Search

Copyright of Revista Colombiana de Biotecnología is the property of Universidad Nacional de Colombia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

ABSTRACT The present study examines the breakage of particulate granola produced by fluidised bed granulation during pneumatic conveying process. Granola was pneumatically conveyed in a purpose built conveying rig designed to mimic product conveying and packaging. Three different conveying rig configurations were employed: a straight pipe, a rig consisting two 45o bends and one with a 90o bend. Particle breakage increases with applied pressure drop, and a 90o bend pipe results in more attrition for all conveying velocities relative to other pipe geometry. In terms of the fluidised bed granulation, there was no single operating parameter that was deemed to have a significant effect on breakage during subsequent conveying. A simple power law breakage model based on process input parameters was developed to describe aggregate breakage during pneumatic conveying. © 2013 Curtin University of Technology and John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

Abstract: Quality by Design (QbD) considers both the critical product characteristics and the environmental variables to design an optimum packaging system. This study applied the QbD approach for packaging and shelf-life determination of Granola by i) determining the water vapour transmission rate (WVTR) of packaging films at different environmental conditions, ii) develop and validate a shelf-life model of packed granola breakfast product and iii) predict shelf-life of packed Granola. The WVTR of packaging films (BOPP and biodegradable films, i.e., NK, NM, N913) was measured according to a full factorial experimental design (32), i.e., 10, 30, 40 °C; 32.5 ± 0.5, 75.5 ± 0.5, 92.5 ± 3.5% RH, and a mathematical model was developed. Granola breakfast product was packed (using the mentioned materials and also a commercial packaging film-control), stored under accelerated conditions (38 °C and 90% RH) and assessed for moisture content (critical quality parameter). A shelf-life model was developed and validated for Granola describing the relationship of the food, packaging and environmental conditions, and shelf-life was inferred for normal storage conditions. The developed WVTR global model considering the dependency of temperature and relative humidity was found to fit the experimental data well (R 2 > 0.914). Granola moisture gain was the lowest in BOPP package followed by biodegradable N913 package. The shelf-life for Granola under accelerated conditions ranged from 2 to 13 days depending on the packaging film, and under normal storage conditions (20 °C and 75% RH) was 271, 269, 90, and 33 days for BOPP, N913, NK and NM packages, respectively. [Copyright &y& Elsevier]

This study involves comparing key quality parameters (size, textural) of commercially available breakfast cereal granola with product produced by high shear and fluidised bed granulation processes. Impeller rotational speed was found to be the single most important process parameter which influences granola physical and textural properties in the production of high shear granola. In a fluidised bed granulation process nozzle air pressure and binder spray rate were both found to affect aggregate quality attributes. Overall, the high shear granulation process led to larger, denser, less porous and stronger (less likely to break) aggregates compared with the fluidised bed process. Commercial granola samples were compared with the granola produced in this study and showed a large variation in terms of size and textural properties across the brands investigated. Depending in the type of granola required (for example, to be sold as a stand alone breakfast cereal or as accompaniment to yogurt) different manufacturing processes and process parameters may be recommended. The insights gained from this work can aid in developing processes for the production of granola or similar products to match with consumer and manufacture expectations and requirements. [ABSTRACT FROM AUTHOR]

Oat and soy-based nutrition bars were fortified with 4 levels of fish oil (0, 6, 12, or 18 g per approximately 600 g batch), representing 0%, 20%, 40%, or 60% replacement of canola oil. The commercially available purified fish oil was not emulsified nor encapsulated, and contained tocopherols. Baked nutrition bars were evaluated for proximate composition, water activity, alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic (DHA) content, and consumer acceptance using a 9-point hedonic scale. The bars were sealed in opaque bags and stored in a stability chamber at 25 °C and 50% relative humidity for 10 wk to assess oxidative stability. There were no significant ( P > 0.05) differences in proximate composition, water activity, or ALA levels among treatments. EPA and DHA levels were significantly ( P < 0.05) different among treatments, averaging 178.1 mg/serving (20-FO), 488.3 mg/serving (40-FO), and 664.6 mg/serving (60-FO), but none changed during storage. Headspace hexanal and propanal levels decreased over time but were not significantly different among treatments until week 10. Peroxide values were not significantly different except between the control and 60-FO bars. Low values obtained for these analyses suggest negligible oxidation in the bars. Consumer acceptance scores did not differ significantly between the control and lowest fortification level (20-FO), ranging from 6.4 to 6.6 for aroma, texture, flavor, and overall acceptability. These results suggest that nonemulsified, nonencapsulated fish oil can successfully replace canola oil in intermediate moisture nutrition bars to provide EPA and DHA levels as high as 178 mg/serving without affecting consumer acceptability or oxidative stability. Practical Application: Omega-3 fatty acid rich fish oil has been shown to have numerous health benefits, but there are limitations to its use in shelf-stable food products. In this study, nutrition bars were successfully fortified with nonencapsulated, nonemulsified fish oil to deliver 178 mg EPA and DHA per 35 g serving. The fortified bars were oxidatively stable over 10 wk and acceptable to consumers. [ABSTRACT FROM AUTHOR]

An interview with counterculture activist Wavy Gravy, formerly known as Hugh Nanton Romney. He discusses his children's camp, Camp Winnarainbow. He addresses the meaning of the term hippie. Asked about his commune Hog Farm, he discusses the phenomenon of Acid Tests, his involvement at the Woodstock, New York music festival as part of the group Please Force, and the introduction of hippies to granola at the festival.

In the fluidised bed granulation process the effect of nozzle air pressure and binder spray rate on key aggregate quality attributes were studied. The experimental results show that a decrease in nozzle air pressure leads to larger mean granule size. The combination of lowest nozzle air pressure and lowest binder spray rate results in granules with the highest levels of hardness and crispness. The combination of low nozzle air pressure and low binder spray rate results in the least distribution span. Granola hardness was affected by nozzle air pressure. Nozzle air pressure and binder spray rate did not have significant effect on crispness. [ABSTRACT FROM AUTHOR]

Abstract: In the present study, PTR-TOF-MS was applied to better understand the influence of sugar composition on flavour release in a strawberry flavoured cereal bar system. To achieve this, measurements were made both statically from the headspace above cereal bar samples (in vitro) and dynamically from flavour release in the nose space during consumption (in vivo). An artificial strawberry flavour of known constituents (17 flavour active volatile compounds) was used in the preparation of cereal bars. For in vitro measurements, eight samples varying in the glucose syrup solids 42DE to polydextrose ratio were assessed. Measurements clearly showed that the level of glucose syrup solids substitution by polydextrose influenced the release of the added flavour compounds. In addition, distinguishable differences were detected for the release of volatile compounds between samples with different levels of glucose syrup solids and polydextrose during in vivo measurements. The improved mass resolution, sensitivity and speed of PTR-TOF-MS enabled direct comparisons between the rate compounds reached the nose space, maximum nose space concentration of compounds, and the time after which compounds were no longer detected in the nose-space. [Copyright &y& Elsevier]

Abstract: The purpose of this study was to evaluate the effects of resistant starch (RS) on physicochemical and sensory properties of cereal-based food products. RS granola bars and cereals containing two levels of RS (10 g/100 g and 15 g/100 g) were compared to isocaloric (0 g RS/100 g) control granola products. Texture, color, proximate composition, caloric content, water activity, RS, and soluble starch (SS) were measured. Sensory acceptability was evaluated using a 9-point hedonic scale. Attributes (color, sweetness, moistness, crunchiness, stickiness, chewiness) of the RS bar, control bar, and two commercial bars were also assessed with a “just about right” (JAR) sensory method. High RS bars contained 6 g/100 g protein, 15 g/100 g moisture, and 18 g/100 g lipid. RS levels increased from 14 to 16 g/serving after 4 weeks of storage, supporting published research that RS increases with storage due to retrogradation of amylose chains. Soluble starch concentrations were not changed during storage. Color became lighter as the level of RS increased. Consumer acceptability results indicated that the granola bars/cereals were acceptable. The RS granola bars differed significantly in stickiness (p < 0.0001), and chewiness (p = 0.0063) compared to the control and 2 commercial granola bars. Incorporation of high levels of RS in food systems is feasible without compromising product acceptability. [Copyright &y& Elsevier]

The present review discusses the attributes of granola breakfast cereal produced by wet granulation. Granola is an aggregated baked food product often eaten as a breakfast cereal containing natural ingredients such as oats, nuts and honey. Wet granulation is a unit operation where fine primary particulate materials (powders, grains etc.) agglomerate in the presence of a liquid binder to produce larger granules. High-shear granulation and fluidised bed granulation are the most common mode of wet granulation. Granulation prevents the segregation of co-agglomerated components, resulting in an improvement in content uniformity. In addition, the compression and dissolution characteristics, product attractiveness of the product are improved. The granulation process and operation conditions are discussed in detail and a case study employing granola production is presented. [ABSTRACT FROM AUTHOR]

Abstract: Granola is a baked aggregated food product which serves as a breakfast cereal or snack consisting of oats, cereals, nuts and honey. Particle breakage of aggregated granola can occur during conveying as product is transferred as part of the production process on its way to packaging. Such breakage occurs as a result of particle–particle and particle–wall collisions with the conveying equipment. In this work, a population balance model is developed to describe the breakage of granola as it is conveyed through a pneumatic conveying pipeline rig. The model incorporates the influence of conveying pressure, exposure time and pipeline geometry, and is also related to parameters associated with aggregate formation such as granulator mixing speed and time. The aggregates were formed in a high shear granulator subject to impeller agitation of 300rpm for 9min and were then propelled through a pipeline with a 90° bend at a number of different flow rates. Trials were carried out by applying compressed air at pressures of 200kPa, 300kPa and 400kPa while the aggregates were subjected to a number of recycles through the rig. Modelling of this breakage process was achieved by constructing the population balance equations (PBEs) in the form of a mass balance on the granola aggregates. The solutions to the PBEs were obtained by means of discretization through the application of the Markov chain method. When the size range of the system was divided into an appropriate number of states, the Markov chain method for the population balances exhibited a reasonable approximation for predicting the particle size distribution (PSD) over time particularly during the initial rig cycles. [ABSTRACT FROM AUTHOR]

Abstract: Oat protein isolate (OPI) was extracted in 0.015N NaOH and acetylated or succinylated. The thermal analysis of the isolate showed a glass transition (T g) at 43.4°C and ΔC p of 0.102J/g/°C. The positive net charge of OPI and the positive or neutral charge of the modified OPI were apparent from the free capillary zone electrophoresis (FZCE) profiles. Acetylation significantly lowered foaming and emulsifying properties of OPI, while succinylation showed the highest foaming capacity, foam stability, and emulsion stability. Acetylated OPI showed the highest surface hydrophobicity compared to the other samples, while OPI was the most soluble of all. The water holding capacity of all samples analyzed was the same except for acetylated-crosslinked (ACXL). The surface tension test confirmed that unmodified and modified OPI possessed surface activity and the equilibrium surface tensions decreased sharply with increasing protein concentration and leveled off to a constant value. The elastic modulus, G′, for the acetylated OPI suspension exhibited the highest value, while the G′ of the crosslinked (XLOPI) had the lowest. The plateau of G′, was 2961Pa, 920Pa, 223Pa, 41Pa, and 1.8Pa for the ACOPI, ACXL, SOPI, and XL, respectively. [Copyright &y& Elsevier]

Abstract: Avenanthramides are unique components of oats (Avena sativa L.) that are described as phytoalexins and that have potential health promoting properties. The objectives of this study were to examine the avenanthramide contents and the activity of the avenanthramide biosynthetic enzyme hydroxycinnamoyl-CoA:hydroxyanthranilate N-hydroxycinnamoyl transferase (HHT) in spikelets and leaves of developing field-grown oats and to examine the presence of avenanthramides in unelicited seedling leaves of oats raised in a growth chamber. Avenanthramides were evident in spikelets of field-grown plants within 3–5 days after heading, and they generally increased in concentration throughout maturation. HHT activity was not detected until 21–22 days after heading, but the activity increased with age in most cultivars. In leaves, avenanthramides were evident before heading and generally increased in concentration until about 15 days after heading. At maturity, the concentrations of avenanthramides in spikelets were generally higher than in leaves. Seedling leaves from controlled environments that were not exposed to elicitors had low concentrations of avenanthramides at 7 days after planting, which increased in one cultivar, but not in another, over the next 14 days. These results indicate that unelicited seedling leaves contain avenanthramides, i.e. that avenanthramides are constitutively present in both grains and leaves. [Copyright &y& Elsevier]

Abstract: Increasing evidence suggests a key role of transport proteins in the pharmacokinetics of drugs. Within the solute carrier (SLC) family, various organic cation transporters (OCTs), organic anion transporters (OATs), and organic anion transporting polypeptides (OATPs) that interact with drug molecules have been identified. Traditionally, cellular uptake assays require multiple steps and provide low experimental throughput. We here demonstrate the use of a scintillation proximity approach to detect substrate uptake by human drug transporters in real time. HEK293 cells stably transfected with hOCT1, hOATP1B1, or hOAT3 were grown directly in Cytostar-T scintillating microplates. Confluent cell monolayers were incubated with 14C- or 3H-labeled transporter substrates. Cellular uptake brings the radioisotopes into proximity with the scintillation plate base. The resulting light emission signals were recorded on-line in a microplate scintillation counter. Results show time- and concentration-dependent uptake of 14C-tetraethylammonium, 3H-methylphenylpyridinium (HEK-hOCT1), 3H-estradiol-17β-d-glucuronide (HEK-hOATP1B1), and 3H-estrone-3-sulfate (HEK-hOAT3), while no respective uptake was detected in empty vector-transfected cells. K m of 14C-tetraethylammonium and 3H-estrone-3-sulfate uptake and hOAT3 inhibition by ibuprofen and furosemide were similar to conventional dish uptake studies. The scintillation proximity approach is high throughput, amenable to automation and allows for identification of SLC transporter substrates and inhibitors in a convenient and reliable fashion, suggesting its broad applicability in drug discovery. [Copyright &y& Elsevier]

An ellipse-fitting algorithm was developed to separate touching grain kernels in images. The algorithm randomly tracks the edge of touching kernels to find the sample points for fitted ellipses. The fitted ellipses were generated by a direct least-squares ellipse-fitting method. Then, clustering was used to identify the best representative ellipse for each kernel of the touching instance. With representative ellipses, touching grain kernel images were separated by morphology transform. Typical touching kernel patterns of four grain types, namely barley, Canada Western Amber Durum (CWAD) wheat, Canada Western Red Spring (CWRS) wheat, and oats obtained from composite samples from several growing locations across the western Canadian prairies were used to test this algorithm. The accuracies of separation were: 92·4% (barley), 96·1% (CWAD), 94·8% (oats), and 97·3% (CWRS wheat). The kernels used for the touching grains images were separated physically to create non-touching instances and another set of images of kernels were acquired. Morphological features were extracted from images of physically separated kernels and compared with features extracted from software-separated kernels. To decide if the difference between two kinds of features was significant, the large sample Z test of hypotheses was employed. Except for Fourier descriptor 1 of barley and CWAD, software separation did not change the values of morphological features more than the tolerance limits of the measurement system. To assess the classification capability after software separation, the morphological features extracted from physically separated kernels were used as training and basic testing data sets, and the features from software-separated kernels were used as production testing data sets. A back-propagation neural network was employed for grain type classification with morphological features as inputs. Compared to 97·1% physically separated grain kernels being correctly classified, the mean classification accuracy for all the software-separated grain types was 96·6%. The morphological features of software-separated kernels were not distorted during software separation and can be successfully used in grain type classification. [Copyright &y& Elsevier]

BSTRACT The effects of raisins on iron bioavailability from wheat bran cereal, bread, rice pudding, and granola bars were studied. Iron bioavailability was assessed with an in vitro digestion/Caco-2 cell culture model. Raisins reduced iron bioavailability from all foods except granola bars. Raisins also reduced iron bioavailability from samples of wheat bran cereal and bread fortified with elemental iron or ferrous sulfate, but this inhibitory effect was less pronounced in samples fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA). Iron bioavailability was markedly higher for samples fortified with NaFeEDTA, suggesting that iron in the form of NaFeEDTA is more bioavailable than elemental iron or ferrous sulfate in raisin-containing foods. [ABSTRACT FROM AUTHOR]

A trained sensory panel rated 8 muesli oat flakes--6 experimental (with 3 thickness levels and 2 heat treatments) and 2 commercial (regular and organic)--as such or with milk for attribute intensities; and 3 consumer groups--young adults, 18 to 25 y; adults, 35 to 49; elderly, 58 to 85--rated the same oat flakes for preference. To appeal to the majority of the consumers, the flakes should not adhere to teeth and should not need too much mastication. In addition, large enough milk absorption is preferred. The elderly preferred an easy eating experience more than the younger consumers. Thus, it is important to recognize that different types of muesli appeal to different consumer segments. [ABSTRACT FROM AUTHOR]