Development of New Crispy Breads with the Inclusion of Vegetable Additives and Evaluation of Their Quality

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products.On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated

An investigation of chemically-induced improvement in saturation moisture characteristics of epoxies

MY-720/DDS epoxy samples were treated with three selected chemical compounds to render the active H-sites inactive for moisture absorption. Treating the epoxy castings with acetyl chloride and dichlorodimethyl silane leads only to surface changes indicating that these molecules are too large to penetrate the epoxy castings. Boron trifluoride, on the other hand, does penetrate the epoxy chain as is indicated by the formation of green domains in the interior of the castings. However, the process of saturating the specimens with moisture appears to leach out the chemical additives--thereby nullifying their possible ameliorative effects

On the Use of Gallic Acid as a Potential Natural Antioxidant and Ultraviolet Light Stabilizer in Cast-Extruded Bio-Based High-Density Polyethylene Films

This study originally explores the use of gallic acid (GA) as a natural additive in bio-based high-density polyethylene (bio-HDPE) formulations. Thus, bio-HDPE was first melt-compounded with two different loadings of GA, namely 0.3 and 0.8 parts per hundred resin (phr) of biopolymer, by twin-screw extrusion and thereafter shaped into films using a cast-roll machine. The resultant bio-HDPE films containing GA were characterized in terms of their mechanical, morphological, and thermal performance as well as ultraviolet (UV) light stability to evaluate their potential application in food packaging. The incorporation of 0.3 and 0.8 phr of GA reduced the mechanical ductility and crystallinity of bio-HDPE, but it positively contributed to delaying the onset oxidation temperature (OOT) by 36.5 °C and nearly 44 °C, respectively. Moreover, the oxidation induction time (OIT) of bio-HDPE, measured at 210 °C, was delayed for up to approximately 56 and 240 min, respectively. Furthermore, the UV light stability of the bio-HDPE films was remarkably improved, remaining stable for an exposure time of 10 h even at the lowest GA content. The addition of the natural antioxidant slightly induced a yellow color in the bio-HDPE films and it also reduced their transparency, although a high contact transparency level was maintained. This property can be desirable in some packaging materials for light protection, especially UV radiation, which causes lipid oxidation in food products. Therefore, GA can successfully improve the thermal resistance and UV light stability of green polyolefins and will potentially promote the use of natural additives for sustainable food packaging applications

Fire retardancy of bis[2-(methacryloyloxy)ethyl] phosphate modified poly(methyl methacrylate) nanocomposites containing layered double hydroxide and montmorillonite

Copolymer nanocomposites were prepared by suspension copolymerization of bis[2-(methacryloyloxy)ethyl] phosphate and methyl methacrylate, together with bis(2-ethylhexyl) phosphate layered double hydroxide and a montmorillonite, Cloisite 93A. X-ray diffraction and transmission electron microscopy were used to characterize the morphology of nanocomposites and the dispersion of additives in the polymer. The thermal stability of the nanocomposites has been assessed by thermogravimetric analysis and cone calorimetry has been used to study the fire properties. Bis[2-(methacryloyloxy)ethyl] phosphate not only copolymerized with MMA, but also aids in the dispersion of additives in PMMA. The copolymer nanocomposites have better dispersion and higher degradation temperature and more char mass than the corresponding PMMA nanocomposites. The largest peak reduction in the heat release rate of the copolymer nanocomposites are 52 and 65% for LDH and MMT additives, respectively

An empirical investigation of wood product information valued by young consumers

Recent media reports regarding wood products question the trustworthiness of wood origin declaration, the sustainability of production methods and the product quality. In light of this question, it becomes important to ensure consumer trust in wood and wood-based products. Current research indicates that providing product information enhances product trust and purchase intentions, while young consumers in particular seek detailed product information. However, it is necessary to determine which wood product information young consumers strongly value because providing a high amount leads to information overload. As information needs may vary between different consumer segments, the present work aims at identifying segments of young consumers and their preferred wood-product information. The importance of different wood product information items concerning the purchase decision was investigated with a German-language online survey (N = 185, age range 18–30). A cluster analysis revealed four consumer segments. Thereof, three segments (an environmentally oriented, an environmentally and quality oriented, and a quality oriented segment) valued the provision of wood product information. The preferred information types differed among the three segments. Overall, this paper provides insights into young consumers' preferences for wood product information and the consumer segments on which marketing should focus

Taro leaf and stylo forage as protein sources for pigs in Laos

Existing forage plants may have applications as alternative protein resources for pigs in smallholder farming systems. This thesis examined the effect of harvesting/defoliation interval on the yield and chemical composition of taro leaves and stylo forage and analysed appropriate ensiling methods for these materials. The effect of replacing soybean crude protein (CP) with ensiled taro leaf and stylo forage CP on growth performance and carcass traits of LY (Landrace x Yorkshire) and ML (Moo Lath) pigs was also examined. Taro leaf and petiole dry matter (DM) yield increased with increased harvesting frequency in the two years studied, but there was no effect on tuber yield. The leaves contained 160-260 g CP kg¹ DM. Stylo leaf DM yield was unaffected by harvesting interval in the first year, while leaf DM yield was larger with the most frequent harvesting in the second year. The leaves contained 170-235 g CP kg¹ DM, which was much higher than in the stems or forage (leaves+stems). Use of cassava root meal, sugar cane molasses and taro tuber meal as silage additives affected pH and the DM, ash and NDF content of stylo forage and taro leaf silage, and the NH₃-N content of stylo forage silage. Level of additive affected pH and DM, NH₃-N, CP, ash and NDF content in taro silage, but not NH₃-N, CP and NDF content in stylo forage silage. Increasing duration of ensiling reduced pH and DM content in stylo forage and taro leaf silage. Dry matter intake (DMI) and CP intake (CPI) in growing LY and ML pigs were unaffected by increasing replacement (25 and 50%) of soybean CP by taro leaf silage CP in the diet, whilst for stylo forage silage DMI and CPI were highest when 25% of soybean CP was replaced. Average daily weight gain and feed conversion ratio (FCR), carcass weight, back fat thickness and dressing percentage were unaffected by increasing replacement of soybean CP with taro leaf or stylo forage CP in the diet. LY pigs had higher intake and better carcass traits than ML pigs. The work confirmed that stylo forage and taro leaves can be used as protein sources in smallholder pig production systems without negative effects on the performance of growing LY and ML pigs

The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour

The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated. To study the influence of aronia additives on the main receipt component of short dough (wheat flour) there was elaborated an algorithm of the study that includes theoretical analysis and physical-chemical experiment. The expedience of introduction of aronia as a powder directly into wheat flour was theoretically grounded. The methods of estimation of the content of polyphenol compounds, influence of aronia additives on amylolytic and proteolytic activity of wheat flour, its sugar-creating ability, were selected. The methods of experiment planning and mathematical processing of experimental data were realized using computer program MS Excel 97 2003.In was established, that the aronia additive weakens the gluten of wheat flour and prevents the swelling of gluten proteins. It positively influences the process of short dough formation and provides a possibility of its storage during the long time until baking. The use of aronia additives in technology of short dough products allows not only raise their food value but also improve the quality of short dough

Convenience Foods

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