Enrichment of antioxidant capacity and vitamin E in pita made from barley

This study aimed to enhance total antioxidant and vitamin E content of pita bread, by replacing 50% of the standard baker's flour with flours milled from covered (WI2585 and Harrington) or hulless (Finniss) barley genotypes, previously shown to have high antioxidant and vitamin E levels at harvest. Pita breads were made from either 100% baker's flour (control) or 50% malt flour, whole-grain flour, or flour from barley grains pearled at 10%, 15%, and 20% grain weight. Antioxidant capacity and vitamin E content of flours and pitas were determined by their ability to scavenge 2,2-diphenyl-1-picrylhydrazyl radicals and high performance liquid chromatography, respectively. The physical and sensory properties of the pitas were also assessed. All pitas made from either whole grain or pearled barley flour had a higher antioxidant capacity and most also had higher vitamin E content than standard pita. The antioxidant and vitamin E levels were reduced in pearled compared to whole grains, however the extent of that reduction varied among genotypes. The greatest antioxidant and vitamin E levels were found in pita made from malt flour or Finniss whole grain flour. Furthermore, sensory analysis suggested these pitas were acceptable to consumers and retained similar physical and sensory properties to those in the control pita.Thi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Abl

Towards a greater dialogue on disability between Muslims and Christians

Attitudes to disability and disabled people by Muslims – focusing on attitudes in the Middle East and North Africa - and Christians – focusing on the West (here taken to mean Europe, North America and Australasia) - were examined through a grounded theory literature search, with the study being divided into three phases of reading and analysis. The aims of study were to develop a dialogue on disability between the two cultures, to inform an understanding of the attitudes to disability in the two cultures, and to inform cultural practice in promoting support and equality in both cultures. The study finds that Islam and Christianity have much in common and are a force for good in promoting and developing disability equality in both Muslim and Christian cultures

Imaging of Flames in Cement Kilns To Study the Influence of Different Fuel Types

The cement industry aims to use an increased amount of alternative fuels to reduce production costs and CO₂ emissions. In this study three cement plants firing different kinds and percentages of alternative fuel were studied. A specially developed camera setup was used to monitor the flames in the three cement kilns and assess the effect of alternative fuels on the flame. It was found that cofiring with solid recovered fuel (SRF) would delay the ignition point by about 2 m and lower the intensity and temperature of the kiln flame compared to a fossil fuel flame. This is related to a larger particle size and moisture content of the alternative fuels, which lowers the conversion rate compared to fossil fuels. The consequences can be a lower kiln temperature and cement quality. The longer conversion time may also lead to the possibility of localized reducing conditions in the cement kiln, which can have a negative impact on the clinker quality and process stability. The burner design may alleviate some of the issues encountered with SRF cofiring. At one of the test plants the burner was changed from a design with an annular channel for axial air to a jet design. This proved to be beneficial for an early ignition and improved dispersion of the fuel and led to an increase in cement quality and higher use of SRF