Acceptability of a reformulated grain-based food:Implications for increasing whole grain consumption

Idli is a popular Indian breakfast dish consumed by many people all over the world,made from white rice(Oryza sativum)(75%–80%)and black gram(Phaseolus mungo)(20%–25%).Idli’s wide consumption makes it ideal as a model for studying acceptability of a food reformulated with whole grains.The objective was to compare acceptability regarding texture,color and sensory properties when white rice was replaced with brown rice at 5 replacement levels(0%(control),25%,50%,75%and 100%).Textural attributes and L*a*b*color values were measured by a texture analyzer and a Chroma meter,respectively.Informed and blind sensory tests were conducted.Instrumental hardness and gumminess were proportional to the level of whole grain replacement,while springiness and cohesiveness did not vary by replacement level.Liking ratings for overall acceptability were similar at the three lowest levels of brown rice replacement.Although brown rice replacement reduced the liking score for various sensory attributes,especially for 75%and 100%replacements,more than 90%of the panelists preferred brown-rice-blended idli as their first choice.There are ample opportunities to increase whole grain consumption through reformulation of regularly consumed traditional refined grain foods by partial or complete replacement with whole grains.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved.

Multi-objective optimization of the design parameters of texture bottom profiles in a parallel slider

In this paper, a square textured parallel slider is considered for a study to improve the hydrodynamic performance of moving parts. The numerical method is employed for the analysis of a square texture with different bottom profiles:flat, triangle T1, triangle T2, and curved. The governing Reynolds equation is solved using a finite difference numerical discretization technique with the Gauss–Seidel iterative scheme. To obtain optimized process parameters, the response surface methodology-based central composite design along with grey relational analysis multi-objective optimization is used. The multi-objective responses are the load capacity and friction coefficient. The triangle T2 bottom profile yields the highest load capacity and the lowest friction coefficient compared to flat, triangle T1, and curved bottom profiles, of which the triangle T1 bottom profile yields the worst results. For the triangle T2 bottom profile, the flow speed is found to be the most significant process parameter, followed by the aspect ratio. Texture density is found to be the least significant parameter based on increasing the load capacity and decreasing the friction coefficient.

Use of Agaricus bisporus mushroom in beef burgers:antioxidant,flavor enhancer and fat replacing potential

This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant,fat/salt substitute and flavor enhancer in beef burger.Ten treatments were considered using a fractional factorial design(salt[0.5,1.25 and 2.0%],fat[10,15 and 20%]and mushroom content[0,15 and 30%]).Treatments were characterized by instrumental and sensory measurements.The statistical design indicated that fat content had little influence on the results.The principal component analysis showed that the incorporation of mushrooms and salt modified the texture,moisture and water activity.Oxidative stability decreased as the salt content increased,at a low-fat content.Finally,the sensory profile was affected by the mushroom and salt contents,with the fat content exerting the least influence.Therefore,mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers.