scholarly journals New Products Based on Spelt for Restaurant Sector

2019 ◽  
Vol 21 (91) ◽  
pp. 54-59
Author(s):  
O. S. Sakhno ◽  
O. O. Hryshchuk ◽  
Y. P. Furmanova ◽  
O. S. Pavliuchenko
Keyword(s):  
Sunflower Seed ◽  
Hot Water ◽  
Walnut Shell ◽  
Pumpkin Seed ◽  
Caloric Value ◽  
Rectangular Shape ◽  
Brown Colour ◽  
Processed Products ◽  
Light Brown Colour ◽  
Crisp Bread

The spelt processed products that are presented on the Ukrainian food market have been analyzed in the paper. The comparative characteristics of chemical composition of spelt products – wholemeal flour, grits, flakes, bran – with same wheat and oat products have been investigated. Spelt flour and flakes are proposed for applying at the restaurant establishments. Authors havedeveloped technology of baked products for special dietician consumption – spelt crisp bread and spelt sweet bar as well. Spelt crisp bread contains linseed, sunflower seed, spices (cilantro, curcuma), herbs (fennel, parsley). Technology of this bread includes such operations as grinding of cleaned seeds, sifting of bran and flour, mixing of dry components, adding of kefir and water. Duration of first fermentation is 20 minutes, then rectangular shaping (5×13 cm) and drying at 80 oC during 4…5 hours, then cooling at ambient temperature near 30 min. Caloric value of spelt crisp bread is 260 kCal. Sensorial parameters of spelt crisp bread – rectangular shape, light brown colour, smooth top with inclusion of linseed and sunflower seed, pleasant taste and spicy aroma, crisp crust and thick texture. Sweet spelt bar is an example of beneficial sweets. It contains sunflower seed and pumpkin seed, nuts (walnut and almond), date, honey and sesame. Caloric value of spelt sweet bar is 220 kCal. Technology of this bread includes such operations as drying of spelt flakes at 120 oC during 2 min and further cooling, soaking of date in hot water during 3 min, removing of stone and grinding. Walnut is inspected due to the absence of walnut shell, almond is soaking for 3 hours, then parboiled and grinded. All ingredients are mixed during 5 min with honey. Then bar is rectangular shaping and served. Such bar has rectangular shape, ribbed top, crisp texture, light brown colour and intense walnut aroma.

scholarly journals Phenotypic and Morphometrical Characteristics of Sahiwal Cattle

2020 ◽  
pp. 462-465
Author(s):  
Purabi Kaushik ◽  
Jnyanashree Saikia ◽  
Jitendra Saharia ◽  
Dulal Chandra Mili
Keyword(s):  
Tail Length ◽  
Veterinary Science ◽  
Morphometric Characteristics ◽  
Neck Length ◽  
Phenotypic Characteristics ◽  
Morphometric Measurements ◽  
Brown Colour ◽  
Sahiwal Cattle ◽  
Measuring Tape ◽  
Light Brown Colour

The present study was conducted at Institutional livestock farm complex, College of Veterinary Science, Assam Agricultural University, Khanapara. A total of 37 adult Sahiwal pure breed cattle were selected to study their phenotypic and Morphometric characteristics. Phenotypic characteristics were visually recorded and morphometric measurements were taken with a measuring tape. Coat and face colour of most of the animals are deep brown in colour but also few light brown colour animals were noticed. The muzzle, eye lashes, hooves and tails colour of Sahiwal cattle are mostly black.  Deep and light brown colour Hump was found.  A well-developed udder, a large pendular dewlap and long naval flap were found. The average Heart Girth, Body length, Ear length, Ear width, Neck length, Hoove length, Hoove circumference, Tail length were found to be 103.33±2.79, 62.33±0.48, 10.08±0.39, 6.58±0.28, 25.83±0.50, 4.33±0.18, 11.33±0.28, 39.83±0.27, 24.33±0.28, 113.41±2.27 cm respectively.

scholarly journals Comparative analysis of physiologically important fatty acids

2010 ◽  
pp. 71-76
Author(s):  
Gabriella Kövér ◽  
Zoltán Győri
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Comparative Analysis ◽  
Vegetable Oils ◽  
Sunflower Seed ◽  
Wheat Germ ◽  
Grape Seed ◽  
Food Science ◽  
Pumpkin Seed

Fatty acid composition of some vegetable oils, like wheat germ, walnut, peanut, hempseed, linseed, sunflower-seed, olive, rapeseed, grape seed or pumpkin seed, analysed at Food Science Institute of Debrecen University, are summarised here. The effect of heat treatments usually used in Hungarian cuisine was examined in this paper.The influence of different fatty acids on human health is also reviewed.

THE THERAPEUTIC USE OF LEECHES IN CHILDREN AS DESCRIBED IN 1825

PEDIATRICS ◽  
1969 ◽  
Vol 44 (1) ◽  
pp. 83-83
Author(s):  
T. E. C.
Keyword(s):  
Therapeutic Use ◽  
The Body ◽  
Hot Water ◽  
Brown Colour ◽  
Excellent Description ◽  
Yellow Line ◽  
The Right

Leeches were used in the treatment of many pediatric conditions until relatively recently. Many physicians prescribed leeches, especially in the treatment of the purported symptoms caused by teething. William Moss,1 for example, advised applying two or three leeches at one time on the foot or heel of teething infants where "bleeding is a remedy much to be depended on when the symptoms of heat, fever, drowsiness, and startings are urgent." The following is an excellent description of the indications for leeching in children, as given by Dr. James Kennedy in 1825: Leeching, so as to abstract blood from a particular part sustaining inflammation, fulness, or pain, is very useful in many diseases especially those of children. . . . When the leech is of the right or medicinal kind, its body has a blackish brown colour, marked on the back with six yellow spots, and edged with a yellow line on each side:—these spots, however, as well as the lines, grow faint and almost disappear at certain seasons. . . . The mouth forms, as it were, the body of a pump and its tongue the sucker; and, by the working of this . . . mechanism, the blood is made to rise up into the conduit which conveys it to the animal's stomach. . . . Leeches may be employed in every case where topical bleedings are required, or where venesection cannot be performed. Before applying them, all the parts should be carefully washed;—first, with hot water and soap, for the purpose of removing, as much as possible, the particles of the cutaneous excretion which the leech instinctively dislikes, especially if impregnated in any degree with the odour of medicine;—and secondly, with milk and water as warm as can be endured, with the object of stimulating the superficial vessels and filling them with red blood.

scholarly journals Optimisation of Plant-based Milk Formulation using Hazelnut, Sunflower Seed and Pumpkin Seed by Mixture Design

2020 ◽  
Vol 8 (11) ◽  
pp. 2441-2448
Author(s):  
Canan Kuru ◽  
İsmail Tontul
Keyword(s):  
Sunflower Seed ◽  
Unsaturated Fatty Acids ◽  
Positive Impact ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Mixture Design ◽  
Total Phenolic ◽  
Sunflower Seeds ◽  
Pumpkin Seed ◽  
Animal Milk

The preference for plant-based foods has been increased in recent years. Animal milk alternatives, named as plant-based milk, are produced from different oilseeds, nuts and cereals by a series of processing steps. These plant-based milk have different advantages over animal milk such as being lactose and cholesterol-free and having a high content of phenolics, minerals and unsaturated fatty acids. On the contrary, they generally have a lower content of proteins and low sensorial acceptability. To overcome these disadvantages, an optimisation by mixture design was carried out to produce high-quality plant-based milk in terms of chemical, physical and sensorial properties. The results showed that dry matter (7.7-11.5 g/100 mL) and ash (0.11-0.46 g/100 mL) content of the samples increased using a combination of sunflower seeds and pumpkin seeds. Total phenolic content and DPPH radical scavenging activity of plant-based milk were governed by the ratio of sunflower seeds. Hazelnut ratio in the samples had a positive impact on protein content (0.17-1.85 g/100 mL), whiteness index, serum stability and sensorial properties. The optimum formulation was determined as 66.3% hazelnut, 0% pumpkin seed and 33.7% sunflower seed. Verification studies showed a good agreement between theoretical and experimental responses.

Exercise and Supplementation of Black Mulberry Fruit Extract, Sunflower Seed and Pumpkin Seed Enhance Cognitive Performance among Sedentary University Students

2020 ◽  
Vol 17 (1) ◽  
pp. 105-110
Author(s):  
Nor A.A.M. Shalan ◽  
Norhazira A. Rahim ◽  
Nur I. Mohamad
Keyword(s):  
Reaction Time ◽  
Cognitive Performance ◽  
Group Treatment ◽  
Sunflower Seed ◽  
Sedentary Lifestyle ◽  
Flanker Task ◽  
Cognitive Task ◽  
Cognitive Tasks ◽  
Fruit Extract ◽  
Pumpkin Seed

Background: sedentary lifestyle has been found to influence cognitive impairment, whereas physical activity and diet have been found to reduce the negative impacts of a sedentary lifestyle. Objectives: This study aims to examine the synergistic effects of the black mulberry, sunflower seed, and pumpkin seed supplements, including exercise on cognitive performance among sedentary university students. Subjects and Methods: Participants (n=36) were randomly assigned to receive black mulberry, sunflower seed, and pumpkin seed with and without exercise for 60 days. Then, they were required to complete cognitive task assessment for domain attention (visual reaction time and auditory reaction time), perception (fast counting and basic music) and executive (Eriksen flanker task and Stroop test) on day 0 (baseline), 30, and 60 of the experiment. Following that, blood samples were collected and analyzed for malondialdehyde serum concentration as an oxidative stress marker. Results: All participants showed significant faster reaction time in cognitive tasks for domain attention and basic music test for domain perception on day 30 and 60 compared to day 0. However, no significant changes were observed within group, on cognitive task for domain executive. In comparison between the groups, participants in group treatment showed significant faster reaction time for cognitive tasks for domain attention and for Erikson flanker task for domain executive as compared to group exercise alone, and group treatment with exercise. For domain perception (basic music test), participants in group treatment with exercise achieved faster reaction time compared to group treatment and exercise alone. Despite the reduction of malondialdehyde concentration in all groups, no significant difference was found between them. Conclusion: It was indicated from the findings that the consumption of black mulberry fruit extract, sunflower seeds, and pumpkin seeds with and without exercise independently enhanced attention, perception, and executive function among sedentary young adults.

TEMPLE SCULPTURES OF MANNA MAGUS AND THEIR PICTURING IN TABRIZ CARPETS OF XIX CENTURY

2021 ◽  
Vol 62 (01) ◽  
pp. 5-19
Author(s):  
Kubra Muxtar Aliyeva
Keyword(s):  
Contour Line ◽  
The Sun ◽  
Yellow Colour ◽  
Brown Colour ◽  
Xix Century ◽  
Personal Collection ◽  
Light Brown Colour

In the article one unique carpet from personal collection kept in Goris (Southern Azerbaijan) is studied. That carpet is known by the name “Seven planets”. The carpet was woven in 1880 and according character of figures, pictured on it, it’s author was amateur carpet-maker. Uniqueness of that carpet is explained by it’s content aspect. It should be also pointed, that in special literature such samples aren’t mentioned. In the centre of carpet rectangular medallion is placed, and it’s border isn’t very wide, it consists of three stripes. In that medallion warm, light-brown colour transforms into dark-brown one (here abrash is seen). In the medallion pictures of seven planets are placed. These planets are symbols of heavenly stars. In the centre of medallion the Sun is pictured. (Arabian inscriptions with names of planets are connected with different anthropomorphous figures. These inscriptions are placed side by side, on the background of four paddle medallions of yellow colour. These medallions are outlined by yellow contour line).

On various minerals (Anatase, &c.), from the Binnenthal

1904 ◽  
Vol 14 (63) ◽  
pp. 16-17 ◽  
Author(s):  
R. H. Solly
Keyword(s):  
Brown Colour ◽  
Light Brown Colour

Anatase.—Some very brilliant and highly modified crystals of a light brown colour were obtained from the Ofenhorn in 1908. The largest crystal measures nearly an inch across. The. form {313} is largely developed; other forms present are {100}, {110}, {111}, {331}, {221}, {223}, {835}, {112}, {118}, {117},and also a new {h k l} plane close to (110) and (221), which is probably (24.14.7). These crystals resemble Seligmann's fig. 3.In 1902 some much smaller, dark brown crystals of a different habit, with the form {117} largely developed, were obtained from another part of the Ofenhorn. They resemble Klein's fig. 3. Three new forms were observed, namely {553}, {35.8.5}, and {40.3.5}.

Choosing a rational dosage of pumpkin seed powder in the recipe of crusty bread

2020 ◽  
Vol 29 (12) ◽  
pp. 50-51
Author(s):  
O.B. Skvortsova, ◽  
◽  
P.K. Garkina ◽  
E.I. Ponomareva ◽  
◽  
...  
Keyword(s):  
Nutritional Value ◽  
Pumpkin Seed ◽  
Organoleptic Characteristics ◽  
Crisp Bread

The article presents the results of a study of the effect of the dosage of pumpkin seed powder on the organoleptic and physicochemical indicators of the quality of crisp bread. It has been established that the introduction of the fortifier in an amount of 10 % (by weight of flour) will improve organoleptic characteristics of finished products, increase their strength by 12 % and increase nutritional value.

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