By computer experimentation, we examine how diierent methods of randomly partitioning the interval 0; 1] can be identiied from the resulting fragments. We explore some descriptive statistics whose empirical densities appear to distinguish well between the various methods. These are combined into scores used in guessing the fragmentation method used. The proposed methodology appears to have wide...

The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...

The paper presents the results of studies effect stevia powder on quality gluten-free cookies with a complete replacement sugar in recipe. were made from mixture rice and corn flour (40/60). Margarine or vegetable oil used as fat components. Stevia was different amounts: 1.0; 2.0; 3.0%. Cookies assessed by organoleptic indicators, physical characteristics (diameter, thickness), moisture, swelli...

Cookies are the most popular bakery food consumed worldwide. The development of reduced-sugar soft cookies by using Finger Millet, Syzygium cumini L. (Jamun) and stevia extract was investigated. In addition to it, Buttermilk powder used as a bulking agent improve flavor, color texture along with other ingredients like flour, margarine, salt, sodium bicarbonate, water. creamery method production...

Online tracking technologies have raised considerable concerns regarding privacy and the protection of personal data of users. In order to help users to regain control over their personal data, Europe has amended its ePrivacy directive towards an opt-in regime. There are however many open questions concerning its implementation, especially regarding the issue of informed consent. This paper exp...

The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...

Child productions of two-syllable strong-weak words like baby and cookie are observed to exhibit a wide range of implementations of the medial stop consonant compared to adult productions. Detailed acoustic analysis of these consonants reported here lays the groundwork for prosodic analysis of the role of foot structure in the development of production of bisyllabic words. Acoustic details of t...