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The purpose of this study is to explore the feasibility of utilizing agricultural (almond shell, rice husk and wood) waste biochars for partial cement replacement by evaluating the relationships between the physiochemical properties of biochars and the early-age characteristics of cement pastes.

Biochars are prepared through the thermal decomposition of biomass in an inert atmosphere. Using varying percentages, biochars are used to replace ordinary Portland cement (OPC) in cement pastes at a water/binder ratio of 0.35. Characterization methods include XPS, FTIR, SEM, TGA, BET, Raman, loss-on-ignition, setting, compression and water absorption tests.

Accelerated setting in biochar-modified cement pastes is attributed to chemical interactions between surface functional groups of biochars and calcium cations from OPC, leading to the early development of metal carboxylate and alkyne salts, alongside the typical calcium-silicate-hydrate (C-S-H). Also, metal chlorides such as calcium chlorides in biochars contribute to the accelerate setting in pastes. Lower compression strength and higher water absorption result from weakened microstructure due to poor C-S-H development as the high carbon content in biochars reduces water available for optimum C-S-H hydration. Amorphous silica contributes to strength development in pastes through pozzolanic interactions. With its optimal physiochemical properties, rice-husk biochars are best suited for cement replacement.

While biochar parent material properties have an impact on biochar properties, these are not investigated in this study. Additional investigations will be conducted in the future.

Carbon/silicon ratio, oxygen/carbon ratio, alkali and alkaline metal content, chlorine content, carboxylic and alkyne surface functional groups and surface areas of biochars may be used to estimate biochar suitability for cement replacement. Biochars with chlorides and reactive functional groups such as C=C and COOH demonstrate potential for concrete accelerator applications. Such applications will speed up the construction of concrete structures and reduce overall construction time and related costs.

Reductions in OPC production and agricultural waste deterioration will slow down the progression of negative environmental and human health impacts. Also, agricultural, manufacturing and construction employment opportunities will improve the quality of life in agricultural communities.

Empirical findings advance research and practice toward optimum utilization of biomass in cement-based materials.

Acha and millet were cleaned, steeped in water, washed and spiced. Dry, granulated sweet potato was added and wet milled to produce a slurry. Two‐thirds of the slurry were gelatinized by the addition of boiled water and allowed to stand for two hours before the temperature was dropped to 50°C. The third part of the fresh slurry was added, mixed and allowed to stand for 12 hours, filtered through a cloth and sweetened by sucrose to produce kunun zaki. The effect of the two grains on the physiochemical properties (viscosity, total soluble solids, total solids, acidity, protein, fat, ash, moisture, carbohydrate and specific density) and sensory (colour, taste, odour, texture) quality were assessed. The physiochemical properties of the two grains were relatively similar. The mean scores for the flavour (odour and taste) are significantly different (P ≤ 0.05) with the acha based kunun zaki being more acceptable.

The purpose of this paper is to investigate some cheap and highly stable additives to improve the quality of lubricating oil.

The study was performed using phenol, p‐cresol and pyrogallol as antioxidants. The concentration of each antioxidant was varied between 0 and 1 per cent. Sample (50 ml) blended with the antioxidant was taken in the same trap. The trap was placed on water both maintained at a temperature of 50°C. Air was bubbled for the time duration of 6 h. After 6 h, the contents of the trap were carefully collected and characterized. The oxidation was performed in a specially designed glass made U‐shaped trap in the absence and presence of antioxidants. The trap containing sample was tied with an iron stand. Air was bubbled through the sample. The bubbling was assisted by the suction pump at room temperate (24°C). The sample was aerated for time duration of 6 h. After 6 h, the contents of the trap were carefully collected in a dried bottle for physicochemical tests.

The results indicate that phenol is the best antioxidant in concentration of 0.5 per cent amongst the three antioxidants used at room temperature as well as at 50°C. Amongst the antioxidants used, the order of suitability is phenol > pyrogallol > p‐creosol.

The antioxidants studied will help increase the service time of the lubricant to save money and to avoid environmental problems arising from careless disposal of used lubricating oils.

The purpose of this study was to characterise the physiochemical properties of selected exotic seasonal tropical fruits available in Singapore.

A total of 11 seasonal tropical fruits including cempedak, chiku, custard apple, jackfruit, longkong, mangosteen, red jambu, pearl jambu, rambutan, salak and starfruit were analyzed for their sugars, organic acids and free phenolic acids composition using liquid chromatographic methods. Total phenolic content (free and bound), total soluble solids and pH were determined using Folin‐Ciocalteu method, refractometer and pH meter, respectively.

Fructose, glucose and sucrose were the main sugars in all the fruits. Cempedak had the highest sucrose concentration, while custard apple had the highest content of fructose and glucose. Malic and citric acids were the major organic acids in most of the fruits, except for pearl jambu and red jambu where succinic acid was the dominant acid. The total phenolic content varied from 122.94 to 712.20 mg gallic acid equivalent (GAE)/kg fresh weight (FW). Ferulic (0.631 mg/kg) and sinapic acids (1.506 mg/kg) were the predominant free phenolic acids in custard apple, while caffeic acid was the main free phenolic acid in jackfruit, salak and starfruit.

The paper demonstrates that the physiochemical characteristics of the 11 tropical fruits varied markedly, which is responsible for the differential flavour and stability. The findings are useful for epidemiological research and predicting the degree of ripeness, stability and post‐harvest processing required for these fruits.

The purpose of this paper is to present an overview of different aspects of inulin functionality in meat and poultry products.

Several studies on the physiochemical, textural and sensorial effects of inulin incorporated in meat and poultry products as fat replacer and texture modifier were reviewed.

Inulin is a plant-derived carbohydrate composed of fructose units and glucosyl moieties at the end of the chain that exhibits unique nutritional and technological benefits. Among its main healthy characteristics, it has been reported to reduce the risk of colon cancer, arteriosclerosis, osteoporosis, diabetes and obesity, to maintain low levels of triglycerides and cholesterol in serum and stimulate the immune system. As a functional food ingredient, it can be used in various foods as a fat replacer, improves water-holding capacity and emulsion stability, as well as modifying the texture and viscosity of foods. Incorporation of inulin into meat and poultry products can be beneficial in producing low-fat products with desirable texture and sensory attributes.

There are limited reviews regarding the application of inulin in meat and poultry products. In this review, chemical composition and physicochemical properties of inulin, its health effects and various effects of inulin incorporation into meat and poultry products including, physicochemical, textural and sensory characteristics of these products are discussed.

The purpose of this study was to examine sensory attributes, physiochemical characteristics and consumer preference of drop sugar cookies prepared using high-amylose maize resistant starch (HAMRS) as a replacement for 10%, 20% and 30% of all-purpose (AP) flour as compared to a control made with 100% AP flour.

A balanced complete block experimental design was used to evaluate the eating quality of the resistant starch enriched cookies using a consumer panel. Consumer preference for the appearance, flavor, texture, moistness and overall acceptability of cookies was assessed. Diameter, height, spread ratio, hardness, moisture, pH, density, surface color and nutrient composition of cookies were analyzed.

Compared with the control cookies, the HAMRS cookies had lower diameters, higher, heights, reduced spreads, reduced % moisture losses and lower densities (p < 0.001). TA.XT Plus Texture Analyzer showed the HAMRS cookies had a softer texture than the control cookies (p < 0.0001). Evaluation of surface color showed no significant difference in lightness between the control and the HAMRS cookies. The HAMRS cookies were preferred over the control for appearance, texture and moistness in sensory evaluation with 42.5% of panelists choosing the 20% HAMRS replaced cookies as their overall preference. The 20% and 30% HAMRS replaced cookies qualify to be labeled as a “good source” and “excellent source” of fiber, respectively.

This data demonstrates that replacement of up to 30% of AP flour with HAMRS improves eating quality and dietary fiber content of sugar cookies. Our results show that HAMRS has good potential for developing high fiber cookies with minimal adverse impact on physical characteristics and notable improvements in sensory attributes and nutritional value.

To the best of the authors’ knowledge, this is the first study that has reported on the functionality, consumer preference and nutritional value of cookies enriched with a HAMRS that is available to consumers in the form of flour.

The purpose of this study is to investigate the viability of probiotics, physicochemical and sensory properties of reduced fat synbiotic ice cream.

The treatments were as follows: control was made by the addition of Lactobacillus salivarius NBIMCC 1589 and Lactobacillus crispatus NBIMCC 2451 (1:1). The treatments (T1, T2 and T3) were made with the addition of L. salivarius NBIMCC 1589 and L. crispatus NBIMCC 2451 (1:1) + 2% oat flour, 2% inulin and 4% oat flour + inulin (1:1). Physiochemical parameters (pH, moisture, fat, protein, fibre, ash, overrun, first dripping time and melting rate) were determined.

The ice cream with inulin and oat flour had lower moisture content, which was recorded 70.41, 69.88 and 68.82% for T1, T2 and T3, respectively. While the protein, fat and ash content of treated samples increased. The highest acidity (0.43%) was recorded in T3. The overrun increased by around 43% in T3 compared with control. The viable counts of probiotics were significantly (p = 0.05) decreased by two or three log cycles. Finally, T3 received the highest sensory score, which could be due to the combination between oat flour and inulin.

A novel ice cream was produced using a combination of inulin and oat flour, which enhanced the viability of added probiotics. Reduced fat synbiotic ice cream was a good carrier for probiotics, which facilitates the production of healthy dairy products.

Smoke and dust emissions from industrial furnaces can do great harm to the environment and human health. This paper aims to analyze the morphology, diameter and elements of the submicron particles from the furnace flues and the nearby ambient air by using two typical industrial furnaces, the sintering furnace and the electric furnace.

Two typical industrial furnaces, the sintering furnace and the electric furnace, were chosen in this study, to analyze the morphology, diameter and elements of the submicron particles from the furnace flues and the near-by ambient air.

The results show that the particles from the two furnaces are mainly in the small sizes of 0.3-0.6 μm. Particles from sintering plant flue are mainly spherical and rich in K and Cl, whereas those from the electric plant flue are mainly particles rich in metal elements, such as Zn and Fe, and have different morphology.

The particles in the atmosphere nearby the two furnaces contain aged particles from the flue, lots of spherical particles, rectangle particles and various aggregations. The elements of those particles are complex.

The purpose of this paper is a study designed to utilize Vigna mungo L. (black gram) flour to improve the protein quality of wheat through supplementation. Wheat is utilized as a cereal crop all over the world, but its protein quality is inferior owing to the deficiency of amino acids like lysine.

Black gram seeds were roasted and germinated and then incorporated at 10, 15 and 20 per cent level in wheat flour. The composite flour was evaluated for its chemical composition, physiochemical properties and rheological characteristics, and cookies were developed from the composite flour.

Chemical composition of composite flour revealed significant results (p < 0.05). The level of crude protein increased from 9.69 to 11.79 per cent, while ash and crude fat content enhanced from 0.33 to 1.80 per cent and 1.13 to 2.40 per cent, respectively. There was a significant effect (p < 0.05) on the sedimentation value by the addition of black gram in wheat flour. Water absorption of composite flour was higher than control (52.21 per cent), as maximum value was observed in flour having 15 per cent germinated black gram flour (69.45 per cent). Dough development time also increased from 2.90 min to 4.80 min. The pasting properties revealed significant results for all the parameters. Cookies were developed from composite flour, and sensory evaluation has shown that addition of pulse flour at 15 per cent yields cookies with better hedonic response.

The black gram is a locally grown legume crop, but there is a lack of systematic approach for its chemical composition and product development. Scientists are in urge to explore such economical and assessable food ingredients to cope with the nutritional deficiencies prevailing in the developing societies. In this regard, black gram has been recognized as a rich source of nutrients, so it can be exploited to improve wheat protein quality.

The importance of nutraceuticals and functional foods has been a topic of interest in nutrition research for many years. This review aims to summarize the findings on the nutritive value and health benefits of chia, as well as its use as a food fortificant.

Published literature on the nutritive value and therapeutic properties of chia has been reviewed.

Chia, an ancient grain, belongs to the mint family (Lamiaceae) and was cultivated in Mexico and Guatemala by the Mayas and Aztecs of a pre-Columbian era. In addition to being gluten-free, chia seeds are concentrated source of omega-3 fatty acids (mainly α-linolenic acid), fiber (insoluble) and polyphenolic compounds (myricetin, quercetin, kaempferol, chlorogenic and caffeic acids), which were found to be comparatively higher than many other grains, cereals and oily seeds. Chia supplementation has potential to lower incidence of cardiovascular disease, obesity, hypertension, cancer, diabetes, pruritus and celiac disease. Because of its nutraceutical and physiochemical properties, chia has been widely used as a whole seed, flour, seed mucilage, gel and oil for developing various enriched food products, such as bread, pasta, cakes, cookies, chips, cheese, yoghurt, meat, fish and poultry.

With advancement in nutrition research, chia would have a great future perspective as feed, food and medicine. However, further research is needed to validate the potential therapeutic effect of chia supplementation on human health.