RESUMEN

Consumers prefer food products that, in addition to nutritional properties, also have effects beneficial to health. Non-conventional food plants such as canary seed (Phalaris canariensis) constitute an alternative in the food industry due to nutritional properties, chemical, and bioactive potential. The aim of this research was to develop pancake formulations with the inclusion of canary seed flour to evaluate their proximate composition, overall score, taste and texture sensory acceptability, and glycemic index. Pancakes based on whole-wheat flour mixed with canary seed flour were developed at four substitution levels (control 0, 10, 30, and 50%). The formulations exhibited attractive nutritional properties, mainly due to the levels of protein (~ 8.7%), minerals (~ 5.1%), and total dietary fiber (4.7-5.9%). The overall score and taste showed a statistical difference (p < 0.05) between the formulations. The flours with 10 and 30% showed high sensory acceptability with scores of 6.22 and 6.67 respect to 7-point hedonic scale, between the categories "I like it" and "I like it a lot". All formulations presented a low glycemic index (34-39%) that was significantly influenced (p < 0.05) as the level of substitution increased. The findings represent a new approach to the use of canary seed in the development of healthy food products.

Asunto(s)

Harina , Phalaris , Harina/análisis , Índice Glucémico , Phalaris/química , Triticum/química , Semillas/química

RESUMEN

Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour. There was also a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and flavor preference for the gluten-free pancake products. The best formulation to produce pancakes that have characteristics similar to wheat flour-based pancakes was 70% mocaf flour, 15% arrowroot flour, and 15% suweg flour.

RESUMEN

This is a study to see if improvised 'articulating antibiotic cement spacers' work in two-stage revisions for infected TKRs with bone defects in the condyles. The second objective is to see if adhesions can be prevented between intra-articular bone and soft tissue around it after the first stage to make exposure of the joint easy and quick in the second stage. Six cases were selected which had moderate defects of femoral or tibial condyles and a modified technique was used to prepare articulating cement spacers. Antibiotic cement moulded like pancakes was placed on the exposed raw areas of the femur and tibia. Patients were mobilised with protected weight-bearing after the surgery and active knee flexion was encouraged. Patients regained a mean of 80 degrees of knee flexion during the interval between the stages and a mean of 100 degrees of flexion following the second stage. There was no bone loss while removing the modified cement spacers. Patients had no significant intra-articular adhesions and hence the exposure of the knee joint during the second stage did not require further intra-articular dissection. Standard articulating spacers are not suitable in the cases with bone loss of the condyles. Our modified technique allowed us to use it in cases with moderate bone loss also where static spacers are used otherwise. This helped to mobilise these knees between the two stages of revision instead of keeping immobilised with static spacers. Antibiotic cement pancakes prevented intra-articular adhesions and carried an extra dose of antibiotic into the joint.

RESUMEN

The aim of this study was to determine the degree of acceptability of wheat pancakes with the addition of 10%, 20%, and 30% meal from three edible insect species (Alphitobius diaperinus, Tenebrio molitor, Acheta domesticus, respectively). Both consumer attitudes and the acceptability of the test samples were analysed. The study results show that the amount of additive had a statistically significant effect on all of the organoleptic evaluation's distinguishing features, while the type of additive did not have such a significant effect on the level of consumer acceptability. Both the type and amount of the additive only had a statistically significant effect on the structure of the pancakes. Of all the variants, the sample with the addition of 30% crickets (Pref-2.51) was given the lowest score. An increase in the insect meal content of the products resulted in decreased scores for all the parameters under assessment. The key element that influenced the overall preference was the flavour. Even though the respondents declared positive attitudes towards the idea of consuming pancakes with the addition of insects and entomophagy in general, they were still reluctant to include insects in their diets.

RESUMEN

Papaya is one of the most economic and valuable fruits in tropical countries. However, the fruit processing industries generate a high volume of unripe papaya waste and by-products. To reduce this waste, unripe papaya powder (UPP) was manufactured and incorporated into pancake formulation. The results showed that a particle size of UPP was 140.8 ± 2.1 µm, which contained polyphenolic compounds, dietary fiber and demonstrated ferric reducing antioxidant power (FRAP). Compared with wheat flour, UPP had higher values of water absorption index, water solubility index and swelling index and lower level of amylose. In the cholesterol-reducing effect, UPP decreased the formation of cholesterol micellization and bound bile acids. Interestingly, incorporation of 5-20% UPP into pancakes could decrease the glucose release with a concomitant increase in the percentage of undigestible starch. The hardness and chewiness of pancake was increased with a higher amount of UPP (10-20%). The results suggest that UPP from fruit processing waste can be regarded as a promising functional ingredient to incorporate with pancakes.

RESUMEN

The objective of this study was to evaluate the physicochemical, sensory and texture characteristics of pancakes which contained dehydrated squash pulp (10 and 30 g/100 g of ready mix pancake). For this, first the physicochemical characteristics as well as the thermal and functional properties of dehydrated squash pulp (DSP) were determined. Then, the stability of the pancake ready mix was evaluated, through its physical-chemical and microbiological properties, during a storage period of 3 weeks, at 25, 40 and 50 °C. Finally, shelf life was estimated by means of two predictive methods (reaction kinetics and microbiological method). Results showed that DSP presented a high dietary fiber content (30.02 g/100 g), total carotenoids (452.04 µg/g), and phenolic compounds (415 ± 9.19 mg GAE/100 g), high swelling power, low solubility and emulsifying capacity. The formulation with the highest acceptance was that containing 10% dehydrated squash pulp (DSP-10), which obtained a shelf life of 5.39 weeks (28 °C) (reaction kinetics) and 33.51 weeks (microbiological method).

RESUMEN

The three-dimensional two-phase flow dynamics inside a microfluidic device of complex geometry is simulated using a parallel, hybrid front-tracking/level-set solver. The numerical framework employed circumvents numerous meshing issues normally associated with constructing complex geometries within typical computational fluid dynamics packages. The device considered in the present work is constructed via a module that defines solid objects by means of a static distance function. The construction combines primitive objects, such as a cylinder, a plane, and a torus, for instance, using simple geometrical operations. The numerical solutions predicted encompass dripping and jetting, and transitions in flow patterns are observed featuring the formation of drops, 'pancakes', plugs, and jets, over a wide range of flow rate ratios. We demonstrate the fact that vortex formation accompanies the development of certain flow patterns, and elucidate its role in their underlying mechanisms. Experimental visualisation with a high-speed imaging are also carried out. The numerical predictions are in excellent agreement with the experimental data.