Development of bakery products for greater adult consumption based on wheat and rice flour

The present investigation was developed as a contribution to Guatemalan's elderly food and nutrition. Its main objective was to evaluate the chemical, nutritional and sensory quality of bread prepared from the partial substitution of wheat flour with rice flour. Wheat flour substitutions with rice flour in the order of 15, 20, 30, 40, 50 and 60% were evaluated. Differences with the control (100% wheat bread) were found during the process of preparation, as well as texture, volume, height, weight and specific volume. Important effects in dough handling were noted specifically in the 40, 50 and 60% rice bread. Thus, a sandy texture was found in breads of higher rice levels. The bread protein quality increased with the level of substitution; however the protein quality difference between the wheat bread and the bread with 60% rice flour did not achieve statistical significance. Based on a statistical analysis of the physical properties the bread with 30 and 40% rice flour was selected, and through a preference test between these last two, the 30% rice flour bread was selected as the sample best suited to the present study's purposes. This bread was not different to wheat bread in many nutritional parameters, although in others it showed to be superior. Each serving size of bread has a weight of 80 grams (2 slices) that contributes adequate quantity of calories, protein and sodium, although a little less dietary fiber than 100% wheat bread.     

Biodiesel Production by Enzymatic Catalysis Process Using Two Analytical Ways： Gas Chromatography and Total Glycerol Determination

Currently, biodiesel is presented as one of the best alternatives for gradually replacing the use of fossil fuels, but it has some factors that make it economically impractical if it does not have a government support. For this reason, research efforts focused on this area have been responsible for optimizing the process of biodiesel production by different catalytic routes to achieve greater efficiency at a lower cost. In this case, the biggest problem has been the high cost generated by an investigation, which in many occasions is the main factor to decide if an investigation could be carried out. Trying to reduce these costs, in the current study, we are using a technique of glycerol quantification by volumetric methods and comparing obtained results with the chromatographic method, which is conventionally used and comparatively much more expensive. Biodiesel employee was obtained by an enzymatic catalysis process varying one of three process variables：oil：alcohol molar ratio, temperature and proportion of catalyst. The numerical differences obtained between the two quantification methods generated relative errors lower than 10%, resulting in some occasions lower than 1%. By gas chromatography analysis the best yield was obtained at the same conditions of the volumetric method, a temperature of 45 ℃, an oil：alcohol ratio 1：4 and 8 wt.% of catalyst, but a yield of 95.5% and 97.1%, respectively. Due to the high precision of gas chromatography, this method is used to carry out a surface response analysis obtaining as ideal operating conditions a temperature of 43.5 ℃, 8.9 wt.%. of catalyst and an oil：alcohol ratio 1：4.     

Acerola and cashew apple as sources of antioxidants and dietary fibre

Several tropical fruits have been described as natural sources of dietary fibre (DF) and phenolic compounds, associated with different health effects. The aim of this work was to ascertain the DF, phenolic compounds content (including non‐extractable polyphenols, mostly associated with DF) and antioxidant capacity in acerola fruits and cashew apples from selected clones. ‘BRS 236’ acerola fruits presented a high antioxidant capacity because of the combination of both extractable polyphenols and l ‐ascorbic acid (providing together a Folin value of 170 kg^?1 g d.m.). ‘CCP 76’ cashew apples contained 28 g kg^?1 d.m. of extractable polyphenols and 13 g kg^?1 d.m. of ascorbic acid as well as a high amount of non‐extractable condensed tannins (52 g kg^?1 d.m.). DF content was of 260 g kg^?1 d.m. in acerola fruit and of 209 g kg^?1 d.m. in cashew apple. Acerola fruits and cashew apple should therefore be considered as new natural sources of DF and phenolic compounds.     

Effect of initial joint position on nerve-cuff recordings of muscleafferents in rabbits

The objective was to characterize nerve-cuff recordings of muscle afferents to joint rotation over a large part of the physiological joint range. This information is needed to develop control strategies for functional electrical stimulation (FES) systems using muscle afferent signals for sensory feedback. Five acute rabbit experiments were performed. Tripolar cuff electrodes were implanted around the tibial and peroneal divisions of the sciatic nerve in the rabbit's left leg. The electroneurograms (ENG) were recorded during passive ankle rotation, using a ramp-and-hold profile starting at seven different joint positions (excursion=5°, velocity=10°/s, initial positions 60°, 70°, 80°, 90°, 100°, 110°, and 120°). The amplitude of the afferent activity was dependent on the initial joint position. The steady-state sensitivity of both nerve responses increased with increasing joint flexion, whereas the dynamic sensitivity increased initially but then decreased. The results indicate that recordings of the muscle afferents may provide reliable information over only a part of the physiological joint range, Despite this limitation, muscle afferent activity may be useful for motion feedback if the movement to be controlled is within a narrow joint range such as postural sway     

Finite field trigonometric transforms

In this paper, the finite field trigonometric transforms (FFTT) are introduced. The FFTT family includes eight types of cosine transforms and eight types of sine transforms, which are developed from concepts related to the finite field trigonometry. New lemmas are presented and some properties of the FFTT are discussed.     

Semistate models of electrical circuits including memristors

In this paper we present several semistate or differential‐algebraic models arising in nodal analysis of nonlinear circuits including memristors. The goal is to characterize the tractability index of these models under strict passivity assumptions, a key issue for the numerical simulation of circuit dynamics. We show that the main model, which combines memristors' fluxes and charges, is index two. From a technical point of view, this result is based on the use of a projector along the image of the leading matrix, in contrast to previous index analyses. For charge‐controlled memristors, the elimination of fluxes yields an index one system in topologically nondegenerate circuits, and an index two model otherwise. Analogous results are also proved to hold for flux‐controlled memristors. Our framework accommodates coupling effects among resistors, memristors, capacitors and inductors. Copyright © 2010 John Wiley & Sons, Ltd.     

Time-varying discrete-time linear systems with bounded rates of variation: Stability analysis and control design

This paper investigates the problems of robust stability analysis and state feedback control design for discrete-time linear systems with time-varying parameters. It is assumed that the time-varying parameters lie inside a polytopic domain and have known bounds on their rate of variation. A convex model is proposed to represent the parameters and their variations as a polytope and linear matrix inequality relaxations that take into account the bounds on the rates of parameter variations are proposed. A feasible solution provides a parameter-dependent Lyapunov function with polynomial dependence on the parameters assuring the robust stability of this class of systems. Extensions to deal with robust control design as well as gain-scheduling by state feedback are also provided in terms of linear matrix inequalities. Numerical examples illustrate the results.     

Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk

Inulin was used as a prebiotic to improve quality of skim milk fermented by pure cultures of Lactobacillus acidophilus, Lactobacillus rhamnosus, Lactobacillus bulgaricus and Bifidobacterium lactis, binary co-cultures with Streptococcus thermophilus, or a cocktail containing all them. Inulin supplementation to pure cultures lowered the generation time, with particular concern to S. thermophilus and L. acidophilus. The generation time of all micro-organisms decreased in the following order: mono-cultures, co-cultures, cocktail. It was demonstrated a synergism between S. thermophilus and the other strains and a bifidogenic effect of inulin. Enumerations of L. rhamnosus in cocktail markedly decreased compared to co-cultures likely because of greater competition for the same substrates. The results of this work highlight the industrial potential of the cocktail, mainly in terms of fermentation acceleration.