Biosurfactant produced by Candida utilis UFPEDA1009 with potential application in cookie formulation

BACKGROUND: Biosurfactants are biomolecules that have the potential to be applied in food formulations due to their low toxicity and ability to improve sensory parameters. Considering the ability of yeasts to produce biosurfactants with food-friendly properties, the aim of the present study was to apply a biosurfactant produced by Candida utilis in the formulation of cookies. RESULTS: The biosurfactant was obtained with a yield of 24.22 ± 0.23 g/L. The characterization analysis revealed that the structure of a metabolized fatty acid with high oleic acid content (68.63 ± 0.61%), and the thermogravimetric analysis demonstrated good stability at temperatures lower than 200°C, potential for food applications. The biosurfactant also exhibited satisfactory antioxidant activity at concentrations evaluated, without cytotoxic potential for cell strains, L929 and RAW 264.7, according to the (3-(4,5-dimethylthiazol-2- yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The incorporation of the surfactant into the dough of a standard cookie formulation to replace animal fat was carried out, achieving a softer, spongier product without significantly altering the physical and physicochemical properties or energy value. CONCLUSION: The thermal stability and antioxidant activity of the biosurfactant produced by C. utilis were verified, besides the positive contribution in the texture analysis of the cookies. Therefore, this biomolecule presents itself as a potential ingredient in flour-based sweet food formulations.

Preferencia y grado de satisfacción de productos panaderos con una mezcla cereal-leguminosa en adultos de Chile / Preference and degree of satisfaction of bakery products with a cereal-legume mixture in adults from Chile

El presente trabajo tuvo como objetivo determinar la preferencia y el grado de satisfacción de cuatro productos de panadería (galletas y grissinis) elaborados a base de una mezcla de trigo y frijol común (Phaseolus vulgaris) o trigo y lupino (Lupinus albus) en adultos de Chile, y comparar los resultados obtenidos para estos productos en población mexicana. El análisis sensorial se realizó mediante dos pruebas sensoriales hedónicas, una de preferencia y otra de grado de satisfacción. Los participantes fueron 60 adultos de Concepción, Chile. Los resultados mostraron que los cuatro productos fueron del agrado de los participantes, siendo las versiones elaboradas a base de harina de trigo y lupino las más preferidas y mayor puntuadas (2,05 ± 1,05 galleta y 1,28 ± 1,22 grissini) respecto a las elaboradas a base de harina de trigo y frijol (1,90 ± 1,22 galleta y 1,28 ± 1,22 grissini). Al comparar los valores obtenidos de los cuatro productos, se encontró diferencia estadística significativa en los puntajes otorgados a las galletas. En los grissinis los puntajes otorgados fueron idénticos. Los resultados de los participantes mexicanos mostraron una mayor preferencia y grado de satisfacción para los productos elaborados a base de harina de trigo y frijol. De acuerdo a los resultados se puede concluir que los productos de panadería elaborados con mezclas de cereales y leguminosas son una opción mediante la cual se puede favorecer el consumo de leguminosas, el cual ha disminuido en los últimos años(AU)

The purpose of this work was to determine the preference and degree of satisfaction of four bakery products (cookies and grissinis) made from a mixture of wheat and common beans (Phaseolus vulgaris) or wheat and lupine (Lupinus albus) in adults from Chile, and compare the results with the results recently obtained for these products in the Mexican population. The sensory analysis was performed using two hedonic sensory tests, one of preference and the other of degree of satisfaction. The participants were 60 adults from Concepción, Chile. The results showed that the four products were liked by the participants, the versions made from wheat and lupine flour were most preferred and highest rated (2.05 ± 1.05 cookie and 1.28 ± 1.22 grissini ) regarding those made of wheat flour and beans (1.90 ± 1.22 cookie and 1.28 ± 1.22 grissini). When comparing the values obtained from the four products, significant statistical difference was found in the scores given to the cookies. The grissinis scores were identical. The results of the Mexican participants showed a greater preference and degree of satisfaction for products made from wheat flour and beans. According to the results, it can be concluded that bakery products made with mixtures of cereals and legumes are an option by which the consumption of legumes can be favored, which has declined in recent years(AU)

Development of Cookies with Brewer's Yeast and Beans to Improve Skin Health of Lactating Women

The purpose of this research was to provide basic information for cookies made with black soybeans, chick peas, lentils, oatmeal, and brewer's yeast and to establish the optimum formula for the development of low glycemic index (GI) cookies with high biotin content for lactating women. This study was performed to determine the optimal composite recipe of oatmeal cookies with two different concentrations levels of bean powder (black soybeans, chick peas, lentils) and brewer's yeast using a central composite design. In addition, the mixing conditions of oatmeal cookies were optimized using response surface methodology of sensory evaluation and mechanical and physicochemical analysis. As a result, mechanical and physicochemical analyses showed significant values for lightness, redness, yellowness, hardness, and water content (P < 0.05), while sensory evaluation showed significant values for flavor, taste, crispness, and overall acceptability (P < 0.05). The optimal sensory combination was suggested to be 3.73 g of bean powder and 1.59 g of brewer's yeast. Considering all outcomes obtained throughout the experiments, brewer's yeast, black soybeans, chick peas, lentils, and oatmeal are suitable ingredients for increasing functionality and consumer acceptability of cookies. In addition, these results are expected to be useful in producing cookies of optimal quality, contributing to the development of various nutritious foods, and improving the food industry for lactating women.

Quality Characteristics of Rice Cookies Prepared with Stevia rebaudiana Leaf

The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.

Evaluation of Cognitive-communication Ability for Chinese Youngsters Aged 20-30 Years / 中国康复理论与实践

@#Objective To investigate the cognitive-communication ability of people aged 20-30 years in China. Methods 139 normal participants took part in the Cookie Theft test. 8 different indexes were used to analyze the language samples. These indexes were total words number, the percentage of incorrect statement, dysfluencies, providing structure support, repetition, content units, elaborations of content units and irrelevancies. Results The rater consistence reliability was 1, 0.89, 0.85, 0.93, 0.92, 0.98, 0.98, 0.62, respectively. Conclusion The norms have acceptable reliability.

Evaluation of Cognitive-communication Ability for Chinese Youngsters Aged 20-30 Years / 中国康复理论与实践

Objective To investigate the cognitive-communication ability of people aged 20-30 years in China. Methods 139 normal participants took part in the Cookie Theft test. 8 different indexes were used to analyze the language samples. These indexes were total words number, the percentage of incorrect statement, dysfluencies, providing structure support, repetition, content units, elaborations of con-tent units and irrelevancies. Results The rater consistence reliability was 1, 0.89, 0.85, 0.93, 0.92, 0.98, 0.98, 0.62, respectively. Conclusion The norms have acceptable reliability.

Qualidade física e sensorial de biscoitos doces com fécula de mandioca / Physical and sensorial quality of sweet cookies with cassava starch

Neste trabalho, foi avaliada a substituição de 5, 10 e 15 por cento de farinha de trigo por fécula de mandioca na elaboração de biscoito doce. Ambas, farinha e fécula, foram submetidas à caracterização físico-química, reológica e análise térmica diferencial (DTA). Os biscoitos produzidos foram comparados por meio de análises sensoriais e microbiológicas. O resultado da análise térmica diferencial não mostrou qualquer alteração no comportamento de gelatinização do amido. O teste de aceitação sensorial mostrou que a crocância foi o único atributo que apresentou diferença significativa, indicando a viabilidade técnica de substituição da farinha de trigo por 15 por cento de fécula de mandioca.

This research evaluated the substitution of 5, 10 and 15 percent of wheat flour for cassava starch in sweet cookies production. Both, flour and starch were submitted to the physicochemical, rheological and differential thermal analysis (DTA). The produced cookies were compared through sensory and microbiological analyses. The DTA result didn´t show any alteration in the starch gelatinization behavior. The result of the sensory acceptance analysis showed that crispness is the unique attribute that presented significant difference, indicating the technical viability of wheat flour substitution for 15 percent of cassava starch.

Avaliação físico-química e aceitação sensorial de biscoitos tipo cookies elaborados com farinha de resíduos de acerola / Physical-chemical and sensory characteristics of cookies formulated with acerola

A farinha obtida dos resíduos de processamento da polpa de acerola foi utilizada para preparar biscoitos tipo cookies. O efeito da mistura dessa farinha foi avaliado na composição e aceitabilidade dos cookies. Foram elaboradas formulações com 0% (padrão), 10% (Tipo I) e 20% (Tipo II) de farinha de resíduos de acerola em substituição parcial da farinha de trigo. A farinha de resíduos, constituída de cascas e sementes, apresentou 8,60% de umidade, 8,88% de proteína, 0,52% de lipídios, 3,03% de cinzas, 24,33% de açúcares redutores em glicose, 8,09 μg.g-1 de carotenoides totais, 47,5ºBrix e 9549,61 mg de ácido ascórbico.100g-1. Os cookies preparados com farinha de resíduos obtiveram menores notas na impressão global (5,34-Tipo I e 4,14-Tipo II) em comparação à formulação padrão (6,62). Há necessidade de se efetuar melhorias, como ajuste no teorde umidade nas formulações, para maior aceitação do produto. No biscoito padrão não houve detecção de carotenoides totais e ácido ascórbico, mas estes estiveram presentes no Tipo I, respectivamente, nos valores de1,51 μg.g-1 e 2172,60 mg.100g-1. A farinha de resíduos de acerola, pelo elevado teor de ácido ascórbico, torna se boa alternativa para substituição parcial da farinha de trigo em cookies para melhorar seu valor nutritivo.

Acerola pulp processed residues flour was used as a mixture material for cookies. The effect of the addition ofthis flour was evaluated in the cookies composition and acceptability. Formulations containing 0% (standard),10% (Type I) and 20% (Type II) of acerola residues flour were prepared partially replacing the wheat flour.The residue flour, consisting of peels and seeds, showed 8.60% humidity, 8.88% protein, 0.52% lipids, 3.03%ash, 24.33% of reducing sugars into glucose, 8.09 μg.g-1 of total carotenoids, 47.5°Brix, and 9549.61 mg of ascorbic acid.100g-1. The cookies prepared with acerola residue flour formulations were not well scored onthe global impression of them, being 5.34 (Type I) and 4.14 (Type II) when compared with the standard one (6.62). Improvements as adjusting the moisture contents have to be carried out for increasing cookies acceptance. Neither total carotenoids nor ascorbic acid were detected in the standard cookies, however in Type I cookies these substances rates were of 1.51 μg.g-1 and 2172.60 mg.100g-1, respectively. Acerola residue flour showed a distinct advantage owing to its high ascorbic acid contents, being an useful alternative for partially replacing the wheat flour to improve the nutritional value of prepared cookies.

Optimizing Production Conditions of Germinated Brown Rice Cookie Prepared with Beet Powder

This study was conducted to develop an optimal composite recipe for nutritional cookies containing beet powder. Flour was substituted with whole wheat flour containing germinated brown rice powder. The sensory optimal composite recipe was determined by making cookies containing two levels of beet powder (A) or butter (B) according to Central Composite Design (CCD) and by conducting the sensory evaluation and instrumental analysis according to Response Surface Methodology (RSM). Using CCD, the results of physical measurement for ten conditions with two variables were obtained. The values of lightness (L), redness (a), and yellowness (b) were in the range of 36.65~49.03, 22.15~29.31, and 13.96~19.34, respectively. Lightness decreased significantly (P<0.001) and redness increased significantly (P<0.01) upon an increase in beet powder. The results of sensory evaluation showed very significant values in color (P<0.05), texture (P<0.05), flavor (P<0.01), taste (P<0.05), and overall quality (P<0.05), whereas those of the instrumental analysis showed significant values in lightness (P<0.001), redness (P<0.01), spread ratio (P<0.01), and hardness (P<0.05). As a result, the optimal sensory ratio of beet cookie was calculated for beet powder 7.75 g and butter 77.88 g.

Optimization of Brown Rice Cookies using Purple Sweet Potato

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

Desarrollo de una formulación optimizada de galletas para celiacos utilizando harina desgrasada de avellana chilena (gevuina avellana, mol) y harina de quinoa (chenopodium quinoa willd) / Development of a cookie formulation for celiac people using defatted chilean hazel nut (gevuina avellana. mol) flour and quinoa (chenopodium quinoa willd) flour

Se desarrolló una formulación optimizada de galletas en base a harina desgrasada de avellana chilena (HDA) y harina de quinoa (HQ) ambas exentas de gluten teniendo como objetivo incrementar las opciones nutricionales de la población celiaca, utilizando la metodología Taguchi. Se trabajó con cuatro factores de control HDA, HQ, bicarbonato de amonio (BA) y tiempo de horneado (TH) a tres niveles de trabajo cada uno para determinar sus efectos en la calidad sensorial (C.S) y señal ruido (S/R) del producto optimizado. Para determinar los niveles óptimos de trabajo de cada factor de control así como la influencia relativa de los efectos de cada parámetro se utilizó el arreglo ortogonal L9 34 con nueve puntos de diseño y dos replicaciones cada uno totalizando 18 puntos experimentales. Los resultados fueron analizados estadísticamente cuantificando la magnitud de diferencia de promedios por factor y nivel de trabajo y análisis de varianza (ANOVA) Las características de calidad a obtener fueron la máxima C.S y S/R del producto utilizando el concepto “mayor es mejor” según la metodología Taguchi. La combinación óptima de las variables independientes resultó ser HDA 24,3 por ciento, HQ 7,1 por ciento, BA 0,6 por ciento y TH 22 minutos. Entre las características químicas de la galleta optimizada destacaron su contenido de proteínas (8,9 por ciento) y fibra cruda (12,7 por ciento). Por su parte la concentración de prolaminas de 1,5 ppm fue inferior al límite máximo recomendado por CODEX (20 ppm) catalogándolo como un producto exento de gluten. En cuanto a la vida útil, se demostró que es un producto estable a la rancidez alcanzando una concentración de dienos conjugados de 3,6 por ciento bajo condiciones de almacenamiento de 45 días a una temperatura de 30ºC. Finalmente se obtuvo un 100 por ciento de aceptabilidad del producto por parte de los consumidores celiacos, distribuída en 75 por ciento para “Me agrada mucho” y 25 por ciento para “Me agrada”...

The present investigation deals with the optimization of a cookie formulation based on deffated chilean hazel nut flour (DCHF) and quinoa flour (QF) characterized for being gluten free resources, aimed to increment the nutritional options of the celiac population using Taguchi methodology. Four independent variables DCHF, QF, ammonium bicarbonated (AB) and baking time (BT) at three levels each one were considered in orden to evaluate their effects on the sensory quality (SQ) and signal to noise ratio (S/N) of the optimized product. To determine the optimun levels and relative magnitude of the effects of each parameter L934 orthogonal array with nine design points and two replications each totalizing eighteen experimental runs was used. Results were analyzed using differences between the average values of each factor according to the working level and also analysis of variance (ANOVA). The desired characteristics were the maxima SQ and S/R responses, so Taguchi “the larger the better” performance formula was used. Optimun conditions turn out to be DCHF 24,3 percent; QF 7,1 percent; AB 0,6 percent; BT 22 minutes. Among the chemical characteristics highlighted components such as protein (8,9 percent) and fiber (12,7 percent). Regarding the prolamine content of 1,5 ppm its result was under the limit considered for CODEX (20 ppm) classifying this product as gluten free. On the other hand, the shelf life study expressed as conjugated dienes (CD) was 3,6 percent after 45 days at 30ºC storage conditions proving this product is stable to rancidness. Hedonic test data shown 100 percent approval, splitted as follow 75 percent (like very much) and 25 percent (like). Finally 100 percent of celiac peoples inquired in this study were well disposed to buy this product.

Analysis on Privacy Issues of Computer and Internet / 医学信息学杂志

Computer and Internet become a great threat to personal privacy. The paper introduces several forms of how computer and Internet threaten personal privacy, such as drive-by installation, webbug, electronic payment mechanism, as well as other computer or network application with potential privacy destruction, and provides some policies for protecting privacy, including improving legal system, applying websites privacy seal, etc.

Survey of Cookie Consumption and Nutrition Labelling of Cookie Consumed in High School Students / 대한지역사회영양학회지

The purpose of this study was to find out the information on nutrition labeling and how many calories and nutrients the high school students consumed for 1 day from cookies. A total of 74 male and female high school students in Suwon were surveyed and 56 cookies that they consumed were examined. Background data were collected by questionnaire, cookie intake by 24-hr recall, and the calories and nutrients content in cookies and the amount of intake by nutrition information on the wrapping paper of cookie. The statistical analysis for the data was done by SPSS 12.0. Energy contents in 1 serving size of cookie were 90~315 kcal, average of 170 kcal. The protein contents were 0~7 g, fat 2~20 g, cholesterol 0~55 mg, and sodium 30~390 mg in 1 serving size of cookie. Most of the cookies (80%) examined contained no trans fat at all, which is desirable. Among the types of cookies, snacks contained higher quantities of calories and sodium, the pie contained more sugar and cholesterol, and the biscuit had more trans fat. One fourth of the cookies examined belonged to 'high calorie, low nutritious food' according to the criteria proposed by The Ministry for Health, Welfare and Family Affairs. Thus the excessive intake of cookies might result in nutritional imbalance. There were large differences in calorie intake among students, from zero who did not intake any cookies at all to maximum 818 kcal/day, an average of 75 kcal/day. When the students who did not intake cookies were excluded, energy 205 kcal. fat 10g, sodium 177mg were consumed from the cookie for a 1 day on average.