Butter Cookies Research Articles

Palatability of peanut butter and sugar cookies made with egg substitutes

Palatability of peanut butter and sugar cookies made with egg substitutes

Applicability and comparison of various techniques for measurement of wettability and contact angles between oil-based liquid and starch-based solid food materials

Contact angles of various oils and chocolate syrup were estimated on a commercial brand of white sandwich bread and a commercial brand of butter cookies using three different methods: sessile drop geometry, sedimentation volume and immersion techniques. It was concluded that estimation of contact angles from the sessile drop geometry by photographic techniques is not possible for oils due to absorption into the starch-based solid. In such cases, the sedimentation volume and immersion techniques were found to be practical methods for rough estimates of contact angles when needed. For the non-Newtonian chocolate syrup, estimation of contact angles with the starch-based solids by sedimentation volume was not possible due to the yield stress of chocolate syrup. However, in this case, contact angles could be estimated from sessile drop geometry.

Babyman

BABYMAN / Brent Spencer IDID TIME AT FAIRHOPE Men's Correctional Facility in Pennsylvania . Not hard time. Time. I thought wanting something bad enough was all that it took. I thought a move or two would put me in the clear, where no one could touch me. I was young and stupid and I didn't know anything, but by the time I realized that, it was too late. Three weeks into my sentence, Ronnie came to see me. She was the only person I put on my list of approved visitors. After "Relationship" I wrote "Wife," even though we never made it legal. Four years has to count for something. In the beginning we spent all our time in bed, out of breath, blood pounding, just drank each other up. But near the end we took turns trying to kill each other, slow secret killing, the kind of crime only married people can commit. She was sitting halfway down the long table in the Visitors' Room, her hands clapped over one of the clear plastic purses they make women visitors use. As I crossed the room, my mind went back to our first night. We met on the dance floor at a bar called The Hour Glass. Later she took me to her place. She made me turn out the light before she'd take her clothes off, but I flipped it back on and saw this naked woman lifting the top of her head off. She was wearing a fall, a big horse-tail of brown hair. Remembering that night made me laugh. "What's so funny?" she said, eyes flashing, always ready for the fight. "Nothing," I said, "I'm just glad to see you." Her hair was longer now, and she was letting the blond grow out. I forgot how much like a kid she looked. One of her front teeth was crooked and crossed a little behind the one next to it. When she was nervous, she'd slide her tongue over it. She was doing that now. The stall on our right was empty. On the other side, an old black woman was crying because she spent all week cooking for her grandson and now they wouldn't let her bring the food in to him. The kid kept saying, "It's OK, Grammy. It's OK," but you could tell he was missing that fried chicken and pecan pie. The Missouri Review · 53 Ronnie asked me how was I and were they treating me OK and all that. Small talk. But that ran out long before our time was up. We just sat there staring at each other over the glass partition, listening to that old woman. "Meatloaf with lots of onions and pickle relish in it and German potato salad and a whole big bag of butter cookies. ..." Ronnie was chewing the side of her fingernail, where the skin was already torn and sore-looking, but now she forced herself to put her hands back on the purse. "Ray," she said. Her voice was a tight whisper. "When we were together, you know, just before they put you away . . . well, I'm sorry but it looks like you got me pregnant." "... a dozen deviled eggs and a jar of them black olives you like, the ones with ..." "Ronnie," I said. She looked down at her hands and her hair fell across her face. She was talking faster now. "I know what I need to do, but it costs money, you know?" My heart was climbing up my throat. A baby. She looked up then, looked straight at me. "Five hundred dollars is what I need." I said, "Honey, are you sure you ..." "Listen," she said, standing up quickly, "if you don't want to help me, just say so. I don't even want to be here." I reached over the partition and held the ends of her fingers. Her eyes went away when I did that. I said, "I'm sorry, honey. I don't know what to say. I'll get you the money. Don't worry." At the end of the room, the guard stepped out his cigarette and hiked...

Effect of Salt on Qualities of Butter Cookies

Effect of Salt on Qualities of Butter Cookies

Fish Protein Concentrate As A Protein Supplement In Four Baked Products

Fish Protein Concentrate (FPC) is a stable, wholesome protein powder which can be used as a low cost food supplement. At present there is little information available to the consumer for home use of FPC. This article reports the findings of a study on the use of FPC in home baked products. Four baked products supplemented with FPC were for mulated in order to study the feasibility of using home baked products supplemented with FPC as a low cost means to improve protein nutrition. The four products were whole wheat bread, whole wheat muffins, peanut butter cookies, and date nut bars. The quality and acceptability of the baked products were evaluated by both subjective and objective methods. The results showed that home baked products can be supplemented with up to five percent FPC as a replacement for flour and result in standard quality as well as consumer acceptability. Higher amounts of supplementation with FPC are pos sible depending on the type of product.

The Protein Quality of Waste-grown Green Algae: I. Quality of Protein in Mixtures of Algae, Nonfat Powdered Milk, and Cereals

The protein efficiency ratio (PER) was determined, as a measure of protein quality, on thick gruels and on baked products containing waste-grown green algae, a mixture of Scenedesmus quadricauda and Chlorella, spp., at a ratio of 10:1. Algae-cereal-nonfat dry milk mixtures (the algae and cereals boiled for 30 minutes to make a thick gruel) and milk added to the cooked product, were submitted to a taste panel to determine which of the cereals and what proportions of cereals and nonfat dry milk to use to mask the strong algal flavor most effectively. The mixtures containing varying proportions of algae, oatmeal, cracked wheat, and nonfat dry milk, were judged to be most palatable and were selected for the rat growth experiments. The algae-cereal-milk mixtures tested ranged from 22 to 29 g of protein/100 g and compared well with nonfat dried milk in protein quality. Calculated amino acid patterns compared favorably with the FAO reference protein except for methionine, which was lower than recommended by the FAO, but more than in INCAP vegetable mixture 9. Oatmeal and wholewheat breads, muffins, and peanut butter cookies containing algae were found to be palatable but were lower in the amount of protein (from 9.8 to 15 g/100 g) than were the algae-cereal-milk mixtures. There was loss in protein quality in the cookies as a result of baking.

Experiments to determine the strength of some alloys of nickel and iron, similar in composition to meteoric iron

Different lines of experimental evidence indicate that treatment with extracts from and derivatives of Phaseolus vulgaris reduces intake of food, including highly palatable foods and beverages, in rats. The present study was designed to extend to mice these lines of evidence. To this end, CD1 mice were treated acutely with a standardized extract of P. vulgaris and then exposed to unlimited access to regular food pellets (Experiment 1) or 1-hour limited access to three different palatable foods/beverages, such as butter cookies (Experiment 2), a condensed-milk beverage (Experiment 3), and a chocolate-flavored beverage (Experiment 4). Treatment with P. vulgaris extract resulted in a significant reduction in the intake of regular food pellets, that was still evident 24 h later, as well as of the three palatable nourishments. Together, these results (a) extend to mice several previous findings on the capacity of P. vulgaris extracts to suppress food intake in rats, (b) suggest that P. vulgaris extracts may interfere with the central mechanisms regulating appetite, food intake, palatability, and/or the rewarding and hedonic properties of food, and (c) P. vulgaris extracts may represent a potentially effective therapy for overeating, obesity, and food craving.