Effects of Coronary Artery Bypass Grafting Surgery on Olfactory and Taste Functions

Conclusion: Our study demonstrated that olfactory function was impaired in patients, who underwent on-pump CABG in the postoperative period, and significant impairment in taste function was present in neither off-pump nor on-pump CABG patients. However, the results of our study should be supported by more comprehensive, prospective, randomized controlled trials with more extensive patient series and by further tests

Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology

In the world, breads were wasted by consumers due to staling and the aim of the study is to develop a new snack food by fortification of wheat chips with stale bread flour (SBF). The effect of process variables on some chemical properties and fatty acid of the chips were investigated by response surface methodology. The coefficient of determination (R-2) of the response models ranged from 0.61 to 0.92, revealing that the models adequately explained the variability in the responses. The acrylamide of the enriched chips increased with both increasing frying temperature and SBF content. The addition of SBF into the chips dough increased the contents of protein (by 13%) and resistant starch (by 58%) of the end products. The maximum GI content was determined as 88.94, while the minimum GI content was 80.59 and the addition of SBF decreased the GI of the chips by 10% although this decrease was not statistically significant. According to the optimization parameters, the best chips were those containing 50% SBF, fried at 183 degrees C for 40 s. It was concluded that the SBF could be added to the formulation of wheat chips to offer an alternative snack for consumers

Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50 degrees C in a drying oven and then lyophilization process was conducted to obtain final powder product. Physicochemical characterizations like total dry matter, ash, fat, protein, pH, a(w) and color properties were carried out and also technological properties of sample were determined. Both macaroni boiling water and the final powder product were exarnined in terms of microbiological analyses. It was found that macaroni boiling water had to be processed in 6 h after cooking if the cooking water was stored at room temperature. Also, the duration of 12 h after cooking was found to be limit level for microbiological safety of cooking water if it was stored at +4 degrees C. Besides, scanning electron micrographs of particles and fatty acid and mineral profile of the final powder product were determined. Macaroni boiling water is a by-product having a lot of nutrients and in this study it was proved that utilization of this by-product may be feasible. The macaroni boiling water can be used as a food ingredient and also as an enrichment agent. (C) 2015 Elsevier Ltd. All rights reserved

DYNAMIC MECHANICAL SPECTRA OF SELECTED TURKISH HONEYS: CONSTRUCTION OF PREDICTIVE MODELS FOR COMPLEX VISCOSITY USING TWO DIFFERENT NONLINEAR MODELING TECHNIQUES

Dynamic oscillatory shear rheological characteristics of honey samples from different floral sources were evaluated using frequency sweep test and stress sweep test at three different temperatures (10, 15, and 20 degrees C). All honey samples showed liquid-like behavior because the loss modulus was significantly greater than the elastic modulus. Pine honey showed the highest complex viscosity (86.33 Pa s at 10 degrees C), while the lowest complex viscosity was observed in citrus honey (22.15 Pa s) at the same temperature. Temperature dependency of complex viscosity of honey samples was modeled by Arrhenius model and activation energy values of honeys ranged from 83.13 to 97.46 kJ/mol. An efficient predictive model for complex viscosity values of honeys was constructed using adaptive neuro fuzzy inference system that showed satisfactory prediction performance with high coefficient of determination (0.995) and low root mean square error (0.04) in the validation period compared to artificial neural networks

Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties

In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat chips formulations were composed with the mixture of wheat flour and the mixture of three different legume flours (wheat legume ratio 80:20). Mixture design approach was used to determine the effect of interactions between pea, chickpea and soy flour on the physicochemical and sensory properties of chips produced with wheat legume flour mixture. In addition, product optimization was carried out by using ridge analysis to determine the optimum legume flour mixture proportions based on sensory properties of chips samples. Chickpea flour was found to be highest desired component depending on the general acceptability scores of chips. Protein content of chips increased significantly with the addition of soy flour. Optimum limit values of chickpea, pea and soy flour in the legume flour mixture used for the enrichment of the wheat chips were found to be 50-100 g/100 g, 0-60 g/100 g and 0-45 g/100 g legume flour, respectively, with respect to sensory properties. Additionally, ridge analysis results showed that the wheat chips should include only chickpea flour in the legume flour fraction to obtain maximum overall preference score (6.08). (C) 2014 Elsevier Ltd. All rights reserved

In vitroglycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips

In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39-8.28, 23.58-29.10 and 5.59-6.60 g/100 g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples

Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties

In the present study, wheat chips enriched with flaxseed flour were produced and response surface methodology was used for the studying the simultaneous effects of flaxseed level (10-20%), frying temperature (160-180 degrees C) and frying time (40-60 s) on some physicochemical, textural and sensorial properties and fatty acid composition of wheat chips. Ridge analysis was conducted to determine the optimum levels of processing variables. Predictive regression equations with adequate coefficients of determination (R-2 >= 0.705) to explain the effect of processing variables were constructed. Addition of flaxseed flour increased the dry matter and protein content of samples and increase of frying temperature decreased the hardness values of wheat chips samples. Increment in flaxseed level provided an increase in unsaturated fatty acid content namely omega-3 fatty acids of wheat chips samples. Overall acceptability of chips increased with the increase of frying temperature. Ridge analysis showed that maximum taste score would be at flaxseed level = 10%, frying temperature = 180 degrees C and frying time = 50 s. (C) 2013 Elsevier Ltd. All rights reserved

Response Surface Methodology Study for Optimization of Effects of Fiber Level, Frying Temperature, and Frying Time on Some Physicochemical, Textural, and Sensory Properties of Wheat Chips Enriched with Apple Fiber

In this study, wheat chips enriched with apple fiber were produced, and response surface methodology was used for the determination of the simultaneous effects of processing variables selected as fiber level (0-15 %), frying temperature (160-180 A degrees C), and frying time (40-60 s) on some physicochemical, textural, and sensorial properties of chips. Ridge analysis was conducted to determine the optimum levels of processing variables. Predictive regression equations with high coefficient of determination (R (2) a parts per thousand yenaEuro parts per thousand 0.728) were constructed. Addition of apple fiber increased the dry matter; ash content; L, a, and b values of samples, while increase of frying temperature caused decrease of the hardness values. Overall acceptability of chips enriched with apple fiber decreased with the increase of frying temperature, but wheat chips enriched with apple fiber and fried at low temperatures received highest sensory score. Ridge analysis showed that maximum taste score would be attained at fiber level = 15 %, frying temperature = 170 A degrees C and frying time = 40 s

DYNAMIC MECHANICAL SPECTRA OF SELECTED TURKISH HONEYS: CONSTRUCTION OF PREDICTIVE MODELS FOR COMPLEX VISCOSITY USING TWO DIFFERENT NONLINEAR MODELING TECHNIQUES

Dynamic oscillatory shear rheological characteristics of honey samples from different floral sources were evaluated using frequency sweep test and stress sweep test at three different temperatures (10, 15, and 20 degrees C). All honey samples showed liquid-like behavior because the loss modulus was significantly greater than the elastic modulus. Pine honey showed the highest complex viscosity (86.33 Pa s at 10 degrees C), while the lowest complex viscosity was observed in citrus honey (22.15 Pa s) at the same temperature. Temperature dependency of complex viscosity of honey samples was modeled by Arrhenius model and activation energy values of honeys ranged from 83.13 to 97.46 kJ/mol. An efficient predictive model for complex viscosity values of honeys was constructed using adaptive neuro fuzzy inference system that showed satisfactory prediction performance with high coefficient of determination (0.995) and low root mean square error (0.04) in the validation period compared to artificial neural networks

Comparison of Single-Dose Pralidoxime and Pralidoxime Infusions for the Treatment of Organophosphate Poisoning

WOS: 000305320400025Objective: Organic phosphates (OP) bind covalently to acetylcholinesterase (AChE) and acetylcholine (Ach) accumulates in the synaptic cleft. Administering oximes before aging process causes breakage of the covalent bond between OP-AChE, and allows reactivation of AChE. Pralidoxime (PAM) is the most commonly used oxime. The purpose of this study is to determine the best PAM regimen for the length of hospitalization, the need for mechanical ventilation and reduction of the duration of mechanical ventilation in patients presenting with OP poisoning. Material and Methods: Thirty four patients included in this study were organized according to the order of enrollment, randomized and divided into two groups. Seventeen patients in the group I were given a single dose of 2 g/20 min PAM infusion (bolus dose), while 17 patients in group II were administered a dose of 2 g/20 min followed by 6 g/24 hours PAM infusion (bolus and infusion). Clinical signs and symptoms as well as the serum butyrylcholinesterase (BCHE) levels were used to verify the patients' diagnoses. Results: There were no significant differences between the groups. Conclusion: We suggest that PAM bolus plus infusion therapy does not have any advantage over a single dose of bolus PAM therapy the in treatment of OP poisoning