tag:blogger.com,1999:blog-345557422024-03-03T16:27:47.249-08:00CEREAL AND GRAIN SCIENCE Unknownnoreply@blogger.comBlogger306125tag:blogger.com,1999:blog-34555742.post-14443477925698594052024-02-23T07:33:00.000-08:002024-02-23T07:33:25.425-08:00Rice Nutrition DebateRice stands as the cornerstone of global sustenance, serving as the primary staple for over half of the world's populace. Its significance transcends mere sustenance, intertwining with cultural, social, and economic fabrics across diverse societies. Alongside rice, wheat and maize emerge as vital cereals, complemented by lesser-known yet essential millets, each bearing regional identities through varied monikers.<br /><br />Consumption of rice extends beyond its whole grain form, with rice flour constituting a versatile ingredient in culinary endeavors. Contrastingly, oats undergo processing, whether rolled, ground, or cut, to fashion porridge, catering to diverse gustatory preferences. Similarly, the journey of most cereals culminates in milling, transforming them into flour or meal, facilitating their culinary integration.<br /><br />However, the process of rice polishing unveils a paradoxical narrative. While enhancing aesthetic appeal and prolonging shelf life, it exacts a toll on nutritional integrity by stripping away the outer bran coating, thereby depleting vital vitamins. This trade-off elucidates the delicate balance between palatability and nutritional value, a conundrum faced by both consumers and producers.<br /><br />In essence, the narrative of cereals, particularly rice, epitomizes the intricate interplay between tradition, nutrition, and culinary evolution. As societies navigate the nuances of food production and consumption, reconciling cultural heritage with contemporary exigencies remains imperative in ensuring a sustainable and nourishing future for generations to come.<br /><i>Rice Nutrition Debate</i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-59178171980533905942024-02-12T07:17:00.000-08:002024-02-12T07:17:17.464-08:00Aleurone Layer SignificanceThe aleurone layer, an essential element found in seeds possessing a solitary cotyledon and endosperm, stands out as a specialized structure consisting of a single cell. This layer surrounds the endosperm, where starch is stored within irregularly shaped cells. In contrast, the cuboidal-shaped aleurone cells contain aleurone grains and play a crucial role in facilitating seed germination.<br /><br />A primary function of the aleurone layer is to provide nourishment to the embryo. Positioned as the outermost cells of the endosperm, it releases enzymes crucial for seed germination. Additionally, the aleurone layer expresses diverse proteins, including PR-4, which offer protection against pathogens. Moreover, it significantly contributes to dietary fiber in grain bran products.<br /><br />Moreover, the aleurone tissue acts as a repository for vital nutrients, housing protein bodies within its structure. Unlike endosperm cells, aleurone cells maintain their viability in mature grains but undergo programmed cell death when germination is initiated or when exposed to gibberellic acid.<br /><br />The aleurone layer covers both the starchy endosperm and germ, with interruptions only occurring at the kernel's tip, forming what is known as the hilar layer. This layer is thinnest over the germ and comprises live parenchyma cells organized in three to four layers in barley and rice, while in wheat, oat, and maize, it consists of a single layer.<br /><br />These cells are distinguished by substantial walls abundant in arabinans and arabinoxylans, with minimal cellulose content. They are interconnected through plasmodesmata, which facilitate communication and nutrient exchange. The aleurone layer's unique structure and functions underscore its indispensable role in seed development and germination, emphasizing its significance in both plant reproduction and human nutrition.<br /><i>Aleurone Layer Significance<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEccgbAtUlT8uYXC4FuEhaHdxU3xRsjqRE27jUXE01r4SpxDlPfucK31Aj4GjJZ0RDOgHLIPoJLLSwfhk6mwIR5NaVjbQEF3AWyYUjQvfCR0CobEBbf5a5RcUhkffpIZ9poHakSvUQXvm_H-TQNyUa_xDwqBUzuyTJgfLfzgO74Vqc7kw0FCPw8Q/s910/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="910" data-original-width="900" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEccgbAtUlT8uYXC4FuEhaHdxU3xRsjqRE27jUXE01r4SpxDlPfucK31Aj4GjJZ0RDOgHLIPoJLLSwfhk6mwIR5NaVjbQEF3AWyYUjQvfCR0CobEBbf5a5RcUhkffpIZ9poHakSvUQXvm_H-TQNyUa_xDwqBUzuyTJgfLfzgO74Vqc7kw0FCPw8Q/w362-h367/3.jpg" width="362" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-26146189423012548072024-01-30T18:56:00.000-08:002024-01-30T18:56:42.497-08:00The Vital Role of Cereals in Human NutritionCereals, a cornerstone of human nutrition since prehistoric times, continue to play a crucial role in providing sustenance and essential nutrients. This essay explores the significance of cereals, defining them as members of the grass family that yield edible grains consumed by both humans and livestock. Notable examples include rice, wheat, barley, oats, maize (corn), sorghum, rye, and certain millets, with corn, rice, and wheat standing out as the most vital.<br /><br />The primary contribution of cereals lies in their ability to yield abundant food for human consumption. Carbohydrates are the principal components of cereals, constituting a substantial portion of the human diet. In addition to carbohydrates, cereals contain crude fiber and starch. Although the nutritional value of fiber might be modest, it serves critical functions, particularly in promoting intestinal motility.<br /><br />In contemporary nutritional discourse, dietary fiber has assumed a pivotal role due to its positive impact on health. Cereals, particularly whole grains, emerge as excellent sources of dietary fiber, essential fatty acids, and other essential nutrients. The inclusion of dietary fiber in the diet is associated with reducing cholesterol levels in the blood and preventing the occurrence of colon cancer. This underscores the holistic benefits of consuming cereals beyond mere caloric intake.<br /><br />Furthermore, the nutritive richness of whole grains extends beyond fiber to encompass essential fatty acids and a spectrum of vital nutrients. These nutrients contribute to overall well-being, emphasizing the multifaceted advantages of incorporating cereals into daily dietary practices.<br /><br />In conclusion, cereals have been and continue to be the bedrock of human nutrition, providing sustenance, carbohydrates, and essential nutrients. The recognition of dietary fiber's role in promoting health has elevated the importance of cereals, particularly whole grains, in preventing diseases like colon cancer and maintaining cardiovascular health. As we acknowledge the historical significance of cereals in sustaining civilizations, we also appreciate their evolving role in contemporary nutrition, emphasizing the vital connection between these staple crops and human well-being.<br /><i>The Vital Role of Cereals in Human Nutrition<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKJZynXSoVrk8ApgyPSS9yBG98KY9QzHtGy8Y9it6lg3uTjgRC795WMvPAR2eYTL46p_e9TZ-nIlNEH3NmQsL5GOxRcu8cDSfhcMejm1sVpIOltg2Tx1ipNai-6jBEZN0RSD1uL-NdvWvB6wQh2Wd8gY3LPmfcycP8NQj0-kx_G2m0VbMRsDcSw/s433/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="433" data-original-width="417" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheKJZynXSoVrk8ApgyPSS9yBG98KY9QzHtGy8Y9it6lg3uTjgRC795WMvPAR2eYTL46p_e9TZ-nIlNEH3NmQsL5GOxRcu8cDSfhcMejm1sVpIOltg2Tx1ipNai-6jBEZN0RSD1uL-NdvWvB6wQh2Wd8gY3LPmfcycP8NQj0-kx_G2m0VbMRsDcSw/w395-h410/1.jpg" width="395" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-83995073359584467832024-01-25T20:46:00.001-08:002024-01-25T20:46:00.274-08:00Bioactive constituents in brown riceBrown rice is less processed than white rice, which has had its hull, bran and germ removed. Brown rice only has the hull (a hard protective covering) removed, leaving the nutrient-packed bran and germ. <br /><br />In addition to B vitamins, phytochemicals found in brown rice include dietary fiber, functional lipids, essential amino-acids, phytosterols, phenolic acids, flavonoids, anthocyanins, proanthocyanins, tocopherols, tocotrienols, minerals, gamma aminobutyric acid (GABA) and γ-oryzanol. Brown rice also contains high levels of phytic acid. <br /><br />Bioactive constituents such as γ-oryzanols, tocopherol, tocotrienols, polyphenols, amino acids, dietary fibers, minerals have also been identified from brown rice. <br /><br />Brown rice has more fiber compared to white. Brown rice also has a touch more fat from the essential oils in the germ, which can cause it to spoil faster than white rice. Brown rice also has fiber in the bran which makes it more difficult for moisture to get absorbed by the grain, and therefore it has a chewier mouth feel. <br /><br />Brown rice is exceptionally high in manganese. This little-known mineral is vital for many important processes in the body, such as bone development, wound healing, muscle contraction metabolism, nerve function and blood sugar regulation. <br /><br />Brown rice also offers a healthy dose of magnesium, which helps the body process sugar and produce insulin. Studies have found that magnesium could prevent type 2 diabetes, lower high blood pressure, and prevent cardiovascular disease. <br /><br />Phenolic acids are the most common substances found in brown rice. Phenolics are classified under phytochemicals having one or more aromatic rings with one or more hydroxyl groups. Phenolic compounds are associated with diverse human health benefits including anti-inflammatory, hypoglycaemic, anticarcinogenic, antiallergenic and anti-atherosclerotic properties.’<br /><b>Bioactive constituents in brown rice</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-40560946216700814662024-01-05T03:24:00.000-08:002024-01-05T03:24:04.110-08:00Millet Variety and AdaptabilityMillets, a diverse group of small-seeded plants, are distributed globally in various regions. The term 'millet' originates from the Latin milium, similar to the Greek meline, classical terms signifying millet and highlighting its abundant grain production. Millet comprises finger, pearl, foxtail, and proso varieties, with pearl millet being the most widely employed worldwide.<br /><br />Thriving in conditions of low soil fertility, limited moisture, and high temperatures, these plants exhibit resilience, ensuring seed availability in times of crises. Millet boasts a relatively high protein content and a nutritional profile akin to that of sorghum and corn.<br /><br />Having been utilized for human consumption since ancient times, millets are presently a dietary mainstay in northern China, India, Africa, and southern USSR. Their ability to adapt to challenging growth conditions and their nutritional advantages contribute to their enduring significance.<br /><i>Millet Variety and Adaptability<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFOkrecLyfZayoizuZS3G-D_ebYhX6LnUD8-bIhAfBdKBHqlePUBxV0ZVPA7fKNRvOEHyrA6YsCcarYE1e4Wd76nQHNrEpwZOH95AAx_GtcN39fvCdzcXxyvOVDlizPEtvwRfsve0Czqtn8tctuVl2Q_4xN784BHIFPZQTYSCYtfMi_ZrULgceQ/s197/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="173" data-original-width="197" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFOkrecLyfZayoizuZS3G-D_ebYhX6LnUD8-bIhAfBdKBHqlePUBxV0ZVPA7fKNRvOEHyrA6YsCcarYE1e4Wd76nQHNrEpwZOH95AAx_GtcN39fvCdzcXxyvOVDlizPEtvwRfsve0Czqtn8tctuVl2Q_4xN784BHIFPZQTYSCYtfMi_ZrULgceQ/s1600/1.jpg" width="197" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-51019840468885479832024-01-03T09:04:00.000-08:002024-01-03T09:04:37.447-08:00Bread: Nutrient-Rich and DiverseBread, a nourishing food abundant in starch and vital nutrients, is recommended in quantities of six slices per day as part of a daily diet. Despite the visual similarities among various breads, their ingredient compositions differ significantly, resulting in distinct nutrient profiles. Bread primarily crafted from whole-grain flours provides superior health advantages compared to those made from enriched, refined wheat flour.<br /><br />Traditionally prepared from a blend of flour and water, bread comes in various forms such as sourdough, sweet bread, soda bread, and more. Among these, the only variable is the flour, and its nutritional value fluctuates based on the extraction rate or additional ingredients incorporated during milling.<br /><br />The nutritional value of bread can be enriched by introducing elements like fat, milk, sugars, malt, fruits, and nuts. Despite variations in nutritional content among different bread types, it remains an energy-dense product owing to its carbohydrate content in the form of starch.<br /><br />Whole wheat bread distinguishes itself as a rich source of vitamins and minerals, encompassing various B vitamins, manganese, folate, selenium, zinc, magnesium, calcium, iron, and vitamin D, all derived from the entirety of the wheat grain.<br /><br />Bread serves as a vital energy source, contributing 20-30% of total energy requirements. With an average slice containing 70 calories, certain studies indicate successful weight loss in individuals following diets of 1,200 to 1,500 calories, with nearly half of the intake attributed to bread.<br /><br />Regarding protein, bread boasts an approximate 8% protein content, supplying roughly 20% of individuals' protein needs. As a cost-effective protein source, it aids in appetite reduction, muscle mass increase, and bone health maintenance.<br /><br />Bread is also a commendable source of dietary fiber and is devoid of cholesterol. "High fiber" breads may incorporate purified cellulose or more nutritious whole grains. The consumption of fiber aids in achieving a feeling of fullness and in managing blood sugar levels, proving advantageous for weight loss by establishing a calorie deficit.<br /><br />The inclusion of whole grains in bread contributes to dietary fiber, known for its preventive effects on intestinal issues such as constipation, diverticulosis, and colon cancer. In summary, bread encompasses a diverse array of nutrients, making it a valuable element in maintaining a well-balanced diet.<br /><i>Bread: Nutrient-Rich and Diverse<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN78BcDbS9_QO8qNuzbXSLmiiwDDxTviAgAfklpKhk-XTyIdbEy7WzRgzZoRw6Q4U0G8xiEF_MfUkbWPkSAM04bv4JHVcRSLHG80B_Fg-Gzz9NBfxwmqeyWDujQfWaySj-XIYsw-TDyVfHgb8mEaqyMbRxp_jPUBRSU4vf1lA7ytMxmtWN1x6Vqw/s331/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="284" data-original-width="331" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN78BcDbS9_QO8qNuzbXSLmiiwDDxTviAgAfklpKhk-XTyIdbEy7WzRgzZoRw6Q4U0G8xiEF_MfUkbWPkSAM04bv4JHVcRSLHG80B_Fg-Gzz9NBfxwmqeyWDujQfWaySj-XIYsw-TDyVfHgb8mEaqyMbRxp_jPUBRSU4vf1lA7ytMxmtWN1x6Vqw/s320/1.jpg" width="320" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-75562453702576006472023-12-09T17:23:00.000-08:002023-12-09T17:23:00.296-08:00Rice processing: PearlingRice bran, the outer layer of the rice grain, accounts for 8–10% of the total weight of the grain; however, it contains most of the nutrients: carbohydrates (34–62%), lipids (15–20%), protein (11–15%), crude fiber (7–11%) and ash (7–10%). <br /><br />Pearling is increasingly recognized by the milling and baking industry as an important stage in cereal processing because it lowers the capital investment costs, giving as well, the benefit of better-quality products. <br /><br />Pearling is a process in which a grain passes through a pearling machine. Pearling is done to lower the cooking times of grains and extend the shelf life. The pearling machines used an abrasive or friction process for bran removal. <br /><br />The grains pass between the rolls and the bran is gently pearled off, leaving the pretty white kernels intact. The loose bran, which is stacked to the surface of the rice after the pearling process, is removed during a polishing step. <br /><br />The removed bran is collected by aspirators, whereas the polished rice is graded since it contains different-sized broken rice pieces, bran, and dust. During grading the small broken rice pieces are separated by a vibrating sieve, whereas the remaining bran and dust particles are separated by air aspiration. <br /><br />Pearling is the process, prior to milling removes effectively only the bran layers from the cereal grains, allowing nutritious parts, such as the aleurone layer to remain in the intact kernels.<br /><b>Rice processing: Pearling</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-81269779991331747732023-11-24T05:42:00.001-08:002023-11-24T05:42:00.269-08:00History of popcorn grainCorn began as a wild grass called teosinte in southwestern Mexico and was probably cultivated as a domesticated crop around 9,000 years ago. <br /><br />Scholars agree that popcorn originated in the Americas. Popcorn grains estimated to be more than 1,000 years old were found on the east coast of Peru. A 1,000-year-old popped kernel was found in a dry cave inhabited by predecessors of the Pueblo Indians in Southwestern Utah. <br /><br />In 1948, small heads of the <i>zea mays</i> everta were discovered by Herbert Dick and Earle Smith in a dry cave known as the “bat cave.” These kernels have since been carbon dated and shown to be approximately 5,600 years old. Strains of corn (taxonomized as <i>Zea mays</i>) are cultivated specifically as popping corns. The <i>Zea mays</i> variety everta, a special kind of flint corn, is the most common of these. <br /><br />Around the year 1612, early French explorers through the Great Lakes region noted that the Iroquois popped popcorn with heated sand in a pottery vessel and used it to make popcorn soup, among other things. <br /><br />In the mid-1800s, the steel plow—which could cut through tough vegetation—transformed Midwestern agriculture. In Nebraska, Iowa, and Indiana, corn—especially the poppable variety—became such an important cash crop that it was dubbed “prairie gold.” <br /><br />In 1875, a Kentucky resident named Frederick J. Myers patented a corn-popping device that added a stay-cool handle. Charles Cretor of Chicago is often credited as the inventor of modern popcorn, thanks to his invention of the mobile popcorn cart in 1885. Since the machine was mobile, the invention also increased the amount of people who had access to popcorn and thus the popularity of the snack in America. <br /><br />Popcorn’s modern era as a favorite American snack was launched in 1893 at the New York World’s Fair. Street vendors, by the 1920s, with their steam or gas-powered poppers, were a common sight at fairs, parks and expositions. <br /><br />The first hybrid popcorn for commercial production, Minhybrid 250, was released in 1934 by the Minnesota Agricultural Experiment Station. It only grew well along the northern edge of the U.S. corn belt, but was quickly followed by hybrids adapted to the central region of the corn belt. <br /><br />By the 1940s, more widely adapted hybrids had been developed by Indiana and Kansas Agricultural Experiment Stations in cooperation with the U.S. Department of Agriculture’s Bureau of Plant Industry. Modern plant breeders, concentrated in the heart of the U.S. Corn Belt, continue their quest to develop improved popcorn hybrids. <br /><br />When popcorn was first sold inside movie theaters, almost 100 years ago, it actually helped buoy the business, which was flailing at the time as the country entered the Great Depression. A successful popcorn advertising partnership with Coca-Cola and Morton Salt, along with advertisements of individual popcorn companies made the early 1950s the largest home-consumption growth period for the popcorn industry.<br /><b>History of popcorn grain</b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-85414751542109810942023-09-26T21:59:00.000-07:002023-09-26T21:59:00.129-07:00Wheat flour glutenRamen noodles are crafted from a blend of wheat flour, starch, water, salt, or an amalgamation known as kan sui, which includes sodium carbonate, potassium carbonate, and sodium phosphate. Moreover, supplementary components are included to augment the noodles' flavor and texture.<br /><br />Wheat assumes a pivotal global role in trade due to its proteins that yield gluten. These proteins possess the necessary elasticity and resilience essential for diverse baked goods and pasta.<br /><br />Inside the wheat kernels' endosperm, two pivotal proteins, glutenin and gliadin, collaborate to generate gluten. Strikingly, wheat stands as the singular common cereal containing sufficient quantities of these proteins to yield top-quality gluten for producing bread and pasta.<br /><br />The caliber of wheat flour is intrinsically linked to the gluten formed through the amalgamation of flour with water and its subsequent mechanical manipulation. This process results in a pliable framework that underpins the foundation of bakery products and pasta.<br /><br />Gluten can be defined as a cohesive, supple protein substance acquired as a by-product during the separation of starch from wheat flour. When viewed through a biological lens, gluten originates from the reservoir of proteins within the wheat grain.<br /><br />Clusters of proteins, accounting for 6 to 18 percent of the composition, function as the adhesive agent, securely anchoring starch granules within the endosperm. The glutenin and gliadin proteins, responsible for the creation of gluten, contribute to around 80 percent of the overall protein content within the endosperm.<br /><i>Wheat flour gluten<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCI3g9SnOMXhpj_HSay7RDUaSGjp1o5PwfDz57UtNVLm8CbnBjVgiRlDGnzqI0vZlzwKvjg6ZaBi81vAe2wuoGq4YzAW7Fbj1QbbL1G7udQfYc34jgtoO3G_A_XK2eamVf9bvBMTHFAHMtI1o22q5l3-tigw4WsFqbBbvXvRSWRjoTwrxTK1lzw/s494/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="494" data-original-width="404" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCI3g9SnOMXhpj_HSay7RDUaSGjp1o5PwfDz57UtNVLm8CbnBjVgiRlDGnzqI0vZlzwKvjg6ZaBi81vAe2wuoGq4YzAW7Fbj1QbbL1G7udQfYc34jgtoO3G_A_XK2eamVf9bvBMTHFAHMtI1o22q5l3-tigw4WsFqbBbvXvRSWRjoTwrxTK1lzw/w319-h390/1.jpg" width="319" /></a></div></i>
Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-9467781058888648072023-09-16T06:13:00.001-07:002023-09-16T06:13:00.150-07:00Basmati Rice Aromatic CharacteristicsBasmati rice is a variety of aromatic rice with a slender and long-grained structure, celebrated for its captivating fragrance. It's commonly acknowledged as the "Queen of Fragrance." What distinguishes Basmati rice from other aromatic types is its ability to double in size upon cooking. It also possesses attributes like a tender and airy consistency after cooking, a delightful flavor, an exceptional aroma, and a unique taste.<br /><br />The name "Basmati" likely has its origins in two Sanskrit words: "bas," which signifies aroma, and "mati," connoting being deeply ingrained from the very beginning, underscoring its aromatic character.<br /><br />The enchanting aroma of Basmati rice can be traced back to a chemical compound known as 2-acetyl-1-pyrroline (2AP), present in the rice grain at approximately 0.09 ppm. This content is nearly 12 times higher than what's found in non-Basmati rice. 2AP stands as the primary aromatic component responsible for the pleasant fragrance in scented rice. It releases a delightful scent reminiscent of popcorn or crackers and boasts a low odor threshold of 0.1 ppb. However, this compound is volatile and tends to dissipate rapidly when used in cooked foods like bread and popcorn.<br /><br />Basmati rice holds a significant place in Indian cuisine due to its elongated grain size, non-sticky texture post-cooking, and captivating aroma. It has historically been a prominent feature in lavish and regal menus.<br /><br />The attributes of Basmati rice encompass clearly defined kernel proportions, an appealing aroma, a fluffy texture when cooked, considerable expansion in volume during cooking, elongation of kernels in a linear fashion with minimal width-wise swelling, delicious taste, easy digestibility, and an extended shelf life.<br /><i>Basmati Rice Aromatic Characteristics<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqrROEAPY-jYYRy01SDcAkOK_gDF5N_M5LRxtPaN1Fh5Wmk8EFHrMEHW9UsRlpfdp1gf1L4a4AqfTD1zRAfiqEjfta696PHy2WIzXxSpHy_94j2v0Qb8U4l57I_mg4lqdnpS2JilmREUZEAA5HrFWuOGHI0UQm6Xh-vfB-lW3_QIHzNHbDIv0Hw/s563/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="343" data-original-width="563" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUqrROEAPY-jYYRy01SDcAkOK_gDF5N_M5LRxtPaN1Fh5Wmk8EFHrMEHW9UsRlpfdp1gf1L4a4AqfTD1zRAfiqEjfta696PHy2WIzXxSpHy_94j2v0Qb8U4l57I_mg4lqdnpS2JilmREUZEAA5HrFWuOGHI0UQm6Xh-vfB-lW3_QIHzNHbDIv0Hw/w414-h252/1.jpg" width="414" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-23059258406212171982023-08-23T05:29:00.001-07:002023-08-23T05:29:02.711-07:00Oat Flakes: Benefits and TypesOat flakes offer a valuable and advantageous contribution to the human diet due to their abundant nutritional content. The procedure for producing oat flakes involves the steaming of whole oats to soften them, followed by flattening. These flattened oats are then converted into petite pieces that cook swiftly while upholding the nutritional benefits of whole oats.<br /><br />Dietary fiber stands as the main constituent of oat flakes. It acts as a solution for gastrointestinal problems by forming a safeguarding layer on the gastrointestinal mucosa. This protective barrier serves to shield the mucosa from the harmful effects of stomach acid and also aids the process of digestion. Additionally, oat flakes not only provide a sense of fullness but also foster sound digestion.<br /><br />Many individuals find delight in utilizing oat flakes as a breakfast cereal. They can be heated and blended with a variety of ingredients. Furthermore, oat flakes can enhance baked goods like scones, muffins, cookies, and bread, introducing an element of texture and elevating the nutritional value of these edibles.<br /><br />A variety of oat flake types are at one's disposal:<div>~<span style="color: #2b00fe;">Quick oats </span>or quick-cooking oats undergo supplementary processing to abbreviate their cooking time. They undergo partial cooking through steaming, followed by even more extensive flattening compared to traditional oats.<br />~<span style="color: #2b00fe;">Rolled oats</span>, also recognized as old-fashioned oats or large flake oats, are fashioned through the steps of steaming, flattening, and cutting oat groats into sizable flakes. These thicker flakes necessitate a longer cooking time than quick oats (roughly 10 minutes).<br />~<span style="color: #2b00fe;">Instant</span> Quaker Oatmeal is crafted from 100% wholegrain rolled oats, albeit with flakes that are thinner and smaller than those found in other varieties. This design allows for effortless preparation by simply adding boiling water.<br />~<span style="color: #2b00fe;">Minute oats</span>: These oats are rolled, resized to a smaller dimension, and subjected to slightly lengthier steaming. Their diminished size and pre-cooking significantly curtail the final cooking duration, resulting in almost instantaneous preparation.</div><div><i>Oat Flakes: Benefits and Types<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQzpXhvfuSy5XJ0kBclIhEXLKvFqVZJRHuL2xgzTRK2F8zXF84OMQyNK2yibumClxMtV1_hPVG8Ci55j0mI_GUgyJQlbE4puinR6fKteTDl8mYnHnK22OBFHBUZnnA_KVrzARgeCqbR_dVz89kKUQpFD-KSx52Zc_3_zVvxPMhPs8z-LxZq-Vsw/s791/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="791" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQzpXhvfuSy5XJ0kBclIhEXLKvFqVZJRHuL2xgzTRK2F8zXF84OMQyNK2yibumClxMtV1_hPVG8Ci55j0mI_GUgyJQlbE4puinR6fKteTDl8mYnHnK22OBFHBUZnnA_KVrzARgeCqbR_dVz89kKUQpFD-KSx52Zc_3_zVvxPMhPs8z-LxZq-Vsw/w416-h309/1.jpg" width="416" /></a></div></i></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-50080473631279776432023-07-31T04:11:00.002-07:002023-07-31T04:11:23.080-07:00Texmati Rice HybridizationTexmati is a unique blend of American-grown long-grain white rice and basmati rice, offering a distinct flavor and a captivating aroma with subtle notes of nuttiness or fresh popcorn. Its exceptionally fluffy texture makes it an outstanding addition to any meal. The elongated grains are slender, being more than four times longer than their width, and they maintain their individual and fluffy characteristics when cooked.<br /><br />The international corporation, RiceTec, is responsible for producing "Texmati" rice, which they label as the "American basmati." In 1984, Robin Andrews, originally from London but now a Texan and the chief executive of RiceTec, created this premium rice variety by crossing basmati with American long-grain rice, specifically tailored for cultivation in Texas.<br /><br />As the name suggests, this rice thrives in Texas, where the climate does not support the growth of traditional basmati. Initially developed by researchers at Louisiana State University, this variety was named Texmati, successfully marrying the alluring fragrance of basmati with the familiar traits of American long-grain rice.<br /><br />With only the inedible husk removed, Texmati rice is heart-healthy and boasts a low glycemic index value. Its nutty flavor and slightly chewy texture make Texmati Brown Rice an excellent option for combining with robust seasonings and sauces, making it a perfect choice for dishes like stir-fries, soups, fried rice, pilafs, and stuffings.<br /><i>Texmati Rice Hybridization<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW9iQcKPN5KUkqSjBEVbZRL-SRYneRJYtl180EIFNfhk6a56nB1KHOjgVKA4Um5XlLmiofDJvHxhy40M4wzhKGZXAXsQSqePXnIDENICq0stSdAMm6yVdy_JU1l2mtSeAm_QK2rsGuY4cMin859RDb52li6yxp_uX36yrLFPusNbcX6kjf_yOBg/s442/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="442" data-original-width="396" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAW9iQcKPN5KUkqSjBEVbZRL-SRYneRJYtl180EIFNfhk6a56nB1KHOjgVKA4Um5XlLmiofDJvHxhy40M4wzhKGZXAXsQSqePXnIDENICq0stSdAMm6yVdy_JU1l2mtSeAm_QK2rsGuY4cMin859RDb52li6yxp_uX36yrLFPusNbcX6kjf_yOBg/s320/1.jpg" width="287" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-91745613848550725842023-07-07T10:28:00.002-07:002023-07-07T10:28:16.029-07:00The early history of breakfast cereal in AmericaThe term "cereal" has its origins in Ceres, the ancient Roman goddess associated with harvest. Cereals have been a vital part of human diets since the Neolithic era when the cultivation of wild grains marked the beginning of agriculture.<br /><br />Around 7000 B.C., people in the Middle East began cultivating the first cereals, such as wheat and barley. Cereal-based breakfast foods have since become a popular choice for morning meals. Porridge or gruel, which involves cooking grains in water or milk, represents the earliest form of cereal. The tradition of eating breakfast can be traced back to the Neolithic period when people used large stones to grind grains and create a porridge-like dish. Roman soldiers also relied on a porridge known as pulmentus as a regular component of their diets.<br /><br />Breakfast cereals are categorized as processed foods due to the various stages involved in their production.<br /><br />During the Middle Ages, beer made from barley and hops was served to hungry peasants in the morning, often accompanied by oatcakes or porridge.<br /><br />After their arrival in America, New England colonists adopted a porridge called samp, which Native American language scholar Roger Williams described as "the Indian corne, beaten and boiled and eaten hot or cold with milk or butter." Samp proved to be a highly nutritious dish enjoyed by English settlers.<br /><br />During the American Civil War, Union soldiers greatly valued hot breakfast cereals, particularly when they were on the move or faced limited access to supply trains.<br /><br />During those times, cooks made use of available ingredients to prepare panada, a beloved hot breakfast gruel also known as "bully soup." Watery cornmeal and crumbled hardtack, which were commonly distributed rations, formed the main components of this dish.<br /><br />Another variation of cornmeal porridge involved boiling stale cornbread. Cush-cush, a specialty in Louisiana, became a standard camp meal for Confederate soldiers during the Civil War.<br /><br />The development of precooked breakfast foods initially aimed to offer vegetarians greater dietary variety.<br /><br />In the nineteenth-century United States, a health food movement emerged, particularly among followers of the Seventh-Day Adventist Church, who embraced a vegetarian lifestyle.<br /><br />During that period, a significant portion of the American population struggled to consume sufficient dietary fiber, leading to various digestive disorders.<br /><i>The early history of breakfast cereal in America<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjurfVwl5hErAPZ414mmBDKusc0ENHC-8IcinMfwtmwa6RKBeY0H8NH8BW8s82ZsODSht6lTrQHecU6FvwBj1pqWIldQ1tbbQlu_YwvFGsoTkDATjRx90C5MHtmQUcatkyXuId5FMJELnP5-lEw7uf_3bvf-BcW3Oo7YufbjEDlAzjxPLA2uKXA/s473/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="214" data-original-width="473" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUjurfVwl5hErAPZ414mmBDKusc0ENHC-8IcinMfwtmwa6RKBeY0H8NH8BW8s82ZsODSht6lTrQHecU6FvwBj1pqWIldQ1tbbQlu_YwvFGsoTkDATjRx90C5MHtmQUcatkyXuId5FMJELnP5-lEw7uf_3bvf-BcW3Oo7YufbjEDlAzjxPLA2uKXA/w448-h203/1.jpg" width="448" /></a></div></i>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-68459391117391745542023-06-16T20:27:00.007-07:002023-06-16T20:27:53.747-07:00Masa harina - milled from corn kernelsMasa harina is sometimes called corn dough or masa flour, and because it is made of corn, this flour is gluten-free. Though masa harina is made from ground corn, it is not the same as cornmeal and the two products are not good substitutes for each other. Masa harina cooks up softer, absorbs a lot of fat during its cooking, and holds together better in tortillas. <br /><br />Masa and masa harina are foundational components of traditional Mexican and Latin American food. Masa refers to the prepared dough made from masa harina, a flour made from nixtamalized corn. <br /><br />Masa is prepared in the traditional manner beginning with soaking the corn with lime (nixtamalization process) to deliver incredible flavor and texture. Because it is super finely ground, it is easy to work with when preparing tortillas, tamales, and pupusas.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOkan2usryJzfsNKlmPWAgvyIVwoP1UDnkioncMr31yB5zpav7tFMiO0o8PTaWy4BQZfeIK3ERRxIddBZddFJc0bnCAn3Hg1IlRAr0357jIY4o7zPbcw-ZaGMnBVJjOAeW4tSZmOtY3lkMZj9Rh0uKfPQzMcujlSNEgX2MbPqd_p-qvvJJR0/s1173/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="636" data-original-width="1173" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOkan2usryJzfsNKlmPWAgvyIVwoP1UDnkioncMr31yB5zpav7tFMiO0o8PTaWy4BQZfeIK3ERRxIddBZddFJc0bnCAn3Hg1IlRAr0357jIY4o7zPbcw-ZaGMnBVJjOAeW4tSZmOtY3lkMZj9Rh0uKfPQzMcujlSNEgX2MbPqd_p-qvvJJR0/w439-h239/1.jpg" width="439" /></a></div>In general, the nixtamalization is a process for the preparation of corn, or other grain, in which the corn is soaked and cooked in an alkaline solution, usually lime water. Nixtamal is the product obtained after this process, and it is subsequently ground to produce soft dough named masa. <br /><br />The nixtamalization process (soaking in lime water) was developed in Mesoamerica thousands of years ago. Partial starch gelatinization, partial lipid saponification, solubilization of some proteins surrounding the starch granules and the conversion of the cell wall hemicellulose components into soluble gums all strongly influence the rheological and textural properties of the final products <br /><br />Nixtamalization process also changes the structure of the corn, freeing the nutritionally rich niacin so that it can be easily absorbed into the digestive track. In addition, calcium is gained from the lime used as an alkali. <div><b>Masa harina - milled from corn kernels<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENcIQcS38aK1jxeiphKRTAIGdop1w2ViKk-L-HQ42sZGD5VAHcByTdjuFdXnDvrBk__Azl9zW7QtAvDQD0o-jeq5LSRmqg7Fsvf2u1_2q4JH-1uLTR0ZHF6ySb2_zAafRMijtY19g45R4jHipaAEj2pxhv3VaBRZDfTsc8aKVCUafexf_vfo/s562/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="562" height="327" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENcIQcS38aK1jxeiphKRTAIGdop1w2ViKk-L-HQ42sZGD5VAHcByTdjuFdXnDvrBk__Azl9zW7QtAvDQD0o-jeq5LSRmqg7Fsvf2u1_2q4JH-1uLTR0ZHF6ySb2_zAafRMijtY19g45R4jHipaAEj2pxhv3VaBRZDfTsc8aKVCUafexf_vfo/w406-h327/2.jpg" width="406" /></a></div></b></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-73839643458601881842023-05-19T18:19:00.007-07:002023-05-19T18:19:56.779-07:00Bulgur wheat – ancient Mediterranean cracked wheat Bulgur, also called bulgur wheat is similar to cracked wheat; however, it is pre-cooked in a quiet way that the cook/soak moisture is absorbed, preventing essential water-soluble nutrients from being leached, making it a highly nutritious food. <br /><br />Bulgur wheat is an ancient grain that the Old Testament mentions bulgur, and the wheat was popular in the ancient Mediterranean region. <br /><br />It is widely consumed by Middle East countries imparting status of national food. Nowadays, it has attained the status of international delicious wheat. Bulgur is widely accepted as a healthy commodity due to its nutrients such as B vitamins, dietary fiber, minerals, unsaturated fatty acids, and folate. <br /><br />Moreover, high amounts of minerals (phosphorus, zinc, magnesium and selenium) and cellulose fiber in bulgur have been related to the protection against constipation and colon cancer. <br /><br />Bulgur has a nutty flavour and can be served as a side dish, similar to rice or couscous, and is often used in salads, soups, baked goods, stuffing, casseroles, and meat substitutes in vegetarian recipes. Its popularity is growing in North America because it is usually utilized as a healthier, faster-cooking substitute for rice. <br /><br />In general, bulgur is commercially manufactured by cooking wheat kernels in water, which is followed by a drying step either under sunlight or in high drying towers. These dried grains are partially dehulled and ground to various particle sizes. <br /><br />Another name for bulgur is wheat groats. Groats is a general term for hulled grains, including oat, rye and barley as well as wheat. Durum wheat <i>(Triticum durum</i>) is the preferred raw material for making bulgur, due to its natural properties of yellow color, hardness, low-swelling (high-amylose) starch, and high protein content.<br /><b><span style="color: #2b00fe;">Bulgur wheat – ancient Mediterranean cracked wheat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoLPMiLzIH06YofFc1DEu7h-BNO6x_PbVY_g4rVuXkw1KWrg_9bB41mtA8p17nU9AdXmO2fAnaKRiBLKlzr9aMzExkiml2ZzkLSeTvTmAe0h1B2uAY0y9bDN1OPy5s7FBixsKZVI7gUU6unF_W_e4C9dPeNq8qcfMiSfHCG-Mrls1scZDQwA/s771/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="394" data-original-width="771" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoLPMiLzIH06YofFc1DEu7h-BNO6x_PbVY_g4rVuXkw1KWrg_9bB41mtA8p17nU9AdXmO2fAnaKRiBLKlzr9aMzExkiml2ZzkLSeTvTmAe0h1B2uAY0y9bDN1OPy5s7FBixsKZVI7gUU6unF_W_e4C9dPeNq8qcfMiSfHCG-Mrls1scZDQwA/w483-h248/1.jpg" width="483" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-74690613688083572122023-04-26T04:07:00.002-07:002023-04-26T04:07:15.203-07:00Quinoa - pseudocereal of the Chenopodiaceae familyQuinoa is the common name for <i>Chenopodium quinoa</i>, a flowering planting the amaranth family Amaranthaceae. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Because it is not a grass, it is a pseudocereal rather than a true cereal. <br /><br />It is an annual dicotyledonous plant and grows about 1 to 1.5 meter in height. Quinoa seeds are used as substitute of rice. <br /><br />Quinoa has been cultivated in six South American countries even before the Inca culture. Archeologic research indicates cultivation as long ago as 5000 years before Birth of Christus in Ayacucho in Peru and 3000 years BC in Chinchorro in Chile. <br /><br />Нis plant was called “the mother grain” by the Incas and was considered a gift from their gods, used even for treating medical issues. Traditionally, quinoa seeds were roasted and cooked, added to soups, used as a cereal, and even fermented into beer or chichi. <br /><br />Quinoa is rich in A, B, C and E vitamins even though content of vitamin C decreases during long-term storage. The protein content of quinoa seeds ranges between 11% and 19%. Moreover, quinoa seeds contain all nine essential amino acids (EAA) for proper human health. <br /><br />Quinoa has a high biological value (73%), similar to that of beef (74%), and higher than those of white rice (56%), wheat (49%) and corn (36%). Quinoa also contains all ten essential amino acids, and its protein content ranges from 12.9 to 16.5%. <br /><br />The carbohydrate content of quinoa seeds ranges between 49% and 68% (dry matter weight). Starch is the main biopolymer constituent of plant organs, and is the most abundant carbohydrate presents in the seeds.<br /><b><span style="color: #2b00fe;">Quinoa - pseudocereal of the Chenopodiaceae family<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08RA6Pe6zeJUGNcFoKu5PgkNrHwgseir9Cmu2uMC5yt6brxhacJMC7HBgtBXqocmhvoifShveXpzTWqr86RKaGfQQcpf4Yl7NycuZNbXJDD3CrUQwdZ6nrb-xi0BMsq0ClLQEBfGFWygNW70idq5irDrvD-JBpMrdJNujERuaVVu3V1BPfDc/s1007/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="366" data-original-width="1007" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08RA6Pe6zeJUGNcFoKu5PgkNrHwgseir9Cmu2uMC5yt6brxhacJMC7HBgtBXqocmhvoifShveXpzTWqr86RKaGfQQcpf4Yl7NycuZNbXJDD3CrUQwdZ6nrb-xi0BMsq0ClLQEBfGFWygNW70idq5irDrvD-JBpMrdJNujERuaVVu3V1BPfDc/w495-h179/1.jpg" width="495" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-9201886818711702972023-03-28T19:48:00.005-07:002023-03-28T19:53:27.414-07:00Cracked wheat Cracked grains are whole grains that are milled into coarse particles. Cracked wheat is a wheat product made from whole wheat grains that have been cracked/ground/crushed/cut into smaller pieces, that are light brown to reddish-brown in color, with a somewhat chewy texture and nutty flavor. <br /><br />It is believed to have originated in the Levant and some Mediterranean countries including Lebanon, Israel and Turkey. Currently, the popularity of this ingredient is growing throughout the world. <br /><br />Cracked grains are used to prepare hot cereal, pilaf, salads, and breads. Cracked wheat can be used as meat extenders, added to breads for variety in flavor and texture, or in place of many of your favorite recipes that call for pasta, rice or barley. <br /><br />Turkish burghul is parboiled whole grain wheat that has been dried then cracked or crushed. It <br /><br />comes in coarse, medium, or fine grinds in texture. Bulgur has a light brown color, tender texture, and a mild flavor. It is used to make tabbouli but also great in any salads, soups and stews to add substance. It is also used to prepare hot cereal and pilaf. <br /><br />Freekeh is a green grain made from young durum wheat, which is roasted or smoked then polished to remove the shells. The grain is then cracked to varying degrees of coarseness. The grains are pale green-brown in color and similar in texture to bulgur wheat. Compared to brown rice, freekeh has less calories, twice the amount of protein, close to four times the amount of fiber,<br /><b><span style="color: #2b00fe;">Cracked wheat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxdqLk1IsktmKCQwfQRkjvZXK6axXviTqS5o1gcOGTngfPQKJ6hnnFGQQg-B-Ert9LWB2AuRMejiNyqv3iWLYyzt0LDMFTRhMAxPQy0LTFx-O-w-YQ3VnnNDlMrGGpv1qFJJB0bPHQ-Zy_OYyvebHs_egznFZICp40sUWhs8jJ8qPaxCQtQI/s1120/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="665" data-original-width="1120" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxdqLk1IsktmKCQwfQRkjvZXK6axXviTqS5o1gcOGTngfPQKJ6hnnFGQQg-B-Ert9LWB2AuRMejiNyqv3iWLYyzt0LDMFTRhMAxPQy0LTFx-O-w-YQ3VnnNDlMrGGpv1qFJJB0bPHQ-Zy_OYyvebHs_egznFZICp40sUWhs8jJ8qPaxCQtQI/w478-h284/1.jpg" width="478" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-19096904186425414472023-02-20T09:28:00.006-08:002023-02-20T09:28:43.616-08:00Corn flourCorn flour is a type of flour milled from dried whole corn kernels. It's considered a whole grain flour because it contains the corn's hull, germ, and endosperm. It is a common food ingredient used as a thickening agent for soups and sauces. <br /><br />There are two types of corn flour: the more common yellow corn flour that’s made from yellow corn, and white corn flour made from white corn kernels. The texture of corn flour is fine and smooth, similar to whole wheat flour. <br /><br />Most corn flour is made from dried yellow dent corn, a variety with a small dent in the top of the kernel. Millers remove the tough outer hull and nutritious germ from whole corn kernels, then use metal rollers to grind the kernels into a fine powder. <br /><br />Organically grown corns, which are used for making the flour, are rich in antioxidants, fiber and resistant starch that support smooth functioning of various parts of the body. <br /><br />Corn flour can be incorporated into recipes for breads, muffins, waffles, pancakes, battered and fried foods, blinis, and more. <br /><br />However, its main use is as a thickening agent and due to its fine texture, it is less likely to form in lumps than ordinary flour. Another advantage that corn flour has over plain flour as a thickening agent is that it is flavorless so can be used to thicken delicately flavored dishes.<br /><b><span style="color: #2b00fe;">Corn flour<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gB-xio-saLq0fi0UWqwcHwnkYceBWCMwBtZqOL6LAm86AZUnTP-39E_-ZeE90HTRVjMf0XYc6ck9GwU1T6H7arocQ6IKREYozo8gHcBlZaeOvMJd43oAFC6Hu4gqKlo8VSGopjGhZKgj-uO2YJHYaztlF6l07Lqip-DT6b6FBg38Gx9pwIA/s1771/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1047" data-original-width="1771" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gB-xio-saLq0fi0UWqwcHwnkYceBWCMwBtZqOL6LAm86AZUnTP-39E_-ZeE90HTRVjMf0XYc6ck9GwU1T6H7arocQ6IKREYozo8gHcBlZaeOvMJd43oAFC6Hu4gqKlo8VSGopjGhZKgj-uO2YJHYaztlF6l07Lqip-DT6b6FBg38Gx9pwIA/w423-h249/1.jpg" width="423" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-19628655722278542072023-01-22T21:36:00.000-08:002023-01-22T21:36:50.969-08:00Characteristics of gluten related disordersIn the recent years gluten ingestion has been linked with a range of clinical disorders. Gluten-related disorders have gradually emerged as an epidemiologically relevant phenomenon with an estimated global prevalence around 5%.<br /><br />Gluten-related disorders (GRDs) are characterized by abnormal immunological responsiveness to ingested gluten in genetically susceptible individuals. Gluten proteins are present in wheat, barley, and rye. GRDs are heterogeneous, reflecting their autoimmune, allergic, and non-autoimmune-allergic etiology.<br /><br />The most common general symptoms of GRDs include bloating, abdominal pain, constipation, diarrhea, headache, tingling and numbness in hands and feet, fatigue and joint pain.<br /><br />Celiac disease (CD), dermatitis herpetiformis (DH), gluten ataxia (GA), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS) are the five major GRDs that present with a wide range of clinical manifestations.<br /><br /><i>Celiac disease</i><br />Celiac disease (CD) is the most prominent autoimmune gluten-related disorder. The ingestion of gluten in genetically predisposed individuals carrying HLA type Ⅱ DQ2/DQ8 alleles can arouse a T-cell mediated immune reaction against tissue transglutaminase, an enzyme of the extracellular matrix, leading to mucosal damage and eventually to intestinal villous atrophy.<br /><br />When celiac disease patients follow a gluten-free diet, the normal architecture of the intestinal villi is restored and the skin lesions heal.<br /><br /><i>Dermatitis herpetiformis</i><br />Dermatitis herpetiformis (DH), also known as Duhring disease, is the cutaneous counterpart of CD (“skin CD”).<br /><br />Dermatitis Herpetiformis (DH) is a chronic, autoimmune, and recurrent cutaneous-intestinal disorder identified in genetically susceptible individuals, which is often associated with celiac disease. Anti tTG (anti-tissue transglutaminase) antibodies that are produced in response to gluten exposure can also recognize epidermal transglutaminase (ETG).<br /><br /><i>Gluten ataxia</i><br />Gluten ataxia (GA) is a form of cerebellar ataxia, affecting mainly Purkinje cells, and is caused by antibodies released when digesting gluten that mistakenly attacks part of the brain in individuals that are sensitive and genetically susceptible.<br /><br /><i>Wheat allergy</i><br />An IgE and non-IgE mediated immune response characterize wheat allergy (WA), resulting in an allergic reaction in some individuals upon contact, inhalation, or uptake of foods containing wheat but not necessarily other grains as barley or rye.<br /><br />Wheat allergy is classified into occupational asthma (baker’s asthma) and rhinitis; food allergy (FA), affecting the skin, the gastrointestinal tract or the respiratory tract; wheatdependent exercise-induced anaphylaxis (WDEIA) and contact urticaria. Ingested wheat can cause IgEmediated wheat allergies in both children and adults.<br /><br /><i>Non-celiac gluten sensitivity</i><br />Non-celiac wheat/gluten sensitivity (NCWGS) makes people experience symptoms similar to CD and WA. However, patients with NCWGS do not have specific IgE against wheat proteins or IgA anti-TG2 autoantibodies.<br /><b><span style="color: #2b00fe;">Characteristics of gluten related disorders<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCJH4uwrUskfWu-5XaFh9SRZruK7SyGCeFhuMbNa08gASeBN8MQ57ToM9HNxiy2sxwUm-vX0kSgy7Cor91mdqJlzCGI7XwyfKj8fKjfI43MnD6wFbeUJbfjCURF1sVZHzbeySPxtNO6M5jji4bM8k0vYenCucxdwhff7W9jA64kVo7cmhMZI/s727/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="727" data-original-width="515" height="437" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzCJH4uwrUskfWu-5XaFh9SRZruK7SyGCeFhuMbNa08gASeBN8MQ57ToM9HNxiy2sxwUm-vX0kSgy7Cor91mdqJlzCGI7XwyfKj8fKjfI43MnD6wFbeUJbfjCURF1sVZHzbeySPxtNO6M5jji4bM8k0vYenCucxdwhff7W9jA64kVo7cmhMZI/w310-h437/1.jpg" width="310" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-47011037973395686652023-01-11T21:17:00.006-08:002023-01-11T21:17:50.028-08:00Phytic acid in cerealsPhytic acid (C6H18O24P6) also known as inositol hexaphosphate (IP6) or phytate as a salt, is a main reservoir of phosphorous in plants and contributes to about 80% of the total phosphorus in cereal seeds. <br /><br />In cereal grains and oil seeds, this compound provides myo-inositol and phosphorus upon seed germination and during the early growth of seedlings. Phytic acid phosphorus constitutes the major portion of total phosphorus in several seeds and grain. It accounts for 50–80% of the total phosphorus in different cereals. <br /><br />Phytic acid is well known to possess anti-nutritional behavior due to its effects on mineral absorption. Because it has strong affinity to chelate divalent ions e.g., calcium, magnesium, and especially with iron and zinc, the presence of phytic acid in cereal foods has become major concern about the deficiency of essential micronutrients in developing countries. <br /><br />The accumulation site of phytic acid in monocotyledonous seeds (wheat, millet, barley, rice, etc.) is the aleurone layer, particularly the aleurone grain. Corn differs from other cereals as more than 80% of phytic acid is concentrated in germ. Phytic acid content of cereals varies from 0.5 to 2.0%. <br /><br />For most people, phytic acid is a healthy plant compound that serves as an antioxidant and may protect against insulin resistance. <br /><br />Scientists have even suggested that phytic acid may be part of the reason why whole grains have been associated with a reduced risk of colon cancer.<br /><b><span style="color: #2b00fe;">Phytic acid in cereals<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLilazepZMD--Aif9F1apufRCV7ii6sRv7FDRmOM76koY-8_pHROU6XQq2WQFQ5xO8s-c0VS5wQICL-0wiSTErI4ibqPVXmitxqvy0edvC43DWkNxgGMBrL5Cw6i1n7QcaHEfXY7vxlriTpYKbcyuH-TLEBgJeHoo9QzCMwYNjEIJarq55kDk/s376/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="366" data-original-width="376" height="469" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLilazepZMD--Aif9F1apufRCV7ii6sRv7FDRmOM76koY-8_pHROU6XQq2WQFQ5xO8s-c0VS5wQICL-0wiSTErI4ibqPVXmitxqvy0edvC43DWkNxgGMBrL5Cw6i1n7QcaHEfXY7vxlriTpYKbcyuH-TLEBgJeHoo9QzCMwYNjEIJarq55kDk/w482-h469/1.jpg" width="482" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-22746710607642033072022-12-05T19:39:00.005-08:002022-12-05T19:39:44.955-08:00Ferulic acid in cerealPhenolic acids found in cereals are grouped into derivatives of benzoic acid (e.g., p-hydroxybenzoic, protocatechuic, and vanillic acids) and cinnamic acid (e.g., p-coumaric, caffeic, ferulic, and sinapic acids). Ferulic acid is a phenolic compound which is also known as a hydroxy-cinnamic acid derivative. Other compounds of this family include cinnamic acid, p-coumaric acid, caffeic acid, chrlorgenic acid, rosmarinic acid, and curcumin. <br /><br />The phytochemical ferulic acid is found in the leaves and seeds of many plants, but especially in cereals. It is the most abundant phenolic acid in common cereals, representing up to 90% of total phenolic compounds, with 75% found in the kernel husk, 15% in the grain endosperm, and the rest in the aleurone layer. <br /><br />Ferulic acid plays a vital role in providing the rigidity to the cell wall and forms a structural component of lignocelluloses with dihydroferulic acid by cross linking lignin and polysaccharides. Ferulic acid plays a vital role in formation of other important organic compounds like coniferyl alcohol, vanillin, sinapic, diferulic acid and curcumin. Rice, wheat and oats, popcorn, whole-grain rye bread, whole-grain oat flakes, etc. are the major source of ferulic acid. <br /><br />Ferulic acid was found to be significantly higher in popcorn and corn extract (2741 and 1748 µg/gdm, respectively) compared to wheat (448 μg/gdm) and barley (610 and 568 μg/gdm, respectively). Ferulic acid accounted for approximately 62% of total bound phenolic acids in winter and spring barley, 74% in wheat, and the highest, 78% and 83% in corn and popcorn. <br /><br />Ferulic acid is classified as an anti-inflammatory agent. It can help reduce inflammation in the body. Ferulic acid mitigates oxidative stress, a condition created when a body has more toxins than it has the ability to fight them, which lowers blood pressure. <br /><br />This antioxidant helps prevent damage caused by ultraviolet light. Ferulic acid is often added as an ingredient in anti-aging supplements.<br /><b><span style="color: #2b00fe;">Ferulic acid in cereal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpcLEHRrE_9EUQ6lbTS64fu1q9JBR1140LBlvFCvPA6n9LyGWs-YywTRecuDFLet39TSelaSscRc-OpBC_bzr-fwxq3WgjR6Ku-WGav_gJOT85MvZCjoylZfjjCa32EI0dqqltB1kN1uVAFsRrcFlNlnoMVCeTXdDn4D5M499NKxQpeMgRJfo/s630/2022-12-06.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="296" data-original-width="630" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpcLEHRrE_9EUQ6lbTS64fu1q9JBR1140LBlvFCvPA6n9LyGWs-YywTRecuDFLet39TSelaSscRc-OpBC_bzr-fwxq3WgjR6Ku-WGav_gJOT85MvZCjoylZfjjCa32EI0dqqltB1kN1uVAFsRrcFlNlnoMVCeTXdDn4D5M499NKxQpeMgRJfo/w478-h224/2022-12-06.png" width="478" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-82328626093504077702022-11-14T07:13:00.004-08:002022-11-14T07:13:40.736-08:00Teff flourTeff Flour comes from a gluten free ancient grain that originated in Ethiopia. Teff flour has a favorable nutrient profile. It is high in dietary fiber and protein and contains more nutrients per serving than all-purpose flour. <br /><br />Teff is a type of grain that comes from a species of lovegrass (Eragrostis tef) or Williams’ lovegrass that is native to the Horn of Africa. It is an ancient grain believed to have been domesticated around 4000 and 1000 BC. Whole teff grain is a staple grain in Ethiopian diets. <br /><br />Teff is a nutritional powerhouse. It is the smallest grain in the world—about 100 grains of teff are the size of a single kernel of wheat. <br /><br />Its edible seeds which are roughly the size of poppy seeds and come in a variety of colors ranging from white to red to dark brown. These seeds are typically ground into flour and used to make a variety of baked goods including the traditional bread known as injera, a fermented pancake-like bread. <br /><br />Compared to other grains, it has a much larger percentage of bran and germ so it's a very good source of dietary fiber, protein, iron, amino acids, vitamin C and calcium. Another teff flour benefit is the calcium content that significantly surpasses that of all other grains. Teff contains 20% to 40% resistant starches and has a low glycemic index (GI) rating – this makes it a great choice for diabetics to help manage blood sugar. <br /><br />Teff flour is naturally gluten free, making it a popular choice among people following a gluten-free diet. This includes individuals with celiac disease, non-celiac gluten sensitivity, and wheat allergy.<br /><b><span style="color: #2b00fe;">Teff flour<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82HkZwXV1MJLSNcOeyLU2ciWldO0K63KfuzKtw6Dy_fZKSDTZsLtQBaAnPKXnqCj6SYg3Vr3Gz3YP8gmGwUESjxE7w4LEYy8jz5goMU0u3elc7VGKyYvdRRq0bVRZGhcXfkJm1-hwU5OI9RS_CzCyViRVQZKONJtGlJALrcuEb_rjutpKkPQ/s900/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="900" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82HkZwXV1MJLSNcOeyLU2ciWldO0K63KfuzKtw6Dy_fZKSDTZsLtQBaAnPKXnqCj6SYg3Vr3Gz3YP8gmGwUESjxE7w4LEYy8jz5goMU0u3elc7VGKyYvdRRq0bVRZGhcXfkJm1-hwU5OI9RS_CzCyViRVQZKONJtGlJALrcuEb_rjutpKkPQ/w485-h323/1.jpg" width="485" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-3715135141736232492022-10-12T08:52:00.001-07:002022-10-12T08:52:12.422-07:00What is popcorn?Popcorn is actually a special variety of corn, and it is the only one that pops. Popcorn is a type of flint corn, but has its own size, shape, starch level and moisture content. The key to popcorn is the unique design of its kernels. <br /><br />Each kernel is made up of a plant embryo, a starchy endosperm that feeds the embryo, and within each kernel is a small droplet of water - the key to its"pop". Most importantly, its kernel consists of a very hard, mostly nonporous outer shell called pericarp. <br /><br />The popcorn variety of maize was domesticated by Pre-Columbian indigenous peoples by 5000 B.C.E. It is a small and harder form of flint corn, most commonly found in white or yellow kernels. The stalks produce several ears at a time, though they are smaller and yield less corn than other maize varieties. <br /><br />The reason why popcorn pops is the water trapped inside its kernel. If the kernel is heated to a high enough temperature, this water will transform into steam. <br /><br />Due to the hard and mostly nonporous shell, the steam has nowhere to go, resulting in a buildup of pressure inside the kernel. <br /><br />Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original size, and then cool. <br /><br />Popcorn is a simple, tasty treat on its own, but it also lends itself to a variety of toppings; butter, sugar, cinnamon, caramel, a sprinkle of smoked paprika, even chocolate.<br /><b><span style="color: #2b00fe;">What is popcorn?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjD7rBAl9KV-lrO_J1iDZNI34tpxEshEXK4jGZxolaS-RNsZdtXmf5bED0dow43D5FgUoXcVm3vf6XwhAUgVhgRQw7GfwtaahaW7A8_Tjx4KynLSVH5ZpUHvUmVQM5ev-5OOaOM72-DL5ZkjS6NEcGg-tBYzboKXTwvI4HUFxBiYR7aWam0E/s440/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="293" data-original-width="440" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjD7rBAl9KV-lrO_J1iDZNI34tpxEshEXK4jGZxolaS-RNsZdtXmf5bED0dow43D5FgUoXcVm3vf6XwhAUgVhgRQw7GfwtaahaW7A8_Tjx4KynLSVH5ZpUHvUmVQM5ev-5OOaOM72-DL5ZkjS6NEcGg-tBYzboKXTwvI4HUFxBiYR7aWam0E/w482-h321/1.jpg" width="482" /></a></div></span></b>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-71208045602001681792022-09-23T20:51:00.000-07:002022-09-23T20:51:00.164-07:00Pseudocereal of buckwheatBuckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Buckwheat noodles are usually a combination of 70 percent hard wheat flour, 30 percent buckwheat and 28 percent water. The paste extruded directly into boiling water. <br /><br />Buckwheat flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. Buckwheat is not a cereal grain but it is actually a fruit seed that is related to rhubarb and sorrel. It is packed with nutrients and has a nice nutty flavor. <br /><br />Buckwheat is an annual plant of Polygonaceae family with no relation between grains. It belongs to the group of buckwheat pseudo-cereals, that has different and identical characteristics like grains such as wheat, rice and barley. <br /><br />The grain is generally used as human food and as animal or poultry feed, with the dehulled groats being cooked as porridge and the flour used in the preparation of pancakes, biscuits, noodles, cereals, etc. <br /><br />Buckwheat is recognized as a good food source which is nutritionally valuable due to the content of protein, lipid, dietary fiber, and minerals, and in combination with other health-promoting components. The protein of buckwheat is of excellent quality and is high in the essential amino acid lysine, unlike common cereals.<br /><span class="MsoHyperlink"><span lang="EN-US" style="background: white; font-family: Georgia, serif; font-size: 12pt;"><b><span style="color: #2b00fe;">Pseudocereal of buckwheat<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQKEJfKdDgkDehjrTUuCWgSP2HXHmWfMP1viWAEcJRQPVLbn9oR_4hy8eOf8J2hMQS4xd2N56viinQ36842ZFoL3IACM5TLGAK24bO-Cmijr55kCAmhUHZAMDXYC1UrYZU85iediJJf7VDMGovS4Y6gnCvyF4eeytWS0ETcF__4KOe5DT8Hw/s308/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="306" data-original-width="308" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQKEJfKdDgkDehjrTUuCWgSP2HXHmWfMP1viWAEcJRQPVLbn9oR_4hy8eOf8J2hMQS4xd2N56viinQ36842ZFoL3IACM5TLGAK24bO-Cmijr55kCAmhUHZAMDXYC1UrYZU85iediJJf7VDMGovS4Y6gnCvyF4eeytWS0ETcF__4KOe5DT8Hw/w429-h426/1.jpg" width="429" /></a></div></span></b></span></span>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-34555742.post-62977780764920604522022-09-11T22:33:00.004-07:002022-09-11T22:33:44.382-07:00Ancient grain - FarroFarro (<i>Triticum dicoccum</i>) is an ancient grain that dates back 17,000 years to the beginning of agriculture in the Fertile Crescent in Mesopotamia. Farro looks similar to barley, though with a slightly more oblong and larger grain. <br /><br />With a similar texture to rice, it can be found in many Mediterranean, Ethiopian and Middle Eastern dishes and is a great protein substitute for vegans and vegetarians. <br /><br />It’s packed full of fiber, protein, vitamins, minerals and antioxidants. A half cup of farro contains as much as 8 grams of fiber and protein; a 45-gram serving of pearled farro provides 150 calories, most of which are carbohydrates. <br /><br />Farro is rich in B vitamins and magnesium, which can help fight period pain, depression, and insomnia. Farro also contains antioxidants such as carotenoids, polyphenols, and selenium. <br /><br />Before it’s cooked it looks similar to wheat berries, but afterward it looks similar to barley. It’s a small, light-brown grain with a noticeable outer layer of bran. <br /><br />Farro is loved for its nutty flavor and unique, chewy texture. Farro can be milled into flour or cooked like rice and added to soups, salads, and casseroles. It is known to be the best substitute for arborio rice when making risotto.<br /><b><span style="color: #2b00fe;">Ancient grain - Farro<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZisrDRe71xcih6Pz16i94mQc4RETCMbdA0Zp2CaYeMB4vN_NuFlaS3H1A2vw_DRJ9Sj6OitmQDeEdwGO_N0zFZELgE1IBiPQrnSzC0RO2IPBaMilAZ8BfY5kfK7ajUKMs3cbuk90UHa6tIiQYZ913SootanRrl0S0k-fmh6dgRg9z4X9Uyg/s633/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="475" data-original-width="633" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZisrDRe71xcih6Pz16i94mQc4RETCMbdA0Zp2CaYeMB4vN_NuFlaS3H1A2vw_DRJ9Sj6OitmQDeEdwGO_N0zFZELgE1IBiPQrnSzC0RO2IPBaMilAZ8BfY5kfK7ajUKMs3cbuk90UHa6tIiQYZ913SootanRrl0S0k-fmh6dgRg9z4X9Uyg/w429-h322/1.jpg" width="429" /></a></div></span></b>Unknownnoreply@blogger.com