Distribution of Radioactive Cesium during Milling and Cooking of Contaminated Buckwheat

ABSTRACT To clarify the behavior of radioactive cesium (Cs) in buckwheat grains during milling and cooking processes, parameters such as processing factor (Pf) and food processing retention factor (Fr) were evaluated in two lots of buckwheat grains, R1 and R2, with different concentrations of radioactive Cs. Three milling fractions, the husk, bran, and flour fractions, were obtained using a mill and electric sieve. The radioactive Cs (134Cs + 137Cs) concentrations in husk and bran were higher than that in grain, whereas the concentration in flour was lower than that in grain. Pf values for the flours of R1 and R2 were 0.60 and 0.80, respectively. Fr values for the flours of R1 and R2 were 0.28 and 0.53, respectively. Raw buckwheat noodles (soba) were prepared using a mixture of buckwheat flour and wheat flour according to the typical recipe and were cooked with boiling water for 0.5, 1, and 2 min, followed by rinsing with water. Pf values for the soba boiled for 2 min (optimal for eating) made with R1 and R2 were 0.34 and 0.40, respectively. Fr values for these R1 and R2 samples were 0.55 and 0.66, respectively. Pf and Fr values for soba boiled for different times for both R1 and R2 were less than 0.6 and 0.8, respectively. Thus, buckwheat flour and its product, soba, cooked by boiling, are considered acceptable for human consumption according to the standard limit for radioactive Cs in buckwheat grains.

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Dynamics of Radioactive Cesium (134Cs and 137Cs) during the Milling of Contaminated Japanese Wheat Cultivars and during the Cooking of Udon Noodles Made from Wheat Flour

Journal of Food Protection ◽

10.4315/0362-028x.jfp-12-166 ◽

2012 ◽

Vol 75 (10) ◽

pp. 1823-1828 ◽

Cited By ~ 19

Author(s):

KEITAROU KIMURA ◽

HIROMI KAMEYA ◽

DAISUKE NEI ◽

YOSHITERU KAKIHARA ◽

SHOJI HAGIWARA ◽

...

Keyword(s):

Wheat Flour ◽

Substantial Reduction ◽

Dry Weight ◽

Human Consumption ◽

Radioactive Cesium ◽

Low Grade ◽

Wheat Cultivars ◽

Whole Grain ◽

Initial Amount ◽

Standard Limit

The fate of radioactive cesium (134Cs plus 137Cs) during the milling of contaminated Japanese wheat cultivars harvested in FY2011, and during the cooking of Japanese udon noodles made from the wheat flour, was investigated. Grain samples containing various radioactive cesium concentrations (36.6 to 772 Bq/kg [dry weight]) were milled using a laboratory-scale test mill to produce eight fractions: three break flours (1B, 2B, and 3B), three reduction flours (1M, 2M, and 3M), bran, and shorts. The concentrations of radioactive cesium were found to be highest in the bran fractions of all the samples tested, with 2.3- to 2.5-fold higher values than that of the whole grain. Shorts contained radioactive cesium levels similar to that of the whole grain. In contrast, radioactive cesium concentrations in other fractions were found to be less than half the concentration in whole grain. The average processing factor (PF) value calculated for patent flour (0.401 ± 0.048), made from the mixture of 1B, 2B, 1M, and 2M for human consumption, or for low-grade flour (0.467 ± 0.045), made from the mixture of 3B and 3M, was found to be less than 0.5; whereas the average PF value (2.07 ± 0.232) for feed bran (mixture of bran and shorts), which has been used mainly as livestock feed in Japan, was over 2.0. Boiling udon noodles (made from patent flour) resulted in a substantial reduction (>70% of initial amount) of radioactive cesium. Moreover, radioactive cesium was reduced further (<10% of the initial amount) in the subsequent rinsing process, and the PF value of boiled noodles was recorded as 0.194. These results demonstrated that patent flour containing radioactive cesium can be made safe for human consumption by adopting the standard limit for radioactive cesium in wheat grain and that radioactive cesium in udon noodles is substantially reduced by cooking.

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Distribution of Radioactive Cesium (134Cs Plus 137Cs) in a Contaminated Japanese Soybean Cultivar during the Preparation of Tofu, Natto, and Nimame (Boiled Soybean)

Journal of Food Protection ◽

10.4315/0362-028x.jfp-12-441 ◽

2013 ◽

Vol 76 (6) ◽

pp. 1021-1026 ◽

Cited By ~ 6

Author(s):

MAYUMI HACHINOHE ◽

KEITAROU KIMURA ◽

YUJI KUBO ◽

KATSUO TANJI ◽

SHIOKA HAMAMATSU ◽

...

Keyword(s):

Animal Feed ◽

Dry Weight ◽

Soybean Cultivar ◽

Radioactive Cesium ◽

Processing Factor ◽

Before And After ◽

Cesium Concentration ◽

Standard Limit ◽

Processing Factors ◽

Animal Consumption

We investigated the fate of radioactive cesium (134Cs plus 137Cs) during the production of tofu, natto, and nimame (boiled soybean) from a contaminated Japanese soybean cultivar harvested in FY2011. Tofu, natto, and nimame were made from soybean grains containing radioactive cesium (240 to 340 Bq/kg [dry weight]), and the radioactive cesium in the processed soybean foods and in by-product fractions such as okara, broth, and waste water was measured with a germanium semiconductor detector. The processing factor is the ratio of radioactive cesium concentration of a product before and after processing. For tofu, natto, nimame, and for the by-product okara, processing factors were 0.12, 0.40, 0.20, and 0.18, respectively; this suggested that these three soybean foods and okara, used mainly as an animal feed, can be considered safe for human and animal consumption according to the standard limit for radioactive cesium of soybean grains. Furthermore, the ratio of radioactive cesium concentrations in the cotyledon, hypocotyl, and seed coat portions of the soybean grain was found to be approximately 1:1:0.4.

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Reduction in the Radiocesium in Meats of the Sika Deer and Wild Boar by Cooking

Journal of Food Protection ◽

10.4315/0362-028x.jfp-19-409 ◽

2020 ◽

Vol 83 (3) ◽

pp. 467-475 ◽

Cited By ~ 1

Author(s):

MAYUMI HACHINOHE ◽

RYUSUKE FUJIMOTO ◽

TAKURO SHINANO ◽

EIICHI KOTAKE-NARA ◽

SHIOKA HAMAMATSU ◽

...

Keyword(s):

Water Content ◽

Sika Deer ◽

Animal Species ◽

Retention Factor ◽

Mean Value ◽

Wild Animal ◽

Cooking Methods ◽

Processing Factor ◽

The Mean ◽

Food Processing Retention Factor

ABSTRACT The behavior of radiocesium in wild animal meats upon cooking was investigated. The ratio of the concentration change (processing factor, Pf), remaining ratio (food processing retention factor, Fr), and removal ratio of radiocesium in the meats by grilling, boiling, and steaming were determined. Differences in cooking methods, rather than differences in meat parts or animal species, clearly influenced the Pf, Fr, and removal ratios. The mean Fr values were 0.9 (range, 0.7 to 1.0) for grilling, 0.6 (range, 0.4 to 0.7) for boiling, and 0.5 (range, 0.4 to 0.7) for steaming. The removal effect of grilling (11%) was lower than that of boiling (41%) or steaming (47%). The mean value of Pf was 1.2 (range, 1.1 to 1.6) for grilling, 0.8 (range, 0.6 to 0.9) for boiling, and 0.8 (range, 0.7 to 1.0) for steaming. The radiocesium concentration in the meats increased only upon grilling, but not by boiling or steaming. This difference is due to the lower removal effect of grilling than that of boiling and steaming. Therefore, boiling and steaming were more effective than grilling for removing radiocesium and reducing its concentration in wild animal meats. Furthermore, the ratio of water content fluctuations due to boiling was negatively correlated with Pf and Fr. It was evident that greater reductions in water content resulted in lower concentrations and improved radiocesium removal in the meats. These results suggest that some of the radiocesium naturally present in the meats is soluble in water and that the radiocesium dissolved in water can be removed from the meat with the release of water from the tissue. HIGHLIGHTS

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Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.9.2.20 ◽

2021 ◽

Vol 9 (2) ◽

pp. 570-577

Author(s):

Tasnim Farzana ◽

Jannatun Fatema ◽

Fahiza Bisrat Hossain ◽

Sadia Afrin ◽

Shaikh Shahinur Rahman

Keyword(s):

Wheat Flour ◽

Comparative Evaluation ◽

Food Industry ◽

Point Of View ◽

Composite Flour ◽

Bakery Products ◽

Food Ingredients ◽

Potential Food ◽

Sensory Tests ◽

Buckwheat Flour

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

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Influence of the Different Addition Levels of Buckwheat Flour on Pasta Wheat Flour

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:11969 ◽

2016 ◽

Vol 73 (1) ◽

Cited By ~ 1

Author(s):

Simona Man ◽

Adriana Păucean ◽

Sevastiţa Muste ◽

Crina Mureşan

Keyword(s):

Wheat Flour ◽

Pasta Wheat ◽

Buckwheat Flour

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Distribution of Radioactive Cesium (134Cs plus 137Cs) in Rice Fractions during Polishing and Cooking

Journal of Food Protection ◽

10.4315/0362-028x.jfp-14-275 ◽

2015 ◽

Vol 78 (3) ◽

pp. 561-566 ◽

Cited By ~ 13

Author(s):

MAYUMI HACHINOHE ◽

TOMOYA OKUNISHI ◽

SHOJI HAGIWARA ◽

SETSUKO TODORIKI ◽

SHINICHI KAWAMOTO ◽

...

Keyword(s):

Food Processing ◽

Brown Rice ◽

Wash Water ◽

Radioactive Cesium ◽

Retention Factors ◽

Cooked Rice ◽

Polished Rice ◽

Adequate Understanding ◽

Cesium 137 ◽

Processing Factors

We investigated the distribution of cesium-134 (134Cs) and cesium-137 (137Cs) during polishing and cooking of rice to obtain their processing factors (Pf) and food processing retention factors (Fr) to make the information available for an adequate understanding of radioactive Cs dynamics. Polishing brown rice resulted in a decreased radioactive Cs concentration of the polished rice, but the bran and germ (outer layers) exhibited higher concentrations than brown rice. The Pf values for 100% polished rice and outer layers ranged from 0.47 to 0.48 and 6.5 to 7.8, respectively. The Fr values for 100% polished rice and outer layers were 0.43 and 0.58 to 0.60, respectively. The distribution of radioactive Cs in polished rice and outer layers was estimated at approximately 40 and 60%, respectively. On the other hand, cooked rice showed significantly lower levels of radioactive Cs than polished rice, and transfer of radioactive Cs into wash water was observed. The Pf and Fr values for cooked rice were 0.28 and 0.65 to 0.66, respectively. From these results, we can calculate that if the radioactive Cs concentration in brown rice is 100 Bq/kg, the concentrations of Cs in polished rice and cooked rice will be 47 to 48 Bq/kg and 13 Bq/kg, respectively.

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Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

British Journal Of Nutrition ◽

10.1079/bjn19680031 ◽

1968 ◽

Vol 22 (2) ◽

pp. 255-259 ◽

Cited By ~ 3

Author(s):

Digna Ballester ◽

ITA Barja ◽

E. Yáñez ◽

G. Donoso

Keyword(s):

Wheat Flour ◽

Skim Milk ◽

Human Consumption ◽

Protein Utilization ◽

Whole Wheat ◽

Triticum Sativum ◽

Protein Rich ◽

Net Protein ◽

Rich Mixtures

1. The quality of the protein in five high-protein mixtures intended for human consumption and made from materials that are available in Chile is reported.2. The ingredients were fish flour, bread, wheat (Triticum sativum Lam.) flour, roasted whole wheat flour, a wheat flour made from a variety of durum wheat (T. durum Desf.), skim milk and sunflower presscake, mixed in different proportions.3. The net protein utilization when fed to rats in diets at the 10% level of protein calories gave values in the range 66–76, which compare well with that (67), found for Incaparina, an all-vegetable mixture produced by the INCAP Group and used in Colombia, and are higher than the values (55 and 56) obtained for Peruvitas, which are mixtures made up basically from cottonseed and quinoa reinforced with dried skim milk.4. The protein values of the mixtures, expressed as net dietary protein calories %, were calculated from their biologically determined net protein utilization (operative), and gave values that ranged from 10·5 to 12·8, which are higher than the recommended values in diets for infants and toddlers.

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