Abstract: The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering the rheological, physical-chemical and sensorial properties. The water absorption of wheat flour with 10% of lupin was higher than that of the normal wheat flours, and Wheat Ceres flour presented the lower value, with lower dough development time and high stability time. The breads presented low moisture but a considerable water activity. The density of bread decreased with the introduction of lupin flour. The breads were quite white, and during storage the colour parameters decreased. The lupin flour clearly increased the number of alveolus, but the total area increased significantly just for the Wheat Cerealis bread. The addition of lupin flour increased the hardness and chewiness of breads, but the elasticity did not vary significantly. Lupin bread was sensorially similar to wheat bread produced with WCerealis flour, and the main differences are the crust rugosity, colour and alveolus characteristics.
Abstract: The fuel potential of six tropical hardwood species
namely: Triplochiton scleroxylon, Ceiba pentandra, Aningeria
robusta, Terminalia superba, Celtis mildbreadii and Piptadenia
africana were studied. Properties studied included species density,
gross calorific value, volatile matter, ash content, organic carbon and
elemental composition. Fuel properties were determined using
standard laboratory methods. The result indicates that the gross
calorific value (GCV) of the species ranged from 20.16 to 22.22
MJ/kg and they slightly varied from each other. Additionally, the
GCV of the biomass materials were higher than that of other biomass
materials like; wheat straw, rice straw, maize straw and sugar cane.
The ash and volatile matter content varied from 0.6075 to 5.0407%,
and 75.23% to 83.70% respectively. The overall rating of the
properties of the six biomass materials suggested that Piptadenia
africana has the best fuel property to be used as briquettes and
Aningeria robusta the worse. This study therefore suggests that a
holistic assessment of a biomass material needs to be done before
selecting it for fuel purpose.
Abstract: Presently a significant portion of the Earth's
population does not have access to healthy food. Either because they
cannot afford it or because they do not know which one are they. The
aim of the VII th Framework Chance project (Nr. 266331) supported
by the European Union has been to develop relatively cheap food
with favourable nutritional value and it should have acceptable
quality for consumers. As one task of the project we manufactured
bread products as a basic food. We examined the enrichment of bread
products with four kinds of bran, with a special milling product of
grain industry (aleurone-rich flour) and with a soy-based sprouted
additive. The applied concentration of the six mentioned additives
has been optimized and the physical properties of the bread products
were monitored. The weight/density of the enriched breads increased
a bit, however the volume and height decreased slightly compared to
the corresponding data of the control bread. The optimized
composition of the final product is favourably affected by these
additives having highly preferred composition from nutritional point
of view.
Abstract: Toddy sediment (TS) was cultured in a PDA medium
to determine initial yeast load, and also it was undergone sun, shade,
solar, dehumidified cold air (DCA) and hot air oven (at 400, 500 and
60oC) drying with a view to preserve viability of yeast. Thereafter,
this study was conducted according to two factor factorial design in
order to determine best preservation method. Therein the dried TS
from the best drying method was taken and divided into two portions.
One portion was mixed with 3: 7 ratio of TS: rice flour and the
mixture was divided in to two again. While one portion was kept
under in house condition the other was in a refrigerator. Same
procedure was followed to the rest portion of TS too but it was at the
same ratio of corn flour. All treatments were vacuum packed in triple
laminate pouches and the best preservation method was determined
in terms of leavening index (LI). The TS obtained from the best
preservation method was used to make foods (bread and hopper) and
organoleptic properties of it were evaluated against same of ordinary
foods using sensory panel with a five point hedonic scale.
Results revealed that yeast load or fresh TS was 58×106 CFU/g.
The best drying method in preserving viability of yeast was DCA
because LI of this treatment (96%) is higher than that of other three
treatments. Organoleptic properties of foods prepared from best
preservation method are as same as ordinary foods according to Duo
trio test.
Abstract: The arm length, hand length, hand breadth and middle
finger length of 1540 right-handed industrial workers of Haryana
state was used to assess the relationship between the upper limb
dimensions and stature. Initially, the data were analyzed using basic
univariate analysis and independent t-tests; then simple and multiple
linear regression models were used to estimate stature using SPSS
(version 17). There was a positive correlation between upper limb
measurements (hand length, hand breadth, arm length and middle
finger length) and stature (p < 0.01), which was highest for hand
length. The accuracy of stature prediction ranged from ± 54.897 mm
to ± 58.307 mm. The use of multiple regression equations gave better
results than simple regression equations. This study provides new
forensic standards for stature estimation from the upper limb
measurements of male industrial workers of Haryana (India). The
results of this research indicate that stature can be determined using
hand dimensions with accuracy, when only upper limb is available
due to any reasons likewise explosions, train/plane crashes, mutilated
bodies, etc. The regression formula derived in this study will be
useful for anatomists, archaeologists, anthropologists, design
engineers and forensic scientists for fairly prediction of stature using
regression equations.
Abstract: Online forum is part of a Learning Management
System (LMS) environment in which students share their opinions.
This study attempts to investigate the perceptions of students towards
online forum and their patterns of listening behavior during the forum
interaction. The students’ perceptions were measured using a
questionnaire, in which seven dimensions were used involving online
experience, benefits of forum participation, cost of participation,
perceived ease of use, usefulness, attitude, and intention. Meanwhile,
their patterns of listening behaviors were obtained using the log file
extracted from the LMS. A total of 25 postgraduate students
undertaking a course were involved in this study, and their activities
in the forum session were recorded by the LMS and used as a log file.
The results from the questionnaire analysis indicated that the students
perceived that the forum is easy to use, useful, and bring benefits to
them. Also, they showed positive attitude towards online forum, and
they have the intention to use it in future. Based on the log data, the
participants were also divided into six clusters of listening behavior,
in which they are different in terms of temporality, breadth, depth and
speaking level. The findings were compared to previous clusters
grouping and future recommendations are also discussed.
Abstract: Keyboard is the most important equipment for computer tasks. However, improper design of keyboard would cause some symptoms like ulnar and/or radial deviations. The research goal of this study was to investigate the optimal size(s) of keycaps to increase efficiency. As shown in the questionnaire pre-study with 49 participants aged from 20 to 44, the most commonly used keyboards were 101-key standard keyboards. Most of the keycap sizes (W×L) were 1.3×1.5 cm and 1.5×1.5 cm. The fingertip breadths of most participants were 1.2 cm. Therefore, in the main study with 18 participants, a standard keyboard with each set of the 3-sized (1.2×1.4 cm, 1.3×1.5 cm, and 1.5×1.5 cm) keycaps were used to investigate their typing efficiency, respectively. The results revealed that the differences between the operating times for using 1.3×1.5 cm and 1.2×1.4 cm keycaps was insignificant while operating times for using 1.5×1.5cm keycaps were significantly longer than for using 1.2×1.4 cm or 1.3×1.5 cm, respectively. As for typing error rate, there was no significant difference.
Abstract: Celiac disease is a permanent enteropathy caused by the ingestion of gluten, a protein occurring in wheat, rye and barley. The only way of the effective daily treatment is a strict gluten-free diet. From the investigation of products available in the local market, it was found that Latvian producers do not offer gluten-free products. The aim of this research was to study and analyze changes of celiac patient’s attitude to gluten-free product quality and availability in the Latvian market and purchasing habits. The survey was designed using website www.visidati.lv, and a questionnaire was sent to people suffering from celiac disease. The first time the respondents were asked to fill in the questionnaire in 2011, but now repeatedly from the beginning of September 2013 till the end of January 2014. The questionnaire was performed with 75 celiac patients, respondents were from all Latvian regions and they answered 16 questions. One of the most important questions was aimed to find out consumers’ opinion about quality of gluten-free products, consumption patterns of gluten-free products, and, moreover, their interest in products made in Latvia. Respondents were asked to name gluten-free products they mainly buy and give specific purchase locations, evaluate the quality of products and necessity for products produced in Latvia. The results of questionnaire show that the consumers are satisfied with the quality of gluten-free flour, flour blends, sweets and pasta, but are not satisfied with the quality of bread and confectionery available in the Latvian markets.
Abstract: Purpose: The fear of falling is a major concern among the elderly. Sixty-five percent of individuals older than 60 years of age experience loss of balance often on a daily basis. Therefore, balance assessment in the elderly deserves special attention due to its importance in functional mobility and safety. This study aimed at assessing balance performance and comparing some anthropometric parameters among a Nigerian non-institutionalized elderly population.
Methods: Sixty one elderly subjects (31 males and 30 females) participated in this study. Their ages ranged between 62 and 84 years. Ability to maintain balance was assessed using Functional Reach Test (FRT) and Sharpened Romberg Test (SRT). Anthropometric data including age, weight, height, arm length, leg length, bi-acromial breadth, foot length and trunk length were also collected. Analysis was done using Pearson’s Product Moment Correlation Coefficient and Independent T-test, while level of significance was set as p
Abstract: Energy efficiency is the key requirement in wireless sensor network as sensors are small, cheap and are deployed in very large number in a large geographical area, so there is no question of replacing the batteries of the sensors once deployed. Different ways can be used for efficient energy transmission including Multi-Hop algorithms, collaborative communication, cooperativecommunication, Beam- forming, routing algorithm, phase, frequency and time synchronization. The paper reviews the need for time synchronization and proposed a BFS based synchronization algorithm to achieve energy efficiency. The efficiency of our protocol has been tested and verified by simulation
Abstract: Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian producers do not offer gluten-free products. In this research, use of extruded maize flour was tested for substituting rice, maize or buckwheat flour in gluten-free bread formulations at different ratios. Also the influence of extruded maize flour on the quality parameters of gluten-free bread was investigated. The aim of research was to study the influence of extruded maize flour on gluten-free bread quality. Addition of extruded maize flour affect gluten-free bread crumb color, structure of crumb, weight loss and dry off of bread.
Abstract: The objective of this experiment was to study of water
relations and chlorophyll in different wheat genotypes and their
correlations with grain and biological yields. 21 genotypes of bread
wheat were compared in a field experiment as randomized complete
blocks design with four replications. The results showed that relative
water deficit, relative water loss, excised leaf water retention, cell
membrane stability, chlorophyll-a, chlorophyll-b, total chlorophyll,
grain yield and biological yield were different significantly among
wheat genotypes, but SPAD-chlorophyll index, relative water content
and chlorophyll florescence were not. Significant correlations were
not observed among above mentioned water relations and
chlorophyll characteristics with grain yield, but there was a positive
and significant correlation between biological yield and grain yield.
Abstract: The present study was carried out to evaluate the
nutritional value of sorghum flour during processing of injera
(unleavened thick bread). The proximate composition of sorghum
flour before and after fermentation and that of injera was determined.
Compared to the raw flour and fermented one, injera had low protein
(11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber
content. Moreover, injera was found to have significantly (P ≤ 0.05)
higher energy (389.08 Kcal/100g) compared to raw and fermented
sorghum flour. Injera contained lower levels of anti-nutritional
factors (polyphenols, phytate and tannins) compared to raw and
fermented sorghum. Also it was found to be rich in Ca
(4.75mg/100g), Fe (3.95 mg/100g), and Cu (0.7 mg/100g) compared
to that of raw and fermented flour. Moreover, both the extractable
minerals and protein digestibility were high for injera due to low
amount of anti-nutrients. Injera was found to contain an appreciable
amount of amino acids except arginine and tyrosine.
Abstract: Nowadays, consumption of whole flours and flours
with high extraction rate is recommended, because of their high
amount of fibers, vitamins and minerals. Despite nutritional benefits
of whole flour, concentration of some undesirable components such
as phytic acid is higher than white flour. In this study, effect of
several lactic acid bacteria sourdough on Toast bread is investigated.
Sourdough from lactic acid bacteria (Lb. plantarum, Lb. reuteri) with
different dough yield (250 and 300) is made and incubated at 30°C
for 20 hour, then added to dough in the ratio of 10, 20 and 30%
replacement. Breads that supplemented with Lb. plantarum
sourdough had lower phytic acid. Higher replacement of sourdough
and higher DY cause higher decrease in phytic acid content.
Sourdough from Lb. plantarum, DY = 300 and 30% replacement
cause the highest decrease in phytic acid content (49.63 mg/100g).
As indicated by panelists, Lb. reuteri sourdough can present the
greatest effect on overall quality score of the breads. DY reduction
cause a decrease in bread quality score. Sensory score of Toast bread
is 81.71 in the samples that treated with Lb. reuteri sourdough with
DY = 250 and 20% replacement.
Abstract: The article contains results of the flour and bread
quality assessment from the grains of spring spelt, also called as an
ancient wheat. Spelt was cultivated on heavy and medium soils
observing principles of organic farming. Based on flour and bread
laboratory studies, as well as laboratory baking, the technological
usefulness of studied flour has been determined. These results were
referred to the standard derived from common wheat cultivated in the
same conditions. Grain of spring spelt is a good raw material for
manufacturing bread flour, from which to get high-quality bakery
products, but this is strictly dependent on the variety of ancient
wheat.
Abstract: Soursop (Anona muricata) is one of the underutilized tropical fruits containing nutrients, particularly dietary fibre and antioxidant properties that are beneficial to human health. This objective of this study is to investigate the feasibility of matured soursop pulp flour (SPF) to be substituted with high-protein wheat flour in bread. Bread formulation was substituted with different levels of SPF (0%, 5%, 10% and 15%). The effect on physicochemical properties and sensory attributes were evaluated. Higher substitution level of SPF resulted in significantly higher (p
Abstract: this study was carried out to investigate the changes in
quality parameters of rye bread packaged in different polymer films
during convection air-flow thermal treatment process. Whole loafs of
bread were placed in polymer pouches, which were sealed in reduced
pressure air ambiance, bread was thermally treated in
at temperature +(130; 140; and 150) ± 5 ºC within 40min, as long as
the core temperature of the samples have reached accordingly
+80±1 ºC. For bread packaging pouches were used: anti-fog
Mylar®OL12AF and thermo resistant combined polymer material.
Main quality parameters was analysed using standard methods:
temperature in bread core, bread crumb and crust firmness value,
starch granules volume and microflora. In the current research it was
proved, that polymer films significantly influence rye bread quality
parameters changes during thermal treatment. Thermo resistant
combined polymer material film could be recommendable for
packaged rye bread pasteurization, for maximal bread quality
parameter keeping.
Abstract: Building maintenance plays an important role among other activities in building operation. Building defect and damages are part of the building maintenance 'bread and butter' as their input indicated in the building inspection is very much justified, particularly as to determine the building performance. There will be no escape route or short cut from building maintenance work. This study attempts to identify a competitive performance that translates the Critical Success Factor achievements and satisfactorily meet the university-s expectation. The quality and efficiency of maintenance management operation of building depends, to some extent, on the building condition information, the expectation from the university sector and the works carried out for each maintenance activity. This paper reviews the critical success factor in building maintenance management practice for university sectors from four (4) perspectives which include (1) customer (2) internal processes (3) financial and (4) learning and growth perspective. The enhancement of these perspectives is capable to reach the maintenance management goal for a better living environment in university campus.
Abstract: This study investigated the effect of germination on chemical compositions, physio-chemical properties of malted (germinated) red sorghum flours and evaluated characteristics of gluten free breads from sorghum flour. Results showed that germinated sorghum flour had higher amylase activity, swelling power and solubility at 95°C, but lower in the peak, break down, final and set back viscosities than ungerminated sample (p≤0.05). Five gluten free breads made from sorghum flour blends, with different ratios of ungerminated and germinated sorghum flour, were compared for the physical properties with those made from wheat flour. Crumb hardness, cohesiveness, gumminess and chewiness of sorghum breads were found significantly higher than those of wheat bread. With increasing of ungerminated flour proportion, the bread hardness increased while the cohesiveness declined. Sorghum breads appeared red to human eyes with a*values of 10.41-15.77.Their crust and crumb colors differed significantly from those of wheat bread.
Abstract: There is strong evidence that water channel proteins
'aquaporins (AQPs)' are central components in plant-water relations
as well as a number of other physiological parameters. We had
previously reported the isolation of 24 plasma membrane intrinsic
protein (PIP) type AQPs. However, the gene numbers in rice and the
polyploid nature of bread wheat indicated a high probability of
further genes in the latter. The present work focused on identification
of further AQP isoforms in bread wheat. With the use of altered
primer design, we identified five genes homologous, designated
PIP1;5b, PIP2;9b, TaPIP2;2, TaPIP2;2a, TaPIP2;2b. Sequence
alignments indicate PIP1;5b, PIP2;9b are likely to be homeologues of
two previously reported genes while the other three are new genes
and could be homeologs of each other. The results indicate further
AQP diversity in wheat and the sequence data will enable physical
mapping of these genes to identify their genomes as well as genetic to
determine their association with any quantitative trait loci (QTLs)
associated with plant-water relation such as salinity or drought
tolerance.