Use of alternative protein sources in the bakery industry

Through the production of gluten free products, stakeholders of the food industry are striving to serve the needs of celiac patients as widely as possible with a continuously increasing product range, and to ensure the right nutrient intake. Our working group would like to contribute to this goal by developing bakery products that provide the body with a valuable source of protein and essential amino acids in addition to the required amount of carbohydrates. Our goal was to create a flour mixture that is gluten free, has a higher protein content than bread cereals, and is also suitable for use in the bakery industry, primarily for making wafers. Millet flour was chosen as the basis of the flour mixture, to which hemp, alfalfa and lupine flour were mixed as additional sources of protein. After performing analytical studies regarding the amino acid composition, protein qualification values (Amino Acid Score – AAS, Protein Digestibility Corrected Amino Acid Score – PDCAAS) were determined, and these were used to optimize the flour mixtures. Rheological measurements were carried out to examine the crunchiness of the wafers. Compared to the control samples, hardness data were not significantly altered by the addition of lupine or hemp flour, however, the addition of alfalfa softened the dough. In addition to achieving a more favorable protein content, naturally, it was also our goal to manufacture a product with the right organoleptic properties for consumers. Compared to the control sample, the bitter taste of millet-based doughs was reduced and the hardness of the wafers improved by the addition of lupine. Mixing 35% of hemp seed flour with the millet flour also resulted in a bakery product with the right texture and and taste. Despite its good amino acid profile, the addition of alfalfa resulted in the deterioration of the rheological and organoleptic properties of the wafers

Alternatív fehérjeforrások sütőipari felhasználása

Az élelmiszeripari ágazat szereplői gluténmentes termékek előállítása révén folyamatosan bővülő választékkal, minél szélesebb körben igyekeznek kiszolgálni a cöliákiás (coeliakiás) betegek igényeit, biztosítani számukra a megfelelő tápanyagbevitelt. Munkacsoportunk ennek a célnak az eléréséhez kíván hozzájárulni olyan sütőipari termékek fejlesztésével, amelyek a szükséges szénhidrátmennyiségen túl értékes fehérje- és esszenciális aminosav-forrást is biztosítanak a szervezet számára. Célunk olyan lisztkeverék összeállítása, amely gluténmentes, nagyobb fehérjetartalommal rendelkezik, mint a kenyérgabonák, és sütőipari felhasználásra, elsődlegesen ostya készítésére is alkalmas. A lisztkeverék alapjául a köleslisztet választottuk, amelyhez kiegészítő fehérjeforrásként kender-, lucerna- és csillagfürtlisztet kevertünk. Az aminosav-összetételre vonatkozó analitikai vizsgálatok elvégzése után fehérje minősítő értékeket állapítottunk meg (Amino Acid Score - AAS, Protein Digestibility Corrected Amino Acid Score - PDCAAS), amelyek segítségével optimáltuk a lisztkeverékeket. Reológiai méréseket végeztünk az ostyák roppanósságának vizsgálatára. A csillagfürt- és a kendermagliszt adagolása nem változtatta meg jelentős mértékben a kontroll mintákhoz viszonyított keménység-adatokat, a lucerna adagolása viszont lágyította a tésztát. A kedvezőbb fehérjetartalom elérése mellett természetesen célunk volt a fogyasztók számára megfelelő érzékszervi tulajdonságokkal rendelkező termék gyártása. A kontroll mintához képest a csillagfürt adagolása csökkentette a köles alapú tészták keserű ízérzetét, és javult az ostya keménysége is. A kendermagliszt 35%-os keverése a kölesliszttel szintén megfelelő állományú és ízű sütőipari terméket eredményezett. A lucerna jó aminosav profilja ellenére rontotta az ostyák reológiai tulajdonságát és érzékszervi megítélését

Effect of Immersed Herbs on the Oxidative Stability of Edible Oils

The improvement of the oxidative stability of edible oils is in the focus of scientific and consumer interest. In the present work the effect of immersion of herbs in edible oils was performed and changes in oxidative stability were measured. Sage and oregano were chosen as herbs and linseed oil, corn germ oil as well as walnut oil as lipid media. Immersion parameters were 3%, 5%, and 7% (w/w) herb/oil, duration: 10 days, temperature: 30°C. Oxidative stability was measured by Rancimat test and FRAP analysis. Results showed that the oxidative stability of the highly sensitive oils -such as linseed and walnut oil- was successfully improved by immersion of herbs. Corn germ oil, which contains a high amount of tocopherols, became similarly more stable, however, only moderately

The Evolution of Primate Short-Term Memory.

Short-term memory is implicated in a range of cognitive abilities and is critical for understanding primate cognitive evolution. To investigate the effects of phylogeny, ecology and sociality on short-term memory, we tested the largest and most diverse primate sample to date (421 non-human primates across 41 species) in an experimental delayed-response task. Our results confirm previous findings that longer delays decrease memory performance across species and taxa. Our analyses demonstrate a considerable contribution of phylogeny over ecological and social factors on the distribution of short-term memory performance in primates; closely related species had more similar short-term memory abilities. Overall, individuals in the branch of Hominoidea performed better compared to Cercopithecoidea, who in turn performed above Platyrrhini and Strepsirrhini. Interdependencies between phylogeny and socioecology of a given species presented an obstacle to disentangling the effects of each of these factors on the evolution of short-term memory capacity. However, this study offers an important step forward in understanding the interspecies and individual variation in short-term memory ability by providing the first phylogenetic reconstruction of this trait’s evolutionary history. The dataset constitutes a unique resource for studying the evolution of primate cognition and the role of short-term memory in other cognitive abilities.info:eu-repo/semantics/publishedVersio

The Evolution of Primate Short-Term Memory

Short-term memory is implicated in a range of cognitive abilities and is critical for understanding primate cognitive evolution. To investigate the effects of phylogeny, ecology and sociality on short-term memory, we tested the largest and most diverse primate sample to date (421 non-human primates across 41 species) in an experimental delayed-response task. Our results confirm previous findings that longer delays decrease memory performance across species and taxa. Our analyses demonstrate a considerable contribution of phylogeny over ecological and social factors on the distribution of short-term memory performance in primates; closely related species had more similar short-term memory abilities. Overall, individuals in the branch of Hominoidea performed better compared to Cercopithecoidea, who in turn performed above Platyrrhini and Strepsirrhini. Interdependencies between phylogeny and socioecology of a given species presented an obstacle to disentangling the effects of each of these factors on the evolution of short-term memory capacity. However, this study offers an important step forward in understanding the interspecies and individual variation in short-term memory ability by providing the first phylogenetic reconstruction of this trait’s evolutionary history. The dataset constitutes a unique resource for studying the evolution of primate cognition and the role of short-term memory in other cognitive abilities

pH-dependent color response of cellulose-based time-temperature indicators impregnated with red cabbage extract

Color-based time-temperature indicators (TTIs) can show the time and temperature changes of an environment with a visually recognizable color change. Made from natural dyes, these TTIs are simple, inexpensive and sustainable. In this study, cellulose-based TTI labels were prepared with red cabbage extract of pH2, pH7 and pH9 to determine how pH alter the response of the labels to time and temperature changes. This study also aimed to determine the relationship between color change and time at different temperatures. The color responses of the labels were followed spectrophotometrically by measuring the CIE Lab color coordinates and by giving the total color difference at 4 °C, 23 °C, 40 °C, 80 and 100 °C after increments of time. The best fitting linear or nonlinear regression models of the CIE Lab coordinates, total color difference and time data as a function of temperature were also determined. The labels prepared with red cabbage extract at different pH behaved differently. Opposite to expectations, the acidic, pink colored labels did not have the highest color stability. Our finding was, that the label prepared with the acidic red cabbage extract is the most suitable as time-temperature label for indicating long-term temperature storage and the label prepared with the neutral red cabbage extract is the most suitable as time-temperature label for indicating short-term storage by color change. According to the results the color changes of the labels are predictable with the fitted models with a correlation coefficient between 0.96 and 1

The effect of natural-based additive on paper

In the present research, the effect of Plantago psyllium seed husk was investigated in the case of sheets made of secondary fiber. Seed husk has a high hemicellulose content, which shows good compatibility with cellulose. After the addition of the additive, the sheets formed after different absorption times. We examined the mechanical properties and air permeability of the papers. Based on the results, the presence of the additive showed a significant improvement, so the seed husk can be an environmentally friendly solution to improve the properties of the secondary fiber sheets