A5033196753- Food composition and properties
- Bioenergy crop production and management
- Biofuel production and bioconversion
- Wheat and Barley Genetics and Pathology
- Genetic Mapping and Diversity in Plants and Animals
- Proteins in Food Systems
- Phytase and its Applications
- Microbial Metabolites in Food Biotechnology
- Celiac Disease Research and Management
- Polysaccharides Composition and Applications
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Microfluidic and Capillary Electrophoresis Applications
- GABA and Rice Research
- Ruminant Nutrition and Digestive Physiology
- Crop Yield and Soil Fertility
- Microbial Inactivation Methods
- Fermentation and Sensory Analysis
- Spectroscopy and Chemometric Analyses
- Microbial Metabolic Engineering and Bioproduction
- Genetics and Plant Breeding
- Seed and Plant Biochemistry
- Rice Cultivation and Yield Improvement
- Insect Utilization and Effects
- Protein Hydrolysis and Bioactive Peptides
Center for Grain and Animal Health Research
2016-2025
Agricultural Research Service
2012-2024
United States Department of Agriculture
2007-2022
University of Siena
2021
Kansas State University
2001-2017
Texas A&M University
2006-2007
South Dakota State University
2007
National Center for Agricultural Utilization Research
2000-2005
ABSTRACT Gluten‐free breadmaking quality of 10 sorghum flours was compared using (relative basis) decorticated flour (70), corn starch (30), water (105), salt (1.75), sugar (1), and dried yeast (2). Batter consistency standardized by varying levels to achieve the same force during extrusion. Crumb properties were evaluated digital image analysis texture profile (TPA). Significant differences ( P < 0.001) in crumb grain found among hybrids with mean cell area ranging from 1.3 3.3 mm 2...
Starches were isolated from grains of waxy, heterowaxy, and normal sorghum. To study the relationship between starch structure functionality guide applications these starches, amylose content, amylopectin chain-length distributions, gelatinization retrogradation, pasting properties, dynamic rheological in vitro enzyme digestion raw starches analyzed. Heterowaxy sorghum had intermediate properties. Stress relaxation was a useful indicator cooked cohesiveness. Cooked heterowaxy (10% solids)...
This study was conducted to improve the quality and theoretical understanding of gluten-free sorghum bread. The addition 2% hydroxypropyl methylcellulose improved bread based on 105% water, 70% flour, 30% potato starch. Nevertheless, a flat top tendency toward hole in crumb remained. Sourdough fermentation total flour eliminated these problems. Size-exclusion high-performance liquid chromatography demonstrated that during sourdough fermentation, proteins from dough were degraded peptides...
Sorghum, an ancient old-world cereal grass, is the dietary staple of over 500 million people in more than 30 countries tropics and semitropics. Its C4 photosynthesis, drought resistance, wide adaptation, high nutritional value hold promise to alleviate hunger Africa. Not present other major cereals, such as rice, wheat, maize, condensed tannins (proanthocyanidins) pigmented testa some sorghum cultivars have been implicated reducing protein digestibility but recently shown promote human...
Knowledge of the genetic bases grain quality traits will complement plant breeding efforts to improve end‐use value sorghum [ Sorghum bicolor (L.) Moench]. Candidate gene association mapping was used on a diverse panel 300 accessions assess marker–trait associations for 10 measured using single kernel characterization system (SKCS) and near‐infrared reflectance spectroscopy (NIRS). The analysis through 1290 genomewide nucleotide polymorphisms (SNPs) separated into five subpopulations that...
The purpose of this study was to investigate the effects tannins on starch digestion in tannin-containing sorghum extracts and wholegrain flours from 12 varieties. Extracts reduced amylase activity a tannin concentration-dependent manner when extract mixed with enzyme before substrate (amylopectin) addition, higher molecular weight showing greater reduction. Conversely, were combined addition an enhancement experienced. In uncooked, cooked, cooked stored flours, rapidly digestible, slowly...
Sorghum [Sorghum bicolor (L.) Moench] is an important cereal crop for dryland areas in the United States and small-holder farmers Africa. Natural variation of sorghum grain composition (protein, fat, starch) between accessions can be used improvement, but genetic controls are still unresolved. The goals this study were to quantify natural identify single-nucleotide polymorphisms (SNPs) associated with concentrations. In study, we quantified protein, starch a global diversity panel using...
Grain sorghum (Sorghum bicolor) is a gluten-free cereal grown around the world and food staple in semi-arid subtropical regions. Sorghum diverse crop with range of pericarp colour including white, various shades red, black, all which show health-promoting properties as they are rich sources antioxidants such polyphenols, carotenoids, well micro- macro-nutrients. This work examined grain composition three varieties possessing colours (white, black) Mediterranean region. To determine...
ABSTRACT The goal of this research is to understand the key factors affecting ethanol production from grain sorghum. Seventy genotypes and elite hybrids with a range chemical compositions physical properties selected ≈1,200 sorghum lines were evaluated for used study relationships composition, structure, features that affect yield fermentation efficiency. Variations 22% in 9% efficiency observed among 70 samples. Genotypes high low conversion efficiencies associated attributes may be...
ABSTRACT The effects of amylose, protein, and fiber contents on ethanol yields were evaluated using artificially formulated media made from commercial corn starches with different fiber, as well cereal sources including corn, sorghum, wheat amylose contents. Second‐order response‐surface regression models used to study the interactions yield conversion efficiency. results showed that content had a significant ( P < 0.001) effect No protein production was observed. Fiber did not show...
Proanthocyanidins (PA) cross-link proteins and could expand wheat gluten functionality; however, how the PA MW or profile affect these interactions is unknown. Effect of (sorghum versus grape seed PA) on dough rheology high low insoluble polymeric protein (IPP) flour was evaluated using mixograph, large (TA.XT2i) small (HAAKE Rheostress 6000) deformation rheometry. Sorghum (93% polymeric) more effectively (p < 0.05) strengthened both glutens than (45% polymeric), without reducing...