Effect of Fenugreek Seed Husk on the Rheology and Quality Characteristics of Muffins

The effect of incorporation of fenugreek seed husk (FSH) in muffins at different levels of 5%, 10% and 15% was investigated. Muffins were prepared with FSH at different levels and batter flow properties were studied. The muffin batter viscosity increased from 32,500 to 38,000 cps when the FSH content increased from 0 to 15%. While the muffin vol-umes increased upto 10% addition of FSH and further FSH increase did not result beneficially. Supplementation with FSH resulted in softer crumb texture indicated by the hardness which decreases in hardness 4.20 to 3.19 N. Inclusion of FSH addition in muffins found acceptance by panelists with a rating better than the control. The optimal level of incorporation of FSH flour, based on sensory quality in muffins was found to be 10% and use of Polysorbate-60 at 0.5% level in these muffins further improved the overall quality characteristics. These muffins had double the amount of dietary fiber.

Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Individuals

Dietary fibre content is a known factor that can affect the postprandial glycemic responses of a food and meal. Cornlettes vegetable which is rich in dietary fibre has been studied for its potential in lowering the peak glycemic responses of biscuits and muffins. Cornlettes was processed into powder and formulated into four formulations of selected bakery products. The glycemic responses produced by portions of the biscuits and muffins containing 25 g available carbohydrate were measured in 11 healthy volunteers. The incremental area under curve (AUC) of control biscuits was greater (81 ± 11 mmol × min/l) than cornlettes powder (CP) added biscuit (63 ± 12 mmol × min/l). Likewise, the AUC of control muffins was higher (88 ± 13 mmol × min/l) than CP-added muffins (74 ± 12 mmol × min/l). Control biscuits had an intermediate GI value of 61 while CP-added biscuits had a low GI value of 46. Both control and CP-added muffins recorded intermediate GI values (58 and 57, respectively). It is concluded that CP can be incorporated in selected bakery products as a potential ingredient to help lower the peak rise of postprandial glycemic responses.

Development of a Functional Food Snack Product Utilizing Underexplored and Underutilized Ingredients: Spirulina Microalgae and Bilberry

Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).

Fcc结构Ti-Al合金的原子状态及其性质

在特征晶体模型基础上,引入特征原子的有效电荷概念,从第一原理出发利用特征晶体理论对Fcc结构Ti Al合金系的无序固溶体、TiAl金属间化合物电子结构和晶体性质进行研究.其过程为:首先采用中心原子团簇模型,用密度泛函理论的离散变分方法确定特征原子的有效电荷;然后用密度泛函理论的线性Muffin tin轨道法研究特征晶体的电子结构和性质;再根据特征晶体理论的叠加原理计算实际合金的性质,得到固溶体的平衡晶格常数、结合能、体弹性模量随成分变化的关系曲线.计算结果表明,金属间化合物TiAl的平均原子体积和结合能与实验数据一致.

LMTO方法对新型稀土硬磁材料（ThMn_（12）型结构）的电子结构研究

ＬＭＴＯ方法对新型稀土硬磁材料（ＴｈＭｎ_（１２）型结构）的电子结构研究祁守仁，黄晓东，张岩，黄新堂，李永平，张海峰（华中师范大学，４３００７０，武汉；中国科技大学，２３００２６，合肥）关键词稀土硬磁；Ｍｕｆｆｉｎ—ｔｉｎ轨道；填隙原子０引古由稀土和?..

Electronic and magnetic properties at rough alloyed interfaces of Fe/Co on Au substrates: An augmented space study

We studied the interface electronic and magnetic properties of Fe/Co deposited on Au substrate and researched the effects of roughness at the interfaces within augmented space formalism （ASF）. The full calculation is carried out by recursion and tight-binding linear muffin tin orbital （TB-LMTO） methods. The amount of roughness is different at different atomic layers. The formalism is also applied to sharp interface, when interdiffusion of atoms is negligible. Our results of one monolayer transition metal agree with other reported results. A realistic rough interface is also modeled with three and four monolayers of transition metals, deposited on Au substrates.

The Influence of Muffin-tin Approximation on Energy Band Gap

The influence of muffin tin approximation on energy band gap was studied using LMTO ASA ( Linear Muffin Tin Orbital Atomic Sphere Approximation) approach. Since the diverse data are available for LaX(X=N, P, As, Sb), they are presented in our research as an example in order to test the reliability of our results. Four groups of muffin tin radii were chosen, they were the fitted muffin tin radii based on the optical properties of the crystals (the first), 1∶1 for La∶X(the second), 1 5∶1 for La∶X(the third), and a group of radii derived by making the charge in the interstitial space to be zero(the fourth). The results show that the fitted muffin tin radii (the first group) give the best results compared with experimental values, and the predicted energy band gaps are very sensitive to the choice of muffin tin radius in comparison with the other groups. The second and the third delivered results somewhere in between, while the fourth provided the worst results compared with the other groups. For the same crystal, with the increase of muffin tin radius of lanthanum, the calculated energy band gaps decreased, going from semi conductor to semi metal. This again clearly indicated the sensitivity of energy band structure on muffin tin approximation.

Image Analysis of the Sugar-reduced Muffin Formulated with Stevianna or Inulin as a Sugar Replacer

Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely.

Physico-functional evaluation,process optimization and economic analysis for preparation of muffin premix using apple pomace as novel supplement

Apple pomace is a rich source of dietary fiber that can be easily incorporated in bakery products to enhance the nutritional quality of the product.In the present study,apple pomace powder was utilized for formulating fiber-enriched muffin pre-mix.Apple pomace powder(APP)was supplemented in refined wheat flour at different concentration and 33%was found highly acceptable by the sensory panelists on a 9 point hedonic scale.Samples were analyzed for proximate composition,functional properties(water holding,swelling,foaming and emulsion),phenolic content and calorific value.Storage study of polyethylene and aluminium laminate pouch(ALP)packed fiber-enriched muffin pre-mix was also conducted for six months at ambient conditions.Cost evaluation showed that the cost of APP-based pre-mix was comparable to conventional wheat-based pre-mix.Results of this study support the possibility of producing high-fiber muffin pre-mix with desirable quality and quantity in a sustainable manner.