Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt

The present study aimed to analyze the effect of the addition of whole and milled flaxseed on the quality characteristics of yogurt. In the first stage of the research, the optimal dose of flaxseed was determined. In the second stage of the research, it was assessed whether the selected qualities of yogurt were affected by the form of flaxseed (whole or milled) and the time of addition (before or after fermentation). The yogurts obtained were stored at 5 °C for 21 days, and the changes in active acidity, apparent viscosity, syneresis, and the number of yogurt bacteria were determined. The results of the second stage of the study were subjected to two-way analysis of variance (ANOVA) (p < 0.05). The study showed that the addition of milled flaxseed to yogurts in the amount of 1% was optimal. Time and form of flaxseed supplementation significantly influenced the changes in active acidity, apparent viscosity, and syneresis in the tested yogurts. The addition of flaxseed did not significantly change the content of yogurt bacteria. The results indicate that to achieve increased apparent viscosity and reduced syneresis, it is more advantageous to use milled flaxseed rather than whole flaxseed.

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COOLING STARCH-THICKENED FOOD ITEMS WITH COLD TUBE AGITATION1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-23.11.330 ◽

1960 ◽

Vol 23 (11) ◽

pp. 330-336 ◽

Cited By ~ 2

Author(s):

Karla Longree ◽

Lenora Moragne ◽

James C. White

Keyword(s):

Analysis Of Variance ◽

Relative Viscosity ◽

Quality Characteristics ◽

T Test ◽

Cooling Time ◽

High Fat ◽

Culinary Quality ◽

Food Items ◽

Rate Of Cooling

This investigation was concerned with the cooling of 4-gal. batches of food by agitation using a rotating tube as agitator through which flowed refrigerated water. The aim was: (a) to gain information on the total cooling time of various white sauces; and (b) to observe changes in certain quality characteristics affected by this method of cooling such as, relative viscosity, density, whiteness reflectance, and acceptability for service. The variables were the level of flour in the sauces (4, 6, and 12 oz-/gal. milk), the level of fat in the sauces (4, 6, and 12 oz./gal. milk), and the rate of agitation of the cold tube (6, 12, and 18 rpm.) In general, the rate of cooling increased as the rate of agitation increased. The twenty-four sauces cooled from 140°F. to 60°F. within 5 hours, and half of them within 3 hours. The high-fat sauces cooled more slowly. Changes in relative viscosity were small, and in all but two cases they did not affect the acceptability of the sauces for service. It appears that efficient cooling can be obtained with the u-tube without obejctionable loss in culinary quality. An analysis of variance and t test comparisons were carried out.

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Dose optimisation with simultaneous pharmacokinetic estimation in adaptive clinical trials

Statistical Methods in Medical Research ◽

10.1177/0962280219852582 ◽

2019 ◽

Vol 29 (4) ◽

pp. 1149-1166

Author(s):

Kabir Soeny ◽

Barbara Bogacka ◽

Byron Jones

Keyword(s):

Dose Regimen ◽

Developmental Process ◽

Cost Effective ◽

Optimal Dose ◽

Optimal Time ◽

Model Parameters ◽

Stage Design ◽

Effective Manner ◽

Dose Optimisation ◽

Suboptimal Dose

Determination of the optimal dose is a critical objective in the drug developmental process. An optimal dose prevents over- and under-exposure to the treatment drug thereby facilitating superior patient experience and reduced costs to the healthcare system. In this paper, we present a method for model-based dose optimisation with simultaneous pharmacokinetic estimation of the model parameters. Multiple doses of the drug are considered and the objective is to maintain the blood concentration of the drug around a pre-decided target concentration. We consider an adaptive setting wherein the model parameters are estimated from the blood samples collected at D-optimal time points from all subjects enrolled so far in the trial. The estimated parameters are then used to determine the optimal dose regimen for the next cohort. This procedure continues until the condition of a pre-decided stopping rule is met. Simulation studies and sensitivity analysis are undertaken to validate the methodology. We also evaluate the performance of the methodology when carried out in a non-adaptive setting. A two-stage design is then presented which combines the advantages of the adaptive as well as the non-adaptive approach. We demonstrate that our methodology enables pharmacokinetic estimation and dose regimen optimisation simultaneously in an ethical and cost-effective manner protecting the subjects from the ill-effects of suboptimal dose regimens and economising the number of subjects required in the trial.

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Screening of microorganisms which are able to accelerate the process of microbial transformation of bird droppings

Agrarian Bulletin of the ◽

10.32417/1997-4868-2021-215-12-50-58 ◽

2021 ◽

Vol 215 (12) ◽

pp. 50-58

Author(s):

Al'bina Luneva

Keyword(s):

Pseudomonas Putida ◽

Proteolytic Activity ◽

Microbial Transformation ◽

Optimal Dose ◽

Ammonium Nitrogen ◽

Chicken Manure ◽

Optimal Time ◽

Bird Droppings ◽

Microbial Biodegradation ◽

Microbial Number

Abstract. The purpose of the research. Screening of collection strains of microorganisms with enzymatic properties to accelerate the processes of microbial biodegradation of bird droppings. Research methods. The proteolytic activity of the grown cultures was studied according to GOST 20264.2-88, the total microbial number in the chicken droppings (CFU/ml) was analyzed, and the ammonium nitrogen was determined. Research results. As a result of the experiments, it was found that the highest proteolytic activity was demonstrated by the strain Pseudomonas putida 90 biovar A (171), which amounted to 74.6 units/g. When analyzing the effect of the studied collection strains on the decomposition processes of droppings, it was revealed that the largest number of microbial cells in bird droppings was achieved using Pseudomonas putida 90 biovar A (171), which was 104 CFU/ml at the beginning of the researches, and was the maximum and amounted to 1011 CFU/ml by the 15th day. The content of ammonium nitrogen in droppings treated with this culture decreased from 340 mg/l from the beginning of the experiment to 174 (15th day) and 169 mg/l (20th day) and it was the best indicator. When selecting the dose and concentration of the strain-producer Pseudomonas putida 90 biovar A (171) under introduction to bird droppings, it was found that to accelerate the process of biodegradation of bird droppings, the optimal dose for applying the studied culture is 4.0 % of organic waste mass with preliminary dilution by 2 times with water. At the same time, the optimal time of droppings keeping and the studied culture is 15 days. Scientific novelty. It was established for the first time that the treatment of chicken manure with the collection strain Pseudomonas putida 90 biovar A (171) accelerates the process of its microbial transformation.

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Pengaruh Penambahan Crude Tannin pada Sperma Cair Kambing Peranakan Ettawa yang Disimpan Selama 14 Hari terhadap Viabilitas Spermatozoa (The Effect of Crude Tannin Addition to Liquid Semen of Ettawa Crossbred Goat on The Viability of Spermatozoa During 14

Buletin Peternakan ◽

10.21059/buletinpeternak.v34i1.100 ◽

2012 ◽

Vol 34 (1) ◽

pp. 1

Author(s):

Oktora Dwi Putranti ◽

Kustono (Kustono) ◽

Ismaya (Ismaya)

Keyword(s):

Key Words ◽

Analysis Of Variance ◽

Sperm Quality ◽

Test Procedure ◽

Quality Characteristics ◽

Quality Data ◽

Randomized Design ◽

Completely Randomized Design

This study was aimed to obtain viability of Ettawa Crossbred spermatozoa into day 14th on with the addition of crude tannin (CT). The design used was one-way completely randomized design with five replications and five treatments. The data of value identified sperm were analyzed descriptively. Sperm quality data were analyzed using one way analysis of variance (ANOVA) and Tukey-W-test procedure. The results showed that the sperm quality characteristics were as the followed: volume 1.4+0.42 ml; pH 6.84+0.27; creamy milk color; consistency thick; motility ++ and concentration (328.8+80.74) x 107/ml semen. Spermatozoa viability were K0 (control) 29.89+16.52%; K1 (CT 2.5%) 65.33+8.95%; K2 (CT 5%) 58.20+12.4%; K3 (CT 10%) 52.61+15.34%; and K4 (CT 20%) 47.84+13.84%. It was concluded that the addition of 2.5% crude tannin gave significant effect on viability of Ettawa Crossbred spermatozoa during 14 days storage, whereas addition of 20% crude tannin had caused low percentage of live spermatozoa.(Key words: Spermatozoa, Crude tannin, Viability)

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Heterodera glycines Ichinohe, 1952 (Nematoda: Tylenchida) from Argentina. 1. Morphological and morphometrical characterisation of second-stage juveniles

Nematology ◽

10.1163/156854101750236295 ◽

2001 ◽

Vol 3 (2) ◽

pp. 165-170 ◽

Cited By ~ 1

Author(s):

Marcelo Doucet ◽

Paola Lax

Keyword(s):

Analysis Of Variance ◽

Heterodera Glycines ◽

Morphological Characters ◽

Population Variability ◽

Second Stage ◽

Two Populations

AbstractSecond-stage juveniles from two populations of Heterodera glycines races 1 and 3 from different areas in Argentina were characterised on the basis of an analysis of morphological and morphometrical characters. Some of the morphological characters assessed were found to be subject to intra- and inter-population variability. It was not possible to detect clear differences between the populations of the two races under consideration. Most of the morphometrical characters showed ranges different from those known for other populations of the species and reduced variability. The analysis of variance revealed significant statistical differences for most of the morphometrical characters studied.

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KARAKTERISTIK MUTU SIRUP RUMPUT LAUT (Eucheuma spinosum)

Jurnal Fish Protech ◽

10.33772/jfp.v4i1.18137 ◽

2021 ◽

Vol 4 (1) ◽

pp. 1

Author(s):

La Ode Muhammad Anharullah ◽

Haslianti Haslianti ◽

Nur Asyik

Keyword(s):

Analysis Of Variance ◽

Confidence Level ◽

Quality Characteristics ◽

Ash Content ◽

Duncan Multiple Range Test ◽

Anova Analysis ◽

Randomized Design ◽

Significant Difference ◽

Completely Randomized Design ◽

Range Test

ABSTRACT The aim of this study was to determine the quality characteristics of seaweed Syrup (Eucheuma spinosum). This study used a Completely Randomized Design (CRD) consisting of 3 treatments, namely: P1 = 100 gr seaweed: 200 gr sugar: 3.5 L water: CMC 0.3 gr, P2 = 120 gr seaweed: 200 granulated sugar gr: water 3,5 L: CMC 0,3 gr, P3 = Seaweed 140 gr: sugar 200 gr: water 3,5 L: CMC 0,3 gr: with three times replications. Data from observations were analyzed using ANOVA (Analysis of Variance) at a level of 95%, if there is a significant difference (P> 0.05), further tests were carried out with the DMRT (Duncan Multiple Range Test) tests at a 95% confidence level. The results obtained showed that the concentration of seaweed (E. spinosum), water, and taste did not significantly affect the aroma and taste of seaweed syrup. The best treatment was in the treatment of P1 with a scent value of 3.46 with a rather like category, and P1 for a taste of 3.46 with a somewhat like category. The chemical value of seaweed syrup is the value of water content ranging from 38.96% -43.21%, ash content ranges from 0.82-1.34%. Keywords: Syrup, seaweed (Eucheuma spinosum), chemistry and sensoryABSTRAKTujuan penelitian ini adalah untuk mengetahui Karakteristik Mutu Sirup Rumput Laut (Eucheuma spinosum). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu : P1 = Rumput laut 100 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr, P2 = Rumput laut 120 gr : gula pasir 200 gr: air 3,5 L : CMC 0,3 gr, P3 = Rumput laut 140 gr : gula pasir 200 gr : air 3,5 L : CMC 0,3 gr : dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) pada taraf 95%, apabila terdapat beda nyata (P>0,05) maka dilakukan uji lanjut dengan uji DMRT (Duncan Multiple Range Test) pada taraf kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa Kosentrasi rumput laut (E. Spinosum), air dan rasa berpengaruh tidak nyata terhadap aroma dan rasa sirup rumput laut. Perlakuan terbaik terdapat pada perlakuan P1 dengan nilai aroma sebesar 3,46 dengan kategori agak suka, dan P1 rasa 3,46 dengan kategori agak suka. Nilai kimia sirup rumput laut yaitu nilai kadar air berkisar 38,96%-43,21%, kadar abu berkisar 0,82-1,34%.Kata kunci: Sirup, rumput laut (Eucheuma spinosum), kimia dan sensori

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Target Assignment for Cooperative Quadrotors Unmanned Aerial Vehicles

Journal of Physics Conference Series ◽

10.1088/1742-6596/2128/1/012014 ◽

2021 ◽

Vol 2128 (1) ◽

pp. 012014

Author(s):

Mohamed Mahfouz ◽

Ahmed T. Hafez ◽

Mahmoud M. Ashry ◽

Gamal Elnashar

Keyword(s):

Computational Complexity ◽

Objective Function ◽

Unmanned Aerial Vehicles ◽

Assignment Problem ◽

Target Group ◽

Optimal Time ◽

Second Stage ◽

Aerial Vehicles ◽

Multiple Uavs ◽

Target Assignment

Abstract The target assignment for cooperative Unmanned aerial vehicles is a critical topic. Most target assignment approaches yield computational complexity when dealing with multiple UAVs. This work offers target assignment approaches and resolves multiple UAVs problems by introducing a proposal of target assignment approaches. The main contribution of this work is solving the target assignment problem using optimal time approach and gain maximization approach in double stages. At the first stage, the urgently desired target to be fetched from the detected target group is selected by using the proposed objective function based on three attribute values of targets (threating weight - importance weight - separating distance). At the second stage, the proposed objective function is used and assign related UAVs for selected desired targets by considering the coverage factors, adaptive-limitation and constrains.

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Predominant trait inheritance in wheat with multivariate approach

Ciência Rural ◽

10.1590/0103-8478cr20160859 ◽

2017 ◽

Vol 47 (7) ◽

Author(s):

Rita Carolina de Melo ◽

Marcelo de Carli Toigo ◽

Sergio Dias Lannes ◽

Nicole Trevisani ◽

Thayse Cristine Vieira Pereira ◽

...

Keyword(s):

Multivariate Analysis ◽

Analysis Of Variance ◽

Quality Characteristics ◽

Multivariate Approach ◽

Multivariate Analysis Of Variance ◽

Additive Type ◽

Commercial Cultivars ◽

Additive Inheritance ◽

New Cultivars

ABSTRACT: The objective of this study was to analize the inheritance of characters in wheat using multivariate analysis of variance. Sixteen genetic constitutions were evaluated between commercial cultivars and progenies F1 and F2. Treatments were arranged in completely randomized blocks, with three replicates. Five characters were evaluated. Multivariate analysis of variance and multivariate contrasts were then performed to test the hypotheses. The significant differences, obtained for comparison between parents and progenies F1, may be evidence of heterosis occurrence. However, only comparisons between progenies P1_P3 (F1) vs. P1_P3 (F2) and P4_P2 (F1) vs. P4_P2 (F2) showed significant differences. Multivariate analysis of variance revealed that inheritance of the characters studied is predominantly of the additive type. It is possible that, this occurred due to the degree of relationship between parents who reunited identical alleles at the same locus, by ancestry, as a result of inbreeding effects. The knowledge of additive inheritance may represent a faster incorporation of resistance or quality characteristics in new cultivars.

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Organoleptic Analysis Of The Honeycomb Cake (Kue Sarang Semut)

FOODSCITECH ◽

10.25139/fst.v0i0.2682 ◽

2020 ◽

Vol 3 (1) ◽

pp. 24

Author(s):

Anni Faridah ◽

Raudhatul Jannah ◽

Merisa Marlis

Keyword(s):

Wheat Flour ◽

Analysis Of Variance ◽

Variance Test ◽

Second Stage ◽

Organoleptic Test ◽

Significant Difference ◽

Different Types ◽

Palm Sugar ◽

Distinct Colour ◽

Two Stages

The Honeycomb Cake or Caramel Cake or widely known in Indonesia as "Kue Sarang Semut" is a type of cake that preferred by many people and has a distinct colour, texture and aroma. Some of its main ingredients are caramel and wheat flour. But the caramel-making is generally sugarcane-based, and the flour is still usually from wheat, which its availability is always depended on import traffic and its import activity is now increasing. Therefore, it is necessary to research the cake's organoleptic test using different types of sugar and the flour substitution of tofu dregs. This research is classified as a pure experiment and conducted in two stages and uses Completely Randomised Design, which is consisted of four treatments. The first stage uses four different types of sugar (granulated sugarcane, aren sugar, palm sugar, and rock sugar) and the second stage is four types of tofu dregs flour amount (0%, 15%, 30%, and 45%) used, with three-time repetition. The obtained data later tabulated into a table and will be examined using Analysis of Variance test. If there is any significant difference, the Duncan test will then applied. This research concludes that the different types of sugar significantly affect the colour and aroma quality. Furthermore, the amount of the wheat flour substitute of tofu dregs flour significantly affect the volume, colour, aroma, chewiness texture, hollow texture, and taste satisfaction. The best treatment of the Honeycomb Cake is obtained from the usage of pam sugar and 15% amount of tofu dregs flour.

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Effect of Nano-coating on Molten Salts for Turbine Blades

Iraqi Journal of Nanotechnology ◽

10.47758/ijn.vi1.31 ◽

2020 ◽

pp. 54-63

Author(s):

Abbas Khammas ◽

Haider Hashim Abbas

Keyword(s):

Analysis Of Variance ◽

Master Alloy ◽

Grey Relational Analysis ◽

Turbine Blades ◽

Diffusion Coating ◽

Quality Characteristics ◽

Pack Cementation ◽

Relational Analysis ◽

Nano Coating ◽

Grey Relational

The purpose of this study is to optimize hot corroded pack coated Ni-based superalloy K417G using grey relational analysis. Optimization of the pack cementation parameters was performed using quality characteristics of diffusion coatings for pack cementation process, i.e., salt activator, Nano-powders master alloy powder, and wt.% Y2O3. Analysis of variance (ANOVA) was used for observing the most influencing pack cementation parameters on the quality characteristics, i.e., Na2So4-6% wt. V2O5 (kp1), 100 wt% NaSO4 (kp2), and 75 wt. % NaSO4-25 wt % NaCl (kp3). The optimal process parameters were calculated using a grey relation grade and a confirmation test was performed. Based on the analysis of variance results, the wt.% Y2O3 is the most significant controllable diffusion coating factor for the hot corroded pack coated K417G at optimum setting conditions (A2, B3, C3) i.e., activator (NaCl), master alloy (94Cr-6Al), and wt.%Y2O3 (4%). according to the quality characteristics. Grey relational analysis was successfully applied to the optimization of hot corroded pack coated K417G using multi-performance characteristics.

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