Physicochemical properties of ready‐to‐eat extruded nixtamalized maize‐based snacks enriched with grasshopper

The aim of this research was to prepare an extruded snack based on nixtamalized maize flour (Zea mays L.) (NMF) enriched with grasshopper meal (Sphenarium purpurascens Ch.) (GM) using a single screw extruder with a compression screw ratio of 3:1. A central experimental design comprising three independent variables, namely, extrusion temperature (T = 120–180 °C), feed moisture content (FMC = 18–22 g/100 g) and the grasshopper meal proportion (GMP = 0–40 g/100 g), was used. Increasing T decreased (P < 0.05) the expansion index (EI), bulk density (BD) and hardness (H). Increasing the FMC increased (P < 0.05) the EI. Increasing the GMP decreased (P < 0.05) the EI, H and water absorption index (WAI) and increased (P < 0.05) the BD and total colour difference (ΔE). The treatments that resulted in better general acceptability were those that contained a lower GMP. An extruded snack acceptable to the consumer can be obtained from a blend of NMF and GM, and up to 8.11 g/100 g of GM can be incorporated without affecting the physicochemical properties and acceptance of the snack.     

Study of polypropylene/polybutene blends modified by gamma irradiation and (high melt strength polypropylene)/polybutene blends

It is well-known that polypropylene (PP) is difficult to process as a consequence of its linear structure. It is also known that grafting of long-chain branches on PP backbone using ionizing radiation is an effective approach to achieve high melt strength polypropylene (HMS PP). Chain-scission and, in minor extend, crosslinking and grafting are the predominant reaction in order to branch PP backbone. However, if multifunctional monomers are used to promote the grafting reaction, crosslinking can surpass chain scission and grafting, reducing drawability. Therefore, in an effort to enhance the processability and so the drawability, it has been found helpful to add a small amount of polybutene-1. Gamma irradiation technique was used to induce chemical changes in blends of PP and polybutene in acetylene atmosphere (crosslinker promoter) and in HMSPP/polybutene blends. The samples were irradiated with a ⁶⁰Co source with doses of 12.5 and 20 kGy in the presence of acetylene. In this work, two different methods of blends processing were compared regarding rheological and mechanical properties. Effects on the strength and elongation at the yield point and at rupture were observed by mechanical tests and showed decrease of tensile strength and increase of elongation at rupture for samples obtained by irradiation of blends. The results from rheology demonstrated an increase in melt strength and drawability of blends.     

Effect of ball milling on the thermal conductivity and viscosity of Indian coal fly ash nanofluid

The present study investigates the effect of ball milling on thermal conductivity and viscosity of stable nanofluid of fly ash from Indian coal. The particle size of fly ash decreased from micron size to 89, 55.5, and 11.5 nm with reduction by 55, 90, and 434 times, respectively, due to ball milling for 30, 40, and 60 hours. The surfactant Triton X-100 was used to attain stability of 0.1% and 0.5% volume concentration of fly ash nanofluid. The samples were characterized by using scanning electron microscopy, dynamic light scattering, and zeta potential analysis. The outcome reveals that the thermal conductivity of fly ash nanofluid increases with temperature, volume concentration, and reduction in particle size. A maximum enhancement in thermal conductivity of 11.9% with 11.5-nm nanofluid sample and 5.4% with 89-nm nanofluid sample for 0.5% concentration at 60°C is observed. The viscosity of fly ash nanofluid increases with concentration and varies inversely with particle size and temperature. A difference of 1.6% in viscosity is observed between the values obtained with 11.5 and 89 nm nanofluid samples for 0.5% concentration at 30°C.     

Amaranth functional cookies exert potential antithrombotic and antihypertensive activities

In this study, amaranth flour was used as an ingredient to prepare gluten-free cookies. The production process and attributes of amaranth cookies were characterised, and the potential use of amaranth flour as a functional ingredient was analysed. Cookies exhibited a non-uniform reddish brown colour and a cookie factor ratio of 4.5 ± 0.6. Storage studies indicated that after 3 weeks at room temperature cookies presented slight variations in the texture. Simulated gastrointestinal digestion of this product was able to release peptides capable of exerting potential antithrombotic and antihypertensive activities, IC₅₀ values of 0.22 ± 0.04 and 0.23 ± 0.03 mg mL⁻¹ protein, respectively. This work demonstrates for the first time that food made with amaranth flour exerts potential antithrombotic and antihypertensive activity. In conclusion, these amaranth cookies could be an alternative way of incorporating potentially health beneficial products for people who choose a conscious diet, including coeliac or vegan consumers.