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Browsing by Author "Taylor, JRN"

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African maize porridge: a food with slow in vitro starch digestibility

Author: Van der Merwe, B ; Erasmus, C ; Taylor, JRN Date: 15 Feb 2001 The incidence of diabetes is very low in rural, traditionally living, South African Black people, but higher in the urbanised Black population. One factor that could have contributed to the increased prevalence of diabetes is the change in ... Read more
Alteration of kafirin and kafirin film structure by heating with microwave energy and tannin complexation

Author: Byaruhanga, YB ; Emmambux, MN ; Belton, PS ; Wellner, N ; Ng, KG ; Taylor, JRN Date: 14 Jun 2006 Heating with microwave energy and tannin complexation of kafirin both increase the tensile strength of cast kafirin bioplastic films. The effects of these treatments on the molecular structure of kafirin and of kafirin in the film were ... Read more
Changes in chemical quality indices during long-term storage of palm-olein oil under heated storage and transport-type conditions

Author: Van der Merwe, GH ; Du Plessis, LM ; Taylor, JRN Date: 15 Jan 2004 Six quality indices, namely free fatty acids (FFA), peroxide value (PV), anisidine value (AV), oxidative stability index (OSI), total tocopherols and headspace volatiles (hexanal, t-2-hexenal and t,t-2,4-decadienal), were evaluated in a ... Read more
Co-suppression of synthesis of major x-kafirin sub-class together with y-kafirin-1 and y-kafirin-2 required for substantially improved protein digestibility in transgenic sorghum

Author: Grootboom, AW ; Mkhonza, NL ; Mbambo, Z ; O'Kennedy, Maretha M ; Da Silva, LS ; Taylor, J ; Taylor, JRN ; Chikwamba, Rachel K ; Mehlo, L Date: Jan 2014 Co-suppressing major kafirin sub-classes is fundamental to improved protein digestibility and nutritional value of sorghum. The improvement is linked to an irregularly invaginated phenotype of protein bodies. Read more
Condensed tannins in traditional wet-cooked and modern extrusion-cooked sorghum porridges

Author: Dlamini, Nomusa R ; Dykes, L ; Rooney, LW ; Waniska, RD ; Taylor, JRN Date: Jul 2009 The profile and quantities of condensed tannins (CT) in foods are affected by processing due to their highly reactive nature, which may affect their antioxidant activity and the nutritional value of the foods. The objective was to compare the ... Read more
Determination of improved steeping conditions for sorghum malting

Author: Dewar, J ; Taylor, JRN ; Berjak, P Date: Jul 1997 The effect of various steeping conditions (time, temperature and aeration) on the quality of sorghum malt for brewing (in terms of diastatic power, free amino nitrogen and hot water extract) was examined. Steeping time and temperature had a ... Read more
Determination of the effect of microwave energy on maize kernel quality

Author: Fakude, PM ; Erasmus, C ; Taylor, JRN Date: Feb 2006 One of the major problems that affect maize quality is insect infestation of stored products. Currently, this problem is controlled by the use of chemical pesticides. Methyl bromide, the pesticide with the widest application, is being phased ... Read more
Development of a protein-rich composite sorghum-cowpea instant porridge by extrusion cooking process

Author: Pelembe, LAM ; Erasmus, C ; Taylor, JRN Date: 2002 To develop instant high protein porridge, various ratios of sorghum and cowpeas were extruded at 130 and 165 degrees C and a water content of 200 g/kg using a thin-screw extruder. An increased proportion of cowpeas resulted in an increase in ... Read more
Effect of germination moisture and time on pearl millet malt quality - with respect to its opaque and lager beer brewing potential

Author: Pelembe, LAM ; Dewar, J ; Taylor, JRN Date: 2004 The effect of germination moisture and time on pearl millet malt quality was investigated. Two pearl millet varieties SDMV 89004 and 91018 were germinated at 25degreesC under three different watering regimes for 5 days. As with sorghum malting, ... Read more
Effect of heating cast kafirin films on their functional properties

Author: Byaruhanga, YB ; Erasmus, C ; Taylor, JRN ; Emmambux, MN Date: Jan 2007 Edible films can be produced from kafirin but the diverse food product requirements necessitate modification of the films. To modify their functional properties, kafirin films were cast, with and without plasticizer, from glacial acetic acid ... Read more
Effect of malting conditions on pearl millet malt quality

Author: Pelembe, LAM ; Dewar, J ; Taylor, JRN Date: 2002 The effect of malting conditions on pearl millet malt quality in two varieties, SDMV 89004 and SDMV 91018, was investigated. Grain was steeped and germinated at four temperatures, 20degrees, 25degrees, 30degrees and 35degreesC, over 5 days. ... Read more
Factors affecting the porridge-making quality in South African sorghums

Author: Taylor, JRN ; Dewar, J ; Taylor, J ; Von Ascheraden, RF Date: Apr 1997 Research was undertaken to facilitate the breeding and selection of sorghums with both good milling and good porridge-making characteristics. Twenty seven cultivars were grown in the same locality under rainfed and supplementary irrigation ... Read more
Factors influencing beta-amylase activity in sorghum malt

Author: Taylor, JRN ; Robbins, DJ Date: Sep 1993 An investigation into factors influencing beta-amylase activity in sorghum malt confirmed that ungerminated sorghum grain exhibited essentially no beta-amylase activity. Malted sorghum had beta-amylase activity less than 25% of the level in ... Read more
Granule integrity and starch solubility during slow, extended pasting of maize starch - the second viscosity peak

Author: Nelles, EM ; Dewar, J ; Van der Merwe, CF ; Taylor, JRN Date: Feb 2003 Maize starch granule integrity and starch solubilisation at specific intervals during a relatively long pasting profile-which is known to exhibit biphasic peak viscosity character-was studied by microscopy and high-performance size-exclusion ... Read more
Maize starch biphasic pasting curves

Author: Nelles, EM ; Dewar, J ; Bason, ML ; Taylor, JRN Date: May 2000 The pasting of commercial maize starches was found to be a biphasic phenomenon, exhibiting an expected first viscosity peak as well as an unexpected, relatively large second viscosity peak under specific cooking conditions when using a Rapid ... Read more
Preservation of South African steamed bread using hurdle technology

Author: Lombard, GE ; Weinert, IAG ; Minnaar, A ; Taylor, JRN Date: 2000 To transform traditional South African steamed bread, a dumpling-like product, into a convenient ready-to-eat form in a can, the application of various hurdles was investigated. Prevention of the growth of Clostridium botulinum in this low ... Read more
Production of improved infant porridges from pearl millet using a lactic acid fermentation step and addition of sorghum malt to reduce viscosity of porridge with high protein, energy and solids (30%) content

Author: Thaoge, ML ; Adams, MR ; Sibara, MM ; Watson, TG ; Taylor, JRN ; Goyvaerts, EM Date: Apr 2003 With the aim of improving the safety and nutritional quality of traditional African weaning porridge, the reduction of the viscosity of high solids fermented pearl millet porridge by addition of sorghum malt (amylase rich flour, ARF) was ... Read more
Role of alpha-glucosidase in the fermentable sugar composition of sorghum malt mashes

Author: Taylor, JRN ; Dewar, J Date: Nov 1994 The cause of the high glucose to maltose ratio in sorghum malt worts was studied. Mashing temperature and pH strongly affected both the amount of glucose and the proportion of glucose relative to total fermentable sugars. The relative proportion ... Read more

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