Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips

Effects of frying treatments on texture (hardness) and colour parameters (L, a, b, Delta) during deep fat frying of yellowfleshed cassava root slices (TMS 01/1371) were investigated. Slices (dimension of 40mm × 25mm × 3 mm) were divided into three portions and subjected to vacuum frying (fresh slices) and atmospheric frying (fresh and predried slices) and equivalent thermal driving forces (ETDF) of 60∘C, 70∘C, and 80∘C were maintained during frying. The quality attributes investigated were best preserved in vacuum fried chips. The overall colour change in chips fried under vacuum conditions at 118∘C and 8 min was the least (21.20) compared to fresh and atmospherically predried ones (16.69 and 14.81, resp.). A sharp reduction in the breaking force was obtained for all frying treatments after 8 min and this effect was the least in vacuum fried chips. First-order kinetics modeled the changes in quality attributes for all the temperatures investigated. Rate constants k (min−1) obtained for vacuum frying were almost equal to that of atmospheric frying while activation energies for hardness and colour change were 53.30 and 467.11 KJ/mol, respectively. Quality attributes studied were best preserved during vacuum frying

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

The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and thickness [2–4 mm]) on some quality attributes of wheat-BSCF fried snack was investigated. Response surface methodology based on Box–Behnken design was used to optimize the effect of process parameters on product quality. Sensory evaluation of the optimized sample to determine its level of acceptability was carried out as well as the comparison with fried snack from 100% wheat flour. Increasing temperature had significant (P < 0.05) negative effect on the texture. Based on the desirability (0.771) concept, a frying temperature of 140 °C, frying time of 4 min, 32% level of BSCF, and 2 mm thickness was obtained as the optimized conditions. Sensory analyses showed that the optimized sample was preferred in terms of texture and its oiliness to fried snack prepared from 100% wheat flour, but, the aroma, taste and appearance of the wheat snack were preferred

The Plasmodium falciparum, Nima-related kinase Pfnek-4: a marker for asexual parasites committed to sexual differentiation

&lt;b&gt;Background&lt;/b&gt; Malaria parasites undergo, in the vertebrate host, a developmental switch from asexual replication to sexual differentiation leading to the formation of gametocytes, the only form able to survive in the mosquito vector. Regulation of the onset of the sexual phase remains largely unknown and represents an important gap in the understanding of the parasite's complex biology. &lt;b&gt;Methods:&lt;/b&gt; The expression and function of the Nima-related kinase Pfnek-4 during the early sexual development of the human malaria parasite Plasmodium falciparum were investigated, using three types of transgenic Plasmodium falciparum 3D7 lines: (i) episomally expressing a Pfnek-4-GFP fusion protein under the control of its cognate pfnek-4 promoter; (ii) episomally expressing negative or positive selectable markers, yeast cytosine deaminase-uridyl phosphoribosyl transferase, or human dihydrofolate reductase, under the control of the pfnek-4 promoter; and (iii) lacking a functional pfnek-4 gene. Parasite transfectants were analysed by fluorescence microscopy and flow cytometry. In vitro growth rate and gametocyte formation were determined by Giemsa-stained blood smears. &lt;b&gt;Results:&lt;/b&gt; The Pfnek-4-GFP protein was found to be expressed in stage II to V gametocytes and, unexpectedly, in a subset of asexual-stage parasites undergoing schizogony. Culture conditions stimulating gametocyte formation resulted in significant increase of this schizont subpopulation. Moreover, sorted asexual parasites expressing the Pfnek-4-GFP protein displayed elevated gametocyte formation when returned to in vitro culture in presence of fresh red blood cells, when compared to GFP- parasites from the same initial population. Negative selection of asexual parasites expressing pfnek-4 showed a marginal reduction in growth rate, whereas positive selection caused a marked reduction in parasitaemia, but was not sufficient to completely abolish proliferation. Pfnek-4- clones are not affected in their asexual growth and produced normal numbers of stage V gametocytes. &lt;b&gt;Conclusions:&lt;/b&gt; The results indicate that Pfnek-4 is not strictly gametocyte-specific, and is expressed in a small subset of asexual parasites displaying high rate conversion to sexual development. Pfnek-4 is not required for erythrocytic schizogony and gametocytogenesis. This is the first study to report the use of a molecular marker for the sorting of sexually-committed schizont stage P. falciparum parasites, which opens the way to molecular characterization of this pre-differentiated subpopulation

Effect of species, pretreatments, and drying methods on the functional and pasting properties of high-quality yam flour

The study investigated the functional properties of HQYF (high-quality yam flour) from tubers of four dioscorea species. The tubers were processed into HQYF using two pretreatments (potassium metabisulphite: 0.28%, 15 min; blanching: 70°C, 15 min) and drying methods (cabinet: 60°C, 48 h; sun drying: 3 days). Significant differences (P < 0.05) were observed in pasting characteristics of flours among the four species. The drying method significantly affected only the peak viscosity. The interactive effect of species, pretreatment, and drying methods on the functional properties was significant (P < 0.05) except for emulsification capacity, angle of repose, and least gelation concentration. The significant variation observed in most of the functional properties of the HQYF could contribute significantly to breeding programs of the yam species for diverse food applications. The pastes of flour from Dioscorea dumetorum pretreated with potassium metabisulphite and dried under a cabinet dryer were stable compared to other samples, hence will have better applications in products requiring lower retrogradation during freeze/thaw cycles

The nonlinear time-dependent response of isotactic polypropylene

Tensile creep tests, tensile relaxation tests and a tensile test with a constant rate of strain are performed on injection-molded isotactic polypropylene at room temperature in the vicinity of the yield point. A constitutive model is derived for the time-dependent behavior of semi-crystalline polymers. A polymer is treated as an equivalent network of chains bridged by permanent junctions. The network is modelled as an ensemble of passive meso-regions (with affine nodes) and active meso-domains (where junctions slip with respect to their positions in the bulk medium with various rates). The distribution of activation energies for sliding in active meso-regions is described by a random energy model. Adjustable parameters in the stress--strain relations are found by fitting experimental data. It is demonstrated that the concentration of active meso-domains monotonically grows with strain, whereas the average potential energy for sliding of junctions and the standard deviation of activation energies suffer substantial drops at the yield point. With reference to the concept of dual population of crystalline lamellae, these changes in material parameters are attributed to transition from breakage of subsidiary (thin) lamellae in the sub-yield region to fragmentation of primary (thick) lamellae in the post-yield region of deformation.Comment: 29 pages, 12 figure

Consumer acceptance and sensory profiling of reengineered kitoza products

Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group study was performed to identify sensory descriptors for Kitoza products and explore product perception. Subsequently, a Flash Profile and a consumer sensory acceptance study were conducted. Flash Profile’s results showed that beef- and pork-based Kitoza products investigated differed considerably in all sensory dimensions. The Portuguese sausage was characterized as having a more intense and lasting after taste, as well as displaying a higher degree of (meat) doneness. The acceptance study yielded higher overall liking ratings for pork- than for beef-based Kitoza, although the Portuguese sausage remained the most appreciated product

Adsorption isotherms and thermodynamics properties of water yam flour

Adsorption isotherms of water yam flour were determined by static gravimetric method of saturated salt solutions in the range of water activities between 0.11 and 0.96 and at temperatures of 25, 35 and 45 °C. The experimental sorption data was fitted to five models: Guggenheim-Anderson-De Boer (GAB), Peleg, Iglesias-Chirife, Exponential and Oswin and the differential enthalpy and entropies were determined. Equilibrium moisture contents decreased with increase in temperature at all the water activities studied. Peleg model gave the best fit for the sorption isotherm of water yam flour. Monolayer moisture content values estimated from the GAB-model were found to decrease with increases in temperature. The differential enthalpy and entropy decreased with increases in moisture content. The isokinetic temperature was 371.32 K and the compensation theory was satisfied

Quantum optical coherence tomography of a biological sample

Quantum optical coherence tomography (QOCT) makes use of an entangled-photon light source to carry out dispersion-immune axial optical sectioning. We present the first experimental QOCT images of a biological sample: an onion-skin tissue coated with gold nanoparticles. 3D images are presented in the form of 2D sections of different orientations.Comment: 16 Pages, 6 Figure

Mineral and antinutrient content of high quality cassava-tigernut composite flour extruded snack

This study investigated the mineral and antinutrient composition of extruded snack produced from different blends of high quality cassava and tigernut flour. The extruded snacks were produced using a single-screw laboratory extruder at constant feed moisture (27%), screw speed (60 rpm) and barrel temperature (80C). It was observed that the extrudates had higher values for mineral composition (phosphorus, calcium, magnesium, potassium and iron) than the composite flour which showed that extrusion cooking improves the absorption of the minerals. The antinutrient (tannin, phytate, saponin, oxalate, alkaloids and total phenolic) contents of all the flour blends significantly (P < 0.05) increased with tigernut flour inclusion. Extrusion cooking resulted in significant (P < 0.05) reduction in the antinutrients of the extrudates. The study showed that extrusion cooking reduced the antinutritional factors thereby increasing the bioavailabilty of minerals. Also, the minerals were not affected by the extrusion cooking process probably because minerals are heat stable

Developing country consumers’ acceptance of biofortified foods: a synthesis

The success of biofortified staple crops depends on whether they are accepted and consumed by target populations. In the past 8 years, several studies were undertaken to understand consumers’ acceptance of foods made with biofortified staple crops. Consumer acceptance is measured in terms of their sensory evaluation and economic valuation of biofortified varieties vis-à-vis conventional ones. These studies apply expert sensory panel and hedonic trait analyses methods adopted from food sciences literature, as well as various preference elicitation methods (including experimental auctions, revealed choice experiments, and stated choice experiments) adopted from experimental economics literature. These studies also test the impact of various levers on consumers’ evaluation and valuation for biofortified foods. These levers include (i) nutrition information and the media through which such information is conveyed; (ii) the length and content of nutrition information; (iii) different branding options; (iv) the nature (national or international) of the branding/certification agency that is endorsing the biofortified staple food; and (v) the nature (national or international) of the agency that is delivering the biofortified staple food. This paper brings together evidence on consumer acceptance of biofortified crops on 5 crops across 7 countries in Africa, Asia and Latin America. The results of these studies are expected to aid in the development of biofortified crops that consumers like, as well as in the development of appropriate marketing and consumer awareness or information campaigns to encourage the switch in consumption from traditional staples to biofortified ones