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Mother Dough in Bread Making
Beatriz Bot,
Hugo Sánchez,
María de la Torre,
Carlos Osella
Issue:
Volume 2, Issue 2, March 2014
Pages:
24-29
Received:
10 February 2014
Published:
10 March 2014
Abstract: The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC. Breads were made applying both the French and the pan bread methods. Experts scored the external and internal characteristics of breads. When the sourdough is maintained at 5ºC and replenished every 24 hours, its stabilization is achieved at the day 10 with a pH of 4.40 and an acidity of 6.5 mass meq/100 g. By other hand, when the sourdough is maintained at 5ºC but is not replenished every 24 hours, pH and acidity are constant up to the day 3 and then a very important change is produced. The addition of 10% of mother dough improves quality of crumb structure and flavor in the French type bread while there is not an improved quality of the pan bread. Therefore, the French type bread is the kind of bread that best reflects the effect of using mother dough.
Abstract: The objective of this work was the preparation of mother dough and to study the effect produced on bread, besides to look for the kind of bread that best reflects the effect of using sourdough. pH and acidity were measured to sourdough without replenish during 7 days at 5ºC and to sourdough with replenishment every 24 hours, during 27 days at 5ºC...
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Isolation and Characterization of Pectin Extracted from Lemon Pomace during Ripening
A. K. M. Azad,
M. A. Ali,
Mst. Sorifa Akter,
Md. Jiaur Rahman,
Maruf Ahmed
Issue:
Volume 2, Issue 2, March 2014
Pages:
30-35
Received:
9 February 2014
Published:
20 March 2014
Abstract: The research was conducted to find out the various extraction conditions of pectin from lemon pomace under different of solvents (6M HCl, 1N H2SO4, 1N HNO3, 6.2g/100g citric acid, 1N acetic acid, combination with acetic acid and ammonium oxalate and distilled water), temperatures (70, 80, 90 and 1000C), times (30, 60, 90 and 120 min) and maturity stages (premature, mature and over ripen). Preliminary results showed that optimum conditions for extraction of pectin were found at a temperature of 1000C by 60 min on the basis of pectin yield and equivalent weight extracted with distilled water. Pectin extracted with distilled water was characterized in terms of yield, moisture content, ash content, equivalent weight, methoxyl content, degree of esterification and neutral sugar contents. There were significant differences (p< 0.05) in yields, equivalent weights, degree of esterifications and neutral sugars among the lemon pomace pectin extracted from premature, mature and over ripen maturity stages. The degree of esterification and methoxyl contents were varying depending upon the maturity stages. Therefore, the premature lemon pomace can be considered as rich source of pectin in terms of yield, methoxyl content, degree of esterification and anhydrouronic acid content.
Abstract: The research was conducted to find out the various extraction conditions of pectin from lemon pomace under different of solvents (6M HCl, 1N H2SO4, 1N HNO3, 6.2g/100g citric acid, 1N acetic acid, combination with acetic acid and ammonium oxalate and distilled water), temperatures (70, 80, 90 and 1000C), times (30, 60, 90 and 120 min) and maturity s...
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Magnitude and Factors Associated with Appropriate Complementary Feeding among Mothers Having Children 6-23 Months-of-Age in Northern Ethiopia; A Community-Based Cross-Sectional Study
Ergib Mekbib,
Ashenafi Shumey,
Semaw Ferede,
Fisaha Haile
Issue:
Volume 2, Issue 2, March 2014
Pages:
36-42
Received:
13 February 2014
Published:
20 March 2014
Abstract: Background- Adequate and appropriate complementary feeding during 6-23 months-of-age, is fundamental to the development of each child’s full human potential. Ethiopian national survey reports showed the minimum acceptable diet was 4.2% in same region. But in most cases only timely initiation is considered as the only indicator of complementary feeding. The aim of this study was to assess the prevalence of appropriate complementary feeding practices and associated factors among mothers having 6 - 23 months of age children in Northern Ethiopia. Methods- A community-based cross-sectional study design was conducted among 428 mothers who had children with 6-23 months of age in Northern Ethiopia. Simple random sampling was used to select the required number of sample. Pretest was done among 22 respondents out of the study area. A face-to-face interview was used to collect data using structured questionnaire. Data were entered with EPI info version 3.5.1 and cleaning and analysis was done by using SPSS version 16. Frequencies distribution, binary and multiple logistic regressions were done. OR with 95% confidence interval was computed to measure the strength of association. Results – The response rate was 98.6%. In this study only 10.75% (95% CI = 8.07, 13.95) children aged 6-23 months received appropriate complementary feeding. Child’s age (AOR=4.21), education level of mother (AOR=3.84), and postnatal care follow up (AOR=2.80) were found to be independent predictor of timely initiation of complementary feeding. Conclusion and recommendations – one out of ten mothers fed complementary foods appropriately to their children aged 6-23 months which was very low. Mothers who are illiterate and completed only primary school need more attention. All mothers must be encouraged to make postnatal care follow up.
Abstract: Background- Adequate and appropriate complementary feeding during 6-23 months-of-age, is fundamental to the development of each child’s full human potential. Ethiopian national survey reports showed the minimum acceptable diet was 4.2% in same region. But in most cases only timely initiation is considered as the only indicator of complementary feed...
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Studies on Chromium Picolinate Pre-Treated Albino Rats Given High Concentrations of Glucose D
Mieebi Martin Wankasi,
Gborienemi Simeon George,
Ngozi Nwankwo
Issue:
Volume 2, Issue 2, March 2014
Pages:
43-46
Received:
13 March 2014
Published:
30 March 2014
Abstract: The status of chromium as an essential nutrient is an ongoing debate despite its widespread use as supplement. Chromium supplement has been reported to improve glucose tolerance, insulin action and promote weight loss. This study examined the effect of given high concentrations of glucose D to chromium picolinate pretreated rats. Male albino wistar rats (36) fed a standard diet for approximately 6 weeks, weighing (170-210g), were used for this study. After an overnight 12 hours fasting, the rats were divided into 2 groups (A and B). The Group A rats, further divided into 6 sub groups of three rats each, received oral glucose load of (0, 5, 10, 20 40 and 80 g/kg of body weight) respectively within 3 hours. While group B rats, were all pre-treated with 4µg/kg of chromium picolinate one hour prior to administration of concentrations of glucose D in similar manner as in group A, respectively. Plasma insulin, plasma and urine glucose measured after 24 hours, showed no statistical significant differences (P>0.05) in the mean plasma glucose, urine glucose, and plasma insulin levels between the groups. In conclusion, Chromium picolinate does not appear to improve insulin sensitivity and change plasma glucose level.
Abstract: The status of chromium as an essential nutrient is an ongoing debate despite its widespread use as supplement. Chromium supplement has been reported to improve glucose tolerance, insulin action and promote weight loss. This study examined the effect of given high concentrations of glucose D to chromium picolinate pretreated rats. Male albino wistar...
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Detection and Extent of Extraneous Water and Adulteration in Milk Consumed at Hyderabad, Pakistan
Ghulam Shabir Barham,
Muhammad Khaskheli,
Aijaz Hussain Soomro,
Zaheer Ahmed Nizamani
Issue:
Volume 2, Issue 2, March 2014
Pages:
47-52
Received:
1 April 2014
Accepted:
24 April 2014
Published:
30 April 2014
Abstract: This study was designed to screen the various adulterants in the market milk sold in the vicinity of Hyderabad district of Sindh province, Pakistan during the year 2013. A total of 100 milk samples were collected, each of twenty (n= 20) from milk producers (MP), milk collectors (MC), middlemen (MM), processors (P) and dairy shops (DS), were examined for various adulterants. Among these adulterants water (91%) was found in majority of milk samples, followed by detergent (41%), cane sugar (31%), starch (27%), rice flour (24%), formalin (20%), sodium chloride and skimmed milk powder (19%), urea and hydrogen peroxide (15%), ammonium sulfate (13%), vegetable oil and boric acid (12%), caustic soda (11%), glucose (10%), arrowroot (9%), hypochlorite (5%), salicylic acid (4%) and sorbitol (3%) consumed at the vicinity of Hyderabad district of Sindh, Pakistan. Freezing point of 80% milk samples of MP, 90% of MC, 95% of MM, 90% of P and 100% of DS appeared towards 0 oC rather than that of control milk, and assumed to be adulterated with extraneous water. The averaged extent of water in milk sold by MC remarkably higher than that of other milk marketing channels, but statistically non-significant (P>0.05) with all milk intermediaries; MP, MC, P and DS, except MM in which the extent of water was found to be significantly (P<0.05) lower than MC. The risk of adulteration at DS, MM, MC and P was found non-significant (P>0.05) with each other, but significantly (P<0.05) higher than MP.
Abstract: This study was designed to screen the various adulterants in the market milk sold in the vicinity of Hyderabad district of Sindh province, Pakistan during the year 2013. A total of 100 milk samples were collected, each of twenty (n= 20) from milk producers (MP), milk collectors (MC), middlemen (MM), processors (P) and dairy shops (DS), were examine...
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