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22. Do age and teaching method affect children's cognitive abilities? : a follow-up

Author

O'Shea, Norah Anne Christina

Subjects
150, Teaching thinking
Abstract

There is growing evidence for the efficacy of cognitive behaviour therapy (CBT) for the treatment of mental disorders in adults, but its efficacy with children has been queried due to the common assertion that children do not possess the cognitive abilities needed to engage in CBT. However, some argue that CBT must be adapted for children within a developmental framework. A study conducted by Doherr (2000) provided positive findings suggesting that children aged 5-8 years do possess cognitive abilities needed for CBT. The results also indicated that children who attended a school with innovative teaching methods demonstrated a greater degree of ability. Doherr (2000) proposed that such teaching methods might enhance children's cognitive abilities. The current research examined whether the findings from Doherr's (2000) study could be replicated in a sample of 75 children (aged 8-10 years) from two Middle Schools. The children were divided into three groups for the purpose of the present study: (1) previously received innovative teaching; (2) previously received conventional teaching and in class with children who have previously received innovative teaching; and (3) previously received conventional teaching and not in class with children who have previously received innovative teaching. Degree of ability was examined using a cognitive behaviour therapy ability (CBTA) measure (Doherr, 2000). The results indicated that those who had received innovative teaching did not maintain theenhanced ability. In addition, no significant difference of ability between ages was found. The findings were discussed with reference to their implications in terms of theoretical, clinical and educational issues. One of the main issues discussed is whether the continuation of the innovative teaching methods would maintain enhanced ability and thus perhaps serve as a protective factor in the development of childhood psychological disorders. Some further research ideas are proposed

Published
2002

39. Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations.

Author

Panikuttira, Bhavya, Payne, Fred A., O'Shea, Norah, Tobin, John T., O'Callaghan, Donal J., and O'Donnell, Colm P.

Subjects
SKIM milk, MILK proteins, COAGULATION, CHEESEMAKING, FLUORESCENCE, PROTOTYPES, DETECTORS
Abstract

Summary: Coagulation of milk is one of the most important steps in cheese manufacture. Cutting the coagulum at optimum firmness is important to optimise the yield and quality of the cheese produced. The aim of this study was to investigate a prototype sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations (3.3%, 4.0% and 4.7%) and to develop a model to predict the coagulum cutting time at a desired storage modulus (G′). Fluorescence and infrared backscatter profiles were recorded at wavelengths of 350 and 880 nm, respectively. Rheological measurements were used as a reference method to determine the times required for the coagulum to reach G′ values of 0.5, 5 and 20 Pa. Time parameters extracted from the optical profiles generated during the coagulation process were used to develop a model to predict the cutting time at which the coagulum reaches selected G′ values. This study demonstrated that the investigated prototype sensor, combined with the developed prediction model, can be used as an in‐line PAT tool for real‐time monitoring of milk coagulation and prediction of cutting time in cheese manufacturing. [ABSTRACT FROM AUTHOR]

Published
2020
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40. Investigation of the rehydration characteristics of dairy and infant formula powders using focused beam reflectance measurement and electrical resistance tomography.

Author

Xu, Guangya, Zaitoun, Baheeja J, O'Shea, Norah, O'Donnell, Colm P, and Amamcharla, Jayendra K

Subjects
*ELECTRICAL resistance tomography, *INFANT formulas, *REFLECTANCE measurement, *OLAP technology, *POWDERS, *DRIED milk
Abstract

The potential of focused beam reflectance measurement (FBRM) and electrical resistance tomography (ERT) was evaluated as on‐line process analytical technologies (PAT) for monitoring powder rehydration. Skim milk powder (SMP) and stage one infant formulas were evaluated. Among all samples, SMP had the greatest conductivity by ERT (P < 0.05), this was confirmed by off‐line methods, that is, SMP had a higher solubility, whereas infant formulas had lower solubility. Particle counts for fines of all samples reached peak values ~450 s. Results demonstrated PAT tools offer capability for rehydration characterisation of dairy and non‐dairy powders. [ABSTRACT FROM AUTHOR]

Published
2024
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41. Characterisation and application of fruit by-products as novel ingredients in gluten-free products

Author

O'Shea, Norah L., Gallagher, Eimear, and Arendt, Elke K.

Subjects
food and beverages, Orange pomace, Apple pomace, Extruded snacks, Pectin, Gluten-free bread, Composition
Abstract

The physicochemical and nutritional properties of two fruit by-products were initially studied. Apple pomace (AP) contained a high level of fibre and pectin. The isolated AP pectin had a high level of methylation which developed viscous pastes. Orange pomace also had high levels of fibre and pectin, and it was an abundant source of minerals such as potassium and magnesium. Due to the fibrous properties of orange pomace flour, proofing and water addition were studied in a bread formulation. When added at levels greater than 6%, the loaf volume decreased. An optimised formulation and proofing time was derived using the optimisation tool; these consisted of 5.5% orange pomace, 94.6% water inclusion and with 49 minutes proofing. These optimised parameters doubled the total dietary fibre content of the bread compared to the original control. Pasting results showed how orange pomace inclusions reduced the final viscosity of the batter, reducing the occurrence of starch gelatinisation. Rheological properties i.e. the storage modulus (G') and complex modulus (G*) increased in the orange pomace batter compared to the control batter. This demonstrates how the orange pomace as an ingredient improved the robustness of the formulation. Sensory panellists scored the orange pomace bread comparably to the control bread. Milled apple pomace was studied as a potential novel ingredient in an extruded snack. Parameters studied included apple pomace addition, die head temperature and screw speed. As screw speed increased the favourable extrudate characteristics such as radical expansion ratio, porosity and specific volume decreased. The inclusion of apple pomace had a negative effect on extrudate characteristics at levels greater than 8% addition. Including apple pomace reduced the hardness and increased the crispiness of the snack. The optimised and validated formulation and extrusion process contained the following parameters: 7.7% apple pomace, 150°C die head temperature and a screw speed of 69 rpm.

Published
2014

42. Characterisation and application of fruit by-products as novel ingredients in gluten-free products

Author

O'Shea, Norah and Department of Agriculture, Food and the Marine, Ireland

Subjects
Orange pomace (Citrus sinensis L. Cv. "Valencia"), Apple pomace (Malus domestica Cv. “Karmijn deSonnaville”), Physicochemical properties, Nutritional properties, food and beverages, Rheology, Extruded snacks, Pectin, Gluten-free bread
Abstract

Doctoral Thesis Literature has revealed that “waste” left from the processing of fruit can still contain a substantial quantity of macro and minor nutrients. The aim of this thesis was to ascertain the nutritional and structural properties and potential uses of two fruit by-products [apple pomace (Malus domestica Cv. “Karmijn de Sonnaville”) and orange pomace (Citrus sinensis L. Cv. “Valencia”)] in glutenfree bread and extruded snack formulations. The physicochemical and nutritional properties of the fruit by-products were initially studied. Apple pomace contained a high level of fibre and pectin. The isolated pectin was demonstrated to have a high level of methylation which developed viscous pastes. Orange pomace also had high levels of fibre and pectin, and it was an abundant source of minerals such as potassium and magnesium. Orange pomace had a poor gelling ability. The flour obtained after milling dried orange pomace was used in the formulation of gluten-free bread with the aid of a response surface design. Due to the fibrous properties of orange pomace flour, proofing and water addition were also studied. When added at levels greater than 6%, the loaf volume decreased. The number of cells per slice also decreased with increasing orange pomace addition. Inclusion of orange pomace at levels of up to 4% increased crumb softness. An optimised formulation and proofing time was derived using the optimisation tool; these consisted of 5.5% orange pomace, 94.6% water inclusion and with 49 minutes proofing. These optimised parameters doubled the total dietary fibre content of the bread compared to the original control. The pasting properties, rheology, microstructure and sensory characteristics of the optimised formulation (batter and bread) were investigated. Pasting results showed how orange pomace inclusions reduced the final viscosity of the batter, hence reducing the occurrence of starch gelatinisation. Rheological properties such as the storage modulus (G') and complex modulus (G*) increased in the orange pomace batter compared to the control batter. This demonstrates how the orange pomace as an ingredient improved the robustness of the formulation. Sensory panellists scored the orange pomace bread comparably to the control bread. Milled apple pomace was studied as a potential novel ingredient in an extruded snack. As extrusion requires the trialling of a number of extruder parameters, a response surface design was again used to develop an optimised snack. The parameters studied were apple pomace addition, die head temperature and screw speed. Screw speed had the most significant impact on extrudate characteristics. As screw speed increased the favourable extrudate characteristics such as radical expansion ratio, porosity and specific volume decreased. The inclusion of apple pomace had a negative effect on extrudate characteristics at levels greater than 8% addition. Including apple pomace reduced the hardness and increased the crispiness of the snack. Using the optimisation tool, the optimised and validated formulation and extrusion process contained the following parameters: 7.7% apple pomace, 150oC die head temperature and a screw speed of 69 rpm. Department of Agriculture, Food and the Marine

Published
2014

43. Aromatic Composition and Physicochemical Characteristics of Crackers Containing Barley Fractions.

Author

O'Shea, Norah, Kilcawley, Kieran N., and Gallagher, Eimear

Abstract

Currently, the predominant use for barley in Ireland is as animal food and in brewing. The aim of this study was to find an alternative novel food use for the milling fractions of barley. Three barley milling fractions consisting of the 1) bran (B), 2) middlings (M), and 3) endosperm (E) from Mickle barley were studied in a sourdough saltine cracker formulation. The M and E fractions were combined to form the ingredient ME. Crackers containing 35% ME had a reduced specific volume (1.6 cm³/g) and an increased density (0.7 g/cm³) compared with the control cracker (based entirely on wheat flour, volume = 2.1 cm³/g and density = 0.5 g/cm³, P < 0.001). The control cracker was harder in texture compared with the crackers that contained barley. The control cracker was also found to be crunchier compared with the crackers containing barley. Crackers containing 35% ME and 15% B had a higher fiber content (5.3 and 5.8%) compared with the control cracker (3.6%, P < 0.05). The volatile profiles were considerably altered in samples containing 15% B and 35% ME samples compared with the control sample. This study demonstrated that barley fractions can be incorporated into a saltine cracker product, leading to a crispier cracker with an increased total dietary fiber content compared with the control cracker. [ABSTRACT FROM AUTHOR]

Published
2017
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47. Real‐time measurement of heat stability of skim milk using attenuated total reflectance (ATR)‐FTIR spectroscopy.

Author

Hayes, Elena, Kelly, Liam, Aydogdu, Tugce, O'Shea, Norah, O'Donnell, Colm, Greene, Derek, and Fenelon, Mark A

Subjects
*PROTEIN structure, *ATTENUATED total reflectance, *MILK proteins, *PROCESS optimization, *SKIM milk
Abstract

Milk proteins are susceptible to denaturation and aggregation upon heating, affecting product quality and shelf‐life. Understanding the underlying molecular changes during heating is important to the dairy industry for process optimisation and product functionality. This study used Attenuated Total Reflectance (ATR)‐Fourier Transform Infrared (FTIR) spectroscopy to non‐destructively measure changes in protein molecular structure as the precursor to heat‐induced aggregation in milk. Raw skim milk was divided into three subsamples, adjusted to pH 6.2, native pH or pH 7. Each sample was heated at 85°C on a BioATR crystal, with scans taken at 1‐min intervals over 20 min using FTIR to measure protein denaturation and aggregation. The second derivative of the amide I region was used to measure changes in protein structure, with the spectra for pH 6.2 samples changing faster than pH 6.8 or pH 7 samples, indicating a higher rate of denaturation. The peak at 1072 cm−1 related to colloidal calcium phosphate (CCP) increased with increasing temperature and pH. More extensive changes in CCP between colloidal and serum phases and protein denaturation/aggregation correlated with lower heat stability in milk. This study highlights the potential of ATR‐FTIR spectroscopy for assessing the heat stability of milk via in situ measurement of changes in protein structure and CCP. [ABSTRACT FROM AUTHOR]

Published
2024
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