is greatly improved after Wet-Milling treatment, as high as 140% at 60 days with particle size of 2.51 μm. It was observed that ettringite formation has occurred during the Wet-Milling. Physical structure, chemical evolution and ion leaching behavior during the Wet-Milling were discussed. It was proved that activation mechanism of Wet-Milling is a combined effect of physical breakage and ion dissolution acceleration. Binding energy was found decreased and SiQn structural units were found less polymerized which are helpful for the depolymerization during the pozzolanic reaction. Furthermore, technical applicability of Wet-Milling for various industrial solid wastes was also investigated.
J A Perezalvarez - One of the best experts on this subject based on the ideXlab platform.
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chemical and technological properties of bologna type sausages with added black quinoa Wet Milling coproducts as binder replacer
Food Chemistry, 2020Co-Authors: Juana Fernandezlopez, Raquel Lucasgonzalez, Manuel Viudamartos, Estrella Sayasbarbera, Jaime Ballestersanchez, Claudia Monika Haros, Asuncion Martinezmayoral, J A PerezalvarezAbstract:Abstract The objective of this study was to evaluate different strategies for adding 3% black quinoa (either as whole seeds or as a fiber-rich fraction of quinoa from its Wet-Milling process) to bologna-type sausage. This addition was evaluated in terms of its influence on nutritional composition and technological properties (emulsion stability, pH, water activity, color changes, textural properties, residual nitrite level and lipid oxidation). Both strategies resulted in commercially feasible sausages with increased nutritive properties (dietary fiber) and with some modifications in their technological properties. Compared with control sausages, they showed better emulsion stability, lower water activity and lipid oxidation values (interesting properties for sausages shelf-life). Color changes were more evident when the fiber-rich fraction was added. The residual nitrite level increased with the addition of quinoa so that it would be necessary to incorporate less nitrites, or it might even be unnecessary, contributing to the production of more natural products.
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effects of black quinoa Wet Milling coproducts on the quality properties of bologna type sausages during cold storage
Foods, 2020Co-Authors: Juana Fernandezlopez, Raquel Lucasgonzalez, Alba Roldanverdu, Manuel Viudamartos, Estrella Sayasbarbera, Jaime Ballestersanchez, Claudia Monika Haros, J A PerezalvarezAbstract:The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its Wet-Milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.
Juana Fernandezlopez - One of the best experts on this subject based on the ideXlab platform.
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chemical and technological properties of bologna type sausages with added black quinoa Wet Milling coproducts as binder replacer
Food Chemistry, 2020Co-Authors: Juana Fernandezlopez, Raquel Lucasgonzalez, Manuel Viudamartos, Estrella Sayasbarbera, Jaime Ballestersanchez, Claudia Monika Haros, Asuncion Martinezmayoral, J A PerezalvarezAbstract:Abstract The objective of this study was to evaluate different strategies for adding 3% black quinoa (either as whole seeds or as a fiber-rich fraction of quinoa from its Wet-Milling process) to bologna-type sausage. This addition was evaluated in terms of its influence on nutritional composition and technological properties (emulsion stability, pH, water activity, color changes, textural properties, residual nitrite level and lipid oxidation). Both strategies resulted in commercially feasible sausages with increased nutritive properties (dietary fiber) and with some modifications in their technological properties. Compared with control sausages, they showed better emulsion stability, lower water activity and lipid oxidation values (interesting properties for sausages shelf-life). Color changes were more evident when the fiber-rich fraction was added. The residual nitrite level increased with the addition of quinoa so that it would be necessary to incorporate less nitrites, or it might even be unnecessary, contributing to the production of more natural products.
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effects of black quinoa Wet Milling coproducts on the quality properties of bologna type sausages during cold storage
Foods, 2020Co-Authors: Juana Fernandezlopez, Raquel Lucasgonzalez, Alba Roldanverdu, Manuel Viudamartos, Estrella Sayasbarbera, Jaime Ballestersanchez, Claudia Monika Haros, J A PerezalvarezAbstract:The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich fraction obtained as coproduct from its Wet-Milling process) on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during 21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type sausages modified some colour parameters (day 0), these differences were masked through the storage period. Sausages with quinoa products added showing lipid oxidation values lower than the control for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels than control at all measurement times during the storage period. The addition of black quinoa did not affect microbial stability during storage. Black quinoa products can be considered promising ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without affecting their microbial safety during storage.
