Nutritional Value and Quality Standard of Popcorn Cooked by Microwave and Conventional Heating

The objectives of this study were to examine microwave oven (MO) and entails conventional heating (CH) under normal condition and difference times to produce popped of popcorn in some parameters of expansion popping volume, un-popped kernels and flake size, as well as the preservation of nutritional value and sensory tests of two types of popcorn (A and B), which were bought from local market and used. The results obtained that the size/shape of samples A and B were 6.31 mm3 (Medium Round (MR)) and 5.95 mm3 (Medium Flat (MF)), respectively. The highest significant of expansion volume was recorded in sample (A) under cooked by (MO) after 4 min (16.55 cm3/g) whereas, sample (B) under cooked by (CH) after six minutes (7.19 cm/g) was recorded lowest expansion volume. The flake size values of both samples (A) and (B) after (MO) were ranged between 1.88-2.18 and 1.72-1.98. The percentage of un-popped kernel was dramatically decreased from 30.67 to 1.67% and 38.67 to 1.66 % by (MO) and 10 to 1% and 7 to 1% by (CH) with increased time from 4 to 6 min of popping in both samples. Otherwise, the highest variation value of carbohydrate, oil and protein were observed (2.72, 1.51 and 0.33) respectively, in sample (A) under (CH) after 6 min, while the lowest variation value of carbohydrate was recorded (0.12,) in sample B under cooked by (MO) after four minutes, as well as the lowest variation values of oil and proteins were investigated (0.15 and 0.03) in sample (A) under cooked by (MO) after 4 min. Regarding the minerals (Fe and Zn) were slightly decreased with increased time of popping. Hence the highest values for each parameters of tenderness, crispiness, adhesives and overall acceptance were observed (8.33, 8.33, 9.0 and 8.55), respectively, in sample (A) by used (MO) for 5 min.

The Investigation of the Relation Between Expansion Strategy and Outcomes of Two-Stage Expander-Implant Breast Reconstruction

Numerous risk factors for the complications of two-stage, immediate implant-based breast reconstruction have been identified, although few studies have directly examined the impact of breast size and expansion protocols on the surgical outcomes of breast reconstruction. This study aimed to evaluate the impact of breast size, expansion velocity, and volume-related variables on postoperative complications of breast reconstruction. The cohort involved patients who underwent immediate breast expander reconstruction at a single center between 2017 and 2019. The breast size was classified into three categories according to the weight of the mastectomy specimen as small (< 300 g), medium (≥ 300 g, ≤ 500 g), or large (> 500 g). Multifactorial logistic regressions were used to assess the impact of variables, and receiver operating curve (ROC) analysis was used to determine the optimal cut-off value for predicting the complication event. Of the 174 breasts (168 patients), 51 (29.3%), 66 (37.9%), and 57 (32.6%) breasts were classified as small, medium, and large, respectively. The rate of infection (p = 0.014) and expander/implant failure (p = 0.007) significantly differed according to breast size, with the rate being the highest in large breasts. Multivariate logistic regression analysis showed that body mass index (odds ratio [OR]: 1.25, p = 0.003), nipple-sparing mastectomy (OR: 2.82, p = 0.036), sentinel biopsy (OR: 5.10, p = 0.016), final expansion volume (OR: 0.99, p = 0.022), and expansion velocity (OR: 0.703, p = 0.024) were significant independent predictors of any complication. In the ROC analysis, breast weight > 696 g could predict the possibility of revision surgery, with a sensitivity of 42.9% and specificity of 81.8%. The final expansion volume and expansion velocity have a significant negative relationship with overall complications in breast reconstruction. A standard expansion protocol needs to be established to ensure the success of two-stage breast reconstruction.

Path correlation and Bayesian analysis on popping expansion components in popcorn hybrids

Knowing the cause and effect among two or more traits can help to increase the selection accuracy of superior genotypes. The main objective of this study was to evaluate the cause and effect relationship between expansion volume and kernel size in popcorn hybrids using path analysis and Bayesian network. A total of 41 popcorn hybrids were evaluated through a randomized complete block design (RCBD) with two replicates in the city of Jaboticabal, Brazil. The assessed traits were grain length (GL),grain thickness (GT), grain width (GW), caryopsis roundness index (CRI), mass of 50 grains (MG), and expansion volume (EV). Measurements were performed on individual grains, using three 50-grain samples from each plot. Pearson’s correlation coefficient, path analysis and Bayesian network were estimated. A negative correlation was detected among EV and the traits, except for GT. Path analysis indicated that MG has a direct and positive effect on EV and the negative correlation observed is mainly due to the indirect effects by GL and GT. Bayesian networks did not detect a direct association between kernel size and expansion volume while indicating that GT is the only trait that can affect popcorn flake size.

Amylose content and micromorphology of popcorn progenies with different popping expansion volumes

ABSTRACT: Popcorn (Zea mays var. everta) has a higher commercial value than common maize, in addition to being a popular food among consumers. Today, there is a constant search for cultivars with superior performance for several traits of interest in the case of popcorn, yield and popping expansion. On this basis, this project proposes to characterize progenies of popcorn with different values of expansion capacity regarding chemical composition and micromorphology. Kernels from the fifth cycle (C5) of intrapopulation recurrent selection were evaluated. The progenies were selected based on the popping expansion volume of their kernels. The kernels were quantified for amylose and analyzed for starch granule arrangement and pericarp thickness by scanning electron microscopy. Progenies with low popping expansion volume (0 and 7 mL g-1) showed amylose contents of 21.24 and 20.18%, respectively; a less compact endosperm, with individual starch granules interspaced with empty spaces; and pericarp thickness between 40.94 and 38.99 µm, respectively. By contrast, progenies with high popping expansion volume (30 and 35 mL g-1) showed amylose contents of 23.92 and 26.10%; a vitreous endosperm; more-compact starch granules without empty spaces in between; and pericarp thickness between 107.66 and 107.84 µm. Progenies with higher popping expansion volume exhibited a thicker pericarp, a high amylose percentage and a more-compact endosperm, whereas those with the lower expansion volumes showed a thinner pericarp, a lower amylose percentage and individual starch granules.

Modified arrowroot starch and glucomannan for preserving physicochemical properties of sweet bread

ABSTRACT Sweet bread is associated with smooth texture and high carbohydrate content, tasty and filling - quality that makes it preferred for snack. The key is in formulating raw material and other components. Commonly, sweet bread has short shelf life. Frozen dough could be the solution to this problem, and glucomannan addition during freezing process should be able to improve its physicochemical characteristics. This research aims to determine the effect of adding modified arrowroot (Maranta arundinacea L.) starch (MAS) as substitution, and glucomannan as frozen dough cryoprotectant toward sweet bread’s physicochemical. Randomized Complete Block Design Factorial (RCBD) was applied, and two factors were studied. The first factor was modified arrowroot starch (0.00%, 3.75%, and 7.50%) and the second was glucomannan (0.0%, 0.5%, and 1.0%). The best result was combination between MAS 3.75% and glucomannan 0.5%, reaching dough expansion volume range of 50% to 60%, bread expansion volume range of 77% to 80%, hardness range of 2 N mm-2 to 3 N mm-2, elasticity range of 88% to 96%, moisture content of 16% to 19%, ash content of 1.4% to 1.7%, fat content of 10% to 15%, protein content of 5%, and carbohydrate content of 51% to 66%. MAS is able to substitute wheat flour in bread production only if it is combined with glucomannan.

Tissue expansion as an aesthetic alternative for facial resurfacing: a single centre series of 92 patients

Background: The visibility, vulnerability and social stigmata of facial scars whether by burn, nevi or trauma can be compelling for the patient as well as challenging for the surgeon. Restoration to normal form and aesthetics require tissue replacement which has good colour and texture match and produce minimal visible scarring. Although many other options are available for a given defect, tissue expansion offers the best alternative which meets almost all the criteria of an ideal procedure.Methods: Among 92 patients with deformities over various facial subunits were operated and expanders 50 ml to 300 ml inserted subcutaneously adjacent to the scar. Prior planning, accurate measurement and choice of ideal expander is extremely important. A precise and practical method of calculation for determination of amount and duration of expander was used. Any secondary deformity to adjoining vital structures was avoided.Results: Results were meticulously and critically analyzed. Different shapes, dimensions and volume of expanders were used depending on the anatomical site which was to be expanded. A total of 118 expanders were inserted in 92 patients. The average volume of tissue expanders used was 170.33 ml. Majority of the expanders used had volume of 200 ml (62.71%). Post-expansion volume was 240.67 ml and the over expansion done was 41.3% over the pre-expansion volume of 170.33 ml. Surgical outcome and cosmesis was assessed by the patient’s perspective and was considered fair by 57.61% patients.Conclusions: The study underlines the clinical application, reasons for overexpansion as well as shortcomings and complications of tissue expansion.