Soybean hulls, an abundant byproduct of soybean processing, contain rich phytochemicals, fibers, proteins, and minerals. Currently soybean hulls are primarily used as animal feeds. For value-added soybean hull utiliza...Soybean hulls, an abundant byproduct of soybean processing, contain rich phytochemicals, fibers, proteins, and minerals. Currently soybean hulls are primarily used as animal feeds. For value-added soybean hull utilization, 25% soybean hulls were substituted for amaranth or whole oat flour (WOF) in novel gluten-free cookies. Composition, nutritional values, water-holding capacities, correlation between properties, and pasting and rheological properties of soybean hulls, amaranth, and WOF were appraised in comparison to wheat flour. Water loss, cookie texture, and geometrical properties of the cookies were examined. The results disclosed that soybean hulls, amaranth and WOF contain higher protein content, minerals, fiber, special amino acids, and critical vitamins (C and K) than wheat flour. Considerably higher total amino acid content was found in soybean hulls (18.33%) than wheat flour (12.77%). Water-holding capacities increased by replacing amaranth and WOF with soybean hulls. Soybean hulls exhibited higher rheological elastic properties than amaranth, WOF and wheat flours. The soybean hulls utilized in amaranth or WOF cookies greatly improved their nutritional value, the water retention and moisture content along with acceptable physical properties when compared to wheat flour cookies. This study explored the feasibility and potential of utilizing soybean hulls with amaranth and WOF in gluten-free bakery products and other food applications.展开更多
[Objective]The aim was to solve the weeds existed in seedling period of alfalfa in Chongqing.[Method]The naked oat and common oat were selected.Through the analysis of determiners such as plant number,plant height,yie...[Objective]The aim was to solve the weeds existed in seedling period of alfalfa in Chongqing.[Method]The naked oat and common oat were selected.Through the analysis of determiners such as plant number,plant height,yield and weeds ratio,the oat type and sowing method were screened through all the accompany sowing crops to better control weeds in the seedling period of alfalfa.[Result]Compared with common oat,the tested naked oat as the companion crop of alfalfa seeding can prevent weeds more effectively;the proper companion-seeding disposal of alfalfa sowed in spring in Chongqing area was 15 kg/hm2 of alfalfa and 120 kg/hm2 of naked oat,sowing in strip in 40 cm row spacing;the proper mowing period of oat was during the time from May 11th to May 21st;the proper mowing period of alfalfa was ten days later.[Conclusion]Spring sowing oats with alfalfa can control seedling weeds effectively.展开更多
Objective] The purpose of this study was to evaluate the effects of five variables （steaming time, moisture content before inoculation, inoculation amount, fer-mentation temperature, fermentation time） on the sweetn...Objective] The purpose of this study was to evaluate the effects of five variables （steaming time, moisture content before inoculation, inoculation amount, fer-mentation temperature, fermentation time） on the sweetness of sweet oats, obtained the best fermentation conditions. [Method] Plackett-Burman （PB） was to evaluate the effects of five variables, and selected significant factors. The steepest ascent was used to approach the optimal response surface experimental area. The optimal fer-mentation condition was obtained by central composite design and response surface analysis. [Results] It was indicated that moisture content, inoculation amount and fer-mentation temperature had significant influences on the content of the reducing sugars. The optimal conditions of moisture content, inoculation amount and temper-ature were 45.26%, 0.014%（g/g） and 28 ℃, respectively. The predicted value of the reducing sugar content was 13.16 mg/g. [Conclusion] Under the optimal conditions, the content of the reducing sugars in the sweet oats could be up to 12.91 mg/g, which was on the whole consistent with the predictive maximum value.展开更多
[Objective] The aim was to explore the optimal levels of different factors influencing oat yield in Lhasa, Tibet. [Method] Orthogonal test was conducted to analyze oat cultivation technology in Tibet. [Result] Qingyi...[Objective] The aim was to explore the optimal levels of different factors influencing oat yield in Lhasa, Tibet. [Method] Orthogonal test was conducted to analyze oat cultivation technology in Tibet. [Result] Qingyin No.2 and Baiyan No. 8 were proved the optimal species to be grown in Lhasa with optimal sowing quantity at 150-180 kg/hm2. Sowing term is an extremely significant factor affecting growing season, and species and N fertilizer are significant factors. Al factors have none significant effects on hay yield. [Conclusion] The research provides theoretical refer-ences and technological supports for large-scale planting.展开更多
文摘Soybean hulls, an abundant byproduct of soybean processing, contain rich phytochemicals, fibers, proteins, and minerals. Currently soybean hulls are primarily used as animal feeds. For value-added soybean hull utilization, 25% soybean hulls were substituted for amaranth or whole oat flour (WOF) in novel gluten-free cookies. Composition, nutritional values, water-holding capacities, correlation between properties, and pasting and rheological properties of soybean hulls, amaranth, and WOF were appraised in comparison to wheat flour. Water loss, cookie texture, and geometrical properties of the cookies were examined. The results disclosed that soybean hulls, amaranth and WOF contain higher protein content, minerals, fiber, special amino acids, and critical vitamins (C and K) than wheat flour. Considerably higher total amino acid content was found in soybean hulls (18.33%) than wheat flour (12.77%). Water-holding capacities increased by replacing amaranth and WOF with soybean hulls. Soybean hulls exhibited higher rheological elastic properties than amaranth, WOF and wheat flours. The soybean hulls utilized in amaranth or WOF cookies greatly improved their nutritional value, the water retention and moisture content along with acceptable physical properties when compared to wheat flour cookies. This study explored the feasibility and potential of utilizing soybean hulls with amaranth and WOF in gluten-free bakery products and other food applications.
文摘[Objective]The aim was to solve the weeds existed in seedling period of alfalfa in Chongqing.[Method]The naked oat and common oat were selected.Through the analysis of determiners such as plant number,plant height,yield and weeds ratio,the oat type and sowing method were screened through all the accompany sowing crops to better control weeds in the seedling period of alfalfa.[Result]Compared with common oat,the tested naked oat as the companion crop of alfalfa seeding can prevent weeds more effectively;the proper companion-seeding disposal of alfalfa sowed in spring in Chongqing area was 15 kg/hm2 of alfalfa and 120 kg/hm2 of naked oat,sowing in strip in 40 cm row spacing;the proper mowing period of oat was during the time from May 11th to May 21st;the proper mowing period of alfalfa was ten days later.[Conclusion]Spring sowing oats with alfalfa can control seedling weeds effectively.
基金Major science and technology projects in jiangxi province(2010ZX0100)Basic scientific research business expenses Incremental projects of Chinese academy of agricultural sciences(2013ZL013)~~
文摘Objective] The purpose of this study was to evaluate the effects of five variables （steaming time, moisture content before inoculation, inoculation amount, fer-mentation temperature, fermentation time） on the sweetness of sweet oats, obtained the best fermentation conditions. [Method] Plackett-Burman （PB） was to evaluate the effects of five variables, and selected significant factors. The steepest ascent was used to approach the optimal response surface experimental area. The optimal fer-mentation condition was obtained by central composite design and response surface analysis. [Results] It was indicated that moisture content, inoculation amount and fer-mentation temperature had significant influences on the content of the reducing sugars. The optimal conditions of moisture content, inoculation amount and temper-ature were 45.26%, 0.014%（g/g） and 28 ℃, respectively. The predicted value of the reducing sugar content was 13.16 mg/g. [Conclusion] Under the optimal conditions, the content of the reducing sugars in the sweet oats could be up to 12.91 mg/g, which was on the whole consistent with the predictive maximum value.
基金Supported by Modern Agricultural Industry Technology System(CARS-08-E-4)~~
文摘[Objective] The aim was to explore the optimal levels of different factors influencing oat yield in Lhasa, Tibet. [Method] Orthogonal test was conducted to analyze oat cultivation technology in Tibet. [Result] Qingyin No.2 and Baiyan No. 8 were proved the optimal species to be grown in Lhasa with optimal sowing quantity at 150-180 kg/hm2. Sowing term is an extremely significant factor affecting growing season, and species and N fertilizer are significant factors. Al factors have none significant effects on hay yield. [Conclusion] The research provides theoretical refer-ences and technological supports for large-scale planting.
