The effect of avocado puree as fat replacer on the physical quality of muffin

Avocado (Persea americana) is a medium energy dense fruit with buttery puree texture. Avocado is high in monounsaturated fatty acids (MUFAs), which can promote healthy blood lipid profiles and regulates blood glucose levels. This study was performed to study the effect of avocado puree as a fat replacer on the physical quality of fat-reduced muffins. During the muffin-making, butter was replaced with avocado puree at a level of 25% (M1), 50% (M2), 75% (M3) and 100% (M4) whilst muffins with 0% addition of avocado puree were used as a control (M0). The effect of butter replacement on the muffin volume, moisture content, muffin texture profile analysis (TPA) and crumb colour were measured. The results showed that addition of the avocado puree has no significant difference (p>0.05) on the weight and height of the M1, M2, M3 and M4 compared to M0. 100% avocado-replacement produced significantly (p<0.05) springy muffin while the hardness, cohesiveness and chewiness of M1, M2, M3 and M4 showed no significant difference (p>0.05) compared to M0. Muffinadded avocado (M1, M2, M3 and M4) also showed to have darker colour of muffin crumb compared to the control muffins. In conclusion, utilization of avocado puree as a fat replacer in reduced-fat muffins production had not significantly (p>0.05) affected the physical properties of muffin. Therefore, avocado can be a natural ingredient for butter replacer in bakery products

Detection threshold and sensory preference for salty taste among Malay, Chinese and Indian students in Health Campus, Universiti Sains Malaysia

Most dietary sodium is consumed as common salt (sodium chloride). However, high consumption of salt is highly related to several health problems such as hypertension, stroke and cardiovascular disease. The consumption of salt is related to individuals’ detection threshold and preference for salty taste. Thus, this study was carried out to determine the detection threshold and sensory preference for salty taste among Malay, Chinese and Indian undergraduate students in Health Campus, Universiti Sains Malaysia. Ninety students from three ethnic groups (Malay, Chinese and Indian) were conveniently selected as panelists in this study. Detection threshold for salty taste was conducted using three-alternative force choice (3-AFC) method. Sensory preference test was conducted using a 9 point hedonic scale for saltiness in vegetable soup. Salt detection threshold for Malay, Chinese and Indian students were 1.56, 1.19 and 0.90 mM, respectively, but no significant difference was found among ethnics. Across gender, the lowest salt detection threshold was found in Indian females (0.74 mM) and Chinese males (0.70 mM). Chinese and Indian students showed a decreasing trend in salt preference as salt concentration was increased in vegetable soup. Malay students, however, demonstrated a more fluctuate trend across increasing salt concentration, with 0.5 mM as the most preferred salt concentration. Malay and Chinese male students had higher preference for saltiness compared to their females’ counterpart. No relationship was found between salt detection threshold and preference for saltiness among Malay, Chinese and Indian students

Physical properties and microstructure of butter cake added with Persea americana puree

The effect of addition of avocado (Persea americana) puree on the physical and microstructure of butter cake was studied. Butter cakes were made by replacing butter with 10, 30 and 50% of avocado puree. Physical properties including batter specific gravity, volume, colour and image analysis of cellular structure of the crumb were analyzed. Texture profile analysis was determined using texture analyzer. The results showed that with the increased amount of avocado puree, the batter specific gravity increased while volume of the cakes reduced. The texture profile analysis showed that the cakes became harder as the amount of avocado puree increased, while cohesiveness was not affected. The cellular structure of the crumb exhibited a decrease in the number of air cells while the average cell size increased with addition of avocado puree. The colour analysis showed that the cake crumb became darker as the aavocado puree was increased

Ectomicorrizas presentes en la plantación trufera “Los Quejigares” (Soria)

En este trabajo se describen las ectomicorrizas presentes en 16 plantas de Quercus ilex L. subsp. ballota (Desf.) Samp. de 22 años, de la finca de 600 ha que gestiona AROTZ-CATESA en el término municipal de Villaciervos (Soria). Además se presentan los porcentajes de micorrización de las ectomicorrizas más interesantes. Este estudio se incluye dentro del proyecto LIFE 99 ENV/E/000356 “Revalorización de bosques productores de trufa: un ejemplo de gestión sostenible”. SUMMARY: This study describes the ectomycorrhiza occurring in 16 twenty-two years old seedlings of Quercus ilex L. subsp. ballota (Desf.) Samp., in the plot of 600 ha that AROTZ-CATESA manages in of Villaciervos (Soria). Mycorrhization percentages of the most interesting ectomycorrhiza are also reported. This study is included in the project LIFE 99 ENV/E/000356 "Truffled Mediterranean forest improvement: an example of sustanaible management”

Comunidad de ectomicorrizas en una plantación adulta productora de trufa negra

Producción CientíficaThe truffle-plantation «Los Quejigares» was planted in 1971 by AROTZ-CATESA company. It is a 600 ha plot of Quercus ilexmycorrhizated with Tuber melanosporum at 1,250 m a.s.l. on calcareous soil. This plantation is the largest of the world and one of the eldest truffle-plantations of Spain and it is in full production. Knowledge of the mycorrhizal status of a mature black truffle plantation is significant for the improvement of truffle cultivation. Ectomycorrhizae were studied for knowing T. melanosporum persistence and diversity and abundance of other ectomycorrhizal types. Roots of 16 holmoaks were sampled, 12 trees produce truffle sporocarps and four did not. It was found a mean of about 35% of T. melanosporum ectomycorrhizae in the studied trees, being this significantly higher in the productive trees. Also, 105 more different ectomycorrhizal types were found. In spite of the high number of morphotypes found, it seems that they do not replace T. melanosporum, showing that there is a coexistence between species in the fungal community associated to the roots.La plantación trufera «Los Quejigares» fue establecida en 1971 por la empresa AROTZ-CATESA. Es una parcela de 600 ha de plantas de Quercus ilex micorrizadas con Tuber melanosporum, que está situada a 1.250 m de altitud sobre suelo calizo. Esta plantación es la más grande del mundo, además de una de las más antiguas de España, y se encuentra en plena producción de trufa negra. El conocimiento del estado micorrícico de las plantaciones truferas maduras es importante para mejorar las técnicas aplicadas en la truficultura. El objetivo de este trabajo es conocer la persistencia de T. melanosporum y la diversidad y abundancia de otras ectomicorrizas que conviven con esta especie. Se muestrearon las raíces de 16 encinas, de las que 12 producían carpóforos de trufa y cuatro no. El porcentaje medio de micorrización por T. melanosporum en los árboles estudiados fue del 35%, éste porcentaje fue significativamente más alto en los árboles productores. Además, se encontraron 105 tipos de ectomicorrizas. A pesar del alto número de morfotipos encontrados, parece que éstos no producen el desplazamiento de T. melanosporum, mostrando que es posible la coexistencia entre diferentes especies pertenecientes a la comunidad de hongos asociadas a las raíces de los árboles.Este estudio fue apoyado por LIFE99ENVE00035

Ectomycorrhizal status of a mature productive black truffle plantation

The truffle-plantation «Los Quejigares» was planted in 1971 by AROTZ-CATESA company. It is a 600 ha plot of Quercus ilexmycorrhizated with Tuber melanosporum at 1,250 m a.s.l. on calcareous soil. This plantation is the largest of the world and one of the eldest truffle-plantations of Spain and it is in full production. Knowledge of the mycorrhizal status of a mature black truffle plantation is significant for the improvement of truffle cultivation. Ectomycorrhizae were studied for knowing T. melanosporum persistence and diversity and abundance of other ectomycorrhizal types. Roots of 16 holmoaks were sampled, 12 trees produce truffle sporocarps and four did not. It was found a mean of about 35% of T. melanosporum ectomycorrhizae in the studied trees, being this significantly higher in the productive trees. Also, 105 more different ectomycorrhizal types were found. In spite of the high number of morphotypes found, it seems that they do not replace T. melanosporum, showing that there is a coexistence between species in the fungal community associated to the roots

Caracterización de ectomicorrizas en encinares productores de trufa negra del noreste de Soria

Black truffle sporocarp production is determined, amongst many other factors, by an optimum mycorrhization degree in the roots of the host-tree. This process is triggered in balance with other fungal species that does not inhibit its sporocarp production. So, there is an ectomycorrhizal fungal community associated with the black truffle sporocarp productive host-trees that runs as any other living beings community, producing a certain fungal biodiversity and establishing connections in dynamic balance that will evolve. The absence of black truffle sporocarps production in some host-trees will be determined by its ectomycorrhiza absence, or because between the fungal community there are one or more species that inhibit this process or displace it. With the aim of study those topics, the ectomycorrhizae present in 23 adult holmoak trees (Quercus ilex subsp. ballota (Desf.) Samp.) of seven Tuber melanosporum Vittad. productive areas in the North-West of Soria (inner Spain) are characterized and quantified. During the spring and the autumn of 1999 and 2000, black truffle productive and non-productive holmoaks were studied following the global method (Verlhac et al., 1990, La truffe guide pratique). Ectomycorrhizal types were characterized following the guidelines of Agerer (1999). Tuber melanosporum, T. aestivum Vittad., T. brumale Vittad., Cenococcum geophylum Fr., Pisolithus arrhizus (Scop.) Rauscher, Cantharellus tubaeformis (Bull.) Fr., Hebeloma cf. sinapizans (Fr.) Sacc., Tomentella galzinii Bourdot, AD type, Cortinarius sp., Hebeloma sp. and Scleroderma sp. and many others Telephorales, Tuberales and Boletales ectomycorrhizal types were found. Tuber melanosporum mycorrhizae are present both in productive and non-productive hosttrees, as it happens for T. aestivum, while T. brumale ectomycorrhizae are only present in nonproductive holmoaks. The rest of identified ectomycorrhizal types are present in productive and non-productive host-trees

In situ growth of redox-active iron-centered nanoparticles on graphene sheets for specific capacitance enhancement

AbstractA fast and facile approach is proposed to enhance the specific capacitance of N-Methyl-2-pyrrolidone (NMP)-exfoliated graphene. Redox-active nickel ferricyanide (NiFeCN) nanoparticles were grown on the surface of graphene sheets using a simple co-precipitation method. Apart from the synergetic effect of graphene as double layer capacitance and NiFeCN as pseudocapacitance in specific capacitance enhancement, the NiFeCN nanoparticles served as the spacer to prevent the graphene sheets agglomeration. The NiFeCN/graphene exhibited specific capacitance of 113.5Fg−1, which was 2 times higher than the NMP-exfoliated graphene (52Fg−1) and 6times higher than the pure NiFeCN (18Fg−1). The findings suggested the NiFeCN/graphene could be the potential candidate for supercapacitor electrode

The ergogenic effect of beta-alanine combined with sodium bicarbonate on high-intensity swimming performance

We investigated the effect of beta-alanine (BA) alone (study A) and in combination with sodium bicarbonate (SB) (study B) on 100- and 200-m swimming performance. In study A, 16 swimmers were assigned to receive either BA (3.2 g·day−1 for 1 week and 6.4 g·day−1 for 4 weeks) or placebo (PL; dextrose). At baseline and after 5 weeks of supplementation, 100- and 200-m races were completed. In study B, 14 were assigned to receive either BA (3.2 g·day−1 for 1 week and 6.4 g·day−1 for 3 weeks) or PL. Time trials were performed once before and twice after supplementation (with PL and SB), in a crossover fashion, providing 4 conditions: PL-PL, PL-SB, BA-PL, and BA-SB. In study A, BA supplementation improved 100- and 200-m time-trial performance by 2.1% (p = 0.029) and 2.0% (p = 0.0008), respectively. In study B, 200-m time-trial performance improved in all conditions, compared with presupplementation, except the PL-PL condition (PL-SB, +2.3%; BA-PL, +1.5%; BA-SB, +2.13% (p < 0.05)). BA-SB was not different from BA-PL (p = 0.21), but the probability of a positive effect was 78.5%. In the 100-m time-trial, only a within-group effect for SB was observed in the PL-SB (p = 0.022) and BA-SB (p = 0.051) conditions. However, 6 of 7 athletes swam faster after BA supplementation. The probability of BA having a positive effect was 65.2%; when SB was added to BA, the probability was 71.8%. BA and SB supplementation improved 100- and 200-m swimming performance. The coingestion of BA and SB induced a further nonsignificant improvement in performance

Chemical composition, antimicrobial, antioxidant and antitumor activity of Thymus serpyllum L., Thymus algeriensis Boiss. & Reut and Thymus vulgaris L. essential oils

Aromatic plant species of genus Thymus are important medicinal plants, highly recommended due to a range of therapeutic properties of their essential oils, commonly known as thyme oil: antirheumatic, antiseptic, antispasmodic, antimicrobial, cardiac, carminative, diuretic and expectorant. The oil is also beneficial in boosting the immune system and helps to fight colds, flu, infectious diseases and chills. It is proved to be a urinary antiseptic, being very helpful for cystitis and urethritis. Scientific validation of traditional uses, and phytochemical and bioactivity evaluation of essential oils from Thymus serpyllum, Thymus algeriensis and Thymus vulgaris were performed. GC/MS analysis revealed thymol as a major component of T. algeriensis, T. vulgaris and T. serpyllum, with its contribution to the oil 56.0%, 48.9% and 38.5%, respectively. All three essential oils (EOs) exhibited a significant antimicrobial activity against all tested strains, the T. serpyllum oil being the most potent one (MIC 2.5–5 μg/mL, MBC 5–10 μg/mL; MIC 1–2 μg/mL, MFC 2–4 μg/mL). In addition, the T. serpyllum oil revealed the highest antioxidant activity in all conducted assays and it was the most effective one against all tested cell lines, presenting GI50 values of 7.02–52.69 μg/mL. Moreover, none of the EOs showed toxicity at tested concentrations (>400 μg/mL) for porcine liver primary cell culture. In addition to their well-known traditional use in food and cosmetics, the great potential of tested Thymus essential oils for application in oral diseases and anticancer treatments, encourage further investigation.Ministry of Education, Science and Technological Development of Serbia for financial support (Grant № 173032). The authors are also grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support of research centre CIMO (PEst-OE/AGR/UI0690/2011). Â. Fernandes and R.C. Calhelha thank FCT, POPH-QREN and FSE for their grants (SFRH/BD/76019/2011 and SFRH/BPD/BPD/68344/2010, respectively)