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Lyu F, Hendriks W, van der Poel A, Thomas M. Breaking behaviour and interactions in maize and soybean meal while grinding of a hammer mill. ADV POWDER TECHNOL 2022. [DOI: 10.1016/j.apt.2022.103726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Lyu F, Hendriks W, van der Poel A, Thomas M. Particle size distribution, energy consumption, nutrient composition and in vitro ileal digestion characteristics of hammer milled maize and soybean meal affected by moisture content. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Electrostatic separation technology for obtaining plant protein concentrates: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.044] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Thakur S, Scanlon MG, Tyler RT, Milani A, Paliwal J. Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019; 18:775-797. [PMID: 33336925 DOI: 10.1111/1541-4337.12413] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 10/17/2018] [Accepted: 11/02/2018] [Indexed: 11/29/2022]
Abstract
Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber-rich and protein-rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten-free, snack, pasta, and noodle categories. The processing of pulses into consistent high-quality ingredients starts with a well-defined and controlled milling process. However, in contrast to the extensive body of knowledge on wheat flour milling, the peer-reviewed literature on pulse flour milling is not as well defined, except for the dehulling process. This review synthesizes information on milling of leguminous commodities such as chickpea (kabuli and desi), lentil (green and red), pea, and bean (adzuki, black, cowpea, kidney, navy, pinto, and mung) from the perspective of a wheat miller to explore the extent to which pulse milling studies have addressed the objectives of wheat flour milling. These objectives are to reduce particle size (so as to facilitate ingredient miscibility), to separate components (so as to improve value and/or functionality), and to effect mechanochemical transformations (for example, to cause starch damage). Current international standards on pulse quality are examined from the perspective of their relationship to the millability of pulses (that is, grain legume properties at mill receival). The effect of pulse flour on the quality of the products they are incorporated in is examined solely from the perspective of flour quality not quantity. Finally, we identify research gaps where critical questions should be answered if pulse milling science and technology are to be established on par with their wheat flour milling counterparts.
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Affiliation(s)
- S Thakur
- Dept. of Biosystems Eng., Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
| | - M G Scanlon
- Dept. of Food and Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
| | - R T Tyler
- Dept. of Food and Bioproduct Sciences, Univ. of Saskatchewan, 51 Campus Drive, SK, Canada, S7N 5AB
| | - A Milani
- Buhler Inc, 13105 12th Ave. N., Plymouth, MN, U.S.A
| | - J Paliwal
- Dept. of Biosystems Eng., Univ. of Manitoba, Winnipeg, MB, Canada, R3T 2N2
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Templeman JR, Rogers MA, Cant JP, McBride BW, Osborne VR. Effects of a wax organogel and alginate gel complex on holy basil (Ocimum sanctum) in vitro ruminal dry matter disappearance and gas production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4488-4494. [PMID: 29460434 DOI: 10.1002/jsfa.8973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2017] [Revised: 02/14/2018] [Accepted: 02/15/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The objectives of this study were to: (a) select an ideal organogel for the oil phase of a novel gel encapsulation technology, (b) optimize the formulation of an organogel and sodium alginate-based gel complex, and (c) examine the rumen protective ability of the gel by measuring 48-h in vitro ruminal dry matter disappearance and gas production from encapsulated dried and ground holy basil leaves. RESULTS A rice-bran wax and canola oil organogel was selected for the oil phase of the gel complex as this combination had a 48-h dry matter disappearance of 6%, the lowest of all organogels analyzed. The gel complex was formulated by homogenizing the organogel with a sodium alginate solution to create a low-viscosity oil-in-water emulsion. Average dry matter disappearance of gel-encapsulated holy basil was 19%, compared to 42% for the free, unprotected holy basil. However, gel encapsulation of holy basil stimulated gas production. Specifically, gas production of encapsulated holy basil was four times higher than the treatment with holy basil added on top of the gel prior to incubation rather than encapsulated within the gel. CONCLUSION Although the gel itself was highly degradable, it is speculated encapsulation thwarted holy basil's antimicrobial activity. © 2018 Society of Chemical Industry.
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Affiliation(s)
- James R Templeman
- Department of Animal Biosciences, University of Guelph, Ontario, Canada
| | - Michael A Rogers
- Department of Food Sciences, University of Guelph, Ontario, Canada
| | - John P Cant
- Department of Animal Biosciences, University of Guelph, Ontario, Canada
| | - Brian W McBride
- Department of Animal Biosciences, University of Guelph, Ontario, Canada
| | - Vern R Osborne
- Department of Animal Biosciences, University of Guelph, Ontario, Canada
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Muñoz-Tamayo R, Giger-Reverdin S, Sauvant D. Mechanistic modelling of in vitro fermentation and methane production by rumen microbiota. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2016.07.005] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Serment A, Giger-Reverdin S, Schmidely P, Dhumez O, Broudiscou LP, Sauvant D. In vitro fermentation of total mixed diets differing in concentrate proportion: relative effects of inocula and substrates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:160-168. [PMID: 25581524 DOI: 10.1002/jsfa.7076] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 12/22/2014] [Accepted: 01/05/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND In vitro techniques are used to predict ruminant feedstuff values or characterise rumen fermentation. As the results are influenced by several factors, such as the relative effects of inocula and substrates, this study aimed to examine in vitro incubation of two total mixed rations (substrates) differing in their proportion of concentrate [low (L): 350 g kg(-1) vs. high (H): 700 g kg(-1)] incubated in inocula provided by goats fed either a L or a H diet. Gas production and composition in carbon dioxide (CO2), methane (CH4 ) and hydrogen (H2), volatile fatty acids (VFAs), soluble carbohydrates (SCs) and ammonia (NH3) concentrations, and pH of the fermentation fluid were measured. RESULTS In comparison with the L inoculum and L substrate, the H ones produced more CO2 and CH4 gas, which led to higher SCs and VFA concentrations, and lower acetate-to-propionate ratio and NH3 concentration, with a predominant effect of the inoculum. CONCLUSION The effects of the inocula and of the substrates were additive using donor animals adapted to the diets.
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Affiliation(s)
- Amélie Serment
- INRA, UMR 791, Modélisation Systémique Appliquée aux Ruminants,16, rue Claude Bernard, F-75005 Paris, France
- AgroParisTech, UMR 791, Modélisation Systémique Appliquée aux Ruminants, 16, rue Claude Bernard, F-75005 Paris, France
| | - Sylvie Giger-Reverdin
- INRA, UMR 791, Modélisation Systémique Appliquée aux Ruminants,16, rue Claude Bernard, F-75005 Paris, France
- AgroParisTech, UMR 791, Modélisation Systémique Appliquée aux Ruminants, 16, rue Claude Bernard, F-75005 Paris, France
| | - Philippe Schmidely
- INRA, UMR 791, Modélisation Systémique Appliquée aux Ruminants,16, rue Claude Bernard, F-75005 Paris, France
- AgroParisTech, UMR 791, Modélisation Systémique Appliquée aux Ruminants, 16, rue Claude Bernard, F-75005 Paris, France
| | - Ophélie Dhumez
- INRA, UMR 791, Modélisation Systémique Appliquée aux Ruminants,16, rue Claude Bernard, F-75005 Paris, France
- AgroParisTech, UMR 791, Modélisation Systémique Appliquée aux Ruminants, 16, rue Claude Bernard, F-75005 Paris, France
| | - Laurent P Broudiscou
- INRA, UMR 791, Modélisation Systémique Appliquée aux Ruminants,16, rue Claude Bernard, F-75005 Paris, France
- AgroParisTech, UMR 791, Modélisation Systémique Appliquée aux Ruminants, 16, rue Claude Bernard, F-75005 Paris, France
| | - Daniel Sauvant
- INRA, UMR 791, Modélisation Systémique Appliquée aux Ruminants,16, rue Claude Bernard, F-75005 Paris, France
- AgroParisTech, UMR 791, Modélisation Systémique Appliquée aux Ruminants, 16, rue Claude Bernard, F-75005 Paris, France
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Giger-Reverdin S, Maaroufi C, Chapoutot P, Peyronnet C, Sauvant D. Influence of grinding on the nutritive value of peas for ruminants: comparison between in vitro and in situ approaches. Food Sci Nutr 2014; 2:308-20. [PMID: 25473488 PMCID: PMC4221829 DOI: 10.1002/fsn3.90] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2013] [Revised: 12/06/2013] [Accepted: 12/12/2013] [Indexed: 11/10/2022] Open
Abstract
In ruminant nutrition, peas are characterized by high protein solubility and degradability, which impair its protein value estimated by the official in situ method. Grinding can be used as a technological treatment of pea seeds to modify their nutritional value. The aim of this study was to compare the in situ method with an in vitro method on the same pea either in a coarse pea flour form (PCF) or in a ground pea fine flour form (PFF) to understand the effect of grinding. Both forms were also reground (GPCF and GPFF). PCF presented a lower rate of in vitro degradation than PFF, and more stable fermentation parameters (pH, ammonia, soluble carbohydrates) even if gas production was higher for the PCF after 48 h of incubation. In situ dry matter and protein degradation were lower for PCF than those for PFF; these differences were more marked than with the in vitro method. Reground peas were very similar to PFF. The values for pea protein digestible in the intestine (PDI) were higher for PCF than those for PFF. This study points out the high sensitivity of the in situ method to grinding. The study needs to be validated by in vivo measurements.
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Affiliation(s)
- Sylvie Giger-Reverdin
- INRA, UMR791 Modélisation Systémique Appliquée aux Ruminants F-75005, Paris, France ; AgroParisTech, UMR 791 Modélisation Systémique Appliquée aux Ruminants F-75005, Paris, France
| | - Chiraze Maaroufi
- INRA, UMR791 Modélisation Systémique Appliquée aux Ruminants F-75005, Paris, France ; AgroParisTech, UMR 791 Modélisation Systémique Appliquée aux Ruminants F-75005, Paris, France
| | - Patrick Chapoutot
- INRA, UMR791 Modélisation Systémique Appliquée aux Ruminants F-75005, Paris, France ; AgroParisTech, UMR 791 Modélisation Systémique Appliquée aux Ruminants F-75005, Paris, France
| | | | - Daniel Sauvant
- INRA, UMR791 Modélisation Systémique Appliquée aux Ruminants F-75005, Paris, France ; AgroParisTech, UMR 791 Modélisation Systémique Appliquée aux Ruminants F-75005, Paris, France
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