scholarly journals The effects of commercial fibres on frozen bread dough

2010 ◽  
Vol 75 (2) ◽  
pp. 195-207 ◽  
Author(s):  
Jelena Filipovic ◽  
Nada Filipovic ◽  
Vladimir Filipovic
Keyword(s):  
Daily Intake ◽  
Frozen Storage ◽  
Jerusalem Artichoke ◽  
Industrialized Countries ◽  
Frozen Dough ◽  
Significant Difference ◽  
Beet Pulp ◽  
Discrimination Coefficient ◽  
Dough Characteristics

The daily intake of dietary fibres in highly industrialized countries is at a low level and, therefore, adversely affecting human health. The objective of this research was to analyze the influence of different commercial fibres (originating from sugar beet pulp fibrex, and Jerusalem artichoke inulin HPX and GR) in yeast dough at a level of 5 %, on the rheological properties of dough and the quality of bread during frozen storage. Frozen dough characteristics were determined using a Brabender maturograph and test baking was followed according the AACC procedure. The dough was frozen at -18?C and stored over a period of 60 days. The results concerning the dough (proving time and stability) and bread quality (volume and crumb quality) were statistically analyzed by multivariance Manova and discriminative analysis, which indicated that there was a significant difference between dough without fibres and dough with different fibres (fibrex, inulin HPX and GR). The discrimination coefficient points that the greatest influence of fibres on the final proof and proving stability is after 30 days (6.250) and after 0 days (6.158), respectively, but the greatest influence of fibres on bread volume and bread crumb quality (15.488 and 3.638, respectively) can be expected on non frozen dough, due to above mention their adverse the effect on gluten network.

scholarly journals Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results

2015 ◽  
Vol 4 (2) ◽  
Author(s):  
Monica Panozzo ◽  
Luciano Magro ◽  
Ilario Erle ◽  
Stefano Ferrarini ◽  
Riccardo Murari ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Analytical Determination ◽  
Nutritional Values ◽  
Carbohydrate Concentration ◽  
Significant Difference ◽  
Serving Sizes

The sampling activity for this study was performed between September and October 2012. It involved seven shops in Verona, eleven in Vicenza and two in its province (Bassano del Grappa), northern Italy. The scope was to measure the values of energy and nutritional components and to identify the profile of fatty acids in a serving of ready to eat Döner Kebab. The samples were collected according to the usual proportions of this preparation, keeping all the components (bread, meat, vegetables and sauces) separated in different bags. In the laboratory, each component was weighed and, after pooling, processed for the analytical determination of humidity, crude protein, lipid content and fatty acid profile, ashes, sodium (salt), carbohydrate, collagen (measured only in meat) and fibre. The results showed a highly standardized recipe, while the comparison between the two towns showed a significant difference in carbohydrate concentration (mainly due to the quantity of bread used). By observing data on the serving sizes sampled (274 to 618 g) and the nutritional values obtained, Döner Kebab can be seen as a ready to eat dish providing much energy: on average a serving size covers 45 and 36% of the recommended daily intake of energy, 95.7 and 82.1% of protein, 42.5 and 33.4% of saturated fatty acids for females and males, respectively, and 85.5% of salt regardless of gender. Döner Kebab can be considered as an occasional substitute to one of the two main meals of the day.

scholarly journals Biotechnology of dried snacks with heightened nutritional value made from salmon backbones and jerusalem artichoke

2014 ◽  
Vol 178 (3) ◽  
pp. 246-252
Author(s):  
Valeria A. Potapova ◽  
Olga Ya. Mezenova
Keyword(s):  
Technological Process ◽  
Daily Intake ◽  
Jerusalem Artichoke ◽  
Computational Method ◽  
Optimal Parameters ◽  
Russian Market ◽  
Processing Wastes ◽  
Kaliningrad Region ◽  
Organoleptic Score

The problems of protein deficiency, utilization of fish processing wastes, and lack of healthy snacks at Russian market are decided simultaneously by developing the technology for dried snacks made from backbones of atlantic salmon ( Salmo salar ), after filleting the fish, and tubers of jerusalem artichoke ( Helianthus tuberosus ) growing in Kaliningrad region. The method of orthogonal central composite design is used to determine optimal parameters of the technological process, as the portion of artichoke and the time of drying. Organoleptic score of the finished product is used as the optimization parameter. Mathematical model of the technological process is developed that allows to determine optimal parameters of the texturized semiproduct drying. Quality of the finished product is assessed and its biological value is evaluated with calculation of some macronutrients amount by the computational method. The content of potassium is 940 mg/kg, magnesium - 154 mg/kg, calcium - 285 mg/kg, phosphorus - 200 mg/kg. Comparing these values with the recommended daily intake of the nutrients, the snack can be classified as a functional food. Recommendations for the snack use are presented. The standard «Functional snacks Fish BioStripes» is proposed.

scholarly journals Microbial and Sensorial Quality of Ice Cream Fortified with Oyster (Crassostrea iredalei) Puree

2019 ◽  
Vol 7 (1) ◽  
pp. 295-299 ◽  
Author(s):  
JERSON C. SORIO ◽  
MARIETTA B. ALBINA
Keyword(s):  
Nutritional Value ◽  
Frozen Storage ◽  
Storage Period ◽  
Ice Cream ◽  
Sensory Attributes ◽  
Microbial Count ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Sensorial Quality

Oyster (Crassostreairedalei) are edible bivalve mollusk that contains nutrients that could enhance the nutritional value of dairy products such as ice cream. This study was conducted to determine the microbial and sensorial quality of ice cream fortified with oyster puree at 0% 5%, 10% and 15% concentration during 4 weeks’ frozen storage period. Based on the sensory evaluation results, treatment 2 (10%) obtained the highest overall acceptance mean score of 8.50 (like extremely), but showed no significant difference (p>0.05) with other treatments. The addition of oyster puree did not affect the sensory attributes and the overall acceptability of the products. All treatments were still acceptable on week 4 in terms of sensory attributes. For the basis of microbial analysis, all treatments revealed to have an acceptable microbial count that is below the standard limit of 100,000 CFU/ml (5 log CFU/ml) from week 0 to week 4. Development of ice cream fortified with oyster puree is feasible to increase its nutritional value.

scholarly journals Effects of ingredients and processing conditions on the quality frozen dough bread made from diferent wheat flour

2010 ◽  
pp. 115-120
Author(s):  
Laslo Ruska ◽  
Adrian Timar
Keyword(s):  
Wheat Flour ◽  
Frozen Storage ◽  
Bread Quality ◽  
Prolonged Storage ◽  
Processing Conditions ◽  
Optimum Conditions ◽  
Frozen Dough ◽  
Commercial Practice ◽  
Absorption Level

A laboratory scale no-time frozen dough procedure that approximates Romanian commercial practice has beendeveloped and used to study the effects of ingredients and processing conditions on the bread quality of a straightgrade wheat flour during prolonged storage (2 days to 26 weeks). All treatments (baking absorption level, mixingenergy input, mixer type, fermentation and intermediate proof times, removal of oxidant and/or doughstrengthening conditioners and partial freeze-thaw cycles) had significant effects (P<0.05) upon bread quality (loafvolume and/or bread score). In general, these effects were more pronounced with extended frozen storage time.High baking absorption, undermixing, bulk fermentation (> 1 h) and removal of oxidant and/or surfactants hadthe most dramatic effects. Addition of a very strong flour at 30% to strengthen the wheat flour had no significanteffect (P>0.05) upon bread quality under optimum conditions.

Polyphosphate Treatment of Frozen Cod. 3. Taste Panel Evaluation, Chemical Assessment and Thaw-Drip in Once-Frozen Newfoundland Trap-Caught Cod

1964 ◽  
Vol 21 (6) ◽  
pp. 1397-1402 ◽  
Author(s):  
W. A. MacCallum ◽  
Dorothy A. Chalker ◽  
J. T. Lauder ◽  
P. H. Odense ◽  
D. R. Idler
Keyword(s):  
Untreated Control ◽  
Gadus Morhua ◽  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Taste Panel ◽  
Electrophoretic Patterns ◽  
Significant Difference ◽  
Texture Characteristics ◽  
Panel Evaluation

Sodium tripolyphosphate treatment before packaging and freezing of fillets of trap-caught cod (Gadus morhua L.) in-rigor was compared with treatment in plain water.The once-frozen treated fillets, evaluated by an analytical taste panel after frozen storage at −12°F (−24.5 °C) for periods up to 27 weeks, had significantly better texture characteristics than did the untreated control fillets.Thaw-drip was significantly smaller in treated samples but this effect was less pronounced after extended frozen storage.Lipid hydrolysis proceeded at the same rate in both treated and untreated fillets.There was no significant difference between the electrophoretic patterns of the proteins found in the treated and untreated samples. In both cases the muscle albumins constituted the major portion of the proteins in the drip.Results indicate that polyphosphate-treated fillets prepared from trap cod could have greater market acceptance than untreated fillets. The producer would benefit from improved quality of product and from increased yield.

scholarly journals Combination Effects of Phosphate and NaCl on Physiochemical, Microbiological, and Sensory Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets during Frozen Storage

2018 ◽  
Vol 17 (4) ◽  
pp. 313-323
Author(s):  
Sutee WANGTUEAI ◽  
Jirawan MANEEROTE ◽  
Phisit SEESURIYACHAN ◽  
Yuthana PHIMOLSIRIPOL ◽  
Thunnop LAOKULDILOK ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Sodium Tripolyphosphate ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Combination Effects ◽  
Nile Tilapia Oreochromis Niloticus ◽  
Significant Difference ◽  
L Value ◽  
Tbars Values

The objective of this research was to investigate the combination effects of phosphate and sodium chloride (NaCl) on the quality of frozen Nile tilapia fillets (control and treated with sodium tripolyphosphate 1.4 % STPP + 2.7 % NaCl) during storage at -18 ºC for up to 8 months. Results showed that moisture content decreased slightly (P ≤ 0.05), while pH gradual decreased, total volatile base nitrogen (TVB-N) increased, and hardness and gumminess decreased with increasing time (P ≤ 0.05). Thiobarbituric acid-reactive substances (TBARS) values were low (0.01 - 0.03 mg malonaldehyde/kg) and phosphate content ranged from 3350 - 3900 mg/kg. There was no significant difference (P > 0.05) in drip loss during storage. The control had higher cooking losses and the L* value increased with increasing storage time, while a*, b*, C*, and h* values were not significantly different (P > 0.05). Appearance and texture acceptability scores of treated fish were significantly higher than the control throughout storage (P ≤ 0.05). Total aerobic psychrophilic and mesophilic bacteria were relatively unchanged at about 4 log CFU/g.

THE QUALITY OF RABBIT MEAT WHEN FED GREEN MASS OF JERUSALEM ARTICHOKE AND PROBIOTIC COMPLEXES

2019 ◽  
Vol 12 (2) ◽  
pp. 34-41
Author(s):  
E.E. Kurchaeva ◽  
◽  
A.V. Vostroilov ◽  
I.V. Maksimov ◽  
◽  
...  
Keyword(s):  
Jerusalem Artichoke ◽  
Green Mass ◽  
Rabbit Meat

Antecedents And Outcomes Of Qwl Among Employees In Banks

2019 ◽  
Vol 118 (7) ◽  
pp. 1-19
Author(s):  
Geethanjali N ◽  
Parveen Roja M ◽  
Lavanya D
Keyword(s):  
Organizational Climate ◽  
Job Stress ◽  
Work Life ◽  
Working Environment ◽  
Quality Of Work Life ◽  
Quality Of Work ◽  
Significant Difference ◽  
Service Productivity ◽  
The Impact

Quality of work life is the major factor to be considered in working environment of any organization. The performance of employees and the organization lies on the ability of the employees based on working environment. The QWL leads to better working environment which improves the performance of organization. The present study has made an attempt to find the level of factors causing QWL and the impact of outcome of QWL in banks. Since the profile of the banks may be associated with the level of outcomes of QWL, the present study has made an attempt to examine it with the help of one way analysis of variance and t-test. The included outcomes of QWL are job satisfaction, job stress, organizational climate, organizational commitment, employees retention behaviour, service quality employees and service productivity of employees. The highly associated determinants of QWL and the significant difference among the PUSBs and PRSBs have been noticed. The significantly associating important profiles of the banks regarding the existence of outcome of QWL are identified.

THE QUALITY OF PUBLIC HOSPITALS IN CAN THO CITY, 2016

2018 ◽  
Vol 8 (6) ◽  
pp. 76-81
Author(s):  
Chu Cao Minh ◽  
Thang Vo Van ◽  
Dat Nguyen Tan ◽  
Hung Vo Thanh
Keyword(s):  
Hospital Medicine ◽  
Secondary Data ◽  
Quality Criterion ◽  
Quality Criteria ◽  
Public Hospitals ◽  
Ministry Of Health ◽  
Cross Sectional ◽  
Significant Difference ◽  
Can Tho City

Background: The criteria set of assessing hospital quality in Vietnam in 2016 was revied from the criteria set in 2013 by the Ministry of Health in order to help hospitals to self-assess towards improvinge quality of hospitals in the international integration context. The study aimed to assess the quality of public hospitals in Can Tho City according to the revised criteria set of the Ministry of Health in 2016 and compare the quality among three hospital ranks (including grade I, grade II, and grade III) via to 5 groups of quality criteria. Methods: A cross-sectional study, using secondary data analysis was applied to assess the service quality of 7 general public hospitals in Can Tho City. Results: The average total score of 7 hospitals is 245 and the average for the criteria of 7 hospitals is 2.99, which is just satisfactory. In the criterion of quality, criterion D and E had the lowest scores compared to the other three groups. There was no statistically significant difference (p = 0.076) among the mean scores for the three hospital categories. Conclusion: The quality of public hospitals in Can Tho city in 2016 only reached moderately good level (2.99). Interventions should be developed to improve the quality of hospitals, with particular emphasis on improving the quality of criteria groups D and E. Key words: Quality, hospital, medicine, health, public, Can Tho

Restaging of patients with lymphoma

2008 ◽  
Vol 47 (01) ◽  
pp. 37-42 ◽  
Author(s):  
T. Pfluger ◽  
V. Schneider ◽  
M. Hacker ◽  
N. Bröckel ◽  
D. Morhard ◽  
...  
Keyword(s):  
Low Dose ◽  
Non Hodgkin Lymphoma ◽  
Contrast Enhanced ◽  
Pet Ct ◽  
Significant Difference ◽  
18F Fdg ◽  
Sensitivity Specificity ◽  
Fdg Pet Ct

SummaryAim: Assessment of the clinical benefit of i.v. contrast enhanced diagnostic CT (CE-CT) compared to low dose CT with 20 mAs (LD-CT) without contrast medium in combined [18F]-FDG PET/CT examinations in restaging of patients with lymphoma. Patients, methods: 45 patients with non-Hodgkin lymphoma (n = 35) and Hodgkin's disease (n = 10) were included into this study. PET, LD-CT and CECT were analyzed separately as well as side-by-side. Lymphoma involvement was evaluated separately for seven regions. Indeterminate diagnoses were accepted whenever there was a discrepancy between PET and CT findings. Results for combined reading were calculated by rating indeterminate diagnoses according the suggestions of either CT or PET. Each patient had a clinical follow-up evaluation for >6 months. Results: Region-based evaluation suggested a sensitivity/specificity of 66/93% for LD-CT, 87%/91% for CE-CT, 95%/96% for PET, 94%/99% for PET/LD-CT and 96%/99% for PET/CE-CT. The data for PET/CT were obtained by rating indeterminate results according to the suggestions of PET, which turned out to be superior to CT. Lymphoma staging was changed in two patients using PET/ CE-CT as compared to PET/LD-CT. Conclusion: Overall, there was no significant difference between PET/LD-CT and PET/CE-CT. However, PET/CE-CT yielded a more precise lesion delineation than PET/LD-CT. This was due to the improved image quality of CE-CT and might lead to a more accurate investigation of lymphoma.

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