Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

Quality Evaluation of Wild and Cultivated Asparagus: A Comparison between Raw and Steamed Spears

Asparagus is highly appreciated for its organoleptic and nutritional characteristics and wild genotypes are valuable components of traditional dishes. In this study, the physical and chemical traits of wild (green and violet) and cultivated asparagus (‘Grande’, ‘Purple Passion’, and ‘Bianco di Bassano del Grappa’), both raw and steamed, were evaluated. Steaming did not affect the total phenols content with the exception of wild green (+49%) and ‘Grande’ (−31%). Only for wild violet asparagus steaming increased the total antioxidant activity (+46%). Chlorogenic acid and chicoric acid were found only in wild asparagus, while rutin was generally higher in colored cultivated asparagus than wild ones. The highest content of isorhamnetin-3-rutinoside was found in wild violet asparagus while only traces of this compound were detected in the cultivated ones. Steaming influenced the content of both chlorophylls and carotenoids in asparagus, also resulting in changes in the color parameters in cooked spears. Overall, the sugar content in wild asparagus was lower than in the cultivated ones and steaming had a low impact on this chemical trait. Principal component analysis highlighted the most evident separation between wild asparagus and cultivated ones. These results indicate that wild asparagus can be considered a nutritious and refined food, and provide specific information required for cooking process strategies in the agri-food industrial sector.

Assessment of the Extent and Causes of Fuelwood Collection in the Surrounding Communities of Kasewe Reserved Forest, Sierra Leone

Seven (7) communities living in and around the Kasewe forest reserved were sampled to assess the extent and causes of fuelwood collection from the reserved forest involving 50 individuals in stratified random technique with a view to evaluate the degree and reasons for fuelwood collection from the Kasewe reserved forest. Data obtained indicate a high frequency of fuelwood harvest in the forest throughout the year. The significant factors affecting such decisions were availability and accessibility, ensure fast cooking process, and cost-effective. In addition, fuelwood activities were intensive throughout the year but peaks late dry season. Hence 48 (96%) of respondents stated forest degradation as one of the significant threats posed by fuelwood collectors to the forest. The study indicates that 100% of the collector are unemployed this was mainly the reason why residents of those communities collect fuelwood from the reserved forest. However, this study concluded that fuelwood collectors were selective over the kind of species they harvest, but the preferred species were not replanted. Fuelwood in the study area is not restricted to domestic use as it is also sold to augment local income. The sale of fuelwood is probably the biggest threat to sustainable utilization of fuelwood and the forest. Therefore, this study recommends that alternatives sources of livelihood and energy be created, among other recommendations for resident communities that will reduce the frequency of harvest from the forest.

Development of an Industrial Application with Neuro-Fuzzy Systems

In this paper, our objective is dedicated to the detection of a deterioration in the estimated operating time by giving preventive action before a failure, and the classification of breakdowns after failure by giving the action of the diagnosis and / or maintenance. For this reason, we propose a new Neuro-fuzzy assistance prognosis system based on pattern recognition called "NFPROG" (Neuro Fuzzy Prognosis). NFPROG is an interactive simulation software, developed within the Laboratory of Automation and Production (LAP) -University of Batna, Algeria. It is a four-layer fuzzy preceptor whose architecture is based on Elman neural networks. This system is applied to the cement manufacturing process (cooking process) to the cement manufacturing company of Ain-Touta-Batna, Algeria. And since this company has an installation and configuration S7-400 of Siemens PLC PCS7was chosen as a programming language platform for our system.

Effect of sub-acute and sub-chronic administration of Vicia faba's cooking medium containing EDTA on hepato-renal functions in albino mice

To decrease the Vicia faba beans cooking time, some chefs added ethylene diamine tetra-acetic acid (EDTA) during the cooking process. This study addressed the effect of sub-acute and chronic administrations of faba bean's cooking media containing EDTA (C.M./EDTA) on hepato-renal functions in mice. Ninety male mice were divided into three groups (n = 30). The group 1 (Gp1) divided into Gp1a and Gp1b, both were served as control for sub-acute and sub-chronic treatments. Gp2 divided into Gp2a and Gp2b then administered with 200 µl of C.M. for 15 and 90 days, respectively. Gp3 divided into Gp3a and Gp3b then administered 200 µl of C.M./EDTA (10 mg/kg) for 15 and 90 days, respectively. Hematological, biochemical, and histopathological alterations were investigated. The results showed that sub-acute administration of C.M./EDTA did not show any signs of toxicity, however, sub-chronic administration showed substantial toxicity evidenced by alterations in some biochemical and histological investigations.

Comparing Oral and Written Cooking Recipes Using Systemic Functional Grammar

This article compares oral and written cooking recipes of the same food created by the same person, by using systemic functional grammar. The aim of the article is to find out the similarities and differences of the language used in both recipes. The data are obtained from Jamie Oliver’s cooking show aired in a YouTube channel on how to make scones and the written recipe of the same food published in his website. The focus of the analysis is on the lexico-grammar of the clauses used in the texts. The result shows that there are more differences than similarities between the two texts. There are more clauses in the spoken text than those in the written text in terms of quantity and variety. In the ideational function, both texts have a similar variety of processes with the majority of material process showing imperatives of procedural texts and additional information using mental, existential, and relational processes, but in the written text there are two clauses using verbal process that are not found in the spoken text. In the interpersonal function, the two texts show demands of good and services and the use of modalities in expressing the expected results of the cooking process. In the spoken text, the relation between the cook and the audience is friendlier and closer than that in the written text. It is demonstrated in the use of vocatives and interrogatives that are not used in the written text. The textual functions show similar results in the use of conjunctions but the spoken text displays closer interpersonal textual functions found in the use of vocatives. The analyses of the three metafunctions of the two recipes may contribute to the study of food texts in linguistics that are relatively low compared to those in other disciplines.

Effect of cooking oil on the characteristics and shelf life of shredded catfish (Clarias sp)

The purpose of this research is to identify the characteristics of shredded catfish (Clarias sp) processed with and without cooking oil and determine the shelf life by using the Arrhenius method. The shredded catfish was made by filleting the fish and soaking in a 2% vinegar solution for 10 minutes, and boiling the fillets for 15 minutes in a 2% salt solution mixed with 2% bay leaves and 2% lemongrass with the ratio of fillet: solution (1:2 (w/v)). The cooked fillets were then pressed, shredded into small pieces, and added with spices (2% red onion, 3% garlic, 15% granulated sugar, 1% coriander, 1% galangal, and 0.5% flavoring powder) and 20% coconut milk, then cooked until it dried. The shredded catfish was observed for its proximate values, while the shelf life was determined using the acceleration method (Arrhenius) at three different storage temperatures and day of observation, i.e. at 25°C was for 0, 10, 20, 30, 40 days; at 35°C was for 0, 7, 14, 21, 28 days and at 45°C was for 0, 3, 6, 9, 12 days. The parameters of observation for shredded catfish’s shelf life were peroxide value, Aw, total plate count (TPC), and sensory test (hedonic). The result of proximate value showed that the protein content of shredded catfish with oil was lower than without oil, while moisture content was higher for treatment using oil. The shelf life of shredded catfish with cooking oil was shorter than without cooking oil, estimated for 83 days at 25°C, 55 days at 35°C, 47 days at 45°C, compared to 155 days at 25°C, 103 days at 35°C, and 62 days at 45°C, respectively. This was supported by the panelist’s preferences for shredded catfish without oil at the end of the observation. These results indicate that the use of cooking oil during the cooking process of shredded catfish greatly affects the product’s shelf life.

USED OF WOOD PELLET FOR FUEL PRODUCTION TOFU IN UKM KAB. KEDIRI

Wood pellet is an alternative fuel made from wood waste, is one of the renewable fuels that is environmentally friendly, has a cylindrical shape and is hard, this is one of the energy conversions where the process of changing the energy form of wood waste which is randomly sized is converted into a cylindrical pellet form. This service is carried out to determine the impact of rising fuel prices on the pattern of fuel use in the tofu production process in Kab. Therefore, it is necessary to analyze the efficiency of the system analyzed, namely the efficiency of the combustion system in the production of tofu. What is known is the direct energy input in each soybean cooking process and the pattern of energy use in tofu production. From the analysis that has been done to get wood pellet fuel to get maximum results for soybean cooking in a burning time for 1 hour it takes 1/2 kg of wood pellets, if done one day by burning for 8 hours in the soybean porridge cooking process it takes 4 wood pellets kg.

517 Late-Breaking: Influence of Pre-heat Treatment on the Formation of Heterocyclic Aromatic Amines in Grilled Pork

Pork steaks (m. Longissimus dorsi) with a thickness of 15±5 mm were prepared for the experiment. Ready-made mixtures intended for catering were used during the preparation of samples for marinating steaks: - marinade containing a mixture of vegetable oils, salt, paprika, garlic, onion and black pepper (sample 1); - marinade, which contains water, salt, paprika, black pepper, red pepper, garlic, coriander and mustard (sample 2); and mixtures for dry marinating:- mixture with red pepper (salt, red pepper) (sample 3);- mixture with paprika (salt, paprika) (sample 4). Salting and pickling were carried out at a temperature of 4±2°C for 24 hours. Thereafter, the steaks were grilled at 230°C for 10 minutes using electric grill, and the steaks were turned over once during the cooking process. Steaks that were not pickled and salted were taken as a control sample. Samples were tested for the presence of MeIQx and PhIP. The analysis was performed using an Agilent 1200 HPLC system (USA) with an Agilent 6410B three quadrupole mass spectrometer (Fragmentor voltage 130 V, Dissociation energy 30 V, molecular ions 214.6 and 225.6 m/z, daughter ions 199.5 and 210.5 m/z for MeIQx and PhIP respectively). The studies were carried out in two selections with 3 parallel measurements in each. The arithmetic mean of three parallels in the first selection was taken as the final result, provided that the Student’s t-distribution of two samples for each analyte to be determined in each sample did not exceed the tabular value at n=3 and the confidence level p=0.95, i.e., the differences between the samples are not statistically significant. Studies have shown that long-term preliminary processing of meat by marinating and salting led to both a decrease and an increase in the content of HAA in fried steaks. The results of studies of HAA content in the control and experimental samples are shown in the Table.