Elaboration of the Recipe of the Fermented Milk Dessert for Child Food

Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass. %, g): fermented milk curd – 54, jam – 23, honey – 8, sesame – 4, cream – 6, collagen hydrolyzate (gluten) – 5. This dessert is a source of vitamin C and covers near 40 % of a child daily need in it. At the expanse of introducing gluten in the dessert composition, protein content in the ready product increased that covers from 11,28 % to 22,56 % of a daily need. This dessert is also rich in calcium, so one portion of it covers 25 % of a child need.Based on theoretical qualimetry methods there was realized the complex estimation of the dessert quality. The hierarchic structure of ready product properties was presented, including organoleptic and physical-chemical parameters and also ones of the food and biological value at storage.The estimation of microbiological and organoleptic parameters at storage give a possibility to state, that the new fermented milk dessert will be competitive at the consumer market. The storage life of this product is 5 days at the temperature (4±2) °С

P-wave pi pi amplitude from dispersion relations

We solve the dispersion relation for the P-wave pi pi amplitude.We discuss the role of the left hand cut vs Castillejo-Dalitz-Dyson (CDD), pole contribution and compare the solution with a generic quark model description. We review the the generic properties of analytical partial wave scattering and production amplitudes and discuses their applicability and fits of experimental data.Comment: 10 pages, 7 figures, typos corrected, reference adde

The Offshoring Of Accounting And Finance: Where Its Been And Where Its Going

This article surveys the past and future of FAO finance and accounting outsourcing. It tries to identify why the offshoring of finance and accounting work has lagged three or four years behind most other business functions, in spite of its seemingly significant cost advantages. It then outlines some of the major emerging trends in the field, including its extension to mid-size firms, the proliferation of venture-capital financed offshore start-ups, the creation of dedicated environments to address security concerns, its expansion beyond India, the non cost-related advantages of offshoring, and the attempt to put an American face on the entire process

Effect of Gelatin Concentration on Physicochemical and Organoleptic Characteristics of Chinese Lemon Jelly Candy (Citrus microcarpa)

Jelly candy is candy that is processed using the addition of hydrocolloids such as starch, agar, carrageenan, pectin, gum gelatin and others with the aim of producing a chewy texture to the product (SNI 547.2-2008). The purpose of this study was to determine the proper concentration of gelatin to get good Chinese lemon jelly candy. This study used RAL with one factor, namely the concentration of gelatin with 3 levels of concentration treatment as follows: P1 = 20%, P2 = 25% and P3 = 30%. The results of the jelly candy study with the treatment of 25% gelatin concentration were the best treatment based on chemical and physical characteristics including 36.33% water content, 0.24% ash content, 57.15% total sugar. pH 5.20, vitamin C 0.014%, color (b) 4.57, firmness 45.18 Nnm. Meanwhile, based on the organopletic test, the treatment with a concentration of 25% gelatin was the best treatment including color, taste, elasticity, and overall

Geometry, kinematics and rates of deformation in a normal fault segment boundary, central Greece

The geometry, kinematics and rates of deformation within a fault segment boundary between the ends of two major active normal fault segments have been investigated through examination of a faulted 126 ka marine terrace. Slip‐vector azimuths defined by striations on the faults indicate N‐S extension on c. E‐W faults, sub‐parallel to those from earthquake focal mechanisms, together with significant and contemporaneous E‐W extension on c. N‐S faults. Summed rates of E‐W extension along a c. 550 m transect (0.17 mm/yr) are comparable with those for N‐S extension (0.20 mm/yr) along a c. 350 m transect. Our observations show that distributed non‐plane strain extension occurs in fault segment boundaries and this should be noted when studying fault‐tip fracture toughness and regional deformation rates

Kajian Lama Penyimpanan Terhadap Karakteristik Fisikokimia Frozen Food Sukun (Artocarpus altilis)

Frozen Food merupakan sebuah solusi untuk memperpanjang umur simpan suatu produk pangan. Tujuan penelitian ini adalah untuk mengkarakteristik sifat fisik dan kimia frozen food sukun (Artocarpus altilis) berdasarkan perlakuan lama penyimpanan. Penelitian ini didesain dengan menggunakan Rancangan Acak Lengkap (RAL) satu faktor yaitu perlakuan lama penyimpanan dengan lima taraf perlakuan lama penyimpanan 0 hari, lama penyimpanan 4 hari, lama penyimpanan 8 hari, lama penyimpanan 12 hari, dan lama penyimpanan 16 hari, dengan dua kali ulangan. Peubah yang diamati meliputi tekstur, kadar karbohidrat, kadar abu, kadar air, dan kadar serat kasar. Hasil penelitian menunjukkan bahwa karakteristik fisik frozen food sukun dengan lama penyimpanan 0, 4, 8, 12, dan 16 hari adalah sebagai berikut : tekstur berkisar antara 10,12 mm/g/s-14,35 mm/g/s, serta karakteristik kimia yaitu : kadar karbohidrat berkisar antara 22,17%-25,27%, kadar abu berkisar antara 0,88%-1,03%, kadar air berkisar antara 74,04%-76,60%, dan kadar serat kasar berkisar antara 1,67%-2,27%

Chemical and Organoleptic Characteristics of Breadfruit Nuggets with the Addition of Several Types of Animal Meat

Nuggets is a processed product made from ground meat with several additional ingredients. Along with the development of science, nuggets are also made from food sources of carbohydrates, namely breadfruit. This study aims to characterize breadfruit nuggets treated with several types of animal meat. The design of this study used a one-factor completely randomized design, namely the addition of animal meat with 3 treatment levels as follows: P1: tuna fish meat, P2: free-range chicken meat, and P3: beef. The results showed that the chemical characteristics of breadfruit nuggets treated with tuna, free-range chicken, and beef were water content of 50.30%, 52.21%, 55.56%, ash content 2.97%, 2.28%, 2.06%, fat content 5.03%, 5.20%, 4.90%, protein content 8.65%, 9.96%, 11.02% and carbohydrate content 33.03%, 30.32%, 26.44%. While the organoleptic characteristics were color 1.66 (didn't like), 3.00 (liked), 2.33 (rather liked), taste 2.00 (rather liked), 4.00 (very like), 3.00 (liked), texture 3.00 (like), 4.00 (like very much), 2.00 (rather like), and overall 2.00 (rather like), 4.00 (like very much), 3.00 (like)