Batter Samples Research Articles

Investigation of biogenic amines content in fermented idli batter during storage.

Idli is a cereal-pulse based fermented food. This study profiles the qualitative and quantitative analysis of biogenic amines formed in the fermented idli batter prepared using varying proportions of rice to black gram dal at 1:1, 2:1, 3:1 and 4:1 (w/w) ratios and stored at 30 and 4°C for 7days. Histamine, tyramine, putrescine, cadaverine, spermidine, and spermine were investigated for the first time in the idli batter using HPLC technique. Putrescine and cadaverine were the predominant biogenic amines found in both prepared and market samples. Histamine and spermine were not detected in all batter samples. Increasing the proportion of rice in the idli batter resulted in the decrease in the total biogenic amines formed in the fermented batter with batter having more black gram dal (1:1) showing the maximum formation of total biogenic amines. Idli is a safe, easily digestible food to consume as the highest total biogenic amines quantified (366.87µg/g) in 1:1 variant batter was below the harmful limit (1000µg/g).

Utilization of Beeswax Oleogel‐Shortening Mixtures in Gluten‐Free Bakery Products

AbstractFormulating gluten‐free bakery products with acceptable physical properties generally requires a high amount of fat. As the fat used in these products is often high in saturated fatty acids, the objective of this study was to evaluate beeswax (BW) containing oleogels for partial replacement of the shortening in gluten‐free aerated products. Oleogels prepared with BW were cocrystallized with a commercial cake shortening in the laboratory scale crystallization unit. Then, the resulting blends were evaluated in the gluten‐free cake formulations. When the BW oleogel was used alone, the overrun values of the batter samples decreased, indicating reduced air‐holding ability. Product porosity and specific volume of the samples were also diminished with complete replacement of the shortening with BW oleogel. Nevertheless, 45%, 30%, and 15% replacement of the shortening with BW oleogel resulted in batter and baked product properties comparable to those of the control products. Rheological and textural measurements, microscopy, and bubble size distribution suggested that gradual replacement of shortening with oleogels may be an alternative method for a partial reduction of saturated fat without altering the physical properties of gluten‐free aerated products.

Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties.

The aim of this study was to investigate the effects of replacing vegetable fat at different concentrations (20, 30, 40 and 50%) by betaglucans from Ganoderma lucidum (βGGL), on the physical properties of cake batters, and on the quality of the resultant cakes. The addition of βGGL significantly affected the specific gravity, the flow properties and the color of the batter formulations. The fat-replacing led to a slight reduction in the volume of cakes, because fewer air bubbles were incorporated into the batter samples as the concentration of βGGL increased. The hardness of the cakes significantly increased during storage as the amount of βGGL increased. The fat-reduced cakes displayed similar color, moisture content, and water activity than the control cake samples. However, the crumb microstructure was affected by the addition of βGGL, as revealed by the scanning electron micrographs. The fat-reduced cakes containing 40% βGGL showed a general sensorial acceptance of 97%, as indicated by untrained panelists. These results suggest that βGGL could be used as fat replacers for improving the nutritional value of batter cakes.

Effect of Rheological Property of Batter on Baking Quality

Pure rice bread is possible when viscoelasticity of rice batter is suitable to keep foam structure produced in fermentation. One way to adjust viscoelasticity of rice batter for bread baking is to use amorphous rice flour that acts as a thickening agent. In this study, instead, without using amorphous rice flour, we try to find a type of rice flour that is suitable for bread baking. The molecular architecture and composition of rice starch depend on the type of rice. They affect the viscosity of rice batter. The main component of rice is starch, which is composed of amylose and amylopectin. Connected with glycosidic bonds, amylose is a linear polymer and amylopectin is a branched polymer. Fraction and branch architecture of amylopectin depend on the type of rice. The purpose of this study is to clarify how baking quality and rheological property depend on the type of rice. Names of rice type used in the present study were #4019, e1, Nipponbare, Milky Queen and Himenomochi. Type # 4019 is ultra-high amylose rice and has a molecular architecture with few branches and long double helices. Type e1 is high amylose rice and has a molecular architecture with many branches and shorter side chains. Type Nipponbare is medium-amylose rice. Type Milky Queen is low-amylose rice. Type Himenomochi is waxy rice. These three types are considered to have familiar molecular architectures for general rice starch. We baked pure rice bread from each type of rice. For bread baking, batter was composed of rice flour, water, sugar, dry yeast and salt. These materials were stirred using a mixer (KitchenAid KSM90WW; FMI Co., Ltd., Tokyo, Japan) for 10 min. After mixing, we measured 100g of the batter and put it in a loaf pan. Then we fermented in an electric fermentor (SK-15; Taisho Electric Co., Ltd., Kusatsu, Japan) for 30 min at 40°C. The batter was then baked for 15 min at 180oC in a gas oven (OZ100BOEC; Ozaki Co., Ltd., Tokyo, Japan). For rheology measurements, rice batter samples comprising only rice flour/water 50/50 (wt%) were prepared by stirring in the mixer for 10 min. We measured storage modulus G´ as a rheology data using a rotational rheometer (Physica MCR 301; Anton Paar Co., Ltd., Graz, Austria). During the measurement of G´, the temperature was increased from 25oC to 35oC at 0.3oC/min (corresponding to the temperature increase during fermentation), and from 35oC to 90oC at 2.5oC/min (corresponding to baking). The angular velocity and strain were 10 rad/s and 0.1%, respectively. A coaxial cylinder with an inner diameter of 24 mm and an outer diameter of 26 mm was used. Figure 1 shows cross-section images of baked bread samples. Batter made from high-amylose content rice showed good swelling. Bread made from ultra-high amylose rice contained large bubbles. Storage modulus G' of low-amylose rice was too low to keep bubbles for bread crumb. Figure 2 shows the storage modulus G´ obtained for rising temperature. The initial storage modulus G´ in the fermentation temperature range increased as the amylose content increased. At room temperature, linear amylose dissolves in water more easily than does branched crystalline amylopectin. We expected that amylose dissolved in water increased the viscoelasticity of the batter, causing increase of G´ of the sample. The G´ of rice batter typically increases gradually due to gelatinization up to their peak temperatures. We inferred that gelatinization occurs when water enters double helices of amylopectin. The peak value of G' showed a larger value as amylose content increased. Storage modulus G' of # 4019 showed a modest increase compared to other types. We consider that this modest increase was caused by the fact that #4019 has longer double helices than other types. Longer double helix needs longer time to completion of gelatinize. The decrease of G´above the peak temperature is caused by disintegration of starch granules. Around the peak of G’, bubbles stop growing and be stabilized. Stabilization of type # 4019 was slower than other types, so bubbles got bigger. In conclusion, difference of rice type caused difference in rheological properties of rice flour batter. When initial G ' is high, bubbles are kept. Stabilization of bubbles is faster when gelatinized temperature is lower. Figure 1

Differences in treatment adherence, program completion, and recidivism among batterer subtypes

The present study aimed to cross-validate Holtzworth-Munroe and Stuart's typology in a Spanish sample of court-referred intimate partner violence batterers. The study also analyzed the typology's capability to predict treatment attendance, completion, and IPV recidivism two years after the treatment. The sample consisted of 210 batterers court referred to a batterer intervention program. Using cluster analysis, three batterer subtypes were identified in accordance with the original typology: family-only batterers, borderline/dysphoric, and generally violent-antisocial. The typology predicted program attendance, completion, and recidivism. Batterers from the generally violent-antisocial group attended a significantly lower number of sessions, presented the highest dropout levels, and had the highest recidivism rate followed by borderline/dysphoric and family-only batterers. These findings suggest that in order to increase the effectiveness of batterer intervention programs, batterers’ different needs and risk profiles should be taken into account.

English

Actinomycetes have been demonstrated for plant growth-promotion, antagonistic against plant pathogens and insect pests and biofortification traits in many agriculturally important crops. The present investigation was conducted to characterize probiotic properties of actinomycete(s) isolated from pearl millet flour and batter samples. A media selective and specific were used for isolation, actinomycetes isolation agar (AIA), and the most prominent actinomycete (found abundantly in the AIA plate) was isolated and maintained on AIA slants at 4°C for further investigation. The most prominent actinomycete was characterized for traits including Gram staining, morphology (such as color, margin, size, shape, elevation, form and surface), biochemistry (such as urease, catalase, oxidase, hydrogen sulphide, nitrogen reduction, gelatin liquefaction, starch hydrolysis and carbohydrate utilization), IMViC tests (such as indole, methyl red, Voges Proskauer and citrate utilization), probiotic potentials (such as acid [pH 2, 3], bile [0.5%], NaCl [6 and 9%], phenol tolerance [0.4%]), antibiotic tolerance (such as tetracycline, streptomycin, kanamycin, chloramphenicol, ciprofloxacin, ampicillin, penicillin, erythromycin and vancomycin) and antimicrobial activities against human pathogens (such as Escherichia coli, Staphylococcus aureus and Salmonella typhi). It was possible to isolate only one probiotic actinomycete based on the properties. The sequences of 16s rDNA gene of the actinomycete was matched with Streptomyces species in BLAST analysis. The sequences of the Streptomyces spp. were submitted to NCBI and accession number obtained. This study indicated that the selected Streptomyces spp. could be used to develop new probiotic foods. Key words: Probiotics, pearl millet, Streptomyces species, product development.

Effect of Pre-Rigor Deboning and Storage Time on the Growth of Salmonella and E. Coli in Various Stages of Beef Sausage Production

ObjectivesSalmonella and Escherichia coli are the two most common bacterial pathogens found in ground beef. The objective of this study was to evaluate the effects of pre-rigor deboning and storage time on the growth of Salmonella and E. coli in various stages of beef sausage production, including grinding, salting, and batter production.Materials and MethodsFive 24 mo old Holstein steers were slaughtered and the left chuck primals were deboned, ground, and salted (1.5%) within 2 h post-mortem (pre-rigor treatment), whereas the right chuck primals were processed at 72 h post-mortem (post-rigor treatment) without immediate salting. Ground beef was processed into sausage batter on d 7 post-mortem, during which the salting of post-rigor meat was performed separately from batter formulation. At each stage (grinding, salting, and batter production), twelve 25-g samples of lean (GB), salted lean (SB), and batter (BB) were withdrawn for each primal. The samples were inoculated with a cocktail of Nalidixic acid resistant Salmonella (S. Typhimurium, S. Enteritidis, and S. Braenderup) and generic E. coli in buffered peptone water to achieve a final inoculum concentration of approximately 3 log CFU/g of sample. Inoculated samples were stored at 4°C for 0, 3, 7, and 10 d (a triplicate per time point). Enumeration was performed on XLD (Salmonella) and EMB (E.coli) agars containing 50 ppm of Nalidixic acid. A randomized complete block design with a split-plot of time and the GLIMMIX procedure of SAS (SAS Institute Inc., Cary, NC) was used to analyze data. Statistical significance was determined at P ≤ 0.05.ResultsTime of deboning and storage time did not influence E. coli counts (P > 0.284). Salmonella count in the pre-rigor GB was 3.5 log CFU/g, less than that in the post-rigor GB (3.6 log CFU/g; P = 0.014), which might be a result of small variability in the current study and might not be practical for the meat industry. Pre-rigor deboning did not affect Salmonella counts in SB and BB (P > 0.965) and neither did storage time in GB, SB, and BB (P > 0.089). Salmonella counts were less (P < 0.001) in SB (3.2 log CFU/g) and BB (3.1 log CFU/g) than in GB (3.6 log CFU/g).ConclusionResults indicated that salting and batter formulation had a greater impact on Salmonella counts (0.4- to 0.5-log CFU/g reduction) than rigor state of the raw meat material.

Prediction of the impact of processing critical conditions for Listeria monocytogenes growth in artisanal dry-fermented sausages (salami) through a growth/no growth model applicable to time-dependent conditions

L. monocytogenes data from artificially contaminated salami batter samples and from published data were used to evaluate a newly-developed, time-dependent probability parameter (Pt), which was then incorporated in the existing and already validated simplified modelling approach (SMA), taking into account time in assessing the pathogen growth probability. The SMA was further expanded to quantify the impact of each preservative factor (f) to growth probability. The modified SMA (mSMA) was used to evaluate those environmental conditions that could decrease the safety status of artisanal salami. The dependence of the probability of growth, and of the growth of L. monocytogenes on temperature, pH, aw, lactic acid and indigenous lactic acid bacteria of salami was predicted and the impact of each factor was quantified under dynamically changing conditions. Characteristics were measured in 5 salami batches and for two of them the predicted final population size was higher than the European Commission (EC) tolerated level for L. monocytogenes (100 CFU g−1). Applying the mSMA to potential scenarios that included the contribution of starter cultures, the onset of Listeria inhibition was predicted earlier, preventing the pathogen to exceed its critical limit. Given its prediction capability, the mSMA is expected to assist small-sized enterprise users in the effective management of preventive and corrective measures in salami processing.

English

The present study was conducted to isolate and characterize probiotic properties of bacteria isolated from flour and batter samples of sorghum and pearl millet. A total of five different selective media including plate count agar, yeast glucose chloramphenicol agar, Bifidobacterium agar, actinomycetes isolation agar and de ManRogosa and Sharpe agar were used and the most prominent bacteria (which were found abundantly in the plate) were isolated and maintained on the respective media slants at 4&deg;C for further studies. The bacteria were characterized for various traits including Gram staining, morphology (color, size, shape, elevation, margin, form and surface), biochemistry (urease, catalase, oxidase, hydrogen sulphide, nitrogen reduction, gelatin liquefaction, starch hydrolysis and carbohydrate utilization), IMViC tests (indole, methyl red, Voges Proskauer and citrate utilization), probiotic potentials [acid (pH 2, 3), bile (0.5%), NaCl (6 and 9%)], phenol tolerance [0.4%], antibiotic tolerance (tetracycline, streptomycin, kanamycin, chloramphenicol, ciprofloxacin, ampicillin, penicillin, erythromycin and vancomycin) and antimicrobial activity against human pathogens (Escherichia coli, Staphylococcus aureus and Salmonella typhi). A total of nine probiotic bacterial isolates were short listed based on these traits. The sequences of 16s rDNA gene of the nine isolates were found matched with Bacillus subtilis (two isolates), Bacillus cereus (three isolates), Bacillus pumilus (one isolate), Bacillus amyloliquefaciens (one isolate), Sphingobacterium thalpophilum (one isolate) and Brevibacterium sp. (one isolate) in BLAST analysis. The sequences of the nine bacteria were submitted to NCBI and accession numbers obtained. &nbsp;This study indicated that the selected bacteria could be exploited to develop new probiotic foods. Key words: Probiotics, prebiotics, sorghum, pearl millet, product development.

Production of hazelnut skin fibres and utilisation in a model bakery product

Microfluidisation was used as a potential method for the production of fibrous structure from hazelnut skin (HS), and which was evaluated as an ingredient in cake as model bakery product. More specifically, effects of different amounts of microfluidised HS on rheological behaviour of cake batter and quality parameters (texture and colour) and storage characteristics of cake products were evaluated. Furthermore, performance of microfluidised HS was compared with conventionally milled HS and cacao powder for comparison purpose. The entangled structures of microfluidised HS resulted in much higher consistency index, yield stress and viscoelastic moduli values in batter samples than conventionally milled hazelnut skin. Highly shredded fibrous structure of microfluidised HS provided gluten-like strength and elasticity to cake samples resulting in higher springiness and firmness values. Darker crumb colour of the cake samples was caused by the homogenous distribution of fibrous microfluidised HS. Detailed staling analysis through X-ray and Fourier transform infrared measurements showed that microfluidised HS containing cake samples had lower retrogradation and staling tendency due to their lower starch content, and higher water holding ability. Findings of this study showed that microfluidised HS could be potentially utilised as an ingredient in bakery products.

Detection and Genotyping of Leuconostoc spp. in a Sausage Processing Plant

Some Leuconostoc spp. have the ability to produce slime and undesirable compounds in cooked sausage. The objectives of this research were to identify Leuconostoc sources in a Vienna-type sausage processing plant and to evaluate the genetic diversity of the isolated strains. Three hundred and two samples of sausage batter, sausages during processing, spoiled sausage, equipment surfaces, chilling brine, workers' gloves and aprons, and used casings were collected (March to November 2008 and February to April 2010) from a sausage processing plant. Lactic acid bacteria (LAB) were quantified, and Leuconostoc were detected using PCR. Strains were isolated and identified in Leuconostoc-positive samples. Leuconostoc strains were genotyped using randomly amplified polymorphic DNA and pulsed-field gel electrophoresis. LAB content of nonspoiled and spoiled sausage ranged from <0.8 to 4.4 log CFU/g and from 4.9 to 8.3 log CFU/g, respectively. LAB levels on equipment surfaces ranged from <1.3 to 4.8 log CFU/100 cm(2). Leuconostoc was detected in 35% of the samples, and 88 Leuconostoc spp. strains were isolated and genotyped. The main Leuconostoc spp. isolated were L. mesenteroides (37 genotypes), L. fallax (29 genotypes), and L. lactis (6 genotypes). Some strains of Leuconostoc isolated from equipment surfaces and sausages showed the same genotype. One L. lactis genotype included strains isolated from spoiled sausages analyzed in April 2008 and March to April 2010. Equipment and conveyor belts constitute Leuconostoc contamination sources. Leuconostoc persistence in the sausage processing environment and in the final product suggests the existence of microbial reservoirs, possibly on equipment surfaces.

Diversity and functional characterization of microflora isolated from traditional fermented food idli

Idli is a traditional fermented food made from rice and black mung bean consumed for its taste, flavor, nutrients, and easy digestibility. The present work was undertaken to enumerate the bacterial diversity of idli batter during fermentation and to characterize the potential functional properties of selected isolates. Ten household fresh idli batter samples were analyzed during various fermentation time intervals and isolated 300 pure colonies, and characterized by morphological and biochemical methods. Out of the 300 colonies isolated, 40 strains were characterised and identified as Leuconostoc spp, Weissella spp, Pediococcus spp, Lactococcus spp, and Bacillus spp. Among the 40 strains, 10 strains were randomly selected and screened for potential probiotic properties in vitro. Results revealed maximum acid tolerance of 97 ± 0.822 % and maximum bile tolerance of 91.6 ± 4.2 %. Preliminary screening of phytase activity showed maximum zone of 15 mm and phytase assay showed highest 109.5 ± 3.47 μM liberation of inorganic orthophosphate. Screening of BSH activity showed maximum zone of 13 mm and cholesterol assimilation highest of 78.2 ± 3.1 %. Three different strains (KC834380, KC834386, and KC117496) showed effective adherence to HT-29 colon cell lines. This paper outlines the microbial diversity of idli batter and also highlights the significant functional properties of obtained microflora can be used as potential probiotic candidates for the food industry.

Effect of vegetable powder on the properties of pancake batter and semifinished products

Today, fast food restaurants are very popular among young people. In the assortment of culinary products of "Bistro" type restaurants, a significant share is occupied by pastry and confectionery, namely, crepes and pancakes. In modern conditions, the problems of creating dietary food products, including a reduction in energy and the improvement of the nutritional value, enrichment with biologically active components become important. One of the ways to solve this issue is using fruit and vegetable powders in manufacturing culinary products.The purpose of the paper was to study the effect of vegetable powders on the properties of pancake batter and semi-finished products.Doses of vegetable powders to the pancake batter recipe mixture were selected. The influence of selected doses of vegetable powders on the organoleptic assessment of ready semi-finished products was investigated. As rational, providing a high organoleptic rating of semi-finished products, powders from cabbage – 6 %, artichoke – 8 %, spinach – 4 % were taken. In this case, to improve the color of semi-finished products with artichoke powder, natural food dye, which gives a nice golden color to the product was added.A study of the adhesion strength of experimental samples was performed. It is shown that adding vegetable powders - from artichoke and spinach allows to give antiadhesion property to the batter. When using cabbage powder, batter adhesion slightly increases compared with the other samples.The forms of moisture binding in batter samples with vegetable powders were studied using nuclear magnetic resonance. It was found that moisture is bound and retained largely in batter systems with vegetable powders compared to the control.The batter-making process optimization in terms of tensile strength of the baked semi-finished product (b) depending on the dose of vegetable powders (X1) and the batter stoving time (X2) was carried out. Extremum points for semi-finished products with vegetable powders: from cabbage - X1max=5,1 %, X2max=4 min, Ymax=7,8•103 Pa; artichoke - X1max=7,9 %, X2max=20 min, Ymax=9,3•103 Pa; spinach - X1max=2,8 %, X2max=13 min, Ymax=7,9•103, Pa were found.

Effect of Batter Ageing on Microbial, Physiochemical Changes and Sensory Quality of Sel-roti

Sel-roti is a deep-fat fried, puffed, circular spongy doughnut like indigenous,non- alcoholic fermented cereal product of Nepal. A study was conducted to study the effect of batter ageing on physiochemical and microbial changes and its impact on sensory quality of Sel-roti.Ten samples of batters were aged for 9 h at 3 h interval at temperatures30°C, 40°C and 50°C.After ageing, acidity as lactic acid, reducing sugar and total sugar contents of the batter had increased significantly (P&lt;0.05). The total sugar content of the batter started to decrease after 6 h of ageing. During the ageing period of 3 hour bulk density of products were decreased significantly (p&lt;0.05) for all temperatures of ageing but after 3 hours of ageing it was increased slightly for 40°C. Fat uptake of sel-rotifound to decrease as ageing proceeds. Lactic acid bacteria, yeasts and mold co-existed in sel-rotibatter. LAB and yeast count at the end of 9 hour of aging was higher at 30°C than at 40°C. LAB and yeast count at 50°C was markedly decreased during 9 hour of ageing of batter. Mold count in the samples of batter during aging was decreased at all temperatures. Among study time and temperature of ageing quality of sel-roti prepared from batter aged at 30°C for 6 hour was found to be good in terms of sensory quality and cost effectiveness. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11721 J. Food Sci. Technol. Nepal, Vol. 8 (12-17), 2013

Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat

In order to explore novel processing for modifying the functional properties of pale, soft, exudative (PSE)-like chicken breast meat, we investigated the effects of high-intensity ultrasound on the functional and rheological properties, particle size distribution, microstructure, and protein secondary structures of PSE-like meat batter suspension. Normal and PSE-like chicken breast meat batter suspensions (7.5 % meat proteins, w/w) were prepared and treated by ultrasound for either 0, 3, or 6 min (frequency 20 kHz and amplitude 60 %). Ultrasound treatment significantly increased pH, gel strength, and water holding capacity of normal and PSE-like meat gels (P < 0.05). Ultrasound treatment altered the rheological behavior of normal and PSE-like batter samples, which was accompanied with the increase of the elastic (G′) and viscous (G″) modulus. After ultrasound treatment, the microstructure of heated normal and PSE-like batter samples enabled the formation of a compact and more dense gel network. Ultrasound treatment reduced the salt solubility of myosin as indicated by its intensity in SDS-PAGE. However, the particle size of ultrasound-treated normal and PSE-like batter samples was reduced and became more uniform. Moreover, ultrasound decreased the α-helical content and increased the formation β-sheet, β-turns, and unordered contents of normal and PSE-like meat proteins. These results suggest that high-intensity ultrasound may be used to modify the functionality of PSE-like meat with the potential to increase economical benefits for the poultry industry.

Effect of batter formulation and pre-drying time on oil distribution fractions in fried batter

Batter coating and pre-drying have recently been used as techniques for decreasing fat content of fried foods. The objectives of this study were to assess the effect of batter formulations and pre-drying time on surface, penetrated and total fat content of batter coating, and to evaluate different mathematical models for predicting moisture diffusivity and oil transfer during frying. Two different sets of batter systems were used. The first set consisted of batter with different ratios of wheat to rice flour whereas the second set was wheat-flour-based batter with different pre-drying times. The batter samples were deep fried at 180 ± 2 °C in canola oil for different frying times between 0 and 4 min. Batter with wheat flour alone was found to have higher surface fat and total fat contents, while its penetrated fat content was lower than that with other batters. Batter with no pre-drying showed higher surface, penetrated and total fat content than other systems. Moisture diffusivity ranged between 2.01 × 10−6 and 2.85 × 10−6 m2/min. Page model was found as the best fit model to evaluate the oil transfer rate constants.

Production of Microfluidized Wheat Bran Fibers and Evaluation as an Ingredient in Reduced Flour Bakery Product

In this study, the potential use of microfluidization as a milling process for wheat bran was evaluated. More specifically, the influences of regular wheat bran and microfluidized wheat bran on quality (hardness, cutting force, specific volume, and color) and storage characteristics of model bakery product cake were compared. Microfluidization process led to formation of the finely separated fibrous structure with great surface area that allowed higher water holding capacity and methanol soluble-free phenolic content. Rheological measurements showed that the increased surface area of fibers also allowed bran fiber to intertwine and form strong fibrous matrix resulting in higher consistency index, yield stress, and viscoelastic moduli values in batter samples. Various flour formulations have been also tested in the presence of microfluidized wheat bran, and in reduced flour-containing samples, a fibrous network provided gluten-like strength to the batter and cake samples. Microfluidized wheat bran also affected color of cake samples. High water holding ability of microfluidized wheat bran had also impact on moisture loss and staling rate of the cake samples. These results show that microfluidized wheat bran could be an alternative functional ingredient in bakery products.

Preparation, Storage and Distribution of Coated and Uncoated Chicken Meat Products

Abstract The production of coated foods using batters and breading is widespread in various meat, fish and vegetable products including poultry, i.e. chicken meat cuts. Thus, samples of coated and uncoated chicken meat cuts, i.e. leg and breast, fried or baked were applied in this study. Five batter samples as well as a breading coating sample were evaluated against non coated samples for physicochemical and sensory characteristics. The results indicated that batters enriched with protein produced coating systems with increased crispiness and adhesion while batters enriched with modified corn starches resulted in improved product yields. A combination of wheat flours with modified waxy corn starches resulted in products with excellent adhesive properties, desirable thickness, good crispness and appearance. The cooked meat pieces (coated and uncoated) were packaged after cooling in plastic bags and stored at ‒18C for further analysis, i.e. moisture, water activity, thiobarbituric acid (TBA) and pH values. The results showed reduction in moisture and water activity values and increase in pH and TBA values for the tested (coated and uncoated) products at 0, 1, 4, 8, 12, 16 and 24 weeks of testing periods. Sensory evaluation analysis showed a significant preference for the coated samples compared to the uncoated products.

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

Staphylococcus xylosus and Pediococcus pentosaceus isolated from Chinese dried sausage were assessed for their ability to convert metmyoglobin into nitrosylmyoglobin in Mann–Rogosa–Sharp broth model systems and raw pork meat batters without the addition of nitrite. The results showed that samples in model systems with S. xylosus cultures had an absorption spectra that is typical of nitrosylmyoglobin, an obvious pink colour (judged by visual inspection) and a significantly higher a*-value than the control samples or samples inoculated with P. pentosaceus. In raw meat batters, the a*-values of the S. xylosus samples were almost the same as those for the meat with nitrite added. The complementary analysis of meat batter samples by photochemical information from UV–vis, electron spin resonance and resonance Raman spectroscopy revealed that the existing status of the myoglobin in meat batters inoculated with S. xylosus was mainly pentacoordinate nitrosylmyoglobin. This study provides a potential solution for nitrite substitute in meat products.

The Relationship of Negative Self-Schemas and Insecure Partner Attachment Styles With Anger Experience and Expression Among Male Batterers

The purpose of the study was to explore how negative self-schemas and partner attachments were related to the experience and expression of anger (i.e., trait anger, inward and outward expression of anger) in a sample of male batterers (n = 40) who participated in court-mandated group services. They completed the Experience in Close Relationships (ECR), the Young Schema Questionnaire-2 (YSQ-2), the State-Trait Anger Expression Inventory-2 (STAXI-2), and a demographic sheet. Male batterers who experienced pervasive anger (i.e., trait anger) tended to experience negative self-schemas associated with the Impaired Limits domain (respecting the rights of others, insufficient self-control, entitlement). Male batterers who tended to suppress their anger tended to feel avoidantly attached to their romantic partner and endorsed negative self-schemas associated with the Disconnection and Rejection domain (abandonment, emotional deprivation, defectiveness/shame). Implications for clinical practice with male offenders and future research are discussed.