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Article
Publication date: 1 March 1982

P.J. Barnes and T. Galliard

The term rancid is used to describe either objectionable odours or tastes in many food products. In this article P.J. Barnes PhD and T. Galliard DSc, FRSC, FIFST outline the…

Abstract

The term rancid is used to describe either objectionable odours or tastes in many food products. In this article P.J. Barnes PhD and T. Galliard DSc, FRSC, FIFST outline the causes, methods of measurement and ways of preventing rancidity in foods.

Details

Nutrition & Food Science, vol. 82 no. 3
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 1 April 1982

P.J. Barnes

Since the 1940s when cars and tractors began to replace horses in transport and agriculture, the acreage of oats grown in the UK has decreased dramatically. But recently oats have…

Abstract

Since the 1940s when cars and tractors began to replace horses in transport and agriculture, the acreage of oats grown in the UK has decreased dramatically. But recently oats have been receiving renewed attention from food scientists and nutritionists

Details

Nutrition & Food Science, vol. 82 no. 4
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 12 February 2018

Savita Rani, Rakhi Singh, Rachna Sehrawat, Barjinder Pal Kaur and Ashutosh Upadhyay

Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the…

1175

Abstract

Purpose

Pearl millet (Pennisetum glaucum) is a rich source of nutrients as compared to the major cultivated cereal crops. However, major factors which limit its utilization are the presence of anti-nutritional factors (phytate, tannins and polyphenols) which lower availability of minerals and poor keeping quality because of higher lipase activity. Therefore, this paper aims to focus on the impact of different processing methods on the nutrient composition and anti-nutritional components of pearl millet.

Design/methodology/approach

This is a literature review study from 1983 to 2017, focusing on studies related to pearl millet processing and their effectiveness in the enrichment of nutritional value through reduction of anti-nutritional compounds.

Findings

From the literature reviewed, pearl millet processing through various methods including milling, malting, fermentation, blanching and acid as well as heat treatments were found to be effective in achieving the higher mineral digestibility, retardation of off flavor, bitterness as well as rancidity problems found during storage of flour.

Originality/value

Through this review paper, possible processing methods and their impact on the nutrient and anti-nutrient profile of pearl millet are discussed after detailed studied of literature from journal articles and thesis.

Details

Nutrition & Food Science, vol. 48 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 28 April 2021

Hasmadi Bin Mamat, Yeoh Wan Chen, Mansoor Abdul Hamid, Jahurul Md Haque Akanda, Arif Kamisan Pusiran and Mohamad Khairi Zainol

This study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.

Abstract

Purpose

This study aims to investigate the effects of incorporating seaweed composite flour on soft roll dough rheological characteristics and quality.

Design/methodology/approach

In this study, wheat flour was substituted with seaweed powder obtained from red seaweed (Kappaphycus alvarezii) at varying proportions (100:0; 99:1; 98:2; 97:3; 96:4; 95:5, 94:6, 93:7 and 92:8) and applied in soft roll production. The effects of seaweed composite flour were evaluated in terms of rheological characteristics, proximate composition and physical properties. The sensory characteristics of the soft rolls was evaluated by 40 untrained panellists by using a hedonic scale.

Findings

Farinograph analysis of the soft roll doughs showed that the incorporation of seaweed powder promoted an increase in water absorption, development time and mixing tolerance index, whereas it decreased stability time. Analysis of the proximate composition of the soft rolls showed that protein and carbohydrate contents decreased, but moisture, ash and crude fibre contents substantially increased. Dietary fibre increased with the increase in the proportion of seaweed powder added. The specific volume, bulk density and firmness of the soft rolls ranged from 3.01 to 5.48 cm3/g, 0.18 to 0.33 g/cm3 and 1.86 to 20.63 N, respectively. Sensory evaluation results showed that the mean score of sensory attributes decreased as the proportion of seaweed powder added was increased in the formulations. With regard to the overall acceptability, the panellists preferred the soft rolls with the least amount of seaweed powder added. The results of hedonic tests revealed that the panellists' acceptance decreased as higher amounts seaweed powder were added in the formulations.

Originality/value

This study showed that the seaweed powder of K. alvarezii can be utilised as an ingredient to improve the nutrient composition of baked products.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 30 January 2007

S.S. O'Brien, D. Lindsay and A. von Holy

The purpose of this paper is to assess equipment surfaces associated with the production of Baker's compressed yeast for microbial biofilms.

1092

Abstract

Purpose

The purpose of this paper is to assess equipment surfaces associated with the production of Baker's compressed yeast for microbial biofilms.

Design/methodology/approach

Yeast and bacteria (aerobic plate counts – APC, Enterococcus, E. coli and coliforms) attached to five processing equipment surfaces in a yeast processing factory were enumerated after dislodging from stainless steel squares (“mock” surfaces), or swabbing, after 7, 14, 21 and 28 days of yeast of production. Attached populations were visualized by scanning electron microscopy (SEM).

Findings

A similar increasing trend in attached bacterial counts on all equipment surfaces was observed over 28 days using both “mock” surface and swabbing techniques. However, bacterial and viable yeast counts obtained using “mock” surfaces were significantly higher (P<0.05) by ca. 1 to 2.5 log CFU/cm2 compared to corresponding counts obtained by swabbing. Overall E. coli and coliform counts were below the lower detection limit (0.7 log CFU/cm2), Enterococcus counts ranged from 2.30 log CFU/cm2 to 4.69 CFU/cm2, and APC ranged from 2.17 CFU/cm2 to 4.89 CFU/cm2. Highest attached bacterial counts were consistently recorded on the hopper and extruder. SEM of “mock” surfaces confirmed the accumulation of yeast cells and attachment of rod and coccoid‐shaped bacterial cells. Predominant surface‐associated bacterial populations were Enterococcaceae (70%), Lactobacillus (20%) and Gram‐negative rods (10%).

Originality/value

Biofilms on stainless steel yeast processing equipment surfaces may act as potential sources of during production spoilage contamination of Baker's compressed yeast.

Details

British Food Journal, vol. 109 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 29 March 2011

Alison M. Kane, Ruthann B. Swanson, Brenda G. Lyon and Elizabeth M. Savage

Staling, the progressive non‐microbial deterioration of quality, is influenced by baked product fat, sugar and moisture levels. Although 50 percent sugar replacement with an…

824

Abstract

Purpose

Staling, the progressive non‐microbial deterioration of quality, is influenced by baked product fat, sugar and moisture levels. Although 50 percent sugar replacement with an acesulfame‐K‐dextrose blend, and/or 50 percent fat replacement with dried plum puree, produces acceptable oatmeal and chocolate chip cookies within one day of baking, flavor and texture changes with continued storage are unknown. The purpose of this paper is to profile three oatmeal and chocolate chip cookie formulations.

Design/methodology/approach

Three oatmeal and chocolate chip cookie formulations (control, reduced‐in‐fat (50 percent) and reduced‐in‐fat and sugar (50 percent)) were profiled 1, 3, 5 and 7 days post‐bake by a trained sensory panel (n=8) using the Spectrum®‐approach on 0‐15 point linescales; three replicates were obtained. Water activity was determined on six replicates. Data were analyzed with PROC Mixed and PDIFF (p<0.05).

Findings

Water activity increased with modification; increases (aW<0.60) do not support microbial growth. Day 1 flavor and texture reformulation effects mirror those previously reported. Storage effects across all formulations (p<0.05) on oatmeal and chocolate chip cookie sensory attributes are within one linescale unit. Different significant (p<0.05) formulation×storage interactions suggest staling patterns differ with cookie type. Water activity increased during storage for chocolate chip cookies only; practical significance is questionable. Panelists' comments suggesting oxidative effects for both controls by day 5 are consistent with water activity.

Originality/value

Consumption of products with improved nutritional profiles can assist consumers in bringing their diets in‐line with dietary recommendations. Maximizing benefits requires continued selection of modified rather than non‐modified products. Technical issues (sensory characteristics, nutritional profile and storage convenience) do not appear to limit consumer selection of these reformulated cookies.

Details

Nutrition & Food Science, vol. 41 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Book part
Publication date: 25 August 2020

Jason O. Manaois, Chantal Ellis S. Tabo-Corpuz and Andrew G. Heise

This chapter reviews the empirical evidence for Psychological First Aid (PFA) in the context and experience of the Southeast Asian (SEA) region. First, this chapter provides the…

Abstract

This chapter reviews the empirical evidence for Psychological First Aid (PFA) in the context and experience of the Southeast Asian (SEA) region. First, this chapter provides the definition and background of PFA and its core principles, to explain the basis for doing PFA as part of an integrated approach to disaster mental health. Second, the existing literature on the effectiveness of PFA is reviewed. Third, this chapter examines the application and adaptation of PFA in SEA. Implications and recommendations are provided at the end of the chapter.

Details

Resistance, Resilience, and Recovery from Disasters: Perspectives from Southeast Asia
Type: Book
ISBN: 978-1-83909-791-1

Keywords

Article
Publication date: 2 November 2015

Regina M. Hechanova, Pia Anna P. Ramos and Lynn Waelde

The purpose of this paper is to develop and evaluate a culturally sensitive and mindfulness informed psychological first aid (PFA) intervention for use with disaster workers in…

1016

Abstract

Purpose

The purpose of this paper is to develop and evaluate a culturally sensitive and mindfulness informed psychological first aid (PFA) intervention for use with disaster workers in the Philippines intended to increase disaster knowledge and disaster coping self-efficacy.

Design/methodology/approach

The study used a non-experimental, pre-test, post-test design. Measures of disaster knowledge and disaster coping self-efficacy were measured before and after the PFA intervention.

Findings

Paired sample t-tests revealed significant pre/post-increases in knowledge about disaster reactions and disaster coping self-efficacy. Workshop evaluations indicated that the following proportions of participants rated these workshop components as the most useful: mindfulness, information about disaster reactions, small group sharing, information about coping, and the open space activity.

Research limitations/implications

As in many disaster studies, it was not possible to include a randomized control group in the design. Another limitation was that only pre- and post-intervention data were collected. Future research should include longer-term follow-ups with participants to assess whether the benefits of the intervention are maintained over time. Future research may wish to address the limitations of the study including the lack of a control group and obtaining follow-up data to enable more robust conclusions.

Practical implications

These results indicate how the use of a group-based intervention may be helpful especially in a collectivist culture. At the same time, acknowledging cultural values such as spirituality is an important component to providing psychosocial support for survivors. Mindfulness was found useful both as an initial calming activity as well as a means for helping survivors manage their stress reactions. Finally, the utilization of an open space activity can also be a helpful problem-solving mechanism when done in intact groups, as it enhances not just self-efficacy but also community efficacy among survivors.

Originality/value

The study contributes to the dearth of knowledge on the use of PFA when used in a group, collective, and developing country setting.

Details

Disaster Prevention and Management, vol. 24 no. 5
Type: Research Article
ISSN: 0965-3562

Keywords

Article
Publication date: 1 January 1966

LOUGHBOROUGH was the first of the post‐war schools to be established in 1946. This resulted from negotiations of representatives of the Library Association Council with technical…

Abstract

LOUGHBOROUGH was the first of the post‐war schools to be established in 1946. This resulted from negotiations of representatives of the Library Association Council with technical and other colleges which followed their failure to secure facilities within the universities on the terms of the L.A. remaining the sole certificating body. The late Dr. Herbert Schofield accepted their terms and added a library school to already varied fields of training within his college.

Details

New Library World, vol. 67 no. 7
Type: Research Article
ISSN: 0307-4803

Article
Publication date: 1 June 1952

ERNEST A. SAVAGE

Yes; “the friendliest library in the world” is Joseph Hone's description of the National Library of Ireland, and according to Stephen Gwynn it was under “one of the most…

Abstract

Yes; “the friendliest library in the world” is Joseph Hone's description of the National Library of Ireland, and according to Stephen Gwynn it was under “one of the most enthusiastic librarians the world has known”. They wrote of a time when Thomas W. Lyster, Dr. R. I. Best and William Kirkpatrick Magee were that Library's eager hosts. Happily Dr. Best and Mr. Magee are with us. It is my misfortune not to have met them. But Lyster I knew well; he was my friend, as far as friendship is possible to men who meet only at Conferences, and when all the approaches must come from the “don”.

Details

Library Review, vol. 13 no. 6
Type: Research Article
ISSN: 0024-2535

1 – 10 of 31