Effects of baking conditions on colour,texture and crumb grain characteristics of Chhana Podo

Baking, the key step in the preparation of Chhana Podo, involves simultaneous heat and mass transfer that induces physicochemical and structural changes in the product. The effects of baking conditions on colour, texture and crumb grain development in the product were evaluated. The browning index of baked Podo increased from the initial value of 15.7 to 95, 101 and 112, at baking temperatures of 120, 135 and 150 °C, respectively. Browning kinetics followed the logistic model (R² > 0.98) with an activation energy of 17.81 kJ/mol. In general, crumb grain characteristics such as mean cell area, cell density and cell‐to‐total area ratio increased with increase in baking time and temperature. Textural attributes such as hardness, chewiness and gumminess increased with baking time and temperature while springiness, cohesiveness and resilience increased up to 40 min due to the filling‐up of pores water and liquid by fat and expanding water, but decreased thereafter.     

Phospholipid class and fatty acid composition of developing spinal cord in normal pigs and in congenital tremor (Myoclonia congenita)

Extracts of spinal cord lipids from normal pigs and littermates affected with myoclonia congenita were examined for lipid and fatty acid composition at 6, 10, 14, 21 and 30 days of age. A marked decrease in total crude lipid and in phosphatidylethanolamine (PE), phosphatidylcholine (PC), phosphatidylserine (PS) and phosphatidylinositol (PI) occurred in spinal cord lipids of affected pigs. Cholesterol esters were absent from spinal and lipid extracts and no qualitative difference in ganglioside patterns were observed between normal and affected pigs at any age. Spinal cord lipid extracts from affected pigs had less oleic acid except at 30 days and more arachidonic, docosapentaenoic and docosahexaenoic acids than normal.