Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient

The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value. Thus, the aim of this work was to formulate biscuits containing corn starch and 125 - 350 g・kg−1 of P. ahipa flour (AF) and to study the main physicochemical properties related to their nutritional and technological quality as well as their sensory acceptability. The formulation containing 250 g of AF kg−1 was selected for improving the product nutritional quality (i.e. higher protein content) without an extensive modification of textural properties. A formulation replacing corn starch by cassava flour (250 g・kg−1) was also analyzed. In this case, ahipa and cassava biscuits showed maximum force and energy required to bite twice and three times higher than the control, respectively. Slight variations were observed in color (DE and browning index). The overall acceptability of biscuits formulated with both flours was better scored than the control by a sensory panel. Principal component analysis allowed to relate quality attributes, chemical composition, and sensory characteristics of biscuits containing cassava or ahipa flours. The results indicated that ahipa flour could satisfactorily substitute part of the corn starch used in the formulations of gluten-free biscuits.Fil: Doporto, María Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Sacco, Fernanda. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Viña, Sonia Zulma. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Agrarias y Forestales; ArgentinaFil: Garcia, Maria Alejandra. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentin

Numerical simulation of the de-bonding phenomenon of FRCM strengthening systems

Aim of the paper is to present a one dimensional simple model for the study of the bond behavior of Fabric Reinforced Cementitious Matrix (FRCM) strengthening systems externally applied to structural substrates. The equilibrium of an infinitesimal portion of the reinforcement and the mortar layers composing the strengthening systems allows to derive the governing equations. An analytical solution is determined solving the system of differential equations. In particular, in the first part of the paper a nonlinear shear-stress slip law characterized by a brittle post-peak behavior with a residual shear strength in the post peak phase is introduced for either the lower reinforcement-mortar interface (approach 1) or both the lower and the upper interface (approach 2). In the latter approach, a calibration of the shear strength of the upper interface is proposed in order to implicitly account for the effect of the damage of the mortar on the bond behavior. In the second part of the paper it is presented the solution of the problem in the case of softening behavior by approximating the shear-stress slip law throughout a step function. Comparisons with experimental data, available in literature, are presented in order to assess the reliability of the proposed approach

Numerical simulation of the de-bonding phenomenon of FRCM strengthening systems

Aim of the paper is to present a one dimensional simple model for the study of the bond behavior of Fabric Reinforced Cementitious Matrix (FRCM) strengthening systems externally applied to structural substrates. The equilibrium of an infinitesimal portion of the reinforcement and the mortar layers composing the strengthening systems allows to derive the governing equations. An analytical solution is determined solving the system of differential equations. In particular, in the first part of the paper a nonlinear shear-stress slip law characterized by a brittle post-peak behavior with a residual shear strength in the post peak phase is introduced for either the lower reinforcement-mortar interface (approach 1) or both the lower and the upper interface (approach 2). In the latter approach, a calibration of the shear strength of the upper interface is proposed in order to implicitly account for the effect of the damage of the mortar on the bond behavior. In the second part of the paper it is presented the solution of the problem in the case of softening behavior by approximating the shear-stress slip law throughout a step function. Comparisons with experimental data, available in literature, are presented in order to assess the reliability of the proposed approach

analysis of reinforced concrete slabs under blast loading

Abstract Aim of the present paper is the study of the blast effects on reinforced concrete slabs used for civil buildings. Reinforced concrete slab samples with and without partitions subjected to explosions are numerically analyzed adopting the explicit finite element code LS-DYNA. In particular, the explosive is considered in direct contact with the sample surface. Each material composing the slab is modeled adopting a suitable non linear constitutive model. The partitions are modelled as rigid bodies and they are placed in two different positions. Numerical analyses are performed on the slabs with and without partitions, considering the same amount of explosive, in order to determine the influence of partitions on the blast resistance of the slabs. Comparisons in terms of the damage produced in the slab are carried out

Quality and Technological Properties of Gluten-Free Biscuits Made with Pachyrhizus ahipa Flour as a Novel Ingredient

The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve. Pachyrhizus ahipa is one of the few leguminous species that produce edible tuberous roots with high nutritional value. Thus, the aim of this work was to formulate biscuits containing corn starch and 125 - 350 g·kg−1 of P. ahipa flour (AF) and to study the main physicochemical properties related to their nutritional and technological quality as well as their sensory acceptability. The formulation containing 250 g of AF kg−1 was selected for improving the product nutritional quality (i.e. higher protein content) without an extensive modification of textural properties. A formulation replacing corn starch by cassava flour (250 g·kg−1) was also analyzed. In this case, ahipa and cassava biscuits showed maximum force and energy required to bite twice and three times higher than the control, respectively. Slight variations were observed in color (ΔE and browning index). The overall acceptability of biscuits formulated with both flours was better scored than the control by a sensory panel. Principal component analysis allowed to relate quality attributes, chemical composition, and sensory characteristics of biscuits containing cassava or ahipa flours. The results indicated that ahipa flour could satisfactorily substitute part of the corn starch used in the formulations of gluten-free biscuits.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)Facultad de Ciencias Agrarias y Forestales (FCAF

Elaboración de galletitas dulces libres de gluten con harina de <i>Pachyrhizus ahipa</i>

El desarrollo de productos libres de gluten requiere la utilización de harinas no tradicionales como la de ahipa (Pachyrhizus ahipa), una Leguminosa de origen andino, productora de raíces tuberosas. El objetivo del presente trabajo fue formular y elaborar galletitas conteniendo harina de ahipa y estudiar aquellas propiedades físico-químicas relacionadas con su calidad y aptitud para la conservación. Se ensayaron cinco formulaciones de galletitas: una control (100 % almidón de maíz) y cuatro con diferentes porcentajes de sustitución con harina de ahipa (12,5; 18; 25 y 35 %). Los restantes ingredientes fueron huevos, yemas, azúcar, manteca y leudante. Las condiciones de horneado fueron: 180 °C-10 min, 200 °C-7,5 min y 200 °C-10 min. Se caracterizaron las masas y productos horneados mediante ensayos de textura (análisis de perfil de textura TPA y medida de la fuerza máxima en compresión empleando la sonda Volodkevich), medidas de color superficial (con un colorímetro Konica Minolta CR 400 Series), actividad acuosa y contenido de humedad. Además se realizó una evaluación sensorial (aceptabilidad por atributos) de las galletitas elaboradas con 25 % de harina de ahipa horneadas a 200 °C-7,5 min y 200 °C-10 min. El panel sensorial (60 consumidores no entrenados) evaluó los atributos color, sabor, textura y aceptabilidad general. El TPA de las masas ensayadas mostró diferencias respecto del porcentaje de sustitución de almidón de maíz por harina de ahipa. En cuanto a las diferencias de color (DE con respecto al control), las condiciones de horneado 180 °C-10 min y 200 °C-7,5 min no presentaron diferencias significativas (p>0,05) entre sí, siendo los valores obtenidos más bajos que los correspondientes a la condición 200 °C-10 min. El índice de pardeamiento de los productos horneados estudiados se incrementó, en general, a medida que aumentó el porcentaje de sustitución. La condición de horneado seleccionada en el ensayo sensorial fue 200 °C-7,5 min. La galletita evaluada obtuvo el mayor puntaje en cuanto a aceptabilidad general, sabor y color. Se concluye que la harina de ahipa podría sustituir al almidón de maíz en futuras formulaciones para la preparación de productos libres de gluten, ya que contribuiría a obtener un producto nutricionalmente balanceado y con buena aceptación por parte de los consumidores.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Criotecnología de AlimentosLaboratorio de Investigación en Productos AgroindustrialesFacultad de Ciencias Agrarias y Forestale

The adrenal capsule is a signaling center controlling cell renewal and zonation through <i>Rspo3</i>

Adrenal glands are zonated endocrine organs that are essential in controlling body homeostasis. How zonation is induced and maintained and how renewal of the adrenal cortex is ensured remain a mystery. Here we show that capsular RSPO3 signals to the underlying steroidogenic compartment to induce β-catenin signaling and imprint glomerulosa cell fate. Deletion of RSPO3 leads to loss of SHH signaling and impaired organ growth. Importantly, Rspo3 function remains essential in adult life to ensure replenishment of lost cells and maintain the properties of the zona glomerulosa. Thus, the adrenal capsule acts as a central signaling center that ensures replacement of damaged cells and is required to maintain zonation throughout life

Sleep Duration and Neurocognitive Function in the Hispanic Community Health Study/Study of Latinos

To evaluate the association between sleep duration and neurocognitive function in a representative sample of middle-aged to older Hispanic/Latino adults in the US. We tested the hypothesis that sleep duration has a nonlinear, inverted U-shaped association with neurocognitive function

Early Aggressive Versus Initially Conservative Treatment in Elderly Patients With Non–ST-Segment Elevation Acute Coronary Syndrome A Randomized Controlled Trial

ObjectivesThis study sought to determine the risk versus benefit ratio of an early aggressive (EA) approach in elderly patients with non–ST-segment elevation acute coronary syndromes (NSTEACS).BackgroundElderly patients have been scarcely represented in trials comparing treatment strategies in NSTEACS.MethodsA total of 313 patients ≥75 years of age (mean 82 years) with NSTEACS within 48 h from qualifying symptoms were randomly allocated to an EA strategy (coronary angiography and, when indicated, revascularization within 72 h) or an initially conservative (IC) strategy (angiography and revascularization only for recurrent ischemia). The primary endpoint was the composite of death, myocardial infarction, disabling stroke, and repeat hospital stay for cardiovascular causes or severe bleeding within 1 year.ResultsDuring admission, 88% of the patients in the EA group underwent angiography (55% revascularization), compared with 29% (23% revascularization) in the IC group. The primary outcome occurred in 43 patients (27.9%) in the EA group and 55 (34.6%) in the IC group (hazard ratio [HR]: 0.80; 95% confidence interval [CI]: 0.53 to 1.19; p = 0.26). The rates of mortality (HR: 0.87; 95% CI: 0.49 to 1.56), myocardial infarction (HR: 0.67; 95% CI: 0.33 to 1.36), and repeat hospital stay (HR: 0.81; 95% CI: 0.45 to 1.46) did not differ between groups. The primary endpoint was significantly reduced in patients with elevated troponin on admission (HR: 0.43; 95% CI: 0.23 to 0.80), but not in those with normal troponin (HR: 1.67; 95% CI: 0.75 to 3.70; p for interaction = 0.03).ConclusionsThe present study does not allow a definite conclusion about the benefit of an EA approach when applied systematically among elderly patients with NSTEACS. The finding of a significant interaction for the treatment effect according to troponin status at baseline should be confirmed in a larger size trial. (Italian Elderly ACS Study; NCT00510185