Physicochemical and sensory qualities of bread fortified with banana, aonla and sapota powders

Suresh GJ

doi:10.15406/jnhfe.2018.08.00315

Laughing Matters: On Democritus

Oxford Literary Review ◽

10.3366/olr.2017.0212 ◽

2017 ◽

Vol 39 (1) ◽

pp. 101-115

Author(s):

Mark Stoholski

Keyword(s):

Medical Experience ◽

Sensory Qualities

In his On Medical Experience, Galen notes a central aporia in Democritus' thought: insofar as sensory qualities are held to be merely conventional and without reality, they offer no sure path for the derivation of the theory of atoms and void that ostensibly explains the emergence of these very qualities. This is not necessarily a flaw in Democritus' thought; rather it reflects the movement of dissemblance that the atomist depicts as integral to perception and thinking writ large. The theory of atoms and void cannot ground itself, but rather emerges as a kind of mockery, the semblance of theory passing for a theory of semblances. It is perhaps worthy only of the laughter that one ascribes to Democritus, and yet this laughter is itself a figure for the nonsensical convulsions of atoms transgressing the void.

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Plasma-Activated Water (PAW) as a Disinfection Technology for Bacterial Inactivation with a Focus on Fruit and Vegetables

Foods ◽

10.3390/foods10010166 ◽

2021 ◽

Vol 10 (1) ◽

pp. 166

Author(s):

Aswathi Soni ◽

Jonghyun Choi ◽

Gale Brightwell

Keyword(s):

Fruit And Vegetables ◽

Atmospheric Plasma ◽

Model Systems ◽

Thermal Treatments ◽

Bacterial Cells ◽

Bacterial Inactivation ◽

Gas Temperature ◽

Bacterial Strains ◽

Sensory Qualities ◽

Plasma Activated Water

Plasma-activated water (PAW) is generated by treating water with cold atmospheric plasma (CAP) using controllable parameters, such as plasma-forming voltage, carrier gas, temperature, pulses, or frequency as required. PAW is reported to have lower pH, higher conductivity, and higher oxygen reduction potential when compared with untreated water due to the presence of reactive species. PAW has received significant attention from researchers over the last decade due to its non-thermal and non-toxic mode of action especially for bacterial inactivation. The objective of the current review is to develop a summary of the effect of PAW on bacterial strains in foods as well as model systems such as buffers, with a specific focus on fruit and vegetables. The review elaborated the properties of PAW, the effect of various treatment parameters on its efficiency in bacterial inactivation along with its usage as a standalone technology as well as a hurdle approach with mild thermal treatments. A section highlighting different models that can be employed to generate PAW alongside a direct comparison of the PAW characteristics on the inactivation potential and the existing research gaps are also included. The mechanism of action of PAW on the bacterial cells and any reported effects on the sensory qualities and shelf life of food has been evaluated. Based on the literature, it can be concluded that PAW offers a significant potential as a non-chemical and non-thermal intervention for bacterial inactivation, especially on food. However, the applicability and usage of PAW depend on the effect of environmental and bacterial strain-based conditions and cost-effectiveness.

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Peirce on learning and teaching

Chinese Semiotic Studies ◽

10.1515/css-2021-0009 ◽

2021 ◽

Vol 17 (1) ◽

pp. 163-174 ◽

Cited By ~ 1

Author(s):

Winfried Nöth

Keyword(s):

Life Experience ◽

Philosophy Of Education ◽

Real Life ◽

Abductive Reasoning ◽

Learning And Teaching ◽

Theory Of Education ◽

New Information ◽

New Knowledge ◽

Sensory Qualities ◽

Semiotic Theory

Abstract The paper is a precis of C. S. Peirce’s semiotic theory of education. It presents this theory of learning and teaching from the perspective of Peirce’s phenomenological categories of Firstness, Secondness, and Thirdness. In the domain of Thirdness, learning is mediation between ignorance and knowledge, new information and old knowledge. Teaching has its focus on laws, symbols, legisigns, and reasoning. In the domain of Secondness, learners acquire new knowledge from the “hard realities” of real-life experience, from obstacles, and from the resistance caused by error and doubt. Teaching takes place by means of sinsigns (singular signs) and indexical signs. In the domain of Firstness, the learner acquires familiarity with the sensory qualities of objects of experience and learns from free associations, imagination, and acts of creativity. The instruments of teaching are qualisigns, icons, and abductive reasoning. The paper concludes that Peirce’s philosophy of education is holistic insofar as it states that most efficient signs are those signs in which “the iconic, indicative, and symbolic characters are blended as equally as possible.”

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Rasgulla—the ethnic Indian sweetmeat delicacy and its evolutionary journey through contemporary research

Journal of Ethnic Foods ◽

10.1186/s42779-021-00091-7 ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

Tanmay Sarkar ◽

Molla Salauddin ◽

Runu Chakraborty

Keyword(s):

West Bengal ◽

Indian Subcontinent ◽

Dairy Product ◽

Spherical Shape ◽

Overall Acceptability ◽

Humid Condition ◽

Sensory Qualities ◽

Functional Features ◽

Milk Casein ◽

Animal Resources

AbstractWest Bengal and Odisha, two distinguished provinces of India, are consecrated with prosperous animal resources. Both territories have substantially affluent traditional dairy-based products. Rasgulla is one of such kind of traditional Indian dessert made from milk casein with attractive white colour having a spongy, porous structure and spherical shape, popular all over the world for its taste, flavour and unique texture. It is mainly originated in the West Bengal and Odisha, through a cascade of ethnic gastronomic phenomena. Both the traditional and cutting-edge practice of rasgulla preparation has its own impact on the sensory attributes of the product. Researchers’ approach to improve textural, colour and sensory qualities of this astonishing dairy product has an appulse on overall acceptability of the product. Different types of milk and coagulant have a tremendous effect on the final quality of the product in terms of nutritional, textural and palatability characteristics of rasgulla. To make this traditional sweetmeat more nutritious, fortification and enrichment of functional features have been studied. Anti-diabetic rasgulla has been prepared to conquer the diabetes mellitus through re-modulation in the extent of sugar used to process this sweetmeat. Shelf-life of casein based products is one of the main concerns for researchers, due to abundance of ample amount of nutrients for optimum growth of microorganisms, along with the warm and humid condition of Indian subcontinent which accelerates the microbial propagation. Though the product has immense nutritional and sensory idiosyncrasy as well as folk medicinal importance, it is yet to be explored in coetaneous medical sciences.

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Cooking Characteristics and Sensory Qualities of Decorticated Finger Millet (Eleusine coracana)

Journal of Culinary Science & Technology ◽

10.1080/15428052.2014.880100 ◽

2014 ◽

Vol 12 (3) ◽

pp. 215-228 ◽

Cited By ~ 2

Author(s):

Usha Dharmaraj ◽

R. Ravi ◽

N. G. Malleshi

Keyword(s):

Finger Millet ◽

Eleusine Coracana ◽

Sensory Qualities

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The effect of within-meal protein content and taste on subsequent food choice and satiety

British Journal Of Nutrition ◽

10.1017/s0007114511001012 ◽

2011 ◽

Vol 106 (5) ◽

pp. 779-788 ◽

Cited By ~ 35

Author(s):

Sanne Griffioen-Roose ◽

Monica Mars ◽

Graham Finlayson ◽

John E. Blundell ◽

Cees de Graaf

Keyword(s):

Protein Content ◽

Food Choice ◽

Food Preference ◽

Food Reward ◽

Meal Protein ◽

Sensory Qualities ◽

Ad Libitum ◽

Underlying Processes ◽

Insight Into

It is posed that protein intake is tightly regulated by the human body. The role of sensory qualities in the satiating effects of protein, however, requires further clarification. Our objective was to determine the effect of within-meal protein content and taste on subsequent food choice and satiety. We used a cross-over design whereby sixty healthy, unrestrained subjects (twenty-three males and thirty-seven females) with a mean age of 20·8 (sd 2·1) years and a mean BMI of 21·5 (sd 1·6) kg/m2 were offered one of four isoenergetic preloads (rice meal) for lunch: two low in protein (about 7 % energy derived from protein) and two high in protein (about 25 % energy from protein). Both had a sweet and savoury version. At 30 min after preload consumption, subjects were offered an ad libitum buffet, consisting of food products differing in protein content (low/high) and taste (sweet/savoury). In addition, the computerised Leeds Food Preference Questionnaire (LFPQ) was run to assess several components of food reward. The results showed no effect of protein content of the preloads on subsequent food choice. There was an effect of taste; after eating the savoury preloads, choice and intake of sweet products were higher than of savoury products. No such preference was seen after the sweet preloads. No differences in satiety were observed. To conclude, within one eating episode, within-meal protein content in these quantities seems not to have an effect on subsequent food choice. This appears to be mostly determined by taste, whereby savoury taste exerts the strongest modulating effect. The results of the LFPQ provided insight into underlying processes.

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Metabolomic Analysis of the Effect of Shade Treatment on the Nutritional and Sensory Qualities of Green Tea

Journal of Agricultural and Food Chemistry ◽

10.1021/jf304161y ◽

2013 ◽

Vol 61 (2) ◽

pp. 332-338 ◽

Cited By ~ 41

Author(s):

Lan-Sook Lee ◽

Ji Hea Choi ◽

Nari Son ◽

Sang-Hee Kim ◽

Jong-Dae Park ◽

...

Keyword(s):

Green Tea ◽

Metabolomic Analysis ◽

Shade Treatment ◽

Sensory Qualities

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Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread

Food Science and Technology International ◽

10.1177/1082013208094582 ◽

2008 ◽

Vol 14 (5_suppl) ◽

pp. 49-55 ◽

Cited By ~ 29

Author(s):

M.J. Frutos ◽

L. Guilabert-Antón ◽

A. Tomás-Bellido ◽

J.A. Hernández-Herrero

Keyword(s):

Textural Properties ◽

Human Colon ◽

Wheat Bread ◽

Globe Artichoke ◽

Immune Functions ◽

Cynara Scolymus ◽

Overall Acceptability ◽

Texture Characteristics ◽

Sensory Qualities ◽

Metabolic Activities

The bakery industry demands freshness, healthfulness, and natural ingredients, in order to satisfy increasingly informed consumers. The fructooligosaccharides (FOS) are carbohydrates which have shown to be beneficial for health as they stimulate the growth of bifidobacteria in the human colon, eliminate putrefying pathogens, regulate metabolic activities, stimulate immune functions, and improve the bio-availability of nutrients. Artichoke (Cynara scolymus, L.) has a high content in a FOS called inulin. The present study was conducted to evaluate the potential use of globe artichoke leaf and stem meal, as a source of fiber in wheat bread. Different bread formulations have been investigated, with the addition of a 3, 6, 9, and 12% of the ingredient. Several parameters were measured as color, specific volume, texture (hardness, cohesiveness, springiness, chewiness, and resilience) and moisture. A sensory evaluation was also performed to determine the overall acceptability and the texture characteristics of each formulation. The results showed that the incorporation of the artichoke fiber modified significantly the bread textural properties for the formulations above 9%. Breads with artichoke fiber presented higher fiber content, and were considered acceptable by the sensory panel, indicating that this ingredient is adequate for its use as a fiber source in bread.

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