Sensory Evaluation of Baked Foods Incorporating Different Levels of Distillers' Dried Grains with Solubles from Soft White Winter Wheat

Baguettes, cinnamon rolls, and chocolate chip cookies containing 0, 12.5% or 25% distillers’ dried grains with solubles (DDGS) from soft white winter wheat substituted for flour (w/w) were evaluated by an experienced panel to determine how much DDGS could successfully be incorporated into baked products. Panelists were unable to differentiate control cookies from those containing 12.5% DDGS. Attribute analyses of seven flavor and four texture traits were conducted, and overall acceptability was determined for products found to be different in their sensory properties. Both the control and experimental cinnamon rolls and chocolate chip cookies were rated as highly acceptable. The baguettes containing DDGS were found to be less acceptable than the control because of a stronger flavor and/or off-flavor.     

CELLULARITY, MECHANICAL FAILURE, AND TEXTURAL PERCEPTION OF CORN MEAL EXTRUDATES

Relationships among cellular structure, fracturability, and sensory properties in porous, brittle extrudates were investigated. Corn-based extrudates intentionally processed to exhibit a range of physical structures were characterized in terms of cell size distribution, bulk density, mechanical strength, fracturability, and sensory attributes. These measurements show both mechanical strength, defined by average compressive stress during extended deformation, and fracturability, quantified by fractal and Fourier analyses of stress-strain functions, increasing with either decreasing mean cell size or increasing bulk density. Fracturability parameters or structural characteristics are furthermore correlated with sensory scores for crunchiness, crispness, hardness and perceived density. These results indicate that cellularity strongly influences the pattern of mechanical failure and that failure characteristics, such as fractal dimension or power spectrum of stress-strain functions, are reflective of sensory texture.     

A Graphical Interpretation of Time-Temperature Related Quality Changes in Frozen Food

Frozen food quality change was presented graphically as a response parameter to the storage variables time and temperature. Computer graphics were used to portray sensory changes in frozen hamburger during storage. The resulting three-dimensional surface (a “quality-response surface”) was simplified by contour plotting and the responses of both full- and partial-history time-temperature indicators were superimposed. Examples of the resulting indicator action diagram were developed for frozen hamburger, and possible applications to frozen inventory management were discussed.     

Correlation of Extrudate Infusibility with Bulk Properties using Image Analysis

Corn meal extrudates were produced using process conditions designed to obtain various product structures. Extrudates were infused with a particle-containing, high melting point lipid suspension, a process used to produce calorically dense components for military rations. Image analysis was used to estimate the degree of particle penetration into the extruded matrices and determine cell size distributions. Infusion uniformity was correlated with structural attributes, such as density, expansion, and average cell size.     

Flood Generation Modelling

This paper summarizes recent research and development of a particular process-based runoff generation model, the Institute of Hydrology Distributed Model. Surface and subsurface flow equations are linked in a hydrologically appropriate system to allow simulation of catchment runoff processes. Predictions can be made of channel flow, surface runoff and subsurface flow, pressure potentials and water contents. The structure and methods of the model are described and its data and computing requirements are outlined. Field and systematic applications are discussed, together with the work carried out on providing guidelines for use for the wider hydrological community.     

Texture and Storage Stability of Processed Beefsticks as Affected by Glycerol and Moisture Levels

Ground beef-based beefsticks were produced with glycerol levels of 0, 2, and 4%, and dried to water activity levels of 0.90 and 0.85. Samples were analyzed by uniaxial compression and colorimetry after production and after 52°C storage for 1, 2, 3 or 4 wk. Deformability modulus, percent recoverable work, relaxation properties, and relative lightness were calculated. Glycerol, as well as water, acted as an effective textural plasticizer. Reductions in modulus and relaxation parameters due to glycerol addition were in the range of 30–40%. Glycerol can thus effectively be used to adjust physical properties without compromising stability. Higher moisture samples were relatively more elastic, as determined by recoverable work. High temperature storage reduced modulus, solidity and percent recoverable work (20–70%) in all samples.     

Privatization: Infrastructure on the Urban Edge

ABSTRACT: In 1989 two public-private coalitions were formed to help plan and develop physical and social infrastructure in Rouse Hill, a minicity of a quarter of a million people for the northwest fringe of Sydney, Australia. Brought together at the instigation of state government bureaucrats, the coalitions were lobby groups and alternative providers of services. The groups drew on unequal resources and had different impacts on the development. Although subject to an increasingly expensive set of environmental requirements, the physical infrastructure providers seized the initiative in privatizing, gaining a large amount of control over the form and timing of development. In contrast, the social service coalition was a reluctant heir of privatization.     

The effects of cosmetics on person perception

The study reported here forms part of an investigation of what psychological benefits, if any, exist for the user of cosmetics. A central theme in the work on physical attractiveness is that if one is physically attractive one is assumed to have a more ideal personality than someone of lesser attractiveness. If cosmetics really do make people look more physically attractive, then with the use of cosmetics others should perceive people more favourably in terms of personality characteristics. This study, therefore, attempted to find out whether cosmetics really do improve appearance ratings (by males and females) and in result improve ratings of personality. Colour photographs of four female stimulus persons of average physical attractiveness in each of four modes (neither make-up nor hair care; make-up but no hair care; no make-up but hair care; both make-up and hair care) were evaluated by a judge panel of sixteen males and sixteen females. The amount, extent and style of use of facial make-up and hair care was no more than would be in everyday use. Each judge saw one stimulus person in each mode but no stimulus person in more than one mode in a counter-balanced design, using 7-point rating scales of six appearance and fourteen personality dimensions. Two hypotheses were confirmed:

• 1 The use of cosmetics (facial make-up and hair care) leads to more favourable appearance ratings by others (both males and females). For make-up there were more favourable ratings on all of the six appearance scales, and for hair care there were more favourable ratings on four of the six appearance scales.
• 2 The use of cosmetics leads to more favourable ratings of personality as perceived by others (both males and females). Facial make-up enhanced ratings on eight of the fourteen personality dimensions tested and hair treatment led to more favourable ratings on ten of the scales.

It is not certain from this study whether persons using cosmetics are rated more favourably than without cosmetics because they are seen as more physically attractive and in result acquire more favourable ratings for attributes which are associated with being physically attractive or whether there is a direct effect on perceived personality, independent of enhancement of physical attractiveness, or both. Either explanation is possible, though there is some support for the idea that the use of cosmetics (or at least hair care) may have a direct effect on perceived personality. If this were so, it would suggest the existence of a separate positive cosmetic stereotype which carries its own concept ‘what has been cared for is good’. This stereotype would form an extension of the ‘what is beautiful is good’ stereotype for physical attractiveness. Otherwise, and as a result of the work reported here, the latter might become ‘what has been made beautiful is good’, when cosmetics are used.