Cereal Chemists Working with Fiber
Sunday, October 16, 1:00 – 4:00 p.m.
Organizers: Sean Finnie, Cargill Inc., Plymouth, MN, U.S.A.; Edward Souza, USDA–ARS, Wooster, OH, U.S.A.
Fee: $40
This workshop is designed to provide a detailed overview of the evolution of fiber methods, emphasizing recent developments in methodology, definition, and labeling of dietary fiber. Discussion will include the developmental challenges in creating an approved dietary fiber method and the possible interlab variation associated with measuring fiber. The labeling and reporting of fiber is of greater importance now that the new Dietary Guidelines encourages increased consumption of foods of greater proportions of dietary fiber content. The workshop will conclude with the current labeling and reporting requirements for dietary fiber. This format will provide a more in–depth discussion than what is typically experienced at a traditional symposium.
Dietary fiber: Recent developments in the definition and methodology arenas. J. DEVRIES, Medallion Laboratory, Minneapolis, MN, U.S.A.
Integrated method for the measurement for total dietary fiber: Development, challenges, and acceptance. B. V. MCCLEARY, Megazyme International Ireland Limited, Bray, County Wicklow, Ireland
Measuring fiber—Statistical analysis of data. E. SOUZA, USDA–ARS, Wooster, OH, U.S.A.
Novel natural fiber sources in cereals.Presenter to be announced.
USDA's acquisition, compilation, and dissemination of fiber values. S. GEBHARDT, USDA–ARS Beltsville, MD, U.S.A.
Improving the Functionality and Health Attributes of Wheat
Sunday, October 16, 1:00 – 4:00 p.m.
Organizer: Len Marquart, University of Minnesota, St. Paul, MN, U.S.A.
Sponsor: USDA–CSREES–NRI
Fee: $65
This workshop will address processing methods to create functional ingredients that have greater bioavailability of some key phytochemicals in domestic grains with health benefits, as determined in cell culture and animal models. This multidisciplinary collaboration on a USDA integrated project consists of researchers in cereal chemistry, food engineering, and nutritional sciences from four academic institutions. The program will focus on the following objectives: to develop processes for production of bioactive whole grain ingredients (WGI); to evaluate the efficacy and functionality of bioactive components in WGI; to analyze the cholesterol lowering and glucose response of WGI in animal models; and to evaluate the relevance of an integrated project on stakeholders and training of graduate students.
Overview: Improving the functionality and bioactivity of wheat bran. R. RUAN, University of Minnesota, St. Paul, MN, U.S.A.
Process development to improve functionality and bioaccessibility of wheat bran. K. PETROFSKY, Harlan Bakeries, Indianapolis, IN, U.S.A.
Bioactive compounds and antioxidant activity of wheat bran. R. H. LIU, Cornell University, Ithaca, NY, U.S.A.
Phenolic acid composition of processed wheat bran and metabolism. M. BUNZEL, University of Minnesota, St. Paul, MN, U.S.A.
Health benefits of processed wheat bran in an animal model of metabolic disease. D. GALLAHER, University of Minnesota, St. Paul, MN, U.S.A.
Future research directions. G. FULCHER, University of Manitoba, Winnipeg, MB, Canada
Collaboration and education of graduate students and stakeholders. L. MARQUART, University of Minnesota, St. Paul, MN, U.S.A.
Rice Quality—A Sensory Experience
Sunday, October 16, 1:00 – 4:00 p.m.
Organizer: John K. Ashby, California Natural Products, Lathrop, CA, U.S.A.
Sponsor: Rice Division
Fee: $40
This workshop is designed as an introduction to the sensory qualities of rice with a focus on introducing attendees to the descriptive analysis techniques and language relevant to evaluation of rice from a consumer's perspective. An introductory presentation on sensory evaluation techniques in general will be followed by an in–depth look at rice–specific sensory evaluation techniques and rice–specific descriptive analysis language. This will be followed by a presentation on the newest frontiers in evaluating taste profiles in rice and the specific markers in rice that predict these taste profiles. The session will close with a tasting of various rices illustrating various taste profiles. The Rice Division Lunch on Monday following the workshop will include tasting opportunities of more rice varieties from around the world.
An introduction to sensory evaluation. K. L. BETT-GARBER, USDA ARS SRRC, New Orleans, LA, U.S.A.
Evaluating rice sensory quality, a descriptive analysis and predictive marker approach. J. F. MEULLENET (1), E. T. CHAMPAGNE (2). (1) University of Arkansas, Fayetteville, AR, U.S.A.; (2) USDA ARS SRRC, New Orleans, LA, U.S.A.
Emerging opportunities to determine taste profiles of rice and markers to select for them. M. FITZGERALD, International Rice Research Institute, Metro Manila, Philippines
