The Physicochemical and sensory characteristics of Coppa with Bifidobacterium animalis ssp. Lactis (BB12) probiotic

Motivated by the growing demand for functional foods, probiotics added to food products is a reality in the market. Its application in fermented sausages is considered promising, as its processing does not use heat treatment and with that there is no considerable loss of these microorganisms. In this study, the application of microencapsulated Bifidobacterium animalis ssp. lactis (BB12) was carried out in coppa. Three treatments were developed, consisting of control (C) without probiotic, BB1 with the addition of probiotic and 0.02% curing salt, and BB2 with probiotic and 50% reduction in curing salt (0.01%). Subsequently, possible changes in the physicochemical and sensory characteristics were analyzed, as well as the viability of the culture in the fermented product. All samples were presented according to the Brazilian legislation for the attributes of moisture, protein, and lipids. Probiotics showed a positive influence on the stabilization of lipid oxidation and microencapsulated probiotics proved to be viable after the ripening period of 30 days in treatment BB2. There was no significant difference between the samples for sensory analysis, so it is possible to state that the addition of BB12 is an alternative to obtain a product with all the benefits of functional foods.

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Development and Validation of a Functional Foods Frequency Questionnaire for Greek Adults

Current Topics in Nutraceutical Research ◽

10.37290/ctnr2641-452x.19:373-381 ◽

2020 ◽

Vol 19 (3) ◽

pp. 373-381

Author(s):

Papagianni Olga ◽

Staramou Athanasia ◽

Rigopoulos Nikolaos ◽

Dimou Charalampia ◽

Koutelidakis Antonios

Keyword(s):

Food Frequency Questionnaire ◽

Functional Food ◽

Functional Foods ◽

Assessment Tools ◽

Greek Population ◽

Rank Test ◽

Food Groups ◽

Food Frequency ◽

The Past ◽

Significant Difference

The aim of the study was to investigate whether a food frequency questionnaire is a valid tool for recording and evaluating the frequency of consumption of different functional foods in a sample of the Greek population. Ninety healthy adults aged 18-75 years, not on a specific diet for the past six months and residing in the same location during the past one year were randomly selected to participate in this study. They answered a functional food frequency questionnaire, which included 76 food groups, and filled three consecutive 24-h recalls. The functional food frequency questionnaire was weighted by grams of each food group consumed per day. SPSS-21 program was used for the interpretation of the results. The nonparametric Wilcoxon sign rank test was used to correlate the variables derived from the functional food frequency questionnaire and those derived from the mean of the 24-h recall. The functional food frequency questionnaire was validated at the rate of 80.3%, especially for 61 of 76 functional food subgroups, and there was no statistically significant difference between the two assessment tools, concerning food frequency consumption. These findings showed that the developed functional food frequency questionnaire is a valid tool to investigate the frequency of functional foods consumption in the Greek population.

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Effect of Heat Treatment on Very High Cycle Fatigue Properties of TC4

Key Engineering Materials ◽

10.4028/www.scientific.net/kem.881.3 ◽

2021 ◽

Vol 881 ◽

pp. 3-11

Author(s):

Bo Han Wang ◽

Li Cheng ◽

Xun Chun Bao

Keyword(s):

Heat Treatment ◽

High Cycle Fatigue ◽

Treatment Method ◽

Fatigue Performance ◽

Fatigue Properties ◽

Cycle Fatigue ◽

Α Phase ◽

Very High Cycle Fatigue ◽

Significant Difference ◽

Very High

The bimodal, equiaxed and Widmanstatten microstructures of TC4 titanium alloy were obtained through different heat treatment processes. The content of primary α phase in the bimodal and equiaxed microstructures was measured to be about 40% and 90%, and the average size was about 9.4μm and 7.9 μm. Three types of microstructure fatigue S-N curves are obtained, which are successively descending type, single-platform descending type and infinite life type. The order of very high cycle fatigue performance is Widmanstatten>equiaxed>bimodal, but the anti-fretting fatigue performance of Widmanstatten is the worst. The grain refinement makes the fatigue performance of the equiaxed better than that of the bimodal. The second process is determined as the best heat treatment method. There is no significant difference in the life of the crack propagation stage. The very high cycle fatigue life mainly depends on the crack initiation stage. In the bimodal and the equiaxed, the crack initiates in the primary α phase of the subsurface, and the crack in the Widmanstatten initiates in the coarse α 'grain boundary of the subsurface.

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Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour

Asian Journal of Biotechnology and Bioresource Technology ◽

10.9734/ajb2t/2019/v5i230054 ◽

2019 ◽

pp. 1-11

Author(s):

Moses Terkula Ukeyima ◽

Israel Okpunyi Acham ◽

Comfort Temitope Awojide

Keyword(s):

Functional Properties ◽

Proximate Composition ◽

Control Sample ◽

Sensory Characteristics ◽

Composite Flour ◽

Soybean Flour ◽

Overall Acceptability ◽

Significant Difference ◽

Constant Addition ◽

Milk Flavor

Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot. The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the proximate composition showed a significant increase in moisture (5.36% to 9.94%), protein (3.94% to 16.98%), fat (1.89% to 10.23%), crude fiber (1.80% to 3.12%) and ash (0.35% to 0.99%); while a decrease was observed in carbohydrate (86.66% to 58.74%) with increase in supplementation with roasted Soybean flour and constant addition of carrot flour along with the milk flavor. The functional properties showed significant increase in foam capacity (5.99% to 7.97%), Swelling index (2.46 v/v to 3.08 v/v) and Least gelation capacity (8.10% to 14.0%); while a decrease was observed in bulk density (0.84 g/mL to 0.72 g/mL), water absorption capacity (1.40% to 1.10%) and foaming stability (3.39% to 2.79%). Sensory characteristics result revealed that there was no significant difference (p<0.05) in aroma and overall acceptability with increasing incorporation of roasted Soybean flour and constant addition of Carrot flour with milk flavor. Aside the control sample (containing 100% fermented Acha flour) there was preference for Sample C (70% fermented Acha flour: 15% roasted Soybean flour: 10% Carrot flour: 5% Milk flavor) and Sample D (60% fermented Acha flour: 25% roasted Soybean flour: 10% `Carrot flour: 5% Milk flavor) in terms of color (6.65 and 6.25), taste (6.95 and 6.35), aroma (6.45 and 6.30), mouth feel (6.10 and 6.35) and overall acceptability (6.50 and 6.50) respectively, among the blend formulations. Supplementation of fermented Acha with roasted Soybean and Carrot flour considerably increased the protein and fat contents of the blend; hence Soybean should be used for supplementation of cereal based product in order to improve their nutritional composition.

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PROPERTIES OF PARTICLEBOARD PANELS MADE OF SUGARCANE PARTICLES WITH AND WITHOUT HEAT TREATMENT

Revista Árvore ◽

10.1590/1806-90882019000500002 ◽

2019 ◽

Vol 43 (5) ◽

Author(s):

Emerson Gomes Milagres ◽

Raiana Augusta Grandal Savino Barbosa ◽

Karine Fernandes Caiafa ◽

Gabriel Soares Lopes Gomes ◽

Tatiana Aurora Condezo Castro ◽

...

Keyword(s):

Mechanical Properties ◽

Heat Treatment ◽

Sugarcane Bagasse ◽

Linear Expansion ◽

Basic Density ◽

Water Vapor Adsorption ◽

Thickness Swelling ◽

Specific Mass ◽

Heat Treated ◽

Significant Difference

ABSTRACT The objective of this work was to determine the properties of particleboard panels made of “in natura” sugarcane bagasse particles, heated at 250 °C for 5 minutes. Various particle proportions were utilized to produce the panels and their properties were compared with that of a panel made of Pinus sp. The panels were produced with 8% tannin formaldehyde adhesive, and 0.5% paraffin emulsion, being pressed at 32 kgf.cm-2 for 10 minutes at 180 ° C. It was determined the basic density of the “in natura” and heat-treated particles, their chemical composition, as well as the compression ratio necessary to obtain panels with density equal to 0.75 g.cm-3. The basic density of the panels, hygroscopic equilibrium humidity, thickness swelling, linear expansion, water vapor adsorption, modulus of elasticity and rupture, perpendicular traction, screw pullout, and Janka hardness were determined. The basic densities of Pinus particles and sugarcane bagasse without and with heat treatment were 0.46, 0.27 and 0.30 g.cm-3, respectively. The average specific mass of the panels was 0.74 g.cm-3 with no significant difference between them. Generally, panels made of sugarcane particles were less hygroscopic and dimensionally more stable than panels made of Pinus particles. However, the perpendicular tensile strength, screw pullout and Janka hardness of these panels were higher than for the Pinus panels. The heat treatment of sugarcane bagasse particles resulted in better mechanical properties of perpendicular traction and Janka hardness. In general, the panels are within the limits set by ANSI A208.1. It is therefore possible to replace panels made of Pinus particles for the ones made of sugarcane bagasse, provided that at least 25% of the particles are heat treated for 5 minutes at 250 ° C.

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Pengaruh Penerapan Model Pembelajaran Kooperatif Tipe Course Review Horay (CRH) Terhadap Keaktifan Belajar dan Hasil Belajar Ekonomi

Soedirman Economics Education Journal ◽

10.32424/seej.v1i1.1939 ◽

2019 ◽

Vol 1 (1) ◽

pp. 1

Author(s):

Aisyah Aisyah

Keyword(s):

Learning Outcomes ◽

Sampling Method ◽

Learning Model ◽

Positive Influence ◽

Learning Activity ◽

Economic Study ◽

Purposive Sampling ◽

Significant Difference ◽

The Difference

This research is experimental research on students class XI of MIPA in SMA Negeri 3 Purwokerto. This research takes the title of "The Influence of the Application of the Cooperative Learning Model Type Course Review Horay (CRH) Against the Liveliness of learning and the Results of the Economic Study (study on the Grade XI MIPA in SMA Negeri 3 Purwokerto)". The purpose of this research is to know the difference in learning outcomes and learning activity between the learning model Course Review Horay (CRH) with conventional learning model, to know the influence of learning model Course Review Horay (CRH) against the learning outcomes and learning activity, as well as to know the influence of the liveliness of the learning results of learning. The population of this research is the grade XI MIPA in SMA Negeri 3 Purwokerto. The number of samples taken in this study is 72 i.e. 2 Class XI of MIPA which each class amounted to 36 students. Purposive Sampling Method used in the determination of the sample. Based on the results of the research and the anallisis data indicate that (1) there is a significant difference between the model of learning learning activeness cooperative Course Review Horay (CRH) and conventional learning model on economics. (2) there are significant differences between the learning outcomes learning model cooperative Course Review Horay (CRH) and conventional learning model on economi. (3) there is a positive influence learning model cooperative Course Review Horay (CRH) against the liveliness of the study on economic. (4) there is a positive influence learning model cooperative Course Review Horay (CRH) against the results of the study on economic. (5) there is no positive influence between the liveliness of student learning against the results of the study on economic. Penelitian ini adalah penelitian eksperimen pada siswa kelas XI MIPA di SMA Negeri 3 Purwokerto. Penelitian ini mengambil judul “Pengaruh Penerapan Model Pembelajaran Kooperatif Tipe Course Review Horay (CRH) terhadap Keaktifan Belajar dan Hasil Belajar Ekonomi (Studi pada Siswa Kelas XI MIPA di SMA Negeri 3 Purwokerto)”. Tujuan dari penelitian ini adalah untuk mengetahui perbedaan keaktifan belajar dan hasil belajar antara model pembelajaran Course Review Horay (CRH) dengan model pembelajaran konvensional, untuk mengetahui pengaruh model pembelajaran Course Review Horay (CRH) terhadap keaktifan belajar dan hasil belajar, serta untuk mengetahui pengaruh keaktifan belajar terhadap hasil belajar. Populasi penelitian ini adalah siswa kelas XI MIPA di SMA Negeri 3 Purwokerto. Jumlah sample yang diambil dalam penelitian ini adalah 72 yaitu 2 kelas XI MIPA yang masing-masing kelas berjumlah 36 siswa. Purposive Sampling Method digunakan dalam penentuan sample. Berdasarkan hasil penelitian dan anallisis data menunjukkan bahwa (1) Terdapat perbedaan signifikan keaktifan belajar antara model pembelajaran kooperatif Course Review Horay (CRH) dengan model pembelajaran konvensional pada mata pelajaran ekonomi. (2) Terdapat perbedaan signifikan hasil belajar antara model pembelajaran kooperatif Course Review Horay (CRH) dengan model pembelajaran konvensional pada mata pelajaran ekonomi. (3) Terdapat pengaruh positif model pembelajaran kooperatif Course Review Horay (CRH) terhadap keaktifan belajar pada mata pelajaran ekonomi. (4) Terdapat pengaruh positif model pembelajaran kooperatif Course Review Horay (CRH) terhadap hasil belajar pada mata pelajaran ekonomi. (5) Tidak terdapat pengaruh positif antara keaktifan belajar siswa terhadap hasil belajar pada mata pelajaran ekonomi.

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Complete Genome Sequence of Bifidobacterium animalis subsp. lactis BLC1

Journal of Bacteriology ◽

10.1128/jb.06079-11 ◽

2011 ◽

Vol 193 (22) ◽

pp. 6387-6388 ◽

Cited By ~ 16

Author(s):

Francesca Bottacini ◽

Fabio Dal Bello ◽

Francesca Turroni ◽

Christian Milani ◽

Sabrina Duranti ◽

...

Keyword(s):

Genome Sequence ◽

Complete Genome Sequence ◽

Complete Genome ◽

Functional Foods ◽

Probiotic Bacterium ◽

Content Type ◽

Phylogenetic Relatedness ◽

Food Industries ◽

Bifidobacterium Animalis ◽

Health Promoting

Bifidobacterium animalis subsp. lactis BLC1 is a probiotic bacterium that is widely exploited by food industries as the active ingredient of various functional foods. Here we report the complete genome sequence of B. animalis subsp. lactis BLC1, which is expected to provide insights into the biology of this health-promoting microorganism and improve our understanding of its phylogenetic relatedness with other members of the B. animalis subsp. lactis taxon.

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Effect of Heat Treatment on the Properties of Polyetheretherketone and its Composite

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.1167.23 ◽

2021 ◽

Vol 1167 ◽

pp. 23-33

Author(s):

Alaa A. Mohammed

Keyword(s):

Mechanical Properties ◽

Heat Treatment ◽

Thermal Stability ◽

Bioactive Glass ◽

Glass Powder ◽

Chemical Resistance ◽

Positive Influence ◽

Thermoplastic Polymer ◽

High Chemical ◽

High Chemical Resistance

Polyetheretherketone (PEEK) is a semicrystalline thermoplastic polymer with high chemical resistance, thermal stability and excellent mechanical properties. In the present work, neat PEEK and 3% bioactive glass/PEEK composites were annealed at various temperatures (100 °C, 200 °C and 300 °C) for (30 and 60) min and characterized with mechanical and density tests, differential scanning calorimetery and Fourier transform infrared spectroscopy. Results manifested bioactive glass powder enhanced the properties of the PEEK matrix. Thermal annealing at (200 and 300 °C) had a positive influence on the mechanical properties and density owing to increase in the level of crystallinity, whereas annealing at (100 °C) had not effect on the properties.

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Blind Comparison of Patient Preference for Flavored Colestid Granules and Questran Light

Annals of Pharmacotherapy ◽

10.1177/106002809302700603 ◽

1993 ◽

Vol 27 (6) ◽

pp. 700-703 ◽

Cited By ~ 3

Author(s):

Paul W. Jungnickel ◽

Mark S. Shaefer ◽

Pierre A. Maloley ◽

James R. Campbell ◽

Gregory G. Shawaryn ◽

...

Keyword(s):

Patient Preference ◽

Orange Juice ◽

Bottled Water ◽

Sensory Characteristics ◽

Point Scale ◽

Double Blind ◽

Sensory Characteristic ◽

Significant Difference ◽

Blind Comparison ◽

Hedonic Scale

OBJECTIVE: To compare the sensory and mixability characteristics of Flavored Colestid Granules (a new colestipol formulation) with Questran Light (the most recent cholestyramine formulation). METHODOLOGY: Seventy-two nonsmoking adults between the ages of 25 and 64 years were enrolled in the study. Subjects assessed the sensory and mixability characteristics of each product in chilled bottled water and orange juice after at least a one-hour fast. Products were administered in a double-blind, randomized fashion. The sensory characteristics that were rated included overall rating, aftertaste, appearance, aroma, color, consistency, flavor, sweetness, mouthfeel, and thickness. Each characteristic was rated with a nine-point hedonic scale. Mixability of the products was assessed on a five-point scale. Subjects also were asked to choose which product they preferred as to sensory and mixability characteristics in each vehicle. RESULTS: Fifty-three of the 72 subjects preferred the sensory characteristics of Flavored Colestid Granules in water (p<0.001). Questran Light was preferred by 61 subjects when mixed in orange juice (p<0.001). The sensory characteristic rating scores also supported subject preferences for Flavored Colestid Granules in water and Questran Light in orange juice. Mixability of Flavored Colestid Granules was rated significantly better (p<0.001) than Questran Light in water. There was no significant difference for mixability between the products in orange juice. CONCLUSIONS: Questran Light was significantly preferred on a sensory basis when mixed in orange juice. Flavored Colestid Granules was significantly preferred over Questran Light for both sensory and mixability characteristics with water as the vehicle.

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A Lower Sodium Neapolitan Pizza Prepared with Seawater in Place of Salt: Nutritional Properties, Sensory Characteristics, and Metabolic Effects

Nutrients ◽

10.3390/nu12113533 ◽

2020 ◽

Vol 12 (11) ◽

pp. 3533

Author(s):

Paola Iaccarino Idelson ◽

Ornella Russo ◽

Roberto Iacone ◽

Lanfranco D’Elia ◽

Rosalba Giacco ◽

...

Keyword(s):

Controlled Trial ◽

Urine Volume ◽

Sensory Characteristics ◽

Metabolic Effects ◽

Sodium Balance ◽

Common Salt ◽

Nutritional Properties ◽

Food Composition Tables ◽

Significant Difference ◽

Nutritional Characteristics

Seawater is rich in minerals which may help confer good palatability to foods, favouring the use of smaller amounts of salt, a recognized measure of cardiovascular prevention. The aim of this study was to investigate the nutritional properties, sensory characteristics and metabolic effects of a typical Neapolitan pizza prepared with seawater (SWP) in place of common salt, in comparison with Standard traditional Pizza (StP). The nutritional characteristics and the chemical profile of the SWP and StP were assessed by chemical analyses and the use of Food Composition Tables. Twelve healthy volunteers were recruited for a Randomized Controlled Trial, with the consumption of one StP and one SWP using a balanced crossover design. The satiating power and palatability of the two pizzas were tested by the administration of Visual Analogue Scales. Serum glucose, insulin and sodium were measured every 30 min and 3 h urines were collected after each meal. SWP contained nearly 50% less NaCl and a larger amount of micronutrients compared with StP. No significant differences were detected between the two pizzas with regard to satiating power, pleasantness and glycemic and insulinemic response. However, a significant difference was found in the urine volume collected over the 3 h after the two meals (194 mL after StP vs. 292 mL after SWP, p = 0.018) and in the 3 h sodium balance (+1.6 g after StP vs. +0.5 g after SWP, p = 0.002). Conclusions: SWP appears to be a food with favourable nutritional characteristics, very good acceptability and healthy metabolic properties: these results warrant confirmation by a larger intervention trial.

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Influence of the heat treatment on the quality of ivy gourd (Coccinia grandis)

Horticultura Brasileira ◽

10.1590/s0102-053620180121 ◽

2018 ◽

Vol 36 (1) ◽

pp. 126-129

Author(s):

Thaís Inês M Souza ◽

Cândido A Costa ◽

Milton NC Chauca

Keyword(s):

Heat Treatment ◽

Titratable Acidity ◽

Quality Parameters ◽

Soluble Solids ◽

The North ◽

Randomized Design ◽

Significant Difference ◽

Minas Gerais State ◽

Processing Techniques ◽

Ivy Gourd

ABSTRACT Ivy gourd is an underutilized vegetables found in the North of Minas Gerais State-Brazil. It is mainly consumed raw as salad. Pickling fruits can enhance the commercial exploitation of this species. However, no information on the processing techniques of the ivy gourd fruits in Brazil is found in literature. The objective of this study was to evaluate the quality parameters in the production of pickled ivy gourd. The treatments consisted of three bleaching times (3, 6 and 9 minutes), using a completely randomized design, with seven replicates. We evaluated the traits: instrumental analyzes of pH, color, total titratable acidity, soluble solids, texture and sensorial affective tests. The pH is within the indicated range (below 4.5) and the bleaching time influenced the color and texture alteration since the sample under 3-minute bleaching presented a greater tendency for green and greater firmness. For the sensory analysis, no significant difference related to sensory scoring was noticed; in relation to mode value, we concluded that the 6-minute sample was more preferable, though. For titratable total acidity and soluble solids analyses, no significant differences between the samples was noticed, considering that both parameters were within the standard when compared to other literature. We concluded that heat treatment influenced only the texture and color intensity and the preserved product showed good acceptability.

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