Effect of processing on in vitro digestibility of protein and starch in quinoa seeds

The in vitro digestibility of protein in raw quinoa assessed by an enzymic method was 78%, significantly ( P > 0.01 ) lower than that of casein, 91%, and also somewhat lower ( P > 0.01) than that of the raw washed quinoa sample, 83%. the process used to remove the outer layers of the seeds containing saponins increased the protein digestibility significantly ( P > 0.01), by 7%. Heat treatments increased protein digestibility over that of raw quinoa samples. Only the cooked sample treated for 60 min presented a slightly lower protein digestibility, 77%, than those obtained for other heat-treated samples.
The temperature, time and moisture used in cooking and autoclaving of whole seeds of quinoa did not improve starch digestibility significantly. the digestibility of the starch in the raw and precooked samples was 72 and 77%, respectively, after drum drying and about 64% after extrusion in both cases. Precooking at 60°C for 20 min does not improve the digestibility of the quinoa starch.     

Devolving Housing Policy and Practice in Northern Ireland 1998-2002

This paper reviews the effect of devolution on housing policy and practice in Northern Ireland. It outlines the history and context of devolution and housing policy in Northern Ireland, including the legacy and persistence of intense social conflict. Current devolution arrangements are reviewed, including the implications of enforced coalition for policy governance. The paper focuses on three dimensions of housing and housing-related policy development and implementation: social housing, especially the distinctive history and changing organisation of social housing provision; policies affecting the housing market, including the changing regime for spatial planning; and, regeneration and tenant participation. The paper argues that housing policy has tended to converge with policies in England, rather than moving towards a distinctively local agenda. Local political agendas remain dominated by disagreements over constitutional status thus policy formulation is determined more by officials than by elected politicians.     

Surface Characterization and Experimental Design for Testing of a Radial Lip Seal

In radial lip seals, it is generally accepted that sealing occurs through microasperities that form on the surface of the elastomer. It is most often thought that these asperities form during the first few hours of operation due to the stresses and wear in the seal. Thus, the formation of these asperities is highly dependent upon the specific operating conditions of the seal. This article studies the size, shape, and quantity of the asperities that are present on a specific seal design, when run at a certain set of operating conditions. From this analysis it has been determined that the hydrodynamic pumping aids that are present on the seal significantly affect the formation of microasperities. Radial lip seal samples affected by pumping aids had more distinct microasperities, but these asperities are clustered on the edges of the sealing zone, which is not the case for samples unaffected by pumping aids.     

Boutique酒店

酒店应该象家一样宾至如归——这种想法已经过时了，现如今我们旅行是为了抛开日常生活，去体验新的感受。近年来，社会的多样化，带来了一群新顾客，他们渴望新的产品和新的场景（图1）。他们特别需要互联网；自由职业人希望能在客房里工作；旅行者等待品尝当地的美食；大公司的经理需要在紧张的工作之余放松自己。因此酒店服务应对现代人的需求做出回应。     

ANTIOXIDANT ACTIVITY OF ENGLISH WALNUT (JUGLANS REGIA L.)

Phenolic contents of different fractions (contents of whole nut, skin and kernel) of English walnut ( Juglans regia L.) were determined and their antioxidative capacities investigated using a number of in vitro model systems. Phenolic compounds extracted from walnut skin into 95% ethanol contained the highest amount of total phenolics and exhibited the highest antioxidative capacity as evaluated by the trolox equivalent antioxidant capacity assay. Extracts of walnut phenolics showed a high ferrous ion chelating ability and effectively scavenged 2,2'-diphenyl-1-picrylhydrazyl radicals, the latter considerably stronger for the skin with 50% inhibition concentration of 3.4 µg extract per mL. Further, inhibition of 2-thiobarbituric acid reactive substances formation in a bulk corn oil model system was also significant ( P <  0.05) for all three phenolic extracts and for pure gallic acid at 10 ppm gallic acid equivalents final assay concentration after four days of storage at 60C.

PRACTICAL APPLICATIONS

Walnut is a healthful nut that contains alpha-linolenic acid in its lipid fraction, and its skin is rich in polyphenolics with strong antioxidant properties, as demonstrated in this study. Thus, walnut with skin and skin of walnuts serve as good free radical scavengers and could be effective in reducing oxidative stress among other beneficial health effects, which could be exploited for product development.     

Proximate Composition and Fatty Acid and Cholesterol Content of Squid, Loligo pealei and Illex illecebrosus

The wide range of cholesterol values given in the literature for Loligo pealei and Illex illecebrosus is confusing to people who are designing low cholesterol diets for health purposes. These species were analyzed for proximate composition, fatty acid content, and cholesterol content in order to provide information to consumers and health care professionals. A sampling of both species of squid over a 2-yr period revealed that cholesterol values ranged from about 110 mg up to 450 mg/100g raw tissue with no apparent correlation with season or location of catch. The wide range of values, therefore, seems to reflect natural occurences. Omega-3 fatty acids make up over 50% of the total fatty acids, but these squid, because they are low in fat (about 1.5%), contribute only about 0.5g of these fatty acids per 100g in the diet.     

Six Northwest Atlantic Finfish Species as a Potential Fish Oil Source

Lipid, cholesterol, and fatty acid data were determined for six species of fish caught off the coast of Massachusetts on several sampling dates. The fattier fish (>5% fat) had low calculated levels of cholesterol per gram of fat (2–14 mg/g). However, low levels of cholesterol in edible flesh (50 mg/100g) amounted to large amounts of cholesterol per gram fat (17–70 mg/g) for lean fish (<5% fat). Wide fluctuations in fat content of the fatty species were paralleled by changes in fatty acid composition. All species would yield about 35% 20-carbon polyunsaturated fatty acids (PUFA) if the 20-carbon monoenes were removed.     

INFLUENCES OF THE PROPORTION OF SOLID FAT IN A SHORTENING ON LOAF VOLUME AND STALING OF BREAD

Fats and oils are an important component of bread. Fats and oils are added to improve the properties of a loaf of bread, such as increasing loaf volume and increasing the time before staling is initiated. The physical form of the added fat can affect the overall dough behavior. The effect of hydrogenated soybean oil concentration in an emulsion used for the baking of bread was studied. It was observed that increasing concentration of hydrogenated soybean oil (solid fat) while keeping total lipid content constant led to increased loaf volume and decreased loaf weight. Also, increasing solid fat content led to a reduction in the rate of staling.