scholarly journals The Role of Non-Caloric Sweeteners in Sensory Characteristics of Pastry Products

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 329
Author(s):  
Vilma Quitral ◽  
Juanita Valdés ◽  
Valeska Umaña ◽  
Nicol Gallardo ◽  
María José Alcaino ◽  
...  
Keyword(s):  
Caloric Intake ◽  
Control Sample ◽  
Sensory Response ◽  
Physical Parameters ◽  
Microbiological Analysis ◽  
Texture Parameters ◽  
Moisture Variation ◽  
Sensory Preference ◽  
Hedonic Scale

The purpose of this work was to evaluate the role of non-caloric sweeteners in pastry products considering the product made with sugar as a control sample. Sensory preference and acceptability with consumers were determined through ranking test and 9-point hedonic scale respectively. The satiation and satiety were determined by the visual analogue scale (VAS). In addition, caloric intake; macronutrients; physical parameters such as yield, specific volume, hardness, cohesiveness, and gum; stability in storage time by microbiological analysis; and moisture variation of the samples were calculated. The results showed that the preference and sensory acceptability is significantly (p < 0.05) higher in the control sample; the sweeteners decreased the sensory response, but not the satiation and satiety, although these are not related to the sensory response and did not present significant differences with the control sample, except in the satiation parameter of the sample sweetened with Stevia. The physical and texture parameters highlight the best quality of the control sample and are related to the sensory response. The shelf life is also greater in the control sample, which shows that sugar contributes sweetness and other technological characteristics related to texture, stability during storage, aroma, color, and flavor, thanks to the Maillard reaction.

scholarly journals Formulation of a Gluten-free Cookie with Prebiotics and an Edible Cover Enriched with Probiotics

2021 ◽  
Vol 11 (2) ◽  
pp. 3459-3469
Keyword(s):  
Caloric Intake ◽  
Microbiological Quality ◽  
Storage Period ◽  
Gluten Free ◽  
Relevant Today ◽  
Texture Parameters ◽  
Film Forming ◽  
Two Samples ◽  
Hedonic Scale ◽  
Symbiotic Properties

Gluten-free foods are products that have become relevant today due to the prevalence of diseases related to the consumption of gluten proteins. This study developed a gluten-free cookie based on buckwheat flour and corn, reduced in fat with symbiotic properties. Several formulations were tested, the best cookies were selected based on texture, color, and sensory. The five most significant samples were evaluated using a hedonic test. Subsequently, the two samples that showed a higher score in the hedonic scale on color and texture parameters were selected. The two formulations were covered with a film-forming solution enriched with probiotics. No significant differences were shown for both cookies related to preference or texture by the panelists. The caloric intake and fat content were lower in formulation two. While formulation one has a greater contribution of fiber and protein. According to the Oficial Mexican regulations, the formulations presented an adequate microbiological quality in the period (4 weeks) and evaluated conditions (35 ºC with 70% relative humidity). Despite this time, the attributes of color and texture were affected after the storage period, finding significant differences between the cookies and time.

Exploring the role of identity fusion and group identification in predicting parochialism amongst Indonesian Islamic groups

2019 ◽  
Author(s):  
Christopher Michael Kavanagh ◽  
Susilo Wibisono ◽  
Rohan Kapitány ◽  
Whinda Yustisia ◽  
Idhamsyah Eka Putra ◽  
...  
Keyword(s):  
Group Identification ◽  
Control Sample ◽  
Theoretical Models ◽  
Religious Groups ◽  
Diverse Range ◽  
Beliefs And Practices ◽  
Identity Fusion ◽  
Beliefs And Practice ◽  
Fusion Theory

Indonesia is the most populous Islamic country and as such is host to a diverse range of Islamic beliefs and practices. Here we examine how the diversity of beliefs and practices among Indonesian Muslims relates to group bonding and parochialism. In particular, we examine the predictive power of two distinct types of group alignment, group identification and identity fusion, among individuals from three Sunni politico-religious groups - a fundamentalist group (PKS), a moderate group (NU), and a control sample of politically unaffiliated citizens. Fundamentalists were more fused to targets than moderates or citizens, but contrary to fusion theory, we found across all groups, that group identification (not fusion) better predicted parochialism, including willingness to carry out extreme pro-group actions. We discuss how religious beliefs and practice impact parochial attitudes, as well as the implications for theoretical models linking fusion to extreme behaviour.

Bacteriophages immunomodulate the response of monocytes

2021 ◽  
pp. 153537022199515
Author(s):  
Lídia Perea ◽  
Lorena Rodríguez-Rubio ◽  
Juan C Nieto ◽  
Carlos Zamora ◽  
Elisabet Cantó ◽  
...  
Keyword(s):  
Cytokine Production ◽  
Statistical Significance ◽  
Control Sample ◽  
Polymyxin B ◽  
Dependent Manner ◽  
Direct Role ◽  
Gram Positive Bacteria ◽  
Hla Dr ◽  
Tnf Α

Bacteriophages are present in fluids from cirrhosis patients. However, their effect on the immune response is unknown. In this work, we explore the role of phages in the phenotype, function, and cytokine production of monocytes. We stimulated healthy monocytes with five different butanol-purified phage suspensions infective for Gram-negative and Gram-positive bacteria. We studied the expression of the monocyte markers involved in lipopolysaccharide recognition (LPS; CD14), antigen presentation (HLA-DR) and co-stimulation (CD86), and the concentration of induced cytokines (TNF-α, IFN-α, and IL-10) by phages. To confirm the direct role of phages without the interference of contaminating soluble LPS in phage suspensions, polymyxin B was added to the cell cultures. Phagocytosis experiments were assessed by flow cytometry using labeled phage suspensions. We observed that butanol-purified phages reduced the surface levels of CD14 and CD86 in monocytes and increased the secreted levels of TNF-α and IL-10 compared with the control sample containing only butanol buffer. All phage suspensions showed downregulation of HLA-DR expression but only Staphylococcus aureus phage contaminated with Escherichia coli reached statistical significance. The addition of polymyxin B did not restore the monocytic response induced by phages, suggesting that the effect was not caused by the presence of LPS. Monocytes were able to phagocyte phages in a dose- and time-dependent manner. To conclude, the phagocytosis of butanol-purified phages altered the phenotype and cytokine production of monocytes suggesting they become tolerogenic.

HLA-G Expression in the Skin of Patients with Systemic Sclerosis

2009 ◽  
Vol 36 (6) ◽  
pp. 1230-1234 ◽  
Author(s):  
ISABELA J. WASTOWSKI ◽  
PERCIVAL D. SAMPAIO-BARROS ◽  
ELIANE M.I. AMSTALDEN ◽  
GUSTAVO MARTELLI PALOMINO ◽  
JOÃO FRANCISCO MARQUES-NETO ◽  
...  
Keyword(s):  
Systemic Sclerosis ◽  
Control Sample ◽  
Healthy Controls ◽  
Skin Disorders ◽  
Disease Prognosis ◽  
Laboratory Variables ◽  
Skin Biopsies ◽  
Dermal Cells

Objective.To determine HLA-G expression in skin biopsies from patients with systemic sclerosis (SSc), and its association with epidemiological, clinical, and laboratory variables and survival.Methods.Paraffin-embedded skin biopsies obtained from 21 SSc patients (14 limited SSc, 7 diffuse SSc) and from 28 healthy controls were studied. HLA-G expression was evaluated by immunohistochemistry.Results.HLA-G molecules were detected in 57% of skin biopsies from patients with SSc (9 from limited SSc, 3 from diffuse SSc), whereas no control sample expressed HLA-G (p = 0.000004). In patients, HLA-G molecules were consistently observed within epidermal and some dermal cells. HLA-G expression was associated with a lower frequency of vascular cutaneous ulcers (p = 0.0004), telangiectasias (p = 0.008), and inflammatory polyarthralgia (p = 0.02). After a 15-year followup, SSc patients who exhibited HLA-G survived longer than patients who did not.Conclusion.HLA-G is expressed in skin biopsies from patients with SSc, and this is associated with a better disease prognosis. This suggests a modulatory role of HLA-G in SSc, as observed in other skin disorders.

scholarly journals The effects of sweeteners and sweetness enhancers on obesity and diabetes: a review

2018 ◽  
Vol 4 ◽  
Author(s):  
Yanli Jiao ◽  
Yu Wang
Keyword(s):  
Metabolic Regulation ◽  
Hormone Secretion ◽  
Taste Receptor ◽  
Caloric Intake ◽  
Sweet Taste ◽  
The Body ◽  
Incretin Hormone ◽  
Obesity And Diabetes ◽  
Sweet Taste Receptors

Sweet taste, one of the five basic taste qualities, is not only important for evaluation of food quality, but also guides the dietary food choices of animals. Sweet taste involves a variety of chemical compounds and structures, including natural sugars, sugar alcohols, natural and artificial sweeteners, and sweet-tasting proteins. The preference for sweetness has induced the over-consumption of sugar, contributing to certain prevailing health problems, such as obesity, diabetes and cardiovascular disease. Non-nutritive sweeteners, including natural and synthetic sweeteners, and sweet-tasting proteins have been added to foods to reduce the caloric intake from sugar, but many of these sugar substitutes induce an off-taste or after taste that negatively impacts any pleasure derived from the sweet taste. Sweet taste is detected by sweet taste receptor, that also play an important role in the metabolic regulation of the body, such as glucose homeostasis and incretin hormone secretion. In this review, the role of sweet tastants and the sweet taste receptors involved in sweetness perception, and their effect on obesity and diabetes are summarized. Sweet taste enhancement, as a new way to solve the over-consumption of sugar, is discussed in this contribution. Sweet taste enhancers can bind with sweet tastans to potentiate the sweetness of food without producing any taste by itself. Various type of sweet taste enhancers, including synthetic compounds, food-processed substances and aroma compounds, are summarized. Notably, few natural, non-volatile compounds have been identified as sweetness enhancers.

scholarly journals Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends

2018 ◽  
Vol 6 (3) ◽  
pp. 798-806
Author(s):  
NIDHI CHOPRA ◽  
BHAVNITA DHILLON ◽  
RUPA RANI ◽  
ARASHDEEP SINGH
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Partial Replacement ◽  
Physical Parameters ◽  
Equal Proportion ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
Hedonic Scale ◽  
Flour Blends ◽  
Quinoa Flour

The study was conducted to formulate cookies with and without partial replacement of wheat flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa flour were blended in equal proportion and then incorporated at the levels of 20, 40 and 60% by replacing wheat flour to prepare cookies. The cookies formulations were: CI(Control, 100W), CII (80W+10Q+10SP), CIII (60W+20Q+20SP) and CIV (40W+30Q+30SP).The three flour types and the prepared cookies were accessed for their nutritional properties. The prepared cookies were also evaluated for their physical parameters and sensory characteristics. The nutritional profile of cookies increased with increased level of addition of sweet potato and quinoa flour. The protein, fat, fibre and ash content of cookies prepared with 60% replacement of wheat flour with sweet potato and quinoa flour blend were found to be29.3, 71.6, 51.8 and 108.3% respectively, higher than those of control cookies. The spread ratio and the thickness of cookies decreased with the addition of blended flour of sweet potato and quinoa. All the cookies were found acceptable on the hedonic scale in terms of appearance, colour, texture, flavour, taste and overall acceptability. The CII cookies were most preferred by the sensory panel with overall acceptability score of 7.8, only next to control cookies (CI) with a score of 8.

Intrathalline variability of some structural and physical parameters in the lichen genus Lasallia

1994 ◽  
Vol 72 (4) ◽  
pp. 415-428 ◽  
Author(s):  
F. Valladares ◽  
C. Ascaso ◽  
L. G. Sancho
Keyword(s):  
Chlorophyll Content ◽  
Marginal Zone ◽  
Central Zone ◽  
Intermediate Zone ◽  
Physical Parameters ◽  
Main Role ◽  
Active Growth ◽  
Lasallia Pustulata ◽  
Water Holding

The intrathalline variability of several physical and anatomical parameters of two lichens, Lasallia hispanica and Lasallia pustulata within the family Umbilicariaceae, was studied. In each thallus three zones or concentric rings were considered: the central zone, which includes the umbilicus, the intermediate zone, and the marginal zone. The study focussed on the thickness of the thallus and its layers, the increase of surface area and volume with hydration, the sample densities in dry and wet states, several stereological parameters (especially the volume and surface density of both symbionts related to each layer and to the thallus as a whole), and the chlorophyll content. Only slight differences were revealed between the two species, but significant intrathalline variation was observed. A marked decrease in the total chlorophyll content coincided with the thickening of the thallus from the periphery to the centre. The chlorophyll content of individual algal cells, however, presented an inverse gradient. The results suggest that the main role of the dense central zone would be as a water-holding zone while the active growth in the intermediate zone could counteract the continuous erosion of the marginal zone of these umbilicate lichens. Key words: Lasallia, intrathalline variability, mycobiont, photobiont, stereology, thallus density.

scholarly journals EARTH AS PRIMORDIALLY HYDROGEN-RICH PLANET: HYPOTHESIS AND REALITY

2021 ◽  
Vol 12 (3) ◽  
pp. 645-651
Author(s):  
А. V. Pospeev
Keyword(s):  
Major Part ◽  
Geochemical Data ◽  
Physical Parameters ◽  
Average Volume ◽  
Energy Potential ◽  
Earth’S Mantle ◽  
The Earth ◽  
Proper Consideration ◽  
Hydrogen Energetics

The article is focused on the role of natural hydrogen in the Earth geodynamics and energy potential. With a proper consideration of the physical parameters of the Earth’s core and mantle, we discuss the aspects of the Hydridic Earth (or Primordially Hydrogen-Rich Planet) theory, which is currently used as a fundamental hypothesis in modern projects aimed at hydrogen energetics.A probability of finding natural hydrogen deposits in sedimentary traps is estimated. It is shown that the volume of deep degassing of hydrogen can be calculated from various cosmological, petrophysical and geochemical data, and an average volume is two orders of magnitude less than the amount predicted by the Hydridic Earth hypothesis. This hypothesis gives grounds to conclude that the major part of Earth’s mantle is a metal sphere; however, this conclusion is not supported by the geological and geophysical data.

scholarly journals The sensory acceptability of a tilapia (Oreochromis niloticus) mechanically separated meat-based spread

2012 ◽  
Vol 15 (2) ◽  
pp. 166-173 ◽  
Author(s):  
Daniela De Grandi Castro Freitas ◽  
Alda Letícia da Silva Santos Resende ◽  
Angela Aparecida Lemos Furtado ◽  
Luana Tashima ◽  
Henrique Muniz Bechara
Keyword(s):  
Chemical Composition ◽  
Oreochromis Niloticus ◽  
Raw Material ◽  
Common Salt ◽  
Microbiological Analysis ◽  
Sensory Acceptability ◽  
Different Types ◽  
Adequate Quality ◽  
Mechanically Separated Meat ◽  
Hedonic Scale

Mechanically Separated Meat (MSM) is an alternative for the diversification of new fish-based products and also as a solution for the use of waste from the filleting industries. Tilapia MSM was used in this study for the formulation of a fish spread aimed at investigating its acceptability by consumers. Two spread formulations were prepared with different types of commercial salt: seasoned salt (A) and common salt (B). The consumers (112) evaluated their acceptance with respect to overall impression, spreadability, appearance and flavour acceptability on a 9-point hedonic scale. A microbiological analysis of the Tilapia MSM was also carried out and the chemical composition of the Tilapia MSM-based spread determined. When considering the acceptance of all the consumers, the overall impression, appearance and flavour were significantly (P < 0.05) lower for the spread made with common salt (B). However, three different consumer segments could be found from the overall impression of the Tilapia MSM-based spread. The largest segment also preferred the spread made with the seasoned salt (A), but both products were well accepted. The tilapia MSM presented adequate quality as a raw material according to the technical regulations for microbiological standards. The final product presented the following chemical composition: moisture - 62.17%; ash - 2.11%; protein - 9.75% and lipid - 18.81%. These results could be of great importance for the industry in developing and marketing new products obtained from mechanically separated Tilapia meat.

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