Effects of Varieties and Cooking Methods on Physical and Chemical Characteristics of Cooked Rice

To analyze the effect of different lowland rice varieties and different cooking methods on physical and chemical characteristics of cooked rice. A factorial randomized block design with two factors was used and each combination of the factors was repeated three times. The first factor was rice variety（Ciherang and Ciliwung） and the second factor was the cooking method（stovetop, boiling and steaming, and rice cooker）. Results showed that Ciherang and Ciliwung varieties were classified into slender grain rice type with yellowred color. The amylose content of Ciherang was classified as moderate, while the amylose content of Ciliwung classified as low. The most abundant amino acid contained in Ciherang and Ciliwung varieties was glutamic acid. Statistical analysis showed that cooking method had significant effects on texture, lightness, chroma, hue and moisture content of cooked rice. Rice cooked with liwet method had the lowest texture value, lowest lightness value, highest chroma value, and highest moisture content.

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot(Phyllostachys praecox C.D. Chu et C.S. Chao)

Three cooking methods,namely boiling,steaming,and stir-frying for 5 to 10 min,were used to evaluate the effect on nutrient components,free amino acids,L-ascorbic acid,total phenolic contents,and antioxidant capacities of bamboo shoots(Phyllostachys praecox).Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein,soluble sugar,and ash,and caused a great loss in the total free amino acids(decreased by 38.35% and 34.86%,respectively).Significant differences(P<0.05) in free amino acids were observed in the samples cooked by different methods.Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil.After boiling,the L-ascorbic acid and total phenolic contents were significantly reduced,while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid(78.87% of its previous content).Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots.It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.

Effects of different cooking methods on peanut allergenicity

Peanut allergy is a type of serious food allergy worldwide.In this study,peanuts were treated with two different cooking methods.The effect of cooking on digestion stability was evaluated by simulated gastrointestinal digestions.The effects of cooking on the allergenicity were assessed by immunoblotting,passive cutaneous anaphylaxis (PCA) mice model and rat basophilic leukemia (RBL)-2H3 cell model.Results showed that raw peanuts were more stable to digestion than boiled and fried peanuts.SDS-PAGE showed that the quantities of allergens Ara h 1 (64 kDa),Ara h 2 (20 kDa),and Ara h 3 (38 kDa) in the boiled and fried peanuts were all reduced.Meanwhile,immunoblotting revealed the IgE binding capacities of boiled and fried peanuts were decreased significantly,especially the fried peanuts.In the PCA mice model,the vascular permeability of allergic mice,as well as the release of histamine,were both alleviated in mice gavaged with boiled and fried peanuts compared with raw peanuts.Lastly,the release of β-hexosaminidase of RBL-2H3 cells treated with boiled and fried peanuts was significantly decreased compared with the raw peanuts.In addition,the analyses of circular dichroism (CD) spectra showed that the α-helical content of peanut proteins was decreased after boiling and frying,indicating the structure stability of peanut allergens decreased.The analyses of ultraviolet (UV) spectra showed that aromatic amino acid residues were exposed,causing the change of the tertiary structure of peanut allergens after boiling and frying.In conclusion,the allergenicity of peanuts was significantly reduced after boiling and frying,especially frying.

Comparison of the effects of cooking methods on nutritional composition of fresh and salted Tenualosa ilisha

Fresh and salted Tenualosa ilisha is very popular among the common people of Tripura,North-eastern part of India.In the present study,nutritional value of fresh and salted T.ilisha and the effects of different cooking methods such as boiling and frying on them were evaluated.Significant differences were detected in proximate composition as well as in mineral,amino acid and fatty acid content.The increased amount of protein,ash,dry matter and mineral content was observed in salted T.ilisha but reverse was observed in case of amino acid and fatty acid content.Fried sample of both fresh and salted T.ilisha contained more amount of protein,fat,dry matter,ash,minerals and fatty acids than the boiled fish which play an important role in human health.In conclusion,frying process for preparation of fish is found to be good for cooking.

Log identification method in complex sand reservoirs

In order to obtain effective parameters for complex sand reservoirs,a log evaluation method for relevant reservoir parameters is established based on an analysis in the gas-bearing sandstone with high porosity and low permeability,low porosity and permeability and on various characteristics of log responses to reservoir lithologies and physical properties in the Neopleozoic sand reservoir of the Ordos basin.This log evaluation method covers the Cook method that is used to evaluate the porosity and oiliness in high porosity and low permeability reservoirs and another method in which the mineral content,derived from geochemical logs,is used to identify formation lithologies.Some areas have high calcium and low silt content,not uniformly distributed,the results of which show up in the complex formation lithologies and conventional log responses with great deviation.The reliability of the method is verified by comparison with conventional log data and core analyses.The calculation results coincide with the core analytical data and gas tests,which indicate that this log evaluation method is available,provides novel ideas for study of similar complex reservoir lithologies and has some reference value.

Effects of Addition of Bee Pollen on Water Holding Capacity of Pork

[ Objective] To explore the effects of different proportion of bee pollen on the water holding capacity of pork in Duroc Landrace x Yorkshire growing-finishing pigs in order to determine the optimal proportion. [ Method] A total of 80 Duroc x Landrace x Yorkshire growing-finishing pigs, weighing （10.0 ± 1.0） kg, were randomly divided into five groups. The experimental period was 120 d including the 5-day pre-feecling period. The corn-soybean meal was not replaced during the whole period. All pigs had free access to feed and water. The pigs were fasting for 24 h but not prohibited from feed before the beginning. Group I was the control group reared with the diet not supplemented bee pollen. The pigs in group II, III ,IV and V were reared with the diet supplemented bee pollen at the concentration of 1%, 3%, 5% and 7%, respectively. After slaughtering, eye muscle was used for determination of water holding capacity through fast filter paper method, drip loss method, cooking loss method and Na- pole yield determination method. [ Resultl With the increase of the proportion of bee pollen, the water holding capacity of pork was first good and then poor. The addition of bee pollen at the concentration of 5% significantly reduced the drip loss of pork and the water holding capacity which was detected by fast filter paper method, but the cooking loss and Napole yield were not significantly influenced. [ Condmion] The bee pollen can effectively improve the water holding capacity of pork in Duroc x Landrace x Yorkshire growing-finishing pigs, and the optimal proportion is 5%.