Indian traditional sweet dish i.e. halwa was developed from pearl millet grains. Pearl millet grains （Pennisetum typhoides var. PHB-2168） were steamed for 20 min at 1.05 kg cm^2 in order to minimize lipase activity,...Indian traditional sweet dish i.e. halwa was developed from pearl millet grains. Pearl millet grains （Pennisetum typhoides var. PHB-2168） were steamed for 20 min at 1.05 kg cm^2 in order to minimize lipase activity, total phenols, phytic acid and tannins content. Steamed grains were dried （12 ± 0.5% moisture content）, pearled, milled, sieved through sieve opening size of 0.234 mm and were used for study. Central composite rotatable design （CCRD） with three independent variables i.e. vanaspati, sugar and water for rehydration were used to design the experiments. Sensory responses and rehydration ratio were used to study the individual and interactive effects of variables. Sensory score for colour varied from taste 6.3-7.9, mouth feel 6.4-7.8, overall acceptability （OAA） 6.5-7.9 and rehydration ratio （RR） from 1.4 to 2.3. All the responses fitted into quadratic equation with R2 〉 0.80. Halwa dry mix was also evaluated for stability in polyethylene pouches at ambient conditions and the peroxide and free fatty acids value were 21.35 meqO2 kg^-1 fat, 0.55% （oleic acid）, respectively after 6 months of storage. Based on compromise optimization, optimum levels of the ingredients recommended with 86.4% desirability were： vanaspati 38.6 g 100 g^-1 pearl millet semolina （PMS）, sugar 88.7 g 100 g^-1 PMS and water for rehydration 151 mL 100 g^-1 dry mix.展开更多
HPLC along with FT-IR technique was used to study the formation of organic peroxides in the Cl2-ethane-air photoreaction system. Ethyl hydroperoxide (CH3CH21OOH, EHP) and peroxyacetic acid ( CH3C(O)OOH, PAA) were conf...HPLC along with FT-IR technique was used to study the formation of organic peroxides in the Cl2-ethane-air photoreaction system. Ethyl hydroperoxide (CH3CH21OOH, EHP) and peroxyacetic acid ( CH3C(O)OOH, PAA) were conformed to be the peroxide product in the reaction system. In addition, methyl hydroperoxide (CH3OOH, hydroxymethyl hydroperoxide (HOCH2OOH, HMHP) and two unidentified organic peroxides were detected for the first time. EHP and were the dominant peroxide products. The identification of HMHP showed that Criegee biradical CH2OO may be formed as an intermediate in the oxidation of ethane. Simulation results showed that photooxidation of ethane may make substantial contribution to source of organic peroxides in the atmosphere.展开更多
文摘Indian traditional sweet dish i.e. halwa was developed from pearl millet grains. Pearl millet grains （Pennisetum typhoides var. PHB-2168） were steamed for 20 min at 1.05 kg cm^2 in order to minimize lipase activity, total phenols, phytic acid and tannins content. Steamed grains were dried （12 ± 0.5% moisture content）, pearled, milled, sieved through sieve opening size of 0.234 mm and were used for study. Central composite rotatable design （CCRD） with three independent variables i.e. vanaspati, sugar and water for rehydration were used to design the experiments. Sensory responses and rehydration ratio were used to study the individual and interactive effects of variables. Sensory score for colour varied from taste 6.3-7.9, mouth feel 6.4-7.8, overall acceptability （OAA） 6.5-7.9 and rehydration ratio （RR） from 1.4 to 2.3. All the responses fitted into quadratic equation with R2 〉 0.80. Halwa dry mix was also evaluated for stability in polyethylene pouches at ambient conditions and the peroxide and free fatty acids value were 21.35 meqO2 kg^-1 fat, 0.55% （oleic acid）, respectively after 6 months of storage. Based on compromise optimization, optimum levels of the ingredients recommended with 86.4% desirability were： vanaspati 38.6 g 100 g^-1 pearl millet semolina （PMS）, sugar 88.7 g 100 g^-1 PMS and water for rehydration 151 mL 100 g^-1 dry mix.
基金the Ministry of Science and Technology of China (Grant No. E96-05).
文摘HPLC along with FT-IR technique was used to study the formation of organic peroxides in the Cl2-ethane-air photoreaction system. Ethyl hydroperoxide (CH3CH21OOH, EHP) and peroxyacetic acid ( CH3C(O)OOH, PAA) were conformed to be the peroxide product in the reaction system. In addition, methyl hydroperoxide (CH3OOH, hydroxymethyl hydroperoxide (HOCH2OOH, HMHP) and two unidentified organic peroxides were detected for the first time. EHP and were the dominant peroxide products. The identification of HMHP showed that Criegee biradical CH2OO may be formed as an intermediate in the oxidation of ethane. Simulation results showed that photooxidation of ethane may make substantial contribution to source of organic peroxides in the atmosphere.
