Effects of different batter formulations on the quality of deep-fat-fried carrot slices

The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 °C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca starch to the batter formulation provided the crispiest product with the lowest oil content. Increasing maltodextrin concentrations enhanced the crispness and colour development of the fried product but had an adverse effect on porosity, moisture and oil contents of carrot slices.     

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 ± 2 °C for 120 h. Xanthan-guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten-free cakes.     

Studies on the Microencapsulation of Dextropropoxyphene Hydrochloride. Part 1 . Preparation by Coacervation and the in Vitro Evaluation.

The main purpose of our study is to achieve the release at a slower rate and the prolonged action of dextropropoxyphene hydrochloride through microencapsulation. Besides this, microencaosulation of this active agent can prevent the incomnatibility in the presence of aspirin, and the local anesthetic effecton the tongue.

Microcapsules o f dextropropoxyphene hydrochloride (D-PRX-HCl) were prepared by coacervation method with core-shell ratios of 1:1 and 1:2, and the invitrorelease rate experiments were carried on in 0.1 N hydrochloric acid solution.     

Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry

Gluten-free products exhibit some undesirable features due to the absence of the gluten network. Effects of ingredient interactions and baking type on the food matrix have not clearly been explored. The objective of this study was to investigate the effect of ingredient and baking types on the quality characteristics of cake by using nuclear magnetic resonance (NMR) relaxometry. Carob bean flour containing gluten-free cakes formulated either with hydroxypropyl methylcellulose (HPMC) or whey protein were baked in both conventional and microwave–infrared combination ovens. Specific gravity of batters was measured and cakes were analyzed in terms of weight loss, hardness, and specific volume. Microstructure of cakes was investigated by scanning electron microscopy (SEM). NMR relaxometry was used to support the information about water retention, and water–food matrix interactions. Cakes baked in microwave–infrared (MW-IR) combination oven had some undesirable characteristics due to higher weight loss and insufficient gelatinization of starch which was supported by SEM results. Compartments of relaxation data also indicated two specific proton pools for MW-IR-baked samples, which represented gelatinized and ungelatinized parts of the cakes. Spin–spin relaxation times (T₂) were found to be good indicators for explaining the physical state and distribution of water inside the samples, having Pearson correlation of 0.96, 0.86, and ??0.98 (p?<?0.05) between monoexponential T₂ values and hardness, specific volume, and moisture, respectively.     

A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours

The effects of chestnut flour and a xanthan–guar gum blend–DATEM mixture on staling of gluten-free rice breads baked in conventional and infrared–microwave combination ovens were studied. Staling properties of the bread were assessed using mechanical compression (TA), differential scanning calorimetry, X-ray diffraction, and fourier transform infrared spectroscopy (FT-IR). Hardness, moisture loss, and retrogradation enthalpy values for all bread samples increased significantly during storage. FT-IR spectra showed that the integrated area of peaks around 1,041 and 1,150 cm^?1 wave lengths, which are related to the structure of starch retrogradation, increased with storage time. The X-ray diffractograms of aged breads indicated a B-type structure with the appearance of peaks at around 17°, 19.5°, and 22°. An additional peak at 24° was observed in breads stored for longer periods. Higher values of hardness and lower moisture contents were obtained for breads baked in an infrared–microwave combination oven, but the use of infrared–microwave combination oven did not result in excessive hardness after storage. Retrogradation enthalpies and total crystallinity values of breads did not show significant differences with baking type.The replacement of rice flour with chestnut flour and addition of xanthan–guar gum blend–DATEM mixture in formulations significantly delayed staling of gluten-free breads by decreasing moisture loss, hardness, retrogradation enthalpy, and total mass crystallinity.     

Formulation and in vitro evaluation of bisphosphonate loaded microspheres for implantation in osteolysis

Chitosan and poly(lactide-co-glycolide) acid (PLGA) microspheres loaded with alendronate sodium (AS) were prepared for orthopedic as well as dental applications. In orthopedics the aim was to make the total joint prostheses stay in the body for a long time without causing bone tissue loss, while in dentistry it was aimed to treat the alveolar bone resorption caused by periodontitis and also to make the dental treatment using implants easier by reducing the bone loss in patients with osteoporosis. Solvent evaporation method was used to prepare AS loaded PLGA microspheres and emulsion polimerization method was used to prepare AS loaded chitosan microspheres. Particle size, loading efficacy, surface characteristics, and in vitro release characteristics were examined on prepared formulations. After the examination of the scanning electron microscopy photographs of microspheres, chitosan microspheres were observed to have spherical structure and smooth surface characteristics while PLGA microspheres were observed to have spherical porous surface structure. Loading efficacy was found to be 3.30% for chitosan microspheres and 7.70% for PLGA microspheres. It was observed that 85% of AS had been released at the end of the third day from chitosan microspheres whereas 58% was released at the end of the fifth day from PLGA microspheres. It was found that chitosan microspheres gave first order release while PLGA microspheres gave zero order release.     

Formulation and In Vitro Evaluation of Bisphosphonate Loaded Microspheres for Implantation in Osteolysis

ABSTRACT

Chitosan and poly(lactide-co-glycolide) acid (PLGA) microspheres loaded with alendronate sodium (AS) were prepared for orthopedic as well as dental applications. In orthopedics the aim was to make the total joint prostheses stay in the body for a long time without causing bone tissue loss, while in dentistry it was aimed to treat the alveolar bone resorption caused by periodontitis and also to make the dental treatment using implants easier by reducing the bone loss in patients with osteoporosis. Solvent evaporation method was used to prepare AS loaded PLGA microspheres and emulsion polimerization method was used to prepare AS loaded chitosan microspheres. Particle size, loading efficacy, surface characteristics, and in vitro release characteristics were examined on prepared formulations. After the examination of the scanning electron microscopy photographs of microspheres, chitosan microspheres were observed to have spherical structure and smooth surface characteristics while PLGA microspheres were observed to have spherical porous surface structure. Loading efficacy was found to be 3.30% for chitosan microspheres and 7.70% for PLGA microspheres. It was observed that 85% of AS had been released at the end of the third day from chitosan microspheres whereas 58% was released at the end of the fifth day from PLGA microspheres. It was found that chitosan microspheres gave first order release while PLGA microspheres gave zero order release.     

Studies on the Microencapsulation of Dextropropoxyphene Hydrochloride. Part 2. Tee in vivo Urinary Excretion in Man.

I this study, the spectrophotometric method suggested by Amundson et al (1) was used for the quantitation of dextropropoxyphene hydrochloride (D-PRX.HCL) (free drug plus metabolite) in urine after the oral administration of powder drug and microcaosules.