Quality of wholemeal wheat bread enriched with green coffee beans

Scientific studies have revealed that bioactive components of coffee play a preventive role against various degenerative diseases. Green coffee, in particular, is characterized by its unique composition and properties. The objective of this work was to investigate the influence of green coffee (Coffea arabica) beans (GCB) addition on the quality and antioxidant properties (AA) of the wholemeal bread. For bread preparation, flour form GCB, and wholemeal wheat flour, type 2000 were used. Wholemeal wheat flour was replaced with GCB flour at 1 to 5% levels. Loaf volume, texture, color and sensory properties of bread were determined. Furthermore, total phenolic content and antioxidant activity were evaluated. The results showed that bread supplementation with GCB had little influence on the bread volume. The highest volume of bread was obtained with 3 and 4% of GCB flour. The texture properties of bread crumb (hardness, elasticity, cohesiveness and chewiness) were slightly changed as a result of the GCB addition. The lightness of bread crumb decreased with the GCB addition (average from 46.3 to 42.6). Besides, the addition of GCB significantly enriched wheat bread with hydrophilic phenolic compounds. The phenolic compounds were highly bioaccessible in vitro. Moreover, the GCB addition enhanced antiradical activity of bread

PENGARUH PENAMBAHAN SPENT BLEACHING EARTH PADA MINYAK NYAMPLUNG UNTUK GEMUK LUMAS

Telah dikembangkan formula gemuk lumas dengan bahan dasar minyak nyamplung (Calophyllum inophyllum L.) di mana tribological performance dari minyak nyamplung tersebut ditingkatkan dengan penambahan pengental tanah pemucat bekas. Hasil uji nilai dropping point produk gemuk lumas ini didapat pada komposisi SBE : minyak nyampung (35:65) nilai NLGI 2, ini menunjukkan bahwa campuran tersebut berbentuk gemuk lumas pada umumnya. Formulasi gemuk lumas berbahan dasar minyak nyamplung, adalah suatu inovasi penelitian di bidang pelumas yang berkomitmen untuk menghasilkan jenis-jenis gemuk lumas ramah lingkungan dan terbarukan

Angiogenesis Markers Quantification in Breast Cancer and Their Correlation with Clinicopathological Prognostic Variables

Tumoural angiogenesis is essential for the growth and spread of breast cancer cells. Therefore the aim of this study was to assess the diagnostic performance of angiogenesis markers in tumours and there reflecting levels in serum of breast cancer patients. Angiogenin, Ang2, fibroblast growth factor basic, intercellular adhesion molecule (ICAM)-1, keratinocyte growth factor (KGF), platelet-derived growth factor-BB, and VEGF-A were measured using a FASTQuant angiogenic growth factor multiplex protein assay. We observed that breast cancer tumours exhibited high levels of PDGF-BB, bFGF and VEGF, and extremely high levels of TIMP-1 and Ang-2, whereas in serum we found significantly higher levels of Ang-2, PDGF-BB, bFGF, ICAM-1 and VEGF in patients with breast cancer compared to the benign breast diseases patients. Moreover, some of these angiogenesis markers evaluated in tumour and serum of breast cancer patients exhibited association with standard clinical parameters, ER status as well as MVD of tumours. Angiogenesis markers play important roles in tumour growth, invasion and metastasis. Our results suggest that analysis of angiogenesis markers in tumour and serum of breast cancer patients using multiplex protein assay can improve diagnosis and prognosis in this diseases

Characteristics of Early-Onset vs Late-Onset Colorectal Cancer: A Review.

The incidence of early-onset colorectal cancer (younger than 50 years) is rising globally, the reasons for which are unclear. It appears to represent a unique disease process with different clinical, pathological, and molecular characteristics compared with late-onset colorectal cancer. Data on oncological outcomes are limited, and sensitivity to conventional neoadjuvant and adjuvant therapy regimens appear to be unknown. The purpose of this review is to summarize the available literature on early-onset colorectal cancer. Within the next decade, it is estimated that 1 in 10 colon cancers and 1 in 4 rectal cancers will be diagnosed in adults younger than 50 years. Potential risk factors include a Westernized diet, obesity, antibiotic usage, and alterations in the gut microbiome. Although genetic predisposition plays a role, most cases are sporadic. The full spectrum of germline and somatic sequence variations implicated remains unknown. Younger patients typically present with descending colonic or rectal cancer, advanced disease stage, and unfavorable histopathological features. Despite being more likely to receive neoadjuvant and adjuvant therapy, patients with early-onset disease demonstrate comparable oncological outcomes with their older counterparts. The clinicopathological features, underlying molecular profiles, and drivers of early-onset colorectal cancer differ from those of late-onset disease. Standardized, age-specific preventive, screening, diagnostic, and therapeutic strategies are required to optimize outcomes

Oat–buckwheat breads – technological quality, staling and sensory properties

peer reviewedThe technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products

Post-Operative Functional Outcomes in Early Age Onset Rectal Cancer

Background: Impairment of bowel, urogenital and fertility-related function in patients treated for rectal cancer is common. While the rate of rectal cancer in the young (<50 years) is rising, there is little data on functional outcomes in this group. Methods: The REACCT international collaborative database was reviewed and data on eligible patients analysed. Inclusion criteria comprised patients with a histologically confirmed rectal cancer, <50 years of age at time of diagnosis and with documented follow-up including functional outcomes. Results: A total of 1428 (n=1428) patients met the eligibility criteria and were included in the final analysis. Metastatic disease was present at diagnosis in 13%. Of these, 40% received neoadjuvant therapy and 50% adjuvant chemotherapy. The incidence of post-operative major morbidity was 10%. A defunctioning stoma was placed for 621 patients (43%); 534 of these proceeded to elective restoration of bowel continuity. The median follow-up time was 42 months. Of this cohort, a total of 415 (29%) reported persistent impairment of functional outcomes, the most frequent of which was bowel dysfunction (16%), followed by bladder dysfunction (7%), sexual dysfunction (4.5%) and infertility (1%). Conclusion: A substantial proportion of patients with early-onset rectal cancer who undergo surgery report persistent impairment of functional status. Patients should be involved in the discussion regarding their treatment options and potential impact on quality of life. Functional outcomes should be routinely recorded as part of follow up alongside oncological parameters

Impact of rye grain sprouting on energy consumption in comminution

Przedstawiono wyniki badań dotyczące wpływu porośnięcia ziarna żyta na energochłonność rozdrabniania przy wykorzystaniu rozdrabniacza bijakowego. Stwierdzono, że porośnięcie ziarna istotnie wpływa na energochłonność rozdrabniania. Średnia energochłonność rozdrabniania ziarna porośniętego odmiany Fernando wyniosła 99,9 kJ/kg a nieporośniętego 112,5 kJ/kg, zaś dla odmiany Ursus wartości te wyniosły odpowiednio 104,2 i 124,4 kJ/kg. Zmiany energochłonności jednostkowej rozdrabniania opisano równaniem regresji, w którym jako zmienne niezależne uwzględniono wilgotność ziarna i liczbę opadania, informującą pośrednio o porośnięciu ziarna. Współczynnik determinacji wyniósł R2 = 0,801. Również inne wskaźniki charakteryzujące proces rozdrabniania pod względem energochłonności wykazały, że rozdrabnianie ziarna porośniętego jest mniej energochłonne. Średnia wartość wskaźnika podatności żyta na rozdrabnianie dla odmiany Ursus i ziarna porośniętego wyniosła 12,0 kJ/m2, a dla nieporośniętego 13,9 kJ/m2. Natomiast wartości uzyskane dla odmiany Fernando kształtowały się odpowiednio 11,1 i 12,3 kJ/m2.Presented are research results regarding the impact of sprouting of rye grain on the energy consumption needed for the comminution by using a hammer mill. It was found that sprouting of grain has indeed an effect on energy consumption in the comminution process. The average energy consumption in comminuting sprouted grain of the Fernando variety was 99.9 kJ/kg and non-sprouted 112.5 kJ/kg, and for the Ursus variety, those values wee respectively 104.2 and 124.4 kJ/kg. The changes of unit energy consumption in comminution were described with a regression equation, where the grain humidity and the falling number were taken as independent variables, indirectly inform about the sprouting of the grain. The coefficient of determination was R2 = 0.801. In addition, other indicators characterizing the process of comminution in terms of energy consumption have shown, that comminution of sprouted grain is less energy consuming. The average value of the indicator of susceptibility of rye grain to comminution was 12.0 kJ/m2 for the Ursus variety and sprouted grain, and 13.9 kJ/m2 for non-sprouted rye. The values obtained for the Fernando variety were respectively 11.1 and 12.3 kJ/m2

Assessment of energy consumption for grinding of wheat grain previously put to crushing

Celem pracy było określenie wpływu zgniatania ziarna pszenicy odmiany Maltanka na energochłonność rozdrabniania przy wykorzystaniu rozdrabniacza bijakowego. Ziarno zgniecione do grubości od 0,5 do 2,0 mm wymagało mniejszych nakładów energii na rozdrabnianie w porównaniu do ziarna niezgniecionego. Przy czym im ziarno było bardziej zgniecione tym energochłonność rozdrabniania była niższa. Zgniatanie ziarna miało także wpływ na skład granulometryczny śruty. Wraz ze zwiększeniem stopnia zgniecenia ziarna zmniejszał się średni wymiar cząstki (od 0,79 do 0,64 mm). Z punktu widzenia energochłonności rozdrabniania najkorzystniejsze było zgniatanie ziarna do grubości 1,0 mm. Przy tym stopniu zgniecenia energochłonność jednostkowa rozdrabniania oraz wskaźnik podatności ziarna na rozdrabnianie (przy uwzględnieniu nakładów energii na zgniatanie) były niższe odpowiednio od 16 do 24% i od 31 do 37% w odniesieniu do tych wskaźników otrzymanych dla ziarna niezgniecionego.The purpose of the paper was to determine the effect of crushing the Maltanka variety wheat grain on energy consumption for grinding with beater shredder. Grain crushed to thickness between 0.5 and 2.0 mm required less energy expenditure for grinding, as compared to uncrushed grain. Whereas, the more grain was crushed, the lower was energy consumption for grinding. Moreover, grain crushing affected ground grains size distribution. The more crushed was the grain, the smaller was average particle size (from 0.79 to 0.64 mm). Grain crushing to the thickness of 1.0 mm was most advantageous from point of view of energy consumption for grinding. At this level of crushing, the values of unit energy consumption for grinding and the index of grain susceptibility to grinding (taking into account energy expenditure for crushing) dropped from 16 to 24% and from 31 to 37%, respectively, as compared to these indexes obtained for uncrushed grain