The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles

The goal of this study was to determine the effect of rice and hemp protein addition together with transglutaminase on the quality and fat content of fried instant noodles. The following parameters have been analyzed during this research: the amount of water, fat content, hydration time, color and texture parameters. The evaluation of sensory parameters before and after cooking of instant noodles has been performed. It can be concluded that the addition of TGase significantly decreased the fat content; the recipe with a 3% hemp protein addition with TGase in an amount of 2% was the most promising solution to obtain a low-fat product. On the other hand, the better consumer acceptance levels were observed for the rice protein addition (1%) with 2% TGase. It seems that the most promising product is the sample with a 5% addition of rice protein with 2% TGase-a reduction in the fat content by 30% (from 25% to 16%). The addition of rice protein, hemp protein and TGase reduced the fat content of the instant noodles in comparison to the control sample. The additives used had an impact on the L*, a* and b* color parameters. All instant noodles obtained during the research process were characterized by a short hydration time, which did not exceed 5 min. During the sensory evaluation, analyzed samples of the instant noodles obtained scores higher than 4.2 points on a five-point scale

A Survey on the Application of Machine Learning in Turbulent Flow Simulations

As early as at the end of the 19th century, shortly after mathematical rules describing fluid flow—such as the Navier–Stokes equations—were developed, the idea of using them for flow simulations emerged. However, it was soon discovered that the computational requirements of problems such as atmospheric phenomena and engineering calculations made hand computation impractical. The dawn of the computer age also marked the beginning of computational fluid mechanics and their subsequent popularization made computational fluid dynamics one of the common tools used in science and engineering. From the beginning, however, the method has faced a trade-off between accuracy and computational requirements. The purpose of this work is to examine how the results of recent advances in machine learning can be applied to further develop the seemingly plateaued method. Examples of applying this method to improve various types of computational flow simulations, both by increasing the accuracy of the results obtained and reducing calculation times, have been reviewed in the paper as well as the effectiveness of the methods presented, the chances of their acceptance by industry, including possible obstacles, and potential directions for their development. One can observe an evolution of solutions from simple determination of closure coefficients through to more advanced attempts to use machine learning as an alternative to the classical methods of solving differential equations on which computational fluid dynamics is based up to turbulence models built solely from neural networks. A continuation of these three trends may lead to at least a partial replacement of Navier–Stokes-based computational fluid dynamics by machine-learning-based solutions

The Influence of Chestnut Flour on the Quality of Gluten-Free Bread

Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality of this type of product. The aim of the study was to determine the effect of the addition of chestnut flour and the method of packaging on the quality of gluten-free bread. The addition of chestnut flour (partially replacing corn starch) was used in the amount of 5, 10, 15 and 20% of the total weight of the concentrate. The influence of the storage method on the quality of the tested bread was examined after 7, 14 and 21 days from baking. The refrigerated breads were packed using PA/PE barrier foil with air and vacuum (58%) and were stored in room temperature (22 ± 2 °C). Water content, texture and color were determined, and sensory evaluation and microbiological analysis were performed. As a result of the conducted research, we observed that the addition of chestnut flour to the recipe affects significantly (p p < 0.05) the volume of the resulting loaves. Microbiological research has indicated vacuum packaging as a better way to protect and store gluten-free bread. For practical use in future production, it is recommended to replace corn starch in gluten-free breads by no more than 10% by chestnut flour

The Influence of Chestnut Flour on the Quality of Gluten-Free Bread

Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality of this type of product. The aim of the study was to determine the effect of the addition of chestnut flour and the method of packaging on the quality of gluten-free bread. The addition of chestnut flour (partially replacing corn starch) was used in the amount of 5, 10, 15 and 20% of the total weight of the concentrate. The influence of the storage method on the quality of the tested bread was examined after 7, 14 and 21 days from baking. The refrigerated breads were packed using PA/PE barrier foil with air and vacuum (58%) and were stored in room temperature (22 &plusmn; 2 &deg;C). Water content, texture and color were determined, and sensory evaluation and microbiological analysis were performed. As a result of the conducted research, we observed that the addition of chestnut flour to the recipe affects significantly (p &lt; 0.05) the texture of the finished product, reducing the hardness and increasing the elasticity and cohesiveness of the bread crumb. The use of chestnut flour in an amount of up to 10% increases significantly (p &lt; 0.05) the volume of the resulting loaves. Microbiological research has indicated vacuum packaging as a better way to protect and store gluten-free bread. For practical use in future production, it is recommended to replace corn starch in gluten-free breads by no more than 10% by chestnut flour

Rapeseed Oil in New Application: Assessment of Structure of Oleogels Based on their Physicochemical Properties and Microscopic Observations

The aim of the study was to analyze the effect of the type of gelling substance on the selected physicochemical properties of oleogels. Rapeseed oil (RO) and 5% w/w of one of the following structuring compounds (SC) were used for their production waxes: sunflower (SUN), candelilla (CAN), bees white (BW), bees yellow (BY), or monoacylglycerols (MAG). The ability of SC to form a network in RO was assessed on the basis of an analysis of the texture of oleogels (hardness and spreadability test, stability determined by the centrifugal method). Oxidative stability was determined using the Rancimat test. In addition, the microstructure of an oleogel samples was observed at a magnification of 600 times in polarized light and in a bright field. Differences in the brightness and color of the samples were also assessed using the CIELab reflection method. The highest hardness (5.52 N) and physical stability (99.67%) were found in oleogel with candelilla wax. A higher value of the force causing deformation of the sample indicates a denser network of oil gel, which was confirmed by the microscopic images analyzed in the work. The organogel with CAN had the shortest (on average 8.49 nm) and the most regularly distributed crystals compared to other samples. The lowest values of organogel strength and spreadability test parameters (e.g., firmness, work of shear, stickness, work of adhesion), which were respectively 0.73 N, 4.39 N, and 9.74 N mm, while &minus;4.87 N and &minus;2.68 N mm were obtained with the variant, which was yellow beeswax. Considering the texture results obtained and the centrifugal stability, it was found that organogels with yellow beeswax were characterized by the worst structuring of rapeseed oil. Sunflower wax was considered the best among the analyzed gelling agents (under the conditions of the experiment). The organogel with its 5% w/w share was distinguished by the closest to the white color and texture most reminiscent of cream. In addition, it had the highest work of shear value and the longest induction time (6.8 h) in the Rancimat test

The Effect of Selected Additives on the Oil Uptake and Quality Parameters of Fried Instant Noodles

The scope of the paper includes the analysis of various quality parameters of fried instant noodles depending on the type and amount of the additive added to the basic recipe. For the analyzed instant noodles, the effect of hydroxypropylmethylcellulose (HPMC), microcrystalline cellulose (MCG), maltodextrin, and psyllium on the quality parameters (oil uptake, moisture, water activity, color, and acoustics) were determined. Results show that the quality parameters of instant noodles significantly depend on the type and amount of additives. The addition of HPMC and MCG resulted in decrease absorption, while the use of maltodextrin and psyllium increased the fat absorbed during frying. There is a significant relationship between the type of additive and the color of instant noodles. Color brightening was observed for instant noodles with the HPMC and MCG, while the addition of maltodextrin and psyllium contributed in the darkening of instant noodles (reduction of the L* parameter). The type of additives significantly influenced the texture of the instant noodles. The samples with a 3% addition of maltodextrin had a softer texture than the control sample, while the instant noodles with the HPMC, MCG, and Psyllium were characterized by a harder texture. For instant noodles with the addition of HPMC, MCG, and Psyllium larger number of acoustic events and higher breaking force were observed than for the control one. The frying temperature significantly influenced the texture of analyzed instant noodles (acoustic and mechanical properties). Increasing frying temperature from 160&ndash;170 &deg;C caused a significant increase in acoustic descriptors and force

Multivariate Study of Inulin Addition on the Quality of Sponge Cakes

The aim of the study was to determine the possibility of reducing fat content in fatty sponge-cake products by addition of inulin. 200 g/kg, 440 g/kg, 680 g/kg and 100% of fat was substituted with 20 g/kg, 35 g/kg, 50 g/kg, and 62.5 g/kg of inulin, respectively. The authors used two types of fat: with low and high content of trans isomers – containing 2.1 g/kg and 511.2 g/kg of fatty acid methyl esters (FAME), respectively. An analysis of crumb quality and the evaluation of sensory discriminants were undertaken

Oxidative Stability of Selected Edible Oils

The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 &plusmn; 1 &deg;C) and a Rancimat test (temperature 120 &deg;C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil

Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products

Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%&ndash;80% of the fat has been replaced by &beta;-glucan, obtained from microorganisms, was analyzed. The instrumental texture measurements showed that &beta;-glucan batter and muffins were harder than the control sample. Fat substitution over 40%, while enriching muffins with yeast &beta;-glucan (over 2%), led to a decrease in the quality of products after baking and during 14-day storage. The incorporation of 3% or more &beta;-glucan into the composition increased the hardness of the batter and deteriorated the quality of the muffin crumb, after baking and during storage. The sensory study revealed that fat replacement up to 40% with &beta;-glucan provided acceptable biscuits, but higher replacement decreased the overall acceptability