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BACKGROUND Consumption of dry beans has been relatively flat over the last decade. Creating new bean products may increase the consumption of beans and allow more consumers to obtain the health benefits of beans. In this study, pinto, navy and black beans were milled and the resulting flours extruded into puffs. Unflavored extruded puffs were evaluated by(More)
Experiments were conducted to determine if the contents of phenolics and browning reaction products and antioxidant activity of raisin extracts were closely dependent on the extraction solvent. Enhanced extraction yields were obtained from solvent containing higher water concentrations. However, total phenolic content (TPC) was highest for extracts obtained(More)
a r t i c l e i n f o a b s t r a c t We present a CPU–GPU system for runtime acceleration of large molecular simulations using GPU computation and memory swaps. The memory architecture of the GPU can be used both as container for simulation data stored on the graphics card and as floating-point code target, providing an effective means for the manipulation(More)
Research was conducted to determine the effect of processing and cooking on the content of hexane-extractable lipid and the stability of alpha-linolenic acid (ALA) in spaghetti fortified with ground flaxseed. Lipid content, ALA, and free fatty acids (FFA) were lower in dried spaghetti samples than in the original semolina-flaxseed mixture. The data indicate(More)
Ergosterol is a measure for fungal biomass. The recovery rates using a previously described microwave-assisted-extraction (MAE) method for ergosterol analysis tended to be low for grain cultures (pure culture in sterilized 40% moisture content grain) inoculated with Fusarium graminearum . An improved MAE method for measuring ergosterol in grain cultures was(More)
Pinto beans were milled and then air-classified to obtain a raw high protein fraction (RHPF) followed by extrusion to texturize the protein fraction. The texturized high protein fraction (THPF) was then milled to obtain flour, and combined with wheat flour at 5, 10, and 15% levels to make bread. The air-classification process produced flour with high(More)
Although numerous researchers have studied flaxseed as a food ingredient for its health benefits, flaxseed (Linum usitatissimum) has never been considered as a food preservative. The objective of this study was to investigate the effect of flaxseed flour (FF) concentration (0, 6, 9, 12, and 15% wt/wt), cultivar ('Omega' and brown) and source (four seed(More)
Dietary intake may cause variable bacterial prevalence in the gastrointestinal tract. The objective of this research was to determine the prevalence of Enterobacteriaceae in the cecum and feces and its relationship to weight changes following flaxseed-, health-promoting compounds of flaxseed-, or buckwheat-supplemented diets. Seventy-two C57BL/6J male mice(More)
Milled flaxseed was incorporated (0-20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values(More)
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