Replacement of Shortening in Yellow Layer Cakes by Corn Dextrins

Shortening in a conventional yellow layer cake was replaced by maltodextrin (MD), amylodextrin (AD), octenyl succinylated amylodextrin (OSAD), or mixtures (MD+AD and MD+OSAD). The physical and sensory characteristics of the shortening‐free cakes were investigated. The specific gravity and viscosity of the cake batter, and the volume index of the baked cake were significantly reduced by MD, whereas the cake with added AD or OSAD showed a higher volume index than the control cake containing the shortening. An equivalent mixture of MD and AD, or MD and OSAD, however, produced cakes with a volume index and color defined as ΔE*(ab) that was similar to the control cake. Sensory evaluation revealed that the cakes containing AD or OSAD had significantly higher firmness than the control, but the cakes containing a mixture of MD and AD had firmness, springiness, and overall flavor scores similar to that of the control cake. According to instrumental texture profile analysis (TPA), MD addition, either alone or mixed with AD or OSAD, reduced firmness, whereas AD addition made the cake significantly firmer. When the shortening‐free cakes were stored for eight days at 4°C, TPA revealed greater changes in cake firmness and adhesiveness for MD alone. Cakes made from mixtures of dextrins (MD+AD and MD+OSAD) showed textural change with storage similar to that of the control cake, although the MD+AD cake remained softer than the control.     

Effect of Presoaking on Textural,Thermal, and Digestive Properties of Cooked Brown Rice

Brown rice kernels (japonica type) were soaked in water at different temperatures (25 or 50°C) before cooking to a moisture content of 20 or 30%. Soaked brown rice was cooked in either the soaking water (SW) or in distilled water (DW) (rice solids to water ratio 1:1.4). Color, texture, and in vitro digestive properties of the cooked rice were examined. When the soaking temperature was higher (50°C vs. 25°C), water absorption and starch leaching were greater. To reach 20% moisture, the rice required 1 hr of soaking at 50°C but 2 hr of soaking at 25°C. Both the moisture content of the soaked rice and the soaking temperature affected the texture of the cooked brown rice. Rice that attained 20% moisture content during soaking was harder and less adhesive when cooked compared with rice that attained 30% moisture content. The rice soaked at 50°C was slightly softer but more adhesive when cooked than rice soaked at 25°C. The soaking temperature and moisture content of the rice kernels also affected the digestive properties of the cooked rice. The cooked brown rice that had attained 30% moisture before cooking was digested to a greater extent than rice that had attained 20% moisture. Even at equal moisture content, the rice soaked at the higher temperature (50°C) was digested more readily. It was assumed that the amount of soluble material leached during soaking differed according to the soaking temperature and moisture content, which subsequently affected the texture and digestive properties of the cooked brown rice. The rice cooked in its own soaking water was harder and more adhesive, had higher levels of resistant starch (RS), and exhibited smaller glycemic index (GI) values than its counterpart cooked with distilled water. This result indicated that the soluble material leached during soaking made the cooked rice harder and less digestible, perhaps due to interactions between these molecules and the gelatinized rice during cooking.     

Utilization of biochar impregnated with anaerobically digested slurry as slow‐release fertilizer

We examined the possibility of an environment‐friendly slow‐release fertilizer (SRF) made of biochar impregnated by anaerobically digested slurry. The biochar materials were produced from three types of feedstocks (orange peel, residual wood, water‐treatment sludge) at different temperatures of 300°C, 500°C, and 700°C via pyrolysis. The release behaviors of the water‐soluble K⁺, Ca²⁺, and Mg²⁺ were similar for all impregnated biochars and the commercial SRF used. The water‐retention capacity was greatly improved by mixing the biochar‐SRF with the soil. The yield of lettuce was lower for the biochar‐SRF applications of 3.7 to 34.2 t ha^–1 than for the commercial SRF application of 51.4 t ha^–1. This might be due to excessive increase of soil pH for the biochar‐SRF application. Based on these results, the authors concluded that the biochar impregnated with nutrients could become an effective slow‐release K⁺ fertilizer.     

Inhibition of diacylglycerol acyltransferase by alkamides isolated from the fruits of Piper longum and Piper nigrum

Pharmacological inhibition of acyl CoA:diacylglycerol acyltransferase (DGAT, EC 2.3.1.20) has emerged as a potential therapy for the treatment of obesity and type 2 diabetes. Bioassay-guided isolation of CHCl3 extracts of the fruits of Piper longum and Piper nigum (Piperaceae), using an in vitro DGAT inhibitory assay, lead to isolation of a new alkamide named (2E,4Z,8E)-N-[9-(3,4-methylenedioxyphenyl)-2,4,8-nonatrienoyl]piperidine (2), together with four known alkamides: retrofractamide C (1), pipernonaline (3), piperrolein B (4), and dehydropipernonaline (5). Compounds 2-5 inhibited DGAT with IC50 values of 29.8 (2), 37.2 (3), 20.1 (4), and 21.2 (5) microM, respectively, but the IC50 value for 1 was more than 900 microM. This finding indicates that compounds possessing piperidine groups (2-5) can be potential DGAT inhibitors.     

Predicting the water use-demand as a climate change adaptation strategy for rice planting crops in the Long Xuyen Quadrangle Delta

Paddy and Water Environment - This work evaluates the impacts of climate change on water use-demand of three rice planting crops including winter–spring (WS), summer–autumn (SA) and...     

The mechanical properties and abrasion behavior of warp knitted fabrics for footwear

The abrasion behavior of three kinds of warp knitted fabrics, which are normally used for upper sole of footwear, was evaluated. We measured the changes of mechanical and structural properties of each sample as abrasion cycle increased. Each sample showed similar trends in compression and surface properties but there were significant differences in abrasion rate among the samples. The mechanical properties showed remarkable differences with directions. The frictional coefficient (MIU) of fabric surface increased at the beginning of abrasion and decreased as abrasion cycles increased. The weight and thickness of the fabric linearly decreased with abrasion cycles. The surface roughness (SMD) and the compressional resilience (RC) decreased as abrasion cycles increased while compressional energy (WC) increased.     

Moisture and thermal permeability of the hollow textured PET imbedded woven fabrics for high emotional garments

This study examined the effects of the total porosity, pore size, and cover factor on the moisture and thermal permeability of woven fabrics made from DTY (draw textured yarns) and ATY (air jet textured yarns) composite yarns with hollow PET (polyethylene terephthalate) yarns. The wicking of the hollow composite yarn fabrics was found to be superior to that of the high twisted yarn fabrics, which may be due to the high porosity in the hollow composites yarns, but this was not related to the cover factor. The drying characteristics of the hollow composite yarn fabric with high porosity were inferior compared to the high twisted yarn fabrics due to the large amounts of liquid water in the large pores, which resulted in a longer drying time of the fabric. The thermal conductivity of the hollow composite yarn fabrics decreased with increasing measured pore diameter due to the bulky yarn structure. The effects of the hollowness of the yarn on the thermal conductivity were more dominant than those of the yarn structural parameters. The air permeability increased with increasing measured pore diameter but the effects of the cover factor on the air permeability were not observed in the hollow composite yarn fabrics. The effects of porosity on the moisture and thermal permeability of the woven fabrics made from the hollow composite filaments were found to be critical, i.e., wicking and air permeability increase with increasing porosity. In addition, the drying rate increased with increasing porosity and the thermal conductivity decreased with increasing pore diameter, but were independent of the cover factor.     

Transcrytalline structures and crystallization kinetics of Polyarylate/Nylon6 Islands-in-a-Sea conjugate fibers for high performance thermoplastic composite applications

We report the isothermal and non-isothermal crystallization kinetics and associated transcrystalline morphological features of polyarylate(PAR)/nylon6 islands-in-a-sea fibers, where 74 PAR islands serve as reinforcing fibers and nylon6 sea component acts as a semicrystalline matrix in final thermoplastic composites. The temperature-dependent polarized optical microscopic images obtained during a cooling process exhibit that the melt-crystallization is dominated by the interfacial crystallization of nylon6 on the surface of PAR fibers, leading to developing a transcrystalline structure. From the isothermal and non-isothermal melt-crystallization analyses of the islands-in-a sea fiber by using differential scanning calorimetry and the Avrami equation, the overall crystallization rates of the nylon6 sea component in the islands-in-a-sea fiber are found to be highly accelerated by the heterogeneous nucleating effect of the PAR island fibers. In addition, it is revealed that the isothermal and non-isothermal melt-crystallization kinetics of the nylon6 in the islands-in-a-sea fibers consists of two different mechanisms of the primary crystallization owing to the interfacial crystallization and the secondary crystallization due to the bulk crystallization.     

Mechanical properties of worsted fabrics for emotional garment to the rapier loom characteristics

This study examined the mechanical properties of worsted fabrics woven using various rapier weaving looms. For this purpose, the warp and weft yarn tensions during weaving were measured on the three types of rapier looms, and the fabric mechanical property changes due to the warp and weft tension differences were measured and analyzed according to the fabric position and particular rapier loom using the KES-FB system. The warp tension variation along the loom width direction in P-GTX loom showed the lowest value compared to FAST and THEMA looms. The warp tensions on the central part of the three types of looms were much higher than those on the left and right sides of the looms. The extensibility and bending rigidity of the fabric woven by P-GTX rapier loom showed lower values than those of FAST and THEMA looms, which appears to have originated from the low warp and weft weaving tensions of P-GTX rapier loom. On the other hand, the compressional property and shear modulus showed compromised results due to lateral deformation by compression and constraint deformation of the warp and weft by shear. The friction coefficient of the fabric surface woven by FAST loom showed the lowest value due to the flatter surface by the high warp tension. The mechanical properties of the fabric loaded by a high warp tension on the central part of the loom were also affected by the high weft yarn crimp due to the wider spacing between warp yarns by the higher warp tension during weaving, which makes the surface of the central part of the fabric flatter and smoother than the edge part of the fabric.