Structural and textural characteristics of 3D‐Printed protein‐ and dietary fibre‐Rich snacks made of milk powder and wholegrain rye flour

This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing

A Novel Approach to Detect Malicious User Node by Cognition in Heterogeneous Wireless Networks

Cognitive Networks are characterized by their intelligence and adaptability. Securing layered heterogeneous network architectures has always posed a major challenge to researchers. In this paper, the Observe, Orient, Decide and Act (OODA) loop is adopted to achieve cognition. Intelligence is incorporated by the use of discrete time dynamic neural networks. The use of dynamic neural networks is considered, to monitor the instantaneous changes that occur in heterogeneous network environments when compared to static neural networks. Malicious user node identification is achieved by monitoring the service request rates generated to the cognitive servers. The results and the experimental study presented in this paper prove the improved efficiency in terms of malicious node detection and malicious transaction classification when compared to the existing systems

Do rye product structure, product perceptions and oral processing modulate satiety?

Food structure and cephalic phase factors are hypothesized to contribute to postprandial satiety in addition to established food properties such as energy content, energy density, and macronutrient and fibre composition of a preload. This study aimed to evaluate if the structure of rye products has an impact on subjective feelings of satiety, and whether cephalic phase factors including oral processing, satiety expectations and perceived pleasantness modulate the interaction. Four wholegrain rye based samples (extruded flakes and puffs, bread and smoothie) were studied in terms of texture characteristics, in vivo oral processing, and expected satiety (n=26) and satiety as well as perceived pleasantness (n=16) (ClinicalTrials.gov number: NCT02554162). The vast textural differences between products were reflected in mastication process, perceived pleasantness and satiety expectations. Extruded products required the most intensive mastication. Rye puffs and rye bread which were characterized by a solid and porous structure, and showed better satiety effect in the early postprandial phase compared to other products. Mastication effort interacted with satiety response. However, the products requiring the highest mastication effort were not the most satiating ones. It seems that there are some food structure related mechanisms that influence both mastication process and postprandial satiety, the mastication process itself not being the mediating factor. Higher palatability seems to weaken postprandial satiety response.Peer reviewe