Effect of fortification with asparagus powder on the qualitative properties of processed cheese

The qualitative properties of processed cheese (PC) fortified with different levels of asparagus powder (AP) (0.5%, 1% and 1.5% wt/wt) were evaluated during storage. AP decreased the pH and lipolysis indexes and increased the phenolic content, antioxidant activity and proteolysis of the processed cheeses. AP made the structure of the cheese more elastic, increased the rigidity and decreased the spreadability compared with the control sample, which corresponded to the results obtained using dynamic oscillatory rheometry. The results showed that AP as a rich source of bioactive components could be used for the fortification of processed cheeses.     

Treating smokers before the quit date: can nicotine patches and denicotinized cigarettes reduce cravings?

The present study investigated whether treatment with the combination of denicotinized cigarettes and 21-mg nicotine patch for 2 weeks before a designated quit date could lessen cravings for smoking, thereby helping smokers abstain from smoking. The study was a randomized controlled clinical trial conducted at Roswell Park Cancer Institute, Buffalo, New York, in 2004 and 2005. Patients included 98 adult heavy smokers (using 20 or more cigarettes/day). Half of the subjects received 2 weeks of combination of denicotinized cigarettes (Quest 3) and 21-mg nicotine patch for 2 weeks before the quit date. The remaining smokers were switched to light cigarettes (Quest 1) during the 2 weeks before the quit date. After the quit date, all subjects received counseling for smoking cessation and were provided nicotine patches for up to 8 weeks after the quit date. Self-reported cravings for smoking, withdrawal symptoms, and smoking abstinence were measured at predetermined intervals using phone-based surveys and in clinical visits. The group that used denicotinized cigarettes and nicotine patch before quitting reported less frequent and less intense cravings for cigarettes in the 2 weeks before and after the designated quit date. Self-reported withdrawal symptoms and quit rates did not differ significantly between the groups. The use of a denicotinized cigarette combined with the nicotine patch appears to lessen cravings to smoke in the immediate postcessation period. A larger, better-powered study is needed to test if this treatment combination has merit for increasing quit rates.     

Improvement of Glass Transition and Flowability of Reduced-Fat Coffee Creamer: Effect of Fat Replacer and Fluidized Bed Drying

This study was conducted to investigate the effects of inulin (0, 2.5, 5, and 7.5 %), maltodextrin (0, 15, 20, and 25 %), and different drying processes (one- and two-stage drying) on the morphology and physicochemical properties of regular and instant reduced-fat creamers. The present study showed that the drum-dried creamer containing 0 % maltodextrin and 0 % inulin was fully sticky powder with dark brown color. It was found that the maximum increase in maltodextrin (from 0 to 25 %) and inulin (from 0 to 7.5 %) resulted in the creamer with the highest glass transition temperature and the lowest stickiness among all formulated creamers. The application of two-stage drying involving fluidized bed drying resulted in further improvement of the glass transition temperature and stickiness of the reduced fat instant creamer. The instant creamers obtained from two-stage drying had considerably higher glass transition temperature and lower bulk density than the regular creamers from one-stage drying. Such improvement could be due to the reduction of bulk density induced by fluidized bed drying. This might be because of higher porosity of the creamer particles after agglomeration. The current study revealed that the addition of high amounts of inulin and maltodextrin also played a significant role in the reduction of bulk density and further improvement of glass transition temperature (T_g) and solubility of the reduced fat creamer. The instant reduced fat creamer containing 25 % maltodextrin and 7.5 % inulin had the most desirable characteristics among all formulated creamers.     

Effect of Mentha spicata L. and Mentha aquatica L. essential oils on the microbiological properties of fermented dairy product,kashk

The antibacterial activity of Mentha spicata and Mentha aquatica essential oils (EO) was tested against Staphylococcus aureus, Lactobacillus reuteri, Bifidobacterium animalis and Clostridium perfringens using agar well and disc diffusion techniques. Results showed that M. spicata EO had the highest inhibition activity against the studied microorganisms. Then, the antibacterial activity of both EO at 1500 and 2500 ppm was examined in industrial liquid kashk during the storage at 4 °C for 20 days. Both EO reduced the S. aureus viable count below 5 log CFU g^?1 after 4 days; however, the population of C. perfringens, L. reuteri and B. animalis decreased <1 log CFU g^?1 during the storage time. The least deteriorative effect on the lactic acid bacteria was related to M. aquatica. As revealed by organoleptic studies, kashk samples containing M. aquatica EO at 1500 and 2500 ppm were the most preferred samples.     

Extraction optimisation,antioxidant activity and inhibition on α-amylase and pancreatic lipase of polyphenols from the seeds of Syzygium cumini

The objectives of this study were to determine the optimal extraction conditions of polyphenols from Syzygium cumini seeds by response surface methodology and investigate their antioxidant activity and inhibition on α-amylase and pancreatic lipase. As results, the optimal extraction conditions in the ultrasonic extraction process which maximised total polyphenols content, minimised the IC₅₀ values of α-amylase and pancreatic lipase were determined as follows: extraction time 60 min, ethanol concentration 63% and solvent/solid ratio 44 mL g⁻¹. The main phenolic compounds in partially purified fraction of Syzygium cumini seeds were catechin, epicatechin, kaempferol, gallic, 5-caffeoylquinic, caffeic and ferulic acids. In addition, the partially purified fraction inhibited 87.66 ± 5.55 and 86.61 ± 3.15% of α-amylase and pancreatic lipase, respectively. The results suggested that Syzygium cumini seeds could be explored as a natural antioxidant and could be used as a source of highly antidiabetic and anti-obesity bioactive compounds.     

Optimisation of serine protease extraction from mango peel (Mangifera Indica Cv. Chokanan)

This study investigated the possible relationship between the enzyme extraction variables, namely amount of buffer (25–75 ml, X₁), temperature (−20, 25 °C, X₂) and mixing time (1–3 min, X₃) on total protein (Y₁), total activity (Y₂), specific activity (Y₃), storage stability (Y₄), temperature stability (Y₅) and pH stability (Y₆) of serine protease from mango peel. It was found that there was significant (p < 0.05) fit of the response surface models for all the response variables investigated. There was indication of high coefficient of determination (R²) values (between 0.954 and 1.000) in the regression models describing variations of the response variables. It was found that there was no significant (p > 0.05) difference between the experimental and predicted values. This ensured that the response surface models used to indicate property changes of serine protease as a function of enzyme extraction conditions were sufficient.     

Characteristics of low-level smokers.

Average daily cigarette consumption has decreased, and some evidence suggests that the rate of "some day" smoking has increased; however, relatively little is known about low-level smokers. The present analysis describes and compares low-level versus heavier smokers, using cross-sectional and longitudinal data. Data from the Community Intervention Trial for Smoking Cessation (COMMIT) were used in this analysis. Population-based cross-sectional tobacco use telephone surveys were performed in 22 North American communities in 1988 and 1993, and the prevalence and characteristics of low-level smoking and reasons for quitting are reported from the 1993 prevalence survey. In addition, a cohort of 6,603 smokers was identified in 1988 and interviewed again in 1993 and 2001 to assess patterns of low-level smoking over time and its association with smoking cessation. In 1988, 7.6% were low-level smokers; in 1993, 10.7% were low-level smokers. Compared with heavier smokers, low-level smokers were more likely to be female, older, not married, Black or Hispanic; to have a 4-year college degree; to have no other adult smokers in the household; and to wait longer in the day to have their first cigarette. Low-level smokers also were less likely to report trying to quit because of the expense of smoking or physician advice to quit. They were more likely to try to quit because of trying to set a good example; concern for second-hand smoke; and factors such as bad breath, smell, or the taste of smoking. Those who smoked full-priced premium brands and who worked in a completely smoke-free worksite were more likely to be low-level smokers. Compared with heavier smokers, low-level smokers had similar rates of making a future quit attempt, lower use rates of nicotine replacement therapy, and higher cessation rates. Low-level smokers may be a growing segment of the smoker population and have different characteristics, health risks, and intervention needs compared with their heavier smoking counterparts.     

Study of the nutritional value of black cumin seeds (Nigella sativaL)

The nutritional value of five samples of black cumin seeds from five different sources available in the local market were studied. The average values of the proximate analysis on dry matter basis were 216 g kg⁻¹ for crude protein, 406 g fat, 45 g ash, 84 g crude fibre and 249 g of nitrogen-free extract, whereas moisture content was 38 g kg⁻¹. The mineral and vitamin analyses showed that black cumin seeds contained iron, (105 mg kg⁻¹) copper (18 mg), zinc (60 mg) phosphorus (527 mg), calcium (1860 mg), thiamin (15·4 mg), niacin (57 mg), pyridoxine (5·0 mg) and folic acid (160 μg). The protein quality of black cumin seeds was evaluated using net protein utilisation (NPU), protein efficiency ratio (PER) and net dietary protein energy percent (NDPE %) for two samples imported from Syria and Turkey, while PER was determined for the Syrian sample only. The results indicated that the NPU standardised of Turkish black cumin seeds was significantly higher than that of Syrian type (P<0·05). The mean results (±SD) were 54·6±2·72 for the Syrian type and 63·1±3·74 for the Turkish type. The NDPE% mean results (±SD) were 5·3±0·79 and 5·6±0·26 for the Syrian and the Turkish samples, respectively. The PER adjusted value for the Syrian samples was 1·9. The results of protein quality evaluation and those of the nutrient composition suggest that black cumin is of relatively good nutritional value. © 1998 SCI.