Milling & Baking News - August 11, 2009 - 10

Nutrition and Health 

of vitamin D. Doing so, he said,
would allow all individuals regardless of their financial situation the
opportunity to reap the benefits of
vitamin D, as opposed to only those
who can afford higher-priced supplements. Taking it a step further, Mr.
Kopp indicated fast-food restaurants
should be looked at as a potential
avenue for adding vitamin D to such
products as hamburger buns, baked
goods and pizzas.
Using data extrapolated from
2-day average intakes reported in the
National Health and Nutrition Examination Survey (NHANES) during

2003-06, Mr. Kopp presented a slide
at the I.O.M. workshop showing that
if yeast-containing baked products
were allowed to get to 400 I.U. of vitamin D per 100 grams the segment
could account for 35% of daily vitamin D intake. Under that scenario,
dietary supplements would account
for 16% of daily intake; milk and milk
products, 12%; breakfast cereals, 10%;
grain products and pasta, 9%; fruit
juices and juice drinks, 9%; cheese
and cheese products, 6%; naturally
occurring, 2%; soy products and meal
replacements, 1%; and infant formula
and margarine at less than 0.5% each.

Banana flour adds fiber to pasta
YAUTEPEC, MEXICO - Preference of
spaghetti prepared with banana flour
was similar to the preference of a control
spaghetti in the results of a study appearing in the Journal of Food Science. The
pasta containing banana flour presented
a slight decrease in the lightness and diameter of the control spaghetti.
The findings show potential for adding
banana flour and its dietary fiber to spaghetti without affecting consumer preference, according to the study's authors.
The study "Pasta with Unripe Banana
Flour: Physical, Texture, and Preference
Study" involved researchers with the Centro de Desarollo de Productos Bioticos del
I.P.N. in Yautepec. Banana flour contains
compounds that cannot be digested, such

as resistant starch and non-starch polysaccharides that are dietary fiber.
The researchers used unripe bananas
(Musa paradisiaca L.). The control spaghetti was made with 100% semolina. Three
other spaghettis were prepared by substituting semolina with banana flour at 15%,
30% and 45%, respectively.
One group of 100 Mexican consumers
did a preference-ranking test for all the
spaghetti samples without flavor added.
The second group of 100 people tested
the samples both as unflavored spaghetti
and as tomato-flavored spaghetti.
In general, the acceptance of the control spaghetti was similar to acceptance of
spaghetti with banana flour. Acceptance
increased in all spaghettis when they were

Lallemand offers Eagle VitaD yeast,
which features 10% to 100% of the recommended daily intake of vitamin D
while retaining all the normal properties of commercial baker's yeast.
Eagle VitaD yeast, which is one of the
ingredients in a new bread product
from Cincinnati-based Klosterman
Baking Co., demonstrates all of the
normal properties of commercial bakers' yeast, Saccharomyces cerevisia,
and also allows bakers to achieve
maximum vitamin D levels without
the high cost and additional handling
constraints of using a vitamin D supplement. MBN

tomato-flavored, and even more so in the
spaghettis with 30% and 45% banana flour.
The lightness of the spaghetti decreased significantly as the concentration
of banana flour increased up to 30%. No
difference was seen when the concentration increased to 45% from 30%.
Diameter of the spaghetti decreased in
samples with 30% and 45% banana flour.
The diameter of the control spaghetti and
the spaghetti with 15% banana flour were
not statistically different. The spaghetti
with 15% banana flour showed a 15% water absorption increase when compared
to the control spaghetti.
Texture analysis showed no differences
observed between the control spaghetti
and those with banana flour. The spaghetti with banana flour had more adhesiveness. MBN

People 

Justin Gilpin to c.e.o. at Kansas
Wheat Commission
MANHATTAN, KAS. - Justin Gilpin,
a 10-year veteran of the wheat industry,
has been named chief executive officer

of Kansas Wheat, effective Sept. 1.
Most recently, Mr. Gilpin was with General Mills, Inc., where he coordinated logistics

Jim Kice, co-founder of Kice Industries, dies at 84
WICHITA, KAS. - James (Jim) Kice, co-founder of Kice Industries, died July
18. He was 84 years old.
In 1945, Jim Kice co-founded the Wichita-based business, which was then
known as Kice Metal Products Co., with his father, Bill, and his brothers Russell and Jack. Jim Kice for many years was vice-president of production for Kice
Industries, which makes equipment for the milling industry, and became board
chairman in 1985, when Russell retired and stepped down from that position.
Survivors include his wife, Arline; two sons, Ed, who is vice-president of production and board chairman of Kice Industries, and Dave, who is president of Kice's
wholly owned subsidiary, CFM Corp., in Blackwell, Okla.; a daughter, Margery;
and seven grandchildren and nine great-grandchildren. MBN
10 / August 11, 2009 Milling & Baking News

for three flour mills. He executed daily
wheat market orders at the Kansas City
Board of Trade, worked with General Mills'
flour sales, elevator and mill management,
and sourced wheat from various classes.
From 2000 to 2006, Mr. Gilpin was international marketing specialist for the
K.W.C. During his tenure at the K.W.C.,
he was the primary contact for international trade teams, was the K.W.C.'s lead
for research and other contractual investments and coordinated harvest quality
samples, tests and grading in conjunction
with K.W.C. partners.
He has been involved in a number of U.S.
Wheat Associates committees, is past-chair
of the Kansas City Board of Trade Cash Basis committee and was an adjunct research
scientist at the Department of Grain Science
and Industry at Kansas State University.
He is a 1998 graduate of K.S.U.'s milling science and operations program. MBN
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Milling & Baking News - August 11, 2009

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