R. T. Hardin

Oat bran concentrate bread products improve long-term control of diabetes : A pilot study

OBJECTIVE To evaluate the long-term effects oat bran concentrate bread products in the diet of free-living subjects with non-insulin-dependent diabetes (NIDDM) via dietary, clinical, and biochemical methods. DESIGN A 24-week crossover study consisting of two 12-week periods. SUBJECTS/SETTING Eight men with NIDDM (mean age = 45 years) who lived in the community. Glucose and insulin profiles were conducted in a clinical investigation unit. INTERVENTION Palatable, high-fiber, oat bran concentrate (soluble fiber [beta-glucan] content = 22.8%) bread products were developed. Four randomly chosen subjects ate oat bran concentrate breads first; the other subjects ate control white bread first. MAIN OUTCOME MEASURES Dietary intake (four 48-hour dietary recalls per period) was assessed. Blood glucose and insulin (8-hour profiles) and lipid parameters after fasting were measured (at 0, 12, and 24 weeks). STATISTICAL ANALYSES PERFORMED Analysis of variance and repeated-measures analysis of variance. RESULTS Total energy and macronutrient intakes were similar in both periods. Mean total dietary fiber intake was 19 g/day in the white bread period and 34 g/day (9 g soluble fiber per day from oat bran concentrate) in the oat bran concentrate period. Body weight remained stable. Mean glycemic and insulin response areas (area under the curve) were lower (P < or = .05 and not significant, respectively) for the oat bran concentrate period than the white bread period. After breakfast, area under the curve for the oat bran concentrate period was lower for glucose (P < or = .01) and insulin (P < or = .05); insulin peak was reached earlier (P < or = .05) than in the white bread period. Dietary fiber intake was correlated negatively with insulin area under the curve (P < or = .05). Mean total plasma cholesterol and low-density lipoprotein cholesterol levels were lower (P < or = .01) in the oat bran concentrate period than in the white bread period. In the oat bran concentrate period, the mean ratio of low-density lipoprotein cholesterol to high-density lipoprotein cholesterol was reduced by 24% (P < or = .05). CONCLUSIONS The well-accepted oat bran concentrate bread products improved glycemic, insulinemic, and lipidemic responses.

Sensory and chemical stability of tortilla chips fried in canola oil, corn oil, and partially hydrogenated soybean oil

The effects of canola, corn, partially hydrogenated soy (PHS), partially hydrogenated canola (PHC), and low-linolenate canola (LLC) oils on sensory and chemical attributes of tortilla chips were determined initially, after Schaal storage for 8 and 16 d (S8 and S16), and after practical storage for 16 and 24 wk (P16 and P24). Fresh chips were similar to each other in characteristic and off-odors/flavors, except that PHC chips had the lowest characteristic and highest off-odor/flavor. All S8 chips had similar lower (P<0.001) characteristic and greater off-odor/flavor scores than hidden reference chips, but PHC chips had a more intense off-odor than did LLC chips. After S16, canola chips had the lowest (P<0.001) characteristic and highest off-odor/flavor; all other chips were similar. At P16, canola, PHC, and LLC chips had slightly higher (P<0.001) characteristic odor/flavor scores than other chips. After P16 and P24, all stored tortilla chips had lower characteristic odor/flavor scores than hidden reference chips. Rancid, painty, buttery odor/flavor, and bitter flavor notes were detected in Schaal and practically stored chips. Stored chips from all oils were similar in color and crispness. The peroxide value and thep-anisidine value for oils extracted from Schaal-stored chips tended to support panelist data; results from similar analyses of practically stored chips did not. Peroxide values andp-anisidine values for stored used frying oils and the corresponding sensory data for stored chips generally did not agree. Results indicate considerable potential for increasing use of canola oil products for frying tortilla chips.

Influence of Rapeseed Meal on the Odor and Flavor of Eggs from Different Breeds of Chickens

Abstract Experiments were conducted to study the effects of breed or strain of hen, level of rapeseed meal (RSM) in the rations and the presence of a source of myrosinase in the ration on the incidence of off-odor and off-flavor in eggs. A trained panel evaluated scrambled eggs using the multiple comparison method. In Experiment 1, Shaver White Leghorn (WL) pullets were fed rations containing regular RSM, low glucosinolate RSM or a control ration. In Experiment 2, White Plymouth Rock (WPR) pullets were fed rations containingB napusRSM,B napusRSM plus a source of myrosinase or a control ration. In Experiment 3, three breeds of pullets (Hyline WL.Rhode Island Red (RIR) and WPR) were fed rations containing regular RSM, regular RSM plus a source of myrosinase or a control ration. Results obtained indicate that: 1. Differences in the incidence of off-odor and off-flavor in scrambled eggs attributable to breed were found. In this regard, RIR fed a diet containing 6.8% RSM layed eggs with off-odor and off-flavor, whereas, WPR and WL fed the same diet layed eggs of normal odor and flavor. 2. Inclusion of a source of myrosinase in rations containing RSM seemed to increase the incidence of laying of eggs with off-odor and off-flavor.

Response of pancreatic secretions to feeding diets with low and high levels of soybean trypsin inhibitors in growing pigs

Studies were carried out to determine the effect of soybean trypsin inhibitors (SBTI) on exocrine pancreatic secretions in growing pigs. Six barrows with an average initial body weight (BW) of 27.1 ± 1.4 kg were fitted with permanent pancreatic re-entrant cannulas and fed two diets according to a crossover design. Two maize starch-based diets were formulated to contain 200 g kg -1 crude protein from either Nutrisoy (food grade defatted soy flour) or autoclaved Nutrisoy. The concentrations of SBTI in Nutrisoy and autoclaved Nutrisoy diets were 13.4 and 3.0 g kg -1 , respectively. The experiment consisted of two periods of 9 days each. The average BW at the start of the first and second experimental periods was 33.5 ± 2.7 and 37.2 ± 3.7 kg, respectively. The average BW at the conclusion of the experiment was 41.8 ± 3.9 kg. The volume of pancreatic secretion was higher (P 0.05) in the total secretions of nitrogen (g (24 h) -1 ) and total activities (units (24 h) -1 of amylase, lipase, chymotrypsin and trypsin in pancreatic juice of pigs fed the Nutrisoy and autoclaved Nutrisoy diets. However, the total secretion of protein was slightly higher (25.7 vs 22.8 g (24 h) -1 ; P < 0.05) in pancreatic juice of pigs fed the autoclaved Nutrisoy diet, which corresponded with the increase in the secretion of protein-bound amino acids. There was also an increase in the total secretion of free amino acids in pancreatic juice. These studies show no effect of SBTI on the total enzyme activities in pancreatic juice of growing pigs.