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A convenient small-scale laboratory method that can be used to simultaneously analyze multiple samples was developed to rapidly assess suitability of com for nixtamalization. This new 100 g method was developed based on a previously reported 500 g laboratory process that has been shown to mimic the industrial nixtamalization process. The two methods were compared for nixtamal moisture, dry matter loss, degree of pericarp removal, and gelatinization properties of the cooked com. The heating and cooling profiles of the 100 g method were developed using the 500 g method, by monitoring temperature every 30 s during cooking and steeping. Nixtamalization was conducted with a 1:4 corn/water ratio, with 1 % lime. A response surface central composite design was used to model a wide range of processing conditions for the two methods: cook temperature (80-95°C), cook time (3-40 min), and steep time (2-12 h). Parameter estimates and response surfaces were compared, and predictive models were fitted. The response surface models for the two methods were not significantly different for nixtamal moisture, dry matter loss, and gelatinization enthalpy; there was an overlap of the 90% Bonferroni confidence intervals (P < 0.05, r² > 0.7). The bench-top 100 g nixtamalization process can successfully mimic the 500 g method over a wide range of processing conditions. [ABSTRACT FROM AUTHOR]

The effects of dough moisture, mixing time, and cooking time on uncooked and cooked elbow macaroni by means of starch pasting and macaroni textural characteristics were investigated. In conventional elbow macaroni production, cooking time was found to have significant contributions to cooked macaroni starch pasting properties, indicating that degree of starch cook dependent on cooking time was the main influence on cooked macaroni starch pasting phenomena. Dough moisture also showed some significant (P < 0.05) relationships with cooked macaroni starch pasting properties; however, mixing time did not show significant effect. Cooked macaroni starch pasting properties showed significantly (P < 0.05) high correlations with cooked macaroni firmness and stickiness. Cooking time was the only major variable contributing to variations in cooked elbow macaroni starch and consequently in pasting and texture characteristics. Cooking time was highly related to firmness and stickiness of cooked elbow macaroni (P < 0.0001, R2 = 0.8148; P < 0.0001, R2 = 0.6215, respectively). In addition, dough moisture had a slight significant (P < 0.05) effect on cooked elbow macaroni firmness and stickiness. Cooked elbow macaroni firmness and stickiness were found to be highly correlated (P = 0.0001, R2 = 0.8459). Increases in firmness increased cooked elbow macaroni stickiness. As a result, when elbow macaroni was cooked for shorter times, firmer and stickier macaroni was obtained. [ABSTRACT FROM AUTHOR]

Grain processors would benefit from information about the production environment and the influences of the sorghum [Sorghum bicolor (L.) Moench] hybrid on food-grade flour properties. The objective of this study was to determine the effects of environment and hybrid on rapid-visco-analysis (RVA) flour properties of commercially available food-grade sorghum. A randomized complete block experiment was planted in 12 environments, which included the 2004 and 2005 growing seasons and irrigated and dryland water regimes in eastern, central, and west central Nebraska, and a dryland, low-N environment in eastern Nebraska. The environment accounted for 71-85% of the total variation in RVA parameters, while the hybrid accounted for 11-23% and the environment-by-hybrid interaction, 1-3%. Unfortunately, the results of this experiment suggest that it is difficult to predict the effect that environment will have on resulting sorghum-flour parameters. Although of secondary importance in terms of total variation in sorghum-flour RVA properties, the choice of hybrid predictably and significantly contributes to sorghum-starch viscosity properties. Food-grade hybrids were grouped based on viscosity properties into those best suited for dry-mill and alkaline-cooked products (Asgrow Orbit; Sorghum Partners NK1486) and those best suited for porridge, consumable alcohol, and ethanol production (Kelly Green Seeds KG6902; NC+ Hybrids 7W92; Asgrow Eclipse; and Fontanelle W-1000). These results were consistent with those previously reported for grain density. [ABSTRACT FROM AUTHOR]

The article discusses the impact of popcorn flake polymorphisms on the composition of a yellow butterfly popcorn hybrid (YP-213). It notes that the highest levels of protein, total carbohydrate, and aromatic pyrazines have been gathered by multilaterally expanded flakes. It mentions that retention of the most fat, saturated fat, and sodium have been made by unilateral popcorn flakes.

Few studies have examined grain quality of food-grade sorghum hybrids. The objective of this study was to determine the effects of environment and hybrid on grain quality of commercially available food-grade sorghums. A randomized complete block experiment with three replications was planted in 12 environments, which included the 2004 and 2005 growing seasons and irrigated and dryland water regimes in eastern, central, and west central Nebraska and a dryland low-N environment in eastern Nebraska. Environment accounted for 5 to 140 times greater variation in measured parameters than hybrid, and the hybrid x environment interaction accounted for less than 2% of the total variation. Grain yield and kernel mass varied, with low yields of 1.4 Mg ha-1 and kernels weighing 9.5 g 1000 kernels-1 in the low-N 2004 environment, high grain yields of 10.5 Mg ha-1 under irrigated conditions in central Nebraska in 2005, and kernels weighing 27.8 g 1000 kernels-1 in the eastern Nebraska dryland 2005 environment. Harder grain was produced in 2005 than in 2004, with the west central and central 2005 environments having the lowest tangential abrasive dehulling device (TADD) removals of 14%. Non-food-grade hybrids produced higher grain yields and kernel mass than food-grade hybrids. Grain hardness was greater for non-food-grade and medium maturity hybrids when environmental means were lower (i.e., softer) but showed little or no difference in hardness when environmental means were high. Nebraska production environments have the capability to produce high quality food-grade sorghums for specific food uses to benefit both the producer and the food processor. [ABSTRACT FROM AUTHOR]

Soybean [Glycine max (L.) Merr] rotation enhances grain sorghum [Sorghum bicolor (L.) Moench] yield, but influence on grain quality has not been measured. The objective was to determine the effect of cropping sequence (CS) and soil amendment (SA) on grain yield and quality. Sorghum grain yield and quality, soil NO3-N and water were measured in a rotation study in 2003 and 2004 on a Sharpsburg silty clay loam (fine, smectitic, mesic Typic Argiudoll). Cropping sequences were continuous sorghum, and sorghum rotated with non-nodulating and nodulating soybean. Soil amendments consisted of no amendment, manure (17-26 Mg dry matter ha-1 yr-1), and N (84 kg ha-1 yr-1). CS × SA interaction effects were found for most parameters. Rotation with non-nodulating soybean without SA increased yield by 2.6 to 2.8 Mg ha-1 over continuous sorghum without SA. Rotation without SA with nodulating soybean further increased yield by 1.7 to 1.8 Mg ha-1 over rotation with non-nodulating soybean. Grain N increased by 0.5 to 1.0, 2.5 to 5.0, and 3.3 to 4.9 g kg-1 for N application to continuous sorghum and sorghum rotated with non-nodulating and nodulating soybean, respectively. Tangential abrasive dehulling device (TADD) removal indicated that continuous sorghum without SA produced the softest grain with 43 to 44% TADO removal, and sorghum rotated with nodulating soybean with manure produced the hardest grain with 22 to 27% TADD removal. As food end-use opportunities for sorghum grain evolve, use of crop rotation and SA application will be important to produce grain with desirable quality attributes. [ABSTRACT FROM AUTHOR]

Bleach (sodium hypochlorite) has been identified as the adulterant in a relatively large number of product tamperings that have been investigated by the Forensic Chemistry Center (FCC) of the U.S. Food and Drug Administration. In this work, household bleach was added to 23 different beverages at each of three levels. The impact of sodium hypochlorite on these beverages over a 13-day study period was evaluated using the following techniques: diphenylamine spot test for oxidizing agents, potassium iodide-starch test paper for oxidizing agents, pH, iodometric titration for quantitating hypochlorite, ion chromatography for chloride and chlorate quantitation, automated headspace sampling with gas chromatography–flame ionization detection (GC–FID) for determination of chloroform, and visual and organoleptic observations. This study has shown that hypochlorite is fragile when added to most common beverages and typically breaks down either partially or completely over time. In cases where a beverage is suspected of being adulterated with bleach but tests for hypochlorite are negative, it is still possible to characterize the product to demonstrate that the results are consistent with the addition of bleach. An adulterated product will give a positive test for oxidizing agents using the diphenylamine spot test. It is likely that the pH of the adulterated product will be higher than a control of that product. Ion chromatographic analysis shows elevated chloride and chlorate as compared with a control. And, chloroform may also be detected by GC–FID especially if the beverage that was adulterated contains citric acid. [ABSTRACT FROM AUTHOR]

Context: Pesticide exposure is an important environmental and occupational health risk for agricultural workers and their families, but health care providers receive little training in it. Objective: To evaluate the medical resources available to providers caring for patients, particularly farmworkers, exposed to pesticides and to recommend a selective bibliography for use in educating clinicians about pesticides and health care. These resources are divided into 3 domains: (1) the working knowledge, (2) the skill set, and (3) the references needed to care for these patients. Methods: We searched library databases dating back to 1995, as well as conference materials and Internet resources. Materials were included only if they were readily available through customary sources. Materials were randomly divided into 2 groups. Two authors wrote detailed reviews for each group. The remaining authors read each document and review, making changes that were agreed upon by the team. Review procedures were standardized to examine the contemporary relevance, quality, and overall strengths and weaknesses of the material relative to guidelines developed for each domain. These guidelines were developed from the authors' experience, national focus groups, and literature review. Results: While no 1 resource adequately addresses all needs, a number of resources were identified addressing the categories of working knowledge, skill set, and reference materials. Few of the reviewed materials address the cultural competence of providers treating farmworkers. Additional education resources are needed. [ABSTRACT FROM AUTHOR]

Reports on the concurrent determination of nicotine and sulfate in ground beef which was adulterated by a supermarket employee with Black Leaf 40, a banned pesticide. Nicotine confirmed and quantitated by HPLC-UV; Sulfate determined by high performance anion exchange chromatography.

Maize (Zea mays L.) is an important crop in Brazil, and concerns about grain quality are increasingly important with increasing exports and use of grain for specific end-uses. A wide range of genotypes are grown and N application is required to produce high yields. The objectives of these studies were to: (i) determine N application effects on the kernel hardness and breakage susceptibility of a wide range of Brazilian genotypes ranging from dent to flint kernel types and (ii) determine relationships among kernel hardness and breakage susceptibility tests, yield and N and oil concentration. Three studies were conducted with a broad range of maize genotypes and N application rates of 0, 60, 120, and 180 kg ha-1. Grain was harvested and yields corrected for water content, and grain was evaluated through a series of chemical and physical quality tests. Application of 180 kg ha-1 N application increased grain yield by 747 to 1466 kg ha-1, increased grain N concentration by 0.9 to 2.4 g kg-1, and increased hardness to a lesser extent, while reducing breakage susceptibility by 1.9 to 6.9%. Genotype had a much larger influence on grain quality parameters than did N rate. The limited correlation between grain yield, grain N concentration, and grain oil concentration to kernel hardness suggests that development of further improved genotypes with high maize yields and excellent dry milling grain quality is feasible in Brazil. The large variation in grain yield and dry milling grain quality in intermediate kernel-type (semident, semiflint) genotypes used in Brazil presents short-term potential to select hybrids that produce both high yield and good dry milling grain quality. [ABSTRACT FROM AUTHOR]