wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. in this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, apparent density, solid density, porosity, water activity, moisture and firmness was studied...

rice bran is a major by-product of the rice milling process that contains high amounts of fiber, proteins, fats, vitamins, minerals as well as antioxidants and hence can be utilized in enriching food products. the main aim followed in this study was to determine the effects of rice bran of variable particle sizes (53, 125 and 210 µm) and its quantity (0, 5, 10, 15 and 20%) on the quality of bat...

The acha (Digitaria exile staff) grain was washed (tap water), sun dried, milled and sieved (400mn sieve aperture) to produce acha flour. The beniseed(Sesamum indicum) seeds were sorted, washed, sun dried, milled, defatted (using ethanol), dried and sieved (400mn sieve aperture) to produce beniseed flour. The defatted beniseed flour was substituted into the acha flour at 0-20% to produce benise...

The effect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08% (by mass) directly to the pork batter and compared with a synthetic antioxidant, butylated hydroxyanisole (B...

The consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisat...

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, 4.5 g/kg to minced pork batter evaluate its performance as filler burger patties natural antioxidant. The effects were compared with those carrageenan ascorbate, are conventional binder antioxidant, respectively. s...

Sensor technologies are rapidly growing and wireless measurement systems with passive surface acoustic wave (SAW) sensors are broadly used in wide variety of sensor applications. To developing and validating batter-less wireless sensors, generally frequency characteristic of the sensor is analyzed by using an oscilloscope. However, the oscilloscope based system only analyzes simple waveforms. T...

Abstrad-A flying ball is observed by stereo TV cameras on whch its images are extraded by using color b tance algorithm along with background scene cancellation method. A flying ball spatial coordmates are calculated by the triangulation, and the ball arriving position on the batter plane is forecast by applying adaptive forecast functions. All these procedures are made in real time by conventi...