Evaluation of four high-protein rice-soy snack formulations

Four different formulations of rice-soy snack containing 4.5%, 9.0%, 13.5%, and 18.0% full-fat soy flour (FFSF) were evaluated for their nutritional values and acceptance. Protein content increased from 9.54% to 15.44% and chemical scores of the snacks from 86 to 100 but there was no difference in Net Protein Utilization although values were higher in snacks than in either rice or FFSF alone. All formulations were well accepted but at the highest level of FFSF (18%) acceptability was significantly ( P <0.01) reduced.     

The influence of personality and situational cautiousness on conceptual behavior.

An assessment of the degree to which cautiousness ("the tendency to behave in a manner designed to avoid potential failure or disapproval experiences… often at the expense of other satisfactions") affected responsiveness to TAT cards and MAPS. Degree of cautiousness was assessed by performance on the Rotter Level of Aspiration Board (see 19: 2261). Ss were then administered a test of social acceptability of attitudes and were either told that they scored low (failure experience), scored high (success experience), or were given no feedback (neutral). Comparisons of cautious (C) and noncautious (NC) Ss revealed that degree of cautiousness distinguished C and NC Ss in the neutral situation only. The finding supported the assumption that cautiousness, as a personality trait, could also be used to describe conceptual behavior. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The relationship of human interest to immediate retention and to acceptability of technical material.

A different version of a 1206-word two-part lesson on aircraft mechanics was presented to each of 4 groups of 110 Ss. The versions differed with respect to level of human interest ("personal words" and "personal sentences") used in the two halves. "The results… indicate that a high level of human interest… of technical writing produced no significant difference in immediate retention test score, was consistently judged less acceptable, and showed a tendency to produce a greater amount read in a given time, compared to a low level of human interest.… " (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Germination Conditions Affect Selected Quality of Composite Wheat-Germinated Brown Rice Flour and Bread Formulations

Abstract: Brown rice has been reported to be more nutritious after germination. Germinated brown rice flours (GBRFs) from different steeping conditions (in distilled water [DI, pH 6.8] or in a buffer solution [pH 3] for either 24 or 48 h at 35 °C) were evaluated in this study. GBRF obtained from brown rice steeped at pH 3 for 48 h contained the highest amount of free gamma aminobutyric acid (GABA; 67 mg/100 g flour). The composite flour (wheat-GBRF) at a ratio of 70 : 30 exhibited significantly lower peak viscosity (PV) (56.99 – 132.45 RVU) with higher alpha-amylase activity (SN = 696 – 1826) compared with those of wheat flour (control) (PV = 136.46 RVU and SN = 1976). Bread formulations, containing 30% GBRF, had lower loaf volume and greater hardness (P < 0.05) than the wheat bread. However, the hardness of bread containing 30% GBRF (except at pH 6.8 and 24 h) was significantly lower than that of bread containing 30% nongerminated brown rice flour (BRF). Acceptability scores for aroma, taste, and flavor of breads prepared with or without GBRFs (30% substitution) were not significantly different, with the mean score ranging from 6.1 (like slightly) to 7 (like moderately). Among the bread formulations containing GBRF, the one with GBRF prepared after 24 h steeping at pH 3 had a slightly higher (though not significant) overall liking score (6.8). This study demonstrated that it is feasible to substitute wheat flour with up to 30% GBRF in bread formulation without negatively affecting sensory acceptance. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 30% germinated brown rice flour in a wheat bread formulation without negatively affecting sensory acceptance. In the current United States market, this type of bread may be sold as frozen bread which would have a longer shelf life. Further study is thus needed.