High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties

Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.

INTELLIGENT APPROACHES TO ORGANIZING REMOTE QUALITY CONTROL OF STORAGE OF GRAIN PRODUCTS

Cereals are an essential part of the diet of Homo sapiens. Since late Neolithic times, with the transition to sedentary farming, working with grain (growing, storing, processing, cooking food) has become a traditional type of professional human activity. As part of the accumulated historical experience, numerous technological processes have been developed and optimized for this type of activity. The relevant technologies evolved in close correlation with the changing conditions of life, literally under the pressure of Darwinian natural selection, because they were directly related to the survival of the Homo sapiens. Further development of grain-processing technologies remains invariably urgent today, as evidenced by the report [1] presented by the UN on the state of food security and nutrition in the world - with horrifying figures depicting the need and misery of the wide masses of the population of the planet. An important component of grain processing is the technology associated with the storage of grain products. Part of the stored grain products is used as seed stock for a new cycle of grain sales, the other - a significant part - for processing into food products. At the same time, new developed (optimized, improved) grain storage technologies must be safe, low-cost, maximally compatible with previously developed (available) equipment, and scalable to large volumes of stored material. Of course, the technology must ensure proper efficiency, an indicator of which should be a reduction in the percentage of grain product losses. In this regard, management methods used in the technological processes of grain products storage are substantially important, as well as methods of control over the current state of grain products for the correct organization of the technological processes. In particular, methods using elements of artificial intelligence are of high interest. Among them, neural networks are promising, especially those capable of learning "without a teacher" - Kohonen Maps (KK). Modified KK algorithm [2] implements reduced learning time[3], which is relevant in the implementation of adaptive procedures for processing the results of measurements of controlled parameters. The purpose of this paper is to consider the principles of using modified Kohonen maps to classify situations with applicability to remote quality control of grain products storage.

Quality of Chopped Maize Can Be Improved by Processing

The aim of this study was to assess the effect of different maize processing technologies, comparing treatments with conventional rollers (control), MCC MAX rollers and a Shredlage crop processor on the quality of chopped maize. All the three types of chopped maize were harvested on the same day from the same field where the same maize hybrid was grown. The chemical composition of chopped maize, degree of grain processing and particle size fractions, and the effect of the treatments on rumen disappearance of dry matter, organic matter, NDF and starch were assessed. The highest degree of grain processing was achieved with the Shredlage processor (79.2%), and at the same time this processing method had a tendency to produce the highest proportion of physically effective fibre (37.2%). Compared to the conventional rollers (control), the chopped maize produced using the Shredlage processor had higher disappearance of dry matter, organic matter and NDF after 48 h of rumen incubation and of starch after 24 h of incubation. The MCC MAX rollers provided higher disappearance of all nutrients compared to the control treatment after both 24 and 48 h of incubation.

Study on microwave moisture measurement of grain crops

This article discusses the possibility of implementing the microwave method for controlling the moisture content of agro-industrial products, which allows it to be used to control technological processes in grain processing industries and to control materials in free space, converting the parameters of waves passed through the material’s wave into an electrical signal. A functional diagram of the developed moisture meter is proposed, on the basis of the method, its electrodynamics’ characteristics are determined. Experimental data was obtained for samples of cotton seeds with specified moisture values. A method for measuring grain moisture in continuous production have been proposed, which gives a possibility to reduce the components of the measurement error caused by the uneven distribution of moisture in the grain, the inhomogeneity of the material in terms of density and temperature.

Information technologies for the modernization of the grain raw separation

The article presents the basics of the functioning of information and measurement systems for optimizing the process of processing wheat grain. The quality of grain processing products is influenced by climatic factors and grinding technologies. The modern development of information technology makes it possible to modernize information and measurement systems for grain processing and developing algorithms for analyzing the grain physical characteristics. Trial grinding of wheat grains by different varieties was carried out at a laboratory mill. The obtained mathematical models made it possible to predict the quality of grain separation in separators. Digitalization of the grain processing industry includes the use of artificial neural networks for the analysis of images of grain mass by computer vision algorithms using the developed software. It is promising to increase the information content of granulometric analysis through the use of modern intelligent systems. To classify wheat by milling properties, it is proposed to use the grain hardness index. Computer vision and artificial neural networks were used to find and systematize grain grinding particles according to geometric properties. The error of the estimation for the hardness is no more than 3.5 %.

Wild cereal grain consumption among Early Holocene foragers of the Balkans predates the arrival of agriculture

Forager focus on wild cereal plants has been documented in the core zone of domestication in southwestern Asia, while evidence for forager use of wild grass grains remains sporadic elsewhere. In this paper, we present starch grain and phytolith analyses of dental calculus from 60 Mesolithic and Early Neolithic individuals from five sites in the Danube Gorges of the central Balkans. This zone was inhabited by likely complex Holocene foragers for several millennia before the appearance of the first farmers ~6200 cal BC. We also analyzed forager ground stone tools for evidence of plant processing. Our results based on the study of dental calculus show that certain species of Poaceae (species of the genus Aegilops) were used since the Early Mesolithic, while ground stone tools exhibit traces of a developed grass grain processing technology. The adoption of domesticated plants in this region after ~6500 cal BC might have been eased by the existing familiarity with wild cereals.

INVESTIGATION OF THE INFLUENCE OF IMPROVED TECHNOLOGY OF PREPARATION OF WHEAT GRAIN FOR GRINDING ON ITS MICROBIOLOGICAL SAFETY INDICATORS

Качество и безопасность зерна выступает важным и обязательным объектом государственного регулирования и контроля. Рост количества опасных видов сорных растений, вредных насекомых и заболеваний зерновых культур привел к снижению качества зерновой массы, повышению ее микробиальной обсемененности. Важным этапом снижения микробиальной обсемененности зерна является его подготовка к переработке. Для повышения эффективности сепарирования и поверхностной очистки зерна пшеницы и снижения его микробиологической обсемененности учеными Кубанского государственного технологического университета предложена технологическая линия, включающая установку фотоэлектронного сепаратора перед овсюгоотборником для очистки зерновой массы от примесей, отличающихся от зерна пшеницы по цвету, и шлифовального агрегата вместо обоечных машин для очистки поверхности зерна. Цель настоящего исследования – определить эффективность применения предложенной технологии подготовки зерна пшеницы к помолу на примере его микробиологических показателей безопасности. В качестве объектов исследования были образцы зерна пшеницы из партий, поступивших с элеватора в подготовительное отделение мельницы, отобранные на зерноперерабатывающих предприятиях Краснодарского края, работающих как по традиционной, так и по усовершенствованной технологии. Установлено, что в зерновой массе, подготовленной к помолу по разработанной технологии, общее количество бактерий на 65% меньше, а содержание дрожжей и плесеней соответственно в 2 и 3 раза ниже, чем в зерновой массе, подготовленной к переработке по традиционной технологии. Из зерновой массы, подготовленной к переработке по усовершенствованной технологии, были полностью удалены вредные и минеральные примеси, фузариозные зерна и куколь. Результаты исследования показали высокую эффективность применения разработанной технологии подготовки зерна пшеницы к помолу. The quality and safety of grain is an important and mandatory object of state regulation and control. The increase in the number of dangerous species of weeds, harmful insects and diseases of grain crops has led to a decrease in the quality of grain mass, an increase in its microbial contamination. An important step in reducing the microbial contamination of grain is its preparation for processing. To increase the efficiency of separation and surface cleaning of wheat grain and reduce its microbiological contamination, scientists of the Kuban State Technological University have proposed a technological line that includes the installation of a photoelectronic separator in front of the oat collector to clean the grain mass from impurities that differ from wheat grain in color, and a grinding unit instead for cleaning the grain surface. The purpose of this study is to determine the effectiveness of the proposed technology for preparing wheat grain for grinding on the example of its microbiological safety indicators. The objects of the study were samples of wheat grain from batches received from the elevator to the preparatory department of the mill, selected at grain processing enterprises of the Krasnodar region operating both according to traditional and improved technology. It was found that in the grain mass prepared for grinding according to the developed technology, the total number of bacteria is 65% less, and the content of yeast and mold respectively is 2 and 3 times lower than in the grain mass prepared for processing according to traditional technology. Harmful and mineral impurities, fusarium grains and Agrostemma L. were completely removed from the grain mass prepared for processing using improved technology. The results of the study showed the high efficiency of the application of the developed technology for preparing wheat grain for grinding.

In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes

Barley (Hordium vulgare L.) grain is an important food ingredient due to the presence of essential compounds like β-glucans, proteins, resistant starch, phenolic compounds etc. β-glucans are able to lower cholesterol level in blood plasma and the glycaemic index, to enhance lipid metabolism and to reduce the risk of colon cancer. Hulless barley cultivars are more suitable to the human diet, because the hulls can be easily removed, as well as minimal grain processing in food production contributes to the full benefit of the whole grain. Several studies show that hulless grains have a higher digestible energy, and they have higher protein content compared to hulled grains. Different cultivars have unique composition and physical properties. The hulless barley cultivars are less studied than hulled barley and oats. The aim of this study was to evaluate the fermentation characteristics of flakes of different hulless barley cultivars in vitro and to analyse the fermentation pattern of β-glucans and proteins. Samples of six hulless barley cultivar flakes with different β-glucan (4.17–6.59%), soluble dietary fibre (18.1–32.0%) and resistant starch (0.74–10.65%) content were boiled in water 10 min, and the obtained porridge samples were treated under in vitro fementation conditions. The concentration of fermented porridge solids as well as β-glucans and proteins was measured. The concentration of undigested solids varied from 38.3 to 61.0% depending on barley cultivar. The concentration of protein was not significantly changed, but β-glucan concentration was significantly decreased after in vitro digestion comparing to indigestible samples.

Analysis of existing methods of grain processing from collar pests

According to the Food and Agriculture Organization of the United Nations (FAO), which provides annual grain losses of 10% in developed countries and 30-50% in underdeveloped countries. Most of the grain losses occur during the storage process, where the main pest is collar pests. Collar pest control is performed by generally accepted methods that have the right to live in a modern market economy, but I have many contraindications. Therefore, there is an urgent issue of replacing them with innovative treatment methods that have an effective effect on pests and do not harm the human body. In light of the development of electrophysical processing methods compared to other methods, this is a highly productive, energy-intensive, safe for staff and the environment method. The purpose of the study is to determine the optimal method of disinfection of grain mass by analyzing the existing method of grain processing. The analysis of literature sources is carried out and the comparison of all methods of grain mass disinfection is performed. The analysis showed the advantages of the electrophysical method of influencing grain mass with high and ultrahigh frequency and the need for further research, because there are no universal models that would take into account all components of the phenomena affecting the pest cell, tissues and biological fluids. Key words: electromagnetic field, high frequency, collar pests, grain losses, chemical treatment