Sensory evaluation and antimicrobial activity of snack bar from black soybean and black rice containing anthocyanins

Snack bars made from black soybean and black rice could be used as a food product to complement the energy and nutrients needs. Both have anthocyanins content in black soybean and black rice as well as the potential as an antimicrobial agent. The purpose of this study was to obtain an optimal formula, evaluate the sensory acceptance, analyze the total monomeric anthocyanin content of the snack bars, and compare the growth of probiotic and pathogenic bacteria in anthocyanins crude extracts from the snack bars. The production of snack bars was done by using three variations of main ingredients, including 30% of black soybean + 70% of black rice (formula 1), 50% of black soybean + 50% of black rice (formula 2), and 70% of black soybean + 30% of black rice (formula 3). The results performed that consumers acceptance for formulas 2 and 3 was not significantly different (P > 0.05), but significantly higher (P < 0.05) than formula 1. Total monomeric anthocyanin content analyzed by the pH differential method in these three snack bars formulas had no significant difference (P > 0.05). The growth analysis of probiotic and pathogenic bacteria showed that the percentage of growth inhibition of Escherichia coli and Salmonella enterica serovar Typhi bacteria was significantly higher (P = 0.00) compared to Lactobacillus acidophilus. Also, formulas 1 and 2 could significantly inhibit E. coli and S. enterica ser. Typhi bacteria (P = 0.00) compared to formula 3. It could be concluded that formula 2 showed the best snack bar based on sensory evaluation and pathogenic bacteria inhibition assay.

On a General $q$-Identity

In this paper, by means of the $q$-Rice formula we obtain a general $q$-identity which is a unified generalization of three kinds of identities. Some known results are special cases of ours. Meanwhile, some identities on $q$-generalized harmonic numbers are also derived.

Level Sets of Random Fields and Applications: Specular Points and Wave Crests

We apply Rice's multidimensional formulas, in a mathematically rigorous way, to several problems which appear in random sea modeling. As a first example, the probability density function of the velocity of the specular points is obtained in one or two dimensions as well as the expectation of the number of specular points in two dimensions. We also consider, based on a multidimensional Rice formula, a curvilinear integral with respect to the level curve. It follows that its expected value allows defining the Palm distribution of the angle of the normal of the curve that defines the waves crest. Finally, we give a new proof of a general multidimensional Rice formula, valid for all levels, for a stationary and smooth enough random fields X:ℝd→ℝj(d>j).