Table of Contents Program Planning Team Abstracts of Pre-Meeting Workshops Program Chair at the 2008 Annual Meeting Jonathan W
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CEREAL FOODS WORLD Supplement • Vol. 53, No. 4 Table of Contents Program Planning Team Abstracts of Pre-Meeting Workshops Program Chair at the 2008 Annual Meeting Jonathan W. DeVries, General Mills, Inc., Minnesota, USA (listed in alphabetical order by workshop title) Program Vice-Chair Dynamics of Health and Wellness: Emerging Jodi A. Engleson, Cargill, Inc., Minnesota, USA Trends with Focus on Grains as a Source of Functional Foods ............................................................. A1 Team Members by Track Opportunities for the Experienced Professionals .................... A2 Emerging Issues Track Chair: Jorge C. Morales, Frito-Lay, Inc., Texas, USA Abstracts of Symposia Presentations Vice-Chair: Sajid Alavi, Kansas State University, Kansas, USA at the 2008 Annual Meeting (listed in alphabetical order by title) Industrial and Applied Science Track Advances in Cereal Grain Processing Technologies .............. A3 Chair: David L. Wetzel, Kansas State University, Kansas, USA Applying High Tech Instrumental Approaches to Cereal Vice-Chair: Kaisa S. Poutanen, VTT Technical Research Centre, Chemistry Part 1 – Chemical Imaging ................................ A4 Finland Applying High Tech Instrumental Approaches to Cereal Vice-Chair: Jeff L. Casper, General Mills, Inc., Minnesota, USA Chemistry Part 2 – Separations and Determinations .......... A5 Biofuels and Biorefining/Biomaterials ................................... A6 Open Exchange Track Case Studies of Past, Present, and Future Applications Chair: Joshua D. Reid, General Mills, Inc., Minnesota, USA in Biotech Crops ................................................................. A6 Vice-Chair: D’Anne M. Hayman, Kellogg Company, Michigan, Dough Structure and its Relation to Bread Making USA Performance ........................................................................ A7 Freaky Wheat: Underutilized Varieties and Their Research Track Potential for Commercial Use ............................................ A9 Chair: Colin W. Wrigley, Food Science Australia, Australia The Genetic Basis of Cereal Quality ...................................... A10 Vice-Chair: Ann E. Blechl, USDA-ARS WRRC, California, USA Grains as a Source of Dietary Fiber for Human Vice-Chair: Mirko Bunzel, University of Minnesota, Minnesota, Wellness .............................................................................. A11 USA Modeling of Sensory Perception of Texture and Flavor ........ A12 Quality Perspectives of International Sections ....................... A13 Rheological Properties of Whole Grains ................................ A14 Rice ......................................................................................... A14 Variation in Analytical Methods ............................................ A15 Whole Grain Foods - Dealing with Impacts on Formulations, Processing, and Sensory Attributes ........ A16 Whole Grains: The Synergy of Cultural Diversity ................. A17 Oral Abstracts Submitted for Presentation at the 2008 Annual Meeting ................................................. A19 Poster Abstracts Submitted for Presentation at the 2008 Annual Meeting ................................................. A46 Author Index ........................................................................... A90 http://meeting.aaccnet.org 2008 Annual Meeting Abstracts of Pre-Meeting Workshops Abstracts submitted for presentation at the 2008 annual meeting in Honolulu, Hawaii, September 21–24. The abstracts are listed in alphabetical order by title of workshop and time order of presentation within each workshop. Abstracts are published as submitted. They were formatted but not edited at the AACC International headquarters office. Dynamics of Health and Wellness: Emerging Trends that complement those in fruits and vegetables when consumed together. We also found that the majority of potential health beneficial phytochemicals of with Focus on Grains as a Source of Functional whole grains are present in the bran/germ fraction. Refined-wheat flour loses Foods 83% of total phenolics, 79% of total flavonoids, 78% of total zeaxanthin, 51% of total lutein and 42% of total b-cryptoxanthin when compared to whole- Physiochemical diversity and bioactivity of dietary fiber wheat flour. Therefore, whole grains have greater health benefits when P. WOOD consumed as part of a diet, and help reduce the risk of chronic diseases. This Agriculture and Agri-Food Canada, Guelph, ON presentation will cover our current research on whole grain phytochemicals Cereal Foods World 53:A1 and antioxidant activity and their unique contribution to the health benefits of whole grains. Whether viewed from a nutritional or chemical perspective, dietary fibre (DF) shows considerable diversity of properties. Fermentation, fecal bulking, attenuation of postprandial blood glucose levels or lowered cholesterol levels Sad? Blue pigmented grains for happy health are recognised physiological effects, but it is not clear to what extent these C. YOUNG clinically observable effects are responsible for the lowered risk of developing Agriculture and Agri-Food Canada, Guelph, ON type 2 diabetes, heart disease or cancer, the chronic diseases most often Cereal Foods World 53:A1 associated with lower intakes DF in observational studies. With our present My mother taught the need for three important characteristics of each and state of knowledge we cannot say whether there are particular physico- every meal: they should be good, nutritious, and present well. Guess what? chemical properties of DF associated with lowered risk of chronic disease, but The highly pigmented anthocyanins can deliver on all three. The anthocyanins there is little doubt that physicochemical characteristics affect some of the are good in that most tests have shown them to be safe and to satisfy above noted physiological effects clinically observed as a result of con- regulatory agency requirements. They are nutritious in that they have sumption of DF. Rate and degree of fermentation of DF is dependent on beneficial therapeutic and disease preventative properties, especially as anti- constituent polysaccharide solubility and composition. Postprandial glycemic oxidants. They present well by virtue of their attractive colors, which range response, and probably also lowering of cholesterol levels, are dependant on from salmon pink through red and violet to dark blue. These plant-derived development of viscosity. At the molecular level it is polysaccharide structure, constituents belong to the flavonoid group of compounds that are widely which includes molecular weight, that controls physical characteristics such as distributed through fruits, vegetables, flowers, grains, legumes, roots, tubers, interaction with water, solubility and rheology and self-association or associa- and bulbs. Among other things, this presentation will touch on (1) recent tion with other components. If the basis for the physiologically different developments in the occurrence of anthocyanins in grains as determined by behaviours is controlled by the physicochemical characteristics and state of liquid chromatographic-mass spectrometric analysis, (2) health benefits and the polysaccharides, then simple values from a DF analysis may not be a true their delivery, and (3) other uses, such as natural pigments to replace synthetic measure of bioactivity. This will be illustrated by reference to studies in which ones. measures of viscosity, solubility and MW, but not the amount of oat beta- glucan fed, correlated with physiological response. Critical examination of the evidence relating high fructose corn syrup and weight gain Health benefits of whole grain phytochemicals M. STOREY R. H. LIU American Beverage Association, Washington, DC Cornell University, Ithaca, NY Cereal Foods World 53:A1 Cereal Foods World 53:A1 The use of high fructose corn syrup (HFCS) as a caloric sweetener and the Regular consumption of whole grains and whole grain products has been rate of obesity in the U.S. population have risen nearly in parallel over the past consistently associated with reduced risk of developing chronic diseases such several decades. Some scientists observed this ecological evidence and as cardiovascular disease, Type 2 diabetes, some cancers and all-cause suggested that HFCS has played a unique role in development of obesity. mortality. However, phytochemicals or antioxidants in whole grains have not Three hypotheses were proposed to support this theory and the observed received as much attention as the phytochemicals in fruits and vegetables. Our weight gain: 1) HFCS increased the fructose:glucose ratio in the food supply recent research found that total phytochemical content and antioxidant activity that led to adverse metabolic effects; 2) HFCS is sweeter than sucrose, which of whole grains have been commonly underestimated in the literature, and led to over-consumption of HFCS-sweetened foods; and 3) consumption of whole grains contain more phytochemicals than was previously reported. HFCS-sweetened beverages does not stimulate satiety signals, which led to Most whole grain phenolics are in bound form, 85% in corn, 76% in wheat over-consumption. Each of these hypotheses will be discussed. In addition, and 75% in oats. The beneficial effects associated with whole grain results from epidemiological studies and a meta-analysis of children’s BMI consumption are in part due to the existence of the unique phytochemicals and soft drink consumption will also be presented. A1 A synergistic