Evaluation of different soybean varieties for manufacture of soy ice cream

Soy ice cream is a delicious and nutritious frozen product. Seven varieties of soybean were evaluated for their suitability in the preparation of soy ice cream. Significant differences ( p <  0.05) were found between the moisture, protein, fat and ash contents of ice cream mixes prepared from different soybean varieties. The viscosity of the ice cream mix increased, while specific gravity decreased, after ageing and freezing of the mix. Significant differences ( P  <   0.05) were observed in the over-run and melt down time of ice cream prepared from different soybean varieties. Soy ice cream prepared from variety PK-472 was rated organoleptically superior t0 other varieties.     

EFFECT OF ACETIC ACID AND CMC ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR

The effects of addition of acetic acid (0.05, 0.1, 0.2 and 0.4%) and carboxymethyl cellulose (0.25, 0.5, 1.0, 2.0%) on rheological, gas release and bread making properties of flour were examined. Water absorption, dough stability, dough development time, loaf volume and overall acceptability scores decreased, while degree of softening and bread firmness increased with an increase in acetic acid concentration. Addition of CMC showed similar effects on dough stability, dough development time and degree of softening. Maximum dough height (H_m), maximum height of CO₂ production (H,_m), gas formation and retention decreased with the increase in acetic acid and CMC levels. Addition of 0.05% of acetic acid in combination with 0.25% CMC was most effective in improving dough characteristics, and overall acceptability scores.     

MECHANICAL PROPERTIES OF A FRIED CRUST*

A restructured potato model system was fried in canola oil for 5, 10, or 15 min at 170, 180, or 190C and tested in a Dynamic Mechanical Analyzer. Selected mechanical properties were measured using puncture and three‐point bending cells. Forces involved in puncture were a combination of tension, compression, and shear, while the three‐point bend test studied the crust flexural properties. Crust deformability seemed to be governed by internal structural yielding. Maximum force at rupture increased significantly with both frying time and temperature. Failure criteria identified and standardized types of failure observed during bending tests.     

The development of burfi sweetened with aspartame

Sucrose was successfully replaced with the sweetener aspartame for the preparation of the indigenous dairy product burfi . Analytical conditions were standardised for the solid phase extraction of aspartame and its degradation products from burfi followed by their reverse phase HPLC. Recovery using this method was 90–97%. Aspartame at a level of 0.065% of milk w/w scored highest in terms of sweetness perception and resembled control burfi in sweetness. Storage studies at 6–8°C revealed that aspartame-sweetened burfi resembled the control burfi in retaining the sensory profile, but showed an increase in acidity and microbial load and could not retain the texture. High-performance liquid chromatography analysis revealed no degradation of aspartame in burfi , establishing its stability and hence its sweetness on storage.     

A production planning model for cellular manufacturing systems with refixturing considerations

In this paper we consider the problem of assigning operations of part types to one or more machines in a cellular manufacturing system. We develop a mixed integer linear model considering trade-off between refixturing and material handling movement. Examples are included to illustrate the applications of the models developed.     

Guided Competition in Singapore's Telecommunications Industry

This paper focuses on the role of competition, defined broadlyto encompass both firm-level and internation competition, inthe development of telecommunications infrastructure. The contextof the paper is Singapore's telecommunications industry. Thispaper attributes some of the development of Singapore's telecommunicationsservices and infrastructure to actual and potential competitionat the market and internation levels. It argues that it is possibleto introduce some competitive pressures into a market with fewcompetitors, to ensure close-to-competitive-market outcomes.It also demonstrates the impact of internation competition onwithin-country telecommunications policies and infrastructure.Finally, the paper discusses how another dimension of internationcompetition—the transmission of cultural and social valuesand practices—impacts telecommunications policies.