Date Bars Fortified with Soy Protein Isolate and Dry Skim Milk

Fortification of plain and chocolate coated date bars with soy protein isolate (SPI) and dry skim milk (DSM) in different proportions (1.5% SPI + 10.5% DSM; 3.0% SPI + 7.0% DSM and 4.5% SPI + 3.5% DSM) resulted in an increase of protein, fat, fiber, ash, Na, K, Ca, Mg, P, Zn, and all the essential amino acids. The chemical score increased from 48 to a range of 83–95. The in vitro protein digestibility (IVPD) values (77.8–81.8%) and calculated protein efficiency ratios (C-PERs) of the fortified bars (2.40–2.47) were close to the IVPD (90.0%) and C-PER (2.50) of ANRC-casein. In general, sensory evaluation indicated no difference in the control and fortified date bars, which were stored up to six months. 1.5% SPI + 10.5% DSM was the optimum level of supplementation in terms of nutritive benefit.     

Effects of Experimental Cooking on the Yield and Proximate Composition of Three Selected Legumes

Dry mature seeds of field pea (Pisum arvense), moth bean (Vigna aconitifolia) and pigeon pea (Cajanus cajan) were investigated for their chemical and cooking characteristics. The crude protein (N × 6.25) content was 24.5% for field pea (8.5% moisture basis), 22.7% for moth beans (10% moisture basis) and 21.3% for pigeon pea (10% moisture basis). Ratios of cooked weight/dry weight after cooking the whole and dehulled seeds were 2.14 and 2.18, 2.20 and 2.30, and 2.43 and 2.51 for the field pea, moth bean and pigeon pea, respectively. Dehulling increased the protein, fat and energy contents but decreased the ash and fiber contents as well as cooking times. On cooking, the true retentions of proximate principles were good.     

Alginate Encapsulated Bifidobacteria Survival in Mayonnaise

Bifidobacterium bifidum and Bifidobacterium infantis were added to mayonnaise as either free cells or encapsulated. The survival of bifidobacteria and their effect on mayonnaise quality were evaluated. The viability of free cells disappeared after 2 wk; however, encapsulated B. bifidum survived well for 12 and B. infantis for 8 wk. Mayonnaise containing encapsulated bifidobacteria had lower total bacterial counts compared to other treatments. Yeast and mold started to appear after 12 wk of storage in mayonnaise containing encapsulated bifidobacteria and after 6 wk with other treatments (control, cells free of bifidobacteria). Mayonnaise containing encapsulated bifidobacteria had higher titratable acidity and lower TBA values than other treatments. Sensory properties of mayonnaise were improved by the addition of encapsulated bifidobacteria.     

Reduction of Stachyose in Legume Flours by Lactic Acid Bacteria

Pinto bean and fiend pea flours were inoculated with different populations of Lactobacillus fermentum or Lactobacillus plantarum, adjusted with water to 20% moisture and incubated. Amount of stachyose and number of lactobacilli were determined after 24, 48 and 72 hr. After 72 hr incubation stachyose was reduced in ointo bean (bv 27%) and field pea (43%) flours. Duration of incubation was the only factor which influenced stachyose reduction. Amount of inoculum and type of bacteria were of minor importance. Number of bacteria decreased significantly during incubation.     

Optimal power system stabilizer

Optimal control theory applied to find excitation control signals to stabilize synchronous machines is well developed (Yu et al. 1970). This paper presents a new effective method to design such an optimal power system stabilizer. A new algorithm to solve the algebraic Riccati equation (ARE) is presented. The stabilizing signal was tested on a single-machine infinite-bus system.     

Feed Moisture Effects on Functional Properties, Trypsin Inhibitor and Hemagglutinating Activities of Extruded Bean High Starch Fractions

High starch fractions (HSF) of navy, pinto and garbanzo beans were extruded with different moisture contents using a Wenger X-5 extruder. Increasing moisture content resulted in increased expansion index for navy and garbanzo beans and a decrease for pinto bean. The highest water absorption index was obtained for navy bean HSF at moisture 27%, for pinto 30% and for garbanzo 26%. For all beans, water solubility index decreased with increasing moisture. Color of extrudates also was affected by moisture. The extrusion process reduced trypsin inhibitor activity by about 70–85%, the level of decrease determined by moisture content of starting material and temperature. Extrusion temperatures of 121, 132 and 150°C inactivated hemagglutinating activity of navy, pinto and garbanzo beans.     

Enzyme—Pretreatment of Pinto Bean High Protein Fraction and Time of Blending Corn Meal Affects Extrudate Properties

High protein fraction of pinto bean, treated with papain and cellulose enzymes (Solvay Enzymes Inc.), was blended with corn meal (30%) and extruded at 120°C. Changes in expansion, texture, color, pH, in vitro protein digestibility, reducing sugars and functional properties of extmdates were recorded. Changes depended on type of enzymes and time of corn incorporation (before or after enzymatic pretreatment). The best texture of the extrudates was obtained using a cellulase enzyme. Papain affected some functional properties such as NSI and WSI. The best improvement in in vitro protein digestibility and reducing sugars was found with a cellulase treatment. Protein and fiber could be modified to improve physicochemical and functional properties of extrudates.     

Chemical Composition and Nutritional Quality of Date Seeds

ABSTRACT The seeds of Ruzeiz and Sifri date cultivars, on the average, contained 6.5% protein, 10.4% fat, 22.0% fiber, 1.1% ash, and 60.0% carbohydrates on a dry weight basis. Mineral analysis showed higher concentration of K followed by P, Mg, Ca and Na. Among the microelements, Fe was in higher concentration (7.4 mg/100g dry weight) followed by Mn, Zn and Cu. Oleic (44.25%), lauric (17.35%), myristic (11.45%), palmitic (10.30%) and linoleic (8.45%) were the major fatty acids in date seed oil. Tryptophan (chemical score = 77) was the first limiting amino acid in date seed proteins (FAO/WHO, 1973). The average in vitro protein digestibility and calculated protein efficiency ratio values were 63.5% and 1.65, respectively, compared to 90% and 2.50 for ANRC-Casein.     

HISTOLOGICAL AND HISTOCHEMICAL STUDIES OF SWEET CORN (Zea mays L.) PERICARP AS INFLUENCED BY MATURITY AND PROCESSING

SUMMARY –Five commercial hybrids of sweet corn were planted at the University of Maryland Plant Research Farm. Starting 20 days after silking, three successive harvests were made at 3-day intervals. Puncture tests were performed along with histological and histochemical studies on fresh and frozen kernels to determine the relationship of pericarp structure to tenderness of kernels. Pericarp is formed of one-cell epicarp layer over several layers of pitted mesocarp cells, one or two layers of cross cells and one or more layers of tube cells adjacent to the seed coat. Although all these layers act concomitantly in resisting microprobe penetration, it is assumed that the epicarp layer is more resistant to the penetration of the microprobe than any other structure in the pericarp, since the cells of the epicarp have the thickest cell walls. Early harvests showed relatively thick pericarp with well-defined cellular structure. Later harvests were characterized by an increasingly narrower but tougher pericarp. Microprobe time-force recordings of the frozen kernels were invariably wider than those of the fresh kernels. Microscopic histochemical examinations of the pericarp revealed the absence of lignins and the presence of cellulose and hemicelluloses.     

Processing and mechanical properties of porous 316L stainless steel for biomedical applications

Highly porous 316L stainless steel parts were produced by using a powder metallurgy process, which includes the selective laser sintering（SLS） and traditional sintering. Porous 316L stainless steel suitable for medical applications was successfully fabricated in the porosity range of 40%-50% （volume fraction） by controlling the SLS parameters and sintering behaviour. The porosity of the sintered compacts was investigated as a function of the SLS parameters and the furnace cycle. Compressive stress and elastic modulus of the 316L stainless steel material were determined. The compressive strength was found to be ranging from 21 to 32 MPa and corresponding elastic modulus ranging from 26 to 43 GPa. The present parts are promising for biomedical applications since the optimal porosity of implant materials for ingrowths of new-bone tissues is in the range of 20%-59% （volume fraction） and mechanical properties are matching with human bone.