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United States Department of Agriculture

Agricultural Research Service

Research Project: Whole Grains: Processing, Fiber, Color, and Phytonutrients

Location: Wheat Genetics, Quality Physiology and Disease Research

2013 Annual Report


1a.Objectives (from AD-416):
Our long-term goal is to facilitate increased consumption of dietary fiber and phytonutrients by increasing the fiber and phytonutrient density of wheat, and by increasing consumer acceptance of whole grain foods. Our research will: (1) Determine the effects of product processing on fiber, phenolic composition, and antioxidant activity in two model foods, bread and pancakes, made from whole grain and white flour. (2) Determine the genetic variation for fiber, phenolics, antioxidants, and color quality in wheat varieties across the U.S. (3) Understand the interactions of polyphenol oxidase, phenolics, and antioxidants in modifying fiber, phenolics, and food product color during processing.


1b.Approach (from AD-416):
Our research addresses all three priorities of Program 93439: (1) characterizing the interactions of arabinoxylan fiber, phenolics, and antioxidants during processing, (2) developing analytical methods for phenolics and antioxidants, and (3) determining physico-chemical characteristics of bioactive compounds (arabinoxylans, phenolics, and antioxidants) during processing. This research has highly significant implications for the development of more nutritious and appealing wheat foods.


3.Progress Report:

This subordinate contributes to the parent project: Objective 1. In cooperation with breeders and geneticists, identify and facilitate the manipulation of genetic variation of end use quality characteristics in western wheat; and Objective 3. Identify and manipulate the biochemical constituents of wheat to improve the nutritional functionality of grain and flour, specifically dietary fiber and antioxidant content. This report serves to document research conducted under a project supported by the USDA NIFA Agriculture and Food Research Initiative Grant 2009-02347 with a scientist at Washington State University and one with the ARS in Beltsville, Maryland. Increased consumption of whole grains, especially wheat, can reduce cancer and cardio-vascular disease due to dietary fiber and phenolic antioxidants. Yet, remarkably little is known about the fate of fiber (arabinoxylans) and phenolics during wheat food processing. Our long-term goal is to facilitate increased consumption of dietary fiber and phytonutrients by increasing the fiber and phytonutrient density of wheat, and by increasing consumer acceptance of whole grain foods. Our research will: 1. Determine the effects of product processing on fiber, phenolic composition, and antioxidant activity in two model foods, bread and pancakes, made from whole grain and white flour. 2. Determine the genetic variation for fiber, phenolics, antioxidants, and color quality in wheat varieties across the U.S. 3. Understand the interactions of polyphenol oxidase, phenolics, and antioxidants in modifying fiber, phenolics, and food product color during processing. Our research addresses the three priorities of Program 93430: Characterizing the interactions of arabinoxylan fiber, phenolics, and antioxidants during processing; developing analytical methods for phenolics and antioxidants; and determining physico-chemical characteristics of bioactive compounds (arabinoxylans, phenolics, and antioxidants) during processing. This research has highly significant implications for the development of more nutritious and appealing wheat foods. ADODR monitoring: Cooperator's and Co-PDs performance are monitored frequently via face-to-face meetings, e-mail and phone communication; program goals and accomplishments are regularly reviewed and adjusted as necessary; budget activity and expenditures are monitored on ARS=s behalf. Progress during the reporting period includes completion of the following objectives: full milling and baking analyses of Regional Nursery samples; completion of bread and pancake making of five >Set 1= samples; Set 1 samples have been shipped to Beltsville for analysis; PhD student through Washington State Univ. has completed her degree, has published three papers; additional manuscripts have been drafted; Lead personnel acquired a used instrument from the School of Food Science, rehabilitated it and made it operational for fiber analyses. Set 1 and selected varieties from set 2 will be analyzed for fiber using the rehabilitated instrument. A co-advised PhD student is also using this instrument to genetically map fiber content in wheat.


Last Modified: 9/10/2014
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