Vijay Jayasena

The influences of genotype, environment, and genotype × environment interaction on wheat quality

Knowledge of the relative contributions of genotype (G), environment (E), and genotype and environment interaction (G × E) effects on wheat (Triticum aestivum L.) quality leads to more effective selection in breeding programs and segregation of more uniform parcels of grain better suited to the needs of customers. Their effects on wheat quality were reviewed using papers obtained from 4 major international databases. The literature is dominated by research from North America, with lesser contributions from Europe, Australia, and the rest of the world. Use of analysis of variance to partition sources of variation due to G, E, and G × E was the most common approach but, more recently, residual maximum likelihood methods that can accommodate large, but unbalanced, datasets have been used. In North America and Europe, the relative contributions of G, E, and G × E varied across studies, but traits associated with protein content were more influenced by E and G × E than those associated with protein quality, dough rheology and starch characteristics, where G effects were more important. Variation in the relative contributions of G, E, and G × E was highly dependent on the G and E sampled. The Australian studies were characterised by a relative lack of G × E, with G and E rankings being similar across the country for the protein quality, dough rheology, and starch quality traits examined in detail. This suggests that, in Australia, more efficient testing of potential cultivars will be possible for these traits, especially when the underlying variation at the gene level is known, and that efficiencies in the design and conduct of trial systems and quality evaluations could be achieved by testing samples from targetted environments without affecting genetic gain and overall crop quality.

Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.

Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits, and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water-binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in bread quality include the optimal formulation and processing conditions to maximize lupin incorporation, role of protein cross-linking, antistaling functionality, and bioactivity of its γ-conglutin protein.

Gelling Properties of Chia Seed and Flour

UNLABELLED Healthy oil profile of chia has been well established. Chia could also be a good source of gel. The characteristics of chia gel were studied and compared to guar gum and gelatin which are commonly used in the food industry. The properties tested were water and oil holding capacities, viscosity, line-spread; emulsification activity and freeze-thaw stability. The extracted chia gels from seeds and flour were analyzed for moisture, ash, protein, crude fiber, oil, and fatty acid profile. Water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw stability of the extracted chia seed gel were similar to guar gum, and gelatin. Chia gel is a polysaccharide based gel mainly consists of crude fiber (58%) and carbohydrate (34%). Extracted chia seed gel has a great potential in food formulations as thickening agent, emulsifying agent, and as a stabilizer. PRACTICAL APPLICATION Extracted chia seed gel has good water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw ability. Chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product.

Sonocrystallisation of lactose in concentrated whey

Whey concentrated to 32% lactose was sonicated at 30°C in a non-contact approach at flow rates of up to 12L/min. Applied energy density varied from 3 to 16J/mL at a frequency of 20kHz. Sonication of whey initiated the rapid formation of a large number of lactose crystals in response to acoustic cavitation which increased the rate of crystallisation. The rate of sonocrystallisation was greater than stirring for approximately 180min but slowed down between 120 and 180min as the metastable limit was reached. A second treatment with ultrasound at 120min delivering an applied energy density of 4J/mL stimulated further nuclei formation and the rate of crystallisation was maintained for >300min. Yield on the other hand was limited by the solubility of lactose and could not be improved. The crystal size distribution was narrower than that with stirring and the overall crystal size was smaller.

The relative feeding value of a new pasture legume, eastern star clover (Trifolium dasyurum), compared with subterranean clover (Trifolium subterraneum)

An accession of eastern star clover (Trifolium dasyurum C. Presl.), a new species to agriculture, has been identified by the National Annual Pasture Legume Improvement Program for commercial release in Australia. This paper reports the findings of an experiment designed to assess the feeding value of eastern star clover compared with a commercial cultivar of subterranean clover (T. subterraneum L. cv. Dalkeith). The hypothesis tested in this experiment is that sheep grazing eastern star clover will have similar growth rates, condition scores, and wool production to sheep grazing subterranean clover. Additionally, it is hypothesised that the sheep grazing the different clover species will have similar health and meat quality. The relative feeding value of the 2 clover species was tested using 14-month-old Merino wethers, grazing 8 by 0.5 ha plots (4 of each species). Stocking rates were such that herbage mass availability would not have limited feed intake. Liveweight, wool growth, and animal health were monitored. After 10 weeks of grazing, 2 animals from each plot were slaughtered for sensory analysis of meat. Although there were generally no differences in liveweight change, condition, or wool growth between sheep grazing eastern star or subterranean clovers, sheep in the subterranean clover plots grew faster during the first month of grazing. There were no differences in meat eating quality (tenderness, juiciness, or flavour), animal health, or vegetable matter contamination of wool. The data suggest that the clovers had the same relative feeding value despite herbage mass from the eastern star clover plots having lower in vitro digestibility, crude protein, and higher fibre than herbage mass from the subterranean clover plots. Given that there was a minimum of 1000 kg/ha of herbage mass in the plots, it is likely that sheep gazing the two clovers were able to maintain the same weight by selecting the high quality components of the pasture. Differences in plant quality are associated with differences in reproductive strategies of the clovers.

Carob Kibble: A Bioactive‐Rich Food Ingredient

Carob (Ceratonia siliqua L.) is well known for its valuable locust bean gum obtained from the carob seeds. Separation of seeds from the pod leaves behind the carob kibble which is a good source of dietary fiber, sugars, and a range of bioactive compounds such as polyphenols and pinitol. Bioactive compounds present in carob kibble have been found to be beneficial in the control of many health problems such as diabetes, heart diseases, and colon cancer due to their antidiabetic, antioxidant, and anti-inflammatory activities. Carob kibble has substantial potential to be used as a food ingredient. This article focuses on the composition, health benefits, and food applications of carob kibble.

Isolation and foaming functionality of acid‐soluble protein from lupin (Lupinus angustifolius) kernels

BACKGROUND Australian sweet lupin (ASL) protein is conventionally isolated by alkaline extraction/acid precipitation, leaving a waste stream containing acid-soluble proteins (ASPs) and contaminating raffinose family oligosaccharides (RFOs). The foaming functionality of ASP isolated from ASL is not known, but ASP from another lupin species has demonstrated high foaming functionality. RESULTS Pre-soaking ASL kernels increased their protein/RFO ratio; however, some protein was lost by soaking. The foaming capacity of ASL protein isolated by different methods was ranked in the following order: alkaline extraction/isoelectric precipitation < direct acid extraction (novel ASP) < supernatant from isoelectric precipitation (conventional ASP) < ultrafiltered novel ASP = fresh egg white. Electrophoresis indicated enrichment of γ-conglutin and albumin peptides in ASPs and of a single peptide in the fibre residue from alkaline extraction. CONCLUSION The high foaming capacity of ultrafiltered novel ASP, similar to that of fresh egg white, indicates the potential of this lupin protein as a food ingredient for foaming applications.

The effects of lupin (Lupinus angustifolius) protein isolation on its dietary fibre and whey proteins

The study was conducted to evaluate the effects of protein isolation on dietary fibre and whey proteins of lupin flour. Commercially available flour was used in-order to understand the possible commercial applications of the results generated by the project. Protein isolation process from lupin flour that was first defatted, resulted in three products: (1) the dietary fibre fraction; (2) the protein isolate; and (3) the soluble lupin whey protein supernatant. The total dietary fibre (TDF), insoluble dietary fibre (IDF) and soluble dietary fibre (SDF) contents in the flour were 28.9, 19.1, and 9.9%, respectively. The TDF, IDF and SDF of the dietary fibre fraction were 72.1, 65.8, and 6.3%, respectively. A salting out process for the isolation of the whey protein fraction with different salts including trichloroacetic acid was evaluated. Emulsification and foaming properties of the whey proteins were significantly affected by the type of salt. The functional properties of the control whey protein isolated b...

Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu

Soy-lupin tofu samples were prepared by replacing 30% soybean with lupin flour. Four different coagulants, i.e. calcium sulphate, calcium lactate, magnesium sulphate and magnesium chloride, were used at three different concentrations (0.3, 0.4 and 0.5% w/v of the ‘milk’) to study their effect on yield and quality improvement. The results revealed that the tofu samples prepared using magnesium sulphate had higher moisture content and fresh yield than those prepared from other coagulants. The L*, a*and b* colour coordinates showed no significant differences among the samples. Fat content was affected by the type and concentration of the coagulants. Magnesium sulphate and magnesium chloride at 0.5% level produced tofu with lower fat contents. Protein contents, however, were not affected by type or concentration of coagulant. Texture profile analysis revealed that the hardness and chewiness of samples changed with the type and concentration of the coagulant whereas cohesiveness and springiness were not affect...

Effect of growing location, malaxation duration and citric acid treatment on the quality of olive oil

BACKGROUND The total phenolic compounds of olive oil exert antiradical activity at cellular level and can prevent cardiovascular disease, metabolic syndrome and cancer. Increased awareness of its health benefits has increased the consumption of olive oil around the world. An alternative processing technique effective in increasing the amount of oil extracted while maintaining the oil quality is needed to meet the rising global demand for olive oil. RESULTS Addition of 0.3 g mL(-1) citric acid at 1:1000 (v/w) to olive paste followed by a 30 min malaxation period significantly increased the oil recovery, concentration of total phenolic compounds and antiradical activity by 46.23, 120.27 and 31.48% respectively. While there was no significant effect on the acidity, the peroxide value was significantly reduced by 63.85%. The organoleptic characteristics of the olive oil extracted with citric acid were also comparable to those of the control. CONCLUSION Addition of 0.3 g mL(-1) citric acid (i.e. 30% w/v) at 1:1000 (v/w) to olive paste followed by a 30 min malaxation period in a Blixer(®) 4.0 blender is the most promising extraction technique to improve the oil recovery, concentration of total phenolic compounds and antiradical activity of the extracted olive oil without compromising other quality parameters.