Reduction of folic acid during baking and implications for mandatory fortification of bread

A pilot scale study designed to quantify the reduction of folic acid during bread baking in Ireland was undertaken. Flour was fortified with different concentrations of folic acid and used to make four different types of commercial bread. The dispersal of folic acid in flour on a pilot scale was variable but better homogeneity would have been achieved in the final bread due to batch size and thorough mixing of the dough. Generally, the heat degradation of folic acid during baking was between 21.9% and 32.1%. Whilst the percentage degradation of folic acid in white pan loaves, white baguettes and brown soda bread were similar the result in wholemeal bread was found to be significantly higher than in other bread types tested. Taking into account all variables affecting folic acid concentration during baking, a concentration of c. 225 μg 100 g^?1 folic acid would be needed in flour to deliver commercial bread in Ireland with an average folic acid content of 120 μg 100 g^?1 in line with Government requirements.     

Evaluation of some physico-chemical properties of restructured trout and hake mince during cold gelation and chilled storage

Cold gelation was carried out on trout (Oncorhynchus mykiss) or on hake (Merluccius merluccius) mince with or without addition of fish oil and using microbial transglutaminase (MTGase). Products were stored at 4 °C for 6 days and lipid oxidation, protein oxidation, texture, water binding capacity, and colour were followed. Results indicated that MTGase was able to generate gels with good properties for both trout and hake. Gels prepared with trout were oxidised whilst gels prepared with hake were stable toward oxidation even in the presence of 5% fish oil. However, in the presence of oil, as an alternative for generating omega-3 enriched products, the activity of MTGase was impaired, as the gels took longer to reach maximum hardness. Furthermore, in all samples containing MTGase, protein oxidation was high.     

Assessing forest fire as a potential PCDD/F source in Queensland, Australia

Forest fires are suggested as a potential and significant source of polychlorinated dibenzo-p-dioxins and polychlorinated dibenzofurans (PCDD/Fs), even though no studies to date provide sufficient evidence to confirm forest fires as a source of PCDD/Fs. Recent investigations in Queensland, Australia have identified a widespread contamination of PCDDs (in particular OCDD) in soils and sediments in the coastal region from an unknown source of PCDD/Fs. Queensland is predominately rural; it has few known anthropogenic sources of PCDD/Fs, whereas forest fires are a frequent occurrence. This study was conducted to assess forest fires as a potential source of the unknown PCDD/F contamination in Queensland. A combustion experiment was designed to assess the overall mass of PCDD/Fs before and after a simulated forest fire. The results from this study did not identify an increase in sigmaPCDD/Fs or OCDD after the combustion process. However, specific non-2,3,7,8 substituted lower chlorinated PCDD/Fs were elevated after the combustion process, suggesting formation from a precursor. The results from this study indicate that forest fires are unlikely to be the source of the unknown PCDD contamination in Queensland, rather they are a key mechanism for the redistribution of PCDD/Fs from existing sources and precursors.     

Development of a questionnaire to assay recalled liking for salt,sweet and fat

Liking for a sweet, salty or fatty diet may induce overconsumption of simple carbohydrates, sodium or lipids. Measuring overall liking of the corresponding sensory sensations contributes to understanding the determinants of dietary behaviours. However, no standardized validated questionnaire assaying these sensations is currently available. In the present study, we developed a web-based questionnaire, “PrefQuest”, which measures recalled liking for the following four sensations: salt, fat and salt, sweet, fat and sweet. PrefQuest included four types of items: (1) liking for sweet, fatty-sweet and fatty-salty foods, (2) preferences in the level of seasoning by adding salt, sweeteners, or fat, (3) preferences for types of dishes in a restaurant menu and (4) overall questions about sweet-, salt- and fat-related behaviours. A development study (n = 198) demonstrated that PrefQuest was feasible, well-perceived, only lasted about 20 min and that items were repeatable (overall mean intra-class correlation coefficient: 0.77, SD 0.08). Construct validity was then evaluated on a larger population sample (n = 47 803). The underlying structure within each of the four sensations was determined by exploratory factor analysis and then internally validated by confirmatory factor analysis. After a selection of the most relevant items, the salt, fat-and-salt, sweet, and fat-and-sweet scales exhibited a theoretically meaningful factor structure, unidimensional for the salt scale and with interrelated sub-dimensions for the sweet, fat-and-salt, and fat-and-sweet scales. Based on the fat-and-sweet and fat-and-salt scales, a fat model was also unveiled. For each factor, internal consistency as well as convergent and divergent validities were demonstrated. Overall, PrefQuest is an internally valid and original tool that can be used to assay recalled liking for sweet, salt, and fat considered altogether or separately as fat and salt or fat and sweet, and can be applied to large population surveys.     

Shelf life of powdered Campomanesia adamantium pulp in controlled environments

The objective of this study was to evaluate the shelf life of powdered guavira pulp obtained by a foam mat drying process. The dehydrated guavira pulp was packed into low density polyethylene (LDPE) bags and stored under two controlled conditions: environmental (25 °C, RH 75%) and accelerated (35 °C, RH 90%) for 90 days. The shelf life was accompanied by carrying out the following analyses every 10 days: moisture content, water activity, vitamin C content, pH and titratable acidity. Vitamin C was the quality attribute used to determine the shelf life of the product, by determining its degradation kinetics as a function of storage time. The linear regression data showed that the vitamin C degradation reaction fitted the zero and first order kinetic models. The shelf life of the powdered guavira pulp under environmental conditions was approximately 49 days, and under accelerated conditions (35 °C) 45 days. The Q10 was equal to 1.09, predicting a shelf life similar to that found under environmental conditions. The moisture content for these conditions was 10.0% e 5.4% for 35 °C and 25 °C, respectively. The above demonstrate the efficiency of the accelerated test in predicting the shelf life of the product.     

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

The use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.     

Occurrence of sotolon,abhexon and theaspirane‐derived molecules in Gueuze beers. Chemical similarities with ‘yellow wines’

The typical Belgian Gueuze beers are produced with aged hop from a grist of malt and wheat, according to a very long oxidation process (extended boiling, cooling overnight in an open‐air container, oak‐barrel ageing). Two theaspirane‐oxidation‐derived products, dihydrodehydro‐β‐ionone and 4‐hydroxy‐7,8‐dihydro‐β‐ionone, are evidenced here for the first time in Gueuze beers. Both compounds have been recently identified in oxidative wines such as Jura Flor‐Sherry and Sauternes wines. Another analogy with Jura Flor‐Sherry wines was the presence of the nutty/curry odorants sotolon and abhexon, although at lower concentrations. Copyright © 2012 The Institute of Brewing & Distilling     

Federal reserved rights and California's Groundwater Management Act: resolving groundwater rights tensions in California and the western United States

California introduced its first comprehensive groundwater legislation (the Sustainable Groundwater Management Act) in 2014 to address the overuse of the state’s groundwater resources and to establish a pathway for sustainable groundwater use. However, a recent decision by the US Court of Appeals for the Ninth Circuit declaring the existence of federal reserved rights to groundwater could complicate the future implementation of California’s new groundwater legislation. This article explores the impact of the case and offers recommendations on how the tensions between the court’s decision and the existing legal framework for groundwater management in California could be reduced.     

Sediment distribution and accumulation in Lake Naivasha,Kenya over the past 50 years

Although surface waterbodies are water sources for socio‐economic activities and ecosystems, their functions are threatened by sedimentation. Sedimentation of lakes and reservoirs can result in a loss of storage capacity and altered water quality. The present study assessed the sedimentation status of Lake Naivasha, Kenya, based on sediment distribution and accumulation over the past 50 years, using a Bathymetric Survey System (BSS). The BSS uses multi‐frequency Acoustic Profiling System (APS) to map recently deposited sediments. Sediment core samples were collected with a vibe‐ coring device and dated. Sediment layers corresponding to a period of the past 20 and 50 years were identified. Sediment cores and acoustic images were subsequently used to determine sediment thickness within the lake. The collected depth data from multi‐frequency APS, and dated cores were processed in DepthPic and Surfer software. The sediment depth was extracted in DepthPic, while the sediment volume and distribution were generated from Surfer software. The results from present study indicated that sediment distribution varied from one part of the lake to another for the past 20 and 50 years. High sediment thickness observed in the south‐west and eastern parts of the lake. Between 1996–2016 and 1966–2016 periods, the maximum accumulated sediment thickness was found to be about 0.55 and 1.9 m, with an average sediment thickness of 0.25 and 0.56 m, respectively. The mean sediment load corresponding to the 1966–1996 and 1996–2016 periods was 2.78 × 10⁵ and 4.61 × 10⁵ t/year, respectively. It was found that sediment load into Lake Naivasha has been increasing in the recent past. Based on the present the study, it was found that combined use of BSS, sediment cores and dating can be adopted in many lakes and reservoirs to determine sediment thicknesses even where no prior bathymetric surveys exist for comparison.     

Dissemination of the Coping Power program: Importance of intensity of counselor training.

This study examined an important but rarely investigated aspect of the dissemination process: the intensity of training provided to practitioners. Counselors in 57 schools were randomly assigned to 1 of 3 conditions: Coping Power–training plus feedback (CP-TF), Coping Power–basic training (CP-BT), or a comparison condition. CP-TF counselors produced reductions in children’s externalizing behavior problems and improvements in children’s social and academic skills in comparison to results for target children in both the comparison and the CP-BT conditions. Training intensity was critical for successful dissemination, although the implementation mechanism underlying this effect remains unclear, as condition effects were not significant for completion of session objectives but were significant for the quality of counselors’ engagement with children. (PsycINFO Database Record (c) 2010 APA, all rights reserved)