Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes

Effect of replacement of fat with 25, 50, 75 and 100% sesame oil (on fat basis); 50% sesame oil, hydrocolloids and emulsifiers on the rheological, microstructural, quality characteristics and fatty acid profile of cake was studied. Addition of increasing amount of sesame oil decreased viscosity, increased specific gravity of cake batter; decreased cake volume and overall quality score. Microstructure studies showed disrupted gluten matrix. Among the two different hydrocolloids [hydroxypropylmethylcellulose (HPMC) and xanthan] and emulsifiers [glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL)] tried, HPMC and SSL increased the batter viscosity, decreased the specific gravity, increased the volume and overall quality score. Use of combination of HPMC and SSL improved significantly the quality characteristics of cake with 50% sesame oil in such a way that the overall quality score was higher than that of the control cake with fat. The microstructure of cake crumb with 50% sesame oil and HPMC showed a smooth structure with less number of cavities and SSL showed a continuous protein matrix. On replacing the fat with 50% sesame oil, there was a decrease in saturated fatty acids and increase in unsaturated fatty acids, particularly linoleic acid. The fatty acid profile of cake with 50% sesame oil was better than the control cake as there was 2.4 times decrease in palmitic acid content and 5.9 times increase in essential fatty acids (EFA) content.     

"米邦塔"仙人掌面包、蛋糕的研制

对仙人掌蛋糕、面包制作的可行性进行了研究。分别采用海绵蛋糕制作方法和一次发酵法制作仙人掌蛋糕和面包，并对它们的感官质量进行了评定。结果表明：仙人掌焙烤食品的感官质量符合相关国家标准，与普通焙烤食品相比，在外观形态、内部组织结构等方面无明显差异，且剖面呈绿色，略带仙人掌清香。仙人掌面包、蛋糕的开发，为仙人掌资源的开发利用提供了一条新的途径。     

利用豆粕制作保健食品

经过脱脂的大豆粕含有丰富的营养成分及微量活性物质。具有综合利用及开发各种保健品基料的可能性。主要微量活性物有大豆皂甙、大豆低聚糖、大豆异黄酮等,是开发抗衰老、降血脂及预防糖尿病功能食品的最好的原料。也是防治高血脂症、肥胖症、心血管疾病药物有希望开发的药物因子。     

广式月饼生产有关理论及应用

本文介绍了广式月饼的生产工艺以及月饼的保鲜,从理论上分析了整个过程,提出了一些解决问题的方法,总结了广式月饼的生产规律。     

Colour extension properties of individual pigments and effects on shades of foundations in cake form

The mechanism of colour change during the pigment dispersion process and during powder application to the skin surface was studied by examining the colour extension properties of Yellow. Red , and Black iron oxides in white powder bases. A new measure for the evaluation of the degree of colour extension was devised. This measure corresponded well with human visual sensation, and was found to be useful for comparing the rates of colour extension of pigments. The rate of colour extension of pigments was found to vary in the order: Yellow acicular Red granular Red Black. This result explains colour darkening and the change towards reddish tones during the pigment dispersion process, because Yellow extends fully in the early stage of the process but Red , especially in granular form, and Black continue to extend even in the later stage. Acicular Red iron oxide is more favourably employed than the granular form to attain sufficient colour extension of foundations with lower energy expenditure, and to decrease the discrepancy between the cake colour and the colour of applied powder.
Le développement des oxydes de fer et effet sur les nuances des fonds de teint compacts     

响应面法优化水飞蓟粕蛋白的提取工艺

在pH、液料比、温度及提取时间4个单因素实验的基础上,应用响应面分析法确定了提取水飞蓟粕蛋白的最佳工艺条件。结果表明,用碱提酸沉法提取水飞蓟粕蛋白的最佳条件是:pH11,液料比16∶1,温度50℃,提取时间60min,在此条件下蛋白的提取率为54.52%。     

油茶籽粕提取液的去污效果研究

本文通过对油茶籽粕的提取利用,研究了不同实验条件对油茶籽粕提取液中油油茶皂素含量的影响,并就油茶籽粕提取液对各种污布的洗涤效果进行了研究.实验结果表明:提取液中含有的油茶皂素是一种优良的天然非离子表面活性剂,在与其他表面活性剂复配时去污效果明显,尤其是去除皮脂污垢的能力显著,是开发环保型洗衣液的理想原料.     

用硫脲紫外法测定菜籽饼粕中硫代葡萄糖甙的检测分析及讨论

用目前使用最广泛、简便的硫脲紫外吸收法，对脱毒菜籽饼粕中硫代葡萄糖甙进行了检测，并对检测报告进行分析。在肯定检测硫甙改进方法^[1]的前提下，对此提出两点改进意见：明确“氨性乙醇”的确切制备法；对紫外测定中用来检测异硫氰酸酯(ITC)、嗯唑烷硫酮(OZT)两种硫甙所用空白进行了重新选择。实践表明，改进后的方法检测成功率高，重现性好，更利于初测者掌握和广泛应用。     

鲜奶蛋糕卫生标准的研究

对４４份市售鲜奶蛋糕样品的卫生指标进行了检测,结合鲜奶蛋糕的生产销售及检测结果,对其酸价、过氧化值、菌落总数及大肠菌群等卫生指标提出了建议值,并建议在ＧＢ７０９９中增加酵母菌数的卫生指标,从而为鲜奶蛋糕的监督管理提供法律依据。     

Polysaccharides from Sesamum indicum meal: Isolation and structural features

Defatted Sesamum indicum seed cake was extracted, following two separate sequences, and the effects of extraction medium on yield and composition of the extracts were compared. Polysaccharides extracted sequentially with dilute acid and alkali represented 250 mg/g of defatted meal. The isolated polymers contained arabinan, rhamnogalacturonan I (RG I) and arabinogalactan proteins. Polysaccharides extracted during chlorite treatment and with dilute alkali had a higher proportion of rhamnose, suggesting a more branched variety of polymer. Three extracts, which were further characterized by size exclusion chromatography, gave two overlapping peaks. Structural characterisation of hemicellulosic polysaccharides, isolated with KOH, using specific enzyme hydrolysis, ion exchange chromatography (HPAEC) and matrix assisted laser desorption ionisation-time-of-flight (MALDI-TOF) mass spectroscopy, showed that sesame meal xyloglucan (XG) contained XXXG, XXFG and XXLG, and XLLG (named according to Fry et al., 1993) as the major building sub-units in the ratio of 1:0.9:0.3. Hydrolysis with endo-β-(1 → 4)-d-xylanase and analysis of the xylan derived oligosaccharides showed the presence of monomeric xylose (40%), xylobiose (46%) and acidic xylan oligosaccharides containing 4-O-methyl-d-glucuronic acid residues (14%).