Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder

2016 ◽  
Vol 51 (6) ◽  
pp. 1369-1377 ◽  
Author(s):  
Mahsa Majzoobi ◽  
Zahra Vosooghi Poor ◽  
Jalal Jamalian ◽  
Asgar Farahnaky
Keyword(s):  
Particle Sizes ◽  
Gluten Free ◽  
Sponge Cake ◽  
Different Levels

scholarly journals Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake

2018 ◽  
Vol 54 (4) ◽  
pp. 1121-1129 ◽  
Author(s):  
Urszula Krupa‐Kozak ◽  
Natalia Drabińska ◽  
Cristina M. Rosell ◽  
Costantino Fadda ◽  
Andrzej Anders ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Gluten Free ◽  
Technological Properties ◽  
Sponge Cake ◽  
Leaf Powder

Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Estefania Julia Dierings de Souza ◽  
Aline Machado Pereira ◽  
Mauro Fontana ◽  
Nathan Levien Vanier ◽  
Marcia Arocha Gularte
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Essential Amino Acids ◽  
Gluten Free ◽  
Content Type ◽  
High Amylose ◽  
Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

scholarly journals The effects of locations on the build tray on the quality of specimens in powder bed additive manufacturing

2021 ◽  
Author(s):  
Snehashis Pal ◽  
Nenad Gubeljak ◽  
Tonica Bončina ◽  
Radovan Hudák ◽  
Teodor Toth ◽  
...  
Keyword(s):  
Main Role ◽  
Particle Sizes ◽  
Additional Experiment ◽  
Powder Bed ◽  
Melt Pool ◽  
Start Line ◽  
Sample Density ◽  
Powder Layering ◽  
Pool Formation

AbstractIn this study, the effect of powder spreading direction was investigated on selectively laser-melted specimens. The results showed that the metallurgical properties of the specimens varied during fabrication with respect to their position on the build tray. The density, porosity, and tensile properties of the Co–Cr–W–Mo alloy were investigated on cuboid and tensile specimens fabricated at different locations. Two different significant positions on the tray were selected along the powder spreading direction. One set of specimens was located near the start line of powder spreading, and the other set was located near the end of the building tray. The main role in the consequences of powder layering was played by the distribution of powder particle sizes and the packing density of the layers. As a result, laser penetration, melt pool formation, and fusion characteristics varied. To confirm the occurrence of variations in sample density, an additional experiment was performed with a Ti–6Al–4V alloy. Furthermore, the powders were collected at two different fabricating locations and their size distribution for both materials was investigated.

scholarly journals Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4442
Author(s):  
Michela Costantini ◽  
Carmine Summo ◽  
Michele Faccia ◽  
Francesco Caponio ◽  
Antonella Pasqualone
Keyword(s):  
Bioactive Compounds ◽  
Dietary Fibre ◽  
Absorption Capacity ◽  
Nutritional Deficiencies ◽  
Structural Quality ◽  
Gluten Free ◽  
Food Industries ◽  
Chickpea Flour ◽  
Fresh Pasta

Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as “high fibre”, was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for “aftertaste”. Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.

scholarly journals The Importance of Environmental Factors in the Planning of Container Terminals: The Case Study of the Port of Augusta

2021 ◽  
Vol 11 (5) ◽  
pp. 2153
Author(s):  
Nadia Giuffrida ◽  
Maja Stojaković ◽  
Elen Twrdy ◽  
Matteo Ignaccolo
Keyword(s):  
Environmental Impact ◽  
Container Terminal ◽  
Decision Support Tool ◽  
Container Terminals ◽  
Mitigation Measures ◽  
Support Tool ◽  
Clean Environment ◽  
Different Levels

Container terminals are the main hubs of the global supply chain but, conversely, they play an important role in energy consumption, environmental pollution and even climate change due to carbon emissions. Assessing the environmental impact of this type of port terminal and choosing appropriate mitigation measures is essential to pursue the goals related to a clean environment and ensuring a good quality of life of the inhabitants of port cities. In this paper the authors present a Terminal Decision Support Tool (TDST) for the development of a container terminal that considers both operation efficiency and environmental impacts. The TDST provides environmental impact mitigation measures based on different levels of evolution of the port’s container traffic. An application of the TDST is conducted on the Port of Augusta (Italy), a port that is planning infrastructural interventions in coming years in order to gain a new role as a reference point for container traffic in the Mediterranean.

scholarly journals The impact of symptoms on quality of life before and after diagnosis of coeliac disease: the results from a Polish population survey and comparison with the results from the United Kingdom

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Emilia Majsiak ◽  
Magdalena Choina ◽  
Dominik Golicki ◽  
Alastair M. Gray ◽  
Bożena Cukrowska
Keyword(s):  
Quality Of Life ◽  
United Kingdom ◽  
Coeliac Disease ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
The United Kingdom ◽  
Before And After ◽  
The Mean ◽  
The Uk

Abstract Background Coeliac disease (CD) is characterised by diverse clinical symptoms, which may cause diagnostic problems and reduce the patients’ quality of life. A study conducted in the United Kingdom (UK) revealed that the mean time between the onset of coeliac symptoms and being diagnosed was above 13 years. This study aimed to analyse the diagnostic process of CD in Poland and evaluate the quality of life of patients before and after CD diagnosis. In addition, results were compared to the results of the original study conducted in the UK. Methods The study included 2500 members of the Polish Coeliac Society. The patients were asked to complete a questionnaire containing questions on socio-demographic factors, clinical aspects and quality of life, using the EQ-5D questionnaire. Questionnaires received from 796 respondents were included in the final analysis. Results The most common symptoms reported by respondents were bloating (75%), abdominal pain (72%), chronic fatigue (63%) and anaemia (58%). Anaemia was the most persistent symptom, with mean duration prior to CD diagnosis of 9.2 years, whereas diarrhoea was observed for the shortest period (4.7 years). The mean duration of any symptom before CD diagnosis was 7.3 years, compared to 13.2 years in the UK. CD diagnosis and the introduction of a gluten-free diet substantially improved the quality of life in each of the five EQ-5D-5L health dimensions: pain and discomfort, anxiety and depression, usual activities, self-care and mobility (p < 0.001), the EQ-Index by 0.149 (SD 0.23) and the EQ-VAS by 30.4 (SD 28.3) points. Conclusions Duration of symptoms prior to the diagnosis of CD in Poland, although shorter than in the UK, was long with an average of 7.3 years from first CD symptoms. Faster CD diagnosis after the onset of symptoms in Polish respondents may be related to a higher percentage of children in the Polish sample. Introduction of a gluten-free diet improves coeliac patients’ quality of life. These results suggest that doctors should be made more aware of CD and its symptoms across all age groups.

scholarly journals Integration of Satellite Data with High Resolution Ratio: Improvement of Spectral Quality with Preserving Spatial Details

Sensors ◽  
2018 ◽  
Vol 18 (12) ◽  
pp. 4418 ◽  
Author(s):  
Aleksandra Sekrecka ◽  
Michal Kedzierski
Keyword(s):  
High Ratio ◽  
Data Sets ◽  
Spectral Quality ◽  
Local Statistics ◽  
Panchromatic Image ◽  
Urbanized Area ◽  
Fusion Methods ◽  
Spatial Quality ◽  
Different Levels

Commonly used image fusion techniques generally produce good results for images obtained from the same sensor, with a standard ratio of spatial resolution (1:4). However, an atypical high ratio of resolution reduces the effectiveness of fusion methods resulting in a decrease in the spectral or spatial quality of the sharpened image. An important issue is the development of a method that allows for maintaining simultaneous high spatial and spectral quality. The authors propose to strengthen the pan-sharpening methods through prior modification of the panchromatic image. Local statistics of the differences between the original panchromatic image and the intensity of the multispectral image are used to detect spatial details. The Euler’s number and the distance of each pixel from the nearest pixel classified as a spatial detail determine the weight of the information collected from each integrated image. The research was carried out for several pan-sharpening methods and for data sets with different levels of spectral matching. The proposed solution allows for a greater improvement in the quality of spectral fusion, while being able to identify the same spatial details for most pan-sharpening methods and is mainly dedicated to Intensity-Hue-Saturation based methods for which the following improvements in spectral quality were achieved: about 30% for the urbanized area and about 15% for the non-urbanized area.

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