229 research outputs found
Influence of quinoa roasting on sensory and physicochemical properties of allergen-free, gluten-free cakes
The objectives of this study were to determine pasting properties of non-roasted (NR) and roasted quinoa (RQ) and to investigate the effect of RQ on consumer acceptance and physicochemical properties of an allergen-free, gluten-free cake formulation. Quinoa seeds were roasted at 177 °C for 15 (R15), 30 (R30) and 45 min (R45), and flours were analysed for pasting properties. Five cakes including a commercial chocolate cake (CCC) and cakes made with NR and RQ flours were evaluated for preference by fifty panelists. Quality parameters included colour, water activity, moisture content, firmness, weight and height. Peak and final viscosity increased with roasting time. The NR cake had the highest sensory scores for appearance, colour and texture. On flavour and overall acceptability, CCC was the highest. Regarding quality data, CCC, NR and R15 cakes had similar L* values, while CCC had the lowest a*, b*, aw, moisture content and firmness values
Effect of particle size, coupling agent and DDGS additions on Paulownia wood polypropylene composites
Studies aimed at improving the tensile, flexural, impact, thermal, and physical characteristics of woodâplastic composites composed of Paulownia wood flour derived from 36-month-old trees blended with polypropylene were conducted. Composites of 25% and 40% w/w of Paulownia wood were produced by twin-screw compounding and injection molding. Composites containing 0â10% by weight of maleated polypropylene were evaluated and an optimum maleated polypropylene concentration determined, i.e., 5%. The particle size distribution of Paulownia wood filler is shown to have an effect on the tensile and flexural properties of the composites. Novel combination composites of dried distillerâs grain with solubles mixed with Paulownia wood (up to 40% w/w) were produced and their properties evaluated. Depending on the composite tested, soaking composites for 872âh alters mechanical properties and causes weight gain
EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to: dairy products (ID 1140, 1141, 1191), raw or processed food products of animal origin, plus bread and panification products (ID 1193, 1194), herbal yeast plasmolysate (ID 1815, 1816), apple polyphenols (ID 2713), rye flour (ID 1266), tomato juice (ID 1202), whey protein and alphalactalbumin (ID 424, 430, 432, 725, 1433) and âbrocco shootsâ, âbroccoli sprout powderâ and âBrassica oleracea var. italica (broccoli)â (ID 1362, 1481, 2844, 2845), honey (ID 1159, 1160, 1318, 4678, 4679), and Cucurbita pepo L. (pumpkin) seed and seed extracts (ID 2029, 2365) pursuant to Article 13(1) of Regulation (EC) No 1924/2006
Modulation of the peripheral blood transcriptome by the ingestion of probiotic yoghurt and acidified milk in healthy, young men
The metabolic health benefits of fermented milks have already been investigated using clinical biomarkers but the development of transcriptomic analytics in blood offers an alternative approach that may help to sensitively characterise such effects. We aimed to assess the effects of probiotic yoghurt intake, compared to non-fermented, acidified milk intake, on clinical biomarkers and gene expression in peripheral blood. To this end, a randomised, crossover study was conducted in fourteen healthy, young men to test the two dairy products. For a subset of seven subjects, RNA sequencing was used to measure gene expression in blood collected during postprandial tests and after two weeks daily intake. We found that the postprandial response in insulin was different for probiotic yoghurt as compared to that of acidified milk. Moreover changes in several clinical biomarkers were associated with changes in the expression of genes representing six metabolic genesets. Assessment of the postprandial effects of each dairy product on gene expression by geneset enrichment analysis revealed significant, similar modulation of inflammatory and glycolytic genes after both probiotic yoghurt and acidified milk intake, although distinct kinetic characteristics of the modulation differentiated the dairy products. The aryl hydrocarbon receptor was a major contributor to the down-regulation of the inflammatory genesets and was also positively associated with changes in circulating insulin at 2h after yoghurt intake (p = 0.05). Daily intake of the dairy products showed little effect on the fasting blood transcriptome. Probiotic yoghurt and acidified milk appear to affect similar gene pathways during the postprandial phase but differences in the timing and the extent of this modulation may lead to different physiological consequences. The functional relevance of these differences in gene expression is supported by their associations with circulating biomarkers
Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion
- âŠ