Abstract: The fortified of soft wheat flour with cowpea flour in
bread making was investigated. The Soft wheat flour (SWF) was
substituted by cowpea flour at levels of 5, 15 and 20%. The protein content of composite breads ranged from 6.1 – 9.9%. Significant
difference was observed in moisture, protein and crude fibre contents of control (wheat bread) and composite bread at 5% addition of
cowpea. Water absorption capacities of composite flours increased with increasing levels of cowpea flour in the blend. The specific loaf
volume decreased significantly with increased cowpea content of
blends. The overall acceptability of the 5% cowpea flour content of
composite bread was not significantly different from the control (Soft Wheat-bread) but there is significantly different with increasing the
levels of cowpea flour in the blend more than 5%.
Abstract: The study was conducted to evaluate the quality
characteristics of cookies produced from sweet potato-fermented
soybean flour. Cookies were subjected to proximate and sensory
analysis to determine the acceptability of the product. Protein, fat and
ash increased as the proportion of soybean flour increased, ranging
from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre
content was within the range of 3.08-4.83%. The moisture content of
the cookies decreased with increase in soybean flour from 3.42-
2.13%. Cookies produced from whole sweet potato flour had the
highest moisture content of 3.42% while 30% substitution had the
lowest moisture content 2.13%. A nine point hedonic scale was used
to evaluate the organoleptic characteristics of the cookies. The
sensory analysis indicated that there was no significant difference
between the cookies produced even when compared to the control
100% sweet potato cookies. The overall acceptance of the cookies
was ranked to 20% soybean flour substitute.
Abstract: Attempts to add fibre and polyphenols (PPs) into
popular beverages present challenges related to the properties of
finished products such as smoothies. Consumer acceptability,
viscosity and phenolic composition of smoothies containing high
levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750
mg per 300 mL serve) were examined. The changes in total
extractable PP, vitamin C content, and colour of selected smoothies
over a storage stability trial (4°C, 14 days) were compared. A set of
acidic aqueous model beverages were prepared to further examine
the effect of two different heat treatments on the stability and
extractability of PPs. Results show that overall consumer
acceptability of high fibre and PP smoothies was low, with average
hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour,
texture and overall acceptability decreased as fibre and polyphenol
contents increased, with fibre content exerting a stronger effect.
Higher fibre content resulted in greater viscosity, with an elevated PP
content increasing viscosity only slightly. The presence of fibre also
aided the stability and extractability of PPs after heating. A reduction
of extractable PPs, vitamin C content and colour intensity of
smoothies was observed after a 14-day storage period at 4°C. Two
heat treatments (75°C for 45 min or 85°C for 1 min) that are
normally used for beverage production, did not cause significant
reduction of total extracted PPs. It is clear that high levels of added
fibre and PPs greatly influence the consumer appeal of smoothies,
suggesting the need to develop novel formulation and processing
methods if a satisfactory functional beverage is to be developed
incorporating these ingredients.
Abstract: A filter is used to remove undesirable frequency information from a dynamic signal. This paper shows that the Znotch filter filtering technique can be applied to remove the noise nuisance from a machining signal. In machining, the noise components were identified from the sound produced by the operation of machine components itself such as hydraulic system, motor, machine environment and etc. By correlating the noise components with the measured machining signal, the interested components of the measured machining signal which was less interfered by the noise, can be extracted. Thus, the filtered signal is more reliable to be analysed in terms of noise content compared to the unfiltered signal. Significantly, the I-kaz method i.e. comprises of three dimensional graphical representation and I-kaz coefficient, Z∞ could differentiate between the filtered and the unfiltered signal. The bigger space of scattering and the higher value of Z∞ demonstrated that the signal was highly interrupted by noise. This method can be utilised as a proactive tool in evaluating the noise content in a signal. The evaluation of noise content is very important as well as the elimination especially for machining operation fault diagnosis purpose. The Z-notch filtering technique was reliable in extracting noise component from the measured machining signal with high efficiency. Even though the measured signal was exposed to high noise disruption, the signal generated from the interaction between cutting tool and work piece still can be acquired. Therefore, the interruption of noise that could change the original signal feature and consequently can deteriorate the useful sensory information can be eliminated.
Abstract: Fermented beverages have high expression in the
market for beverages in general, is increasingly valued in situations
where the characteristic aroma and flavor of the material that gave
rise to them are kept after processing. This study aimed to develop a
distilled beverage from passion fruit, and assess, by sensory tests and
chromatographic profile, the influence of different treatments (FM1-
spirit with pulp addiction and FM2 – spirit with bigger ratio of pulp
in must) in the setting of volatiles in the fruit drink, and performing
chemical characterization taking into account the main parameters of
quality established by the legislation. The chromatograms and the
first sensorial tests had indicated that sample FM1 possess better
characteristics of aroma, as much of how much quantitative the
qualitative point of view. However, it analyzes it sensorial end
(preference test) disclosed the biggest preference of the cloth provers
for sample FM2-2 (note 7.93), being the attributes of decisive color
and flavor in this reply, confirmed for the observed values lowest of
fixed and total acidity in the samples of treatment FM2.
Abstract: This paper presents a real time force sensing
instrument that is designed for human gait analysis purposes. It is
capable of recording and monitoring ground reaction forces exerted
by human foot during various activities such as walking, running and
jumping in real time. In overall, force sensing mat mainly consists of
three elements: the force sensing mat, signal conditioning circuit and
data acquisition device. Force sensing mat is the mat that contains an
array of force sensing elements. To control and process the incoming
signal from the force sensing mat, Force-Logger and Force-Reloader
are developed using National Instrument Labview. This paper
describes the architecture of the force sensing mat, signal
conditioning circuit and the real time streaming of the incoming data
from the force sensing mat. Additionally, a preliminary experiment
dataset is presented in this paper.
Abstract: The effect of wheat flour extraction rates on flour
composition, farinographic characteristics and the quality of
sourdough naans was investigated. The results indicated that by
increasing the extraction rate, the amount of protein, fiber, fat and
ash increased, whereas moisture content decreased. Farinographic
characteristic like water absorption and dough development time
increased with an increase in flour extraction rate but the dough
stabilities and tolerance indices were reduced with an increase in
flour extraction rates. Titratable acidity for both sourdough and
sourdough naans also increased along with flour extraction rate. The
study showed that overall quality of sourdough naans were affected
by both flour extraction rate and starter culture used. Sensory
analysis of sourdough naans revealed that desirable extraction rate
for sourdough naan was 76%.
Abstract: Background noise is particularly damaging to speech
intelligibility for people with hearing loss especially for sensorineural
loss patients. Several investigations on speech intelligibility have
demonstrated sensorineural loss patients need 5-15 dB higher SNR
than the normal hearing subjects. This paper describes Discrete
Cosine Transform Power Normalized Least Mean Square algorithm
to improve the SNR and to reduce the convergence rate of the LMS
for Sensory neural loss patients. Since it requires only real arithmetic,
it establishes the faster convergence rate as compare to time domain
LMS and also this transformation improves the eigenvalue
distribution of the input autocorrelation matrix of the LMS filter.
The DCT has good ortho-normal, separable, and energy compaction
property. Although the DCT does not separate frequencies, it is a
powerful signal decorrelator. It is a real valued function and thus
can be effectively used in real-time operation. The advantages of
DCT-LMS as compared to standard LMS algorithm are shown via
SNR and eigenvalue ratio computations. . Exploiting the symmetry
of the basis functions, the DCT transform matrix [AN] can be
factored into a series of ±1 butterflies and rotation angles. This
factorization results in one of the fastest DCT implementation. There
are different ways to obtain factorizations. This work uses the fast
factored DCT algorithm developed by Chen and company. The
computer simulations results show superior convergence
characteristics of the proposed algorithm by improving the SNR at
least 10 dB for input SNR less than and equal to 0 dB, faster
convergence speed and better time and frequency characteristics.
Abstract: It is difficult to judge ripeness by outward
characteristics such as size or external color. In this paper a nondestructive
method was studied to determine watermelon (Crimson
Sweet) quality. Responses of samples to excitation vibrations were
detected using laser Doppler vibrometry (LDV) technology. Phase
shift between input and output vibrations were extracted overall
frequency range. First and second were derived using frequency
response spectrums. After nondestructive tests, watermelons were
sensory evaluated. So the samples were graded in a range of ripeness
based on overall acceptability (total desired traits consumers).
Regression models were developed to predict quality using obtained
results and sample mass. The determination coefficients of the
calibration and cross validation models were 0.89 and 0.71
respectively. This study demonstrated feasibility of information
which is derived vibration response curves for predicting fruit
quality. The vibration response of watermelon using the LDV method
is measured without direct contact; it is accurate and timely, which
could result in significant advantage for classifying watermelons
based on consumer opinions.
Abstract: Sensory nerves in the foot play an important part in the diagnosis of various neuropathydisorders, especially in diabetes mellitus.However, a detailed description of the anatomical distribution of the nerves is currently lacking. A computationalmodel of the afferent nerves inthe foot may bea useful tool for the study of diabetic neuropathy. In this study, we present the development of an anatomically-based model of various major sensory nerves of the sole and dorsal sidesof the foot. In addition, we presentan algorithm for generating synthetic somatosensory nerve networks in the big-toe region of a right foot model. The algorithm was based on a modified version of the Monte Carlo algorithm, with the capability of being able to vary the intra-epidermal nerve fiber density in differentregionsof the foot model. Preliminary results from the combinedmodel show the realistic anatomical structure of the major nerves as well as the smaller somatosensory nerves of the foot. The model may now be developed to investigate the functional outcomes of structural neuropathyindiabetic patients.
Abstract: This study is to investigate the electroencephalogram (EEG) differences generated from a normal and Alzheimer-s disease (AD) sources. We also investigate the effects of brain tissue distortions due to AD on EEG. We develop a realistic head model from T1 weighted magnetic resonance imaging (MRI) using finite element method (FEM) for normal source (somatosensory cortex (SC) in parietal lobe) and AD sources (right amygdala (RA) and left amygdala (LA) in medial temporal lobe). Then, we compare the AD sourced EEGs to the SC sourced EEG for studying the nature of potential changes due to sources and 5% to 20% brain tissue distortions. We find an average of 0.15 magnification errors produced by AD sourced EEGs. Different brain tissue distortion models also generate the maximum 0.07 magnification. EEGs obtained from AD sources and different brain tissue distortion levels vary scalp potentials from normal source, and the electrodes residing in parietal and temporal lobes are more sensitive than other electrodes for AD sourced EEG.
Abstract: In this paper, we present the recently implemented approach allowing dynamics systems to plan its actions, taking into account the environment perception changes, and to control their execution when uncertainty and incomplete knowledge are the major characteristics of the situated environment [1],[2],[3],[4]. The control distributed architecture has three modules and the approach is related to hierarchical planning: the plan produced by the planner is further refined at the control layer that in turn supervises its execution by a functional level. We propose a new intelligent distributed architecture constituted by: Multi-Agent subsystem of the sensor, of the interpretation and representation of environment [9], of the dynamic localization and of the action. We tested this distributed architecture with dynamic system in the known environment. The autonomous for Rotor Mini Rotorcraft task is described by the primitive actions. The distributed controlbased on multi-agent system is in charge of achieving each task in the best possible way taking into account the context and sensory feedback.
Abstract: Knowing consumers' preferences and perceptions of
the sensory evaluation of drink products are very significant to
manufacturers and retailers alike. With no appropriate sensory
analysis, there is a high risk of market disappointment. This paper
aims to rank the selected coffee products and also to determine the
best of quality attribute through sensory evaluation using fuzzy
decision making model. Three products of coffee drinks were used
for sensory evaluation. Data were collected from thirty judges at a
hypermarket in Kuala Terengganu, Malaysia. The judges were asked
to specify their sensory evaluation in linguistic terms of the quality
attributes of colour, smell, taste and mouth feel for each product and
also the weight of each quality attribute. Five fuzzy linguistic terms
represent the quality attributes were introduced prior analysing. The
judgment membership function and the weights were compared to
rank the products and also to determine the best quality attribute. The
product of Indoc was judged as the first in ranking and 'taste' as the
best quality attribute. These implicate the importance of sensory
evaluation in identifying consumers- preferences and also the
competency of fuzzy approach in decision making.
Abstract: Evolutionary robotics is concerned with the design of
intelligent systems with life-like properties by means of simulated
evolution. Approaches in evolutionary robotics can be categorized
according to the control structures that represent the behavior and the
parameters of the controller that undergo adaptation. The basic idea
is to automatically synthesize behaviors that enable the robot to
perform useful tasks in complex environments. The evolutionary
algorithm searches through the space of parameterized controllers
that map sensory perceptions to control actions, thus realizing a
specific robotic behavior. Further, the evolutionary algorithm
maintains and improves a population of candidate behaviors by
means of selection, recombination and mutation. A fitness function
evaluates the performance of the resulting behavior according to the
robot-s task or mission. In this paper, the focus is in the use of
genetic algorithms to solve a multi-objective optimization problem
representing robot behaviors; in particular, the A-Compander Law is
employed in selecting the weight of each objective during the
optimization process. Results using an adaptive fitness function show
that this approach can efficiently react to complex tasks under
variable environments.
Abstract: The introduction of haptic elements in a graphic user interfaces are becoming more widespread. Since haptics are being introduced rapidly into computational tools, investigating how these models affect Human-Computer Interaction would help define how to integrate and model new modes of interaction. The interest of this paper is to discuss and investigate the issues surrounding Haptic and Graphic User Interface designs (GUI) as separate systems, as well as understand how these work in tandem. The development of these systems is explored from a psychological perspective, based on how usability is addressed through learning and affordances, defined by J.J. Gibson. Haptic design can be a powerful tool, aiding in intuitive learning. The problems discussed within the text is how can haptic interfaces be integrated within a GUI without the sense of frivolity. Juxtaposing haptics and Graphic user interfaces has issues of motivation; GUI tends to have a performatory process, while Haptic Interfaces use affordances to learn tool use. In a deeper view, it is noted that two modes of perception, foveal and ambient, dictate perception. These two modes were once thought to work in tandem, however it has been discovered that these processes work independently from each other. Foveal modes interpret orientation is space which provide for posture, locomotion, and motor skills with variations of the sensory information, which instructs perceptions of object-task performance. It is contended, here, that object-task performance is a key element in the use of Haptic Interfaces because exploratory learning uses affordances in order to use an object, without meditating an experience cognitively. It is a direct experience that, through iteration, can lead to skill-sets. It is also indicated that object-task performance will not work as efficiently without the use of exploratory or kinesthetic learning practices. Therefore, object-task performance is not as congruently explored in GUI than it is practiced in Haptic interfaces.
Abstract: Consumer demand for products with low fat or sugar content and low levels of food additives, as well as cost factors, make exopolysaccharides (EPS) a viable alternative. EPS remain an interesting tool to modulate the sensory properties of yoghurt. This study was designed to evaluate EPS production potential of commercial yoghurt starter cultures (Yo-Flex starters: Harmony 1.0, TWIST 1.0 and YF-L902, Chr.Hansen, Denmark) and their influence on an apparent viscosity of yoghurt samples. The production of intracellularly synthesized EPS by different commercial yoghurt starters varies roughly from 144,08 to 440,81 mg/l. Analysing starters’ producing EPS, they showed large variations in concentration and supposedly composition. TWIST 1.0 had produced greater amounts of EPS in MRS medium and in yoghurt samples but there wasn’t determined significant contribution to development of texture as well as an apparent viscosity of the final product. YF-L902 and Harmony 1.0 starters differed considerably in EPS yields, but not in apparent viscosities (p>0.05) of the final yoghurts. Correlation between EPS concentration and viscosity of yoghurt samples was not established in the study.
Abstract: Irradiation is considered one of the most efficient technological processes for the reduction of microorganisms in food. It can be used to improve the safety of food products, and to extend their shelf lives. The aim of this study was to evaluate the effects of gamma irradiation for improvement of saffron shelf life. Samples were treated with 0 (none irradiated), 1.0, 2.0, 3.0 and 4.0 kGy of gamma irradiation and held for 2 months. The control and irradiated samples were underwent microbial analysis, chemical characteristics and sensory evaluation at 30 days intervals. Microbial analysis indicated that irradiation had a significant effect (P < 0.05) on the reduction of microbial loads. There was no significant difference in sensory quality and chemical characteristics during storage in saffron.
Abstract: Flour from Mucuna beans (Mucuna pruriens) were
used in producing texturized meat analogue using a single screw
extruder to monitor modifications on the proximate composition and
the functional properties at high moisture level. Response surface
methodology based on Box Behnken design at three levels of barrel
temperature (110, 120, 130°C), screw speed (100,120,140rpm) and
feed moisture (44, 47, 50%) were used in 17 runs. Regression models
describing the effect of variables on the product responses were
obtained. Descriptive profile analyses and consumer acceptability
test were carried out on optimized flavoured extruded meat analogue.
Responses were mostly affected by barrel temperature and moisture
level and to a lesser extent by screw speed. Optimization results
based on desirability concept indicated that a barrel temperature of
120.15°C, feed moisture of 47% and screw speed of 119.19 rpm
would produce meat analogue of preferable proximate composition,
functional and sensory properties which reveals consumers` likeness
for the product.