Using spray-dried sugar beet molasses in ice cream as a novel bulking agent

In this study, it is aimed to investigate and evaluate the use of molasses which is a by-product of sugar production as a novel bulking agent in ice cream as a sugar replacer. Sugar beet molasses (75%) and 12 DE maltodextrin (25%) were converted into powder form by spray drying. Spray-dried sugar beet molasses (SDSM) was then used as a substitute of sugar in different ratios (0:100, 25:75, 50:50, 75:25 and 100:0) in the ice cream products. The increased amount of SDSM decreased the overrun, L*, whiteness index (WI) and melting behaviours and increased a*, b*, total phenolic content, consistency and viscosity. Meanwhile, thermal properties have not been affected by the use of SDSM (P < 0.05). The sensory findings have been particularly interesting especially when replacing above 50% sugar with SDSM, aroma, flavour and general acceptability decrease. According to the results of this study, substituting 25% of total sugar with SDSM as a bulking agent can decrease cost of the product and improve total phenolic content and some quality parameters without compromising sensorial properties.     

Edge Stress Intensity Functions in Polyhedral Domains and their Extraction by a Quasidual Function Method

The solution to elastic isotropic problems in three-dimensional (3-D) polyhedral domains in the vicinity of an edge is provided in an explicit form. It involves a family of eigen-functions with their shadows, and the associated edge stress intensity functions (ESIFs), which are functions along the edges. Utilizing the explicit structure of the solution in the vicinity of the edge we use the quasidual function method, recently presented in [Omer et al. (2004). International Journal of Fracture 129:97–130] for scalar elliptic problems and in [Costabel et al. (2004). SIAM Journal of Mathematical Analysis 35(5), 1177–1202] in a general theoretical framework, for the extraction of ESIFs. This method provides a polynomial approximation of the ESIF along the edge whose order is adaptively increased so to approximate the exact ESIF. It is implemented as a post-solution operation in conjunction with the p-version finite element method. Numerical examples are provided in which we extract ESIFs associated with traction free or homogeneous Dirichlet boundary conditions in 3-D cracked domains or 3-D V-Notched domains. These demonstrate the efficiency, robustness and high accuracy of the proposed quasi-dual function method.     

Narrative empathy.

Therapeutic empathy is described as an active narrative process, in which the therapist attempts to construe and express the inner emotional logic of the client's problem patterns. The empathic narrative is contrasted to the external narrative, which describes the client from the outside and the client's behavior as making sense from the point of view of the theory rather than from that of the client's. The criterion of an empathic narrative is that it elicits from the client the response "That's me!" The external narrative, in distinction, fails to elicit this self-recognition. The persistent rejection of the therapist's formulations by the client and the ensuing state of therapeutic impasse is interpreted as being often due to the therapist's assumption that the client should accept an external narrative as if it were an empathic one. When such a situation develops, the therapist may overcome the impasse by acknowledging the externality of the previous therapeutic narrative and proposing a potentially empathic one in its stead. Three case examples of a 49-yr-old married woman, a teenage girl, and 28-yr-old single male are presented to demonstrate narrative empathy within the therapeutic context. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady‐state rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40–60 r.p.m. and 10–30 min, respectively. Determination coefficient of the models established for particle size, Newtonian viscosity and colour parameters (brightness, chroma and hue angle) were found to be very close to unity. Increasing shaft speed and time induced a reduction in particle size and an increase in viscosity of the samples. Temperature sweep test was also performed, and the obtained data were successfully fitted to Arrhenius equation to calculate the corresponding parameters representing temperature dependency of the compounds. The results highlighted that the establishment of such models can provide essential information in terms of optimisation of production processes regarding usage purpose of the compound chocolate.     

The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach

In this study, the steady and dynamic rheological properties of the dairy dessert samples (puddings) containing carrageenan, alginate, guar and xanthan gums and their combinations were investigated in a model system, and mixture design was utilized to observe the effects of the gums and their interactions. The flow behaviour of the pudding samples fitted to the Ostwald de Waele model (R ²?>?0.98). All the samples exhibited a gel structure with their higher G′ (storage modulus) values than the G″ (loss modulus) values. Carrageenan was the most effective hydrocolloid on both the steady and dynamic rheological parameters of the dairy dessert samples. On the other hand, alginate had relatively smaller effect. Furthermore, 30 pudding samples containing different gum or gum combinations were classified into two groups (A and B) by using principal component analysis (PCA). Samples containing more than 33% carrageenan in their formulations made up the group A which positively correlated to K (consistency index), η ₅₀ (apparent viscosity at shear rate 50 s^?1), G′, G″, G* (complex modulus) and η* (complex viscosity) values.     

Changes in the texture,physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening

In this study, four different fresh Kashar cheese samples were ripened for 90 days. The physicochemical properties, texture attributes, fatty acid composition and volatile compound profiles of the samples were measured every 30 days of ripening. The texture properties of the cheese samples were significantly affected by the duration of the ripening period. The results of this study highlighted that texture parameters as a function of ripening period should be considered for both fresh and aged Kashar cheeses to determine the ripening period as they are very important for consumer acceptability and consumption of the end product.     

Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage

Physicochemical (pH, brix, and color), sensory (color, taste, odor, mouthfeeling, consistency, bitter flavor, and general acceptability), and rheological properties of the hot chocolate beverages including different cocoa combinations were investigated in the present study. Cocoa type significantly affected all of the properties. Simple additive weighting approach was applied to obtain one score from seven different sensory parameters and simple additive weighting score was used in mixture design to determine optimum cocoa type or cocoa combination. Ostwald de Waele model described the flow behavior of the hot chocolate beverage samples with R² values ranged between 0.818 and 0.999. The consistency coefficient (K) and apparent viscosity at shear rate 50 s^?1 (η₅₀) were significantly affected by cocoa type found in the formulation of the beverage. The mixture design approach was performed in order to determine variation of the responses (physicochemical, sensory, and rheological parameters) as a function of cocoa concentration. Simple additive weighting scores were satisfactorily described by established equation as a function of cocoa concentration to be used in the formulation of the hot chocolate beverage (R² = 0.8645).