Significant Differences In Color Research Articles

Fast spectrophotometry of WD 1145+017

WD 1145+017 is currently the only white dwarf known to exhibit periodic transits of planetary debris as well as absorption lines from circumstellar gas. We present the first simultaneous fast optical spectrophotometry and broad-band photometry of the system, obtained with the Gran Telescopio Canarias (GTC) and the Liverpool Telescope (LT), respectively. The observations spanned $5.5$ h, somewhat longer than the $4.5$-h orbital period of the debris. Dividing the GTC spectrophotometry into five wavelength bands reveals no significant colour differences, confirming grey transits in the optical. We argue that absorption by an optically thick structure is a plausible alternative explanation for the achromatic nature of the transits that can allow the presence of small-sized ($\sim\mu$m) particles. The longest ($87$ min) and deepest ($50$ per cent attenuation) transit recorded in our data exhibits a complex structure around minimum light that can be well modelled by multiple overlapping dust clouds. The strongest circumstellar absorption line, Fe II $\lambda$5169, significantly weakens during this transit, with its equivalent width reducing from a mean out-of-transit value of $2$ \AA\ to $1$ \AA\ in-transit, supporting spatial correlation between the circumstellar gas and dust. Finally, we made use of the Gaia Data Release 2 and archival photometry to determine the white dwarf parameters. Adopting a helium-dominated atmosphere containing traces of hydrogen and metals, and a reddening $E(B-V)=0.01$ we find $T_\mathrm{eff}=15\,020 \pm 520$ K, $\log g=8.07\pm0.07$, corresponding to $M_\mathrm{WD}=0.63\pm0.05\ \mbox{$\mathrm{M}_{\odot}$}$ and a cooling age of $224\pm30$ Myr.

An improved method of immersion vacuum cooling for small cooked pork: Bubbling Vacuum Cooling

SummaryIn this paper, bubbling vacuum cooling (BVC) was compared with immersion vacuum cooling (IVC) in cooling time, weight loss, colour, texture profile, and uniformity of water temperature around the cooked meat. Results showed that the total cooling time of BVC (16.58 min) from 72 to 4 °C was shorter than that of IVC (19.12 min), while a significantly positive effect was observed in reducing cooling time for BVC at the lower temperature range (under 25 °C). For the cooling time from 10 to 4 °C, BVC (4.65 min) was significant (P < 0.05) less than that of IVC (6.47 min). Furthermore, water temperature of BVC can reach lower and distribute more uniformity than that of IVC. However, there was no significant difference (P > 0.05) in weight loss, colour and textural profile of cooled meat between these two cooling methods.

DAYA TERIMA DAN KANDUNGAN GIZI (ENERGI, PROTEIN) GYOZA YANG DISUBSTITUSI KEONG SAWAH (Pila ampullacea) DAN PUREE KELOR (Moringa oleifera)

Snail and moringa are the example of food that contain several nutrition such as energy, protein, calcium needed by stunted children. The purpose of this study was to analyze the effect of snail (Pila ampullacea) and puree moringa (Moringa oleifera) substitution toward the acceptance and nutritional value (energy and protein) of gyoza as an healthy snack alternative. This study was an experimental with complete random design study. Untrained panelists were 30 students of grade five student in elementary school Komplek Kenjeran II 506. Elementary school Based on scoring by panelist formula F3 is the best treatment formula, because it is better in color and texture aspect but it has no significant difference in aroma and taste compared with treatment formula. The Friedman Test showed there were significant differences in color, aroma, texture and taste (p<0.05). Result of Wilcoxon Signed Rank Test showed that overall test of control formulas and treatment formulas were having differences but the result between treatment formulas were not having significant differences. The highest energy and protein content were F3 224.8 g and 12.75 g/100 g gyoza. Based on the best acceptance value and the highest energy content, it was conclude that the optimization formula was F3 (75 g snail and 20 g moringa) as an alternative healthy snack for school-children.

Relationship between the color of the maxillary central incisors and age, sex, and skin color: value analysis using a spectrophotometer

The increasing esthetic-related concerns of edentulous patients, especially concerning denture color, are a challenge for dentists and prosthodontists. Yet, there are no studies assessing anterior teeth in order to determine more esthetically appealing tooth colors. The limited information that is used to determine tooth color, namely, age, sex, and skin color, makes it difficult to choose the appropriate denture shade. This study aimed to analyze color differences in three maxillary anterior teeth and the correlation of maxillary central incisors with age, sex, and skin color. This was a cross-sectional study of teeth color determination using a spectrophotometer on the maxillary central incisors, lateral incisors, and canines in 84 subjects. Skin color was matched using the Wardah compact shade guide powder based on the Fitzpatrick skin color classification. Kruskal-Wallis testing revealed significant differences in the color of the central incisors, lateral incisors, and canines (p < 0.05), and chi-square testing revealed significant differences in teeth color based on age (p < 0.05), although no significant differences by sex or skin color were found (p > 0.05). Color differences in the three types of maxillary anterior teeth are commonly seen. Age affects teeth color, but sex and skin color do not effect.

Effect of short chain inulin on the rheological and sensory characteristics of reduced fat set coconut milk yoghurt.

The effect of short-chain inulin on the rheological and sensory properties of reduced fat set coconut milk yoghurt was studied with whole fat coconut milk yoghurt as reference. The concentration of short-chain inulin was varied at 0, 5, 10, 15, and 20% w/v respectively. All the yoghurt samples displayed higher elastic modulus G' than viscous modulus G". However, 15% inulin yoghurt had the highest value for G' & G". The 15 and 20% inulin yoghurts displayed high yield stress (1036.7 ± 2.39 & 368.23 ± 0.30 Pa). Addition threshold of 15% was established, beyond this level there was a significant decrease in the yield stress, firmness, cohesiveness and consistency values of the reduced fat yoghurts. Using Pearson correlation analysis, no correlation was observed between firmness and yield stress, Similarly, there was significant correlation between the yield stress and instrumental viscosity r = 0.957; p < 0.01. Furthermore, all yoghurt samples displayed strain thinning behavior except whole fat yoghurt. Carbohydrate was affected by inulin incorporation. Addition of short chain inulin improved sensorial characteristics such as taste, and flavor, but did not display significant difference in color and odor of yoghurt samples. This article is protected by copyright. All rights reserved.

Effects of shellac and modified coconut oil on the quality of gamma irradiated rambutan fruit

The aim of this study was to investigate the combined effects of shellac (SH), modified coconut oil (MCO), and gamma irradiation on controlling fruit rot and the quality of rambutan cultivar 'Rong rien'. Naturally infected fruit were coated with the mixture of 4% SH and 2% MCO (SH-MCO) solutions and sequentially irradiated with 400 Gy gamma ray. Non-coated-irradiated fruit and gamma irradiated fruit served as the controls. All fruit samples were stored at 13°C for 10 days. Treatment of fruit with gamma irradiation and SH-MCO significantly retarded fruit rot disease severity, and slightly promoted the development of pericarp color (a* and Hue values), however, there were no significant differences in sprintern color with non-coated-irradiated fruit. The treatments of SH-MCO with gamma ray delayed weight loss, maintained respiration rate and firmness throughout the storage period whilst ethylene production suppressed immediately after treating on the beginning date and then increased the same as other treatments. This result suggested that coating with a mixture of SH-MCO solution may have the property to delay fruit rot and maintain gamma irradiated fruit quality.

Optimal number of chemical extraction treatments for maintaining the biological properties of an allogeneic tendon.

The aim of this study was to explore the biological effects of the amount of chemical extraction treatments performed on an allogeneic tendon through histomorphology, biological mechanics testing, and an immunogenicity assay. Sixteen New Zealand rabbits (body weight 2.5-3.0kg) were randomly divided into four groups: group A (chemical extraction once), group B (chemical extraction twice), group C (chemical extraction three times), and group D (blank control group), with four rabbits in each group. The Achilles tendons of each rabbit were separated and subjected to a chemical extraction process with Triton X-100 and sodium deoxycholate, followed by hematoxylin and eosin staining, electron microscopy observation, biomechanical testing, and mixed lymphocyte culture. There were no significant differences in the surface color and fiber bundles between groups A and B and the blank control group, whereas group C showed clear differences from the blank control group with a rough surface, loose fibers, and poor tension. There were no significant differences in the biomechanics among the four groups. The four groups showed significant differences in the lymphocyte conversion ratio, with reduced rates of lymphocyte conversion along with increasing treatment numbers. Two chemical extractions of the tendon allowed for retaining most of the integrity of the original tendon fiber while removing immunogenicity with good biological properties. These findings lay a foundation for application of this method to human tendons so as to provide a good tissue source for tendon transplantation.

Evolution of the anti-truncated stellar profiles of S0 galaxies since z = 0.6 in the SHARDS survey

Context. Anti-truncated lenticular galaxies (Type-III S0s) present tight scaling relations between their surface brightness photometric and structural parameters. Although several evolutionary models have been proposed for the formation of these structures, the observations of Type-III S0 galaxies are usually limited to the local Universe. Aims. We aim to compare the properties of Type-III discs in a sample of S0 galaxies at 0.2 &lt; z &lt; 0.6 with those of the local Universe. In this paper, we study the evolution of the photometric and structural scaling relations measured in the rest-frame R-band with z and the possible differences between the rest-frame (B − R) colours of the inner and outer disc profiles. Methods. We make use of a sample of 14 Type-III E/S0–S0 galaxies at 0.2 &lt; z &lt; 0.6 from the GOODS-N field identified and characterised in a previous paper. We study whether or not the correlations found in local Type-III S0 galaxies were present ~6 Gyr ago. We analyse the distribution of the surface brightness characteristic parameters (Rbreak, μbreak, hi, ho, μ0,i and μ0,o) as a function of the stellar mass and look to see if there is a significant change with z. We also derive their rest-frame (B − R) colour profiles. Finally, we compare these results with the predictions from a grid of SSP models. Results. We find that the inner and outer scale-lengths of Type-III S0 galaxies at 0.4 &lt; z &lt; 0.6 follow compatible trends and scaling relations with those observed in local S0 galaxies as a function of the break radius, Rbreak. We do not detect any significant differences between the location of Rbreak between z ~ 0.6 and z ~ 0 for a fixed stellar mass of the object, whereas the surface brightness at the break radius μbreak is ~1.5 mag arcsec-2 dimmer in the local Universe than at z ~ 0.6 for a fixed stellar mass. We find no significant differences in the (B − R) colour between the inner and outer profiles of the Type-III S0 galaxies at 0.2 &lt; z &lt; 0.6. Conclusions. In contrast to Type-II (down-bending) profiles, the anti-truncated surface brightness profiles of S0 galaxies present compatible Rbreak values and scaling relations during the last 6 Gyr. This result and the similarity of the colours of the inner and outer discs point to a highly scalable and stable formation process, probably more related to gravitational and dynamical processes than to the evolution of stellar populations.

Effect of Chlorine Dioxide Gas Application to Egg Surface: Microbial Reduction Effect, Quality of Eggs, and Hatchability.

Controlling of microorganisms in the industrial process is important for production and distribution of hatching and table eggs. In the previous study, we reported that chlorine dioxide (ClO2) gas of a proper concentration and humidity can significantly reduce the load of Salmonella spp. on eggshells. In this study, we compared microbial reduction efficacy on egg’s surface using hatching eggs and table eggs, internal quality of table eggs, and hatchability after both the conventional method (washing and UV expose, fumigation with formalin) and ClO2 gas disinfection. Application of 40 ppm ClO2 gas to the table and hatching eggs, respectively, reduced the aerobic plate count (APC) with no statistical difference compared with the conventional methods. Additionally, we didn’t observed that any significant difference in albumin height, Haugh unit (HU), and yolk color, this result confirms that 40 ppm ClO2 had no effect on the internal quality of the table eggs, when comparing with the UV treatment method. The hatchability of hatching eggs was not statistical different between formaldehyde fumigation and 80 ppm ClO2 gas treatment, though the value was decreased at high concentration of 160 ppm ClO2 gas. From these results, we recommend that ClO2 gas can be used as a safe disinfectant to effectively control egg surface microorganisms without affecting egg quality.

Thermal inactivation of fungi in chestnuts by hot air assisted radio frequency treatments

Infestations with fungi in chestnuts are one of the major safety issues during process and storage, resulting in short shelf-life and high economic losses. The purpose of this research was to study possible applications of radio frequency (RF) treatments for pasteurization of chestnuts to replace chemical methods. Thermal lethal kinetic models of fungi isolated from spoilage chestnuts and parameters of the developed model were determined. A 6 kW, 27 MHz free-running oscillator RF system combined with hot air heating was used to validate the treatment parameters based on thermal lethal kinetic models of fungi. The results showed that four mycotoxigenic fungi dominated and were isolated at frequency of 58.31 ± 2.39% for Penicillium crustosum, 17.78 ± 5.00% for Penicilluim discolor, 15.66 ± 7.67% for Penicillium expansum, and 14.24 ± 6.71% for Penicillium glabrum from a total sample size of one hundred spoilage nuts. Modified Weibull distribution model (R2 = 0.939 to 0.999) had a better description of the inactivation behavior of Penicillium sp. than the first-order kinetic model (R2 = 0.829 to 0.993) and P. crustosum was the most heat resistant fungi in chestnuts. Heating chestnuts to 60 °C or higher using hot air assisted RF energy resulted in 4-log reductions of P. crustosum isolated from moldy chestnuts. Quality of chestnuts was not influenced by the hot air assisted RF treatments because no significant differences in moisture, firmness, and color were observed between thermal treatments and untreated controls. Meanwhile, RF treatments also help to inhibit the growth of fungi during accelerated shelf life storage. The RF treatments may provide a rapid and environmentally friendly method to replace chemical fungicide for pasteurizing chestnuts.

Influence of a prepared diet and a macroalga (Ulva sp.) on the growth, nutritional and sensory qualities of gonads of the sea urchin Paracentrotus lividus

This study evaluated the growth of the purple sea urchin Paracentrotus lividus, fed with two diets, in sea- and land-based systems compared to wild populations. The experiments investigated the effects of the feeding regimes on gonad yield, nutritional traits and overall quality. Sea-based trials were performed by the CNR of Taranto (Trial S), whereas land-based trials were performed in the facilities of the University of Cagliari (Trial L). Urchins fed with a laboratory prepared pelletized diet (P), and a mix diet PU (50% of P-Diet and 50% of fresh Ulva sp.) were compared to wild urchins (W). In both trials the experimental diets supported a gonad growth when compared to wild population (p < .05). Sensory characteristics, assessed by 6 panel experts for each trial, highlighted significant differences in gonad colour and taste in both trials, while only in Trial S for texture (p < .05). The changes in the biochemical composition of sea urchins' gonads caused significant variations in the nutritional profile. Sea urchins fed with the experimental diets contained higher levels of total protein and lipids and PUFAs than wild sea urchins, although EPA, DHA and n-3/n-6 ratio, were lower in urchins fed with artificial diets. In Trial L, total free amino acids showed an increase respect to W gonads (p < .05), whereas in Trial S, total free amino acids showed a decrease only in sea urchin fed with P-Diet (p < .05). The results presented in this study provide evidence of the good performance of the formulated diet assuming its application for the development of Mediterranean echinoculture.

Colorimetric Evaluation of Pictorial Coatings in Conservation of Plasterworks from the Islamic Tradition

ABSTRACTThe main aim of our current investigation is the colorimetric evaluation of protective treatments (consolidants) applied to traditional Islamic plasterworks, under natural ageing conditions. From analyses of the original pictorial plaster remains in the Courtyard of the Maidens of the Real Alcázar in Seville, Spain (a World Heritage Site) we prepared test specimens, using materials and techniques similar to the original ones. We analysed 56 test specimens painted with four pigments (yellow, green, blue, and red), using two different binders (animal glue and gum arabic), onto which five representative consolidants were applied: barium hydroxide, acrylic copolymer, polyvinyl butyral, ethyl silicate, and bacterial carbonatogenesis. The test specimens were subjected to natural ageing for one year (indoors and outdoors), enabling a colorimetric assessment to be made of the changes of the polychrome surfaces. The colorimetric heterogeneity of the 56 specimens after ageing registered an average value of 2.7 CIELAB units, assessed using the mean colour difference with respect to the mean. In the aged specimens, the addition of consolidants resulted in average colour differences (mainly lightness differences) of 10.7 and 6.7 CIELAB units, considering as a reference the specimens without consolidants aged indoors and outdoors, respectively. These colour differences were very similar for both binders but not for the four pigments, higher values being found for the blue and red pigments. Considering as reference the samples without consolidants aged outdoors, we found no statistically significant colour differences, either among the five consolidants (p = .094) nor the two binders (p = .674) used. In addition to the magnitude of colour differences, the choice of the most appropriate consolidants must also consider aspects related to performance and effectiveness. Overall, for the type of paints tested, the polyvinyl butyral consolidant appeared to perform the best, followed by the ethyl silicate.

Inactivation of foodborne pathogens influenced by dielectric properties, relevant to sugar contents, in chili sauce by 915 MHz microwaves

The objective of this study was to investigate the effect of sugar content on dielectric properties of chili sauce, and inactivation efficiency when exposed to microwave energy. Heating history showed sugar content was an important factor influencing heating rate when chili sauce was exposed to microwave energy. Also, chili sauce of lower sugar content had a higher dielectric constant and dielectric loss factor. This trend was linked to inactivation efficiency of chili sauce inoculated with foodborne pathogens. As sugar content decreased, the time required to inactivate foodborne pathogen was reduced. Also, the inactivation efficiency of microwave heating was better since conventional heating took much longer to inactivate foodborne pathogens to under the detection limit. Also, our results showed that there was no significant difference in color, except for 25% and 40% sugar content exposed to 915 MHz microwave at 3.0 kW. Even though decreased water activity was observed, there was no significant difference between conventional heating and microwave heating at 1.5 kW and 3.0 kW. These results show not only that microwave heating can inactivate foodborne pathogens without generating significant quality change but also that the effect relies on dielectric properties associated with the sugar content of chili sauce.

Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms

Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of the bean pulp by microorganisms is essential for developing the precursors of chocolate flavour. Currently, the cocoa fermentation is still conducted by an uncontrolled traditional process via a consortium of indigenous species of yeasts, lactic acid bacteria and acetic acid bacteria. Although the essential contribution of yeasts to the production of good quality beans and, typical chocolate character is generally agreed, the roles of lactic acid bacteria and acetic acid bacteria are less certain. The objective of this study was to investigate the contribution of LAB and AAB in cocoa bean fermentation by conducting small scale laboratory fermentations under aseptic conditions, inoculated with different groups of microorganisms previously isolated from spontaneous cocoa fermentations. The inoculation protocols were: (1) four yeasts Hanseniaspora guilliermondii, Pichia kudriavzevii, Kluyveromyces marxianus and Saccharomyces cerevisiae; (2) four yeasts plus the lactic acid bacteria Lactobacillus plantarum and Lactobacillus fermentum; (3) four yeasts plus the acetic acid bacteria Acetobacter pasteurianus and Gluconobacter frateuri and (4) four yeasts plus two lactic acid bacteria and two acetic acid bacteria. Only the inoculated species were detected in the microbiota of their respective fermentations. Beans from the inoculated fermentations showed no significant differences in colour, shell weights and concentrations of residual sugars, alcohols and esters (p>0.05), but they were slightly different in contents of lactic acid and acetic acid (p<0.05). All beans were fully brown and free of mould. Residual sugar levels were less than 2.6 mg/g while the shell contents and ethanol were in the range of 11–13.4% and 4.8–7 mg/g, respectively. Beans fermented in the presence of LAB contained higher levels of lactic acid (0.6-1.2 mg/g) whereas higher concentrations of acetic acid (1.8–2.2 mg/g) were detected in beans inoculated with AAB.Triangle and hedonic sensory evaluations of chocolates prepared from beans taken from the three fermentations showed no significant differences (p > 0.05). It was concluded that the growth of lactic acid bacteria and acetic acid bacteria may not be essential for the fermentation of cocoa beans.

Innovative edible packaging from mango kernel starch for the shelf life extension of red chili powder

In this study mango kernel starch (MKS) based heat sealable pouches were developed for packing of red chili powder. The films were prepared by casting technique using glycerol, sorbitol and 1:1 mixture of glycerol and sorbitol and were sealed. All films showed better heat sealing capacity but glycerol films plasticized exhibited higher seal strength than their counterparts. The red chili powder was packed in the MKS film pouches while commercially available polyethylene (PE) film was used as control. The pungency and color of red chili powder was monitored during six months storage at 40°C. The capsaicinoid content was extracted from the red chili with acetonitrile and evaluated quantitatively using spectrophotometric method. The extractable color was measured by ASTA method using acetone. The results showed significant differences in color and pungency of chili packed in MKS and PE pouches. The highest reduction in capsaicinoid content (pungency) of chili powder was observed in PE pouch (25.9%) while lowest was observed in MKS pouch containing sorbitol (15.7%). Similarly color loss was also highest in chili packed in PE pouch while lowest in MKS-sorbitol pouch.

Impact on the physicochemical and sensory properties of salt reduced corned beef formulated with and without the use of salt replacers

The aim of this study was to investigate physicochemical and microbiological properties as well as a sensory (affective and descriptive) driven sodium reduction (0.2 g/100 g - 1.0 g/100 g product) strategy for a cured meat product (corned beef). A second aim was to use the same methodology to further reduce salt, using salt replacers. Significant differences in colour, hardness and cooking loss were measured. Corned beef samples low in sodium (0.2 g/100 g, 0.4 g/100 g) showed reduced (P < 0.05) saltiness perception, but were positively correlated (P > 0.05) to liking of flavour and overall acceptability. Samples formulated with CaCl2, MgCl2 and KCl scored higher (P < 0.01) in saltiness perceptions, but correlated negatively (P > 0.05) to liking of flavour and overall acceptability. However, a sodium reduction in corned beef was determined to be achievable as assessors liked (P < 0.05) the flavour of the sodium reduced corned beef containing 0.4 g/100 g sodium and formulated with potassium lactate and glycine (KLG), even with the noticeable lower salty taste. Sodium reduction in corned beef (packaged under modified atmosphere) did not negatively impact on the microbiological shelf-life.

English

Bio-preservation of Nigerian soft-white cheese (wara) in submerged consortium of bacteriocinogenic lactic acid bacteria (LAB) culture was investigated. Lactobacillus acidophilus PIT17 and Lactococcus lactis PIT30 were isolated from pito using the pour plate technique on MRS medium. The selection of L. acidophilus PIT17 and L. lactis PIT30 for the bio-preservation studies were based on their ability to produce acidophilin and nisin to inhibit the growth of the test isolates. The &lsquo;wara&rsquo; were submerged in consortia of the L. acidophilus PIT17 and L. lactis PIT30 culture and were kept/stored at 2, 4, 6, 8, and 10&deg;C and at room temperature. The shelf-life of the wara alongside control was determined. Physico-chemical and proximate analysis, microbial counts and organoleptic characteristics of the wara were also carried out before and after the bio-preservation. The shelf life of the wara were observed with a significant difference (p &lt; 0.05) at storage temperatures of&nbsp; 2&deg;C (5 days), 4&deg;C (6 days), 6&deg;C (4 days), 8&deg;C (3 days), 10&deg;C (6 days) and 24&plusmn;1&deg;C (3 days). The proximate analysis of wara showed significant difference (p &lt; 0.05) at different storage temperatures employed. The total viable bacterial count (TVBC) of the cheese (wara) decreased significantly (p &lt; 0.05) after 24 h of submerged bio-preservation of wara from 9.8 &times; 105 cfu/ml, 1.3 &times; 106 cfu/g to between 6.2 &times; 105 and 7.5 &times; 105 cfu/g. The organoleptic characteristics of wara revealed that there were significant difference (p &lt; 0.05) in colour, texture, aroma, taste, and general acceptability. &nbsp; Key words: Organoleptic characteristics, proximate, physico-chemical, cheese, consortium. &nbsp

Effect of intermittent corona discharge plasma treatment for improving microbial quality and shelf life of kumquat (Citrus japonica) fruits

The effect of intermittent corona discharge plasma jet (ICDPJ) treatment in improving the microbiological quality and shelf life of kumquat fruits was evaluated. Kumquats were treated by ICDPJ generated using high-voltage power generator, with an output voltage of 8 kV DC and at current levels of 2.0–4.0 A. Aerobic bacteria and yeasts and molds were detected as contaminants in the fruits in the range of 3.00–3.46 log CFU/g. The plasma treatment for a cumulative period of 2 min induced a maximum fruit surface temperature of 35.6 °C and no alterations in the color and hardness of kumquats. Upon the plasma treatment, the initial microbial counts were reduced by 0.77–1.04 log CFU/g at 2.0 A current, by 1.08–1.57 log CFU/g at 3.0 A current, and by 1.51 log CFU/g to below detection limit at 4.0 A current. There was no significant difference in taste, flavor, color, texture, and total acceptance between the untreated and ICDPJ-treated samples at 2.0, 3.0, and 4.0 A currents. During storage at 25 °C for 15 days, the kumquats treated using ICDPJ generated at all currents tested exhibited extended shelf life compared to controls, without compromising their physicochemical and sensory properties.

Effect of Processing Methods on Glycemic Index of Chocolate Crackers Made with Modified Kepok Banana (Mussa paradisiaca L.) Flour

Type 2 diabetes mellitus can be controlled or prevented by consuming foods which had a low glycemic index (GI). Modified kepok banana (Mussa paradisiaca L.) flour was made with an autoclaving-cooling method and spontaneous fermentation to produce low glycemic index chocolate crackers as a snack for type 2 diabetes patients. This study analyzed the organoleptic properties, the content of resistant starch and in vitro starch digestibility, the glycemic index [GI], and glycemic load [GL] of chocolate crackers made with modified kepok banana flour. The inclusion of modified kepok banana flour produced significant differences in color, texture and taste in the crackers, which also had a low GI and GL. In addition, the resistant starch content was unaffected by the production method, while the in vitro starch and digestibility were affected by the amount of kepok banana flour used.  Index Terms—kepok banana, type 2 diabetes mellitus, resistant starch, in vitro starch digestibility, glycemic index.

Colour responses of Eucalyptus grandis wood to the Brazilian process of thermal modification

A study of colour assessment, using the CIEL*a*b* system, was conducted with samples of Eucalyptus grandis wood thermally treated by the Brazilian industrial process of thermal modification, VAP HolzSysteme®, at three different temperatures, i.e. 140, 160 and 180 °C. Previous to the treatment, the samples were classified in three groups according to their distance to the wood pith, on the radial direction. All thermally modified samples presented a noticeable colour change, confirmed by high values of ΔE*. As the intensity of the treatment increased, the eucalypt samples presented an increase of red colour tone (a*) (up to 160 oC) and a decrease of colour lightness (L*). Significant colour differences were found among the classified groups, for both untreated and thermally modified samples. The eucalypt samples groups showed different colour responses when thermally treated at 140 and 160 oC. At 180 oC the groups didn’t show a significant colour response variation.