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Roselle seeds are usually processed or treated with enzymes before feeding to broilers and in smaller quantities. Recently, there has been a growing demand for roselle seed oil, which has resulted in the creation of large quantities of cake, but it is not widely use. The aim of this study was to determine the nutritional composition of roselle seed cake (Hibiscus sabdariffa L.) and its effect on broiler chickens. 100 kg of roselle seed cake was collected from households that extract roselle seed oil. Chemical analyzes were performed on RSC to determine the proximate, mineral and amino acid components. Five isonitrogenic and isoocaloric starter and finisher diets each were formulated, which included the following: CONT: soybean meal-based basal diet, RSC25: basal diet added with 25 % roselle seed cake, RSC50: basal diet added with 50 % roselle seed cake, RSC75: basal diet added with 75 % roselle seed cake and RSC100: basal diet added with 100 % roselle seed cake. Two hundred (250) day old Arbor Acre AA breed were assigned to the five dietary treatments and each treatment consisted of 5 replicates, and each replicate included 10 birds. The design used was a completely randomized design (CRD). The birds received feed and water ad libitum for 56 days. The results showed that the roselle seed cake was high in crude protein, nitrogen-free extract, potassium, phosphorus, iron leucine and arginine, but low in sodium, copper, selenium and methionine. The inclusion of RSC25 and RSC50 in the feed promoted a high growth rate and effective feed conversion. Furthermore, RSC25 and RSC50 as control diet promoted high carcass yield, packed cell volume and high red blood cells count. Internal organs, hemoglobin, erythrocyte indices, white blood cells and their differentials, and the entire serum biochemical indices were similar in all treatments. It can be concluded that RSC is rich in proteins and energy and it can be included up to 50 % in the diet of broilers without negative effects on growth rate and carcass performance. [ABSTRACT FROM AUTHOR]

In recent years interest in the utilization of legume flour in bakery products has been increased. Legumes are rich in proteins, fibers, and minerals. Several studies have shown their health benefits for human consumption. However, legumes have strong off-flavors which prevent their incorporation in high concentrations in food products. Sweet flavors can mask these bitter off-flavors, and thus sweet bakery products such as cookies and cakes seem to be suitable food products for enrichment with legume flours. In this review, we address the influence of the incorporation of legume flours in these products based on the incorporation percentages and flour characteristics, especially the protein content and particle size, as well as possible treatments to reduce the off-flavors (germination, roasting, preboiling, puffing and extrusion). The effects of enrichment with legume protein concentrates or isolates, the use of these to replace eggs in cakes, fat in shortdough biscuits, and the potential of aquafaba (cooking liquid of legumes) are also addressed. [ABSTRACT FROM AUTHOR]

Cakes are important and highly diversified bakery products to meet the challenges of the market. Because of their ingredients, cakes have a high potential of contamination with microorganisms. In this study, solutions were analyzed to increase the validity period, respectively to reduce the costs. The purpose of the research was to evaluate the bacterial contamination degree of some Red velvet assortments, having in the composition of their tops besides the basic ingredients, additions of beetroot powder or juice that provide approximately the same intense shade of red color as the food dyes. The determination of the total number of germs, the presence of enterobacteria, as well as of coagulase-positive staphylococci were carried out at the moment whent hey were ready for consumption and after a period of refrigeration of seven days. The results showed that the samples were contaminated with these germs, but the infection falls with in the standards. The control of the primary contaminants, the addition of some natural compounds with antimicrobial properties, as well as the compliance of the hygiene standards are essential for the promotion of some quality desserts. [ABSTRACT FROM AUTHOR]

This works shows the influence of blending garden cress seeds flour (GCSF) and tangerine peel powder (TPP) on preparing cake from refined wheat flour(WF). The chemical composition of raw materials (GCSF, TPP and WF) was investigated. GCSF had higher protein and fat contents (21.50 and 28.50 % respectively) and had lower available carbohydrate content(34.43%). GCSF had higher contents of most minerals than both TPP and WF. Different proportions of GCSF (2.5, 5, 7.5, and 10% replaced WF)with TPF (fixed 10% was added for all, except control sample-100% WF) were blended with wheat flour to prepare the cake. The cakes were analyzed for physicochemical, sensory, and textural properties. The physical characteristics of cakes such as weight, volume, and specific volume increased while the density decreased. Cakes containing GCSF and TPF exhibited high crude protein contents with improved color and a slight decrease in sensory properties. Textural attributes such as hardness, gumminess, chewiness and adhesiveness of cakes decreased with GCSF addition, while, there was a change in the parameters of color in comparison to control cakes. All proportions of supplemented cake samples were fresher and suitable for human consumption especially up to 7.5 % GCSF substitution. Hence GCSF and TPP can be used to improve the nutritional and physical characteristics of cakes. [ABSTRACT FROM AUTHOR]

Background and Objectives: The experimental baking test is lengthy, low in throughput and not appropriate for evaluating the large number of wheat flours for baking cakes. To explore effective and efficient tools for the estimation of wheat grain and flour quality for making cakes, grain, flour, and batter characteristics were analyzed and their relationships with cake quality parameters were determined. Findings: Kernel hardness and solvent retention capacities (SRCs) exhibited negative relationships with cake volume. The flow distances and rapid visco analyzer viscosities of flour–water and flour–sucrose batters effectively differentiated wheat flour of varying characteristics, and showed significant relationships with cake volume. Conclusions: SRCs and flour–water and flour–sucrose batter viscosities are associated with cake volume and could effectively estimate flour quality for baking cakes. Low kernel hardness and low solvent absorption/retention of flour are desirable for baking cakes. Flour–water and flour–sucrose batters that are less viscous and more fluid produce cakes with higher volumes. Significance and Novelty: The identification of grain, flour, and batter characteristics as effective estimates of cake baking quality would greatly benefit breeders in the screening of breeding lines and millers and bakers in the selection of wheat grain flour for baking cakes. [ABSTRACT FROM AUTHOR]

Cakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an effective way to increase nutrition to the people health. This goal can be achieved using the potato peel flour (PPF) on cake formulation. This research was carried out to compare the effect of drying methods (cabinet and sun drying) on the physicochemical, antioxidant and functional properties of dried potato peel flour (PPF). The physical, textural and sensory characteristics of the PPF incorporated cakes were also evaluated. The PPF was prepared by blanching (at 90–95 °C for 2–3 min), drying (65 °C and 30 °C) and grinding the potato peel; afterwards, the physical and chemical properties of PPF were analyzed. Results showed that cabinet dried PPF contains higher protein (11.39 ± 0.07%), fat (7.23 ± 0.12%), fibre (12.92 ± 0.09%) and carbohydrate content (55.42 ± 1.07%), as well as a lower amount of moisture (7.61 ± 0.01%), and ash (9.63 ± 0.67%) percentage than the sun-dried PPF. Furthermore, the mineral and antioxidant activity was more significant in the cabinet dried PPF compared to sun-dried PPF. Other functional properties such as water and oil absorption capacity, bulk density, foaming capacity, emulsifying activity and swelling capacity were also found to be higher for the cabinet-dried PPF than the sun-dried. Composite cakes were prepared at different ratios of wheat flour to cabinet-dried PPF (100: 0, 96: 4, 94: 6 and 92: 8). The addition of PPF increased the height, volume and weight of cakes compared to the control (100% wheat flour) cakes. In the sensory evaluation, the cakes enriched with 4% PPF achieved the highest score for the sensory attributes. Therefore, the incorporation of 4% cabinet-dried PPF with WF could be suggested for the formulation of composite cakes with better physical and organoleptic qualities.

The article focuses on the chemical composition, nutritional value and the effects of four minor oilseeds' cakes when used in ruminants' nutrition. Although less abundant than the well-known major oilseeds, mechanical extraction of oils from the minor oilseeds retrieves important quantities of cakes which, beside a high content of crude protein have variable, yet important proportions of residual fat, upon the efficiency of the extraction processes and retains some nutritional properties of the seeds, including the content in bioactive substances. The browse of the literature on minor oilseeds cakes retrieved scattered and contradictory data, implying a need for systematic comparison, among them and against a reference feed. Although specific literature is scarce, a number of articles reported the chemical composition of the four cakes, allowing their hierarchization and their comparison with the rapeseed cake, considered as reference feed. On the other hand, the review identified numerous knowledge gaps, concerning the effects of the four cakes on rumen metabolism and their effects on animals' productive performances. However, the literature review confirmed that the four cakes can be good substitutes of rapeseed cakes or similar feeds in ruminants' nutrition, as long as the potential effects of bioactive substances taken into consideration. [ABSTRACT FROM AUTHOR]

The "ribbon stage" is an important culinary marker that is a critical intermediary step for many pastry recipes. The term refers to foams prepared from whole eggs and sugar which, after some time of whipping, have the distinguishing behavior of falling back into the bowl in the shape of a ribbon without readily blending into the rest of the batter. Ribbon stage foams are unusual because they are prepared with whole eggs. Whole egg foams have been studied to a limited extent, and the ribbon stage remains uncharacterized. Here we report on the physical and chemical properties of the ribbon stage, and explore how thermal and mechanical treatments affect them. We show that the ribbon stage is a metastable, non-Newtonian foam, which is frequency dependent and shear-thinning. It has an overrun of ~ 310%, an air phase fraction of 0.76, and about half of its bubbles are below 25 µm in diameter. Further, we show that thermal pre-treatment is essential to reach the ribbon stage. Both under-heating (< 45ºC) and under-whipping (< 7 min) produces unstable foams with a heterogenous bubble size distribution, indicating that partial protein unfolding could be important for stabilization and adsorption, and that sufficient shear is necessary to create surface area and smaller bubbles. We also show that over-heating and over-whipping, although leading to stable foams, have lower foamability and viscoelasticity. Our findings can support consistent reproduction of high-quality foams by chefs, amateur bakers, and manufacturers, as well as the development of sustainable egg substitutes with comparable properties. [ABSTRACT FROM AUTHOR]

Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. The current study was aimed to evaluate the physicochemical, antioxidant and sensory characteristics of whole wheat flour cakes enriched with tomato powder (TP), crude lycopene (CL) and saffron extracts (SE). Physical characteristics such as loaf weight of cakes containing TP increased significantly (p < 0.05) while loaf volume decreased as compared to the control. The color of the crust and crumb of cakes enriched with TP and CL was dark red while cakes containing SE were bright and yellowish. Firmness of the fresh cake samples was found in the range of 7.25–14.53 N. Antioxidant properties were significantly (p < 0.05) improved after enrichment of cakes with TP, CL and SE. The storage period increased the water activity while antioxidant activity and concentration of total carotenoids was reduced. Thus, cakes enriched with TP, CL and SE could be successfully developed with improved antioxidant properties, without compromising the sensory quality of the product. [ABSTRACT FROM AUTHOR]

This research investigated the effects of pasteurization and churning on physical characteristics of recombined butter (REB). The pasteurization time showed some effects on b*and viscosity of butter emulsion. The churning time had effects on physical properties (color, viscosity, emulsion stability; ES and melting point; MP) of butter. The butter churned for 40 min showed more viscosity (53.62 Pa.s), stronger structure (80.49% ES), and higher MP (5ºC), than the butter churned for 30 min. The REB crystalline showed needle-like crystals that consisted of pseudo-β andβ polymorphic forms. The specific volumes of butter and sponge cakes made form REB were not different. Meanwhile, the hardness of both cakes was significantly in the lower level than commercial butter cake (CB) (0.60–0.88 N). The sensory scores (appearance, softness, and overall liking) of cakes produced with REB were not different from CB. These results indicated that REB had a potential to be used as CB for cakes. [ABSTRACT FROM AUTHOR]

Summary: This work explored the use of pregelatinised amaranth flour (PAF) as an oil substitute in the preparation of amaranth cakes. Amaranth flour was extruded to achieve approximately 50% gelatinisation, ground and sieved. The PAF was used to replace the oil in the cake preparation at levels 33, 66% and 100%. FTIR analysis of the cake formulations showed that PAF modified the molecular organisation of starch and proteins. The starch showed more hydrated structures, although less ordered. The proteins exhibited a significant reduction in the β structures and a marked increase of the side chains, probably caused by the interaction with amaranth starch. The in vitro digestibility of starch showed a slight increase with the addition of PAF. The slowly digesting starch fraction showed a visible decrease, reflecting the presence of starch chains more accessible to amylolysis. Instrumental texture revealed an increase (P < 0.05) in cake hardness with the addition of PAF, particularly for medium (66%) and high (100%) oil replacements. Sensory analysis showed that the perceived texture, flavour and colour were negatively affected by the addition of the pregelatinised flour. Overall, the sensory analysis indicated that cakes with low levels of PAF oil replacement may be acceptable to consumers. [ABSTRACT FROM AUTHOR]

Introduction: Moringa oleifera is a plant with nutritional and antioxidant properties that contribute to well-being and diseases prevention. Bakery products are considered a mass consumption and even dietary food. Their acceptance is given by its easiness of transport and its long conservation periods. Objective: To evaluate the nutritional contribution of the cookies and cakes elaborated with moringa dry pods flour and their quality after 30 days of its elaboration. Materials and Methods: Cookies and cakes were elaborated by traditional method with compound flour (30 % moringa and 70 % wheat) that obtained the biggest acceptance. both products chemicalphysic properties and nutritional parameters were determined according the COVENIN norms. The useful life time was determined during four weeks. Results and Discussion: Both products, cookies and cakes elaborated with moringa dry pods flour, presented a superior content of proteins that the established for the norm. In cookies the humidity was inferior to the one required and it didn't allow microbial contamination, not happening the same for the cakes. The quality of the cookies and cakes stayed respectively until 30 and 15 days. Conclusions: Partial substitution of moringa dry pods flour in cookies and cakes elaboration increases its nutritional value, maintaining its quality respectively during 30 and 15 days. [ABSTRACT FROM AUTHOR]

Dietary intervention stands as a practical and cheap approach to solve Vitamin A deficiency (VAD), a major public health problem among children and pregnant women in Africa. Quality characteristics and consumer acceptability of cakes from blends of orange-fleshed sweet potato (OFSP) flour and tiger nut (TN) fiber were investigated. OFSP and TN fiber were blended: A (100% OFSP), B (95% OFSP: 5%TN) and C (90% OFSP: 10%TN). Protein contents ranged from 4.93 to 5.92%, crude fiber from 3.78 to 4.10%, while energy contents ranged from 387.79 to 417.53 Kcal/100 g. Total dietary fiber ranged from 9.88 to 10.68%, insoluble dietary fiber ranged from 7.76 to 8.41%. Two-three servings of developed cakes showed potential to meet recommended daily vitamin A requirement for both children and adult. Cakes from 95%OFSP: 5% TN was most preferred. [ABSTRACT FROM AUTHOR]

The objective of the present study was to evaluate the technological properties of red mombin seed flour (RMSF) and its effect on the nutritional composition and physical properties of chocolate brownies. RMSF was incorporated at various levels (25%, 50%, 75%, and 100%) into the formulation, with control brownies produced using refined (white) wheat flour (WWF). Results demonstrated that the addition of RMSF was beneficial to dietary fiber and ash content. Mineral profiles were shown to be an important factor for recommended daily intake values. Moreover, the antioxidant activity in this dessert increased approximately 13% due to the addition of RMSF, thus allowing longer preservation of the product in face of oxidation. Regarding textural parameters, the lowest concentration (25%) was sufficient to improve chewiness, gumminess, cohesiveness and resilience. Therefore, the incorporation of RMSF in chocolate brownies was capable of completely replacing WWF, improving physical and nutritional characteristics. [ABSTRACT FROM AUTHOR]

Background. One of the purposes of tungsten is the production of hard alloys, where tungsten concentrates (TC) of the Ingichke deposit and the products of processing of tungsten-containing man-made wastes are used as raw materials - cakes of the sludge field NPO PRMiTS JSC Almalyk MMC Purpose: assessment of the technological capabilities and prospects for processing VC from the Ingichke deposit and cakes for leaching VC from the sludge fields of the plant for the production of hard alloys WC-Co, WC-Ni. Methodology. The concentration of W(VI), Cu(II), Fe(III), Mo(VI), Re(VII) ions was determined photocolorimetrically (KFK-2) and spectrometrically (AAS Perkin-Elmer 3030B, ICP-Aligent 7500 IСP MS). Sample microscopy –via SEM-EDS: EVO-MA (Carl Zeiss, Germany, Oxford Instrum, UK). We used laboratory and industrial hydrometallurgical installations at JSC Almalyk MMC. Originality. It was found that as a raw material for the production of hard alloys based on tungsten carbide with cobalt and nickel binder, W-containing cakes of sludge fields of JSC Almalyk MMC are acceptable. It is shown that in order to involve another potential resource in processing, the TC of the Ingechke deposit, it is necessary to develop a technology for its purification from impurities. Findings.The technology of auto-soda leaching of tungsten-containing cakes from VC processing has been successfully developed and implemented, which ensures the production of ammonium paratungstate that meets the requirements for the production of hard alloys. [ABSTRACT FROM AUTHOR]

The article presents new products of Federal Agricultural Research Center of the North-East: rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" and cake "Osenny" on dense ferment and yeast. Nutritional and biological value of new products is determined by the content of rye peeled flour, sunflower oil, sesame, garlic, fermented rye malt and raisin. They enrich the products with dietary fibers, minerals, vitamins and poly-unsaturated fatty acids. Crispbreads are characterized with high content of poly-unsaturated linolic acid (6.1-8.0 g/100 g of the product), which is included in cell membranes, other structures of tissues and performs a number of important functions in organism. Mineral content (potassium, calcium, magnesium, phosphorus and iron) in rye-wheat crisp bread "Dorozhnye", "Pikantnye", "With sesame" is 50.8; 54.8; 90.2 % higher than in the control (crisp bread "Domashnie"). Use of 100 g/ day of rye-wheat crisp bread allows to cover 31.3...33.7% of average daily physiological demand of human in dietary fibers (industrial analogue has only 22.7%). Cake "Osenny" 1.9 times exceeds the control sample (cake "Sportivny") in content of dietary fibers (4.1 g/100 g). Cake "Osenny" has 3.16 g of polyunsaturated fatty acids per 100 g; the main part of which is linolic acid. Cake "Osenny" is 20.8% lower in energy value than control sample. Use of 100 g/day of cake "Osenny" twice increases human physiological need in polyunsaturated fatty acids and dietary fiber as compared to the industrial analogue, cake "Sportivny". Introducing of the new products into manufacturing allows to enlarge the assortment of bread and flour confectioneries with increased nutritional and biological value for adequate nutrition of human in modern world.

The possibilities of extracting valuable components and producing selective good-quality concentrates from hard-to-beneficiate crude ores are considered for the disseminated copper–nickel ores from the Norilsk district. The stated aim is achieved by a combined technology including beneficiation and hydrometallurgical processes. Beneficiation is aimed at producing a rich copper concentrate and a nickel–pyrrhotite product. The aim of the hydrometallurgical process is the leaching of a nickel–pyrrhotite product followed by the flotation production of a nickel concentrate. The flotation hydrometallurgical processing of a nickel–pyrrhotite product makes it possible to produce nickel concentrates of a higher quality than those synthesized using a traditional technology. [ABSTRACT FROM AUTHOR]

Summary: The effect of different protein mixtures (pea, whey and egg white proteins) on the physical characteristics of batters and baked gluten‐free layer cakes after substituting 45% of flour was evaluated. A mixture design approach was used to determine the interaction effects of the three proteins on the cakes physical characteristics. For batter density, two interactions were observed, and higher values were found for batters containing a mixture of 60–80% egg white and 20–40% whey than in batter containing only one of these proteins, or a pea content of 70–90% than in batter containing only pea. For batter viscosity, significant interactions between egg white and pea, and between whey and pea proteins were observed, which explains the gentler decrease in viscosity at higher egg white and/or whey protein ratios. Regarding hardness, an interaction between egg white and whey occurred, and increasing whey content helped to reduce hardness to a greater extent than increasing pea content. [ABSTRACT FROM AUTHOR]

Flour confectionery goods such as cupcakes are made using refined types of raw materials and have unbalanced nutritional composition. The objective of the work was to develop the recipes and production technology of functional use cupcakes using multicomponent mixture consisting of dry components with and liquid vegetable oils. The work was carried out in Kemerovo Institute of Food Science and Technology (University). The authors developed the recipes of multicomponent mixtures for cupcake cooking. They used the following ingredients: wheat flour, powdered sugar, egg powder, dried egg yolk, cottage cheese powder, yogurt powder, skimmed powdered milk, baking powders, and citrus food fibers. The suggested technology guarantees the fullest binding of liquid vegetable oil with other ingredients. The article reveals information about organoleptic, physical, and chemical quality parameters, changes during storage, level of satisfaction of average daily needs in nutrients and energy when a person consumes single portion of cakes made of multicomponent mixtures with rape oil. The cakes contain polyunsaturated fatty acids and tocopherol (vitamin E) in the quantity which allows to classify them as functional food. High content of linolenic fatty acid allows to state that the cupcakes made of multicomponent mixtures with liquid rape oil are a source of omega-3 fatty acids on the marking.

Cake is one of the popular, high-consumption, and varied baking industry, that in addition to its nutritional value, has a high consumption in different classes of society. In this research, Stevia was first substituted at 25, 50, 75 percent of sugar, and the characteristics of flavor, texture and color of the product were evaluated and the results showed that the best replacement level was 25%, which was more similar to control. After selecting the Optimum level of stevia replacement, according to similar previous studies on lemon, 5 and 10% lemon powder levels were selected and added to the product and physicochemical properties were examined. The results indicated that all of the color parameters were reduced by adding lemon peel powder and the cooking loss was lower in the treatment containing 10% lemon peel powder. Also, the addition of lemon peel powder increased the stiffness and stiffness and reduced the fringe in the product. Adding lemon peel powder significantly reduced the amount of peroxide in comparison with control .Sensory evaluation results showed 5% treatment was more similar to control. In general, it can be concluded that lemon peel and stevia can be used as a functional composition in cake. [ABSTRACT FROM AUTHOR]

Abstract The confectionary and frozen desserts sectors are important parts of the food industry but have received relatively little attention from a life cycle cost perspective. Thus, the purpose of the current study is to evaluate the life cycle costs (LCC) and value added (VA) in these sectors in the UK, focusing on four major product categories: biscuits, cakes (ambient and frozen), chocolates and ice cream. In total, 18 products are considered along their life cycles, including the raw materials, manufacturing, packaging, distribution, retail, consumption and waste management stages. The results suggest that cakes have the highest LCC (£1.52–2.64/kg) and the biscuits the lowest (£0.72–0.91/kg). The LCC of chocolates and ice cream fall within a similar range (£1.16–1.46/kg and £1.03–1.30/kg, respectively). Divergent trends are noted between LCC and VA: for instance, 'premium' ice creams have only 18% higher costs than their 'regular' counterparts, but a four-fold higher VA. For all the products, raw materials contribute most to the costs (43%–95%), followed by packaging (1%–29%) and manufacturing (1%–14%). The annual LCC at the sectoral level are estimated at £3.455 billion, to which biscuits contribute 42%. The share of chocolates and cakes is 24% and 19%, respectively, with ice cream contributing the remaining 15%. By contrast, chocolates contribute more than 50% of the total sectoral VA, which is five-fold higher than that of ice cream. The study also demonstrates how LCC can be used to evaluate the eco-efficiency of products and sectors. With respect to global warming potential, whole cakes are the most eco-efficient and vanilla regular ice cream the least efficient products. Overall, the confectionary sector is nearly 60% more eco-efficient than the frozen desserts sector. These results can be used for benchmarking and to drive innovation towards more economically-sustainable and eco-efficient confectionary and frozen desserts supply chains. Graphical abstract Unlabelled Image Highlights • Life cycle costs and value added estimated for biscuits, cakes, chocolates and ice cream. • Cakes have the highest (£1.52–2.64/kg) and biscuits the lowest costs (£0.72–0.91/kg). • Raw materials are the main hotspot, contributing 43%–95% to the life cycle costs. • Annual sectoral costs in the UK are £3.455 billion, to which biscuits contribute 43%. • Chocolates provide more than 50% of the total annual value added at the sectoral level. [ABSTRACT FROM AUTHOR]

Abstract This research investigated the effectiveness of heat treated (120 °C for 1, 2, 3 h) OSA modified mungbean starches, as fat replacers in cake. Physicochemical, pasting, rheological properties of the modified starch and textural and sensorial attributes of cakes incorporated with OSA modified mungbean starch at 10, 20, 30 and 40% were evaluated. The pasting viscosity of the OSA modified mungbean starches was found to be higher when compared with native starch. Magnitude of G′ and G″ was slightly increased with the increase of frequency. Modified starches showed lesser values for Peak G′ as compared to native counterpart starch while reverse was observed for G″ value during heating. The cakes containing OSA modified mungbean starch a higher specific volume. The study concluded that cakes prepared from 30% OSA-MS possessed the best texture, desirable color and mouthfeel and thus, found to be highly acceptable as indicated by their overall quality score. [ABSTRACT FROM AUTHOR]

[Display omitted] • κ-Carrageenan inhibited the formation of AGEs in baked cakes. • κ-Carrageenan conjugated with GO/MGO and suppressed protein oxidation. • κ-Carrageenan delayed starch aging and increased the moisture content of cakes. • κ-Carrageenan fortified cakes had the best quality and overall acceptability. Inhibiting the formation of advanced glycation end products (AGEs) in the heat-processed food can reduce health risks related to diabetic complications. However, additives used for this purpose may also affect the sensory characteristics of food products. In this study, the effects of six hydrocolloids on the formation of AGEs were evaluated in the lysine–glucose model, with κ-carrageenan exhibited the highest inhibitory activity. Mechanistic investigations indicated that κ-carrageenan conjugated with the key intermediates of AGEs, namely glyoxal (GO) and methylglyoxal (MGO). Subsequently, the inhibitory effect of κ-carrageenan on AGEs formation in cakes was verified. The data showed that κ-carrageenan in cakes significantly inhibited the formation of fluorescent and non-fluorescent AGEs. In addition, analysis of cake characteristics and sensory evaluation showed that cakes with 1% (w/w) κ-carrageenan had the highest quality and overall acceptance. Overall, κ-carrageenan is an effective inhibitor of AGEs formation in heat-processed food. [ABSTRACT FROM AUTHOR]

This study adopts a cultural anthropology theoretical lens to explore the tourism experiences of Suzhou-style cakes from the perspective of supply-side stakeholders. A qualitative case study of Suzhou-style cakes was conducted, involving participant observation and semi-structured interviews with food producers, food retailers, restaurateurs, food consultants, tourism providers, tour organisers, and government officials in Suzhou, a heritage city in China. The findings reveal that Suzhou-style cakes connote a culturally bound identity at the personal level and a socially bound identity at the community level, whereas, at the regional level, they connote a geographically bound identity. These connotations form the basis for the touristic attractiveness of Suzhou-style cakes and their contribution to authentic experiences. As a result, gastronomic tourism is essentially about cultural anthropology by exploring a complex interweaving of gastronomy and cultural, social, and place identities through the practices of multiple stakeholders. This study adds to the literature by giving voice to supply-side stakeholders and by providing evidence to capture the richness of the relationships between the concepts of food, culture, identity, and place. • An understanding of cultural anthropology of gastronomic tourism. • A qualitative case study of traditional cakes in Suzhou, China. • The viewpoints of supply-side stakeholders. • An exploration of the relationships between the concepts of food, culture, identity, and place. [ABSTRACT FROM AUTHOR]

During the accelerated development of space branch and construction of the cosmodrome «Vostochny» the development of technologies and compounding of specific foods for cosmonauts connected with their physical and nervous-emotional activity is an actual problem. The purpose of our research is the development of obtaining the ways and schemes of obtaining of biologically active component from soya seeds and foodstuffs of specialized purposes. During the research and the development of specific foods the following methods were used: the biochemical structure of initial raw material and finished products were defined by means of infra-red scanner FOSSNIR System 5000 (Sweden); mass fraction, moisture, fat, vitamin E were found according to corresponding standards. Power value of finished goods was calculated using Rubnerа factors. The method of pair comparisons and mark scales was used for organoleptic evaluation. The result of the given research is the development of a scientifically proved technological approach to obtaining of flour from germ fraction of soya seeds, the technological scheme including moisture-heat processing, germination, frying and decortications of soya seeds, and decomposition and fraction dressing with their subsequent crushing. The chemical composition and biological value of specific foods produced with the addition of germ soya flour has been investigated. It has been established that in the formula of bread and flour confectionery containing from 10% to 25 % of flour from germ fraction of soya seeds allows us to raise the content of fiber in comparison with control samples from 46% to 74 %, and that of tocopherol (vitamin E) from 40% to 100 %.

This paper uncovers the connotations of the cakes (ἴτρια) mentioned in Sophocles fr. 199 and argues that they provide hitherto overlooked evidence to reinforce the thesis that Eris was a satyr play set at the wedding feast of Peleus and Thetis. The cakes are shown to be compatible with a wedding banquet setting, which is strongly indicative of satyr drama. Finally, it is suggested that Eris herself may have spoken the line. [ABSTRACT FROM AUTHOR]

The study reports the effect of blending raw and sprouted barley flour on cake production from refined wheat flour. Different proportions of raw and sprouted barley flour were separately blended with wheat flour and analyzed for physicochemical and pasting properties. Addition of sprouted barley flour in comparison to raw barley flour resulted in lesser increase in pasting properties (peak viscosity and set back) and greater increase in nutritional parameters (fat, protein and ash content). Cakes prepared from flour blends were analyzed for proximate, physical, textural, microbial and sensory attributes. Cakes containing barley flour exhibited higher protein contents with improved color. Physical characteristics of blended cakes such as volume index, symmetrical index decreased while uniformity index increased. Textural attributes such as cohesiveness, firmness and adhesiveness of cakes increased with barley flour addition. However, incorporation of sprouted barley flour in comparison to raw barley flour lead to greater percentage change in parameters studied. Cakes containing sprouted barley flour were nutritionally superior, softer and firmer than both control and raw barley flour based cakes. Sprouting drastically decreased the sensory properties of cakes. All cake samples were microbiologically safe for human consumption. Hence sprouting of barley flour for cake production can be used to improve the nutritional and some of the physical characteristics of cakes. [ABSTRACT FROM AUTHOR]