ABSTRACT
Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased egg consumption rates since the COVID-19 restrictions were lifted. Thus, finding an alternative functional ingredient to address the egg shortage is essential. Liquids discarded from commercially plant-based canned foods have the potential to replace eggs in food products as an alternative foaming agent. Therefore, this study aims to investigate the physicochemical and sensory properties of bahulu and chocolate mousse using canned liquids of green peas (pulses N and P), lentils (pulse R), chickpeas (pulse X), button mushrooms (vegetable A), and straw mushrooms (Vegetable D). Canned liquids were incorporated into bahulu and mousse formulations to replace egg whites. The developed bahulu and mousse were baked for 25 min at 180 °C and chilled for 3 hours at 4 °C, respectively. The texture profile of bahulu and the viscosity properties of the chocolate mousse were determined in this study. Furthermore, the research examines the proximate analysis and sensory acceptance of both products. According to the findings, bahulu A, produced from canned vegetable liquids, had the lowest hardness, springiness, and chewiness (p < 0.05) levels. In contrast, canned pulse liquid, which was used in bahulu N, produced comparable hardness, fracturability, adhesiveness, springiness, cohesiveness, and chewiness with the control sample (p > 0.05). Moreover, the viscosity values of mousses A (2238.33 ± 2.89 cP) and D (2778.33 ± 2.89 cP) were lower than the control mousse (8005.00 ± 0.00 cP) (p < 0.05). Bahulu and mousse contain 6.58–6.83% and 1.52–1.90% of protein, respectively. The protein content of canned pulse liquid products was higher than that of canned vegetable liquids (p < 0.05). The lowest taste acceptance was observed in samples Bahulu N and P as well as mousses N and P (p < 0.05). This outcome could be due to the saltiness derived from the canned green pea liquid. The appearance, odor, and overall acceptability of the bahulu and mousse were comparable to the control samples and well-accepted by the panelists (p > 0.05). The findings demonstrate that canned pulse liquids (green peas, lentils, and chickpeas) can potentially mimic egg white in the development of bahulu and chocolate mousse. © 2023 by the authors.
ABSTRACT
This study provides a simple, widely available deterrence medication to minimize COVID-19 infection using by tea and coffee infusions. By mixing white with an equal amount of water, add a small amount of tea/coffee infusion. Dull brownish albumen-tannin complex, a soft precipitate is formed and sinks to the bottom. The infusion should reach the furthest points in the respiratory tract so that a maximum number of viral particles are trapped. It is necessary to hold the infusion rolling about for a little while, 20 seconds in the mouth before swallowing. Gargling with the infusion is better. Tannins in tea or coffee infusions will form complexes with the 4-5 types of viral surface proteins [spikes], rendering them ineffective. Protein-tannin astringent complexation is a fundamental chemical reaction and is bound to act, unlike specific antimetabolites or enzyme-mediated actions of antibiotics. In fact, tannins react to some extent with the cell lining of the mucous membranes of the mouth and stomach. Tannins also chelate iron [Fe] and other metal ions required for many of the metabolic reactions of micro-organisms [viruses?], depriving them of these nutrients and further retarding their propagation. Two gargles per day, 12 hours apart, are recommended to disable the virus and eventually kill it. The procedure disables free viruses before tissue invasion. Therefore, the earlier the gargle commences, the better. Suspected contacts should preferably have three daily eight-hourly gargles. Astringent activity is an added activity of tea and coffee, demonstrated in this study [using E. coli and Salmonella] to that of immune boosting action generally spoken about.
ABSTRACT
Background: Egg allergy is the most common food allergy in 12-monthold infants (8.9%). Previous studies have shown that about 70-80% of egg-allergic children can tolerate baked egg, which may improve quality of life through improved nutrition, dietary diversification and reducing social exclusion. In this study, we examined the clinical characteristics and outcomes of baked egg challenges in our cohort. Method: Monash Children's Hospital launched a paediatric allergy food challenge service in October 2020 amidst COVID-19 restrictions. All children who were diagnosed with an egg allergy were challenged to baked egg, regardless of skin prick test size and initial index reaction (including anaphylaxis). Baked egg challenges were performed according to a modified ASCIA protocol starting from 1/16 of a muffin, 1/8, 1/4, 1/4 and the rest of the muffin (cumulative 408 mg egg white protein) with doses 30 minutes apart. Results: Between October 2020 and May 2021, 169 food challenges were performed, 51 of these were to baked egg (30%). Challenges were performed in infants and children (age range 6 months to 6 years old, median age 12 months). Of the baked egg challenges, 37 passed (72%), 7 failed (14%) and 7 were inconclusive (14%). The main reason for the inconclusive cohort was dose refusal (mean 1/8 muffin, 50 mg egg white protein). The median reaction eliciting dose was 1/8th of a muffin (50 mg egg white protein). Those who failed had mild reactions, consisting of cutaneous (5/7), gastrointestinal (5/7) and transient cough (2/7) symptoms respectively. Antihistamine treatment was given for 6 patients. No patients had anaphylaxis. Conclusion: The majority of infants and children passed the baked egg challenge and were able to complete one entire baked egg muffin in one sitting. Positive challenge reactions were mild supporting the safety of baked egg challenges in this age-group.
ABSTRACT
BACKGROUND AND OBJECTIVES: Temperature-controlled radiofrequency inferior turbinate ablation (TCRFA) uses a feedback system to control thermal injury and achieve precise volumetric heating to induce specific scar formation. However, it requires costly single-use proprietary consumables. Comparable volumetric tissue heating may be achieved for a fraction of the cost by adjusting the power settings on traditional monopolar electrosurgery devices that use low-cost needle tips. This pre-clinical study aims to determine the optimized power parameters to achieve electrosurgical coagulum volume similar to that of TCRFA. STUDY DESIGN/MATERIALS AND METHODS: An electrosurgery submucosal diathermy (SMD) system (cut mode, 4-32 W, 5-120 seconds) and a temperature-controlled radiofrequency ablation system (standard clinical parameters for treating inferior turbinate hypertrophy) were used to coagulate egg white and chicken breast. Coagulum major and minor axis were measured, and lesion volume was approximated as prolate spheroid. RESULTS: No significant difference in volume was found between the temperature-controlled system and the electrosurgery system at 8 W for 30 seconds, 8 W for 60 seconds, 16 W for 30 seconds, 32 W for 5 seconds, and 32 W for 15 seconds. The time to achieve equivalent lesion size was significantly less in the SMD system when compared to the temperature-controlled system (P < 0.05). CONCLUSION: Electrosurgery handpieces may achieve similar lesion volume effects as the temperature feedback-controlled, single-use handpieces when set to the optimized parameters. SMD handpieces are significantly more cost and time effective than proprietary devices, and they are easily used in the office. SMD devices may be a more affordable alternative to temperature-controlled systems with comparable lesion volume effect and may be valuable for office-based therapy. Lasers Surg. Med. © 2020 Wiley Periodicals LLC.