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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. TESTING FOR RISK PREMIUMS IN THE WHEAT-FLOUR SUBSECTOR

    OpenAIRE

    Cotterill, Ronald W.; Salih, Hachim M.

    1992-01-01

    This paper specifies a model of wholesale flour price determination that incorporates risk measures for input prices (wheat) and a joint output price (millfeed). Tests using daily price data for a Buffalo flour miller indicate that risk premiums do exist. Moreover, these premiums persist in a model that incorporates hedging.

  3. Speciation and monitoring test for inorganic arsenic in white rice flour.

    Science.gov (United States)

    Narukawa, Tomohiro; Hioki, Akiharu; Chiba, Koichi

    2012-02-01

    A monitoring test for arsenic species in white rice flour was developed and applied to flours made from 20 samples of polished rice collected from locations all over Japan. The arsenic species in white rice flour made from five samples each of four types of rice were analyzed by HPLC-ICP-MS after a heat-assisted aqueous extraction. The total arsenic and major and minor element concentrations in the white rice flours were measured by ICP-MS and ICP-OES after microwave-assisted digestion. 91 ± 1% of the arsenic in the flours was extractable. Concentrations of arsenite [As(III)], arsenate [As(V)], and dimethylarsinic acid (DMAA) were closely positively correlated with the total arsenic concentrations. The total arsenic concentration in flours made from rice collected around Japan was 0.15 ± 0.07 mg kg(-1) (highest, 0.32 mg kg(-1)), which is very low. It was thus confirmed that the white rice flour samples collected in this experiment were not suffered from noticeable As contamination.

  4. Evaluation of sampling plans to detect Cry9C protein in corn flour and meal.

    Science.gov (United States)

    Whitaker, Thomas B; Trucksess, Mary W; Giesbrecht, Francis G; Slate, Andrew B; Thomas, Francis S

    2004-01-01

    StarLink is a genetically modified corn that produces an insecticidal protein, Cry9C. Studies were conducted to determine the variability and Cry9C distribution among sample test results when Cry9C protein was estimated in a bulk lot of corn flour and meal. Emphasis was placed on measuring sampling and analytical variances associated with each step of the test procedure used to measure Cry9C in corn flour and meal. Two commercially available enzyme-linked immunosorbent assay kits were used: one for the determination of Cry9C protein concentration and the other for % StarLink seed. The sampling and analytical variances associated with each step of the Cry9C test procedures were determined for flour and meal. Variances were found to be functions of Cry9C concentration, and regression equations were developed to describe the relationships. Because of the larger particle size, sampling variability associated with cornmeal was about double that for corn flour. For cornmeal, the sampling variance accounted for 92.6% of the total testing variability. The observed sampling and analytical distributions were compared with the Normal distribution. In almost all comparisons, the null hypothesis that the Cry9C protein values were sampled from a Normal distribution could not be rejected at 95% confidence limits. The Normal distribution and the variance estimates were used to evaluate the performance of several Cry9C protein sampling plans for corn flour and meal. Operating characteristic curves were developed and used to demonstrate the effect of increasing sample size on reducing false positives (seller's risk) and false negatives (buyer's risk).

  5. 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.

  6. PIXE analysis of Nigerian flour and bread samples

    International Nuclear Information System (INIS)

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

    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 3 ) in bread baking led a few authors to report on the chemical methods for the determination of KBrO 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

  7. 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.

  8. 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.

  9. 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

    2018-06-01

    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

  10. A validated multianalyte LC-MS/MS method for quantification of 25 mycotoxins in cassava flour, peanut cake and maize samples.

    Science.gov (United States)

    Ediage, Emmanuel Njumbe; Di Mavungu, José Diana; Monbaliu, Sofie; Van Peteghem, Carlos; De Saeger, Sarah

    2011-05-25

    This study was designed to develop a sensitive liquid chromatography tandem mass spectrometry (LC-MS/MS) method for the simultaneous detection and quantification of 25 mycotoxins in cassava flour, peanut cake and maize samples with particular focus on the optimization of the sample preparation protocol and method validation. All 25 mycotoxins were extracted in a single step with a mixture of methanol/ethyl acetate/water (70:20:10, v/v/v). The method limits of quantification (LOQ) varied from 0.3 μg/kg to 106 μg/kg. Good precision and linearity were observed for most of the mycotoxins. The method was applied for the analysis of naturally contaminated peanut cake, cassava flour and maize samples from the Republic of Benin. All samples analyzed (fifteen peanut cakes, four maize flour and four cassava flour samples) tested positive for one or more mycotoxins. Aflatoxins (total aflatoxins; 10-346 μg/kg) and ochratoxin A (cake samples while fumonisin B(1) (4-21 μg/kg), aflatoxin B(2) (flour samples. Fumonisin B(1) (13-836 μg/kg), fumonisin B(2) (5-221 μg/kg), fumonisin B(3) (samples.

  11. 238 U, 232 Th and 40 K in wheat flour samples of Iraq markets

    Directory of Open Access Journals (Sweden)

    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.

  12. Bioethanol production from waste bread samples made from mixtures of wheat and buckwheat flours

    OpenAIRE

    Ačanski, Marijana; Pastor, Kristian; Razmovski, Radojka; Vučurović, Vesna; Psodorov, Đorđe

    2014-01-01

    In this paper yields of bioethanol from seven samples of bread were compared. Samples of bread were produced and prepared in a laboratory by mixing wheat and buckwheat flour in amounts of 0, 20, 40, 50, 60, 80 and 100%. At first, the analysis of all seven samples of bread was done (dry matter, starch content and pH value of bread sample suspensions). Then the waste bread suspensions were hydrolyzed by applying commercial hydrolytic enzymes, Termamyl® SC and SAN Extra® L. The fermentation proc...

  13. 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.

  14. Physical Characteristics, Chemical Composition, Organoleptic Test And The Number Of Microbes In The Biscuits With Addition Of Flour Banana Peels

    Science.gov (United States)

    Hernawati; Aryani, A.; Shintawati, R.

    2017-02-01

    The purpose of this study to analyze the physical characteristics, chemical composition and organoleptic test of biscuit flour with the addition of flour banana peel. Materials used are banana peels Kepok. Kepok banana peel has been found to contain high fiber food. Biscuit-making stage includes the formation of cream, adding flour and wheat flour dietary fiber from banana peels to concentrations of 0% as control, 25%, 50% and 75% of 100 grams of wheat flour; mixing; molding; baking in the oven for 20-25 minutes with a temperature of 180°C. Parameters to be measured, namely the physical characteristics include: hardness, softness, consistency, crispness. Furthermore, the biscuits were tested by chemical analysis (proximate). Organoleptic test include: aroma, taste, mouthfeel, aftertaste. Data were analyzed statistically using SAS computing programs. Physical and organoleptic test results biscuits with the addition of flour banana peels has sufficient level of preference between like-liked. Based on the results of the proximate analysis of biscuits with the addition of flour banana peels has generally been in accordance with the National Standards of Indonesia (SNI). Conclusion of the study that the addition of flour banana peels in biscuits has the potential to become functional foods that contain high fiber.

  15. 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.)

  16. 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)

  17. Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids.

    Science.gov (United States)

    Schaffarczyk, Monika; Østdal, Henrik; Matheis, Olivia; Jekle, Mario; Koehler, Peter

    2016-06-01

    A microscale reconstitution baking test, using wheat flour defatted with 2-propanol at 20 °C, was established to determine the functional effects of lipids isolated from lipase-treated wheat dough. Proper selection of solvent and extraction temperature was of major importance to maintain the functionality of defatted flour. Dough and gluten from flour defatted with water-saturated 1-butanol (WSB; extracted at 20 °C) and 2-propanol (extracted at 75 °C) had inferior extensibility and loaf volume compared to control flour extracted with 2-propanol at 20 °C. Quantitation of gluten proteins showed that defatting with WSB (20 °C) or 2-propanol (75 °C) decreased the gliadin and increased the glutenin content. Possible reasons were thiol-disulfide interchange reactions, caused either by heat (2-propanol, 75 °C) or by the solvent WSB, which affected gluten proteins. Confocal laser scanning microscopy showed that regular, interconnected gluten structures were only present in dough from flour defatted with 2-propanol at 20 °C. Copyright © 2016 Elsevier Ltd. All rights reserved.

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

    Directory of Open Access Journals (Sweden)

    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.

  19. Evaluation of dry heat treatment of soft wheat flour for the production of high ratio cakes.

    Science.gov (United States)

    Keppler, S; Bakalis, S; Leadley, C E; Sahi, S S; Fryer, P J

    2018-05-01

    An accurate method to heat treat flour samples has been used to quantify the effects of heat treatment on flour functionality. A variety of analytical methods has been used such as oscillatory rheology, rheomixer, solvent retention capacity tests, and Rapid Visco Analysis (RVA) in water and in aqueous solutions of sucrose, lactic acid, and sodium carbonate. This work supports the hypothesis that heat treatment facilitates the swelling of starch granules at elevated temperature. Results furthermore indicated improved swelling ability and increased interactions of flour polymers (in particular arabinoxylans) of heat treated flour at ambient conditions. The significant denaturation of the proteins was indicated by a lack of gluten network formation after severe heat treatments as shown by rheomixer traces. Results of these analyses were used to develop a possible cake flour specification. A method was developed using response surfaces of heat treated flour samples in the RVA using i) water and ii) 50% sucrose solution. This can uniquely characterise the heat treatment a flour sample has received and to establish a cake flour specification. This approach might be useful for the characterisation of processed samples, rather than by baking cakes. Hence, it may no longer be needed to bake a cake after flour heat treatment to assess the suitability of the flour for high ratio cake production, but 2 types of RVA tests suffice. Copyright © 2018 The Authors. Published by Elsevier Ltd.. All rights reserved.

  20. 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 ...

  1. red flour beetle

    African Journals Online (AJOL)

    STORAGESEVER

    2009-12-01

    Dec 1, 2009 ... 2Institute of Biochemistry and Biotechnology, University of the Punjab, Lahore, Pakistan. 3Department of ... most important energy source around the globe ... T. castaneum (red flour beetle) samples were collected from rice.

  2. Quality evaluation of irradiated wheat flours

    International Nuclear Information System (INIS)

    Cattani, M.M.; Mastro, N.L. del; Rigoni, V.H.

    1995-01-01

    Co-60 irradiated wheat flour samples in the range of 0.2-30 kGy have been analysed by the ESR technique. (Electron Spin Resonance). Tests of color, stability and Falling Number were also performed. The observed ESR signals showed complex but similar behavior for all samples. The intensity of the ESR signal showed a linear dependence with dose up to 30 kGy. Tests of color, stability and Falling Number showed that up to the dose recommended to destroy plagues (1 kGy), the intrinsic properties of flours are preserved being the product in perfect conditions to be commercialized. (author). 7 refs, 5 figs, 1 tab

  3. Characteristics of Analog Rice From Potato Flour (Solanum Tuberosom L.) Corn Flour (Zea Mays L.) and Sago Flour (Arenga Microcarpa Beccari)

    OpenAIRE

    Korompis, Olga S; Mamuaja, Christine F; Mandey, Lucia C

    2016-01-01

    Potato (Solanum tuberosum L.), corn (Zea mays L.) and sago (Arenga microcarpa Beccari) are crops containing high carbohydrate, as source of calory food, and those can be made into rice analog. This study aimed: (1) to determine the formulations by organoleptic test in manufacture analog rice from potato flour, corn flour and sago flour, and (2) to analyze the physical properties, chemical properties of rice analog from potato flour with the addition of corn flour and sago flour. The research ...

  4. 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.

  5. 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

  6. 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.

  7. 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.

  8. Development and Validation of a Multiresidue Method for the Determination of Pesticides in Dry Samples (Rice and Wheat Flour) Using Liquid Chromatography/Triple Quadrupole Tandem Mass Spectrometry.

    Science.gov (United States)

    Grande-Martínez, Ángel; Arrebola, Francisco Javier; Moreno, Laura Díaz; Vidal, José Luis Martínez; Frenich, Antonia Garrido

    2015-01-01

    A rapid and sensitive multiresidue method was developed and validated for the determination of around 100 pesticides in dry samples (rice and wheat flour) by ultra-performance LC coupled to a triple quadrupole mass analyzer working in tandem mode (UPLC/QqQ-MS/MS). The sample preparation step was optimized for both matrixes. Pesticides were extracted from rice samples using aqueous ethyl acetate, while aqueous acetonitrile extraction [modified QuEChERS (quick, easy, cheap, effective, rugged, and safe) method] was used for wheat flour matrixes. In both cases the extracts were then cleaned up by dispersive solid phase extraction with MgSO4 and primary secondary amine+C18 sorbents. A further cleanup step with Florisil was necessary to remove fat in wheat flour. The method was validated at two concentration levels (3.6 and 40 μg/kg for most compounds), obtaining recoveries ranging from 70 to 120%, intraday and interday precision values≤20% expressed as RSDs, and expanded uncertainty values≤50%. The LOQ values ranged between 3.6 and 20 μg/kg, although it was set at 3.6 μg/kg for the majority of the pesticides. The method was applied to the analysis of 20 real samples, and no pesticides were detected.

  9. Gleeble Testing of Tungsten Samples

    Science.gov (United States)

    2013-02-01

    temperature on an Instron load frame with a 222.41 kN (50 kip) load cell . The samples were compressed at the same strain rate as on the Gleeble...ID % RE Initial Density (cm 3 ) Density after Compression (cm 3 ) % Change in Density Test Temperature NT1 0 18.08 18.27 1.06 1000 NT3 0...4.1 Nano-Tungsten The results for the compression of the nano-tungsten samples are shown in tables 2 and 3 and figure 5. During testing, sample NT1

  10. 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.

  11. 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

  12. 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 (P<0.05). Furthermore, there was no significant difference in lipid profiles of the test human subjects between when they consumed WWM and SFFWWM with the soup however, SFFWWM reduced TC, TG, LDL-C and VDL-C and increased HDL-C and TP than WMM at (P<0.05). In addition, GI is positively correlated with TC, TG, LDL-C and VLDL-C, but is negatively correlated with TP and HDL-C. It can therefore be concluded that; fortifying WWM with soy flour 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.

  13. seed flour

    African Journals Online (AJOL)

    ONOS

    2010-09-06

    Sep 6, 2010 ... and with a nice taste, used for cooking or as lamp oil. The fatty acid ... Pra seeds were obtained from a local market in Nakhon Si Thammarat. Page 2. Table 1. Proximate composition of pra seed flour. Constituent. Percentage ...

  14. 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

  15. 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.

  16. 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.

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

    Science.gov (United States)

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

    2012-12-01

    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.

  18. 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.

  19. 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.

  20. 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.

  1. Salmonella testing of pooled pre-enrichment broth cultures for screening multiple food samples.

    Science.gov (United States)

    Price, W R; Olsen, R A; Hunter, J E

    1972-04-01

    A method has been described for testing multiple food samples for Salmonella without loss in sensitivity. The method pools multiple pre-enrichment broth cultures into single enrichment broths. The subsequent stages of the Salmonella analysis are not altered. The method was found applicable to several dry food materials including nonfat dry milk, dried egg albumin, cocoa, cottonseed flour, wheat flour, and shredded coconut. As many as 25 pre-enrichment broth cultures were pooled without apparent loss in the sensitivity of Salmonella detection as compared to individual sample analysis. The procedure offers a simple, yet effective, way to increase sample capacity in the Salmonella testing of foods, particularly where a large proportion of samples ordinarily is negative. It also permits small portions of pre-enrichment broth cultures to be retained for subsequent individual analysis if positive tests are found. Salmonella testing of pooled pre-enrichment broths provides increased consumer protection for a given amount of analytical effort as compared to individual sample analysis.

  2. 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 ...

  3. 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.

  4. [Development of bakery products for greater adult consumption based on wheat and rice flour].

    Science.gov (United States)

    Reyes Aguilar, María José; Palomo, Patricia de; Bressani, Ricardo

    2004-09-01

    The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread.

  5. Utilization of Durian Seed Flour as Filler Ingredient of Meatball

    Directory of Open Access Journals (Sweden)

    D. R. Malini

    2016-12-01

    Full Text Available Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can be utilized as a filler in meatball production. The purposes of this research were to evaluate the nutrient content and quality of durian seed flour, the best level of durian seed flour addition to the meatball production, and the quality of beef meatball during storage in room temperature and refrigerator. Complete randomized design (CRD was used with 3 treatments and 3 replications. The treatments used different filler ingredients consisted of: 1 100% tapioca, 2 50% tapioca + 50% durian seed flour, and 3 100% durian seed flour utilization. The results showed that durian seed flour could affect the protein levels and hardness of beef meatballs. In the organoleptic test, the addition of durian seed flour had no effect on the appearance of the color, flavor, aroma, and texture. The meatballs with 100% durian seed flour had the lowest hardness. The protein content of the meatballs with 100% durian seed flour was the highest. The used of 50% durian seed flour gave the best effect to beef meatball during storage. Meatball could be stored up to 8 h in room temperature while refrigerator could keep it longer up to 12 d. It was concluded that the addition 50% durian seed flour may substitute tapioca flour as filler ingredient of beef meatball.

  6. 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%.

  7. 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

  8. 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.

  9. 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.

  10. 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.

  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 (cake (GI 51.8 (sem 3.3)), with 200-250 g coconut flour/kg (Pflour/kg had GI ranging from 61.3 to 71.4. Among the test foods, pan de sal (GI 87.2 (sem 5.5)) and multigrain loaf (GI 85.2 (sem 6.8)) gave significantly higher GI with 50 and 100 g coconut flour/kg respectively (Pflour/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 (Pflour. 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. 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

  13. 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

  14. 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)

  15. 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...

  16. 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.

  17. Study of mechanical and thermal properties of soy flour elastomers

    Science.gov (United States)

    Allen, Kendra Alicia

    Bio-based plastics are becoming viable alternatives to petroleum-based plastics because they decrease dependence on petroleum derivatives and are more environmentally friendly. Raw materials such as soy flour are widely available, low cost, lightweight, stiffness and have high strength characteristics, but weak interfacial adhesion between the soy flour and the polymer poses a challenge. In this study, soy flour was utilized as a filler in thermoplastic elastomer composites. A surface modification called acetylation was investigated at soy flour concentrations of 10 wt%, 15 wt% and 20 wt%. The mechanical properties of the composites were then compared to that of elastomers without a filler. Chemical characterization of the acetylated soy flour was attempted in order to understand what occurs during the reaction and after completion. In the range of tests, soy flour loadings were observed to be inversely proportional to tensile strength for both the untreated and treated soy flour. However, the acetylated soy flour at 10 wt% concentration performed comparable to that of the neat rubber and resulted in an increase in tensile strength. Unexpectedly, the acetylation reaction increased elongation, which reduced stress within the composite and is believed to increase the adhesion of the soy flour to that of the elastomer. In the nuclear magnetic resonance (SS-NMR), the intensity for the treated soy flour was larger than that of the untreated soy flour for the acetyl groups that were attached to the soy flour, particularly, the carbonyl function group next to the deprotonated oxygen and the methyl group next to the carbonyl. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) indicated that the acetylated soy flour is slightly more thermally stable than the untreated soy flour. The treated soy flour also increased the decomposition temperature of the composite.

  18. 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 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.

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

    Science.gov (United States)

    Aguilar-Raymundo, Victoria Guadalupe; Vélez-Ruiz, Jorge Fernando

    2018-01-01

    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 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. PMID:29463036

  20. 30 CFR 14.5 - Test samples.

    Science.gov (United States)

    2010-07-01

    ... MINING PRODUCTS REQUIREMENTS FOR THE APPROVAL OF FLAME-RESISTANT CONVEYOR BELTS General Provisions § 14.5 Test samples. Upon request by MSHA, the applicant must submit 3 precut, unrolled, flat conveyor belt...

  1. 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

  2. Fermented Dough Characteristics of Wheat-barley-hemp Composites. Comparison of Two Dosages of Barley and Hemp Wholemeal/Flour

    Directory of Open Access Journals (Sweden)

    Marie Hrušková

    2016-01-01

    Full Text Available Wheat flour substitution by barley one led to shortening of fermentation and leavening times (about 14–57% and 35–83%, respectively as well as to lessening of dough volumes (about 25–75%, based on lowered protein quality (Zeleny value. Addition of barley flour affected specific bread volume; diminishing for wheat-barley blends 70:30 and 50:50 reached 30% and 43%, respectively. Volume of bread prepared from wheat-barley blend 70:30 enhanced by dehulled hemp wholemeal was the highest within the tested tri-composites set, achieving 130% of wheat-barley control; other hemp products caused the parameter decrease (from 8 to 33%. Within a group of bakery products containing 50% of barley flour, hulled hemp wholemeal partially supressed negative effect of barley flour – specific bread volumes increased about ca 15%. Commercial fine hemp flour samples demonstrated a reversal influence – its addition resulted into lower buns size than wheat-barley control (about 3–34%. Between wheat flour and both groups of flour tri-composites, PCA confirmed differences in dough and bread technological quality. Specific bread volume could be predicted according to maturograph dough elasticity, dough or bread OTG volumes.

  3. Estimating Sample Size for Usability Testing

    Directory of Open Access Journals (Sweden)

    Alex Cazañas

    2017-02-01

    Full Text Available One strategy used to assure that an interface meets user requirements is to conduct usability testing. When conducting such testing one of the unknowns is sample size. Since extensive testing is costly, minimizing the number of participants can contribute greatly to successful resource management of a project. Even though a significant number of models have been proposed to estimate sample size in usability testing, there is still not consensus on the optimal size. Several studies claim that 3 to 5 users suffice to uncover 80% of problems in a software interface. However, many other studies challenge this assertion. This study analyzed data collected from the user testing of a web application to verify the rule of thumb, commonly known as the “magic number 5”. The outcomes of the analysis showed that the 5-user rule significantly underestimates the required sample size to achieve reasonable levels of problem detection.

  4. Sampling analytical tests and destructive tests for quality assurance

    International Nuclear Information System (INIS)

    Saas, A.; Pasquini, S.; Jouan, A.; Angelis, de; Hreen Taywood, H.; Odoj, R.

    1990-01-01

    In the context of the third programme of the European Communities on the monitoring of radioactive waste, various methods have been developed for the performance of sampling and measuring tests on encapsulated waste of low and medium level activity, on the one hand, and of high level activity, on the other hand. The purpose was to provide better quality assurance for products to be stored on an interim or long-term basis. Various testing sampling means are proposed such as: - sampling of raw waste before conditioning and determination of the representative aliquot, - sampling of encapsulated waste on process output, - sampling of core specimens subjected to measurement before and after cutting. Equipment suitable for these sampling procedures have been developed and, in the case of core samples, a comparison of techniques has been made. The results are described for the various analytical tests carried out on the samples such as: - mechanical tests, - radiation resistance, - fire resistance, - lixiviation, - determination of free water, - biodegradation, - water resistance, - chemical and radiochemical analysis. Every time it was possible, these tests were compared with non-destructive tests on full-scale packages and some correlations are given. This word has made if possible to improve and clarify sample optimization, with fine sampling techniques and methodologies and draw up characterization procedures. It also provided an occasion for a first collaboration between the laboratories responsible for these studies and which will be furthered in the scope of the 1990-1994 programme

  5. 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.

  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. 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

  8. Determination of fluorine in fodder phosphates and phosphorite flour by fast neutron activation method

    International Nuclear Information System (INIS)

    Abashin, E.G.; Lisovskij, I.P.; Smakhtin, L.A.

    1980-01-01

    A neutron-activation method is suggested for determination of fluorine in fodder phosphates and phosphorite flour. Used as the source of fast neutrons was an NG-150M neutron generator with a maximum yield of 10 8 nxcm -2 xs -1 . Samples were irradiated in polyethylene ampoules using a pneumatic shuttle. Fluorine was determined with reference to the fluorine-18 isotope. The accuracy of determining fluorine in fodder phosphates and phosphorite flour is 1 to 4% (rel.) at a rate of not less than 10 samples per hour. The method is suitable for in-process testing of products

  9. Determination of fluorine in fodder phosphates and phosphorite flour by fast neutron activation method

    Energy Technology Data Exchange (ETDEWEB)

    Abashin, E G; Lisovskii, I P; Smakhtin, L A

    1980-01-01

    A neutron-activation method is suggested for determination of fluorine in fodder phosphates and phosphorite flour. Used as the source of fast neutrons was an NG-150M neutron generator with a maximum yield of 10/sup 8/ nxcm/sup -2/xs/sup -1/. Samples were irradiated in polyethylene ampoules using a pneumatic shuttle. Fluorine was determined with reference to the fluorine-18 isotope. The accuracy of determining fluorine in fodder phosphates and phosphorite flour is 1 to 4% (rel.) at a rate of not less than 10 samples per hour. The method is suitable for in-process testing of products.

  10. 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%.

  11. 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

  12. 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

  13. 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

  14. 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.

  15. 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.

  16. Mixing and sampling tests for Radiochemical Plant

    International Nuclear Information System (INIS)

    Ehinger, M.N.; Marfin, H.R.; Hunt, B.

    1999-01-01

    The paper describes results and test procedures used to evaluate uncertainly and basis effects introduced by the sampler systems of a radiochemical plant, and similar parameters associated with mixing. This report will concentrate on experiences at the Barnwell Nuclear Fuels Plant. Mixing and sampling tests can be conducted to establish the statistical parameters for those activities related to overall measurement uncertainties. Density measurements by state-of-the art, commercially availability equipment is the key to conducting those tests. Experience in the U.S. suggests the statistical contribution of mixing and sampling can be controlled to less than 0.01 % and with new equipment and new tests in operating facilities might be controlled to better accuracy [ru

  17. 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)

  18. Tests on CANDU fuel elements sheath samples

    International Nuclear Information System (INIS)

    Ionescu, S.; Uta, O.; Mincu, M.; Prisecaru, I.

    2016-01-01

    This work is a study of the behavior of CANDU fuel elements after irradiation. The tests are made on ring samples taken from fuel cladding in INR Pitesti. This paper presents the results of examinations performed in the Post Irradiation Examination Laboratory. By metallographic and ceramographic examination we determinate that the hydride precipitates are orientated parallel to the cladding surface. A content of hydrogen of about 120 ppm was estimated. After the preliminary tests, ring samples were cut from the fuel rod, and were subject of tensile test on an INSTRON 5569 model machine in order to evaluate the changes of their mechanical properties as consequence of irradiation. Scanning electron microscopy was performed on a microscope model TESCAN MIRA II LMU CS with Schottky FE emitter and variable pressure. The analysis shows that the central zone has deeper dimples, whereas on the outer zone, the dimples are tilted and smaller. (authors)

  19. 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.

  20. 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.

  1. 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.

  2. 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.

  3. Laboratory Tests of Bitumen Samples Elasticity

    Science.gov (United States)

    Ziganshin, E. R.; Usmanov, S. A.; Khasanov, D. I.; Khamidullina, G. S.

    2018-05-01

    This paper is devoted to the study of the elastic and acoustic properties of bitumen core samples. The travel velocities of the ultrasonic P- and S-waves were determined under in-situ simulation conditions. The resulting data were then used to calculate dynamic Young's modulus and Poisson's ratio. The authors studied the correlation between the elasticity and the permeability and porosity. In addition, the tests looked into how the acoustic properties had changed with temperature rise.

  4. 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.

  5. 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.

  6. 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)

  7. [Quantification of Wood Flour and Polypropylene in Chinese Fir/Polypropylene Composites by FTIR].

    Science.gov (United States)

    Lao, Wan-li; Li, Gai-yun; Zhou, Qun; Qin, Te-fu

    2015-06-01

    The ratio of wood and plastic in Wood Plastic Composites (WPCss) influences quality and price, but traditional thermochemical methods cannot rapidly and accurately quantify the ratio of wood/PP in WPCss. This paper was addressed to investigate the feasibility of quantifying the wood flour content and plastic content in WPCss by Fourier Transform Infrared (FTIR) spectroscopy. With Chinese fir, polypropylene (PP) and other additives as raw materials, 13 WPCs samples with different wood flour contents, ranging from 9.8% to 61.5%, were prepared by modifying wood flour, mixing materials and extrusion pelletizing. The samples were analyzed by FTIR with the KBr pellets technique. The absorption peaks of WPCss at 1059, 1 033 and 1 740 cm(-1) are considered as characteristic of Chinese fir, and the absorption peaks at 1 377, 2 839 and 841 cm(-1) are typical of PP by comparing the spectra of WPCss with that of Chinese fir, PP and other additives. The relationship between the wood flour content, PP content in WPCss and their characteristic IR peaks height ratio was established. The results show that there is a strong linear correlation between the wood flour content in WPCss and I1 059/l 1 377/I1 033, /I1377, R2 are 0.992 and 0.993 respectively; there is a high linear correlation between the PP content in WPCss and I1 377/I1 740, I2 839 /I1 740 R2 are 0.985 and 0.981, respectively. Quantitative methods of the wood flour content and PP content in WPCss by FTIR were developed, the predictive equations of the wood flour content in WPCss are y = 53.297x-9. 107 and y = 55.922x-10.238, the predictive equations of the PP content in WPCss are y = 6.828 5x+5.403 6 and y = 8.719 7x+3.295 8. The results of the accuracy test and precision test show that the method has strong repeatability and high accuracy. The average prediction relative deviations of the wood flour content and PP content in WPCss are about 5%. The prediction accuracy has been improved remarkably, compared to

  8. 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.

  9. Quality characteristics of wheat flour dough and bread containing grape pomace flour.

    Science.gov (United States)

    Šporin, Monika; Avbelj, Martina; Kovač, Boris; Možina, Sonja Smole

    2018-04-01

    Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the dough, and on the sensory and antioxidant properties of the final bread. Development time and dough stability were longer when 'Merlot' grape pomace flour was added compared to 'Zelen' grape pomace flour and the control. Grape pomace flour addition affected bread volume, firmness, crumb and crust colour, and odour and taste intensity. Moreover, grape pomace flour addition resulted in a stickier and less springy crumb texture, and some negative sensorial properties, such as increased intensity of aftertaste and sand feeling in the mouth. The phenolic content and antioxidant activity of bread were positively correlated with grape pomace flour addition ( r = 0.987, p = 0.01 and r = 0.941, p = 0.01 between phenolic content and ferric reducing antioxidant power and phenolic content and 2,2-diphenyl-1-picrylhydrazyl, respectively). The highest total phenolic contents were 5.92 mg gallic acid equivalents (GAE)/g dw for 'Merlot' and 3.65 mg gallic acid equivalents /g dw for 'Zelen', which were seen for the bread prepared with the highest grape pomace flour addition (15%). The highest antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power assays were seen for the bread prepared with the highest 'Merlot' grape pomace flour addition (15%). Dough characteristic and sensory profile are strongly influenced by cultivar of grape pomace flour. Based on results of sensory profiling, the variety 'Zelen' is suggested for use.

  10. 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.

  11. Tracer gas diffusion sampling test plan

    International Nuclear Information System (INIS)

    Rohay, V.J.

    1993-01-01

    Efforts are under way to employ active and passive vapor extraction to remove carbon tetrachloride from the soil in the 200 West Area an the Hanford Site as part of the 200 West Area Carbon Tetrachloride Expedited Response Action. In the active approach, a vacuum is applied to a well, which causes soil gas surrounding the well to be drawn up to the surface. The contaminated air is cleaned by passage through a granular activated carbon bed. There are questions concerning the radius of influence associated with application of the vacuum system and related uncertainties about the soil-gas diffusion rates with and without the vacuum system present. To address these questions, a series of tracer gas diffusion sampling tests is proposed in which an inert, nontoxic tracer gas, sulfur hexafluoride (SF 6 ), will be injected into a well, and the rates of SF 6 diffusion through the surrounding soil horizon will be measured by sampling in nearby wells. Tracer gas tests will be conducted at sites very near the active vacuum extraction system and also at sites beyond the radius of influence of the active vacuum system. In the passive vapor extraction approach, barometric pressure fluctuations cause soil gas to be drawn to the surface through the well. At the passive sites, the effects of barometric ''pumping'' due to changes in atmospheric pressure will be investigated. Application of tracer gas testing to both the active and passive vapor extraction methods is described in the wellfield enhancement work plan (Rohay and Cameron 1993)

  12. 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.

  13. 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.

  14. Quinoa flour in baked products.

    Science.gov (United States)

    Lorenz, K; Coulter, L

    1991-07-01

    The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour. A bitter after taste was noted at the 30% level. Cake quality was acceptable with 5% and 10% of quinoa flour. Cake grain became more open and the texture less silky as the level of quinoa substitution increased. Cake taste improved with either 5% or 10% quinoa flour in the blend. Cookie spread and top grain scores decreased with increasing levels of quinoa flour blended with high-spread cookie flour. Flavor improved up to 20% quinoa flour in the blend. Cookie spread and cookie appearance was improved with a quinoa/low-spread flour blend by using 2% lecithin.

  15. 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)

  16. Tests of gas sampling electromagnetic shower calorimeter

    International Nuclear Information System (INIS)

    Barbaro-Galtieri, A.; Carithers, W.; Day, C.; Johnson, K.J.; Wenzel, W.A.; Videau, H.

    1983-01-01

    An electromagnetic shower gas-sampling calorimeter has been tested in both Geiger and proportional discharge modes for incident electron energies in the range 0.125-16 GeV. The 0.2 radiation length-thick layers were lead-fiberglass laminates with cathode strips normal to the sense wires. The 5x10 mm 2 Geiger cells were formed with uniformly spaced nylon fibers perpendicular to the wires. Proportional mode measurements were carried out in the pressure range 1-10 atm. A Monte Carlo simulation is in good agreement with measured shower characteristics and has been used to predict the behavior for oblique of incidence and for various Geiger cell dimensions. (orig.)

  17. 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.

  18. Optimisation of amylase and xylanase addition in dependance of white flour amylase activity

    Directory of Open Access Journals (Sweden)

    Lončar Davor M.

    2016-01-01

    Full Text Available In this study the effect of different quantities of added amylase to white wheat flours characterized with different activities of naturally existing amylases is tested. Response surface methodology is chosen to test the effects of main applied technological parameters on bread quality responses. Independent variables are chosen to be: quantity of added amylase and bulk fermentation time, while analysed responses are: specific volume, grain structure, bulk fermentation. Bread quality responses are statistically significant, while predicted and observed responses correspond very well, which allows good prediction of bread quality parameters based on applied technological parameters and flour characteristics. Score analysis shows that optimum quantity of amylase addition regarding bread quality depends on the activity of naturally existing amylases. Optimal quantity of added xylanase in bread samples made from both flour types is 0.004%. Xylanase improved properties of white wheat bread and higher effect is experienced with flour that has more active naturally existing amylases. Addition of amylase has statistically significantly increased a* values of crust. Addition of xylanase has statistically significantly decreased values of b* in comparison to the respective bread sample with only added amylase.

  19. Evaluation of Simultaneous Exposure to Flour Dust and Airborne Fungal Spores in Milling Plant

    Directory of Open Access Journals (Sweden)

    Alireza Dehdashti

    2016-01-01

    Full Text Available Background and Objectives: Wheat flour as an organic allergen particle has an extensive respiratory exposure in milling industry and related industries. Simultaneous exposure to flour dust and fungal spores causes infectious disease, cancers, and impaired pulmonary function tests. This research was carried out with the aim of assessing the concentration of respirable flour particles, determining the type, and concentration of fungal spores in breathing air of workers in milling industries. Methods: In this descriptive cross-sectional study, 42 area samples were collected on filter and analyzed gravimetrically. Using a specific sampling pump, sampling of bioaerosols and sabro dextrose agar medium of fungal spores, was performed. Microscopic analysis was applied to detect and quantify microorganisms as colony per cubic meter. Results: The mean and standard deviation of total respirable particles in the breathing air of workers was 6/57±1/69mg/m3, which exceeded occupational exposure limit. The concentration of fungal spores in workers’ breathing air ranged from 42 to 310 colony per cubic meter. The percentage of respirable to total dust particles produced in sieve vibration, bagging, and milling sections, were determined 67.83%, 32%, and 62.2%, respectively. Conclusion: The results of this study revealed that the concentration of respirable particles in wheat milling process exceeded the recommended level and the concentration of fungal spores was at the average level of occupational exposure according to ACGIH recommendation. Therefore, engineering controls are required in flour milling process to reduce the exposure of workers.

  20. Effect of gamma radiation on total antioxidant capacity, total lipid concentration and shelf life of finger millet flour

    International Nuclear Information System (INIS)

    Lathika; Manupriya, B.R.; Shenoy, K.B.; Patil, S.L.; Somashekarappa, H.M.

    2016-01-01

    The present study is an attempt to study the impact of gamma radiation on the shelf life, total antioxidant capacity and total lipid concentration of finger millet (Eleusine coracana L.) flour. Finger millet flour was procured from market. Flour samples of 50 g 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 1 year. Within 24 hours of irradiation, the samples were tested for moisture (2 ± 0.2%), total antioxidant capacity (0.12 ± 0.010 mg) and lipid concentration (15 ± 0.4 mg)

  1. 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.

  2. 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)

  3. 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.

  4. 46 CFR 160.050-5 - Sampling, tests, and inspection.

    Science.gov (United States)

    2010-10-01

    ... one from which any sample ring life buoy failed the buoyancy or strength test, the sample shall... ring life buoys with this subpart. The manufacturer shall provide means to secure any test that is not... procedures. Table 160.050-5(e)—Sampling for Buoyancy Tests Lot size Number of life buoys in sample 100 and...

  5. Sample Size Determination for Rasch Model Tests

    Science.gov (United States)

    Draxler, Clemens

    2010-01-01

    This paper is concerned with supplementing statistical tests for the Rasch model so that additionally to the probability of the error of the first kind (Type I probability) the probability of the error of the second kind (Type II probability) can be controlled at a predetermined level by basing the test on the appropriate number of observations.…

  6. 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.

  7. 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.

  8. [Determination of aluminium in flour foods with photometric method].

    Science.gov (United States)

    Ma, Lan; Zhao, Xin; Zhou, Shuang; Yang, Dajin

    2012-05-01

    To establish a determination method for aluminium in flour foods with photometric method. After samples being treated with microwave digestion and wet digestion, aluminium in staple flour foods was determined by photometric method. There was a good linearity of the result in the range of 0.25 - 5.0 microg/ml aluminium, r = 0.9998; limit of detection (LOD) : 2.3 ng/ml; limit of quantitation (LOQ) : 7 ng/ml. This method of determining aluminium in flour foods is simple, rapid and reliable.

  9. Flow-specific physical properties of coconut flours

    Science.gov (United States)

    Manikantan, Musuvadi R.; Kingsly Ambrose, Rose P.; Alavi, Sajid

    2015-10-01

    Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m-3, respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m-3, respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82° for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces. The results of this study will be helpful in designing handling, flow, and processing systems for coconut milk residue and virgin coconut oil cake flours.

  10. 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

  11. Storage changes in the quality of sound and sprouted flour.

    Science.gov (United States)

    Sur, R; Nagi, H P; Sharma, S; Sekhon, K S

    1993-07-01

    Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8 degrees C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products. Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts.

  12. 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.

  13. Analysis on The Substitution Ability of Mocaf Flour Toward Wheat Flour, its Business Feasibility, and its Industry Multiple Effects

    Directory of Open Access Journals (Sweden)

    Muhammad Riza Firdaus

    2017-07-01

    Full Text Available The production of mocaf flour in MSME scale in South Kalimantan area was not feasible considered from its business feasibility hence the multiple effect was unmeasured based on its industry existence. Mocaf flour production derived from cassava, which is a plant that not only match on dry land but also in the wetlands of South Kalimantan, can not be oriented consumer as a substitute for wheat flour for common food products in the society. Therefore, further research refers to aspects mocaf flour premium for health. This objective of this research was to increase the society consumption of mocaf flour for the healthy reason related to the trend on negative effect from high level of gluten in wheat flour. The laboratory test showed the result that supports mocaf product for health. With this consideration then mocaf processed product have potentials to bedeveloped though serious marketing effort is required due to infamiliarity of the mocaf flour especially in South Kalimantan area. Difference test result showed that prospects, indeed, haveintention to purchase mocaf-based processed products for healthy reason.

  14. UJI FISIK PAKAN IKAN YANG MENGGUNAKAN BINDER TEPUNG GAPLEK PHYSICAL TEST OF FISH FEED USING CASSAVA FLOUR BINDER

    Directory of Open Access Journals (Sweden)

    Dini Siswani Mulia

    2017-03-01

    Full Text Available Pakan ikan dibuat selain memiliki kandungan nutrisi yang sesuai dengan kebutuhan ikan budidaya, juga secara fisik harus kompak dan stabil di dalam air. Kelemahan yang sering terjadi, sebagian besar kandungan nutrisi sudah terpenuhi tetapi pakan mudah tenggelam di dalam air dan cepat terurai sebelum semuanya dimakan ikan. Langkah strategis adalah menambahkan binder (bahan perekat dalam pembuatan pakan ikan agar bahan pakan tercampur dengan baik, kompak, serta memiliki daya apung yang baik pula. Salah satu bahan yang berpotensi sebagai binder pakan ikan adalah tepung gaplek. Penelitian ini bertujuan untuk mengkaji uji fisik pakan ikan yang menggunakan binder tepung gaplek. Metode penelitian menggunakan metode eksperimen dengan rancangan acak lengkap (RAL 4 perlakuan dan 4 kali ulangan, yaitu P0 : pakan komersial (kontrol; P1 : pakan dengan binder tepung gaplek 5 %; P2 : pakan dengan binder tepung gaplek 7,5 %; dan P3 : pakan dengan binder tepung gaplek 10%. Bahan baku pakan adalah tepung bulu ayam yang difermentasi dengan Bacillus licheniformis B2560, ampas tahu yang difermentasi dengan Aspergillus niger, dan tepung ikan rucah. Parameter yang diamati adalah uji fisik pakan ikan meliputi daya apung, tingkat kekerasan, tingkat homogenitas, dan kecepatan pecah pakan ikan serta sebagai data pendukung adalah kadar protein dan kadar air pakan ikan. Parameter uji fisik pakan ikan dianalisis dengan menggunakan Analysis of Variance (ANOVA dan Duncan Multiple Range Test (DMRT dengan taraf uji 5%, sedangkan data kadar protein dan kadar air dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa perlakuan pemberian binder tepung gaplek berpengaruh nyata terhadap hasil uji fisik pakan ikan. Perlakuan dengan binder tepung gaplek dengan konsentrasi 10% memiliki kualitas pakan yang paling baik dan mampu menyamai kualitas pakan komersial. Kadar protein yang dihasilkan pakan uji dapat memenuhi kriteria kebutuhan nutrisi pakan yang berkualitas, yaitu

  15. 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 flours showed slight increase in water absorption capacity, swelling capacity and bulk density. The peroxide value of crude oil increased significantly with dose increases for the period of storage. The sensory evaluation of moinmoin samples prepared from irradiated 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.

  16. 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.

  17. 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...

  18. 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

  19. 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

  20. Fermented Brown Rice Flour as Functional Food Ingredient.

    Science.gov (United States)

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah M; Muhammad, Kharidah; Makeri, Mohammad

    2014-02-12

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

  1. 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.

  2. A novel laboratory scale method for studying heat treatment of cake flour

    OpenAIRE

    Chesterton, AKS; Wilson, David Ian; Sadd, PI; Moggridge, Geoffrey Dillwyn

    2014-01-01

    A lab-scale method for replicating the time–temperature history experienced by cake flours undergoing heat treatment was developed based on a packed bed configuration. The performance of heat-treated flours was compared with untreated and commercially heat-treated flour by test baking a high ratio cake formulation. Both cake volume and AACC shape measures were optimal after 15 min treatment at 130 °C, though their values varied between harvests. Separate oscillatory rheometry tests of cake ba...

  3. The studies on the preparation of instant noodles from wheat flour supplementing withs weet potato flour

    OpenAIRE

    Taneya, M.L.J.; Biswas, M.M.H.; Shams-Ud-Din, M.

    2014-01-01

    The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour...

  4. 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.

  5. 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.

  6. Asymmetric Price Transmission in Indonesia's Wheat Flour Market

    OpenAIRE

    Varela, Gonzalo J.; Taniguchi, Kiyoshi

    2014-01-01

    Data indicate that its domestic price in Indonesia has been increasing regardless of movements in the international price of wheat. A test for asymmetric price transmission from international wheat to domestic wheat flour markets is conducted using an error correction model and find the presence of asymmetric price transmission. The upward adjustment in the domestic price of wheat flour is much faster than its adjustment downward when it deviates from long-run equilibrium. Our results are rob...

  7. 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)

  8. 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.

  9. 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.

  10. 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...

  11. 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 ...

  12. 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.

  13. 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.

  14. On the Representativeness of Norming Samples for Aptitude Test

    National Research Council Canada - National Science Library

    Sims, William

    2003-01-01

    ...). We regressed aptitude test scores on demographics and concluded that: ̂ Norming sample for aptitude tests must be representative of the target population with respect to age, race"ethnicity, gender, respondent's education, and mother's...

  15. Effect of wood flour content on the optical color, surface chemistry, mechanical and morphological properties of wood flour/recycled high density polyethylene (rHDPE) composite

    Science.gov (United States)

    Sheng, Chan Kok; Amin, Khairul Anuar Mat; Kee, Kwa Bee; Hassan, Mohd Faiz; Ali, E. Ghapur E.

    2018-05-01

    In this study, effect of wood flour content on the color, surface chemistry, mechanical properties and surface morphology of wood-plastic composite (WPC) on different mixture ratios of recycled high density polyethylene (rHDPE) and wood flour were investigated in detail. The presence of wood flour in the composite indicates a significant total color change and a decrease of lightness. Functional groups of wood flour in WPC can be seen clearer from the Fourier transform infrared (FTIR) spectra as the wood flour content increases. The mechanical tensile testing shows that the tensile strength of Young's modulus is improved, whereas the strain and elongation at break were reduced by the addition of wood flour. The gap between the wood flour microvoid fibre and rHDPE matrix becomes closer when the wood flour content is increased as observed by scanning electron microscope (SEM) image. This finding implies a significant improvement on the interaction of interfacial adhesion between the rHDPE matrix and wood flour filler in the present WPC.

  16. A One-Sample Test for Normality with Kernel Methods

    OpenAIRE

    Kellner , Jérémie; Celisse , Alain

    2015-01-01

    We propose a new one-sample test for normality in a Reproducing Kernel Hilbert Space (RKHS). Namely, we test the null-hypothesis of belonging to a given family of Gaussian distributions. Hence our procedure may be applied either to test data for normality or to test parameters (mean and covariance) if data are assumed Gaussian. Our test is based on the same principle as the MMD (Maximum Mean Discrepancy) which is usually used for two-sample tests such as homogeneity or independence testing. O...

  17. 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.

  18. Estimation of sample size and testing power (part 5).

    Science.gov (United States)

    Hu, Liang-ping; Bao, Xiao-lei; Guan, Xue; Zhou, Shi-guo

    2012-02-01

    Estimation of sample size and testing power is an important component of research design. This article introduced methods for sample size and testing power estimation of difference test for quantitative and qualitative data with the single-group design, the paired design or the crossover design. To be specific, this article introduced formulas for sample size and testing power estimation of difference test for quantitative and qualitative data with the above three designs, the realization based on the formulas and the POWER procedure of SAS software and elaborated it with examples, which will benefit researchers for implementing the repetition principle.

  19. 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...

  20. 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.

  1. 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.

  2. Technological and nutritional aspect of different hemp types addition: Comparison of flour and wholemeal effect

    Directory of Open Access Journals (Sweden)

    Marie Hrušková

    2015-01-01

    Full Text Available Addition of non-traditional raw-materials and flours into wheat flour follows contemporary trend of manufacturing nutritionally healthier fermented bakery products. Aim of the study follows this tendency, evaluating nutritional improvement of composite flour and baking potential of prepared wheat-hemp flour composites. Hemp products addition significantly increased both protein and dietary fibre contents. Between five types of hemp flour, differences were observed according to incorporated amount (wheat flour substitution from 5% to 20%. In composites containing 20% of hemp flour and dehulled hemp wholemeal, protein content increased to 14.9% and to 15.7%, respectively (compared to 12.5% proteins in control wheat flour. Dietary fibre content change was governed unequivocally by addition level for both hemp flour and hemp wholemeal. Hemp wholemeal affected the solvent retention capacity (SRC profile of the wheat flour used in a broader extent than hemp flour done, interacting moreover with addition level applied. Significant diminishing was measured for the sucrose and the lactic acid SRC, which describe physicochemical stage of starch and proteins in prepared composites. Addition of 5% and 20% of dehulled hemp wholemeal decreased the formed SRC from 112.0% to 102.3% and to 64.1%, and the latter SRC from 182.6% to 108.0 and to 78.3%, respectively. Smaller bread volume and worse shape were evaluated as the amount of hemp flour gradually increased; wholemeal form had more or less a positive effect. Correspondingly to that, crumb firmness measured by penetration test was found approximately half for hemp flour composite bread than for the hemp wholemeal ones.

  3. 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.

  4. 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.

  5. 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

    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...... and the retail market in Denmark. Contamination levels varied considerably from year-to-year with the highest concentrations occurring in samples from the 2002 harvest with mean and median concentrations of 255 and 300 mu gkg(-1), respectively. Compared to other harvest years, 2002 had the highest amount...... 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...

  6. 7 CFR 28.952 - Testing of samples.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 2 2010-01-01 2010-01-01 false Testing of samples. 28.952 Section 28.952 Agriculture Regulations of the Department of Agriculture AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing... processing tests of the properties of cotton samples and report the results thereof to the persons from whom...

  7. 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.

  8. 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.

  9. Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (Trigonella foenum-graecum) seed flour.

    Science.gov (United States)

    Pandey, Hemlata; Awasthi, Pratima

    2015-02-01

    Fenugreek (Pusa Early Bunching) seeds were processed by using different processing methods viz. soaking, germination and roasting. Raw and processed fenugreek seed flours were analyzed for nutritional composition, anti- nutritional, and antioxidant activity. Raw fenugreek seed flour contained higher amount of dietary fiber (45.4 %) followed by 41.7 % in soaked seed flour, 40.9 % in roasted fenugreek seed flour and 31.3 % in germinated fenugreek seed flour. Processing of fenugreek seeds improved in vitro starch digestibility and in vitro protein digestibility. Soaking, germination and roasting enhanced total phenolic content and the antioxidant activity of fenugreek seed flour as compared to raw fenugreek seed flour. The phenolic content of soaked, germinated and roasted fenugreek seed flours was 54.4, 80.8 and 48.5 mg of gallic acid equivalents/g of sample in contrast to raw fenugreek seed flour (45.4 mg of gallic acid equivalents/g of sample). The antioxidant activity of the extracts of soaked, germinated and roasted fenugreek seed flours was 60.7 %, 73.9 % and 32.0 % whereas as the raw fenugreek seed flour exhibited 18.1 % antioxidant activity. Processing of fenugreek seeds also decreased phytic acid content significantly (P seeds.

  10. 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 rice flour group were significantly lower, and the glucose tolerance was significantly increased in rice flour group (P rice flour has obvious hypoglycemic and protective effect for diabetic mouse model.

  11. Flour pads: devices to improve CHESS fat suppression.

    Science.gov (United States)

    Moriya, Susumu; Miki, Yukio; Miyati, Tosiaki; Kanagaki, Mitsunori; Yokobayashi, Tsuneo

    2014-01-01

    We compared the suppression of lingering fat signals in chemical shift selective (CHESS) images by pads filled with flour and pads filled with rice in a phantom and human subjects. First, we prepared a phantom by creating an empty space in a mass of lard and filling the space with air, rice, or flour. Then, we obtained MR images of the phantoms in the center of the magnetic field and at a position 8 cm to the left (off-center) to compare lingering fat signals. MR images of the knee were obtained in 10 healthy volunteers using CHESS after placing a polyurethane sponge pillow, rice pad, or flour pad in the popliteal space under the flexed knee. We visually assessed the number of areas with lingering fat signals and the statistical differences among the groups were assessed using Tukey's test. Similarly to rice, flour clearly decreased lingering fat signals in the phantom study. A similar effect was obtained in the off-center images. In the volunteer study, the mean number of areas with lingering fat signals was 2.5 with a sponge pillow, 0.5 with the rice pad, and 0.3 with the flour pad. Those numbers were significantly different using flour pad and rice pad compared with sponge pillow (P CHESS images.

  12. 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.

  13. 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.

  14. Sample Size Determination for One- and Two-Sample Trimmed Mean Tests

    Science.gov (United States)

    Luh, Wei-Ming; Olejnik, Stephen; Guo, Jiin-Huarng

    2008-01-01

    Formulas to determine the necessary sample sizes for parametric tests of group comparisons are available from several sources and appropriate when population distributions are normal. However, in the context of nonnormal population distributions, researchers recommend Yuen's trimmed mean test, but formulas to determine sample sizes have not been…

  15. 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 ...

  16. 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

  17. Milling of rice grains: effects of starch/flour structures on gelatinization and pasting properties.

    Science.gov (United States)

    Hasjim, Jovin; Li, Enpeng; Dhital, Sushil

    2013-01-30

    Starch gelatinization and flour pasting properties were determined and correlated with four different levels of starch structures in rice flour, i.e. flour particle size, degree of damaged starch granules, whole molecular size, and molecular branching structure. Onset starch-gelatinization temperatures were not significantly different among all flour samples, but peak and conclusion starch-gelatinization temperatures were significantly different and were strongly correlated with the flour particle size, indicating that rice flour with larger particle size has a greater barrier for heat transfer. There were slight differences in the enthalpy of starch gelatinization, which are likely associated with the disruption of crystalline structure in starch granules by the milling processes. Flours with volume-median diameter ≥56 μm did not show a defined peak viscosity in the RVA viscogram, possibly due to the presence of native protein and/or cell-wall structure stabilizing the swollen starch granules against the rupture caused by shear during heating. Furthermore, RVA final viscosity of flour was strongly correlated with the degree of damage to starch granules, suggesting the contribution of granular structure, possibly in swollen form. The results from this study allow the improvement in the manufacture and the selection criteria of rice flour with desirable gelatinization and pasting properties. Copyright © 2012 Elsevier Ltd. All rights reserved.

  18. Estimation of sample size and testing power (Part 3).

    Science.gov (United States)

    Hu, Liang-ping; Bao, Xiao-lei; Guan, Xue; Zhou, Shi-guo

    2011-12-01

    This article introduces the definition and sample size estimation of three special tests (namely, non-inferiority test, equivalence test and superiority test) for qualitative data with the design of one factor with two levels having a binary response variable. Non-inferiority test refers to the research design of which the objective is to verify that the efficacy of the experimental drug is not clinically inferior to that of the positive control drug. Equivalence test refers to the research design of which the objective is to verify that the experimental drug and the control drug have clinically equivalent efficacy. Superiority test refers to the research design of which the objective is to verify that the efficacy of the experimental drug is clinically superior to that of the control drug. By specific examples, this article introduces formulas of sample size estimation for the three special tests, and their SAS realization in detail.

  19. 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

  20. A Study on Creep Behavior of Wood Flour- Recycled Polypropylene Composite

    Directory of Open Access Journals (Sweden)

    Saman Ghahri

    2013-06-01

    Full Text Available The creep behavior of wood flour- recycled polypropylene composites (with and without compatibilizer has been evaluated in this study. For this purpose, virgin polypropylene (PP was thermo-mechanically degraded by five times of extrusion under controlled conditions in a twin-screw extruder at a rotor speed of 100 rpm and at temperature of 1900C. The virgin and recycled polypropylene were mixed with the wood flour (50/50% W/W as well as the compatibilizer (0, 2% W/W by a counter-rotating twin-screw extruder to manufacture the wood flour-PP composites (WPCs samples. The nominal cross section of the manufactured composites was 70×10 mm2. Short term flexural creep test at 30% of ultimate bending load was performed by using flexural creep equipment. The total time to complete every test was 120 min (60 min creep and 60 min recovery. Results revealed that recycling of the PP reduced the creep resistance in composites containing recycled polypropylene. Also results have shown that with the presence of compatibilizer (MAPP creep deflection, creep factor and relative creep decrease and creep modulus increase. The composites containing virgin PP and MAPP exhibited higher creep resistance than those containing recycled PP.

  1. 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.

  2. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain

    Institute of Scientific and Technical Information of China (English)

    S H Park; O K Chung; P A Seib

    2006-01-01

    Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents, starch damage,swelling power, pasting characteristics, and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters, the protein content of wheat and the granulation of flour, showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%~ 14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61, p < 0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μ m in size and representing 9.6%~ 19.3% of the flour weights was correlated positively (r =0.78, p < 0.01) with crumb grain score, whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60, p<0.05) with crumb grain score.

  3. Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures.

    Science.gov (United States)

    Liu, Shuxiang; Rojas, Rossana V; Gray, Peter; Zhu, Mei-Jun; Tang, Juming

    2018-09-01

    This study investigated the influence of temperature-dependent water activity (a w ) on thermal resistances of Enterococcus faecium NRRL B-2354 (E. faecium) and Salmonella Enteritidis PT 30 (S. Enteritidis) in wheat flour. The a w for wheat flour samples at 20, 40, and 60 °C was determined by a vapor sorption analyzer and at 75, 80 and 85 °C using custom-built thermal cells with high temperature humidity sensors. Full-factorial isothermal inactivation studies of both strains in sealed aluminum-test-cells included three temperatures (75, 80, and 85 °C) and three a w,25°C levels (0.30, 0.45 and 0.60 within ±0.02 range, prior to the thermal treatments). Isotherm results of wheat flour demonstrate a significant increase (P processing of wheat flour for control of Salmonella over a moisture content of 10-14% and treatment temperatures between 75 and 85 °C. Copyright © 2018 Elsevier Ltd. All rights reserved.

  4. 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

  5. Test of a sample container for shipment of small size plutonium samples with PAT-2

    International Nuclear Information System (INIS)

    Kuhn, E.; Aigner, H.; Deron, S.

    1981-11-01

    A light-weight container for the air transport of plutonium, to be designated PAT-2, has been developed in the USA and is presently undergoing licensing. The very limited effective space for bearing plutonium required the design of small size sample canisters to meet the needs of international safeguards for the shipment of plutonium samples. The applicability of a small canister for the sampling of small size powder and solution samples has been tested in an intralaboratory experiment. The results of the experiment, based on the concept of pre-weighed samples, show that the tested canister can successfully be used for the sampling of small size PuO 2 -powder samples of homogeneous source material, as well as for dried aliquands of plutonium nitrate solutions. (author)

  6. 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.

  7. 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

  8. 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

  9. 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

  10. A Fault Sample Simulation Approach for Virtual Testability Demonstration Test

    Institute of Scientific and Technical Information of China (English)

    ZHANG Yong; QIU Jing; LIU Guanjun; YANG Peng

    2012-01-01

    Virtual testability demonstration test has many advantages,such as low cost,high efficiency,low risk and few restrictions.It brings new requirements to the fault sample generation.A fault sample simulation approach for virtual testability demonstration test based on stochastic process theory is proposed.First,the similarities and differences of fault sample generation between physical testability demonstration test and virtual testability demonstration test are discussed.Second,it is pointed out that the fault occurrence process subject to perfect repair is renewal process.Third,the interarrival time distribution function of the next fault event is given.Steps and flowcharts of fault sample generation are introduced.The number of faults and their occurrence time are obtained by statistical simulation.Finally,experiments are carried out on a stable tracking platform.Because a variety of types of life distributions and maintenance modes are considered and some assumptions are removed,the sample size and structure of fault sample simulation results are more similar to the actual results and more reasonable.The proposed method can effectively guide the fault injection in virtual testability demonstration test.

  11. Estimation of sample size and testing power (Part 4).

    Science.gov (United States)

    Hu, Liang-ping; Bao, Xiao-lei; Guan, Xue; Zhou, Shi-guo

    2012-01-01

    Sample size estimation is necessary for any experimental or survey research. An appropriate estimation of sample size based on known information and statistical knowledge is of great significance. This article introduces methods of sample size estimation of difference test for data with the design of one factor with two levels, including sample size estimation formulas and realization based on the formulas and the POWER procedure of SAS software for quantitative data and qualitative data with the design of one factor with two levels. In addition, this article presents examples for analysis, which will play a leading role for researchers to implement the repetition principle during the research design phase.

  12. 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... Flours and Related Products § 137.200 Whole wheat flour. (a) Whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat, other than durum wheat and red durum...

  13. 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)

  14. 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

  15. Effect of wheat flour characteristics on sponge cake quality.

    Science.gov (United States)

    Moiraghi, Malena; de la Hera, Esther; Pérez, Gabriela T; Gómez, Manuel

    2013-02-01

    To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality. Cluster analysis was applied to assess differences in flour quality parameters among wheat lines based on the SRC profile. Cluster 1 showed significantly higher sponge cake volume and crumb softness, finer particle size and lower SRC sucrose, SRC carbonate, SRC water, damaged starch and protein content. Particle size, damaged starch, protein, thickening capacity and SRC parameters correlated negatively with sponge cake volume, while total pentosans and pasting temperature showed the opposite effect. The negative correlations between cake volume and SRC parameters along with the cluster analysis results indicated that flours with smaller particle size, lower absorption capacity and higher pasting temperature had better cake-making performance. Some simple analyses, such as SRC, particle size distribution and pasting properties, may help to choose flours suitable for cake making. Copyright © 2012 Society of Chemical Industry.

  16. 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

  17. 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

  18. Comparative studies of different varieties of wheat flour

    International Nuclear Information System (INIS)

    Abid, H.; Alizai, M.N.K.

    2007-01-01

    Studies were carried out to evaluate the nutritional quality of different samples of wheat flour, collected form various flour mills. These were analyzed physically for colour, flavour, taste, texture, microbiologically for total bacterial count, coliform bacteria, yeast, mould and chemically for moisture content, total protein, gluten, acidity, crude fiber and ash content. Effect of storage time on the gluten content was also studied. Out of 24 samples 13 samples were contaminated with mould. Deterioration of food constituents like protein and gluten was recorded in all the samples which were infected with mould. Moisture content of 12 samples out these 13 infected samples were also higher than the required standard. While the rate of 11 samples have moisture content within the specified range (less than 12%). In these samples there were no losses of protein, gluten and were also free from yeast and mould. (author)

  19. Analysis of radicals induced in irradiated cereal flour using ESR

    International Nuclear Information System (INIS)

    Kawamura, Shoei; Kishita, Keigo; Ukai, Mitsuko; Kikuchi, Masahiro; Kobayashi, Yasuhiko

    2013-01-01

    Using electron spin resonance (ESR) spectroscopy, we revealed radicals induced in cereal flour irradiated with gamma-ray or electron beam. Sample was wheat and rice. We detected a broad singlet signal at g = 2.0. It consists of a singlet signal and a triplet signal. It suggested that the singlet signal is originated from organic free radicals and the triplet signal is from 14 N. There were no differences of ESR spectra between irradiated wheat flour and rice flour. The signal intensity of radiation induced radical was tend to increase following with the increase of radiation dose level. After radiation treatment, relaxation time of radiation induced radical was changed during storage. T 1 was decreased and T 2 was increased. In this study, the relaxation time is calculated using the parameters obtained from the ESR signal. It is necessary to analyze the relaxation time directly with pulsed ESR spectroscopy in future. (author)

  20. Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour.

    Science.gov (United States)

    Cappa, Carola; Lucisano, Mara; Barbosa-Cánovas, Gustavo V; Mariotti, Manuela

    2016-07-01

    The impact of high pressure (HP) processing on corn starch, rice flour and waxy rice flour was investigated as a function of pressure level (400MPa; 600MPa), pressure holding time (5min; 10min), and temperature (20°C; 40°C). Samples were pre-conditioned (final moisture level: 40g/100g) before HP treatments. Both the HP treated and the untreated raw materials were evaluated for pasting properties and solvent retention capacity, and investigated by differential scanning calorimetry, X-ray diffractometry and environmental scanning electron microscopy. Different pasting behaviors and solvent retention capacities were evidenced according to the applied pressure. Corn starch presented a slower gelatinization trend when treated at 600MPa. Corn starch and rice flour treated at 600MPa showed a higher retention capacity of carbonate and lactic acid solvents, respectively. Differential scanning calorimetry and environmental scanning electron microscopy investigations highlighted that HP affected the starch structure of rice flour and corn starch. Few variations were evidenced in waxy rice flour. These results can assist in advancing the HP processing knowledge, as the possibility to successfully process raw samples in a very high sample-to-water concentration level was evidenced. This work investigates the effect of high pressure as a potential technique to modify the processing characteristics of starchy materials without using high temperature. In this case the starches were processed in the powder form - and not as a slurry as in previously reported studies - showing the flexibility of the HP treatment. The relevance for industrial application is the possibility to change the structure of flour starches, and thus modifying the processability of the mentioned products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. Test plan for the Sample Transfer Canister system

    International Nuclear Information System (INIS)

    Flanagan, B.D.

    1998-01-01

    The Sample Transfer Canister will be used by the Waste Receiving and Processing Facility (WRAP) for the transport of small quantity liquid samples that meet the definition of a limited quantity radioactive material, and may also be corrosive and/or flammable. These samples will be packaged and shipped in accordance with the US Department of Transportation (DOT) regulation 49 CFR 173.4, ''Exceptions for small quantities.'' The Sample Transfer Canister is of a ''French Can'' design, intended to be mated with a glove box for loading/unloading. Transport will typically take place north of the Wye Barricade between WRAP and the 222-S Laboratory. The Sample Transfer Canister will be shipped in an insulated ice chest, but the ice chest will not be a part of the small quantity package during prototype testing

  2. CHARACTERIZATION AND ACTUAL WASTE TEST WITH TANK 5F SAMPLES

    International Nuclear Information System (INIS)

    Fletcher, D.

    2007-01-01

    The initial phase of bulk waste removal operations was recently completed in Tank 5F. Video inspection of the tank indicates several mounds of sludge still remain in the tank. Additionally, a mound of white solids was observed under Riser 5. In support of chemical cleaning and heel removal programs, samples of the sludge and the mound of white solids were obtained from the tank for characterization and testing. A core sample of the sludge and Super Snapper sample of the white solids were characterized. A supernate dip sample from Tank 7F was also characterized. A portion of the sludge was used in two tank cleaning tests using oxalic acid at 50 C and 75 C. The filtered oxalic acid from the tank cleaning tests was subsequently neutralized by addition to a simulated Tank 7F supernate. Solids and liquid samples from the tank cleaning test and neutralization test were characterized. A separate report documents the results of the gas generation from the tank cleaning test using oxalic acid and Tank 5F sludge. The characterization results for the Tank 5F sludge sample (FTF-05-06-55) appear quite good with respect to the tight precision of the sample replicates, good results for the glass standards, and minimal contamination found in the blanks and glass standards. The aqua regia and sodium peroxide fusion data also show good agreement between the two dissolution methods. Iron dominates the sludge composition with other major contributors being uranium, manganese, nickel, sodium, aluminum, and silicon. The low sodium value for the sludge reflects the absence of supernate present in the sample due to the core sampler employed for obtaining the sample. The XRD and CSEM results for the Super Snapper salt sample (i.e., white solids) from Tank 5F (FTF-05-07-1) indicate the material contains hydrated sodium carbonate and bicarbonate salts along with some aluminum hydroxide. These compounds likely precipitated from the supernate in the tank. A solubility test showed the material

  3. Sample test cases using the environmental computer code NECTAR

    International Nuclear Information System (INIS)

    Ponting, A.C.

    1984-06-01

    This note demonstrates a few of the many different ways in which the environmental computer code NECTAR may be used. Four sample test cases are presented and described to show how NECTAR input data are structured. Edited output is also presented to illustrate the format of the results. Two test cases demonstrate how NECTAR may be used to study radio-isotopes not explicitly included in the code. (U.K.)

  4. 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 pasta water uptake and solid leaching out and freeze-thaw stability of produced pasta. For instance, treatment containing 40% of nonblanched 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 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.

  5. 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 %.

  6. 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.

  7. 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

  8. 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…

  9. 40 CFR 205.57-2 - Test vehicle sample selection.

    Science.gov (United States)

    2010-07-01

    ... pursuant to a test request in accordance with this subpart will be selected in the manner specified in the... then using a table of random numbers to select the number of vehicles as specified in paragraph (c) of... with the desig-nated AQL are contained in Appendix I, -Table II. (c) The appropriate batch sample size...

  10. Post-Decontamination Vapor Sampling and Analytical Test Methods

    Science.gov (United States)

    2015-08-12

    is decontaminated that could pose an exposure hazard to unprotected personnel. The chemical contaminants may include chemical warfare agents (CWAs... decontamination process. Chemical contaminants can include chemical warfare agents (CWAs) or their simulants, nontraditional agents (NTAs), toxic industrial...a range of test articles from coupons, panels, and small fielded equipment items. 15. SUBJECT TERMS Vapor hazard; vapor sampling; chemical warfare

  11. 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.

  12. 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.

  13. Statistical analysis of the influence of wheat black point kernels on selected indicators of wheat flour quality

    Directory of Open Access Journals (Sweden)

    Petrov Verica D.

    2011-01-01

    Full Text Available The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on samples of wheat harvested in the years 2007 and 2008 from the area of Central Banat in four treatments-control (without black point flour and with 2, 4 and 10% of black point flour which was added as a replacement for a part of the control sample. Statistically significant differences between treatments were observed on the dough stability, falling number and extensibility. The samples with 10% of black point flour had the lowest dough stability and the highest amylolytic activity and extensibility. There was a trend of the increasing 15 min drop and water absorption with the increased share of black point flour. Extensograph area, resistance and ratio resistance to extensibility decreased with the addition of black point flour, but not properly. Mahalanobis distance indicates that the addition of 10% black point flour had the greatest influence on the observed quality indicators, thus proving that black point contributes to the technological quality of wheat, i.e .flour.

  14. 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.

  15. 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.

  16. Harmonisation of microbial sampling and testing methods for distillate fuels

    Energy Technology Data Exchange (ETDEWEB)

    Hill, G.C.; Hill, E.C. [ECHA Microbiology Ltd., Cardiff (United Kingdom)

    1995-05-01

    Increased incidence of microbial infection in distillate fuels has led to a demand for organisations such as the Institute of Petroleum to propose standards for microbiological quality, based on numbers of viable microbial colony forming units. Variations in quality requirements, and in the spoilage significance of contaminating microbes plus a tendency for temporal and spatial changes in the distribution of microbes, makes such standards difficult to implement. The problem is compounded by a diversity in the procedures employed for sampling and testing for microbial contamination and in the interpretation of the data obtained. The following paper reviews these problems and describes the efforts of The Institute of Petroleum Microbiology Fuels Group to address these issues and in particular to bring about harmonisation of sampling and testing methods. The benefits and drawbacks of available test methods, both laboratory based and on-site, are discussed.

  17. 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)

  18. 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)

  19. 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.

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

    Science.gov (United States)

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

    2012-12-01

    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.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. Testing results of Monte Carlo sampling processes in MCSAD

    International Nuclear Information System (INIS)

    Pinnera, I.; Cruz, C.; Abreu, Y.; Leyva, A.; Correa, C.; Demydenko, C.

    2009-01-01

    The Monte Carlo Simulation of Atom Displacements (MCSAD) is a code implemented by the authors to simulate the complete process of atom displacement (AD) formation. This code makes use of the Monte Carlo (MC) method to sample all the processes involved in the gamma and electronic radiation transport through matter. The kernel of the calculations applied to this code relies on a model based on an algorithm developed by the authors, which firstly splits out multiple electron elastic scattering events from those single ones at higher scattering angles and then, from the last one, sampling those leading to AD at high transferred atomic recoil energies. Some tests have been developed to check the sampling algorithms with the help of the corresponding theoretical distribution functions. Satisfactory results have been obtained, which indicate the strength of the methods and subroutines used in the code. (Author)

  7. Estimation of sample size and testing power (part 6).

    Science.gov (United States)

    Hu, Liang-ping; Bao, Xiao-lei; Guan, Xue; Zhou, Shi-guo

    2012-03-01

    The design of one factor with k levels (k ≥ 3) refers to the research that only involves one experimental factor with k levels (k ≥ 3), and there is no arrangement for other important non-experimental factors. This paper introduces the estimation of sample size and testing power for quantitative data and qualitative data having a binary response variable with the design of one factor with k levels (k ≥ 3).

  8. Summary of Test Results for Daya Bay Rock Samples

    International Nuclear Information System (INIS)

    Onishi, Celia Tiemi; Dobson, Patrick; Nakagawa, Seiji

    2004-01-01

    A series of analytical tests was conducted on a suite of granitic rock samples from the Daya Bay region of southeast China. The objective of these analyses was to determine key rock properties that would affect the suitability of this location for the siting of a neutrino oscillation experiment. This report contains the results of chemical analyses, rock property measurements, and a calculation of the mean atomic weight

  9. Data Quality Objectives For Selecting Waste Samples To Test The Fluid Bed Steam Reformer Test

    International Nuclear Information System (INIS)

    Banning, D.L.

    2010-01-01

    This document describes the data quality objectives to select archived samples located at the 222-S Laboratory for Fluid Bed Steam Reformer testing. The type, quantity and quality of the data required to select the samples for Fluid Bed Steam Reformer testing are discussed. In order to maximize the efficiency and minimize the time to treat Hanford tank waste in the Waste Treatment and Immobilization Plant, additional treatment processes may be required. One of the potential treatment processes is the fluid bed steam reformer (FBSR). A determination of the adequacy of the FBSR process to treat Hanford tank waste is required. The initial step in determining the adequacy of the FBSR process is to select archived waste samples from the 222-S Laboratory that will be used to test the FBSR process. Analyses of the selected samples will be required to confirm the samples meet the testing criteria.

  10. Measurement of water absorption capacity in wheat flour by a headspace gas chromatographic technique.

    Science.gov (United States)

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

    2018-04-17

    The purpose of this work is to introduce a new method for quantitatively analyzing water absorption capacity in wheat flour by a headspace gas chromatographic technique. This headspace gas chromatographic technique was based on measuring the water vapor released from a series of wheat flour samples with different contents of water addition. According to the different trends between the vapor and wheat flour phase before and after the water absorption capacity in wheat flour, a turning point (corresponding to water absorption capacity in wheat flour) can be obtained by fitting the data of the water gas chromatography peak area from different wheat flour samples. The data showed that the phase equilibrium in the vial can be achieved in 25 min at desired temperature (35°C). The relative standard deviation of the reaction headspace gas chromatographic technique in water absorption capacity determination was within 3.48%, the relative differences has been determined by comparing the water absorption capacity obtained from this new analytical technique with the data from the reference technique (i.e., the filtration method), which are less than 8.92%. The new headspace gas chromatographic method is automated, accurate and be a reliable tool for quantifying water absorption capacity in wheat flour in both laboratory research and mill applications. © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  11. 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.

  12. Committed effective dose determination in southern Brazilian cereal flours.

    Science.gov (United States)

    Scheibel, V; Appoloni, C R

    2013-01-01

    The health impact of radionuclide ingestion from foodstuffs was evaluated by the committed effective doses determined in eight commercial samples of South-Brazilian cereal flours (soy, wheat, cornmeal, cassava, rye, oat, barley and rice flours). The radioactivity traces of (228)Th, (228)Ra, (226)Ra, (40)K, (7)Be and (137)Cs were measured by gamma-ray spectrometry employing an HPGe detector of 66 % relative efficiency. The efficiency curve has taken into account the differences in densities and chemical composition between the matrix and the certified sample. 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, within the 95 % 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 cassava flour (adults). All committed effective doses determined at the present work were lower than the International Atomic Energy Agency dose limit of 1 mSv.y(-1), to the public exposure.

  13. Committed effective dose determination in southern Brazilian cereal flours

    International Nuclear Information System (INIS)

    Scheibel, V.; Appoloni, C. R.

    2013-01-01

    The health impact of radionuclide ingestion from foodstuffs was evaluated by the committed effective doses determined in eight commercial samples of South-Brazilian cereal flours (soy, wheat, cornmeal, cassava, rye, oat, barley and rice flours). The radioactivity traces of 228 Th, 228 Ra, 226 Ra, 40 K, 7 Be and 137 Cs were measured by gamma-ray spectrometry employing an HPGe detector of 66 % relative efficiency. The efficiency curve has taken into account the differences in densities and chemical composition between the matrix and the certified sample. 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, within the 95 % 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 cassava flour (adults). All committed effective doses determined at the present work were lower than the International Atomic Energy Agency dose limit of 1 mSv.y -1 , to the public exposure. (authors)

  14. Heat-assisted aqueous extraction of rice flour for arsenic speciation analysis.

    Science.gov (United States)

    Narukawa, Tomohiro; Chiba, Koichi

    2010-07-28

    A versatile heat-assisted pretreatment aqueous extraction method for the analysis of arsenic species in rice was developed. Rice flour certified reference materials NIST SRM1568a and NMIJ CRM 7503-a and a flour made from polished rice were used as samples, and HPLC-ICP-MS was employed for the determination of arsenic species. Arsenite [As(III)], arsenate [As(V)], monomethylarsonic acid (MMAA) and dimethylarsinic acid (DMAA) were detected in NIST SRM, and As(III), As(V) and DMAA were found in NMIJ CRM and the prepared polished rice flour. The sums of the concentrations of all species in each rice flour sample were 97-102% of the total arsenic concentration in each sample.

  15. Frictional sliding tests on combined coal-rock samples

    Directory of Open Access Journals (Sweden)

    Tao Wang

    2014-06-01

    Full Text Available A test system was developed to understand the sliding mechanism of coal-rock structure. The test system was composed by a double-shear testing model and an acousto-optic monitoring system in association with a digital camera and an acoustic emission (AE instrument. The tests can simulate the movement of activated faults and the sliding in coal-rock structure. In this regard, instable sliding conditions of coal-rock samples, sliding types under different conditions, displacement evolution law, and AE characteristics during sliding process were investigated. Several sliding types were monitored in the tests, including unstable continuous sliding, unstable discontinuous sliding, and stable sliding. The sliding types have close relation with the axial loads and loading rates. Larger axial load and smaller loading rate mean that unstable sliding is less likely to occur. The peak shear stress was positively correlated with the axial load when sliding occurred, whereas the displacement induced by unstable sliding was uncorrelated with the axial load. A large number of AE events occurred before sliding, and the AE rate decreased after stable sliding. The results show that the tests can well simulate the process of structural instability in a coal bump, and are helpful in the understanding of fault activation and the physical processes during squeezing process of roof and floor.

  16. 21 CFR 137.215 - Yellow corn flour.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Yellow corn flour. 137.215 Section 137.215 Food... Flours and Related Products § 137.215 Yellow corn flour. Yellow corn flour conforms to the definition and standard of identity prescribed by § 137.211 for white corn flour except that cleaned yellow corn is used...

  17. 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... Cereal Flours and Related Products § 137.205 Bromated whole wheat flour. Bromated whole wheat flour... of ingredients, prescribed for whole wheat flour by § 137.200, except that potassium bromate is added...

  18. Inert medium (helium) irradiation testing of pressure tube samples

    International Nuclear Information System (INIS)

    Ancuta, M.; Radu, V.; Stefan, V.; Preda, M.

    2001-01-01

    Irradiation tests currently performed in C-5 capsule aim at obtaining data and information concerning behavior to irradiation of pressure tubes of CANDU type fuel channel, to evidence the factors limiting operation life span. A calculation code for analysis and prediction of pressure tube behavior should be based upon periodical inspection results, post irradiation examination of the removed from reactor pressure tubes as well as on the experimental results obtained with materials subjected to irradiation conditions identical with the operational ones. Mechanical behavior analysis should focus both complex thermal-mechanical type stresses and mechanical properties alteration under irradiation. The experimental results should be applied: - to evaluate the irradiation effects upon mechanical properties of Zr-2.5% Nb exposed to fluences up to 10 21 n·cm -2 ; - to gather data concerning the real stress / real deformation characteristic from which characteristic quantities can be deduced as, for instance, elasticity modulus, plasticity modulus, exponent of stress term in the Tsu-Berteles relation, to be used within the CANTUP simulation code describing pressure tube behavior, currently developed at INR Pitesti; - to develop prediction methods of pressure tube behavior and merging with in-service inspection procedure in order to forecast the life span and the proper timing for replacement before major failures occur. The samples irradiated in C-5 capsule were extracted from the ends of Zr-2.5% Nb pressure tubes resulting from Cernavoda NPP Unit 1. The samples for tensile tests were extracted on longitudinal and transversal directions of the pressure tube. The tests were carried out under following conditions: - test environment temperature, 260 - 280 deg.C; - testing medium, helium at 1 - 6 b pressure; - neutron flux (E n > 1 MeV), 1 - 2 · 10 13 ncm -2 s -1 ; - neutron fluence (E n > 1 MeV), 4 · 10 20 ncm -2 . The following characteristics were obtained from tensile

  19. Research on test of product based on spatial sampling criteria and variable step sampling mechanism

    Science.gov (United States)

    Li, Ruihong; Han, Yueping

    2014-09-01

    This paper presents an effective approach for online testing the assembly structures inside products using multiple views technique and X-ray digital radiography system based on spatial sampling criteria and variable step sampling mechanism. Although there are some objects inside one product to be tested, there must be a maximal rotary step for an object within which the least structural size to be tested is predictable. In offline learning process, Rotating the object by the step and imaging it and so on until a complete cycle is completed, an image sequence is obtained that includes the full structural information for recognition. The maximal rotary step is restricted by the least structural size and the inherent resolution of the imaging system. During online inspection process, the program firstly finds the optimum solutions to all different target parts in the standard sequence, i.e., finds their exact angles in one cycle. Aiming at the issue of most sizes of other targets in product are larger than that of the least structure, the paper adopts variable step-size sampling mechanism to rotate the product specific angles with different steps according to different objects inside the product and match. Experimental results show that the variable step-size method can greatly save time compared with the traditional fixed-step inspection method while the recognition accuracy is guaranteed.

  20. 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.

  1. Failure analysis of burst tested fuel tube samples

    International Nuclear Information System (INIS)

    Padmaprabu, C.; Ramana Rao, S.V.; Srivatsava, R.K.

    2005-01-01

    The Total Circumferential Elongation (TCE) is an important parameter for evaluation of ductility of the Zircaloy-4 fuel tubes for the PHWR reactors. The TCE values of the fuel tubes were obtained using the burst testing technique. In some lots there is a variation in the values of the TCE. To investigate the reasons for such a large variation in the TCE, samples were selected at appropriate intervals and sectioned at the fractured portion. The surface morphology of the fractured surfaces was examined under Scanning Electron Microscope (SEM) equipped with Energy Dispersive Spectrometer (EDS). The morphologies show segregation of elements at specific locations. Energy dispersive spectra was obtained from those segregated particles. According to the magnitude of TCE value the samples were classified into low, intermediate and high ductility. Low ductility samples were found to contain large amount of segregations along the thickness direction of the tube. This forms a brittle region and a path for the easy crack growth along thickness direction. In the case of intermediate samples the segregation occurred in fewer locations compared to low ductile samples and also confined to the circumferential direction of the outside surface of the tube. Due to this, probability of crack formation at the surface of the tube could be high. But crack growth would be slower in the ductile matrix along the thickness direction resulting in the enhancement of TCE value compared to the low ductile sample. In the high ductile samples, the segregations were very scarce and found to be isolated and embedded in the ductile matrix. The mode of failure in these types of samples was found to be purely ductile. Cracks were found to originate solely from the micro voids in the material. As the probability of crack formation and its propagation is low, very high TCE values were observed in these samples. Microstructural observations of fractured surfaces and EDAX analysis was able to identify the

  2. 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

  3. 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.

  4. 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)

  5. 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.

  6. 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.)

  7. 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

  8. 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.

  9. 21 CFR 864.3260 - OTC test sample collection systems for drugs of abuse testing.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false OTC test sample collection systems for drugs of abuse testing. 864.3260 Section 864.3260 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) MEDICAL DEVICES HEMATOLOGY AND PATHOLOGY DEVICES Pathology...

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

    African Journals Online (AJOL)

    Influence of mango mesocarp flour supplement to micronutrient, physical and organoleptic qualities of wheat-based bread. ... Mango mesocarp flour was incorporated into wheat flour at 15, 20 and 30% levels to ... HOW TO USE AJOL.

  11. 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.

  12. 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.

  13. Quantification and characterization of volatiles evolved during extrusion of rice and soy flours

    Science.gov (United States)

    Vodovotz, Y.; Zasypkin, D.; Lertsiriyothin, W.; Lee, T. C.; Bourland, C. T.

    2000-01-01

    NASA-Johnson Space Center is designing and building a habitat (Bioregenerative Planetary Life Support Systems Test Complex, BIO-Plex) intended for evaluating advanced life support systems developed for long-duration missions to the Moon or Mars where all consumables will be recycled and reused. A food system based on raw products obtained from higher plants (such as soybeans, rice, and wheat) may be a central feature of a biologically based Advanced Life Support System. To convert raw crops to edible ingredients or food items, multipurpose processing equipment such as an extruder is ideal. Volatile compounds evolved during the manufacturing of these food products may accumulate and reach toxic levels. Additionally, off-odors often dissipated in open-air environments without consequence may cause significant discomfort in the BIO-Plex. Rice and defatted soy flours were adjusted to 16% moisture, and triplicate samples were extruded using a tabletop single-screw extruder. The extrudate was collected in specially designed Tedlar bags from which air samples could be extracted. The samples were analyzed by GC-MS with special emphasis on compounds with Spacecraft Maximum Allowable Concentrations (SMACs). Results showed a combination of alcohols, aldehydes, ketones, and carbonyl compounds in the different flours. Each compound and its SMAC value, as well as its impact on the air revitalization system, was discussed.

  14. 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.

  15. Mycological and mycotoxicological quality of wheat and flour fractions

    Directory of Open Access Journals (Sweden)

    Stojanović Tatjana V.

    2005-01-01

    Full Text Available The seed infection is a result of complex factors influence: weather conditions, health conditions of used seed, quantity of infective potentila in soil, etc. By visual evaluation, initial wheat sample has been divided in four fractions: healthy, dark germed, slightly and very fusarious. Three varietes from two localities 1 and 2 have been included in analyses. Beside the wheat, the mycotoxicological contamination of flour produced by grounding of given samples was monitored, too. The representatives of genera Fusarium were dominating, and the most frequent was F. oxysporum. The wheat and flour samples have also been analysed on presence of aflatoxin B1 "AB1" and G1 "AG1", ochratoxin A "OA" and zearalenone "F-2" toxin. AG1 had the lowest representation (2,3 g/kg and the highest representation was of F-2 toxin (even 500 g/kg.

  16. 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.

  17. 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

  18. Characterization of bulk and shear properties of basmati and non-basmati rice flour.

    Science.gov (United States)

    Jan, Shumaila; Ghoroi, Chinmay; Saxena, Dharmesh Chandra

    2018-01-01

    Flours are often unstable in relation to their flow performance, which is evident when a free-flowing material ceases to flow and the processing, handling, and production parameters depend on the inherent powder characteristics and their bulk behaviour. The present study was conducted to compare the flowability of basmati and non-basmati rice flour affecting bulk handling, which could be related to its particle size, shape and surface roughness (measured by atomic force microscopy) as well as bulk and shear properties, depending upon the processing conditions. Particle size (171.1-171.9 μm) of both samples was not significantly different. However, the flowability of the non-basmati rice flour was significantly affected by its particle shape (circularity 0.487), surface roughness (124.23 nm) and compressibility (25.32%) in comparison to basmati rice flour (circularity 0.653, surface roughness 113.59 nm and compressibility 21.09%), making it more cohesive than basmati rice flour. Also, basic flow energy was significantly higher in non-basmati flour, thus requiring more energy (147.54 mJ) to flow than basmati rice flour (130.15 mJ). Overall, flowability was analysed by applying three different pressures (3, 6 and 9 kPa), among which non-basmati rice flour was found to be less flowable (flow function coefficient (FFC) 2.33 at 9 kPa) in comparison to basmati (FFC 3.35 at 9 kPa), making bulk handling difficult. This study could be useful in designing processing equipment, hoppers and silos for rice flour handling. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  19. 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.

  20. 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.

  1. 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.

  2. 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

  3. 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.

  4. 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.

  5. 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.

  6. Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits.

    Science.gov (United States)

    Himeda, Makhlouf; Njintang Yanou, Nicolas; Fombang, Edith; Facho, Balaam; Kitissou, Pierre; Mbofung, Carl M F; Scher, Joel

    2014-09-01

    The physicochemical, alveographic and sensory characteristics of precooked taro-wheat composite flours and their biscuits were investigated. A 2x7 factorial design consisting of two varieties of taro flour (Red Ibo Ngaoundere, RIN, and egg-like varieties) and 7 levels of wheat substitutions (0, 5, 10, 15, 20, 25 and 30 %) was used for this purpose. It was observed that water absorption capacity (range 95-152 g/100 g), water solubility index (range 18.8-29.5 g/100 g) and swelling capacity (range 125.4-204.6 mL/100 g) of composite flours significantly (p baking products, whereas at all levels of taro substitution, the composite biscuits samples were either acceptable as or better (5-10 % substitution with RIN flour) than 100 % wheat biscuit.

  7. X-ray photoelectron spectroscopic analysis of rice kernels and flours: Measurement of surface chemical composition.

    Science.gov (United States)

    Nawaz, Malik A; Gaiani, Claire; Fukai, Shu; Bhandari, Bhesh

    2016-12-01

    The objectives of this study were to evaluate the ability of X-ray photoelectron spectroscopy (XPS) to differentiate rice macromolecules and to calculate the surface composition of rice kernels and flours. The uncooked kernels and flours surface composition of the two selected rice varieties, Thadokkham-11 (TDK11) and Doongara (DG) demonstrated an over-expression of lipids and proteins and an under-expression of starch compared to the bulk composition. The results of the study showed that XPS was able to differentiate rice polysaccharides (mainly starch), proteins and lipids in uncooked rice kernels and flours. Nevertheless, it was unable to distinguish components in cooked rice samples possibly due to complex interactions between gelatinized starch, denatured proteins and lipids. High resolution imaging methods (Scanning Electron Microscopy and Confocal Laser Scanning Microscopy) were employed to obtain complementary information about the properties and location of starch, proteins and lipids in rice kernels and flours. Copyright © 2016. Published by Elsevier Ltd.

  8. Decontamination effect of milling by a jet mill on bacteria in rice flour.

    Science.gov (United States)

    Sotome, Itaru; Nei, Daisuke; Tsuda, Masuko; Mohammed, Sharif Hossen; Takenaka, Makiko; Okadome, Hiroshi; Isobe, Seiichiro

    2011-06-01

    The decontamination effect of milling by a jet mill was investigated by counting the number of bacteria in brown and white rice flour with mean particle diameters of 3, 20, and 40µm prepared by the jet mill. In the jet mill, the particles are crushed and reduced in size by the mechanical impact caused by their collision. Although the brown and white rice grains were contaminated with approximately 10(6) and 10(5) CFU/g bacteria, the microbial load of the rice flour decreased as the mean particle diameter decreased, ultimately decreasing to approximately 104 and 103 CFU/g in the brown and white rice flour. The temperature and pressure changes of the sample were not considered to have an effect on reducing the bacterial count during the milling. Hence, it was thought that the rice flour was decontaminated by other effects.

  9. 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)

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

    African Journals Online (AJOL)

    The intent of this article is to demonstrate how wood waste called sawdust or wood flour can be transformed by plastic moulding machine into items of economic value. Wood flour is wood reduced to very fine particle form. It can be waste product from saw mills, wood working plants or produced from selected dry wood by ...

  11. Development of functional cookies with wheat flour, banana flour (Musa paradisiaca, sesame seeds (Sesamum indicum and storage stability

    Directory of Open Access Journals (Sweden)

    Angélica Loza

    2017-01-01

    Full Text Available Functional cookies were developed using banana flour (BF and sesame seeds (SS. Protein, moisture and ash w ere determined , and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC 50 value of the cookies were determined. The results were evaluated with the C omplete R andomized D esign and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%, humidity (14.40 % than BF, but lower than wheat flour. C ookies with 10 % , 15 % and 20% BF and 8% sesame seeds were selected. Flours with 10 % , 15 % and 20% BF had similar values of water absorption (≤ 60% and different values statistically (p ≤ 0.05 for development time, mass stability and degree of softening. Cook ies with 20% BF and 8% SS (SC had IC 50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88 % , 10.65 % , 22.01 % , 1.01 % , 1.54 % and 62.91%, respectively. SC did not present sensorial statistical differences (p ≤ 0.05 the first two months, the third month decreased the acceptability of the crunch and flavor. In ninety days of storage the IC50 value (29.07 ± 0.92 mg / mL, reducing sugars (1.20 ± 0.02 and pH (5.24 ± 0.01 decreased and humidity (3.83 ± 0.03 increased.

  12. 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)

  13. Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presence.

    Science.gov (United States)

    Benković, Maja; Belščak-Cvitanović, Ana; Bauman, Ingrid; Komes, Draženka; Srečec, Siniša

    2017-10-01

    Due to abundance in carbohydrates, dietary fibres and bioactive compounds, as well as for its outspread and low prices, carob (Ceratonia siliqua L.) flour has a great potential of use as a functional ingredient. The aim of this study was to analyse this potential by physical and chemical properties assessment of different particle sizes of carob flour with and without seeds. The influence of seed presence on physical and chemical properties of flour was also investigated. Seed presence in carob flour led to higher cohesivity and cake strength. It also affected the extraction efficiency of polyphenols, which was confirmed by the ranking of samples according to their procyanidin and tannins contents. With regard to the carbohydrate content, significant differences (Pflours. These findings confirm the importance of understanding physical and chemical properties of carob flours in order to use them efficiently as a functional food ingredient. Copyright © 2017 Elsevier Ltd. All rights reserved.

  14. 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

  15. 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.

  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. 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.

  18. Relationship between population growth of the red flour beetle Tribolium castaneum and protein and carbohydrate content in flour and starch.

    Science.gov (United States)

    Wong, Nellie; Lee, Chow-Yang

    2011-12-01

    The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was dismantled and adult counts were recorded. In another experiment, the insects were allowed to mate and oviposit in each flour or starch type over a period of 7 d before being removed. The counting of pupae and adult emergence began on the day of emergence and was continued on a daily basis until day 140. Proximate analysis was performed for chemical composition of each diet, and the numbers of new adults that developed were found to be positively correlated (r2 = 0.97; P flour > wheat flour > self-rising flour > rice flour > custard powder > corn flour > tapioca starch > potato starch. T. castaneum larval development to the pupal and adult stages developed significantly faster in atta flour (P flour. Fewer adults emerged from wheat flour, self-rising flour, and rice flour, and no new emergences were recorded for the remaining diets. Developmental rate was much slower in beetles reared on diets in which a low number in progeny was produced. These data illustrate that different diets can influence the sustainability of these insects and affect their development and growth.

  19. Effects of the components in rice flour on thermal radical generation under microwave irradiation.

    Science.gov (United States)

    Lin, Lufen; Huang, Luelue; Fan, Daming; Hu, Bo; Gao, Yishu; Lian, Huizhang; Zhao, Jianxin; Zhang, Hao; Chen, Wei

    2016-12-01

    The relationships between radical generation under microwave irradiation and the components of various types of rice flour were investigated. Electron paramagnetic resonance (EPR) spectroscopy was used to characterize the radicals found in rice flour samples. The EPR spectra revealed that several types of radical (carbon-centered, tyrosyl and semiquinone) were localized in the starch and protein fractions of the rice flour. The signal intensity of the free radicals was observed to increase exponentially with increasing microwave power and residence time. The rice bran samples exhibited the greatest free radical signal intensity, followed by the brown rice samples and the white rice samples. This finding was consistent for both the native and the microwaved samples. The ratio of rice starch to rice protein also played an important role in the generation of radicals. Copyright © 2016 Elsevier B.V. All rights reserved.

  20. The effect of modified potato flour substitution on the organoleptics characteristics of toddler biscuit

    Science.gov (United States)

    Cakrawati, Dewi; Rahmawati, Puji

    2016-04-01

    Toddler biscuit is complementary food given to infants to help meet their nutritional needs. This research was undertaken to develop toddler biscuit with subtitution of physically modified potato flour. There were two puposes of the research, first to know the characteristics of physically modification on potato flour; secondly to know biscuit characteristics with modified potato flour substitution. There were two factor analysis in the development of biscuit; first factor was pre heating mehods and substitution rate. The research was conducted with experimental method using split plot design. The functional properties on modified potato flour as swelling capacity, water absorption capacity, solubility and viscocity were analyzed. Organoleptic analysis using quality hedonic test showed no interaction between potato starch modification and concentration of modified potato flour. Quality hedonic test showed all toddler biscuit socred in the range of “slightly like” to “like moderately”. Modifying potato starch by boiling and steaming with flour concentration of 30% producing toddler biscuit with organoleptic characteristics acceptable according to the panelists.

  1. 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.

  2. Performance test of SAUNA xenon mobile sampling system

    International Nuclear Information System (INIS)

    Hu Dan; Yang Bin; Yang Weigeng; Jia Huaimao; Wang Shilian; Li Qi; Zhao Yungang; Fan Yuanqing; Chen Zhanying; Chang Yinzhong; Liu Shujiang; Zhang Xinjun; Wang Jun

    2011-01-01

    In this article, the structure and basic functions of SAUNA noble gas xenon mobile sampling system are introduced. The sampling capability of this system is about 2.2 mL per day, as a result from a 684-h operation. The system can be transported to designated locations conveniently to collect xenon sample for routine or emergency environment monitoring. (authors)

  3. 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.

  4. Occupational allergic multiorgan disease induced by wheat flour

    OpenAIRE

    Gómez Torrijos, Elisa; Rodríguez Sanchez, Joaquín; Diaz Perales, Araceli; García, R.; Feo-Brito, F.; García, C.; Pineda, Fernando; Quirce, Santiago

    2015-01-01

    Bakers are repeatedly exposed to wheat flour (WF) and may develop sensitization and occupational rhinoconjunctivitis and/or asthma to WF allergens.1 Several wheat proteins have been identified as causative allergens of occupational respiratory allergy in bakery workers.1 Testing of IgE reactivity in patients with different clinical profiles of wheat allergy (food allergy, wheat-dependent exercise-induced anaphylaxis, and baker's asthma) to salt-soluble and salt-insoluble protein fractions fro...

  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. 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 ...

  7. Composite Flours for Baked Products and Possible Challenges – A ...

    African Journals Online (AJOL)

    It contains some suggestions on how to reduce the high import bills of wheat by using composite flours or blends of wheatless flours in place of wheat flour for making leavened and unleavened products. Some studies on the quality characteristics of leavened and unleavened products made from composite flours or blends ...

  8. Application to Food of Lentinus edodes Flour with Extrusion Cooking

    OpenAIRE

    岡村, 徳光; 上杉, 誓子; 星野, 由紀子; 奥田, 展子; 大杉, 匡弘; Tokumitsu, Okamura; Seiko, Uesugi; Yukiko, Hoshino; Nobuko, Okuda; Masahiro, Ohsugi

    1997-01-01

    We report the application to food using Lentinus edodes (Shiitake) flour, which is a good vegetable for health, rich in protein, fiber and vitamins (B_1, B_2, niacin). The wheat flour contained Lentinus edodes flour was expansed and textured by a twin screw extruder. The snack contained 1% Lentinus edodes flour was most prefered in the points of taste, flavor, color and appearance.

  9. 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)

  10. [Impact of consumption of corn flour with low level enrichment in children of rural zones].

    Science.gov (United States)

    del Refugio Carrasco Quintero, Ma; Ortiz Hernández, L; Chávez Villasana, A; Roldán Amaro, J A; Guarneros Soto, N; Aguirre Arenas, J; Ledesma Solano, J A

    2011-01-01

    Corn has been from the prehispanic era, the most important feeding plant in the Mexican population, particularly in the most important sectors and in marginal areas. In this setting, enriching the product as flour implies an increase in its nutritional quality, especially because corn is the basic food. To assess the effect of the consumption of corn flour enriched with 3% soybean, vitamins, and minerals on the growth and development of infants and preschool children. experimental study lasting 10 months. The experimental group (n=195) received enriched corn flour whereas the control group (n=200) received non-enriched flour. The indicators were: nutritional status, mental and psychomotor development, and blood hemoglobin levels. in the total sample, there were no differences between the experimental group and the control group. However, there were improvements in the weight-to-height and weight-to-age indexes in the children consuming enriched flour and in children older than one year, who were the babies of indigenous women living in marginal areas. enriched corn flour appears to be an alternative benefitting the children population with higher nutritional deficiencies. However, a longer intervention is necessary to obtain better results.

  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. Rice starch vs. rice flour: differences in their properties when modified by heat-moisture treatment.

    Science.gov (United States)

    Puncha-arnon, Santhanee; Uttapap, Dudsadee

    2013-01-02

    Starch and flour from the same rice grain source (with 20, 25 and 30% moisture content) were exposed to heat-moisture treatment (HMT) at 100 °C for 16 h in order to investigate whether there were differences in their susceptibility to modification by HMT and, if any, to determine the main causes of the differences. HMT had a far greater effect on paste viscosity of flour than of starch. A significant increase in paste viscosity after removal of proteins from HMT flour - as well as images of fast green-stained HMT flour gels - indicated that an important role was played by proteins in affecting properties of the modified samples. Greater effects of HMT on thermal parameters of gelatinization and gel hardness values of flours were observed - more so than those for starches. Following this observation, it was ascertained that components in rice flour other than rice starch granules also underwent alterations during HMT. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Mycoflora study in a wheat flour mill of Argentina

    Directory of Open Access Journals (Sweden)

    E.E. Aringoli

    2012-12-01

    Full Text Available 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.

  15. 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

  16. Transfer of test samples and wastes between post-irradiation test facilities (FMF, AGF, MMF)

    International Nuclear Information System (INIS)

    Ishida, Yasukazu; Suzuki, Kazuhisa; Ebihara, Hikoe; Matsushima, Yasuyoshi; Kashiwabara, Hidechiyo

    1975-02-01

    Wide review is given on the problems associated with the transfer of test samples and wastes between post-irradiation test facilities, FMF (Fuel Monitoring Facility), AGF (Alpha Gamma Facility), and MMF (Material Monitoring Facility) at the Oarai Engineering Center, PNC. The test facilities are connected with the JOYO plant, an experimental fast reactor being constructed at Oarai. As introductory remarks, some special features of transferring irradiated materials are described. In the second part, problems on the management of nuclear materials and radio isotopes are described item by item. In the third part, the specific materials that are envisaged to be transported between JOYO and the test facilities are listed together with their geometrical shapes, dimensions, etc. In the fourth part, various routes and methods of transportation are explained with many block charts and figures. Brief explanation with lists and drawings is also given to transportation casks and vessels. Finally, some future problems are discussed, such as the prevention of diffusive contamination, ease of decontamination, and the identification of test samples. (Aoki, K.)

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

    Science.gov (United States)

    1979-04-01

    UNIVERSITY % ’ Bowling Green , Ohio 43403 e April 1979 Contract DAHC 19-77-C-0007 Cj Prepared for U.S. ARMY RESEARCH INSTITUTEfor the BEHAVIORAL and...inferring changes in enotionality, and GSR is said to be a measure of emotion . Much of psychological measurement is derived measurement, but it is...ARI TECHNICAL REPORT TR-79-A8 Principles of Work Sample Testingi I. A Non-Empirical Taxonomy of Test Uses b y Robert M. Guion BOWLING GREEN STATE

  18. 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)

  19. 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.

  20. 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.

  1. Work-related asthma in a population exposed to grain, flour and other ingredient dusts.

    Science.gov (United States)

    Smith, T A; Lumley, K P

    1996-02-01

    The purpose of the study was to determine the prevalence and causation of work-related asthmatic symptoms in a population exposed to grain, flour and other ingredient dusts. Where workers complained of asthmatic symptoms which were the result of dust exposure, follow-up aimed to identify whether the symptoms were the result of sensitisation or of non-specific irritation. A questionnaire was presented to 3,450 workers who had exposure to dust during the course of flour milling (528), bread baking (1,756), cake baking (209) and other activities in food preparation (957). Those with positive responses were followed-up by taking a formal history, examination, skin prick testing and serial peak flow measurement. The overall prevalence of work-related asthmatic symptoms was 4.4% (153 out of 3,450). In the group who were followed-up (128 out of 153), non-specific respiratory irritation was thought to be the cause in 90 (2.6%), whilst sensitisation was responsible for symptoms in 12 (0.3%). Of the 12 cases due to sensitisation, the agents responsible were: fungal amylase (10 cases, all associated with bread baking), flour (one case, associated with flour packing), and grain (one case, associated with flour milling). Non-specific irritation is considerably more common than sensitisation as the cause of work-related asthmatic symptoms in flour milling, baking and other flour-based industries. The prevalence of sensitisation to flour is very low (less than 1 in 1,000) in all these industries. The principal sensitiser encountered in modern plant bakeries appears to be fungal amylase. The most important source of exposure to fungal amylase is probably the debagging, sieving, weighing and mixing of bread improvers.

  2. The relative performance of bivariate causality tests in small samples

    NARCIS (Netherlands)

    Bult, J..R.; Leeflang, P.S.H.; Wittink, D.R.

    1997-01-01

    Causality tests have been applied to establish directional effects and to reduce the set of potential predictors, For the latter type of application only bivariate tests can be used, In this study we compare bivariate causality tests. Although the problem addressed is general and could benefit

  3. 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.

  4. Examination of the safety of gamma-irradiated soya flour

    International Nuclear Information System (INIS)

    Tencheva, S.; Katsareva, Ts.

    1988-01-01

    Fat-free soya flour was used as model food for demonstrating the safety of food additives decontaminated with ionizing radiation. The food was irradiated with 10 kGy and included in the daily food of line C 57 BL mice in amount of 35%. Important medical-biological tests were performed for evaluating the potential toxicity of irradiated food products. Results are reported on a study of three generations of mice, which had persistently consumed 35% irradiated soya flour. The parameters studied were: body mass, mass of internal organs, number of newborn animals and their body mass after weaning, reproductive capacity in F 1a and hematological parameters. The results were summarized in five tables

  5. Enhanced Sampling and Analysis, Selection of Technology for Testing

    Energy Technology Data Exchange (ETDEWEB)

    Svoboda, John; Meikrantz, David

    2010-02-01

    The focus of this study includes the investigation of sampling technologies used in industry and their potential application to nuclear fuel processing. The goal is to identify innovative sampling methods using state of the art techniques that could evolve into the next generation sampling and analysis system for metallic elements. This report details the progress made in the first half of FY 2010 and includes a further consideration of the research focus and goals for this year. Our sampling options and focus for the next generation sampling method are presented along with the criteria used for choosing our path forward. We have decided to pursue the option of evaluating the feasibility of microcapillary based chips to remotely collect, transfer, track and supply microliters of sample solutions to analytical equipment in support of aqueous processes for used nuclear fuel cycles. Microchip vendors have been screened and a choice made for the development of a suitable microchip design followed by production of samples for evaluation by ANL, LANL, and INL on an independent basis.

  6. REDESIGN OF CERNS QUADRUPOLE RESONATOR FOR TESTING OF SUPERCONDUCTING SAMPLES

    CERN Document Server

    Del Pozo Romano, Veronica

    2017-01-01

    The quadrupole resonator (QPR) was constructed in 1997 to measure the surface resistance of niobium samples at 400 MHz, the technology and RF frequency chosen for the LHC. It allows measurement of the RF properties of superconducting films deposited on disk-shaped metallic substrates. The samples are used to study different coatings which is much faster than the coating, stripping and re-coating of sample cavities. An electromagnetic and mechanical re-design of the existing QPR has been done with the goal of doubling the magnetic peak fields on the samples. Electromagnetic simulations were carried out on a completely parametrized model, using the existings QPR as baseline and modifying its dimensions. The aim was to optimize the measurement range and resolution by increasing the ratio between the magnetic peak fields on the sample and in the cavity. Increasing the average magnetic field on the sample leads to a more homogenous field distribution over the sample. Some of the modifications were based on t...

  7. 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.

  8. Proficiency test on determination of radioactivity concentration of 137Cs and 90Ssr in food and environmental samples for Polish radiochemical laboratories

    International Nuclear Information System (INIS)

    Polkowska-Motrenko, H.; Sypula, M.; Sadowska-Bratek, M.; Fuks, L.

    2007-01-01

    Proficiency testing (PT) on the determination of radioactivity concentration of 137 Cs and 0S r in samples of drinking and surface waters, wheat flour and sand was organized in 2006 by the Institute of Nuclear Chemistry and Technology (INCT). The PT was conducted on the request of the National Atomic Energy Agency, Poland (PAA) and financed by the NAEA President. Report presents statistical evaluation of results obtained by the participants. The PT was provided in accordance with ISO/IEC Guide 43-1:1997. Samples were prepared by spiking the appropriate raw materials separately with known amounts of the certified standard solutions of 137 Cs and 0S r. Ten laboratories from Poland and one from Hungary took part in the PT. The participants were asked to choose which samples they were willing to analyze. the results provided by the participants were statistically evaluated by means of z and zeta-scores in accordance with ISO 13528:2005 and IUPAC protocol. They were evaluated also using the evaluation criteria for trueness and precision usually applied by the International Atomic Energy Agency (IAEA). (authors) [pl

  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. Validation of method in instrumental NAA for food products sample

    International Nuclear Information System (INIS)

    Alfian; Siti Suprapti; Setyo Purwanto

    2010-01-01

    NAA is a method of testing that has not been standardized. To affirm and confirm that this method is valid. it must be done validation of the method with various sample standard reference materials. In this work. the validation is carried for food product samples using NIST SRM 1567a (wheat flour) and NIST SRM 1568a (rice flour). The results show that the validation method for testing nine elements (Al, K, Mg, Mn, Na, Ca, Fe, Se and Zn) in SRM 1567a and eight elements (Al, K, Mg, Mn, Na, Ca, Se and Zn ) in SRM 1568a pass the test of accuracy and precision. It can be conclude that this method has power to give valid result in determination element of the food products samples. (author)

  11. Optimum sample size allocation to minimize cost or maximize power for the two-sample trimmed mean test.

    Science.gov (United States)

    Guo, Jiin-Huarng; Luh, Wei-Ming

    2009-05-01

    When planning a study, sample size determination is one of the most important tasks facing the researcher. The size will depend on the purpose of the study, the cost limitations, and the nature of the data. By specifying the standard deviation ratio and/or the sample size ratio, the present study considers the problem of heterogeneous variances and non-normality for Yuen's two-group test and develops sample size formulas to minimize the total cost or maximize the power of the test. For a given power, the sample size allocation ratio can be manipulated so that the proposed formulas can minimize the total cost, the total sample size, or the sum of total sample size and total cost. On the other hand, for a given total cost, the optimum sample size allocation ratio can maximize the statistical power of the test. After the sample size is determined, the present simulation applies Yuen's test to the sample generated, and then the procedure is validated in terms of Type I errors and power. Simulation results show that the proposed formulas can control Type I errors and achieve the desired power under the various conditions specified. Finally, the implications for determining sample sizes in experimental studies and future research are discussed.

  12. 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.

  13. 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...

  14. [Guidelines concerning sample reception and request recording of laboratory tests].

    Science.gov (United States)

    Bailly, P; Dhondt, J L; Drouard, L; Houlbert, C; Soubiran, P; Szymanowicz, A

    2010-12-01

    The process is described to help to achieve the requirements of the ISO 15189 standard. The precautions to be respected for a correct recording of the request are specified. The criteria for traceability are formalized. A logogram illustrates the propositions of attitude to be followed when occurs nonconformities. Then, we propose guidelines for the treatment of the identification uncertainties of the primary sample. An algorithm is proposed to formalize the process and treat the situations which can be met with an irreplaceable or critical sample.

  15. Physical-chemical characterization of pre-cooked mixed rice flour and barley bagasse

    Directory of Open Access Journals (Sweden)

    Diego Palmiro Ramirez Ascheri

    2016-04-01

    Full Text Available The extrusion processing parameters, chemical composition and water content of the flour mixture may affect the structure of rice flour, leading to products with different rheological behavior and hygroscopicity. Therefore, this work aimed to study the rheological properties and water adsorption of mixed flours of broken rice and barley bagasse obtained by extrusion cooking. Samples were prepared from a mixture of grits/bagasse between 82/18 and 73/27 (w/w with water content between 18.04 and 26.96%, using a single screw extruder. The rheological properties of the extruded flour were determined by a rapid viscosity analyzer to evaluate the cooking profile of the pastes by observing the pasting temperature, maximum viscosity, breakdown and retrogradation. The adsorption process was performed by weighing the samples stored at temperatures of 25, 30, 35 and 45 °C with water activity between 0.112 and 0.973. The isotherms were fitted using the following mathematical models: Halsey, Oswin, Smith, GAB and Peleg. The extruded composite flours were characterized by their lack of initial viscosity. The pasting temperature (40-67 °C, maximum viscosity (690-1146 cP, breakdown viscosity (0-175 cP and retrogradation (613-1382 cP were lower than for raw rice flour. The Peleg equation fitted well to the water adsorption data and can be used to represent the sigmoidal type II shape of the water adsorption isotherms for the extruded mixed flours from rice grits and barley bagasse.

  16. The Effect of Sample Preparation and Testing Procedure

    African Journals Online (AJOL)

    School of Civil & Environmental Engineering, Addis Ababa Institute of Technology,. 3. Murray Rix ... the application of laboratory testing and ... clay, tropical red clay, lateritic clay and laterite, ..... grading curves using mass and modified mass.

  17. Acute effect of sorghum flour-containing pasta on plasma total polyphenols, antioxidant capacity and oxidative stress markers in healthy subjects: A randomised controlled trial.

    Science.gov (United States)

    Khan, Imran; Yousif, Adel M; Johnson, Stuart K; Gamlath, Shirani

    2015-06-01

    It has been previously reported that pasta containing wholegrain sorghum flour exhibits high content of polyphenols and antioxidant capacity and hence might enhance antioxidant status and reduce markers of oxidative stress in vivo; however no clinical studies have yet been reported. Therefore, the present study assessed the effect of pasta containing red or white wholegrain sorghum flour on plasma total polyphenols, antioxidant capacity and oxidative stress markers in humans. The study was registered with the Australian New Zealand Clinical Trials Registry (ACTRN: 12612000324819). In a randomised crossover design, healthy subjects (n = 20) consumed three test meals of control pasta (CP), 30% red sorghum pasta (RSP) or 30% white sorghum pasta (WSP), 1-2 wk apart. The test meals were consumed as breakfast after an overnight fast. Blood samples were obtained at fasting and 2 h after consumption and analysed for total polyphenols, antioxidant capacity, superoxide dismutase (SOD) activity, protein carbonyl and 8-isoprostanes. Compared to baseline, the 2 h post-prandial levels following the RSP meal of plasma polyphenols, antioxidant capacity and SOD activity were significantly (P pasta containing red wholegrain sorghum flour enhanced antioxidant status and improved markers of oxidative stress in healthy subjects. Copyright © 2014 Elsevier Ltd and European Society for Clinical Nutrition and Metabolism. All rights reserved.

  18. 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

  19. HARMFUL ENTOMOPHAUNA IMPACTS ON QUALITY OF MERCANTILE WHEAT AND FLOUR

    Directory of Open Access Journals (Sweden)

    Stanislav Milošević

    2005-06-01

    Full Text Available Presence of harmful insects and mites is almost inevitable in mercantile wheat stored in warehouses. They cause significant damages and therefore it is necessary to perform pest control and chemical treatment. Study of harmful and destructive entomophauna impacts on quality of mercantile wheat and flour has been presented. Mercantile wheat stored in silos has been used in the study. Testing of quality of rheological properties and presence of harmful entomophauna were done in the labs within the silos «Žitoprerada d.o.o. Valpovo « and Department of Plant Protection on Faculty of Agriculture in Osijek. Presence of harmful entomophauna, quality of mercantile wheat stored in a warehouse and rheological flour properties were determined. The following harmful entomophauna were found: mites (Acarinae, primary pests of order Coleoptera and Lepidoptera, secondary pests of order Coleoptera and other insects found belong to Coleoptera, Psocoptera and useful insects of Hymenoptera orders. Influence of harmful entomophauna on quality of mercantile wheat is manifested by reduced quality of stored wheat due to decrease of water content and hectoliter mass. Lower quality of flour obtained by milling of infected wheat is manifested by change in rheological properties: dough stability, water absorption, growth, resistance, energy, extensibility, maximum resistance, start of puffing up, and viscosity.

  20. 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.

  1. Effects of milling on functional properties of rice flour.

    Science.gov (United States)

    Kadan, R S; Bryant, R J; Miller, J A

    2008-05-01

    A commercial long-grain rice flour (CRF) and the flours made by using a pin mill and the Udy mill from the same batch of broken second-head white long-grain rice were evaluated for their particle size and functional properties. The purpose of this study was to compare the commercial rice flour milling method to the pin and Udy milling methods used in our laboratory and pilot plant. The results showed that pin milled flour had more uniform particle size than the other 2 milled flours. The chalky kernels found in broken white milled rice were pulverized more into fines in both Udy milled flour and CRF than in the pin milled flour. The excessive amount of fines in flours affected their functional properties, for example, WSI and their potential usage in the novel foods such as rice breads (RB). The RB made from CRF collapsed more than loaves made from pin milled Cypress long-grain flours.

  2. Performance of an adult Brazilian sample on the Trail Making Test and Stroop Test

    Directory of Open Access Journals (Sweden)

    Kenia Repiso Campanholo

    Full Text Available ABSTRACT Objective: The Trail Making Test (TMT and Stroop Test (ST are attention tests widely used in clinical practice and research. The aim of this study was to provide normative data for the adult Brazilian population and to study the influence of gender, age and education on the TMT parts A and B, and ST cards A, B and C. Methods: We recruited 1447 healthy subjects aged ≥18 years with an educational level of 0-25 years who were native speakers of Portuguese (Brazilian. The subjects were evaluated by the Matrix Reasoning and Vocabulary subtests of the Wechsler Adult Intelligence Scale-III, along with the TMTA, TMTB and ST A, B and C. Results: Among the participants, mean intellectual efficiency was 103.20 (SD: 12.0, age 41.0 (SD: 16.4 years and education 11.9 (SD: 5.6 years. There were significant differences between genders on the TMTA (p=0.002, TMTB (p=0.017 and STC (p=0.024. Age showed a positive correlation with all attention tests, whereas education showed a negative correlation. Gender was not found to be significant on the multiple linear regression model, but age and education maintained their interference. Conclusion: Gender did not have the major impact on attentional tasks observed for age and education, both of which should be considered in the stratification of normative samples.

  3. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

    Peruchi, Lidiane Cristina; Nunes, Lidiane Cristina; Gustinelli Arantes de Carvalho, Gabriel; Guerra, Marcelo Braga Bueno; Almeida, Eduardo de; Rufini, Iolanda Aparecida [NAPTISA Research Support Center “Technology and Innovation for a Sustainable Agriculture”, Center for Nuclear Energy in Agriculture, University of São Paulo, Av. Centenário 303, 13416-000, Piracicaba SP (Brazil); Santos, Dário [Federal University of São Paulo, R. Prof. Artur Riedel 275, 09972-270, Diadema SP (Brazil); Krug, Francisco José, E-mail: fjkrug@cena.usp.br [NAPTISA Research Support Center “Technology and Innovation for a Sustainable Agriculture”, Center for Nuclear Energy in Agriculture, University of São Paulo, Av. Centenário 303, 13416-000, Piracicaba SP (Brazil)

    2014-10-01

    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{sup −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.

  5. 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.

  6. Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas.

    Science.gov (United States)

    Mir, Shabir Ahmad; Bosco, Sowriappan John Don

    2014-08-15

    Starch and flour of seven temperate rice cultivars grown in Himalayan region were evaluated for composition, granule structure, crystallinity, Raman spectrometry, turbidity, swelling power, solubility, pasting properties and textural properties. The rice cultivars showed medium to high amylose content for starch (24.69-32.76%) and flour (17.78-24.86%). SKAU-382 showed the highest amount of amylose (32.76%). Rice starch showed polyhedral granule shapes and differences in their mean granule size (2.3-6.5 μm) were noted among the samples. The starch and flour samples showed type A-pattern with strong reflection at 15, 18, and 23. Pasting profile and textural analysis of rice starch and flour showed that all the cultivars differences, probably due to variation in amylose content. The present study can be used for identifying differences between rice genotypes for starch and flour quality and could provide guidance to possible industries for their end use. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. 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.

  8. 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.

  9. 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.

  10. 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...

  11. 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

  12. Apparatus for Crossflow Filtration Testing of High Level Waste Samples

    International Nuclear Information System (INIS)

    Nash, C.

    1998-05-01

    Remotely-operated experimental apparatuses for verifying crossflow filtration of high level nuclear waste have been constructed at the Savannah River Site (SRS). These units have been used to demonstrate filtration processes at the Savannah River Site, Oak Ridge National Laboratory, the Idaho National Engineering and Environmental Laboratory, and Pacific Northwest National Laboratory. The current work covers the design considerations for experimentation as well as providing results from testing at SRS

  13. Flour sodium dodecyl sulfate (SDS)-extractable protein level as a cookie flour quality indicator.

    Science.gov (United States)

    Pareyt, Bram; Bruneel, Charlotte; Brijs, Kristof; Goesaert, Hans; Delcour, Jan A

    2010-01-13

    Flour characteristics of laboratory-milled flour fractions of two wheat cultivars were related to their cookie-baking performance. Cultivar (cv.) Albatros wheat milling yielded fractions with lower damaged starch (DS) and arabinoxylan levels and higher sodium dodecyl sulfate-extractable protein (SDSEP) levels than did cv. Meunier wheat milling. During baking, cv. Albatros flour doughs spread faster and set later than their cv. Meunier counterparts and, hence, resulted in larger cookie diameters. DS levels negatively affected spread rate during both cv. Albatros (R2=0.68) and cv. Meunier (R2=0.51) cookie baking. SDSEP levels also influenced cookie quality. The use of flour heat-treated to reduce its SDSEP levels to different degrees led to reduction of the set time (R2=0.90). It was deduced that larger gluten polymer sizes limit dough spread time during baking and that, apart from DS level, the SDSEP level is an indicator for cookie flour quality.

  14. 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.

  15. Preparation and tensile properties of linear low density polyethylene/rambutan peels (Nephelium chryseum Blum.) flour blends

    Science.gov (United States)

    Nadhirah, A. Ainatun.; Sam, S. T.; Noriman, N. Z.; Voon, C. H.; Samera, S. S.

    2015-05-01

    The effect of rambutan peels flour (RPF) content on the tensile properties of linear low density polyethylene filled with rambutan peel flour was studied. RPF was melt blended with linear low-density polyethylene (LLDPE). LLDPE/RPF blends were prepared by using internal mixer (brabender) at 160 °C with the flour content ranged from 0 to 15 wt%. The tensile properties were tested by using a universal testing machine (UTM) according to ASTM D638. The highest tensile strength was observed for pure LLDPE while the tensile strength LLDPE/RPF decreased gradually with the addition of rambutan peels flour content from 0% to 15%. Young's modulus of 63 µm to 250 µm rambutan peels blends with LLDPE with the fiber loading of 0 - 15 wt% increased with increasing fiber loading.

  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. 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.

  18. 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

  19. Preparation of a Breadfruit Flour Bar.

    Science.gov (United States)

    Nochera, Carmen L; Ragone, Diane

    2016-05-20

    Breadfruit is a nutritious, high energy food with a low quantity of protein but excellent protein quality. It has the potential to be developed into desired products which will help increase its utilization and add value to the crop. The overall purposes of this investigation were to develop a portable, nutritious, ready-to-eat breadfruit product (bar), test the sensory qualities of the product, and evaluate the nutritional properties of the product. Flour made from the Micronesian variety, Meinpadahk ( Artocarpus altilis × Artocarpus mariannensis ), was utilized for the development of the breadfruit bar. Breadfruit is a rich source of fiber, vitamins such as vitamin C, minerals such as potassium, and phytochemicals such as flavonoids. Nutritional labeling indicates that the breadfruit bar is high in carbohydrates and low in fat, and sensory evaluation indicates that 81% of the panelists found the bar acceptable while 19% disliked the bar. The breadfruit bar can provide an appealing and inexpensive gluten-free food source based on locally available breadfruit.

  20. TESTING IN SITU ASSEMBLY WITH THE KEPLER PLANET CANDIDATE SAMPLE

    Energy Technology Data Exchange (ETDEWEB)

    Hansen, Brad M. S. [Department of Physics and Astronomy and Institute of Geophysics and Planetary Physics, University of California Los Angeles, Los Angeles, CA 90095 (United States); Murray, Norm, E-mail: hansen@astro.ucla.edu, E-mail: murray@cita.utoronto.ca [Canadian Institute for Theoretical Astrophysics, 60 St. George Street, University of Toronto, Toronto, ON M5S 3H8 (Canada)

    2013-09-20

    We present a Monte Carlo model for the structure of low-mass (total mass <25 M{sub ⊕}) planetary systems that form by the in situ gravitational assembly of planetary embryos into final planets. Our model includes distributions of mass, eccentricity, inclination, and period spacing that are based on the simulation of a disk of 20 M{sub ⊕}, forming planets around a solar-mass star, and assuming a power-law surface density distribution that drops with distance a as ∝ a {sup –1.5}. The output of the Monte Carlo model is then subjected to the selection effects that mimic the observations of a transiting planet search such as that performed by the Kepler satellite. The resulting comparison of the output to the properties of the observed sample yields an encouraging agreement in terms of the relative frequencies of multiple-planet systems and the distribution of the mutual inclinations when moderate tidal circularization is taken into account. The broad features of the period distribution and radius distribution can also be matched within this framework, although the model underpredicts the distribution of small period ratios. This likely indicates that some dissipation is still required in the formation process. The most striking deviation between the model and observations is in the ratio of single to multiple systems in that there are roughly 50% more single-planet candidates observed than are produced in any model population. This suggests that some systems must suffer additional attrition to reduce the number of planets or increase the range of inclinations.

  1. An optimum silica flour-bentonite mixture for an engineered barrier

    International Nuclear Information System (INIS)

    Walker, J.N.; Daffern, D.D.; Emer, D.F.

    1991-01-01

    To dispose of low-level and mixed wastes (MAR) by burial, it is necessary to design an impermeable closure, which limits water infiltration through the waste. Bentonite has very low permeability to water but can be subject to volume alterations. Over time, these alterations can lead to channeling and subsequent permeability increases. The fluid conductivity and bulk properties of silica flour and bentonite mixtures were tested to find a mixture that would retain the low conductivity of the bentonite while maintaining volumetric stability. Silica flour was chosen for its small grain size and spherical shape, and its similarity to silty soil. Test results indicate that a 90% silica flour and 10% bentonite mixture will provide the optimum properties for this application. 5 refs., 2 figs., 2 tabs

  2. Development of a peptide substrate for detection of Sunn pest damage in wheat flour.

    Science.gov (United States)

    Hançerlioğulları, Begüm Zeynep; Köksel, Hamit; Dudak, Fahriye Ceyda

    2018-05-07

    Since the common protease substrates did not give satisfactory results for the determination of Sunn pest protease activity in damaged wheat, different peptide substrates derived from the repeat sequences of high molecular weight glutenin subunits were synthesized. Hydrolysis of peptides by pest protease was determined by HPLC. Among three peptides having the same consensus motifs, peptide1 (PGQGQQGYYPTSPQQ) showed the best catalytic efficiency. A novel assay was described for monitoring the enzymatic activity of protease extracted from damaged wheat flour. The selected peptide was labeled with a fluorophore (EDANS) and quencher (Dabcyl) to display fluorescence resonance energy transfer (FRET). The proteolytic activity was measured by the change in fluorescence intensity that occurred when the protease cleaved the peptide substrate. Furthermore, the developed assay was modified for rapid and easy detection of bug damage in flour. Flour samples were suspended in water and mixed with fluorescence peptide substrate. After centrifugation, the fluorescence intensities of the supernatants were determined which is proportional with the protease content of the flour. The total analysis time for the developed assay is estimated as 15 minutes. The developed assay permits a significant decrease in time and labor, offering sensitive detection of Sunn pest damage in wheat flour. This article is protected by copyright. All rights reserved.

  3. 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

  4. Soft wheat and flour products methods review: solvent retention capacity equation correction

    Science.gov (United States)

    This article discusses the results of a significant change to calculations made within AACCI Approved methods 56-10 and 56-11, the Alkaline Water Retention Capacity (AWRC) test and the Solvent Retention Capacity (SRC) test. The AACCI Soft Wheat and Flour Products Technical Committee reviewed propos...

  5. Effect of hydrothermal treated corn flour addition on the quality of corn-field bean gluten-free pasta

    OpenAIRE

    Dib Ahlem; Wójtowicz Agnieszka; Benatallah Leila; Bouasla Abdallah; Zidoune Mohammed Nasreddine

    2018-01-01

    Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural param...

  6. Utilization of Durian Seed Flour as Filler Ingredient of Meatball

    OpenAIRE

    D. R. Malini; I. I. Arief; H. Nuraini

    2016-01-01

    Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can be utilized as a filler in meatball production. The purposes of this research were to evaluate the nutrient content and quality of durian seed flour, the best level of durian seed flour addition to the meatball production, and the quality of beef meatball during storage in room temperature and refrigerator. Complete randomized design (CRD) was used with 3 treatments and 3 replications. The tre...

  7. Development of Wet Noodles Based on Cassava Flour

    OpenAIRE

    Akhmad Z. Abidin; Cinantya Devi; Adeline

    2013-01-01

    Cassava is one of Indonesia's original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing c...

  8. 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

  9. [Physical and chemical characterization of industrial nixtamalized corn flour for human consumption in Central America].

    Science.gov (United States)

    Bressani, R; Turcios, J C; Reyes, L; Mérida, R

    2001-09-01

    The objective of this study was the characterization of industrial nixtamalized maize flour for human consumption and which are marketed in Central America for some selected physical and chemical properties which may contribute to food composition information and help nutrition and micronutrient fortification programs. A total of 12 brands purchased in triplicate were obtained from supermarkets in Guatemala, El Salvador and Honduras. These samples were kept under refrigeration until analyzed. The physical parameters measured and results were the following: particle size with most samples having a high percentage of particles greater than 60 mesh, pH (5.4-7.5), water absorption index (WAI) (3.4-4.0 g gel/g sample), water soluble index (WSI) (4.8-7.8 g/100 g) and flour density (0.410-0.547 g/ml). The differences were statistically significant for all parameters measured, except for WAI. The chemical characteristics included, moisture, protein, fat, ash and dietetic fiber. Differences between flour samples were statistically significant except for fat content. Protein content was low, ranging between 6.7-8.1 g/100 g and total dietary fiber varied between 7.7-12.0 g/100 g. The samples were analyzed for phytic acid with a variation from 632 to 903 mg/100 g, with statistical significant differences. The samples were also analyzed for total and soluble (pH 7.5) iron, phosphorus, calcium, potassium, zinc, copper, manganese, and magnesium. The difference in the iron and calcium content between flour samples were statistically significant. The physical and chemical variability found between flour samples of nixtamalized maize was relatively high and it is recommended to establish quality standards through raw material and process standardization for greater effectiveness of nutrition programs and activities on micronutrient fortification which may be pursued in the future.

  10. 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

  11. 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...

  12. EFFECT of hydrocolloids on the quality evaluation of flour based noodles from Horse Chestnut

    Directory of Open Access Journals (Sweden)

    Rafiq Syed Insha

    2016-01-01

    Full Text Available The present study was focused to investigate the effects of hydrocolloids (guar gum and xanthan gum at additional levels (1%, 2% and 3% on the noodle characteristics prepared from horse chestnut flour. The qualities of noodles prepared from horse chestnut flour were compared with wheat flour based noodles in terms of cooking characteristics, textural and sensory properties. The hydrocolloid addition in noodles resulted in improvement of cooking and textural qualities in consistent to control sample. The incorporation of 3% gum significantly increased cooking properties and the firmness of cooked noodles. The results of the sensory evaluation based on a nine point hedonic scale revealed that apart from the control, noodles with 3% gum were acceptable to the panellists.

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

    African Journals Online (AJOL)

    STORAGESEVER

    2009-11-16

    Nov 16, 2009 ... which may be added include flours of other cereals, fat, malt flour, soya flour, ... but its protein is of lower nutritional quality than milk, soy, pea and lupin proteins as its ... improvers from local raw materials. It is thought that the.

  14. 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.

  15. 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 ...

  16. Phenolics and essential mineral profile of organic acid pretreated unripe banana flour.

    Science.gov (United States)

    Anyasi, Tonna A; Jideani, Afam I O; Mchau, Godwin R A

    2018-02-01

    Banana fruit (Musa spp) though rich in essential minerals, has also been implicated for the presence of phytochemicals which nonetheless beneficial, can also act as mineral inhibitors when in forms such as phenolic compounds, phytates and tannins. This study assayed the essential macro and trace minerals as well as phenolic compounds present in unripe banana flour (UBF) obtained from the pulp of four different cultivars. Unripe banana flour was processed by oven drying in a forced air oven dryer at 70°C upon pretreatment with ascorbic, citric and lactic acid. Organic acid pretreatment was done separately on each unripe banana cultivar at concentrations of 10, 15 and 20g/L. Phenolic compounds were profiled using liquid chromatography mass spectrometry electrospray ion (LC-MS-ESI) while essential minerals were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES) and mass spectroscopy (ICP-MS) respectively. Results of LC-MS-ESI assay of phenolics revealed the presence of flavonoids: epicatechin and myricetin 3-O-rhamnosyl-glucoside in varying concentrations in UBF. Essential mineral profile indicated that Zinc had the least occurrence of 3.55mg/kg (ppotassium was the most abundant mineral at 14746.73mg/kg in UBF of all four banana cultivars. Correlation between phenolic compounds and essential minerals using Pearson's Correlation Coefficient test revealed weak and inverse association between flavonoids and most macro and trace minerals present in UBF samples. Organic acid pretreatment thus exhibited little effect on phenolics and essential minerals of UBF samples, though, inhibitory influence of phenolic compounds was recorded on essential minerals. Copyright © 2017 The Authors. Published by Elsevier Ltd.. All rights reserved.

  17. 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

  18. 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.

  19. 9 CFR 147.8 - Procedures for preparing egg yolk samples for diagnostic tests.

    Science.gov (United States)

    2010-01-01

    ... samples for diagnostic tests. 147.8 Section 147.8 Animals and Animal Products ANIMAL AND PLANT HEALTH... IMPROVEMENT PLAN Blood Testing Procedures § 147.8 Procedures for preparing egg yolk samples for diagnostic... for diagnostic testing. (b) The authorized laboratory must identify each egg as to the breeding flock...

  20. Wheat flour dough Alveograph characteristics predicted by Mixolab regression models.

    Science.gov (United States)

    Codină, Georgiana Gabriela; Mironeasa, Silvia; Mironeasa, Costel; Popa, Ciprian N; Tamba-Berehoiu, Radiana

    2012-02-01

    In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the parameters determined by the Mixolab and the rheological properties of wheat dough measured with the Alveograph. Statistical analysis on 80 wheat flour samples using the backward stepwise multiple regression method showed that Mixolab values using the ‘Chopin S’ protocol (40 samples) and ‘Chopin + ’ protocol (40 samples) can be used to elaborate predictive models for estimating the value of the rheological properties of wheat dough: baking strength (W), dough tenacity (P) and extensibility (L). The correlation analysis confirmed significant findings (P 0.70 for P, R²(adjusted) > 0.70 for W and R²(adjusted) > 0.38 for L, at a 95% confidence interval. Copyright © 2011 Society of Chemical Industry.

  1. Rheological characteristics of flours milled from different wheat varieties (Triticum aestivum L.

    Directory of Open Access Journals (Sweden)

    Ladislav Haris

    2010-01-01

    Full Text Available Technological quality was studied of wheat flours from three varieties of Triticum aestivum L. (Arida, Meritto, Verita delivered to the mill for three years (2007–2009. Physico-chemical parameters observed during the purchase of grain (STN 461100-2 were not significantly different. Also milled flours from tested varieties have by processors required ash content, gluten, acceptable Zeleny index, α-amylase activity (falling number, but as the rheological properties of dough from these flours show, these parameters are unsuited enough (unsuitability of material for efficient processing of flour. Rheological evaluation showed that each variety is suitable for different processing direction. Therefore, if we deliberately separate lots of purchased grain, not only by basic physico-che­mi­cal properties listed in the current standards (CSN and STN, but also by their rheological properties, which are important and reliable indicator of the direction of the end-use processing of wheat flours, the flours will be more likely to succeed in specific cereal technology. For the production of bread was satisfactory rheological properties of dough from variety Arida. Verita variety is suitable for processing into wafers, and a variety Meritto for producing biscuits and crackers. Verita and Me­rit­to varieties so do not achieved the expected values of the rheological optimum for „classic“ bread processing (bakery products despite satisfactory gluten content and falling number to use this processing direction. Reported results show us the possibilities of more efficient selection of varieties or lots purchased grain of wheat for use in baking and buscuit industry by using rheological evaluation methods. Results were evaluated by analysis of data exploration (Boxplot, scattering graphs, classical nonparametric testing of hypotheses and the distribution of the data (Wilcoxon test, Kruskal-Wallis, Friedman, rates central tendency and dispersion.

  2. Test plan for evaluating the performance of the in-tank fluidic sampling system

    International Nuclear Information System (INIS)

    BOGER, R.M.

    1999-01-01

    The PHMC will provide Low Activity Wastes (LAW) tank wastes for final treatment by a privatization contractor from double-shell feed tanks, 241-AP-102 and 241-AP-104, Concerns about the inability of the baseline ''grab'' sampling to provide large volume samples within time constraints has led to the development of a conceptual sampling system that would be deployed in a feed tank riser, This sampling system will provide large volume, representative samples without the environmental, radiation exposure, and sample volume impacts of the current base-line ''grab'' sampling method. This test plan identifies ''proof-of-principle'' cold tests for the conceptual sampling system using simulant materials. The need for additional testing was identified as a result of completing tests described in the revision test plan document, Revision 1 outlines tests that will evaluate the performance and ability to provide samples that are representative of a tanks' content within a 95 percent confidence interval, to recovery from plugging, to sample supernatant wastes with over 25 wt% solids content, and to evaluate the impact of sampling at different heights within the feed tank. The test plan also identifies operating parameters that will optimize the performance of the sampling system

  3. Effect of soybean/cassava flour blend on the proximate composition

    African Journals Online (AJOL)

    TOSHIBA

    2013-09-04

    Sep 4, 2013 ... ash, crude protein, crude fat and crude fibre contents of the .... protein is equal to about 40% that of milk protein, whereas that of QPM protein is ... Flour samples from the four raw materials- normal maize, QPM, soybean and.

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

    African Journals Online (AJOL)

    dambayero

    This was carried out by the determination of vitamin A in the flour and vegetable oil samples which .... (biochemically equivalent to iron deficiency anaemia, .... 72. Ong, D.E. and Chytil, F. (1975). Retinol acid binding protein in rat tissue. J. Biol.

  5. 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....

  6. 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...

  7. Effect of konjac flour incorporated with soy protein isolate on quality ...

    African Journals Online (AJOL)

    USER

    2010-07-12

    Jul 12, 2010 ... and stabilize air cells or bubbles, resulting in a finer dispersion ... The whipped egg white was folded into the flour-liquid mixture, gently mixed and ... All cakes were homogenised to make the samples for analysis. Moisture ...

  8. Changes in wood flour/HDPE composites after accelerated weathering with and without water spray

    Science.gov (United States)

    Nicole M. Stark

    2005-01-01

    Wood-plastic lumber is promoted as a low-maintenance high-durability product. After weathering, however, wood-plasticcomposites (WPCs) often fide and lose mechanical properties. In the first part ofthis study, 50%wood-flour-filled high-density polyethylene (HDPE) composite samples were injection molded or extruded. Composites were exposed to two accelerated weathering...

  9. 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 ...

  10. Optimization of protein extraction process from jackfruit seed flour by reverse micelle system

    Directory of Open Access Journals (Sweden)

    Maycon Fagundes Teixeira Reis

    2016-06-01

    Full Text Available The extraction of protein from flour of jackfruit seeds by reverse micelles was evaluated. Reverse micelle system was composed of sodium dodecyl sulfate (SDS as surfactant, butanol as solvent, and water. The effects of stirring time, temperature, molar ratio H2O SDS-1, concentration of butanol (mass percentage and flour mass were tested in batch systems. Based on the adjusted linear regression model, only butanol concentration provided optimum extraction conditions (41.16%. Based on the analysis of surface response, the best extraction yield could be obtained at 25°C, stirring time of 120 min, mass of flour of 100 mg, and a ratio H2O SDS-1 of 50. Experimental results showed that a 79.00% extraction yield could be obtained.

  11. Quality assessment of noodles made from blends of rice flour and canna starch.

    Science.gov (United States)

    Wandee, Yuree; Uttapap, Dudsadee; Puncha-arnon, Santhanee; Puttanlek, Chureerat; Rungsardthong, Vilai; Wetprasit, Nuanchawee

    2015-07-15

    Canna starch and its derivatives (retrograded, retrograded debranched, and cross-linked) were evaluated for their suitability to be used as prebiotic sources in a rice noodle product. Twenty percent of the rice flour was replaced with these tested starches, and the noodles obtained were analyzed for morphology, cooking qualities, textural properties, and capability of producing short-chain fatty acids (SCFAs). Cross-linked canna starch could increase tensile strength and elongation of rice noodles. Total dietary fiber (TDF) content of noodles made from rice flour was 3.0% and increased to 5.1% and 7.3% when rice flour was replaced with retrograded and retrograded debranched starches, respectively. Cooking qualities and textural properties of noodles containing 20% retrograded debranched starch were mostly comparable, while the capability of producing SCFAs and butyric acid was superior to the control rice noodles; the cooked noodle strips also showed fewer tendencies to stick together. Copyright © 2015 Elsevier Ltd. All rights reserved.

  12. 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.

  13. Testing of Alignment Parameters for Ancient Samples: Evaluating and Optimizing Mapping Parameters for Ancient Samples Using the TAPAS Tool

    Directory of Open Access Journals (Sweden)

    Ulrike H. Taron

    2018-03-01

    Full Text Available High-throughput sequence data retrieved from ancient or other degraded samples has led to unprecedented insights into the evolutionary history of many species, but the analysis of such sequences also poses specific computational challenges. The most commonly used approach involves mapping sequence reads to a reference genome. However, this process becomes increasingly challenging with an elevated genetic distance between target and reference or with the presence of contaminant sequences with high sequence similarity to the target species. The evaluation and testing of mapping efficiency and stringency are thus paramount for the reliable identification and analysis of ancient sequences. In this paper, we present ‘TAPAS’, (Testing of Alignment Parameters for Ancient Samples, a computational tool that enables the systematic testing of mapping tools for ancient data by simulating sequence data reflecting the properties of an ancient dataset and performing test runs using the mapping software and parameter settings of interest. We showcase TAPAS by using it to assess and improve mapping strategy for a degraded sample from a banded linsang (Prionodon linsang, for which no closely related reference is currently available. This enables a 1.8-fold increase of the number of mapped reads without sacrificing mapping specificity. The increase of mapped reads effectively reduces the need for additional sequencing, thus making more economical use of time, resources, and sample material.

  14. Sample preparation of tank 241-C-106 grab samples and testing For compatibility with tank 241-AY-102 supernate

    International Nuclear Information System (INIS)

    Crawford, B.A.

    1996-01-01

    This test plan describes a sample separation method which will be used to obtain physical measurements and separated 241-C-106 solids and supernate fractions. In addition compatibility of tank 241-C-106 sludge with tank 241-AY-102 supernate will be determined

  15. Identifying irradiated flours by photo-stimulated luminescence technique

    Energy Technology Data Exchange (ETDEWEB)

    Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi [Faculty of Science and Technology, National University of Malaysia, Bangi, 43000 Kajang, Selangor (Malaysia); Othman, Zainon; Abdullah, Wan Saffiey Wan [Malaysian Nuclear Agency, Bangi 43000 Kajang, Selangor (Malaysia)

    2014-02-12

    Photo-stimulated luminescence (PSL) technique was used in this study to detect gamma irradiation treatment of five types of flours (corn, rice, tapioca, wheat and glutinous rice) at four different doses 0, 0.2, .05 and 1kGy. The signal level was compared with two threshold values (700 and 5000). With the exception of glutinous rice, all irradiated samples produced a strong signal above the upper threshold (5000 counts/60s). All control samples produced negative result with the signals below the lower threshold (700 counts/60s) suggesting that the samples have not been irradiated. Irradiated glutinous rice samples produced intermediate signals (700 - 5000 counts/60s) which were subsequently confirmed using calibrated PSL. The PSL signals remained stable after 90 days of storage. The findings of this study will be useful to facilitate control of food irradiation application in Malaysia.

  16. Identifying irradiated flours by photo-stimulated luminescence technique

    International Nuclear Information System (INIS)

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

    2014-01-01

    Photo-stimulated luminescence (PSL) technique was used in this study to detect gamma irradiation treatment of five types of flours (corn, rice, tapioca, wheat and glutinous rice) at four different doses 0, 0.2, .05 and 1kGy. The signal level was compared with two threshold values (700 and 5000). With the exception of glutinous rice, all irradiated samples produced a strong signal above the upper threshold (5000 counts/60s). All control samples produced negative result with the signals below the lower threshold (700 counts/60s) suggesting that the samples have not been irradiated. Irradiated glutinous rice samples produced intermediate signals (700 - 5000 counts/60s) which were subsequently confirmed using calibrated PSL. The PSL signals remained stable after 90 days of storage. The findings of this study will be useful to facilitate control of food irradiation application in Malaysia

  17. 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

  18. Robustness to non-normality of various tests for the one-sample location problem

    Directory of Open Access Journals (Sweden)

    Michelle K. McDougall

    2004-01-01

    Full Text Available This paper studies the effect of the normal distribution assumption on the power and size of the sign test, Wilcoxon's signed rank test and the t-test when used in one-sample location problems. Power functions for these tests under various skewness and kurtosis conditions are produced for several sample sizes from simulated data using the g-and-k distribution of MacGillivray and Cannon [5].

  19. 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.

  20. Gamma radiation effects on commercial Mexican bread making wheat flour

    Science.gov (United States)

    Agúndez-Arvizu, Z.; Fernández-Ramírez, M. V.; Arce-Corrales, M. E.; Cruz-Zaragoza, E.; Meléndrez, R.; Chernov, V.; Barboza-Flores, M.

    2006-04-01

    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 60C 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.

  1. 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.

  2. Gamma radiation effects on commercial Mexican bread making wheat flour

    International Nuclear Information System (INIS)

    Agundez-Arvizu, Z.; Fernandez-Ramirez, M.V.; Arce-Corrales, M.E.; Cruz-Zaragoza, E.; Melendrez, R.; Chernov, V.; Barboza-Flores, M.

    2006-01-01

    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 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

  3. Development and characterization of couscous-like product using bulgur flour as by-product.

    Science.gov (United States)

    Yuksel, Ayse Nur; Öner, Mehmet Durdu; Bayram, Mustafa

    2017-12-01

    Couscous is produced traditionally by agglomeration of Triticum durum semolina with water. The aims of this study were: to produce couscous-like product by substitution of semolina with bulgur by-product (undersize bulgur); to find optimum quantity of bulgur flour and processing conditions. In order to determine the optimum processing parameters and recipes; 0, 25 and 50% of bulgur containing couscous-like samples were prepared. The color, yield, sensory properties, total phenol and flavonoid contents, bulk density, protein and ash content, texture properties were determined. Two different types of dryer e.g. packed bed and microwave were used. Optimum parameters were predicted as 50% of bulgur flour for packed bed (60 °C) and microwave (180 W) drying with 50% (w/w) of water according to yields, color (L*, a*, b*) values and sensory properties (color, odor, general appearance). For packed bed drying at 60 °C yields were 54.28 ± 3.78, 47.70 ± 1.73 and 52.57 ± 7.04% for 0, 25 and 50% bulgur flour containing samples, respectively. Lightness (L*) values of couscous-like samples were decreased with increasing the quantity of bulgur flour after both drying processes. Results of sensory analysis revealed that couscous-like bulgur were more preferable for consumers.

  4. 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.

  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. Development of Wet Noodles Based on Cassava Flour

    Directory of Open Access Journals (Sweden)

    Akhmad Z. Abidin

    2013-04-01

    Full Text Available Cassava is one of Indonesia’s original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing cassava flour-based wet noodles. The best result was then examined for its nutritional value, economical value, and market response, and also a comparison was made between the prepared wet noodles and the standard noodles made from wheat flour. The analysis was based on five characteristics: taste, texture, chewiness, aroma, and appearance. Relations between these characteristics with composition, materials used, and methods applied are discussed. The developed cassava flour-based wet noodle meets physical, nutritional, and economical standards. Raw materials of the noodle were cassava flour and a wheat flour composite with a 5:1 ratio, egg, gluten, soda-ash, water, and vegetable oil, while the process was completed in multiple stages. Market response showed that the cassava flour-based wet noodles were 80% similar to wheat-flour noodles.

  7. 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.

  8. Application of immunoaffinity columns for different food item samples preparation in micotoxins determination

    Directory of Open Access Journals (Sweden)

    Ćurčić Marijana

    2016-01-01

    Full Text Available In analytical methods used for monitoring of what special attention is paid to sample preparation. Therefore, the objective of this study was testing the efficiency of immunoaffinity columns (IAC that are based on solid phase extraction principles used for samples preparation in determining aflatoxins and ochratoxins. Aflatoxins and ochratoxins concentrations were determined in totally 56 samples of food items: wheat, corn, rice, barley and other grains (19 samples, flour and flour products from grain and additives for the bakery industry (7 samples, fruits and vegetables (3 samples, hazelnut, walnut, almond, coconut flour (4 samples, roasted cocoa beans, peanuts, tea, coffee (16 samples, spices (4 samples and meat and meat products (4 samples. Obtained results indicate advantage of IAC use for sample preparation based on enhanced specificity due to binding of extracted molecules to incorporated specific antibodies and rinsing the rest molecules from sample which could interfere with further analysis. Additional advantage is the usage of small amount of organic solvents and consequently decreased exposure of staff who conduct micotoxins determination. Of special interest is increase in method sensitivity since limit of quantification for aflatoxins and ochratoxins determination method is lower than maximal allowed concentration of these toxines prescribed by national rule book.

  9. The Effects of Test Length and Sample Size on Item Parameters in Item Response Theory

    Science.gov (United States)

    Sahin, Alper; Anil, Duygu

    2017-01-01

    This study investigates the effects of sample size and test length on item-parameter estimation in test development utilizing three unidimensional dichotomous models of item response theory (IRT). For this purpose, a real language test comprised of 50 items was administered to 6,288 students. Data from this test was used to obtain data sets of…

  10. 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 house cricket 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

  11. 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.

  12. Effectiveness of interventions to reduce flour dust exposures in supermarket bakeries in South Africa.

    Science.gov (United States)

    Baatjies, Roslynn; Meijster, Tim; Heederik, Dick; Sander, Ingrid; Jeebhay, Mohamed F

    2014-12-01

    A recent study of supermarket bakery workers in South Africa demonstrated that 25% of workers were sensitised to flour allergens and 13% had baker's asthma. Evidence on exposure reduction strategies using specifically designed interventions aimed at reducing the risk of baker's asthma is scarce. The aim of this study was to evaluate the effectiveness of different control measures to reduce airborne flour dust exposure using a randomised design. A group-randomised study design was used to assign 30 bakeries of a large supermarket chain store to two intervention groups and a control group, of which 15 bakeries were studied. Full-shift environmental personal samples were used to characterise exposure to flour dust and wheat and rye allergens levels pre-intervention (n=176) and post-intervention (n=208). The overall intervention effect revealed a 50% decrease in mean flour dust, wheat and rye allergen exposure. The reduction in exposure was highest for managers (67%) and bakers (47%), and lowest for counterhands (23%). For bakers, the greatest reduction in flour dust was associated with control measures such as the use of the mixer lid (67%), divider oil (63%) or focused training (54%). However, the greatest reduction (80%) was observed when using a combination of all control measures. A specially designed intervention strategy reduced both flour dust and allergen levels. Best results were observed when combining both engineering controls and training. Further studies will investigate the long-term health impact of these interventions on reducing the disease burden among this group of bakers. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://group.bmj.com/group/rights-licensing/permissions.

  13. Impact of Quince Flour on Gluten-free Muffins Production

    Directory of Open Access Journals (Sweden)

    Adriana PAUCEAN

    2017-05-01

    Full Text Available This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for obtaining gluten free muffins. Quince flour addition in aglutenic muffin composite flour up to 10% did not affect negatively their phisico-chemical and sensorial  properties.

  14. 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.

  15. Enhancing the rheological performance of wheat flour dough with glucose oxidase, transglutaminase or supplementary gluten

    NARCIS (Netherlands)

    Meerts, Mathieu; Van Ammel, Helene; Meeus, Yannick; Van Engeland, Sarah; Cardinaels, Ruth; Oosterlinck, Filip; Courtin, Christophe M.; Moldenaers, Paula

    2017-01-01

    The enzymes glucose oxidase and transglutaminase are frequently used to improve the breadmaking performance of wheat flours, as they have the ability to considerably alter the viscoelastic nature of the gluten network. To evaluate a flour’s breadmaking performance, rheological tests offer an

  16. 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...

  17. 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...

  18. INSECT AND MYCOFLORA INTERACTIONS IN MAIZE FLOUR ...

    African Journals Online (AJOL)

    Fusarium moniliforme had the highest occurrence of 36.7%, 28.1% and 33.3% while Aspergillus flavus/parasiticus had a frequency of 3.2%, 3.1% and 3% on primary isolation media of czapek dox agar (CDA), potato dextrose agar (PDA) and sabouraud dextrose agar (SDA) respectively, in maize flour without T. castaneum.

  19. Multigrain bread processing with extruded flours

    Directory of Open Access Journals (Sweden)

    María José Crosa Balestra

    2014-12-01

    Full Text Available The effect in bread quality of a new bread making process and two replacement levels (20%, 36% of refined wheat flour by extrusion precooked prepared based on combination of oats, soybeans and wheat bran was studied. Composite flour was characterized according to its functional properties (water absorption index, grain size and nutritional properties (protein, total fiber, soluble fiber, ash, fat. The volume, whiteness index, rheological measurements (hardness, cohesiveness, springiness and chewiness of the bread were monitored. No significant changes were recorded in hardness, elasticity and chewiness of bread according to the level of substitution of composite flour; bread with 36% substitution was 7% less cohesive, with 27% less volume bread with 20% substitution. The process conditions caused greatest impact on the quality of bread. The new process resulted in a 37% increase in volume, 6% elasticity, 15% of cohesiveness and 44% decrease in hardness and 34% in chewiness, compared to the traditional process. This trend continued in the four days following the date of processing. The substitution level of composite flour did not cause significant changes in hardness, elasticity and chewiness of bread, but changes were observed in cohesiveness and volume. Bread with 36% substitution was 7% less cohesive, with 27% less volume than the 20% substitution.

  20. 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...

  1. 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.

  2. 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.

  3. 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.

  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. 36 CFR 9.42 - Well records and reports, plots and maps, samples, tests and surveys.

    Science.gov (United States)

    2010-07-01

    ... Well records and reports, plots and maps, samples, tests and surveys. Any technical data gathered... 36 Parks, Forests, and Public Property 1 2010-07-01 2010-07-01 false Well records and reports, plots and maps, samples, tests and surveys. 9.42 Section 9.42 Parks, Forests, and Public Property...

  6. 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... to Subpart U of Part 431—Sampling Plan for Enforcement Testing of Electric Motors Step 1. The first...

  7. 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...

  8. 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

  9. 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

  10. 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.

  11. Group SkSP-R sampling plan for accelerated life tests

    Indian Academy of Sciences (India)

    Muhammad Aslam

    2017-09-15

    Sep 15, 2017 ... SkSP-R sampling; life test; Weibull distribution; producer's risk; ... designed a sampling plan under a time-truncated life test .... adjusted using an acceleration factor. ... where P is the probability of lot acceptance for a single.

  12. 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.

  13. Effect of yeast storage temperature and flour composition on fermentative activities of baker's yeast

    Directory of Open Access Journals (Sweden)

    Pejin Dušanka J.

    2009-01-01

    Full Text Available Baker's yeast is a set of living cells of Saccharomyces cerevisiae. It contains around 70-72% of water, 42-45% of proteins, around 40% of carbohydrates, around 7.5% of lipids (based on dry matter, and vitamin B-complex. On the basis of yeast cell analysis it can be concluded that yeast is a complex biological system which changes in time. The intensity of the changes depends on temperature. Yeast sample was stored at 4°C i 24°C for 12 days. During storage at 4°C, the content of total carbohydrates decreased from 48.81% to 37.50% (dry matter, whereas carbohydrate loss ranged from 40.81% to 29.28% at 24°C. The content of trehalose was 12.33% in the yeast sample stored at 4°C and 0.24% at 24°C. Loss of fermentative activity was 81.76% in the sample stored at 24°C for 12 days. The composition of five samples of 1st category flour was investigated. It was found that flours containing more reducing sugars and maltose enable higher fermentation activities. The flours with higher ash content (in the range 0.5-0.94% had higher contents of phytic acid. Higher ash and phytic contents in flour increased the yeast fermentative efficiency. In bakery industry, a range of ingredients has been applied to improve the product's quality such as surface active substances (emulsifiers, enzymes, sugars and fats. In the paper, the effect of some ingredients added to dough (margarine, saccharose, sodium chloride and malted barley on the yeast fermentative activity was studied. The mentioned ingredients were added to dough at different doses: 0.5, 1.0, 1.5 and 2.0%, flour basis. It was found that the investigated ingredients affected the fermentative activity of yeast and improved the bread quality.

  14. 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.

  15. Occurrence of deoxynivalenol in wheat flour, instant noodle and biscuits commercialised in Brazil.

    Science.gov (United States)

    Almeida, Adriana Palma de; Lamardo, Leda Conceição Antonia; Shundo, Luzia; Silva, Simone Alves da; Navas, Sandra Aparecida; Alaburda, Janete; Ruvieri, Valter; Sabino, Myrna

    2016-12-01

    A total of 134 samples, consisting of 58 wheat flour, 40 instant noodle and 36 biscuits, were analysed for the presence of deoxynivalenol (DON). The samples were obtained from retail markets of the city of São Paulo during the period 2010-2014. DON was determined by high performance liquid chromatography with ultraviolet detection and immunoaffinity sample clean-up. Method validation followed international guidelines. The LOD and LOQ were 60 and 200 µg kg -1 , respectively, considering the three different types of samples analysed. The lowest recovery found in this study was 91.8% with RSD 4.5% for instant noodles. DON was detected in 91.4%, 97.5% and 97.2% of samples wheat flour, instant noodles and biscuits, respectively, resulting in a total of 94.8% with levels ranging from LOD to 1720.0 µg kg -1 .

  16. 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

  17. 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

  18. 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

  19. 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.

  20. 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.

  1. Different goodness of fit tests for Rayleigh distribution in ranked set sampling

    Directory of Open Access Journals (Sweden)

    Amer Al-Omari

    2016-03-01

    Full Text Available In this paper, different goodness of fit tests for the Rayleigh distribution are considered based on simple random sampling (SRS and ranked set sampling (RSS techniques. The performance of the suggested estimators is evaluated in terms of the power of the tests by using Monte Carlo simulation. It is found that the suggested RSS tests perform better than their counterparts  in SRS.

  2. 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.

  3. The Strength of Moulding Sand Consisting of a Mixture of Bentonite, Tapioca Flour, and Sago Flour as a New Binder Formula to Improve the Quality of Al-Si Cast Alloy

    Directory of Open Access Journals (Sweden)

    Andoko Andoko

    2017-08-01

    Full Text Available The major factors determining the quality of sand casting products are the base sand and the composition of the sand mould and the binding material. In the foundry industry, the most commonly used binder for creating sand moulds is bentonite. However, the price of bentonite is likely to keep rising. This study aimed at discovering a new binder formula associated with the effect of binder composition i.e. bentonite, tapioca flour, and sago flour on the basis of its mechanical and physical properties. The new formula was expected to be a better binder in the production of sand moulds, resulting in high-quality casting products with minimal defects. Moreover, it is probable to be much more economical than bentonite. This research focused on testing the moulding sand composition with a number of different binders, i.e. bentonite, tapioca flour, and sago flour, each in a different proportion. The mixture of the moulding sand with each of the three binders will be tested in terms of its mechanical properties including compressive, shear, and tensile strength. Based on the test results, sago flour has the highest dry compressive strength of 28.6 N/cm2, whereas bentonite has the highest wet compressive strength, i.e. 11.83 N/cm2 and the highest wet shear strength i.e. 3.16 N/cm2. The binder with the highest dry shear strength is tapioca flour with 18.16 N/cm2. Regarding the tensile strength value, bentonite has the highest wet tensile strength of 0.85 N/cm2, while sago flour has the highest dry tensile strength of 1.73 N/cm2.

  4. 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)

  5. Optimization of composite flour biscuits by mixture response surface methodology.

    Science.gov (United States)

    Okpala, Laura C; Okoli, Eric C

    2013-08-01

    Biscuits were produced from blends of pigeon pea, sorghum and cocoyam flours. The study was carried out using mixture response surface methodology as the optimization technique. Using the simplex centroid design, 10 formulations were obtained. Protein and sensory quality of the biscuits were analyzed. The sensory attributes studied were appearance, taste, texture, crispness and general acceptability, while the protein quality indices were biological value and net protein utilization. The results showed that while the addition of pigeon pea improved the protein quality, its addition resulted in reduced sensory ratings for all the sensory attributes with the exception of appearance. Some of the biscuits had sensory ratings, which were not significantly different (p > 0.05) from biscuits made with wheat. Rat feeding experiments indicated that the biological value and net protein utilization values obtained for most of the biscuits were above minimum recommended values. Optimization suggested biscuits containing 75.30% sorghum, 0% pigeon pea and 24.70% cocoyam flours as the best proportion of these components. This sample received good scores for the sensory attributes.

  6. 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

  7. Effects of four different cooking methods on some quality characteristics of low fat Inegol meatball enriched with flaxseed flour.

    Science.gov (United States)

    Turp, Gulen Yildiz

    2016-11-01

    The present study is concerned with the effects of four different cooking methods (grill, oven, pan and ohmic cooking) on physicochemical parameters (cooking yield moisture retention, fat retention, color, texture), fatty acid composition and sensory characteristics of low fat Turkish traditional Inegol meatball. Flaxseed flour was used as a fat substitute in the production of meatballs. Meatball proximate composition was affected by the cooking methods mainly as a consequence of the weight losses. The highest cooking yield was found in samples cooked in the oven. Flaxseed flour contains high amount of α-linolenic acid and ohmic cooking seems to be the best cooking method in terms of retaining this fatty acid in meatballs enriched with flaxseed flour. However ohmic cooked meatball samples had a brighter surface color and harder texture in comparison with meatball samples cooked via traditional methods. There was no significant difference between the sensory evaluation scores of meatballs. Copyright © 2016 Elsevier Ltd. All rights reserved.

  8. 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.

  9. The first DC performance test and analysis of CC conductor short sample at ASIPP conductor test facility

    International Nuclear Information System (INIS)

    Shi Yi; Wu Yu; Liu Huajun; Long Feng; Qian Li; Ren Zhibin; Li Shaolei; Liu Bo; Chen Jinglin

    2012-01-01

    Highlights: ► In this study the first DC performance experiments of ITER correction coil conductor short sample have been carried out in ASIPP test facility. ► A CC conductor short sample was fabricated and tested to confirm the capability of this test facility for qualification tests of CC conductors. ► There is no obvious impact of cycling on DC performance measurement. ► Those measured results of current sharing temperature are in agreement with the expected results from strand scaling - Abstract: The first DC performance experiments of ITER correction coil (CC) conductor short sample have been carried out in the conductor test facility of Institute of Plasma Physics, CAS (ASIPP) in January this year. Those experiments aim to investigate the DC performance of ITER CC conductor. The tested conductor short sample is bended as a half circle with the diameter of 270 mm to meet the background magnetic field shape. The half circle part of sample is longer than the final twist pitch. The current sharing temperature (T cs ) in the 3.86 T external magnetic field (B ex ), ≤12 kA could be measured including the critical current (I c ) run. There is no obvious impact of 1000 cycles on DC performance. Those measured T cs results are in agreement with the expected results from strand scaling.

  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. 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.

  12. 40 CFR 80.582 - What are the sampling and testing methods for the fuel marker?

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 16 2010-07-01 2010-07-01 false What are the sampling and testing... commercially available diesel fuel which meets the applicable industry consensus and federal regulatory...) Qualification of test methods approved by voluntary consensus-based standards bodies. Any standard test method...

  13. Using Set Covering with Item Sampling to Analyze the Infeasibility of Linear Programming Test Assembly Models

    Science.gov (United States)

    Huitzing, Hiddo A.

    2004-01-01

    This article shows how set covering with item sampling (SCIS) methods can be used in the analysis and preanalysis of linear programming models for test assembly (LPTA). LPTA models can construct tests, fulfilling a set of constraints set by the test assembler. Sometimes, no solution to the LPTA model exists. The model is then said to be…

  14. 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

  15. Validity of the reduced-sample insulin modified frequently-sampled intravenous glucose tolerance test using the nonlinear regression approach.

    Science.gov (United States)

    Sumner, Anne E; Luercio, Marcella F; Frempong, Barbara A; Ricks, Madia; Sen, Sabyasachi; Kushner, Harvey; Tulloch-Reid, Marshall K

    2009-02-01

    The disposition index, the product of the insulin sensitivity index (S(I)) and the acute insulin response to glucose, is linked in African Americans to chromosome 11q. This link was determined with S(I) calculated with the nonlinear regression approach to the minimal model and data from the reduced-sample insulin-modified frequently-sampled intravenous glucose tolerance test (Reduced-Sample-IM-FSIGT). However, the application of the nonlinear regression approach to calculate S(I) using data from the Reduced-Sample-IM-FSIGT has been challenged as being not only inaccurate but also having a high failure rate in insulin-resistant subjects. Our goal was to determine the accuracy and failure rate of the Reduced-Sample-IM-FSIGT using the nonlinear regression approach to the minimal model. With S(I) from the Full-Sample-IM-FSIGT considered the standard and using the nonlinear regression approach to the minimal model, we compared the agreement between S(I) from the Full- and Reduced-Sample-IM-FSIGT protocols. One hundred African Americans (body mass index, 31.3 +/- 7.6 kg/m(2) [mean +/- SD]; range, 19.0-56.9 kg/m(2)) had FSIGTs. Glucose (0.3 g/kg) was given at baseline. Insulin was infused from 20 to 25 minutes (total insulin dose, 0.02 U/kg). For the Full-Sample-IM-FSIGT, S(I) was calculated based on the glucose and insulin samples taken at -1, 1, 2, 3, 4, 5, 6, 7, 8,10, 12, 14, 16, 19, 22, 23, 24, 25, 27, 30, 40, 50, 60, 70, 80, 90, 100, 120, 150, and 180 minutes. For the Reduced-Sample-FSIGT, S(I) was calculated based on the time points that appear in bold. Agreement was determined by Spearman correlation, concordance, and the Bland-Altman method. In addition, for both protocols, the population was divided into tertiles of S(I). Insulin resistance was defined by the lowest tertile of S(I) from the Full-Sample-IM-FSIGT. The distribution of subjects across tertiles was compared by rank order and kappa statistic. We found that the rate of failure of resolution of S(I) by

  16. 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.

  17. 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...

  18. 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.

  19. Performance Evaluation of Commercial Dengue Diagnostic Tests for Early Detection of Dengue in Clinical Samples

    Directory of Open Access Journals (Sweden)

    Tuan Nur Akmalina Mat Jusoh

    2017-01-01

    Full Text Available The shattering rise in dengue virus infections globally has created a need for an accurate and validated rapid diagnostic test for this virus. Rapid diagnostic test (RDT and reverse transcription-polymerase chain reaction (RT-PCR diagnostic detection are useful tools for diagnosis of early dengue infection. We prospectively evaluated the diagnostic performance of nonstructural 1 (NS1 RDT and real-time RT-PCR diagnostic kits in 86 patient serum samples. Thirty-six samples were positive for dengue NS1 antigen while the remaining 50 were negative when tested with enzyme-linked immunosorbent assay (ELISA. Commercially available RDTs for NS1 detection, RTK ProDetect™, and SD Bioline showed high sensitivity of 94% and 89%, respectively, compared with ELISA. GenoAmp® Trioplex Real-Time RT-PCR and RealStar® Dengue RT-PCR tests presented a comparable kappa agreement with 0.722. The result obtained from GenoAmp® Real-Time RT-PCR Dengue test showed that 14 samples harbored dengue virus type 1 (DENV-1, 8 samples harbored DENV-2, 2 samples harbored DENV-3, and 1 sample harbored DENV-4. 1 sample had a double infection with DENV-1 and DENV-2. The NS1 RDTs and real-time RT-PCR tests were found to be a useful diagnostic for early and rapid diagnosis of acute dengue and an excellent surveillance tool in our battle against dengue.

  20. How to decrease the hydrophilicity of wood flour to process efficient composite materials

    Energy Technology Data Exchange (ETDEWEB)

    Pouzet, M.; Gautier, D.; Charlet, K. [Institut Pascal, UMR 6602 UBP/CNRS/IFMA, BP 265, Aubière 63175 (France); Clermont Université, Université Blaise Pascal, Institut de Chimie de Clermont-Ferrand, BP 10448, Clermont-Ferrand 63000 (France); CNRS, UMR 6296, Institut de Chimie de Clermont-Ferrand, Aubière 63177 (France); Dubois, M., E-mail: Marc.DUBOIS@univ-bpclermont.fr [Clermont Université, Université Blaise Pascal, Institut de Chimie de Clermont-Ferrand, BP 10448, Clermont-Ferrand 63000 (France); CNRS, UMR 6296, Institut de Chimie de Clermont-Ferrand, Aubière 63177 (France); Béakou, A. [Institut Pascal, UMR 6602 UBP/CNRS/IFMA, BP 265, Aubière 63175 (France)

    2015-10-30

    Graphical abstract: Evolution of the contact angle of a water drop on sample (θ{sub c}) according to the fluorinated material. - Highlights: • Fluorination was applied to wood flour. • Covalent attachment of fluorine atoms onto wood surface decreases its hydrophilicity. • Fluorinated wood flour was added into composites with polyester. • Fluorination enhances the interface between wood flour and polymer matrix. - Abstract: Dynamic fluorination and static fluorination were applied to wood flour to decrease its hydrophilic character, aiming at processing wood-polymer composites with good properties. Fourier-Transform infrared spectra and {sup 19}F solid state NMR (Nuclear Magnetic Resonance) results proved the successful covalent bonding of fluorine atoms onto the wood's chemical structure. It revealed that static fluorination brings about a less damaged and less hydrophilic fluorinated wood than with dynamic fluorination. Composites manufactured from this fluorinated wood presented a hydrophobic character directly related to the hydrophicity of these wood reinforcements. A composite made with fluorinated wood and polyester exhibited a higher hydrophobicity than the neat polyester and than the composite made with non-treated wood. Moreover, the further fluorination of a composite made of fluorinated wood led to a contact angle comparable to that of some metals (steel, gold) due to the etching of the composite surface during fluorination.

  1. 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 (pbanana flour content. Sensory results indicated that ice cream sample containing 2% of green banana pulp flour received the highest score from panellists. PMID:27904363

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. Design of sample analysis device for iodine adsorption efficiency test in NPPs

    International Nuclear Information System (INIS)

    Ji Jinnan

    2015-01-01

    In nuclear power plants, iodine adsorption efficiency test is used to check the iodine adsorption efficiency of the iodine adsorber. The iodine adsorption efficiency can be calculated through the analysis of the test sample, and thus to determine if the performance of the adsorber meets the requirement on the equipment operation and emission. Considering the process of test and actual demand, in this paper, a special device for the analysis of this kind of test sample is designed. The application shows that the device is with convenient operation and high reliability and accurate calculation, and improves the experiment efficiency and reduces the experiment risk. (author)

  7. Storage influence on the functional, sensory and keeping quality of quality protein maize flour.

    Science.gov (United States)

    Shobha, D; Kumar, H V Dileep; Sreeramasetty, T A; Puttaramanaik; Gowda, K T Pandurange; Shivakumar, G B

    2014-11-01

    Apart from nutritional values functional and sensory properties affect the behavior of food system and its acceptability for consumption during storage. Hence keeping quality of maize flour (HQPM-7) with and without lime treatment(control) was studied in terms of functional (bulk density, pH, swelling capacity, water and oil absorption capacity, least gelation concentration, peroxide value), sensory (appearance, color, taste, texture, mouth feel and overall acceptability) and rolling parameters (water absorption by flour, rolling quality, diameter after baking ) for a period of 6 months under room temperature (25 ± 5 °C) in two types of packages viz, LDPE cover (P) and plastic box (B). Physical parameters such as length, breadth and thickness (11.26-10.52 mm, 9.67-9.14 mm, & 4.72-3.95 mm) were reduced in lime treated grains compared to control. Significant increase (p ≤ 0.05) in ash content of lime treated flour (1.67 ± 0.01 g) was observed compared to control (1.5 ± 0.02 g). Calcium content of lime treated maize flour increased significantly (p ≤ 0.05) from 48 to 136 mg. There is a significant reduction in functional properties of flour after 3 and 2 months irrespective in polyethylene cover and plastic box. The properties like rolling quality, diameter after baking and water uptake by the flour were reduced significantly (p ≤ 0.05) after 4 months of storage in treated and after 1 month in control samples. Sensory scores of roti (dry pan cake) decreased significantly after 3 months of storage with an overall acceptability score of 4.0 and 3.4. In control samples mean taste (3.6), mouth feel (3.8) as well as OAA scores (3.8) decreased after second month. Hence lime treated maize flour with added nutritional benefits is suitable for making rotis of good palatability and can be stored in LDPE covers up to 3 months.

  8. Drilling induced damage of core samples. Evidences from laboratory testing and numerical modelling

    International Nuclear Information System (INIS)

    Lanaro, Flavio

    2008-01-01

    Extensive sample testing in uniaxial and Brazilian test conditions were carried out for the Shobasama and MIU Research Laboratory Site (Gifu Pref., Japan). The compressive and tensile strength of the samples was observed to be negatively correlated to the in-situ stress components. Such correlation was interpreted as stress-release induced sample damage. Similar stress conditions were then numerically simulated by means of the BEM-DDM code FRACOD 2D in plane strain conditions. This method allows for explicitly consider the influence of newly initiated or propagating fractures on the stress field and deformation of the core during drilling process. The models show that already at moderate stress levels some fracturing of the core during drilling might occur leading to reduced laboratory strength of the samples. Sample damage maps were produced independently from the laboratory test results and from the numerical models and show good agreement with each other. (author)

  9. 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

  10. 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.

  11. Solvent Retention Capacities of Oat Flour

    Directory of Open Access Journals (Sweden)

    Qianwen Niu

    2017-03-01

    Full Text Available This study measured the solvent retention capacities (SRCs of flours from eight oat varieties and one wheat variety against different solvents to explore the swelling volume of oat flour with different solvents, and thus provide a theoretical basis for quick β-glucan analysis. The SRC profile consists of water SRC (WSRC, 50% sucrose SRC (SSRC, 5% lactic acid SRC (LASRC, 5% Na2CO3 SRC (SCASRC, NaCl SRC (SCSRC, CaCl2 SRC (CCSRC, FeCl3 SRC (FCSRC, sodium cholate SRC (SCHSRC, NaOH (pH 10 SRC (SHSRC, Na2CO3 (pH 10 SRC (SCABSRC and SDS (pH 10 SRC (SDSSRC values, and a Chopin SRC kit was used to measure the SRC value. SRCs of the oat flours increased when the solvents turned from neutral (water and NaCl to acidic (5% lactic acid or alkaline (5% Na2CO3, CaCl2, FeCl3, NaOH and pH 10 Na2CO3, and rose as the metal ion valencies of the metal salts (NaCl, CaCl2 and FeCl3 increased. The β-glucan contents were significantly positively correlated with the SCSRC (0.83**, CCSRC (0.82**, SCHSRC (0.80** and FCSRC (0.78*. SRC measurements of β-glucan in oat flours revealed that the CCSRC values were related with β-glucan (0.64* but not related with protein and starch. CaCl2 could therefore potentially be exploited as a reagent for β-glucan assay.

  12. Radiosensitivity of red flour beetle tribolium castaneum

    International Nuclear Information System (INIS)

    Sattar, A.; Khattak, S.; Hamed, M.

    1992-07-01

    In this report radiosensitivity of red beetle has been discussed. Red flour beetle is the most injurious pest causing great losses to stored grain. Radiation is one of the best tools of insect control. Different radiation doses (50 to 200 krads) were employed for different age groups from 1 to 60 days. It is concluded from these results that 200 krad radiation dose caused 100% mortality in red beetle in all age group. (A.B.)

  13. 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

  14. The Bootstrap, the Jackknife, and the Randomization Test: A Sampling Taxonomy.

    Science.gov (United States)

    Rodgers, J L

    1999-10-01

    A simple sampling taxonomy is defined that shows the differences between and relationships among the bootstrap, the jackknife, and the randomization test. Each method has as its goal the creation of an empirical sampling distribution that can be used to test statistical hypotheses, estimate standard errors, and/or create confidence intervals. Distinctions between the methods can be made based on the sampling approach (with replacement versus without replacement) and the sample size (replacing the whole original sample versus replacing a subset of the original sample). The taxonomy is useful for teaching the goals and purposes of resampling schemes. An extension of the taxonomy implies other possible resampling approaches that have not previously been considered. Univariate and multivariate examples are presented.

  15. The impact of screening-test negative samples not enumerated by MPN

    DEFF Research Database (Denmark)

    Corbellini, Luis Gustavo; Ribeiro Duarte, Ana Sofia; de Knegt, Leonardo

    2015-01-01

    that includes false negative results from the screening, and a third that considers the entire data set. The relative sensitivity of the screening test was also calculated assuming as gold standard samples with confirmed Salmonella. Salmonella was confirmed by a reference laboratory in 29 samples either...

  16. Small Sample Properties of the Wilcoxon Signed Rank Test with Discontinuous and Dependent Observations

    OpenAIRE

    Nadine Chlass; Jens J. Krueger

    2007-01-01

    This Monte-Carlo study investigates sensitivity of the Wilcoxon signed rank test to certain assumption violations in small samples. Emphasis is put on within-sample-dependence, between-sample dependence, and the presence of ties. Our results show that both assumption violations induce severe size distortions and entail power losses. Surprisingly, these consequences do vary substantially with other properties the data may display. Results provided are particularly relevant for experimental set...

  17. 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.

  18. 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.

  19. 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.

  20. Ripe Banana Flour as a Source of Antioxidants in Layer and Sponge Cakes.

    Science.gov (United States)

    Segundo, Cristina; Román, Laura; Lobo, Manuel; Martinez, Mario M; Gómez, Manuel

    2017-12-01

    About one-fifth of all bananas harvested become culls that are normally disposed of improperly. However, ripe banana pulp contains significant amounts of fibre and polyphenol compounds as well as a high content of simple sugars (61.06 g/100 g), making it suitable for sucrose replacement in bakery products. This work studied the feasibility of incorporating ripe banana flour (20 and 40% of replacement) in cake formulation. Physical, nutritional and sensory attributes of sponge and layer cakes were evaluated. The inclusion of ripe banana flour generally led to an increased batter consistency that hindered cake expansion, resulting in a slightly lower specific volume and higher hardness. This effect was minimised in layer cakes where differences in volume were only evident with the higher level of replacement. The lower volume and higher hardness contributed to the decline of the acceptability observed in the sensory test. Unlike physical attributes, the banana flour inclusion significantly improved the nutritional properties of the cakes, bringing about an enhancement in dietary fibre, polyphenols and antioxidant capacity (up to a three-fold improvement in antioxidant capacity performance). Therefore, results showed that sugar replacement by ripe banana flour enhanced the nutritional properties of cakes, but attention should be paid to its inclusion level.

  1. 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

  2. Compositional Study for Improving Wheat Flour with Functional Ingredients

    Directory of Open Access Journals (Sweden)

    Livia Apostol

    2015-11-01

    Full Text Available Helianthus tuberosus L. is cultivated widely across for its edible tuber. As a source of inulin with aperient, cholagogue and tonic effects, its tubers have been used for the treatment of diabetes. Also, the leaves of Helianthus tuberosus L. show antipyretic, analgesic effects and are therefore used for the treatment of bone fracture, skin wound and pain. The main aim of this study is to establish the optimum dose from rheological and nutritional point of view of Helianthus tuberosus L. tuber flour and leaves flour used as functional ingredient in bakery products industry. The types of mixtures of flours used in this study was: P1–100% wheat flour; P2-93% wheat flour + 7% Helianthus tuberosus (5% tuber + 2% leaves; P3-92% wheat flour + 8% Helianthus tuberosus (5% tuber + 3% leaves; P4- 90% wheat flour + 10%  Helianthus tuberosus (5% tuber + 5% leaves; P5 -100% Helianthus tuber; P6- Helianthus leaves. The potential functional of wheat flour enriched with the Helianthus tuberosus, in different proportions, was evaluated concerning chemical composition and rheological behaviour of the doughs. Adding of the Helianthus tuberosus L. tuber and leaves provoked an effect increasing the levels of inulin, minerals and fiber in wheat flour. The rheological properties of dough showed that P2, kept the rheological parameters for the technological behavior in order to obtain an acceptable quality of the bakery products. 

  3. Physical and biochemical properties of green banana flour.

    Science.gov (United States)

    Suntharalingam, S; Ravindran, G

    1993-01-01

    Banana flour prepared from two cooking banana varieties, namely 'Alukehel' and 'Monthan', were evaluated for their physical and biochemical characteristics. The yields of flour averaged 31.3% for 'Alukehel' and 25.5% for 'Monthan'. The pH of the flour ranged from 5.4 to 5.7. The bulk density and particle size distribution were also measured. The average chemical composition (% dry matter) of the flours were as follows: crude protein, 3.2; crude fat, 1.3; ash, 3.7; neutral detergent fiber, 8.9; acid detergent fiber, 3.8; cellulose, 3.1; lignin, 1.0 and hemicellulose, 5.0. Carbohydrate composition indicated the flour to contain 2.8% soluble sugars, 70.0% starch and 12.0% non-starch polysaccharides. Potassium is the predominant mineral in banana flour. Fresh green banana is a good source of vitamin C, but almost 65% is lost during the preparation of flour. Oxalate content (1.1-1.6%) of banana flour is probably nutritionally insignificant. The overall results are suggestive of the potential of green bananas as a source of flour.

  4. 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.

  5. Fermented Brown Rice Flour as Functional Food Ingredient

    OpenAIRE

    Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah; Muhammad, Kharidah; Makeri, Mohammad

    2014-01-01

    As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker?s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to...

  6. 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.

  7. 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

    OBJECTIVE: To investigate optimal test vial (TV) volume, utility and reliability of TVs, intermediate temperature exposure (-88°C to -93°C) before cryostorage, cryostorage in nitrogen vapor (VN2) and liquid nitrogen (LN2), and long-term stability of VN2 cryostorage of human semen. DESIGN......: 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...

  8. 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).

  9. 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)

  10. [Utilization of self-sampling kits for HPV testing in cervical cancer screening - pilot study].

    Science.gov (United States)

    Ondryášová, H; Koudeláková, V; Drábek, J; Vaněk, P; Slavkovský, R; Hajdúch, M

    2015-12-01

    To get initial experience with alternative sampling (self-sampling) for HPV testing as the means of cervical cancer screening program. Original work. Institute of Molecular and Translational Medicine, Faculty of Medicine and Dentistry, Palacky University in Olomouc. Based on expression of interest, 215 self-sampling kits were posted to women. Evalyn(®) Brush Vaginal swabs obtained by self-sampling were analyzed for the presence of HPV infection by Cobas 4800 HPV (Roche) followed by genotyping using PapilloCheck(®) HPV-Screening (Greiner Bio-One). Sixty women randomly chosen from our sample were sent a questionnaire focused on their experience with self-sampling. One hundred seventy-four of 215 (81%) distributed self-sampling devices have been delivered to analysis. All cervicovaginal swabs were sampled correctly and it was possible to analyze them by Cobas 4800 HPV test. Similarly, 98% (171/174) samples were analyzable by PapilloCheck(®) HPV-Screening.One hundred twenty-five (72%) of 174 tested samples were HPV negative. Low risk HPV infection was detected only in 7 samples (4%), and high risk HPV (hrHPV) infection was present in 42 samples (24%). The most frequently detected hrHPV genotypes were HPV16 (11/42; 26%) and HPV53 (6/42; 14%). HrHPV co-infection was detected in 10 cases, in 5 of them lrHPV infection was find also.Of the 60 questionnaires, 48 (80%) were returned. From this group, 47 (98%) women rated their experience with self-sampling device as good to excellent. User manual of self-sampling device was considered good to excellent by all women (100%). All women also rated the convenience of self-sampling device using as good to excellent. As expected, most of the women (n = 42 [88%]) preferred self-sampling to physician sampling. Cervicovaginal self-sampling leads to valid results of HPV screening using two molecular genetics methods and was accepted by Czech women very well. The self-sampling as an opportunity to participate in cervical cancer

  11. 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.

  12. 76 FR 69585 - Testing and Labeling Pertaining to Product Certification Regarding Representative Samples for...

    Science.gov (United States)

    2011-11-08

    ... 1107 Testing and Labeling Pertaining to Product Certification Regarding Representative Samples for... [CPSC Docket No. CPSC-2011-0082] Testing and Labeling Pertaining to Product Certification Regarding... to Product Certification.'' The proposed rule was intended to implement what was then known as...

  13. Performances on five verbal fluency tests in a healthy, elderly Danish sample

    DEFF Research Database (Denmark)

    Stokholm, Jette; Jørgensen, Kasper; Vogel, Asmus

    2013-01-01

    Verbal fluency tests are widely used as measures of language and executive functions. This study presents data for five tests; semantic fluency (animals, supermarket items and alternating between cities and professions), lexical fluency (s-words), and action fluency (verbs) based on a sample of 100...

  14. Proposed optical test of Bell's inequalities not resting upon the fair sampling assumption

    International Nuclear Information System (INIS)

    Santos, Emilio

    2004-01-01

    Arguments are given against the fair sampling assumption, used to claim an empirical disproof of local realism. New tests are proposed, able to discriminate between quantum mechanics and a restricted, but appealing, family of local hidden-variables models. Such tests require detectors with efficiencies just above 20%

  15. 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.…

  16. Sample Size Calculation for Estimating or Testing a Nonzero Squared Multiple Correlation Coefficient

    Science.gov (United States)

    Krishnamoorthy, K.; Xia, Yanping

    2008-01-01

    The problems of hypothesis testing and interval estimation of the squared multiple correlation coefficient of a multivariate normal distribution are considered. It is shown that available one-sided tests are uniformly most powerful, and the one-sided confidence intervals are uniformly most accurate. An exact method of calculating sample size to…

  17. 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.

  18. 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.

  19. 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...

  20. Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

    OpenAIRE

    BATISTA, Jaqueline Eduarda Rodrigues; BRAGA, Lucas Pereira; OLIVEIRA, Renata Corrêa de; SILVA, Edson Pablo; DAMIANI, Clarissa

    2018-01-01

    Abstract Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in waste treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied in cupcakes formulation as a complementary source to wheat flour. Four formulations with different proportions of pumpkin seed flour were investigated. The effects of partial wheat flour substitution were evaluated using the parameters texture, ...

  1. 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

  2. Magnetic Signature of Glacial Flour in Sediments From Bear Lake, Utah/Idaho

    Science.gov (United States)

    Rosenbaum, J. G.; Dean, W. E.; Colman, S. M.; Reynolds, R. L.

    2002-12-01

    Variations in magnetic properties within an interval of Bear Lake sediments correlative with oxygen isotope stage 2 (OIS 2) and OIS 3 provide a record of glacial flour production for the Uinta Mountains. Like sediments of the same age from Upper Klamath Lake (OR), these Bear Lake sediments have high magnetic susceptibilities (MS) relative to non-glacial-age sediments and contain well-defined millennial-scale variations in magnetic properties. In contrast to glacial flour derived from volcanic rocks surrounding Upper Klamath Lake, glacial flour derived from the Uinta Mountains and deposited in Bear Lake by the Bear River has low magnetite content but high hematite content. The relatively low MS values of younger and older non-glacial-age sediments are due entirely to dilution by non-magnetic endogenic carbonate and to the effects of sulfidic alteration of detrital Fe-oxides. Analysis of samples from streams entering Bear Lake and from along the course of the Bear River demonstrates that, in comparison to other areas of the catchment, sediment derived from the Uinta Mountains is rich in hematite (high HIRM) and aluminum, and poor in magnetite (low MS) and titanium. Within the glacial-age lake sediments, there are strong positive correlations among HIRM, Al/Ti, and fine sediment grain size. MS varies inversely with theses three variables. These relations indicate that the observed millennial-scale variations in magnetic and chemical properties arise from varying proportions of two detrital components: (1) very fine-grained glacial flour derived from Proterozoic metasedimentary rocks in the Uinta Mountains and characterized by high HIRM and low MS, and (2) somewhat coarser material, characterized by higher MS and lower HIRM, derived from widespread sedimentary rocks along the course of the Bear River and around Bear Lake. Measurement of glacial flour incorporated in lake sediments can provide a continuous history of alpine glaciation, because the rate of accumulation

  3. 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.

  4. Sample and injection manifolds used to in-place test of nuclear air-cleaning system

    International Nuclear Information System (INIS)

    Qiu Dangui; Li Xinzhi; Hou Jianrong; Qiao Taifei; Wu Tao; Zhang Jirong; Han Lihong

    2012-01-01

    Objective: According to the regulations of nuclear safety rules and related standards, in-place test of the nuclear air-cleaning systems should be carried out before and during operation of the nuclear facilities, which ensure them to be in good condition. In some special conditions, the use of sample and injection manifolds is required to make the test tracer and ventilating duct air fully mixed, so as to get the on-spot typical sample. Methods: This paper introduces the technology and application of the sample and injection manifolds in nuclear air-cleaning system. Results: Multi point injection and multi point sampling technology as an effective experimental method, has been used in a of domestic and international nuclear facilities. Conclusion: The technology solved the problem of uniformly of on-spot injection and sampling,which plays an important role in objectively evaluating the function of nuclear air-cleaning system. (authors)

  5. Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

    Directory of Open Access Journals (Sweden)

    Warinporn Klunklin

    2018-01-01

    Full Text Available Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

  6. 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.

  7. 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)

  8. A Note on Confidence Interval for the Power of the One Sample Test

    Directory of Open Access Journals (Sweden)

    A. Wong

    2010-01-01

    Full Text Available In introductory statistics texts, the power of the test of a one-sample mean when the variance is known is widely discussed. However, when the variance is unknown, the power of the Student's -test is seldom mentioned. In this note, a general methodology for obtaining inference concerning a scalar parameter of interest of any exponential family model is proposed. The method is then applied to the one-sample mean problem with unknown variance to obtain a (1−100% confidence interval for the power of the Student's -test that detects the difference (−0. The calculations require only the density and the cumulative distribution functions of the standard normal distribution. In addition, the methodology presented can also be applied to determine the required sample size when the effect size and the power of a size test of mean are given.

  9. 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.

  10. Gamma radiation effects on the viscosity of green banana flour

    International Nuclear Information System (INIS)

    Uehara, Vanessa B.; Inamura, Patricia Y.; Mastro, Nelida L. Del

    2009-01-01

    Banana (Musa sp) is a tropical fruits with great acceptability among consumers and produced in Brazil in a large scale. Bananas are not being as exploited as they could be in prepared food, and research could stimulate greater interest from industry. The viscosity characteristics and a product consistency can determine its acceptance by the consumer. Particularly the starch obtained from green banana had been studied from the nutritional point of view since the concept of Resistant Starch was introduced. Powder RS with high content of amylose was included in an approved food list with alleged functional properties in Brazilian legislation. Ionizing radiation can be used as a public health intervention measure for the control of food-borne diseases. Radiation is also a very convenient tool for polymer materials modification through degradation, grafting and crosslinking. In this work the influence of ionizing radiation on the rheological behavior of green banana pulp was investigated. Samples of green banana pulp flour were irradiated in a 60 Co Gammacell 220 (AECL) with doses of 0 kGy,1 kGy, 3 kGy, 5 kGy and 10 kGy in glass recipients. After irradiation 3% and 5% aqueous dilution were prepared and viscosity measurements performed in a Brooksfield, model DVIII viscometer using spindle SC4-18 and SC4-31. There was a reduction of the initial viscosity of the samples as a consequence of radiation processing, being the reduction inversely proportional to the flour concentration. The polysaccharide content of the banana starch seems to be degraded by radiation in solid state as shown by the reduction of viscosity as a function of radiation dose. (author)

  11. 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)

  12. Reliability of different methods used for forming of working samples in the laboratory for seed testing

    Directory of Open Access Journals (Sweden)

    Opra Branislava

    2000-01-01

    Full Text Available The testing of seed quality starts from the moment a sample is formed in a warehouse during processing or packaging of the seed. The seed sampling as the process of obtaining the working sample also assumes each step undertaken during its testing in the laboratory. With the aim of appropriate forming of a seed sample in the laboratory, the usage of seed divider is prescribed for large seeded species (such as seed the size of wheat or larger (ISTA Rules, 1999. The aim of this paper was the comparison of different methods used for obtaining the working samples of maize and wheat seeds using conical, soil and centrifugal dividers. The number of seed of added admixtures confirmed the reliability of working samples formation. To each maize sample (1000 g 10 seeds of the following admixtures were added: Zea mays L. (red pericarp, Hordeum vulgäre L., Triticum aestivum L., and Glycine max (L. Merr. Two methods were used for formation of maze seed working sample. To wheat samples (1000 g 10 seeds of each of the following species were added: Avena saliva (hulled seeds, Hordeum vulgäre L., Galium tricorne Stokes, and Polygonum lapatifolmm L. For formation of wheat seed working samples four methods were used. Optimum of 9, but not less than 7 seeds of admixture were due to be determined in the maize seed working sample, while for wheat, at least one seed of admixture was expected to be found in the working sample. The obtained results confirmed that the formation of the maize seed working samples was the most reliable when centrifugal divider, the first method was used (average of admixture - 9.37. From the observed admixtures the seed of Triticum aestivum L. was the most uniformly distributed, the first method also being used (6.93. The second method gains high average values satisfying the given criterion, but it should be used with previous homogenization of the sample being tested. The forming of wheat seed working samples is the most reliable if the

  13. DWPF Sample Vial Insert Study-Statistical Analysis of DWPF Mock-Up Test Data

    Energy Technology Data Exchange (ETDEWEB)

    Harris, S.P. [Westinghouse Savannah River Company, AIKEN, SC (United States)

    1997-09-18

    This report is prepared as part of Technical/QA Task Plan WSRC-RP-97-351 which was issued in response to Technical Task Request HLW/DWPF/TTR-970132 submitted by DWPF. Presented in this report is a statistical analysis of DWPF Mock-up test data for evaluation of two new analytical methods which use insert samples from the existing HydragardTM sampler. The first is a new hydrofluoric acid based method called the Cold Chemical Method (Cold Chem) and the second is a modified fusion method.Either new DWPF analytical method could result in a two to three fold improvement in sample analysis time.Both new methods use the existing HydragardTM sampler to collect a smaller insert sample from the process sampling system. The insert testing methodology applies to the DWPF Slurry Mix Evaporator (SME) and the Melter Feed Tank (MFT) samples.The insert sample is named after the initial trials which placed the container inside the sample (peanut) vials. Samples in small 3 ml containers (Inserts) are analyzed by either the cold chemical method or a modified fusion method. The current analytical method uses a HydragardTM sample station to obtain nearly full 15 ml peanut vials. The samples are prepared by a multi-step process for Inductively Coupled Plasma (ICP) analysis by drying, vitrification, grinding and finally dissolution by either mixed acid or fusion. In contrast, the insert sample is placed directly in the dissolution vessel, thus eliminating the drying, vitrification and grinding operations for the Cold chem method. Although the modified fusion still requires drying and calcine conversion, the process is rapid due to the decreased sample size and that no vitrification step is required.A slurry feed simulant material was acquired from the TNX pilot facility from the test run designated as PX-7.The Mock-up test data were gathered on the basis of a statistical design presented in SRT-SCS-97004 (Rev. 0). Simulant PX-7 samples were taken in the DWPF Analytical Cell Mock

  14. Occurrence and risk assessment of population exposed to deoxynivalenol in foods derived from wheat flour in Brazil.

    Science.gov (United States)

    Silva, Milena Veronezi; Pante, Giseli Cristina; Romoli, Jéssica Cristina Zoratto; de Souza, Alexandra Perdigão Maia; Rocha, Gustavo Henrique Oliveira da; Ferreira, Flavio Dias; Feijó, Adriane Lettnin Roll; Moscardi, Salesia Maria Prodócimo; de Paula, Karina Ruaro; Bando, Erika; Nerilo, Samuel Botião; Machinski, Miguel

    2018-03-01

    Deoxynivalenol (DON) is the most important of the trichothecenes in terms of amounts and occurrence in wheat. This compound was shown to be associated with a glomerulonephropathy involving an increase of immunoglobulin A in humans. This study assessed the occurrence of DON in wheat flour and the exposure of Brazilian teenagers, adults and elderly to this mycotoxin due to intake of wheat flour-based products. DON extraction in wheat flour was carried out by solid phase extraction and the quantification was performed by ultra-high proficiency liquid chromatography with diode-array detection. A total of 77.9% of all samples were positive for DON, with concentrations ranging from 73.50 to 2794.63 µg kg -1 . The intake was calculated for the average and 90th percentile of the contamination levels of DON in foods based-wheat for teenagers, adults and elderly in Brazil, and compared with the provisional maximum tolerable daily intakes (PMTDI). Females of all age groups were exposed to DON at higher levels when compared to males in regard of consumption of breads and pastas. Teenagers were the main consumers of foods derived from wheat flour, with maximum probable daily intakes of 1.28 and 1.20 µg kg -1 b.w. day -1 for females and males, respectively. This population is at an increased risk of exposure to DON due to consumption of wheat flour-based foods in Brazil.

  15. Proximate, Anti-Nutrient and Vitamin Composition of Full-Fat and Defatted Seed Flour of Telfairia occidentalis

    Directory of Open Access Journals (Sweden)

    Yetunde Alozie

    2017-10-01

    Full Text Available Studies were conducted to determine the proximate and anti-nutrient composition of full-fat and defatted seed flour of Telfairia occidentalis (fluted pumpkin using standard procedures. The defatted seed flour (DSF indicated higher protein content (46.55% while the full-fat seed flour (FSF presented a value of 10.20%. The lipid (35.78%, carbohydrate (42.27%, and caloric values (531.90 Kcal/100 g obtained for FSF were respectively higher than values of similar determinations for DSF. The anti-nutritional analyses of the FSF showed slightly higher oxalate content (44.00 mg/100 g while cyanide, phytate and tannin levels were higher in DSF. The vitamin A composition of FSF (9.18 mg/100 g was higher than that of DSF (0.84 mg/100 g while DSF indicated higher vitamin C (74.44 mg/100g content. These results revealed that the seed flour of Telfairia occidentalis contains an appreciable amount of nutrients and vitamins. The levels of toxicants in both FSF and DSF samples were low and below toxic levels. The seed flour of Telfairia occidentalis can be exploited as a cheap and valuable source of vegetable protein in fortified food products formulation.

  16. 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.

  17. 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.

  18. 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

  19. 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.

  20. A cryogenic tensile testing apparatus for micro-samples cooled by miniature pulse tube cryocooler

    International Nuclear Information System (INIS)

    Chen, L B; Liu, S X; Gu, K X; Zhou, Y; Wang, J J

    2015-01-01

    This paper introduces a cryogenic tensile testing apparatus for micro-samples cooled by a miniature pulse tube cryocooler. At present, tensile tests are widely applied to measure the mechanical properties of materials; most of the cryogenic tensile testing apparatus are designed for samples with standard sizes, while for non-standard size samples, especially for microsamples, the tensile testing cannot be conducted. The general approach to cool down the specimens for tensile testing is by using of liquid nitrogen or liquid helium, which is not convenient: it is difficult to keep the temperature of the specimens at an arbitrary set point precisely, besides, in some occasions, liquid nitrogen, especially liquid helium, is not easily available. To overcome these limitations, a cryogenic tensile testing apparatus cooled by a high frequency pulse tube cryocooler has been designed, built and tested. The operating temperatures of the developed tensile testing apparatus cover from 20 K to room temperature with a controlling precision of ±10 mK. The apparatus configurations, the methods of operation and some cooling performance will be described in this paper. (paper)

  1. Operability test report for core sample truck number one flammable gas modifications

    International Nuclear Information System (INIS)

    Akers, J.C.

    1997-01-01

    This report primarily consists of the original test procedure used for the Operability Testing of the flammable gas modifications to Core Sample Truck No. One. Included are exceptions, resolutions, comments, and test results. This report consists of the original, completed, test procedure used for the Operability Testing of the flammable gas modifications to the Push Mode Core Sample Truck No. 1. Prior to the Acceptance/Operability test the truck No. 1 operations procedure (TO-080-503) was revised to be more consistent with the other core sample truck procedures and to include operational steps/instructions for the SR weather cover pressurization system. A draft copy of the operations procedure was used to perform the Operability Test Procedure (OTP). A Document Acceptance Review Form is included with this report (last page) indicating the draft status of the operations procedure during the OTP. During the OTP 11 test exceptions were encountered. Of these exceptions four were determined to affect Acceptance Criteria as listed in the OTP, Section 4.7 ACCEPTANCE CRITERIA

  2. Quality management manual for production of high quality cassava flour

    DEFF Research Database (Denmark)

    Dziedzoave, Nanam Tay; Abass, Adebayo Busura; Amoa-Awua, Wisdom K.

    The high quality cassava flour (HQCF) industry has just started to evolve in Africa and elsewhere. The sustainability of the growing industry, the profitability of small- and medium-scale enterprises (SMEs) that are active in the industry and good-health of consumers can best be guaranteed through...... the adoption of proper quality and food safety procedures. Cassava processing enterprises involved in the productionof HQCF must therefore be commited to the quality and food safety of the HQCF. They must have the right technology, appropriate processing machhinery, standard testing instruments...... and the necessary technical expertise. This quality manual was therefore developed to guide small- to medium-scale cassava in the design and implematation of Hazard Analysis Critical Control Point (HACCP) system and Good manufacturing Practices (GMP) plans for HQCF production. It describes the HQCF production...

  3. A note on Poisson goodness-of-fit tests for ionizing radiation induced chromosomal aberration samples.

    Science.gov (United States)

    Higueras, Manuel; González, J E; Di Giorgio, Marina; Barquinero, J F

    2018-05-18

    To present Poisson exact goodness-of-fit tests as alternatives and complements to the asymptotic u-test, which is the most widely used in cytogenetic biodosimetry, to decide whether a sample of chromosomal aberrations in blood cells comes from an homogeneous or inhomogeneous exposure. Three Poisson exact goodness-of-fit test from the literature are introduced and implemented in the R environment. A Shiny R Studio application, named GOF Poisson, has been updated for the purpose of giving support to this work. The three exact tests and the u-test are applied in chromosomal aberration data from clinical and accidental radiation exposure patients. It is observed how the u-test is not an appropriate approximation in small samples with small yield of chromosomal aberrations. Tools are provided to compute the three exact tests, which is not as trivial as the implementation of the u-test. Poisson exact goodness-of-fit tests should be considered jointly to the u-test for detecting inhomogeneous exposures in the cytogenetic biodosimetry practice.

  4. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

    Science.gov (United States)

    Lavecchia, Anna; Gramaglia, Valerio; Gobbetti, Marco

    2015-01-01

    In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt). PMID:25862230

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

    Science.gov (United States)

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

    2012-04-01

    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 (pcowpea affected both the functional and pasting properties of the flour.

  6. [Are amylases in bakery products and flour potential food allergens?].

    Science.gov (United States)

    Baur, X; Sander, I; Jansen, A; Czuppon, A B

    1994-05-21

    The enzyme alpha-amylase from the mould Aspergillus oryzae (Asp o II) routinely used for the production of bread, cakes and pastries has in recent years been identified as an inhalative allergen for occupational diseases (bakers' asthma). It is doubtful whether this amylase in the final product, i.e. after the baking procedure, can still be regarded as an allergen. To clarify this question, detailed case histories on 138 subjects were recorded (98 allergics, 20 patients suffering form chronic intestinal diseases, 20 healthy controls). The clinical examinations included prick skin test and IgE antibody determination using one of the customary enzyme preparations. EAST showed a few of these 138 bread consumers to be weakly sensitized to the enzyme. One of the subjects displayed a significant reaction to alpha-amylase heated to 200 degrees C. As expected, eleven bakers sensitized to alpha-amylase by inhaling it in the workplace (positive prick test, positive case history) predominantly exhibited specific IgE antibodies to the native enzyme. Apart from one weakly positive finding, heated alpha-amylase yielded negative results in this collective. Baking conditions vary widely, especially with regard to single components, temperature and duration. Thus, further investigations as to residual allergenicity or the feasible occurrence of new antigenic determinants during the production of bread, cake and pastries are required. 27% of bakers examined and 9% of atopics showed antibodies to a flour inherent enzyme, a beta-amylase. On the whole, the selected conditions hinted at a weakly sensitizing potential inherent in baking flour and in added amylase.

  7. Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties

    Science.gov (United States)

    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 decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture. PMID:24471084

  8. 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

  9. 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.

  10. Salt-soluble proteins from wheat-derived foodstuffs show lower allergenic potency than those from raw flour.

    Science.gov (United States)

    de Gregorio, Marta; Armentia, Alicia; Díaz-Perales, Araceli; Palacín, Arantxa; Dueñas-Laita, Antonio; Martín, Blanca; Salcedo, Gabriel; Sánchez-Monge, Rosa

    2009-04-22

    Salt-soluble proteins from wheat flour have been described as main allergens associated with both baker's asthma and food allergy. However, most studies have used raw flour as starting material, thus not considering potential changes in allergenic properties induced by the heat treatment and other industrial processing to produce wheat-derived foodstuffs. Salt extracts from different commercial wheat-derived products were obtained and their allergenic properties investigated by IgE-immunodetection, ELISA assays, and skin prick test. The IgE-binding capacity of salt-soluble proteins from commercial breads and cooked pastas was reduced around 50% compared with that of raw flour, the reduction being less dramatic in noncooked pastas and biscuits. Several wheat-derived foodstuffs showed major IgE-binding components of 20 and 35 kDa, identified as avenin-like and globulin proteins, respectively. These proteins, as well as most flour and bread salt-soluble proteins, were hydrolyzed when subjected to simulated gastrointestinal digestion. However, the digested products still exhibited a residual IgE-binding capacity. Therefore, processing of wheat flour to obtain derived foodstuffs decreases the IgE binding-capacity of the major salt-soluble wheat proteins. Moreover, simulated gastric fluid digestion further inactivates some heat-resistant IgE-binding proteins.

  11. L-CYSTEINE INFLUENCE ON THE PHYSICAL PROPERTIES OF BREAD FROM HIGH EXTRACTION FLOURS WITH NORMAL GLUTEN

    Directory of Open Access Journals (Sweden)

    Alexandru Stoica

    2010-01-01

    Full Text Available Reducing agents like L-cysteine are used in bread baking of strong flours, with short gluten to reduce mixing andfermentation time. The aim of this study is to determine if L-cysteine may be an improving agent for the quality of breadobtained from high extraction flours with normal gluten.The tested high extraction flour was analyzed by determination of several quality indicators such as wet gluten content,gluten deformation index, moisture, ash, Falling Number index and alveogram parameters of dough. The resultsindicate that flour has a normal gluten network, is “good” for bread making and has a normal α-amylase activity.After its addition to dough, L-cysteine improves the physical properties of bread made with high extraction flour. Theobserved increase for bread volume was maximum 10%, for porosity maximum 5,75% and for elasticity maximum2,58%, comparing with reference bread.The proposed solution can be assimilated into pan bread making technology.

  12. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality

    Directory of Open Access Journals (Sweden)

    AMANDA C. NOGUEIRA

    2018-02-01

    Full Text Available ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey’s test (p<0.05 was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers’ health and for the agricultural business.

  13. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality.

    Science.gov (United States)

    Nogueira, Amanda C; Sehn, Georgia A R; Rebellato, Ana Paula; Coutinho, Janclei P; Godoy, Helena T; Chang, Yoon K; Steel, Caroline J; Clerici, Maria Teresa P S

    2018-01-01

    Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey's test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers' health and for the agricultural business.

  14. Optimization of Steamed Meals Based on Composite Flour (Taro, Banana, Green Bean) and Its Predicted Shelf Life

    Science.gov (United States)

    Sunarmani; Setyadjit; Ermi, S.

    2018-05-01

    Ongol-ongol is for food diversification by mixing composite flour of taro, banana and mung bean, then was steamed by hot air. The purpose of this study was to find out the optimum way to produce ‘ongol-ongol’ from composite flour and to know the storage life by prediction method. The research consisted of two stages, namely the determination of the optimum formula of ‘ongol-ongol’ with Design Expert DX 8.1.6 software and the estimation of product shelf life of the optimum formula by ASLT (Accelerated Shelf Life Test) method. The optimum formula of the steamed meal was produced from composite flour and arenga flour with ratio of 50: 50 and flour to water ratio of 1: 1. The proximate content of steamed meal of optimum formula is 36.53% moisture content, ash content of 1,36%, fat content of 14.48%, protein level of 28.5%, and carbohydrate of 44.77% (w/w). Energy Value obtained from 100 g of ‘ongol-ongol’ was 320.8 Kcal. Recommended for steamed meal storage life is 12.54 days at ambient temperature.

  15. Sensitization to lupine flour: is it clinically relevant?

    NARCIS (Netherlands)

    de Jong, N. W.; van Maaren, M. S.; Vlieg-Boersta, B. J.; Dubois, A. E. J.; de Groot, H.; Gerth van Wijk, R.

    2010-01-01

    Lupinus angustifolius (blue lupine) is used for human and animal consumption. Currently, the lupine content in bread varies from 0% to 10% and from 0.5% to 3% in pastry. Although lupine flour is present in many products, anaphylaxis on lupine flour is rarely seen. The aim of our study was to

  16. Sensitization to lupine flour : is it clinically relevant?

    NARCIS (Netherlands)

    de Jong, N. W.; van Maaren, M. S.; Vlieg-Boersta, B. J.; Dubois, A. E. J.; de Groot, H.; van Wijk, R. Gerth

    2010-01-01

    Background Lupinus angustifolius (blue lupine) is used for human and animal consumption. Currently, the lupine content in bread varies from 0% to 10% and from 0.5% to 3% in pastry. Although lupine flour is present in many products, anaphylaxis on lupine flour is rarely seen. Objective The aim of our

  17. Functional properties of processed pigeon pea ( Cajanus cajan ) flour

    African Journals Online (AJOL)

    Germination increased water absorption capacity, bulk density, oil absorption capacity, foaming capacity, foaming stability, emulsion activity, nitrogen solubility and decreased gelatin and wetability of the pigeon pea flour. Germinated pigeon pea flour has great potentials in food prperations that require hydration to improve ...

  18. Gamma radiation influence on technological characteristics of wheat flour

    Science.gov (United States)

    Teixeira, Christian A. H. M.; Inamura, Patricia Y.; Uehara, Vanessa B.; Mastro, Nelida L. d.

    2012-08-01

    This study aimed at determining the influence of gamma radiation on technological characteristics of wheat (Triticum sativum) flour and physical properties of pan breads made with this flour. The bread formulation included wheat flour, water, milk, salt, sugar, yeast and butter. The α-amylase activity of wheat flour irradiated with 1, 3 and 9 kGy in a Gammacell 220 (AECL), one day, five days and one month after irradiation was evaluated. Deformation force, height and weight of breads prepared with the irradiated flour were also determined. The enzymatic activity increased—reduction of falling number time—as radiation dose increased, their values being 397 s (0 kGy), 388 s (1 kGy), 343 s (3 kGy) and 293 s (9 kGy) respectively, remaining almost constant over the period of one month. Pan breads prepared with irradiated wheat flour showed increased weight. Texture analysis showed that bread made of irradiated flour presented an increase in maximum deformation force. The results indicate that wheat flour ionizing radiation processing may confer increased enzymatic activity on bread making and depending on the irradiation dose, an increase in weight, height and deformation force parameters of pan breads made of it.

  19. Rheological and qualitative characteristics of pea flour incorporated cracker biscuits

    Directory of Open Access Journals (Sweden)

    Jolana Karovičová

    2013-01-01

    Full Text Available The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 % and ash (3.11 % content and exhibited relatively high emulsifying (37.50 ml/100 ml and foaming (53.50 ml/100 ml capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 % on the rheological properties, physical characteristics and sensory parameters of cracker biscuits were also evaluated. Farinographic measurements showed that pea flour addition resulted in increasing of water absorption (from 58.90 to 61.80 % and dough development time (from 3.55 to 4.50 min, whereas dough stability was decreased (from 6.69 to 3.50 min. It was also found that incorporation of pea flour to cracker biscuits modified physical properties of final products by different ways (decreasing of volume index, width and spread ratio, increasing of thickness. From the sensory evaluation revealed that cracker biscuits prepared from blend flour contained 10 % pea flour showed no significant differences from wheat cracker biscuits. Higher levels of pea flour in the products adversely affected the odour, taste, firmness, colour and overall acceptance of final products.

  20. [Effect of soybean lipoxygenae on baking properties of wheat flour].

    Science.gov (United States)

    Permiakova, M D; Trufanov, V A

    2011-01-01

    Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.