Search results

The aim of this study is to develop a soy‐based cream cheese (SCC) with textural characteristics comparable to that of commercial dairy cream cheese (DCC) via the addition of microbial transglutaminase (MTG), soy protein isolate (SPI) and maltodextrin (MD).

Response surface methodology (RSM) was employed in this study to determine the effects of MTG, MD and SPI on firmness of SCC.

The second‐order model generated via RSM was significant with only a 9.76 per cent variation not explained by the model. The coefficient of regression revealed that MTG, MD and SPI showed significant linear effects (P<0.0001) on the firmness of SCC, while MTG and SPI showed significant quadratic effects. The model successfully predicted and developed a SCC model with similar firmness as that of DCC; via the combination of 2.57 per cent (w/w) of MTG, 19.69 per cent (w/w) of SPI and 19.69 per cent (w/w) of MD. Physicochemical analyses revealed that SCC possessed lower fat content, reduced saturated fatty acid and zero trans fat. Further rheological measurements revealed that SCC was more solid‐like at room temperature, but less elastic at refrigerated temperature compared to DCC. SEM and SDS‐PAGE analyses affirmed that the textural changes of SCC were attributed to MTG‐induced cross‐linking.

The research demonstrated that a non‐dairy cream cheese could be developed using soy. In addition, the SCC also contained better nutritional properties compared to its dairy counterpart.

This study aims to determine the influence of bruise damage generated from the impact test on the physical, chemical and nutritional responses of tomato fruit.

The impact loading was applied from different heights. The impact energies for 20, 40 and 60 cm drop heights were 129.59, 259.18 and 388.77 mJ, respectively. The injured samples were kept for 48 hours at low (10 °C) and ambient (22 °C) storage temperatures. Weight loss, firmness, color, total soluble solids (TSS), lycopene and carotenoids were measured before the impact test (day 0) and after 48 hours of the impact and storage.

The drop height of 60 cm and storage at 22 °C showed the highest values in the bruised area. The impact from the 60 cm drop height significantly reduced weight, lightness, yellowness, hue, firmness, lycopene and carotenoids, particularly at 22 °C storage condition. Redness (a*) and color index (CI) showed a remarkable increase (p < 0.05) at 22 °C on tomatoes affected from the highest impact level (388.77 mJ) after 48 hours of storage. No pronounced significance was seen between TSS and drop heights. This study has confirmed that tomato bruising for a short-term storage period induces physiological changes at different storage temperature conditions.

The study can confirm the crucial role of inappropriate handling in increasing fresh produce loss within short-term storage. Also, this research can be considered as a guideline for transporters, handlers, processors, distributors and horticulture researchers in the fresh produce supply chain during postharvest operations.

Pickling or salt curing is one of the major traditional processes to increase the shelf life of bitter gourd in India. No information is available about optimization of salt curing of bitter gourd and the related changes in its quality. Moreover, specific investigations are needed to evaluate individual susceptibility of fruit and vegetables to osmotic dewatering with pre-treatment to obtain new minimally processed food products. The purpose of this study is to optimize the salt curing process with blanching as pretreatment for bitter gourd.

A study was conducted to optimize the blanching and other process factors of salt curing (solution concentration and treatment time) based on mass transfer and quality factors of bitter gourd using response surface methodology. Experimental design was made using central composite rotatable design with different time of blanching, solution concentration and treatment time. The colour, firmness, water activity and other mass transfer kinetic parameters were used for optimization.

Blanching had significant effect (p < 0.001) on water loss (WL), weight reduction (WR), solid gain (SG), water activity and firmness of bitter gourd. Mass transfer kinetic parameters like WL, SG and normalized solid content increased and normalized moisture content was found to decrease with increase in solution concentration and curing time. Relationships between process variables and quality factors were established in either quadratic or linear form with higher R² values. A 15 per cent solution concentration for the period of 5 h with the blanched samples at 800°C for 5.26 min was found to be the optimum condition for osmotic dehydration to achieve maximum WL and SG, minimum water activity and minimum changes in firmness.

The optimized combinations for the salt curing process would be more helpful for the processors and other stakeholders involved in the pickling process by reducing energy and other input resources.

Mostly in India, the pickling process is carried out at micro- and small-scale level and in an unorganized way. This study would help those involved to reduce their input resources and to organize the process, thus leading to more dividends to the stakeholders and optimum price to the end-users. For the medium- and large-scale processing units, this study would give insight to automate the whole process in an efficient manner.

This study was performed using sophisticated and higher-end instruments. The data were observed meticulously and analysed with proper statistical tools, increasing the credibility of the study. This study gives concrete results which are directly useful to the stakeholders.

The purpose of this paper is to report on a study to produce wheatless bread from acha/fonio (Digitaria exilis) flour with sprouted soybean flour (SSF) using Irish potato starch (IPS) as gluten replacer and determine the sensory qualities of the product.

Acha bread (AB) was baked from acha flour with varying quantities of yeast and IPS added as determined by the 3² factorial design arrangement. Nine different formulations of acha were produced. The loaves were assessed for loaf volume (LV), specific loaf volume (SLV), loaf firmness (LF), proximate composition and consumer acceptability to determine the effect of IPS, yeast and SSF.

The different levels of yeast and IPS gave significant (p < 0.05) changes in firmness of the loaves. A negative effect was observed for yeast and positive effect for IPS. Beyond 4 per cent yeast the effect of yeast on LV was not significant. Hence, the optimal level of yeast was between 2 to 4 per cent. The effect of IPS significantly (p < 0.05) increased the LV. The product with 2 per cent yeast +20 per cent IPS +5 per cent SSF was judged the best recipe for consumer acceptable acha bread. Addition of SSF made the bread softer and significantly increased the crude protein and fibre content of the loaf. The acha bread had apparent yield stress of 286.6 to 546.8 kN/m² and specific loaf volume of 2.05 to 2.16 cm³/g.

A deliberate attempt was made to remove sugar from this product and as such is believed to serve as a good alternative to wheat bread for diabetic individuals and those allergic to gluten. Further research will investigate the functionality of IPS and SSF in AB making and nutritional qualities of the product.

The study demonstrates that IPS was effective in retaining gas evolved during baking and that SSF significantly increased the nutritional quality of acha bread.

The results of this research contribute to development of specialty cereal based foods for diabetic individuals in Africa and Dominican Republic where acha (fonio) is grown.

Information exchange is a significant factor in the achievement of integrative agreements in negotiation. However, it is not clear what factors govern information exchange. While tutoring negotiators in information exchange has clearly been shown to be effective, the experiment reported here was concerned with less directive interventions. Negotiators were either (a) alerted to the possibility that the other party's issue priorities were not the same as their own—and hence the problem not fixed pie in nature—(Priority condition); or (b) made aware of the need to look at problems from another's perspective (Perspective condition). Interest was in how these interventions would effect negotiators' spontaneous exchange of potential outcome information, their understanding of the integrative nature of the problem, and their joint outcome from their negotiated agreement, as compared with a control condition. In addition, the role of negotiator firmness in the achievement of integrative agreements was examined. It was found that Priority negotiators engaged in more information exchange, tended to be more accurate in their understanding of the nature of the bargaining problem, and achieved higher joint profits in their agreements than did control negotiators. Pairs whose summed perspective‐taking ability was higher made agreements with higher joint profits than those with lower perspective‐taking ability. Negotiator firmness was higher for the Priority condition than for the control condition. It was concluded that (a) spontaneous exchange of outcome information does occur when negotiators are cued to doubt the fixed pie hypothesis about possible outcomes of negotiation; (b) this exchange is associated with higher joint profits, i.e., with more integrative bargaining; but (c) firmness as well as information exchange appears to play an important role in integrative bargaining; in addition, (d) perspective‐taking does seem to encourage integrative bargaining, but it is difficult to induce, and how it operates is unclear.

The aim of the present study is to investigate the effect of fabric weave structure on air permeability and its relation with the garment ventilation.

For this purpose, five groups of cotton/polyester shirting fabrics with plain, T2/1, T2/2, T3/1 and T3/3 weave structures were studied. In order to evaluate ventilation, the garment samples were prepared in different sizes, so that the thickness of the air gap formed between the garment and the body simulator varies by zero, 1.5, 1.2 and 2.9 cm. The effect of wind and its speed (1, 2 and 3 m/s) on clothing ventilation has also been evaluated.

The results indicated that the rise of wind speed and air gap thickness, due to the increased convective heat transfer, would diminish the air gap temperature of clothing and improves its ventilation. In addition, the fabric weave pattern influences the air ability to pass through the fabric, thus affecting the ventilation capability of the garment.

Garments made of fabrics with higher structural firmness, such as the plain, not only have lower air permeability, but also has weaker ventilation capability.

Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products.

Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated.

The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation.

The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.

The aim of this research is to determine the effects of pre‐harvest harpin (H) and modified atmosphere packaging (MAP) on the storage and fruit quality of cherry tomato (Lycopersicon esculentum Mill. cvs. “Alona” and “Cluster”).

H was used at 50 g 100 l‐1 concentration. First application was done on the seedlings in 3‐4 leaf stages and the other four applications were repeated at 20‐day intervals. Then, treated and untreated fruits were stored in plastic film materials with various O2 and CO2 permeabilities.

Weight loss was significantly higher in tomatoes stored under normal atmosphere (NA) compared to MAP. Initial total soluble solids of 3‐4 percent increased to 7‐9 percent in without H (WH)+NA. Firmness was measured as 0.44 (“Alona”) and 1.20 kg (“Cluster”) in H+NA and 0.17 (“Alona”) and 0.30 kg (“Cluster”) in WH+NA at the end of storage. The acidity and ascorbic acid contents of tomatoes decreased during storage. Between H and WH treatments the levels of lycopene and β‐carotene were different significantly. At the end of the study, H gave successful results in both cultivars. This success was even higher especially when the H was combined with MAP. This combination slowed down the changes in TSS, firmness values. Therefore, H+50μ PE (polyethylene) treatment was effective with regard to delaying the maturity along the storage and fruit quality in cherry tomatoes.

He is a plant activator. It is the first bacterial hypersensitive response (HR)‐elicitor characterized. Effectiveness of H is evaluated on quality changes in treated cherry tomato fruits.

The traditional view of accounting as something that constrains innovation and conflicts with creativity is giving way to a more contemporary belief that accounting can enable innovation and support the innovative process. This paper aims to examine this evolving relationship between accounting and new product development (NPD) by exploring how interactions between NPD participants at various stages of the NPD process help to achieve the appropriate balance between firmness and flexibility which is necessary for NPD success.

A case study method is adopted. Strong structuration theory (SST) is used to examine the complex interactions that take place between managers at various stages in the NPD process, while the concept of minimal structures is drawn upon to explore how these interactions influence the role of accounting in NPD and help to achieve the desired balance between firmness and flexibility.

The findings of the study reveal that the use of accounting information in NPD is not necessarily prescriptive or normative but is embedded in the everyday interactions taking place throughout the organisation. Formal accounting information, which could be characterised as “push” information, is prepared and presented by the accountant as a formal requirement of NPD, where it is relied upon by the NPD Steering Committee to make stage-gate decisions in the latter stages of the process. This formal accounting information supports the technical structures within the minimal structures framework. Informal accounting information, which could be characterised as “pull” information, is prepared and used by the NPD team to make decisions from the early stages of NPD, often before the formal process has even begun. This information is regarded as a language or given understanding, and is often not even recognised as accounting information by those using it. This type of internalised language formulates the social structures discussed within the minimal structures framework. Together, the formal and informal use of accounting information, and the interactions implicated therein, provides the organisation with the appropriate balance of firmness and flexibility required to effectively govern the NPD process.

The paper contributes to accounting and innovation literature by using SST and minimal structures to explore interpersonal interactions in an NPD context.

The purpose of this paper is to evaluate the viscoelastic quality of commercial vital wheat glutens from different origins (A and B) through simple tests, and correlate these results with dough rheological parameters measured using more complex equipment (farinograph and extensograph) and with bread quality characteristics (specific volume and crumb firmness) obtained from wheat flour fortified with 7 g/100 g of vital gluten.

For the evaluation of vital gluten quality, two commercial vital wheat gluten named A and B were used. The simple tests performed with these samples were wet and dry gluten contents and index gluten, extensbility test and expansion test. The Pearson correlation was performed among data from dough rheological tests (farinograph and extensograph) and bread quality parameters (specific volume (SV) and crumb firmness) obtained from the fortification of wheat flour with 7 g/100 g of VGA or VGB (previous work, data not shown).

The simple tests showed differences in the viscoelastic properties of vital gluten A and B; vital gluten A presented higher elasticity and lower extensibility than vital gluten B, and the gluten ball of sample A presented higher SV. By correlation analysis, it was verified that the simple tests studied may be useful to assess the baking performance of commercial vital gluten when this product is added to wheat flour for its fortification. Furthermore, the results indicate the need for more information on vital wheat gluten proteins for its commercialisation and use.

This work is very important, not just for the scientific community, but also for the bakery industry, that requires more information about vital wheat gluten before its use in bread making. As there are great differences in the protein quality of commercial vital wheat glutens and their functionality, the study was developed to solve this problem.