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Sample records for flour test sample

  1. PIXE analysis of Nigerian flour and bread samples

    Science.gov (United States)

    Olise, Felix S.; Fernandes, Adriana M.; Cristina Chaves, P.; Taborda, Ana; Reis, Miguel A.

    2014-01-01

    The alleged use of potassium bromate (KBrO3) in bread baking led a few authors to report on the chemical methods for the determination of KBrO3 levels in bread. In order to examine the potentials of a non chemical particle induced X-ray emission (PIXE) method for this purpose, six sets of samples, each composed of flour, dough and bread from a production batch were analysed. The samples were obtained from six different bakers of bread at Ile-Ife, Nigeria. The flour samples were air-dried while others were freeze dried at about -16 °C. The samples were homogenised in an agate mortar and then pelletised. Samples were analysed at the CTN standard PIXE setup and standard procedures for thick target samples analysis were followed. In some samples significant concentrations of bromine were found. In the present work we present possible explanations for the presence of this potentially dangerous contaminant in the samples.

  2. Anti-Nutritional Factors and Potassium Bromate Content in Bread and Flour Samples in Uyo Metropolis, Nigeria

    Directory of Open Access Journals (Sweden)

    A. S. Ekop

    2008-01-01

    Full Text Available The aim of the study is to evaluate the anti-nutritional composition factors and potassium bromate content of some selected bread and flour samples in Uyo Metropolis. The result of the analysis shows that, though the concentration of phytic acid and tannins was high in both the bread and flour samples their concentrations did not exceed lethal doses. The potassium bromate content was minimal in all the bread and flour samples and within safe limits of residual bromide found in flour as specified by the US Food and Drug Administration. The concentrations of the anti-nutritional factors in the bread and flour samples were partially different from each other when subjected to the students t-test statistics.

  3. PIXE analysis of Nigerian flour and bread samples

    Energy Technology Data Exchange (ETDEWEB)

    Olise, Felix S., E-mail: felix_olise@rushpost.com [Department of Physics, Obafemi Awolowo University, Ile-Ife 220005 (Nigeria); Fernandes, Adriana M.; Cristina Chaves, P. [CFA: Centro de Física Atómica da Universidade de Lisboa, Av. Prof. Gama Pinto 2, 1649-003 Lisboa (Portugal); Taborda, Ana; Reis, Miguel A. [IST/CTN: Instituto Superior Técnico, Universidade Técnica de Lisboa, Campus Tecnológico e Nuclear (CTN), EN10, 2686-953 Sacavém (Portugal); CFA: Centro de Física Atómica da Universidade de Lisboa, Av. Prof. Gama Pinto 2, 1649-003 Lisboa (Portugal)

    2014-01-01

    Highlights: • The PIXE technique has been used to determine K and Br in a major Nigerian food item. • Samples were analysed using two proton beam energies, namely 1.25 MeV and 2.15 MeV. • Mismatched Ca results reflect its nature and accuracy/precision of the procedure. • Explanations for the presence of the contaminant in the samples are presented. • Other sources originating from erroneous burning of dangerous products suspected. -- Abstract: The alleged use of potassium bromate (KBrO{sub 3}) in bread baking led a few authors to report on the chemical methods for the determination of KBrO{sub 3} levels in bread. In order to examine the potentials of a non chemical particle induced X-ray emission (PIXE) method for this purpose, six sets of samples, each composed of flour, dough and bread from a production batch were analysed. The samples were obtained from six different bakers of bread at Ile-Ife, Nigeria. The flour samples were air-dried while others were freeze dried at about −16 °C. The samples were homogenised in an agate mortar and then pelletised. Samples were analysed at the CTN standard PIXE setup and standard procedures for thick target samples analysis were followed. In some samples significant concentrations of bromine were found. In the present work we present possible explanations for the presence of this potentially dangerous contaminant in the samples.

  4. Applicability of Mixolab test with local wheat flours

    Directory of Open Access Journals (Sweden)

    Daniel Vazquez

    2015-04-01

    Full Text Available Several types of equipment have been used to predict dough behaviour during breadmaking. The complexity of requirements means that no device is able to predict all the properties, and therefore, new tests are released continuously. The Chopin Mixolab mixes the dough at different temperatures, allowing the study of dough mixing properties, weakening, gelatinization, gel stability and retrogradation in one test. The objective of this work was to study the suitability of the Mixolab to predict rheological properties and breadmaking quality of local wheats. Flour was obtained from 29 wheat samples  from different genotypes and environments. The correlation of results from traditional analyses  (test weight, protein content, sedimentation volume, wet gluten, Falling Number, Alveograph and Farinograph  with Mixolab parameters was studied. The properties of two different bread types were compared with all these parameters. Stability and water absorption values from the Farinograph were highly correlated with the respective Mixolab parameters. It was concluded that wheat samples could be sorted by mixing properties in similar order independently of which method was used. Beyond that, gluten strength estimators obtained from these three rheological methods and the sedimentation volume test were highly correlated. Whilst the correlation of Mixolab parameters with pan loaf volume was not as high as traditional ones, Mixolab developing time, stability and C5 were the best correlated with the most important hearth bread characteristics. Studies performed by other researchers, using wheats from diverse origins, found different results. The need for empirical rheology evaluation with local wheat samples was proved.

  5. Performance of iron spot test with Arabic bread made from fortified white wheat flour.

    Science.gov (United States)

    Nichols, Erin; Aburto, Nancy; Masa'd, Hanan; Wirth, James; Sullivan, Kevin; Serdula, Mary

    2012-09-01

    The iron spot test (IST) is a simple qualitative technique for determining the presence of added iron in fortified flour. IST performance in bread has never been investigated. If found to perform well, the IST has the potential to provide a field-friendly method for testing bread and thus support the monitoring and evaluation of flour fortification programs. To assess the performance of the IST in Arabic bread made from white wheat flour. Bread samples were collected from 1,737 households during a national micronutrient survey in Jordan. A subsample of Arabic bread (n = 44) was systematically selected for testing by both the IST and spectrophotometry (criterion reference). Performance measures (sensitivity, specificity, and positive and negative predictive values) were calculated using five cutoffs to define the presence of added iron, including > or = 15.0 ppm (approximate level of natural iron in Arabic bread) and four additional cutoffs based on test performance. The iron contents of samples testing negative by IST ranged from 10.4 to 18.4 ppm, with one outlier at 41.0 ppm, which was excluded from subsequent analyses. The iron contents of samples testing positive by IST ranged from 16.1 to 38.4 ppm. With the exception of negative predictive values for the two lowest cutoffs (> or = 15.0 and > or = 16.1 ppm), all performance measures exceeded 83.3%. These results show promise for the IST as an inexpensive, field-friendly method for testing bread that could have a useful role in the monitoring and evaluation process for flour fortification programs.

  6. Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.

    Science.gov (United States)

    Rakita, Slađana; Dokić, Ljubica; Dapčević Hadnađev, Tamara; Hadnađev, Miroslav; Torbica, Aleksandra

    2017-11-04

    The purpose of this research was to gain an insight into the ability of the GlutoPeak instrument to predict flour functionality for bread making, as well as to determine which of the GlutoPeak parameters show the best potential in predicting dough rheological behavior and baking performance. Obtained results showed that GlutoPeak parameters correlated better with the indices of extensional rheological tests which consider constant dough hydration than with those which were performed at constant dough consistency. The GlutoPeak test showed that it is suitable for discriminating wheat varieties of good quality from those of poor quality, while the most discriminating index was maximum torque (MT). Moreover, MT value of 50 BU and aggregation energy value of 1,300 GPU were set as limits of wheat flour quality. The backward stepwise regression analysis revealed that a high-level prediction of indices which are highly affected by protein content (gluten content, flour water absorption, and dough tenacity) was achieved by using the GlutoPeak indices. Concerning bread quality, a moderate prediction of specific loaf volume and an intense level prediction of breadcrumb textural properties were accomplished by using the GlutoPeak parameters. The presented results indicated that the application of this quick test in wheat transformation chain for the assessment of baking quality would be useful. Baking test is considered as the most reliable method for assessing wheat-baking quality. However, baking test requires trained stuff, time, and large sample amount. These disadvantages have led to a growing demand to develop new rapid tests which would enable prediction of baked product quality with a limited flour size. Therefore, we tested the possibility of using a GlutoPeak tester to predict loaf volume and breadcrumb textural properties. Discrimination of wheat varieties according to quality with a restricted flour amount was also examined. Furthermore, we proposed the limit

  7. Determination of lead in flour samples directly by solid sampling high resolution continuum source graphite furnace atomic absorption spectrometry

    Science.gov (United States)

    Tinas, Hande; Ozbek, Nil; Akman, Suleyman

    2018-02-01

    In this study, lead concentrations in various flour samples were determined by high-resolution continuum source graphite furnace atomic absorption spectrometry with solid sampling. Since samples were analyzed directly, the risks and disadvantages of sample digestion were eliminated. Solid flour samples were dried, weighed on the platforms, Pd was added as a modifier and introduced directly into a graphite tube using a manual solid sampler. Platforms and tubes were coated with Zr. The optimized pyrolysis and atomization temperatures were 800 °C and 2200 °C, respectively. The sensitivities of lead in various flour certified reference materials (CRMs) and aqueous standards were not significantly different. Therefore, aqueous standards were safely used for calibration. The absolute limit of detection and characteristic mass were 7.2 pg and 9.0 pg of lead, respectively. The lead concentrations in different types of flour samples were found in the range of 25-52 μg kg- 1. Finally, homogeneity factors representing the heterogeneity of analyte distribution for lead in flour samples were determined.

  8. 238 U, 232 Th and 40 K in wheat flour samples of Iraq markets

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    Ali Abid Abojassim

    2015-05-01

    Full Text Available Introduction. Wheat flour is a nutritious type of food that is widely consumed by various age groups in Iraq. This study investigates the presence of long-lived gamma emitters in different type of wheat flour in Iraqi market. Materials and methods. Uranium (238 U, Thorium (232 Th and Potassium (40 K specific activity in (Bq/kg were measured in (12 different types of wheat flours that are available in Iraqi markets. The gamma spectrometry method with a NaI(Tl detector has been used for radiometric measurements. Also in this study we have calculated the internal hazard index, radium equivalent and absorbed dose rate in all samples. Results and discussion. It is found that the specific activity in wheat flour samples were varied from (1.086±0.0866 Bq/kg to (12.532±2.026 Bq/kg with an average (6.6025 Bq/kg for 238 U, For 232 Th From (0.126±0.066 Bq/kg to (4.298±0.388 Bq/kg with an average (1.9465Bq/kg and for 40 K from (41.842±5.875 Bq/kg to (264.729±3.843 Bq/kg with an average (133.097 Bq/kg. Also, it is found that the radium equivalent and the internal hazard index in wheat flour samples ranged from (3.4031 Bq/kg to (35.1523 Bq/kg with an average (19.6346 Bq/kg and from (0.0091 to (0.1219 with an average (0.0708 respectively. Conclusion. This study prove that the natural radioactivity and radiation hazard indices were lower than the safe.

  9. Viscoelastic properties of tablets from Osborne fractions, pentosans, flour and bread evaluated by creep tests

    Science.gov (United States)

    Escalante-Aburto, Anayansi; de Dios Figueroa-Cárdenas, Juan; Véles-Medina, José Juan; Ponce-García, Néstor; Hernández-Estrada, Zorba Josué; Rayas-Duarte, Patricia; Simsek, Senay

    2017-07-01

    Little attention has been given to the influence of non-gluten components on the viscoelastic properties of wheat flour dough, bread making process and their products. The aim of this study was to evaluate by creep tests the viscoelastic properties of tablets manufactured from Osborne solubility fractions (globulins, gliadins, glutenins, albumins and residue), pentosans, flour and bread. Hard and soft wheat cultivars were used to prepare the reconstituted tablets. Sintered tablets (except flour and bread) showed similar values to those obtained from the sum of the regression coefficients of the fractions. Gliadins and albumins accounted for about 54% of the total elasticity. Gliadins contributed with almost half of the total viscosity (45.7%), and showed the highest value for the viscosity coefficient of the viscous element. When the effect of dilution was evaluated, the residue showed the highest instantaneous elastic modulus (788.2 MPa). Retardation times of the first element (λ1 3.5 s) were about 10 times lower than the second element (λ2 39.3 s). The analysis of compliance of data corrected by protein content in flour showed that the residue fraction presented the highest values. An important contribution of non-gluten components (starch, albumins and globulins) on the viscoelastic performance of sintered tablets from Osborne fractions, flour and bread was found.

  10. Test sample handling apparatus

    International Nuclear Information System (INIS)

    1981-01-01

    A test sample handling apparatus using automatic scintillation counting for gamma detection, for use in such fields as radioimmunoassay, is described. The apparatus automatically and continuously counts large numbers of samples rapidly and efficiently by the simultaneous counting of two samples. By means of sequential ordering of non-sequential counting data, it is possible to obtain precisely ordered data while utilizing sample carrier holders having a minimum length. (U.K.)

  11. Identifying irradiated flour by photo-stimulated luminescence technique

    International Nuclear Information System (INIS)

    Ros Anita Ahmad Ramli; Muhammad Samudi Yasir; Zainon Othman; Wan Saffiey Wan Abdullah

    2013-01-01

    Full-text: The photo-stimulated luminescence technique is recommended by European Committee for standardization for the detection food irradiation (EN 13751:2009). This study shows on luminescence technique to identify gamma irradiated five types of flour (corn flour, tapioca flour, wheat flour, glutinos rice flour and rice flour) at three difference dose levels in the range 0.2 - 1 kGy. The signal level is compare with two thresholds (700 and 5000). The majority of irradiated samples produce a strong signal above the upper threshold (5000 counts/ 60 s). All the control samples gave negative screening result while the signals below the lower threshold (700 counts/ 60s) suggest that the sample has not been irradiated. A few samples show the signal levels between the two thresholds (intermediate signals) suggest that further investigation. Reported procedure was also tested over 60 days, confirming the applicability and feasibility of proposed methods. (author)

  12. Wood flour

    Science.gov (United States)

    Craig M. Clemons; Daniel F. Caufield

    2005-01-01

    The term “wood flour” is somewhat ambiguous. Reineke states that the term wood flour “is applied somewhat loosely to wood reduced to finely divided particles approximating those of cereal flours in size, appearance, and texture”. Though its definition is imprecise, the term wood flour is in common use. Practically speaking, wood flour usually refers to wood particles...

  13. Mold Testing or Sampling

    Science.gov (United States)

    In most cases, if visible mold growth is present, sampling is unnecessary. Since no EPA or other federal limits have been set for mold or mold spores, sampling cannot be used to check a building's compliance with federal mold standards.

  14. Fungal contamination of produced wheat flour in West Azerbaijan, northwest of Iran

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    Jafar Asadzadeh

    2014-09-01

    Full Text Available Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination. Objective: To investigate fungal contamination of produced wheat flours in West Azarbaijan Province, located in the North West of Iran as wheat flour is one of the most important food and nutrient in the Iranians diet. Methods: This descriptive study was performed during March 2011 to April 2013 in flour mills of West Azerbaijan province. A total of 17 samples of produced wheat flour in Azerbaijan Province of Iran were tested for mold contamination based on Iran National Standard Method No. 2393. Results: Presence of molds in all collected 151 samples from flour factories of Azerbaijan Province were at the limit based on Iranian national standard. Conclusions: The obtained results showed that the process of flour production was hygienic quietly. Bread is staple ingredient of Iranian diet, and strict control on its processing of wheat flour, maintenance and distribution results nonpolluting or reduction of fungal contamination.

  15. Collecting Samples for Testing

    Science.gov (United States)

    ... Creatinine Ratio Valproic Acid Vancomycin Vanillylmandelic Acid (VMA) VAP Vitamin A Vitamin B12 and Folate Vitamin D ... that used for CSF in that they require aspiration of a sample of the fluid through a ...

  16. Comparative performances of composite flours from blends of yam ...

    African Journals Online (AJOL)

    Substitution of wheat flour reduced gluten content and extensibility of the composite flours. Wheat-cassava flours comparatively performed better than wheat-yam flours in all quality attributes evaluated. Cassava substitution at 10% produced cake that compared favourably with the control sample from 100% wheat flour.

  17. Tests on standard concrete samples

    CERN Multimedia

    CERN PhotoLab

    1973-01-01

    Compression and tensile tests on standard concrete samples. The use of centrifugal force in tensile testing has been developed by the SB Division and the instruments were built in the Central workshops.

  18. The influence of chemical methods (acid modification) on elephant foot yam flour to improve physical and chemical quality on processed food

    Science.gov (United States)

    Paramita, Octavianti; Wahyuningsih, Ansori, Muhammad

    2018-03-01

    This study was aimed at improving the physicochemical quality of elephant foot yam flour in Gunungpati, Semarang by acid modification. The utilization of elephant foot yam flour in several processed food was also discussed in this study. The flour of the experimental result discussed in this study was expected to become a reference for the manufacturers of elephant foot yam flour and its processed food in Gunungpati. This study modified the elephant foot yam flour using acid modification method. The physical and chemical quality of each elephant foot yam flour of the experimental result sample were assessed using proximate analysis. The resulting tuber flour weighed 50 grams and the soaked in acid solution with various concentrations 5 %, 10 % and 15 % with soaking duration 30, 60 and 90 minutes at temperature 35 °C. The resulting suspension was washed 3 times, filtered and then dried by cabinet dryer using 46 °C for 2 days. The dried flour was sifted with a 80 mesh sieve. Chemical test was conducted after elephant foot yam was acid modification to determine changes in the quality flour: test levels of protein, fat, crude fiber content, moisture content, ash content and starch content. In addition, color tests and granular test on elephant foot yam flour were also conducted. The acid modification as chemical treatment on elephant foot yam flour in this study was able to change the functional properties of elephant foot yam flour towards a better processing characterized by a brighter color (L = 80, a = 8 and b = 12), the hydrolysis of polysaccharides flour into shorter chain (flour content decreased to 72%), the expansion of granules in elephant foot yam resulting in a process - ready flour, and better monolayer water content of 11%. The content of protein and fiber on the elephant foot yam flour also can be maintained at a level of 8% and 1.9% levels.

  19. Elaboration of gluten free cupcakes from xanthosoma flours, taro, rice, cassava and their mixtures

    International Nuclear Information System (INIS)

    Quiros Alpizar, Silvia Maria

    2013-01-01

    The effect of taro flour, xanthosoma, cassava and rice, their possible mixtures and two different percentages of egg protein in cupcakes with total substitution of wheat flour are studied. Flours of xanthosoma and taro were elaborated and have utilized flours of cassava and rice existing in market. The moisture was evaluated and found that taro flour presents a lower water content compared to rice flour, xanthosoma and cassava in all flours. 22 formulations of cupcakes were elaborated using the flours (100% substitutions), flour mixture (substitution 50:50 of each flour) and wheat as control, also the egg content (standard content to egg and lower content to egg), to analyze their sensory characteristics and consumer preferences. The study data was carried out with two independents groups of people, a trained panel that has conducted the descriptive analysis and a consumer group that has made the study of acceptance. An analysis of variance was applied to data, test Fisher LSD and external preference mapping, an analysis of ''cluster '' for proof of acceptance, with witch were identified the three consumer groups, composed by 19, 51, 35 people. All three groups have preferred the control samples with wheat in groups 2 and 3 cupcakes with rice-cassava with content standard and less content of egg, and cassava with less egg, have showed without significant differences in preference (p [es

  20. Microbiological evaluation and shelf life of seed flour mixes used for ...

    African Journals Online (AJOL)

    Hungry rice or Digitaria exilis, benne seed or Sesamum indicum and soybean or Glycine max seeds flours were produced using traditional processing methods, including washing, boiling, fermenting and roasting. The test samples were milled into flour that could pass through a 70 mm mesh sieve and blended on protein ...

  1. Gleeble Testing of Tungsten Samples

    Science.gov (United States)

    2013-02-01

    length of the sample. Density measurements were also taken before and after testing using Archimedes principle . Samples were also tested at room...commonly seen in body centered cubic (BCC) metals and can be attributed to dislocation mobility theories (8). The basic principles are that the...processing of nano-tungsten and nano-tungsten alloys to achieve superior strength, ductility, and fracture toughness for room temperature applications

  2. Dust mite infestation in cooking flour: experimental observations and practical recommendations.

    Science.gov (United States)

    Suesirisawad, Sasikarn; Malainual, Nat; Tungtrongchitr, Anchalee; Chatchatee, Pantipa; Suratannon, Narissara; Ngamphaiboon, Jarungchit

    2015-06-01

    The first documented case of oral mite anaphylaxis has recently been reported in Thailand, with mites possibly originating from cooking flour. Our study was designed to assess the effects of cooking flours enhancement and storage conditions on mite proliferation and to provide practical recommendations to prevent mite anaphylaxis. In a factorial experiment, six commercial brands of cooking flours were selected and either inoculated or set free of mites and stored in one of the four containers chosen for the study: original package, plastic bag, plastic box and glass bottle. The resulting experimental units where then stored at either room temperature or in a refrigerator (+4C). In order to determine levels of Der f 1 allergen, 0.1 gram of flour was sampled from each experimental unit and tested by ELISA. Sampling was carried out immediately after inoculation and subsequently at week 2, 4, 6, 8, 10, 12, 16 and 20. Levels of Der f 1 allergen in the inoculated samples increased significantly in all conditions 6 weeks after inoculation (p flour, corn flour, wheat flour and tapioca starch, respectively (p flours containing high amounts of wheat at room temperature, particularly after 8 week of storage. According to our results, we thus advise to keep household cooking flour refrigerated and while the type of container does not matter, storage should not exceed 20 weeks.

  3. Quality assessment of dry noodles made from blend of mocaf flour, rice flour and corn flour

    Science.gov (United States)

    Afifah, N.; Ratnawati, L.

    2017-12-01

    Mocaf flour, rice flour, and corn flour in different concentrations were used to produce dry noodles. The aims of this study were to investigate physicochemical properties of the flours and the quality characteristics of dry noodles made from these flours. Dry noodles were prepared by gelatinization of blending flours followed by feeding the dough to extruder and drying overnight in room temperature. Flours were analyzed for chemical and pasting properties and noodle samples were evaluated for chemical, cooking, and texture properties. The results showed there were significant differences in protein content and elongation between noodles made from blending mocaf and rice flour with that of blending mocaf, rice, and corn flour. The moisture, ash, and protein content of noodle samples ranged from 10.98 to 14.18%, 1.23 to 1.39%, and 4.09 to 5.58%, respectively. Values of noodle cooking quality were ranging from 12.0 - 13.8 minutes, 10.6 to 14.3%, and 204 to 248%, respectively for cooking time, cooking loss, and cooking weight. The elongation, hardness, and adhesiveness of noodles ranged from 276 to 374%, 3,523 to 10,478 gf, and -81.99 to -52.49 g.sec.

  4. Biological reduction of aflatoxin B1 in wheat flour using yeast Saccharomyces cerevisiae

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    Mahsa Azimi

    2015-09-01

    Full Text Available Background: The safest way to reduce mycotoxins in contaminated foods with it it is using certain strains of various microbes. Aim of this study is biological reduction of aflatoxin B1 by the yeast Saccharomyces cerevisiae (S. cerevisiae in wheat flour samples that were collected in Chaloos city (Mazandaran province, North Iran. Material and Methods: Aflatoxin B1 contamination was measured by ELISA method in 22 samples of wheat flour. Then S. cerevisiae was added to primary wheat flour. After 48 h aflatoxin B1 contamination in samples were measured by ELISA, again. For statistical analysis, the statistical software SPSS18 and t-test was used. Results: all 22 samples of wheat flour were contaminated with aflatoxin B1. The minimum and maximum levels of aflatoxin B1 in primary wheat flour were 1.1 and 10.6 ppb, respectively. S. cerevisiae reduced the amount of aflatoxin B1 in wheat flour samples. Minimum and maximum amount of aflatoxin contamination after adding S. cerevisiae was 0.5 and 9.1 ppb, respectively. Conclusion: Inhibitory effect of S. cerevisiae and aflatoxin B1 reduction in wheat flour was proved in this study. Therefore we can be hoped that yeast S. cerevisiae as neutralizing agents can be used in flour for this toxin. Consumption of products that contaminated with aflatoxin B1 endangers consumers' health, thus reducing of this toxin in the food should be considered.

  5. Radiation sterilization of buckwheat flour

    International Nuclear Information System (INIS)

    Ito, Hitoshi; Ishigaki, Isao; Muramatsu, Nobuyuki; Oohinata, Hiroshi; Ohara, Tadahiko; Oh-ike, Terui; Matsuhashi, Tetsujiro.

    1989-01-01

    For buckwheat noodle in which taste is important and its main material, buckwheat flour, the ordinary sterilization by heating or ozone cannot be applied. The number of the bacteria sticking to buckwheat flour is much more as compared with that of wheat flour, and is 10 5 -10 7 per 1 g. The effective countermeasures are not yet found. Also noxious insects are apt to infect buckwheat flour. It has been known that radiation is effective for the sterilization of flavorings. In this study, the microorganism contamination of buckwheat flour and sterilization dose, the change of taste and properties after irradiation, and the capability of storage were examined, and the results are reported. The bacteria in buckwheat flour were mostly Erwinia which forms yellow colonies, and is plant-parasitic bacteria having sugar fermentation function, and also some Enterobacer, Klebsiella and Aspergillus were found. When gamma ray was irradiated on buckwheat flour, it was sterilized to less than 10 3 per 1 g bacteria at the dose of 5 kGy, and microorganisms were almost sterilized at 10 kGy. With the electron beam of 3 MeV, the effect of sterilization somewhat decreased. The noodle-making property of irradiated buckwheat flour, and the taste and storage capability of the noodle of irradiated flour were tested. (K.I.)

  6. Effect of inulin on dough and biscuit quality produced from different flours

    Directory of Open Access Journals (Sweden)

    Maria S. Blanco Canalis

    2017-04-01

    Full Text Available One of the methods of improving the nutritional profile of baked-goods is the incorporation of dietary fibre (DF to the formulation. However, DF retains more water than wheat flour, which affects dough rheological properties and thus the final product quality. Flour is the main ingredient in biscuits and contributes to the baked texture and shape of biscuits. There are large differences in quality among the flours from wheat cultivars and among non-wheat flours used for biscuit production. In previous works, different dietary fibres were tested and inulin was found to have a positive quality  effect on biscuits made from an all-purpose wheat flour without the need of introducing significant changes in dough properties. To know whether these results are extended to different types of flours that can be used for biscuit production, this paper aimed to analyse the effects of different levels of inulin incorporation on dough and biscuits quality made from three different wheat flours and one triticale flour. Chemical and physic-chemical characterization of the flour samples was performed and compared (moisture, ashes, gluten, solvent retention capacity (SRC and protein content. Inulin was incorporated to biscuits formulation in two levels: 6 and 12% (wheat replacement. Dough and biscuits quality was measured by spread rate during baking and biscuit factor, texture and surface colour. Inulin incorporation increased dough spreading and biscuit factor and decreased biscuit hardness. The enhancing effect of inulin was observed in all flour. The results confirmed the effect of inulin on biscuits obtained with all flour assayed, despite the differences in flour quality that was tested.

  7. Chemical purification of Gunungpati elephant foot yam flour to improve physical and chemical quality on processed food

    Science.gov (United States)

    Paramita, Octavianti; Wahyuningsih, Ansori, Muhammad

    2017-03-01

    This study was aimed at improving the physicochemical quality of elephant foot yam flour in Gunungpati, Semarang by chemical purification. The utilization of elephant foot yam flour in several processed food was also discussed in this study. The flour purification discussed in this study was expected to become a reference for the manufacturers of elephant foot yam flour and its processed food in Gunungpati. This study modified the elephant foot yam flour using pre - gelatinization method. The physical and chemical quality of each elephant foot yam flour purification sample were assessed using proximate analysis. The likability test was conducted for its processed food. 20 grams of elephant foot yam flour was put into a beaker glass, then 60 ml of water was added. The suspension was then heated at a temperature of 60 ° C and 70 ° C while stirred until it was homogeneous and thickened for 10, 30 and 60 minutes. The flour which had been heated was then cooled at room temperature for 1 hour and then at a temperature of 0 ° C until it was frozen. Furthermore, flour was dried in an oven at a temperature of 60 ° C for 9 hours. The dried flour was sifted with a 80 mesh sieve. Chemical test was conducted after elephant foot yam was pre-gelatinized to determine changes in the quality flour: test levels of protein, fat, crude fiber content, moisture content, ash content and starch content. In addition, color tests and granular test on elephant foot yam flour were also conducted. The pre-gelatinization as chemical treatment on elephant foot yam flour in this study was able to change the functional properties of elephant foot yam flour towards a better processing characterized by a brighter color (L = 70, a = 6 and b = 12), the hydrolysis of polysaccharides flour into shorter chain (flour content decreased to 44%), the expansion of granules in elephant foot yam resulting in a process - ready flour, and better monolayer water content of 9%. The content of protein and fiber

  8. Enrichment of Noodles with Soy Flour and Carrot Powder ...

    African Journals Online (AJOL)

    Noodles were produced from four flour blends of whole wheat, wheat-cassava, wheat-cassava-soy flour and wheatcassava- carrot flour blends respectively. The flours were analyzed for proximate analysis, functional properties and total carotenoid content. The cooking time of all samples was also determined. Results show ...

  9. Simple and specific test for the diagnosis of aspiration into the airways using a corn flour-milk mixture in a hamster model.

    Science.gov (United States)

    Springer, Chaim; Avital, Avraham

    2003-05-01

    Aspiration into the airways is one of the major causes of lung disease in infants and young children. Unfortunately, the diagnosis of aspiration is often delayed due to unawareness and low sensitivity and specificity of existing diagnostic tests. We tested the efficacy of a new method, using a mixture of corn flour in milk instilled into the trachea, to diagnose aspiration in a hamster model. Forty-five female hamsters were used for the experiments. Twenty hamsters underwent tracheal instillation of 0.1 ml of a mixture of 7.5% corn flour (containing starch granules with a diameter of 2-30 microm) in milk. Twenty control animals underwent tracheal instillation of saline. Five hamsters served as naive controls. Five animals from the corn flour and saline groups underwent bronchoalveolar lavage on days 1, 3, 7, and 14 after tracheal instillation. Starch granules were identified under light microscopy, using both iodine and Diff-Quik staining in all the corn flour-instilled animals and during all days after tracheal instillation. No starch granules were detected in naive or saline-treated animals. Starch granules were detected over 14 days following tracheal instillation, with a half-life rate of disappearance of about 6 days. Corn flour aspiration in hamsters can be easily identified by light microscopy, using simple laboratory techniques. Copyright 2003 Wiley-Liss, Inc.

  10. Analysis of Azodicarbonamide in Wheat Flour and Prepared Flour Mixes.

    Science.gov (United States)

    Yasui, Akiko; Oishi, Mitsuo; Hayafuji, Chieko; Kobayashi, Chigusa; Shindo, Tetsuya; Ozawa, Hideki; Nakazato, Mitsuo

    2016-01-01

    Azodicarbonamide (ADA) is used in some countries as a flour bleaching agent and a dough conditioner. However, ADA is prohibited for use as a food additive in Japan. Therefore, it is necessary to establish an efficient and sensitive method to determine ADA in wheat flour. A simple and practical procedure to analyze ADA in wheat flour and prepared flour mixes was developed. ADA was extracted from samples by ultrasonication with acetone. ADA in the solution was derivatized with triphenylphosphine (TPP). The ADA-TPP derivative was concentrated and cleaned up using a reversed-phase solid-phase extraction cartridge, and the ADA-TPP derivative was analyzed using HPLC for determination and LC-MS/MS for identification. Good linearity was achieved over the concentration range of 0.25-100 ppm ADA in wheat flour and prepared flour mixes. The mean recoveries from wheat flour and prepared flour mixes fortified at the levels of 1 and 10 ppm ranged from 86.9 to 101.0%, and the coefficients of variation ranged from 1.9 to 3.4%.

  11. Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects.

    Science.gov (United States)

    Trinidad, Trinidad P; Valdez, Divinagracia H; Loyola, Anacleta S; Mallillin, Aida C; Askali, Faridah C; Castillo, Joan C; Masa, Dina B

    2003-09-01

    The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions after an overnight fast. Blood samples were collected through finger prick before and after feeding and were analysed for glucose levels using a clinical chemistry analyser. The significantly low-GI (granola bar and cinnamon bread with 50 and 100 g coconut flour/kg respectively gave a GI ranging from 62.7 to 71.6 and did not differ significantly from the test foods with 150 g coconut flour/kg (P<0.05). A very strong negative correlation (r -0.85, n 11, P<0.005) was observed between the GI and dietary fibre content of the test foods supplemented with coconut flour. In conclusion, the GI of coconut flour-supplemented foods decreased with increasing levels of coconut flour and this may be due to its high dietary fibre content. The results of the present study may form a scientific basis for the development of coconut flour as a functional food. However, the fat content of coconut flour-supplemented food should always be considered to optimize the functionality of coconut fibre in the proper control and management of diabetes mellitus.

  12. Catering Gluten-Free When Simultaneously Using Wheat Flour.

    Science.gov (United States)

    Miller, Kathryn; McGough, Norma; Urwin, Heidi

    2016-02-01

    A European law on gluten-free (GF) labeling came into force in 2012, covering foods sold prepacked and in food service establishments, and a similar U.S. Food and Drug Administration (FDA) regulation covers GF labeling from August 2014. Gluten is found in the grains wheat, rye, and barley. A common source of gluten in the kitchen is wheat flour. This research aimed to determine variables that have a significant effect on gluten contamination in commercial kitchens when wheat flour is in use and to establish controls necessary to assure GF production. A pilot study was used to test the following hypotheses: (i) increasing duration of exposure to wheat flour would increase gluten contamination, (ii) increasing distance between the site of preparation and the site of wheat flour would reduce gluten contamination, (iii) the use of a ventilation hood would decrease gluten contamination, and (iv) the use of a barrier segregating the site of preparation of a GF meal and the use of wheat flour would decrease gluten contamination. Petri dishes containing GF rice pudding were placed in three directions at increasing distances (0.5 to 2 m) from a site of wheat flour use. A barrier was in place between a third of samples and the site of wheat flour. After wheat flour was handled for 0.5 and 4.0 h, petri dishes were sealed and the contents were analyzed for gluten. The experiment was duplicated with the ventilation hood on and off. The pilot study revealed that a distance of 2 m from the use of wheat flour was required to control gluten contamination at ≤20 ppm if wheat flour had been in use for 4.0 h. The identified control of distance was tested in five different study sites. In each of the study sites, a test meal was prepared a minimum of 2 m away from the site of wheat flour use. Although kitchens vary and must be considered individually, the established control of a minimum 2 m distance, along with good hygiene practices, was found to be effective in preparing GF meals

  13. Correlation of concentration of modified cassava flour for banana fritter flour using simple linear regression

    Science.gov (United States)

    Herminiati, A.; Rahman, T.; Turmala, E.; Fitriany, C. G.

    2017-12-01

    The purpose of this study was to determine the correlation of different concentrations of modified cassava flour that was processed for banana fritter flour. The research method consists of two stages: (1) to determine the different types of flour: cassava flour, modified cassava flour-A (using the method of the lactid acid bacteria), and modified cassava flour-B (using the method of the autoclaving cooling cycle), then conducted on organoleptic test and physicochemical analysis; (2) to determine the correlation of concentration of modified cassava flour for banana fritter flour, by design was used simple linear regression. The factors were used different concentrations of modified cassava flour-B (y1) 40%, (y2) 50%, and (y3) 60%. The response in the study includes physical analysis (whiteness of flour, water holding capacity-WHC, oil holding capacity-OHC), chemical analysis (moisture content, ash content, crude fiber content, starch content), and organoleptic (color, aroma, taste, texture). The results showed that the type of flour selected from the organoleptic test was modified cassava flour-B. Analysis results of modified cassava flour-B component containing whiteness of flour 60.42%; WHC 41.17%; OHC 21.15%; moisture content 4.4%; ash content 1.75%; crude fiber content 1.86%; starch content 67.31%. The different concentrations of modified cassava flour-B with the results of the analysis provides correlation to the whiteness of flour, WHC, OHC, moisture content, ash content, crude fiber content, and starch content. The different concentrations of modified cassava flour-B does not affect the color, aroma, taste, and texture.

  14. Ultrasonic analysis to discriminate bread dough of different types of flour

    International Nuclear Information System (INIS)

    García-Álvarez, J; García-Hernández, M J; Chávez, J A; Turó, A; Salazar, J; Rosell, C M

    2012-01-01

    Many varieties of bread are prepared using flour coming from wheat. However, there are other types of flours milled from rice, legumes and some fruits and vegetables that are also suitable for baking purposes, used alone or in combination with wheat flour. The type of flour employed strongly influences the dough consistency, which is a relevant property for determining the dough potential for breadmaking purposes. Traditional methods for dough testing are relatively expensive, time-consuming, off-line and often require skilled operators. In this work, ultrasonic analysis are performed in order to obtain acoustic properties of bread dough samples prepared using two different types of flour, wheat flour and rice flour. The dough acoustic properties can be related to its viscoelastic characteristics, which in turn determine the dough feasibility for baking. The main advantages of the ultrasonic dough testing can be, among others, its low cost, fast, hygienic and on-line performance. The obtained results point out the potential of the ultrasonic analysis to discriminate doughs of different types of flour.

  15. Flour production from shrimp by-products and sensory evaluation of flour-based products

    Directory of Open Access Journals (Sweden)

    Thiago Mendes Fernandes

    2013-08-01

    Full Text Available The objective of this work was to evaluate the production of flour using by-products (cephalothorax obtained from the shrimp (Litopenaeus vannamei industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05% and minerals (20.97%. Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry, which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.

  16. Talinum triangulare Whole wheat meal fortified with soy flour consumed with Talinum triangulare (gbure) soup glycemic index and the test human subjects' lipid profiles.

    Science.gov (United States)

    Emaleku, Sunday Adeola; Omueti, Olusola D; Emaleku, Godsent Oluwakemi

    2017-08-24

    Cardiovascular diseases (CVDs) and diabetes mellitus (DM) are some of the leading causes of death in the world, and diet has roles in their etiology. This research study therefore investigates the glycemic index (GI) of soy flour fortified whole wheat meal (SFFWWM) consumed with Talinum triangulare (gbure) soup and the effects of the meal on the lipid profiles of the test human subjects. The control human subjects and test human subjects were fed D-glucose (DG) and whole wheat meal (WWM) with Talinum triangulare soup respectively on the first day of the experiment, and SFFWWM with the same soup the next day (for test subjects only) after 10-12h overnight fasting. Blood glucose levels of the subjects were taken before and 2h after meals' consumption at 30min interval and blood samples collected for lipid profiles evaluations. The result of the study showed that; SFFWWM consumed with Talinum trianguilare soup has a non-significant lower GI than WWM consumed with the same soup, but a significant lower GI than DG at (Pflour would reduce the risk factors of CVDs and DM, the diseases recently claiming thousands of today. Copyright © 2017 Diabetes India. Published by Elsevier Ltd. All rights reserved.

  17. Dielectric properties of wheat flour mixed with oat meal

    Science.gov (United States)

    Łuczycka, D.; Czubaszek, A.; Fujarczuk, M.; Pruski, K.

    2013-03-01

    Possibilities of using electric methods for determining admixtures of oat meal to wheat flour, type 650 are presented. In wheat flour, oat meal and mixtures containing 10, 20 and 30% of the oat meal, moisture, protein, starch and ash content, sedimentation value, yield and softening of wet gluten were determined. In samples containing 0, 5, 10, 15, 20, 25, 30 and 100% of oat meal, the dielectric loss factor and conductivity were determined using an impedance analyzer for electromagnetic field frequency ranging from 0.1-20 kHz. It was found that the dielectric loss factor varied for tested material. The best distinguishing between tested mixtures was obtained at the measuring electromagnetic field frequency of 20 kHz. The loss factor was significantly correlated with the yield of wet gluten and the sedimentation value, parameters indicating the amount and quality of gluten proteins in flour.

  18. Shiga Toxin-Producing E. coli Infections Associated with Flour.

    Science.gov (United States)

    Crowe, Samuel J; Bottichio, Lyndsay; Shade, Lauren N; Whitney, Brooke M; Corral, Nereida; Melius, Beth; Arends, Katherine D; Donovan, Danielle; Stone, Jolianne; Allen, Krisandra; Rosner, Jessica; Beal, Jennifer; Whitlock, Laura; Blackstock, Anna; Wetherington, June; Newberry, Lisa A; Schroeder, Morgan N; Wagner, Darlene; Trees, Eija; Viazis, Stelios; Wise, Matthew E; Neil, Karen P

    2017-11-23

    In 2016, a multijurisdictional team investigated an outbreak of Shiga toxin-producing Escherichia coli (STEC) serogroup O121 and O26 infections linked to contaminated flour from a large domestic producer. A case was defined as infection with an outbreak strain in which illness onset was between December 21, 2015, and September 5, 2016. To identify exposures associated with the outbreak, outbreak cases were compared with non-STEC enteric illness cases, matched according to age group, sex, and state of residence. Products suspected to be related to the outbreak were collected for STEC testing, and a common point of contamination was sought. Whole-genome sequencing was performed on isolates from clinical and food samples. A total of 56 cases were identified in 24 states. Univariable exact conditional logistic-regression models of 22 matched sets showed that infection was significantly associated with the use of one brand of flour (odds ratio, 21.04; 95% confidence interval [CI], 4.69 to 94.37) and with tasting unbaked homemade dough or batter (odds ratio, 36.02; 95% CI, 4.63 to 280.17). Laboratory testing isolated the outbreak strains from flour samples, and whole-genome sequencing revealed that the isolates from clinical and food samples were closely related to one another genetically. Trace-back investigation identified a common flour-production facility. This investigation implicated raw flour as the source of an outbreak of STEC infections. Although it is a low-moisture food, raw flour can be a vehicle for foodborne pathogens.

  19. Antioxidant activity of wheat and buckwheat flours

    Directory of Open Access Journals (Sweden)

    Sedej Ivana J.

    2010-01-01

    Full Text Available Antioxidative activities of wheat flours (type 500 and wholegrain and buckwheat flours (light and wholegrain were tested using 1,1-diphenyl-2-picrylhydrazyl (DPPH·-scavenging activity, reducing power and chelating activity on Fe2+. Also, the content of the total phenolics of ethanolic extracts was estimated. Polyphenolics content (expressed as gallic acid equivalent, GAE in wheat flours varied between 37.1 and 137.2 μg GAE/g extract, while its content in buckwheat flour were at least four time higher and ranged between 476.3 and 618.9μg GAE/g extract. Ethanolic extracts of buckwheat flours exhibited higher antioxidant activities in all the assays, except for chelating activity. Regarding all the obtained results, it can be concluded that bakery products produced with buckwheat flour could be regarded as potential functional foods.

  20. Quantitative analysis of total starch content in wheat flour by reaction headspace gas chromatography.

    Science.gov (United States)

    Xie, Wei-Qi; Gong, Yi-Xian; Yu, Kong-Xian

    2017-09-01

    This paper proposed a new reaction headspace gas chromatographic (HS-GC) method for efficiently quantifying the total starch content in wheat flours. A certain weight of wheat flour was oxidized by potassium dichromate in an acidic condition in a sealed headspace vial. The results show that the starch in wheat flour can be completely transferred to carbon dioxide at the given conditions (at 100 °C for 40 min) and the total starch content in wheat flour sample can be indirectly quantified by detecting the CO 2 formed from the oxidation reaction. The data showed that the relative standard deviation of the reaction HS-GC method in the precision test was less than 3.06%, and the relative differences between the new method and the reference method (titration method) were no more than 8.90%. The new reaction HS-GC method is automated, accurate, and can be a reliable tool for determining the total starch content in wheat flours in both laboratory and industrial applications. Graphical abstract The total starch content in wheat flour can be indirectly quantified by the GC detection of the CO 2 formed from the oxidation reaction between wheat flour and potassium dichromate in an acidic condition.

  1. Effect od Soybean/Cassava Flour Blend in the Proximate ...

    African Journals Online (AJOL)

    Cassava tubers were also peeled, chopped, dried and milled in a similar fashion. Eventually, the soybean and cassava flour samples were blended individually with the quality protein maize flour in three different proportions: 5:95, 10:90 and 15:85, respectively. Normal maize flour was used as a control for the quality ...

  2. Zinc, a neurotoxin to cultured neurons, contaminates cycad flour prepared by traditional guamanian methods.

    Science.gov (United States)

    Duncan, M W; Marini, A M; Watters, R; Kopin, I J; Markey, S P

    1992-04-01

    We have used cultured ventral mesencephalic and cerebellar granule cells to test the toxicity of extracts of cycad seeds (genus Cycas) and cycad-derived flours traditionally prepared in Guam. There was no significant difference in the toxicity of extracts prepared from the female gametophyte tissue of C. circinalis, C. revoluta, and C. media, common wheat flour, and 13 of 17 cycad flour samples. However, extracts prepared from 4 of 17 Guamanian flour samples exhibited marked dose-dependent neurotoxicity to mesencephalic and granule cell cultures. There was no correlation between toxicity and 2-amino-3-(methylamino)-propanoic acid (BMAA) content, and the concentration of BMAA in the medium arising from these extracts was far below that required to be neurotoxic. Toxicity of extracts was not blocked by the NMDA receptor antagonist MK-801 or the non-NMDA receptor antagonist 6-cyano-7-dinitroquinoxaline-2,3-dione, indicating that toxicity was not mediated by excitatory amino acid receptors. Analysis of the four toxic processed flour samples indicated high zinc content. Zinc produced a concentration-dependent neurotoxic response in mesencephalic and granule cell cultures that paralleled the calculated concentrations of zinc in the cultures derived from the four toxic flour samples. When sliced C. circinalis gametophyte tissue was "processed" in our laboratory by soaking in a galvanized container, there was a time-dependent increase in zinc content.

  3. Role of the farinograph test in the wheat flour quality determination

    Directory of Open Access Journals (Sweden)

    Diósi G.

    2015-01-01

    Full Text Available Most objectively, the dough rheological methods can characterize the quality of winter wheat. The Farinograph test is the traditionally used one in Hungary, but the importance of other methods, such as Alveograph and Extensograph tests, are getting more widely known due to the interest and requirements of the industry and export markets. The Hungarian Standard on wheat quality follows the changes in the global markets; this is why the falling number appeared in the MSZ (Hungarian Standard 6383 in 1998. As the interest in the results of other rheological test increased from our accession to the European Union, the evaluation of these parameters on different varieties has become an important issue of qualification and in 2012 limit values for Alveograph and Extensograph parameters appear in the Hungarian wheat quality standard. Additionally, while the baking value was the only evaluated parameter of the Farinograph test earlier, the standard was supplemented with limit values for water absorption capacity and stability too.

  4. Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

    Directory of Open Access Journals (Sweden)

    Simona MAN

    2017-11-01

    Full Text Available The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35% of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents

  5. Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.

    Science.gov (United States)

    Nakamura, S; Suzuki, K; Ohtsubo, K

    2009-04-01

    Characteristics of the bread prepared from wheat flour blended with the flour of various kinds of newly developed rice cultivars were investigated. Qualities of the bread made from wheat flour blended with rice flour have been reported to be inferior to those from 100% wheat flour bread. To improve its qualities, we searched for the new-characteristic rice flours among the various kinds of newly developed rice cultivars to blend with the wheat flour for the bread preparation. The most suitable new characteristic rices are combination of purple waxy rice, high-amylose rice, and sugary rice. Specific volume of the bread from the combination of wheat and these 3 kinds of rice flours showed higher specific volume (3.93) compared with the traditional wheat/rice bread (3.58). We adopted the novel method, continuous progressive compression test, to measure the physical properties of the dough and the bread in addition to the sensory evaluation. As a result of the selection of the most suitable rice cultivars and blending ratio with the wheat flour, we could develop the novel wheat/rice bread, of which loaf volume, physical properties, and tastes are acceptable and resistant to firming on even 4 d after the bread preparation. To increase the ratio of rice to wheat, we tried to add a part of rice as cooked rice grains. The specific volume and qualities of the bread were maintained well although the rice content of total flour increased from 30% to 40%.

  6. Studies on Production of Arabic Bread From Irradiated and Stored Potato Flour as Partial Substitute of Wheat Flour

    International Nuclear Information System (INIS)

    Al-Kuraieef, A.N.

    2012-01-01

    The present study was carried out to evaluate Arabic bread produced from potato flour and wheat flour. Potato flour was prepared from Diamont cultivar of potato tubers after irradiation with 50 and 150 Gy. The ratios of potato flour were 5, 10 and 15% and the flour was stored for six months and taken for analysis every three months. Amino acids, protein, carbohydrate, baking and staling tests were applied to study the effect of adding potato flour extracts from tubers of non-irradiated and irradiated potato to wheat flour in Arabic bread making. Amino acids in potato and wheat were studied. The flour of wheat was found to be poor in lysine while potato flour contained about twice of these amino acids. Protein content was decreased with increasing the ratios of potato flour. The addition of potato flour to the Arabic bread increased the percentage of essential amino acids. Moreover, the addition of potato flour during storage periods had an improving effect on the quality of Arabic bread. Water retention capacity (the staling rate) was increased progressively with increasing the percentage as potato flour in the bread which was effective in keeping bread fresh and organoleptic properties

  7. Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations

    Directory of Open Access Journals (Sweden)

    Simona Man

    2014-11-01

    Full Text Available The study aimed to obtain a mechanically loose gluten free pastry (leaf roulade by using gluten-free flour: corn flour and rice flour and cornstarch. The samples obtained were compared with a control sample of only wheat flour. To optimize the recipe were made ​​four experimental variants, flour and starch is used in different proportions. Version 1 (control sample who used wheat flour WF in 100%, Version 2 consisting of 20% maize flour (MF, 16 % rice flour (RF, 64% corn starch (CS; Version 3 consisting of: 10% of maize flour (MF, 10% of rice flour (RF, 80% corn starch (CS. The experimental variants was analyzed for physico-chemical: length, width, thickness, specific gravity, moisture and carbohydrates. The sensory attributes, were evaluated by a group of un-trained panellists, using a 9-point Hedonic scale.

  8. Acceptance test procedure for core sample trucks

    International Nuclear Information System (INIS)

    Smalley, J.L.

    1995-01-01

    The purpose of this Acceptance Test Procedure is to provide instruction and documentation for acceptance testing of the rotary mode core sample trucks, HO-68K-4600 and HO-68K-4647. The rotary mode core sample trucks were based upon the design of the second core sample truck (HO-68K-4345) which was constructed to implement rotary mode sampling of the waste tanks at Hanford. Acceptance testing of the rotary mode core sample trucks will verify that the design requirements have been met. All testing will be non-radioactive and stand-in materials shall be used to simulate waste tank conditions. Compressed air will be substituted for nitrogen during the majority of testing, with nitrogen being used only for flow characterization

  9. Influence of adipic acid on tensile and morphology properties of linear low density polyethylene/rambutan peels flour blends

    Science.gov (United States)

    Nadhirah, A. A.; Sam, S. T.; Noriman, N. Z.; Ragunathan, S.; Ismail, H.

    2015-07-01

    This study investigate about the tensile and morphological properties of degradable polymer produced from linear low density polyethylene/rambutan peel flour (LLDPE/RPF) blends and adipic acid (AA) was used as a compatibilizer by varying the rambutan peel flour (RPF) amount from 0-25wt%. The samples were subjected to tensile and morphological tests. AA compatibilized showed higher strength compared to uncompatibilized blends. The Young's modulus for LLDPE/RPF blends increased with increasing flour content. However, the addition of adipic acid had reduced the Young's Modulus.

  10. Development and analysis of composite flour bread.

    Science.gov (United States)

    Menon, Lakshmi; Majumdar, Swarnali Dutta; Ravi, Usha

    2015-07-01

    The study elucidates the effect of utilizing cereal-pulse-fruit seed composite flour in the development and quality analysis of leavened bread. The composite flour was prepared using refined wheat flour (WF), high protein soy flour (SF), sprouted mung bean flour (MF) and mango kernel flour (MKF). Three variations were formulated such as V-I (WF: SF: MF: MKF = 85:5:5:5), V-II (WF: SF: MF: MKF = 70:10:10:10), and V-III (WF: SF: MF: MKF = 60:14:13:13). Pertinent functional, physico-chemical and organoleptic attributes were studied in composite flour variations and their bread preparations. Physical characteristics of the bread variations revealed a percentage decrease in loaf height (14 %) and volume (25 %) and 20 % increase in loaf weight with increased substitution of composite flour. The sensory evaluation of experimental breads on a nine-point hedonic scale revealed that V-I score was 5 % higher than the standard bread. Hence, the present study highlighted the nutrient enrichment of bread on incorporation of a potential waste material mango kernel, soy and sprouted legume. Relevant statistical tests were done to analyze the significance of means for all tested parameters.

  11. Airflow Test of Acoustic Board Samples

    DEFF Research Database (Denmark)

    Jensen, Rasmus Lund; Jensen, Lise Mellergaard

    In the laboratory of Indoor Environmental Engineering, Department of Civil Engineering, Aalborg University an airflow test on 2x10 samples of acoustic board were carried out the 2nd of June 2012. The tests were carried out for Rambøll and STO AG. The test includes connected values of volume flow...

  12. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.

    Science.gov (United States)

    Pérez, E E; Gutiérrez, M E; De Delahaye, E Pacheco; Tovar, J; Lares, M

    2007-08-01

    The physical proximate composition and physicochemical characteristics, microbiological stability, and in vitro alpha-amylolysis rate of flours produced by conventional dehydration techniques of the edible portions of the aroids Xanthosoma sagittifolium and Colocasia esculenta were investigated. Flours from the edible portion of both tubers did not show significant statistical differences in moisture, Aw, crude protein, total sugars, amylose, and amylopectin contents. C. esculenta flour showed higher crude fat, total, soluble, and insoluble dietary fiber, and mineral (P, Ca, Fe, and Zn) contents, whereas X. sagittifolium flour showed higher starch, ash, and reducing sugar content than its counterpart. With regard to physical and physicochemical characteristics, X. sagittifolium flour showed higher titratable acidity and relative density values, being darker and more yellowish than its counterpart. On the other hand, X. sagittifolium flour showed higher gelatinization temperature than C. esculenta flour. Parameters such as viscosity during the holding time (95 degrees C for 30 min), viscosity at 50 degrees C, setback, and consistency were lower in C. esculenta flour than X. sagittifolium flour. The viscosity peak and breakdown indexes were higher in C. esculenta flour than in the X. sagittifolium sample. The colony forming units (CFU) of the microorganisms were much lower than those reported in the literature for similar products. Moreover, due to their moisture content and water activity, these flours could be classified as dry foods and they are shelf-stable foods. The results reflect that flours with good chemical, physicochemical, and nutritional quality and satisfactory microbiological stability may be produced from these aroids.

  13. Rotermanni proovijahuveski = Rotermann flour test sample mill / Ainar Luik, Emil Urbel

    Index Scriptorium Estoniae

    Luik, Ainar, 1968-

    2009-01-01

    Tallinna Rotermanni kvartali proovijahuveski renoveerimisest äri- ja kaubanduspindadeks. Arhitekt AB Emil Urbel, autorid Emil Urbel ja Ainar Luik, konstruktorid Tõnu Peipmann ja Andres Sokk. Projekt 2007, valmis 2008

  14. Testing a groundwater sampling tool: Are the samples representative?

    International Nuclear Information System (INIS)

    Kaback, D.S.; Bergren, C.L.; Carlson, C.A.; Carlson, C.L.

    1989-01-01

    A ground water sampling tool, the HydroPunch trademark, was tested at the Department of Energy's Savannah River Site in South Carolina to determine if representative ground water samples could be obtained without installing monitoring wells. Chemical analyses of ground water samples collected with the HydroPunch trademark from various depths within a borehole were compared with chemical analyses of ground water from nearby monitoring wells. The site selected for the test was in the vicinity of a large coal storage pile and a coal pile runoff basin that was constructed to collect the runoff from the coal storage pile. Existing monitoring wells in the area indicate the presence of a ground water contaminant plume that: (1) contains elevated concentrations of trace metals; (2) has an extremely low pH; and (3) contains elevated concentrations of major cations and anions. Ground water samples collected with the HydroPunch trademark provide in excellent estimate of ground water quality at discrete depths. Groundwater chemical data collected from various depths using the HydroPunch trademark can be averaged to simulate what a screen zone in a monitoring well would sample. The averaged depth-discrete data compared favorably with the data obtained from the nearby monitoring wells

  15. Modified Taylor-tests with miniaturized samples

    Directory of Open Access Journals (Sweden)

    Bagusat F.

    2012-08-01

    Full Text Available A reversed Taylor-test with application of a velocity interferometer is in use at EMI, called modified Taylor-test (MTT. The experiment consists of impacting a fixed sample rod and observing the rear side of the sample by a velocity interferometer of the VISAR type. The setup enables to determine high-dynamic material data of the sample by evaluating the measured free surface velocity time curve. Normally, rods with a dimension of 6 mm diameter and 60 mm length have been investigated. Samples with this diameter are not producible from sheets: Sheet steels typically have a maximum diameter of 3 mm. Furthermore, it would be a general advantage to be able to work with small sample sizes when seldom or expensive materials have to be investigated. Therefore, efforts for reducing the sample size for MTTs have been made. In recent tests, Taylor rods of 1.5 mm diameter and a length of 15 mm have been used. VISAR data could be captured from these samples, which are comparable with data from larger-size MTTs. This finding offers new perspectives for high-dynamic testing of materials which only allow the production of small sample diameters.

  16. Technological characteristics of bread containing integral irradiated flours

    International Nuclear Information System (INIS)

    Teixeira, Christian A.H.M.; Mastro, Nelida L. del

    2011-01-01

    Wheat is normally used to make bread, pasta, and noodles, because among the cereal flours, only wheat flour has the ability to form cohesive dough upon hydration. For that reason, only partial substitution of wheat flour can be recommended. In this work, pan breads were prepared with 30% content of irradiated whole wheat, whole rye and coarse cornmeal and the influence of blending on bread making capabilities investigated through some technological characteristics. All-brand wheat, rye and cornmeal flours were irradiated with 0, 1, 3 and 9 kGy in a 60 Co and the deformation force, height and weight of breads prepared with those blends were then determined. Breads prepared with irradiated whole wheat flour showed an increase in the deformation force with the increase of radiation dose. The bread height presented also an increase for the doses of 1 and 3 kGy. Breads prepared with refined wheat flour blended with irradiated whole rye flour showed an increased deformation force for radiation doses of 1 and 3 kGy and an increase in weight for samples irradiated with 1 kGy. Coarse cornmeal blended flour showed a great increase of the deformation force upon irradiation, and an increase in weight for samples irradiated with 3 kGy. The results indicate that the addition of irradiated integral flour, whole wheat, whole rye flour and cornmeal to wheat flour may confer changes in physical properties beside an increment in nutritional value. (author)

  17. Outgassing tests on iras solar panel samples

    Science.gov (United States)

    Premat, G.; Zwaal, A.; Pennings, N. H.

    1980-01-01

    Several outgassing tests were carried out on representative solar panel samples in order to determine the extent of contamination that could be expected from this source. The materials for the construction of the solar panels were selected as a result of contamination obtained in micro volatile condensable materials tests.

  18. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

    Directory of Open Access Journals (Sweden)

    Vira Drobot

    2014-04-01

    Full Text Available The paper gives a brief overview of the current nutritional status of the Ukrainian population and describes useful buckwheat properties. The objective of the paper is to study the effect of buckwheat processing products (flour and flakes on the technological process and quality of bread made from whole-wheat flour. This paper describes and analyzes research data on the rheological properties of dough samples which were determined by farinograph and amylograph. Investigation of structural and mechanical properties of dough showed an increase in water-absorbing capacity in all samples when adding buckwheat products. Moreover, dough made with buckwheat flakes has a lower value of mixing tolerance index (by 47 % than dough made from buckwheat flour, and a higher valorimetric value (by 20 %. Determination of dough properties by amylogram has shown that a sample containing buckwheat flakes has a higher maximum viscosity than a sample containing buckwheat flour. Determination of the gas-production and gas-retention capacity of dough is also presented, along with an analysis of the quality of finished products based on the results of laboratory baking tests. The samples of bread supplemented with buckwheat flakes have better shape stability (by 21 %, specific volume (by 12 % and porosity (by 11 % than bread made from buckwheat flour. The organoleptic evaluation of finished product quality has shown that bread supplemented with buckwheat flakes has a more fluffy-texture, elastic crumb and uniform porosity than bread made from buckwheat flour. Buckwheat flakes proved to have a better effect on parameters of the technological process and quality of bread when compared with buckwheat flour.

  19. Effect of Graded Bambara Nut Flour on Proximate Composition and ...

    African Journals Online (AJOL)

    Cassava mash was fortified with bambara flour during pupuru production to produce pupuru bambara flour at different percentage combination. Pupuru made from 100% cassava (Sample A) and three blends of cassava mash and bambara in ratios 90:10 (Sample B), 85:15 (Sample C) and 80:20 (Sample D) were produced.

  20. Commutability of food microbiology proficiency testing samples.

    Science.gov (United States)

    Abdelmassih, M; Polet, M; Goffaux, M-J; Planchon, V; Dierick, K; Mahillon, J

    2014-03-01

    Food microbiology proficiency testing (PT) is a useful tool to assess the analytical performances among laboratories. PT items should be close to routine samples to accurately evaluate the acceptability of the methods. However, most PT providers distribute exclusively artificial samples such as reference materials or irradiated foods. This raises the issue of the suitability of these samples because the equivalence-or 'commutability'-between results obtained on artificial vs. authentic food samples has not been demonstrated. In the clinical field, the use of noncommutable PT samples has led to erroneous evaluation of the performances when different analytical methods were used. This study aimed to provide a first assessment of the commutability of samples distributed in food microbiology PT. REQUASUD and IPH organized 13 food microbiology PTs including 10-28 participants. Three types of PT items were used: genuine food samples, sterile food samples and reference materials. The commutability of the artificial samples (reference material or sterile samples) was assessed by plotting the distribution of the results on natural and artificial PT samples. This comparison highlighted matrix-correlated issues when nonfood matrices, such as reference materials, were used. Artificially inoculated food samples, on the other hand, raised only isolated commutability issues. In the organization of a PT-scheme, authentic or artificially inoculated food samples are necessary to accurately evaluate the analytical performances. Reference materials, used as PT items because of their convenience, may present commutability issues leading to inaccurate penalizing conclusions for methods that would have provided accurate results on food samples. For the first time, the commutability of food microbiology PT samples was investigated. The nature of the samples provided by the organizer turned out to be an important factor because matrix effects can impact on the analytical results. © 2013

  1. Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour

    Directory of Open Access Journals (Sweden)

    Anamaria Pop

    2014-11-01

    Full Text Available In order to diversification of tagliatelle pasta and increasing segment of consumers it was intended to improvement of tagliatelle pasta quality by addition of red quinoa flour. The products obtained at Bakery Pilot Station of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca was the result of original recipe. To optimize the recipe were made four experimental variants, white flour and red quinoa flour is used in different proportions: Variant 1 – plain tagliatelle pasta (control sample who used white flour WF in 100%, Variant 2 consisting of 15% red quinoa flour (15 QF, Variant 3 consisting of 30 % red quinoa flour (30 QF and Variant 4 consisting of 50 % red quinoa flour (50 RQF. The experimental variants was analyzed for physico-chemical: moisture content, protein content and acidity. The sensory attributes, were evaluated by using a 9-point Hedonic scale. Present study indicated that the variant 3 were most accepted by consumers.

  2. Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour

    Directory of Open Access Journals (Sweden)

    Victoria Guadalupe Aguilar-Raymundo

    2018-02-01

    Full Text Available Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75–83.29, pH (6.35–7.11 and acidity (1.56–3.56 changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356–0.391 Newton (N through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product.

  3. Forward selection two sample binomial test

    Science.gov (United States)

    Wong, Kam-Fai; Wong, Weng-Kee; Lin, Miao-Shan

    2016-01-01

    Fisher’s exact test (FET) is a conditional method that is frequently used to analyze data in a 2 × 2 table for small samples. This test is conservative and attempts have been made to modify the test to make it less conservative. For example, Crans and Shuster (2008) proposed adding more points in the rejection region to make the test more powerful. We provide another way to modify the test to make it less conservative by using two independent binomial distributions as the reference distribution for the test statistic. We compare our new test with several methods and show that our test has advantages over existing methods in terms of control of the type 1 and type 2 errors. We reanalyze results from an oncology trial using our proposed method and our software which is freely available to the reader. PMID:27335577

  4. The potential of papain and alcalase enzymes and process optimizations to reduce allergenic gliadins in wheat flour.

    Science.gov (United States)

    Li, Ying; Yu, Jianmei; Goktepe, Ipek; Ahmedna, Mohamed

    2016-04-01

    The objectives of this study were to select effective enzymes that catalyze the hydrolysis of allergenic proteins, gliadins, in wheat flour and to optimize the enzymatic treatment conditions. Six proteases were tested. Hydrolyzed samples were tested for residual gliadin concentrations and in vitro allergenicity. The hydrolysis conditions of wheat protein by the effective enzymes were optimized by central composite design. Results showed that alcalase from Bacillus licheniformis, and papain from latex of papaya fruit had greater ability to reduce gliadin content of wheat flour than flavourzyme, pepsin, trypsin or α-chymotrypsin. The sequential-treatment of wheat flour by alcalase-papain was more effective in reducing gliadin content than single enzyme treatment. Under the optimal conditions of sequential enzymatic treatment, gliadin was almost completely removed, resulting in the flour extract showing lowest IgE-binding. Therefore, this could be a promising biotechnology for preparing low allergenic wheat products. Copyright © 2015 Elsevier Ltd. All rights reserved.

  5. 21 CFR 137.105 - Flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Flour. 137.105 Section 137.105 Food and Drugs FOOD... CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.105 Flour. (a) Flour, white flour, wheat flour, plain flour, is the food prepared...

  6. Quality evaluation of probiotic capsule prepared from alginate, carrageenan and tofu waste flour based on bacterial activity and organoleptic test

    Science.gov (United States)

    Muhardina, V.; Ermaya, D.; Aisyah, Y.; Haryani, S.

    2018-02-01

    Probiotic capsule is an innovation in functional food sector. It is used to preserve the living cells of probiotic bacteria during processing and storage. In this research, the improvement of probiotic viability is studied by using two kinds of encapsulating biomaterials and different concentration of tofu waste flour. Extrusion is selected method for encapsulation process. The purpose of this study is to examine the quality of probiotic capsule by evaluating the lactic acid bacteria performance and its physical characteristic. The article provides the data of probiotic bacteria activity related to their living cells present in capsule, activity in fermentation media compare to uncapsulated bacteria, and panelists’ preferences of capsule’s physical properties. The data is analyzed statistically by using ANOVA. The result shows that variables in this study affect the number of bacteria, their metabolic activity in producing acid during fermentation, and physical appearance of the capsule. Combination of alginate and tofu waste flour allows the multiplication of bacteria to a high number, and forms elastic, yellow and cloudy capsule, while with carrageenan, it causes the growth of a few numbers of bacteria which affects to a moderate pH and produces elastic, creamy and transparent capsule.

  7. Formulation of gluten-free flour culinary products of high nutritional value

    Directory of Open Access Journals (Sweden)

    Y. P. Dombrovskaya

    2016-01-01

    Full Text Available The article is devoted to the production of gluten-free foods that are necessary for people suffering from this disease as celiac disease. The article reveals the relevance of developing recipes for gluten-free foods, which are not inferior to traditional in many respects. Classic recipes gluten-free bakery products, mainly based on rice, buckwheat, corn flour, which have little nutritional value. In this regard, the current development of technologies and formulations pastry dishes with use of nonconventional vegetable raw materials rich in dietary fibers, proteins and other beneficial substances that improve the biological and nutritional value of these products. The paper describes the formulation of gluten-free muffins, was based on the recipe of the cake "Capital". The main raw material for the new compositions of selected rice flour, and as enriching additives – flax flour and flour from the eggshell. Was conducted baking tests on the basis of which was chosen percentage of the input substances and the assessment of quality of semifinished and finished products. The quality of semi-finished products was evaluated by such indicators as humidity and the microstructure of the test. The quality of finished products was assessed using organoleptic and physical-chemical parameters, the results presented in the tables. Investigated the antioxidant activity of products. Produced sensometrical evaluation of aroma of control and experimental samples. Calculated chemical composition. The content of protein, vitamins, mineral substances in the experimental sample is significantly increased compared to control. Making flour egg shell has achieved the ratio of Ca-Mg-P as close to a perfect 1:0,39:1,53 Replacement of wheat flour with flaxseed and rice flour and the introduction of egg shell improve the amino acid composition of the product. The biological value increased by 2.3%.

  8. Effects of Germination and Fermentation on the Functionality of Whole Soy Flour

    Directory of Open Access Journals (Sweden)

    Livia Patrascu

    2016-11-01

    Full Text Available Nutritional quality and technological performances of grains can be modulated through germination and controlled fermentation. The aim of the work was to estimate the effect of germination (72 h at 23oC and fermentation on the fundamental rheological properties of the soy flour based suspensions and sourdoughs, and to assess the bread making potential of the whole soy flours by considering the thermo-mechanical functionality of soy in admixture with white wheat flour. Soy flour based sourdough were prepared using three different starter cultures, consisting of mixtures of lactic acid bacteria like Lactobacillus plantarum, Lb. brevis, Lb. rhamnosus, Lb. casei, Lb. acidophilus, Bifidobacterium BB12®, and Streptococcus thermophilus and/or yeast Kluyveromyces marxianus subsp. Marxianus. The rheological behaviour of the suspensions and sourdoughs was influenced by the soy germination and fermentation processes. The stress sweep tests indicated significant narrowing of the linear viscoelastic regions, as well as the decrease of the stress values required for the beginning of flow. The temperature ramp test showed more intense swelling in case of the germinated and fermented samples. Both native and germinated soy flours were used to replace 15% of the wheat flour, and the Mixolab test indicated that the germination process caused the decrease of protein weakening and dough stability. The sourdoughs addition to the wheat flour resulted in significant changes of the thermo-mechanical properties of the dough. Properties related to stability of starch gel during heating, starch gelatinization and retrogradation depended on the type of starter culture used for fermentation.

  9. Thermal Properties of Wood-Plastic Composites Prepared from Hemicellulose-extracted Wood Flour

    Directory of Open Access Journals (Sweden)

    A.A. Enayati

    2013-01-01

    Full Text Available Hemicellulose of Southern Yellow Pine wood spices was extracted by pressurized hot water at three different temperatures: 140°C, 155°C and 170°C. Compounding with PP (polypropylene was performed by extrusion after preparing wood flour and sieving to determine its mesh size. The ratio of wood to polymer was 50:50 based on oven-dry weight of wood flour. All extraction treatments and control samples were compounded under two sets of conditions, without and with 2% MAPP as coupling agent. Injection molding was used to make tensile test samples (dogbone from the pellets made by extrusion. Thermal properties of wood-plastic composites were studied by TGA and DSC while the thermal stability of pretreated wood flours, PP and MAPP were studied by TGA as well. The greater weight loss of wood materials was an indication that higher treatment temperature increases the extractability of hemicellulose. The removal of hemicellulose by extraction improves thermal stability of wood flour, especially for extraction at 170°C. Wood-plastic composites made from extracted fibers at 170°C showed the highest thermal stability. Coupling agent did not have a significant effect on thermal stability but it improved the degree of crystallinity of the composites.Surface roughness of wood fiber increased after treatment. Extraction of hemicellulose increased the degree of crystallinity but it was not significant except for samples from treated wood flour at 170°C and with MAPP.

  10. Qualitative analysis of hexane flour extract of spelt

    Directory of Open Access Journals (Sweden)

    Vujić Đura N.

    2013-01-01

    Full Text Available Gas chromatography with mass spectrometry (GC-MS was used for performing a qualitative analysis of the hexane flour extract of three samples of spelt. All the three samples were first treated with hexane and the obtained extracts were used for the analysis of the fatty acid lipid components. The transesterification reaction was performed using TMSH (trimethylsulfonium hydroxide, 0.2M in methanol, and the fatty acids were esterified from acylglycerol to methyl-esters. In all analyzed extracts, the predominant component was methyl linoleate, followed by methyl oleate and methyl palmitate. The subsequent tests, performed by cluster analysis, were used to compare the hexane flour extracts of different types of spelt. [Projekat Ministarstva nauke Republike Srbije, br. III46005 i br. TR 31066

  11. Characterization of Gamma-Irradiated Egyptian Wheat Flour

    International Nuclear Information System (INIS)

    Amer, H.H.; Attia, A. A.; Elsayed, A.A.; Ali, M.A.

    2008-01-01

    Physical, rheological and baking properties of bread Shamy, prepared from gamma-irradiated Egyptian wheat flour up to 25 KGy as one of common types of bread in Egypt, were studied and the acceptability of bread was evaluated by sensory tests. All amylo-, farino-, and extensograph characteristics and also sample ph showed significant decrease as irradiation dose increased. Such results could be explained in terms of loss of unique elastic and cohesive properties of wheat gluten and starch damage upon increment of radiation dose. The improvement in properties of bread, baked from flour irradiated up to 7.5 KGy, could be explained on the basis of a simulation in gas production during dough fermentation due to increase in starch degradation products. However, bread, prepared from wheat samples irradiated above 7.5 KGy, exhibited significantly lower values of acceptance because of physico-chemical changes in both starch and gluten

  12. Committed effective dose determination in cereal flours by gamma-ray spectrometry

    International Nuclear Information System (INIS)

    Scheibel, Viviane

    2006-01-01

    The health impact from radionuclides ingestion of foodstuffs was evaluated by the committed effective doses determined in commercial samples of South-Brazilian cereal flours (soy, wheat, corn, manioc, rye, oat, barley and rice flour). The radioactivity traces of 228 Th, 228 Ra, 226 Ra, 40 K, 7 Be and 137 Cs were measured by gamma-ray spectrometry employing a 66% relative efficiency HPGe detector. The energy resolution for the 1332.46 keV line of 60 Co was 2.03 keV. The committed effective doses were calculated with the activities analyzed in the present flour samples, the foodstuff rates of consumption (Brazilian Institute of Geography and Statistics) and the ingestion dose coefficients (International Commission of Radiological Protection). The reliability median activities were verified with χ 2 tests, assuring the fittings quality. The highest concentration levels of 228 Th and 40 K were 3.5 ± 0.4 and 1469 ± 17 Bq.kg -1 for soy flour, respectively, with 95% of confidence level. The lower limit of detection for 137 Cs ranged from 0.04 to 0.4 Bq.kg -1 . The highest committed effective dose was 0.36 μSv.y -1 for 228 Ra in manioc flour (adults). All committed effective doses determined at the present work were lower than the UNSCEAR limits of 140 μSv.y -1 and much lower than the ICRP (1991) limits of 1 mSv.y -1 , for general public. There are few literature references for natural and artificial radionuclides in foodstuffs and mainly for committed effective doses. This work brings the barley flour data, which is not present at the literature and 7 Be data which is not encountered in foodstuffs at the literature, besides all the other flours data information about activities and committed effective doses. (author)

  13. Study on Physical and Mechanical Properties of Wood flour / ABS Composites

    Directory of Open Access Journals (Sweden)

    Abdollah Najafi

    2015-05-01

    Full Text Available The aim of this research is study on physical and mechanical properties of wood flour/ Acrylonitrile Butadiene Styrene (ABS based on effect of SMA as coupling agent (0, 4 phc and wood flour filler loading (30,40, 50% of total weight and virgin and recycled ABS. Samples of composites were made by injection molding method and physical tests including long term water absorption and thickness swelling and mechanical tests containing hardness and tensile strength and modulus of them were performed according to ASTM standards method. The results showed that by increasing the amount of wood flour water absorption, water absorption coefficient, thickness swelling, hygroscopic thickness swelling rate, hardness, tensile strength and modulus of composites were increased. Using of virgin ABS in making of composites increased the tensile properties, hardness composites and decreased water absorption, thickness swelling and parameters of them, in long term immersion. Using of SMA in composites decreased hardness of composites.

  14. Characteristics and composition of watermelon, pumpkin, and paprika seed oils and flours.

    Science.gov (United States)

    El-Adawy, T A; Taha, K M

    2001-03-01

    The nutritional quality and functional properties of paprika seed flour and seed kernel flours of pumpkin and watermelon were studied, as were the characteristics and structure of their seed oils. Paprika seed and seed kernels of pumpkin and watermelon were rich in oil and protein. All flour samples contained considerable amounts of P, K, Mg, Mn, and Ca. Paprika seed flour was superior to watermelon and pumpkin seed kernel flours in content of lysine and total essential amino acids. Oil samples had high amounts of unsaturated fatty acids with linoleic and oleic acids as the major acids. All oil samples fractionated into seven classes including triglycerides as a major lipid class. Data obtained for the oils' characteristics compare well with those of other edible oils. Antinutritional compounds such as stachyose, raffinose, verbascose, trypsin inhibitor, phytic acid, and tannins were detected in all flours. Pumpkin seed kernel flour had higher values of chemical score, essential amino acid index, and in vitro protein digestibility than the other flours examined. The first limiting amino acid was lysine for both watermelon and pumpkin seed kernel flours, but it was leucine in paprika seed flour. Protein solubility index, water and fat absorption capacities, emulsification properties, and foam stability were excellent in watermelon and pumpkin seed kernel flours and fairly good in paprika seed flour. Flour samples could be potentially added to food systems such as bakery products and ground meat formulations not only as a nutrient supplement but also as a functional agent in these formulations.

  15. Flour Flame Thrower: The "Flaming Potential" of Plain Flour

    Science.gov (United States)

    Sandoval, Christopher

    2012-01-01

    Plain flour has a lot of chemical energy packed into it. When the flour is in a clump or pile it does not ignite although it may blacken. This is because there is not enough flour exposed to the oxygen in the air. Aerosolising the flour exposes it to much more oxygen allowing a self sustaining combustion reaction to occur when an ignition source…

  16. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.

    Science.gov (United States)

    Pătraşcu, Livia; Banu, Iuliana; Vasilean, Ina; Aprodu, Iuliana

    2017-03-01

    The effect of protein addition on the rheological, thermo-mechanical and baking properties of wholegrain rice flour was investigated. Gluten, powdered eggs and soy protein concentrate were first analyzed in terms of rheological properties, alone and in admixture with rice flour. The temperature ramp tests showed clear differences in the rheological behavior of the batters supplemented with different proteins. The highest thermal stability was observed in case of soy protein samples. Frequency sweep tests indicated significant improvements of the rheological properties of rice flour supplemented with 15% gluten or soy proteins. The thermo-mechanical tests showed that, due to the high fat contents and low level of free water, the dough samples containing powdered eggs exhibited the highest stability. Addition of gluten resulted in a significant decrease of the dough development time, whereas samples with powdered eggs and soy proteins were more difficult to hydrate. The incorporation of proteins into the rice flour-based dough formulations significantly affected starch behavior by decreasing the peak consistency values. Concerning the quality of the rice flour-based breads, soy protein addition resulted in lighter crumb color and increased texture attributes, samples with gluten had better resilience and adhesiveness, whereas breads with egg protein were less brittle.

  17. Respondent-Driven SamplingTesting Assumptions: Sampling with Replacement

    Directory of Open Access Journals (Sweden)

    Barash Vladimir D.

    2016-03-01

    Full Text Available Classical Respondent-Driven Sampling (RDS estimators are based on a Markov Process model in which sampling occurs with replacement. Given that respondents generally cannot be interviewed more than once, this assumption is counterfactual. We join recent work by Gile and Handcock in exploring the implications of the sampling-with-replacement assumption for bias of RDS estimators. We differ from previous studies in examining a wider range of sampling fractions and in using not only simulations but also formal proofs. One key finding is that RDS estimates are surprisingly stable even in the presence of substantial sampling fractions. Our analyses show that the sampling-with-replacement assumption is a minor contributor to bias for sampling fractions under 40%, and bias is negligible for the 20% or smaller sampling fractions typical of field applications of RDS.

  18. Development of instant noodles from high-iron rice and iron-fortified rice flour

    Directory of Open Access Journals (Sweden)

    Suparat Reungmaneepaitoon

    2008-08-01

    Full Text Available Instant high-iron noodles, prepared from wheat flour and high iron brown rice flour, were developed. Three varieties of rice flour, Suphan Buri 90 (SB, Homnin 313 (HW and Homnin 1000 (HP, containing amylose content of 30.40, 19.10 and 15.74% (w/w and iron content of 1.24, 2.04 and 2.22 (mg/100 g respectively, were used to replace wheat flour for instant fried noodle production. To determine the physicochemical properties and acceptability of instant fried noodles,different percentages (30, 40, 50% (w/w of each rice flour sample were used. The instant fried noodles were fortified with ferrous sulphate at levels of 0, 32, 64% iron of RDI per serving. Increasing amount of iron content in the mixtures decreased the L* value, b* value and increased a* value for the color of the instant fried noodle with brown rice flour. The texture characteristic of the noodles with 30, 40, 50% replacement with each variety of brown rice flour were significantly different from those of wheat noodle. Tensile force of the noodles decreased from 11.57±1.30 g to 6.38±1.45 g (SB, 8.36±0.96 g to 5.71±0.57 g (HP and 10.09±1.20 g to 5.46±1.31 g (HW as the rice flour content increased from 30 to 50%. The sensoryacceptability of the noodles made from each variety of 30% brown rice flour fortified with 32% iron of RDI had higher preference scores for elasticity, firmness, color and overall acceptability, than those with 64% iron of RDI. Instant fried noodles with HW and HP brown rice flour were subjected to consumer test using 100 rural primary school children. The frequency percent of the acceptability scores of the noodle with HP and HW were 88 and 84% respectively. Shelf life studyrevealed that the developed products were still acceptable up to 4 months. These products were claimed to be high iron noodle.

  19. Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1).

    Science.gov (United States)

    Singh, Mukti; Byars, Jeffrey A; Liu, Sean X

    2015-06-01

    Whole navy bean flour and its fine and coarse particle size fractions were used to completely replace wheat flour in cakes. Replacement of wheat flour with whole bean flour significantly increased the protein content. The protein content was adjusted to 3 levels with navy bean starch. The effect of navy bean flour and its fractions at 3 levels of protein on cake batter rheology and cake quality was studied and compared with wheat flour samples. Batters prepared from navy bean flour and its fractions had higher viscosity than the cake flour. Reducing the protein content by addition of starch significantly lowered the viscosity of cake batters. The whole navy bean flour and coarse bean fraction cakes were softer than cakes made with wheat flour but had reduced springiness. Principal component analysis showed a clear discrimination of cakes according to protein. It also showed that low protein navy bean flour cakes were similar to wheat flour cakes. Navy bean flour with protein content adjusted to the level of cake (wheat) flour has potential as a healthy alternative in gluten-free cakes. Published 2015. This article is a U.S. Government work and is in the public domain in the USA.

  20. Feasibility of using near-infrared (NIR) spectroscopy for quantitative detection of Kojic Acid in wheat flour

    Science.gov (United States)

    The possibility of using NIR spectroscopy technology to detect kojic acid (KA) added in wheat flour was studied. Three common types of white flour samples, i.e. high-gluten flour, plain flour and low-gluten flour were added with different contents of KA (0.0%, 0.5%, 1.0%, 3.0%, 5.0%, and 10.0%) resp...

  1. Characteristics of mutant lines of sweet potato flour

    International Nuclear Information System (INIS)

    Aryanti

    2012-01-01

    Research on mutation induction of sweet potato Sari variety has been conducted. Flour mutant lines were obtained from selection of M1V5 tubers irradiated by gamma rays at the dose of 10 Gy. Flour was made by peeling of tubers, then dried, blended and sieved. The quality test of flour have been done by measuring degree of whiteness, proximate, amylose contents, water content, soluble water, swelling power, and flour characteristics. The result of this work showed that flour of C6.26.13 mutant line had higher protein content than the parent plant with concentration of 3.62 % and its amylose content was also higher than the other mutant lines. The soluble water value of mutant lines were significant different compared to the parent plant from 1.82 to 2.25 % and swelling power from 4.28 to 5.55 %. The flour granule of the mutant line was different compared to the parent plant. (author)

  2. Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

    Directory of Open Access Journals (Sweden)

    E. Rodriguez-Sandoval

    2012-09-01

    Full Text Available The thermomechanical properties of dough and the physical characteristics of bread from quinoa-wheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI, water solubility index (WSI and swelling power (SP. The thermomechanical properties of wheat and composite flours were assessed using a Mixolab and the baking quality characteristics of breads were weight, height, width, and specific volume. The results showed that the higher values of WAI (4.48, WSI (7.45%, and SP (4.84 were for potato flour. The quinoa-wheat composite flour presented lower setback and cooking stability data, which are a good indicator of shelf life of bread. On the other hand, the potato-wheat composite flour showed lower stability, minimum torque and peak torque, and higher water absorption. Weight, height, width, and specific volume of wheat bread were most similar to samples of potato-wheat composite flour at 10% substitution level.

  3. Tempeh flour as a substitute for soybean flour in coconut cookies

    Directory of Open Access Journals (Sweden)

    Rodrigo Santos Leite

    2013-12-01

    Full Text Available The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.

  4. Annual variation of deoxynivalenol in Danish wheat flour 1998-2003 and estimated daily intake by the Danish population

    DEFF Research Database (Denmark)

    Rasmussen, Peter Have; Petersen, Annette; Pasikhani, Faranak Ghorbani

    2007-01-01

    The occurrence of deoxynivalenol ( DON) in Danish wheat flour was studied during the period 1998 - 2003 by either capillary gas chromatography with electron capture detection and liquid chromatography coupled to an ion trap mass spectrophotometer. A total of 151 samples were collected from mills...... of precipitation around flowering time, i.e. from the end of June to the beginning of July covering weeks 25 - 27. The lowest average levels were found in samples from the 2001 harvest, where weeks 25 - 27 were dry compared with other harvest years. The highest value ( 705 mu gkg(-1)) was obtained in a flour...... sample from the 2002 harvest, but none of the tested samples exceeded the maximum limit of 750 mu g kg(-1), which has been recently introduced by the European Commission for DON in flour used as raw materials in food products. Calculation of chronic or usual intake by a deterministic approach showed...

  5. Quality characteristics of bread produced from wheat, rice and maize flours.

    Science.gov (United States)

    Rai, Sweta; Kaur, Amarjeet; Singh, Baljit; Minhas, K S

    2012-12-01

    Rice (Oryza sativa) flour and maize (Zea mays) meal substitution in wheat (Triticum aestivum) flour, from 0 to 100% each, for the production of bread was investigated. The proximate analysis, pasting properties, bread making qualities of raw materials and sensory evaluation of the bread samples were determined. The pasting temperature increased with increased percentage of rice flour and maize meal. But the other pasting characters decreased with the higher proportion of rice flour. The baking absorption was observed to increase with higher level of maize meal but it decreased when level of rice flour was increased. Loaf weight (g) decreased with progressive increase in the proportion of maize meal but increased when rice flour incorporation was increased. Loaf volume, loaf height and specific volume decreased for progressively higher level of maize meal and rice flour. The sensory evaluation revealed that 25% replacement of wheat flour was found to be more acceptable than control sample.

  6. Utilization of sweetpotato starches and flours as composites with ...

    African Journals Online (AJOL)

    Hussein

    2015-01-07

    Jan 7, 2015 ... National Root Crops Research Institute (NRCRI), Umudike, PMB 7006, Umuahia, Abia State, Nigeria. ..... It is affected by moisture content and particle size ... Tables 3. Sensory evaluation of Bread produced from wheat: sweet potato starch and flour composite. Sample. Starch. Flour. Colour. Taste. Texture.

  7. Chemical Composition and Effect of Processing and Flour Particle ...

    African Journals Online (AJOL)

    The flour samples and fresh corms and cormels were analyzed for the proximate composition, ascorbic acid, anthocyanin and oxalic acid contents. The flours were also analyzed for the pH, bulk density, water and oil absorption capacities and the sensory properties of colour and texture. On dry weight basis, the protein, fat, ...

  8. Chilean prosopis mesocarp flour: phenolic profiling and antioxidant activity.

    Science.gov (United States)

    Schmeda-Hirschmann, Guillermo; Quispe, Cristina; Soriano, Maria Del Pilar C; Theoduloz, Cristina; Jiménez-Aspée, Felipe; Pérez, Maria Jorgelina; Cuello, Ana Soledad; Isla, Maria Inés

    2015-04-17

    In South America, the mesocarp flour of Prosopis species plays a prominent role as a food resource in arid areas. The aim of this work was the characterization of the phenolic antioxidants occurring in the pod mesocarp flour of Chilean Prosopis. Samples were collected in the Copiapo, Huasco and Elqui valleys from the north of Chile. The samples of P. chilensis flour exhibited a total phenolic content ranging between 0.82-2.57 g gallic acid equivalents/100 g fresh flour weight. The highest antioxidant activity, measured by the DPPH assay, was observed for samples from the Huasco valley. HPLC-MS/MS analysis allowed the tentative identification of eight anthocyanins and 13 phenolic compounds including flavonol glycosides, C-glycosyl flavones and ellagic acid derivatives. The antioxidant activity and the phenolic composition in the flour suggest that this ancient South American resource may have potential as a functional food.

  9. Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity

    Directory of Open Access Journals (Sweden)

    Guillermo Schmeda-Hirschmann

    2015-04-01

    Full Text Available In South America, the mesocarp flour of Prosopis species plays a prominent role as a food resource in arid areas. The aim of this work was the characterization of the phenolic antioxidants occurring in the pod mesocarp flour of Chilean Prosopis. Samples were collected in the Copiapo, Huasco and Elqui valleys from the north of Chile. The samples of P. chilensis flour exhibited a total phenolic content ranging between 0.82–2.57 g gallic acid equivalents/100 g fresh flour weight. The highest antioxidant activity, measured by the DPPH assay, was observed for samples from the Huasco valley. HPLC-MS/MS analysis allowed the tentative identification of eight anthocyanins and 13 phenolic compounds including flavonol glycosides, C-glycosyl flavones and ellagic acid derivatives. The antioxidant activity and the phenolic composition in the flour suggest that this ancient South American resource may have potential as a functional food.

  10. Physicochemical properties of quinoa flour as affected by starch interactions.

    Science.gov (United States)

    Li, Guantian; Zhu, Fan

    2017-04-15

    There has been growing interest in whole grain quinoa flour for new product development due to the unique nutritional benefits. The quality of quinoa flour is much determined by the properties of its major component starch as well as non-starch components. In this study, composition and physicochemical properties of whole grain flour from 7 quinoa samples have been analyzed. Flour properties have been correlated to the flour composition and the properties of isolated quinoa starches through chemometrics. Great variations in chemical composition, swelling power, water soluble index, enzyme susceptibility, pasting, gel texture, and thermal properties of the flour have been observed. Correlation analysis showed that thermal properties and enzyme susceptibility of quinoa flour are highly influenced by the starch. Interactions of starch with non-starch components, including lipids, protein, dietary fibre, phenolics, and minerals, greatly impacted the flour properties. For example, peak gelatinization temperature of the flour is positively correlated to that of the starch (r=0.948, pflour provides a basis for better utilization of this specialty crop. Copyright © 2016 Elsevier Ltd. All rights reserved.

  11. PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF FLOUR ...

    African Journals Online (AJOL)

    The amino acid composition as determined using Amino Acid Analyzer show that lily flour lacks two of the sulphur amino acids (cystine and cysteine), and contains low lysine (0.77 g/100 g sample) and methionine (0.10 g/100 g sample) contents. Arginine, a basic amino acid that is nutritionally considered as an essential ...

  12. Impact of food source on survival of red flour beetles and confused flour beetles (Coleoptera: Tenebrionidae) exposed to diatomaceous earth.

    Science.gov (United States)

    Arthur, F H

    2000-08-01

    A series of experiments was conducted to determine the effect of a flour food source on survival of red flour beetle, Tribolium castaneum (Herbst), and confused flour beetle, Tribolium confusum (DuVal), exposed to the labeled rate (0.5 mg/cm2) of Protect-It, a marine formulation of diatomaceous earth. Beetles were exposed at 27 degrees C, and 40, 57, and 75% RH in 62-cm2 petri dishes. When beetles were exposed for 1 or 2 d in dishes with the labeled rate (0.5 mg/cm2, or 31 mg per dish) of diatomaceous earth or in dishes containing flour at varying levels from 0 to 200 mg mixed with the labeled rate of diatomaceous earth, survival of both species increased as the amount of flour increased, and quickly plateaued at levels approaching 100%. In a second set of experiments, beetles were transferred to dishes containing flour at varying levels from 0 to 200 mg after they were exposed for 1 or 2 d in dishes with the labeled rate of diatomaceous earth alone. There were no significant differences in beetle survival among the levels of flour, however, survival in dishes with flour was usually greater than survival in dishes with diatomaceous earth alone. In a third test, beetles were exposed for 1, 2, and 3 d in dishes with either the labeled rate of diatomaceous earth alone (clean dishes), dishes with diatomaceous earth and empty straws, or dishes with diatomaceous earth and approximately 300 mg of flour packed in the straws. Survival was not significantly different between clean dishes or dishes with straws, but survival in dishes containing the straws with flour was usually 100%, regardless of exposure interval. In all experiments, confused flour beetles were less susceptible to diatomaceous earth than red flour beetles. In addition, survival was negatively related to exposure interval and positively related to relative humidity.

  13. Comparison Of Physicochemical And Functional Properties Of Flour ...

    African Journals Online (AJOL)

    properties was determined and X-ray powder starch diffraction was used to examine the crystalline property of flour and starch extract. Gelatinization characteristics and in vitro starch digestibility were also determined, test results were processed using one-way analysis of variance (ANOVA). Results: Flour showed higher (P ...

  14. Fractionation of cottonseed flour for improving its adhesive properties

    Science.gov (United States)

    As early as the 1950's, cottonseed flour (i. e. meal) was tested for use as wood adhesives. Recently, renewed interest exists in the use of plant proteins as wood adhesives, as these materials are renewable and biodegradable. In this research, we separated cottonseed flour into several fractions wit...

  15. Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch

    Directory of Open Access Journals (Sweden)

    Awolu Olugbenga Olufemi

    2016-12-01

    Full Text Available Composite flour comprising cocoyam (Colocassia esculenta, bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch. were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours and (72% wheat, 19% cocoyam, 9% bambara groundnut flours in terms of pasting and farinograph analyses.

  16. New Polish Certified Reference Materials for inorganic trace analysis: corn flour (INCT-CF-3) and soya bean flour (INCT-SBF-4)

    International Nuclear Information System (INIS)

    Polkowska-Motrenko, H.; Dybczynski, R.S.; Chajduk, E.; Danko, B.; Kulisa, K.; Samczynski, Z.; Sypula, M.; Szopa, Z.

    2007-01-01

    Preparation and certification of two new Polish reference materials (CRMs) for inorganic trace analysis: Corn Flour (INCT-CF-3) and Soya Bean Flour (INCT-SBF-4) have been presented. The materials were prepared and certified in the Institute of Nuclear Chemistry and Technology, Warsaw (INCT). Instrumental neutron activation analysis (INAA) was applied to homogeneity and stability studies. Homogeneity tests have shown that both materials are homogeneous for the sample mass 3 100 mg. The results of trend analysis have shown that the materials are stable. Uncertainty caused by instability and, consequently, shelf life of the materials have been estimated. Certification was based on the statistical evaluation of results obtained in worldwide interlaboratory comparison, in which 92 laboratories from 19 countries participated. Results for CRM distributed by the organizer and analyzed together with the intercomparison samples as well as results by definitive methods for selected elements based on radiochemical neutron activation analysis (RNAA) were also employed in the certification process. The contents of 16 and 22 elements were certified in Corn Flour and Soya Bean Flour, respectively. Additional information values for 14 elements in INCT-CF-3 and 9 elements in INCT-SBF-4 were given. (authors)

  17. Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour.

    Science.gov (United States)

    Bamidele, Oluwaseun P; Akanbi, Charles T

    2013-09-01

    The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P pigeon pea flour showed no significant difference from the moinmoin sample prepared from nonirradiated flour. It can be concluded that gamma irradiation can extend the shelf life of pigeon pea flour.

  18. Evaluation of replacing wheat flour with chia flour (Salvia hispanica L. in pasta

    Directory of Open Access Journals (Sweden)

    Matheus Rodrigues Oliveira

    2015-08-01

    Full Text Available In recent years, chia (Salvia hispanica L. has become increasingly more prevalent in the Brazilian diet and has triggered the interests of many researchers due to its functional properties and associated health benefits. The objective of this study was to develop pasta with different percentages of chia flour in lieu of wheat flour, and to evaluate the impact of chia on the nutritional, technological, and sensory properties of pasta. Pastas were prepared by replacing 7.5% (T1, 15% (T2, and 30% (T3 of wheat flour with chia flour relative to the control formulation (C. The quality of the pastas were evaluated through cooking tests (increase in weight and volume, cooking time, and loss of solids in the cooking water, chemical composition (moisture, fat, fiber, protein, ash, and carbohydrates, and color, using a Minolta colorimeter and sensory analysis by means of acceptance testing. Pasta made with chia flour had higher nutritional value and superior technological characteristics than did the control. Sensory analysis results showed that pasta with 7.5% chia flour had higher rates of acceptability in terms of the flavor, while the control pasta prevailed in terms of color and texture.

  19. Effect of Chia and Teff Supplement on Dietary Fibre Content, Non‑fermented Dough and Bread Characteristics from Wheat and Wheat‑Barley Flours

    Directory of Open Access Journals (Sweden)

    Ivan Švec

    2017-01-01

    Full Text Available To elevate dietary fibre content in wheat bread, two additions of barley flour were tested (30 % and 50 %, and further 5 % or 10 % of chia or teff wholemeals. Chia elevated dietary fibre content more effectively than teff did (up to 6.41 % and 4.29 %, respectively. Non‑gluten nature of proteins in non‑traditional raw materials also affected farinograph, amylograph and mixolab proof results. Water absorption increased about 10 % in total, especially owing to teff presence in composite flour. All three alternative crops decelerated dough development and prolonged its stability, but dough softening degree depended on their combination. Higher water absorption was reflected in viscosity rise during amylograph testing. Using mixolab equipment, significantly more accurate differentiation of tested composites was reached, both in phase of dough kneading and registration of viscosity during heating and cooling. Contrary to this, any statistically verifiable difference was observed between chia or teff wholemeal variants from white of dark seeds. By variance analysis, some rheological parameters (dough softening degree, torque point C5, mixolab energy together with specific bread volume were identified as principal for samples distinguishing. In terms of flour and bread quality, barley flour portion had a prevailing effect for chia tri‑composites. Reversely, quality of flour blends containing teff was dependent on both barley flour and teff wholemeal portion and type.

  20. Effects of Antioxidants on Photodegradation of Wood Flour/Polypropylene Composites during Artificial Weathering

    OpenAIRE

    Yao Peng; Ru Liu; Jinzhen Cao

    2014-01-01

    The influence of antioxidants and of their compound systems were evaluated relative to the photodegradation of wood flour/polypropylene (WF/PP) composites using ultraviolet accelerated weathering. Six groups of samples were exposed in an accelerated weathering tester for a total duration of 960 h. The surface color, gloss, and flexural properties of the samples during weathering were tested. In addition, the weathered surfaces were characterized by scanning electron microscopy (SEM), differen...

  1. Improved Alpha Testing Using Hashed Sampling.

    Science.gov (United States)

    Wyman, Chris; McGuire, Morgan

    2017-08-14

    We further describe and analyze the idea of hashed alpha testing from Wyman and McGuire [1], which builds on stochastic alpha testing and simplifies stochastic transparency. Typically, alpha testing provides a simple mechanism to mask out complex silhouettes using simple proxy geometry with applied alpha textures. While widely used, alpha testing has a long-standing problem: geometry can disappear entirely as alpha mapped polygons recede with distance. As foveated rendering for virtual reality spreads, this problem worsens as peripheral minification and prefiltering introduce this problem on nearby objects.

  2. Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil Effect of storage on technological properties of wheat flour of Brazilian grown wheats

    Directory of Open Access Journals (Sweden)

    Mônica R. Pirozi

    1998-06-01

    Full Text Available The aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown wheat during storage for 180 days. Quality of samples was analysed for their rheological properties, acidity, falling number, glutomatic test and baking test, after periods of 0, 7, 15, 30, 60, 90, 120, 150 and 180 days. Most evident changes were the increase in flour acitidy and dough elasticity. The other characteristics did not show expressive changes. The flour of Anahuac variety was less influenced by the storage than the other ones. The results showed an increment in the flour quality, during 60-90 days of storage, althoug the baking test did not show expressive changes during all the period of storage.

  3. Immune response to flour and dust mites in a United Kingdom bakery.

    Science.gov (United States)

    Tee, R D; Gordon, D J; Gordon, S; Crook, B; Nunn, A J; Musk, A W; Venables, K M; Taylor, A J

    1992-01-01

    In a study of 279 United Kingdom bakery workers a high prevalence of immunological response to storage mites was found. To determine whether this was the consequence of exposure to storage mites in bakery work, a population of salt packing workers was examined as a comparison group not at occupational risk of exposure to storage mites. Forty two per cent of both groups were atopic (had a positive skin prick response greater than negative controls to D pteronyssinus, grass pollen, or cat fur by 2 mm or more) and 33% had an immediate skin prick test response to at least one of four storage mites (L destructor, G domesticus, T putrescentiae, A Siro). A higher percentage of the salt packing workers than the bakery workers had a positive radioallergosorbent test (RAST) (greater than or equal to 0.35 PRU) to D pteronyssinus and to the four storage mites. Logistic regression analysis identified atopy as the most significant variable for a positive skin test and RAST response to storage mites in both groups of workers. RAST inhibition was used to analyse extracted area and personal air samples. Analysis of static area samples for aeroallergen showed immunological identity with flour but L destructor was found in only one of seven exposed filters. The concentration of airborne flour was related to exposure rank of perceived dustiness and gravimetric measurement of total dust. Nineteen out of 32 filters from workers in jobs with higher dust exposure (rank >/=6) had a level of > 10 microgram/m(3) flour whereas this concentrations was exceeded in only one of 23 filters from workers in low dust exposure (bakery workers. The development of immunological (and airway) responsiveness to inhaled flour dust is increased in those exposed to higher concentrations of airborne allergen, which appears to be predominantly flour and not storage mites. PMID:1515350

  4. The influence of α-amylase supplementation, γ-irradiation (60Co) as well as long time of storage of wheat grain on flour technological properties

    International Nuclear Information System (INIS)

    Warchalewski, J.R.

    1989-01-01

    The varieties of winter wheat, Aria and Beta, were studied. The Aria variety was stored for the period of four years. The part of wheat grain from Beta variety was irradiated with γ rays ( 60 Co). In extracts from wheat kernels and flour protein content, total α- and β-amylolytic activity as well as α-amylolytic activity were determined, α-amylases of native and fungal origin were added to the flour obtained from samples of stored wheat kernels (Aria), irradiated and non-irradiated (Beta). Consequently native α-amylase activity of flour increased by 25% and 50%, respectively. Extensive technological estimation of grain and flour with amylase supplements was carried out. The study included: sedimentation analysis, falling number test, milling experiment, farinogram and extensogram analyses, measurement of the degree of damaged starch and flour colour, as well as baking experiment. The obtained experimental loaves of bread were tested for their ability to remain fresh. It was found out that the stored grain flour was characterized by the highest α-amylolytic activity and the lowest falling number value, whereas the irradiated grain flour showed the highest degree of starch damage and water absorption. When α-amylase supplementation to doughs was not accompanied by either irradiation or storage of grain, it definitely changed their physical properties for the worse. The negative influence of native α-amylases appeared to be less significant than that of fungal α-amylases. The positive influence of α-amylase supplementations, especially of those increasing by 25% the native α-amylolytic activity of flour on volume, and freshness of loaves of bread was observed. (author)

  5. Vigorous decontamination tests of steel samples

    International Nuclear Information System (INIS)

    Agostinelli, A.; Bregani, F.; Pascali, R.; Ronchetti, C.

    1982-01-01

    Among operative deCommissioning problems, the chemical decontamination of metallic surfaces of LWR, mainly with the use of high vigorous reagents, is being studied in particular. ENEL research activities, partially financed by the European Community Commission, began at the end of 1980, and are being developed by CRTN, Centro di Ricerca Termica e Nucleare, in close connection with ENEL-DPT and CISE. The main aim is the identification, development, and assessment of vigorous decontamination techniques taking into account the amount and disposal cost of liquid radwaste. The test materials come from the primary loop of the BWR-Garigliano plant. Activity levels, mainly due to 60 Co, range from about 0.01 μCi/cm 2 for predecontaminated material to some μCi/cm 2 for virgin material. Moreover, traces of 90 Sr-Y beta pure emitter and alpha emitters are monitored. Research is at first carried out by screening static tests for the optimization of etching static parameters (time, temperature, reagent concentrations). Reagent effectiveness will then be tested in a special experimental loop (DECO), in dynamic conditions simulating in-situ real procedures of decontamination. Hydrofluoric, nitric and hydrochloric acids and mixtures of them have been used for the first tests. Sometimes total oxide removal is possible, and when this takes place, the final contamination levels are in accordance with limits indicated for unrestricted release materials in some countries. 18 references, 13 figures, 5 tables

  6. Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour

    Directory of Open Access Journals (Sweden)

    Leandra Zafalon Jaekel

    2012-12-01

    Full Text Available The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme; however, the specific volume did not differ significantly (p < 0.05 among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes significantly higher than those of the control sample, and the highest value was found for the 8 g xylanase.100 kg-1 flour formulation. With respect to moisture content, the formulations with different enzyme concentrations showed small significant differences when compared to the control samples. In general, breads made with the addition of 8 g enzyme.100 kg-1 flour had the lowest firmness values, thus presenting the best technological characteristics.

  7. Collection and Testing of Respiratory Samples

    Science.gov (United States)

    2017-04-03

    QIAGEN ResPlex II Advanced Panel; Influenza A; Respiratory Syncytial Virus Infections; Infection Due to Human Parainfluenza Virus 1; Parainfluenza Type 2; Parainfluenza Type 3; Parainfluenza Type 4; Human Metapneumovirus A/B; Rhinovirus; Coxsackie Virus/Echovirus; Adenovirus Types B/C/E; Coronavirus Subtypes 229E; Coronavirus Subtype NL63; Coronavirus Subtype OC43; Coronavirus Subtype HKU1; Human Bocavirus; Artus Influenza A/B RT-PCR Test; Influenza B

  8. Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour.

    Science.gov (United States)

    Thanatuksorn, Pariya; Kajiwara, Kazuhito; Suzuki, Toru

    2010-01-15

    The porous structure generated during frying influences oil absorption and textural qualities. The alteration in physical properties of wheat flour is suspected to affect the structure formation. The present study investigated the effect of physicochemical changes in wheat flour by the ball-milling process on structure formation and consequently oil absorption of a fried wheat flour batter model. Batter models containing 600 g kg(-1) moisture were made of 0-10 h ball-milled wheat flour and then fried in frying oil at 150 degrees C for 1-7 min. The samples made of milled flour possess larger pores and exhibit lower oil absorption than sample made of 0 h milled flour. The fracture force of a fried sample prepared from 5 and 10 h milled flour is lower than that of a sample prepared from 0 h milled flour. The decrease in glass transition temperature (T(g)) and melting temperature (T(m)) of milled flour affect the microstructure formation in the fried wheat flour batter. The microstructure is responsible for oil absorption and fracturability in fried food. The samples made of flour of longer ball-milling time have lower oil absorption and higher crispness. Ball-milling may be a tool to produce mechanically modified wheat flour which can reduce oil absorption for fried batter. Copyright (c) 2009 Society of Chemical Industry.

  9. Physical, chemical and sensory properties of gluten-free kibbeh formulated with millet flour (Pennisetum glaucum (L. R. Br.

    Directory of Open Access Journals (Sweden)

    Tcherena Amorim Brasil

    2015-06-01

    Full Text Available Pearl millet flour was utilized in kibbeh formulations instead of whole-wheat flour. Physicochemical properties, oxidation stability and sensorial characteristics of control kibbeh made with whole-wheat flour (CT were compared with kibbehs prepared with millet flour (roasted or wet and stored for 90 days (–18 °C. Kibbeh prepared with millet flour presented good oxidation stability (TBARS concentration. Baked kibbehs (with roasted millet flour presented good acceptability and kibbeh samples did not differ significantly (p > 0.05 from the whole-wheat flour sample, when global appearance, texture and flavor were evaluated. Millet flour could be a suitable ingredient for kibbeh formulations, maintaining their nutritional value and sensorial quality in addition to being a gluten-free product.

  10. Assessing of the potential of extruded flour paste as fat replacer in O/W emulsion: A rheological and microstructural study.

    Science.gov (United States)

    Román, Laura; Martínez, Mario M; Gómez, Manuel

    2015-08-01

    Extruded flour represents an economical and environmental friendly alternative as fat replacer. In this research, the potential use of an extruded flour-water paste as fat replacer in an oil-in-water emulsion was studied. The effect of flour-water ratio and level of oil replacement (30, 50 and 70%) on the microstructure, rheological properties and stability of mayonnaise-like emulsion was evaluated. Fat replacement by extruded flour gradually increased the number and reduced the size of oil droplets. All the emulsion samples showed a pseudoplastic behaviour. At low shear rates a Newtonian region characterised by Carreau model appeared (R 2 >0.99). In general, the limiting viscosity of the Newtonian region and the consistency index increased with the decreased water content of the paste and increased the level of oil substitution. A decrease in oil concentration led to a greater thixotropic behaviour. Oscillatory test revealed that predominance of the continuous or dispersed phase influenced viscoelastic behaviour. Reduction in oil content resulted in an increased freeze-thaw stability. Results suggested that if the flour-water ratio of the paste is controlled, extruded flour is appropriate for preparing reduced-fat oil-in-water emulsion with similar rheological properties to the full fat and greater freeze-thaw stability. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. Microbiological Control of Flour-Manufacture: Dissemination of Mycotoxins Producing Fungi in Cereal Products

    Directory of Open Access Journals (Sweden)

    T.D. Doolotkeldieva

    2010-03-01

    Full Text Available Wheat grain and its products are widely consumed as fodder and basic daily food stuffs in Kyrgyzstan. Mycobiota is known to produce hazardous effects to a consumer since it produces mycotoxins. Henceforth, mycobiota starting from the field stage to flour, grain and flour samples were selected for mycological analysis from eight sites of flour manufacture: grain stored in storehouses before milling, mechanically cleaned grain, washed grain, grain dried and prepared for mill, roughly-milled flour, first grade flour and high grade flour. The samples were analyzed using classical mycological and immunoassay methods in order to detect mycotoxins producing fungi species. We isolated overall 27 species belonging to 7 genera. Mycotoxins producing species like Aspergillus flavus, Aspergillus ochraceus and Penicillium cyclopium were detected in the stored grains and in mechanically-cleaned grains. The species of Penicillium, Alternaria and Fusarium genera dominated in roughly-milled flour samples, so this site of flour manufacture still has a risk and danger of contamination with mycotoxins producing fungus. Only the final product i.e. the high grade flour lacked any fungal contamination. We recommend to scrutinize flour samples at the last stages of processing, particularly in the mills like В1, С1 and С4.

  12. Microbiological Control of Flour-Manufacture: Dissemination of Mycotoxins Producing Fungi in Cereal Products

    Directory of Open Access Journals (Sweden)

    T.D. Doolotkeldieva

    2010-01-01

    Full Text Available Wheat grain and its products are widely consumed as fodder and basic daily food stuffs in Kyrgyzstan. Mycobiota is known to produce hazardous effects to a consumer since it produces mycotoxins. Henceforth, mycobiota starting from the field stage to flour, grain and flour samples were selected for mycological analysis from eight sites of flour manufacture: grain stored in storehouses before milling, mechanically cleaned grain, washed grain, grain dried and prepared for mill, roughly-milled flour, first grade flour and high grade flour. The samples were analyzed using classical mycological and immunoassay methods in order to detect mycotoxins producing fungi species. We isolated overall 27 species belonging to 7 genera. Mycotoxins producing species like Aspergillus flavus, Aspergillus ochraceus and Penicillium cyclopium were detected in the stored grains and in mechanically-cleaned grains. The species of Penicillium, Alternaria and Fusarium genera dominated in roughly-milled flour samples, so this site of flour manufacture still has a risk and danger of contamination with mycotoxins producing fungus. Only the final product i.e. the high grade flour lacked any fungal contamination. We recommend to scrutinize flour samples at the last stages of processing, particularly in the mills like B1, C1 and C4.

  13. 40 CFR 205.171-3 - Test motorcycle sample selection.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 24 2010-07-01 2010-07-01 false Test motorcycle sample selection. 205... ABATEMENT PROGRAMS TRANSPORTATION EQUIPMENT NOISE EMISSION CONTROLS Motorcycle Exhaust Systems § 205.171-3 Test motorcycle sample selection. A test motorcycle to be used for selective enforcement audit testing...

  14. 21 CFR 137.220 - Durum flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Durum flour. 137.220 Section 137.220 Food and... CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.220 Durum flour. (a) Durum flour is the food prepared by grinding and bolting...

  15. 21 CFR 137.155 - Bromated flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated flour. 137.155 Section 137.155 Food and... CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.155 Bromated flour. Bromated flour conforms to the definition and standard of...

  16. Forensic DNA Analysis of Wheat Flour as Commonly Used in White Powder Cases.

    Science.gov (United States)

    Kikkawa, Hitomi S; Tahara, Makoto; Sugita, Ritsuko

    2015-09-01

    In the wake of terrorist attacks using anthrax and ricin, white powder is often encountered in cases of malicious mischief and terrorist threats. Wheat flour is a common white powder encountered in such criminal investigations. We used DNA analysis to investigate wheat flour samples for identification and discrimination as trace evidence. Species identification of commercially available wheat flour was carried out by sequencing a partial region of the ribulose bisphosphate carboxylase large subunit gene (rbcL). Samples were discriminated using short tandem repeat (STR) analysis. The rbcL sequences of all wheat flour samples were identical and showed a high level of similarity to known wheat (Triticum aestivum L.) sequences. Furthermore, flours had characteristic patterns in STR analyses, with specific cultivars showing distinctive patterns. These results suggested that the identification of wheat flour species is possible using rbcL sequencing, and that STR analysis is useful for discriminating between samples. © 2015 American Academy of Forensic Sciences.

  17. Effects of incorporating nonmodified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics.

    Science.gov (United States)

    Saleh, Mohammed; Lee, Youngseung; Obeidat, Hayat

    2017-12-28

    The effects of substituting wheat flour using fractions of blanched or nonblanched sweet potato flour on produced pasta functional characteristics were investigated. The use of sweet potato flour to replace fractions of wheat flour, regardless of blanching treatment, resulted in significant (p sweet potato flour and held at 55C resulted in 27% point increase in WHC compared to the control. Sweet potato flour was also contributed to the decrease in treatments pasting viscosities and in cooked pasta hardness. Cooked pasta hardness was significantly (p sweet potato flour replacements, respectively. Flow behavior index of wheat flour treatments containing fractions of sweet potato flour were fitted in a shear thinning model. Quality indices of pasta made using fractions of sweet potato were equivalent to or sometimes superior to that of the control sample. Results indicated the possible enhancement of pasta nutritional quality including firmness, cooking loss, and water uptake without impairing consumer acceptability. The use of sweet potato flour in pasta would enhance the nutritional and physicochemical properties of developed pasta and pasta products. Furthermore, since sweet potato is not cultivated most of the year; sweet potato flour pasta would be better utilized in food processing and is expected to enhance sweet potato consumption year around. © 2017 Wiley Periodicals, Inc.

  18. Development Of Cookies Using A Combination Of Foxtail Millet And Wheat Flour

    Directory of Open Access Journals (Sweden)

    A.Sambavi

    2015-08-01

    Full Text Available Abstract In this paper we developed three different types of cookies using a combination of foxtail millet and wheat flour. The ratio of foxtail millet flour and wheat flour changed as 60 50 and 45 and cookies were prepared. In order to determine consumer acceptability 9 point hedonic test was done with 32 untrained panelists serving and results were statistically analyzed to identify the best formulation. The sensory qualities namely appearance texture flavor aftertaste overall acceptability and proximate analysis specifically moisture crude protein crude fat crude fiber and ash of the cookies were determined. The findings indicated that the sensory evaluation 55 foxtail millet 45 wheat flour sample was highly accepted as best formulation in terms of texture aftertaste and overall acceptability. There was no statistically significant p0.05 difference in appearance and flavor. In the best formulation moisture content is 4.6 crude fat is 5.7 crude protein is 13.1 crude fiber 0.07 and ash 1.0.

  19. Simulated Gastrointestinal pH Condition Improves Antioxidant Properties of Wheat and Rice Flours

    Directory of Open Access Journals (Sweden)

    Nicholas M. H. Khong

    2012-06-01

    Full Text Available The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic extracts for further analyses. Extraction yield, total contents of phenolic and flavonoids were determined as such (untreated and under simulated gastrointestinal pH condition (treated. 1,1-diphenyl-2-picrylhydrazyl radical (DPPH scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid radical cation (ABTS•+ scavenging activity, ferric reducing antioxidant power (FRAP, beta-carotene bleaching (BCB and iron chelating activity assays were employed for the determination of antioxidant activity of the tested samples. In almost all of the assays performed, significant improvements in antioxidant properties (p < 0.05 were observed in both flours after treatment, suggesting that wheat and rice flours contain considerably heavy amounts of bound phenolics, and that their antioxidant properties might be improved under gastrointestinal digestive conditions.

  20. Effect of different milling methods on glycaemic response of foods made with finger millet (Eucenea coracana) flour.

    Science.gov (United States)

    Jayasinghe, M A; Ekanayake, S; Nugegoda, D B

    2013-12-01

    Compare glycaemic response of foods prepared with finger millet flour, using traditional stone grinding and industrial milling. Crossover study. Healthy volunteers (n=11) consisting of five males and six females), aged between 20 and 30 years, with a body mass index of 18.5-23.5 Kgm-2. Blood glucose concentration was measured at fasting and 30, 45, 60, 90, 120 minutes after ingestion of roti and pittu made with stone ground or industrially milled finger millet flour, containing 50 g of available carbohydrates. Glycaemic Index (GI) values were expressed as the average value of the 11 subjects. Significant differences (pindustrially milled flour was 59±7. Pittu made of stone ground flour had a GI of 67±5 and GI of pittu made of industrially milled flour was 79±5. Microscopic analysis of flour samples and a sieving process using different sieve sizes showed larger particle size distribution in stone ground flour compared to industrially milled flour. Larger particle sizes in the stone ground flour compared with industrially milled flour was established as the only factor affecting the difference in GI of same type of food prepared with flour milled using different methods. There were no significant differences (p>0.05) in proximate compositions of the different foods or raw flours. Foods prepared with finger millet (kurakkan) flour with a larger particle size distribution resulted in a lower glycaemic response.

  1. Effect of modified yam (Dioscorea esculenta) flour on some physicochemical and sensory properties of synbiotic yoghurt

    Science.gov (United States)

    Handayani, M. N.; Cakrawati, D.; Handayani, S.

    2016-04-01

    The aim of the study were to know characteristics of yam modified flour; to know the effect of modified yam flour on some physicochemical and sensory properties of synbiotic yoghurt and to determine the concentration level of modified yam flour to produce symbiotic yoghurt preferred by panelists. The reasearch was conducted using one factor complete randomized design. Modified yam flour was added to yoghurt at concentration of 2%, 4%, 6%. The effect of physical modification were investigated. Proximate analysis showed modified yam flour consist of 7.66% moisture content, 1.42% ash content, 10.16%, dietary fiber, 7.49% inulin, and 71.78% total starch content. Result obtained that modified yam flour has yield of 10.54%, the modified yam flour showed solubility and water absopsion of 77,63% and 136,65 respectively. The addition of modified yam flour on yoghurt resulted significantly difference effect on texture, but did not have significantly difference on colour, flavour and aroma. Modified yam flour added yoghurt thickness because it was gelatinized when added to yoghurt at 40°C. Sensory analysis conducted with hedonic test showed synbiotic yoghurt added with 2% of modified yam flour most preferred by panellists. Synbiotic yoghurt with 2% of modified yam flour has pH number of 4, 8 and total acid tirated of 1, 7%.

  2. Physical Characteristics of White Sweet Potato (Ipomoea batatas L.), Rice (Oryza sativa L.), and Tapioca (Manihot esculenta) Flours - Based Seasoning Composite Flour

    Science.gov (United States)

    Alfani, NNA; Ishartani, D.; Anam, C.; Praseptiangga, D.; Manuhara, G. J.

    2017-04-01

    The objective of this study was to determine the physical characteristics of seasoning composite flour that made from white sweet potato, rice, and tapioca flours, and determined the best formula of seasoning composite flour. A completely randomized design (CRD) with formula as the single factor was used. The data were analyzed by one-way ANOVA method and followed by Duncan Multiple Range Test (DMRT) at significance 5% if there was a significant difference. The best formula of seasoning composite flour was 30% tapioca flour, 30% rice flour, and 40% white sweet potato flour. The physical characteristics of the best formula were 5.689 ml/g of swelling power, 2.681 g/g of water absorption capacity, 0.887 ml/g of oil absorption capacity, and 22.03% cooking loss. Physical characteristics of the best seasoning composite flour were significantly different from the commercial seasoning flour and showed a better cooking loss, oil absorption capacity, and swelling power than commercial seasoning flour.

  3. The effect of baking temperature and buckwheat flour addition on the selected properties of wheat bread

    Directory of Open Access Journals (Sweden)

    A. Selimović

    2014-01-01

    Full Text Available Wholegrain buckwheat flour was used to substitute 15 %, 30 % and 40 % of wheat flour to make buckwheat enriched wheat bread. Proximate composition, sensory evaluation, total phenols content and antioxidant activity of buckwheat enriched wheat breads were analysed and compared with wheat bread. Wholegrain buckwheat flour contained higher total phenols than wheat flour. The incorporation of buckwheat flour from 15 % to 40 % in bread samples increased the total phenols content from 0.25 (mg GA/g d.m. sample to 0.65 (mg GA/g d.m. sample, and antioxidant activity from 208.45 (µmol Fe2+/L extract to 354.45 (µmol Fe2+/L extract. Total phenols content decreased during the baking process, while the antioxidant activity increased. Bread samples with 15 %, 30 % and 40 % of wholegrain buckwheat flour showed lower lightness (L and whiteness index (WI values of crust and crumb colour compared to the wheat bread. Addition of buckwheat flour increased redness (a and yellowness (b colour values for crumb. Sensory results indicating that three breads with buckwheat flour were moderately acceptable. No differences were found in overall sensory attributes between buckwheat flour enriched bread samples with 15 % and wheat bread (control sample.

  4. Sampling Variability and Axioms of Classical Test Theory

    Science.gov (United States)

    Zimmerman, Donald W.

    2011-01-01

    Many well-known equations in classical test theory are mathematical identities in populations of individuals but not in random samples from those populations. First, test scores are subject to the same sampling error that is familiar in statistical estimation and hypothesis testing. Second, the assumptions made in derivation of formulas in test…

  5. Linseed fibre – effect on composite flour properties and cereal products quality

    Directory of Open Access Journals (Sweden)

    Marie Hrušková

    2017-01-01

    Full Text Available Wheat flour was fortified by 2.5 or 5.0 wt. per cent of linseed fibre, gained from seeds of golden flax varieties Amon and Raciol and brown one Recital (granulation 500 - 700 m, prepared from 2015 harvest. Technological quality of six flour composites was described analytically by Falling Number and Zeleny sedimentation test. Both screening methods shown a little impact on amylases activity and protein quality, respectively. Rheological tests included the farinograph, the extensigraph and the Rapid Visco Analyser (RVA proofs. Additions of brown and yellow flax fibre significantly increased farinograph water absorption and shortened dough stability, somewhat stronger by addition of brown linseed fibre. Extensigraph curves course depended on dough resting time, higher differences between wheat control and flour composites were observed after 60 min dough resting. Linseed fibre supported dough extensibility, and energy as area under curve significantly decreased about 7 - 18%, mainly due to increasing alternative material portion in dough. In general, fibre is characterised as hydrophilic material, and pasting profiles of flour composites confirmed this experience. During dough leavening, tested samples were differentiated according to maturograph dough resistance; optimal leavening time of wheat-linseed fibre dough was shorter than control. Regardless described modifications in dough machinability, specific volumes of bread buns were similar though whole sample set. A weak worsening of buns vaulting reflected a partial dilution of dough gluten skeleton. Cut-off biscuits were characterised by gradually lowering spread ratio, correspondingly to elevated dough elasticity. Laboratory prepared elbow-pasta have the same cooking time as the control (8.0 min, and data variation could not be attributed to linseed fibre or addition level. All three cereal products were found to have acceptable sensory profiles. PCA method verified partial lowering of

  6. A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA

    Directory of Open Access Journals (Sweden)

    Maria Cristina Ferrari

    2014-06-01

    Full Text Available This study aimed at comparing both the results of wheat flour quality assessed by the new equipment Wheat Gluten Quality Analyser (WGQA and those obtained by the extensigraph and farinograph. Fifty-nine wheat samples were evaluated for protein and gluten contents; the rheological properties of gluten and wheat flour were assessed using the WGQA and the extensigraph/farinograph methods, respectively, in addition to the baking test. Principal component analysis (PCA and linear regression were used to evaluate the results. The parameters of energy and maximum resistance to extension determined by the extensigraph and WGQA showed an acceptable level for the linear correlation within the range from 0.6071 to 0.6511. The PCA results obtained using WGQA and the other rheological apparatus showed values similar to those expected for wheat flours in the baking test. Although all equipment used was effective in assessing the behavior of strong and weak flours, the results of medium strength wheat flour varied. WGQA has shown to use less amount of sample and to be faster and easier to use in relation to the other instruments used.

  7. Inhibition of Fusarium graminearum growth in flour gel cultures by hexane-soluble compounds from oat (Avena sativa L.) flour.

    Science.gov (United States)

    Doehlert, Douglas C; Rayas-Duarte, Patricia; McMullen, Michael S

    2011-12-01

    Fusarium head blight, incited by the fungus Fusarium graminearum, primarily affects wheat (Triticum aestivum) and barley (Hordeum vulgarum), while oat (Avena sativa) appears to be more resistant. Although this has generally been attributed to the open panicle of oats, we hypothesized that a chemical component of oats might contribute to this resistance. To test this hypothesis, we created culture media made of wheat, barley, and oat flour gels (6 g of flour in 20 ml of water, gelled by autoclaving) and inoculated these with plugs of F. graminearum from actively growing cultures. Fusarium growth was measured from the diameter of the fungal plaque. Plaque diameter was significantly smaller on oat flour cultures than on wheat or barley cultures after 40 to 80 h of growth. Ergosterol concentration was also significantly lower in oat cultures than in wheat cultures after growth. A hexane extract from oats added to wheat flour also inhibited Fusarium growth, and Fusarium grew better on hexane-defatted oat flour. The growth of Fusarium on oat flour was significantly and negatively affected by the oil concentration in the oat, in a linear relationship. A hexane-soluble chemical in oat flour appears to inhibit Fusarium growth and might contribute to oat's resistance to Fusarium head blight. Oxygenated fatty acids, including hydroxy, dihydroxy, and epoxy fatty acids, were identified in the hexane extracts and are likely candidates for causing the inhibition.

  8. Soybean flour asthma: detection of allergens by immunoblotting

    International Nuclear Information System (INIS)

    Bush, R.K.; Schroeckenstein, D.; Meier-Davis, S.; Balmes, J.; Rempel, D.

    1988-01-01

    A 43-year-old woman developed asthma 6 years after beginning work in a food-processing plant in which soybean flour was used as a protein extender. Symptoms of sneezing, coughing, and wheezing would begin within minutes of exposure to soybean flour and resolve 2 hours after exposure ceased. Skin tests were positive to a soy extract prepared from the flour. Airway hyperreactivity was confirmed by a positive bronchial challenge to methacholine. Bronchial challenge with soybean flour produced an immediate increase in specific airway resistance from 5.0 to 22.7 L. cm of H2O/L/sec. There was no response to challenge with lactose. The patient's allergic response to soy-flour extract was further characterized by several immunologic methods. IgE binding to soy-flour protein by direct RAST was 5.98 times that of a normal control serum. The soy-flour extract was separated by dodecyl sulfate-polyacrylamide gel electrophoresis. Twenty-four protein bands were detected in the crude soy-flour extract. After immunoblotting and subsequent autoradiography, nine proteins with molecular weights ranging from 54,500 to 14,875 were found. Cross-reactivity studies with other legumes demonstrated apparent immunologic identity between a component in green pea extract and a soybean protein with a molecular weight of 17,000. The clinical significance of this cross-reactivity is not known. We conclude that in this case of occupational asthma to soybean flour, multiple allergens were involved. Immunoblotting may be useful in identifying the allergens involved in occupational asthma

  9. Chemical composition and physicochemical properties of green banana (Musa acuminata x balbisiana Colla cv. Awak) flour.

    Science.gov (United States)

    Haslinda, W H; Cheng, L H; Chong, L C; Noor Aziah, A A

    2009-01-01

    Flour was prepared from peeled and unpeeled banana Awak ABB. Samples prepared were subjected to analysis for determination of chemical composition, mineral, dietary fibre, starch and total phenolics content, antioxidant activity and pasting properties. In general, flour prepared from unpeeled banana was found to show enhanced nutrition values with higher contents of mineral, dietary fibre and total phenolics. Hence, flour fortified with peel showed relatively higher antioxidant activity. On the other hand, better pasting properties were shown when banana flour was blended with peel. It was found that a relatively lower pasting temperature, peak viscosity, breakdown, final viscosity and setback were evident in a sample blended with peel.

  10. Orange peel flour effect on physicochemical, textural and sensory properties of cooked sausages

    Directory of Open Access Journals (Sweden)

    Sonia Hernandez Garcia

    2010-06-01

    Full Text Available Orange peel flours as a source of fiber, protein, and flavonoids as antioxidants was added to meat batters in order to improve nutritional quality and physicochemical, textural and sensory properties. Orange peel flour in meat batters improved yield and reduced expressible moisture. Hardness in orange peel flour samples was higher, but less resilient and cohesive. Warner-Bratzler shear force was not different between control (no orange peel flour and samples with this functional ingredient. A no trained panel determinate that there was no difference between control and orange peel flour added sausages at a 5% (w/w level. In this view, orange peel flour can be employed to improve yield and texture of cooked meat products.

  11. Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour.

    Science.gov (United States)

    Adebiyi, Janet Adeyinka; Obadina, Adewale Olusegun; Adebo, Oluwafemi Ayodeji; Kayitesi, Eugenie

    2017-10-01

    The effects of fermentation and malting on the proximate composition, mineral content, amino acids and total phenolic content of pearl millet flour and biscuits were studied. Consumer tests of the biscuits samples were also done using two sets of panelists. The results showed that fermentation and malting improved the crude fiber, crude protein, carbohydrate and energy values of the pearl millet flour. For the biscuit samples, the fermented and malted biscuits had higher moisture, crude protein, crude fiber and energy value with lower fat and ash content as compared to the biscuits obtained from native flour. Fermentation and malting were further observed to increase majority of the essential and non-essential amino acids. Consumer tests among the different set of panelists showed differences in the loading patterns as observed through principal component analysis. In conclusion, this study shows that fermentation and malting improves nutritional, health composition of pearl millet flour as well as the sensorial acceptability of subsequent biscuits. Copyright © 2017 Elsevier Ltd. All rights reserved.

  12. Operability test report for the in SITU vapor sampling

    Energy Technology Data Exchange (ETDEWEB)

    Corbett, J.E., Westinghouse Hanford

    1996-05-31

    This report documents the successful completion of testing for the In Situ Vapor Sampling (ISVS) system. The report includes the test procedure (WHC-SD-WM-OTP-196, Rev OA), data sheets, exception resolutions, and a test report summary. This report conforms to the guidelines established in WHC-IP-1026, `Engineering Practice Guidelines,` Appendix L, `Operability Test Procedures and Reports.`

  13. Committed effective dose determination in cereal flours by gamma-ray spectrometry; Determinacao das doses efetivas por ingestao de farinhas de cereais atraves da espectrometria de raios gama

    Energy Technology Data Exchange (ETDEWEB)

    Scheibel, Viviane

    2006-07-01

    The health impact from radionuclides ingestion of foodstuffs was evaluated by the committed effective doses determined in commercial samples of South-Brazilian cereal flours (soy, wheat, corn, manioc, rye, oat, barley and rice flour). The radioactivity traces of {sup 228}Th, {sup 228}Ra, {sup 226}Ra, {sup 40}K, {sup 7}Be and {sup 137}Cs were measured by gamma-ray spectrometry employing a 66% relative efficiency HPGe detector. The energy resolution for the 1332.46 keV line of {sup 60}Co was 2.03 keV. The committed effective doses were calculated with the activities analyzed in the present flour samples, the foodstuff rates of consumption (Brazilian Institute of Geography and Statistics) and the ingestion dose coefficients (International Commission of Radiological Protection). The reliability median activities were verified with {chi}{sup 2} tests, assuring the fittings quality. The highest concentration levels of {sup 228}Th and {sup 40}K were 3.5 {+-} 0.4 and 1469 {+-} 17 Bq.kg{sup -1} for soy flour, respectively, with 95% of confidence level. The lower limit of detection for {sup 137}Cs ranged from 0.04 to 0.4 Bq.kg{sup -1}. The highest committed effective dose was 0.36 {mu}Sv.y{sup -1} for {sup 228}Ra in manioc flour (adults). All committed effective doses determined at the present work were lower than the UNSCEAR limits of 140 {mu}Sv.y{sup -1} and much lower than the ICRP (1991) limits of 1 mSv.y{sup -1}, for general public. There are few literature references for natural and artificial radionuclides in foodstuffs and mainly for committed effective doses. This work brings the barley flour data, which is not present at the literature and {sup 7}Be data which is not encountered in foodstuffs at the literature, besides all the other flours data information about activities and committed effective doses. (author)

  14. Effect of Weathering Time on the Physical - Mechanical Properties and Color Change in Wood Flour/HDPE Composite

    Directory of Open Access Journals (Sweden)

    Behzad Kord

    2014-05-01

    Full Text Available This study was carried out to investigate the effect of weathering time on the physical and mechanical properties and color change in composite made of wood flour and high density polyethylene (HDPE. For this purpose, wood flour and polyethylene at a weight ratio of 60:40 with coupling agent were compounded in an internal mixer, and the samples were made in injection molding. Then, the weathering process by ultraviolet irradiation and water spray was done on the samples at different times of 250, 500, 1000 and 2000 hours in accelerated weathering apparatus. Finally, the physical and mechanical properties and color measurement of samples were tested, and compared with control samples. Results indicated that the flexural strength, flexural modulus, tensile strength and tensile modulus decreased with an increase in weathering time; however, the water absorption increased. Also, the yellowness of wood plastic samples decreased with an increase in weathering time and due to the lightness and color change increased.

  15. Exposure-response relations of alpha-amylase sensitisation in British bakeries and flour mills

    OpenAIRE

    Nieuwenhuijsen, M. J.; Heederik, D.; Doekes, G.; Venables, K. M.; Newman, T

    1999-01-01

    OBJECTIVES: To describe the levels of exposure to fungal alpha-amylase in British bakeries and flour mills, and to describe the relation between exposure to alpha-amylase and sensitisation to fungal alpha- amylase. METHODS: 495 personal flour dust samples were taken in seven British bakeries and flour mills and analysed for alpha-amylase with an immunoassay. Workers at the sites were asked to fill out questionnaires on work related symptoms, smoking history, and work history, and they w...

  16. Bakers' exposure to flour dust.

    Science.gov (United States)

    Kirkeleit, Jorunn; Hollund, Bjørg Eli; Riise, Trond; Eduard, Wijnand; Bråtveit, Magne; Storaas, Torgeir

    2017-02-01

    We aimed to characterize bakers' personal exposure to airborne flour dust with respect to the health-related aerosol fractions inhalable, extrathoracic, and thoracic dust, and to examine possible production-related determinants of dust exposure. Sixty-eight bakers from 7 bakeries in Bergen, Norway (2009-2012) participated in the exposure assessment, comprising full-shift personal samples of inhalable dust (n = 107) and thoracic dust (n = 61). The relation between possible determinants and exposure was estimated using mixed effects models, while associations between the various aerosol fractions across task groups and type of bakeries were described by Pearson's correlation coefficients. Bakers' overall geometric mean personal exposure to inhalable, extrathoracic, and thoracic dust were 2.6 mg/m 3 (95% CI: 2.0, 3.2), 2.2 mg/m 3 (95% CI: 1.9, 2.7), and 0.33 mg/m 3 (95% CI 0.3, 0.4), respectively. A total of 29% of the measurements of inhalable dust were above the Norwegian Occupational Exposure Limit of 3 mg/m 3 . The exposure variability of inhalable dust could not be explained by any of the examined production-related determinants, while the daily production volume explained 18% of the variance in thoracic dust exposure. Overall, the thoracic dust represented 15% of the inhalable dust, being rather stable across the production-related determinants. The overall correlation between inhalable and thoracic dust was nevertheless moderate (r = 0.52, p bakers (r = 0.62) and no correlation during dough forming (r = 0.01). Bakers are exposed to flour dust at a level that most likely represents an excess risk of developing chronic diseases of the respiratory system, and a decrease of present exposure level is imperative. Extrathoracic dust-likely the most relevant sub-fraction in respect to flour-induced sensitization and occupational rhinitis-represented the main proportion of the measured inhalable dust. The variation in correlation coefficients between the dust fractions

  17. Mycopopulations of grain and flour of wheat, corn and buckwheat

    Directory of Open Access Journals (Sweden)

    Plavšić Dragana V.

    2017-01-01

    Full Text Available According to the nutritive characteristics, whole grain flour is a high quality product, due to its high vitamin, mineral, and dietary fiber content. However, the cereal grains are susceptible to the series of contamination during the ripening, harvesting, processing and storage. The aim of this work was to determine mold presence in grains and flour of wheat, corn and buckwheat. The determination of total number and identification of isolated genera and species of molds were the subject of this research. All samples were contaminated with the molds. The total number of molds per 100 cereal grains was between 60 cfu (wheat and 120 cfu (buckwheat. The total number of molds in the samples of flour ranged from 6.0x101 cfu/g in white wheat flour to 5.0 x102 cfu/g in buckwheat whole grain flour (DG18 medium. Eight fungal genera (Alternaria, Aspergillus, Cladosporium, Chrysonilia, Fusarium, Penicillium, Rhizopus and Scopulariopsis and fifteen species were isolated. The largest number of species of molds was isolated from the genus Aspergillus. About 66.7% of isolated fungi belonged to potentially toxigenic species. The results pointed out the necessity of grain surface treatment, preceding the milling of grains in wheat, corn and whole grain buckwheat flour production.

  18. Evaluation of maize-soybean flour blends for sour maize bread ...

    African Journals Online (AJOL)

    Properties examined included amylose content, bulk density, dispersibility, swelling power, water absorption capacity and viscoelastic properties. The effect of the different flour/meal samples on the properties of sour maize bread were evaluated by baking bread samples with the different flours/meals using a mixed starter ...

  19. ANALYSIS OF WHEAT ALLERGEN DISPERSED IN AIR BY THE ACTION OF THREE TYPES OF FLOUR SIFTER.

    Science.gov (United States)

    Hashimoto, Hiroyuki; Yoshimitsu, Masato; Kiyota, Kyohei

    2017-01-01

    Since wheat flour, a cause of food allergy, tends to disperse rapidly in air, it can unintentionally mix other foods during the sieving process. Our aim was to analyze the dispersal of wheat flour dust in air in order to prevent unintentional mixing. We measured particle size distribution of wheat flour, photographed the scattered flour for 60 seconds every 10 seconds after sieving through three types of flour sifter, constructed a velocity vector diagram of flour dust dispersal by each type of sifter, and measured the distance of wheat allergen dispersal over 20 minutes using a petri dish and immunochromatographic test. The particles were mainly 14.2μm and 60.4μm in diameter and settled at terminal velocities of about 8mm/s and 150mm/s, respectively. Wheat flour particles of more than 60μm (released in air by sifting) dropped mainly in the perpendicular direction, while particles of less than 30μm remained suspended and traveled 5m after sifting by all flour sifters. Our results suggested that wheat flour dust dispersed by sifting (regardless of sifter) could unintentionally mix other foods. To prevent contamination, it is necessary to control the flow of air or sift flour in a separate room.

  20. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.

    Science.gov (United States)

    Aprodu, Iuliana; Banu, Iuliana

    2015-07-01

    Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste. © The Author(s) 2014.

  1. Use of Gamma Irradiation for the Control of the Red Flour Beetle (Tribolium castaneum Hrbst) in Bread Flour

    International Nuclear Information System (INIS)

    Kabbashi, E.E.B.M.; Ahmed, E.G.H.; Aljack, S.A.; Hamad, S.A.A.; Ahmed, M.E.; Elmamoun, K.

    2012-01-01

    Three doses of gamma irradiation (viz. 2, 2.5 and 3 KGy) were tested against the red flour beetle (Tribolium castaneum Hrbst) in bread flour in Khartoum, Sudan. Corresponding control exhibited two groups of infested and uninfested flours. The results obtained showed that all the doses used reduced the infestation in a range 46-100 % during a six month storage period. The 2 KGy mortality range, of the test insect, was 46 - 100%, whereas the corresponding readings for 2.5 KGy and 3 KGy were 90 - 100% and total kill (100%), respectively. However, a natural infestation occurred in all the treated flours and in the infested and uninfested controls as well. This may refer to the resistant eggs of this insect whose a smaller size than the major bulk flour particles and therefore not affected by the milling process and the irradiation doses used too.The treatment mortality in this test was corrected by the Abbott's formula. Moreover, the flour analyses results implied that all the chemical parameters (moisture %, ash % and protein %) and the quality parameters (wet gluten and falling number) are within the recommended levels of the Codex Alimentarius.It was also found that these doses used had no harmful effect on dough rheological properties.

  2. Effects of Dry-Milling and Wet-Milling on Chemical, Physical and Gelatinization Properties of Rice Flour

    Directory of Open Access Journals (Sweden)

    Jitranut Leewatchararongjaroen

    2016-09-01

    Full Text Available Rice flour from nine varieties, subjected to dry- and wet-milling processes, was determined for its physical and chemical properties. The results revealed that milling method had an effect on properties of flour. Wet-milling process resulted in flour with significantly lower protein and ash contents and higher carbohydrate content. Wet-milled flour also tended to have lower lipid content and higher amylose content. In addition, wet-milled rice flour contained granules with smaller average size compared to dry-milled samples. Swelling power at 90 °C of wet-milled samples was higher while solubility was significantly lower than those of dry-milled flour. Dry milling process caused the destruction of the crystalline structure and yielded flour with lower crystallinity compared to wet-milling process, which resulted in significantly lower gelatinization enthalpy.

  3. Optimization and characterization of gluten-free spaghetti enriched with chickpea flour.

    Science.gov (United States)

    Padalino, Lucia; Mastromatteo, Marcella; Lecce, Lucia; Spinelli, Sara; Conte, Amalia; Del Nobile, M Alessandro

    2015-03-01

    This work was focused on the optimization and characterization of maize-based spaghetti fortified with chickpea flour. To the aim, the study has been organized in two subsequent trials. In the first one, the chickpea flour amount added to the spaghetti was continuously increased until the overall sensory quality of pasta reached its sensory threshold. Spaghetti samples loaded with 15% chickpea flour showed poor elasticity and increased firmness, so this concentration represented the highest chickpea flour concentration to be used. The second experimental step was aimed to improve the overall sensory quality of the enriched spaghetti by means of hydrocolloids as pectin, guar flour and agar. Final pasta was characterized for the nutritional composition, the glycemic response and the main quality attributes. The best results were obtained by the addition of guar flour.

  4. Effect of the Chickpea (Cicer arietinum L. Flour Addition on Physicochemical Properties of Wheat Bread

    Directory of Open Access Journals (Sweden)

    Simona Man

    2015-05-01

    Full Text Available Chickpea flour is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improve the nutritional value of bread and bakery products. The aim of this study was to supplement wheat flour (WF with various levels of chickpea flour (CF in order to obtain bread with good nutritional and quality characteristics. Four experimental variants obtained by substituting wheat flour with different proportions (0%, 10%, 20%, and 30% of chickpea flour were used. The results showed a valuable increment in bread protein and fiber content. The volume of the breads decreased as the level of chickpea flour (CF increased due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 10%, 20% and 30%, gives parameter values at least as good as the control sample (WFB and produces acceptable bread, in terms of weight, volume and sensorial properties.

  5. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.

    Science.gov (United States)

    Martinez, Cristina S; Ribotta, Pablo D; Añón, María Cristina; León, Alberto E

    2014-03-01

    The technological and sensory quality of pasta made from bread wheat flour substituted with wholemeal amaranth flour (Amaranthus mantegazzianus) at four levels, 15, 30, 40 and 50% w/w was investigated. The quality of the resulted pasta was compared to that of control pasta made from bread wheat flour. The flours were analyzed for chemical composition and pasting properties. Cooking behavior, color, raw and cooked pasta texture, scanning electron microscopy and sensory evaluation were determined on samples. The pasta obtained from amaranth flour showed some detriment of the technological and sensory quality. So, a maximum substitution level of 30% w/w was defined. This is an equilibrium point between an acceptable pasta quality and the improved nutritional and functional properties from the incorporation of amaranth flour.

  6. 21 CFR 864.3260 - OTC test sample collection systems for drugs of abuse testing.

    Science.gov (United States)

    2010-04-01

    ... abuse testing. 864.3260 Section 864.3260 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... Instrumentation and Accessories § 864.3260 OTC test sample collection systems for drugs of abuse testing. (a) Identification. An over-the-counter (OTC) test sample collection system for drugs of abuse testing is a device...

  7. Homogenity of oil and sugar components of flour amaranth investigated by GC-MS

    Directory of Open Access Journals (Sweden)

    Psodorov Đorđe B.

    2015-01-01

    Full Text Available Gas chromatography with mass spectrometry (GC-MS was used for performing a qualitative analysis of liposoluble and hydrosoluble flour extracts of three genotypes of Amaranthus sp. All three samples were first defatted with hexane. Hexane extracts were used for the analysis of fatty acids of lipid components. TMSH (Trimethylsulfonium hydroxide, 0.2M in methanol was used as the transesterification reagent. With transesterification reaction, fatty acids were esterified from acilglycerol to methyl-esters. Defatted flour samples were dried in the air and then extracted with ethanol. Ethanol extracts were used for the analysis of soluble carbohydrates. TMSI (trimethylsilylimidazole was used as a reagent for the derivatization of carbohydrates into trimethylsilylethers. The results show that the dominant methyl-esters of fatty acids are very similar in all the three samples. Such a similarity was not detected in the analysis of soluble sugars. The following test cluster analysis was used for the comparison of liposoluble and hydrosoluble flour extracts of three genotypes of Amaranthus sp.

  8. 21 CFR 137.175 - Phosphated flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Phosphated flour. 137.175 Section 137.175 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Related Products § 137.175 Phosphated flour. Phosphated flour, phosphated white flour, and phosphated...

  9. Evaluation of rice flour for use in vanilla ice cream.

    Science.gov (United States)

    Cody, T L; Olabi, A; Pettingell, A G; Tong, P S; Walker, J H

    2007-10-01

    The effects of varying concentrations (2, 4, and 6%) of 2 types of rice flours (RF 1 and RF 2) on the physicochemical properties and sensory characteristics of vanilla ice cream samples were assessed at different fat levels (0, 4, and 10%) and storage conditions (control vs. heat-shocked). Fat and total solids were measured as well as hardness, viscosity, and melting rate. Eight trained panelists conducted descriptive sensory analyses of the samples at 0 and 7 wk. The 2% rice flour level and to a certain extent the 4% usage level generally improved texture while affecting to a lesser extent the flavor characteristics of the samples compared with the control. The RF 2 generally had a more significant effect than RF 1, especially on the texture attributes. Although the rice flour reduced the negative impact of temperature abuse on textural properties, the samples still deteriorated in textural properties (more icy) under temperature abuse conditions. In addition, rice starch does lower perceived sweetness and can have a "flour flavor" at high usage levels. The use of rice flour appears to be most advantageous for low fat ice cream samples.

  10. Acceptance test report for core sample trucks 3 and 4

    International Nuclear Information System (INIS)

    Corbett, J.E.

    1996-01-01

    The purpose of this Acceptance Test Report is to provide documentation for the acceptance testing of the rotary mode core sample trucks 3 and 4, designated as HO-68K-4600 and HO-68K-4647, respectively. This report conforms to the guidelines established in WHC-IP-1026, ''Engineering Practice Guidelines,'' Appendix M, ''Acceptance Test Procedures and Reports.'' Rotary mode core sample trucks 3 and 4 were based upon the design of the second core sample truck (HO-68K-4345) which was constructed to implement rotary mode sampling of the waste tanks at Hanford. Successful completion of acceptance testing on June 30, 1995 verified that all design requirements were met. This report is divided into four sections, beginning with general information. Acceptance testing was performed on trucks 3 and 4 during the months of March through June, 1995. All testing was performed at the ''Rock Slinger'' test site in the 200 West area. The sequence of testing was determined by equipment availability, and the initial revision of the Acceptance Test Procedure (ATP) was used for both trucks. Testing was directed by ICF-KH, with the support of WHC Characterization Equipment Engineering and Characterization Project Operations. Testing was completed per the ATP without discrepancies or deviations, except as noted

  11. Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours.

    Science.gov (United States)

    Chan, Kim Wei; Khong, Nicholas M H; Iqbal, Shahid; Ismail, Maznah

    2012-01-01

    The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic extracts for further analyses. Extraction yield, total contents of phenolic and flavonoids were determined as such (untreated) and under simulated gastrointestinal pH condition (treated). 1,1-diphenyl-2-picrylhydrazyl radical (DPPH(•)) scavenging activity, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) radical cation (ABTS(•+)) scavenging activity, ferric reducing antioxidant power (FRAP), beta-carotene bleaching (BCB) and iron chelating activity assays were employed for the determination of antioxidant activity of the tested samples. In almost all of the assays performed, significant improvements in antioxidant properties (p gastrointestinal digestive conditions.

  12. BUCKWHEAT AS A GLUTEN-FREE CEREAL IN COMBINATION WITH MAIZE FLOUR

    Directory of Open Access Journals (Sweden)

    Stanislav Kráčmar

    2012-02-01

    Full Text Available Celiac disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages. Symptoms include chronic diarrhoea, and fatigue. The only treatment is long life diet with absence of gluten. Many researches concerning gluten-free nutrition have been done but it is still a big challenge. The main aim of this work was to observe changes in gluten-free breads quality made from maize-buckwheat mixtures depending on ratio of maize and buckwheat flour. To obtain samples, bread baking test was applied and these were provided to analyses (dough and pastry yield, baking loss, specific volume and texture analysis. The results showed that rising amount of maize flour in mixtures improved texture characteristics such as chewiness and gumminess, concerning specific volume of breads no significant differences were found and it was proved, that all texture parameters deteriorate with staling time.

  13. Test plan for core sampling drill bit temperature monitor

    International Nuclear Information System (INIS)

    Francis, P.M.

    1994-01-01

    At WHC, one of the functions of the Tank Waste Remediation System division is sampling waste tanks to characterize their contents. The push-mode core sampling truck is currently used to take samples of liquid and sludge. Sampling of tanks containing hard salt cake is to be performed with the rotary-mode core sampling system, consisting of the core sample truck, mobile exhauster unit, and ancillary subsystems. When drilling through the salt cake material, friction and heat can be generated in the drill bit. Based upon tank safety reviews, it has been determined that the drill bit temperature must not exceed 180 C, due to the potential reactivity of tank contents at this temperature. Consequently, a drill bit temperature limit of 150 C was established for operation of the core sample truck to have an adequate margin of safety. Unpredictable factors, such as localized heating, cause this buffer to be so great. The most desirable safeguard against exceeding this threshold is bit temperature monitoring . This document describes the recommended plan for testing the prototype of a drill bit temperature monitor developed for core sampling by Sandia National Labs. The device will be tested at their facilities. This test plan documents the tests that Westinghouse Hanford Company considers necessary for effective testing of the system

  14. Evaluation of the Hypoglycemic Effect of Composite Rice Flour in Diabetic Mice.

    Science.gov (United States)

    Ding, Zhigang; Gao, Hongmei; Du, Chuanlai; Zheng, Yimei; Guo, Yuanxin; Pan, Dongmei

    2016-03-01

    To study the hypoglycemic effect of composite rice flour, the diabetic mouse model was established through the intraperitoneal injection of alloxan saline (twice, 200 mg/kg bw). The mice were randomly divided into 4 groups: negative control, positive control, metformin medication group, and composite rice flour feed group. After 21 days, the fasting blood glucose levels were determined by glucose oxidase method and followed with a glucose tolerance test. The results show that the body weight growth rate of mice in the rice flour group was significantly higher than that of the medication group (P flour group were significantly lower, and the glucose tolerance was significantly increased in rice flour group (P flour has obvious hypoglycemic and protective effect for diabetic mouse model.

  15. Legislative frameworks for corn flour and maize meal fortification.

    Science.gov (United States)

    Makhumula, Phillip; Dary, Omar; Guamuch, Monica; Tom, Carol; Afidra, Ronald; Rambeloson, Zo

    2014-04-01

    Corn flour and maize meal fortification can benefit the consumer when the added nutrient contents are in amounts appropriate to address nutrient gaps. Legislative instruments (standards and regulations) are needed to provide guidance to the producers and food control authorities. We reviewed a number of national standards and regulations of fortified corn flour and maize meal and identified constraints; contrary to current belief, the practice of using minimum contents or ranges of nutrients has caused confusion, misinterpretation, and conflict, and should therefore be abandoned. On the basis of the findings, a model of fortification legislation is proposed, in which the additional content and the expected average nutrient content in a final product are recommended as the main parameters for quality control and enforcement. For labeling, the average content, or one adjusted to the expected content of the product at the market, can be applied. Variation in micronutrient contents should still be checked to ensure homogeneity but with adherence to clear procedures of sampling and testing, which should be part of the standards and regulations. © 2014 New York Academy of Sciences.

  16. Shelf life characteristics of bread produced from ozonated wheat flour.

    Science.gov (United States)

    Obadi, Mohammed; Zhu, Ke-Xue; Peng, Wei; Sulieman, Abdellatif A; Mahdi, Amer Ali; Mohammed, Khalid; Zhou, Hui-Ming

    2017-11-13

    The objective of this work was to study the effect of ozone treatment on the quality of bread and its shelf life. Flour was treated with ozone gas a rate of 5 L/min for 5, 15, 25, 35, and 45 min. Baking studies showed that bread made from flour treated with ozone for 15 min exhibited improved quality properties (in terms of specific volume, bread color, and crumb cell numbers). Exposure to ozone for shorter times did not cause obvious changes in the major volatile compounds of bread. A shelf life tests showed that ozone gas treatment influenced the extent of starch crystallinity. The relative starch crystallinity of bread made from flour treated with ozone for 15 min was lower than the control value, as were the hardness, springiness, and cohesiveness. Microscopic examination of crumb structure revealed remarkable differences between control and treated breads. Although ozone is a naturally occurring substance found in the atmosphere, ozone can also be produced synthetically. Recently, ozone has come to be regarded as a new treatment for flour. Especially in countries where the chlorination is forbidden, ozone treatment may be of a great interest if it were associated with significant and reliable changes in flour. Ozone treatment of wheat flour tends to improve bread shelf life and quality in terms of physiochemical, baking properties, X-ray diffraction data, volatile compound levels, crumb structure, and textural characteristics. Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread. © 2017 Wiley Periodicals, Inc.

  17. Experimental and Sampling Design for the INL-2 Sample Collection Operational Test

    Energy Technology Data Exchange (ETDEWEB)

    Piepel, Gregory F.; Amidan, Brett G.; Matzke, Brett D.

    2009-02-16

    This report describes the experimental and sampling design developed to assess sampling approaches and methods for detecting contamination in a building and clearing the building for use after decontamination. An Idaho National Laboratory (INL) building will be contaminated with BG (Bacillus globigii, renamed Bacillus atrophaeus), a simulant for Bacillus anthracis (BA). The contamination, sampling, decontamination, and re-sampling will occur per the experimental and sampling design. This INL-2 Sample Collection Operational Test is being planned by the Validated Sampling Plan Working Group (VSPWG). The primary objectives are: 1) Evaluate judgmental and probabilistic sampling for characterization as well as probabilistic and combined (judgment and probabilistic) sampling approaches for clearance, 2) Conduct these evaluations for gradient contamination (from low or moderate down to absent or undetectable) for different initial concentrations of the contaminant, 3) Explore judgment composite sampling approaches to reduce sample numbers, 4) Collect baseline data to serve as an indication of the actual levels of contamination in the tests. A combined judgmental and random (CJR) approach uses Bayesian methodology to combine judgmental and probabilistic samples to make clearance statements of the form "X% confidence that at least Y% of an area does not contain detectable contamination” (X%/Y% clearance statements). The INL-2 experimental design has five test events, which 1) vary the floor of the INL building on which the contaminant will be released, 2) provide for varying the amount of contaminant released to obtain desired concentration gradients, and 3) investigate overt as well as covert release of contaminants. Desirable contaminant gradients would have moderate to low concentrations of contaminant in rooms near the release point, with concentrations down to zero in other rooms. Such gradients would provide a range of contamination levels to challenge the sampling

  18. Mars Science Laboratory Sample Acquisition, Sample Processing and Handling: Subsystem Design and Test Challenges

    Science.gov (United States)

    Jandura, Louise

    2010-01-01

    The Sample Acquisition/Sample Processing and Handling subsystem for the Mars Science Laboratory is a highly-mechanized, Rover-based sampling system that acquires powdered rock and regolith samples from the Martian surface, sorts the samples into fine particles through sieving, and delivers small portions of the powder into two science instruments inside the Rover. SA/SPaH utilizes 17 actuated degrees-of-freedom to perform the functions needed to produce 5 sample pathways in support of the scientific investigation on Mars. Both hardware redundancy and functional redundancy are employed in configuring this sampling system so some functionality is retained even with the loss of a degree-of-freedom. Intentional dynamic environments are created to move sample while vibration isolators attenuate this environment at the sensitive instruments located near the dynamic sources. In addition to the typical flight hardware qualification test program, two additional types of testing are essential for this kind of sampling system: characterization of the intentionally-created dynamic environment and testing of the sample acquisition and processing hardware functions using Mars analog materials in a low pressure environment. The overall subsystem design and configuration are discussed along with some of the challenges, tradeoffs, and lessons learned in the areas of fault tolerance, intentional dynamic environments, and special testing

  19. Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems.

    Science.gov (United States)

    Mesías, Marta; Morales, Francisco J

    2017-02-16

    Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety.

  20. Effect of Different Flours on the Formation of Hydroxymethylfurfural, Furfural, and Dicarbonyl Compounds in Heated Glucose/Flour Systems

    Directory of Open Access Journals (Sweden)

    Marta Mesías

    2017-02-01

    Full Text Available Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization. The formation of methylglyoxal and glyoxal was significantly reduced in spelt and teff formulations compared to wheat flour formulations, respectively. In contrast, samples formulated with oat, teff, and rye showed a significant increase in the levels of 3-deoxyglucosone. Similarly, spelt and teff formulations presented significantly higher concentrations of hydroxymethylfurfural, and spelt, teff, and rye presented higher concentrations of furfural. Therefore, the formation of process contaminants and undesirable compounds in new food products formulated with different flours replacing the traditional wheat flour should be considered carefully in terms of food safety.

  1. Testing of Small Graphite Samples for Nuclear Qualification

    Energy Technology Data Exchange (ETDEWEB)

    Julie Chapman

    2010-11-01

    Accurately determining the mechanical properties of small irradiated samples is crucial to predicting the behavior of the overal irradiated graphite components within a Very High Temperature Reactor. The sample size allowed in a material test reactor, however, is limited, and this poses some difficulties with respect to mechanical testing. In the case of graphite with a larger grain size, a small sample may exhibit characteristics not representative of the bulk material, leading to inaccuracies in the data. A study to determine a potential size effect on the tensile strength was pursued under the Next Generation Nuclear Plant program. It focuses first on optimizing the tensile testing procedure identified in the American Society for Testing and Materials (ASTM) Standard C 781-08. Once the testing procedure was verified, a size effect was assessed by gradually reducing the diameter of the specimens. By monitoring the material response, a size effect was successfully identified.

  2. In-Pipe Wireless Communication for Underground Sampling and Testing

    NARCIS (Netherlands)

    Nguyen, Nhan D.T.; Le, Duc V.; Meratnia, Nirvana; Havinga, Paul J.M.

    2017-01-01

    In this paper, we present an effective and low- cost wireless communication system for extremely long and narrow pipes that can replay the extant wire system in underground sensor network applications such as soil sampling and testing with the Cone Penetration Test (CPT), the most widely used

  3. 40 CFR 205.57-2 - Test vehicle sample selection.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 24 2010-07-01 2010-07-01 false Test vehicle sample selection. 205.57-2 Section 205.57-2 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) NOISE ABATEMENT PROGRAMS TRANSPORTATION EQUIPMENT NOISE EMISSION CONTROLS Medium and Heavy Trucks § 205.57-2 Test...

  4. Operability test procedure for PFP wastewater sampling facility

    International Nuclear Information System (INIS)

    Hirzel, D.R.

    1995-01-01

    Document provides instructions for performing the Operability Test of the 225-WC Wastewater Sampling Station which monitors the discharge to the Treated Effluent Disposal Facility from the Plutonium Finishing Plant. This Operability Test Procedure (OTP) has been prepared to verify correct configuration and performance of the PFP Wastewater sampling system installed in Building 225-WC located outside the perimeter fence southeast of the Plutonium Finishing Plant (PFP). The objective of this test is to ensure the equipment in the sampling facility operates in a safe and reliable manner. The sampler consists of two Manning Model S-5000 units which are rate controlled by the Milltronics Ultrasonic flowmeter at manhole No.C4 and from a pH measuring system with the sensor in the stream adjacent to the sample point. The intent of the dual sampling system is to utilize one unit to sample continuously at a rate proportional to the wastewater flow rate so that the aggregate tests are related to the overall flow and thereby eliminate isolated analyses. The second unit will only operate during a high or low pH excursion of the stream (hence the need for a pH control). The major items in this OTP include testing of the Manning Sampler System and associated equipment including the pH measuring and control system, the conductivity monitor, and the flow meter

  5. Levels of vitamin A fortification in flour and vegetable oils sold in ...

    African Journals Online (AJOL)

    Abstract. This paper assessed the levels of compliance with vitamin A fortification by the manufacturers of flour and vegetable oils. This was carried out by the determination of vitamin A in the flour and vegetable oil samples which were purchased from retail outlets in Kano metropolis. The levels of vitamin A were determined ...

  6. levels of vitamin a fortification in flour and vegetable oils sold in kano

    African Journals Online (AJOL)

    dambayero

    ABSTRACT. This paper assessed the levels of compliance with vitamin A fortification by the manufacturers of flour and vegetable oils. This was carried out by the determination of vitamin A in the flour and vegetable oil samples which were purchased from retail outlets in Kano metropolis. The levels of vitamin A were.

  7. Method of Converting Wheat Flour Quantity into Rice Flour Quantity in Cookies (Part-1)

    OpenAIRE

    村田,美穂子; 髙橋,由加

    2016-01-01

    A method of converting the wheat flour quantity of a recipe of wheat-flour cookies into the rice flour quantity of a recipe of rice-flour cookies used domestically for wheat-allergic children was studied. The proportion of the water content with respect to the flour content (the wheat or rice flour content) in cut cookies prepared according to a commercially available recipe was obtained. Next, four types of rice-flour cookies were prepared according to a recipe for wheat-flour cookies using ...

  8. Effects of bark flour of Passiflora edulis on food intake, body weight and behavioral response of rats

    Directory of Open Access Journals (Sweden)

    Dandara A.F. Figueiredo

    Full Text Available ABSTRACT Effects of treatment with the bark flour of Passiflora edulis Sims, Passifloraceae, were evaluated. Adult male Wistar rats were treated for 30 days (130 mg/kg, p.o. with the albedo flour, flavedo and full bark of P. edulis, corresponding to albedo associated with flavedo. Behavioral response observed after treatment with bark flour P. edulis showed sedative effects by the reduction of exploratory activity and increased duration of immobility in the open field test for the group of animals that received the albedo flour associated with the flavedo. Sedative effects were observed in the absence of motor incoordination or muscle relaxation. Food intake of experimental animals was not changed, but the weight gain was decreased both in animals that received only albedo flour, and in those who received the full bark flour. The full bark flour of Passiflora showed sedative effects, without anxiolytic effect detectable and muscle relaxation or motor incoordination, and reduces body weight gain.

  9. Decision Models for Determining the Optimal Life Test Sampling Plans

    Science.gov (United States)

    Nechval, Nicholas A.; Nechval, Konstantin N.; Purgailis, Maris; Berzins, Gundars; Strelchonok, Vladimir F.

    2010-11-01

    Life test sampling plan is a technique, which consists of sampling, inspection, and decision making in determining the acceptance or rejection of a batch of products by experiments for examining the continuous usage time of the products. In life testing studies, the lifetime is usually assumed to be distributed as either a one-parameter exponential distribution, or a two-parameter Weibull distribution with the assumption that the shape parameter is known. Such oversimplified assumptions can facilitate the follow-up analyses, but may overlook the fact that the lifetime distribution can significantly affect the estimation of the failure rate of a product. Moreover, sampling costs, inspection costs, warranty costs, and rejection costs are all essential, and ought to be considered in choosing an appropriate sampling plan. The choice of an appropriate life test sampling plan is a crucial decision problem because a good plan not only can help producers save testing time, and reduce testing cost; but it also can positively affect the image of the product, and thus attract more consumers to buy it. This paper develops the frequentist (non-Bayesian) decision models for determining the optimal life test sampling plans with an aim of cost minimization by identifying the appropriate number of product failures in a sample that should be used as a threshold in judging the rejection of a batch. The two-parameter exponential and Weibull distributions with two unknown parameters are assumed to be appropriate for modelling the lifetime of a product. A practical numerical application is employed to demonstrate the proposed approach.

  10. Failure-censored accelerated life test sampling plans for Weibull distribution under expected test time constraint

    International Nuclear Information System (INIS)

    Bai, D.S.; Chun, Y.R.; Kim, J.G.

    1995-01-01

    This paper considers the design of life-test sampling plans based on failure-censored accelerated life tests. The lifetime distribution of products is assumed to be Weibull with a scale parameter that is a log linear function of a (possibly transformed) stress. Two levels of stress higher than the use condition stress, high and low, are used. Sampling plans with equal expected test times at high and low test stresses which satisfy the producer's and consumer's risk requirements and minimize the asymptotic variance of the test statistic used to decide lot acceptability are obtained. The properties of the proposed life-test sampling plans are investigated

  11. Baking properties of irradiated wheat flour and their effects on the quality of hard crust bread

    International Nuclear Information System (INIS)

    Alvarez, M.; Cuquerella, J.; Granado, R.; Silvestre, J.

    1987-01-01

    The effects of gamma irradiation on rheological characteristics and baking properties of hard wheat flour were studied in the range 0,5 kGy-2,0 kGy. Different quality parameters and the staling kinetics of hard bread produced with control and irradiated flours were also evaluated. Samples were stored before and after treatment at room temperature (16 0 C-30 0 C, 60%-98% R.H.). It is possible to make hard crust bread, the main bread consumed by the Cuban people, from irradiated flour (up to 2,0 kGy) two weeks after treatment. No changes due to irradiation of the flour in quality of bread were found. The Brabender maximum viscosity and the falling number of flour decreased in irradiated samples, but these results did not affect the quality of bread produced

  12. Multi-sample Rényi test statistics

    Czech Academy of Sciences Publication Activity Database

    Hobza, Tomáš; Molina, I.; Morales, D.

    2009-01-01

    Roč. 23, č. 2 (2009), s. 196-215 ISSN 0103-0752 R&D Projects: GA MŠk 1M0572 Institutional research plan: CEZ:AV0Z10750506 Keywords : Rényi divergence * divergence statistic s * testing composite hypotheses * homogeneity of variances Subject RIV: BB - Applied Statistic s, Operational Research http://library.utia.cas.cz/separaty/2009/SI/hobza-multi-sample renyi test statistic s.pdf

  13. Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product.

    Science.gov (United States)

    Kim, Mi Jeong; Kim, Sang Sook

    2017-10-01

    The purpose of this study was to investigate the utilisation of immature wheat flour (IWF) as an alternative flour with antioxidant activity. Antioxidant properties and phenolic acid compositions of IWF and IWF madeleine were compared with those of commercial wheat flour (WF) and WF madeleine. Consumer perception of madeleine was studied using a blind test followed by an informed test, which provided information on antioxidant properties of flours. The bound ferulic acid in IWF (5.54mg/100g) was seven times higher than that in WF (0.74mg/100g). Oxygen radical absorbance capacity of IWF (34.47µmol TE/g) and IWF madeleine (14.63µmol TE/g) were higher than those of WF. The results of blind test showed that consumer acceptability and willingness to pay (WTP) of IWF madeleine were lower than those of WF madeleine. However, about 25% of consumers preferred IWF madeleine, implying small niche market for IWF as alternative flour. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. 21 CFR 137.200 - Whole wheat flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whole wheat flour. 137.200 Section 137.200 Food... HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.200 Whole wheat flour. (a) Whole wheat flour, graham flour, entire...

  15. 21 CFR 137.180 - Self-rising flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Self-rising flour. 137.180 Section 137.180 Food... HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.180 Self-rising flour. (a) Self-rising flour, self-rising white flour...

  16. Effect of ball milling energy on rheological and thermal properties of amaranth flour.

    Science.gov (United States)

    Roa, Diego F; Baeza, Rosa I; Tolaba, Marcela P

    2015-12-01

    Pearled amaranth grains obtained by abrasive milling were processed by planetary ball milling to produce amaranth flours. The influence of milling energy on rheological and thermal behavior of amaranth flour dispersions and stability during 24 h storage at 4 °C were investigated based on a factorial design. The rheological behavior of flour dispersions (4 % and 8 % w/v) was determined using a rotational viscometer, while gelatinization degree was determined by differential scanning calorimetry as a measure of structural changes.The power law model was found to be suitable in expressing the relationship between shear stress and shear rate. Flour dispersions showed a pseudoplastic behavior. However this character decreased with the storage being dependent on flour concentration and milling energy. A decrease of the consistency index and an increase of the flow behavior index were observed as a result of the increasing milling energy. Gelatinization enthalpy decrease showed the loss of crystalline structure due to ball milling. Amaranth flour dispersions presented increasing stability during storage. It was observed, that the stability changed with the concentration of amaranth flours.Thus, more stable dispersions were obtained as the flour concentration increased. The highly milled sample was the most stable sample during the storage.

  17. Technological parameters and oxidative stability of irradiated wheat and corn flour

    International Nuclear Information System (INIS)

    Silva, Roberta Claro da

    2003-01-01

    Cereals are susceptible to the attack of insects and microorganisms development during storage. Researches have demonstrated the viability of the use of the irradiation technology for the preservation and reduction of these losses. The objective of this work was to evaluate the effect of different irradiation doses (0; 3; 4,5 and 6 kGy) on wheat and corn flour oxidative stability and technological quality. Physicochemical and sensory analyses were performed on the flours. The technological parameters evaluated on the wheat flour were farinogram, alveogram, falling number, and a baking experiment. The packed samples were irradiated in a commercial irradiator and stored under ambient conditions. The oxidative quality of both flours was not affected in any of the treatments, within the commercial shelf life period guaranteed by the manufacturers for non irradiated products. However, flours acid value was the analytical parameter that reflected the irradiation effect. The higher flour initial acid values were the larger the increments with storage. The 4.5 and 6 kGy treatments ha a negative effect on the technological quality of the wheat flour. The irradiated flours had their viscoelastic properties affected the higher the irradiation dose, the stronger the effect. None of the treatments affected the sensorial quality of the samples, although a metallic odor was perceived by some tasters. (author)

  18. Analytical, nutritional and biological evaluation of various brands of fortified and non-fortified wheat flour.

    Science.gov (United States)

    Amjad, Sohail; Hussain, Khalid; Bukhari, Nadeem Irfan; Khan, Muhammad Tanveer; Latif, Abida; Islam, Muhammad; Karim, Sabiha; Hashmi, Furqan Khurshid; Hussain, Amjad; Danish, Muhammad Zeeshan

    2014-05-01

    In Pakistan, a funded flour fortification program was launched for malnourished population, residing mainly in rural low income areas, but the urban population having comparatively better nutritional as well as economic status was focused wherein excessive intake of fortificants might cause complications. Therefore, the present study describes the physicochemical properties, elemental composition, nutritional components and hemoglobin/ferritin increasing potential of fortified and non-fortified flour. Domesticated chicken (Gallus gallus domesticus), either sex, age one month, weight 380 ± 18.28 g, were randomly segregated into 4 groups (n=6). The group I, II and III were fed on fortified flour, whereas group IV was fed on non-fortified flour for 30 days. The birds were weighed and blood samples of each of the birds were analyzed for determination of markers of iron status, hemoglobin (Hb) and serum ferritin (SF). Moisture, ash and iron contents were found to be lower in non-fortified flour than that of the fortified samples. Hb and SF levels in groups fed on fortified flour were significantly higher than the one received non-fortified flour (P fortified flour increases iron stores in the body without any further complication but long-term usage needs to be monitored.

  19. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.

    Science.gov (United States)

    Chandra-Hioe, Maria V; Wong, Christina H M; Arcot, Jayashree

    2016-03-01

    Apart from being a rich and inexpensive protein source, legumes provide essential vitamins, minerals and dietary fibre. Considering the nutritional benefits, legumes flour can potentially be incorporated in the development of new products. The aim of this study was to investigate whether fermentation affects the protein content, in vitro protein digestibility, trypsin inhibitor activity and the functionality of proteins in faba bean, desi and kabuli chickpea. Australian grown chickpea and faba bean were selected and initially soaked, de-hulled, dried and milled into flour. This was fermented with lyophilised yoghurt cultures in a 30 °C orbital shaker for 16 h. While protein contents in fermented desi and kabuli flour were lower than their raw counterparts (p > 0.05), it was significantly higher in fermented faba bean. A significant increase (9.5%) in in vitro protein digestibility was found in fermented desi. Trypsin inhibitor activity in fermented desi, kabuli and faba bean reduced by 2.7, 1.1 and 4.7%, respectively (p > 0.05). Overall, the in vitro protein digestibility in flour samples increased, while simultaneously reducing the trypsin inhibitor activity. The water absorption capacity of the fermented kabuli flour significantly increased by 11.3%. All fermented flour samples had significantly higher oil absorption capacity than their corresponding raw flour that was likely due to increased insoluble hydrophobic protein. Although, the foaming capacity in all fermented flour samples was significantly lower than their respective raw samples, only fermented desi and faba bean flour showed lower foaming stability (p > 0.05). The present study suggests that fermented legume flour could fulfill the demand for innovative products of higher nutritional value.

  20. Measuring Student Achievement in Travel and Tourism. Sample Test Questions.

    Science.gov (United States)

    New York State Education Dept., Albany. Bureau of Business Education.

    The sample test items included in this document are intended as a resource for teachers of Marketing and Distributive Education programs with emphasis on hospitality and recreation marketing, and tourism and travel services marketing. The related curriculum material has been published in the Travel and Tourism syllabus, an advanced-level module in…

  1. Ceramic Round Robin Test Sample and Program Development

    International Nuclear Information System (INIS)

    Kang, Kweon Ho; Na, Sang Ho; Park, Chang Je; Kim, Young Hee; Song, Kee Chan; Park, Chang Je; Kim, Yeon Goo

    2007-11-01

    In order to keep reliability of thermal diffusivity measurement and to increase measurement capability of laboratories, a standard sample of the thermal diffusivity round test has been developed. It is also expected to enhance the national competition in measurement and standard. Graphite was selected due to its high temperature stability and robust structural change

  2. The Effect of Sample Preparation and Testing Procedure

    African Journals Online (AJOL)

    handling and disturbance. Revisions to sample preparation and testing procedures are considered necessary and are proposed in utilizing these soils for civil engineering purposes. It is concluded that the plasticity chart should be regarded as a guidance tool only for evaluating the likely properties of laterite soils. It should.

  3. The effect of sample preparation and testing procedure on the ...

    African Journals Online (AJOL)

    The effect of sample preparation and testing procedure on the geotechnical properties of tropically weathered residual laterite soils of Ethiopia. ... A combination of classification based on structure, mineralogical composition, and geo-morphological impact on soil formation together with conventional classification systems is ...

  4. ISOLOK VALVE ACCEPTANCE TESTING FOR DWPF SME SAMPLING PROCESS

    Energy Technology Data Exchange (ETDEWEB)

    Edwards, T.; Hera, K.; Coleman, C.; Jones, M.; Wiedenman, B.

    2011-12-05

    Evaluation of the Defense Waste Processing Facility (DWPF) Chemical Process Cell (CPC) cycle time identified several opportunities to improve the CPC processing time. Of the opportunities, a focus area related to optimizing the equipment and efficiency of the sample turnaround time for DWPF Analytical Laboratory was identified. The Mechanical Systems & Custom Equipment Development (MS&CED) Section of the Savannah River National Laboratory (SRNL) evaluated the possibility of using an Isolok{reg_sign} sampling valve as an alternative to the Hydragard{reg_sign} valve for taking process samples. Previous viability testing was conducted with favorable results using the Isolok sampler and reported in SRNL-STI-2010-00749 (1). This task has the potential to improve operability, reduce maintenance time and decrease CPC cycle time. This report summarizes the results from acceptance testing which was requested in Task Technical Request (TTR) HLW-DWPF-TTR-2010-0036 (2) and which was conducted as outlined in Task Technical and Quality Assurance Plan (TTQAP) SRNL-RP-2011-00145 (3). The Isolok to be tested is the same model which was tested, qualified, and installed in the Sludge Receipt Adjustment Tank (SRAT) sample system. RW-0333P QA requirements apply to this task. This task was to qualify the Isolok sampler for use in the DWPF Slurry Mix Evaporator (SME) sampling process. The Hydragard, which is the current baseline sampling method, was used for comparison to the Isolok sampling data. The Isolok sampler is an air powered grab sampler used to 'pull' a sample volume from a process line. The operation of the sampler is shown in Figure 1. The image on the left shows the Isolok's spool extended into the process line and the image on the right shows the sampler retracted and then dispensing the liquid into the sampling container. To determine tank homogeneity, a Coliwasa sampler was used to grab samples at a high and low location within the mixing tank. Data from

  5. A novel PMT test system based on waveform sampling

    Science.gov (United States)

    Yin, S.; Ma, L.; Ning, Z.; Qian, S.; Wang, Y.; Jiang, X.; Wang, Z.; Yu, B.; Gao, F.; Zhu, Y.; Wang, Z.

    2018-01-01

    Comparing with the traditional test system based on a QDC and TDC and scaler, a test system based on waveform sampling is constructed for signal sampling of the 8"R5912 and the 20"R12860 Hamamatsu PMT in different energy states from single to multiple photoelectrons. In order to achieve high throughput and to reduce the dead time in data processing, the data acquisition software based on LabVIEW is developed and runs with a parallel mechanism. The analysis algorithm is realized in LabVIEW and the spectra of charge, amplitude, signal width and rising time are analyzed offline. The results from Charge-to-Digital Converter, Time-to-Digital Converter and waveform sampling are discussed in detailed comparison.

  6. Testing Homogeneity in a Semiparametric Two-Sample Problem

    Directory of Open Access Journals (Sweden)

    Yukun Liu

    2012-01-01

    Full Text Available We study a two-sample homogeneity testing problem, in which one sample comes from a population with density f(x and the other is from a mixture population with mixture density (1−λf(x+λg(x. This problem arises naturally from many statistical applications such as test for partial differential gene expression in microarray study or genetic studies for gene mutation. Under the semiparametric assumption g(x=f(xeα+βx, a penalized empirical likelihood ratio test could be constructed, but its implementation is hindered by the fact that there is neither feasible algorithm for computing the test statistic nor available research results on its theoretical properties. To circumvent these difficulties, we propose an EM test based on the penalized empirical likelihood. We prove that the EM test has a simple chi-square limiting distribution, and we also demonstrate its competitive testing performances by simulations. A real-data example is used to illustrate the proposed methodology.

  7. Testing exclusion restrictions and additive separability in sample selection models

    DEFF Research Database (Denmark)

    Huber, Martin; Mellace, Giovanni

    2014-01-01

    Standard sample selection models with non-randomly censored outcomes assume (i) an exclusion restriction (i.e., a variable affecting selection, but not the outcome) and (ii) additive separability of the errors in the selection process. This paper proposes tests for the joint satisfaction of these......Standard sample selection models with non-randomly censored outcomes assume (i) an exclusion restriction (i.e., a variable affecting selection, but not the outcome) and (ii) additive separability of the errors in the selection process. This paper proposes tests for the joint satisfaction...... of these assumptions by applying the approach of Huber and Mellace (Testing instrument validity for LATE identification based on inequality moment constraints, 2011) (for testing instrument validity under treatment endogeneity) to the sample selection framework. We show that the exclusion restriction and additive...... separability imply two testable inequality constraints that come from both point identifying and bounding the outcome distribution of the subpopulation that is always selected/observed. We apply the tests to two variables for which the exclusion restriction is frequently invoked in female wage regressions: non...

  8. Physicochemical, functional and pasting properties of flour produced from gamma irradiated tiger nut (Cyperus esculentus L.)

    International Nuclear Information System (INIS)

    Ocloo, Fidelis C.K.; Okyere, Abenaa A.; Asare, Isaac K.

    2014-01-01

    Tiger nut (Cyperus esculentus L.) has been recognised as one of the best nutritional crops that can be used to augment the Ghanaian diet. The application of gamma irradiation as means of preserving tiger nut could modify the characteristics of resultant flour. The purpose of this study was to determine the physicochemical, functional and pasting characteristics of flour from gamma irradiated tiger nut. The yellow and black types of tiger nut were sorted, washed and dried in an air-oven at 60 o C for 24 h. The dried tiger nut samples were irradiated at 0.0, 2.5, 5.0 and 10.0 kGy and then flours produced from them. Moisture, ash, pH, titratable acidity, water and oil absorption capacities, swelling power, solubility, bulk density and pasting properties of the flours were determined using appropriate analytical methods. Results showed that irradiation did not significantly (P>0.05) affect the moisture and ash contents of the resultant flours. Gamma irradiation significantly (P≤0.05) increased titratable acidity with concomitant decrease in pH of the flours. No significant differences were observed for water and oil absorption capacities, swelling power as well as bulk density. Solubility significantly (P≤0.05) increased generally with irradiation dose. Peak viscosity, viscosities at 92 °C and 55 °C, breakdown and setback viscosities decreased significantly with irradiation dose. Flour produced from irradiated tiger nut has a potential in complementary food formulations due to its low viscosity and increased solubility values. - Highlights: • Physicochemical, functional and pasting characteristics of flour from gamma irradiated tiger nut were studied. • Irradiation did not affect the moisture and ash contents of the resultant flours. • Titratable acidity increased with decrease in pH of the flours from the irradiated tiger nut. • Solubility increased whereas peak viscosity decreased with irradiation dose. • Flour produced from irradiated tiger nut has a

  9. Assaying total carotenoids in flours of corn and sweet potato flours by laser photoacoustic spectroscopy

    NARCIS (Netherlands)

    Luterotti, S.; Bicanic, D.D.; Kijak, K.; Grbesa, D.; Martinez, E.; Spruijt, R.B.

    2011-01-01

    This study describes the application of the laser photoacoustic spectroscopy (PAS) for quantification of total carotenoids (TC) in corn flours and sweetpotato flours. Overall, thirty-three different corn flours and nine sweetpotato flours were investigated. All PAS measurements were performed at

  10. Quality standards for sample collection in coagulation testing.

    Science.gov (United States)

    Lippi, Giuseppe; Salvagno, Gian Luca; Montagnana, Martina; Lima-Oliveira, Gabriel; Guidi, Gian Cesare; Favaloro, Emmanuel J

    2012-09-01

    Preanalytical activities, especially those directly connected with blood sample collection and handling, are the most vulnerable steps throughout the testing process. The receipt of unsuitable samples is commonplace in laboratory practice and represents a serious problem, given the reliability of test results can be adversely compromised following analysis of these specimens. The basic criteria for an appropriate and safe venipuncture are nearly identical to those used for collecting blood for clinical chemistry and immunochemistry testing, and entail proper patient identification, use of the correct technique, as well as appropriate devices and needles. There are, however, some peculiar aspects, which are deemed to be particularly critical when collecting quality specimens for clot-based tests, and these require clearer recognition. These include prevention of prolonged venous stasis, collection of nonhemolyzed specimens, order of draw, and appropriate filling and mixing of the primary collection tubes. All of these important preanalytical issues are discussed in this article, and evidence-based suggestions as well as recommendations on how to obtain a high-quality sample for coagulation testing are also illustrated. We have also performed an investigation aimed to identify variation of test results due to underfilling of primary blood tubes, and have identified a clinically significant bias in test results when tubes are drawn at less than 89% of total fill for activated partial thromboplastin time, less than 78% for fibrinogen, and less than 67% for coagulation factor VIII, whereas prothrombin time and activated protein C resistance remain relatively reliable even in tubes drawn at 67% of the nominal volume. Thieme Medical Publishers 333 Seventh Avenue, New York, NY 10001, USA.

  11. Physical and sensory characteristics of cookies prepared with flaxseed flour.

    Science.gov (United States)

    Khouryieh, Hanna; Aramouni, Fadi

    2012-08-30

    Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0-18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. The cookie dough stickiness significantly (P cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry.

  12. Irradiated and stored potato flour as substitute for portion of wheat flour in Shamy bread

    International Nuclear Information System (INIS)

    Nassed, A.; Attia, A.A.

    1995-01-01

    Flour obtained from potato cv. Alpha tubers irradiated with 0, 50 or 150 Gy was combined in 0-15% mixtures with wheat flour, stored for 6 months, then analysed at 3-month intervals for nutrient content. Potato flour contained twice the lysine content of wheat flour, but protein levels fell as irradiated or unirradiated potato flour levels in the mixture were increased; this was attributed to enzyme activity

  13. Influence of physicochemical properties of rice flour on oil uptake of tempura frying batter.

    Science.gov (United States)

    Nakamura, Sumiko; Ohtsubo, Ken'ichi

    2010-01-01

    The physicochemical properties of rice flour and wheat flour influenced the oil uptake of tempura frying batter. Rice flour was better than wheat flour in the overall quality and crispness of the fried tempura batter. Rice flour resisted oil absorption more than wheat flour, and a higher level of apparent starch amylose and higher consistency/breakdown ratio of the pasting properties led to a lower oil uptake of the batter. Super hard EM10 rice showed the highest apparent amylose content and higher consistency/breakdown ratio than the other flour samples, the batter from EM10 revealing the lowest oil content after frying among all the batters examined. The apparent amylose content, consistency/breakdown ratio and oil absorption index are proposed as useful guides for oil absorption when frying from among the physicochemical properties that influence the oil content of fried batter. Our proposal for the "oil absorption index" could be a simple, although not perfect method for estimating the oil content of batter flour.

  14. Technological characteristics of yeast-containing cakes production using waxy wheat flour

    Directory of Open Access Journals (Sweden)

    K. Iorgachova

    2016-12-01

    Full Text Available This article shows the feasibility of using waxy wheat flour, the starch of which doesn`t contain amylose, in order to stabilize the quality of yeast-containing cakes. The influence of the waxy wheat flour mass fraction and the stage of its adding on the physical, chemical and organoleptic characteristics of the products are studied. According to the technological properties of a new type of wheat flour, two methods of its adding are proposed ‒ adding the maximum amount of waxy wheat flour at dough kneading stage or using the mixture of waxy and bakery wheat flours for kneading sourdough and dough. It is shown that the replacement of 60 % bakery wheat flour with waxy wheat flour in the recipe of yeast-containing cakes at the dough kneading stage contributes to the production of products with higher quality and organoleptic characteristics compared to both the control and cakes based on a mixture of different types of wheat flour. These samples are characterized by increased by 1.7 – 11.3 % specific volume, porosity – 2.6 – 5.5 % and the total deformation of the crumb – 6.5 – 41.4 %.

  15. Preliminary Test Estimation for Multi-Sample Principal Components

    OpenAIRE

    Paindaveine, Davy; Rasoafaraniaina, Rondrotiana J; Verdebout, Thomas

    2016-01-01

    In this paper, we consider point estimation in a multi-sample principal components setup, in a situation where it is suspected that the hypothesis of common principal components (CPC) holds. We propose preliminary test estimators of the various principal eigenvectors. We derive their asymptotic distributions (i) under the CPC hypothesis, (ii) under sequences of hypotheses that are contiguous to the CPC hypothesis, and (iii) away from the CPC hypothesis. We conduct a Monte-Carlo study that sho...

  16. Comparative Studies on the Effects of Leguminous Seed Flours on ...

    African Journals Online (AJOL)

    The composite flours were used to bake breads. The quality of the bread samples evaluated were loaf volume, specific volume, crumb moisture and moisture retention, external and internal appearance, and sensory properties. In wheat bread, the control had 458cm3 and 2.81cm3g-1 loaf and specific volumes respectively ...

  17. Adoption and impact of high quality bambara flour (HQBF ...

    African Journals Online (AJOL)

    The study focused on the level of adoption of high quality bambara flour (HQBF) processing technology and its impact on end-users. A random sample of 100 women, mainly bambara processors, was selected from Gushiegu/Karaga, Tolon Kumbungu, Savelugu-Nanton, and Tamale districts of the Northern Region of ...

  18. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour.

    Science.gov (United States)

    Ogungbenle, H N

    2003-03-01

    The proximate analysis, evaluation of nutritionally valuable minerals, sugars, chemical properties of the oil and functional properties of the seed flour of quinoa (Chenopodium quinoa) were studied. The results showed that the quinoa flour contained 11.2% moisture, 13.5% crude protein, 6.3% ether extract, 9.5% crude fibre, 1.2% total ash and 58.3% carbohydrate. The quinoa has a high proportion of D-xylose (120.0 mg in 100 g sample) and maltose (101.0 mg in 100 g sample), and a low content of glucose (19.0 mg in 100 g sample) and fructose (19.6 mg in 100 g sample), suggesting that it would be useful in malted drink formulations. The values for the chemical properties of the oil extracted were: acid value, 0.50%; iodine value, 54.0%; peroxide value, 2.44%; and saponification value, 192.0%. Quinoa has a high water absorption capacity (147.0%) and low foaming capacity and stability (9.0%, 2.0%). The flour has a least gelation concentration of 16% w/v. Protein solubility of the flour was also evaluated and found to be pH dependent, with minimum solubility at about pH 6.0.

  19. Test samples for optimizing STORM super-resolution microscopy.

    Science.gov (United States)

    Metcalf, Daniel J; Edwards, Rebecca; Kumarswami, Neelam; Knight, Alex E

    2013-09-06

    STORM is a recently developed super-resolution microscopy technique with up to 10 times better resolution than standard fluorescence microscopy techniques. However, as the image is acquired in a very different way than normal, by building up an image molecule-by-molecule, there are some significant challenges for users in trying to optimize their image acquisition. In order to aid this process and gain more insight into how STORM works we present the preparation of 3 test samples and the methodology of acquiring and processing STORM super-resolution images with typical resolutions of between 30-50 nm. By combining the test samples with the use of the freely available rainSTORM processing software it is possible to obtain a great deal of information about image quality and resolution. Using these metrics it is then possible to optimize the imaging procedure from the optics, to sample preparation, dye choice, buffer conditions, and image acquisition settings. We also show examples of some common problems that result in poor image quality, such as lateral drift, where the sample moves during image acquisition and density related problems resulting in the 'mislocalization' phenomenon.

  20. PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT

    Directory of Open Access Journals (Sweden)

    IULIANA APRODU

    2014-08-01

    Full Text Available In order to establish the relations between quality of the wheat and white flour obtained through industrial milling, several parameters related to functional properties of the proteins and starch were analyzed. The parameters defining the proteins functionality are wet gluten, Gluten index, deformation energy of dough and minimum torque C2 and allowed establishing significant correlations between wheat and flour. Concerning the starch baking performance, the parameters that allowed establishing significant correlations between wheat and flour are falling number value, amylase activity, starch gelatinization and cooking stability range. Analyzing the trend of variation of the quality parameters given by Mixolab and Alveograph tests for wheat and flour, one can see that it is possible to predict the flour quality based on wheat quality.

  1. Use of gamma irradiation for microbial inactivation of buckwheat flour and products, 8

    International Nuclear Information System (INIS)

    Muramatu, Nobuyuki; Ohinata, Hiroshi; Karasawa, Hideyuki; Oike, Terutake; Ito, Hitoshi; Ishigaki, Isao.

    1991-01-01

    Effects of irradiation at 3.0-7.0 kGy with 2 MeV electron beams were investigated on the number of microorganisms and quality of buckwheat flour. Electron beams and gamma-rays were compared in terms of the effects on the quality of buckwheat flour. The results were as follows. (1) Electron beams at 3 kGy reduced the number of microorganisms almost to the same level as gamma-rays. Oxygen content in buckwheat flour had no effect on inactivation of microorganisms by irradiation with electron beams and gamma-rays. (2) Peroxide-value (POV) of lipid in buckwheat flour increased with absorbed dose of gamma-rays and electron beams. The increase of POV was suppressed by the usage of oxygen absorber. The color change of buckwheat flour was suppressed by the usage of oxygen absorber as well. Acid-value (AV) of lipid in buckwheat flour was not changed by irradiation at high dose with gamma-rays or electron beams. (3) Maximum torque in Farinograph test of dough prepared from irradiated buckwheat flour decreased with increase of absorbed dose of electron beams. However, oxygen absorber suppressed the change of these properties induced by irradiation. (4) The usage of oxygen absorber resulted in a high sensory score of noodles from irradiated buckwheat flour with small changes of color, flavor and texture. (author)

  2. Physical and chemical characterization of composite flour from canna flour (Canna edulis) and lima bean flour (Phaseolus lunatus)

    Science.gov (United States)

    Praseptiangga, Danar; Tryas, Anisha Ayuning; Affandi, Dian Rachmawanti; Atmaka, Windi; Ariyantoro, Achmad Ridwan; Minardi, Slamet

    2018-02-01

    The diversity of Indonesian local food sources has potential to be developed for supporting food security based development of local food diversification. Canna tubers (Canna edulis) and lima beans (Phaseolus lunatus) are two local commodities in Indonesia which under is utilization and has limited assessment to its characteristics. This study aimed at determining the best formula of composite flour based on physical and chemical properties of composite flour produced. There were three formulas, F1 for 85% of canna flour and 15%of lima beans flour, F2 for 70% of canna flour and 30% of lima beans flour and F3 for 55% of canna flour and 45% of lima beans flour. Physical and chemical analyses were conducted and completely randomized design was used. De Garmo analysis was then used to determine the highest effectiveness index from the three formulas developed in this study and F3 demonstrated the highest effectiveness index (0.545) among three formulas evaluated. Thus, formula (F3) was selected as the best composite of the flour developed from canna flour and lima beans flour.

  3. Assessment of breadmaking performance of wheat flour dough by means of frequency dependent ultrasound

    International Nuclear Information System (INIS)

    Braunstein, D; Peressini, D; Page, J H; Strybulevych, A; Scanlon, M G

    2012-01-01

    Technological performance of wheat flour varies among different wheat varieties. Gluten plays a key role within the solid phase of dough in the formation and the retention of gas bubbles during breadmaking. Rheological tests are usually performed to predict breadmaking potential. The aim here was to investigate the ability of ultrasound to discriminate wheat doughs based on breadmaking qualities. The ultimate goal is the development of an online quality control system currently unavailable in the baked goods industry, rendering this work innovative. Samples were prepared from a strong wheat flour, with one control sample and one added with inulin and distilled monoglycerides, producing doughs of distinct breadmaking quality. Doughs were subjected to density determination, elongation tests, and ultrasound analysis. The ultrasound tests were performed in the frequency range of 300 kHz – 6 MHz. Ultrasonic phase velocity increased with increasing frequency to about 2 MHz, becoming constant and then decreasing from 3 MHz for the control sample. Distinct differences in attenuation coefficient between the fibre-enriched and control doughs were observed. Ultrasound can potentially add to a better understanding of dough quality and can discriminate between doughs of contrasting properties.

  4. Predatory Aptness of Ants Against Red Flour Beetle, Tribolium Castaneum Herbst (Tenebrionidae: Coleoptera) in Wheat Flour

    International Nuclear Information System (INIS)

    Shaheen, F.A.; Parveen, S.; Qadir, G.

    2016-01-01

    The red flour beetle (RFB), Tribolium castaneum is one of the most destructive pests of stored grains and other food products including wheat flour. Due to its severe infestation, the flour gets mouldy, turns yellowish, gets pungent odour and becomes unhealthy for human consumption. The infested samples of wheat flour by T. castaneum were collected from different localities and its culture was maintained in laboratory. Three ant species namely, Dorylus labiatus, Camponotus rufipes and Monomorium minimum were collected from forest and non-forest habitats and compared for their predation against different life stages of RFB. Results showed D. labiatus of forest habitat as an efficient pupal predator that consumed 91.66% pupae of RFB. It was significantly different from non-forest ant population and control with 73.33% and 11.66% pupal predation, respectively. C. rufipes from forest habitat showed maximum adult predation (25%), which was significantly higher than non-forest ant population and control jar with 15% and 3.33% adult predation, respectively. The forest population of M. minimum exhibited 56.66% larval predation that was significantly different from non-forest population with 41.66% larval consumption. Pupal stage was the highest vulnerable stage to the ant predation and was extremely predated by D. labiatus collected from forest habitats. The lowest predation was observed at larval stage by forest population of M. minimum (1.66%) that was significantly different from all the susceptible stages of RFB. These results indicate that ants could be used as biological control agents against RFB. (author)

  5. [Detection of benzoyl peroxide in wheat flour by NIR diffuse reflectance spectroscopy technique].

    Science.gov (United States)

    Zhang, Zhi-yong; Li, Gang; Liu, Hai-xue; Lin, Ling; Zhang, Bao-ju; Wu, Xiao-rong

    2011-12-01

    Adding benzoyl peroxide (BPO) into wheat flour was prohibited by the relevant government departments since May 1, 2011. And it is of great importance to detect BPO additive amount in wheat flour quickly and accurately. Part of BPO which was added into wheat flour will be deoxidized into benzoic acid, and this make it complex to detect the original BPO additive amount. The objective of the present research is to investigate the potential of NIR diffuse reflectance spectroscopy as a way for measurement of BPO original adding amount in wheat flour. A total of 133 wheat flour samples were prepared by adding different content of BPO into pure wheat flour. Spectra data were obtained by NIR spectrometer and then denoised by wavelet transform. Ninety seven samples were taken as calibration set and other 36 samples as prediction set. Partial least squares regression (PLSR) was applied to establish the calibration model between BPO original adding contents and the spectra data. The determination coefficient of model for the calibration set is 0.8901, and root mean squared error of calibration (RMSEC) is 40.85 mg x kg(-1). The determination coefficient for the prediction set is 0.8865, and root mean squared error of prediction (RMSEP) is 44.69 mg x kg(-1). The result indicates that it is feasible to detect the BPO adding contents in wheat flour by NIR diffuse reflectance spectroscopy technique and this technique has the potential to measure some other additives in food.

  6. [Pollution investigation of deoxynivalenol in wheat flour of China in 2013].

    Science.gov (United States)

    Lu, Jingjing; Yang, Dajin

    2015-07-01

    To study the deoxynivalenol (DON) contamination status in wheat flour of China in 2013. Stereotypes packaged or bulk wheat flour samples sold in 28 provinces were collected in a random sampling way. The concentration of DON in each flour wheat sample was measured by high performance liquid chromatography. The results were statistically analyzed and evaluated. A total of 5678 wheat flour was detected. The detection rate of DON was 58.74%. The excessive rate of the standard of DON was 4.60%. The average content of DON was 317 µg/kg. The content range of DON was 0-56.1 mg/kg. DON pollution is relatively common in wheat flour of China in 2013, but the excessive rate is not high. The degree of pollution in each area is different. The excessive rate of DON, which was associated with the local temperature and humidity conditions, in wheat flour sold in east, southwest and northwest area is relatively high. Pollution level of DON in wheat flour in 2013 is consistent with those in 2010 and 2011, but lower than the monitoring results in 2012.

  7. Chilean flour and wheat grain: tracing their origin using near infrared spectroscopy and chemometrics.

    Science.gov (United States)

    González-Martín, Ma Inmaculada; Wells Moncada, Guillermo; González-Pérez, Claudio; Zapata San Martín, Nelson; López-González, Fernando; Lobos Ortega, Iris; Hernández-Hierro, Jose-Miguel

    2014-02-15

    Instrumental techniques such a near-infrared spectroscopy (NIRS) are used in industry to monitor and establish product composition and quality. As occurs with other food industries, the Chilean flour industry needs simple, rapid techniques to objectively assess the origin of different products, which is often related to their quality. In this sense, NIRS has been used in combination with chemometric methods to predict the geographic origin of wheat grain and flour samples produced in different regions of Chile. Here, the spectral data obtained with NIRS were analysed using a supervised pattern recognition method, Discriminat Partial Least Squares (DPLS). The method correctly classified 76% of the wheat grain samples and between 90% and 96% of the flour samples according to their geographic origin. The results show that NIRS, together with chemometric methods, provides a rapid tool for the classification of wheat grain and flour samples according to their geographic origin. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. Microbiological evaluation and shelf life of seed flour mixes used for ...

    African Journals Online (AJOL)

    sunny t

    2015-05-20

    legume-oil seed flour mixes used ... It is particularly rich in many essential .... Water activity value analyzer model 5803, Germany was used to assess the water activity of the samples. The microbiological load was determined by.

  9. Novel method for pairing wood samples in choice tests.

    Directory of Open Access Journals (Sweden)

    Sebastian Oberst

    Full Text Available Choice tests are a standard method to determine preferences in bio-assays, e.g. for food types and food additives such as bait attractants and toxicants. Choice between food additives can be determined only when the food substrate is sufficiently homogeneous. This is difficult to achieve for wood eating organisms as wood is a highly variable biological material, even within a tree species due to the age of the tree (e.g. sapwood vs. heartwood, and components therein (sugar, starch, cellulose and lignin. The current practice to minimise variation is to use wood from the same tree, yet the variation can still be large and the quantity of wood from one tree may be insufficient. We used wood samples of identical volume from multiple sources, measured three physical properties (dry weight, moisture absorption and reflected light intensity, then ranked and clustered the samples using fuzzy c-means clustering. A reverse analysis of the clustered samples found a high correlation between their physical properties and their source of origin. This suggested approach allows a quantifiable, consistent, repeatable, simple and quick method to maximize control over similarity of wood used in choice tests.

  10. Mineralogic and petrologic investigation of post-test core samples from the Spent Fuel Test - Climax

    International Nuclear Information System (INIS)

    Ryerson, F.J.; Beiriger, J.

    1985-02-01

    We have characterized a suite of samples taken subsequent to the end of the Spent Fuel Test - Climax by petrographic and microanalytical techniques and determined their mineral assemblage, modal properties, and mineral chemistry. The samples were obtained immediately adjacent to the canister borehole at a variety of depths and positions within the canister drift, as well as radially outward from each canister hole. This method of sampling allows variations in post-test mineralogic properties to be evaluated on the basis of (1) depth along a particular canister hole and (2) position within the canister drift, with respect to the heat and radiation sources, and with respect to the pre - test samples. In no case did we find any significant correlation between the mineralogical properties and variables listed above. In short, the Spent Fuel Test - Climax has produced no identifiable mineralogical response in the Climax quartz monzonite. 12 refs., 11 figs., 5 tabs

  11. Iron-fortified wheat flour and iron deficiency among women.

    Science.gov (United States)

    Grimm, Kirsten A; Sullivan, Kevin M; Alasfoor, Deena; Parvanta, Ibrahim; Suleiman, Ali Jaffer Mohammed; Kaur, Meenu; Al-Hatmi, Fatima Obaid; Ruth, Laird J

    2012-09-01

    Iron deficiency is estimated to impact more than 1.6 billion individuals worldwide, affecting child, maternal, and perinatal mortality. Iron supplementation, fortification, and dietary diversification are strategies to reduce the prevalence of iron deficiency. However, there are relatively few studies demonstrating the effectiveness of iron-fortified wheat flour as an intervention. To assess the relationship between average monthly per capita household consumption of iron-fortified wheat flour and iron deficiency among women of childbearing age in Oman. Data were obtained from the National Micronutrient Status and Fortified Food Coverage Survey, 2004. Iron deficiency status was compared between women living in households with a monthly per capita consumption of iron-fortified wheat flour of 1 kg or more and women living in households with a monthly per capita consumption of iron-fortified wheat flour of less than 1 kg. The analyses excluded women with elevated or unknown levels of C-reactive protein and controlled for characteristics of the women and household demographics. Consumption of iron-fortified wheat flour was associated with a lower prevalence of iron deficiency among women in our sample (adjusted odds ratio, 0.60), after controlling for age, employment status, marital status, intake of iron or multivitamin supplements, self-reported presence of a blood disorder, household income, educational level of head of household, and family size. These results suggest that women in our study living in households with a greater consumption of iron-fortified wheat flour have a lower prevalence of iron deficiency; however, additional study is needed.

  12. Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal.

    Science.gov (United States)

    Aaron, G J; Lo, N Ba; Hess, S Y; Guiro, A T; Wade, S; Ndiaye, N F; Guinard, J-X; Brown, K H

    2011-01-01

    We completed a series of studies to assess the acceptability of zinc-fortified, cereal-based complementary foods and zinc-fortified wheat breads. Young children and their caregivers completed acceptability tests with complementary foods fortified with iron only (60 mg iron as ferrous fumarate per kilogram cereal flour), or the same level of iron and zinc (240 mg zinc as zinc oxide per kilogram cereal flour), and the caregivers completed triangle taste tests to compare the same products. A separate group of adult participants completed acceptability tests with wheat breads fortified with iron and folic acid (15 mg iron as ferrous fumarate per kilogram flour and 1.5 mg folic acid per kilogram flour) or the same levels of iron-folic acid and 2 levels of zinc (63 mg zinc or 126 mg zinc as zinc oxide per kilogram flour). Finally, a threshold test was administered to another group of adult participants to compare nonfortified wheat bread to breads fortified with zinc in 80 mg increments ranging from 80 to 400 mg zinc as zinc oxide per kilogram flour. All products were acceptable when compared to non-zinc-fortified equivalents, and were well liked by the respective participants. For the triangle tests, caregivers were not able to detect significant differences between products. For threshold tests, adult participants detected differences in breads prepared from fortified wheat flour at 80 mg, 160 mg, and 320 mg zinc per kilogram flour, but not at 240 mg and 400 mg zinc per kilogram flour, respectively, when compared to nonfortified bread equivalents. Zinc fortification of cereal flours in the ranges of fortification that were tested does not adversely affect the acceptability of complementary foods and breads prepared from these flours. Practical Application: Fortification of staple food products is a low-cost approach to deliver additional micronutrients (including zinc) to large segments of a population. Determining the acceptability of products fortified with zinc is

  13. Biscuit making potentials of flours from wheat and plantain at different stages of ripeness

    Directory of Open Access Journals (Sweden)

    S. A. Oyeyinka

    2014-01-01

    Full Text Available The biscuit making potentials of wheat and plantain (stages 1 and 3 ripeness flour blends were evaluated. Composite flours were formulated using wheat (white and plantain flour in ratio 90/101, 80/201, 50/501, 100/0, 90/103, 80/203 and 50/503 at stages 1 and 3 respectively with the superscripts representing the stage of ripeness. The functional properties of the flours, proximate composition, mineral composition and sensory attributes of the biscuit were evaluated. The loose bulk density (LBD of flours ranged from 0.46-0.53 g/mL, the packed bulk density (PBD ranged from 0.64-0.76 g/mL. The water absorption capacity (WAC ranged from 1.19-2.02 g water/g flour and oil adsorption capacity (OAC ranged from 0.50-1.00 g oil/g flour. The LBD and PBD values of the composite blends were higher than the control (100 % white wheat flour-sample D. The proximate composition ranged from 11.00 %-9.96 % for moisture, 1.21 %-1.27 % for ash, 2.98 %-4.30 % for fat, 11.82 %-12.64 % for protein, 0.97 %-1.52 % for fibre and 69.56 %-71.21 % for carbohydrate. The protein and carbohydrate value of biscuit produced from composite flour 80/203 (sample F was significantly (P ≤ 0.05 lower than other biscuits. Composite flour 50/503 had the highest protein content (12.64 %. The observed mineral composition varied among the samples. The content of calcium, iron and phosphorus ranged from 5.89-6.14, 0.48-0.78 and 21.97-23.46 mg/100g respectively. The calcium and iron contents of biscuit produced from flour blends F was significantly (P ≤ 0.05 higher than other biscuits, while the phosphorus content of biscuit produced from composite flour 90/101 (sample C was higher than other biscuit samples. Sensory evaluation of the formulated biscuit samples showed similar sensory attributes with the control.

  14. Ionizing radiation effect on different types of flours used in bakery technology

    International Nuclear Information System (INIS)

    Teixeira, Christian Alexandre Heinz Melsheimer

    2011-01-01

    In this work, an evaluation of the changes caused by ionizing radiation in different types and quantities of products rich in starch (wheat flour, cassava, rye, whole wheat, green banana pulp and maize) on rheological, technological, physical and texture characteristics was studied. The samples were irradiated in a 60 Co source with doses up to 10kGy, and dose rate about 2kGy/h. It was studied the force and the extensibility of strong and weak wheat flours and the rheological behavior was observed for one, five and thirty days after irradiation. The technological characteristic studied for up to 1 month after irradiation, was the enzymatic activity of the irradiated, weak and strong flours. The physical characteristics: height, weight and moisture loss and texture of loaves made with a partial replacement (30%) of wheat flour by different irradiated flours was established. The results showed that with the increase of radiation dose there was an increase of enzymatic activity, especially for higher doses (9kGy). These results corroborate for the understanding that there would be no need of addition of enzymatic improvers for the bread confection. The height, weight, and loss of moisture from the products developed with different substitutions of flours used in the formulations, showed different behaviors. With an increasing of the radiation dose applied, there was an increase in the height of the loaves, as well as a reduced loss of moisture on the products developed with substitution of 30% of the wheat flour with irradiated wheat flour and pulp of green banana flour. From a technological standpoint, the enzymatic activity was not adversely affected by radiation. Considering the characteristics studied, the dose of 9kGy would be recommended seeking the production of loaves. Although the irradiation process is generally applied in the preservation of hygienic quality of food products, its use on different kinds of flours used in bread production may induce some

  15. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends

    Directory of Open Access Journals (Sweden)

    Udeme Joshua Josiah Ijah

    2014-01-01

    Full Text Available Dehydrated uncooked potato (Irish and sweet flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 105 cfu/g to 1.09 × 106 cfu/g while the fungal counts ranged from 8.0 × 101 cfu/g to 1.20 × 103 cfu/g of the sample. Coliforms were not detected in the bread. Bacteria isolated were species of Bacillus, Staphylococcus, and Micrococcus while fungi isolates were species of Aspergillus, Penicillium, Rhizopus, and Mucor. The mean sensory scores (color, aroma, taste, texture, and general acceptability were evaluated. The color of the bread baked from WF/IPF2 (wheat/Irish potato flour, 95 : 5% blend was preferred to WF (wheat flour, 100% while WF/SPF1 (wheat/sweet potato flour, 100% and WF/IPF1 (wheat/Irish potato flour, 90 : 10% aroma were preferred to WF. However, the bread baked from WF, WF/IPF2 (wheat flour/Irish potato flour, 95 : 5%, and WF/SPF2 (wheat/sweet potato flour, 95 : 5% was more acceptable than other blends. The use of hydrated potato flour in bread making is advantageous due to increased nutritional value, higher bread yield, and reduced rate of staling.

  16. Feasibility tests of a high resolution sampling radial drift chamber

    International Nuclear Information System (INIS)

    Huth, J.

    1985-01-01

    The design concept and results of feasibility tests for a vertex detector intended for use in the TPC-PEP4/9 experiment are presented. The detector is based on a slow radial drift in dimethyl ether. High resolution localization of the avalanches at the sense wire is accomplished with nearby pickup wires and the utilization of waveform sampling electronics. The avalanche angular coordinate measurements, combined with knowledge of the electric field distribution and drift velocity permit reconstruction of the trajectory using essentially all track information. Measurements with a test chamber constructed to study characteristics of avalanche localization indicate that the recoverable track information in one centimeter of dimethyl ether at 1.5 atm is equivalent to 30 measurements of 40 μm accuracy. (orig.)

  17. Results from tests of TFL Hydragard sampling loop

    International Nuclear Information System (INIS)

    Steimke, J.L.

    1995-03-01

    When the Defense Waste Processing Facility (DWPF) is operational, processed radioactive sludge will be transferred in batches to the Slurry Mix Evaporator (SME), where glass frit will be added and the contents concentrated by boiling. Batches of the slurry mixture are transferred from the SME to the Melter Feed Tank (MFT). Hydragard reg-sign sampling systems are used on the SME and the MFT for collecting slurry samples in vials for chemical analysis. An accurate replica of the Hydragard sampling system was built and tested in the thermal Fluids Laboratory (TFL) to determine the hydragard accuracy. It was determined that the original Hydragard valve frequently drew a non-representative sample stream through the sample vial that ranged from frit enriched to frit depleted. The Hydragard valve was modified by moving the plunger and its seat backwards so that the outer surface of the plunger was flush with the inside diameter of the transfer line when the valve was open. The slurry flowing through the vial accurately represented the composition of the slurry in the reservoir for two types of slurries, different dilution factors, a range of transfer flows and a range of vial flows. It was then found that the 15 ml of slurry left in the vial when the Hydragard valve was closed, which is what will be analyzed at DWPF, had a lower ratio of frit to sludge as characterized by the lithium to iron ratio than the slurry flowing through it. The reason for these differences is not understood at this time but it is recommended that additional experimentation be performed with the TFL Hydragard loop to determine the cause

  18. Defatted Soy Flour Supplementation of Wheat Bread ameliorates Blood Chemistry and Oxidative Stress in Wistar rats.

    Science.gov (United States)

    Ebuehi, O A T; Okafor, H K

    2015-01-01

    Bread is a convenience food made from wheat flour, which is derived from wheat and whose technology of which dates back to the ancient Egyptians. It is therefore of economic advantage if wheat importation to Nigeria can be reduced by substitution with other suitable materials. This led to the whole idea of composite flour, which is a mixture of wheat with other materials to form suitable flour for baking'purposes. The study is to ascertain the effect of supplementation of bread with defatted soy flour on blood chemistry and oxidative stress in Wistar rats. Wheat flour mixed with high quality defatted Soy flour at several ratios: 90:10, 80:20, 70:30, and 60:40. The 90:10, 80:20, 70:30, and 60:40 flour mixtures were used to prepare 10%, 20%, 30%, and 40% Soya bread, respectively. The control bread (100%) was prepared with 100% wheat flour. Bread produced with these blends compared with regular 100% wheat bread and was tested for chemical and. organoleptic characteristics. Sixteen rats were randomly given codes and allocated to 2 different groups via tables with random numbers to feed on the 100% wheat blend and soy supplemented bread (90% wheat flour/10% soy flour) for 28 days. The weights and feedintake of the rats were computed on dailybasis. Blood was taken for biochemical assays and liver was used for antioxidant assay, that is activities of catalase, super oxider dismutase (SOD) and reduced glutathine level. The activities of serum SOD and catalase were significantly increase (pbread as compared to the control, (wheat bread) and a significant decrease (pbread as compared to the control. There was a significant decrease (pbread.

  19. SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS

    OpenAIRE

    Flavia POP; Zorica VOȘGAN; Lucia MIHALESCU

    2017-01-01

    The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4), 20% (R3), 10% (R2) and without soy flour, control (R1). The fat content of control was 16.36% and increased to 19.4% in the case of 30% soy flour formulation that could be due to the increase in the proportion of soy flour in t...

  20. Statistical sampling and hypothesis testing in orthopaedic research.

    Science.gov (United States)

    Bernstein, Joseph; McGuire, Kevin; Freedman, Kevin B

    2003-08-01

    The purpose of the current article was to review the process of hypothesis testing and statistical sampling and empower readers to critically appraise the literature. When the p value of a study lies above the alpha threshold, the results are said to be not statistically significant. It is possible, however, that real differences do exist, but the study was insufficiently powerful to detect them. In that case, the conclusion that two groups are equivalent is wrong. The probability of this mistake, the Type II error, is given by the beta statistic. The complement of beta, or 1-beta, representing the chance of avoiding a Type II error, is termed the statistical power of the study. We previously examined the statistical power and sample size in all of the studies published in 1997 in the American and British volumes of the Journal of Bone and Joint Surgery, and in Clinical Orthopaedics and Related Research. In the journals examined, only 3% of studies had adequate statistical power to detect a small effect size in this sample. In addition, a study examining only randomized control trials in these journals showed that none of 25 randomized control trials had adequate statistical power to detect a small effect size. However, beta, or power, is less well understood. Because of this, researchers and readers should be aware of the need to address issues of statistical power before a study begins and be cautious of studies that conclude that no difference exists between groups.

  1. Rheological properties of Danwake flour blends from sorghum ...

    African Journals Online (AJOL)

    The rheological properties of seven danwake flour blend formulations from sorghum, wheat and cassava bases were investigated. The different ingredients in the danwake were sorghum flour, cowpea flour, wheat flour, cassava flour, baobab leaf powder, and trona (sodium sesquicarbonate) (kanwa). The viscosity of the ...

  2. 21 CFR 137.160 - Enriched bromated flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched bromated flour. 137.160 Section 137.160... FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.160 Enriched bromated flour. Enriched bromated flour conforms to the...

  3. 21 CFR 137.185 - Enriched self-rising flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched self-rising flour. 137.185 Section 137...) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.185 Enriched self-rising flour. Enriched self-rising flour...

  4. Chemical composition and acceptability of yam flour supplemented ...

    African Journals Online (AJOL)

    Objective: The study was conducted to determine chemical composition of yam flour substituted with soy and whole wheat flour and acceptability of 'amala' prepared from the yam flour blends. Materials and methods: The yam flour was prepared using conventional method adopted from traditional method of yam flour ...

  5. 21 CFR 137.205 - Bromated whole wheat flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Bromated whole wheat flour. 137.205 Section 137...) FOOD FOR HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour...

  6. 21 CFR 137.225 - Whole durum flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Whole durum flour. 137.225 Section 137.225 Food... HUMAN CONSUMPTION CEREAL FLOURS AND RELATED PRODUCTS Requirements for Specific Standardized Cereal Flours and Related Products § 137.225 Whole durum flour. Whole durum wheat flour conforms to the...

  7. Finite Sample Corrections for Parameters Estimation and Significance Testing

    Directory of Open Access Journals (Sweden)

    Boon Kin Teh

    2018-01-01

    Full Text Available An increasingly important problem in the era of Big Data is fitting data to distributions. However, many stop at visually inspecting the fits or use the coefficient of determination as a measure of the goodness of fit. In general, goodness-of-fit measures do not allow us to tell which of several distributions fit the data best. Also, the likelihood of drawing the data from a distribution can be low even when the fit is good. To overcome these limitations, Clauset et al. advocated a three-step procedure for fitting any distribution: (i estimate parameter(s accurately, (ii choosing and calculating an appropriate goodness of fit, (iii test its significance to determine how likely this goodness of fit will appear in samples of the distribution. When we perform this significance testing on exponential distributions, we often obtain low significance values despite the fits being visually good. This led to our realization that most fitting methods do not account for effects due to the finite number of elements and the finite largest element. The former produces sample size dependence in the goodness of fits and the latter introduces a bias in the estimated parameter and the goodness of fit. We propose modifications to account for both and show that these corrections improve the significance of the fits of both real and simulated data. In addition, we used simulations and analytical approximations to verify that convergence rate of the estimated parameters toward its true value depends on how fast the largest element converge to infinity, and provide fast inversion formulas to obtain p-values directly from the adjusted test statistics, in place of doing more Monte Carlo simulations.

  8. Bioelectrographic testing of mineral samples: a comparison of techniques.

    Science.gov (United States)

    Vainshelboim, Alex; Momoh, Kenneth S

    2005-04-01

    This study was initiated to determine the suitability of differing techniques to record optical properties of gemstones under electromagnetic stimulation. Such properties are of interest due to the historical use of gemstones in folkloric remedies, specifically as agents for concentrating, focusing, or otherwise conducting energy flows in the human body. The techniques researched produce a localized corona discharge around the tested material. The simplest technique, Tesla coil Kirlian photography (TCKP), uses a Tesla coil to introduce a strong electric current, and the circuit is completed by a glass electrode. The corona discharge is then photographed. The other technique used in the study is gas discharge visualization (GDV), which uses a pulsed current and a digital camera integral to the coil to produce digital images of the corona discharge. Gemstones were tested both whole and in powdered form. The sample gemstones were amethyst, aquamarine, garnet, golden citrine, pink tourmaline, and yellow topaz. Powdered gemstones were ground to a particle size of 2-5 microns; whole gemstones were roundcut to a diameter of 5 mm. In our tests, TCKP showed divergent effects for differing types of gemstone. The most extreme effects were exhibited by tourmaline, both in powdered and whole form. In addition, TCKP appeared to indicate differing effects for gemstones of the identical type but mined from differing locations. The GDV technique showed differing data among the gemstones for the measured parameters, indicating that a high relative intensity did not correspond to the size of the corona discharge. While both techniques showed promise in distinguishing differences in corona discharge behavior in gemstone samples, further work is necessary to determine the significance of differences in geographical sources or between gemstones of similar crystalline structure. The techniques explored show promise in characterizing the properties of gem materials under electromagnetic

  9. Effects of Chlorination and Heat Treatment on Flour and Gluten Functionality Explored by Solvent Retention Capacity (SRC) and Mixograph

    Science.gov (United States)

    The effects of chlorination and heat treatment on flour and gluten functionality were explored by SRC and mixograph for the soft wheat cultivar, Croplan 594W. Regardless of milling yield, SRC results for chlorinated flour samples showed a decrease in lactic acid SRC values with increasing extent of...

  10. Role of steaming and toasting on the odor, protein characteristics of chickpea (Cicer arietinum L.) flour, and product quality.

    Science.gov (United States)

    Ravi, R; Ajila, C M; Rao, U J S Prasada

    2011-03-01

    Proteins play an important role in imparting functional attributes like texture and shape, which determine the sensory quality of the foods. Boondi, a deep fried product from chickpea (Cicer arietinum L.) flour dispersion, is a popular snack food in India. Chickpea dhal (splits) or flour was subjected to various processing conditions like steaming and toasting, to determine their effect on the chickpea flour protein characteristics and on the product quality. Dhal and flour subjected to different heat treatments showed differences in their odor profiles. The SDS-PAGE of sodium phosphate buffer extracts of steamed dhal or flour showed that the high molecular weight (HMW) proteins of 66 to 100 kDa that were present in the untreated dhal were found to be absent in steamed dhal extracts. However, SDS buffer extracts on SDS-PAGE of these steamed samples did not show any difference between untreated and thermally treated dhal samples. Phosphate buffer extracts of the thermally treated flours were subjected to gel filtration chromatography and the results indicated that the HMW protein fraction content decreased significantly in the treated dhal or flour samples compared to control. Boondi prepared from the thermally treated dhal samples resulted in the loss of spherical shape of boondi. Thus, the results indicate that thermal treatment of chickpea dhal and flour influence changes in protein characteristics, the sensory profile and quality of boondi.

  11. Testing times: identifying puberty in an identified skeletal sample.

    Science.gov (United States)

    Henderson, Charlotte Y; Padez, Cristina

    2017-06-01

    Identifying the onset of puberty in skeletal remains can provide evidence of social changes associated with the onset of adulthood. This paper presents the first test of a skeletal method for identifying stages of development associated with the onset of puberty in a skeletal sample of known age and cause of death. Skeletal methods for assessing skeletal development associated with changes associated with puberty were recorded in the identified skeletal collection in Coimbra, Portugal. Historical data on the onset of menarche in this country are used to test the method. As expected, females mature faster than their male counterparts. There is some side asymmetry in development. Menarche was found to have been achieved by an average age of 15. Asymmetry must be taken into account when dealing with partially preserved skeletons. Age of menarche is consistent, although marginally higher, than the age expected based on historical data for this time and location. Skeletal development in males could not be tested against historical data, due to the lack of counterpart historical data. The ill health known to be present in this prematurely deceased population may have delayed skeletal development and the onset of puberty.

  12. SUBSTITUSI TEPUNG TEMPE JAGUNG PADA PEMBUATAN MIE BASAH [Substitution of Corn Tempe Flour on Wet Noodle

    Directory of Open Access Journals (Sweden)

    Sri Setyani

    2017-03-01

    Full Text Available The purpose of this research was to find the best formulation of corn tempe flour and wheat flour to produce chemically, physicochemically and organoleptically acceptable sweet noodle. The formulation consisted of 4 levels ratio of 100% corn tempe flour and wheat flour L1 (10:90, L2 (20:80, L3 (30:70, L4 (40:60 w/w with 6 replications. The experiment was arranged in Complete Randomized Block Design (CRBD. Data were analyzed by using analysis of variance, further were tested by using the Least Significant Difference (LSD test in 5% level of significance. The result showed that the best formula was L3 treatment (30% corn tempe flour  and 70% wheat flour. The characteristic  of this noodle were 23.31% moisture content, 1.55% ash, 8.50% fat,   9.11% protein, 57,2% carbohydrate, 9.85% cooking loss, and 13.50 %water absorption. The wet noodle score sensory of texture was 2,88 (rather chewy, taste’s and aroma score was 3.05 (typical corn, and the overall of acceptance was  2.93 (like.Keywords: chemical-physicochemical and organoleptic characteristics, corn tempe flour,  wet noodle,wheat.

  13. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products, 6

    International Nuclear Information System (INIS)

    Muramatsu, Nobuyuki; Ohhinata, Hiroshi; Karasawa, Hideyuki; Ohike, Terutake; Ito, Hitoshi.

    1989-01-01

    The effects of gamma irradiation at 0.2∼0.4 Mrad and condition for processing of buckwheat noodles on sensory quality and physical properties were investigated. The results were as follows: (1) Sensory evaluation of buckwheat noodles, prepared with the 70 % ratio of buckwheat flour, was decreased according to an increase of irradiation dose of buckwheat flour. Hardness and adhesiveness of buckwheat noodles caused by irradiation should be given large effect to the texture. Elasticity of buckwheat noodles was linearly decreased with increasing of irradiation dose of buckwheat flour, and elasticity of buckwheat noodles was decreased about 15 % by an increase of irradiation dose at 0.3 Mrad. (2) Maximum torque in Farinograph test was linearly decreased with increasing of irradiation dose of buckwheat flour, and maximum torque was decreased about 3 % by increasing of irradiation dose with 0.1 Mrad. (3) Sensory evaluation was also decreased by increasing content of irradiated buck wheat flour at 0.3 Mrad in noodles. Elasticity was increased and deflection was decreased with increasing of the ratio of irradiated buckwheat flour. (4) Sensory evaluation of buckwheat noodles was changed by water contents in buckwheat noodles. The best evaluation was obtained in the ratio of water added at 32 % and 30 % irradiated buckwheat flour at 0.3 Mrad in processing of buckwheat noodles. Maximum stress and elasticity at the bending test of a circular plate were decreased 20 or 10 % by increase with 2 % contents of water added. (author)

  14. Development of aerated confectionery products of high nutritional value using triticale flour

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2016-01-01

    Full Text Available Pastries are very popular among the Russian population. Pastry are the most promising targets for the enrichment of their function ingredients.. One of the most promising feedstocks for the production of flour confectionery products is flour from grain crops ofspring triticale. The different varieties of triticale were studied in particular, triticale flour grade "Ukro" for use in technologies of shortbread-butter cookies with enhanced food value. The first in the history of our country varieties of spring triticale "Ukro" was included in the State Register of selection achievements since 2004. Triticale is characterized by high-protein content. Triticale, protein is higher than in wheat by amino acids lysine and tryptophan, minerals (calcium, potassium, magnesium, iron, B vitamins. It was pointed the choice and ratio of prescription ingredients. Recipe shortbread-butter cookies based on the seeded triticale flour and flour from coarse whole meal grain, grade "Ukro", with high consumer properties was developed. Cake samples prepared on the basis of flour triticale exceed the reference sample of prime grade wheat flour. Biscuits have a high content of complete protein, vitamins, macro - and microelements, dietary fibers, high gustatory qualities. The influence of prescription components on organoleptic and physical-chemical properties of sandy butter cookies was studied. The nutritional and biological value was calculated. It was state the daily needs of the organism in these materials when using 100 g. As a result of the conducted studies proved the feasibility of the use of flour from grain triticale in the production of flour confectionery products of functional purpose.

  15. PARTIAL HYDROLYSIS OF PURPLE SWEET POTATO FLOUR BY AMYLASE FROM Saccharomycopsis fibuligera AND ITS APPLICATION FOR COMPOSITE BREADMAKING

    Directory of Open Access Journals (Sweden)

    Agus Safari

    2013-04-01

    Full Text Available Purple sweet potato is one of underutilized carbohydrate sources in Indonesia, whilst known as good source of carbohydrate and can act as functional food due to its anthocyanine and dietary fiber contents. Therefore in the present study, we try to modify the sweet potato flour by partial hydrolysis using amylase produced by Saccharomycospsis fibuligera R64 and apply the partially hydrolyzed flour for composite breadmaking. The amylase was produced using batch method and partially purified by the addition of ammonium sulfate followed by gel filtration chromatography on Sephadex G25 using fast performance liquid chromatography system. The enzyme was then used to hydrolyze the purple sweet potato flour. Characterizations of the partially hydrolyzed flour comprise reduction in amylose-iodine complex, SEM and XRD. Partially hydrolyzed flour was then used as composite flour for bread, with ratio of wheat to partially hydrolyzed purple sweet potato flour was 70 : 30. The produced bread was then analyzed for its texture, organoleptic test and visualization of the bread crumb using TEM. The results of the present study indicate that the enzyme partially hydrolyzed the sweet potato flour. Even though the quality of the composite bread is not as good as wheat bread, partial hydrolysis seems to improve the texture and appearance of the composite bread, as indicated by better swelling volume and firmness of the composite bread using partially hydrolyzed purple sweet potato flour.

  16. Testing the double-deficit hypothesis in an adult sample.

    Science.gov (United States)

    Miller, Carlin J; Miller, Scott R; Bloom, Juliana S; Jones, Lauren; Lindstrom, William; Craggs, Jason; Garcia-Barrera, Mauricio; Semrud-Clikeman, Margaret; Gilger, Jeffrey W; Hynd, George W

    2006-06-01

    The double-deficit hypothesis of dyslexia posits that reading deficits are more severe in individuals with weaknesses in phonological awareness and rapid naming than in individuals with deficits in only one of these reading composite skills. In this study, the hypothesis was tested in an adult sample as a model of reading achievement. Participants were parents of children referred for evaluation of reading difficulties. Approximately half of all participants reported difficulty learning to read in childhood and a small subset demonstrated ongoing weaknesses in reading. Structural equation modeling results suggest that the double-deficit hypothesis is an accurate model for understanding adult reading achievement. Better reading achievement was associated with better phonological awareness and faster rapid automatized naming in adults. Posthoc analyses indicated that individuals with double deficits had significantly lower reading achievement than individuals with single deficits or no deficits.

  17. Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends.

    Science.gov (United States)

    Ohizua, Ehimen R; Adeola, Abiodun A; Idowu, Micheal A; Sobukola, Olajide P; Afolabi, T Adeniyi; Ishola, Raphael O; Ayansina, Simeon O; Oyekale, Tolulope O; Falomo, Ayorinde

    2017-05-01

    This study investigated some quality attributes of unripe cooking banana (UBF), pigeon pea (PPF), and sweetpotato (SPF) flour blends. Simplex centroid mixture design was used to obtain 17 blends from the flours. The nutrient composition, color, and functional properties of the blends were evaluated using standard methods. Data were subjected to analysis of variance and treatment means were compared using Duncan's multiple range test at 5% probability level. There were significant ( p  pigeon pea-sweetpotato flour blends are desirable for alleviating malnutrition in Nigeria and developing new food formulations.

  18. A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours.

    Science.gov (United States)

    Vrček, Ivana Vinković; Čepo, Dubravka Vitali; Rašić, Dubravka; Peraica, Maja; Žuntar, Irena; Bojić, Mirza; Mendaš, Gordana; Medić-Šarić, Marica

    2014-01-15

    Growing interest in organic agriculture has prompted this study aiming to evaluate nutritional content of wheat flours originating from organic and conventional production systems. Obtained results showed that organic samples had significantly lower protein content and lower levels of Ca, Mn and Fe compared to conventional samples. Protein digestibility and levels of K, Zn and Mo were significantly higher in organic than in conventional wheat flours. Regarding undesirable metals, significantly higher levels of As and Cd were found in conventional compared to organic wheat flours. Although the mean concentrations of zearalenone and ochratoxin A were higher in conventional than in organic flours, this difference was not significant. This study revealed that organic agriculture has the potential to yield products with some relevant improvements in terms of high quality proteins and microelements contents, while the reduction in contamination with toxic elements and mycotoxins may be accomplished. Copyright © 2013 Elsevier Ltd. All rights reserved.

  19. Meteorological testing and analysis of sampling equipment for wet deposition

    International Nuclear Information System (INIS)

    Winkler, P.; Jobst, S.; Harder, C.

    1989-01-01

    11 rain collector types for wet deposition were subjected to a field test. Two of the nine types were identically constructed. The following measured values were analyzed: amount of rainfall, electrical conductivity, pH value, Cl - , NO 3 - , SO 4 = , NH 4 + , Na + , K + , Ca ++ , Mg ++ , Fe, Pb, Cu, Cd. The analysis was restricted to rainfall. In a basic study structural and statistical analyses of precipitations were made in order to find out from which extent of intensity resp. rain volume per rainfall the precipitations are important for wet deposition. Some sensors required intensities of nearly 1 mm/h in order to recognize all rainfalls. In order to reach a better standardization of the measuring technique the funnel geometry should be standardized. The current technique is not suited for correctly registering the deposition which is connected with light and very light rainfall. It was found out in rinsing tests with diluted HNO 3 that considerable amounts of trace metals accumulate at funnel walls and in headers, although the collecting device had been subjected to a thorough acid purification before. For the determination of the wet deposition of the trace metals problems arise if the samples are filtered and the filters are not analyzed. In that case particle-bound metals which are suspended in raindrops will not be registered. After comparing the equipment some of the devices were improved in order to eliminate known sources of contamination. (orig./KW) [de

  20. The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns

    DEFF Research Database (Denmark)

    Pambo, Kennedy O.; Okello, Julius J.; Mbeche, Robert M.

    2018-01-01

    attributes of a common bakery product (buns) that was blended with cricket-flour i.e., cricket-flour-containing (CFC) buns. We also tested whether provision of information can modulate the sensory evaluations, personal involvement and emotions. The study is based on a field experiment involving 432...

  1. Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, (Herbst)

    OpenAIRE

    Sohail Ahmed; Waqas Wakil; H.M. Salman Saleem; Mohammad Shahid; M. Usman Ghazanfar

    2010-01-01

    Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm) on biology of red flour beetle, Tribolium castaneum (Hebrst.). Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compare...

  2. Principles of Work Sample Testing. 1. A Non-Empirical Taxonomy of Test Uses

    Science.gov (United States)

    1979-04-01

    possible inferences as the principal form of evaluation. ixIi , / I I i INTRODUCTION The well-established technology for aptitude testing seems inade- quate...used for the evaluation of inferences drawn fran aptitude tests, even though many work sample variables can be appro- priately handled within a...The Rorschach in psychological science. Journal of Abnormal and Social Psychology, 1948, 43, 471-475. Thurstone, L. L. The measurent of values

  3. CHEMICAL AND PHYSICAL PROPERTIES OF THE FORTIFIED WHEAT FLOUR WITH SYNTHETIC FENAEDTA COMPLEX

    Directory of Open Access Journals (Sweden)

    Ali Hussein Abed-Al-Kareem

    2013-08-01

    Full Text Available This study includes fortification of two type of flour 70 and 80 % extraction with two sources of non-haem iron sodium iron EDTA (FeNaEDTA which was synthesis in laboratory and ferrous sulfate in level of 30 mg iron/kg flour. The synthesis FeNaEDTA has been identified in several methods, infra red spectrophotometry, C.H.N analyzer and inductively coupled plasma optical emission spectrometry (ICP- OES. NaFeEDTA is the only non-haem source that has good bioavailability as it is relatively independent of flour composition and withstands the inhibitory effects of phytates. Chemical analysis of the two type of the flour before and after fortification with FeNaEDTA was done (moisture, ash , protein , fat and wet gluten% and the amount of iron as mg/100g.The falling number was not affected by the above fortificants.The values of falling Number of 70% extraction for non-fortified and fortified flour by FeNaEDTA and ferrous sulfate were ( 425,426,427 second respectively, while for 80% extracted flour were (445,446,448 second respectively. The color test showed an increasing of color degree upon fortified by iron sulfate and decreasing of upon fortified by FeNaEDTA in both type of flour.

  4. Effects of heat treatment on oil-binding ability of rice flour.

    Science.gov (United States)

    Tabara, Aya; Nakagawa, Mariko; Ushijima, Yuki; Matsunaga, Kotaro; Seguchi, Masaharu

    2015-01-01

    Heat-treated (120 °C for 120 min) rice flour showed high affinity to oil (oil-binding ability). This oil-binding ability could be observed by shaking the heat-treated rice flour (2.0 g), oil (4.0 mL), and water (20 mL) vigorously in a test tube, and the oil bound to the rice flour sank into the water. To examine the time-dependent levels of the oil-binding ability, rice flour was heat-treated at 120 °C for 10, 20, 40, 60, and 120 min, and the precipitated volume of oil/rice flour complex increased with an increase of the heating time. The oil-binding ability of the rice flour was not affected by the treatments with diethyl ether or boiled chloroform/methanol (2:1) solutions, which suggested no relationship to the oil in the rice flour, but was lost upon alkali (0.2% NaOH solution) or pepsin treatment, which suggested its relationship to the rice proteins.

  5. Development beer technology with amaranth flour

    Directory of Open Access Journals (Sweden)

    M. M. Danina

    2016-01-01

    Full Text Available At the present time, the urgent problem is the development of product range of beer and the reduction of production costs. We used amaranth flour: "protein" and "carbohydrate", is designed and experimentally obtained from seeds of amaranth and made available for research "Agros" company (Kaliningrad region. The article discusses the effects of different concentrations of flour on the process of mashing, fermentation and the quality of beer. Prepared in the ratio of light barley malt:amaranth flour 90:10 and 80:20, respectively. Experimental were chosen of mashing barley malt with the addition of flour. The mashing process started with a temperature of 40 or 500C. Cytolytic pause was 30 min, protein-25 min, malt pause was increased up to 30 min. Using 20% of flour in the total grain charge leads to the increase of first wort extract content to 12.2%. By increasing the amount of flour in the grist of grain products increases the saccharification of the mash. The time of saccharification when you make 20% of the "protein" flour and the initial temperature of mashing 500C is 26 minutes, and "carbohydrate" flour -18min., therefore, when developing technology of new beer, from the point of view of reducing the cost of production, it is advisable to use "carbohydrate" amaranth flour in the amount of 20% in the total grain products. We estimated the impact of concentrations used flour on organoleptic indicators of finished beer on a 25 point scale. The aroma of the beer was felt citrus and malt undertones. Total score of beer with 10% amaranth flour is 18 points, and 20% amaranth flour is 20 points.

  6. Rheological properties of the wheat flour supplemented with different additives

    Directory of Open Access Journals (Sweden)

    GEORGETA STOENESCU

    2011-07-01

    Full Text Available One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixolab parameters C4 and C5 were found to be lower in samples with high doses of additives containing α-amylases. The increase of the α-amylase dose reduces the dough stability. The samples that contain higher doses of additives presented low values of the β slope, which gives indications about starch gelatinization. The samples with reduced α-amylases activity showed high values of the γ slope.

  7. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties.

    Science.gov (United States)

    Jan, Ulfat; Gani, Adil; Ahmad, Mudasir; Shah, Umar; Baba, Waqas N; Masoodi, F A; Maqsood, Sajid; Gani, Asir; Wani, Idress Ahmed; Wani, S M

    2015-10-01

    Buckwheat flour was incorporated into wheat flour at different levels (0, 20, 40, 60, 80, and 100 %) and the physicochemical, functional and antioxidant properties of the blended flour were studied. This study also investigated the effect of buckwheat on the retention of antioxidant properties of cookies during baking. The results showed significant variation in physicochemical and functional properties of the blended flour. The addition of buckwheat flour into wheat flour also increased the antioxidant properties of blended flour proportionally, but metal chelating properties decreased. The incorporation of buckwheat in wheat flour helped in better retention of antioxidant potential of cookies during baking process as buckwheat cookies (100 % buckwheat) showed greater percentage increase in antioxidant properties than control (100 % wheat). Quality characteristics of cookies such as hardness and spread ratio decreased, while as non-enzymatic browning (NEB) increased significantly with increase in the proportion of buckwheat flour in wheat flour. The Overall acceptability of cookies by sensory analysis was highest at 40 % level of blending. This study concluded that addition of buckwheat in wheat flour, may not only improve the physico-chemical and functional properties of the blended flour but may also enhance the nutraceutical potential of the product prepared from it.

  8. SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS

    Directory of Open Access Journals (Sweden)

    Flavia POP

    2017-12-01

    Full Text Available The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food. Wheat flour has been replaced at different levels with soy flour that were 30% (R4, 20% (R3, 10% (R2 and without soy flour, control (R1. The fat content of control was 16.36% and increased to 19.4% in the case of 30% soy flour formulation that could be due to the increase in the proportion of soy flour in the flour blend. The highest mineral content was obtained in R4 (1.98% and the lowest in R1 (0.552%, soy flour brought a significant contribution to mineral substances, and the ash content increased gradually with the increase in the percentage of soy flour. From the sensory evaluation, the biscuits with 10 and 20% soy flour addition presented similar characteristics, biscuits supplemented with up to 20% soy flour have shown superior nutritional characteristics as compared to wheat flour biscuits.

  9. Rapid detection of benzoyl peroxide in wheat flour by using Raman scattering spectroscopy

    Science.gov (United States)

    Zhao, Juan; Peng, Yankun; Chao, Kuanglin; Qin, Jianwei; Dhakal, Sagar; Xu, Tianfeng

    2015-05-01

    Benzoyl peroxide is a common flour additive that improves the whiteness of flour and the storage properties of flour products. However, benzoyl peroxide adversely affects the nutritional content of flour, and excess consumption causes nausea, dizziness, other poisoning, and serious liver damage. This study was focus on detection of the benzoyl peroxide added in wheat flour. A Raman scattering spectroscopy system was used to acquire spectral signal from sample data and identify benzoyl peroxide based on Raman spectral peak position. The optical devices consisted of Raman spectrometer and CCD camera, 785 nm laser module, optical fiber, prober, and a translation stage to develop a real-time, nondestructive detection system. Pure flour, pure benzoyl peroxide and different concentrations of benzoyl peroxide mixed with flour were prepared as three sets samples to measure the Raman spectrum. These samples were placed in the same type of petri dish to maintain a fixed distance between the Raman CCD and petri dish during spectral collection. The mixed samples were worked by pretreatment of homogenization and collected multiple sets of data of each mixture. The exposure time of this experiment was set at 0.5s. The Savitzky Golay (S-G) algorithm and polynomial curve-fitting method was applied to remove the fluorescence background from the Raman spectrum. The Raman spectral peaks at 619 cm-1, 848 cm-1, 890 cm-1, 1001 cm-1, 1234 cm-1, 1603cm-1, 1777cm-1 were identified as the Raman fingerprint of benzoyl peroxide. Based on the relationship between the Raman intensity of the most prominent peak at around 1001 cm-1 and log values of benzoyl peroxide concentrations, the chemical concentration prediction model was developed. This research demonstrated that Raman detection system could effectively and rapidly identify benzoyl peroxide adulteration in wheat flour. The experimental result is promising and the system with further modification can be applicable for more products in near

  10. Physicochemical Properties and the Acceptability of Maize/Soy Flour ...

    African Journals Online (AJOL)

    The effect of soy flour (full fat-FF and defatted- DF) supplementation on the physicochemical and sensory properties of maize flour and kokoro, a maize based snack was investigated. Mixes of maize flour and full fat soy flour were produced at ratios 9:1, 8:2 and 7:3, similarly, mixes of maize flour and defatted soy flour at ...

  11. Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies

    OpenAIRE

    HUSSAIN, Shahzad; ANJUM, Faqir Muhammad; BUTT, Masood Sadiq; KHAN, Muhammad Issa; ASGHAR, Ali

    2014-01-01

    Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour and texture of cookies. Cookies containing 20% and lower level of the full fat flaxseed flour were ac...

  12. Proximate Composition Energy Content And Sensory Properties Of Complementary Foods Produced From Blends Of Sorghum And African Yam Bean Flour

    Directory of Open Access Journals (Sweden)

    Okoye

    2015-08-01

    Full Text Available the proximate composition energy content and sensory properties of complementary foods prepared from sorghum and African yam bean flour blends were investigated. The sorghum flour SF was blended with African yam bean flour AYBF in the ratios of 9010 8020 7030 6040 and 5050 and used for the production of complementary foods. The complementary foods produced were evaluated for proximate composition energy content and sensory qualities using standard methods. The proximate composition of the samples showed that the protein content of the complementary foods increased gradually with increased level of African yam bean flour addition from 8.64 in 9010 SF AYBF to 13.44 in 5050 SF AYBF samples while carbohydrate decreased. In the same vein the energy content of the samples also increased with increased supplementation with African yam bean flour from 368.84KJ100g in 9010 SF AYBF to 382.98KJ100g in 5050 SF AYBF. The sensory evaluation carried out on different samples of complementary food after reconstitution into gruels with boiling water showed that the formulation prepared from 100 sorghum flour used as control was most acceptable by the judges and also differed significantly pamp88040.05 from the other samples in flavour texture and taste. However the sample fortified with 50 African yam bean flour was scored highest in colour.

  13. Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread.

    Science.gov (United States)

    Pérez, Isela Carballo; Mu, Tai-Hua; Zhang, Miao; Ji, Lei-Lei

    2017-12-01

    The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter ( p sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 ℃. Compared with sweet potato flour samples without heat treatment and with heat treatment at 90, 100 and 120 ℃, the gelatinization temperature and enthalpy change of sweet potato flour at 110 ℃ were the lowest, which were 77.94 ℃ and 3.67 J/g, respectively ( p sweet potato flour increased significantly from 1199 ml without heat treatment to 1214 ml at 90 ℃ ( p sweet potato-wheat bread with sweet potato flour after heat treatment increased significantly, which was the largest at 90 ℃ (2.53 cm 3 /g) ( p sweet potato flour could be potentially used in wheat bread production.

  14. Formulation of Emergency Food in Biscuit-Form Made From Proso Millet Flour (Panicum miliaceum) and Snakehead Fish (Channa striata) -Tempeh Flour Koya

    Science.gov (United States)

    Anandito, R. B. K.; Kurniawan, S. R.; Nurhartadi, E.; Siswanti

    2018-02-01

    Indonesia is a natural disaster-prone country. Food availability appears as the post-disaster main problem. Emergency food is an effort to overcome it. An ideal emergency food is expected to have a complete nutritional composition. Fulfilling macronutrient needs, proso millet flour and snakehead fish-tempeh flour koya were being used in this research. The objective of this research was to determine the formulation of emergency food in biscuit form made from proso millet flour and snakehead fish-tempeh flour koya based on its sensory, chemical and physical properties. This research was using a completely randomized design with one factor affecting. The variations of proso millet flour and snakehead fish-tempeh flour koya composition were 100:0 ; 80:20 ; 60:40 ; and 40:60. All treatments were carried out sensory evaluation using hedonic test, proximate analysis, calories analysis using bomb calorimetry methods. and physical analysis using texture profile analyzer. The compensatory model was used to determine the best formula based on all parameters. The result indicated that the best biscuit formula had compositions of proso millet flour 80% and snakehead fish-tempeh flour koya 20%. It had a brownish color, not-strong-fishy aroma, a strong-enough bitter aftertaste and crunchy texture. Chemical analysis showed that its moisture, ash, protein, fat, carbohydrate and total calories content were 1,146%; 4,827%; 12,536%; 26,325%; 56,312% and 5,033 kcal/gram, respectively. The physical analysis shows that its hardness and fracturability values were 8,037 N and 2,403 N, respectively.

  15. Bread quality characteristics as influenced by the addition of tomato seed flour

    Directory of Open Access Journals (Sweden)

    Silvia MIRONEASA

    2016-11-01

    Full Text Available The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20% was used to replace wheat flour 650 type of a very good quality for bread making to make bread. Bread quality through physical, colour, crumb cell, textural and sensory characteristics were analyzed and compared with those of bread without tomato seed. The substitution of wheat flour with 10% tomato seed has the effect of highest values for loaf volume, porosity and elasticity. Color intensity, expressed as the L*, a*, b* values of breads with tomato seed were lower than those of control bread. The hardness of bread samples increased with the increase level of tomato seed addition. Also, the addition of increasing amounts of tomato seed highlighted large cells in crumb structure of bread. Sensory characteristics showed that bread samples with addition of 5 or 10% tomato seed to wheat flour were similar from of point of view of overall acceptability, but 20% addition resulted in slightly acceptable samples. Principal Component Analysis revealed significant correlations (p < 0.05 between bread physical characteristics, loaf volume, porosity, elasticity and bread overall acceptability at different tomato seed flour addition levels in wheat flour. Overall, tomato seed flour could be incorporated up to levels of 10% into bread to provide its beneficial health effects, not negatively changing its quality.

  16. On Wasserstein Two-Sample Testing and Related Families of Nonparametric Tests

    Directory of Open Access Journals (Sweden)

    Aaditya Ramdas

    2017-01-01

    Full Text Available Nonparametric two-sample or homogeneity testing is a decision theoretic problem that involves identifying differences between two random variables without making parametric assumptions about their underlying distributions. The literature is old and rich, with a wide variety of statistics having being designed and analyzed, both for the unidimensional and the multivariate setting. Inthisshortsurvey,wefocusonteststatisticsthatinvolvetheWassersteindistance. Usingan entropic smoothing of the Wasserstein distance, we connect these to very different tests including multivariate methods involving energy statistics and kernel based maximum mean discrepancy and univariate methods like the Kolmogorov–Smirnov test, probability or quantile (PP/QQ plots and receiver operating characteristic or ordinal dominance (ROC/ODC curves. Some observations are implicit in the literature, while others seem to have not been noticed thus far. Given nonparametric two-sample testing’s classical and continued importance, we aim to provide useful connections for theorists and practitioners familiar with one subset of methods but not others.

  17. Features of the rheological properties of dough with sunflower and cedar flour

    Directory of Open Access Journals (Sweden)

    V. A. Gaysina

    2016-01-01

    Full Text Available Promising directions of development of assortment of flour confectionery products are currently creating new combinations, more extraordinary and interesting, the reduction in calories, increase the nutritional value, development of formulations of functional products. As enriching additives in the manufacture of pastry products can be used flour sunflower flour and cedar. Sunflower meal – one of the possible sources of increase of food value. The only raw material component of this product are sunflower seeds that have passed the purification from impurities and shell of the particles, with the subsequent removal of oil from them and grinding. In this torment, to the maximum extent maintained all the valuable biological active substances and vitamins. Sunflower flour is a complex product: it is good recommendation system of proteins, fats, carbohydrates, including fiber, vitamins, phospholipids and mineral substances. Cedar flour is characterized by high protein content (up to 48 % is well balanced in amino acids resultant composition contains b vitamins, food fibers, micro - and macroelements, necessary for life of the human body. Cedar flour has a good functional and technological properties In this paper we study the effect of cedar flour and sunflower meal on the rheological characteristics of dough. Effect of formulation components on the rheological properties of the test is evaluated in terms of water absorption of the flour, the duration of doughing, degree of its dilution and stability when mixing. It was found that the addition of 17% sunflower meal increases the viscosity of the dough and has a strengthening effect on the structure of the dough. Adding cedar flour in the amount of 20% caused the decrease in viscosity and getting more flexible dough.

  18. The influence of thermal processing on emulsion properties of defatted hazelnut flour.

    Science.gov (United States)

    Turan, Deniz; Altay, Filiz; Capanoğlu Güven, Esra

    2015-01-15

    In this study, the influences of roasting and the amount of hazelnut flour on the formation and stabilization of emulsions containing different amounts of oil were investigated. After hazelnuts were roasted in an oven at 140°C for 40 min, the oil content was removed. The emulsions with defatted hazelnut flour containing corn oil at 3%, 10% and 50% were prepared. Roasting process significantly decreased the interfacial tension values of samples down to 1.9 mN/m due to protein denaturation. There was no significant difference between the particle sizes of oil droplets in emulsions with roasted and raw hazelnut flour at the same concentration. However, diffusion coefficients of oil droplets increased for emulsions containing roasted defatted flour samples. The zeta (ζ) potential values of all emulsions increased when roasted hazelnut flour was used, indicating the stabilization of suspensions and the solution resistance against aggregation. Storage modulus (G'), loss modulus (G″) and complex viscosity (η(∗)) of emulsions were measured. G' value was found to be greater than the G″ value, which fits into weak gel model. The roasting process resulted with lower transition temperatures but with increased transition enthalpies of the flour samples based on differential scanning (DSC) measurements. Lower transition temperatures may be attributed to the partial gelatinization of starch in the flour and partial denaturation of proteins. These results may help to tailor the properties of defatted hazelnut flour when it is used in food products containing emulsions such as sauces, dressings and creams for stabilizing purposes. Copyright © 2014 Elsevier Ltd. All rights reserved.

  19. Physical properties of acetylated and enzyme-modified potato and sweet potato flours.

    Science.gov (United States)

    Yadav, A R; Guha, M; Reddy, S Y; Tharanathan, R N; Ramteke, R S

    2007-06-01

    Textural profile, pasting behavior, gelatinization characteristics, sedimentation volume, and gel consistency of acetylated (Ac) and enzyme (glucoamylase)-modified (EM) potato and sweet potato flours have been investigated to determine their suitability in products such as baked goods, soup, and pudding. Dough hardness of Ac and EM samples was significantly higher than their native samples (P potato did not change, while it decreased in modified sweet potato. With increase in moisture, textural properties of modified samples, in general, showed reduced values. Rapid Visco Analyser showed least pasting viscosities of Ac flours due to restricted swelling of starch granules while EM flours exhibited high viscosities. Acetylated samples showed reduced gelatinization temperature (GT), and enthalpy (DeltaH) compared to native samples, whereas enzyme-treated samples showed no significant changes in GT, indicating their comparable crystallinity values with those of native samples. Modified flour samples had lower sediment volumes and gel consistency, and the gel consistency of EM flour correlated with its cold paste viscosity.

  20. Fast method to determine the elements in maize flour: reduction in preparation time and reagent consumption

    Directory of Open Access Journals (Sweden)

    Irineo Kelte Filho

    2017-10-01

    Full Text Available Abstract The aim of this work was to develop and validate methodology to reduce the digestion time and reagent consumption in the determination of minerals in maize flour. The standard methodology employed in Brazil is that described by AOAC. It consists of the calcination of the sample at high temperatures for a long period of time, making the process expensive and slow. In this work, a wet sample digestion method using HNO3 was employed, heating on a block digester with final dissolution in an ultrasonic bath. The validation tests involved linearity and working range studies, and the determination of the detection and quantification limits, accuracy and precision. The sample digestion time was 1:30 h and the percent recoveries for the metals were 93% for Ca, 98% for Cu, 110% for Fe, 97% for Mg, 101% for Mn and 106% for Zn.

  1. Quality of low-fat meatballs containing Legume flours as extenders.

    Science.gov (United States)

    Serdaroğlu, Meltem; Yıldız-Turp, Gülen; Abrodímov, Kiyalbek

    2005-05-01

    Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat, protein and ash content. Cooking properties and colour parameters were evaluated. BBF and LF resulted in greater cooking yield, fat retention and moisture retention values. Meatballs extended with LF were lighter than other samples. Meatballs formulated with BBF had the lowest reduction in diameter. Meatballs with BBF and CF had higher water holding capacity (WHC) than other treatment groups. All meatballs incorporating legume flours were tougher (lower penetration values) than the R treatment. According to sensory evaluation results all meatball treatments had high acceptability and received high scores (6.8 and above). Meatballs with BBF and CF had lower TBA values than meatballs with LF and R at 3rd month of frozen storage at -18°C.

  2. Exposure to flour dust and sensitization among bakery employees.

    Science.gov (United States)

    Page, Elena H; Dowell, Chad H; Mueller, Charles A; Biagini, Raymond E; Heederik, Dick

    2010-12-01

    The National Institute for Occupational Safety and Health conducted a study to determine prevalences of sensitization to bakery-associated antigens (BAAs) and work-related respiratory symptoms at a large commercial bakery. The following measurements were carried out: personal breathing zone (PBZ) and general area (GA) monitoring for inhalable flour dust, α-amylase and wheat, a questionnaire, and blood tests for IgE specific to flour dust, wheat, α-amylase, and common aeroallergens. Of 186 bakery employees present during our site visit, 161 completed the questionnaire and 96 allowed their blood to be drawn. The geometric mean PBZ and GA inhalable flour dust concentrations for the lower-exposure group was 0.235 mg/m(3), and for the higher-exposure group was 3.01 mg/m(3). Employees in the higher-exposure group had significantly higher prevalences of work-related wheezing, runny nose, stuffy nose, and frequent sneezing than the lower-exposure group. The prevalence of IgE specific to wheat was significantly higher among employees who ever had a job in the higher-exposure group or in production at another bakery at both the ≥ 0.10 kU/L and the ≥ 0.35 kU/L cutoffs, and to flour dust and α-amylase at the ≥ 0.10 kU/L cutoff, compared to the lower-exposure group. Despite knowledge of the risks of exposure to flour being available for centuries, U.S. employees are still at risk of sensitization and respiratory symptoms from exposure to high levels of BAA.

  3. Natural incidence of aflatoxins, mycological profile and molecular characterization of aflatoxigenic strains in chickpea flour

    International Nuclear Information System (INIS)

    Mushtaq, S.; Akram, A.; Qureshi, R.

    2015-01-01

    The mycological profile of retail chickpea flour (locall called Baisan), sold in the markets in the Rawalpindi district was studied. All the samples were tested for the contamination with aflatoxins. A total of 13 fungal species isolated from the flour and out of which, Aspergillus flavus was recorded the most common species (100%), followed by Rhizopus oryzea (50%), Aspergillus niger (40%), Penicilium digitatum (30%), Cladosporium cladosporoides, Fusarium oxysporium, Mucor recemosus, M. petrinsularis and Rhizopus arrhizus (20% each), Aspergillus oryzea, Botritus cinerea, Mucor circineloides and Penicillium sp. (10% each). Aflatoxin B1 was found in only 20% of the samples ranging from 3.03-4.24ppb. The molecular characterization was carried out by using PCR using simple sequence repeats (SSR) primers. The SSR amplification pattern clearly showed the genetic variability among the 10 strains of A. flavus. A dendrogram was generated through MVSP software program. Genotype AF04 was most diverse among all genotypes. The similarity value was ranged between 0.538 (53.8%)-0.938 (93.8%). (author)

  4. Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources.

    Science.gov (United States)

    Santiago-Ramos, David; Figueroa-Cárdenas, Juan de Dios; Véles-Medina, José Juan

    2018-05-15

    The viscoelastic characteristics of nixtamalized corn masa were assessed by the dynamic oscillatory test. Masa samples were prepared with flours obtained by nixtamalization with different calcium sources: Ca(OH) 2 (traditional), wood ashes (classic), CaCO 3 (ecological), CaSO 4 (ecological), CaCl 2 (ecological), and Ca(C 2 H 5 COO) 2 (ecological). A sample cooking without calcium source was used as control. Storage (G') and loss (G'') moduli were higher in masa from traditional and classic processes indicating a more elastic and viscous masa. Masa of flours from CaCl 2 and Ca(C 2 H 5 COO) 2 had the lowest values of G' and G''. Viscoelastic properties were explained in terms of the degree of starch gelatinization, the hydrolysis of pericarp and fibre content, the calcium-starch and calcium-zein interactions, as well as the presence of amylose-lipid complexes. Nixtamalization with Ca(OH) 2 and wood ashes gave the best viscoelastic characteristics of masa. Copyright © 2017 Elsevier Ltd. All rights reserved.

  5. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.

    Science.gov (United States)

    Erben, Melina; Osella, Carlos A

    2017-07-01

    The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality. The fortified bread resulted in high protein concentration, with an increase in dietary fiber content and higher calcium levels compared with those of control (wheat flour 100%). Regarding protein quality, available lysine content was significantly higher, thus contributing with the essential amino acid requirement.

  6. Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour.

    Science.gov (United States)

    Yousaf, Ali A; Ahmed, Anwaar; Ahmad, Asif; Hameed, Tabassum; Randhawa, Muhammad Atif; Hayat, Imran; Khalid, Nauman

    2013-02-01

    Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at levels of 0%, 10%, 20%, 30%, 40% and 50% and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-supplemented cookies to albino rats for 10 days. The supplementation resulted in a significant increase in protein, fat, crude fibre and ash contents of the cookies. The thickness and spread factor of cookies differ significantly while non-significant effect was observed in the width of the cookies. The protein efficiency ratio, net protein utilization, biological value and true digestibility differed significantly among diets containing cookies with gram flour fed to rats. Cookies with 30% substitution of straight grade flour and gram flour produced acceptable cookies as compared to control. The cookies containing 40-50% gram flour were best regarded as protein bioavailability for rats.

  7. Flour fortification in South Africa: post-implementation survey of micronutrient levels at point of retail.

    Science.gov (United States)

    Yusufali, Rizwan; Sunley, Nigel; de Hoop, Maude; Panagides, Dora

    2012-12-01

    Fortification of staple foods is an effective strategy to deliver and increase the intake of micronutrients in the diet and can reduce micronutrient deficiencies. It is important to ensure that the food vehicle consistently contains adequate amounts of nutrients at the point of consumption for effective impact. This survey aimed to gauge the level of fortification of maize and wheat flour at the retail level compared with staple food fortification regulations in South Africa to better understand the current obstacles to effective delivery of micronutrients through flour fortification and consider approaches to strengthening the program. White bread flour and maize meal samples were collected from retail points across all provinces and analyzed for vitamin A, iron, and nicotinamide, and a database capturing the origins of the sample was populated. Nicotinamide and vitamin A results were compared against each other and evaluated against food regulations. The level of compliance with statutory fortification requirements was low, both for bread flour and for maize meal. There is evidence of insufficient addition of premix as opposed to losses due to vitamin A stability as seen from the strong correlation between vitamin A and nicotinamide in maize meal. The current levels of micronutrients added to maize meal and bread flour are unsatisfactory. This is likely to be because of insufficient addition of premix at the mills. This affects the availability and intake by consumers of fortified product and potentially prevents the desired reduction in vitamin and mineral deficiencies expected from the flour fortification program.

  8. A simple method for simultaneous quantification of total arabinoxylans and fructans in wheat flour.

    Science.gov (United States)

    Liu, Zhiqian; Rochfort, Simone

    2014-08-20

    Current methods for measuring fructan and arabinoxylan concentrations in wheat flour are time-consuming, and each type of the polymers requires a separate method. Here, we report the development of a new method that allows simultaneous determination of arabinoxylan and fructan contents in wheat flour. The new method is based on a single hydrolysis procedure for both arabinoxylans and fructans and an optimized separation technique for all monomers released. Owing to the use of milder hydrolysis conditions that afforded higher recovery of pentoses, the level of arabinoxylans in wheat flour determined by this new method is slightly higher than that measured with the widely used hydrolysis protocol. On the basis of the finding that, for a given flour sample, the total fructose concentration after hydrolysis is highly correlated with its total fructan concentration, the fructan content of a wheat flour sample can thus be estimated directly by the total fructose content. By simplifying and combining the two separate methods used for arabonoxylan and fructan analysis, this new method enables the quantification of arabinoxylans and fructans in wheat flour using a single acid hydrolysis step and a single high-performance liquid chromatography run.

  9. Detecting benzoyl peroxide in wheat flour by line-scan macro-scale Raman chemical imaging

    Science.gov (United States)

    Qin, Jianwei; Kim, Moon S.; Chao, Kuanglin; Gonzalez, Maria; Cho, Byoung-Kwan

    2017-05-01

    Excessive use of benzoyl peroxide (BPO, a bleaching agent) in wheat flour can destroy flour nutrients and cause diseases to consumers. A macro-scale Raman chemical imaging method was developed for direct detection of BPO mixed in the wheat flour. A 785 nm line laser was used in a line-scan Hyperspectral Raman imaging system. Raman images were collected from wheat flour mixed with BPO at eight concentrations (w/w) from 50 to 6,400 ppm. A sample holder (150×100×2 mm3) was used to present a thin layer (2 mm thick) of the powdered sample for image acquisition. A baseline correction method was used to correct the fluctuating fluorescence signals from the wheat flour. To isolate BPO particles from the flour background, a simple thresholding method was applied to the single-band fluorescence-free images at a unique Raman peak wavenumber (i.e., 1001 cm-1) preselected for the BPO detection. Chemical images were created to detect and map the BPO particles. Limit of detection for the BPO was estimated in the order of 50 ppm, which is on the same level with regulatory standards.

  10. Relationship of damaged starch with some physicochemical parameters in assessment of wheat flour quality

    International Nuclear Information System (INIS)

    Ali, R.; Khan, M.S.; Sayeed, S.A.; Mobin, L.

    2014-01-01

    The samples of 18 different semi hard flour from four different mills were analyzed for damaged starch (DS) and for various other physicochemical properties through Kernalyzer, solvent retention capacity (SRC) profile, Farinograph, Micro Visco-Amylo-Graph and Glutomatic to establish the correlations that may exist among them. It was found that water absorption and dough development time from Farinograph, beginning of gelatinization, peak, trough and final viscosities from Micro Visco-Amylo-Graph, sodium carbonate and lactic acid values from SRC tests, retained and passed gluten from Glutomatic while the protein from Kernalyzer were closely related to damaged starch as determined by enzymatic analysis using Megazyme kit. The particle size analysis showed that amount of large particle i.e. >160 micron is inversely proportional to percentage of damaged starch. Alkaline water retention capacity (AWRC) and sodium carbonate SRC values are directly related as the increase in damaged starch will also increase the water absorption/ holding capacity of flour. The overall exercise has revealed that lengthy enzymatic damaged starch analysis which requires skilled manpower as well, may be replaced by certain instrumental and simple SRC analysis especially for commercial purposes where rapid tests are so much desired. An interesting correlation was found between the DS and the difference in water absorption measured from Farinograph and Glutomatic. It is clearly demonstrated that starch intact to gluten proteins is invisibly damaged during milling. (author)

  11. Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack

    Directory of Open Access Journals (Sweden)

    Laxmi Ananthanarayan

    2018-03-01

    Full Text Available Background: During extrusion of black gram flour, formation of amylose-lipid complexes lowers down the gelatinization enthalpy of extrudates, and the partially gelatinized black gram starch leads to lowering down the water-holding capacity and alters functional properties resulting in changing quality attributes of the end product on frying/microwaving/roasting. Methods: Attempts have been made to improve the quality of an Indian traditional snack (e.g., papad by incorporating extruded black gram flour as partial substitute for raw (unextruded black gram flour. In present work, overall quality improvement was achieved by analyzing prefrying and postfrying characteristics (diameter, moisture content, expansion ratio, oil uptake, texture, and color of papad and physical properties (color and viscosity of fried oil. Results: Four different papad samples were prepared (control papads without addition of papadkhar, papads with use of 3% papadkhar, papads with incorporation of extruded black gram flour at 25% concentration, papads with incorporation of extruded black gram flour at 50% concentration along with 1% papadkhar and analyzed along standard market sample. Incorporation of extruded black gram flour in papad resulted in greater expansion with less oil uptake in fried papad. Further addition of extruded black gram flour permitted the use of lower concentration of papadkhar. After frying, the quality of oil was characterized after numerous frying cycles. Conclusion: Oil used for frying of papads containing highest concentration of papadkhar was effective only up to two frying cycles, after which color and viscosity increased significantly, adversely affecting the quality of fried oil. Keywords: Black gram flour, Extrusion, Prefrying and postfrying characteristics of papad, Quality of fried oil

  12. Wood Flour Moulding Technology: Implications for Technical ...

    African Journals Online (AJOL)

    User

    2011-04-19

    Apr 19, 2011 ... selected dry wood by grinding. Interest in this modern industrial practice in wood anchors ... flour moulding technology minimizes atmospheric pollution, reduces cost of wood waste disposal and curbs, ... Zhang and Wolcott,. 2007). Wood Flour Moulding Technology: Implications for Technical Education ...

  13. Wood Flour Moulding Technology: Implications for Technical ...

    African Journals Online (AJOL)

    Wood Flour Moulding Technology: Implications for Technical Education in Nigeria. ... Interest in this modern industrial practice in wood anchors around the high level of unemployment among the youths in. Nigeria. ... flour moulding technology minimizes atmospheric pollution, reduces cost of wood waste disposal and curbs, ...

  14. Physicochemical Properties of Mango Seed Flour | Okpala ...

    African Journals Online (AJOL)

    The proximate composition, functional and antinutritional properties of flour produced from seeds of mangoes grown in Ebonyi State were studied. Two cultivars: India and Indochinese were used for the study. The aim of the study was to determine any possible potential that flour obtained from these seeds might possess.

  15. Extraction and fractionation of wheat flour proteins

    NARCIS (Netherlands)

    Graveland, A.; Bosveld, P.; Lichtendonk, W.J.; Moonen, H.H.E.; Scheepstra, A.

    1982-01-01

    Extraction of wheat flour with 1.5% sodium dodecyl sulphate (SDS) solution dissolved 65–67% of the total flour nitrogen. The SDS‐insoluble proteinaceous material was separated into glycoproteins‐I, II and III by ultracentrifugation. Part of the SDS‐soluble proteinaceous material was precipitated by

  16. Control of mixing step in the bread production with weak wheat flour and sourdough

    Directory of Open Access Journals (Sweden)

    Alessandro Parenti

    2013-09-01

    Full Text Available Recently, several old Italian grain varieties have been reinstated, and the market seems to reward the breads made with these flours. Among such varieties, cultivar Verna appears to be interesting because the regular consumption of bread obtained by this variety and sourdough provides beneficial effects on human health such as the improving of the lipid, inflammatory, and hemorheological profiles. However, flours derived from Verna shows low technological performances. For example, the W value of these flours, obtained with alveoghraphic tests and considered as the commercial standard for the flour “strength” evaluation, is largely inferior than the W values of the commercial flour blends currently used in the bread making process. Moreover, the W values broadly change among the batches of Verna flours, whereas, usually, commercial blends are provided to bakeries with standard technological properties. Hence, these properties of Verna flour could lead to developed or overworked doughs and therefore to breads of worse quality. In addition, the previous mentioned large variability of flours from Verna can affect also the sourdough microbiota. For these reasons the composition and activity of the sourdough microorganisms should be controlled while the mixing process should be able to adapt to the different flour properties. Some works, in literature, report that monitoring the electrical consumption could provide useful information about the dough rheology, and this could be used to monitor the mixing step. In the present work the effect of different mixing times are evaluated on breads made with Verna flour type 2 leavened with sourdough. Tests were carried out at industrial scale in two different days. During the tests the electric consumption was monitored to highlight some features suitable for the mixing phase control. The breads were evaluated in terms of loaf volume measurement, crumb image analysis and losses of moisture content during

  17. WHIPPED FLOUR CONFECTIONERY BASED UPON WHOLE GRAIN GROUND FLOUR

    Directory of Open Access Journals (Sweden)

    G. O. Magomedov

    2014-01-01

    Full Text Available Summary. Flour confectionery products for the Russian market are the traditional products and their sales occupy the 1st place among all types of confectionery. Therefore, it is especially important to conduct research aimed at developing biscuits with increased food and biological value, meeting the existing in the human body requirements in nutrients. The use of flour from whole grain rye, wheat and amaranth allows to receive a quality product with a fine pore structure, pleasant taste and aroma and of high nutritional value. Using a mechanical method for dough loosening reduces operating costs, significantly intensifies the whole technological process, greatly reduces production area of enterprise, the duration of the entire technological process of biscuit production is reduced by 40%. In the developed biscuits protein content increases in 1,5 times; fiber in 6 times, potassium in 10.8 times, calcium in 11 times, phosphorus in 3 times, iron in 3.3 times, vitamin the B6 in4.1 times; B12 in 2.4 times, B9 in 12.4 times.

  18. Effect of the addition of peach palm (Bactris gasipaes peel flour on the color and sensory properties of cakes

    Directory of Open Access Journals (Sweden)

    Jader MARTÍNEZ-GIRÓN

    Full Text Available Abstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w, including a control (tartrazine. Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L* and hue angle (h°, while the values of browning index (BI and color change (ΔE* increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products.

  19. Preparation and Analysis of Peanut Flour Used in Oral Immunotherapy Clinical Trials.

    Science.gov (United States)

    Berglund, Jelena P; Szczepanski, Nicole; Penumarti, Anusha; Beavers, Ayeshia; Kesselring, Janelle; Orgel, Kelly; Burnett, Bruce; Burks, A Wesley; Kulis, Michael

    Oral immunotherapy (OIT) is an investigational therapeutic approach for the treatment of food allergies. Characterization of the drug product used in oral immunotherapy trials for peanut allergy has not been reported. To quantify relative amounts of the major peanut allergens and microbial load present in peanut flour used in OIT trials and assess whether these parameters change over a 12-month period. We also anticipate that this report will serve as a guide for investigators seeking to conduct OIT trials under Food and Drug Administration-approved Investigational New Drug applications. Densitometric scanning of Ara h 1 and Ara h 2 resolved on SDS-PAGE gels was used to assess allergen content in peanut flour extracts. Microbial testing was conducted on peanut flour under US Pharmacopeia guidelines for the presence of Escherichia coli, salmonella, yeast, mold, and total aerobic bacteria. In addition, aflatoxin was quantified in peanut flour. Reported results were obtained from 4 unique lots of peanut flour. Relative amounts of the major peanut allergens were similar between different lots of peanut flour and remained stable over a 12-month period. E coli and salmonella were absent from all lots of flour. Yeast, mold, total aerobic bacteria, and aflatoxin were within established US Pharmacopeia guidelines on all lots tested and remained within the criteria over a 12-month period. Peanut flour used as a drug product contains the major peanut allergens and has low levels of potentially harmful microbes. Both these parameters remain stable over a 12-month period. Copyright © 2017 American Academy of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

  20. Rotary mode core sampling service trailer acceptance test plan

    International Nuclear Information System (INIS)

    Kostelnik, A.J.

    1994-01-01

    This Acceptance Test Procedure (ATP) will document compliance with the requirements of WHC-S-056 Rev. 2 and ECN 608798. The equipment being tested is a Furniture Type trailer with storage cabinets, lighting and HVAC systems installed. The unit was purchased as a Design and Fabrication procurement activity. The ATP was written by the Seller and will be performed by the Seller with representatives of the Westinghouse Hanford Company witnessing the test at the Seller's location

  1. Effect of gamma irradiation on total carbohydrate concentration of finger millet flour

    International Nuclear Information System (INIS)

    Lathika; Patil, Shrikant L.; Bhasker Shenoy, K.; Somashekarappa, H.M.

    2015-01-01

    Ragi or finger millet (Eleusine coracana L.) is one of the common millets in several regions of India. The effect of gamma irradiation, on ragi flour was investigated in the study. Ragi flour is procured from market. Flour samples of 50 gms were taken in triplicates in a polyethylene pouch, air sealed and subjected to gamma irradiation doses ranging from 0.25 to 10 kGy and stored in polyethylene bags and plastic containers for a period of 30 and 90 days. Within 24 hours of irradiation, the samples were tested for total carbohydrate concentration by phenol-sulphuric acid method. The same was repeated after 30 and 90 days of storage. The comparative study showed that, at 0 day, total carbohydrate concentration has decreased slightly when compared to the non-irradiated sample (0.024 mg/ml). The lowest concentration of carbohydrate is seen at 0.025 kGy (0.019mg/ml). The samples stored in polyethylene bag, after 30 days showed both increase (0.056 mg/ml at 0.025 kGy) and decrease (0.04 mg/ml at 10 kGy) in total carbohydrate concentration when compared to control (0.046 mg/ml). 90 days stored samples showed increase in carbohydrate concentration when compared to control (0.029 mg/ml). The highest carbohydrate concentration is seen in 1 kGy dose (0.037 mg/ml). The samples stored at container after 30 days showed both increase (0.045 mg/ml at 5 kGy) and decrease (0.034 mg/ml at 0.025 mg/ml) of carbohydrate concentration when compared to control (0.043 mg/ml). 90 days stored samples showed decrease in carbohydrate concentration when compared to control (0.034 mg/ml). The lowest concentration is seen at 5 kGy (0.022 mg/ml). (author)

  2. Cheese bread enriched with biofortified cowpea flour

    Directory of Open Access Journals (Sweden)

    Rodrigo Barbosa Monteiro Cavalcante

    2016-02-01

    Full Text Available ABSTRACT The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, three sensory tests were used (Hedonic Scale, Purchase Intent, and Paired Comparison, F1 being sensory viable according to assessors, being chemically analyzed. Minerals were determined by atomic emission spectrometry with inductively coupled plasma source. The moisture was determined by drying at 105 °C, ash by calcination in muffle at 550 °C, proteins by the macro-Kjeldahl method, and lipids by hot extraction in a Soxhlet extractor. Carbohydrates were obtained by difference and the calories were calculated. The addition of cowpea increased the amounts of copper, iron, phosphorus, magnesium, manganese, and zinc, as well as protein and carbohydrate values. On the other hand, there was a reduction of the moisture concerning lipids and the total caloric value compared to the standard formulation. It was concluded , therefore, that the cowpea, a regional raw material in market expansion is presented as an option for the enrichment of baked foods that do not contain gluten, such as cheese bread.

  3. Effects of Defatted Jack Bean Flour and Jack Bean Protein ...

    African Journals Online (AJOL)

    This study evaluated the effects of substituting wheat flour with defatted Jack bean flour and Jack bean protein concentrate on bread quality. Jack bean flour milled from the seed nibs was defatted with n-hexane and part of the defatted flour (DJF) extracted in acid medium (pH; 4.5) for protein concentrate (JPC). Both the DJF ...

  4. Influence of mango mesocarp flour supplement to micronutrient ...

    African Journals Online (AJOL)

    Mango mesocarp flour was incorporated into wheat flour at 15, 20 and 30% levels to evaluate its micronutrients contribution and effect on the physical and organoleptic attributes of wheat-based bread. A control (100% wheat flour) was used for comparison. Proteins in wheat, mango and composite flours were found to be ...

  5. Optimisation of wheat-sprouted soybean flour bread using response ...

    African Journals Online (AJOL)

    The effect of sprouted soybean flour on wheat bread was studied. Sprouting significantly increased the vitamin C content of soybean flour from 2.0 mg kg-1 to 3.25 mg kg-1. The sprouted soybean flour resulted in increased loaf volume, a firmer, spongy and more elastic loaf. However, increasing the sprouted soybean flour ...

  6. Hermetic storage of wheat and maize flour protects against red flour beetle (Tribolium castaneum Herbst.

    Directory of Open Access Journals (Sweden)

    Yan Yan

    Full Text Available Hermetic storage is used to protect grain against insect pests, but its utility is not limited to whole grains. We evaluated hermetically-sealed, polyethylene terephthalate (PET bottles for preserving wheat and maize flour against red flour beetle (RFB, Tribolium castaneum, Herbst population growth. Flours infested with RFB and kept in sealed PET bottles experienced much less weight loss over a three-month storage period than infested flour kept in unsealed bottles. RFB populations in wheat flour kept in sealed bottles did not increase, while populations in unsealed bottles grew about 50-fold during the same three-month period. Flour in sealed bottles had lower levels of oxygen and moisture than flour stored in unsealed bottles. Similar trends were observed for oxygen and moisture levels in maize flour held in hermetically sealed bottles. Hermetically-sealed bottles were effective in preventing RFB population growth and preserving maize and wheat flour. Farmers, consumers and food processors can safely store grain flour in hermetic sealed containers.

  7. Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour.

    Science.gov (United States)

    Omidiran, Adebukola T; Sobukola, Olajide P; Sanni, Ajoke; Adebowale, Abdul-Rasaq A; Obadina, Olusegun A; Sanni, Lateef O; Tomlins, Keith; Wolfgang, Tosch

    2016-01-01

    The effect of some processing parameters (frying temperature [140-160°C], frying time [2-4 min], level of brewers' spent cassava flour (BSCF) [20-40%], and thickness [2-4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box-Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation of the optimized sample to determine its level of acceptability was carried out as well as the comparison with fried snack from 100% wheat flour. Increasing temperature had significant (P BSCF, and 2 mm thickness was obtained as the optimized conditions. Sensory analyses showed that the optimized sample was preferred in terms of texture and its oiliness to fried snack prepared from 100% wheat flour, but, the aroma, taste and appearance of the wheat snack were preferred.

  8. Evaluation of the TLC quantification method and occurrence of deoxynivalenol in wheat flour of southern Brazil.

    Science.gov (United States)

    Rocha, Denise Felippin de Lima; Oliveira, Melissa Dos Santos; Furlong, Eliana Badiale; Junges, Alexander; Paroul, Natalia; Valduga, Eunice; Backes, Geciane Toniazzo; Zeni, Jamile; Cansian, Rogério Luis

    2017-12-01

    The study evaluated a QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) extraction method for use with a TLC quantification procedure for deoxynivalenol (DON). It also surveyed DON occurrence in wheat flour from the southern region of Brazil. Forty-eight wheat flour samples were analysed, divided into 2 different harvest lots, each consisting of 24 different brands. The detection and quantification limits of the method were 30 and 100 ng of DON on the TLC plate. The various concentrations of DON presented high linearity (R 2  = 0.99). A negative matrix effect (-28%) of the wheat flour was verified, with suppression of the chromatographic signal of DON, and 80.2-105.4% recovery. The TLC method was reliable for DON evaluation, with a coefficient of variation of less than 10%. High-performance liquid chromatography of lot 2 samples confirmed the presence of DON in all samples identified DON-positive by the TLC technique. Of the 48 wheat flour samples in lots 1 and 2 analysed by TLC, 33.3 and 45.8% of the samples respectively were above the Brazilian legislation limit. Correlations were observed between the water activity and DON content, and between the fungal count and moisture content of the wheat flours.

  9. Statistics of sampling for microbiological testing of foodborne pathogens

    Science.gov (United States)

    Despite the many recent advances in protocols for testing for pathogens in foods, a number of challenges still exist. For example, the microbiological safety of food cannot be completely ensured by testing because microorganisms are not evenly distributed throughout the food. Therefore, since it i...

  10. 40 CFR 94.505 - Sample selection for testing.

    Science.gov (United States)

    2010-07-01

    ... (CONTINUED) CONTROL OF EMISSIONS FROM MARINE COMPRESSION-IGNITION ENGINES Manufacturer Production Line... manufacturer will begin to select engines from each Category 1 and Category 2 engine family for production line testing. Each engine will be selected from the end of the production line. Testing shall be performed...

  11. Chemical and biological studies on sweet biscuits produced from irradiated phaseolus beans flour

    International Nuclear Information System (INIS)

    Nassef, A.E.

    2005-01-01

    This study was carried out to evaluate the chemical composition of beans such as minerals, amino acids, total carbohydrates and fiber to produce high quality sweet biscuits for treating some special diseases. In this study, the Phaseolus beans flour was used as a new source of very important composition. Beans flour was irradiated at two doses (0.5 and 1.0 KGy) for preservation. Sweet biscuits were made with supplementation of 5, 10, 15% beans flour. All samples of sweet biscuits were examined for chemical composition and organoleptic characteristics. Biological assay was carried out in rats maintained on 15% either irradiated or non-irradiated beans flour sweet biscuits through determining the weight gain, serum cholesterol and triglycerides and investigating the internal organs. The results obtained showed that sweet biscuits containing 15% Phaseolus beans flour had highest content of protein, minerals and fiber and scored a good grade. Weight gain, cholesterol and triglycerides levels were reduced comparable to control and there was no effect of irradiated beans flour on the internal organs

  12. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC. waste flour

    Directory of Open Access Journals (Sweden)

    Tamara Rezende Marques

    2013-09-01

    Full Text Available Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse. Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g- 1 of dry matter - DM of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products.

  13. The effectiveness of fortified flour on micro-nutrient status in rural female adults in China.

    Science.gov (United States)

    Huo, Junsheng; Sun, Jing; Huang, Jian; Li, Wenxian; Wang, Lijuan; Selenje, Lilian; Gleason, Gary R; Yu, Xiaodong

    2011-01-01

    This research was designed to evaluate the effectiveness of fortified flour on micronutrient status in poor rural adult women. A total of 4,700 farmers as the intervention group were supplied with multi-nutrient fortified wheat flour for three years, while 2750 farmers as the control group were supplied with unfortified wheat flour. Wheat flour was fortified with vitamins A, B-1, B-2, niacin, folic acid, iron and zinc in mg/kg at 2, 3.5, 3.5, 35, 1, 20 and 25, respectively. Blood samples were taken at baseline and annually from about 300 volunteer adult females aged 20-60 years in each group. Hemoglobin (Hb), serum retinol, serum iron, free erythrocyte protoporphyrin, serum zinc were measured annually and a dietary survey conducted every 6 months. Average intakes of fortified micronutrients increased to adequate levels with average consumption of fortified flour at 117 g per person per day. Intervention groups showed a significant increase in terms of Hb levels from 24 m to 36 m and anemia rate decreased from 15.1% at baseline to 10.8% at 36 m. Serum iron levels of the intervention group significantly increased from 12 m to 36 m and erythrocyte protoporphyrin decreased from 24 m to 36 m respectively. Serum retinol and serum zinc of intervention group improved significantly from 12 m to 36 m compared with baseline and control group. The results showed that the fortified flour could improve micronutrient status of adult females in poor rural region.

  14. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.

    Science.gov (United States)

    Rizzello, Carlo G; Verni, Michela; Koivula, Hanna; Montemurro, Marco; Seppa, Laila; Kemell, Marianna; Katina, Kati; Coda, Rossana; Gobbetti, Marco

    2017-02-22

    Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples including different percentages of fermented faba bean flour were produced at the pilot-plant level and characterized using an integrated approach for chemical, nutritional, technological, and sensory features. At a substitution level of 30%, pasta had a more homogeneous texture and lower cooking loss compared to 50% addition. The impact of faba bean flour addition on pasta technological functionality, particularly of the protein fraction, was also assessed by scanning electron microscopy and textural profile analysis. Compared to traditional (semolina) pasta and pasta containing unfermented faba bean flour, the nutritional profile (in vitro protein digestibility and nutritional indexes - chemical score (CS), sequence of limiting essential amino acids, Essential Amino Acid Index (EAAI), Biological Value (BV), Protein Efficiency Ratio (PER), and Nutritional Index (NI)) and the resistant starch content of pasta containing 30% fermented faba bean flour markedly improved, while the starch hydrolysis rate decreased, without negatively affecting technological and sensory features. The use of fermentation technology appears to be a promising tool to enhance the quality of pasta and to promote the use of faba bean flour.

  15. Development of bun from wheat flour fortified with de-oiled maize germ

    Directory of Open Access Journals (Sweden)

    Ashish Arora

    2016-12-01

    Full Text Available Bun was prepared by blending wheat flour with de-oiled maize germ flour (DMGF in different combinations. The different proportions of DMGF at 5, 10, 15, 20, and 25% levels were mixed with wheat flour. The composition, physical properties, color, texture, and sensory evaluation were analyzed for de-oiled maize germ (DOMG-fortified flour bun. It was found that the protein, fat, ash, and crude fiber content increased with increase in the percentage of DMGF in the wheat flour. Bun loaf volume decreased with increase in DMGF levels from 5 to 25%. Bun yield increased with increase in blending proportions. Bun prepared with 5% substitution was lighter than all other treatments as indicated by the higher L* values and the values decreased with DMGF augmentation. Total color difference (∆E of DMGF buns differed from the wheat flour bun sample. With the increase in DMGF, an increase in the values of the hardness of DMGF bun was observed. Bun prepared from 10% incorporation of DOMG scored highest for its overall appearance.

  16. FORMULASI TEPUNG PENYALUT BERBASIS TEPUNG JAGUNG DAN PENENTUAN UMUR SIMPANNYA DENGAN PENDEKATAN KADAR AIR KRITIS [Formulation of Corn Flour-Based Batter and Prediction of Its Shelf Life using Critical Moisture Approach

    OpenAIRE

    Sugiyono1)*; Fransisca1); Aton Yulianto2)

    2010-01-01

    The objectives of this study were to obtain the best formula for corn flour-based batter and to predict its shelf life using critical moisture approach. According to a hedonic test, the best batter formula was composed of 60% corn flour, 12.5% rice flour, 12.5% tapioca starch, and 15% glutinous rice flour. Addition of glutinous rice flour in the formula changed the proportion of amylose and amylopectin in the batter. As a result, the retrogradation of the batter decreased and the texture of ...

  17. Mycoflora study in a wheat flour mill of Argentina

    Science.gov (United States)

    Aringoli, E.E.; Cambiagno, D.E.; Chiericatti, C.A.; Basilico, J.C.; Basilico, M.L.Z.

    2012-01-01

    The mycoflora of the environment: wheat conditioning, milling and screening, and filling zone, as well as, raw material -wheat-, intermediate product -grits- and end product -flour- on day 1, and after cleaning improvements -days 45 and 90- were studied in an Argentine wheat mill. Samples were incubated at 28°C for 5–7 days on Malt Extract Agar with chloramphenicol (100 mg L-1) and the results were expressed in colony forming units per cubic meter of air (CFU m-3) or per gram of sample (CFU g-1), respectively. Fungal genera and species were isolated and identified and the potential toxicogenic capacity of the Aspergillus flavus and Fusarium graminearum isolated was studied. Time-Place and Time-Product multifactorial ANOVA were carried out. After cleaning improvements, CFU m-3 of air decreased as a function of time. Cladosporium and Alternaria were abundant in every zone, Aspergillus predominated in the wheat conditioning zone and Penicillium and Eurotium decreased with time. Wheat was more contaminated than grits and flour; Aspergillus, Eurotium and Mucoraceae family were the most abundant. Deoxynivalenol was above the levels allowed in wheat, being acceptable in grits and flour. Aflatoxin and Zearalenone showed acceptable levels. When studied in vitro, 53% of Aspergillus flavus and 100% of Fusarium graminearum isolates, produced Total Aflatoxins, and Deoxynivalenol and Zearalenone, respectively. PMID:24031975

  18. Quantitative Analysis of Adulterations in Oat Flour by FT-NIR Spectroscopy, Incomplete Unbalanced Randomized Block Design, and Partial Least Squares

    Directory of Open Access Journals (Sweden)

    Ning Wang

    2014-01-01

    Full Text Available This paper developed a rapid and nondestructive method for quantitative analysis of a cheaper adulterant (wheat flour in oat flour by NIR spectroscopy and chemometrics. Reflectance FT-NIR spectra in the range of 4000 to 12000 cm−1 of 300 oat flour objects adulterated with wheat flour were measured. The doping levels of wheat flour ranged from 5% to 50% (w/w. To ensure the generalization performance of the method, both the oat and the wheat flour samples were collected from different producing areas and an incomplete unbalanced randomized block (IURB design was performed to include the significant variations that may be encountered in future samples. Partial least squares regression (PLSR was used to develop calibration models for predicting the levels of wheat flour. Different preprocessing methods including smoothing, taking second-order derivative (D2, and standard normal variate (SNV transformation were investigated to improve the model accuracy of PLS. The root mean squared error of Monte Carlo cross-validation (RMSEMCCV and root mean squared error of prediction (RMSEP were 1.921 and 1.975 (%, w/w by D2-PLS, respectively. The results indicate that NIR and chemometrics can provide a rapid method for quantitative analysis of wheat flour in oat flour.

  19. Quantitative Analysis of Adulterations in Oat Flour by FT-NIR Spectroscopy, Incomplete Unbalanced Randomized Block Design, and Partial Least Squares.

    Science.gov (United States)

    Wang, Ning; Zhang, Xingxiang; Yu, Zhuo; Li, Guodong; Zhou, Bin

    2014-01-01

    This paper developed a rapid and nondestructive method for quantitative analysis of a cheaper adulterant (wheat flour) in oat flour by NIR spectroscopy and chemometrics. Reflectance FT-NIR spectra in the range of 4000 to 12000 cm(-1) of 300 oat flour objects adulterated with wheat flour were measured. The doping levels of wheat flour ranged from 5% to 50% (w/w). To ensure the generalization performance of the method, both the oat and the wheat flour samples were collected from different producing areas and an incomplete unbalanced randomized block (IURB) design was performed to include the significant variations that may be encountered in future samples. Partial least squares regression (PLSR) was used to develop calibration models for predicting the levels of wheat flour. Different preprocessing methods including smoothing, taking second-order derivative (D2), and standard normal variate (SNV) transformation were investigated to improve the model accuracy of PLS. The root mean squared error of Monte Carlo cross-validation (RMSEMCCV) and root mean squared error of prediction (RMSEP) were 1.921 and 1.975 (%, w/w) by D2-PLS, respectively. The results indicate that NIR and chemometrics can provide a rapid method for quantitative analysis of wheat flour in oat flour.

  20. Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis.

    Science.gov (United States)

    Mukprasirt, A; Herald, T J; Boyle, D L; Rausch, K D

    2000-09-01

    The convenience and appeal of battered or breaded products have resulted in a sales increase of 100% since 1980. Because of the rapid growth of the Asian-American population and increasing consumption of rice and rice products, rice flour is a logical alternative for wheat flour in traditional batter formulation. The effects of ingredients used in rice flour-based batters on adhesion characteristic for deep-fat fried chicken drumsticks were studied by laser scanning confocal microscopy (LSCM) and texture analysis. Raw chicken drumsticks were predusted with egg albumin powder before dipping into batters prepared from combinations of rice flour, yellow corn flour, oxidized cornstarch, methylcellulose, or xanthan gum. The drumsticks were fried at 175+/-5 C until the internal temperature reached at least 71 C. For LSCM, samples were fixed overnight and were sectioned by vibratome (200 microm) before viewing. Batter adhesion was determined using an attachment specifically designed for chicken drumsticks. Microstructural analysis showed that batter formulated with a 50:50 mixture of rice and corn flours adhered better to drumsticks than batter with other rice flour ratios. Xanthan gum (0.2%) or methylcellulose (0.3%) alone had poor adhesion to chicken skin. However, when combined with other ingredients, xanthan gum increased the amount of batter pick-up before frying by increasing viscosity. Egg albumin significantly facilitated batter adhesion. The results from texture analysis supported the microstructural studies. As rice flour ratio increased from 50 to 70%, the binding force decreased. Rice flour showed potential as an alternative to wheat flour for batter formulas when the appropriate levels of oxidized starch, xanthan gum, and methylcellulose were included in the formulation.

  1. Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

    Science.gov (United States)

    Rachmawati; Rohaeti, E.; Rafi, M.

    2017-05-01

    Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour.

  2. Combination of near infrared spectroscopy and chemometrics for authentication of taro flour from wheat and sago flour

    International Nuclear Information System (INIS)

    Rachmawati; Rohaeti, E; Rafi, M

    2017-01-01

    Taro flour on the market is usually sold at higher price than wheat and sago flour. This situation could be a cause for adulteration of taro flour from wheat and sago flour. For this reason, we will need an identification and authentication. Combination of near infrared (NIR) spectrum with multivariate analysis was used in this study to identify and authenticate taro flour from wheat and sago flour. The authentication model of taro flour was developed by using a mixture of 5%, 25%, and 50% of adulterated taro flour from wheat and sago flour. Before subjected to multivariate analysis, an initial preprocessing signal was used namely normalization and standard normal variate to the NIR spectrum. We used principal component analysis followed by discriminant analysis to make an identification and authentication model of taro flour. From the result obtained, about 90.48% of the taro flour mixed with wheat flour and 85% of taro flour mixed with sago flour were successfully classified into their groups. So the combination of NIR spectrum with chemometrics could be used for identification and authentication of taro flour from wheat and sago flour. (paper)

  3. Report on Electrochemcial Corrosion Testing of 241-SY-102 Grab Samples from the 2012 Grab Sampling Campaign

    Energy Technology Data Exchange (ETDEWEB)

    Wyrwas, Richard B.; Lamothe, Margaret E.

    2013-05-30

    This report describes the results of the electrochemical testing performed on tank 241-SY-102 (SY-102) grab samples that were collected in support of corrosion mitigation. The objective of the work presented here was to determine corrosion resistance of tank SY-102 to the grab samples collected using electrochemical methods up to 50°C as well as to satisfy data quality objectives. Grab samples were collected at multiple elevations from Riser 003. The electrochemical corrosion testing was planned to consist of linear polarization resistance testing (LPR) and cyclic potentiodynamic polarization (CPP) testing at 50°C. The temperature would be lowered to 40 °C and the test repeated if the CPP curve indicated pitting corrosion at 50°C. Ifno pitting was indicated by the CPP curve, then a duplicate scan would be repeated at 50°C to confirm the first result. The testing would be complete if the duplicate CPP scan was consistent with the first. This report contains the CPP results of the testing of grab sample 2SY-12-03 and 2SY-12-03DUP composite sample tested under these conditions. There was no indication of pitting at 50°C, and the duplicate scan was in agreement with the first scan. Since no further testing was required, a third scan with a shorter rest time was performed and is present in this report.

  4. Neutron-Irradiated Samples as Test Materials for MPEX

    International Nuclear Information System (INIS)

    Ellis, Ronald James; Rapp, Juergen

    2015-01-01

    Plasma Material Interaction (PMI) is a major concern in fusion reactor design and analysis. The Material-Plasma Exposure eXperiment (MPEX) will explore PMI under fusion reactor plasma conditions. Samples with accumulated displacements per atom (DPA) damage produced by fast neutron irradiations in the High Flux Isotope Reactor (HFIR) at Oak Ridge National Laboratory (ORNL) will be studied in the MPEX facility. This paper presents assessments of the calculated induced radioactivity and resulting radiation dose rates of a variety of potential fusion reactor plasma-facing materials (such as tungsten). The scientific code packages MCNP and SCALE were used to simulate irradiation of the samples in HFIR including the generation and depletion of nuclides in the material and the subsequent composition, activity levels, gamma radiation fields, and resultant dose rates as a function of cooling time. A challenge of the MPEX project is to minimize the radioactive inventory in the preparation of the samples and the sample dose rates for inclusion in the MPEX facility

  5. Acceptability of routine HIV counselling and testing among a sample ...

    African Journals Online (AJOL)

    We sought to determine whether the main components of the Health Belief Model (HBM), namely perceived susceptibility, perceived severity, perceived benefits and perceived barriers could predict acceptance of RCT, and whether cues to action predicted uptake of RCT. A sample of 1 113 students at a large South African ...

  6. Hypothesis testing in genetic linkage analysis via Gibbs sampling ( )

    African Journals Online (AJOL)

    hope&shola

    2010-12-06

    Dec 6, 2010 ... Genetic linkage analysis involves estimating parameters in a genetic model in which a genetic trait is regressed on some factors such as ... Key words: Gibbs sampling, pedigree, linkage analysis, likelihood. INTRODUCTION ..... Pattern Analysis and Machine Intelligence, 6: 721-741. Guo SW, Thompson EA ...

  7. Effect of interleukin-18 gene polymorphisms on sensitization to wheat flour in bakery workers.

    Science.gov (United States)

    Kim, Seung-Hyun; Hur, Gyu-Young; Jin, Hyun Jung; Choi, Hyunna; Park, Hae-Sim

    2012-04-01

    Lower respiratory symptoms in bakery workers may be induced by wheat flour and endotoxins. We hypothesized that endotoxins from wheat flour may stimulate innate immunity and that interleukin-18 (IL-18) gene polymorphisms may affect their regulatory role in innate immune responses to endotoxins. To investigate the genetic contribution of IL-18 to sensitization to wheat flour, we performed a genetic association study of IL-18 in Korean bakery workers. A total of 373 bakery workers undertook a questionnaire regarding work-related symptoms. Skin prick tests with common and occupational allergens were performed and specific antibodies to wheat flour were measured by ELISA. Three polymorphisms of the IL-18 gene (-607A/C, -137G/C, 8674C/G) were genotyped, and the functional effects of the polymorphisms were analyzed using the luciferase reporter assay. Genotypes of -137G/C (GC or CC) and haplotype ht3 [ACC] showed a significant association with the rate of sensitization to wheat flour. Luciferase activity assay indicated ht3 [AC] as a low transcript haplotype. In conclusion, the regulatory role of IL-18 in lipopolysaccharide-induced responses in bakery workers may be affected by this polymorphism, thus contributing to the development of sensitization to wheat flour and work-related respiratory symptoms.

  8. Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

    Directory of Open Access Journals (Sweden)

    Érica Aguiar Moraes

    2010-12-01

    Full Text Available The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45% as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g-1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients.

  9. HARDENING MONITORING AND CONTACT STRESS ANALYSIS OF TEST SAMPLES

    Directory of Open Access Journals (Sweden)

    Milan ŽMINDÁK

    2014-09-01

    Full Text Available The presented paper deals with the solution of rolling contact problem. A virtual model was created in Abaqus FEA software. The boundary conditions and contact forces were subsequently added. The results obtained after the simulation were compared with data obtained by experimental measurements, which were performed on the test stand ELSPO used in theoretical and technological center for plastometer construction materials for experimental analyzes and tests in terms of rolling contact of solids. The FEM simulation and experiment observed the size of the contact pressure, plastic deformation and the width of the track, which was the site of contact.

  10. Development and Characterization of Carob Flour Based Functional Spread for Increasing Use as Nutritious Snack for Children

    Directory of Open Access Journals (Sweden)

    Sema Aydın

    2017-01-01

    Full Text Available Carob flour enriched functional spread was developed and textural, sensory, colour, and some nutritional properties of the product were investigated. Spread samples were prepared with major ingredients for optimisation and minor ingredients for improving texture and aroma. Major ingredients were carob flour and hydrogenated palm oil (HPO and minor ingredients were commercial skim milk powder, soya flour, lecithin, and hazelnut puree. The ratio of major ingredients was optimised using sensory scores and instrumental texture values to produce a carob spread that most closely resembles commercial chocolate spread (control, in both spreadability and overall acceptability. The amounts of minor ingredients (milk powder, 10%; soybean flour, 5%; lecithin, 1%; hazelnut puree, 4% were kept in constant ratio (20%. Addition of hydrogenated palm oil (HPO decreased the hardness and hardness work done (HWD values in contrast to carob flour. Higher rates of carob flour were linked to lower lightness, greenness, and yellowness values. Spread was optimised at 38 g carob flour/100 g spread and 42 g hydrogenated palm oil/100 g spread level and the formulation tended to receive the highest sensory scores compared to other spreads and presented closer instrumental spreadability values to control samples. This indicates a strong market potential for optimised carob spreads.

  11. 46 CFR 160.050-5 - Sampling, tests, and inspection.

    Science.gov (United States)

    2010-10-01

    ...) At least quarterly, the inspector shall check the manufacturer's compliance with the company's... serially. A new lot must be started whenever any change in materials or a revision to a production method... breaks, cracks or permanent deformation. (2) Resistance to damage test. The buoy body shall be dropped...

  12. [Examination of the sample centrifugation time for emergency coagulation test].

    Science.gov (United States)

    Watanabe, Yumi; Kawahara, Yoshie; Hanada, Daisuke; Nozawa, Keisuke; Tomoda, Yutaka; Kino, Shuichi

    2012-11-01

    The rapidity of coagulation testing is important for use as appropriate substitution therapy in patients with, or at risk of critical bleeding requiring massive transfusion. Whereas the ordinary method of coagulation testing is known to be slow, in a critically haemorrhaging patient, a rapid turnaround time of coagulation testing becomes indispensable. To find out if coagulation test results will be affected by a shortened centrifugation time, we measured PT (prothrombin time), APTT (activated partial thromboplastin time), FIB (fibrinogen) and PLT (platelet) in plasma, using different centrifugation times (10 min, 5 min, 3 min), and analyzed the measurements. We found that, whereas centrifugation time significantly affected the PLT count in plasma (10 min; 5.17 +/- 3.71 x 10(3)/microl, 5min; 28. +/- 26.9 x 10(3)/microl, 3min; 63.7 x 10(3)/microl), PT(10min; 14.6 +/- 5.76 sec, 5min; 14.7 +/- 5.84 sec, 3min; 14.9 +/- 6.40 sec), APTT (10min; 36.4 +/- 15.9 sec, 5min; 36.8 +/- 16.5 sec, 3min; 34.7 +/- 11.4 sec) and FIB(10min; 361 +/- 134 mg/dl, 5min; 356 +/- 132 mg/dl, 3min; 356 +/- 125 mg/dl) were not affected. These data suggest that shortening centrifugation time will have no significant effect on the value of PT, APTT and FIB, in an emergency situation.

  13. Aggregate impact testing of selected granite samples from sites in ...

    African Journals Online (AJOL)

    The Aggregate Impact Testing machine was used to measure the resistance to fa ilure of Rocks from five (5) selected granite quarries to a suddenly applied force using S ingapore standard. The results obtained show that brittleness (S20) value of the rocks were between 2 - 10. These values are less than the stated ...

  14. Two Test Items to Explore High School Students' Beliefs of Sample Size When Sampling from Large Populations

    Science.gov (United States)

    Bill, Anthony; Henderson, Sally; Penman, John

    2010-01-01

    Two test items that examined high school students' beliefs of sample size for large populations using the context of opinion polls conducted prior to national and state elections were developed. A trial of the two items with 21 male and 33 female Year 9 students examined their naive understanding of sample size: over half of students chose a…

  15. Effect of partial substitution of wheat flour by soybean meal in technological and sensory characteristics of cupcakes for children of school age

    Directory of Open Access Journals (Sweden)

    Luz Paucar-Menacho

    2016-06-01

    Full Text Available The objective of this research was evaluate the effect of the partial substitution of wheat flour by soybean meal (HS in the technological and sensory characteristics of cupcakes, in order to develop a high-protein food for school-age students. Common wheat flour was replaced with four different percentages of HS: 5% (F1, 10% (F2, 15% (F3 and 20% (F4, these were compared with a control sample with 0% (F0 of HS. The technological characteristics evaluated were weight loss, water activity (Aw, instrumental color, bulk and texturometria samples, for 12 days. The results showed that the substitution of HS improves firmness of cupcakes and helps moisture retention, a substitution until F2 was not significantly different from F0. A test to 45 panelists with a hedonic scale for sensory evaluation was used; three sensory characteristics (color, flavor and texture and purchase intent were evaluated. The cupcakes with HS presented significant differences in color in relation to F0; the results indicated that this ingredient could replace wheat flour F0 up to 10%, without significantly altering its sensory quality. As for the intention to purchase, F2 obtained a score of 4.20 ± 0.53 on a scale of 5 points, which does not differ significantly from F0.

  16. 40 CFR 205.160-2 - Test sample selection and preparation.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 24 2010-07-01 2010-07-01 false Test sample selection and preparation... sample selection and preparation. (a) Vehicles comprising the sample which are required to be tested... maintained in any manner unless such preparation, tests, modifications, adjustments or maintenance are part...

  17. Small Sample Robust Testing for Normality against Pareto Tails

    Czech Academy of Sciences Publication Activity Database

    Stehlík, M.; Fabián, Zdeněk; Střelec, L.

    2012-01-01

    Roč. 41, č. 7 (2012), s. 1167-1194 ISSN 0361-0918 Grant - others:Aktion(CZ-AT) 51p7, 54p21, 50p14, 54p13 Institutional research plan: CEZ:AV0Z10300504 Keywords : consistency * Hill estimator * t-Hill estimator * location functional * Pareto tail * power comparison * returns * robust tests for normality Subject RIV: BB - Applied Statistics, Operational Research Impact factor: 0.295, year: 2012

  18. Differentiation of Bread Made with Whole Grain and Refined Wheat (T. aestivum) Flour Using LC/MS-based chromatographic Fingerprinting and Chemometric Approaches

    Science.gov (United States)

    A fuzzy chromatography mass spectrometric (FCMS) fingerprinting method combined with chemometric analysis was established to diffrentiate between whole wheat (WW) flours and refined wheat (RW) flour, and the breads made from them. The chemical compositions of the bread samples were profiled using h...

  19. Occurrence of Deoxynivalenol (DON in wheat flours in Guilan Province, northern Iran

    Directory of Open Access Journals (Sweden)

    Reza Kazemi Darsanaki

    2015-02-01

    Full Text Available [b]Introduction and objective.[/b] Deoxynivalenol (DON is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. Guilan, Golestan and Mazandaran areas are located in the North Iran with favorite conditions for [i]Fusarium[/i] growth. DON affects animal and human health causing vomiting, acute temporary nausea, diarrhea, abdominal pain, headache, dizziness, and fever. [b]Materials and methods[/b]. In this study, a total of 96 wheat flour samples of different types were collected during summer 2013 from six flour mills in Northern Iran. All samples were analyzed for DON by enzyme-linked immunosorbent assay. [b]Results[/b]. DON was detected in 80 out of 96 wheat flour samples (83.33%, at levels ranging from 23 to1270 µg/kg. The maximum contamination level of DON (1270 μg/kg was found in whole flour while the minimum value (23 μg/kg was registered in debranned flour. The mean of contamination was 630.53 µg/kg. [b]Conclusions[/b]. According to results obtained, incidence and contamination levels of DON, seem to be a serious problem for public health. Therefore, cereal and cereal based foods should be controlled for the presence of toxins, storage conditions and moisture content, which is considered a major factor in the growth of the [i]Fusarium[/i] fungi.

  20. Dilatometric measurement of the partial molar volume of water sorbed to durum wheat flour.

    Science.gov (United States)

    Hasegawa, Ayako; Ogawa, Takenobu; Adachi, Shuji

    2013-01-01

    Moisture sorption isotherms were measured at 25 °C for untreated, dry-heated and pre-gelatinized durum wheat flour samples. The isotherms could be expressed by the Guggenheim-Anderson-de Boer equation. The amount of water sorbed to the untreated flour was highest for low water activity, with water sorbed to the pre-gelatinized and dry-heated flour samples following. The dry-heated and pregelatinized flour samples exhibited the same dependence of the moisture content on the partial molar volume of water at 25 °C as the untreated flour. The partial molar volume of water was ca. 9 cm(3)/mol at a moisture content of 0.03 kg-H2O/kg-d.m. The volume increased with increasing moisture content, and reached a constant value of ca. 17.5 cm(3)/mol at a moisture content of 0.2 kg-H2O/kg-d.m. or higher.

  1. 40 CFR 53.57 - Test for filter temperature control during sampling and post-sampling periods.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 5 2010-07-01 2010-07-01 false Test for filter temperature control... specification to successfully pass this test. (b) Technical definition. Filter temperature control during...-sampling temperature control is the ability of a sampler to maintain the temperature of the particulate...

  2. Effects of Storage and Granary Weevil Infestation on Gel Electrophoresis and Protein Solubility Properties of Hard and Soft Wheat Flours.

    Science.gov (United States)

    Keskin, Sule; Yalçin, Erkan; Özkaya, Hazim

    2018-02-24

    The objective of this study was to investigate the effects of storage and granary weevil, Sitophilus granarius (L.; Coleoptera: Curculionidae), infestation on pH, protein solubility (PS) and gel electrophoresis properties of meal and roller-milled flours of hard (Ceyhan-99 cv.) and soft (Eser cv.) wheat cultivars, respectively, after 6 mo of storage. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) technique was applied for studying the electrophoretic properties. Hard and soft wheats were infested with non-sexed S. granarius at a rate of two adults/ kg, and stored for 6 mo at 30 ± 1°C and 70 ± 5% RH. The pest-free wheat samples were used as control. The infested and its control samples were collected monthly, and after cleaning the granary weevils, they were hammer-milled or roller-milled in order to get meal flours and roller-milled flours, respectively. The effect of infestation on the storage proteins was more obvious in meal flours than that of the roller-milled flours. Granary weevil feeding resulted secreting of hydrolyzing enzymes and increased the acidity of flours; subsequently the breaking and releasing of some storage proteins generally caused a decrease in pH and an increase in PS values of the meal flours of wheat cultivars. SDS-PAGE results generally indicated that towards the end of storage, the insect population, that greatly increased, caused minor protein depletions resulting decreasing protein band intensities between 113 and 58 kDa of hard wheat meal flour and 101 and 40 kDa of soft wheat roller-milled flour. Consequently, the potential effect of changes probably occurred in high molecular weight glutenin subunits of both wheat cultivars.

  3. Determination of inorganic nutrients in wheat flour by laser-induced breakdown spectroscopy and energy dispersive X-ray fluorescence spectrometry

    International Nuclear Information System (INIS)

    Peruchi, Lidiane Cristina; Nunes, Lidiane Cristina; Gustinelli Arantes de Carvalho, Gabriel; Guerra, Marcelo Braga Bueno; Almeida, Eduardo de; Rufini, Iolanda Aparecida; Santos, Dário; Krug, Francisco José

    2014-01-01

    Laser-induced breakdown spectroscopy (LIBS) and energy dispersive X-ray fluorescence spectrometry (EDXRF) were evaluated for the determination of P, K, Ca, Mg, S, Fe, Cu, Mn and Zn in pressed pellets of wheat flours. EDXRF and LIBS calibration models were built with analytes mass fractions determined by inductively coupled plasma optical emission spectrometry after microwave-assisted acid digestion in a set of 25 wheat flour laboratory samples. Test samples consisted of pressed pellets prepared from wheat flour mixed with 30% mm −1 cellulose binder. Experiments were carried out with a LIBS setup consisted of a Q-switched Nd:YAG laser and a spectrometer with Echelle optics and ICCD, and a benchtop EDXRF system fitted with a Rh target X-ray tube and a Si(Li) semiconductor detector. The correlation coefficients from the linear calibration models of P, K, Ca, Mg, S, Fe, Mn and Zn determined by LIBS and/or EDXRF varied from 0.9705 for Zn to 0.9990 for Mg by LIBS, and from 0.9306 for S to 0.9974 for K by EDXRF. The coefficients of variation of measurements varied from 1.2 to 20% for LIBS, and from 0.3 to 24% for EDXRF. The predictive capabilities based on RMSEP (root mean square error of prediction) values were appropriate for the determination of P, Ca, Mg, Fe, Mn and Zn by LIBS, and for P, K, S, Ca, Fe, and Zn by EDXRF. In general, results from the analysis of NIST SRM 1567a Wheat flour by LIBS and EDXRF were in agreement with their certified mass fractions. - Highlights: • Combination of LIBS and EDXRF for quantitative analysis of wheat flour. • Validation performed for determination of P, K, Ca, Mg, S, Fe, Cu, Mn and Zn. • Same test samples can be used for both methods. • Appropriate limits of detection for all tested analytes. • Methods are simple and provide fast and accurate results for routine analysis

  4. On the matched pairs sign test using bivariate ranked set sampling ...

    African Journals Online (AJOL)

    BVRSS) is introduced and investigated. We show that this test is asymptotically more efficient than its counterpart sign test based on a bivariate simple random sample (BVSRS). The asymptotic null distribution and the efficiency of the test are derived.

  5. Operability test procedure for the Rotary Mode Core Sampling System Exhausters 3 and 4

    International Nuclear Information System (INIS)

    WSaldo, E.J.

    1995-01-01

    This document provides a procedure for performing operability testing of the Rotary Mode Core Sampling System Exhausters 3 ampersand 4. Upon completion of testing activities an operability testing report will be issued

  6. Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends.

    Science.gov (United States)

    Reddy, M Kavya; Kuna, Aparna; Devi, N Lakshmi; Krishnaiah, N; Kaur, Charanjit; Nagamalleswari, Y

    2014-09-01

    Extruded RTE snacks were prepared from flour blends made with corn flour, Bengal gram flour, roots and tuber flours in a proportion of 60-80: 20: 20 respectively and moisture was adjusted to 17-20 %. The roots and tubers flours were developed from potato (Solanum tuberosum), yam (Dioscorea spp.), sweet potato (Ipomoea batatas L.), taro (Colocassia esculenta) and beet root (Beta vulgaris). Different formulations were extruded at 80 ± 5 °C (heater I) and 95-105 °C (heater II) temperature, 300-350 rpm screw speed, 100 ± 10 °C die temperature and 15 ± 2 kg/h feed rate. The exit diameter of the circular die was 3 mm. Sensory acceptability, physical parameters and nutrient analysis along with storage stability of the products was conducted. The fiber and energy content of the RTE extruded snack improved in experimental samples prepared using root and tuber flours. A serving of 100 g of the snack can provide more than 400 Kcal and 10 g of protein. The overall acceptability of RTE extruded products made with potato and taro were highly acceptable compared to yam and sweet potato. The study demonstrates utilization of roots and tuber flours as potential and diverse ingredients to enhance the appearance and nutritional properties in RTE extruded snack.

  7. Study the effect of non-traditional type of flour on the quality of pasta products made of soft wheat

    Directory of Open Access Journals (Sweden)

    T. N. Malyutina

    2016-01-01

    Full Text Available Pasta products are very popular among different population groups. Therefore they are promising objects for their enrichment with functional ingredients. As the enriching raw materials for the manufacture of pasta products spelt wheat flour was used. Spelt is characterized by a high content complete protein, which is composed of essential amino acids. Spelt flour exceeds the wheat one greatly in the content of unsaturated fatty acids, fiber, iron, B vitamins. The effect of different doses of spelt flour on the properties of pasta dough, semifinished and finished products was studied. Short-cut macaroni products such as vermicelli were produced on a laboratory pasta press of the type AML-2. Soft type of dough, in which the mass fraction of moisture of all samples was 32.5%, was adopted in the work due to the design of the laboratory pasta press. An increasing number of wet gluten, washed from pasta dough samples with the addition of flour from spelt due to further introduced protein was defined. The quality of all of the gluten samples was characterized as good and elastic. Increased hydration of gluten ability and reducing of the critical moisture values upon drying at introduction of 20% spelt flour was found. The low temperature mode for convective drying of pasta semi-finished products with the proposed flour additive was recommended because of its high content of active enzymes that may cause browning of products during drying. Finished products had solid flat color with a touch of milk, without dark inclusions and traces of underkneading. Boiling properties of the samples of flour from spelt were characterized as good, all the samples retained their form at 100%, the rate of dry matter loss during cooking was maintained within the regulatory documentation requirements. The studies proved the feasibility of grain spelt flour application in manufacturing of pasta products.

  8. Skills Acquisition in Plantain Flour Processing Enterprises: A Validation of Training Modules for Senior Secondary Schools

    Science.gov (United States)

    Udofia, Nsikak-Abasi; Nlebem, Bernard S.

    2013-01-01

    This study was to validate training modules that can help provide requisite skills for Senior Secondary school students in plantain flour processing enterprises for self-employment and to enable them pass their examination. The study covered Rivers State. Purposive sampling technique was used to select a sample size of 205. Two sets of structured…

  9. Chemical, Pasting and Sensory Properties of Whole Fermented Maize (Ogi) Fortified with Pigeon Pea Flour

    OpenAIRE

    S. B. Fasoyiro; K. A. Arowora

    2013-01-01

    Pigeon pea (Cajanus cajan) blanched for 20min was dehulled and milled into flour. The flour was incorporated into dried whole fermented maize (Ogi) at five levels. The resultant products were analyzed for chemical and pasting properties. The fortified Ogi samples were also assessed for sensory attributes: appearance, color, flavor, mouth feel and overall acceptability. The protein content in the whole Ogi fortified samples was in the range of 11.2-16.6% and crude fibre 3.22-3.46%. Fortified w...

  10. Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour.

    Science.gov (United States)

    Coelho, Emanuela M; de Azevêdo, Luciana C; Viana, Arão C; Ramos, Ingrid G; Gomes, Raquel G; Lima, Marcos Dos S; Umsza-Guez, Marcelo A

    2018-01-01

    The peel of yellow passion fruit is as an agro-industrial waste of great environmental impact, representing more than 50% of the total weight of the fruit. For this reason, and also considering its importance as a source of functional components such as pectin, this organic waste is increasingly attracting the attention of researchers. The aim of this study was to investigate the physico-chemical composition and physical properties of this material, which may be of interest to the food industry. We obtained two samples of passion fruit peel flour applying different processes: flour without treatment (FWOT) and flour with treatment by maceration (FWT). It was found that the flour samples contain, respectively, 372.4 g kg -1 and 246.7 kg -1 of soluble fiber and, according to the FTIR analysis, this material corresponds to high and low methoxyl pectins, respectively. The flour obtained by maceration (FWT) offers greater benefits for industrial use, with 60% fewer tannins and greater thermal stability. In addition, this sample does not reabsorb moisture as easily, although FWOT also shows potential for use in dietary products. Considering the pseudoplastic properties of the flours, the application of both samples could be expanded to many industrial sectors. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  11. Bread making properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour

    Energy Technology Data Exchange (ETDEWEB)

    Guillamon, E.; Cuadrado, C.; Pedrosa, M. M.; Varela, A.; Cabellos, B.

    2010-07-01

    In recent years there has been increased interest in using lupine for human nutrition due to its nutritional properties and health benefits. Moreover, lupine is used as an ingredient in bread making because of its functional and technological properties. However, a higher number of allergic reactions to this legume have recently been reported as a consequence of a more widespread consumption of lupine-based foods. In a previous study, several thermal treatments were applied to lupine seeds and flours resulting in reduced allergenicity. In order to study how this thermal processing (autoclaving and boiling) affects the bread making properties, raw and thermally processed lupine flours were used to replace 10% of wheat flour. The effect of supplementing wheat flour with lupine flour on physical dough properties, bread structure and sensory characteristics were analysed. The results indicated that thermally-treated lupine flours, had similar bread making and sensorial properties as untreated lupine flour. These thermal treatments could increase the potential use of lupine flour as a food ingredient while reducing the risk to provoke allergic reactions. (Author) 36 refs.

  12. Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, (Herbst

    Directory of Open Access Journals (Sweden)

    Sohail Ahmed

    2010-01-01

    Full Text Available Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm on biology of red flour beetle, Tribolium castaneum (Hebrst.. Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compared with control treatment. Amylase and protease activities of gut of the beetle were also measured in premix and postmix flours. Results showed that larval mortality increased in two sources of premix iron flour when compared with control. Larval weight was reduced in first generation only. The larval mortality was significantly higher in 30 ppm postmix iron fortified flour than in other postmix concentrations and control treatment. The larvae of T. castaneum fed on two sources of premix and in various concentrations of postmix iron fortified flour revealed an increase in amylases and decrease in protease activities.

  13. Effect of beet flour on films made from biological macromolecules: Native and modified plantain flour.

    Science.gov (United States)

    Gutiérrez, Tomy J; Guzmán, Romel; Medina Jaramillo, Carolina; Famá, Lucía

    2016-01-01

    Biological macromolecules such as starches of different amylaceous sources have been used in the formulation of edible films. However, there are few studies aimed at evaluating edible and intelligent films with response to pH changes from natural pigments, this despite the importance of these materials. In this context, films from native and modified plantain flour, plasticized with glycerol, with or without the addition of beet flour were developed. The chemical and structural composition of the flours, and its incidence on thickness, water solubility, contact angle, and mechanical and microstructural properties were evaluated, thus as its response to pH changes of the developed films. The observations showed that the incorporation of beet flour allowed to obtain intelligent films front to pH changes alkaline. Likewise, the betalains that were found in beet flour interacted more efficiently with the phosphated plantain flour, limiting well its immediate response to pH changes. In the same way, proteins and sugars of beet flour allowed to obtain more flexible films, due to the hydrogen bond interactions between these constituents and the plantain flours. This latter could justify the decrease of contact angle, and the increase on thickness and solubility of these films. Copyright © 2015 Elsevier B.V. All rights reserved.

  14. Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread

    Science.gov (United States)

    Eleazu, Chinedum; Eleazu, Kate; Aniedu, Chinyere; Amajor, John; Ikpeama, Ahamefula; Ebenzer, Ike

    2014-01-01

    In the current study, wheat flour was mixed with high quality cassava flour (HQCF) in several ratios: 90:10, 80:20, 70:30, and 60:40, and used to prepare 10%, 20%, 30%, and 40% National Root Crops Research Institute (NRCRI) cassava bread, respectively. 100% wheat bread was prepared as a control (100% wheat bread). Five bread samples were prepared per group. Antioxidant assays [i.e., 2,2-diphenyl- 1-picrylhydrazyl radical (DPPH) scavenging assay, reducing power assay] revealed that the bread samples had considerable antioxidant capacities. Substitution of wheat flour with HQCF at various concentrations resulted in dose dependent decreases in the mineral and protein contents of the resulting bread samples. The crude fiber content of the bread samples was minimal, while the carbohydrate content of the bread samples ranged from 43.86% to 48.64%. A 20% substitution of wheat flour with HQCF yielded bread samples with a general acceptability that was comparable to that of 100% wheat bread. The mean bacteria counts of the bread samples ranged from 2.0×103 CFU/mL to 1.4×104 CFU/mL, while the fungal counts ranged from 0 CFU/mL to 3×103 CFU/mL. There was a positive correlation between the DPPH antioxidant activities and the reducing powers of the bread samples (R2=0.871) and a positive correlation between the DPPH antioxidant activities and the flavonoid contents of the bread samples (R2=0.487). The higher microbial load of the NRCRI cassava bread samples indicates that these bread samples may have a shorter shelf life than the 100% wheat bread. The significant positive correlation between total flavonoid content and reducing power (R2=0.750) suggests that the flavonoids present in the lipophilic fractions of the bread samples could be responsible for the reductive capacities of the bread samples. PMID:25054110

  15. 40 CFR 80.582 - What are the sampling and testing methods for the fuel marker?

    Science.gov (United States)

    2010-07-01

    .... The sampling, sample preparation, and testing methods qualified for use in accordance with the... methods for the fuel marker? 80.582 Section 80.582 Protection of Environment ENVIRONMENTAL PROTECTION... the results of a minimum of 20 repeat tests made over 20 days on samples taken from a homogeneous...

  16. Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius Sensorial profile of chocolate cakes formulated with yacon flour (Smallanthus sonchifolius

    Directory of Open Access Journals (Sweden)

    Vivianne Montarroyos Padilha

    2010-09-01

    Full Text Available Neste trabalho foi avaliado o uso de farinha de yacon na formulação de bolos de chocolate para se verificar a influência deste constituinte sobre a qualidade sensorial e cromaticidade do produto. Foram analisadas amostras de bolos, formulados com farinha de yacon, denominadas: amostra P (bolo padrão, sem farinha de yacon, amostra A (bolo com 20% de farinha de yacon e amostra B (bolo com 40% de farinha de yacon. Para a avaliação sensorial, foi realizada a Análise Descritiva Quantitativa (ADQ, utilizando 15 provadores treinados, os quais definiram 9 atributos sensoriais (cor, estrutura do miolo, aroma, gosto doce, sabor de chocolate, sabor residual, umectância, maciez e qualidade global. A análise física dos bolos foi realizada através da caracterização cromática. Os dados sensoriais foram submetidos à análise de variância ANOVA, sendo realizado o teste de Duncan para comparação entre as médias de Duncan, ao nível de 5% de significância. Para verificar as correlações entre as amostras e os atributos, foi realizada a Análise de Componentes Principais (ACP. Na ACP, a soma de componentes principais 1 e 2 foi de 83,3%, ou seja, a variabilidade entre as amostras foi explicada por estes dois componentes. Os resultados obtidos demonstraram que a adição de 40% de farinha de yacon resultou em maiores notas para o aroma (10,16, gosto doce (7,60, sabor de chocolate (10,52, maciez (11,44 e qualidade global (11,64. Com relação ao atributo estrutura não houve diferença significativa entre as notas dos bolos P, A e B. Independente da quantidade de farinha de yacon adicionada, o perfil sensorial dos bolos de chocolate foi influenciado e, em particular, o bolo com maior teor de farinha de yacon apresentou as melhores notas.This study evaluated the use of yacon flour in the formulation of chocolate cakes by investigating its influence on the sensory quality and chromaticity of the product. The following samples were prepared and

  17. Consumer-based optimization of a third-generation product made from peanut and rice flour.

    Science.gov (United States)

    Choi, I-D; Phillips, R D; Resurreccion, A V A

    2007-09-01

    Indirectly puffed snacks were produced by an extrusion process with partially defatted (12% fat) peanut flour (30%, 40%, 50%) at different levels of screw speed (200, 300, 400 rpm) and feed rate (4, 5, 6 kg/h). Extrudates were dried to obtain half-products (11% to 12% MC) followed by puffing with deep-fat frying. The puffed snack prototypes were subjected to consumer acceptance test. Consumers rated higher than 6.0 (= like slightly) for all products produced within the experimental factor ranges on the attributes of crispness and texture, whereas consumer scores for appearance, color, flavor, and overall liking were lower than 6.0 for the product containing 50% peanut flour regardless of screw speed and feed rate. The product extruded with 50% peanut flour at screw speed of 400 rpm and feed rate of 6 kg/h received the lowest score of 5.5 on overall liking in a 9-point hedonic score. Predicted regression models indicated that feed rate had the largest effect on consumer attributes followed by peanut flour and screw speed. From the superimposed contour plot of individual contour plot of consumer attributes, the optimum region was identified as the area beginning at the 42.0% to 43.0% peanut flour and 4.0 kg/h feed rates, rising to a maximum at 45% peanut flour and 4.6 kg/h feed rates and decreasing to the 33.0% to 34.0% peanut flour and 6.0 kg/h feed rates. Verification confirmed the ability of predictive regression models to identify peanut-based snacks, which would be scored higher than 6.0 by consumer evaluation.

  18. Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour

    Science.gov (United States)

    Ullah, Fahim; Ahmad, Sajjad; Wahab, Said; Zeb, Alam; Khan Khattak, Mansoor; Khan, Saleem; Kang, Min

    2016-01-01

    The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat flour-based biscuits was studied. The proximate composition of refined wheat flour and alfalfa seed flour was determined. Refined wheat flour contained 12.43% moisture, 11.52% crude protein, 1.61% crude fat, 0.71% crude fiber, 1.43% ash and 70.83% nitrogen free extract, while alfalfa seed flour contained 5.79%, 29.49%, 12.71%, 5.53%, 4.80% and 41.73% moisture, crude protein, crude fat, crude fiber, ash and nitrogen free extract correspondingly. Alfalfa seed flour at 5%, 10%, 15% and 20% supplementation levels was incorporated in refined wheat flour to produce composite flour. The biscuits prepared were subjected to quality evaluation. Physical analysis of biscuits disclosed that supplementation of alfalfa seed flour decreased the width from 47.25 to 42 mm and the spread factor from 62.7 to 53.12, while it increased the thickness from 7.53 to 8.10 mm. Supplementation of refined wheat flour–based biscuits with alfalfa seed flour at different inclusion levels significantly (p flour supplementation in refined wheat flour could produce acceptable biscuits with an appropriate nutritional profile. PMID:28231168

  19. Gelling properties of chia seed and flour.

    Science.gov (United States)

    Coorey, Ranil; Tjoe, Audrey; Jayasena, Vijay

    2014-05-01

    Healthy oil profile of chia has been well established. Chia could also be a good source of gel. The characteristics of chia gel were studied and compared to guar gum and gelatin which are commonly used in the food industry. The properties tested were water and oil holding capacities, viscosity, line-spread; emulsification activity and freeze-thaw stability. The extracted chia gels from seeds and flour were analyzed for moisture, ash, protein, crude fiber, oil, and fatty acid profile. Water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw stability of the extracted chia seed gel were similar to guar gum, and gelatin. Chia gel is a polysaccharide based gel mainly consists of crude fiber (58%) and carbohydrate (34%). Extracted chia seed gel has a great potential in food formulations as thickening agent, emulsifying agent, and as a stabilizer. Extracted chia seed gel has good water-holding capacity, oil-holding capacity, viscosity, emulsion activity, and freeze-thaw ability. Chia seed gel has potential application in food formulation as a thickening agent, emulsifying agent, and as a stabilizer in frozen food product. © 2014 Institute of Food Technologists®

  20. On the relationship between large-deformation properties of wheat flour dough and baking quality

    NARCIS (Netherlands)

    Sliwinski, E.L.; Kolster, P.; Vliet, van T.

    2004-01-01

    Baking performance for bread and puff pastry was tested for Six European and two Canadian wheat cultivars and related to the rheological and fracture properties in uniaxial extension of optimally mixed flour-water doughs and doughs to which a mix of bakery additives was added. Extensive baking tests

  1. Predicted efficacy of the Palestinian wheat flour fortification programme: complementary analysis of biochemical and dietary data.

    Science.gov (United States)

    Abdeen, Ziad; Ramlawi, Asa'd; Qaswari, Radwan; Alrub, Ala' Abu; Dary, Omar; Rambeloson, Zo; Shahab-Ferdows, Setareh; Dror, Daphna; Allen, Lindsay H; Carriquiry, Alicia; Salman, Rand; Dkeidek, Sahar

    2015-06-01

    To utilize complementary biochemical and dietary data collected before the initiation of national flour fortification to (i) identify micronutrient insufficiencies or deficiencies and dietary inadequacies in Palestinian women and children in vulnerable communities and (ii) assess the suitability of the current wheat flour fortification formula. Quantitative dietary intake questionnaires were administered and fasting venous blood samples collected in randomly selected households in Gaza City and Hebron. The impact of fortification was simulated by estimating the additional micronutrient content of fortified wheat flour. Households in Gaza City and Hebron that were not receiving food aid from social programmes. Non-pregnant women (18-49 years) and children aged 36-83 months. The micronutrients with highest prevalence of insufficiency were vitamin D in women (84-97 % with serum 25-hydroxyvitamin D flour fortificants were predicted to improve, but not eliminate, micronutrient intake inadequacies. Modification of fortificant concentrations of vitamin D, thiamin, vitamin B12, Zn and folic acid may be indicated. Micronutrient insufficiencies or deficiencies and intake inadequacies were prevalent based on either biochemical or dietary intake criteria. Adjustments to the current fortification formula for wheat flour are necessary to better meet the nutrient needs of Palestinian women and children.

  2. Application of Visible/Near-Infrared Spectroscopy in the Prediction of Azodicarbonamide in Wheat Flour.

    Science.gov (United States)

    Che, Wenkai; Sun, Laijun; Zhang, Qian; Zhang, Dan; Ye, Dandan; Tan, Wenyi; Wang, Lekai; Dai, Changjun

    2017-10-01

    Azodicarbonamide is wildly used in flour industry as a flour gluten fortifier in many countries, but it was proved by some researches to be dangerous or unhealthy for people and not suitable to be added in flour. Applying a rapid, convenient, and noninvasive technique in food analytical procedure for the safety inspection has become an urgent need. This paper used Vis/NIR reflectance spectroscopy analysis technology, which is based on the physical property analysis to predict the concentration of azodicarbonamide in flour. Spectral data in range from 400 to 2498 nm were obtained by scanning 101 samples which were prepared using the stepwise dilution method. Furthermore, the combination of leave-one-out cross-validation and Mahalanobis distance method was used to eliminate abnormal spectral data, and correlation coefficient method was used to choose characteristic wavebands. Partial least squares, back propagation neural network, and radial basis function were used to establish prediction model separately. By comparing the prediction results between 3 models, the radial basis function model has the best prediction results whose correlation coefficients (R), root mean square error of prediction (RMSEP), and ratio of performance to deviation (RPD) reached 0.99996, 0.5467, and 116.5858, respectively. Azodicarbonamide has been banned or limited in many countries. This paper proposes a method to predict azodicarbonamide concentrate in wheat flour, which will be used for a rapid, convenient, and noninvasive detection device. © 2017 Institute of Food Technologists®.

  3. Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion/Caco-2 cell model.

    Science.gov (United States)

    Pachón, Helena; Stoltzfus, Rebecca J; Glahn, Raymond P

    2008-12-01

    The objective of this study was to test meat and fortified-food combinations to identify those that optimize iron uptake in an in vitro digestion/Caco-2 cell model, a proxy for iron bioavailability. Four experiments tested combinations of meats such as chicken (blood, spleen, liver, thigh), beef (cube steak), and fish (whole-fish meal) with iron-fortified foods (rice cereal, maize-soy flour, wheat flour). Chicken liver, thigh, spleen, blood, or fish meal increased the Caco-2 cell iron uptake from these combined with rice cereal (Pflour (Pfortified foods to these meats did not increase the Caco-2 cell iron uptake (P >or= .05). Adding either meat to the 3 fortified foods increased the Caco-2 cell iron uptake of the fortified foods (Pflour were selected for an infant porridge because the combinations with the highest Caco-2 cell iron uptake were chicken thigh + wheat flour, chicken liver + wheat flour, and chicken liver + maize-soy flour, and wheat flour was the least expensive fortified food sold in the target population. Per unit of iron, the chicken thigh + wheat flour and chicken liver + wheat flour combinations resulted in the highest bioavailable iron. In the proportion of 3:1 fortified food:meat examined, meat increases the bioavailability of iron-fortified foods, but iron-fortified foods do not enhance total iron bioavailability when added to meat.

  4. Testing to evaluate synergistic effects from LOCA environments. Test IX. Simultaneous mode; cables, splice assemblies, and electrical insulation samples

    Energy Technology Data Exchange (ETDEWEB)

    Thome, F.V.

    1978-04-01

    This test was conducted to complement Test VIII which was a sequential test of cables, cable splices, and insulation samples. In this test, the generic LOCA environments (radiation, temperature, pressure, chemical spray) were simulated and simultaneously applied to the test items. There were no failures of any assemblies and all were able to function at rated current and voltage throughout the entire test. An additional parameter, dissipation factor, was monitored in this test and when used in conjunction with capacitance, provided a better indication of insulation degradation.

  5. Irradiation decontamination of soy protein flour

    International Nuclear Information System (INIS)

    Zhu Jiating; Feng Min; Liu Chunquan; Jin Yudong; Yang Ping

    2008-01-01

    This paper reported decontaminative effects of irradiation on the soy protein flour quality, including main nutrient components, sensitivity of urea enzyme and sensory index. The results show that the irradiation treatment is very effective in eliminating microorganism in soy protein flour. The higher the dose was, the more microorganisms were eliminated. At least 53% microorganisms were eliminated at 2.0 kGy irradiation. Eliminating ratios of 95%, 97% and 100% were obtained at applied doses 4.0, 6.0 and 8.0 kGy, respectively. The content of protein, crude fiber, total sugar and amino acid (except Leu) and urea enzyme would not vary much in the ranged of 2 to 8kGy. But the content of crude fat and lecithin in irradiated soy protein flour is significant different (at 0.01 level), and the content of isoflavone significantly decreased (at 0.05 level). Irradiation will not change the sensory index of soy protein flour much when irradiation dose is lower than 6.0 kGy. It was concluded that the optimal dose for bacteria decontamination of soy protein flour is in the range of 3.0 ∼ 5.0 kGy for the sake of various quality factors. (authors)

  6. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

    Directory of Open Access Journals (Sweden)

    Ana Cristina Ballesteros López

    2004-03-01

    Full Text Available The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction. Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.Para desenvolver um sucedâneo para o pão de forma, isento de glúten, foram testadas as influências dos amidos de milho, de mandioca e da farinha de arroz, bem como das etapas de mistura, fermentação e assamento na qualidade do mesmo. Os parâmetros de fabricação foram determinados por meio de análises sensoriais durante a produção. As características sensoriais dos pães foram comparadas por

  7. Exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries.

    Science.gov (United States)

    Bulat, Petar; Myny, Katrien; Braeckman, Lutgart; van Sprundel, Marc; Kusters, Edouard; Doekes, Gert; Pössel, Kerstin; Droste, Jos; Vanhoorne, Michel

    2004-01-01

    This study was designed to characterize exposure to inhalable dust, wheat flour and alpha-amylase allergens in industrial and traditional bakeries. The study included 70 bakeries from the northern part of Belgium. Based on the degree of automation and a clear division of individual job tasks, four bakeries were identified as industrial and the remaining 66 were identified as traditional ones. Personal, as well as stationary, samples of inhalable dust were collected during full shift periods, usually 5-7 h. The portable pumps aspirated 2 l/min through Teflon personal dust samplers (Millipore, pore size 1.0 microm) mounted in PAS-6 sampling heads. In the collected samples the inhalable dust, wheat flour and alpha-amylase allergens were determined. Wheat flour allergens were measured using enzyme-linked immunosorbent assay inhibition and an antiwheat IgG4 serum pool. The alpha-amylase allergens were measured using a sandwich enzyme immunoassay with affinity-purified polyclonal rabbit IgG antibodies. In total, 440 samples (300 personal and 140 stationary) were processed. The highest inhalable dust exposure was observed in traditional bakeries among bread [geometric mean (GM) 2.10 mg/m3] and bread and pastry workers (GM 1.80 mg/m3). In industrial bakeries the highest dust exposure was measured in bread-producing workers (GM 1.06 mg/m3). Similar relations were observed for wheat flour and alpha-amylase allergens. Bread baking workers in traditional bakeries had the highest exposure to both allergens (wheat flour GM 22.33 microg/m(3), alpha-amylase GM 0.61 ng/m3). The exposure to wheat flour and alpha-amylase allergens in industrial bakeries was higher in bread baking workers (wheat flour GM 6.15 microg/m3, alpha-amylase GM 0.47 ng/m3) than in bread packing workers (wheat flour GM 2.79 microg/m3, alpha-amylase GM 0.15 ng/m3). The data presented suggest that, on average, exposure in the Belgium bakeries studied-industrial as well as traditional-is lower than or similar to

  8. Effect of gamma irradiation on physicochemical properties of stored pigeon pea (Cajanus cajan) flour

    OpenAIRE

    Bamidele, Oluwaseun P; Akanbi, Charles T

    2013-01-01

    The effect of gamma irradiation at various doses (5, 10, 15, 20 kGy) was observed on pigeon pea flour stored for 3 months on proximate composition, functional properties, and peroxide value. Sensory evaluation was also carried out on bean cake (moinmoin) made from nonirradiated and irradiated pigeon pea flour. The results showed that stored gamma-irradiated samples had significantly lower (P < 0.05) value of protein and little or no effect on moisture content. There were slight decreases in c...

  9. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products, 5

    International Nuclear Information System (INIS)

    Ohinata, Hiroshi; Muramatsu, Nobuyuki; Ohara, Tadahiko; Oike, Terutake; Ito, Hitoshi.

    1988-01-01

    Physical properties and texture of fresh-style 'soba' noodle after irradiation were investigated with disk bending tests and sensory evaluation. Physical properties of 'soba' noodle irradiated at lower than 0.2 Mrad does level were nearly equal to non-irradiated 'soba' noodle. But the texture of coodked 'soba' noodle was changed to be more soft, fragile and sticky with increase of irradiation dose. Then, the processing properties of 'soba' noodle used of irradiated buckwheat flour was investigated, changed with mixture rate of buckwheat and wheat flour and water content in the noodle. Irradiation of buckwheat flour less than 0.5 Mrad dose level had little influence on physical properties of 'soba' noodle. However, the texture of cooked 'soba' noodle used of irradiated buckwheat flour at 0.5 Mrad was slightly inferior than non-irradiated 'soba' noodle. As the result of this study, it was concluded that the acceptable range of irradiation dose for extention of shelf-life was 0.2 to 0.4 Mrad dose level for direct irradiation to 'soba' noodle and 0.3 to 0.5 Mrad dose level for buckwheat flour, which caused little missing a characteristic flavor and texture of 'soba' noodle. (author)

  10. Extremely small sample size in some toxicity studies: an example from the rabbit eye irritation test.

    Science.gov (United States)

    Liu, P T

    2001-04-01

    The conventional sample-size equations based on either the precision of estimation or the power of testing a hypothesis may not be appropriate to determine sample size for a "diagnostic" testing problem, such as the eye irritant Draize test. When the animals' responses to chemical compounds are relatively uniform and extreme and the objective is to classify a compound as either irritant or nonirritant, the test using just two or three animals may be adequate.

  11. Distribution of the two-sample t-test statistic following blinded sample size re-estimation.

    Science.gov (United States)

    Lu, Kaifeng

    2016-05-01

    We consider the blinded sample size re-estimation based on the simple one-sample variance estimator at an interim analysis. We characterize the exact distribution of the standard two-sample t-test statistic at the final analysis. We describe a simulation algorithm for the evaluation of the probability of rejecting the null hypothesis at given treatment effect. We compare the blinded sample size re-estimation method with two unblinded methods with respect to the empirical type I error, the empirical power, and the empirical distribution of the standard deviation estimator and final sample size. We characterize the type I error inflation across the range of standardized non-inferiority margin for non-inferiority trials, and derive the adjusted significance level to ensure type I error control for given sample size of the internal pilot study. We show that the adjusted significance level increases as the sample size of the internal pilot study increases. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

  12. Consumption of folic acid-fortified flour and folate-rich foods among women at reproductive age in South Brazil.

    Science.gov (United States)

    Ferreira, Ana Flávia S; Giugliani, Roberto

    2008-01-01

    To evaluate the consumption of flour derivatives and folate-rich food in a sample of women at childbearing age from Porto Alegre, Brazil. Four-hundred women at childbearing age (15-45 years) were interviewed, and their socioeconomic status and folate intake were investigated. All women signed an informed consent form. Based on their dietary habits, an estimated calculation of the amount of flour intake was done. Mean daily intake of folate was 220.1 mug. The intake of flour was 176 g/day/woman. The combined intake of folate from folate-rich foods and flour derivatives (wheat and/or corn flour) was 404.7 mug/day/person. Since the recommended daily allowance of folic acid is 400 mug/day, including both folate from food sources and supplements, the addition of folic acid to wheat flour was essential to ensure the intake of the minimum recommended amount. However, there is no guarantee that this amount was maintained on this Brazilian sample when losses resulting from cooking and/or from UV radiation (not considered in this study) are computed. (c) 2008 S. Karger AG, Basel

  13. Effect of gamma-irradiation on the natural occurence of Fusarium mycotoxins in wheat, flour and bread

    International Nuclear Information System (INIS)

    Aziz, N.H.; Attia, E.-S.A.; Farag, S.A.

    1997-01-01

    A survey was carried out to obtain data on the occurence of Fusarium mycotoxin in wheat and flour samples collected from local markets in Egypt and to study the influence of gamma-irradiation on controlling the occurrence of thesemycotoxins in wheat, flour and bread. Deoxynivalenol (DON) was detected in five samples of wheat at levels ranging from 103 to 287 ug/kg and one sample each of flour and bread concentrations 188 and 170 ug/kg. Zearaleone (ZEN) was detected in ten samples of wheat at levels from 28 to 42 ug/kg and four samples each of flour and bread at concentrations of 95 and 34 ug/kg, respectively. T-2 toxin was detected only in one sample each of wheat, flour and bread at concentrations of 2.9, 2.2, and 2.3 ug/kg, respectively. Gamma-irradiation at dose level of 6 kGy completely eliminated fungal flora in flour and wheat. DON, ZEN and T-2 toxin concentrations are reduced to 85, 20 and 2.0 ug/kg for wheat and to 125, 45, and 1.0 ug/kg for flour after 4 kGy exposure and a sharp drop in Fusarium toxin levels occured at 6 kGy and was eliminated at 8 kGy. Bread prepared from 6 kGy was contaminate4d with Fusarium toxin at levels below 5 ug/kg. It was noticed that gamme-irradiation reduce greatly the natural occurrence of Fusarium mycotoxins in bread

  14. Physical, proximate, functional and pasting properties of flour produced from gamma irradiated cowpea (Vigna unguiculata, L. Walp)

    International Nuclear Information System (INIS)

    Darfour, B.; Wilson, D.D.; Ofosu, D.O.; Ocloo, F.C.K.

    2012-01-01

    Cowpeas are leguminous seeds widely produced and consumed in most developing countries of sub Saharan Africa. The aim of this study was to determine the physical, proximate, functional and pasting properties of flour obtained from gamma irradiated cowpea. Four cowpea cultivars were irradiated with gamma radiation at dose levels of 0.25, 0.5, 0.75, 1.0 and 1.5 kGy with the unirradiated cultivars serving as controls. The samples were hammer milled, sieved and stored at 4 °C for analysis. Physical, proximate, functional, pasting properties were determined using appropriate methods. In general, the irradiation dose applied to cowpea for insect control did not significantly affect the physical and proximate properties of the flour. However, significant increase (p<0.05) was achieved in paste bulk density, water and oil absorption capacities, foam capacities and least gelation concentrations of flour in general, which may be attributed to the irradiation. The radiation reduced the swelling power and water solubility index significantly. The peak temperature, peak viscosity and setback viscosity of the pastes were significantly (p<0.05) reduced while breakdown viscosity was significantly (p<0.05) increased by the radiation. It was established that the doses used on cowpea affected both the functional and pasting properties of the flour. - Highlights: ► We investigated the effects of gamma irradiation of cowpea on quality characteristics of its resultant flour. ► Flour was prepared from four cowpea cultivars irradiated at 0, 0.25, 0.5, 0.75, 1.0 and 1.5 kGy. ► Proximate and physical properties of flour from irradiated cowpea were generally not affected by the radiation doses used. ► Functional properties of flour samples were affected by gamma irradiation of cowpea. ► Pasting parameters studied were also affected by the radiation at various radiation doses.

  15. Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH.

    Science.gov (United States)

    Raikos, Vassilios; Neacsu, Madalina; Russell, Wendy; Duthie, Garry

    2014-11-01

    The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional properties included solubility, emulsifying and foaming properties, gelling ability, and water holding capacity (WHC). All flours had minimal solubility at pH 4 and their corresponding values increased with increasing pH. Emulsifying properties were improved at pH 10 for all samples and emulsion stability showed a similar trend. Increasing pH in the range 4-10 enhanced the foaming properties of the flours, particularly buckwheat and hemp. Wheat, green pea, buckwheat, and fava bean were more capable of forming firm gels compared with lupin and hemp, as indicated by least gelling concentrations (LGCs). The ranking of the water binding properties of the different types of flours were lupin>hemp>fava bean>buckwheat>green pea>wheat. Results indicate that underutilized flours from sustainable plant sources could be exploited by the food industry as functional food ingredients or as replacements of wheat flour for various food applications. Depending on the application, flour functionality may be effectively tailored by pH adjustment.

  16. Effect of Cassava Flour Processing Methods and Substitution Level ...

    African Journals Online (AJOL)

    The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two ...

  17. Effects on respiratory system due to exposure to wheat flour

    Directory of Open Access Journals (Sweden)

    Adel Mohammed Said

    2017-07-01

    Conclusions: Exposure to wheat flour increases the risk of developing respiratory symptoms; it also causes reduction in the pulmonary function parameters, as regards spirometry and DLCOSB. Exposure to wheat flour causes interstitial lung disease as detected by HRCT chest. Smoking augments the wheat flour induced lung disease.

  18. Soy flour dispersibility and performance as wood adhesive

    Science.gov (United States)

    Charles R. Frihart; Holly Satori

    2013-01-01

    Soy flour adhesives using polyamidoamine-epichlorohydrin (PAE) resin as the curing agent are being used commercially to make bonded wood products. The original studies on the soy-PAE adhesives used purified soy protein isolate, but the much lower cost soy flour is now used commercially. We examined the performance of commercially available soy flours that have their...

  19. The performance of cassava flour as a water reducing admixture

    African Journals Online (AJOL)

    CHINYERE

    concrete with improved strength and durability. In a pilot investigation on the potentials of cassava flour as a set-retarding admixture in concrete [10], it was observed that cassava flour exhibited plasticizing effect in concrete. To further enhance the ample use of cassava flour as admixture in concrete, the plasticizing effect of ...

  20. The effect of apricot kernel flour incorporation on the ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-01-05

    Singh et al., 1989), pumpkin powder. (Lee et al., 2002), raw and cooked pea flour or pea pro- tein concentrate (Nielsen et al., 1980), sweet potato flour. (Collins and Pangloli, 1997), defatted wheat germ (Ge et al., 2001), rye flour ...

  1. 21 CFR 137.211 - White corn flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false White corn flour. 137.211 Section 137.211 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... Related Products § 137.211 White corn flour. (a) White corn flour is the food prepared by so grinding and...

  2. Evaluation of silanes in SBR 1502 / Telinne Monspessulana flour composites

    Directory of Open Access Journals (Sweden)

    Oscar Buitrago

    Full Text Available Abstract A comparative study was performed on the effect of the addition of silane coupling agents (SCA, vinyltrimethoxysilane (VTMS and 3-aminopropyltriethoxysilane (APTES to a mixture of styrene butadiene rubber SBR1502 with Telinne Monspessulana flour (TMF. SCA was directly added into the mixture using untreated and mercerized TMF. Also, TMF and SBR1502 mixing trials were conducted with the TMF previously mercerized and injected with each of the silanes. The rubber compounds were subjected to tensile tests in order to evaluate the coupling power of both SCA. It was found that the vinyl silane type produced the best results in the tensile strength.

  3. Color and surface chemistry changes of extracted wood flour after heating at 120 °C

    Science.gov (United States)

    Yao Chen; Mandla A. Tshabalala; Jianmin Gao; Nicole M. Stark

    2013-01-01

    To investigate the effect of heat on color and surface chemistry of wood flour (WF), unextracted, extracted and delignified samples of commercial WF were heated at 120 °C for 24 h and analyzed by colorimetry, diffuse reflectance visible (DRV), attenuated total reflectance Fourier transform infrared (ATR-FTIR) and Fourier transform Raman (FT-Raman) spectroscopies....

  4. Color and Surface Chemistry Changes of Pine Wood Flour after Extraction and Delignification

    Science.gov (United States)

    Yao Chen; Mandla A. Tshabalala; Jianmin Gao; Nicole M. Stark; Yongming Fan

    2014-01-01

    A detailed study was undertaken to examine the color and chemistry changes of pine wood flour when its extractives are removed and when it is delignified. The solvent systems employed were toluene/ethanol (TE), acetone/water (AW), and hot-water (HW), while sodium chlorite/acetic acid were used for delignification (i.e., lignin removal (LR)). Samples were analyzed by...

  5. Effects of Treated Wood Flour on Physico-Mechanical Properties of ...

    African Journals Online (AJOL)

    Wood flour was crushed in to particle size and given two surface treatments each with alkali and 3-chloro-2 hydroxylpropyltrimethylammoniumchloride. The raw, alkali-treated and bonding agent treated fibers were used as natural rubber composites. The samples were used to produce fiber-reinforced natural rubber ...

  6. Bovine milk sampling efficiency for pregnancy-associated glycoproteins (PAG) detection test

    Energy Technology Data Exchange (ETDEWEB)

    Silva, H. K. da; Cassoli, L.D.; Pantoja, J.F.C.; Cerqueira, P.H.R.; Coitinho, T.B.; Machado, P.F.

    2016-07-01

    Two experiments were conducted to verify whether the time of day at which a milk sample is collected and the possible carryover in the milking system may affect pregnancy-associated glycoproteins (PAG) levels and, consequently, the pregnancy test results in dairy cows. In experiment one, we evaluated the effect of time of day at which the milk sample is collected from 51 cows. In experiment two, which evaluated the possible occurrence of carryover in the milk meter milking system, milk samples from 94 cows belonging to two different farms were used. The samples were subjected to pregnancy test using ELISA methodology to measure PAG concentrations and to classify the samples as positive (pregnant), negative (nonpregnant), or suspicious (recheck). We found that the time of milking did not affect the PAG levels. As to the occurrence of carryover in the milk meter, the PAG levels of the samples collected from Farm-2 were heavily influenced by a carryover effect compared with the samples from Farm-1. Thus, milk samples submitted to a pregnancy test can be collected during the morning or the evening milking. When the sample is collected from the milk meters, periodic equipment maintenance should be noted, including whether the milk meter is totally drained between different animals’ milking and equipment cleaning between milking is performed correctly to minimize the occurrence of carryover, thereby avoiding the effect on PAG levels and, consequently, the pregnancy test results. Therefore, a single milk sample can be used for both milk quality tests and pregnancy test.

  7. Bovine milk sampling efficiency for pregnancy-associated glycoproteins (PAG) detection test

    International Nuclear Information System (INIS)

    Silva, H. K. da; Cassoli, L.D.; Pantoja, J.F.C.; Cerqueira, P.H.R.; Coitinho, T.B.; Machado, P.F.

    2016-01-01

    Two experiments were conducted to verify whether the time of day at which a milk sample is collected and the possible carryover in the milking system may affect pregnancy-associated glycoproteins (PAG) levels and, consequently, the pregnancy test results in dairy cows. In experiment one, we evaluated the effect of time of day at which the milk sample is collected from 51 cows. In experiment two, which evaluated the possible occurrence of carryover in the milk meter milking system, milk samples from 94 cows belonging to two different farms were used. The samples were subjected to pregnancy test using ELISA methodology to measure PAG concentrations and to classify the samples as positive (pregnant), negative (nonpregnant), or suspicious (recheck). We found that the time of milking did not affect the PAG levels. As to the occurrence of carryover in the milk meter, the PAG levels of the samples collected from Farm-2 were heavily influenced by a carryover effect compared with the samples from Farm-1. Thus, milk samples submitted to a pregnancy test can be collected during the morning or the evening milking. When the sample is collected from the milk meters, periodic equipment maintenance should be noted, including whether the milk meter is totally drained between different animals’ milking and equipment cleaning between milking is performed correctly to minimize the occurrence of carryover, thereby avoiding the effect on PAG levels and, consequently, the pregnancy test results. Therefore, a single milk sample can be used for both milk quality tests and pregnancy test.

  8. Acceptability of self-collected vaginal samples for HPV testing in an ...

    African Journals Online (AJOL)

    Objective: To evaluate the acceptability of self-collected vaginal samples for HPV testing in women living in rural and urban areas of ... Conclusion: Acceptability of self-sampling for HPV testing was similarly excellent in both groups despite their difference in terms ... cancer is the leading cause of death caused by cancer in.

  9. 40 CFR 205.171-2 - Test exhaust system sample selection and preparation.

    Science.gov (United States)

    2010-07-01

    ... Systems § 205.171-2 Test exhaust system sample selection and preparation. (a)(1) Exhaust systems... 40 Protection of Environment 24 2010-07-01 2010-07-01 false Test exhaust system sample selection and preparation. 205.171-2 Section 205.171-2 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY...

  10. Page sample size in web accessibility testing: how many pages is enough?

    NARCIS (Netherlands)

    Velleman, Eric Martin; van der Geest, Thea

    2013-01-01

    Various countries and organizations use a different sampling approach and sample size of web pages in accessibility conformance tests. We are conducting a systematic analysis to determine how many pages is enough for testing whether a website is compliant with standard accessibility guidelines. This

  11. Test plan for K Basin Sludge Canister and Floor Sampling Device

    International Nuclear Information System (INIS)

    Meling, T.A.

    1995-01-01

    This document provides the test plan and procedure forms for conducting the functional and operational acceptance testing of the K Basin Sludge Canister and Floor Sampling Device(s). These samplers samples sludge off the floor of the 100K Basins and out of 100K fuel storage canisters

  12. A Comparative Study on Creep Behavior of Wood Flour-Polypropylene Composite, Medium Density Fiberboard (MDF and Particleboard

    Directory of Open Access Journals (Sweden)

    J. Nikrai

    2009-12-01

    Full Text Available The creep/recovery behavior of wood flour-polypropylene was compared with medium density fiberboard (MDF and particleboard. For this purpose, wood flour-polypropylene composites (with and without compatibilizerwere manufactured by using a laboratory twin-screw extruder. The MDF and particleboard panels were obtained from local producers. Short term flexural creep tests at 30% of ultimate bending load were performed by using flexural creep equipment. The total time to complete every test was 120 min (60 min creep and 60 min recovery. Also Findley creep model was used for the prediction of creep behavior of the materials under study. The results showed that fractional deflection and relative creep in wood flour-polypropylene composites are higher than MDF and particleboard whereas MDF and particleboard exhibited higher percent recovery rather than wood flour-polypropylene composite. Creep modulus at the first phase of creep in wood flour-polypropylene composite was higher than MDF and particleboard but more decreases were observed for creep modulus of wood-plastic composite at the end of creep phase. Coupling agent (MAPP improved creep/recovery behavior of wood flour-polypropylene composite. Also Findley creep model predicted the creep behavior of studied materials very well.

  13. Electrofracturing test system and method of determining material characteristics of electrofractured material samples

    Science.gov (United States)

    Bauer, Stephen J.; Glover, Steven F.; Pfeifle, Tom; Su, Jiann-Cherng; Williamson, Kenneth Martin; Broome, Scott Thomas; Gardner, William Payton

    2017-08-01

    A device for electrofracturing a material sample and analyzing the material sample is disclosed. The device simulates an in situ electrofracturing environment so as to obtain electrofractured material characteristics representative of field applications while allowing permeability testing of the fractured sample under in situ conditions.

  14. RHEOLOGICAL PROPERTIES AND THE ENERGETIC VALUE OF WHEAT FLOUR SUBSTITUTED BY DIFFERENT SHARES OF WHITE AND BROWN RICE FLOUR

    Directory of Open Access Journals (Sweden)

    Nada Nikolić

    2011-09-01

    Full Text Available In order to produce dough with a lower gluten content, more enriched with rice components and satisfactory rheological properties, the rheological properties, energetic value and cake baking properties of wheat and white or brown rice flour in shares from 3 to 30% (w/w were investigated in this paper. The water absorption in wheat-rice flour mixtures was lower and decreased to 53.5% and 54.0% along with the increase of the white and the brown rice flour share, respectively, than in wheat flour, where it was 58.8%. In the dough made from rice flour, a gluten network had thinner filaments, about 2 and 1 μm in width for white and brown rice flour, respectively, compared to those in the dough from wheat flour only, where it was about 7 μm. The dough from rice flour had almost twice higher gelatinization maximum than the gelatinization maximum of the wheat flour only. The energetic values of the dough from rice flour were smaller than the energetic value of the wheat flour, for only 1.32%. Based on Cluster analysis, the white or brown rice flour share of 20% was pointed out.

  15. NASA-STD-6001B Test 1 Upward Flame Propagation; Sample Length Impact on MOC Investigation

    Science.gov (United States)

    Harper, Susana Tapia; Juarez, Alfredo; Woods, Brenton L.; Beeson, Harold D.

    2017-01-01

    Understanding the combustion behavior of materials in the elevated oxygen environments of habitable spacecraft is of utmost importance to crew safety and mission success. Currently, certification for unrestricted flight usage of a material with respect to flammability involves passing the Upward Flame Propagation Test of NASA-STD-6001B (Test 1). This test evaluates materials in a standardized test configuration for two failure criteria: self-extinguishment within 15 cm (6 in.) and the propensity of flame propagation by means of flaming material transfer. By the NASA standard, full-length samples are 30 cm (12 in.) in length; however, factors independent of the test method such as limited material availability or various nonstandard test configurations limit the full pretest sample lengths available for test. This paper characterizes the dependence, if any, of pretest sample length on NASA-STD-6001B Test 1 results. Testing was performed using the Maximum Oxygen Concentration (MOC) Threshold Method to obtain a data set for each sample length tested. In addition, various material types, including cloth (Nomex), foam (TA-301) and solids (Ultem), were tested to investigate potential effects of test specimen types. Though additional data needs to be generated to provide statistical confidence, preliminary findings are that use of variable sample lengths has minimal impact on NASA-STD-6001B flammability performance and MOC determination.

  16. The Childhood Asperger Syndrome Test (CAST): Test-Retest Reliability in a High Scoring Sample

    Science.gov (United States)

    Allison, Carrie; Williams, Jo; Scott, Fiona; Stott, Carol; Bolton, Patrick; Baron-Cohen, Simon; Brayne, Carol

    2007-01-01

    The Childhood Asperger Syndrome Test (CAST) is a 37-item parental self-completion questionnaire designed to screen for high-functioning autism spectrum conditions in epidemiological research. The CAST has previously demonstrated good accuracy for use as a screening test, with high sensitivity in studies with primary school aged children in…

  17. Gas liquid sampling for closed canisters in KW Basin - test plan

    International Nuclear Information System (INIS)

    Pitkoff, C.C.

    1995-01-01

    Test procedures for the gas/liquid sampler. Characterization of the Spent Nuclear Fuel, SNF, sealed in canisters at KW-Basin is needed to determine the state of storing SNF wet. Samples of the liquid and the gas in the closed canisters will be taken to gain characterization information. Sampling equipment has been designed to retrieve gas and liquid from the closed canisters in KW basin. This plan is written to outline the test requirements for this developmental sampling equipment

  18. Sampling

    CERN Document Server

    Thompson, Steven K

    2012-01-01

    Praise for the Second Edition "This book has never had a competitor. It is the only book that takes a broad approach to sampling . . . any good personal statistics library should include a copy of this book." —Technometrics "Well-written . . . an excellent book on an important subject. Highly recommended." —Choice "An ideal reference for scientific researchers and other professionals who use sampling." —Zentralblatt Math Features new developments in the field combined with all aspects of obtaining, interpreting, and using sample data Sampling provides an up-to-date treat

  19. Analysis of small sample size studies using nonparametric bootstrap test with pooled resampling method.

    Science.gov (United States)

    Dwivedi, Alok Kumar; Mallawaarachchi, Indika; Alvarado, Luis A

    2017-06-30

    Experimental studies in biomedical research frequently pose analytical problems related to small sample size. In such studies, there are conflicting findings regarding the choice of parametric and nonparametric analysis, especially with non-normal data. In such instances, some methodologists questioned the validity of parametric tests and suggested nonparametric tests. In contrast, other methodologists found nonparametric tests to be too conservative and less powerful and thus preferred using parametric tests. Some researchers have recommended using a bootstrap test; however, this method also has small sample size limitation. We used a pooled method in nonparametric bootstrap test that may overcome the problem related with small samples in hypothesis testing. The present study compared nonparametric bootstrap test with pooled resampling method corresponding to parametric, nonparametric, and permutation tests through extensive simulations under various conditions and using real data examples. The nonparametric pooled bootstrap t-test provided equal or greater power for comparing two means as compared with unpaired t-test, Welch t-test, Wilcoxon rank sum test, and permutation test while maintaining type I error probability for any conditions except for Cauchy and extreme variable lognormal distributions. In such cases, we suggest using an exact Wilcoxon rank sum test. Nonparametric bootstrap paired t-test also provided better performance than other alternatives. Nonparametric bootstrap test provided benefit over exact Kruskal-Wallis test. We suggest using nonparametric bootstrap test with pooled resampling method for comparing paired or unpaired means and for validating the one way analysis of variance test results for non-normal data in small sample size studies. Copyright © 2017 John Wiley & Sons, Ltd. Copyright © 2017 John Wiley & Sons, Ltd.

  20. Filtration and Leach Testing for REDOX Sludge and S-Saltcake Actual Waste Sample Composites

    Energy Technology Data Exchange (ETDEWEB)

    Shimskey, Rick W.; Billing, Justin M.; Buck, Edgar C.; Daniel, Richard C.; Draper, Kathryn E.; Edwards, Matthew K.; Geeting, John GH; Hallen, Richard T.; Jenson, Evan D.; Kozelisky, Anne E.; MacFarlan, Paul J.; Peterson, Reid A.; Snow, Lanee A.; Swoboda, Robert G.

    2009-02-20

    A testing program evaluating actual tank waste was developed in response to Task 4 from the M-12 External Flowsheet Review Team (EFRT) issue response plan.( ) The test program was subdivided into logical increments. The bulk water-insoluble solid wastes that are anticipated to be delivered to the Waste Treatment and Immobilization Plant (WTP) were identified according to type such that the actual waste testing could be targeted to the relevant categories. Under test plan TP-RPP-WTP-467, eight broad waste groupings were defined. Samples available from the 222S archive were identified and obtained for testing. Under this test plan, a waste-testing program was implemented that included: • Homogenizing the archive samples by group as defined in the test plan • Characterizing the homogenized sample groups • Performing parametric leaching testing on each group for compounds of interest • Performing bench-top filtration/leaching tests in the hot cell for each group to simulate filtration and leaching activities if they occurred in the UFP2 vessel of the WTP Pretreatment Facility. This report focuses on filtration/leaching tests performed on two of the eight waste composite samples and follow-on parametric tests to support aluminum leaching results from those tests.

  1. The Effects of Coupling Agents on the Mechanical and Thermal Properties of Eucalyptus Flour/HDPE Composite

    Directory of Open Access Journals (Sweden)

    Metanawin Siripan

    2015-01-01

    Full Text Available The aim of this research was to study the effects of the coupling agents, FusabondTM E-528 (polyethylene-grafted maleic anhydride; PE-g-MA, MA and Amino Silane (Si, on the thermal properties, and mechanical properties of Eucalyptus flour-HDPE composite. Variation of the Eucalyptus flour contents in the HDPE resulted in properties of the composite. With increasing in the contents of Eucalyptus flour in polymer matrix, the mechanical properties of the HDPE composite decreased in EU-MA series samples while they were gradually decreased in EU-Si series samples. SEM micrographs showed the fracture surface of the HDPE/Eucalyptus composite at different ratios of Eucalyptus flour. SEM micrograpgh exhibited the dispersion of EU flour in polymer matrix. The samples of both coupling agents showed an increase in interfacial adhesion, observed for the considerable decreased of gaps between the matrix and the dispersed phase. However, the EU-MA sample appeared to be more uniformly than the EU-Si sample.

  2. Polish reference material: corn flour (INCT-CF-3)for inorganic trace analysis - preparation and certification

    International Nuclear Information System (INIS)

    Polkowska-Motrenko, H.; Dybczynski, R.; Chajduk, E.; Danko, B.; Kulisa, K.; Samczynski, Z.; Sypula, M.; Szopa, Z.

    2006-01-01

    Preparation, examination and certification of the new matrix reference material of biological origin: Corn Flour (INCT-CF-3) is described. The material was prepared from corn grown in Poland according to Polish standard PN-A-74205:1997. The material was sieved through the 250 mm nylon sieves and stored in a polyethylene (PE) bag. Approximately 50 kg of sieved corn flour was collected. Examination by optical microscopy revealed that Martin's diameter of over 98% of particles was below 25 mm. The whole lot of corn flour was then homogenized by mixing for 20 hours in a 110 dm 3 PE drum rotated in three directions. Preliminary homogeneity testing by X-ray fluorescence (XRF) method and final checking of homogeneity by neutron activation analysis (NAA) after distribution of the material into containers revealed, that it is sufficiently homogeneous at least for a sample size ≥ 100 mg. In order to assure the long-term stability, all containers with INCT-CF-3 were sterilized by electron beam radiation. Long-term stability was checked by analyzing concentrations of selected elements in the material stored in the air-conditioned room at 20 o C. Short-term stability was examined by the determination of concentrations of the selected elements in the bottle stored in the CO 2 incubator at 37 o C. The material was certified on the basis of a worldwide interlaboratory comparison, in which 92 laboratories from 19 countries participated providing 962 laboratory averages (4228 individual determinations) for 57 elements. A method of data evaluation leading to assignment of certified values was the same as that used previously in the Laboratory of the Department of Analytical Chemistry, Institute of Nuclear Chemistry and Technology. The result for Mo was obtained by definitive methods developed in the Laboratory and used to support the certification process. Analytical uncertainties and stability uncertainties were quantified to arrive at combined uncertainties of the certified

  3. Long-term water absorption and thickness swelling and determine their characteristics in wood flour/polypropylene/Nano SiO2 nanocomposite

    Directory of Open Access Journals (Sweden)

    Saeed Ismaeilimoghadam

    2016-09-01

    Full Text Available The objective of this study was to investigate the effect of nano SiO2 on long-term water absorption and thickness swelling, humidity coefficient diffusion and thickness swelling rate of wood plastic composite. For this purpose, 60% wood flour, 40% polypropylene, 2 per hundred compound (phc MAPP in internal mixer (HAAKE were mixed. Nano SiO2 with 0, 1, 3 and 5 (phc ratios as a reinforcing was used too. Finally test samples were fabricated by using the injection molding machine. Then long-term water absorption and thickness swelling for 1848 hours according to the ASTM standard on the samples were measured. Humidity coefficient diffusion and thickness swelling rate for closer look long-term water absorption and thickness swelling behavior in wood plastic nanocomposite were calculated too. For ensure to the formation of hydrogen bonds between hydroxyl grope of SiO2 nanoparticles with hydroxyl grope of wood flour form Fourier transform infrared (FTIR spectroscopy tests was used. The results showed that water absorption behavior of nanocomposite is according to Fick's law, in addition with increasing to SiO2 nanoparticles, long-term water absorption and thickness swelling and humidity coefficient diffusion in wood plastic nanocomposite decreased. The results of infrared spectroscopy showed that hydrogen bond between the nano SiO2 and wood flour confirmed. Statistical analysis showed that after 1848 hours of immersion, nano SiO2 showed a significant effect at a confidence level of 99% on water absorption and thickness swelling, so the sample with 5% silica nanoparticles was chosen as the best treatment.

  4. Some quality attributes of complementary food produced from flour blends of orange flesh sweetpotato, sorghum, and soybean

    Directory of Open Access Journals (Sweden)

    Ebunoluwa Kehinde Alawode

    2017-01-01

    Full Text Available The study investigated the chemical, functional, and sensory attributes of orange flesh sweetpotato, sorghum, and soybean during storage. Orange flesh sweetpotato flour, sorghum flour, and soybean flour were blended together at four different ratios of 40:40:20, 30:50:20, 20:60:20, and 10:70:20, respectively, while 100% sorghum flour was used as control. The five flour blends were used to prepare complementary foods, and sensory attributes of foods were determined using a nine point hedonic scale. The flour blend with the highest overall acceptability score was packaged in a high density polyethylene bag and stored for the period of eight weeks. During storage, the functional properties and the chemical properties of the flour blend were determined every two weeks. The result obtained for the sensory properties of the complementary food shows that the sample 40:40:20 was accepted by the panellists. The functional properties of the blend during storage ranged from 0.57 to 0.60 g/mL, 69 to 86%, 3.74 to 4.19 g/g, 2.82 to 3.12%, and 77.50 to 94.50% for bulk density, dispersibility, swelling power, solubility, and water absorption capacity, respectively, while the chemical analysis ranged from 7.11 to 9.40%, 1.02 to 3.59% and 0.05 to1.28 meq/kg for moisture, free fatty acids, and peroxide value, respectively. The study showed that the flour blend of 40:20:40 had the most preferred functional properties and complementary food produced from it had best attributes in terms of taste, colour, viscosity, and overall acceptability.

  5. Detection of l-Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA.

    Science.gov (United States)

    Cebi, Nur; Dogan, Canan Ekinci; Develioglu, Ayşen; Yayla, Mediha Esra Altuntop; Sagdic, Osman

    2017-08-01

    l-Cysteine is deliberately added to various flour types since l-Cysteine has enabled favorable baking conditions such as low viscosity, increased elasticity and rise during baking. In Turkey, usage of l-Cysteine as a food additive isn't allowed in wheat flour according to the Turkish Food Codex Regulation on food additives. There is an urgent need for effective methods to detect l-Cysteine in wheat flour. In this study, for the first time, a new, rapid, effective, non-destructive and cost-effective method was developed for detection of l-Cysteine in wheat flour using Raman microscopy. Detection of l-Cysteine in wheat flour was accomplished successfully using Raman microscopy combined chemometrics of PCA (Principal Component Analysis) and HCA (Hierarchical Cluster Analysis). In this work, 500-2000cm -1 spectral range (fingerprint region) was determined to perform PCA and HCA analysis. l-Cysteine and l-Cystine were determined with detection limit of 0.125% (w/w) in different wheat flour samples. Copyright © 2017 Elsevier Ltd. All rights reserved.

  6. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.

    Science.gov (United States)

    Bucsella, Blanka; Takács, Ágnes; Vizer, Viktoria; Schwendener, Urs; Tömösközi, Sándor

    2016-01-01

    Dry and hydrothermal heat treatments are efficient for modifying the technological-functional and shelf-life properties of wheat milling products. Dry heat treatment process is commonly used to enhance the volume of cakes. Hydrothermal heat treatment makes wheat flours suitable as thickener agents. In this study, cake and bread wheat flours that differed in baking properties were exposed to dry (100 °C, 12 min) and hydrothermal (95 °C, 5 min, 5-20 l/h water) heat treatments. Rheological differences caused by the treatments were investigated in a diluted slurry and in a dough matrix. Dry heat treatment resulted in enhanced dough stability. This effect was significantly higher in the cake flour than the bread flour. Altered viscosity properties of the bread flour in the slurry matrix were also observed. The characteristics of hydrothermally treated samples showed matrix dependency: their viscosity increases in the slurry and decreases in the dough matrix. These results can support us to produce flour products with specific techno-functional properties. Copyright © 2015 Elsevier Ltd. All rights reserved.

  7. PRISM hepatitis B surface antigen detection of hepatits B virus minipool nucleic acid testing yield samples.

    Science.gov (United States)

    Linauts, Sandy; Saldanha, John; Strong, D Michael

    2008-07-01

    Hepatitis B virus (HBV) residual risk has been estimated at 1:63,000-1:205,000 and introduction of more sensitive serological tests and nucleic acid testing (NAT) would reduce that risk. Sensitivity of the recently licensed Abbott PRISM hepatitis B surface antigen (HBsAg) CLIA and minipool (MP) HBV NAT has been described as comparable and thus the need for HBV NAT has not been compelling. In this study, eight samples identified as yield samples with MP HBV NAT were tested using the PRISM test. Seven samples were identified using the Roche COBAS AmpliScreen HBV test and one additional sample was obtained from the clinical trial for the Roche cobas TaqScreen MPX test. Each of these samples was reactive by MP HBV NAT and nonreactive for HBsAg using one of three licensed enzyme immunoassay (EIA) tests. After licensure of the PRISM HBsAg, aliquots were tested with this assay, and DNA quantitation and genotyping were repeated where sample volume permitted. Three samples (2000, 2300, and 61,000 copies/mL) produced reactive results with PRISM. Four samples with viral loads less than 300 copies per mL produced nonreactive results. One sample, originally quantitated at 37,000 copies per mL (but 3850 copies/mL in repeat testing) was also nonreactive by PRISM. Genotyping of this sample indicated a type C genotype with no mutations. Adding serological sensitivity of PRISM CLIA reduced the NAT yield from the original 1: 385,555 to 1:610,488. However, MP HBV NAT still provides additional sensitivity over CLIA, even for a donation with a viral load of almost 4000 copies per mL.

  8. Knowledge and Attitudes of Bangkok Metropolitan Women towards HPV and Self-Sampled HPV Testing.

    Science.gov (United States)

    Kittisiam, Thannaporn; Tangjitgamol, Siriwan; Chaowawanit, Woraphot; Khunnarong, Jakkapan; Srijaipracharoen, Sunamchok; Thavaramara, Thaowalai; Pataradool, Kamol

    2016-01-01

    To evaluate knowledge of Bangkok women regarding HPV and self-sampled HPV testing, and their attitudes towards testing. Thai women who had lived in Bangkok for more than 5 years, aged 25-to-65 years old, were invited to join the study. Participating women were asked to a complete self-questionnaire (Thai language), with literate assistance as needed. The questionnaire was divided into 3 parts: (I) demographic data, (II) knowledge and (III) attitudes towards self-sampled HPV testing. Before proceeding to Part III of the questionnaire, a 15-minute educational video of self-sampled HPV testing was presented to all participants. Among 2,810 women who answered the questionnaires, 33.7% reported that they did not know about HPV. The characteristic features of these women were older age (>50 years), lower income (Bangkok women did not know about HPV and self-sampled HPV testing, respectively. Approximately 60% of Bangkok women refused to do the self-sampled HPV testing. Significant negative attitudes were concerns that the testing would be unreliable and a lack of confidence to perform the procedure correctly. Education about HPV and self-sampled HPV testing, ease of the procedure, or the testing models may increase rate of acceptability or positive attitudes.

  9. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.

    Science.gov (United States)

    Kim, Hyun-Wook; Setyabrata, Derico; Lee, YongJae; Jones, Owen G; Kim, Yuan H Brad

    2017-12-01

    The objective of this study was to determine the effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. As an initial marker of functionality, protein solubility, water absorption, emulsifying capacity, and gel formation ability of house cricket flour were determined at pH (2 to 10) and NaCl concentrations (0 to 2.10 M). Control emulsion was formulated with 60% lean pork, 20% back fat, and 20% ice. Six treatment emulsions were prepared with replacement of lean pork and/or back fat portions with spray-dried house cricket flour at 5% and 10% levels, based on a total sample weight. The protein solubility of house cricket flour (67 g protein/100 g) was significantly altered depending upon pH (P flour were found between 0 and 2.10 M NaCl concentration (P > 0.05). The replacement of lean meat/fat portion with house cricket flour within 10% level could fortify protein and some micronutrients (phosphorus, potassium, and magnesium) in meat emulsion, without negative impacts on cooking yield and textural properties. Our results suggest that house cricket flour can be used as an effective nonmeat functional ingredient to manufacture emulsified meat products. To better utilize house cricket flour as a food ingredient in wide application, understanding its technological properties in various pH, and ionic strength conditions is a pivotal step. Protein solubility of house cricket flour would be considerably affected by the varying pH and NaCl concentrations of applied conventional foods. In the case of meat emulsion, within 10% lean meat and/or fat portions could be successfully substituted with house cricket flour without detectable adverse impacts on technological properties associated with cooking yield and instrumental analysis of texture. Thus, our findings suggest that house cricket flour possess the necessary physical properties to be used as an alternative nonmeat ingredient for

  10. Performances on Symbol Digit Modalities Test, Color Trails Test, and modified Stroop test in a healthy, elderly Danish sample

    DEFF Research Database (Denmark)

    Vogel, Asmus; Stokholm, Jette; Jørgensen, Kasper

    2013-01-01

    This study presents Danish data for the Symbol Digit Modalities Test (SDMT), Color Trails Test (CTT), and a modified Stroop test from 100 subjects aged 60-87 years. Among the included demographic variables, age had the highest impact on test performances. Thus, the study presents separate data...

  11. Gamma radiation effects on commercial Mexican bread making wheat flour

    Energy Technology Data Exchange (ETDEWEB)

    Agundez-Arvizu, Z. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Fernandez-Ramirez, M.V. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Arce-Corrales, M.E. [Departamento de Ciencias Quimico Biologicas, Universidad de Sonora, Hermosillo, Sonora 83000 (Mexico); Cruz-Zaragoza, E. [Instituto de Ciencias Nucleares-UNAM, A.P. 70-543, Mexico 04510 DF (Mexico); Melendrez, R. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Chernov, V. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico); Barboza-Flores, M. [Centro de Investigacion en Fisica, Universidad de Sonora, Apartado Postal 5-088, Hermosillo, Sonora 83190 (Mexico)]. E-mail: mbarboza@cajeme.cifus.uson.mx

    2006-04-15

    Gamma irradiation is considered to be an alternative method for food preservation to prevent food spoilage, insect infestation and capable of reducing the microbial load. In the present investigation, commercial Mexican bread making wheat flour was irradiated at 1.0 kGy using a {sup 6}C Gammabeam 651 PT irradiator facility. No changes were detected in moisture, protein and ashes in gamma irradiated samples as compared to those of non-irradiated samples. Slight radiation effects were observed in the alveogram values and farinograph properties; the falling number decreased 11%, the absorption as well as the mixing tolerance were practically unchanged by irradiation. An increase of 15% in the stability value and a 29% in the dough development time were observed. Also the deformation energy decreased 7% with no change at all in the tenacity/extensibility factor. Total aerobic, yeast and mold counts were reduced 96%, 25% and 75%; respectively by the irradiation process. The obtained results confirm that gamma irradiation is effective in reducing the microbial load in bread making wheat flour without a significant change in the physicochemical and baking properties.

  12. Microbiological analyses of samples from the H-Area injection well test site

    International Nuclear Information System (INIS)

    Wilde, E.W.; Franck, M.M.

    1997-01-01

    Microbial populations in well water from monitoring wells at the test site were one to three orders of magnitude higher than well water from the Cretaceous aquifer (used as dilution water for the tests) or from a control well adjacent to the test site facility. Coupons samples placed in monitoring and control wells demonstrated progressive adhesion by microbes to materials used in well construction. Samples of material scraped from test well components during abandonment of the test site project revealed the presence of a variety of attached microbes including iron bacteria. Although the injection wells at the actual remediation facility for the F- and H-Area seepage basins remediation project are expected to be subjected to somewhat different conditions (e.g. considerably lower iron concentrations) than was the case at the test site, the potential for microbiologically mediated clogging and fouling within the process should be considered. A sampling program that includes microbiological testing is highly recommended

  13. Acceptability of Canistel (Lacuma Nervosa A.DC Fruit Flour in Making Cookies

    Directory of Open Access Journals (Sweden)

    Delia A. Paragados

    2014-02-01

    Full Text Available This experimental research determined the acceptability in terms of appearance, aroma, texture, flavor and general acceptability of canistel (Lacuma nervosa A. DC fruit flour in different proportions in making cookies. This study was conducted in December 2011 at West Visayas State University – Calinog Campus, Calinog, Iloilo. Five treatments were used in the study – four of them utilized canistel fruit flour at various proportions and one treatment was used as the control group which utilized all purpose flour. The respondents of the study were the 15 faculty and staff, 15 Food Technology and BSHRM students of WVSU - Calinog Campus, and 15 housewives at Brgy. Simsiman, Calinog, Iloilo who were selected through purposive sampling. The respondents evaluated the finished products using a modified sensory evaluation score sheet based on Five Point Hedonic Scale. There were five treatments replicated three times. The statistical tools used were the means, standard deviation, One – Way Analysis of Variance, and the LSD. The .01 alpha level was used as the criterion for acceptance or rejection of the null hypotheses. The study revealed that cookies prepared using all treatments were “liked very much” in terms of appearance, aroma, texture, flavor and general acceptability. While cookies with 100% all - purpose flour were liked moderately by the evaluators. These results led to the conclusion that there is a significant difference that existed in the level of acceptability of canistel fruit flour in making cookies in terms of aroma, texture, flavor and general acceptability, therefore the null hypothesis is rejected. However, no significant difference in the level of acceptability of canistel fruit flour in making cookies in terms of appearance, therefore the null hypothesis is accepted.

  14. Ultraviolet weathering of HDPE/wood-flour composites coextruded with a clear HDPE cap layer

    Science.gov (United States)

    Laurent M. Matuana; Shan Jin; Nicole M. Stark

    2011-01-01

    This study examined the effect coextruding a clear HDPE cap layer onto HDPE/wood-flour composites has on the discoloration of coextruded composites exposed to accelerated UV tests. Chroma meter, FTIRATR, XPS, SEM, and UV vis measurements accounted for the analysis of discoloration, functional groups, and degree of oxidation of both uncapped (control) and coextruded...

  15. Post-harvest and post-milling changes in wheat grain and flour quality characteristics

    Science.gov (United States)

    Soft red winter (SRW) wheat grain immediately after harvest and flour after milling were stored for 26 weeks and analyzed for comprehensive milling and baking quality characteristics at different time points to examine the consistency of the quality test results. Increases in falling number (FN) of ...

  16. Protein Modifiers Generally Provide Limited Improvement in Wood Bond Strength of Soy Flour Adhesives

    Science.gov (United States)

    Charles R. Frihart; Linda Lorenz

    2013-01-01

    Soy flour adhesives using a polyamidoamine-epichlorohydrin (PAE) polymeric coreactant are used increasingly as wood adhesives for interior products. Although these adhesives give good performance, higher bond strength under wet conditions is desirable. Wet strength is important for accelerated tests involving the internal forces generated by the swelling of wood and...

  17. Properties of high density polyethylene – Paulownia wood flour composites via injection molding

    Science.gov (United States)

    Paulownia wood (PW) flour is evaluated as a bio-based fiber reinforcement. Composites of high density polyethylene (HDPE), 25% by weight of PW, and either 0% or 5% by weight of maleated polyethylene (MAPE) were produced by twin screw compounding followed by injection molding. Molded test composite...

  18. Refined cassava flour in bread making: a review

    Directory of Open Access Journals (Sweden)

    Johanna Alejandra Aristizabal Galvis

    2017-01-01

    Full Text Available Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.

  19. Operability test report for rotary mode core sampling system number 3

    International Nuclear Information System (INIS)

    Corbett, J.E.

    1996-01-01

    This report documents the successful completion of operability testing for the Rotary Mode Core Sampling (RMCS) system number-sign 3. The Report includes the test procedure (WHC-SD-WM-OTP-174), exception resolutions, data sheets, and a test report summary

  20. 75 FR 16874 - Market Test of “Samples Co-Op Box” Experimental Product

    Science.gov (United States)

    2010-04-02

    ... From the Federal Register Online via the Government Publishing Office POSTAL SERVICE Market Test...: The Postal Service gives notice of a market test of an experimental product in accordance with...) that it will begin a market test of its ``Samples Co-Op Box'' experimental product on May 1, 2010. The...

  1. Group SkSP-R sampling plan for accelerated life tests

    Indian Academy of Sciences (India)

    Muhammad Aslam

    2017-09-15

    Sep 15, 2017 ... erated life tests. There is lack of study in literature on designing of SkSP-. R using group sampling plan under accelerated life test as a reference plan. In this paper, we focus on the designing of. SkSP-R accelerated life test by assuming that the lifetime of a product follows the Weibull distribution. The advan-.

  2. First Total Reflection X-Ray Fluorescence round-robin test of water samples: Preliminary results

    Energy Technology Data Exchange (ETDEWEB)

    Borgese, Laura; Bilo, Fabjola [Chemistry for Technologies Laboratory, University of Brescia, Brescia (Italy); Tsuji, Kouichi [Graduate School of Engineering, Osaka City University, Osaka (Japan); Fernández-Ruiz, Ramón [Servicio Interdepartamental de Investigación (SIdI), Laboratorio de TXRF, Universidad Autónoma de Madrid, Madrid (Spain); Margui, Eva [Department of Chemistry, University of Girona, Girona (Spain); Streli, Christina [TU Wien, Atominstitut,Radiation Physics, Vienna (Austria); Pepponi, Giancarlo [Fondazione Bruno Kessler, Povo, Trento (Italy); Stosnach, Hagen [Bruker Nano GmbH, Berlin (Germany); Yamada, Takashi [Rigaku Corporation, Takatsuki, Osaka (Japan); Vandenabeele, Peter [Department of Archaeology, Ghent University, Ghent (Belgium); Maina, David M.; Gatari, Michael [Institute of Nuclear Science and Technology, University of Nairobi, Nairobi (Kenya); Shepherd, Keith D.; Towett, Erick K. [World Agroforestry Centre (ICRAF), Nairobi (Kenya); Bennun, Leonardo [Laboratorio de Física Aplicada, Departamento de Física, Universidad de Concepción (Chile); Custo, Graciela; Vasquez, Cristina [Gerencia Química, Laboratorio B025, Centro Atómico Constituyentes, San Martín (Argentina); Depero, Laura E., E-mail: laura.depero@unibs.it [Chemistry for Technologies Laboratory, University of Brescia, Brescia (Italy)

    2014-11-01

    Total Reflection X-Ray Fluorescence (TXRF) is a mature technique to evaluate quantitatively the elemental composition of liquid samples deposited on clean and well polished reflectors. In this paper the results of the first worldwide TXRF round-robin test of water samples, involving 18 laboratories in 10 countries are presented and discussed. The test was performed within the framework of the VAMAS project, interlaboratory comparison of TXRF spectroscopy for environmental analysis, whose aim is to develop guidelines and a standard methodology for biological and environmental analysis by means of the TXRF analytical technique. - Highlights: • The discussion of the first worldwide TXRF round-robin test of water samples (18 laboratories of 10 countries) is reported. • Drinking, waste, and desalinated water samples were tested. • Data dispersion sources were identified: sample concentration, preparation, fitting procedure, and quantification. • The protocol for TXRF analysis of drinking water is proposed.

  3. Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch.

    Science.gov (United States)

    Sun, Qingjie; Gong, Min; Li, Ying; Xiong, Liu

    2014-09-22

    Proso millet (Panicum miliaceum L.) flour and starch were heated in a dry state at 130°C for 2 or 4 h. The effects of dry heat treatment (DHT) on the pasting, morphological and structural properties of the samples were evaluated. Dry heat treatment had a more significant effect on the pasting viscosity of flour than starch; it increased the pasting viscosity of the flour while it only increased the final viscosity of the starch. After dry heating, the onset of gelatinization and the peak temperatures of the samples increased significantly while the endothermic enthalpy decreased. Scanning electron microscopy showed that the gel structure of the samples became more compact and the particles were plumper when compared with the native ones. Crystallinity of the samples decreased while the X-ray diffraction patterns remained the same after DHT. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. Ionizing radiation effect on different types of flours used in bakery technology; Efeito da radiacao ionizante em diferentes tipos de farinhas utilizadas em tecnologia de panificacao

    Energy Technology Data Exchange (ETDEWEB)

    Teixeira, Christian Alexandre Heinz Melsheimer

    2011-07-01

    In this work, an evaluation of the changes caused by ionizing radiation in different types and quantities of products rich in starch (wheat flour, cassava, rye, whole wheat, green banana pulp and maize) on rheological, technological, physical and texture characteristics was studied. The samples were irradiated in a {sup 60}Co source with doses up to 10kGy, and dose rate about 2kGy/h. It was studied the force and the extensibility of strong and weak wheat flours and the rheological behavior was observed for one, five and thirty days after irradiation. The technological characteristic studied for up to 1 month after irradiation, was the enzymatic activity of the irradiated, weak and strong flours. The physical characteristics: height, weight and moisture loss and texture of loaves made with a partial replacement (30%) of wheat flour by different irradiated flours was established. The results showed that with the increase of radiation dose there was an increase of enzymatic activity, especially for higher doses (9kGy). These results corroborate for the understanding that there would be no need of addition of enzymatic improvers for the bread confection. The height, weight, and loss of moisture from the products developed with different substitutions of flours used in the formulations, showed different behaviors. With an increasing of the radiation dose applied, there was an increase in the height of the loaves, as well as a reduced loss of moisture on the products developed with substitution of 30% of the wheat flour with irradiated wheat flour and pulp of green banana flour. From a technological standpoint, the enzymatic activity was not adversely affected by radiation. Considering the characteristics studied, the dose of 9kGy would be recommended seeking the production of loaves. Although the irradiation process is generally applied in the preservation of hygienic quality of food products, its use on different kinds of flours used in bread production may induce some

  5. IgE sensitization to lupine in bakers - cross-reactivity or co-sensitization to wheat flour?

    Science.gov (United States)

    van Kampen, Vera; Sander, Ingrid; Quirce, Santiago; Brüning, Thomas; Merget, Rolf; Raulf, Monika

    2015-01-01

    Food allergy to lupine has frequently been reported in patients allergic to peanut or soy, and cross-reactivity between these legumes is known. Moreover, respiratory allergy to lupine has been described after inhalation, mostly at workplaces. Our aim was to study the frequency of lupine sensitization in European bakers with suspected bakers' allergy. Furthermore, associations between sensitizations to lupine and other plant allergens were investigated. One hundred and sixteen bakers with work-related allergic symptoms but without known food allergies were examined. Specific IgE (sIgE) antibodies to wheat flour, rye flour, lupine, peanut, soy and the recombinant single birch protein rBet v 1 were quantified. Selected sera were tested for cross-reactivity using ImmunoCAP inhibition and ISAC microarrays. Whereas 67% of bakers were sensitized to wheat and/or rye flour, 35% showed sIgE to peanut and 33% to lupine. All lupine-positive bakers also had sIgE to either wheat flour (89%) and/or peanut (92%), and lupine sIgE correlated significantly with sIgE to peanut, soy, wheat and rye flour. Used as an inhibitor, wheat flour inhibited IgE binding to lupine in 4 out of 8 sera, indicating cross-reactivity. In microarrays, these sera showed IgE binding to lipid transfer proteins, profilins and/or cross-reactive carbohydrate determinants. Further inhibition experiments suggest that these single allergens are involved in cross-reactivity. One third of 116 symptomatic bakers showed sIgE to lupine. At least some of these sensitizations were based on cross-reactivity between lupine and wheat flour. However, the considerable sensitization rate could also be a sign that the use of lupine flour in bakeries may be of occupational relevance. © 2015 S. Karger AG, Basel.

  6. Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours.

    Science.gov (United States)

    Lutterodt, Herman; Slavin, Margaret; Whent, Monica; Turner, Ellen; Yu, Liangli Lucy

    2011-09-15

    Cold-pressed chardonnay, muscadine, ruby red, and concord grape seed oils and their defatted flours were studied for their fatty acid composition, oxidative stability and antioxidant and antiproliferative activities. The phenolic profiles of the seed flours were also measured. The most abundant fatty acid in the oils was linoleic acid, ranging from 66.0g/100g of total fatty acids in ruby red seed oil to 75.3g/100g of total fatty acids in concord seed oil. The oils were also high in oleic acid and low in saturated fat. Ruby red grape seed oil recorded the highest oxidative stability index of 40h under the accelerated conditions. Total phenolic content (TPC) was up to 100 times lower in the oils than in the flours. Lutein, zeaxanthin, cryptoxanthin, β-carotene, and α-tocopherol levels were also measured. DPPH radical-scavenging capacity ranged from 0.07 to 2.22mmol trolox equivalents (TE)/g of oil and 11.8 to 15.0mmol TE/g of flour. Oxidative stability of menhaden fish oil containing extracts of the seed flours was extended by up to 137%. HPLC analysis was conducted to determine the levels of free soluble, soluble conjugated and insoluble bound phenolics in the seed flours. The phenolic compounds analyzed included catechin, epicatechin, epicatechin gallate, quercetin, gallic acid, and procyanidins B1 and B2. Antiproliferative activity was tested against HT-29 colon cancer cells. All of the seed flours and muscadine seed oil registered significant (Pseed oils and flours as dietary sources of natural antioxidants and antiproliferative agents for optimal health. Copyright © 2011 Elsevier Ltd. All rights reserved.

  7. Dietary exposure to aluminium from wheat flour and puffed products of residents in Shanghai, China.

    Science.gov (United States)

    Guo, Junfei; Peng, Shaojie; Tian, Mingsheng; Wang, Liwei; Chen, Bo; Wu, Min; He, Gengsheng

    2015-01-01

    A dietary survey of 3431 residents was conducted by a 24-h dietary recall method in Shanghai, China, quarterly from September 2013 to September 2014. A total of 400 food samples were tested for aluminium concentration, including wheat flour and puffed products from 2011 to 2013. Probabilistic analysis was used to estimate the dietary exposure to aluminium from wheat and puffed products. The means of dietary aluminium exposure for children (2-6 years old), juveniles (7-17 years old), adults (18-65 years old) and seniors (over 65 years old) were 1.88, 0.94, 0.44 and 0.42 mg kg(-1) body weight (bw) week(-1) respectively, with a population average of 0.51 mg kg(-1) bw week(-1). The proportions of those who had aluminium exposure from wheat and puffed products lower than the provisional tolerable weekly intake (PTWI) were 77%, 90%, 97%, and 97% respectively from children to seniors. We estimated that the proportions of people at risk would decrease by 13%, 6%, 2% and 2% respectively under the new China National Standards - GB 2760-2014 National Food Safety for Standards for using food additives. The results indicated that aluminium from wheat flour and puffed products is unlikely to cause adverse health effects in the general population in Shanghai; however, children were at a higher risk of excess aluminium exposure. Significant improvements in reducing the dietary exposure to aluminium are expected in the population, especially for children after the implementation of GB 2760-2014.

  8. Acceptability of self-sample human papillomavirus testing among medically underserved women visiting the emergency department.

    Science.gov (United States)

    Montealegre, Jane R; Landgren, Rachel M; Anderson, Matthew L; Hoxhaj, Shkelzen; Williams, Sandra; Robinson, David J; Scheurer, Michael E; Ramondetta, Lois M

    2015-08-01

    Self-sample human papillomavirus (HPV) testing in public emergency departments (EDs) may be a viable strategy to opportunistically screen women who otherwise do not attend for regular Papanicolaou test-based cervical cancer screening. We describe the acceptability of self-sample HPV testing among women presenting to two high-volume, urban EDs that primarily care for the medically underserved. In 2014, a total of 210 women 21 years of age and older were recruited from two public ED waiting areas following a two-stage cluster sampling design. Questionnaire items inquired about demographics, healthcare access and utilization, history of cervical cancer screening, and acceptability of self-sample HPV testing. Descriptive analyses were performed. Overall, 34.8% of participants were considered screening non-attendees based on their adherence to the current guidelines for Pap testing every three years. Acceptability of self-sample HPV testing was high, with over 85% of participants reporting that they would be willing to use the test if available. A smaller proportion (58%) was deemed likely to accept self-sample HPV testing in a public ED restroom setting. Primary concerns expressed by women were that the sampling may not be done correctly (64%) and that they may not know how to perform the sampling (39%). Opportunistic self-sample HPV testing is acceptable to women seeking care at a high-volume, urban emergency care center. The use of this intervention potentially offers a unique strategy to improve cervical cancer screening among high-risk women who otherwise do not attend for regular screening. Copyright © 2015 Elsevier Inc. All rights reserved.

  9. Fungi species and red flour beetle in stored wheat flour under Jazan region conditions.

    Science.gov (United States)

    Bosly, Hanan AbuAlQasem; Kawanna, Maha Adel

    2014-05-01

    Infection of stored wheat flour with insects and toxic fungi can be an extremely serious problem. This study was conducted to isolate and identify the fungal species and insects in different stages, which infested and contaminated the stored flour under Jazan region conditions and changed its color and flavor. The obtained results revealed that the isolated insect was the red flour beetle Tribolium castaneum. Live adult, larvae and cast skin were isolated. Four Aspergillus species were isolated from stored wheat flour; the isolated species prevalence being A. flavus > A. niveus > A. terreus > A. niger by rate 44.5%, 37.8%, 10.9% and 6.7%, respectively. The same fungal species isolated from flour were also isolated from different insect stages. A. flavus was the most common fungus and A. niger was isolated with a lower rate. The results about the isolated fungi either from the suspension of adult insects, larvae or cast skins may confirm the role of T. castaneum to carry and distribute fungi in different parts of the stored flour.

  10. tscvh R Package: Computational of the two samples test on microarray-sequencing data

    Science.gov (United States)

    Fajriyah, Rohmatul; Rosadi, Dedi

    2017-12-01

    We present a new R package, a tscvh (two samples cross-variance homogeneity), as we called it. This package is a software of the cross-variance statistical test which has been proposed and introduced by Fajriyah ([3] and [4]), based on the cross-variance concept. The test can be used as an alternative test for the significance difference between two means when sample size is small, the situation which is usually appeared in the bioinformatics research. Based on its statistical distribution, the p-value can be also provided. The package is built under a homogeneity of variance between samples.

  11. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.

    Science.gov (United States)

    Kweon, Meera; Slade, Louise; Levine, Harry; Gannon, Diane

    2014-01-01

    The many differences between cookie- and cracker-baking are discussed and described in terms of the functionality, and functional requirements, of the major biscuit ingredients--flour and sugar. Both types of products are similar in their major ingredients, but different in their formulas and processes. One of the most important and consequential differences between traditional cracker and cookie formulas is sugar (i.e., sucrose) concentration: usually lower than 30% in a typical cracker formula and higher than 30% in a typical cookie formula. Gluten development is facilitated in lower-sugar cracker doughs during mixing and sheeting; this is a critical factor linked to baked-cracker quality. Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production. In contrast, the concentrated aqueous sugar solutions existing in high-sugar cookie doughs generally act as an antiplasticizer, compared with water alone, so gluten development during dough mixing and starch gelatinization/pasting during baking are delayed or prevented in most cookie systems. Traditional cookies and crackers are low-moisture baked goods, which are desirably made from flours with low water absorption [low water-holding capacity (WHC)], and low levels of damaged starch and water-soluble pentosans (i.e., water-accessible arabinoxylans). Rheological (e.g., alveography) and baking tests are often used to evaluate flour quality for baked-goods applications, but the solvent retention capacity (SRC) method (AACC 56-11) is a better diagnostic tool for predicting the functional contribution of each individual flour functional component, as well as the overall functionality of flours for cookie- and/or cracker-baking.

  12. Displacement due to radial forces on test samples of district heating pipes. A computerized calculation on influence of thickness and length of test samples on displacements in laboratory

    Energy Technology Data Exchange (ETDEWEB)

    Adl-Zarrabi, B. [Chalmers Univ. of Technology, Goeteborg (Sweden). Div. of Building Technology

    1993-12-31

    Deformation due to thermal expansion reduces the thickness of the insulation material and thus the thermal resistance of the pipe in district heating systems. The work presented in this report concentrates on the influence of the length and thickness of test samples in laboratory experiments on polyurethane insulated district heating pipes exposed to forces applied radially. Calculations of deformation have been carried out by I-deas software which is based on the finite element method. The calculations show that the length of the test sample shall be at least 80 mm, below this level the deformation depends on the length of the test sample. A validity check of the computerized analysis has been made. A simple model has been tested and deformation have been measured and compared with the results of the computerized analysis. This comparison has shown that the results of the computerized analysis are 14% lower than the measured. This difference is probably due to the density variation of the polyurethane material over the cross section of the pipe

  13. 21 CFR 137.165 - Enriched flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Enriched flour. 137.165 Section 137.165 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN... riboflavin, 24 milligrams of niacin, 0.7 milligrams of folic acid, and 20 milligrams of iron. (b) It may...

  14. INSECT AND MYCOFLORA INTERACTIONS IN MAIZE FLOUR ...

    African Journals Online (AJOL)

    Ten species isolated from maize flour with T. castaneum were A. pullulans, Auxarthron spp., C. herbarum, Eurotium sp., Phoma glomerata, Neosauorya spp., Scopulariopsis brevicaulis, Rhizopus oryzae, R. stolonifer and Wallemia sebi. These results suggest an association and a synergistic interaction between important ...

  15. 21 CFR 809.40 - Restrictions on the sale, distribution, and use of OTC test sample collection systems for drugs...

    Science.gov (United States)

    2010-04-01

    ... OTC test sample collection systems for drugs of abuse testing. 809.40 Section 809.40 Food and Drugs... Restrictions on the sale, distribution, and use of OTC test sample collection systems for drugs of abuse testing. (a) Over-the-counter (OTC) test sample collection systems for drugs of abuse testing (§ 864.3260...

  16. Identification of Statistically Homogeneous Pixels Based on One-Sample Test

    Directory of Open Access Journals (Sweden)

    Keng-Fan Lin

    2017-01-01

    Full Text Available Statistically homogeneous pixels (SHP play a crucial role in synthetic aperture radar (SAR analysis. In past studies, various two-sample tests were applied on multitemporal SAR data stacks under the assumption of having stationary backscattering properties over time. In this letter, we propose the Robust T-test (TR to improve the effectiveness of test operation. The TR test reduces the impact of temporal variabilities and outliers, thus helping to identify SHP with assurances of similar temporal behaviors. This method includes three steps: (1 signal suppression; (2 outlier removal; and (3 one-sample test. In the experiments, we apply the TR test on both simulated and real data. Different stack sizes, types of distributions, and hypothesis tests are compared. Results of both experiments signify that the TR test outperforms conventional approaches and provides reliable SHP for SAR image analysis.

  17. The use of a continuous-action centrifugal-screw mixer for improving the quality of flour baking mixes for functional purposes

    Directory of Open Access Journals (Sweden)

    D. M. Borodulin

    2018-01-01

    Full Text Available The influence of the number of screw turns of a centrifugal-screw mixer, the number of holes in the screw turns and the rotor speed on the quality of mixing of flour baking mixes of functional purpose enriched with amino acids was studied. Flour baking mix is composed of wheat flour, whole wheat flour, chickpeas flour, rye flour, buckwheat flour, oat bran, gluten, dry milk powder, sesame seeds, flax seed, dried onions, table salt and sugar. The homogeneity of the mixture reflects table salt because it has a minimal weight relative to other components of the mix. The coefficient of heterogeneity was calculated to assess the quality of mixing. The centrifugal-screw mixer optimal operation parameters were investigated for different flour baking mixes. For the mix № 1 and mix № 2 optimal parameters are rotor rotating speed of 900 rpm, the number of turns of the screw 4 and the number of holes on the threads of the screw 4. For the mix № 3 optimal parameters are rotor speed of 500 rpm, the number of turns of the screw 2 and the number of holes on the threads of the screw 8. The centrifugal–screw mixer allow to obtain enriched with amino acids flour baking mix of good quality. The coefficient of heterogeneity of mixes does not exceed 5%. For all samples of bread amino acid content is significantly higher compared to the control sample. Depending on the bread recipe contents of amino acids increased by 83–97% for arginine, 52–61% for tyrosine, 52–66% for phenylalanine, 72–74% for histidine, 91% for leucine+ isoleucine, 53–56% for methionine, 90–97% for valine, 64–72% for proline, 87–93% for threonine, 58–87% for serine and 74% for alanine. The greatest biological value is attributed to flour the baking mix № 1 and № 2. The economic effect of selling an enriched flour bakery mixture prepared on a centrifugal–screw mixer has been determined. It is established that the operating costs for the production of 1 kg of such

  18. Testing procedures based on the empirical characteristic functions II: k-sample problem, change point problem

    Czech Academy of Sciences Publication Activity Database

    Hušková, Marie; Meintanis, S. G.

    2008-01-01

    Roč. 39, - (2008), s. 235-243 ISSN 1210-3195 Grant - others:GA AV(CZ) GA201/06/0186 Institutional research plan: CEZ:AV0Z10750506 Keywords : goodness-of-fit test * symmetry test * test for independence Subject RIV: BB - Applied Statistics, Operational Research http://library.utia.cas.cz/separaty/2008/SI/huskova- test ing procedures based on the empirical characteristic functions ii k-sample problem change point problem.pdf

  19. Optimizing human semen cryopreservation by reducing test vial volume and repetitive test vial sampling

    DEFF Research Database (Denmark)

    Jensen, Christian F S; Ohl, Dana A; Parker, Walter R

    2015-01-01

    : Prospective clinical laboratory study. SETTING: University assisted reproductive technology (ART) laboratory. PATIENT(S): A total of 594 patients undergoing semen analysis and cryopreservation. INTERVENTION(S): Semen analysis, cryopreservation with different intermediate steps and in different volumes (50......-1,000 μL), and long-term storage in LN2 or VN2. MAIN OUTCOME MEASURE(S): Optimal TV volume, prediction of cryosurvival (CS) in ART procedure vials (ARTVs) with pre-freeze semen parameters and TV CS, post-thaw motility after two- or three-step semen cryopreservation and cryostorage in VN2 and LN2. RESULT......(S): Test vial volume of 50 μL yielded lower CS than other volumes tested. Cryosurvival of 100 μL was similar to that of larger volumes tested. An intermediate temperature exposure (-88°C to -93°C for 20 minutes) during cryopreservation did not affect post-thaw motility. Cryosurvival of TVs and ARTVs from...

  20. A Tutorial on Reliability Testing in AAC Language Sample Transcription and Analysis.

    Science.gov (United States)

    Kovacs, Thomas; Hill, Katya

    2015-06-01

    Establishing reliability is an essential step in language sample transcription and analysis. This tutorial provides an illustration of replicable procedures for reliability testing during transcription and analysis of language samples generated by people who use augmentative and alternative communication (AAC) systems. Statistical measures used for testing agreement between raters coding categorical data are summarized. Detailed procedures for reliability testing in AAC language sample transcription and analysis are provided, beginning with the collection of raw language sample data. Procedures include guidelines for (a) establishing inter-judge agreement during the transcription process, and (b) using Cohen's kappa to establish inter-rater reliability during deeper analysis of transcribed utterances. All procedures are demonstrated in a case example using language samples from children who use AAC.

  1. The Robustness of Two Independent Samples t Test Using Monte Carlo Simulation with R

    Science.gov (United States)

    Ugiana Gio, Prana; Rosmaini, Elly

    2018-01-01

    Two independent samples t test is a parametric statistical method that have several assumptions underlying this method. The assumption applied in the use of two independent samples t test is normal population and equal variance. These assumptions will affect accuracy of the result if the underlying assumptions satisfied or not. Many people use the t statistic to compare two samples even when the underlying assumptions are in doubt. This paper is intended as an introductory article that gives brief overview about the robustness or sensitivity of this popular test statistic with respect to changes in the assumptions. One way to investigate the robustness or sensitivity of two independent samples t test using Monte Carlo simulation with R.

  2. Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

    Directory of Open Access Journals (Sweden)

    Georgiana Gabriela CODINA

    2016-11-01

    Full Text Available The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20% were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05 between bread physical characteristics (loaf volume, porosity, elasticity and bread  overall acceptability.

  3. Women’s experience with home-based self-sampling for human papillomavirus testing

    International Nuclear Information System (INIS)

    Sultana, Farhana; Mullins, Robyn; English, Dallas R.; Simpson, Julie A.; Drennan, Kelly T.; Heley, Stella; Wrede, C. David; Brotherton, Julia M. L.; Saville, Marion; Gertig, Dorota M.

    2015-01-01

    Increasing cervical screening coverage by reaching inadequately screened groups is essential for improving the effectiveness of cervical screening programs. Offering HPV self-sampling to women who are never or under-screened can improve screening participation, however participation varies widely between settings. Information on women’s experience with self-sampling and preferences for future self-sampling screening is essential for programs to optimize participation. The survey was conducted as part of a larger trial (“iPap”) investigating the effect of HPV self-sampling on participation of never and under-screened women in Victoria, Australia. Questionnaires were mailed to a) most women who participated in the self-sampling to document their experience with and preference for self-sampling in future, and b) a sample of the women who did not participate asking reasons for non-participation and suggestions for enabling participation. Reasons for not having a previous Pap test were also explored. About half the women who collected a self sample for the iPap trial returned the subsequent questionnaire (746/1521). Common reasons for not having cervical screening were that having Pap test performed by a doctor was embarrassing (18 %), not having the time (14 %), or that a Pap test was painful and uncomfortable (11 %). Most (94 %) found the home-based self-sampling less embarrassing, less uncomfortable (90 %) and more convenient (98 %) compared with their last Pap test experience (if they had one); however, many were unsure about the test accuracy (57 %). Women who self-sampled thought the instructions were clear (98 %), it was easy to use the swab (95 %), and were generally confident that they did the test correctly (81 %). Most preferred to take the self-sample at home in the future (88 %) because it was simple and did not require a doctor’s appointment. Few women (126/1946, 7 %) who did not return a self-sample in the iPap trial returned the questionnaire

  4. Tank 241-AZ-101 Mixer Pump Test Vapor Sampling and Analysis Plan

    Energy Technology Data Exchange (ETDEWEB)

    TEMPLETON, A.M.

    2000-04-10

    This sampling and analysis plan (SAP) identifies characterization objectives pertaining to sample collection, laboratory analytical evaluation, and reporting requirements for vapor samples obtained during the operation of mixer pumps in tank 241-AZ-101. The primary purpose of the mixer pump test (MPT) is to demonstrate that the two 300 horsepower mixer pumps installed in tank 241-AZ-101 can mobilize the settled sludge so that it can be retrieved for treatment and vitrification. Sampling will be performed in accordance with Tank 241-AZ-101 Mixer Pump Test Data Quality Objective (Banning 1999) and Data Quality Objectives for Regulatory Requirements for Hazardous and Radioactive Air Emissions Sampling and Analysis (Mulkey 1999). The sampling will verify if current air emission estimates used in the permit application are correct and provide information for future air permit applications.

  5. Tank 241-AZ-101 Mixer Pump Test Vapor Sampling and Analysis Plan

    Energy Technology Data Exchange (ETDEWEB)

    TEMPLETON, A.M.

    2000-01-31

    This sampling and analysis plan (SAP) identifies characterization objectives pertaining to sample collection, laboratory analytical evaluation, and reporting requirements for vapor samples obtained during the operation of mixer pumps in tank 241-AZ-101. The primary purpose of the mixer pump test (MPT) is to demonstrate that the two 300 horsepower mixer pumps installed in tank 241-AZ-101 can mobilize the settled sludge so that it can be retrieved for treatment and vitrification Sampling will be performed in accordance with Tank 241-AZ-101 Mixer Pump Test Data Quality Objective (Banning 1999) and Data Quality Objectives for Regulatory Requirements for Hazardous and Radioactive Air Emissions Sampling and Analysis (Mulkey 1999). The sampling will verify if current air emission estimates used in the permit application are correct and provide information for future air permit applications.

  6. Tank 241-AZ-101 Mixer Pump Test Vapor Sampling and Analysis Plan

    Energy Technology Data Exchange (ETDEWEB)

    TEMPLETON, A.M.

    2000-03-06

    This sampling and analysis plan (SAP) identifies characterization objectives pertaining to sample collection, laboratory analytical evaluation, and reporting requirements for vapor samples obtained during the operation of mixer pumps in tank 241-AZ-101. The primary purpose of the mixer pump test (MPT) is to demonstrate that the two 300 horsepower mixer pumps installed in tank 241-AZ-101 can mobilize the settled sludge so that it can be retrieved for treatment and vitrification. Sampling will be performed in accordance with Tank 241-AZ-101 Mixer Pump Test Data Quality Objective (Banning 1999) and Data Quality Objectives for Regulatory Requirements for Hazardous and Radioactive Air Emissions Sampling and Analysis (Mulkey 1999). The sampling will verify if current air emission estimates used in the permit application are correct and provide information for future air permit applications.

  7. Tank 241-AZ-101 Mixer Pump Test Vapor Sampling and Analysis Plan

    International Nuclear Information System (INIS)

    TEMPLETON, A.M.

    2000-01-01

    This sampling and analysis plan (SAP) identifies characterization objectives pertaining to sample collection, laboratory analytical evaluation, and reporting requirements for vapor samples obtained during the operation of mixer pumps in tank 241-AZ-101. The primary purpose of the mixer pump test (MPT) is to demonstrate that the two 300 horsepower mixer pumps installed in tank 241-AZ-101 can mobilize the settled sludge so that it can be retrieved for treatment and vitrification. Sampling will be performed in accordance with Tank 241-AZ-101 Mixer Pump Test Data Quality Objective (Banning 1999) and Data Quality Objectives for Regulatory Requirements for Hazardous and Radioactive Air Emissions Sampling and Analysis (Mulkey 1999). The sampling will verify if current air emission estimates used in the permit application are correct and provide information for future air permit applications

  8. Low-Pressure Testing of the Mars Science Laboratory’s Solid Sampling System: Test Methods and Preliminary Results

    Science.gov (United States)

    Mukherjee, S.; von der Heydt, M.; Hanson, C.; Jandura, L.

    2009-12-01

    The Mars Science Laboratory mission is scheduled to launch in 2011 with an extensive suite of in situ science instruments. Acquiring, processing and delivering appropriate samples of rock and martian regolith to the instruments is a critical component in realizing the science capability of these payload elements. However, there are a number of challenges in validating the design of these systems. In particular, differences in the environment (atmospheric pressure and composition, temperature, gravity), target materials (variation in rock and soil properties), and state of the hardware (electrical potential, particulate coatings) may effect sampling performance. To better understand the end-to-end system and allow development of mitigation strategies if necessary, early testing of high-fidelity engineering models of the hardware in the solid sample chain is being conducted. The components of the sample acquisition, processing & delivery chain that will be tested are the drill, scoop, sieves, portioners, and instrument inlet funnels. An evaluation of the environmental parameter space was conducted to identify a subset that may have significant effects on sampling performance and cannot be well bounded by analysis. Accordingly, support equipment to enable testing at Mars surface pressures (5-10 Torr), with carbon dioxide was designed and built. A description of the testing set-up, investigations, and preliminary results will be presented.

  9. Leukopak PBMC sample processing for preparing quality control material to support proficiency testing programs.

    Science.gov (United States)

    Garcia, Ambrosia; Keinonen, Sarah; Sanchez, Ana M; Ferrari, Guido; Denny, Thomas N; Moody, M Anthony

    2014-07-01

    External proficiency testing programs designed to evaluate the performance of end-point laboratories involved in vaccine and therapeutic clinical trials form an important part of clinical trial quality assurance. Good clinical laboratory practice (GCLP) guidelines recommend both assay validation and proficiency testing for assays being used in clinical trials, and such testing is facilitated by the availability of large numbers of well-characterized test samples. These samples can be distributed to laboratories participating in these programs and allow monitoring of laboratory performance over time and among participating sites when results are obtained with samples derived from a large master set. The leukapheresis procedure provides an ideal way to collect samples from participants that can meet the required number of cells to support these activities. The collection and processing of leukapheresis samples require tight coordination between the clinical and laboratory teams to collect, process, and cryopreserve large number of samples within the established ideal time of ≤8 hours. Here, we describe our experience with a leukapheresis cryopreseration program that has been able to preserve the functionality of cellular subsets and that provides the sample numbers necessary to run an external proficiency testing program. Copyright © 2014 Elsevier B.V. All rights reserved.

  10. Pigeons exhibit higher accuracy for chosen memory tests than for forced memory tests in duration matching-to-sample.

    Science.gov (United States)

    Adams, Allison; Santi, Angelo

    2011-03-01

    Following training to match 2- and 8-sec durations of feederlight to red and green comparisons with a 0-sec baseline delay, pigeons were allowed to choose to take a memory test or to escape the memory test. The effects of sample omission, increases in retention interval, and variation in trial spacing on selection of the escape option and accuracy were studied. During initial testing, escaping the test did not increase as the task became more difficult, and there was no difference in accuracy between chosen and forced memory tests. However, with extended training, accuracy for chosen tests was significantly greater than for forced tests. In addition, two pigeons exhibited higher accuracy on chosen tests than on forced tests at the short retention interval and greater escape rates at the long retention interval. These results have not been obtained in previous studies with pigeons when the choice to take the test or to escape the test is given before test stimuli are presented. It appears that task-specific methodological factors may determine whether a particular species will exhibit the two behavioral effects that were initially proposed as potentially indicative of metacognition.

  11. Investigation of radioactivity in flour and bread improvers in Sudan

    International Nuclear Information System (INIS)

    Ahmad, A. R. H. I.

    2013-07-01

    The measurement of radionuclides concentration is useful in determining the radiological risk due to internal dose from flour and bread improvers. From the radiation protection point of view, the main goal is obtain the annual average dose to which of flour and bread improvers commonly used in Sudan has been carried out. Thirty samples have been collected from Khartoum state and measured using gamma spectrometry system. The obtained result showed that ranges of the activity concentrations of detected radionuclides, Cs-137 and K-40 vary between 0.40-8.89 and 8.58- 772.34 Bq.kq-1 respectively. Using estimated data of consumption rates, the annual effective dose for the population has been calculated and found to be 5.6x10 -09 mSv/y for Cs-137 and 2.92x10 -07 mSv/y for k-40. This value is relativity low if compared with recommended limits of exposure from this route of intake. (Author)

  12. Development of an Acoustic Impedance Tube Testbed for Material Sample Testing

    Science.gov (United States)

    Doty, Benjamin J.; Kolaini, Ali R.

    2012-01-01

    Acoustic impedance tube method: uses Traveling wave amplitudes are measured on either side of a sample in a tube. Many acoustic properties of the sample can be calculated. It is Simple and inexpensive to set up, ideal for high volume optimization tests

  13. 10 CFR Appendix A to Subpart U of... - Sampling Plan for Enforcement Testing of Electric Motors

    Science.gov (United States)

    2010-01-01

    ... 10 Energy 3 2010-01-01 2010-01-01 false Sampling Plan for Enforcement Testing of Electric Motors A Appendix A to Subpart U of Part 431 Energy DEPARTMENT OF ENERGY ENERGY CONSERVATION ENERGY EFFICIENCY... mean energy efficiency of the first sample (X 1) is equal to or greater than the lower control limit...

  14. Effects of Calibration Sample Size and Item Bank Size on Ability Estimation in Computerized Adaptive Testing

    Science.gov (United States)

    Sahin, Alper; Weiss, David J.

    2015-01-01

    This study aimed to investigate the effects of calibration sample size and item bank size on examinee ability estimation in computerized adaptive testing (CAT). For this purpose, a 500-item bank pre-calibrated using the three-parameter logistic model with 10,000 examinees was simulated. Calibration samples of varying sizes (150, 250, 350, 500,…

  15. [Blomia tropicalis is found in a flour warehouse of a food factory in a civil aviation airport].

    Science.gov (United States)

    Ning, T; Shao-Sheng, W; Yan-Feng, Y; Yong, Z; Chao-Pin, L I

    2017-04-28

    Objective To investigate whether there is Blomia tropicalis breeding in the flour warehouse of food factory in a civil aviation airport, and, if there is, to observe the morphological structure of the mite. Methods The flour samples were collected from the flour warehouse of food factory in a civil aviation airport. The breeding mites were isolated from the samples by direct microscopy and made into specimens to observe with a light microscope. Results Female Blomia tropicalis was found in the collected flour samples. Under the microscope, the mite was nearly spherical, and it had no tergum and claw. Its apodemeⅠ was developed and connected in the midline. The reproductive hole was located between the foot Ⅲ and IV level and was covered with a pair of oblique genital folds. The foot Ⅲ and Ⅳ had no solenoids. The copulatory pouch was a long, slightly curved tube, extending from the end of the mite. Conclusions Blomia tropicalis has been found in the flour warehouse of a food factory in the civil aviation airport. The main distinguishing feature of this mite is that it has no tergum, its feet have no pectinate inferior tarsus scales or claw, the feetⅠgenu has only one solenidia, and feet Ⅲ and Ⅳ have no solenidias.

  16. Probabilistic Requirements (Partial) Verification Methods Best Practices Improvement. Variables Acceptance Sampling Calculators: Empirical Testing. Volume 2

    Science.gov (United States)

    Johnson, Kenneth L.; White, K. Preston, Jr.

    2012-01-01

    The NASA Engineering and Safety Center was requested to improve on the Best Practices document produced for the NESC assessment, Verification of Probabilistic Requirements for the Constellation Program, by giving a recommended procedure for using acceptance sampling by variables techniques as an alternative to the potentially resource-intensive acceptance sampling by attributes method given in the document. In this paper, the results of empirical tests intended to assess the accuracy of acceptance sampling plan calculators implemented for six variable distributions are presented.

  17. Food supplementation for workers: flour enriched with omega -3

    Directory of Open Access Journals (Sweden)

    Adriana Nery de Oliveira

    2015-01-01

    Full Text Available The objective of this study was preparing a product (omega-3 flour to increase the nutritional value of the food for workers concerning the content of omega-3 fatty acids (n-3 FA. The omega-3 flour was prepared using waste (head sardines and leaves of carrot, flaxseed flour, manioc flour and spices. The fatty acids (FA concentration was analyzed by gas chromatography. A total of 28 FA were identified in the omega-3 flour. The concentration of eicosapentaenoic acid (EPA and docosahexaenoic acid (DHA were 329.23mg EPA 100 g-1 omega-3 flour and 545.35 mg DHA 100 g-1 omega-3 flour. To meet the minimum requirements of omega -3, it is necessary the intake 2.5 to 3 tablespoons (soup of omega-3 flour day-1.There were analyzed two meals (A and B generally consumed by workers without and with the addition of the omega-3 flour (1 and 2 tablespoons to verify if there was an increase of n-3 FA. It was concluded that there was a significant increase of these FA in both meals. It was found that the omega-3 flour is constituted of a good nutritional value, especially the n-3 FA, so the product can be used as a supplement in the feeding of the workers as well as in other segments.

  18. Online detection and quantification of particles of ergot bodies in cereal flour using near-infrared hyperspectral imaging.

    Science.gov (United States)

    Vermeulen, Ph; Ebene, M B; Orlando, B; Fernández Pierna, J A; Baeten, V

    2017-08-01

    The objective of this study is to assess near-infrared (NIR) hyperspectral imaging for the detection of ergot bodies at the particle level in cereal flour. For this study, ground ergot body samples and wheat flour samples as well as mixtures of both from 100 to 500,000 mg kg -1 were analysed. Partial least squares discriminant analysis (PLS-DA) models were developed and applied to spectral images in order to detect the ergot body particles. Ergot was detected in 100% of samples spiked at more than 10,000 mg kg -1 and no false-positives were obtained with non-contaminated samples. A correlation of 0.99 was calculated between the reference values and the values predicted by the PLS-DA model. For the cereal flours containing less than 10,000 mg kg -1 of ergot, it was possible for some samples spiked as low as 100 mg kg -1 to detect enough pixels of ergot to conclude that the sample was contaminated. However, some samples were under- or overestimated, which can be explained by the lack of homogeneity in relation to the sampling issue and the thickness of the sample. This study has demonstrated the potential of NIR hyperspectral imaging combined with chemometrics as an alternative solution for discriminating ergot body particles from cereal flour.

  19. Reveal Salmonella 2.0 test for detection of Salmonella spp. in foods and environmental samples. Performance Tested Method 960801.

    Science.gov (United States)

    Hoerner, Rebecca; Feldpausch, Jill; Gray, R Lucas; Curry, Stephanie; Islam, Zahidul; Goldy, Tim; Klein, Frank; Tadese, Theodros; Rice, Jennifer; Mozola, Mark

    2011-01-01

    Reveal Salmonella 2.0 is an improved version of the original Reveal Salmonella lateral flow immunoassay and is applicable to the detection of Salmonella enterica serogroups A-E in a variety of food and environmental samples. A Performance Tested Method validation study was conducted to compare performance of the Reveal 2.0 method with that of the U.S. Department of Agriculture-Food Safety and Inspection Service or U.S. Food and Drug Administration/Bacteriological Analytical Manual reference culture methods for detection of Salmonella spp. in chicken carcass rinse, raw ground turkey, raw ground beef, hot dogs, raw shrimp, a ready-to-eat meal product, dry pet food, ice cream, spinach, cantaloupe, peanut butter, stainless steel surface, and sprout irrigation water. In a total of 17 trials performed internally and four trials performed in an independent laboratory, there were no statistically significant differences in performance of the Reveal 2.0 and reference culture procedures as determined by Chi-square analysis, with the exception of one trial with stainless steel surface and one trial with sprout irrigation water where there were significantly more positive results by the Reveal 2.0 method. Considering all data generated in testing food samples using enrichment procedures specifically designed for the Reveal method, overall sensitivity of the Reveal method relative to the reference culture methods was 99%. In testing environmental samples, sensitivity of the Reveal method relative to the reference culture method was 164%. For select foods, use of the Reveal test in conjunction with reference method enrichment resulted in overall sensitivity of 92%. There were no unconfirmed positive results on uninoculated control samples in any trials for specificity of 100%. In inclusivity testing, 102 different Salmonella serovars belonging to serogroups A-E were tested and 99 were consistently positive in the Reveal test. In exclusivity testing of 33 strains of non

  20. June 2012 Groundwater Sampling at the Central Nevada Test Area (Data Validation Package)

    International Nuclear Information System (INIS)

    2013-01-01

    The U.S. Department of Energy Office of Legacy Management conducted annual sampling at the Central Nevada Test Area (CNTA) on June 26-27, 2012, in accordance with the 2004 Correction Action Decision Document/Corrective Action Plan for Corrective Action Unit 443: Central Nevada Test Area (CNTA)-Subsurface and the addendum to the 'Corrective Action Decision Document/Corrective Action Plan' completed in 2008. Sampling and analysis were conducted as specified in the Sampling and Analysis Plan for U.S. Department of Energy Office of Legacy Management Sites (LMS/PLN/S04351), continually updated).

  1. May 2011 Groundwater Sampling at the Central Nevada Test Area (Data Validation Package)

    International Nuclear Information System (INIS)

    2011-01-01

    The U.S. Department of Energy Office of Legacy Management conducted annual sampling at the Central Nevada Test Area (CNTA) on May 10-11, 2011, in accordance with the 2004 Correction Action Decision Document/Corrective Action Plan for Corrective Action Unit 443: Central Nevada Test Area (CNTA)-Subsurface and the addendum to the 'Corrective Action Decision Document/Corrective Action Plan' completed in 2008. Sampling and analysis were conducted as specified in the Sampling and Analysis Plan for U.S. Department of Energy Office of Legacy Management Sites (LMS/PLN/S04351), continually updated)

  2. Power and Sample Size Calculations for Logistic Regression Tests for Differential Item Functioning

    Science.gov (United States)

    Li, Zhushan

    2014-01-01

    Logistic regression is a popular method for detecting uniform and nonuniform differential item functioning (DIF) effects. Theoretical formulas for the power and sample size calculations are derived for likelihood ratio tests and Wald tests based on the asymptotic distribution of the maximum likelihood estimators for the logistic regression model.…

  3. Testing the normality assumption in the sample selection model with an application to travel demand

    NARCIS (Netherlands)

    van der Klaauw, B.; Koning, R.H.

    2003-01-01

    In this article we introduce a test for the normality assumption in the sample selection model. The test is based on a flexible parametric specification of the density function of the error terms in the model. This specification follows a Hermite series with bivariate normality as a special case.

  4. Testing the normality assumption in the sample selection model with an application to travel demand

    NARCIS (Netherlands)

    van der Klauw, B.; Koning, R.H.

    In this article we introduce a test for the normality assumption in the sample selection model. The test is based on a flexible parametric specification of the density function of the error terms in the model. This specification follows a Hermite series with bivariate normality as a special case.

  5. 77 FR 72205 - Testing and Labeling Pertaining to Product Certification Regarding Representative Samples for...

    Science.gov (United States)

    2012-12-05

    ... in the supply chain. Now that the CPSC accepts component part testing, these commenters contend that... component parts or finished products that are supplied by another party, such as a foreign manufacturer or a... process, including the sourcing of component parts,'' and the ``testing of random samples to ensure...

  6. An Evaluation of Aerosol- and Liquid-Generated Silica Samples for Proficiency Analytical Testing

    Science.gov (United States)

    Hayes, Terry; Parish, Helen; Key-Schwartz, Rosa; Popp, Derek

    2015-01-01

    SRI International has prepared dynamically generated silica samples since 1980 for the National Institute of Occupational Safety and Health (NIOSH) and the American Industrial Hygiene Association (AIHA) Proficiency Analytical Testing (PAT) programs. Aerosol-generated samples were developed in 1980 to more closely approximate real world samples and to improve intrabatch precision. Liquid-generated samples may provide tighter control limits, and this method has been reexamined as the generation procedure of choice. Sample preparation procedures have also been investigated to minimize analytical uncertainty and, hence, obtain a true evaluation of the sampling error. Samples were analyzed by SRI, NIOSH, and the Wisconsin Occupational Health Laboratory, using X-ray diffraction or Fourier transform infrared spectrometry (FTIR). Results were plotted and statistically evaluated, then compared to the existing PAT interlaboratory database. PMID:26664338

  7. Advances in paper-based sample pretreatment for point-of-care testing.

    Science.gov (United States)

    Tang, Rui Hua; Yang, Hui; Choi, Jane Ru; Gong, Yan; Feng, Shang Sheng; Pingguan-Murphy, Belinda; Huang, Qing Sheng; Shi, Jun Ling; Mei, Qi Bing; Xu, Feng

    2017-06-01

    In recent years, paper-based point-of-care testing (POCT) has been widely used in medical diagnostics, food safety and environmental monitoring. However, a high-cost, time-consuming and equipment-dependent sample pretreatment technique is generally required for raw sample processing, which are impractical for low-resource and disease-endemic areas. Therefore, there is an escalating demand for a cost-effective, simple and portable pretreatment technique, to be coupled with the commonly used paper-based assay (e.g. lateral flow assay) in POCT. In this review, we focus on the importance of using paper as a platform for sample pretreatment. We firstly discuss the beneficial use of paper for sample pretreatment, including sample collection and storage, separation, extraction, and concentration. We highlight the working principle and fabrication of each sample pretreatment device, the existing challenges and the future perspectives for developing paper-based sample pretreatment technique.

  8. Chemical decontamination for decommissioning purposes. (Vigorous decontamination tests of steel samples in a special test loop)

    International Nuclear Information System (INIS)

    Bregani, F.; Pascali, R.; Rizzi, R.

    1984-01-01

    The aim of the research activities described was to develop vigorous decontamination techniques for decommissioning purposes, taking into account the cost of treatment of the radwaste, to achieve possibly unrestricted release of the treated components, and to obtain know-how for in situ hard decontamination. The decontamination procedures for strong decontamination have been optimized in static and dynamic tests (DECO-loop). The best values have been found for: (i) hydrochloric acid: 4 to 5% vol. at low temperature, 0.7 to 1% vol. at high temperature (80 0 C); (ii) hydrofluoric plus nitric acid: 1.5% vol. HF + 5% vol. HNO 3 at low temperature; 0.3 to 0.5% vol. HF + 2.5 to 5% vol. HNO 3 at high temperature. High flow rates are not necessary, but a good re-circulation of the solution is needed. The final contamination levels, after total oxide removal, are in accordance with limits indicated for unrestricted release of materials in some countries. The arising of the secondary waste is estimated. Decontamination of a 10 m 2 surface would typically produce 0.5 to 3.0 kg of dry waste, corresponding to 1.6 to 10 kg of concrete conditioned waste

  9. Determination of the Explosion Characteristics of Wheat Flour

    Science.gov (United States)

    Kuracina, Richard; Szabová, Zuzana; Pangrácová, Denisa; Balog, Karol

    2017-06-01

    The article deals with the measurement of explosion characteristics of wheat flour. The measurements were carried out according to STN EN 14034-1+A1:2011 Determination of explosion characteristics of dust clouds. Part 1: Determination of the maximum explosion pressure pmax of dust clouds, the maximum rate of explosion pressure rise according to STN EN 14034-2+A1:2012 Determination of explosion characteristics of dust clouds - Part 2: Determination of the maximum rate of explosion pressure rise (dp/dt)max of dust clouds and LEL according to STN EN 14034-3+A1:2011 Determination of explosion characteristics of dust clouds: Determination of the lower explosion limit LEL of dust clouds. The testing of explosions of wheat flour dust clouds showed that the maximum value of the pressure was reached at the concentrations of 600 g/m3 and its value is 8.32 bar/s. The fastest increase of pressure was observed at the concentration of 750 g/m3 and its value was 54.2 bar/s.

  10. Effect of collection material and sample processing on pig oral fluid testing results.

    Science.gov (United States)

    Olsen, Chris; Karriker, Locke; Wang, Chong; Binjawadagi, Basavaraj; Renukaradhya, Gourapura; Kittawornrat, Apisit; Lizano, Sergio; Coetzee, Johann; Main, Rodger; Meiszberg, Allison; Panyasing, Yaowalak; Zimmerman, Jeffrey

    2013-10-01

    The effect of sampling material, sample processing, and collection order on the detection of analytes in pig oral fluid specimens was evaluated. Oral fluid samples were collected from 104 pens of commercial wean-to-finish pigs using ropes made of three different materials. Processed (centrifuged and filtered) and unprocessed oral fluid samples were tested using commercial ELISAs for porcine reproductive and respiratory syndrome virus (PRRSV) antibodies and total IgM, IgA, and IgG. Unprocessed samples were tested for PRRSV nucleic acid and processed samples were assayed for PRRSV neutralizing antibodies. Analysis of the data using repeated measures ANOVA and Tukey-Kramer adjusted t tests found statistically significant, non-uniform, and assay-dependent effects of all three factors. Therefore, when testing oral fluid specimens, swine health specialists, veterinarians, and diagnosticians should be aware of the potential impact of these factors on specific analytes. For monitoring health and welfare parameters, oral fluid samples should be collected using cotton-based materials and undergo minimal post-collection processing. Copyright © 2013 Elsevier Ltd. All rights reserved.

  11. A GMM-Based Test for Normal Disturbances of the Heckman Sample Selection Model

    Directory of Open Access Journals (Sweden)

    Michael Pfaffermayr

    2014-10-01

    Full Text Available The Heckman sample selection model relies on the assumption of normal and homoskedastic disturbances. However, before considering more general, alternative semiparametric models that do not need the normality assumption, it seems useful to test this assumption. Following Meijer and Wansbeek (2007, the present contribution derives a GMM-based pseudo-score LM test on whether the third and fourth moments of the disturbances of the outcome equation of the Heckman model conform to those implied by the truncated normal distribution. The test is easy to calculate and in Monte Carlo simulations it shows good performance for sample sizes of 1000 or larger.

  12. Effectiveness of fortified flour for enhancement of vitamin and mineral intakes and nutrition status in northwest Chinese villages.

    Science.gov (United States)

    Huo, Junsheng; Sun, Jing; Huang, Jian; Li, Wenxian; Wang, Lijuan; Selenje, Lilian; Gleason, Gary R; Yu, Xiaodong

    2012-06-01

    Fortification of flour is one of the approaches for the control and prevention of vitamin and mineral deficiencies. To assess the effect of fortification of flour with seven vitamins and minerals on a population of Chinese women. Farmers who offered their land for reforestation in 25 northwest provinces of China received compensation in the form of wheat flour; the amount of flour given depended on the amount of land that was given up for reforestation. This study observed the effects of providing families with fortified flour in the reforestation areas in Gansu Province. The study was conducted for 3 years. Families in the intervention village who offered land for reforestation received flour fortified with seven vitamins and minerals, and those in the control village received unfortified flour. Seven surveys, spaced at least 6 months apart, were carried out in each village from 2004 to 2007. At baseline and at each annual survey, measurements and blood samples were taken from 300 adult female subjects aged 20 to 60 years to assess dietary intake, height, weight, body fat, hemoglobin, serum retinol, serum iron, free erythrocyte protoporphyrin, serum zinc. Serum folic acid was measured at baseline and 36-month only. At each 6-month survey, data were collected on anthropometric features, hemoglobin, and dietary intake. Consumption of fortified flour in the intervention village ranged from 158.7 to 232.7 g per person per day. Serum retinol status was significantly improved after 12-month intervention until the end of the trial compared with both the control group and the baseline level of the intervention group. Iron status expressed as FEP and SI levels showed higher than that of the control group and baseline levels only at 36-month. Hemoglobin levels of the intervention group were higher than that of the control group and baseline levels, but anemia prevalence of both the intervention and control groups remained unchanged in the intervention period. Levels of

  13. Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch

    Science.gov (United States)

    Bahrami, Niloufar; Yonekura, Lina; Linforth, Robert; Carvalho da Silva, Margarida; Hill, Sandra; Penson, Simon; Chope, Gemma; Fisk, Ian Denis

    2014-01-01

    BACKGROUND Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from all flours without the risk of chemical, mechanical or thermal damage. This paper compares nine ambient solvent systems (monophasic and biphasic) with varying polarities: Bligh and Dyer (BD); modified Bligh and Dyer using HCl (BDHCL); modified BD using NaCl (BDNaCl); methanol–chloroform–hexane (3:2:1, v/v); Hara and Radin (hexane–isopropanol, 3:2, v/v); water-saturated n-butanol; chloroform; methanol and hexane for their ability to extract total non-starch lipids (separated by lipid classes) from wheat flour (Triticum aestivum L.). Seven ambient extraction protocols were further compared for their ability to extract total non-starch lipids from three alternative samples: barley flour (Hordeum vulgare L.), maize starch (Zea mays L.) and tapioca starch (Manihot esculenta Crantz). RESULTS For wheat flour the original BD method and those containing HCl or NaCl tended to extract the maximum lipid and a significant correlation between lipid extraction yield (especially the glycolipids and phospholipids) and the polarity of the solvent was observed. For the wider range of samples BD and BD HCl repeatedly offered the maximum extraction yield and using pooled standardized (by sample) data from all flours, total non-starch lipid extraction yield was positively correlated with solvent polarity (r = 0.5682, P starches when compared to the flour samples, which is due to the differences in lipid profiles between the two sample types (flours and starches). PMID:24132804

  14. Differentiation of whole grain and refined wheat (T. aestivum) flour using a fuzzy mass spectrometric fingerprinting and chemometric approaches

    Science.gov (United States)

    A fuzzy mass spectrometric (MS) fingerprinting method combined with chemometric analysis was established to provide rapid discrimination between whole grain and refined wheat flour. Twenty one samples, including thirteen samples from three cultivars and eight from local grocery store, were studied....

  15. Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum

    Science.gov (United States)

    Erminawati; Sidik, W.; Listanti, R.; Zulfakar, H.

    2018-01-01

    Coconut-pulp flour is coconut flour made from by-product of coconut-milk based food products. The flour contains no gluten and high fibre, which can be considered as functional potential food. Bread made from composite-flour of coconut-pulp flour and wheat flour was studied for its physic-chemical and sensory characteristics. Addition of hydrocolloid, like xanthan-gum, was aimed to provide viscoelasticity for the dough which is essential for baked product. Composite-flour proportion used in this study was; 10CPF/90WF, 15CPF/85WF and 20CPF/80WF; and xanthan gum to total flour of 0,1% and 0,4%. Variable observed were; crumb-texture, crumb-colour, taste of coconut, preference and flavour; moisture, ash, fiber and soluble-protein contents. The research showed that addition of coconut-pulp flour in the composite-flour decreased specific volume value and increased the bread texture produced. It also increased the bread moisture-content, ash-content, fibre-content and soluble protein-content. Moreover, the xanthan-gum addition resulted in decreased specific-volume value and increased texture and fiber-content of the bread produced. Overall, the sensory characteristic of crumb colour, flavour and panellist preference revealed better than control bread made from wheat flour, however its crumb texture harder compare to control bread made from wheat flour. This study showed that coconut-pulp flour potential to be developed for production of functional food.

  16. Cost-effectiveness of one versus two sample faecal immunochemical testing for colorectal cancer screening.

    Science.gov (United States)

    Goede, S Lucas; van Roon, Aafke H C; Reijerink, Jacqueline C I Y; van Vuuren, Anneke J; Lansdorp-Vogelaar, Iris; Habbema, J Dik F; Kuipers, Ernst J; van Leerdam, Monique E; van Ballegooijen, Marjolein

    2013-05-01

    The sensitivity and specificity of a single faecal immunochemical test (FIT) are limited. The performance of FIT screening can be improved by increasing the screening frequency or by providing more than one sample in each screening round. This study aimed to evaluate if two-sample FIT screening is cost-effective compared with one-sample FIT. The MISCAN-colon microsimulation model was used to estimate costs and benefits of strategies with either one or two-sample FIT screening. The FIT cut-off level varied between 50 and 200 ng haemoglobin/ml, and the screening schedule was varied with respect to age range and interval. In addition, different definitions for positivity of the two-sample FIT were considered: at least one positive sample, two positive samples, or the mean of both samples being positive. Within an exemplary screening strategy, biennial FIT from the age of 55-75 years, one-sample FIT provided 76.0-97.0 life-years gained (LYG) per 1000 individuals, at a cost of € 259,000-264,000 (range reflects different FIT cut-off levels). Two-sample FIT screening with at least one sample being positive provided 7.3-12.4 additional LYG compared with one-sample FIT at an extra cost of € 50,000-59,000. However, when all screening intervals and age ranges were considered, intensifying screening with one-sample FIT provided equal or more LYG at lower costs compared with two-sample FIT. If attendance to screening does not differ between strategies it is recommended to increase the number of screening rounds with one-sample FIT screening, before considering increasing the number of FIT samples provided per screening round.

  17. Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

    Directory of Open Access Journals (Sweden)

    Bruna Carolina GADANI

    Full Text Available Abstract The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associated with covering chloride polyvinyl (PVC, plastic pot of polyethylene terephthalate (PET, plastic packaging polyethylene (POL and without coating polystyrene trays (CON. All packages were stored for 225 days, evaluating every 45 days the moisture content of the flour as well as extracting their oil by the cold method for characterization on the following indexes: acidity, saponification, iodine, peroxide and refraction. There was slight and gradual increase in the moisture content from the 45th to the 225th day, especially for products packaged in PVC and without coating polystyrene trays (CON. The oil saponification indexes showed gradual decrease during storage, especially in flour without packaging (CON. There was a gradual increase in the iodine index until the 135th day, followed by decay. The acidity and peroxide indexes increased along with the storage time. However packages with lower oxygen and moisture permeability, such as PET and POL, minimized such changes, being therefore the most suitable for long-term storage.

  18. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

    Directory of Open Access Journals (Sweden)

    Filiz Yangılar

    2015-01-01

    Full Text Available In the present study, possible eff ects of the addition of banana flour at different mass fractions (1 and 2 % are investigated on physical (overrun, viscosity, chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour, mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni and sensory properties of ice cream. Fibre-rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fi bre, while 8.2 g per 100 g were soluble dietary fi bre. It can be concluded from these results that banana is a valuable dietary fi bre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have signifi cant (p<0.05 effect on the chemical composition of ice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2 % of green banana pulp flour received the highest score from panellists.

  19. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream

    Science.gov (United States)

    2015-01-01

    Summary In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (pcreams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists. PMID:27904363

  20. Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream.

    Science.gov (United States)

    Yangılar, Filiz

    2015-09-01

    In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to contain 66.8 g per 100 g of total dietary fibre, 58.6 g per 100 g of which were insoluble dietary fibre, while 8.2 g per 100 g were soluble dietary fibre. It can be concluded from these results that banana is a valuable dietary fibre source which can be used in food production. Flour obtained from green banana pulp and peel was found to have significant (pice creams. Sulphur content increased while calcium content decreased in ice cream depending on banana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists.

  1. Sample damage investigation by laboratory testing and DDM modelling by FRACOD2D of Brazilian tests on Toki granite

    International Nuclear Information System (INIS)

    Lanaro, Flavio; Sato, Toshinori; Funato, Akio

    2008-01-01

    Numerical scooping calculations by means of FRACOD 2D had shown that Brazilian test models present a bend in the relation between the sample deformation perpendicularly to the loading direction and the load itself. The input 'direct' tensile strength of the rock could be re-obtained based on the numerical load at the bend. In this study, a similar technique is applied to specially designed Brazilian tests on Toki granite (Gifu, Japan) which also exhibits such bend for a tensile stress in the centre of the samples of about 2.6 MPa. However, the samples show a wide range of Brazilian tensile strengths that appear to be negatively correlated to the level of in-situ stress at the depth where the samples were taken. The correlation was interpreted as an effect of sample damage due to drilling in a stressed rock mass. Numerical models were designed with various preexist ent crack patterns to simulate the sample damage. The numerical results show Brazilian peak strength results ranging between 6.7 and 13.0 MPa, which are very realistic considering that the laboratory Brazilian tensile strength was observed to vary between 4.1 and 11.3 MPa. These values are all larger than the stress at the bend which is then interpreted as the tensile strength of the weakest grains in the granite. It is also shown that the occurrence of newly initiated cracks at the bend completely changes the stress distribution and failure mechanism of the samples: this explains why the Brazilian tensile strength should be higher than the 'direct' tensile strength of the rock from uniaxial tests. (author)

  2. Evaluation of some properties of wheat-brewers' spent cassava flour ...

    African Journals Online (AJOL)

    brewers' spent cassava flour blends and that it has a lot of potential in the food industry especially its use as thickener and binding agent in the food systems. Keywords: Brewers' spent cassava flour, wheat flour, proximate, functional properties.

  3. ANNALS EXPRESS: Evaluation of sample stability for a quantitative faecal immunochemical test and comparison of two sample collection approaches.

    Science.gov (United States)

    Mellen, Samantha; de Ferrars, Maria; Chapman, Claire Louise; Bevan, Sarah; Turvill, James; Turnock, Daniel Charles

    2018-01-01

    Faecal immunochemical testing (FIT) is increasingly being used to triage symptomatic patients for suspected colorectal cancer. However, there are limited data on the effect of pre-analytical factors on faecal haemoglobin (f-Hb) when measured by FIT. The aim of this work was to evaluate the stability of f-Hb in faeces and to compare two methods of f-Hb sampling for FIT. Six patients provided faeces for f-Hb measurement which were transferred into specialised collection devices at baseline and at 1, 2, 3 and 7 days after storage at either room temperature or 4°C. A total of 137 patients returned both faeces transferred into the specialised collection device and faeces in a standard collection pot. A quantitative immunoturbidometric method was used to measure f-Hb and results were compared categorically. Discrepant results were assessed against diagnosis. f-Hb concentration declined rapidly within a day of storage at room temperature but results remained ⩾10 µg Hb/ g faeces in 5/6 patients after two days. An f-Hb result ⩾10 µg Hb/ g faeces was obtained in 4/6 patients after storage for seven days at 4⁰C. Results obtained when patients used specialised collection devices were significantly different to results obtained when faeces was transferred into the specialised collection device in the laboratory. There is considerable heterogeneity in f-Hb sample stability therefore samples should be transferred rapidly into specialised collection devices to prevent false negative results. Use of collection devices by patients can lead to false positive results compared to their use in a laboratory.

  4. A two-sample Bayesian t-test for microarray data

    Directory of Open Access Journals (Sweden)

    Dimmic Matthew W

    2006-03-01

    Full Text Available Abstract Background Determining whether a gene is differentially expressed in two different samples remains an important statistical problem. Prior work in this area has featured the use of t-tests with pooled estimates of the sample variance based on similarly expressed genes. These methods do not display consistent behavior across the entire range of pooling and can be biased when the prior hyperparameters are specified heuristically. Results A two-sample Bayesian t-test is proposed for use in determining whether a gene is differentially expressed in two different samples. The test method is an extension of earlier work that made use of point estimates for the variance. The method proposed here explicitly calculates in analytic form the marginal distribution for the difference in the mean expression of two samples, obviating the need for point estimates of the variance without recourse to posterior simulation. The prior distribution involves a single hyperparameter that can be calculated in a statistically rigorous manner, making clear the connection between the prior degrees of freedom and prior variance. Conclusion The test is easy to understand and implement and application to both real and simulated data shows that the method has equal or greater power compared to the previous method and demonstrates consistent Type I error rates. The test is generally applicable outside the microarray field to any situation where prior information about the variance is available and is not limited to cases where estimates of the variance are based on many similar observations.

  5. A simple nomogram for sample size for estimating sensitivity and specificity of medical tests

    Directory of Open Access Journals (Sweden)

    Malhotra Rajeev

    2010-01-01

    Full Text Available Sensitivity and specificity measure inherent validity of a diagnostic test against a gold standard. Researchers develop new diagnostic methods to reduce the cost, risk, invasiveness, and time. Adequate sample size is a must to precisely estimate the validity of a diagnostic test. In practice, researchers generally decide about the sample size arbitrarily either at their convenience, or from the previous literature. We have devised a simple nomogram that yields statistically valid sample size for anticipated sensitivity or anticipated specificity. MS Excel version 2007 was used to derive the values required to plot the nomogram using varying absolute precision, known prevalence of disease, and 95% confidence level using the formula already available in the literature. The nomogram plot was obtained by suitably arranging the lines and distances to conform to this formula. This nomogram could be easily used to determine the sample size for estimating the sensitivity or specificity of a diagnostic test with required precision and 95% confidence level. Sample size at 90% and 99% confidence level, respectively, can also be obtained by just multiplying 0.70 and 1.75 with the number obtained for the 95% confidence level. A nomogram instantly provides the required number of subjects by just moving the ruler and can be repeatedly used without redoing the calculations. This can also be applied for reverse calculations. This nomogram is not applicable for testing of the hypothesis set-up and is applicable only when both diagnostic test and gold standard results have a dichotomous category.

  6. Adaptive designs for the one-sample log-rank test.

    Science.gov (United States)

    Schmidt, Rene; Faldum, Andreas; Kwiecien, Robert

    2017-09-22

    Traditional designs in phase IIa cancer trials are single-arm designs with a binary outcome, for example, tumor response. In some settings, however, a time-to-event endpoint might appear more appropriate, particularly in the presence of loss to follow-up. Then the one-sample log-rank test might be the method of choice. It allows to compare the survival curve of the patients under treatment to a prespecified reference survival curve. The reference curve usually represents the expected survival under standard of the care. In this work, convergence of the one-sample log-rank statistic to Brownian motion is proven using Rebolledo's martingale central limit theorem while accounting for staggered entry times of the patients. On this basis, a confirmatory adaptive one-sample log-rank test is proposed where provision is made for data dependent sample size reassessment. The focus is to apply the inverse normal method. This is done in two different directions. The first strategy exploits the independent increments property of the one-sample log-rank statistic. The second strategy is based on the patient-wise separation principle. It is shown by simulation that the proposed adaptive test might help to rescue an underpowered trial and at the same time lowers the average sample number (ASN) under the null hypothesis as compared to a single-stage fixed sample design. © 2017, The International Biometric Society.

  7. Solubility testing of actinides on breathing-zone and area air samples

    International Nuclear Information System (INIS)

    Metzger, R.L.; Jessop, B.H.; McDowell, B.L.

    1996-02-01

    A solubility testing method for several common actinides has been developed with sufficient sensitivity to allow profiles to be determined from routine breathing zone and area air samples in the workplace. Air samples are covered with a clean filter to form a filter-sample-filter sandwich which is immersed in an extracellular lung serum simulant solution. The sample is moved to a fresh beaker of the lung fluid simulant each day for one week, and then weekly until the end of the 28 day test period. The soak solutions are wet ashed with nitric acid and hydrogen peroxide to destroy the organic components of the lung simulant solution prior to extraction of the nuclides of interest directly into an extractive scintillator for subsequent counting on a Photon-Electron Rejecting Alpha Liquid Scintillation (PERALS reg-sign) spectrometer. Solvent extraction methods utilizing the extractive scintillators have been developed for the isotopes of uranium, plutonium, and curium. The procedures normally produce an isotopic recovery greater than 95% and have been used to develop solubility profiles from air samples with 40 pCi or less of U 3 O 8 . Profiles developed for U 3 O 8 samples show good agreement with in vitro and in vivo tests performed by other investigators on samples from the same uranium mills

  8. Component-resolved diagnosis of baker's allergy based on specific IgE to recombinant wheat flour proteins.

    Science.gov (United States)

    Sander, Ingrid; Rihs, Hans-Peter; Doekes, Gert; Quirce, Santiago; Krop, Esmeralda; Rozynek, Peter; van Kampen, Vera; Merget, Rolf; Meurer, Ursula; Brüning, Thomas; Raulf, Monika

    2015-06-01

    Sensitization to wheat flour plays an important role in the development and diagnosis of baker's asthma. We evaluated wheat allergen components as sensitizers for bakers with work-related complaints, with consideration of cross-reactivity to grass pollen. Nineteen recombinant wheat flour proteins and 2 cross-reactive carbohydrate determinants were tested by using CAP-FEIA in sera of 101 bakers with wheat flour allergy (40 German, 37 Dutch, and 24 Spanish) and 29 pollen-sensitized control subjects with wheat-specific IgE but without occupational exposure. IgE binding to the single components was inhibited with wheat flour, rye flour, and grass pollen. The diagnostic efficiencies of IgE tests with single allergens and combinations were evaluated by assessing their ability to discriminate between patients with baker's allergy and control subjects based on receiver operating characteristic analyses. Eighty percent of bakers had specific IgE levels of 0.35 kUA/L or greater and 91% had specific IgE levels of 0.1 kUA/L or greater to at least one of the 21 allergens. The highest frequencies of IgE binding were found for thiol reductase (Tri a 27) and the wheat dimeric α-amylase inhibitor 0.19 (Tri a 28). Cross-reactivity to grass pollen was proved for 9 components, and cross-reactivity to rye flour was proved for 18 components. A combination of IgE tests to 5 components, Tri a 27, Tri a 28, tetrameric α-amylase inhibitor CM2 (Tri a 29.02), serine protease inhibitor-like allergen (Tri a 39), and 1-cys-peroxiredoxin (Tri a 32), produced the maximal area under the curve (AUC = 0.84) in receiver operating characteristic analyses, but this was still lower than the AUC for wheat- or rye flour-specific IgE (AUC = 0.89 or 0.88, respectively). Component-resolved diagnostics help to distinguish between sensitization caused by occupational flour exposure and wheat seropositivity based on cross-reactivity to grass pollen. For routine diagnosis of baker's allergy, however

  9. Analytical Performance of Multiplexed Screening Test for 10 Antibiotic Resistance Genes from Perianal Swab Samples.

    Science.gov (United States)

    Walker, G Terrance; Rockweiler, Tony J; Kersey, Rossio K; Frye, Kelly L; Mitchner, Susan R; Toal, Douglas R; Quan, Julia

    2016-02-01

    Multiantibiotic-resistant bacteria pose a threat to patients and place an economic burden on health care systems. Carbapenem-resistant bacilli and extended-spectrum β-lactamase (ESBL) producers drive the need to screen infected and colonized patients for patient management and infection control. We describe a multiplex microfluidic PCR test for perianal swab samples (Acuitas(®) MDRO Gene Test, OpGen) that detects the vancomycin-resistance gene vanA plus hundreds of gene subtypes from the carbapenemase and ESBL families Klebsiella pneumoniae carbapenemase (KPC), New Delhi metallo-β-lactamase (NDM), Verona integron-mediated metallo-β-lactamase (VIM), imipenemase metallo-β-lactamase (IMP), OXA-23, OXA-48, OXA-51, CTX-M-1, and CTX-M-2, regardless of the bacterial species harboring the antibiotic resistance. Analytical test sensitivity per perianal swab is 11-250 CFU of bacteria harboring the antibiotic resistance genes. Test throughput is 182 samples per test run (1820 antibiotic resistance gene family results). We demonstrate reproducible test performance and 100% gene specificity for 265 clinical bacterial organisms harboring a variety of antibiotic resistance genes. The Acuitas MDRO Gene Test is a sensitive, specific, and high-throughput test to screen colonized patients and diagnose infections for several antibiotic resistance genes directly from perianal swab samples, regardless of the bacterial species harboring the resistance genes. © 2015 American Association for Clinical Chemistry.

  10. Sampling design for groundwater solute transport: Tests of methods and analysis of Cape Cod tracer test data

    Science.gov (United States)

    Knopman, Debra S.; Voss, Clifford I.; Garabedian, Stephen P.

    1991-01-01

    Tests of a one-dimensional sampling design methodology on measurements of bromide concentration collected during the natural gradient tracer test conducted by the U.S. Geological Survey on Cape Cod, Massachusetts, demonstrate its efficacy for field studies of solute transport in groundwater and the utility of one-dimensional analysis. The methodology was applied to design of sparse two-dimensional networks of fully screened wells typical of those often used in engineering practice. In one-dimensional analysis, designs consist of the downstream distances to rows of wells oriented perpendicular to the groundwater flow direction and the timing of sampling to be carried out on each row. The power of a sampling design is measured by its effectiveness in simultaneously meeting objectives of model discrimination, parameter estimation, and cost minimization. One-dimensional models of solute transport, differing in processes affecting the solute and assumptions about the structure of the flow field, were considered for description of tracer cloud migration. When fitting each model using nonlinear regression, additive and multiplicative error forms were allowed for the residuals which consist of both random and model errors. The one-dimensional single-layer model of a nonreactive solute with multiplicative error was judged to be the best of those tested. Results show the efficacy of the methodology in designing sparse but powerful sampling networks. Designs that sample five rows of wells at five or fewer times in any given row performed as well for model discrimination as the full set of samples taken up to eight times in a given row from as many as 89 rows. Also, designs for parameter estimation judged to be good by the methodology were as effective in reducing the variance of parameter estimates as arbitrary designs with many more samples. Results further showed that estimates of velocity and longitudinal dispersivity in one-dimensional models based on data from only five

  11. The determination of zearalenone levels in wheat flour of bakeries in Khorramabad city by high performance liquid chromatography

    Directory of Open Access Journals (Sweden)

    gholamreza Houshmand

    2015-01-01

    Full Text Available Background : Zearalenone is an estrogenic mycotoxin produced by several Fusarium species and is of particular interest because of its widespread occurrence and strong estrogenic effects. Wheat and its flour is amongst the most important food and feeds sources that may become contaminated with zearalenone. Therefore, this study was carried out to determine the zearalenone concentration in wheat flour. Materials and Methods: After extraction of zearalenone from wheat flour samples with extraction solvent acetonitrile - water, toxin purification step was conducted using immunoaffinity columns. Samples were analyzed by HPLC using C18 column (250 mm × 4.6 mm ID, 5µm with a fluorescence detector, mobile phase of acetonitrile-water (3:2 v/v at flow rate of 1ml/min. Results: Results of the study showed that the level of found zearalenone in 5% of the samples was higher than maximum level of 200 μg/kg. The mean concentration of zearalenone in samples was 54 µg/kg. LOD and LOQ of this method were 3.5 and 10 ng/g respectively. Conclusion: Although the mean concentration of zearalenone in investigated wheat flour samples was lower than the maximum level recommended by the Codex Alimentations, but high incidence of zearalenone in these samples indicates the need for improving storage conditions in order to reduce the incidence and level of zearalenone contamination in samples

  12. EFFECT OF HYPOENERGETIC DIET COMBINED WITH CONSUMPTION OF COCONUT FLOUR IN OVERWEIGHT WOMEN.

    Science.gov (United States)

    de Paula Franco, Elizabeth; Moraes de Oliveira, Gláucia Maria; Raggio Luiz, Ronir; Rosa, Glorimar

    2015-11-01

    the prevalence of obesity has increased, especially among women. the aim of this study was to assess the effect of a hypoenergetic diet combined with coconut flour on anthropometric and biochemical data and the quality of the diet. we carried out a crossover clinical trial involving a step with hypoenergetic diet only and another with the diet associated with coconut flour consumption (26 g) over the course of nine months. The volunteers were recruited from the São Gonçalo city of Rio de Janeiro. Anthropometric, biochemical and dietary data were collected monthly. The diet quality index revised for the Brazilian population (DQI-R) and the consumption of ultra-processed foods and additives were assessed. The Wilcoxon and Mann-Whitney tests were performed, with p coconut flour promoted a drop in glucose and total cholesterol levels when supplementing the hypoenergetic diet. The improvement to diet quality can be noted in the decrease in consumption of ultra-processed foods like vegetable oil, chocolate and soft drinks. the hypoenergetic diet promoted a decrease in the anthropometric parameters, blood pressure and triglycerides. The consumption of coconut flour promoted a decrease in glucose and total cholesterol levels when supplementing the hypoenergetic diet. The improved diet quality can be seen in the decrease in consumption of ultra- processed foods. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  13. The suitability of teff flour in bread, layer cakes, cookies and biscuits.

    Science.gov (United States)

    Coleman, Jennifer; Abaye, A O; Barbeau, William; Thomason, Wade

    2013-11-01

    A niche market in alternative foods has emerged in response to interest in a health conscientious diet. The purpose of this study was to evaluate the baking characteristics of teff to determine whether teff could produce satisfactory baked products. Cakes, cookies, biscuits and bread were made in triplicate from composites of wheat flour with 0, 10, 20, 30, 40 and 100% teff flour. Objective tests on size, shape, color and texture were used to evaluate the quality of the baked products. Increases in percent teff resulted in decreases in bread and cake volume (p > 0.05). The fracture strength of the cookies were not significantly different (p > 0.05) but spread was significantly greater for cookies made with 40% and 100% teff flour (p ≤ 0.05). There was also significant difference (p ≤ 0.05) in biscuit height and color among teff treatments. Overall, this study showed that teff flour is best suited for use in cookies and biscuits.

  14. Mechanical, Thermomechanical and Reprocessing Behavior of Green Composites from Biodegradable Polymer and Wood Flour.

    Science.gov (United States)

    Morreale, Marco; Liga, Antonio; Mistretta, Maria Chiara; Ascione, Laura; Mantia, Francesco Paolo La

    2015-11-11

    The rising concerns in terms of environmental protection and the search for more versatile polymer-based materials have led to an increasing interest in the use of polymer composites filled with natural organic fillers (biodegradable and/or coming from renewable resources) as a replacement for traditional mineral inorganic fillers. At the same time, the recycling of polymers is still of fundamental importance in order to optimize the utilization of available resources, reducing the environmental impact related to the life cycle of polymer-based items. Green composites from biopolymer matrix and wood flour were prepared and the investigation focused on several issues, such as the effect of reprocessing on the matrix properties, wood flour loading effects on virgin and reprocessed biopolymer, and wood flour effects on material reprocessability. Tensile, Dynamic-mechanical thermal (DMTA), differential scanning calorimetry (DSC) and creep tests were performed, pointing out that wood flour leads to an improvement of rigidity and creep resistance in comparison to the pristine polymer, without compromising other properties such as the tensile strength. The biopolymer also showed a good resistance to multiple reprocessing; the latter even allowed for improving some properties of the obtained green composites.

  15. Mechanical, Thermomechanical and Reprocessing Behavior of Green Composites from Biodegradable Polymer and Wood Flour

    Directory of Open Access Journals (Sweden)

    Marco Morreale

    2015-11-01

    Full Text Available The rising concerns in terms of environmental protection and the search for more versatile polymer-based materials have led to an increasing interest in the use of polymer composites filled with natural organic fillers (biodegradable and/or coming from renewable resources as a replacement for traditional mineral inorganic fillers. At the same time, the recycling of polymers is still of fundamental importance in order to optimize the utilization of available resources, reducing the environmental impact related to the life cycle of polymer-based items. Green composites from biopolymer matrix and wood flour were prepared and the investigation focused on several issues, such as the effect of reprocessing on the matrix properties, wood flour loading effects on virgin and reprocessed biopolymer, and wood flour effects on material reprocessability. Tensile, Dynamic-mechanical thermal (DMTA, differential scanning calorimetry (DSC and creep tests were performed, pointing out that wood flour leads to an improvement of rigidity and creep resistance in comparison to the pristine polymer, without compromising other properties such as the tensile strength. The biopolymer also showed a good resistance to multiple reprocessing; the latter even allowed for improving some properties of the obtained green composites.

  16. Expansion of the whole wheat flour extrusion

    OpenAIRE

    Cheng, Hongyuan; Friis, Alan

    2008-01-01

    A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from extrusion process operational parameters. Using the Central Composite Design (CCD) method, whole wheat flour was processed in a twin-screw extruder with 16 trials. The proposed model can well correlate the expansion of the 16 trials using 3 reg...

  17. The isolation and identification of Pantoea dispersa strain JFS as a non-pathogenic surrogate for Salmonella Typhimurium phage type 42 in flour.

    Science.gov (United States)

    Fudge, James; Dunn, Michael; Pike, Oscar; Robison, Richard; Steele, Frost

    2016-02-16

    Salmonella is a common pathogen which has been the cause of foodborne illness outbreaks implicating a variety of commodities, including low-moisture foods such as flour. Salmonella costs more than any other pathogen in the United States in terms of health care expenses and time of lost work. Heat treatment can be used to reduce Salmonella and other pathogens in flour to safe levels. However, in low-moisture foods, process times must be increased to achieve adequate lethality, possibly resulting in changes in the flour's functionality such as changes in the gluten quality, vitamin content, and the level of starch gelatinization. There is a need to determine the minimal heat treatment required to achieve desired lethality in flour and other low-moisture foods, with the goal of retaining the flour's functionality. Currently there is no published data about a nonpathogenic bacterial surrogate for Salmonella in flour. In this study, a surrogate, which closely matches the thermal death rate of Salmonella in flour, has been isolated. The surrogate was identified following an evaluation of thermal death curves of ten different strains of bacteria isolated from heat-treated flour and two nonpathogenic surrogates used in other commodities. Flour samples were inoculated with Salmonella or one of the twelve bacterial isolates, and then subjected to heat (70, 75, and 80 °C) for 12-60 min. The heat tolerance for each organism was determined by plating out at least four different time points for each temperature and comparing the death curve to those from Salmonella. The death curve from Pantoea dispersa was not statistically different (pflour using a commercial heat-treatment process. Copyright © 2015 Elsevier B.V. All rights reserved.

  18. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

    OpenAIRE

    Choi, Induck; Kang, Chun-Sik; Cheong, Young-Keun; Hyun, Jong-Nae; Kim, Kee-Jong

    2012-01-01

    Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour de...

  19. Test evaluation of potential heat shield contamination of an Outer Planet Probe's atmospheric sampling system

    Science.gov (United States)

    Kessler, W. C.; Woeller, F. H.; Wilkins, M. E.

    1975-01-01

    An Outer Planets Probe which retains the charred heatshield during atmospheric descent must deploy a sampling tube through the heatshield to extract atmospheric samples for analysis. Once the sampling tube is deployed, the atmospheric samples ingested must be free of contaminant gases generated by the heatshield. Outgassing products such as methane and water vapor are present in planetary atmospheres and hence, ingestion of such species would result in gas analyzer measurement uncertainties. This paper evaluates the potential for, and design impact of, the extracted atmospheric samples being contaminated by heatshield outgassing products. Flight trajectory data for Jupiter, Saturn and Uranus entries are analyzed to define the conditions resulting in the greatest potential for outgassing products being ingested into the probe's sampling system. An experimental program is defined and described which simulates the key flow field features for a planetary flight in a ground-based test facility. The primary parameters varied in the test include: sampling tube length, injectant mass flow rate and angle of attack. Measured contaminant levels predict the critical sampling tube length for contamination avoidance. Thus, the study demonstrates the compatibility of a retained heatshield concept and high quality atmospheric trace species measurements.

  20. Bioactivity of flours of seeds of leguminous crops Pisum sativum ...

    African Journals Online (AJOL)

    Bioactivity of flours of seeds of leguminous crops Pisum sativum, Phaseolus vulgaris and Glycine max used as botanical insecticides against Sitophilus oryzae Linnaeus (Coleoptera: Curculionidae) on sorghum grains.

  1. Filtration and Leach Testing for PUREX Cladding Sludge and REDOX Cladding Sludge Actual Waste Sample Composites

    Energy Technology Data Exchange (ETDEWEB)

    Shimskey, Rick W.; Billing, Justin M.; Buck, Edgar C.; Casella, Amanda J.; Crum, Jarrod V.; Daniel, Richard C.; Draper, Kathryn E.; Edwards, Matthew K.; Hallen, Richard T.; Kozelisky, Anne E.; MacFarlan, Paul J.; Peterson, Reid A.; Swoboda, Robert G.

    2009-03-02

    A testing program evaluating actual tank waste was developed in response to Task 4 from the M-12 External Flowsheet Review Team (EFRT) issue response plan (Barnes and Voke 2006). The test program was subdivided into logical increments. The bulk water-insoluble solid wastes that are anticipated to be delivered to the Hanford Waste Treatment and Immobilization Plant (WTP) were identified according to type such that the actual waste testing could be targeted to the relevant categories. Under test plan TP RPP WTP 467 (Fiskum et al. 2007), eight broad waste groupings were defined. Samples available from the 222S archive were identified and obtained for testing. Under this test plan, a waste testing program was implemented that included: • Homogenizing the archive samples by group as defined in the test plan. • Characterizing the homogenized sample groups. • Performing parametric leaching testing on each group for compounds of interest. • Performing bench-top filtration/leaching tests in the hot cell for each group to simulate filtration and leaching activities if they occurred in the UFP2 vessel of the WTP Pretreatment Facility. This report focuses on a filtration/leaching test performed using two of the eight waste composite samples. The sample groups examined in this report were the plutonium-uranium extraction (PUREX) cladding waste sludge (Group 3, or CWP) and reduction-oxidation (REDOX) cladding waste sludge (Group 4, or CWR). Both the Group 3 and 4 waste composites were anticipated to be high in gibbsite, thus requiring caustic leaching. WTP RPT 167 (Snow et al. 2008) describes the homogenization, characterization, and parametric leaching activities before benchtop filtration/leaching testing of these two waste groups. Characterization and initial parametric data in that report were used to plan a single filtration/leaching test using a blend of both wastes. The test focused on filtration testing of the waste and caustic leaching for aluminum, in the form

  2. The application of variable sampling method in the audit testing of insurance companies' premium income

    Directory of Open Access Journals (Sweden)

    Jovković Biljana

    2012-12-01

    Full Text Available The aim of this paper is to present the procedure of audit sampling using the variable sampling methods for conducting the tests of income from insurance premiums in insurance company 'Takovo'. Since the incomes from the insurance premiums from vehicle insurance and third-party vehicle insurance have the dominant share of the insurance company's income, the application of this method will be shown in the audit examination of these incomes - incomes from VI and TPVI premiums. For investigating the applicability of these methods in testing the income of other insurance companies, we shall implement the method of variable sampling in the audit testing of the premium income from the three leading insurance companies in Serbia, 'Dunav', 'DDOR' and 'Delta Generali' Insurance.

  3. The viscoelastic properties of the protein-rich materials from the fermented hard wheat, soft wheat and barley flours

    Science.gov (United States)

    The linear and non-linear rheological properties of the suspensions for the hard red spring wheat (HRS) flour, soft wheat (Pastry) flour, barley flour, as well as the remain residues of HRS flour, Pastry flour, and barley flour after fermentation were investigated. The linear and non-linear rheologi...

  4. Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour.

    Science.gov (United States)

    Kaur, Maninder; Kaushal, Pragati; Sandhu, Kawaljit Singh

    2013-02-01

    The physicochemical and pasting properties of taro (Colocasia esculenta L.) flour were investigated and compared with flours from other botanical sources. Proximate composition, color parameters, water and oil absorption, foaming characteristics and pasting properties (measured using Rapid visco analyzer) of flours were related to each other using Pearson correlation and principal component analysis (PCA). Taro flour was significantly (P < 0.05) different from other flours in exhibiting highest carbohydrate, water absorption, and lower protein, foaming capacity and setback viscosity. Peak viscosity of taro flour was lower in comparison to potato flour but higher than that of soya and corn flours. Several significant correlations between functional and pasting properties were revealed both by PCA and Pearson correlation. PCA showed that taro and potato flours were located at the left of the score plot with a negative score, while soybean and corn flours had a large positive score in the first principal component.

  5. Parametric and nonparametric two-sample tests for feature screening in class comparison: a simulation study

    Directory of Open Access Journals (Sweden)

    Elena Landoni

    2016-06-01

    Full Text Available Background. The identification of a location-, scale- and shape-sensitive test to detect differentially expressed features between two comparison groups represents a key point in high dimensional studies. The most commonly used tests refer to differences in location, but general distributional discrepancies might be important to reveal differential biological processes.                                                         Methods. A simulation study was conducted to compare the performance of a set of two-sample tests, i.e. Student's t, Welch's t, Wilcoxon-Mann-Whitney, Podgor-Gastwirth PG2, Cucconi, Kolmogorov-Smirnov (KS, Cramer-von Mises (CvM, Anderson-Darling (AD and Zhang tests (ZK, ZC and ZA which were investigated under different distributional patterns. We applied the same tests to a real data example.                   Results. AD, CvM, ZA and ZC tests proved to be the most sensitive tests in mixture distribution patterns, while still maintaining a high power in normal distribution patterns. At best, the AD test showed a loss in power of ~ 2% in the comparison of two normal distributions, but a gain of ~ 32% with mixture distributions respect to the parametric tests. Accordingly, the AD test detected the greatest number of differentially expressed features in the real data application.   Conclusion. The tests for the general two-sample problem introduce a more general concept of 'differential expression', thus overcoming the limitations of the other tests restricted to specific moments of the feature distributions. In particular, the AD test should be considered as a powerful alternative to the parametric tests for feature screening in order to keep as many discriminative features as possible for the class prediction analysis.

  6. Characterization, Leaching, and Filtration Testing for Tributyl Phosphate (TBP, Group 7) Actual Waste Sample Composites

    Energy Technology Data Exchange (ETDEWEB)

    Edwards, Matthew K.; Billing, Justin M.; Blanchard, David L.; Buck, Edgar C.; Casella, Amanda J.; Casella, Andrew M.; Crum, J. V.; Daniel, Richard C.; Draper, Kathryn E.; Fiskum, Sandra K.; Jagoda, Lynette K.; Jenson, Evan D.; Kozelisky, Anne E.; MacFarlan, Paul J.; Peterson, Reid A.; Shimskey, Rick W.; Snow, Lanee A.; Swoboda, Robert G.

    2009-03-09

    .A testing program evaluating actual tank waste was developed in response to Task 4 from the M-12 External Flowsheet Review Team (EFRT) issue response plan. The bulk water-insoluble solid wastes that are anticipated to be delivered to the Waste Treatment and Immobilization Plant (WTP) were identified according to type such that the actual waste testing could be targeted to the relevant categories. Eight broad waste groupings were defined. Samples available from the 222S archive were identified and obtained for testing. The actual waste-testing program included homogenizing the samples by group, characterizing the solids and aqueous phases, and performing parametric leaching tests. The tributyl phosphate sludge (TBP, Group 7) is the subject of this report. The Group 7 waste was anticipated to be high in phosphorus as well as aluminum in the form of gibbsite. Both are believed to exist in sufficient quantities in the Group 7 waste to address leaching behavior. Thus, the focus of the Group 7 testing was on the removal of both P and Al. The waste-type definition, archived sample conditions, homogenization activities, characterization (physical, chemical, radioisotope, and crystal habit), and caustic leaching behavior as functions of time, temperature, and hydroxide concentration are discussed in this report. Testing was conducted according to TP-RPP-WTP-467.

  7. Optimization of Bread Preparation from Wheat Flour and Malted Rice Flour

    Directory of Open Access Journals (Sweden)

    Subajiny VELUPPILLAI

    2010-03-01

    Full Text Available The feasibility of partially replacing wheat flour with malted rice flour in bread making was evaluated in several formulations, aiming to find a formulation for the production of malted rice-wheat bread with better nutritional quality and consumer acceptance. The whole grains of a local rice variety (Oryza sativa L. subsp. indica var. Mottaikaruppan were steeped in distilled water (12 h, 30°C and germinated for 3 days to obtain high content of soluble materials and amylase activity in bread making. The quality of bread was evaluated by considering the physical and sensorial parameters. When the wheat flour was substituted with malted rice flour, 35% substitution level and the malted rice flour from 3 days of germination was the best according to the physical and sensory qualities of bread. The quality of bread was improved by the addition of 20 g of margarine, 20 g of baking powder and 20 g of yeast in 1 kg of flour. Among different ratios of yeast and baking powder, 2:1 was the best. Bread improver containing amylases and oxidizing agents at the concentration of 40 g/kg was selected as the best concentration. When comparing the final formulation made in the bakery with wheat bread, malted rice-wheat bread contains more soluble dietary fiber (0.62%, insoluble dietary fiber (3.95%, total dietary fiber (4.57% and free amino acid content (0.64 g/kg than those in wheat bread (0.5%, 2.73%, 3.23% and 0.36 g/kg, respectively.

  8. Ballistic penetration test results for Ductal and ultra-high performance concrete samples.

    Energy Technology Data Exchange (ETDEWEB)

    Reinhart, William Dodd; Thornhill, Tom Finley, III (KTech)

    2010-03-01

    This document provides detailed test results of ballistic impact experiments performed on several types of high performance concrete. These tests were performed at the Sandia National Laboratories Shock Thermodynamic Applied Research Facility using a 50 caliber powder gun to study penetration resistance of concrete samples. This document provides test results for ballistic impact experiments performed on two types of concrete samples, (1) Ductal{reg_sign} concrete is a fiber reinforced high performance concrete patented by Lafarge Group and (2) ultra-high performance concrete (UHPC) produced in-house by DoD. These tests were performed as part of a research demonstration project overseen by USACE and ERDC, at the Sandia National Laboratories Shock Thermodynamic Applied Research (STAR) facility. Ballistic penetration tests were performed on a single stage research powder gun of 50 caliber bore using a full metal jacket M33 ball projectile with a nominal velocity of 914 m/s (3000 ft/s). Testing was observed by Beverly DiPaolo from ERDC-GSL. In all, 31 tests were performed to achieve the test objectives which were: (1) recovery of concrete test specimens for post mortem analysis and characterization at outside labs, (2) measurement of projectile impact velocity and post-penetration residual velocity from electronic and radiographic techniques and, (3) high-speed photography of the projectile prior to impact, impact and exit of the rear surface of the concrete construct, and (4) summarize the results.

  9. Changes in physicochemical properties and in vitro starch digestion of native and extruded maize flours subjected to branching enzyme and maltogenic α-amylase treatment.

    Science.gov (United States)

    Román, Laura; Martínez, Mario M; Rosell, Cristina M; Gómez, Manuel

    2017-08-01

    Extrusion is an increasingly used type of processing which combined with enzymatic action could open extended possibilities for obtaining clean label modified flours. In this study, native and extruded maize flours were modified using branching enzyme (B) and a combination of branching enzyme and maltogenic α-amylase (BMA) in order to modulate their hydrolysis properties. The microstructure, pasting properties, in vitro starch hydrolysis and resistant starch content of the flours were investigated. Whereas BMA treatment led to greater number of holes on the granule surface in native samples, B and BMA extruded samples showed rougher surfaces with cavities. A reduction in the retrogradation trend was observed for B and BMA native flours, in opposition to the flat pasting profile of their extruded counterparts. The glucose release increased gradually for native flours as the time of reaction did, whereas for extruded flours a fast increase of glucose release was observed during the first minutes of reaction, and kept till the end, indicating a greater accessibility to their porous structure. These results suggested that, in enzymatically treated extruded samples, changes produced at larger hierarchical levels in their starch structure could have masked a slowdown in the starch digestion properties. Copyright © 2017 Elsevier B.V. All rights reserved.

  10. Model choice and sample size in item response theory analysis of aphasia tests.

    Science.gov (United States)

    Hula, William D; Fergadiotis, Gerasimos; Martin, Nadine

    2012-05-01

    The purpose of this study was to identify the most appropriate item response theory (IRT) measurement model for aphasia tests requiring 2-choice responses and to determine whether small samples are adequate for estimating such models. Pyramids and Palm Trees (Howard & Patterson, 1992) test data that had been collected from individuals with aphasia were analyzed, and the resulting item and person estimates were used to develop simulated test data for 3 sample size conditions. The simulated data were analyzed using a standard 1-parameter logistic (1-PL) model and 3 models that accounted for the influence of guessing: augmented 1-PL and 2-PL models and a 3-PL model. The model estimates obtained from the simulated data were compared to their known true values. With small and medium sample sizes, an augmented 1-PL model was the most accurate at recovering the known item and person parameters; however, no model performed well at any sample size. Follow-up simulations confirmed that the large influence of guessing and the extreme easiness of the items contributed substantially to the poor estimation of item difficulty and person ability. Incorporating the assumption of guessing into IRT models improves parameter estimation accuracy, even for small samples. However, caution should be exercised in interpreting scores obtained from easy 2-choice tests, regardless of whether IRT modeling or percentage correct scoring is used.

  11. Exact Power and Sample Size Calculations for the Two One-Sided Tests of Equivalence.

    Directory of Open Access Journals (Sweden)

    Gwowen Shieh

    Full Text Available Equivalent testing has been strongly recommended for demonstrating the comparability of treatment effects in a wide variety of research fields including medical studies. Although the essential properties of the favorable two one-sided tests of equivalence have been addressed in the literature, the associated power and sample size calculations were illustrated mainly for selecting the most appropriate approximate method. Moreover, conventional power analysis does not consider the allocation restrictions and cost issues of different sample size choices. To extend the practical usefulness of the two one-sided tests procedure, this article describes exact approaches to sample size determinations under various allocation and cost considerations. Because the presented features are not generally available in common software packages, both R and SAS computer codes are presented to implement the suggested power and sample size computations for planning equivalence studies. The exact power function of the TOST procedure is employed to compute optimal sample sizes under four design schemes allowing for different allocation and cost concerns. The proposed power and sample size methodology should be useful for medical sciences to plan equivalence studies.

  12. Exact Power and Sample Size Calculations for the Two One-Sided Tests of Equivalence

    Science.gov (United States)

    Shieh, Gwowen

    2016-01-01

    Equivalent testing has been strongly recommended for demonstrating the comparability of treatment effects in a wide variety of research fields including medical studies. Although the essential properties of the favorable two one-sided tests of equivalence have been addressed in the literature, the associated power and sample size calculations were illustrated mainly for selecting the most appropriate approximate method. Moreover, conventional power analysis does not consider the allocation restrictions and cost issues of different sample size choices. To extend the practical usefulness of the two one-sided tests procedure, this article describes exact approaches to sample size determinations under various allocation and cost considerations. Because the presented features are not generally available in common software packages, both R and SAS computer codes are presented to implement the suggested power and sample size computations for planning equivalence studies. The exact power function of the TOST procedure is employed to compute optimal sample sizes under four design schemes allowing for different allocation and cost concerns. The proposed power and sample size methodology should be useful for medical sciences to plan equivalence studies. PMID:27598468

  13. A single sample GnRHa stimulation test in the diagnosis of precocious puberty

    Directory of Open Access Journals (Sweden)

    Yazdani Parvin

    2012-07-01

    Full Text Available Abstract Context Gonadotropin-releasing hormone (GnRH has been the standard test for diagnosing central precocious puberty. Because GnRH is no longer available, GnRH analogues (GnRHa are now used. Random LH concentration, measured by the third-generation immunochemiluminometric assay, is a useful screening tool for central precocious puberty. However, GnRHa stimulation test should be considered, when a basal LH measurement is inconclusive. However optimal sampling times for luteinizing hormone (LH have yet to be established. Purpose To determine the appropriate sampling time for LH post leuprolide challenge. Methods A retrospective analysis of multi-sample GnRHa stimulation tests performed in 155 children (aged 1–9 years referred for precocious puberty to Texas Children’s Hospital. After 20 mcg/kg of SQ leuprolide acetate, samples were obtained at 0, 1, 3, and 6 hours. Results Of 71 children with clinical evidence of central precocious puberty, fifty nine children had a peak LH >5 mIU/mL. 52 (88% of these responders had positive responses at 1 hour (95% CI is 80–96%, whereas all 59 children (100% had a peak LH response >5 mIU/mL at 3 hours (95% CI is 94-100%, P = 0.005. Conclusions A single serum LH sample collected 3 hours post GnRHa challenge is the optimal sample to establish the diagnosis of central precocious puberty.

  14. Dietary intervention with narrow-leaved cattail rhizome flour (Typha angustifolia L. prevents intestinal inflammation in the trinitrobenzenesulphonic acid model of rat colitis

    Directory of Open Access Journals (Sweden)

    Fruet Andréa

    2012-05-01

    Full Text Available Abstract Background Inflammatory bowel disease (IBD is a chronic inflammation of the intestinal epithelium that is driven by the intestinal immune system, oxidative stress and the loss of tolerance to the luminal microbiota. The use of dietary products containing ingredients such as fibres and carbohydrates and/or antioxidant compounds have been used as a therapeutic strategy for intestinal diseases because these products are considered effective in the modulation of the immune system and colonic microbiota. We investigated the beneficial effects of cattail rhizome flour (Typha angustifolia L. in the trinitrobenzenesulphonic acid (TNBS model of rat colitis. In addition, we investigated the effects of cattail rhizome flour on the intestinal anti-inflammatory activity of prednisolone, which is a reference drug that is used for treatment of human IBD. Methods The present study included the preparation of flour from rhizomes of cattail (Typha angustifolia L.; an evaluation of the qualitative phytochemical profile of cattail rhizomes; an evaluation of the efficacy of cattail rhizome flour in TNBS-induced rat colitis; an evaluation of the synergistic effects of cattail rhizome flour on the intestinal anti-inflammatory activity of prednisolone; and macroscopic, clinical, biochemical, histopathological and microbiological studies to assess the healing effects of cattail rhizome flour and its synergistic effects in TNBS-induced rat colitis. The data were analysed by ANOVA, Kruskal-Wallis and χ2 tests. Results We tested several concentrations of cattail rhizome flour and found that dietary supplementation with 10% cattail rhizome flour showed the best effects at reducing the extension of the lesion, the colon weight ratio, adherences to adjacent organs and diarrhoea. These effects were related to inhibition of myeloperoxidase (MPO and alkaline phosphatase (AP activities and an attenuation of glutathione (GSH depletion. The 10% cattail rhizome flour was

  15. Acceptance sampling for attributes via hypothesis testing and the hypergeometric distribution

    Science.gov (United States)

    Samohyl, Robert Wayne

    2017-10-01

    This paper questions some aspects of attribute acceptance sampling in light of the original concepts of hypothesis testing from Neyman and Pearson (NP). Attribute acceptance sampling in industry, as developed by Dodge and Romig (DR), generally follows the international standards of ISO 2859, and similarly the Brazilian standards NBR 5425 to NBR 5427 and the United States Standards ANSI/ASQC Z1.4. The paper evaluates and extends the area of acceptance sampling in two directions. First, by suggesting the use of the hypergeometric distribution to calculate the parameters of sampling plans avoiding the unnecessary use of approximations such as the binomial or Poisson distributions. We show that, under usual conditions, discrepancies can be large. The conclusion is that the hypergeometric distribution, ubiquitously available in commonly used software, is more appropriate than other distributions for acceptance sampling. Second, and more importantly, we elaborate the theory of acceptance sampling in terms of hypothesis testing rigorously following the original concepts of NP. By offering a common theoretical structure, hypothesis testing from NP can produce a better understanding of applications even beyond the usual areas of industry and commerce such as public health and political polling. With the new procedures, both sample size and sample error can be reduced. What is unclear in traditional acceptance sampling is the necessity of linking the acceptable quality limit (AQL) exclusively to the producer and the lot quality percent defective (LTPD) exclusively to the consumer. In reality, the consumer should also be preoccupied with a value of AQL, as should the producer with LTPD. Furthermore, we can also question why type I error is always uniquely associated with the producer as producer risk, and likewise, the same question arises with consumer risk which is necessarily associated with type II error. The resolution of these questions is new to the literature. The

  16. Sampling Point Compliance Tests for 325 Building at Set-Back Flow Conditions

    Energy Technology Data Exchange (ETDEWEB)

    Ballinger, Marcel Y.; Glissmeyer, John A.; Barnett, J. Matthew; Recknagle, Kurtis P.; Yokuda, Satoru T.

    2011-05-31

    The stack sampling system at the 325 Building (Radiochemical Processing Laboratory [RPL]) was constructed to comply with the American National Standards Institute’s (ANSI’s) Guide to Sampling Airborne Radioactive Materials in Nuclear Facilities (ANSI N13.1-1969). This standard provided prescriptive criteria for the location of radionuclide air-sampling systems. In 1999, the standard was revised (Sampling and Monitoring Releases of Airborne Radioactive Substances From the Stacks and Ducts of Nuclear Facilities [ANSI/Health Physics Society [HPS] 13.1-1999]) to provide performance-based criteria for the location of sampling systems. Testing was conducted for the 325 Building stack to determine whether the sampling system would meet the updated criteria for uniform air velocity and contaminant concentration in the revised ANSI/HPS 13.1-1999 standard under normal operating conditions (Smith et al. 2010). Measurement results were within criteria for all tests. Additional testing and modeling was performed to determine whether the sampling system would meet criteria under set-back flow conditions. This included measurements taken from a scale model with one-third of the exhaust flow and computer modeling of the system with two-thirds of the exhaust flow. This report documents the results of the set-back flow condition measurements and modeling. Tests performed included flow angularity, uniformity of velocity, gas concentration, and particle concentration across the duct at the sampling location. Results are within ANSI/HPS 13.1-1999 criteria for all tests. These tests are applicable for the 325 Building stack under set-back exhaust flow operating conditions (980 - 45,400 cubic feet per minute [cfm]) with one fan running. The modeling results show that criteria are met for all tests using a two-fan configuration exhaust (flow modeled at 104,000 cfm). Combined with the results from the earlier normal operating conditions, the ANSI/HPS 13.1-1999 criteria for all tests

  17. First Total Reflection X-Ray Fluorescence round-robin test of water samples: Preliminary results

    Science.gov (United States)

    Borgese, Laura; Bilo, Fabjola; Tsuji, Kouichi; Fernández-Ruiz, Ramón; Margui, Eva; Streli, Christina; Pepponi, Giancarlo; Stosnach, Hagen; Yamada, Takashi; Vandenabeele, Peter; Maina, David M.; Gatari, Michael; Shepherd, Keith D.; Towett, Erick K.; Bennun, Leonardo; Custo, Graciela; Vasquez, Cristina; Depero, Laura E.

    2014-11-01

    Total Reflection X-Ray Fluorescence (TXRF) is a mature technique to evaluate quantitatively the elemental composition of liquid samples deposited on clean and well polished reflectors. In this paper the results of the first worldwide TXRF round-robin test of water samples, involving 18 laboratories in 10 countries are presented and discussed. The test was performed within the framework of the VAMAS project, interlaboratory comparison of TXRF spectroscopy for environmental analysis, whose aim is to develop guidelines and a standard methodology for biological and environmental analysis by means of the TXRF analytical technique.

  18. Experimental Investigation Of Microbially Induced Corrosion Of Test Samples And Effect Of Self-assembled Hydrophobic Monolayers. Exposure Of Test Samples To Continuous Microbial Cultures, Chemical Analysis, And Biochemical Studies

    CERN Document Server

    Laurinavichius, K S

    1998-01-01

    Experimental Investigation Of Microbially Induced Corrosion Of Test Samples And Effect Of Self-assembled Hydrophobic Monolayers. Exposure Of Test Samples To Continuous Microbial Cultures, Chemical Analysis, And Biochemical Studies

  19. Characterization of a low-level radioactive waste grout: Sampling and test results

    International Nuclear Information System (INIS)

    Martin, P.F.C.; Lokken, R.O.

    1992-12-01

    WHC manages and operates the grout treatment facility at Hanford as part of a DOE program to clean up wastes stored at federal nuclear production sites. PNL provides support to the grout disposal program through pilot-scale tests, performance assessments, and formulation verification activities. in 1988 and 1989, over one million gallons of a low-level radioactive liquid waste was processed through the facility to produce a grout waste that was then deposited in an underground vault. The liquid waste was phosphate/sulfate waste (PSW) generated in decontamination of the N Reactor. PNL sampled and tested the grout produced during the second half of the PSW campaign to support quality verification activities prior to grout vault closure. Samples of grout were obtained by inserting nested-tube samplers into the grout slurry in the vault. After the grout had cured, the inner tube of the sampler was removed and the grout samples extracted. Tests for compressive strength, sonic velocity, and leach testing were used to assess grout quality; results were compared to those from pilot-scale test grouts made with a simulated PSW. The grout produced during the second half of the PSW campaign exceeded compressive strength and leachability formulation criteria. The nested tube samplers were effective in collecting samples of grout although their use introduced greater variability into the compressive strength data

  20. Decrease of bacterial spoilage of bread by low-dose irradiation of its flour

    International Nuclear Information System (INIS)

    Farkas, J.; Andrassy, E.

    1981-01-01

    A variant of Bacillus subtilis causing the ''rope'' defect of bread was isolated from spoiled bread and the heat resistance of its spores was investigated in a liquid medium similar in its composition to the soluble part of the bread dough. The spores almost completely survived a 64-min heat treatment at 25 0 C and only slightly more than one log-cycle destruction was observed after 30 min at 99.5 0 C. The radiation destruction of freeze-dried spores proved to be exponential in the 0 - 8.0 kGy dose range studied, and it showed a D 10 value of 1.9 kGy. Gamma irradiation considerably decreased the heat resistance of the surviving spores against moist heat. The dormancy of spores was also significantly decreased, by 1.0 kGy or higher doses. Baking trials were performed with untreated and irradiated (0.75 and 1.5 kGy) flour samples within two weeks and after two months of post-irradiation storage of wheat flour. The shelf-life of bread prepared from irradiated flour was longer by 50% than that of the control at 30 0 C. Development of surviving ''ropy'' spores into colonies inside the bread proved to be easily detectable by triphenyl-tetrazolium-chloride on the basis of their dehydrogenase activity. The favourable microbiological effect of radiation treatment of wheat flour did not diminish during its two-month post-irradiation storage. Organoleptic quality of the flour and that of the bread were not affected by the 0.75 kGy dose. Off-flavour formation was induced by the 1.5 kGy dose, which diminished, however, in the bread-making procedure. (author)