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Noodles are good vehicles for the enrichment and can be enriched with vegetable purees. However, this enrichment can alter quality attributes of noodles with resultant effect on its sensorial attributes. The purpose of this paper is to study the effect of addition of different hydrocolloids on the microstructural and quality characteristics of instant noodles enriched with spinach puree.

Preliminary trials were carried out for the standardization level of addition of spinach puree in noodle formulation. Carboxymethyl cellulose (CMC) and guar gum were added in the noodle formulation at 0.25, 0.5 and 0.75 per cent level of incorporation. The effect of addition of hydrocolloids was evaluated on the cooking quality, sensory attributes, texture characteristics and microstructure of the noodles.

The most acceptable ratio for the formulation of the noodles was found to be 40 g spinach puree per 100 g refined wheat flour. Addition of hydrocolloids resulted in the increase in the cooking time, cooking weight, water absorption and swelling index. Significant decrease in the cooking loss was observed with the increase in the level of CMC (from 7.4 to 6.1 per cent) and guar gum (from 7.4 to 7 per cent). Addition of CMC and guar gum up to 0.5 per cent and 0.25 per cent, respectively, improved the texture, overall acceptability and mouthfeel attributing to complimentary interaction between starch, fibre and hydrocolloids observed at microstructural level; however, further increase in the level of incorporation resulted in stickiness and sliminess in the noodle strands.

It is found that 0.5 per cent CMC and 0.25 per cent guar gum can be used for the enhancement of quality characteristics of the spinach puree enriched noodles.

Intervention of incorporation of hydrocolloids in spinach puree–enriched instant noodles delivers healthy and nutritious product without compromising on its sensorial and quality attributes.

Pasta is popularly consumed in developed and developing countries. Many low-income homes that could not afford protein-rich foods consumed pasta without further supplements as a meal. However, pasta is deficient in protein and some other health-promoting substances. Deoiled sesame and amaranth flours are rich in protein, minerals, amino acids, antioxidants and many non-nutrient-based health benefits. Formulating a nutrient-dense pasta product (spaghetti) would reduce protein-energy malnutrition (PEM) and improve the health status of pasta consumers. This study aims to investigate some bioactive, nutrients and non-nutrient components of developed and optimized spaghetti pasta from deoiled sesame, amaranth and modified sorghum starch blend.

Amaranth, sorghum and sesame grains were sorted, wet-cleaned and dried. Sesame grain was roasted while starch was extracted from sorghum grain. The innate starch was modified by heat-moisture treatment. The prepared grains and starch were milled into flours and formulated into different flour mixtures using the Box-Behnken design of response surface methodology and the process was modeled and optimized. The flour mixtures were made into spaghetti pasta. Proximate, mineral, amino acids, biological value, protein efficiency ration, phytochemical, antioxidant activity, physico-functional and sensory properties of the formulated spaghetti were evaluated using standard procedures.

An optimal mixture of deoiled sesame (31.12g/100g), amaranth (56.56g/100g) and modified sorghum starch (12.32g/100g) were established, which yielded protein (25.79g/100g), appearance (96.65%), taste (94.57%) and acceptability index (97.37%). The spaghetti was significantly (p-values ranged from 0.001 to 0.018) superior in protein, ash, fat, fiber, calcium, magnesium, zinc, alkaloids, total phenolic, flavonoids, 2,2-diphenyl-1-picryl-hydrazl (DPPH) and ferric ion reducing antioxidant power (FRAP) relative to the control (100% wheat flour). Amino acid showed that the product is rich in histidine, isoleucine, phenylalanine and threonine. The high essential amino acid index of the product indicated that it is a good protein source. The spaghetti was significantly (p-values ranged from 0.001 to 0.021) superior in aroma, taste and acceptability index relative to the control.

This study showed the feasibility of developing spaghetti pasta from deoiled sesame, amaranth grains and modified sorghum starch. The production process described in this study is scalable; and the process could be applied on a small scale for the development of self-entrepreneurs and industrially. The high protein content of the product indicated that it could be used to reduce PEM in developing countries.

Meal left after extraction of microalgae functional compounds is not finding its application in food. Hence, present study was aimed for the development of the cookies supplemented with meal of microalgae Chlorella sp. (Abca-17) obtained after solvent extraction of chlorophyll.

Cookies were prepared by substituting refined wheat flour (RWF) with microalgae meal (MM) at incorporation levels of 3, 6, 9 and 12 per cent. The effect of replacement of RWF with MM was analyzed on the pasting properties of the flour blends and physical, chemical, sensory and textural characteristics of the cookies.

MM exhibited high water and oil absorption capacity of 0.8 g/g and 1.2 g/g, respectively. Weight and thickness of the cookies increased, whereas the diameter, spread ratio and spread factor decreased with the increased proportion of meal in flour blends. The moisture and ash content (0.8-2.0 per cent) of the cookies increased, whereas fat content showed no pronounced variation. Sensory evaluation of cookies revealed no significant difference at 6 per cent level of incorporation and further supplementation resulted in dark colour and increased hardness. Texture profile analysis of cookies also revealed that the peak positive force for breaking the cookies increased (3115.6-7372.1 N) with increase in the level of incorporation of meal.

MM can be used in the development of the cookies at level of incorporation of 6 per cent and presents novice approach for utilization of bioprocessing waste.

The present study is a pioneer effort in demonstration of utilization of MM as alternate food ingredient. MM of Chlorella sp. (Abca-17) was characterized as food ingredient using physicochemical analysis and model food system using cookies.

The growing interest in total quality management programmes is well‐known, although there is some concern that such programmes have, in practice, paid only limited attention to human resource management issues. Uses the findings of a primary case study and two secondary case studies to examine this particular proposition. The basic findings indicate that both the introduction and the operation of total quality management programmes require a consistent management approach, with particular effort being given to making complementary changes in related human resource management practices.

The Equal Pay Act 1970 (which came into operation on 29 December 1975) provides for an “equality clause” to be written into all contracts of employment. S.1(2) (a) of the 1970 Act (which has been amended by the Sex Discrimination Act 1975) provides:

An interesting address entitled “Food Poisoning, Facts and Fallacies,” was given by Dr. Andrew Rutherford, M.B., F.R.C.P., Lecturer in Pathology, Edinburgh Medical School, before the Edinburgh Rotary Club on September 27th. Dr. Rutherford observed that illness arising from alleged food poisoning had been attracting much notice in the Press, and to judge from current comment there was much confusion as to the facts. Newspaper writers in the last week or two had suggested that these outbreaks were too frequent, had asked the reason why, and had even thrown doubt on the policy of the Ministry of Health in relation to the recent outburst of paratyphoid fever in London. Not only that, but a distinguished chemist had apparently voiced, on this matter, the opinion that the prohibition of boric acid as a food preservative had brought “a definite risk to the community, because it limited the period during which food could be kept free from contamination.” All that was very disquieting, and demanded a clear statement of facts. Certain propositions could be stated straightaway, Dr. Rutherford said, which in his opinion were unassailable. Food poisoning attacks had not been more frequent of late than in former years. There had been actually fewer outbreaks this year than previously, and none at all in Scotland, but they had had more Press publicity. The causes were known and had been known for many years; they were specific disease producing germs which became implanted on food, fresh or stale. The illnesses brought about were neither new nor mysterious to pathologists in general or to the medical advisers of the Government. They had nothing whatsoever to do with the presence or absence of weak chemicals like boric acid as preservatives in food. And no chemist, however distinguished, could competently express an opinion on the broad question of food and food preservatives in relation to disease. That was the domain of physicians, pathologists, and public health experts, not of pure chemists. Referring in a few words to the subject of boric acid and its effect on the system, Dr. Rutherford said that boric acid, after being swallowed was passed out of the body through the kidneys Speaking as a practising physician and pathologist he was not at all sure that the continued swallowing of boric acid in small doses by human beings throughout a lifetime might not have something to do with those kidney breakdowns in middle life which were so damaging to individual health, and which they saw so much of both in hospital and in private practice. This point was not settled yet scientifically. He mentioned it as a caveat. It was known as a scientific medical fact that the prolonged use of food preserved with boric acid might lessen the weight of the body, by interfering with the digestion of the fats that were eaten in the food. The United States and Germany prohibited its use some years ago, following careful studies by medical scientists of its effects on the tissues and organs of the body. After discussing some of the common symptoms of illness caused through food poisoning, Dr. Rutherford said that the accepted idea was that the symptoms were caused by ptomaines—chemical substances produced in the decomposition of foods. They knew now that that notion was erroneous. Actual ptomaine poisoning in man was in fact exceedingly rare, and the vast majority of cases of so‐called food poisoning were due to living specific microbes—not chemical poisons—which in various ways might become implanted on food or drink. Small quantities of boric acid would neither prevent the access of these germs nor kill them if they were present. Intestinal bacteria, and their dwelling‐places, and their disease‐producing properties were then discussed at some length by the speaker. The Aertrycke bacillus was the organism, he said, most frequently met with in food poisoning cases in this country. Aertrycke struck down 703 persons in a British city in 1924. Mostly adult women, they had all eaten cream cakes distributed over the town from a large bakery. The evidence strongly suggested that cream left exposed in the bakehouse over a weekend had been contaminated by mice. The sources and habitats of these food poisoning organisms being understood, it could at once be grasped that infection might be spread in diverse ways without human intervention at all. It was easy to see how meat, veal, or milk might be inoculated with bacillus. It was equally clear that mice or rats might implant the Aertrycke germ on any food they might reach. But that was not all. The healthy human “carrier” was a most important factor in disseminations. Outbreaks of typhoid and paratyphoid—under natural conditions human diseases—were in this country nearly always traceable to “ carriers.” The recent paratyphoid in London was said to be due to cream. That meant in all likelihood that the cream (or milk) at some stage had been grossly contaminated by a human carrier of paratyphoid bacilli. The common house fly played an active part in hot weather in scattering intestinal bacteria about. He also was a “carrier,” but in a different sense. The “filthy feet of faecal feeding flies” were to blame for much illness of a gastroenteritis kind, and one fly could carry enough filth to poison a dozen or two people if it planted it in meat or milk. The position then was that many meats, fresh or not fresh, cooked or not, and drinks, might become charged with poisonous germs, and if the weather were hot, they would multiply exceedingly, cooking of course, was a great safeguard, except perhaps in Gaertner infection, whose poisons were heat resisting. Cold cooked food, of course, might be contaminated. Foods containing preservatives (e.g., sausages, pork pies, etc.), had often been associated with acute gastroenteritis. A preservative might keep food looking fresh and smelling fresh when it really was not. All the time dangerous microbes might be growing in it. Certainly boric acid would keep it “ free from taint,” but in doing so might mask a far greater danger than mere taint and staleness. Generally speaking, food was handled in this country with far too little regard to the possibilities of contamination by poisonous intestinal germs. Much stricter cleanliness than obtains at present was certainly necessary in the handling, storage, and cooking of food. The recent regulations dealing with preservatives tended to lessen and not to increase food poisoning outbreaks. The Meat Inspection Regulations and the Milk and Dairies Acts—irksome at times no doubt to traders—served a similar purpose. Whenever food was kept or cooked the utmost efforts should be made to prevent the access of flies, mice, or rats. Milk should be pasteurised, and cold storage taken advantage of. Employees who handled or cooked in large concerns like bakeries, hotels, restaurants, and clubs should be proved not to be carriers of the typhoid or food poisoning germs before they were taken on. Facilities for the thorough washing of hands—preferably with antiseptic soaps—before handling food, should be ample in all large kitchens. Much, of course, might be provided for in future public health legislation, but it was not his purpose to forecast that. Suffice it to say that the prohibition by the Government of preservatives in food— so far from being wrong or brought about too quickly— was a step in the right direction, and in that they had lagged far behind the U.S.A.—unusual for Britain. It was the sheerest nonsense to suggest that because boric acid or such like was absent food became tainted, and so caused poisoning. Weak boric acid never did and never would prevent infection by virulent germs present in food. If all the food not quite fresh which was daily consumed in the British Isles were poisonous the population would be decimated in one week of hot weather : for warm weather certainly favoured the breeding and spread of the food poisoning bacilli. It was to his mind almost monstrous to insinuate, as had been done widely in some sections of the Press, that the Ministry of Health had done wrong in putting a stop to the doctoring of food by chemicals. It made a detached observer conclude that misguided busybodies had been allowed far too much scope to spread an erroneous notion. For it was tantamount to saying that the scientific advisers of the Government had collectively been either in gross error or over‐enthusiastic; a proposition which was unthinkable.

Nonresident fathers have the task of negotiating childrearing responsibilities while residing away from their children. Parenting stress arises when nonresident fathers perceive childrearing power differentials as maternal gatekeeping behaviors. In this pilot study, a mediation model was tested with a sample of Black fathers who reported coparenting a nonresident child or children with only one mother (n = 80). The proposed mediation model tested two hypotheses: (1) coparenting relationship and coparenting support, respectively, each have a direct effect on paternal stressors and (2) the effects of coparenting relationship and coparenting support on fathers’ paternal stressors are mediated through maternal gatekeeping behaviors. Findings indicate that cooperative coparenting lessens parental stressors such as concerns about role functions and concerns about their child’s behavior in the presence of controlling maternal gatekeeping behaviors.

This paper explores four works of contemporary fiction to illuminate formal and informal regulation of sex. The paper’s co-authors frame analysis with the story of their creation of a transdisciplinary course, entitled “Regulating Sex: Historical and Cultural Encounters,” in which students mined literature for social critique, became immersed in the study of law and its limits, and developed increased sensitivity to power, its uses, and abuses. The paper demonstrates the value theoretically and pedagogically of third-wave feminisms, wild zones, and contact zones as analytic constructs and contends that including sex and sexualities in conversations transforms personal experience, education, society, and culture, including law.

Among the wine producing countries of Europe, Italy takes the second place after France. And it is not at all a bad second, as the figures of the average wine production of the vine‐growing countries of Europe and the Mediterranean Basin for the ten years prior to the outbreak of war, i.e., from 1929 to 1939, will clearly demonstrate. They were: France, 58,624,000 hecto‐litres; Italy, 39,189,000 hectolitres; Spain, 19,290,000 hectolitres; Algeria, 17,309,000 hectolitres ; Roumania 8,281,000 hectolitres; and Portugal, 7,289,000 hecto‐litres. The six countries then produce an average of roughly 150,000,000 hectolitres of wine annually, or approximately 80 per cent. of the total world production, which is in the neighbourhood of 187,000,000 hectolitres. Thus Italy's output stands for just over one‐quarter of the European production and one‐fifth of the world crop. From her grape harvest, Italy produces each year round about 6,000,000 hectolitres of wine of quality and 1,200,000 hectolitres of Vermouths, Marsala and other special wines. Then roughly half a million hectolitres are devoted to the making of vinegar and another 4,000,000 go to the production of second‐class alcohol. The remainder of the crop is converted into the ordinary wines which until recently were mainly consumed by the Army and the civil population. But while quantitatively Italy takes second place among the European wine producers, actually, from the point of view of the yield per square kilometre of vines planted, she ranks first. That will be obvious when it is pointed out that France obtains a crop of approximately 114 hectolitres for every square French mile or kilometre, while the Italian figure for the same area is 132 hectolitres. No other country equals this.

Traditionally, information security management standards listing generic means of protection have received a lot of attention in the field of information security management. In the background a few information security management‐oriented maturity criteria have been laid down. These criteria can be regarded as the latest promising innovations on the information security checklist‐standard family tree. Whereas information security maturity criteria have so far received inadequate attention in information security circles, software maturity endeavours have been the focus of constructive debate in software engineering circles. Aims to analyze what the alternative maturity criteria for developing secure information systems (IS) and software can learn from these debates on software engineering maturity criteria. First, advances a framework synthesized from the information systems (IS) and software engineering literatures, including six lessons that information security maturity criteria can learn from. Second, pores over the existing information security maturity criteria in the light of this framework. Third, presents, on the basis of results of this analysis, implications for practice and research.