MyMedR

Displaying publications 1 - 20 of 105 in total

Abstract:

Sort:

Comparative effects of different soil conditioners on wheat growth and yield grown in saline-sodic soils

Zia-ur-Rehman M, Sabir M, Shahjahan, Ahmed HR, Muhammad Rizwan, Ali S

Sains Malaysiana, 2016;45:339-346.

Among abiotic stresses, salinity is the main abiotic stress limiting crop growth and yield worldwide. Improving agri-food production in salt-prone areas is the key to meet the increasing food demands in near future. A greenhouse experiment was conducted to investigate the effect of different soil conditioners, gypsum (GYP), citric acid (CA), ethylene diamine tetraacetic acid (EDTA) and polyvinyl alcohol (PVA), on growth and yield of wheat (Triticum aestivum L.) grown in salinesodic soil. Gypsum was applied at a rate of 100% soil gypsum requirement while other amendments were applied each at a rate of 5 g kg-1 of soil. The results showed that EDTA treatment increased pH and electrical conductivity (ECe) of soil while pH significantly decreased when treated with citric acid. Soil sodium adsorption ratio (SAR) and exchangeable sodium percentage (ESP) decreased in all treatments following the order: CT > PVA > EDTA > CA > GYP. Addition of CA positively affected growth parameters as compared to other soil conditioners including plant height, number of tillers per plant, number of spikes per plant, plant dry weight and grain yield while EDTA negatively affected these parameters. Addition of CA also significantly increased photosynthetic rate, stomatal conductance, transpiration rate and chlorophyll contents while EDTA decreased these parameters. We conclude that increase in plant growth and yield with CA might be due to the effect of CA on soil properties which positively affected plant physiological parameters.

Matched MeSH terms: Triticum
Fulltext Nutritional values and cooking quality of defatted Kenaf seeds yellow (DKSY) noodles

Zawawi, N., Gangadharan, P., Ahma Zaini, R., Samsudin, M.G., Karim, R., Maznah, I.

International Food Research Journal, 2014;21(2):603-608.
MyJurnal

Kenaf (Hibiscus cannabinus) seeds have always being wasted as agricultural waste. Recent studies revealed that the seeds contain high fiber. The purpose of this study is to develop defatted kenaf seeds yellow noodles (DKSY) and assess the nutritional and physicohemical properties of the noodles. Defatted kenaf flour at 25% and 75% were used to make DKSY noodles and compared to wheat yellow noodles (Control). Fresh DKSY noodles were analyzed for their nutritional and physiochemical properties. The ash and fiber contents increased in order of Control > 25% DKSY > 75% DKSY noodles. While total phenolic contents (TPC) was found to be higher in 75% DKSY noodles (138.30 ± 1.63 mg GAE/100 g) than Control noodles. Colour (L, b) and hardness decreased in order of Control > 25% DKSY > 75% DKSY indicating that DKSY noodles developed less quality than Control noodles. However, cooking loss values were found to be in the same order while cooking values exist in the opposite order indicating that. DKSY noodles have better noodle cooking quality. In conclusion, nutritional properties and noodle cooking quality of yellow noodles increased with higher concentration of defatted kenaf flour but the physicochemical properties were compromised. More research needs to be done in order to develop a formulation that can increase all of the attributes studied.

Matched MeSH terms: Triticum
Isolation of Wheat Genomic DNA for Gene Mapping and Cloning

Yu G, Hatta A, Periyannan S, Lagudah E, Wulff BBH

Methods Mol Biol, 2017;1659:207-213.
PMID: 28856653 DOI: 10.1007/978-1-4939-7249-4_18

DNA is widely used in plant genetic and molecular biology studies. In this chapter, we describe how to extract DNA from wheat tissues. The tissue samples are ground to disrupt the cell wall. Then cetyltrimethylammonium bromide (CTAB) or sodium dodecyl sulfate (SDS) is used to disrupt the cell and nuclear membranes to release the DNA into solution. A reducing agent, β-mercaptoethanol, is added to break the disulfide bonds between the cysteine residues and to help remove the tanins and polyphenols. A high concentration of salt is employed to remove polysaccharides. Ethylenediaminetetraacetic acid (EDTA) stops DNase activity by chelating the magnesium ions. The nucleic acid solution is extracted with chloroform-isoamyl alcohol (24:1) or 6 M ammonium acetate. The DNA in aqueous phase is precipated with ethanol or isopropanol, which makes DNA less hydrophilic in the presence of sodium ions (Na+).

Matched MeSH terms: Triticum/genetics*
Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents

Yeoh SY, Alkarkhi AF, Ramli SB, Easa AM

Int J Food Sci Nutr, 2011 Jun;62(4):410-7.
PMID: 21306189 DOI: 10.3109/09637486.2010.539555

Yellow alkaline noodles (YAN) prepared by partial substitution of wheat flour with soy protein isolate and treated with microbial transglutaminase (MTG) and ribose were investigated during cooking. Cooking caused an increase in lightness but a decrease in redness and yellowness, pH, tensile strength and elasticity values of noodles. The extents of these changes were influenced by formulation and cross-linking treatments. The pH and lightness for YAN-ribose were lowest but the yellowness and redness were the highest whilst the tensile strength and elasticity values remained moderate. For YAN-MTG, the color and pH values were moderate, but tensile strength and elasticity values were the highest. YAN prepared with both cross-linking agents had physical values between YAN-ribose and YAN-MTG. Although certain sensory parameters showed differences in score, the overall acceptability of all 10-min-cooked YAN was similar. It is possible to employ cross-linking agents to improve physical properties of cooked YAN.

Matched MeSH terms: Triticum*
Relationship between population growth of the red flour beetle Tribolium castaneum and protein and carbohydrate content in flour and starch

Wong N, Lee CY

J Econ Entomol, 2011 Dec;104(6):2087-94.
PMID: 22299375

The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was dismantled and adult counts were recorded. In another experiment, the insects were allowed to mate and oviposit in each flour or starch type over a period of 7 d before being removed. The counting of pupae and adult emergence began on the day of emergence and was continued on a daily basis until day 140. Proximate analysis was performed for chemical composition of each diet, and the numbers of new adults that developed were found to be positively correlated (r2 = 0.97; P < 0.05) with the protein content and negatively correlated (r2 = 0.93; P < 0.05) with the carbohydrate content. For T. castaneum, the suitable diets were ranked as follows: atta flour > wheat flour > self-rising flour > rice flour > custard powder > corn flour > tapioca starch > potato starch. T. castaneum larval development to the pupal and adult stages developed significantly faster in atta flour (P < 0.05) than in the other diets, and the greatest number of progeny was produced from beetles reared on atta flour. Fewer adults emerged from wheat flour, self-rising flour, and rice flour, and no new emergences were recorded for the remaining diets. Developmental rate was much slower in beetles reared on diets in which a low number in progeny was produced. These data illustrate that different diets can influence the sustainability of these insects and affect their development and growth.

Matched MeSH terms: Triticum/chemistry
Fulltext Speed breeding is a powerful tool to accelerate crop research and breeding

Watson A, Ghosh S, Williams MJ, Cuddy WS, Simmonds J, Rey MD, et al.

Nat Plants, 2018 Jan;4(1):23-29.
PMID: 29292376 DOI: 10.1038/s41477-017-0083-8

The growing human population and a changing environment have raised significant concern for global food security, with the current improvement rate of several important crops inadequate to meet future demand 1 . This slow improvement rate is attributed partly to the long generation times of crop plants. Here, we present a method called 'speed breeding', which greatly shortens generation time and accelerates breeding and research programmes. Speed breeding can be used to achieve up to 6 generations per year for spring wheat (Triticum aestivum), durum wheat (T. durum), barley (Hordeum vulgare), chickpea (Cicer arietinum) and pea (Pisum sativum), and 4 generations for canola (Brassica napus), instead of 2-3 under normal glasshouse conditions. We demonstrate that speed breeding in fully enclosed, controlled-environment growth chambers can accelerate plant development for research purposes, including phenotyping of adult plant traits, mutant studies and transformation. The use of supplemental lighting in a glasshouse environment allows rapid generation cycling through single seed descent (SSD) and potential for adaptation to larger-scale crop improvement programs. Cost saving through light-emitting diode (LED) supplemental lighting is also outlined. We envisage great potential for integrating speed breeding with other modern crop breeding technologies, including high-throughput genotyping, genome editing and genomic selection, accelerating the rate of crop improvement.

Matched MeSH terms: Triticum/genetics*
Fulltext Effects of young corn ear addition on nutritional composition and acceptability of conventional cake

Wan Rosli, W.I., Chow, Y.N.

Malays J Nutr, 2014;20(1):93-99.
MyJurnal

Introduction: Scientific evidence indicates that higher dietary fibre consumption protects against various chronic diseases and leads to recovery enhancement. Young corn ear is very rich in total dietary fibre (TDF). The study objective was to evaluate the effects of young corn ear addition on the nutritional composition, textural properties and sensory attributes of conventional cake. Methods: Wheat flour used in the preparation of conventional cake was substituted with different percentages (0%, 5%, 10% and 15%) of young corn ear powder (YCP). Moisture, total ash, fat, protein and TDF content of conventional cake samples were investigated. Textural properties including firmness, cohesiveness, springiness, gumminess and chewiness were examined. The aroma, colour, chewiness, tenderness, flavour and overall acceptance of conventional cake were evaluated via sensory evaluation. Results: The conventional cake with addition of 15% YCP recorded the highest moisture content. There was no predictable trend observed in the ash and fat content following the incorporation of YCP. Addition of 15% of YCP increased the protein content significantly while TDF content of conventional cake increased proportionally (1.42%-2.88%) with the level of YCP added. The incorporation of YCP did not produce any trend on all the textural properties of conventional cake. Conventional cake with 10% of YCP was the most preferred manifested by the highest scores in chewiness, tenderness and flavour attributes. Conclusion: In conclusion, 10% of YCP could be recommended as the ideal formulation in order to produce a healthier conventional cake without jeopardising acceptability.

Matched MeSH terms: Triticum
Effects of young corn ear addition on nutritional composition and acceptability of Malaysian star cake (Baulu Cermai)

Wan Rosli W. I., Chow Y

Sains Malaysiana, 2014;43:1503-1508.

Sufficient intakes of functional foods containing significant amount of dietary fibre in daily diet are beneficial to human health especially in preventing the prevalence of non-communicable diseases (NCDs). In this study, young corn powder (YCP) was added into Malaysian star cake (Baulu Cermai) to replace wheat flour (WF) partially at the formulations of 5, 10 and 15%. Baulu Cermai with 100% WF and 0% YCP was used as the control. The aim of the present study was to evaluate the effects of YCP addition on the nutritional composition, textural properties and sensory attributes of Baulu Cermai. The results showed that the mean values of moisture, ash, fat and protein content of Baulu Cermai increased in line with the levels of YCP incorporation. In addition, the total dietary fibre (TDF) content was increased proportionally with the increasing levels of YCP added into Baulu Cermai. Addition of YCP did not show any predictable trend in all the textural properties of Baulu Cermai. Meanwhile, the aroma, chewiness and tenderness increased in parallel with the increasing percentages of YCP added in the formulated products. Baulu Cermai added with 10% of YCP showed the highest score of overall acceptance. Addition of YCP at 10% into Baulu Cermai increases moisture, ash, fat, protein and total dietary fibre content without significantly affecting the textural properties and the sensory attributes of Baulu Cermai. Addition of YCP at 5% to replace WF partially in Baulu Cermai resulted in slight improvement of TDF and fat but does not affected moisture, ash, protein content and acceptability of the consumers.

Matched MeSH terms: Triticum
Fulltext Incorporation of Pleurotus Sajor-caju powder in cinnamon biscuit: Study on nutritional, physical, colour and sensorial properties

Wan Amir Nizam, W.A., Ng, S.H., Wan Rosli, W.I.

International Food Research Journal, 2017;24(6):2442-2450.
MyJurnal

Discovery of novel dietary fibre (DF)-rich food ingredient is of great interest to meet the rising consumer demand for healthy food. Intake of DF-enriched food has been positively associated with a decreased risk of chronic diseases. Pleurotus sajor-caju (PSC), one of the prominent edible mushrooms widely cultivated in Malaysia, is useful for its culinary and medicinal purpose. This study aimed to determine the nutritional, physical, colour and sensorial properties of cinnamon biscuit formulated with PSC powder as partial replacement (0, 4, 8 and 12%) for wheat flour. Results indicated that elevated incorporation levels of PSC powder significantly (P

Matched MeSH terms: Triticum
Physicochemical characteristics of non-starch polysaccharides extracted from cassava tubers

Uthumporn U, Nadiah I, Izzuddin I, Cheng LH, Aida H

Sains Malaysiana, 2017;46:223-229.

This research mainly focused on isolation of non-starch polysaccharide (NSP) from different parts of cassava tuber by using water extraction and to evaluate the effect of NSP addition into flour on nutritional composition, swelling and solubility, pasting properties and dough characteristics by farinograph and extensograph. Three origins of (NSP) extracted were used: cassava peels, coarse and fine portions from cassava flesh. The isolation of NSP was done by using water extraction method and designated as water-extractable (WEP) and water un-extractable non starch polysaccharides (WUP). The percentage yield of WEP (0.24 - 1.64%) from water extraction was significantly lower as compared to WUP (2.58 - 4.33%). Upon the incorporation of 5% NSP, the cassava flour showed lower moisture content compared to the sample without the addition of NSP, while fats and crude fiber content of cassava flours were found to be increased upon the incorporation of 5% NSP from all origins. Swelling power and solubility of cassava flour were being reduced upon the incorporation of 5% of NSP from cassava peel and coarse portion of cassava flesh. The changes in dough characteristics showed that water absorption of the samples upon the addition of 5% NSP into wheat flour was found to be higher compared to control wheat flour. In contrast, dough stability and extensibility, tolerance index, resistance to extension, as well as the work input necessary for dough deformation from wheat flour with addition of 5% NSP resulted lower than control wheat flour. Overall, NSP extracted from cassava peels and coarse portion of cassava flesh performed similar characteristics and functional properties upon the incorporation into the flour.

Matched MeSH terms: Triticum
Fulltext Suboptimal Acclimation of Photosynthesis to Light in Wheat Canopies

Townsend AJ, Retkute R, Chinnathambi K, Randall JWP, Foulkes J, Carmo-Silva E, et al.

Plant Physiol, 2018 Feb;176(2):1233-1246.
PMID: 29217593 DOI: 10.1104/pp.17.01213

Photosynthetic acclimation (photoacclimation) is the process whereby leaves alter their morphology and/or biochemistry to optimize photosynthetic efficiency and productivity according to long-term changes in the light environment. The three-dimensional architecture of plant canopies imposes complex light dynamics, but the drivers for photoacclimation in such fluctuating environments are poorly understood. A technique for high-resolution three-dimensional reconstruction was combined with ray tracing to simulate a daily time course of radiation profiles for architecturally contrasting field-grown wheat (Triticum aestivum) canopies. An empirical model of photoacclimation was adapted to predict the optimal distribution of photosynthesis according to the fluctuating light patterns throughout the canopies. While the photoacclimation model output showed good correlation with field-measured gas-exchange data at the top of the canopy, it predicted a lower optimal light-saturated rate of photosynthesis at the base. Leaf Rubisco and protein contents were consistent with the measured optimal light-saturated rate of photosynthesis. We conclude that, although the photosynthetic capacity of leaves is high enough to exploit brief periods of high light within the canopy (particularly toward the base), the frequency and duration of such sunflecks are too small to make acclimation a viable strategy in terms of carbon gain. This suboptimal acclimation renders a large portion of residual photosynthetic capacity unused and reduces photosynthetic nitrogen use efficiency at the canopy level, with further implications for photosynthetic productivity. It is argued that (1) this represents an untapped source of photosynthetic potential and (2) canopy nitrogen could be lowered with no detriment to carbon gain or grain protein content.

Matched MeSH terms: Triticum/physiology*
Fulltext Optimization of cassava peel medium to an enriched animal feed by the white rot fungi Panus tigrinus M609RQY

Tijani, I.D.R., Jamal, P., Alam, M.Z., Mirghani, M.E.S.

International Food Research Journal, 2012;19(2):427-432.
MyJurnal

Media components such as wheat flour, MgSO4 and particle size were screened by Placket Burman design (PBD) while the operating range was fixed by one-factor-at-a-time method (OFAT), primarily for the enrichment of cassava peels as animal feed. Optimization of the selected media components was carried out using Face–Centered Central Composite Design (FCCCD) of the Response Surface Methodology (RSM) and the responses were measured in term of protein and lignin contents. Statistical analysis of the result showed that the quadratic term of wheat flour and the interaction between wheat flour and particle size were highly significant (P

Matched MeSH terms: Triticum
Interspecific variation in C-banded chromosomes of diploid Aegilops species

Teoh SB, Hutchinson J

Theor Appl Genet, 1983 Apr;65(1):31-40.
PMID: 24263198 DOI: 10.1007/BF00276259

Based on an improved C-banding technique, the C-banding patterns of all 11 diploid Aegilops species were described and compared. All diploid species exhibit characteristically different patterns which enable the chromosomes of any complement to be identified individually. These patterns confirm existing genome symbols and provide further evidence for the suggested changes in genome symbols of Ae. umbellulata and Ae. sharonensis, U and S(sh) respectively. Furthermore, Ae. uniaristata should be given a separate symbol, probably N. Aegilops speltoides and Ae. sharonensis could be possible donors to the B genome of wheat. Interspecific divergence in these diploid species has been accompanied by either amplification or deletion as well as massive repatterning of heterochromatin from the centromere to the telomere.

Matched MeSH terms: Triticum
Influence of field soil drought stress on some key physiological, yield and quality traits of selected newly-developed hexaploid bread wheat (triticum aestivum l.) cultivars

Tariq Shahzad, Muhammad Mansoor Javaid, Hasnain Waheed, Tasawer Abbas, Muhammad Ashraf, Feng-Min Li, et al.

Sains Malaysiana, 2018;47:2625-2635.

Drought is one of the commonly occurring environmental stresses, limiting crop production in many countries. Selection
of cultivar is the most effective and economical means for alleviating the adverse effects of drought stress on crops. The
present study aimed to investigate the growth, some physiological processes, yield and quality of some newly-developed
wheat cultivars (AARI-2011, AAS-2011, Faisalabad-2008, Millat-2011 and Punjab-2011) under field drought stress
conditions. The cultivars were sown in a field under normal irrigation and drought-induced conditions. Maximum net
photosynthetic rate was recorded in cv. AAS-2011 at growth stage of 67 days after wheat emergence under normal irrigation
and cv. Faisalabad-2008 at 67 days after wheat emergence under drought condition. Leaf stomatal conductance and
transpiration rate were maximum in cv. Faisalabad-2008 under drought conditions. The adverse effects of drought stress
were observed more on cv. Millat-2011 than Faisalabad-2008, with respect to net photosynthetic rate and transpiration.
Drought exerted a significant adverse effect on leaf stomatal conductance at 74 days after wheat emergence which was
recorded as 230 mmol m-2 s-1. Among the cultivars, AAS-2011 recorded maximum yield traits and grain yield under normal
irrigation condition and Faisalabad-2008 under drought condition. Cultivar Millat-2011 was the most susceptible to
drought and Faisalabad-2008 the most resistant to drought. Faisalabad-2008 maintained the quality at the most under
drought stress conditions. It is concluded that Fasialabad-2008 should be grown under field drought conditions to achieve
maximal yield and quality of wheat.

Matched MeSH terms: Triticum
Fulltext Salt content of instant noodles in Malaysia: a cross-sectional study

Tan CH, Chow ZY, Ching SM, Devaraj NK, He FJ, MacGregor GA, et al.

BMJ Open, 2019 05 01;9(4):e024702.
PMID: 31048428 DOI: 10.1136/bmjopen-2018-024702

OBJECTIVE: To determine the salt content in instant noodles sold in Malaysia.
STUDY DESIGN: A cross-sectional survey was done involving 707 different flavours and packaging of instant noodles sold in six hypermarkets and retailer chains in Malaysia and the corresponding brand's official websites in 2017.
METHODS: The salt content (gram per serving and per 100 g) was collected from the product packaging and corresponding brand's official website.
RESULTS: Of the 707 different packaging and flavours of instant noodles, only 62.1% (n=439) provided the salt content in their food label.The mean (±SD) salt per 100 g of instant noodles was 4.3±1.5 g and is nearly four times higher than the salt content of food classified in Malaysia as a high salt content (>1.2 g salt per 100 g). The salt content for instant noodle per packaging ranged from 0.7 to 8.5 g. 61.7% of the instant noodles exceeded the Pacific Salt Reduction Target, 11.8% exceeded the WHO recommended daily salt intake of <5.0 per day and 5.50% exceeded Malaysia Salt Action Target. 98% of instant noodles will be considered as high salt food according to the Malaysia Guidelines.The probability of the instant noodles without mixed flavour (n=324) exceeding the Pacific Salt Reduction Target was tested on univariate and multivariate analysis. Instant noodles with soup, Tom Yam flavour, pork flavour and other flavours were found to be predictors of instant noodles with the tendency to exceed Pacific Salt Reduction Target when compared with instant noodles without mixed flavours (p<0.05).
CONCLUSION: Only 62% of instant noodles displayed the salt content on their food label. Salt content in instant noodles is very high, with 90% exceeding the daily salt intake recommended by WHO. Prompt action from regulatory and health authorities is needed to reduce the salt content in instant noodles.

Matched MeSH terms: Triticum
Fulltext Chromosome Arm Locations of Barley Sucrose Transporter Gene in Transgenic Winter Wheat Lines

Takenaka S, Weschke W, Brückner B, Murata M, Endo TR

Front Plant Sci, 2019;10:548.
PMID: 31114602 DOI: 10.3389/fpls.2019.00548

Three transgenic HOSUT lines of winter wheat, HOSUT12, HOSUT20, and HOSUT24, each harbor a single copy of the cDNA for the barley sucrose transporter gene HvSUT1 (SUT), which was fused to the barley endosperm-specific Hordein B1 promoter (HO; the HOSUT transgene). Previously, flow cytometry combined with PCR analysis demonstrated that the HOSUT transgene had been integrated into different wheat chromosomes: 7A, 5D, and 4A in HOSUT12, HOSUT20, and HOSUT24, respectively. In order to confirm the chromosomal location of the HOSUT transgene by a cytological approach using wheat aneuploid stocks, we crossed corresponding nullisomic-tetrasomic lines with the three HOSUT lines, namely nullisomic 7A-tetrasomic 7B with HOSUT12, nullisomic 5D-tetrasomic 5B with HOSUT20, and nullisomic 4A-tetrasomic 4B with HOSUT24. We examined the resulting chromosomal constitutions and the presence of the HOSUT transgene in the F2 progeny by means of chromosome banding and PCR. The chromosome banding patterns of the critical chromosomes in the original HOSUT lines showed no difference from those of the corresponding wild type chromosomes. The presence or absence of the critical chromosomes completely corresponded to the presence or absence of the HOSUT transgene in the F2 plants. Investigating telocentric chromosomes occurred in the F2 progeny, which were derived from the respective critical HOSUT chromosomes, we found that the HOSUT transgene was individually integrated on the long arms of chromosomes 4A, 7A, and 5D in the three HOSUT lines. Thus, in this study we verified the chromosomal locations of the transgene, which had previously been determined by flow cytometry, and moreover revealed the chromosome-arm locations of the HOSUT transgene in the HOSUT lines.

Matched MeSH terms: Triticum
Fulltext Normalized Difference Vegetation Index as a tool for wheat yield estimation: a case study from Faisalabad, Pakistan

Sultana SR, Ali A, Ahmad A, Mubeen M, Zia-Ul-Haq M, Ahmad S, et al.

ScientificWorldJournal, 2014;2014:725326.
PMID: 25045744 DOI: 10.1155/2014/725326

For estimation of grain yield in wheat, Normalized Difference Vegetation Index (NDVI) is considered as a potential screening tool. Field experiments were conducted to scrutinize the response of NDVI to yield behavior of different wheat cultivars and nitrogen fertilization at agronomic research area, University of Agriculture Faisalabad (UAF) during the two years 2008-09 and 2009-10. For recording the value of NDVI, Green seeker (Handheld-505) was used. Split plot design was used as experimental model in, keeping four nitrogen rates (N1 = 0 kg ha(-1), N2 = 55 kg ha(-1), N3 = 110 kg ha(-1), and N4 = 220 kg ha(-1)) in main plots and ten wheat cultivars (Bakkhar-2001, Chakwal-50, Chakwal-97, Faisalabad-2008, GA-2002, Inqlab-91, Lasani-2008, Miraj-2008, Sahar-2006, and Shafaq-2006) in subplots with four replications. Impact of nitrogen and difference between cultivars were forecasted through NDVI. The results suggested that nitrogen treatment N4 (220 kg ha(-1)) and cultivar Faisalabad-2008 gave maximum NDVI value (0.85) at grain filling stage among all treatments. The correlation among NDVI at booting, grain filling, and maturity stages with grain yield was positive (R(2) = 0.90; R(2) = 0.90; R(2) = 0.95), respectively. So, booting, grain filling, and maturity can be good depictive stages during mid and later growth stages of wheat crop under agroclimatic conditions of Faisalabad and under similar other wheat growing environments in the country.

Matched MeSH terms: Triticum/drug effects; Triticum/growth & development*
Solid-substrate fermentation of wheat grains by mycelia of indigenous species of the genus Ganoderma (higher Basidiomycetes) to enhance the antioxidant activities

Subramaniam S, Sabaratnam V, Kuppusamy UR, Tan YS

Int J Med Mushrooms, 2014;16(3):259-67.
PMID: 24941167

Species of the genus Ganoderma are a cosmopolitan wood decaying white rot fungi, which has been used by the Asians for therapeutic purposes for centuries. In the present study, solid-substrate fermentation (SSF) of wheat grains (Triticum aestivum L.) was carried out with indigenous Ganoderma australe (KUM60813) and G. neo-japonicum (KUM61076) selected based on ethnomycological knowledge. G. lucidum (VITA GL) (a commercial strain) was also included in the study. Antioxidant activities of the crude ethanol and aqueous extracts of the fermented and unfermented wheat grains were investigated by ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC), diphenyl-1-picryl-hydrazyl (DPPH) free radical scavenging ability, and lipid peroxidation assay. Among the six mycelia extracts tested, the ethanol extract from wheat fermented with KUM61076 mycelia showed the most potent antioxidant activities, whereas the ethanol extract of wheat grains fermented with KUM60813 mycelia has a good potential in protecting frying oils against oxidation. Total phenolic content (TPC) in the ethanol extracts were higher than that in the aqueous extract. The wheat grains fermented with G. australe (KUM60813) and G. neo-japonicum KUM61076 have greater antioxidant potential compared to the commercially available G. lucidum (VITA GL). The antioxidant activities of the mycelia extracts had a positive correlation with their phenolic contents. Thus phenolic compounds may play a vital role in the antioxidant activities of the selected Ganoderma spp.

Matched MeSH terms: Triticum/metabolism; Triticum/microbiology*
Fulltext Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM)

Siti Faridah, M.A., Noor Aziah, A.A.

International Food Research Journal, 2012;19(2):515-519.
MyJurnal

Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was performed in this study to develop an acceptable reduced calorie chocolate cake. The range of the independent variables, namely Jackfruit Seed (JFS) flour (20-25% replacement of wheat flour) and polydextrose (10-15% replacement of sucrose) were identified which affect the volume, specific volume, symmetry and uniformity of the chocolate cake. The coefficient of determination, R2 values for volume, specific volume, symmetry and uniformity were greater than 0.900. The optimum level for replacement of sugar with polydextrose was at 11% and wheat flour with JFS flour was at 16% with calorie reduction approximately 34% from the control cake formulation.

Matched MeSH terms: Triticum
Fulltext Thermal and dynamic mechanical properties of frozen wheat flour dough added with selected food gums

Sim, S.Y., Noor Aziah, A.A., Teng, T.T., Cheng, L.H.

International Food Research Journal, 2012;19(1):333-340.
MyJurnal

The effects of food gums addition on wheat dough freeze-thaw and frozen storage stability were studied. Thermal and dynamic mechanical properties of frozen wheat dough without yeast addition were
determined by means of Differential Scanning Calorimetry (DSC) and Dynamic Mechanical Analysis (DMA).
DSC results revealed that food gums showed the ability to increase freeze-thaw stability in frozen-stored
samples wherein lower difference in melting enthalpy between first and second freeze-thaw cycle was shown. Based on DMA results, in general, difference between Tg’ and storage temperature (- 18°C) of dough became smaller upon addition of food gums. This may have a practical implication whereby the unfrozen phase could be better protected against physical degradation.

Matched MeSH terms: Triticum

Filters

Please provide feedback to Administrator (afdal@afpm.org.my)

External Links