THE EFFECT OF MUNG BEAN POWDER, AND/OR LOW FAT SOY FLOUR AS MEAT EXTENDER ON THE CHEMICAL, PHYSICAL, AND SENSORY QUALITY OF BUFFALO MEAT PRODUCT

Abstract: The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10 % reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100 % buffalo meat), and lowest in the sample containing 5 % of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible water for the control and 10 % low fat soy flour samples, and increased the protein water coefficient for all samples. The Feder value for sample containing 5 % of both low fat soy flour and mung bean powder was similar to the control one. The addition of mung bean powder increased the water holding capacity, whereas the addition of low fat soy flour and mung bean powder as meat extenders decreased the cooking loss in the formulated patties. The lowest value was in the sample containing 5 % of both extenders. Samples containing 5 % of both low fat soy flour and mung bean powder had the highest water retention value, whereas the sample with 10 % low fat soy flour had the highest fat retention value. Samples containing 5 % of both low fat soy flour and mung bean powder had the highest values for color, taste, odor, juiciness, and overall acceptability among the other samples. Key words: mung bean, low fat soy flour, meat extenders, buffalo meat product, physical and sensory qualit

Foldable antibacterial acrylic intraocular lenses of high refractive index

Hydrophilic copolymers with high refractive index and bactericide properties based on quaternary ammonium salts monomers and methacrylates bearing benzothiazole moieties have been developed for application as foldable intraocular lenses. Composition of the systems was adjusted to get materials with optimized flexibility, wettability, and refractive properties. All the materials have been characterized in terms of optical properties, glass transition temperature, water content, and wettability. Water contact values oscillated between 37 and 15% and refractive index values in the wet state between 1.49 and 1.53, depending on composition. Glass transition temperature interval was 63-77 °C. Values of surface free energy of the solid ranged from 49 to 54 mN/m, characteristic of IOL hydrogel materials. Bactericide properties of the quaternary ammonium salts methacrylates were higher than that of the benzothiazole derivative, showing inhibition halos as high as 23-25 mm in antibiogram tests against S. epidermidis and P. aeruginosa, strains found in the ocular cavity and responsible for most postsurgical endolphthalmitis. Biocompatibility of the systems was evaluated in cell cultures using human fibroblasts. Cellular viability was higher than 90%, and close to 100% in many cases, for the extracts of selected formulations collected at different periods of timeThis research was supported by Spanish Ministry of Science and Innovation (PSE-300100-2006-1 and MAT2007-63355)Peer reviewe