Microstructure of Idli

The microstructure of idli prepared from seeds of common beans (Phaseolus vulgaris) and rice, and Indian black gram seeds ( Vigna mungo) and rice in the ratio 1:2 was examined . Intact starch granules and protein bodies were observed in the unfermented idli batter. Starch granules disappeared as fermentation time increased to 18 hours and 36 hours. The surface of idli prepared from 36-hour fermented batter was cohesive , dense and sponge- or foam-like. The microstructure of idli prepared from common beans and rice was similar to the microstructure of idli prepared from Indian black gram and rice. Common beans can be successfully substituted for Indian black gram in preparing comparable and acceptabl e steamed idli

Scanning Electron Microscopy Structure and Firmness of Papain Treated Apple Slices

\u27Mcintosh\u27 apple (Malus domesrica Borkh.) slices were treated with papain. Textural changes were recorded with an Instron Universal Testing Machine. Structural changes and distribution of microorganisms in apple tissues after treatment were observed with a scanning electron microscope (SEM). Apple slices submerg ed in a 1% papain solution were significantly firmer than apple slices submerged in the distilled water control for a 24 hour period (P \u3c 0.05). Three and four days after slicing , a significantly smaller decay index was observed on the apple slices submerged in papain solution than on the control slices. Under SEM, less severe cell wall breakdown was observed on the apple tissues treated with papain than on apple tissues without treatment. Less spores were also observed on the papain treated apple slices than apple slices without treatment. Apple tissues treated with papain solution and distilled water also demonstrated noticeable st ru ctural differences. The apple tissues treated with papain solution for 18 hours retained the original cell structure while the cells in the apple tissues treated with distilled water collapsed

Microstructure of Adzuki Beans (Vigna angularis cv. Express)

Scanning electron microscopy (SEM) was used to study and compare the mic rostructure of adzuki, black and Mexican red bean seeds. The two cotyledons of the beans were separated by a deep fissure. A view of seed coat surface of adzuki beans revealed a characteristic pattern of convolutions and cracks, not observed on the seed coat surfaces of black or red beans. The cro sssection of seed coat of adzuki beans exhibited a thick layer of palisade cells in the epidermal layer followed by underlaid multiple layers of tightly packed parenchyma cells. A sub-epidermal layer comprised of a single layer of hour-glass cells was observed in the black and red bean seed coats but not in adzuki beans. A cross-section of the hilum region of adzuki beans and Mexican red beans exhibited a double palisade layer , a phenomenon not observed in the black beans. The cross-section of the sub-hilar region of the adzuki and Mexican red beans revealed a sub-hilar plug , not observed in the black bean sub-hilar region . The micrographs of adzuki bean cotyledons showed spherical starch granules with an apparent pitted surface and were loosely embedded in a protein matrix . The starch granules of black and Mexican red beans were more oval in shape, with a smoother surface, more compactly packed and embedded in a protein matrix . The microstructural differences of the adzuki bean from the other common food legumes like black beans and Mexican red beans, may be useful to study the relationship between textural and fun ctional properties of these beans

Soluble and Insoluble Dietary Fiber in Cooked Common Bean (Phaseolus Vulgaris) Seeds

The common bean (Phaseolus vulgaris) requires cooking for extended periods of time prior to consumption. In this investigation both quantitative and microstructural changes in common bean dietary fiber as a result of cooking were examined. Cooking resulted in a slight decrease in soluble dietary fiber and a marked increase in insoluble dietary fiber. The increase in insoluble dietary fiber was responsible for a 15 -30 percent increase in total dietary fiber. Scanning electron microscopy was used to examine the microstructure of uncooked and cooked bean flours and the insoluble and soluble dietary fiber fractions of these two fl ours. In uncooked whole bean flour large (10 -30 um) spherical starch granules and small (1 -5 um) protein bodies characteristic of the common bean were observed. However, after cooking, only amorphous material containing gelatinized starch and denatured proteins was visible. Few microstructural differences were observed between uncooked and cooked insoluble dietary fiber fractions. Doth fractions consisted primarily of cell wall remnants from which starch and protein storage bodies had been removed. Also present in both insoluble fiber fractions were partially digested fragments of the seed coat palisade cell layer, and long, thin fibers which appear to be remnants of the nutrient transporting phloem. The cooked and uncooked soluble dietary fiber fractions were microstructurally similar consisting of thin, irregularly shaped sheets and long, thin rods

Microstructure of Lentil Seeds (Lens Culinaris)

Scanning electron microscopy (SEM) was used to investigate the microstructure of five cultivars of lentil seeds (Lens culinaris). Lentil cot yledons contain sphericai starch granules surrounded by protein bodies similar to starch granules and protein bodies observed in cotyledons of other food legumes. Examination of the lentil seed coat in cross - section revealed outer palisade and inner parenchyma layers characteris tic of legumes. The subepidermal layer, however, is comprised of hourglass cells and is found primarily in the area surrounding the hilum and the entire lentil seed coat is thinner than the seed coat s of most other food legumes. The surface of the lentil seed coat is uneven and covered with distinctive conical papill ae. The unique structural char acteristics of the lentil seed coat may be parti ally responsible for the decreased incidence of hardness characteristic of lentils

The UV-Optical Color Dependence of Galaxy Clustering in the Local Universe

We measure the UV-optical color dependence of galaxy clustering in the local universe. Using the clean separation of the red and blue sequences made possible by the NUV - r color-magnitude diagram, we segregate the galaxies into red, blue and intermediate "green" classes. We explore the clustering as a function of this segregation by removing the dependence on luminosity and by excluding edge-on galaxies as a means of a non-model dependent veto of highly extincted galaxies. We find that \xi (r_p, \pi) for both red and green galaxies shows strong redshift space distortion on small scales -- the "finger-of-God" effect, with green galaxies having a lower amplitude than is seen for the red sequence, and the blue sequence showing almost no distortion. On large scales, \xi (r_p, \pi) for all three samples show the effect of large-scale streaming from coherent infall. On scales 1 Mpc/h < r_p < 10 Mpc/h, the projected auto-correlation function w_p(r_p) for red and green galaxies fits a power-law with slope \gamma ~ 1.93 and amplitude r_0 ~ 7.5 and 5.3, compared with \gamma ~ 1.75 and r_0 ~ 3.9 Mpc/h for blue sequence galaxies. Compared to the clustering of a fiducial L* galaxy, the red, green, and blue have a relative bias of 1.5, 1.1, and 0.9 respectively. The w_p(r_p) for blue galaxies display an increase in convexity at ~ 1 Mpc/h, with an excess of large scale clustering. Our results suggest that the majority of blue galaxies are likely central galaxies in less massive halos, while red and green galaxies have larger satellite fractions, and preferentially reside in virialized structures. If blue sequence galaxies migrate to the red sequence via processes like mergers or quenching that take them through the green valley, such a transformation may be accompanied by a change in environment in addition to any change in luminosity and color.Comment: accepted by MNRA