EFFECT OF SOY PROTEIN ISOLATE AND SOY FIBER ON COLOR, PHYSICAL AND SENSORY CHARACTERISTICS OF BAKED PRODUCTS

Quick breads were formulated to contain 0%, 40%, 50% or 60% Soy Protein Isolate and Fiber (SPI/Fiber), and yeast breads were formulated to contain 0%, 14%, 21% or 28% SPI/Fiber replacement for wheat flour. Physical and sensory data were collected. As SPI/fiber level increased, muffin batter specific gravity, baked product air cell number, Instron peak force to compress by 75%, a value, beany flavor, grain-like flavor, aftertaste, moistness and denseness increased while muffin peak height at the crown, baked volume, L and b values, hue angle, sweetness and crumbliness decreased. There were significant negative correlations between increased level of SPI/fiber in muffins and acceptability of flavor and texture, as well as willingness to purchase or purchase the product at a higher price. As SPI/fiber level increased, bread dough pH after fermentation, air cell number, Instron peak force to compress by 75%, a and b values, beany flavor, grain-like flavor, and aftertaste increased while loaf volume, peak height at the crown, L value, hue angle, cohesiveness and crumbliness decreased. There were significant negative correlation coefficients between level of SPI/fiber and acceptability of flavor and texture, as well as willingness to purchase the product or to purchase it at a higher price.     

RESIDENTIAL PHOTOVOLTAICS APPLICATIONS: THE RELEVANCE OF NON-TECHNICAL ISSUES

This work investigates the relevance of non-technical issues of PV systems in residential applications. The points of view of different groups - consumers, utilities, society, and others (e.g. architects) - are taken into account. Each group may have different benefits and different costs. Of major interest is what influences consumers' willingness-to-pay (WTP) for PV systems. This argues that technical reliability, environmental benignness, affordability, and other non-technical issues are more important than simplified economic assessments using “artificial” interest rates. Therefore, progress has to be made with respect to (i) further reduction in investment costs especially Tor non-module cost components; (ii) an enhancement of technical reliability and system efficiency, and (iii) system standardization, e.g. module-integrated inverters. The most important conclusion is thai governments, municipalities, utilities, and others like NGOs should offer joint and coordinated programs. Then the overall effect could lead to a cost reduction as well as to a removal of other barriers and to an increase in the motivation of consumers to purchase a PV system.     

Strategy Compliant Multi-Threaded Term Completion

We report on the design, implementation, and performance,of the parallel term-rewriting system PaReDuX.We discuss the parallelization of three term completion procedures: Knuth-Bendix completion, completion modulo AC, and unfailing completion. Our parallelization is strategy-compliant, i.e., the parallel code performs exactly the same work as the sequential code, but the work load is shared by many processors. PaReDuX is designed for shared memory parallel architectures, such as multi-processor workstations, where it shows good performance on a variety of examples.     

Instrumental Method for Characterizing Protein Foams

A whipping machine for cream analysis (Cream Tester CTII) was used to foam egg white, milk proteins and soy protein isolate. Foam formation and final rigidity were characterized by the current input to the beating motor. In addition, specific volume, rigidity (compressive strength by Instron) and stability (drainage) of the foams were determined by methods that minimized foam damage during handling. Current input during whipping distinguished fresh vs pasteurized egg white and positively correlated with compressive strength of final egg white foams. Such correlation was not found for milk protein and soy protein isolate foams of lower strength and stability.