Evaluation of flour protein for different bread wheat genotypes

Six different bread wheat genotypes; two Egyptian commercial varieties (control); Giza-168 and Gemmeiza-11, and four promising lines; L84 and L148, resulted via hybridization and M10 and M34 via radiation mutation program) were rheologically evaluated using extensograph and for protein, analysis using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The radiation mutant M10 and M34 had the highest maximum resistance which is a very good indicator of strong gluten. The amount of gluten content was higher in M10, L148, and M34 compared to the control samples Gz168 and Gm11. Sulfide amino acids (CYS and MET) are slightly higher in M10. The electrophoretic results and amino acid analyzers show that the best technological quality was exhibited by M10. Radiation mutants wheat genotypes have a protein with good characteristics, mainly gluten which is significantly higher compared to control samples. The rheological properties measured as extensograph and gel electrophoresis were much better in irradiated lines M10 and M34.

Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae)

Edible insects constitute a potential source of alternative proteins as a food supplement. The present study aimed to investigate the chemical composition, energy and nutritional values, the digestibility and functional properties of Carbula marginella (Thunberg) and Cirina butyrospermi (Vuillet) defatted flour, protein concentrates, and isolates. Carbula marginella has shown the highest content of protein (41.44%), lipid (51.92%), calcium (33.92 mg/100 g) and sodium (185.84 mg/100 g) while the highest contents of carbohydrate (34.54%), ash (4.77%), iron (31.27 mg/100 g), magnesium (150.09 mg/100 g), and potassium (1277 mg/100 g) have been observed for C. butyrospermi. Linoleic (30.23%), palmitic (27.54%), oleic (26.41%) and stearic (8.90%) acids were the most dominant fatty acids found in C. marginella. Cirina butyrospermi was characterized by high levels of oleic (27.01%), stearic (21.02%), linolenic (20.42%), palmitic (13.06%), and linoleic (8.01%) acids. Protein and essential amino acid contents of the protein isolates in both insect species were 1.7–2 times higher than that of their defatted flours. The protein isolate of C. marginella exhibited the highest protein digestibility (87.63%), while the highest fat absorption capacity (8.84 g/g) and foaming capacity (48.40%) have been obtained from the protein isolate of C. butyrospermi. These findings indicate that the protein concentrates and isolates of C. marginella and C. butyrospermi have great potential for industrial applications.

EFFECTS OF NITROGEN FERTILIZER ON FLOUR PROTEIN COMPOSITION AND DOUGH QUALITY IN WHEAT CULTIVATED IN LA PAMPA PROVINCE

Breadmaking quality of wheat flour (Triticum aestivum L.) depends not only on the genotype but also on the availability of nitrogen, and wheat protein composition is important for understanding the biochemical basis of wheat quality. The objective of this study was to evaluate the effect of nitrogen availability on flour protein fractions, to analyze their distribution and relationship with bakery quality. We worked with ACA 315 cultivar, where different application rates and timing of nitrogen nutrition were tested. Flour protein fraction composition was quantified following two protocols. Nitrogen application affected glutenin concentration and protein fraction composition favoring polymeric proteins and increasing polymeric/monomeric proteins ratio, however, increase of flour polymeric proteins did not resulted in improved rheological properties. The nitrogen added in this experiment in the differen experiments was not enough to obtain good quality bakery flours. Low protein values were obtained in grain, low gluten concentration and the dough had low W value and high P/L, being very tenacious and no very extensible. Due to low grain protein concentration farinograph parameters could not be interpreted since, under these conditions they are overestimated. These results show that not only genotypic genetic information, should be considered, also gene expression regulation in response to environmental factors, such as nitrogen availability. Therefore, genotype should continue to be studied, both at the level of variation allelic individual and in combination of different alleles of grain reserve proteins. It is also necessary to incorporate in future studies amount and timing of nitrogen application and other nutrients, such us S, in order to obtain better quality bakery flours in La Pampa province.

Grain and Flour Wheat Quality Modified by Genotype, Availability of Nitrogen, and Growing Season

The objective of the present study was to determine physical and chemical parameters that determine grain and flour quality of wheat grown in Mexico’s highlands (Toluca, Estado de Mexico) as a response of nitrogen fertilization and growing season. Experiments were carried out in winter-spring 2010 (irrigation) and summer-autumn 2011 (rainfed) season cycles. Nine wheat cultivars were tested under four levels of nitrogen fertilization (N00, N100, N200, and N300 kg N·ha−1) with a population density of 336 seeds m−2. For each growing season and N rate, three replications were performed for each experiment under a randomized complete block design. Best quality indexes were obtained in the winter-spring cycle as a result of genetic variability. Nitrogen availability modified significantly some quality parameters (grain and flour protein, test weight, and hardness) obtaining the highest values at a rate of 100 kg N·ha−1. On the other hand, volume of sedimentation showed positive effects only at a rate of 300 kg N·ha−1. This rate showed positive effects on grain and flour protein, sedimentation volume, and hardness during the summer-autumn cycle. Eneida F94, Tollocan F2005, and Urbina S2007 cultivars presented the highest grain and flour protein content of tested varieties. Finally, Eneida F94 and Tollocan F2005 presented the highest test weight and flour percentage.

KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%. Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein. ABSTRACT Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored of steamed brownies millet flour and corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%. In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords : Brownies, millet flour, corn flour, protein content

Protein Fortification in Melarat Crackers with Protein Hidrolyzate Flour of Tilapia (Oreochromis niloticus) Meat

Melarat crackers is typical crackers in the Priangan area, West Java that rich in carbohydrate but poor in protein. The purpose of this study was to determine the level of addition of tilapia meat protein hydrolyzate<br />flour which is appropriate in the manufacture of melarat crackers to produce the most preferred product, to determine the chemical composition and the level of cracking of the preferred product. The method used was an experimental study using a completely randomized design of four treatments and repeated 4 times. The four treatments were 0%, 5%, 10% and 15% levels of addition of flour protein tilapia hydrolyzate from tapioca flour used. The parameters observed included the chemical composition, the level of organoleptic preferences and the cracking level of melarat crackers resulting from the various treatments. The results showed that melarat cracker with the addition of 10% tilapia protein hydrolyzate flour was the most preferred by panelists. The content of water, protein, fat, ash and carbohydrates of these melarat crackers was 5.99%; 5.50%; 0.12%; 5.63%; and 82.79%. The level of cracking was 55.3%.

Development of microbiological culture medium based on protein hydrolysate obtained through electrochemical method from protein waste

The preparation protein products is the impotent direction of reprocessing invaluable fish and other hydrocoles and their waste. Waste-free utilization of these resources assumes the complete recovery of meat used for the food purposes, obtaining the protein hydrolysates from the protein-containing waste and using the insoluble residue for manufacture of fodder flour. Protein hydrolysates are highly nutritious products. Properties of protein hydrolysates depend on initial raw material and methods of their obtaining. Protein hydrolysates have the greatest distribution for manufacture of broth concentrates, sauces and on the fodder purposes. But volume of consumption in the listed areas is rather limited. Using hydrocoles waste hydrolysates as bases of microbiological culture media for production and diagnosing of microorganisms in microbiological industry, medicine, veterinary science is the most advanced /5/.