scholarly journals Textural and sensory properties of spreads with sucrose and maltitol

2012 ◽  
Vol 66 (3) ◽  
pp. 385-394 ◽  
Author(s):  
Marko Petkovic ◽  
Biljana Pajin ◽  
Jelena Tomic ◽  
Aleksandra Torbica ◽  
Zita Seres ◽  
...  
Keyword(s):  
Lower Energy ◽  
Milk Powder ◽  
High Energy ◽  
Smooth Structure ◽  
Energy Value ◽  
Powder Milk ◽  
Confectionery Products ◽  
Different Temperatures ◽  
Mixer Rotation ◽  
Similar Texture

Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. Undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy poliol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.

STORAGE TEMPERATURE AS A FACTOR OF FAT MIGRATION IN GLAZED SUGARY CONFECTIONERY PRODUCTS

1970 ◽  
pp. 78-80
Author(s):  
N. B. Kondratyev ◽  
Е. V. Kazantsev ◽  
O. S. Rudenko ◽  
N. А. Petrova ◽  
I. А. Belova
Keyword(s):  
Fatty Acids ◽  
Migration Rate ◽  
Unsaturated Fatty Acids ◽  
Storage Temperature ◽  
Polymorphic Form ◽  
Specific Rate ◽  
Confectionery Products ◽  
Different Temperatures ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

The fat migration processes by changing the fatty acid composition of individual parts of glazed sweets with praline-type bodies (based on peanuts) during storage at different temperatures was studied. The main mechanism of mass transfer is considered to be the fat migration through the volume of products through the capillaries. The maximum migration rate of the liquid fat phase is at a storage temperature of 23-25 ° C in samples without transisomers of unsaturated fatty acids. Its reduction is possible with the introduction of 20-30% lauric acid into the fat fraction of products. The crystalline structure of the confectionery fats included in the candy fillings has a significant effect on the migration rate of the liquid fat phase into the glaze. The smallest one corresponded to fats in the β-polymorphic form with an admixture of no more than 3% crystals in the β'-polymorphic form. The specific rate of fat migration has been calculated taking into account the size of a glazed sweets model samples. When in storage temperature increases from 18 to 27 ˚С, it increased 1.7 times. The results of studies of changes in the composition of fatty acids of model samples individual parts of glazed sweets during storage at temperatures of 18 and 27 °C are presented. The proposed approach makes it possible to predict the fat migration processes rate. The comprehensive assessment methodology, which includes the determination of physical and chemical quality indicators during storage, the regularities of fat migration and microbiological changes, will justify the requirements for the technology parameters and the recipe composition of glazed sugary confectionery products with a given expiration date.

Research of the possibility of replacing sugar to sugar substitute in the recipe of cake from wheat flour

2021 ◽  
Vol 30 (2) ◽  
pp. 46-48
Author(s):  
G.S. Sagdeeva ◽  
◽  
R.I. Aisina ◽  
Keyword(s):  
Wheat Flour ◽  
Comparative Assessment ◽  
Optimal Concentration ◽  
Energy Value ◽  
Sugar Substitute ◽  
Confectionery Products ◽  
Confectionery Product

The article presents the results of a study on replacing sugar with the sugar substitute «Stevia» in bakery and confectionery products, in particular, in muffins. In the course of test baking, the optimal concentration of the Stevia sweetener in the wheat flour cake recipe was determined, at which the finished confectionery product meets the requirements for organoleptic and physicochemical indicators for confectionery products. A comparative assessment of the energy value of a cake made from wheat flour with sugar and a sugar substitute «Stevia» is given.

scholarly journals Feasibility Study of Biogas Production from Hardly Degradable Material in Co-Inoculated Bioreactor

Energies ◽  
2019 ◽  
Vol 12 (6) ◽  
pp. 1040 ◽  
Author(s):  
Spyridon Achinas ◽  
Gerrit Euverink
Keyword(s):  
Net Present Value ◽  
Biogas Production ◽  
Waste Water Treatment ◽  
High Energy ◽  
Electricity Production ◽  
Present Value ◽  
Primary Sludge ◽  
Energy Value ◽  
Great Energy ◽  
Biowaste Treatment

Anaerobic technology is a well-established technique to wean the fossil fuel-based energy off with various positive environmental inferences. Biowaste treatment is favorable due to its low emissions. Biogas is merely regarded as the main product of anaerobic digestion with high energy value. One of the key concerns of the waste water treatment plants is the vast amount of cellulosic residuals produced after the treatment of waste waters. The fine sieve fraction, collected after the primary sludge removal, has great energy value. In this study, the economic performance of a biogas plant has been analyzed based on net present value and pay-back period concepts. The plant in the base scenario produced 309,571 m3 biogas per year. The annual electricity production has been 390,059 kWh. The producible heat energy has been 487,574 kWh or 1755 GJ per year. The plant depicts a positive economic situation with 11 years pay-back time, earning low profits and showing a positive net present value of 11,240 €.

Microstructure Formation and Performance of Reactive Sintered Titanium Oxycarbide Base Ceramic-Ceramic Composites

2019 ◽  
Vol 799 ◽  
pp. 131-135
Author(s):  
Kristjan Juhani ◽  
Jakob Kübarsepp ◽  
Marek Tarraste ◽  
Jüri Pirso ◽  
Mart Viljus
Keyword(s):  
Phase Formation ◽  
Mechanical Performance ◽  
Aluminium Oxide ◽  
High Energy ◽  
Ceramic Composites ◽  
Oxide Ceramic ◽  
Reactive Sintering ◽  
Attritor Milling ◽  
Different Temperatures ◽  
And Performance

Reactive sintering is a process where synthesis reaction of the ceramic phases is combined with sintering (densification) of the composite. Dense lightweight titanium oxycarbide-aluminium oxide ceramic-ceramic composites were produced from titanium dioxide, carbon black as graphite source and aluminium precursors by high energy attritor milling, followed by reactive sintering. Titanium oxycarbide and aluminium oxide phases were synthesized during reactive sintering in situ. To investigate the microstructure evolution and phase formation, the specimens were sintered at different temperatures (600-1725 °C) in vacuum. Scanning electron microscopy and X-ray diffraction were used to analyze the microstructure and phase formation. Mechanical performance (hardness and fracture toughness) was evaluated.

scholarly journals Evaluation of some chemical parameters of powder milk available in Mymensingh town

2012 ◽  
Vol 10 (1) ◽  
pp. 95-100 ◽  
Author(s):  
M F I Kajal ◽  
A Wadud ◽  
M N Islam ◽  
P K Sarma
Keyword(s):  
Statistical Analysis ◽  
Significant Variation ◽  
Milk Powder ◽  
Cow Milk ◽  
Local Market ◽  
Chemical Parameters ◽  
Total Solids ◽  
Milk Samples ◽  
Powder Milk ◽  
Powder Samples

The study was undertaken to evaluate some chemical parameters of powder milk available in Mymensingh town. Powder milk samples of six different brands namely Kwality, NIDO, Diploma, Anchor, Farmland & Starship were collected from local market. Powder samples were analyzed to know the chemical (PH, acidity, fat, protein, lactose, ash, moisture, solids-not-fat, total solids) characteristics. PH, acidity of all samples was almost similar to the cow milk  when the dried milk was reconstituted. PH ranged from 6.6-6.8, acidity from 0.10-0.15, fat from 26.198-27.89 g/100 g,  protein from 25.22-27.01 g/100g, lactose from 36.63-37.65 g/100g, ash from 5.34-5.48 g/100g, moisture from 3.36-4.48 g/100g, solids-not-fat from 67.99-70.07 g/100g, total solids from 95.51-96.63 g/100g, among the brands of powder milk. Statistical analysis showed significant variation for (PH and acidity) among different powder milk brands. chemical parameters in all brands of milk powder was found as per recommended standard. DOI: http://dx.doi.org/10.3329/jbau.v10i1.12099 J. Bangladesh Agril. Univ. 10(1): 95–100, 2012    

scholarly journals Availability and Nutritional Content of High Energy and High Protein Milk for Malnourished Older Adults

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 63-63
Author(s):  
Jitesh Patel ◽  
Melvin Holmes ◽  
Hannah Ensaff
Keyword(s):  
Older Adults ◽  
Protein Content ◽  
Energy Content ◽  
Large City ◽  
Milk Powder ◽  
High Energy ◽  
Nutritional Content ◽  
Fortified Milk ◽  
Whole Milk ◽  
Discount Retailers

Abstract Objectives Malnutrition in older adults reduces quality of life and is increasing in prevalence in many countries. Fortified milk (milk powder added to whole milk), typically forms part of guidelines globally for adults at risk of malnutrition. Protein-enriched fresh milk (PEM) may be a simpler option as it is ready to use. This study aims to investigate the availability and nutritional content of fortified milk and PEM. Methods The 7 largest supermarket chains (by UK market share) were surveyed in-store and online in a large city over 2 weeks in December 2019. Two were discount retailers and 3 did not offer online shopping. For each chain, a large, mid-size and convenience store type were randomly selected, if present within the city. In total 15 stores were visited (5 large, 7 mid-size and 3 convenience). Price and nutritional information were recorded on a pro forma for all milk powders and PEMs in-store and online. The energy & protein content of a 200 ml portion of fortified milk (made as per guidelines with milk powders found) and cost/g of protein was considered and compared with PEM and standard whole milk. Results Six brands of skimmed milk powder (SMP), 1 brand of whole milk powder (WMP) and 3 brands of PEM were found. SMP was the most available (5 large & 5 mid-sized stores), followed by PEM (2 large and 1 mid-sized store), whilst WMP was only found online. The 3 convenience stores and 2 discount retailers did not stock any milk powders or PEM. Energy in 200 ml portions ranged from 90 – 224 kcals and protein from 8.0 – 14.2 g. Fortified milk made with SMP had the highest protein content (Mdn = 13.8 g, IQR = 13.5 – 14.2 g), double that of standard whole milk. Fortified milk made with WMP had the highest energy content (224 kcals) but less protein than fortified milk made with SMP (12.0 g). PEM had the lowest energy (Mdn = 96 kcals, IQR = 90 – 98 kcals) and lowest protein content (Mdn = 9.4 g, IQR = 8.0 – 10.0 g). Cost/g of protein was highest for fortified milk made with WMP (Mdn = 2.5p, IQR = 2.3 – 2.7p), followed by PEM (Mdn = 2.0p, IQR = 1.9 – 2.5p) and lowest for fortified milk made with SMP (Mdn = 1.8p, IQR = 1.8 – 2.2p). Conclusions Based on nutritional content, availability and price, the preferred option found was fortified milk made with SMP; enriched fresh milks did not compare favourably for any of these criteria. Convenience and discount stores had poor availability of the products surveyed. Funding Sources Self-funded.

Structural and Chemical Properties of MBE Grown Niobium Overlayers on (110) Rutile

1996 ◽  
Vol 441 ◽  
Author(s):  
J. Marien ◽  
T. Wagner ◽  
M. Rühle
Keyword(s):  
Electron Microscopy ◽  
Transmission Electron Microscopy ◽  
Defect Structure ◽  
Chemical Properties ◽  
High Energy ◽  
Initial Growth ◽  
High Energy Electron ◽  
Transmission Electron ◽  
Different Temperatures ◽  
And Chemical Properties

AbstractThin Nb films were grown by MBE in a UHV chamber at two different temperatures (50°C and 950°C) on the (110) surface of TiO2 (rutile).At a growth temperature of 50°C, reflection high energy electron diffraction (RHEED) revealed epitaxial growth of Nb on rutile: (110)[001] TiO2 ¦¦ (100)[001] Nb. In addition, investigations with Auger electron spectroscopy (AES) revealed that a chemical reaction took place between the Nb overlayer and the TiO2 substrate at the initial growth stage. A 2 nm thick reaction layer at the Nb/TiO2 interface has been identified by means of conventional transmission electron microscopy (CTEM) and high-resolution transmission electron microscopy (HRTEM).At a substrate temperature of 950°C, during growth, the Nb film was oxidized completely, and NbO2 grew epitaxially on TiO2. The structure and the chemical composition of the overlayers have been investigated by RHEED, AES, CTEM and HRTEM. Furthermore, it was determined that the reaction of Nb with TiO2 is governed by the defect structure of the TiO2 and the relative oxygen affinities of Nb and TiO2.

scholarly journals Survivability of Salmonella and Escherichia coli O157:H7 Pathogens and Food Safety Concerns on Commercial Powder Milk Products

Dairy ◽  
2020 ◽  
Vol 1 (3) ◽  
pp. 189-201 ◽  
Author(s):  
Roshan Paswan ◽  
Young W. Park
Keyword(s):  
Escherichia Coli ◽  
Listeria Monocytogenes ◽  
Dairy Products ◽  
Milk Powder ◽  
Escherichia Coli O157 ◽  
Foodborne Illnesses ◽  
Milk Products ◽  
Salmonella Infections ◽  
Powder Milk ◽  
The U.S

Milk and dairy products are susceptible to the incidence of foodborne illnesses by numerous pathogens, including Listeria monocytogenes, Salmonella spp., Escherichia coli, enteropathogenic Campylobacter jejuni, Yersinia enterocolitica, Cronobacter (Enterobacter sakazakii) and Staphylococcus aureus. Annually Salmonella infections cause approximately 93.8 million cases of gastroenteritis and 155,000 deaths worldwide. Including meat and poultry, dairy products are the most commonly contaminated foods by Salmonella. Studies show that Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes are among the top 5 pathogens causing hospitalization and life-threatening foodborne illnesses. The U.S. Centers for Disease Control and Prevention (CDC) estimated that annually around 1.2 million foodborne illnesses with more than 23,000 hospitalizations, 450 deaths and 130 outbreaks were attributed to Salmonella infection in the U.S. The Salmonella enteric in skim milk powder survived at three months storage, with water activity as low as 0.33. With respect to Escherichia coli O157:H7, it is capable of causing disease at a low dosage, ranging from 5–50 cells. Viable cells of Escherichia coli O157:H7 reportedly survive in infant formula powder for one year at 5 °C. The survivability of Escherichia coli in powder milk was significantly reduced with the synergistic effects of storage time and temperature. The U.S. Dairy Export Council recommends that milk powder should be stored in a cool and dry place, at a temperature not to exceed 27 °C, and a relative humidity not to exceed 65%. Reports have recommended that milk powder products need to be stored in light, oxygen, and moisture-proof containers. In this article, the survival of the major foodborne pathogens including Salmonella and Escherichia coli O157:H7 in powdered milk products from common dairy species such as cow and goats are reviewed.

scholarly journals Energy Value of Yield and Biomass Quality of Poplar Grown in Two Consecutive 4-Year Harvest Rotations in the North-East of Poland

Energies ◽  
2020 ◽  
Vol 13 (6) ◽  
pp. 1495 ◽  
Author(s):  
Mariusz Jerzy Stolarski ◽  
Kazimierz Warmiński ◽  
Michał Krzyżaniak
Keyword(s):  
Renewable Energy Sources ◽  
High Energy ◽  
Biomass Energy ◽  
Solid Fuels ◽  
Biomass Quality ◽  
Energy Value ◽  
North East ◽  
The North ◽  
Low Levels

Bioenergy accounts for 61.7% of all renewable energy sources, with solid fuels accounting for 43% of this amount. Poplar plantations can deliver woody biomass for energy purposes. A field experiment with poplar was located in the north-east of Poland on good quality soil formed from medium loam. The study aimed to determine the yield, the energy value of the yield and the thermophysical properties and elemental composition of the biomass of four poplar clones harvested in two consecutive 4-year harvest rotations. The highest biomass energy value was determined in the UWM 2 clone in the second harvest rotation (231 GJ ha−1·year−1). This value was 27–47% lower for the other clones. The biomass quality showed that poplar wood contained high levels of moisture and low levels of ash, sulphur, nitrogen and chlorine. This indicates that poplar can be grown in the north-east of Poland and that it gives a yield with a high energy value and beneficial biomass properties from the energy generation perspective.

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