Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics

Incorporating exogenous proteins into food products is a better practice for improving nutritional attributes of food commodities. In the search for a way to improve the product and nutritional quality of noodles, this study was aimed to evaluate the impact of the incorporation of poultry based ingredients egg yolk powder (EYP) and chicken mincemeat (CMM) in noodles at different levels (5, 10 and 15%, w/w). The incorporated noodles were subjected to evaluation of the cooking, texture, colour, sensory and microstructure properties. The results showed that the incorporation of poultry based food ingredient types and amount influence the nutritional content of noodles. Simultaneously, poultry based ingredients incorporated noodles showed the acceptable firmness and colour charatertistics. Scanning electron micrograph of the incorporated noodles showed the gelatinized starch granules enveloped by protein matrix, and also indicating a better structure as compared to the control. The sensory profile of incorporated noodles was showed significant (p?≤?0.05) high overall quality. The result of this study showed that 10% (w/w) EYP and 15% (w/w) CMM incorporated noodles showed a better overall noodles quality attributes (texture, colour, sensory and microstructure). The results also provide ideas about the inclusion of the appropriate levels of poultry based ingredients (EYP and CMM) with a better sensory and nutritional profile. Therefore, this study may be useful in the food industry for the production of poultry based ingredients noodles with enhanced quality characteristics.     

Synthesis of Chlorinated and Non-chlorinated Polyols from Model Cross-Metathesis Modified Triacylglycerols

Three pure triacylglycerols (TAG) containing decenoic acid (D), and stearic acid (S), were hydroxylated into chlorinated and non-chlorinated polyols and studied in detail. D is a fatty moiety that can result from the cross metathesis of small olefins with common vegetable oils such as soybean oil. A fundamental understanding relating chemical composition and derived structure, particularly the number and position of the hydroxyl groups, to physical properties was established allowing us to add some perspective to the growing body of knowledge on industrially relevant polyol and polyurethane systems produced with metathesis-modified TAG (MTAG). The hydroxyl value, crystallization and melting behaviors, thermal degradation behavior of the polyols were directly related to their peculiar shortened and primary functionality inherited from the parent MTAG. The effect of regiochemistry on the physical properties of the polyols was investigated with the chromatography fractions of the trichlorinated polyol of propane-1,2,3-triyl tris(dec-9-enoate), giving an unhindered insight into the role of short and terminal functionality of MTAG polyols that will help select the optimal isomer composition for designer polyurethane materials.     

Cancer Cell Response to Anthracyclines Effects: Mysteries of the Hidden Proteins Associated with These Drugs

A comprehensive proteome map of T-lymphoblastic leukemia cells and its alterations after daunorubicin, doxorubicin and mitoxantrone treatments was monitored and evaluated either by paired comparison with relevant untreated control and using multivariate classification of treated and untreated samples. With the main focus on early time intervals when the influence of apoptosis is minimized, we found significantly different levels of proteins, which corresponded to 1%–2% of the total amount of protein spots detected. According to Gene Ontology classification of biological processes, the highest representation of identified proteins for all three drugs belong to metabolic processes of proteins and nucleic acids and cellular processes, mainly cytoskeleton organisation and ubiquitin-proteasome pathway. Importantly, we observed significant proportion of changes in proteins involved in the generation of precursor metabolites and energy typical for daunorubicin, transport proteins participating in response to doxorubicin and a group of proteins of immune system characterising response to mitoxantrone. Both a paired comparison and the multivariate evaluation of quantitative data revealed daunorubicin as a distinct member of the group of anthracycline/anthracenedione drugs. A combination of identified drug specific protein changes, which may help to explain anti-cancer activity, together with the benefit of blocking activation of adaptive cancer pathways, presents important approaches to improving treatment outcomes in cancer.     

Influence of iron doping towards the physicochemical and biological characteristics of hydroxyapatite

Hydroxyapatite (HAP) is the naturally occurring mineral form of calcium apatite and the most studied material as a bone substituent. Considering HAP's inherent properties, this study explored changes in HAP's characteristics from doping with other metals such as Fe. To form pure HAP and Fe-HAP with different amounts of Fe, we used the hydrothermal approach, and the composites that formed were thoroughly analyzed for their crystallinity, surface bonding, morphology, magnetic behavior, mechanical strength, biocompatibility, hemocompatibility, and in vitro cytotoxicity. The powder XRD studies confirmed the samples' crystallinity, and the lowest crystalline size was 19.7 nm in 10Fe-HAP. The FTIR analysis confirmed the formation of HAP by the hydroxyl, phosphate, and carbonate groups. The FESEM demonstrated that the morphology of the pure HAP was rod-shaped, which transformed into spheres after Fe doping. The EDS analysis confirmed the successful formation of HAP and Fe-HAP composites. The magnetic studies indicated the diamagnetic behavior of the pure HAP, while the Fe-doped HAPs had a superparamagnetic nature with saturation magnetizations (M_s) of 2Fe-HAP, 4Fe-HAP, and 10Fe-HAP at 0.0062, 0.0092, and 0.029 emu/g respectively. Assessment of the mechanical properties, biocompatibility, hemocompatibility, and cytotoxicity indicated that the Fe-doped HAPs were superior to the pure HAP, and among the Fe-HAPs, the 10Fe-HAP) had the highest amount of Fe and the best characteristics. The studies also indicated that Ca²⁺ interactions influenced the cells via HAP doping with that of Fe, equally increasing the physicochemical and biological properties.     

Synthesis of copper-ferrous (CuFe) nanowires via electrochemical method and its investigations as a fluid sensor

The special behaviour of nanowires with respect to electrical conductivity makes them suitable for sensing application. In this paper, we present a copper-ferrous (CuFe) nanowires based sensor for detection of chemicals. CuFe nanowires were synthesized by template-assisted electrochemical method. By optimizing the deposition parameters, continuous nanowires on a copper substrate were synthesized. The morphological and structural studies of the synthesized CuFe nanowires were carried out using scanning electron microscope (SEM) and X-ray diffraction (XRD). Substrates containing CuFe nanowires were moulded to form a capacitor. Different chemicals were used as dielectric in the capacitor which showed that the capacitance was a nonlinear function of the dielectric constant of fluid unlike the linear relation shown by conventional capacitors. This unique property of the nanowires based capacitors may be utilized for developing fluid sensors with improved sensitivity.     

In-vitro digestibility,textural and quality characteristics of ditalini pasta fortified with green banana flour and its type -IV modified starch

Resistant starch in unripe banana offers a possibility to alter the glycemic properties in convenience foods, such as pasta. In this study, pasta formulations were tried by replacing 30% semolina with varying proportions of green banana flour (GBF) and banana-modified starch (MS). The effect of substitution on physicochemical and functional properties, including in-vitro starch digestibility, antioxidant property and consumer acceptability, was evaluated. Among the composite flours, MS recorded higher swelling power and water holding capacity. The replacement of semolina with GBF resulted in higher resistant starch, 4–5 times enhanced indigestible fraction, phenols, flavonoids and antioxidant activity in pasta. Pronounced increment was also observed in potassium, calcium and magnesium content in blended pasta. Optimal cooking time was reduced with the addition of GBF, whereas it was enhanced with MS. GBF and MS in the blends, decreased the hydrolysis rate (up to 24%) and glycemic index (up to 17%) of pasta. However, the addition of MS beyond 10% negatively influenced springiness and chewiness. Microstructural studies explained the positive structural changes with the addition of GBF and MS. Sensory attributes disclosed that the addition of 25% GBF and 5% MS is a desirable proportion for pasta with a functional characteristics.     

Magnetic separation studies on ferruginous chromite fine to enhance Cr:Fe ratio

The Cr:Fe ratio (chromium-to-iron mass ratio) of chromite affects the production of chrome-based ferroalloys. Although the lit-erature contains numerous reports related to the magnetic separation of di...     

Biopolymer-based trimetallic nanocomposite synthesis,characterization and its application in the catalytic degradation of 4-nitrophenol

Journal of Materials Science: Materials in Electronics - Gum kondagogu (GK), a natural biopolymer was successfully employed in the synthesis of trimetallic (AgAuPd) nanocomposites and characterized...