Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different partic...Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different particle sizes, were used as powder ingredients to enrich gummy candies. Modifications in soluble solids (°Bx), pH, water activity (aw), color, instrumental texture, and sensory perception of the products were assessed regarding powder-free controls. The inclusion of 5 g/100g of each fruit peel powder resulted in candies with stable acidity, °Bx, aw, and pH. Freeze-dried peels with smaller particle size produced better physicochemical, sensory, instrumental texture, and color characteristics because the powders were easily and homogeneously distributed, reinforcing thus the structure of the gel, and producing better coloring.展开更多
The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, a...The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.展开更多
The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed ...The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.展开更多
In recent years, application of carbon-based nano material to electrode material has been paid attention, however, due to its higher cost, it would be difficult to put it into practical use. Then, we have proposed to ...In recent years, application of carbon-based nano material to electrode material has been paid attention, however, due to its higher cost, it would be difficult to put it into practical use. Then, we have proposed to make nano carbon fiber with lower production cost. The purpose of our research was, to apply our nano carbon fiber to electrical double-layer capacitor electrode. We used cotton candy method to make nano fiber, and applied microwave heating for carbonization. By applying nano carbon fiber to electrical double-layer capacitor electrode, we got results that thicker electrode containing nano carbon fiber leads to lower resistance value, compared with electrode without containing nano carbon fiber. From this result, it was indicated that by containing nano carbon fiber, the electric bypass was formed in the electrode.展开更多
The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve ca...The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.展开更多
Chocolate candy is a snack product that is liked by many people.The presence of mycotoxin producing fungi is a problem in chocolate product.The objective of this research was to observe the characteristic of chocolate...Chocolate candy is a snack product that is liked by many people.The presence of mycotoxin producing fungi is a problem in chocolate product.The objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter culture.The cocoa bean(47.5 kg)is fermented by adding L.plantarum HL-15 culture about 500 mL(10^10 CFU/mL)in the new and old fermentation box and in another new and old fermentation box without adding culture.Chocolate candy processing is done based on standard processing of chocolate candy.The results showed that the addition of L.plantarum HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy,reducing 1 log cycle from 1.7×10^3 to<10^2 colony/g,while the addition of L.plantarum HL-15 culture in the old fermentation box is not effect.The average aw value of chocolate candy is 0.64 and pH value is 6.7.Fat content of chocolate candy is about 44.9%-46.2%.展开更多
Cherry cultivar Misri （Bigarreau Noir Grossa） was used for making candy. Pitting of fruit was done manually and KMS （0.2%） was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 （Co = 0%, C1 = ...Cherry cultivar Misri （Bigarreau Noir Grossa） was used for making candy. Pitting of fruit was done manually and KMS （0.2%） was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 （Co = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%） and stored in jars for 4 weeks. Thereafter, application of colour was done using Erythrosine （0.05%） followed by dipping pitted fruits in sugar syrup for 24 hours. The samples were treated with 4 levels of citric acid （To = 0%, Tl = 1%, T2 = 1.5%, T3 = 2%） and then concentrated subsequently till desired TSS of 70~ Brix was attained. The samples were dried in cabinet drier at 80 ±20 ℃till constant moisture was attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was gradual increase in reducing sugars （%）, total sugars （%） during storage while as moisture content （%） decreased. The product developed was found economically profitable and viable for commercial production.展开更多
BACKGROUND Candy cane syndrome(CCS)is a condition that occurs following gastrectomy or gastric bypass.CCS remains underrecognized,yet its prevalence is likely to rise due to the obesity epidemic and increased use of b...BACKGROUND Candy cane syndrome(CCS)is a condition that occurs following gastrectomy or gastric bypass.CCS remains underrecognized,yet its prevalence is likely to rise due to the obesity epidemic and increased use of bariatric surgery.No previous literature review on this subject has been published.AIM To collate the current knowledge on CCS.METHODS A literature search was conducted with PubMed and Google Scholar for studies from May 2007,until March 2023.The bibliographies of the retrieved articles were manually searched for additional relevant articles.RESULTS Twenty-one articles were identified(135 patients).Abdominal pain,nausea/vomiting,and reflux were the most reported symptoms.Upper gastrointestinal(GI)series and endoscopy were performed for diagnosis.Surgical resection of the blind limb was performed in 13 studies with resolution of symptoms in 73%-100%.In surgical series,9 complications were reported with no mortality.One study reported the surgical construction of a jejunal pouch with clinical success.Six studies described endoscopic approaches with 100%clinical success and no complications.In one case report,endoscopic dilation did not improve the patient’s symptoms.CONCLUSION CCS remains underrecognized due to lack of knowledge about this condition.The growth of the obesity epidemic worldwide and the increase in bariatric surgery are likely to increase its prevalence.CCS can be prevented if an elongated blind loop is avoided or if a jejunal pouch is constructed after total gastrectomy.Diagnosis should be based on symptoms,endoscopy,and upper GI series.Blind loop resection is curative but complex and associated with significant complications.Endoscopic management using different approaches to divert flow is effective and should be further explored.展开更多
Is this sort of thing inevitable,as China opens her doors to the outside?Are these cartoons therefore to be simply filed away under the harmless excuse of"cultural exchange?"To be fair,Japan has its own fear...Is this sort of thing inevitable,as China opens her doors to the outside?Are these cartoons therefore to be simply filed away under the harmless excuse of"cultural exchange?"To be fair,Japan has its own fears about Western cultural imperialism,but a few people in China,more threatened by Astroboy than Sony,feel that measures must be taken to man Chi-na's cultural barricades and resist the invasion.Look at what happened to Peking opera,they warmn.Because children are inheritors of the great cultural tradition and the hope of any country,they must not be sacrificed to the Transformers or the Flower Fairy Lady.展开更多
文摘Currently, the production of minimally processed foods generates many by-products that are not optimally exploited. Pineapple and papaya peels dehydrated by circulating hot air and freeze drying, with different particle sizes, were used as powder ingredients to enrich gummy candies. Modifications in soluble solids (°Bx), pH, water activity (aw), color, instrumental texture, and sensory perception of the products were assessed regarding powder-free controls. The inclusion of 5 g/100g of each fruit peel powder resulted in candies with stable acidity, °Bx, aw, and pH. Freeze-dried peels with smaller particle size produced better physicochemical, sensory, instrumental texture, and color characteristics because the powders were easily and homogeneously distributed, reinforcing thus the structure of the gel, and producing better coloring.
文摘The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.
文摘The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.
文摘In recent years, application of carbon-based nano material to electrode material has been paid attention, however, due to its higher cost, it would be difficult to put it into practical use. Then, we have proposed to make nano carbon fiber with lower production cost. The purpose of our research was, to apply our nano carbon fiber to electrical double-layer capacitor electrode. We used cotton candy method to make nano fiber, and applied microwave heating for carbonization. By applying nano carbon fiber to electrical double-layer capacitor electrode, we got results that thicker electrode containing nano carbon fiber leads to lower resistance value, compared with electrode without containing nano carbon fiber. From this result, it was indicated that by containing nano carbon fiber, the electric bypass was formed in the electrode.
文摘The acceptability and physicochemical qualities of carambola candy were evaluated in order to increase fruit consumption. The goal of this investigation was to see whether there were any techniques to preserve carambola in the form of candy. Sugar in various forms (white sugar, corn syrup, icing sugar, and molasses) was employed in candy making process in this study. Moisture, protein, fat, ash, vitamin C, total sugar content, organoleptic quality and microbial status of the prepared candy were analyzed. Protein, fat, vit-C, and total sugar content of carrambola candy were found to be higher with white sugar solution but moisture and ash content was found to be higher with molasses. On the microbiological analysis, total fungal growth was tested visually at 0 to 90 days and compared with refrigeration and room temperature. Fungal growth was found at 90 days at room temperature for all types of carambola candy. Sensory attributes revealed that sample 2 (corn syrup-based candy) was most delicious and appreciated among other samples. The best characteristic of carambola candy was found with white sugar solution, with sufficient nutrient and lowest fungal growth than candy prepared with corn syrup, icing sugar solution and molasses.
文摘Chocolate candy is a snack product that is liked by many people.The presence of mycotoxin producing fungi is a problem in chocolate product.The objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter culture.The cocoa bean(47.5 kg)is fermented by adding L.plantarum HL-15 culture about 500 mL(10^10 CFU/mL)in the new and old fermentation box and in another new and old fermentation box without adding culture.Chocolate candy processing is done based on standard processing of chocolate candy.The results showed that the addition of L.plantarum HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy,reducing 1 log cycle from 1.7×10^3 to<10^2 colony/g,while the addition of L.plantarum HL-15 culture in the old fermentation box is not effect.The average aw value of chocolate candy is 0.64 and pH value is 6.7.Fat content of chocolate candy is about 44.9%-46.2%.
文摘Cherry cultivar Misri （Bigarreau Noir Grossa） was used for making candy. Pitting of fruit was done manually and KMS （0.2%） was added for bleaching. The fruit was pretreated using 4 levels of CaCl2 （Co = 0%, C1 = 1%, C2 = 1.5%, C3 = 2%） and stored in jars for 4 weeks. Thereafter, application of colour was done using Erythrosine （0.05%） followed by dipping pitted fruits in sugar syrup for 24 hours. The samples were treated with 4 levels of citric acid （To = 0%, Tl = 1%, T2 = 1.5%, T3 = 2%） and then concentrated subsequently till desired TSS of 70~ Brix was attained. The samples were dried in cabinet drier at 80 ±20 ℃till constant moisture was attained. The product was packed in polyethene pouches and stored under ambient storage conditions. Results revealed that there was gradual increase in reducing sugars （%）, total sugars （%） during storage while as moisture content （%） decreased. The product developed was found economically profitable and viable for commercial production.
文摘BACKGROUND Candy cane syndrome(CCS)is a condition that occurs following gastrectomy or gastric bypass.CCS remains underrecognized,yet its prevalence is likely to rise due to the obesity epidemic and increased use of bariatric surgery.No previous literature review on this subject has been published.AIM To collate the current knowledge on CCS.METHODS A literature search was conducted with PubMed and Google Scholar for studies from May 2007,until March 2023.The bibliographies of the retrieved articles were manually searched for additional relevant articles.RESULTS Twenty-one articles were identified(135 patients).Abdominal pain,nausea/vomiting,and reflux were the most reported symptoms.Upper gastrointestinal(GI)series and endoscopy were performed for diagnosis.Surgical resection of the blind limb was performed in 13 studies with resolution of symptoms in 73%-100%.In surgical series,9 complications were reported with no mortality.One study reported the surgical construction of a jejunal pouch with clinical success.Six studies described endoscopic approaches with 100%clinical success and no complications.In one case report,endoscopic dilation did not improve the patient’s symptoms.CONCLUSION CCS remains underrecognized due to lack of knowledge about this condition.The growth of the obesity epidemic worldwide and the increase in bariatric surgery are likely to increase its prevalence.CCS can be prevented if an elongated blind loop is avoided or if a jejunal pouch is constructed after total gastrectomy.Diagnosis should be based on symptoms,endoscopy,and upper GI series.Blind loop resection is curative but complex and associated with significant complications.Endoscopic management using different approaches to divert flow is effective and should be further explored.
文摘Is this sort of thing inevitable,as China opens her doors to the outside?Are these cartoons therefore to be simply filed away under the harmless excuse of"cultural exchange?"To be fair,Japan has its own fears about Western cultural imperialism,but a few people in China,more threatened by Astroboy than Sony,feel that measures must be taken to man Chi-na's cultural barricades and resist the invasion.Look at what happened to Peking opera,they warmn.Because children are inheritors of the great cultural tradition and the hope of any country,they must not be sacrificed to the Transformers or the Flower Fairy Lady.
