scholarly journals Effects of different types of herbs on colour and texture properties of Kashar cheese

2021 ◽  
Vol 7 (2) ◽  
pp. 120-127
Author(s):  
Engin Aydın ◽  
Zekai Tarakçı
Keyword(s):  
Statistical Difference ◽  
Control Sample ◽  
Urtica Dioica ◽  
Mentha Piperita ◽  
Petroselinum Crispum ◽  
Elastic Parameters ◽  
Texture Profile ◽  
Texture Properties ◽  
Different Types ◽  
Textural Parameters

In this study, six types of Kashar cheese, five with added herbs and one without any additives, which is determined as a control sample were produced. Urtica dioica L. (nettle), Petroselinum crispum (parsley), Mentha piperita (mint) and Eruca vesicaria (arugula), Chaerophyllum byzantinum Boiss. (mendek) were added to cheese clot in proportion as 0.1% amounting to 0.1-0.3 cm split particles depending on the milk used. Then, all the cheeses were vacuum-packed and ripened at 7 ±1°C for 3 months, and their L*, a*, b* colour values and textural parameters including resilience, hardness, elasticity, gumminess, cohesiveness, adhesiveness, and chewiness were determined using texture profile analyses (TPA). It was observed that neither cohesiveness, adhesiveness and elastic parameters of texture profile differed in terms of cheese type, nor important statistical difference was identified (P˃0.10), differences regarding the ripening process found out though (P<0.05).

scholarly journals Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

2021 ◽  
Vol 11 (11) ◽  
pp. 4791
Author(s):  
Simona Maria Man ◽  
Laura Stan ◽  
Adriana Păucean ◽  
Maria Simona Chiş ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Positive Influence ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Texture Properties ◽  
Flaxseed Flour ◽  
Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

scholarly journals A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 560
Author(s):  
Allah Bakhsh ◽  
Se-Jin Lee ◽  
Eun-Yeong Lee ◽  
Nahar Sabikun ◽  
Young-Hwa Hwang ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Control Sample ◽  
Texture Profile ◽  
Crude Fiber Content ◽  
A Value ◽  
Novel Approach ◽  
Meat Analog ◽  
And Control ◽  
Water Holding ◽  
Different Levels

This study assessed the effects of Methylcellulose (MC) at different concentrations on plant-based meat analog (PBMA) patties, comprised of commercial texture vegetable protein (C-TVP) and textured isolate soy protein (T-ISP) as key ingredients, and compared to beef patty control. A significantly higher difference was observed in moisture content in control with increasing MC concentration than the C-TVP and T-ISP patties. However, protein varied significantly among three different protein sources, with control had higher protein content than PBMA patties. Crude fiber content recorded higher values in C-TVP as compared to control. Significantly lower pH values were recorded in control than C-TVP and T-ISP respectively. Regardless, with the addition of MC or ingredient PBMA and control patties tend to reduce lightness (L*) and redness (a*) value after cooking. Although control sample before cooking exhibits lighter and redder than PBMA patties (C-TVP and T-ISP). Likewise, water holding capacity (WHC) decreases as the concentration of MC increases (1.5–4%) in control and PBMA patties. Warner-Bratzler shear force (WBSF) and texture profile analysis (TPA), including hardness, chewiness, and gumminess of control, were significantly higher than C-TVP and T-ISP. Consequently, panelists’ in the sensory analysis presented that C-TVP patties containing 3% of MC had better sensory properties than T-ISP. Hence, PBMA patties with C-TVP and incorporation of 3% MC are considered ideal for manufacturing of meat analog as related to control (beef).

Efficacy of Inverted Digital Luminescence Radiography in Evaluating Chest Neoplasms

1991 ◽  
Vol 32 (6) ◽  
pp. 442-448 ◽  
Author(s):  
M. Kehler ◽  
U. Albrechtsson ◽  
A. Andrésdóttir ◽  
P. Hochbergs ◽  
H. Lárusdóttir ◽  
...  
Keyword(s):  
Statistical Difference ◽  
Digital Images ◽  
Left Lung ◽  
Roc Curves ◽  
Lung Tumors ◽  
Chest Radiographs ◽  
Contrast Enhanced ◽  
Different Types ◽  
Digital Chest ◽  
Digital Luminescence Radiography

Inverted (positive) digital chest radiographs of patients with lung tumors were compared with commonly used (negative) digital images, consisting of one simulated normal and one contrast enhanced image. The first part of the material consisted of 80 patients of whom 40 had tumors and 40 were normal. Five radiologists with different experience reviewed the examinations. From their answers, ROC curves were constructed. The second part of the material consisted of 100 chest phantom examinations with a simulated tumor in the mediastinum (45 examinations) and/or the left lung (46 examinations). In 31 exposures there was no abnormality. These were reviewed by 3 observers and performed as an ROC study as well. There was no statistical difference between the different types of images or between the observers in the 2 studies.

scholarly journals Physicochemical, Sensory Properties and Lipid Oxidation of Chicken Sausages Supplemented with Three Types of Seaweed

2021 ◽  
Vol 11 (23) ◽  
pp. 11347
Author(s):  
Elisha Munsu ◽  
Hana Mohd Zaini ◽  
Patricia Matanjun ◽  
Noorakmar Ab Wahab ◽  
Nurul Shaeera Sulaiman ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Kappaphycus Alvarezii ◽  
Control Sample ◽  
Meat Products ◽  
High Water ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Significant Difference ◽  
Different Types ◽  
Water Holding

The effect of the addition of three types of tropical edible seaweeds, Kappaphycus alvarezii (KA), Sargassum polycystum (SP), and Caulerpa lentilifira (CL), on sausages were studied. Nine sausage formulations with three levels of inclusion (2%, 4%, and 6%) of each seaweed were prepared, analysed, and compared with the control sample (without seaweed) in terms of their physicochemical properties, total phenolic content, and lipid oxidation. The modified sausages had low moisture and fat content (p < 0.05) but high ash and dietary fiber content (p < 0.05) compared to the control sausage. The addition of seaweed powder changed the texture of the sausages, mainly its hardness and chewiness (p < 0.05), but no significant difference in cohesiveness and springiness was found (p < 0.05). The modified sausages were shown to have high water holding capacities and cooking yields. The different types of seaweed modified the colour of the chicken sausages differently. In general, the L* (brightness) and b* (yellowness) values was low for all sausage samples containing seaweed powder (p < 0.05), while the a* (redness) value increased with the addition of the KA and SP seaweed powder but decreased for the sausage sample with added CL seaweed powder (p < 0.05). Moreover, the modified sausages have higher total phenolic contents and high antioxidant capacities, which contributed to slowing the oxidation of lipid in sausages during storage (p < 0.05). Sensory evaluation showed that the panellists found up to 4% of KA and 2% of SP to be acceptable. Overall, the seaweeds, especially KA and SP, could potentially be developed as excellent additives for the manufacture of highly technological high-quality meat products.

scholarly journals The Effect of Transglutaminase to Improve the Quality of Either Traditional or Pectin-Coated Falafel (Fried Middle Eastern Food)

Coatings ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. 331 ◽  
Author(s):  
Asmaa Al-Asmar ◽  
C. Giosafatto ◽  
Lucia Panzella ◽  
Loredana Mariniello
Keyword(s):  
Middle Eastern ◽  
Control Sample ◽  
Gastric Digestion ◽  
Oil Uptake ◽  
Coating Solution ◽  
Texture Profile ◽  
Physiological Conditions ◽  
The One

In this study, the effect of transglutaminase (TGase) (5 or 20 U/g of chickpea proteins) on falafel dough was investigated. The resulting falafel balls were either treated or not by dipping them into a pectin (PEC 1%) coating solution. Acrylamide (ACR), oil, and water content were then evaluated. Texture profile analyses and in vitro gastric digestion experiments were also carried out. The ACR content was reduced by 10.8% and by 34.4% in the samples prepared with 5 and 20 U TGase/g, respectively. In PEC-coated samples, the reduction of ACR was equal to 59.3%, 65.3%, and 84.5%, in falafel balls prepared either without TGase or containing 5 U or 20 U of the enzyme, respectively. However, TGase treatment did not affect oil content, while the PEC coating reduced oil uptake by 23.5%. No difference was observed in the texture properties between the control sample and the one dipped in PEC, while these properties changed in samples prepared with the enzyme. Finally, digestion studies, carried out under physiological conditions, demonstrated that the falafels prepared in the presence of TGase were efficiently digested in the gastric environment.

scholarly journals Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

2018 ◽  
Vol 2018 ◽  
pp. 1-11
Author(s):  
María D. Torres ◽  
Francisco Chenlo ◽  
Ramón Moreira
Keyword(s):  
Soluble Fraction ◽  
Profile Analysis ◽  
Amylose Content ◽  
Potato Starch ◽  
Degree Of Crystallinity ◽  
Texture Profile ◽  
Gel Texture ◽  
Apparent Amylose Content ◽  
Textural Parameters ◽  
Roasting Temperature

The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer. Texture profile analysis (TPA) was used to determine the RPS final gel texture. Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4). The apparent amylose content of RPS linearly increased with the decreasing degree of crystallinity. Elastic (G′) and viscous (G″) properties of RPS depended markedly on apparent amylose content and crystallinity. G′gel values of roasted starches linearly increased with the amylose content suggesting a promotion of the amylose breakdown with roasting temperature. Gels prepared with RPS roasted between 120 and 170°C exhibited intermediate strength and fully thermal reversible features. Roasting between 190 and 210°C favoured strong and fully thermal reversible gels. Although RPS230-4 gels exhibited similar strength to RPS190-8 and RPS210-4, no fully thermal reversible gels were obtained. The soluble fraction removal led to a drop the RPSI gels strength with increasing roasting temperature. No water syneresis was identified for RPS gels during one-week ageing, except for RPS230 gels. Relationships between textural parameters from TPA and viscoelastic gel properties determined by rheology were established.

scholarly journals Calibration of Circulating Tumor Cell’s Model in Narrow Flow

2019 ◽  
Vol 213 ◽  
pp. 02006
Author(s):  
Alžbeta Bohiniková ◽  
Katarína Bachratá
Keyword(s):  
Breast Cancer ◽  
Laboratory Experiment ◽  
Cancer Cell ◽  
Breast Cancer Cell ◽  
Flow Rate ◽  
Volumetric Flow Rate ◽  
Computational Time ◽  
Elastic Parameters ◽  
Entry Time ◽  
Different Types

In this article our objective was to calibrate model of Circulating Tumor Cell (CTC). Different types of cancer produce different types of CTCs. For research purposes, we chose to set up the model according to MCF7 breast cancer cell lines, due to the availability of data from laboratory experiments. First, to obtain working model we used mechanics of our already existing RBC model, taking into consideration the differences between RBC and CTC. Next step was to find values for the elastic parameters of the cell model. We have chosen laboratory experiment where the deformability of breast cancer cell passing through narrow microfluidic channel was examined. The channel has similar dimensions as blood capillaries to mimic the in vivo environment. In order to achieve similar behavior of the cell’s model and the real cell in the experiment we needed to set fluid flow according to experimental data. This was achieved by adjusting the fluid force that is dependent on the volumetric flow rate. Due to the long computational time of the simulation we devised a function between the entry time and the volumetric flow rate. Afterwards we also found dependencies between the changes in elastic parameters and entry time, and we were able to set the elastic parameters so they mimic the behaviour from the laboratory experiment. Further work lies in validating these results.

scholarly journals Relation between leaf area and dimensions of selected medicinal plants

2012 ◽  
Vol 51 (No. 1) ◽  
pp. 13-19 ◽  
Author(s):  
C. Çırak ◽  
M. S Odabaş ◽  
B. Sağlam ◽  
A. K Ayan
Keyword(s):  
Medicinal Plants ◽  
Leaf Area ◽  
Prediction Models ◽  
Leaf Length ◽  
Urtica Dioica ◽  
Nerium Oleander ◽  
Mentha Piperita ◽  
Black Sea Region ◽  
Package Program ◽  
Origanum Onites

In this research, leaf area prediction models were developed for some leaf-used medicinal plants namely Calamintha nepeta, Datura stromonium, Melissa officinalis, Mentha piperita, Nerium oleander, Origanum onites and Urtica dioica growing wild in Black Sea region of Turkey. Lamina width, length and leaf area were measured non-destructively to develop the models. The actual leaf areas of the plants were measured by PLACOM Digital Planimeter, and multiple regression analysis with Excel 7.0 computer package program was performed for the plants separately. The produced leaf area prediction models in the present study were formulized as LA = (a) + (b<sub>1</sub> &times; L) + [(b<sub>2</sub> &times; (L &times; W)]&nbsp; + (b<sub>3</sub> &times; L<sup>2</sup>) + (b<sub>4</sub> &times; W<sup>2</sup>) + [b<sub>5</sub> &times; (L &times; W<sup>2</sup>)] + [b<sub>6</sub> &times; (L<sup>2</sup> &times; W)] + [b<sub>7</sub> &times; (L<sup>2</sup> &times; W<sup>2</sup>)] where LA&nbsp;is leaf area, W&nbsp;is leaf width, L is leaf length and a, b<sub>1</sub>, b<sub>2</sub>, b<sub>3</sub>, b<sub>4</sub>, b<sub>5</sub>, b<sub>6</sub>, and b<sub>7</sub> are coefficients. R<sup>2</sup> values for medicinal plants tested varied with species from 0.82 in Origanum onites to 0.98 in Urtica dioica. All R&sup2; values and standard errors were found to be significant at the P &lt; 0.001 level.

scholarly journals Minerals Concentration and Textural Properties of Romanian Beef Row and Cooked Meat and Offal

2013 ◽  
Vol 70 (2) ◽  
pp. 124
Author(s):  
Liliana Tudoreanu ◽  
Gheorghe Valentin Goran ◽  
Victor Crivineanu ◽  
Mario Darius Codreanu
Keyword(s):  
Textural Properties ◽  
Food Group ◽  
Human Consumption ◽  
Potentially Toxic Metals ◽  
Water Contact ◽  
Beef Liver ◽  
Texture Profile ◽  
Longissimus Dorsi Muscle ◽  
Textural Parameters ◽  
Thermal Preparation

Introduction: Consumers preferences for solid food are, for the majority of foods groups, influenced by their textural properties. Romanian traditional cuisine is rich in meat foods and therefore this food group has an important contribution to the total mineral intake as well as the ingestion of potentially toxic metals such as Cd and Pb. Although beef liver is an important source of minerals for human consumption, its concentrations in Cd and Pb and heterogeneous textural properties may hinder its acceptability. Aims: The purpose of the work was to estimate raw and cooked beef meat and offal mineral quality including Cd and Pb concentrations and their contribution to a balanced human diet and health  as well as the influenced of thermal preparation on their mineral and textural properties. Materials and methods:  Beef liver, kidney and longissimus dorsi muscle were bought from local markets. Thermal preparation was conducted by microwave and boiling with no water contact. Texture profile analyses was conducted for quantifying textural properties such as  Hardness, Cohesiveness, Springiness, Springiness Index, Chewiness, Adhesiveness and Stiffness. The mineral concentrations of the raw and cooked samples were analyzed by ICP-MS. Conclusion: The offal textural parameters variability was very large within the same organ and compared to the muscle textural parameters variability too. Muscle and offal thermal preparation strongly influenced their minerals’ concentrations as well as their textural properties. Thermal preparation significantly decreased beef liver and kidney samples’ total K and Na concentrations. It is suggested that for improving beef liver acceptability, the consumer has to be advised on the influence of the thermal preparation on beef liver parts’ textural properties as well as minerals concentrations.

The Effects of Treatment with Antibiotics, Laser and Acupuncture upon Chronic Maxillary Sinusitis in Children

1982 ◽  
Vol 10 (01n04) ◽  
pp. 55-58 ◽  
Author(s):  
R. Pothman ◽  
H.L. Yeh
Keyword(s):  
Clinical Study ◽  
Frontal Sinus ◽  
Statistical Difference ◽  
Maxillary Sinusitis ◽  
Laser Acupuncture ◽  
Chi Square ◽  
Different Types ◽  
Chi Square Test ◽  
Chronic Maxillary Sinusitis ◽  
Sinus Mucosa

In a clinical study we compared three different types of therapy in chronic maxillary sinusitis. 45 patients, 3-40 years old, were treated, 19 with antibiotics, 18 with acupuncture and 8 with Laser-acupuncture. There was no statistical difference of results between Laser-therapy and antibiotics (Chi-Square-Test). Compared to previous treatments with antibiotics, results and duration of improvement was significantly better after acupuncture. Conclusion: Acute sinusitis, especially of frontal sinus and in younger children, will better be treated by antibiotics because of the danger of osteomyelitis and meningitis. Acupuncture should be tried in chronic and recurrent stages after exclusion of large adenoids in children or bone inhibition of sinus clearance, especially before an invasive operation like removal of sinus mucosa is carried out.

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