The effect of the dosing vehicle (e.g., dough) on the ability of an in vitro gastrointestinal (IVG) method to predict relative bioavailable Pb associated with soil ingestion was evaluated. Bioaccessible Pb determined by the IVG method was compared with relative bioavailable Pb measured from dosing trials using juvenile swine for 18 contaminated soils ranging from 1270 to 14200 mg Pb kg(-1). Bio...

An ultrasonic technique was used to study the changes of the rheological properties of dough during fermentation at 37C and compared with the ertensional properties of fermented dough obtained from tensile tests carried out in a Universal Testing Machine. The velocity and attenuation of a longitudinal wave (P-wave) propagated through the dough samples were measured and analyzed to obtain the vi...

0308-8146/$ see front matter Published by Elsevier doi:10.1016/j.foodchem.2009.05.044 q Names are necessary to report factually on availa neither guarantees nor warrants the standard of the name by the USDA implies no approval of the product may also be suitable. * Corresponding author. Tel.: +1 309 681 6331; fax E-mail address: [email protected] (A. Moh Banana powder (BP) was added to har...

Magnetic resonance imaging has proven its potential application in bread dough and gas cell monitoring studies, and dynamic processes such as dough proving and baking can be monitored. However, undesirable magnetic susceptibility effects often affect quantification studies, especially at high fields. A new low-field method is presented based on local assessment of porosity in spin-echo imaging,...

Sweet sorghum (Sorghum bicolor (L.) Moench) is a multiple-purpose crop which has been consumed as either food or feed and recently, industrially cultivated for liquid sugar and ethanol production. Biomass and carbohydrate composition of sweet sorghum are considered as important factors for industrial productions. Thus, in this study fresh stalk yield, total sugars, sucrose content and invert su...

Abstract—The aim of this study was to determine the effect of oils on chemical, physical, and sensory properties of deep-fried dough stick. Five kinds of vegetable oil which were used for addition and frying consist of: palm oil, soybean oil, sunflower oil, rice bran oil, and canola oil. The results of this study showed that using different kinds of oil made significant difference in the qualit...

High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition (proximate, amylose, free sugars, starch, wet gluten, and cyanide) and functional properties (pa...

Phenolic profiles and antioxidant properties of purple wheat varieties were investigated to document the effects of bread-making. Bread crust and crumb along with samples collected after mixing, 30 min fermenting, 65 min fermenting, and baking were examined. Free phenolic content (105.4 to 113.2 mg FAE/100 g) significantly (p < 0.05) increased during mixing, fermenting, and baking (65% to 68%)....