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The objective of this study was to develop a healthy eating on the go for busy people. The Power Vegan Cupcake is a plant-based, nutrient-dense product, and is made from local plant-based ingredients. Saluyot and soymilk were used as replacements for egg and milk. Brown rice flour, muscuvado, banana, raisins, and peanuts made the cupcake a complete food. The dry ingredients were sifted and mixed. Saluyot and pandan leaves were boiled for 15 minutes and then cooled, blended, and strained. The saluyot puree and pandan juice were then mixed with the dry ingredients, soy milk, and vanilla. The batter was mixed, and raisins and banana were added. The batter was baked in an oven for 25 minutes at 200°C. Each Power Vegan Cupcake (70g) contained 41.7g of carbohydrates, 4.7g of protein, and 3.12g of fat for a total calorie content of 198.4kcal. It also contained 28.75ug of Vitamin A, 2.4mg of Vitamin C, 50.6mg of calcium, 1.5mg of iron, 0.17mg of thiamin, 0.19mg of riboflavin, 2.93mg of niacin, and 98.7mg of phosphorus. The product was found to contain a higher amount of carbohydrates, protein, and micronutrients compared to regular cupcakes on the market. Thirty respondents, ages 18-29, evaluated the product. The results showed a rating of like very much from 63%, 53%, and 50% of the evaluators in terms of appearance, texture, and taste, respectively. Advance development of saluyot as egg substitute for strict vegetarian foods is recommended.

The quality and sensory properties of fresh egg noodles formulated with total or partial replacement of egg substitute were investigated. Cooking quality parameters, texture, and color were measured at d 0, 15, and 30. Whole-egg noodles (control) had less cooking loss, firmer texture, and larger L* and b* values among days compared with noodles prepared with 100% soy flour or Pasta Power. Noodles prepared with Bipro exhibited the least cooking loss and water uptake, firmer texture, and larger L* and b* values among egg substitutes at 50% replacement. Firmness was greater and L* and b* values were larger for noodles from soy flour and Pasta Power egg substitutes when they replaced 50% of egg, rather than 100%. Sensory analysis revealed the roughness and flavor of cooked noodles, which were not significantly affected by the type of egg substitute. Noodles containing Pasta Power exhibited greater stickiness, whereas those containing soy flour were less firm. Including whole eggs in the formulations reduced stickiness. None of the egg substitutes studied could totally replace whole egg in the egg noodles without resulting in some loss of quality. But partial replacement of eggs resulted in noodles with similar physical and sensory properties.

Prompted by clinical concerns for false-negative tests, we implemented a clinical intervention consisting of a training session and an image-based verification procedure to document homogeneous radioactivity distribution in the radiolabeled meal (egg substitute per the guideline). Methods: A technologist training session emphasized the importance of thorough mixing of 99m Tc-sulfur colloid in the egg meal. For 6 mo after training, an image of the prepared mixed egg was acquired before patient ingestion. Consecutive gastric-emptying studies performed 6 mo before and after training were reviewed by 2 experienced physicians. Results: There were 7 abnormal and 44 normal studies before and 15 abnormal and 29 normal studies after training (P , 0.05). Subjective evaluations of images for meal-mixing quality by 2 readers correlated with each other and with an objective measure of expected gastric-emptying physiology (correlation coefficients, 0.54 and 0.38, respectively). Conclusion: The described clinical intervention improved the accuracy of our gastric-emptying studies by decreasing falsenegative studies.

Se analizó el efecto de la sustitución de clara de huevo por albúmina sérica porcina (ASP) en panqués de chocolate. La ASP se obtuvo mediante un método escalado de aislamiento por cromatografía de interacción hidrofóbica. En la formulación del panqué se reemplazó el 50 y 100% de la clara de huevo con ASP. Todos los panqués presentaron valores similares (P >0.05) de los parámetros de color en la miga: L (25,7-26,2), a* (9,8-10,1) y b* (14,5-15,0) y en la costra: L (25,7-26,2), a* (9,8-10,1) y b* (14,5-15,0). La textura (2,9 N) y el volumen (148,9 ± 1,8 cm 3) de los panqués con 50% de ASP fueron similares (P> 0,05) a los de los controles. El análisis sensorial indicó que los panqués en los que se reemplazó 50% de la clara por ASP, gustaron tanto como los controles. Los panqués con un reemplazo del 100%, gustaron menos. La excelente calidad microbiológica de los panqués muestra las óptimas condiciones sanitarias durante la obtención de la ASP y su elaboración. The effect of porcine serum albumin (PSA) as a substitute for egg white (EW) in chocolate cakes was examined. PSA was obtained by a lab-scaled method of Hydrophobic Interaction Chromatography. 50 and 100% of the evel of EW was replaced with PSA in cake formulation. All cakes had similar (P > 0.05) crumb L (25.7-26.2), a* (9.8-10.1) y b* (14.5-15.0) and crust: L (25.7-26.2), a* (9.8-10.1) y b* (14.5-15.0) color values. Texture (2.9 N) and volume (148.9 1.8 cm 3) of cakes with 50% PSA replacing EW were similar (P > 0.05) to those of the controls. Sensory analysis indicated that cakes replaced with 50% EW for ASP were as well liked as control cakes. The excellent microbiological quality of formulated cakes points out the optimal sanitary conditions in the PSA isolation and in the cake elaboration process. 422-429 gramos@ciad.mx Bimestral

Se analizó el efecto de la sustitución de clara de huevo por albúmina sérica porcina (ASP) en panqués de chocolate. La ASP se obtuvo mediante un método escalado de aislamiento por cromatografía de interacción hidrofóbica. En la formulación del panqué se reemplazó el 50 y 100% de la clara de huevo con ASP. Todos los panqués presentaron valores similares (P >0.05) de los parámetros de color en la miga: L (25,7-26,2), a* (9,8-10,1) y b* (14,5-15,0) y en la costra: L (25,7-26,2), a* (9,8-10,1) y b* (14,5-15,0). La textura (2,9 N) y el volumen (148,9 ± 1,8 cm ³) de los panqués con 50% de ASP fueron similares (P> 0,05) a los de los controles. El análisis sensorial indicó que los panqués en los que se reemplazó 50% de la clara por ASP, gustaron tanto como los controles. Los panqués con un reemplazo del 100%, gustaron menos. La excelente calidad microbiológica de los panqués muestra las óptimas condiciones sanitarias durante la obtención de la ASP y su elaboración. The effect of porcine serum albumin (PSA) as a substitute for egg white (EW) in chocolate cakes was examined. PSA was obtained by a lab-scaled method of Hydrophobic Interaction Chromatography. 50 and 100% of the normal level of EW was replaced with PSA in cake formulation. All cakes had similar (P > 0.05) crumb L (25.7-26.2), a* (9.8-10.1) y b* (14.5-15.0) and crust: L (25.7-26.2), a* (9.8-10.1) y b* (14.5-15.0) color values. Texture (2.9 N) and volume (148.9 1.8 cm ³) of cakes with 50% PSA replacing EW were similar (P > 0.05) to those of the controls. Sensory analysis indicated that cakes replaced with 50% EW for ASP were as well liked as control cakes. The excellent microbiological quality of formulated cakes points out the optimal sanitary conditions in the PSA isolation and in the cake elaboration process.

Gastric-emptying studies have no accepted standard methodology or reference values. A simplified standardized protocol with a large reference database has been proposed, with imaging obtained at only 0, 1, 2, and 4 h. The rationale for its 4-h length is data suggesting that delayed emptying is detected with higher sensitivity at 4 h than at 2 h. The purpose of the current investigation was to review our 2-y experience using this protocol, to determine the added value of 4-h imaging, and to determine whether the lag phase can predict delayed emptying.After ingesting a sandwich made with (99m)Tc-sulfur colloid egg substitute, 175 patients were imaged immediately, every 10 min for 1 h, and then at 2, 3, and 4 h. Percentage retention was calculated for each interval. Sensitivities, specificities, predictive values, and receiver operating characteristic (ROC) curves were computed for the 1-, 2-, and 3-h intervals on the basis of normal 4-h values. Data were analyzed to determine the added value of the 4-h study. Thresholds were sought that optimized accuracy. ROC analysis was used to determine the predictive value of the lag phase.Gastric emptying was delayed in 20% of patients at 2 h and in 26% at 4 h, a 29% increase in abnormal studies (P0.02). Of those normal at 2 h, 13% became abnormal at 4 h. Of those with delayed emptying at 2 h, 24% normalized at 4 h. Compared with the study at 4 h, the study at 2 h had a 59% sensitivity, 94% specificity, 76% PPV, and 87% NPV. ROC analysis showed that the areas under the ROC curve (AUC) were 0.75, 0.93, and 0.97 at 1, 2, and 3 h, respectively. The threshold for optimal accuracy for 3-h data was estimated to be greater than 30% retention. The accuracy of this threshold was 91%. The lag phase AUC for predicting delayed emptying at 4 h was 0.60.This first investigation of a large referral patient population using a standardized protocol found that abnormal emptying is detected with greater sensitivity at 4 h than at 2 h and that the lag phase is not predictive of delayed emptying.

Two experiments were conducted to examine the effects of type of milk (whole; nonfat; nonfat, 70% lactose-reduced) and type of egg (fresh, whole egg; egg substitute) on the quality of baked custards. The egg substitute was a combination of dried egg whit e solids, dried low-fat, low-cholesterol egg yolk solids, and xanthan gum. Custard formulations served as prototypes for use in studies conducted in the Department of Food Science and Technology, Virginia Tech. In those studies, the effects of processing parameters on the quality of the custards were examined. The goal of all the studies was to develop shelf-stable lactose-reduced custard mixes that have potential for use in the foodservice industry. In Experiment I, chemical, physical, and sensory characteristics of a dessert type baked custard, made with sucrose, were examined. In Experiment II, the same characteristics were examined for a cheese flavored, entree type custard made without sucrose. Results indicate that use of nonfat and nonfat, 70% lactose-reduced milk in place of whole milk decreased significantly total fat and cholesterol concentrations in both types of custard mixes. Lactose-reduced milk also decreased lactose and increased galactose concentrations. The egg substitute decreased total fat and cholesterol concentrations and increased protein concentration. In general, lactose reduction had little effect on the physical and sensory characteristics of both types of custards, but the egg substitute affected these characteristics. Custards made with the egg substitute had less intense yellow color and greater gel strength than those made with fresh, whole egg. These custards also were less bright and more uneven in color and had weaker egg flavor and aftertaste. Based on results of this study, development of a lactose-reduced custard is feasible. However, additional studies are needed to examine potential for use of the formulations in the foodservice industry. Because the mixes could be used as bases for other types of products, such as custard pies, filled pastries, and quiches, studies that focus on development of those products could help define the niche for the mixes in the foodservice industry. Because of the trend in today1s market for reduced-fat, reduced-cholesterol foods, additional studies could be done to examine the effects of various types of egg substitutes on the quality of the custards. Master of Science

Functional characteristics of whole egg and selected egg substitute products have been compared. Custards made from the egg substitutes exhibited less sag and spread than did the whole egg custards, indicating that the chemical stabilizers added to the substitute products are functionally effective. Yellow cakes prepared from whole eggs, although smaller in cross sectional area than the substitute cakes, were judged to be superior in both flavor and overall acceptability. Scrambled egg products prepared from whole egg were also superior to the substitute products in flavor, tenderness, and overall acceptability. Differences in the flavor attributes of these products have been associated with the presence of egg yolk components.

The total lipid, cholesterol, phospholipid, and fatty acid content of dried whole egg (DWE), a refrigerated liquid egg substitute, a powdered egg substitute, and a commercial egg yolk replacer (EYR) were compared. All substitutes contained less total lipid, cholesterol, and phospholipid than DWE. The powdered substitute contained only half the total lipid content reported by the producers and only a fifth of the cholesterol of DWE, while the percentage distribution of fatty acids was similar to that of DWE. The liquid substitute and EYR had fatty acid distributions similar to soybean oil. Rat growth and lipid response were compared for diets containing either DWE or a mixture of EYR and egg white. Both diets were fed with and without vitamin and mineral supplements. Rat growth response was greatest on the DWE diets, either with or without the supplements, was intermediate on the supplemented EYR diets, and was least on the unsupplemented EYR diets. The consumption of DWE-containing diets, when compared with the EYR-containing diets, caused greater liver weight, greater liver total lipid and total cholesterol content, and slightly higher serum cholesterol.

The lipid composition of an egg substitute and fresh eggs was conpared. The total lipid was divided into fractions on a silicic acid column. Thin-layer-chromatographic analysis demonstrated that the egg substitute was practically void of cholesteryl esters. Gas-liquid-chromatographic analysis were used to ascertain the fatty acid composition of the various fractions. Eggs contained considerably higher concentrations of saturated and mono-unsaturated fatty acids than did the substitute. The polyunsaturated fatty acid concentration in the substitute was approximately three times that of eggs. In all fractions, the eggs contained several more individual fatty acids than did the egg substitute.