Optimization Method of Whole Wheat Flour, Soybean Flour, Oyster Meat Powder for Nutrient- Dense Composite Flour

Aim: To study the production of Nutrient – Dense Composite Flour from the blends of whole wheat flour, soybean flour (full fat) and oyster meat powder. Study Design: The study was design using the D-optimal combination design of Response Surface Methodology (RSM). Place and Duration of Study: The study was carried out at Department of Food, Nutrition and Home Science, University of Port Harcourt (Processing of raw materials) and the Department of Food Technology, Federal Institute of industrial research Oshodi, Lagos (Analysis of raw materials) between October 2021 and August 2022. Methodology: The raw materials were each processed to have wholesome flours, and then they were combined according to the matrix generated, which had ranges of 70 – 100%, 0 – 22%, and 0 – 8% for whole wheat flour (WWF), soybean flour (SBF) and oyster meat powder (OMP) respectively. Results: The design was used to assess the significance (5% probability) of the moisture, fat, and protein content, which ranged from 8.09 to 11.37%, 1.80 to 8.52% and 9.70 to 19.07% respectively; the water absorption (72.00 - 79.10BU), dough stability (9.3 - 17.5BU) and mixing tolerance index (25 - 50BU); and lightness and yellowness, which ranged from 65.48 - 83.2 and 13.77 - 23.58 respectively, of the flour blends. Protein content, water absorption dough stability, and mixing tolerance index were prioritized while moisture content, fat content, and yellowness were minimized for the numerical optimization of the responses. This study highlights the possibilities of utilizing non-conventional raw materials in the production of composite flour with balance nutritional and baking qualities. Conclusion: The best flour combination was 72.51% whole wheat flour, 19.63% soybean flour, and 7.86% oyster meat powder.

Optimización del proceso de fritura por inmersión de la arepa con huevo utilizando metodología de superficie de respuesta / Optimization of the deep fat frying process of arepa con huevo using response surface methodology

RESUMEN Los alimentos fritos son consumidos debido a sus características de palatabilidad y textura. Sin embargo, una limitante es el contenido de grasa que adquieren, lo cual es catalogado como un riesgo para la salud. Por lo tanto, se han desarrollado estrategias para controlar el proceso de fritura y obtener productos con bajos contenidos de grasa. La arepa con huevo (AH) es un alimento autóctono y consumido en Colombia. El objetivo de este estudio fue optimizar la fritura de AH, analizando la relación temperatura-tiempo sobre los atributos de calidad. Las muestras se formularon con masa de maíz y huevos de gallina, en forma de placa circular. La inmersión se realizó en aceite de palma®, utilizando un diseño central compuesto rotable. La humedad disminuyó con el aumento de los factores. Las muestras fritas a temperaturas altas y tiempos cortos absorbieron el menor contenido de grasa. La luminosidad disminuyó con el aumento de la temperatura, mientras que la variación del color y la dureza aumentaron con el tiempo del proceso. La deseabilidad máxima fue de 0,84 obteniendo la mejor combinación de los factores a 180,8 °C y 364,8 s. La optimización de la fritura hace posible obtener AH con bajo contenido de grasa.

ABSTRACT Fried foodstuffs are consumed by their characteristics of palatability and texture. However, one of the main disadvantages is the high oil content that these acquire, which is classified as a risk for health. Hence, strategies have been developed in order to control frying process and obtain products with a lower fat content. The arepa con huevo (AH) is an autochthonous and consumed foodstuff in Colombia. The objective of this study was to optimize the frying of AH, analyzing the temperature-time relationship on quality attributes. The samples were made in the form of a circular plate and were formulated with maize dough, and hen's eggs. The process was performed in refined palm oil® and a rotating composite central design was applied. Moisture decreased when increasing factors. The samples fried at high temperatures and short times had lowest oil uptake. The luminosity decreased with increasing temperature, whereas the color variation and the hardness increased with the time of the process. The desirability was 0.84 point where the best combination of factors was at 180.8 °C and 364.7 s. The optimization of the deep fat frying makes it possible to obtain AH with a low oil content.

A propósito de lastro, peso e leveza na instituição psicanalítica / About ballast, weight, and lightness in the psychoanalytic institution / A propósito del lastre, peso y levedad en la institución psicoanalítica / À propos de lest, poids et légèreté dans l'institution psychanalytique

Tomando o mito de Perseu como ponto de referência, o autor faz um breve voo sobre a instituição psicanalítica em geral, e sobre a instituição psicanalítica paulista, ressaltando seus momentos e atos fundadores. Deles, derivariam todo o lastro e o peso institucional, sendo dever de cada um a discriminação crítica entre um e outro, para que a psicanálise possa manter seu vigor original.

Taking the myth of Perseus as the reference point for his paper, the author writes a brief overview on the psychoanalytic institution in general. When the author writes about the psychoanalytic institution of São Paulo, he emphasizes its moments and founding acts, from which all the institutional "ballast" and weight would derive. The author believes everybody must critically distinguish that ballast from that weight in order to enable Psychoanalysis to keep its original vigor.

Tomando el mito de Perseo como punto de referencia, el autor realiza un breve vuelo sobre la institución psicoanalítica en general y sobre la institución psicoanalítica paulista, resaltando sus momentos y actos fundantes. De los mismos derivarían todo el lastre y el peso institucional, siendo deber de cada uno discriminar críticamente entre ambos para que el psicoanálisis pueda mantener su vigor original.

Tout en prenant comme point de repère le mythe de Persée, l'auteur fait un bref survol sur l'institution psychanalytique en général, et sur l'institution psychanalytique de São Paulo en particulier, en mettant en évidence leurs moments fondateurs et leurs actions fondatrices. C'étaient de ceux-ci qui dériveraient tout le lest et le poids institutionnel, et c'était le devoir de chacun faire la discrimination critique entre l'un et l'autre, pour que la psychanalyse puisse maintenir son vigueur original.

Influence Of Porcelain Thickness And Repeated Firings On The Color Of Metal - Ceramic Restorations - An In Vitro Study.

Background & Objectives: Color matching between ceramic restorations and natural teeth has been a major challenge in dentistry. Faults may occur during shade matching procedure in the dental clinic or in the laboratory at the time of fabrication of restoration. This study assessed the effect of porcelain thickness and repeated firing on the color of metal-ceramic restorations. Method: Thirty 12mm square samples of nickel chromium alloy were prepared and divided into three groups of 10 samples each. All samples were fired with opaque porcelain followed by dentin porcelain maintaining the dentin thickness to 1mm, 2mm and 3mm with silicon molds. The color of all the samples was measured with a spectrophotometer after 1st firing. Samples were subjected to repeated firing and color was again measured after 4th firing, 7th firing, 10th firing and 13th firing. The data was subjected to statistical analysis. Results: The results showed that increasing the thickness of porcelain resulted in significant increase in the Lightness (L*) and decrease in the Chroma (C*) of the samples. It also demonstrated that repeated firing did not cause significant color change (ΔE) on repeated firing of 1mm and 2mm, however, repeated firing of 3mm samples showed substantial color changes (ΔE) on repeated firing but this change was within acceptable limits of oral environment. Interpretation and Conclusion: The results of the study suggest that increased thickness of the dentin porcelain increases the Lightness (L*) thereby reducing the graying effect of the opaque layer. Therefore, maximum tooth reduction should be encouraged without violating the pulp integrity to provide enough space for the bulk of porcelain for better esthetic results. The results also show that repeated firing does not affect the color stability of the porcelain samples tested although significant color changes were seen with 3mm samples which were within acceptable limits of oral conditions. So, it can be inferred that repeated firing of the porcelain can be done to achieve correct contours and shape of the restorations.

Efectos de los tratamientos térmicos en la concentración de vitamina C y color superficial en tres frutas tropicales

Introducción. La vitamina C es conocida por sus propiedades antioxidantes, y el color superficial es un importante atributo sensorial que incide en la compra final del consumidor. Objetivo. Determinar el efecto de los tratamientos térmicos sobre la concentración de vitamina C y el color superficial en guayaba (psidium guajava), mango (mangifera indica) y tomate de árbol (Solanum Betaceum Cav). Materiales y métodos. 120 g de muestras cortados homogéneamente en triplicado se sometieron a los tratamientos de cocción con agua (92 °C durante 10 minutos), vapor saturado (92 °C durante 10 minutos), microonda (760 W durante dos minutos), y horno (250 °C durante 10 minutos); finalizado el tratamiento de calor las muestras se enfriaron rápidamente y se procedió a determinar los propiedades fisicoquímicas de pH, acidez, sólidos solubles, concentración de vitamina C, y las coordenadas colorimétricas CIE L*a*b*. Resultados. Después de los tratamientos térmicos, el método de calor con horno registró la mayor reducción de vitamina C en los frutos de guayaba mientras que la cocción con vapor y microonda no afectó la concentración inicial de este micronutriente. Por otra parte los tratamientos de calor no afectaron el color superficial de los frutos de mango; por el contrario, en guayaba se reduce significativamente el valor de L*, y en tomate de árbol todas las variables de color son afectadas significativamente. Conclusión. El método de cocción con microonda fue el tratamiento que menos afectó la concentración final de la vitamina C en las muestras analizadas.

Introduction. Vitamin C is known for its antioxidant properties and the surface color is an important sensory attribute that affects their purchase by the final consumer. Objective. To determine the effect of thermal treatments on the concentration of vitamin C and the surface color in guava (Psidium guajava), mango (Mangifera indica) and tree tomatoes (Solanum Betaceum Cav). Materials and methods. 120 g of samples in triplicate and homogeneously cut, underwent baking treatments with water (92 ° C for 10 minutes), saturated steam (92 ° C for 10 minutes), microwave (760 W for two minutes) and oven (250 ° C for 10 minutes). Once the heat treatment was completed, the samples were cooled rapidly and the physicochemical properties of pH, acidity, soluble solids, vitamin C concentration and CIELab colorimetric coordinates were determined. Results. After the thermal treatments were performed, the oven heat method registered the largest vitamin C reduction in the guavas, while the cooking with steam and microwave did not affect the original concentration of this micronutrient. On the other hand, the heat treatments did not affect the superficial color of the mangos. In guavas the value of L*, was significantly reduced and in tree tomatoes all of the color variables were significantly affected. Conclusion. The method microwave cooking was the treatment less affected the final concentration of vitamin.

Introdução. A vitamina C é conhecida por suas propriedades antioxidantes, e a cor superficial é um importante atributo sensorial que incide na compra final do consumidor. Objetivo. Determinar o efeito dos tratamentos térmicos sobre a concentração de vitamina C e a cor superficial na goiaba (Psidium guajava), manga (Mangifera indica) e tomate de árvore ou Tamarilho (Solanum Betaceum Cav). Materiais e métodos. 120 g de amostras cortados homogeneamente em triplicado se submeteram aos tratamentos de cocção com água (92 °C durante 10 minutos), vapor saturado (92 °C durante 10 minutos), microonda (760 W durante dois minutos), e forno (250 °C durante 10 minutos); finalizado o tratamento de calor as amostras se enfriaram rapidamente e se procedeu a determinar os propriedades físico-químicas de pH, acidez, sólidos solúveis, concentração de vitamina C, e as coordenadas colorimétricas CIElab. Resultados. Depois dos tratamentos térmicos, o método de calor com forno registrou a maior redução de vitamina C nos frutos de goiaba enquanto que a cocção com vapor e microonda não afetou a concentração inicial deste micronutriente. Por outra parte os tratamentos de calor não afetaram a cor superficial dos frutos de manga; pelo contrário, na goiaba se reduz significativamente o valor de L*, e no tomate de árvore todas as variáveis de cor são afetadas significativamente. Conclusão. O método de cocção com microonda foi o tratamento que menos afetou a concentração final da vitamina C nas amostras analisadas.

Organização espacial na percepção visual de luminosidade / Spatial organization in visual perception of lightness

Este estudo analisou a influência de variações físicas dos estímulos, com base na organização espacial de figura-fundo criada pela associação dos efeitos ilusórios de contraste simultâneo de luminosidade e de contornos subjetivos. A cada participante, no total de 64, foram apresentadas 160 matrizes de escolha, cada uma composta de um estímulo modelo e quatro estímulos de comparação, devendo ser identificado qual dos quatro estímulos de comparação correspondia ao estímulo modelo. A diferença significativa entre as médias de ajuste visual verificadas para a condição de contorno subjetivo médio e para a condição controle (sem contorno) mostrou que a formação clássica de contornos subjetivos de Kanizsa, quando associada ao efeito de contraste simultâneo de luminosidade, influenciou a percepção de luminosidade dos participantes.

This study investigated the influence of physical variations of stimuli, based on the spatial organization of figure-ground, which is created by the association of illusory effects of simultaneous lightness contrast and subjective contours. One hundred and sixty matrixes were presented to each participant, among a total of 64. Each matrix was composed of one sample stimulus and four comparison stimuli, and the task was to identify which of the four comparison stimuli corresponded to the sample stimulus. The significant difference between the averages of visual adjustment that were verified for the medium subjective contour and for the control condition (without contour) showed that the classical formation of Kanizsa subjective contours influenced visual perception when associated with the effect of simultaneous lightness contrast.

Kinetics of heat-induced color change of a tuna-vegetable mixture / Cinética del cambio de color inducido por el calor en una mezcla de atún con vegetales / Cinética da mudança de cor induzido pelo calor em uma mistura de atum com vegetais

Heat induced color change kinetics in a tuna-vegetable mixture was evaluated by measuring color parameter "L" (Hunter-Lab) and 5-hydroxi-methyl-furfural (5-HMF) accumulation. For this purpose small reusable stainless steel TDT cans were used and the kinetic studies performed in a temperature range characteristic of thermal processing of low acid canned foods (110-125°C). The color parameter L was better described by a pseudo zero order while a pseudo first order reaction was found for 5-HMF accumulation, indicating the progression of the Maillard reaction during heating. In both cases, temperature dependence of the rate constants followed the Arrhenius relationship, with Ea= 92.0 and 38.9kJ·mol-1 for lightness L and for 5-HMF accumulation, respectively. The color parameter L was more sensitive to temperature changes than 5-HMF accumulation, and therefore is suggested for evaluation of heat induced color changes in this product.

Se evaluó la cinética del cambio de color inducido por el calor en una mezcla de atún con vegetales mediante la medición del parámetro de color "L" (Hunter-Lab) y la acumulación de 5-hidroxi-metil-furfural (5-HMF). Los estudios cinéticos se llevaron a cabo en un rango de temperatura característico del procesamiento térmico de alimentos de baja acidez (110-125°C), empleando envases TDT reutilizables. El parámetro de color L tuvo un mejor ajuste a una cinética de pseudo orden cero, mientras que la acumulación de 5-HMF se ajustó a una cinética de pseudo orden uno, indicando el desarrollo de la reacción de Maillard durante el calentamiento. En ambos casos, la dependencia de la constante de la velocidad de reacción con la temperatura se ajustó a la ecuación de Arrhenius con Ea= 92,0 y 38,9kJ·mol-1 para la luminosidad L y para la acumulación de 5-HMF, respectivamente. El parámetro de color L fue más sensible a los cambios de temperatura que la acumulación de 5-HMF y por consiguiente se sugiere para la evaluación de los cambios de color inducidos por el calor en este producto.

Foi avaliada a cinética da mudança de cor induzido pelo calor em uma mistura de atum com vegetais mediante a medição do parâmetro de cor "L" (Hunter-Lab) e a acumulação de 5-hidroxi-metil-furfural (5-HMF). Os estudos cinéticos foram levados a efeito em uma faixa de temperatura característica do processamento térmico de alimentos de baixa acidez (110-125°C), empregando envases TDT reutilizáveis. O parâmetro de cor L teve um melhor ajuste a uma cinética de pseudo ordem zero, enquanto que a acumulação de 5-HMF foi ajustada a uma cinética de pseudo ordem um, indicando o desenvolvimento da reação de Maillard durante o aquecimento. Em ambos os casos, a dependência da constante de velocidade de reação com a temperatura foi ajustada à equação de Arrhenius com Ea= 92,0 y 38,9kJ·mol-1 para a luminosidade L e para a acumulação de 5-HMF, respectivamente. O parâmetro de cor L foi mais sensível às mudanças de temperatura que a acumulação de 5-HMF e, por tanto, é sugerido para a avaliação das mudanças de cor induzidas pelo calor em este produto.