Daphne A. Ingram

PIGMENT AND PHOTOSYNTHETIC RESPONSES OF OSCILLATORIA AGARDHII (CYANOPHYTA) TO PHOTON FLUX DENSITY AND SPECTRAL QUALITY1

The effects of photon flux density (PFD) and spectral quality on biomass, pigment content and composition, and the photosynthetic activity of Oscillatoria agardhii Gomont were investigated in steady‐state populations. For alterations of PFD, chemostat populations were exposed to 50, 130 and 230 μmol photons·m−2·s−1 of photosynthetic active radiation (PAR). Decreases in biomass, chlorophyll a (Chl a) and c‐phycocyanin (CPC) contents, and CPC: Chl a and CPC: carotenoid content was not altered. Increases in the relative abundances of myxoxanthophyll and zeaxanthin and deceases in the relative abundances of echinenone and β‐carotene within the carotenoid pigments coincided with increasing PFD. Increases in Chl a‐specific photosynthetic rates and maxima and decreases in biomass‐specific photosynthetic rates and maxima with increasing PFD were attributed to increased light harvesting by carotenoids per unit Chl a and reduction in total pigment content, respectively.

Influence of Water-to-Rice Ratio on Cooked Rice Flavor and Texture

ABSTRACT Water-to-rice ratio is known to affect cooked rice texture, whereas the effects on flavor are largely unknown. To determine the influence of the amount of water during cooking on flavor and texture attributes, three water-to-rice ratios of low (less than recommended), recommended, and high (more than recommended) were evaluated. The recommended amount used was based on amylose content and cook type for the cultivar. Four diverse cultivars were compared: Dellmont (aromatic long-grain), Saber (conventional long-grain), Neches (waxy long-grain), and Bengal (conventional medium-grain). A descriptive sensory panel evaluated flavor and texture attribute intensities. The water-to-rice ratio did not significantly affect flavor attributes across all cultivars. The amount of water affected 11 of the 14 texture attributes evaluated. Of these 11, initial starchy coating, slickness, stickiness between grains, cohesiveness, and uniformity of bite increased in intensity with greater amounts of water at cooking,...

Impact of Iron Source and Concentration on Rice Flavor Using a Simulated Rice Kernel Micronutrient Delivery System

ABSTRACT An extruded grain designed to look like a rice kernel fortified with one of two sources of iron (elemental iron and ferrous sulfate), with and without multiple fortificant (zinc, thiamin, and folic acid), was mixed with milled Calrose rice at low (1:200), medium (1:100), and high (1:50) concentrations. The intensities of water-like, sour taste, hay-like musty, and alfalfa/grassy/green bean flavors were enhanced by the addition of ferrous sulfate (FeSO4) or FeSO4 plus multiple fortificants. Astringent mouthfeel was likewise affected by addition of FeSO4 or FeSO4 plus multiple fortificants. Overall, the elemental iron with multiple fortificants least affected the oxidation of the extruded kernals. Lipid oxidation products in stored fortificant increased the first two to three months and concentrations were higher in samples with FeSO4 as the iron source.

Sensory Analysis of Brownies Fortified with Corn Gluten Meal

ABSTRACT Corn gluten meal is a high-protein product from wet milling of corn. Substitution of 15% of the flour weight by corn gluten meal increased protein content of brownies from 6.3 to 8.0%. Sensory evaluation of brownies with 0, 10, and 15% corn gluten meal, with and without an added masking agent, showed addition of corn gluten meal to brownies did not have any detrimental effect as judged by trained sensory panelists.