Cereal product analysis

Analysis of dairy food composite samples showed the presence of di(2-ethylhexyl) phthalate in all samples at 0.1-3.4 mg/kg. The levels in total diet samples of meat, poultry and fish ranged from 0.1 to 2.6 mg/kg and, in total diet cereal products, ranged from 0.02 to 1.5 mg/kg. Low incidence and low levels of di(2-ethylhexyl) phthalate were found in total diet samples of fhiits and vegetables (mostly not detected to 0.07 mg/kg) (Page Lacroix, 1995). 

Glucan in dry pasta products can be determined using the Basic Protocol. Since pasta particles tend to be firmer than other cereal products, cooking time may be extended if necessary (up to 15 min see Basic Protocol, step 6). Fresh pasta products require additional sample preparation steps. It can be analyzed in either pureed or dried form. In ready-to-eat meals, P-glucan may be incorporated into a side dish such as pasta or pot barley. Because it will most likely be mixed with a sauce, which will interfere with P-glucan determination, the pasta must be washed prior to analysis. 

Phylloquinone has been extracted from powdered infant formula using supercritical carbon dioxide at 8000 psi and 60°C for 15 min (65). The extracted material was readily recovered by depressurization of the carbon dioxide across an adsorbent trap and then washed from the trap with a small volume of dichloromethane/acetone (1 + 1) to give a sample suitable for direct HPLC analysis. Trial experiments gave recoveries of 92% of phylloquinone from a Chro-mosorb W matrix. A similar technique was applied to the extraction of retinyl palmitate from cereal products (90). 

DB Dennison, JR Kirk. Quantitative analysis of vitamin A in cereal products by high-speed liquid chromatography. J Food Sci 42 1376-1379, 1977. 

Without the results from our second study, a definitive conclusicai is not easy. If results of our 1st study are applicable to a range of dietary zinc intakes, a phytate to zinc molar ratio of 10 to 12 is not a hinderance to bioutilization of zinc by humans and the level of intake of zinc becomes a limiting factor in determining adequacy. We know from our analysis of self-chosen diets, and estimation by others, that most people consume diets that are less than 10 in phytate/zinc molar ratio. Vegetarians, particularly those who eat a lot of cereal products, will very likely exceed the value of 10. There is wide variation between individuals and from day to day by each individual. The role of adaptation or response of homestatic control mechanisms require further clarification but it is our feeling at present that humans can consume a wider molar ratio of phytate to zinc than heretofore thought. 

Juodeikiene, G., and Basinskiene, L. (2004). Nondestructive texture analysis of cereal products. Food Res. Int. 37, 603-610. 

The excreta of stored product insects are composed primarily of uric acid. However, in some species, the presence of other purines in lesser proportions has been reported. Ammonia is found in the excreta of larvae of Ephestia kuehniella, urea and allantoin in Tenebrio molitor, and both urea and xanthin in larval excreta of C. cephalonica (Bursell, 1967). Uric acid has been used as an indicator of insect infestation in cereals and cereal products since the 1950s (Subrahmanyan et al., 1955 Venkatrao et al., 1957). Subsequently, several methods have been described to determine uric acid levels in infested foodstuffs (Table VII). Most of these methods are modifications of tests originally developed for analysis in clinical samples. Pachla et al. (1987) have reviewed the methods of uric acid determination in foodstuffs and biological fluids. 

Manual or automated methods involving uricase enzyme were subsequently developed for use with cereal products (Farn and Smith, 1963b Sen and Smith, 1966). Laessig et al. (1972) used an autoanalyzer, an instrument deployed for determining uric acid in blood, for uric acid analysis in... 

AMES, J. M., ARNOLDi, A., BATES, L. and NEGRONI, M. (1997). Analysis of the methanol-extractable non-volatile Maillard reaction products of a model extmsion-cooked cereal product. J. Agric. Food Chem. 45, 1256-1263. 

The analysis of the food questionnaire did not reveal a statistically significant influence of a single nutritional determinant (milk, meat, fish and cereal products) on the UI. According to our experience, the discriminatory power of a questionnaire is low. For example, 89% of all 805 subjects reported the use of iodinated salt at home (>3 times per week) and consumption of fish (>1 times per week) was reported by 98% of the participants. This is very unlikely, based on previous investigations in Germany (Merges etaL, 1996). 

Eugster (2003, 2004) reported applications of the method for the detection of contaminations of animal origin in vegetable samples. The analysis of food control samples of cereal flours, cereal dust, and cereal products resulted in several findings of animal contamination by small rodents and insects. In vegetable feedstuffs with the... 

The application of NIR spectroscopy to the analysis of cereal food products has been reviewed by Osborne (39) and Kays (22). These reviews cover the use of NIR spectroscopy for the analysis of the composition of diverse cereal foods. The current chapter describes the approaches used in the development of NIR models for cereal foods. These approaches include cereal product sample preparation, sample conditioning, the importance of selecting the correct reference method where, in most cases, several reference methods are available, and the use of specific instruments to optimize sampling and performance. In addition, a table is presented with a comprehensive list of published research on the application of NIR spectroscopy to cereal food products from 1979 to the present. The application of NIR to the analysis of cereals processed into flour and baking products is reviewed in a prior section of this book. 

Protein and nitrogen Diverse cereal products NIRSystems 6500, scaiming spectrometer, dispersive, reflectance Combustion analysis 28... 

Source Sanchez-Castillo CP, Dewey PJS, Reid MD, Solano ML, and James WPT (1997) The mineral and trace element content of Mexican cereals, cereal products, pulses and snacks preliminary data. Journal of Food Composition and Analysis. 10 312-333. S chez-Castillo CP, Dewey PJS, Aguirre A, Lara JJ, Vaca R, Leon de la Barra P, Ortiz M, Escamilla I, and James WPT (1998) The mineral content of Mexican fruits and vegetables. Journal of Food Composition and Analysis. 11 340-356. 

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