[Effects of soy-protein isolate coating on the properties of French fries using response surface methodology]

The use of edible coatings is a suitable method to reduce oil uptake in fried foods. In this research, the effects of soy-protein isolate [SPI] coating plasticized with sorbitol on oil uptake reduction and sensory and physical properties of deep-fat fried French fries were investigated. Potato strips were coated with SPI plasticized with sorbitol at different concentrations. The effect of coating on oilp uptake reduction, water retention, crispiness and color change of French fries were determined, using response surface methodology. Moreover, the sensory acceptability of the tried potato samples was assessed. The results showed that the protein and sorbitol concentrations are the major factors affecting water retention, oil uptake reduction, crispiness, and color of the fried potato samples. Coating resulted in oil uptake reduction and water retention up to 40% +/- 2 and 80%, respectively. Nonsignificant differences in sensory characteristics of coated and uncoated samples were observed. The results showed that the models based on the response surface methodology are quite suitable for the evaluation of the effects of coating on the properties of french fries. The application of soy-protein coating reduces oil uptake, while it does not affect the sensory characteristics, of fried potato strips. It is concluded, then, that SPI coating can improve the organoleptic and nutritional properties of fried food products

[Patient satisfaction with emergency departments]

Patient satisfaction is an important indicator of quality of care and service delivery. The objective of this study was to examine patients' satisfaction with the emergency departments in hospitals affiliated to Tehran University of Medical Sciences. A study was carried out in the emergency departments of five major teaching hospitals [affiliated to Tehran University of Medical Sciences] in Tehran, Iran by trained researchers using a valid and reliable questionnaire. The study included patients who had spent at least 10 hours in the emergency department, who were able to answer the questions without the need for an interpreter, did not have significant cognitive problems, and were well enough to answer the questions. The study questionnaire comprised five sections namely: nursing care, physician care, behavioral concerns, physical comfort and hoteling, and waiting time. The questionnaire was administered in secure and confidential conditions inside the emergency department and in the absence of the hospitals' medical and non-medical staff. Data were analyzed descriptively using SPSS 13. In all 153 patients were eternal into the study. After dichotomizing the state of satisfaction in each of the five dimensions, the highest dissatisfaction rates were observed in the following domains: nurses' explanation to patients [73.2%], giving information [54.2%], investigating complaints [40.6%], patient welfare facilities [54.3%], and being kept waiting to receive laboratory services [26.2%] respectively. Only 44% of the patients rated their general satisfaction with the hospital as good or very good. The findings indicate the need for measures to improve services for patients visiting the emergency department and to ensure quality of service