Symposia

Highlights

Technical Sessions

Division Updates

Symposia
The following reports were furnished by the chairs of a majority of the symposia at the 1999 annual meeting. They provide an overview of the scientific presentations offered in Seattle, and include valuable summary information for those not able to attend the meeting, or who were unable to get to all of the sessions. The short list of titles below link to the expanded report.

Protein Division Symposium I: A Multidisciplinary Study of the Structures and Functional Properties of HMW Sub-units of Wheat Glutenin

ICC Joint Symposium: Crispness and Control of Water Migration - Theory and Practice

Special Symposium: Food Safety: Crisis Management

Carbohydrate Division Symposium: Relationships of Starch Structure and Function: How Do We Get There from Here?

Protein Division Symposium II: Protein Characterization: From Basic Research to Industrial Applications

Rheology Division Symposium: Cereal Foams: Creation to Consumption

Special Symposium: New Products and Services

Nutrition Division Symposium: Optimizing the Nutritive Value of Cereal Foods

Special Symposium: Current Trends and Issues in Functional Foods

Milling and Baking Division Symposium: Innovative Replacement for Traditional Baking Ingredients

Special Symposium: Definition of Dietary Fiber

Rice Division Symposium: Innovations in Enhancing and Measuring Rice Quality

Engineering Division Symposium: On-Line Measurement: Innovations and Technologies

Special Symposium: Cosmetic Applications of Value-Added Ingredients Derived from Cereals and Oilseeds

Special Symposium: Fumonisins

Attendance: approximately 100

Changes in the program: Shewry talk given first

General Focus of session: The session was focused on results arriving from a Lund University program funded in 10 labs from six countries over the period 1996-99.

Session highlights, special audience interest, or topics generating discussion: Clear differences between effects of allelic and homeoallelic subunits on rheology and glutenin polymers have been demonstrated by analysis of near-isogenic and transgenic lines.

Summary/conclusion or common themes from the session: The session demonstrated that coordinated programs can be a very effective way to study complex systems, by bringing a range of techniques to bear on common experimental material. The challenge in this project is to relate the decided differences in molecular structures to functional properties.

Attendance: an average 250 with peaks over 300

General Focus of session: "This will be a dynamite session" predicted AACC 1999 Program Chair Bill Mason. This has fully become true in this lively well attended symposium. Professor Labuza (Minnesota) started with a broad overview, showing that a good basic understanding of the thermodynamic and kinetic driving forces of water migration combined with creative development skills can provide many solutions for maintaining both crispness and softness in multiphase products. Strategies and tools - e.g. PC based knowledge systems for rapid calculation of relative humidity - for product development and optimization were presented by Linda Young and Stan Cauvain (Campden, UK). Microstructural studies of pasta products upon conventional and microwave heating showed the importance of the swelling characteristics of starch granules for diffusion of water, which ideally will result in a soft, moist outer layer and an "al dente" core (Maud Langton, SIK, Sweden). Martine Le Meste (ENSBANA, Dijon, France) presented research on crispness of low moisture cereal foods, showing the increased understanding obtained by a range of advanced sensory and physical methods for measuring crispness, water mobility and the glassy or rubbery state. Albert Jurgens (TNO, Zeist, Netherlands) presented a successful new approach for improving barrier layers, encompassing the optimization of fat based barriers - combining fat and carbohydrates in multicomponent layers and avoidance of cracks - and methods both for calculating and accurately measuring water transport across layers.

Summary/conclusion or common themes from the session:

-With a firm theoretical basis, creative development skills and, possibly, computer based support systems, development of products combining crispy and soft sensory characteristics can proceed successfully.

-New research aiming at improved understanding of barrier layers or water transport in well defined systems can lead to breakthroughs and new product opportunities.

-Reproducible characterization of glassy and non-glassy states is a valuable tool but is not always easy to realize.

-Sensory characterization of crispness and development of new sensory methods is important.

Attendance: 80-100 in and out, 50 during question and answer time

Changes in the program (e.g., presenters, withdrawals): Padraic Riley substituted for Raymond O’Rourke at Burson-Marsteller.

General focus of session: Crisis management, food recalls and prevention, and communication principles during crisis.

Session highlights, special audience interest, or topics generating discussion:

PR Risks

What to do in a recall situation

Summary/conclusion or common themes from the session:

High interest

30 minute question and answer session

Attendance: 100-280, depending upon the topic

General Focus of Session: The latest research in understanding starch structure/function relationships. The speakers approached the topic from several directions. The formation of resistant starch was used by several speakers to help us understand starch structure. Another speaker used the "food polymer" approach to help us understand starch function and the glass transition temperatures. Corn masa fractions also were studied for structure/function relationships.

Session highlights, special audience interest, or topics generating discussion: The audience identified methodology as the greatest hindrance in our abilities to study structure/function relationships. In particular, starch structure is very difficult to determine because of the insolubility of starch. As such, we often ruin starch structure in our efforts to convert starch to a native measurable form.

Summary/conclusion or common themes from the session: Methods that could measure exact starch structure or a micro - and macro - level are needed to be able to fully link starch structure and functions.

Attendance: 50-120

General focus of session: Can protein chemistry help to solve industry problems? Industry requirements for grain and flour quality were compared to the most recent advances in protein-function studies on dough quality, hardness, and starch synthesis.

Session highlights, special audience, or topics generating discussion: Bill Atwell’s opening lecture set out industry’s need for consistency of flour quality with respect to protein content, dough properties, and grain hardness. Significant advances were presented in identifying specific aspects of protein composition that relate to these attributes.

Summary/conclusion or common themes from the session: Identification of key proteins as makers of quality attributes offers opportunities to design simplified test systems for quality attributes. Such test methods given as examples included NIR and immuno-assays. These are being deployed in breeding programs and at harvest.

Attendance: 80-120, depending on topic

Changes in program: M. Peleg was unable to attend due to another commitment. P. Chinachoti presented in his place.

General focus of session: The session focused on measuring the rheology of cereal foams. Carl Hoseney gave an overview of cereal foams. Grant Campbell discussed bubbles in bread, their expansion and their effect on bread properties. His focus was on mathematical modeling, based on a physical understanding, of bread aeration during mixing and proofing stages. Pavinee Chinachoti presented work by Micha Peleg on the texture of crunchy products, mainly breakfast cereals and cheese ball snacks. She reviewed the use of the jaggedness factor and its relationship to the in-mouth perception of crunchiness. Wendy Brown concluded the session with a discussion of the breakdown of cookies during consumption as measured by sensory methods. Electromyography was used to analyze the dynamics of mastication and how attributes such as hardness, crunchiness, and crumbliness are perceived.

Session highlights: There was a good turnout with many audience members staying for the entire symposium. There was a brief discussion of the sensory evaluation of crunchy vs. crispy products and the phenomenon of moisture hardening of mechanical hardness, prior to the softening transition.

Summary/conclusion or common themes from the session: The category of foams encompasses a broad range of cereal-based products. A broad and in-depth understanding of the factors governing the creation of varied foamed products and their in-mouth perception during eating will allow greater opportunities for innovation.

Attendance: 40 - 100

Changes in the program: The presentation on cultures by Alton Spiller Inc. was substituted by "Novel Interactions Between MicroGARD and Synthetic Antimicrobials" given by George Weber, Rhodia Food Enterprise. The Danisco Cultor talk - "Lactitol: A two-calorie polyol with low glycemic index for sugar-free baked goods" by K. Penichter was substituted with a presentation by Romer Labs on DON testing by S. Cochran.

General focus on session: The focus on the session was aimed on new products and new techniques with application within the grain processing and baking industries. New products included: flavors (Bells Flavor and Fragrances Inc., Geneva Ingredients Inc.), almond butter chips (Blue Diamond Growers), emulsifier coated Ca-propionate (Danisco Cultor), bakery enhancers (Ribus Inc.) and enzymes (Danisco Cultor). New techniques included: DON testing (Romer Labs), supercritical fluid extrusion (Dairy Management Inc.), GMO detection (Eurofins Scientific), image analysis of grain (Maztech MicroVision Ltd), viscosity analysis (Newport Scientific Pty Ltd.).

Session highlights, special audience interest or topics generating discussion: The presentation having the most audience interest was the presentation given by B. Popping, Eurofins Scientific, on GMO detection and the presentations on novel non-GMO bakery enhancers (B. Dull, Ribus Inc.) and enzymes (S. Lorentzen, Danisco Cultor).

Summery/conclusions or common themes from the session: Most of the presentations were about new products or new ingredients for the baking industry. Ten minutes is a brief period of time; however, it was enough time to introduce a new product and did not become boring.

Attendance: 50-75

Changes in the program (e.g. presenters, withdrawals): Johanna Lampe was unable to attend. Mian Riaz presented a talk on phytoestrogens in cereal foods in the place of Dr. Lampe's talk.

General focus of the session: Cereal foods contain an array of phytonutrients that are beneficial to health. Speakers discussed several factors that influence the ability of these phytonutrients to support health including bioavailability, synergy and competition between nutrients, and influences of processing on the amount and activity of phytonutrients present in cereal foods.

Session highlights, special audience interest, or topics generating discussion: Initial discussions reviewed the influence of the host on bioavailability of phytonutrients, including the role of first past metabolism and the potential competition from other food-based compounds on uptake of phytonutrients. The contribution of processing on both the presence and activity of phytonutrients was also addressed. Riaz showed how processing can cause in isoflavone content of soy foods to vary substantially. Yokoyama presented data to suggest that processing may be beneficial in activity of wheat bran in prevention of colon cancer. Marquart discussed the issue of whole grains, which may exceed fruit and vegetables in phenolic antioxidants, and discussed how whole grains, whether processed or not, are more beneficial than refined grains.

Summary/conclusions or common themes from the session: A theme emerged during several discussions that related to the issue that processing may be beneficial in the activity and/or availability of some phytonutrients. In addition, it was noted that consumers need education that "whole grain" does not mean non-processed foods. Processed whole grains carry beneficial phytonutrients and may be more efficacious in some cases.

Attendance: 240 (session closed and late comers returned)

General focus of session: Current trends in functional foods

Session highlights, special audience interest, or topics generating discussion: A very good attendance all the way to the last speaker. Good overview. Physiological benefits of foods beyond nutrients. Health span to match life span, postponing aging disabilities.

Summary/conclusion or common themes from the session: A very successful symposium highly recommended for next year. Lots of interest for the proceedings to be published.

Additional comments: Maybe a bigger room next time. People had to stand against the wall at times. Some were asked to leave or were turned away.

Attendance: 100-225

Changes in the program (e.g., presenters, withdrawals): Dennis Gilbertson gave Willie Loh’s paper

General focus of session: The general focus was either new ingredients or new ways to describe current ingredients. Peter Shewry started with a brief overview of biotechnology, with the goal of improving current (wheat) properties and of providing new properties. He gave examples of current research, such as selectively increasing specific high molecular weights glutenins, changing starch digestibility, and manipulating arabinoxylan and lipoxygenase contents. Hans Moonen continued the enzyme theme, discussing the sources and potential applications of lipase, specific proteases, pentosanases and hemicellulases, glucose oxidase, and peroxidase. Dennis Gilbertson presented data on utilization of fats that have been modified with interestification, therefore resulting in low or no trans-fatty acids. Such fats appear to work well in cakes, cookies, donuts (ingredient and frying fat), baking powder biscuits, and pie crust. The saturated fatty acid content is higher than hydrogenated fats, and the fats are slightly softer in texture. Stan Cauvain discussed alternatives to flour chlorination, particularly for high ratio cakes. Alternatives presented were reformulation, process refinement, flour acetylation, and heat treatment. Dry heat treatment of flour appears to be promising for increasing cake volume, but the eating characteristics are somewhat different. Diane Gannon closed the session by describing new methods for monitoring flour quality, using a series of four solvents in water retention type of tests. End-use characteristics can be predicted based on the series.

Attendance: 100

General focus of session: To help determine the definition of dietary fiber for presentation to AACC Board of Directors

Session highlights, special interest, or topics generation discussion: A lot of audience participation.

Attendance: 40

Changes in program (e.g., presenters, withdrawals) Susan McCouch was unable to attend, but sent her graduate student to make a presentation.

General focus of session: Innovations in biotechnology that could directly affect rice processing performance and how modifications to rice, whether by genetic or other means, can be quickly measured.

Session highlights, special audience interest, or topics generating discussion: Great deal of interest in measuring texture of rice and the viscosity of rice samples.

Attendance: 75-150, depending on topic

General focus of session: Overview of today’s new technologies and equipment in on-line measurement of physical, chemical, biological, and engineering properties for the food industries.

Session highlights, special audience interest, or topics generating discussion: Much of the discussion focused on the following areas: on-line NIR for measuring physical and chemical properties, and volatile and odors; automated sorting by machine vision; near infrared microscopy, and bio-sensors for on-line processing.

Summary/conclusion or common themes from session: The session provided useful information for those new to this area as well as those familiar with on-line measurements used in the food industries.

Attendance: 29-45 depending on time and topic

General focus of session: The general focus of this symposiums was on the mycotoxin known as fumonisin. Fumonisins are a family of compounds that are produced by Fusarium moniliforme. This organism is very common in corn, and fumonisins are frequently found in corn. The speakers covered the history and background of fumonisins in corn and the significance of fumonisin contamination. Analytical methods for fumonisins were also covered, as was the toxicological aspects in animals and humans. Finally, the contamination of corn-based foods and the effects of food processors on the fate of fumonisins in processed corn-based foods was presented.

Session highlights, special audience interest, or topics generating discussion: Discussion and questions centered mainly on the analytical methods for fumonisins and on the effects of processing, mainly extrusion, and if any residual toxicity remained after processing.

Summary/conclusion or common themes from the session: Fumonisins are mycotoxins produced by Fusarium moniliforme and F. proliferatum mainly in corn. Toxicity of F. moniliforme in corn has been observed for over 100 years, but the toxin was not discovered until 1988, when its structure was elucidated. Analytical methods for fumonisins are high performance liquid chromatography (HPLC) and antibody based enzyme linked immuno sorbant assays (ELISA) and affinity columns. Fumonisns produce a wide range of biological effects in animals, including equine leukoencepalomalacia (ELEM), pulmonary edema in swine, nephrotoxicity and liver cancer in rats and acute nephrosis and hepatosis in sheep. Fumonisins, or more specifically F. moniliforme, in corn have been linked to esophageal cancer in humans. Fumonisins have been found in corn-based foods, especially corn meals and mixes containing corn meal. Fumonisins have been found to be very heat stable and withstand most thermal food processes. Extrusion processing shows some promise as a potential process to reduce fumonisins in extruded corn-based products.

Attendance: 30-40

Changes in program: Dr. Ian Cottrell withdrew his paper on "Cosmetic Uses of Corn Polymers"

General Focus of Session: Current marketing trends in personal care products have created enormous interest and demand for plant-derived ingredients as alternatives for those compounds of petroleum or animal origin. This symposium brought together five cosmetic professionals who highlighted emerging issues and innovative uses in cosmetics of polymers
from wheat, corn, oat, soy, and other plants as they function to cleanse, beautify, promote attractiveness, and alter the appearance of the human body. Amy Sorensen was the lead speaker who introduced the science of hair and skin care and the functionality of natural ingredients. She was followed by Larry Murphy who discussed several cosmetic formulations containing wheat starch and wheat protein and the benefits derived from
them. The effects of wheat gliadin in repairing hair damage and reducing skin's fine lines and wrinkles were covered by Jurgen Vollhardt. The properties and cosmetic applications of alkyl polyglucoside surfactants derived from corn were discussed by Patricia Bator. The last paper was presented by David Pollock who reported on plant-derived emollients and moisturizers as ingredients for personal care products.

Session highlights, special audience interest, or topics generating discussion: The five speakers were asked several questions regarding their topic. Much of the discussion focused on the following: cosmetic formulator's replacement of animal-derived ingredients by plant-based materials; regulatory procedures for approval of new cosmetic ingredients; potential pitfalls of ingredients derived from GMO plants; wheat gliadin's youthful effect by reduction of fine lines and wrinkles; effect of alkyl chain length on foaming properties of alkyl polyglucosides; solubility of wheat gliadin in glycerol; role of oat beta-glucan in cosmetics; and potential use of pentosans in personal care products.

Summary/conclusions or common themes from the session: The topic of this symposium is consistent with this year's AACC meeting theme on innovation. It added a different flavor to the commonly accepted food topics at AACC meetings when ingredients from cereals and oilseeds were profiled for "good grooming".

Additional comments: The five speakers expressed some interest to publish their papers in a book or in the form of a symposium proceedings.

Copyright © 1999 American Association of Cereal Chemists, Inc. all rights reserved