scholarly journals DETERMINATION OF SOME PROPERTIES OF TARHANAS PRODUCED BY USING CORN FLOUR AND KEFIR

2019 ◽  
pp. 168-174
Author(s):  
Ayşe Avcı ◽  
Fikriye Alev Akçay ◽  
Ceylan Can ◽  
Selin Demir
Keyword(s):  
Corn Flour

Development of a Purification Method for Simultaneous Determination of Deoxynivalenol and Its Acetylated and Glycosylated Derivatives in Corn Grits and Corn Flour by Liquid Chromatography–Tandem Mass Spectrometry

2012 ◽  
Vol 75 (7) ◽  
pp. 1355-1358 ◽  
Author(s):  
TOMOYA YOSHINARI ◽  
TAKAHIRO OHNISHI ◽  
TOMOYUKI KADOTA ◽  
YOSHIKO SUGITA-KONISHI
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Tandem Mass Spectrometry ◽  
Simultaneous Determination ◽  
Tandem Mass ◽  
Corn Flour ◽  
Purification Method ◽  
Chromatography Tandem Mass Spectrometry ◽  
Liquid Chromatography Tandem Mass

We developed a purification method based on liquid chromatography–tandem mass spectrometry for the identification of deoxynivalenol (DON), its acetylated derivatives (3-acetyl-deoxynivalenol and 15-acetyl-deoxynivalenol), and a glycosylated derivative (deoxynivalenol-3-glucoside [D3G]) in corn-based products. The analytes were extracted from samples with acetonitrile-water (85:15, vol/vol) and then purified with multifunctional columns. Evaluation of five kinds of multifunctional columns revealed that DON and its acetylated derivatives were recovered well (96 to 120%) by all columns, but D3G was recovered adequately (93.5%) by only one column, InertSep VRA-3. Samples of corn grits and corn flour were analyzed using the purification method with InertSep VRA-3. DON, D3G, and 15-acetyl-deoxynivalenol were the major contaminants in the samples harvested in 2009, but only DON was detected in the samples harvested in 2010. These results suggest that the purification method using InertSep VRA-3 is effective for identification of DON and its derivatives in corn-based products.

A procedure using slurry sampling for the determination of manganese in corn flour by ET AAS

2011 ◽  
Vol 3 (11) ◽  
pp. 2625 ◽  
Author(s):  
Douglas G. daSilva ◽  
Geraldo D. Matos ◽  
Ana M. P. dos Santos ◽  
Raigenis da Paz Fiuza ◽  
Robson M. de Jesus
Keyword(s):  
Slurry Sampling ◽  
Corn Flour

scholarly journals Determination of Cry9C Protein in Corn-Based Foods by Enzyme-Linked Immunosorbent Assay: Interlaboratory Study

2001 ◽  
Vol 84 (6) ◽  
pp. 1891-1902 ◽  
Author(s):  
Mary W Trucksess ◽  
T Artis ◽  
C Diaz ◽  
C Fernandez ◽  
K Harkin ◽  
...  
Keyword(s):  
Immunosorbent Assay ◽  
Specific Interaction ◽  
Strong Acid ◽  
The United States ◽  
Interlaboratory Study ◽  
Enzyme Linked Immunosorbent Assay ◽  
Corn Flour ◽  
Relative Standard ◽  
Standard Deviations

Abstract The performance of a commercially available enzyme-linked immunosorbent assay kit (Enviro-Logix) was assessed for the determination of Cry9C protein, which is produced by the genetically modified corn StarLink, in 8 types of corn-based foods (starch, refined oil, soft tortillas, tortilla chips, corn flakes, corn puffs, corn muffins, and corn bread) in an interlaboratory study involving 7 laboratories in the United States. The assay kit is a double antibody sandwich and is based on the specific interaction between antibody and antigen. The Cry9C protein analyte is sandwiched between 2 antibodies, one to capture the analyte and the other is conjugated to the enzyme, horseradish peroxidase. The enzyme uses tetramethylbenzidine/peroxide for color development. A strong acid stopping reagent is then used to change the color from blue to a stable yellow. The intensity of the color is proportional to the concentration of the Cry9C protein. In this study blind duplicates of control samples (blank material prepared from non- StarLink corn), spiked samples (blank material with the addition of Cry9C protein), and samples containing incurred analyte (products prepared with StarLink corn) were analyzed. Cry9C protein from 2 different sources was used to spike the food products. Cry9C protein produced and purified from a bacterial host was used to prepare spiked test samples at 2.72 and 6.8 ng/g. Cry9C protein from StarLink corn flour was used to prepare spiked samples at 1.97 ng/g. Average recoveries for samples spiked with corn flour Cry9C protein at 1.97 ng/g ranged from 73 to 122%, within-laboratory relative standard deviations (RSDr) ranged from 6 to 22%, and between-laboratories relative standard deviations (RSDR) ranged from 16 to 56%. Average recoveries for samples spiked with bacterial Cry9C protein at 2.72 and 6.8 ng/g ranged from 27 to 96% and from 32 to 113%, respectively; RSDr values ranged from 10 to 35%and from 7 to 38%, respectively; and the RSDR ranged from 28 to 84%and 15 to 75%, respectively. The incurred test samples were found to contain Cry9C protein at levels ranging from 0.8 to 3187 ng/g depending on the product, RSDr values ranged from 5 to 16% and RSDR values ranged from 11 to 71%. Results of the statistical analysis indicate that this method is applicable to the determination of Cry9C protein in the 8 types of collaboratively studied corn-based products containing Cry9C protein (from StarLink ) at levels of ≥2 ng/g.

scholarly journals Application of NIR spectroscopy in gluten detection as a cross-contaminant in food

2018 ◽  
Vol 13 (3-4) ◽  
pp. 120-127 ◽  
Author(s):  
Marija Radman ◽  
Tamara Jurina ◽  
Maja Benković ◽  
Ana Jurinjak Tušek ◽  
Davor Valinger ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Near Infrared ◽  
Nir Spectroscopy ◽  
Rice Flour ◽  
Good Prediction ◽  
Cross Contamination ◽  
Corn Flour ◽  
Food Ingredient ◽  
Special Groups

The determination of gluten is of critical importance when food screening is intended for special groups such as food ingredient intolerant and allergic persons. Cross-contamination of food that does not contain gluten is also possible in the sales chain. The aim of this study was to determine the applicability of Near-Infrared Spectroscopy (NIRs) for the detection of gluten traces in rice, rice flour, corn flour and corn grits. In the cross-contamination simulation, two types of wheat flour were used. They were added to rice, rice flour, corn flour and corn grits in a range from 5 % to 30 %. Apart from the spectra of pure and contaminated samples, conductivity and total dissolved solids were monitored to determine changes in the samples. NIR spectroscopy was combined with chemometric techniques to determine at which wavelengths a glutenfree fingerprint can be detected. Although experiments were carried out with a NIR instrument that monitors molecular vibrations in the range of λ= 904-1699 nm, the gluten fingerprint was successfully determined, regardless of the type of flour that was added to the rice, rice flour, corn flour and corn grits. All concentrations of the added flours were successfully determined and models were developed to detect the concentrations of the added flours. Even the conductivity showed good prediction potential in gluten determination. Regardless if the investigated samples were contaminated or not, the determination coefficient R2 was over 0.9. Developed models could be used to predict possible wheat flour contamination of any rice or corn product samples or samples prepared for cooking in water.

scholarly journals Viscosity and Sensory Acceptability of Almond Milkshake as Influenced by Sugar, Almond Paste and Corn Flour-A Response Surface Study

2021 ◽  
Vol 10 (3) ◽  
pp. 2483-2493
Keyword(s):  
Response Surface ◽  
Coefficient Of Determination ◽  
Confirmatory Test ◽  
Corn Flour ◽  
Sensory Score ◽  
Order Polynomial ◽  
Predicted Values ◽  
Experimental Values ◽  
Central Composite

The effect of variables such as sugar, almond paste, and cornflour on viscosity and a sensory score of almond milkshake samples were studied by response surface methodology. The central composite design was used to obtain optimum levels of variables. The values of viscosity and sensory scores obtained from different experiment runs were 170-1085cps and 6.2-7.7. The second-order polynomial model suggested by design expert software for viscosity and a sensory score of almond milkshake showed R2 (coefficient of determination) of 0.9871 and 0.9590, respectively. Whereas model F-values for viscosity and a sensory score of almond milkshake were 84.9 and 26.02, respectively. Optimum levels of sugar, almond paste, and cornflour suggested by models were 8%, 1% & 2%, respectively. Experimental values of responses obtained from the confirmatory test were almost similar to predicted values of responses suggested by models.

scholarly journals Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods

2011 ◽  
Vol 29 (No. 4) ◽  
pp. 346-323 ◽  
Author(s):  
M. Hrušková ◽  
I. Švec ◽  
H. Sekerová
Keyword(s):  
Spectral Method ◽  
Principal Component ◽  
Spectroscopic Methods ◽  
Gluten Free ◽  
Corn Flour ◽  
First Case ◽  
Natural Colorants ◽  
Principal Component Analyses ◽  
Cie Lab

For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common wheat, and corn flour. Sufficient colour spectra ranges were ensured by means of fortification with 9 non-traditional cereals in the first case, 8 natural colorants in the second one, and with 12 gluten-free pasta recipes in the last case. Both factors (i.e. granulation and spectral method) were proved as statistically significant by the cluster, variance and principal component analyses. In the comparison of the effects on the pasta composition and the spectral method, the latter demonstrated a stronger impact on the pasta colour profile measured.

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