Search results for "Flour"
showing 10 items of 119 documents
Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine
2016
Abstract The use of pseudo-cereals for wheat products making is to fortify the deficiency of nutritional value in wheat flour. However rich in proteins plant additives could increase acrylamide content in baked products. The present study was focused on acrylamide reduction in wheat flour biscuits supplemented with lupine and defatted flaxseed flour treated by solid state (SSF) and submerged (SMF) fermentations by Lactobacillus sakei , Pediococcus pentosaceus and Pediococcus acidilactici strains. After fermentation the decrease in asparagine was on average of 67.6 and 80.6%, and reducing sugar contents were reduced by 18 and 79.4% in flaxseed and lupine, respectively. The most effective acr…
Adaptation and Measurement Invariance by Gender of the Flourishing Scale in a Colombian Sample
2021
There is increasing interest in the study of flourishing as an indicator of subjective wellbeing. The objective herein was to adapt and study the psychometric properties of Diener’s Flourishing Scale (FS) among the Colombian population. Accordingly, a cross-sectional study was conducted with a non-probability sample of 1255 Colombian adults. The scale’s structure, invariance by gender, and convergent and concurrent validity were studied from a confirmatory perspective using structural equation models. The confirmatory factor analysis showed excellent fit indicators for the one-dimensional structure (CFI = 0.985, RMSEA = 0.039, SRMR = 0.020) as well as for the convergent (CFI = 0.909, RMSEA …
The Țigani Community Adaptability to Changes in Rural Romania and the COVID-19 Impact
2021
Romanian rural villages are struggling to survive present times when youngsters leave for a better life in the city while elders work the land like a hundred years ago. Our paper integrates human environments research with public health preparedness, presenting the Țigani (Gypsy/Roma) ethnic group from rural Romania as an example to the world. The future security of mankind will require a new understanding of the human place in its environment. That will lead to a new society, not the most powerful or intelligent, but the one that is more adaptable to changes, with sensitive and interconnected community members. Therefore, the Țigani ethnic group that fought for its rights and flourished de…
Happiness in advanced adulthood and the elderly
2016
The purpose of this study was to critically analyse the role that positive emotions, flourishing and mindfulness have among the elderly. It was explored how these concepts can contribute to successful aging and higher levels of happiness in this population. To this end, we conducted a non-experimental correlational study with 329 participants, aged from 55 to 98 years. Questionnaires were used to collect data through the following instruments: a socio-demographic questionnaire, Mindful Attention Awareness Scale (MAAS), Satisfaction With Life Scale (SWLS) and PANAS (Positive and Negative Affect Schedule), FS (Flourishing scale), PST (Positivity test), MHI-5 (Mental Health Inventory -- 5).
The Effect of Some Commercial Fibers on Dough Rheology
2011
Bread is largely consumed and could be used as a carrier for different nutrients. Fibers play an important role in human nutrition but the bread are depleted in this nutrient. For fibers, supplementation could be used different sources. The fibers needed to be tested before their use in breadmaking. This work investigates how some commercial fibers (Exafine, Apple AF12, Potato KF 200, Oat HF 200 and Wheat WF400) influence the rheology of dough at 10 and 15 % addition. All fibers increased the water absorption and development time because of competition for water between fibers and flour component. Product Apple AF12 deteriorates the dough rheology by dough stability reduction and increases …
The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content
2018
The aim of this study was to investigate the influence of additives such as plants belonging to Lamiaceaefamily (Thymus vulgaris, Carum carvi, Origanum vulgare, Ocimum basilicum, and Coriandrum sativum), scalded flour (SF) or scalded flour fermented with Lactobacillus plantarumLUHS135 (SFFLp) on the quality and acrylamide formation in wheat bread. The formation of acrylamide and bread quality significantly depended on the king of plants used and the amount of SF and SFFLp used. The additives of T. vulgarisand SF increased the content of acrylamide by 3.4-fold in comparison with bread prepared without SF, whereas the addition of SFFLp significantly reduced the content of acrylamide in bread,…
The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation
2020
Tarhana is produced at batch systems in which the microbiota has changed accordingly to the microbial load from ingredients. In order to stabilize the microbiota, the effects of backslopping carried out under different temperature regimes (25 and 30 °C), pH (3.70 and 4.00) and inoculation rates (5, 10 and 15%) on lactic acid bacteria (LAB) diversity were determined in tarhana dough. LAB and Total Aerobic Mesophilic Bacteria (TAMB) numbers increased in all tarhana dough samples subjected to backslopping. Temperature and pH significantly affected the microbiological diversity of tarhana whereas the different inoculation rates did not. Tarhana dough showed complex tarhana microbiota following …
Maldivian Tourist Resorts and their Environmental Impact
1993
In the past two decades, the Maldivians have built up a flourishing tourist industry. Tourist resorts have been established on hitherto uninhabited small islands and by 1990 the number of tourists has increased to nearly 200 000. The Maldivian tourist resorts represent a special type of tropical beach resorts catering only to the tourists’ needs for accommodation, board, leisure and recreation. They are distinctly separate from the islands inhabited by the Maldivians and intercultural communication does not take place. These resorts are in effect ‘tourist enclaves’. Holiday facilities in the resorts are clearly geared to the coastal environment - the beach, lagoon and reef. The impact of to…
Spaghetti Enriched with Inulin: Effect of Polymerization Degree on Quality Traits and α-Amylase Inhibition.
2022
Inulin is considered a dietary fiber and represents a noteworthy ingredient for food biofortification due to its health effects and its neutral taste. The aim of the work was the evaluation of the quality of pasta produced using whole-meal flours of two ancient Sicilian landraces (Senatore Cappelli-CAP and Timilia—TIM) fortified with two types of inulin (long-chain topinambur inulin IT and low-chain chicory inulin IC), at two different levels of substitution (2 and 4%) to evaluate its possible effect on α-amylase inhibition. The color indices L* and a* were mainly influenced by cultivars, while IT improved the sensory attributes, mainly the elasticity sensation, and influenced l…
I batteri lattici delle cariossidi del grano: influenza geografica, varietale e del periodo di invecchiamento
2021
Il presente articolo riporta i dati di alcune ricerche volte a risalire all’origine dei batteri lattici degli impasti acidi. A tal proposito, i batteri lattici del frumento di quattro varietà moderne sono stati monitorati a partire dalle spighe. Le cariossidi ospitavano livelli di microrganismi inferiori rispetto a quelli rilevati sulle spighe e queste ultime livelli inferiori rispetto alle semole. La minore biodiversità lattica è stata riscontrata sulle cariossidi, mentre le semole hanno mostrato la maggiore ricchezza di specie e ceppi. Al fine di valutare la resistenza dei batteri lattici del grano durante l’invecchiamento, le cariossidi di due varietà antiche e due moderne di grani duri …