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Growing South Dakota, College Of Agriculture, Food And Environmental Sciences Jan 2020

Growing South Dakota, College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

This issue contains the SDSU Extension 2019 Annual Report

[Page] 2-3 South Dakota Animal Disease Research and Diagnostic Laboratory Ribbon Cutting Ceremony
[Page] 4 SDSU Extension
[Page] 4 From the Director of Extension Karla Trautman
[Page] 5 2019 USDA Risk Management Agency Crop Indemnities
[Page] 6-8 SDSU Extension Responds to Mother Nature in 2019
[Page] 9 Successful Energize! Conference Buoys Community Efforts in Lemmon & Beyond
[Page] 10-11 Helping Loved Ones Transition Smoothly
[Page] 12 AmeriCorps VISTA Members Expand Extension Programming
[Page] 13 South Dakota Wellness Coalitions Make Big Impacts in Small Communities
[Page] 14-16 Extension Programs in Our Own Words ...


Jackrabbit Dairy & Food Review, Winter 2019-2020, Vikram V. Mistry Jan 2020

Jackrabbit Dairy & Food Review, Winter 2019-2020, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

This is the Winter 2019- 2020 Jackrabbit Dairy and Food Review.
It contains the following articles and information: Message from the Department Head, David A. Thompson Endowment, New Personnel, Judging Activities, Dairy Club, Student Accomplishments, Food Science Club, Career Opportunities, Professional Activities of Faculty and Staff, Dairy Facilities, 2019 Graduates, Where Are They Now?, Scholarships, Dairy and Food Science Students, Outreach, Distinguished Alumnus


The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey Jan 2020

The Parmesan Cheese Model System: Alleviation Of Browning Defect In Parmesan Cheese, Megan Huegli Aubrey

Electronic Theses and Dissertations

In cold temperature storage, Parmesan cheese can develop an undesirable browning defect. Certain pyrazine compounds converted from methylglyoxal have been identified and associated with the brown pigmentations in Parmesan cheese samples. This study focused on creating a cheese model system to study variables that caused browning and variables that helped reduce or alleviate browning. The cheese making steps for the cheese model system were monitored by measuring pH and TA and the final composition for % fat, % moisture, % salt and pH. Additionally, the cooling curve was studied to ensure all wheels of cheese made were cooled similarly. Cheese made in the ...


Growing South Dakota, College Of Agriculture, Food And Environmental Sciences Jul 2019

Growing South Dakota, College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 3 Celebration of Faculty Excellence
[Page] 6 Ag and Biosystems Engineering
- Quarter Scale Tractor Team Named Reserve National Champs - Jackrabbit Wrestler Passionate About Sharing the Story of Pork - Mesonet Spray Tool Aids Precision Application Decisions
[Page] 10 Ag Business and Economics
-POET Commodity Trading Fund
[Page] 12 Ag Education, Communication and Leadership
- Leadership Opportunities Launch Recent Graduate to Career Readiness
[Page] 14 Agronomy, Horticulture & Plant Science
- Local Foods Education Center Donates Over 5,000 Pumpkins - Seeding Success - Doug Malo Retires After 43 Years of Teaching - Howard Woodard's 29-Year Career Had a Global Impact - Judging Teams
[Page] 21 Animal ...


Growing South Dakota, College Of Agriculture, Food And Environmental Sciences Jan 2019

Growing South Dakota, College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 Setting Into role as Dean
[Page] 4 Raven Precision Ag Center Groundbreaking Ceremony
[Page] 10 Collaborating for Research-Based Solutions
[Page] 12 From the SDSU Extension Director
[Page] 14 Empowering South Dakotans Through Training and Certifications
[Page] 18 Mental Health and Opioid Education
[Page] 21 Science of Agriculture
[Page] 23 Community Gardens Bring Hope to Pine Ridge Indian Reservation
[Page] 26 Energize! Conference
[Page} 28 Disaster Preparedness Training
[Page] 30 Bush Foundation Change Network
[Page] 32 SDSU to Participate in Every Acre Counts
[Page] 34 Russ Daly Receives F.O. Butler Award
[Page] 36 SDSU Extension Years of Service ...


Effects Of Harvest Time On The Aroma Of White Wines Made From Cold-Hardy Brianna And Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction And Gas Chromatography-Mass Spectrometry-Olfactometry, Somchai Rice, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell Dr, Jacek A. Koziel Jan 2019

Effects Of Harvest Time On The Aroma Of White Wines Made From Cold-Hardy Brianna And Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction And Gas Chromatography-Mass Spectrometry-Olfactometry, Somchai Rice, Madina Tursumbayeva, Matthew Clark, David Greenlee, Murlidhar Dharmadhikari, Anne Fennell Dr, Jacek A. Koziel

Agronomy, Horticulture and Plant Science Faculty Publications

The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This study aims to preliminarily characterize ...


Jackrabbit Dairy And Food Review, Vikram V. Mistry Jan 2019

Jackrabbit Dairy And Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review. It contains the following articles and information: Message from the Department Head, 2017 Graduates, David A. Thompson Endowment, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.


Production And Storage Stability Of High Concentrated Micellar Casein And Its Effect On The Functional Properties Of Process Cheese Products, Ahmed Hammam Jan 2019

Production And Storage Stability Of High Concentrated Micellar Casein And Its Effect On The Functional Properties Of Process Cheese Products, Ahmed Hammam

Electronic Theses and Dissertations

Micellar casein is a high-protein ingredient that can be used in process cheese products (PCP) formulations. PCP is a dairy food prepared by blending dairy ingredients (such as natural cheese, protein concentrates, butter, non-fat dry milk NFDM, whey powder, and permeate) with nondairy ingredients (such as sodium chloride, water, emulsifying salts, color, and flavors) and then heating the mixture with a continuous agitation to produce a homogeneous product with an extended shelf-life. The first objective of this study was to produce a highly concentrated micellar casein (HC-MC) and evaluate its storage stability. Skim milk was pasteurized at 76°C for ...


Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel Jan 2019

Effect Of Mineral Ions On The Functional Properties Of Starch Films, Aliza Sigdel

Electronic Theses and Dissertations

Essential minerals are indispensable inorganic micronutrients that modulate vital physiological functions at the molecular level. Their deficiency, though required in small amounts, impairs health significantly. Their supplementation through diet is prudent and carbohydrates standout as favorable choice. Carbohydrates, starches and polysaccharides, exhibit unique chemical structures and functionalities, and interact with mineral ions in several ways. The aim of this research is to investigate the effect of mineral ions on the physicochemical properties, tensile strength and in vitro starch digestion of starch-films. Corn starch and potato starch along with Fe2+, Mn2+, Cu2+ and Zn2+ ions have been chosen as model starch ...


Application Of Analytical Techniques In Food Product Development, Sonali R. Pandey Jan 2019

Application Of Analytical Techniques In Food Product Development, Sonali R. Pandey

Electronic Theses and Dissertations

Products are analyzed in major sectors of food industry to meet regulatory standards, food safety, quality control, and research and development. Analytical and extraction techniques have been applied for simultaneous investigation of multiple product characteristics. Food analysis faces critical challenges due to the complex composition of food, leading to matrix effects that result in loss of accuracy and reliability. The analytical techniques require an efficient sample preparation to avoid or minimize matrix effects. Solid-phase extraction has been widely used to address this issue. In this dissertation, the aim is to apply analytical techniques in food product development. To accomplish this ...


Dairy Digest 2018: Home Is Where The Cows Are, South Dakota State University Dairy Club Apr 2018

Dairy Digest 2018: Home Is Where The Cows Are, South Dakota State University Dairy Club

Dairy Digest

This is the 2018 Dairy Digest published annually by the South Dakota State University Dairy Club. The Digest contains information and news about the activities and members of the SDSU Dairy Club for the academic year 2017 - 2018.


Growing South Dakota, College Of Agriculture, Food And Environmental Sciences Jan 2018

Growing South Dakota, College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 Learn About Our Leaders
[Page] 4 Academic Programs at a Glace
[Page] 6 New Precision Ag Major Takes Off
[Page} 9 Raven Gives $5 Million Gift
[Page] 10 New Plant Science Research Facility
[Page] 13 Technical Training to Four-Year Degree
[Page] 15 Ag-Bio Career Fair Hits Record
[Page} 16 Breaking Ground : SD ADRDL
[Page] 19 Distinguished Professor Eric Nelson
[Page] 20 SDSU’s Veterinary Students
[Page] 24 Conservation Planning and Park Management
[Page] 25 Natural Resource Law Enforcement
[Page] 26 Medical Stethoscope Ceremony
[Page] 29 Master’s Degree in Human Biology
[Page] 30 Scott Pedersen Prepares Students
[Page ...


Determination Of Selected Aromas In Marquette And Frontenac Wine Using Headspace-Spme Coupled With Gc-Ms And Simultaneous Olfactometry, Somchai Rice, Nanticha Lutt, Jacek A. Koziel, Murlidhar Dharmadhikari, Anne Fennell Dr Jan 2018

Determination Of Selected Aromas In Marquette And Frontenac Wine Using Headspace-Spme Coupled With Gc-Ms And Simultaneous Olfactometry, Somchai Rice, Nanticha Lutt, Jacek A. Koziel, Murlidhar Dharmadhikari, Anne Fennell Dr

Agronomy, Horticulture and Plant Science Faculty Publications

Understanding the aroma profile of wines made from cold climate grapes is needed to help winemakers produce quality aromatic wines. The current study aimed to add to the very limited knowledge of aroma-imparting compounds in wines made from the lesser-known Frontenac and Marquette cultivars. Headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) with simultaneous olfactometry was used to identify and quantify selected, aroma-imparting volatile organic compounds (VOC) in wines made from grapes harvested at two sugar levels (22° Brix and 24° Brix). Aroma-imparting compounds were determined by aroma dilution analysis (ADA). Odor activity values (OAV) were also used to ...


Jackrabbit Dairy And Food Review, Vikram V. Mistry Jan 2018

Jackrabbit Dairy And Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

This is the Winter 2017- 2018 Jackrabbit Dairy and Food Review.
It contains the following articles and information: Message from the Department Head, 2017 Graduates, New Faculty and Visitors, information on the Dairy Club and Food Science Club, Judging Activities, Student Accomplishments, Professional Activities of Faculty and Staff, Distinguished Alumni, Dairy Facilities, a list of Scholarships and Dairy and Food Science Students, information on Departmental Outreach and Research Highlights.


Stability Analysis Of Immunogenic Gliadin Accumulation In Hard Red Spring Wheat (Triticum Aestivum L.), Stacy Lindblom-Dreis Jan 2018

Stability Analysis Of Immunogenic Gliadin Accumulation In Hard Red Spring Wheat (Triticum Aestivum L.), Stacy Lindblom-Dreis

Electronic Theses and Dissertations

Misconceptions regarding plant breeding objectives have led to speculation regarding the increasing prevalence of gluten intolerance, wheat allergy, and celiac disease. It is thought that contemporary wheat cultivars accumulate more immunogenic proteins than older cultivars because of supposed genetic changes effected through plant breeding strategies. This study evaluated the stability of gliadin accumulation in 191 hard red spring wheat cultivars grown in 12 location-years. Two enzyme-linked immunosorbent assays (ELISAs) were developed. A paired t test (N = 34) failed to find a statistically significant difference between the experimental ELISAs and the commercial R5 assay measures of mean gliadin (t = 0.37 ...


Nutritional And Health Benefits Enhancement Of Wheat-Based Food Products Using Chickpea And Distiller’S Dried Grains, Waleed H.M. Alrayyes Jan 2018

Nutritional And Health Benefits Enhancement Of Wheat-Based Food Products Using Chickpea And Distiller’S Dried Grains, Waleed H.M. Alrayyes

Electronic Theses and Dissertations

The first objective of this research was to enhance nutritional, rheological, sensory profiles, and shelf life of wheat-based pita bread using chickpea (CP) and food grade distiller’s dried grains (FDDG) as fortification ingredients. CP and FDDG are both high-protein and high-fiber ingredients. Nutritional efficacy was evaluated. Dough rheology and product texture were also analyzed. Chemical, physical, and rheological properties of blends, doughs and finished products were evaluated and the results showed an increase in protein, fat, ash, and total dietary fiber with an increase of FDDG and CP in the wheat-based food formulation. Moisture content was decreased in both ...


Characterization Of Anthocyanins In Aronia, Theodore Mohr Jan 2018

Characterization Of Anthocyanins In Aronia, Theodore Mohr

Electronic Theses and Dissertations

Anthocyanins function as antioxidants and offer numerous other health benefits, such as anti-atherogenic and anti-inflammation protection, and may aid in the prevention of degenerative diseases. Aronia berries, uniquely high in anthocyanins, have a great potential in improving human wellness. The objectives of this study were: (1) to develop a rapid and reproducible analytical method for estimating the anthocyanin amount in Aronia berries; and (2) to determine the effect of growing conditions on anthocyanin concentration. A standard curve method was established based on anthocyanin absorbance in the visible range. The results reveal that the developed protocol could yield rapid and reproducible ...


Rapid And Simultaneous Determination Of Nutritional Constituents Of United States Grown Oats Using Near Infrared Reflectance Spectroscopy (Nirs), Devendra Paudel Jan 2018

Rapid And Simultaneous Determination Of Nutritional Constituents Of United States Grown Oats Using Near Infrared Reflectance Spectroscopy (Nirs), Devendra Paudel

Electronic Theses and Dissertations

Oats is a unique cereal owing to its nutritional and health benefits. Near Infrared Reflectance Spectroscopy (NIRS) is an efficient tool for monitoring the quality of cereal foods. NIRS holds potential for non-destructive multicomponent oat analyses with advantage of large sample throughput, speed, and reduced cost. The purpose of this study was to develop predictive calibration models for estimating beta-glucan, protein, and oil content of US oat cultivars using NIRS and validated AACCI reference methods. A rapid, non-destructive (whole oat groat), and secondary NIRS method was developed to estimate beta-glucan, protein, and oil content based on the standard reference analyses ...


Strategies To Improve Calf Performance: Improving Water Quality, Feeding Microbially-Enhanced Soy Protein, And Supplementing Condensed Whey Solubles, Nirosh Dias Senevirathne Jan 2018

Strategies To Improve Calf Performance: Improving Water Quality, Feeding Microbially-Enhanced Soy Protein, And Supplementing Condensed Whey Solubles, Nirosh Dias Senevirathne

Electronic Theses and Dissertations

Six experiments were conducted for this dissertation research to evaluate strategies to improve growth performance and health of calves. Growth performance, nutrient utilization, and health effects were evaluated when calves were offered water treated with reverse osmosis system (RW), fed starter pellets supplemented with microbially-enhanced soy protein (MSP) or supplemented condensed whey solubles (CWS). The first two experiments were conducted to determine drinking preference, growth performance, and health of dairy calves offered RW or by a municipal water treatment plant (MW), compared with local untreated well water (WW). First a sequential elimination study was conducted to observed drinking preference of ...


Growing South Dakota, College Of Agriculture And Biological Sciences Jul 2017

Growing South Dakota, College Of Agriculture And Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 From the Director

[Page] 3 WaterTouches Everything, Multi-State Network Strives to Enhance Water Stewardship

[Page] 6 From RubbleTo Renewal, Unique Art Project Helps Delmont Community Heal

[Page] 7 Future Focused, Community Development Program Helps Harness Ideas Into Action

[Page] 8 Health Help, Statewide Program Strives To Help Individuals Better Manage Chronic Health Condition

[Page] 10 Making An Impact, Master Gardener Program Helps Individuals & Communities Flourish

[Page] 12 Statewide Highlights & Happenings

[Page] 14 Outreach to Youth, Programs Foster Engagement With Diverse Youth Audiences

[Page] 17 A Look At Land Use, Report Documents Status of Eastern South Dakota Native Grasslands ...


Growing South Dakota, College Of Agriculture & Biological Sciences Apr 2017

Growing South Dakota, College Of Agriculture & Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 3 Opportunities With Oats SDSU Researchers Strive to Improve Varieties
[Page] 6 Stopping Stem Canker Plant Pathologists Making Progress To Keep This Disease At Bay
[Page] 7 Disease Detectives Vet Scientists Researching Another Emerging Virus
[Page] 8 Community Support Devastating West River Fire Brings Ag Industry Together
[Page] 10 Research In Progress Dakota Lakes Research Farm Investigates Three Big Ideas
[Page] 14 Water Quality Quest Understanding E. Coli Behavior Aims To Aid Water Quality In Rivers & Streams
[Page] 15 Verifying Ag Land Valuation Researchers Assist In Reviewing Ag Land’s Classification
[Page] 16 Cattle Insights Fetal Programming Research Evaluates ...


Jackrabbit Dairy & Food Review, Vikram V. Mistry Jan 2017

Jackrabbit Dairy & Food Review, Vikram V. Mistry

The Jackrabbit Dairy & Food Review

No abstract provided.


Using Gluten Index To Improve Spring Wheat Loaf Volume Prediction, Yaming Lu Jan 2017

Using Gluten Index To Improve Spring Wheat Loaf Volume Prediction, Yaming Lu

Electronic Theses and Dissertations

Wheat (Triticum aestivum L.) is the most widely cultivated crop in the world and contributes about 20% of the total dietary calories and proteins globally. Unique properties of doughs formed from wheat flour make it feasible to produce a range of food, including bread. Loaf volume is the most perceptible indicator for breadmaking quality. Selection in the early generations for loaf volume is difficult due to the requirement of the large volume of grains and due to the costly, time-consuming, and labor-intensive evaluation process. Identification of simple and reliable predictive tests for loaf volume is highly desirable. This study mainly ...


Biofilm Formation By Common Dairy Sporeformers On Native And Modified Stainless Steel Surfaces, Shivali Jindal Jan 2017

Biofilm Formation By Common Dairy Sporeformers On Native And Modified Stainless Steel Surfaces, Shivali Jindal

Electronic Theses and Dissertations

Aerobic sporeformers can be traced in a variety of dairy products such as milk powders, evaporated milk, and canned products, which demonstrates their capability of resisting high temperature treatments such as pasteurization and Ultra high temperatures. These bacilli also actively attach to the stainless steel surfaces, consequently resulting in the formation of biofilms. Product quality as well as its safety is undesirably affected by the growth of these sporeforming bacteria. Therefore, creating an ideal environment for the processing of dairy products is a critical challenge for the dairy industry. Hence, the objective of this research was to analyze various surface ...


Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki Jan 2017

Effect Of Ultrasonication On Biofilm Forming Ability Of Common Dairy Sporeformers, Taghreed Almalki

Electronic Theses and Dissertations

Sporeformers are common dairy contaminants, which are of a great concern to the dairy industry. Quality of dairy products is affected by these sporeformers such as Bacillus species, which are a significant cause of spoilage of dairy products. Thermal processes such as pasteurization have been used to inactivate pathogens, but some of the sporeformers and their endospores are resistant to such heat treatments. Beside thermal treatments, various new approaches are being developed to improve the quality of dairy products. Amongst these, ultrasonication is a promising non-thermal technique for the inactivation of thermoduric sporeformers and their endospores. Current study was carried ...


Mitigating Risks Of Ochratoxin A Contamination In Oats, Bandana Dhungana Jan 2017

Mitigating Risks Of Ochratoxin A Contamination In Oats, Bandana Dhungana

Electronic Theses and Dissertations

Ochratoxin A (OTA) is a toxic metabolite produced by several species of fungal genera Penicillium and Aspergillus. The major OTA producer in temperate regions (i.e. U.S., Canada, Europe) is Penicillium verrucosum. Oat (Avena sativa), like any other cereal grain, can be contaminated with OTA when storage conditions are favorable for fungal growth. The presence of OTA exceeding the European Union maximum limit of 3 ppb in processed food has been reported in some samples of oat-based breakfast cereals from the US. The use of oat genotypes with limited OTA accumulation would be an effective way to reduce risks ...


Quality Changes And Freezing Time Prediction During Freezing And Thawing Of Ginger, Poonam Singha, Kasiviswanathan Muthukumarappan Jul 2016

Quality Changes And Freezing Time Prediction During Freezing And Thawing Of Ginger, Poonam Singha, Kasiviswanathan Muthukumarappan

Agricultural and Biosystems Engineering Publications

Effects of different freezing rates and four different thawing methods on chemical composition, microstructure, and color of ginger were investigated. Computer simulation for predicting the freezing time of cylindrical ginger for two different freezing methods (slow and fast) was done using ANSYS® Multiphysics. Different freezing rates (slow and fast) and thawing methods significantly (P < 0.05) affected the color and composition of essential oil in ginger. Fresh ginger was found to contain 3.60% gingerol and 18.30% zingerone. A maximum yield of 7.43% gingerol was obtained when slow frozen gingers when thawed by infrared method. Maximum zingerone content of 38.30% was achieved by thawing slow frozen gingers using infrared-microwave method. Microscopic examination revealed that structural damage was more pronounced in slow frozen gingers than fast frozen gingers. Simulated freezing curves were in good agreement with experimental measurements (r = 0.97 for slow freezing and r = 0.92 for fast freezing). Slow freezing damaged ginger’s cellular structure. Data obtained will be helpful in selecting appropriate thawing method to increase desirable essential oil components in ginger. Computer simulation for predicting freezing time may help in developing proper storage system of ginger.


Effects Of Bran Treatment On Rheology And Sensory Quality Of Whole Wheat Flat Bread, Jigyasha Mishra Jan 2016

Effects Of Bran Treatment On Rheology And Sensory Quality Of Whole Wheat Flat Bread, Jigyasha Mishra

Electronic Theses and Dissertations

The purpose of this research was to study the differences in the quality of 100% whole wheat flour (WWF) when the bran fraction was subjected to mild solvent treatment before reconstitution with the endosperm. The bran treatments included water washing and washing with ethanol solutions (50% and 100%). WWF prepared with untreated bran served as the control. Effects of these treatments on particle size, chemical composition, color, dough rheology, product formulation, and sensory characteristics of 100% whole wheat flour were studied. Grains of five HRSW cultivars (Advance, Prevail, Select, Brick and Forefront) were milled using a Quadrumat Senior mill. Gluten ...


Protein And Fiber Fortification Of White Pan Bread Using Food-Grade Distiller’S Dried Grains, Ashley Adamski Jan 2016

Protein And Fiber Fortification Of White Pan Bread Using Food-Grade Distiller’S Dried Grains, Ashley Adamski

Electronic Theses and Dissertations

Distiller’s dried grains (DDG) are a coproduct of ethanol production. DDG has been used historically as animal feed. However, in the past decade, ethanol production has dramatically increased causing a surplus of distiller’s grains and saturating the market. The use of DDG, which is high in both protein and fiber, to fortify baked goods is one option to reduce the excess of DDG while enhancing its economic value. The purpose of this study was first, to evaluate the washing process for DDG to make it food grade, and second to evaluate the effects of incorporation of food-grade DDG ...


Proteomics Study Of Pre-Harvest Sprouting In Wheat, Pramod Khadka Jan 2016

Proteomics Study Of Pre-Harvest Sprouting In Wheat, Pramod Khadka

Electronic Theses and Dissertations

Pre-harvest sprouting (PHS) of wheat (Triticum aestivum L.) is a condition characterized by the early germination of spikes during moist environmental conditions. PHS lowers yield, degrades the quality of grain and thus limits the profits of wheat producers groups. During this investigation, proteomics studies of PHS-resistant and PHS-susceptible wheat embryos were conducted at different imbibition time periods via a cutting-edge technology called iTRAQ. Proteomic analysis revealed that 190 differentially expressed proteins might be involved in various cellular functions, such as carbohydrate metabolism, nitrogen metabolism, stress response, redox regulation, ATP synthesis, and protein translation, during this untimely germination of the wheat ...