Substitution Level Research Articles

The Influence Of Corn Flour Substitution On The Quality Of Dry Noodles

The use of corn flour contains various essential components such as a source of plant-based vitamin A, also known as beta-carotene content, essential fatty acids, protein, carbohydrates, and high dietary fiber. However, the utilization of local corn flour is not maximized in the food industry, as it is mainly focused on supplying animal feed, even though corn is one of Indonesia's staple commodities in supporting the national food security program. The use of corn flour can replace synthetic coloring agents with a natural yellow color obtained from the use of local corn flour derived from the beta-carotene pigment contained in corn. This research aims to analyze the influence of substituting corn flour by 0% (X0), 20% (X1), and 40% (X2) on the quality of dry noodles in terms of color, aroma, texture, and taste. The research design used was a pure experiment with a Completely Randomized Design (CRD) method. The data used were obtained directly from three limited panelists using the organoleptic evaluation format for the quality of dry noodles with corn flour substitution. The collected data were then tabulated in table format, and an Analysis of Variance (ANOVA) was conducted. If the analysis of variance shows Fcount > Ftable, then Duncan's test was carried out. The results of the research indicate a significant influence of corn flour substitution at 0% (X0), 20% (X1), and 40% (X2) on the quality of color (pale yellow), and texture (chewy). The best result was observed at the 20% substitution level (X1) with a 20% substitution of corn flour from the total amount of wheat flour used.

The case study of the surface roughness influence at additively manufactured ejector and orifice plate and its impact on fluid flow

ABSTRACT Energy consumption and economic growth are strongly linked. In connection, great emphasis is nowadays placed on the accuracy and efficiency of machines and measuring equipment. This study compares the effect of surface roughness on airflow through a gas ejector and a centric orifice plate. Both devices are made from the same material but using two different methods of manufacturing, conventional and additive manufacturing. The study compares, experimentally and with numerical simulation, the subcritical ejector by adjusting the distance between the nozzle outlet and the mixing chamber outlet in the range of 16.9 mm, during the primary inlet pressure control from 10 to 50 kPa. The orifice is evaluated experimentally for different pressures from 0.6 to 7 bar(g). The study evaluates the level of substitutability of conventionally manufactured devices by those produced using the additive method. At design condition, the additively manufactured ejector exhibits a 12.97% lower ejection coefficient, i.e. lower effectivity. After control optimization, the decrease is reduced to 11.66%. For the additively manufactured orifice, the measured value of the pressure difference at nominal parameters deviated by 2.17%. In the case of the orifice, substitution is possible, assuming the calibration, but the orifice has a higher-pressure loss.

Pelagic fish spared from ocean catch by integrating Black Soldier Fly Larvae in U.S. aquaculture production

The sustainability challenges associated with utilizing forage fish sourced from ocean catch as fish meal and fish oil in the aquaculture industry has increased the demand for alternative feeds. Previous research indicates that Black Soldier Fly Larvae (BSFL; Hermetia illucens) can partially replace fish meal and/or fish oil in the diets of farmed aquaculture species without compromising fish growth or efficiency. The objective of our study was to identify the amount of pelagic fish from ocean catch that could be spared from fish meal and fish oil production by integrating BSFL in the diets of three aquaculture species, Atlantic Salmon (Salmo salar), Rainbow Trout (Oncorhynchus mykiss), and Whiteleg Shrimp (Litopenaeus vannamei) in the United States. Annual output for these aquaculture species was collected for 2017–2019. For each specie, we calculated the total metric tons (MT) of spared pelagic fish, by taxa, from fish meal and fish oil production based on total lifetime food intake and dietary replacement rates of fish meal and fish oil by BSFL as established in previous literature. At the highest level of dietary BSFL substitution for fish meal and/or fish oil that did not sacrifice performance of the three aquaculture species, 40,843 MT of pelagic fish could be spared from ocean catch in the U.S. per year. Therefore, integrating BSFL in the diets of aquaculture species could reduce the demand for pelagic fish sourced from ocean catch and positively contribute to the sustainability of aquaculture production.

Edible oleogels for oral delivery of berberine in dairy food: In‐vitro digestion study

AbstractOleogel is a viscoelastic, spreadable and semi‐solid structure, which is used as a fat substitute and a controller the release of bioactive compounds. The aim of this study was to develop low fat dairy dessert enriched with berberine with applying oleogel system as delivery system and fat replacer. The oleogel prepared with an emulsion‐templated methods based on soluble interaction of whey protein concentrate (WPC), WPC‐basil seed gum (BSG), and WPC‐xanthan gum (XG). In the first step, berberine release kinetic in in‐vitro gastrointestinal environment was studied. The results showed that the mouth environment had the highest release rate of berberine. Cooperation of hydrocolloids in oleogel increase stability of structure in stomach condition in compared with WPC oleogel. The suitable model to fit the oleogels contain beberine was the Korsmeyer‐Papas that was the highest R2 (.98). According to release results of berberine from oleogel network, the oleogel 0.6BSG:WPC was chosen and applied in formulation of dairy dessert at different levels (0%, 25%, 50%, 75% and 100% of oleogel) instead of cream. The dessert contained uncoated berberine had the unacceptable bitterness in comparison with samples containing coated berberine with oleogel. The overall acceptance decreased with increment of oleogel due to increasing of bitter taste. Appling berberine (therapeutic compound) and oleogel (fat‐substitute) to achieve marketable consumer products showed positive effects on trend of the study, especially at low level of substitution.

Mysid meal as a dietary replacement for fishmeal in the diets of Pacific white shrimp Penaeus vannamei (Boone, 1931) postlarvae

The current study evaluates the nutritional and feed value of mysid meal (MM) as a substitute for fishmeal (FM) in the Pacific white shrimp (Penaeus vannamei) postlarvae diet. Five experimental diets were formulated by replacing 0 (MM0), 25 (MM25), 50 (MM50), 75 (MM75), and 100 % (MM100) of dietary FM with MM. These experimental feeds were fed to P. vannamei postlarvae in a 60-day feeding trial. Results revealed that MM could entirely substitute 100 % FM in the white shrimp diet. Furthermore, results showed that 75 % FM replacement with MM elicited a growth-enhancing effect and improved feed nutrient utilization. No significant treatment effects were detected in the survival, total feed intake, and biochemical body composition of P. vannamei. The observed improvement in shrimp growth in terms of weight gain (WG), specific growth rate (SGR), and nutrient retention were positively correlated with the substitution level of FM by MM. The feed conversion ratio (FCR) was negatively correlated with the substitution of MM and with the growth indices including WG and SGR. In conclusion, 100% of the FM (40% in the control diet) can be substituted by dietary MM without affecting the survival, growth, feed utilization, and biochemical carcass composition of P. vannamei. Polynomial regression analysis of SGR indicates that 65.50% of MM is optimum to replace FM in the diet of P. vannamei to attain maximum growth.

Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties

AbstractBackground and ObjectivesIntermediate wheatgrass (IWG), a resilient perennial grain with adaptability to difficult climates, is emerging as a compelling candidate for sustainable food solutions in bakery product applications. This study evaluated the pasting and rheological properties of doughs made from bread wheat flour and blended bread wheat–IWG flours (IWG content: 15%, 30%, 45% and 60%), with the goal of exploring the potential of IWG flour as a nutritious and sustainable ingredient in cereal‐based products.FindingsThe RVA peak, trough, and final viscosity values significantly (p < .05) decreased, and the pasting temperature increased as the IWG substitution level increased. IWG‐containing flour blends had a lower retrogradation tendency compared to the control. As the IWG flour substitution level increased, both empirical (Mixograph, Kieffer dough and gluten extensibility, Glutograph) and fundamental (linear oscillatory frequency sweep and creep–recovery) rheological measurements indicated relatively weaker dough properties imparted by the addition of the IWG flour.ConclusionsThe outcomes of this research will shed light on the impacts of utilizing alternative grains, such as intermediate wheatgrass, in bakery applications. This will provide insights that could inform the development of nutritious and sustainable baked products to meet the demands of health‐conscious consumers.Significance and NoveltyThe dough weakening effect of the IWG flour was tolerated at the 15% IWG flour substitution level. At lower substitution levels, the IWG‐containing flour blends exhibited a lower retrogradation tendency compared to bread wheat flour, which could indicate lower staling of loaves of bread during bread storage without compromising the physical quality of bakery products. Finally, the present research fills a critical gap in the literature as it represents the first application of fundamental rheological methods at known and controlled strain and stresses to evaluate the physical properties of doughs prepared from IWG flour blends.

Quality and staling characteristics of wheat bread improved by adding Eucommia ulmoides oliver leaf micropowder

The wheat flour partially replaced by Eucommia ulmoides Oliver leaf micropowder (EUOLMP) was used to make bread, and the textural properties, moisture distribution, staling characteristics and internal structure of the resulting bread were analyzed to explore the effect of EUOLMP on the quality of wheat bread. The substitution level of EUOLMP had significant effects on the quality and staling characteristics of fresh bread. When 0.5%–1% of wheat flour was replaced by EUOLMP, the fresh bread gained higher specific volume, softer texture, improved porosity, and increased proportion of tightly bound water. The Differential Scanning Calorimetry (DSC) and X-ray diffraction (XRD) analysis demonstrated that the retrogradation enthalpy and relative crystallinity of bread decreased with the EUOLMP addition, which indicated that EUOLMP inhibited starch coagulation and recrystallization in bread and delayed the staling of bread. The EUOLMP substitution for wheat flour (at a 1% substitution level) could also obtain favorable sensory evaluation.

Exploring the Proximate Composition, Antioxidant Content, Glycemic Index, and Microbiological Analysis of Idiyappam Enriched with Black Rice (Oryza sativa L. indica) Flour

ABSTRACT: Notwithstanding being rich in numerous antioxidant components, black rice flour hasn't been frequently used in the manufacture of food goods. This study aimed to create idiyappam, examine its proximate compositions, minerals, antioxidant, glycemic, organoleptic and shelf-life attributes. The study focused on evaluating these qualities in idiyappam produced with various replacement levels of black rice flour and white rice flour, in various proportions with 0%, 25%, 50%, 75%, and 100%. The findings showed that the idiyappam with 100% raw black rice flour (BRFI4) had significantly higher levels of total dietary fiber, protein but can be found that it has a lowest of moisture content, while carbohydrates and fat content can be seen more in BRFI1. There were noticeable differences in mineral composition among the various formulations. BRFI4 exhibited strong antioxidant potential, and all formulations had a low glycemic index. BRFI3 received superior sensory ratings compared to the other idiyappam variations. The shelf-life study revealed substantial variation among the idiyappam formulations after 5 days of storage. This study highlights that incorporating black rice flour into idiyappam not only enhances the levels of protein, dietary fiber, but also results in low glycemic index values and favorable organoleptic evaluations, particularly up to a 75% substitution level.

Production and quality evaluation of bread from blend of biofortified cassava, wheat and dry date flours

In this study, quality evaluation was carried out on bread made from a blend of wheat, biofortified cassava, and dry date flours. Bread samples, designated A through E were produced using various flour blend ratios. Cassava flour samples were subjected to functional and anti-nutritional analysis while proximate, β-carotene, mineral, and sensory contents were evaluated on the bread samples. The result of analysis showed that in the water absorption capacity (WAC), oil absorption capacity (OAC), bulk density, foaming capacity, and foaming stability, sample BCF (biofortified cassava flour) had values of 1.98%, 2.55%, 0.72%, 1.98%, and 92.77%, respectively, while sample OCF (Ordinary cassava flour) had values of 2.0%, 1.55%, 0.76%, 7.31%, and 88.38%, respectively. The hydrogen cyanide (1.71 mg/100 g), tannins (0.16 mg/100 g), and oxalates (0.08 mg/100 g) found in BCF were significantly (p<0.05) higher than those of OCF, which were 2.04 mg/100 g, 0.12 mg/100 g, and 0.16 mg/100 g, respectively. The moisture contents ranged from 4.50-6.35%, crude protein from 10.0-11.29%, fat from 8.43-10.44%, ash from 1.77-3.65%, crude fiber from 2.0-3.48%, and carbohydrate from 67.73-70.16%. The moisture, crude protein, and carbohydrate contents decreased significantly (p<0.05) as the level of biofortified cassava flour substitution increased. There was a significant (p<0.05) increase in the level of β-carotene with increase in biofortified cassava flour substitution. The values of minerals were calcium (27.81–31.40 mg/g), potassium (43.64-52.63 mg/g), sodium (20.41–28.74 mg/g), iron (0.83–1.11 mg/g), zinc (0.60-0.91 mg/g), and copper (0.25-0.32 mg/g). Samples showed good sensory properties, although sample A was preferred.

Effect of four-component binder on characteristics of self-compacting and fibre-reinforced self-compacting mortars

AbstractThe hydration heat of a four-component binder consisting of Portland cement (CEM I 42.5 R), blast-furnace slag (BFS), metakaolin (MK), and silica fume (SF) was investigated using a conduction calorimeter and thermal analytical method to optimize the material composition of self-compacting mortar (SCM). Then, the influence of material composition with different substitution levels (0, 25, 30, and 35% labelled as SCM100, SCM75, SCM70, and SCM65) on physical and mechanical properties of the mortars with two volumetric binder sand ratios of 1:1 and 1:2 (cement: sand) was evaluated. Furthermore, two mortar compositions comprising SCM75 and sand at 1:1 and 1:2 ratios were used to prepare fibre-reinforced self-compacting mortars in five combinations (0, 0.25, 0.5, 0.75, and 1%) of two fibres (polypropylene-PPF and basalt-BF) at a constant content of 1.00 vol%. The properties of the prepared samples were investigated with respect to the characteristics of self-compactibility and mechanical properties of fresh and hardened states, respectively. The rheology characteristics expressed by slump flow, V-funnel, and T20 were found following the EFNARC guidance. The partial replacement of cement by supplementary cementitious materials has enhanced the performances (compressive and flexural strengths, dynamic modulus of elasticity) of self-compacting mortars from the 7th day through pozzolanic activity. Furthermore, adding fibres has enhanced the DME and microstructure of the self-compacting mortars.

Effects of equimolar substitution of BaO for CaO and Al2O3 for SiO2 on the viscosity and structure of CaO-SiO2-MgO-Al2O3-BaO slag

This study investigated the effects of equimolar substitution of BaO for CaO and Al2O3 for SiO2 on the viscosity and structure of CaO-SiO2-MgO-Al2O3-BaO slag. In slags containing 2 mol.% Al2O3, introducing BaO disrupted the bridging oxygen bonds, leading to an increase in non-bridging oxygen and the depolymerization of the tetrahedral structure. Consequently, viscosity decreased with increased BaO substitution. However, for slags with 5 mol.% Al2O3, the synergistic effects of preferential charge compensation by Ba2+ for Al3+ and structural depolymerization by BaO led to the initial stabilization of tetrahedral structures, followed by destabilization. This resulted in the viscosity first increasing and then decreasing with higher BaO substitution levels. With the gradual replacement of SiO2 by Al2O3, a significant increase in [AlO4] tetrahedra relative to the decrease in [SiO4] tetrahedra could be observed. Concurrently, a reduction in free oxygen and non-bridging oxygen content was observed, ultimately leading to an increase in viscosity.

Partial Substitution of Cement and Fine Aggregate with Waste Paper Sludge Powder and Quarry Dust in Enhancing the Strength Parameters of Concrete

The main compositions of concrete are sand and cement. A swift construction operation leads to a shortage of these materials. The concrete industry consumes natural materials in large quantities like river sand keeping our environment in check we need to make our concrete industry more lasting by using alternative binders to make it sustainable. Squander materials, for example, Quarry dust which is the result of squashed stone and waste paper sludge coming from the paper producing businesses leads to different issues like dumping. The chance of utilizing Waste Paper Sludge Powder as a halfway trade for concrete and Quarry dust as an incomplete swap for fine aggregates is explored in this research. The substitution levels of cement with WPSP are 0.8%, 1.3%, 2.3% and 3.3%.Though the substitution levels of fine aggregates with Quarry Dust are 16%, 26%, 36, and 46%. For WPSP specimens it was seen that at a 1.3% substitution level compressive strength is expanded by 12% at 28 days when contrasted with the control blend which has a 0% substitution level. Flexural and split tensile are likewise expanded by 15% and 14%. While at 1.3%WPSP and 36% Quarry Dust in combination shows a 24% improvement in compressive strength when contrasted with the control blend. Flexural and split tensile strength increments by 24% & 29%, respectively. M25 concrete grade is designed as per IS 456:2000.

Hydration and properties of hydrogen-based mineral phase transformation iron ore tailings as supplementary cementitious material

Almost all iron ore tailings (IOTs) required activation prior to use as SCMs, which limited their application in building materials. This study investigated HMPT-IOTs and discovered that they possess latent hydraulic and pozzolanic properties. In order to better utilize as SCM, mechanical properties, hydration reactions, hydration products, microstructure, and pores were comprehensively studied through mechanical tests, hydration heat tests, XRD, SEM, TG, and MIP. The results show that when HMPT-IOTs replace cement at 10 wt%, 20 wt% and 30 wt%, the compressive strength at 28 days is 41.9 MPa, 47.9 MPa and 37.5 MPa, respectively. When the substitution amount reaches 30 wt%, it will reduce the cumulative heat of hydration and promote early hydration reactions. The main hydration products are ettringite and Ca(OH)2. As the nucleation site of C–S–H, hydration products are interconnected, making the microstructure denser. At this substitution level, Ca(OH)2 consumption was about 2% at 28 days of age. Simultaneously, the total pore volume was only 0.01 mL/g greater than that of the control group, and the number of micropores and transition pores decreased by approximately 3%.

Shrimp Oil-Enriched Mayonnaise Prepared Using Fish Myofibrillar Protein as a Substitute for Egg Yolk: Physical, Rheological, and Sensory Properties

The effect of SO (shrimp oil) at various levels (5, 10, and 15%) on the stability of mayonnaise was investigated. Droplet size (d32 and d43), polydispersity index, and microstructure results showed an upsurge in droplet sizes with augmenting level of SO in mayonnaise (5 to 15%) (p < 0.05). SO imparted a bright orange color to the mayonnaise as evidenced by increased a* and b* values with lower L* values (p < 0.05). Moreover, the impact of a fish myofibrillar protein (FMP) substitution for egg yolk (0, 25, 50, 75%) in mayonnaise containing SO (5% and 10%) was also studied. Increasing the level of FMP substitution in SO-added mayonnaise showed a dilution effect and reduced a* and b* values (p < 0.05). In addition, excessive FMP substitution up to 75% drastically increased centrifugal and thermal creaming indices, indicating lowered stability (p < 0.05). Nevertheless, with the augmenting FMP substitutions, the viscosity, texture, and rheological properties in mayonnaise became lower (p < 0.05). However, there were no differences in overall acceptability scores between 5% SO-added mayonnaise with 25% FMP substitution (SO5:FMP25) and 5% SO-added mayonnaise without FMP substitution (SO5:FMP0) (p > 0.05). A confocal laser scanning microscopic (CLSM) study revealed a smaller droplet and less aggregation in the SO5:FMP0 sample, compared to SO5:FMP25. The incorporation of SO and FMP substitution yielded the resulting mayonnaise, which met the requirements of a healthy food since SO is rich in PUFA and the replacement of egg yolk by FMP can contribute several health benefits. The incorporation of SO as well as FMP as substitution for egg yolk therefore has potential in the development of functional foods.

Influence of industrial waste and mineral admixtures on durability and sustainability of high-performance concrete.

The present research explores the strength, durability, microstructure, embodied energy, and global warming potential investigations made toward cleaner production of high-performance concrete (HPC) using a new composition. For this, various mixes were considered by replacing cement with metakaolin (MK) and silica fumes (SF) while simultaneously altering fine aggregates with industrial waste, copper slag (CS) in 0%, 25%, 50%, 75%, and 100% at 0.23 w/b ratio. The observations on fresh properties show a decrease in the slump due to pozzolans MK and SF but get compensated by the inclusion of copper slag simultaneously. HPC mixes with 50% replacement of CS revealed the best outcomes in compressive and splitting tensile strengths. Upon testing the concrete mixes against resistance to sulfate exposure, chloride penetration, and water absorption, the durability performance results best for modified mixes having 50% CS substitution levels. Scanning electron microscopy and energy dispersive spectroscopy support a 25% substitution of CS, showing a thickset microstructure with an ample amount of C-S-H gel with negligible cracks and capillary channels resulting in having best-strengthening properties. Overall, decrement in embodied energies and global warming potential has resulted with a reduction in the usage of cement and river sand in modified concrete mixes, ultimately making the production sustainable as well as environment friendly.

Adulteration and substitution of drugs purchased in Australia from cryptomarkets: An analysis of Test4Pay.

Prohibited drugs in unregulated markets may be adulterated, resulting in increased risks for people who use drugs. This study investigated levels of drug adulteration and substitution of drugs purchased in Australia from cryptomarkets. Data were collected from a darknet forum called Test4Pay from 1 September 2022 to 23 August 2023. Posts were included if they reported the results of drug samples submitted by post to the Vancouver-based Get Your Drugs Tested service, which uses Fourier-transform infrared spectroscopy with immunoassay strip tests (fentanyl and benzodiazepines). Of 103 samples, 65% contained only the advertised substance, 14% contained the advertised substance in combination with other psychoactive and/or potentially harmful substances and for 21%, the advertised substance was absent. Substances sold as MDMA, methamphetamine or heroin were consistently found to contain only the advertised substance, while substances sold as 2C-B, alprazolam or ketamine were the most likely to be completely substituted. Only 4 samples sold as cocaine contained solely the advertised substance, with 13 containing cocaine with adulterants like lidocaine, creatine, levamisole and boric acid (n = 19). No fentanyl contamination was detected. Novel dissociatives and novel benzodiazepines were detected, as well as a nitazene compound. Drug markets under prohibition continue to contain numerous unexpected substances, some of which can elevate risk of harm. Cryptomarkets are not immune to this problem, despite review systems, which should, in theory, make vendors more accountable for the quality of their stock. These findings demonstrate a need for expansion of local drug checking services in Australia.

Physicochemical, in vitro antidiabetic and sensory characteristics of leavened functional bread made with Lasia spinosa and Nelumbo nucifera rhizome flours composited with wheat flour

Bread is considered one of the most popular bakery products consumed in several world regions including Sri Lanka. The potential of utilization of two rhizome flours (Lasia spinosa and Nelumbo nucifera) was evaluated in bread formulation with four different substitution levels (20, 40, 60, and 80%). After the incorporation of L. spinosa and N. nucifera flours, the alterations in compositional, functional, in vitro anti diabetic activity, in vitro starch digestibility and sensory attributes were observed. The results revealed that the total dietary fiber, resistant starch and ash contents were higher while protein, fat and starch contents were lower in the rhizome flour incorporated breads. The functional properties showed that the water absorption index and water solubility increased with increasing of rhizome or proportion. The results showed that 20% rhizome flour incorporated bread had the highest sensory score compared to other percentage ratios and contained a higher level of dietary fiber, resistant starch, antidiabetic activity, and low rate of starch digestibility compared to control bread. The mixture of Lasia spinosa and Nelumbo nucifera rhizome flours could be incorporated up to 20% substitution level with wheat flour to formulate functional bread with more nutritious and functional along with sensory acceptability.Graphical

Effect of flaxseed-derived diglyceride-based high internal phase Pickering emulsion on the quality characteristics of reformulated beef burgers

The study aimed to fabricate healthier beef burgers using high internal phase Pickering emulsion (HIPPE) as animal fat substitute. In this context, HIPPE stabilized by modified soy protein isolates was produced with flaxseed-derived diglycerides (DAGs). Beef burgers were prepared by substituting beef backfat with HIPPE at varying levels (0%, 25%, 50%, 75%, and 100%). Reformulated burgers showed a significant decrease in WHC (from 89.75 to 77.38%), pH (from 5.73 to 5.58), L* values (from 53.5 to 44.5), and b* values (22.9 to 21.8), while a significant increase in a* values (from 24.4 to 6.7), cooking loss (from 20.25 to 30.62), and cooking shrinkage (from 11.27 to 13.05). Texture attributes, including hardness, chewiness, and gumminess, decreased up to 50% fat substitution and increased with increasing levels of fat substitution. Moreover, the rheological properties (G′ and G′′) and T2 relaxation time were increased with increasing fat replacement. The reformulation with HIPPE resulted in a decrease in SFA (from 3896 to 1712 mg/100 g), ω-6/ω-3 ratio (from 5.29 to 0.47), atherogenic index (from 0.57 to 0.13), and thrombogenic index (from 1.46 to 0.15) and increase in PUFA/SFA ratio (from 0.20 to 2.79). Notably, burgers with 50% fat substitution were more preferred regarding tenderness, while those with 100% fat substitution obtained higher scores for color and flavor than all other treatments. In conclusion, 50% fat replacement using flaxseed-derived diglyceride-based HIPPE improved beef burgers' textural profile and fatty acid composition without compromising the sensory characteristics.

Effect of goji berry incorporation on the texture, physicochemical, and sensory properties of wheat bread

AbstractThe regular intake of Lycium barbarum (goji berry) is supposed to play an important role in the promotion of human health. Regarding, its incorporation into staple foods, including bread, seems to be effective. However, it requires the evaluation of dough behavior and final product quality. This study investigated the effect of goji berry incorporation at levels of 10, 15, 20, 25, and 30% ww−1 on the textural, physicochemical, and sensory properties of wheat bread. Results indicated a significant enhancement of water absorption and gelatinization temperature in composite flour via the inclusion of goji berry powder (p < 0.05). Using goji berry powder up to 20% ww−1 has shown to obtain the structure able to restore gases through the baking process and provide enhancement in a specific volume at about 10%. Alongside, the hardness of composite bread decreased, and the optimal hardness was observed at formulations containing 20% w/w goji berry powder with a value equal to 1199.95 ± 0.05 g, which is supposed to be induced by the higher specific volume and lower moisture content of bread samples. Moreover, color and sensory perception have been found to be significantly changed by goji berry substitution. Goji berry substitution up to 20% ww−1 is found to be preferred by the consumer, and a drop in overall acceptability was observed at its higher inclusion. The technological characteristic changes induced by goji berry incorporation are induced by its gluten dilution impact. However, the gel‐like structure formed by the high fiber content of goji berries compensates for this adverse impact up to 20% w/w substitution level.

Synthesis, characterization, and structural analysis of (1-x) Eu2Ti2O7 – x ZnO solid solution with a pyrochlore structure: Insights for potential applications in hydrogen storage systems

This study focuses on the synthesis and characterization of a (1-x) Eu2Ti2O7 – x ZnO solid solution with a pyrochlore structure using a solid-state method. The structural investigations of the prepared materials were carried out using powder X-ray diffraction (PXRD), field emission scanning electron microscopy (FE-SEM), Fourier transform infrared (FT-IR), and Raman spectroscopy. These techniques confirmed the successful formation of a new non-stoichiometric solid solution with a pyrochlore structure within the compositional range of 0 ≤ x ≤ 0.33, maintaining a cubic structure with the Fd-3m space group. A slight increase in the lattice parameter, a, was observed with higher substitution levels, x. Quantitative analysis using FullProf software revealed the substitution of Zn2+ ions on both Eu3+ and Ti4+ sites, with non-equivalent proportions, leading to vacancies in the anionic sublattice. Furthermore, the electrochemical hydrogen storage (EHS) capacity of these materials was examined. The pyrochlore solid solution with x = 0.25 exhibited an outstanding discharge capacity of about 1400 mAh/g, surpassing that of other samples. This finding highlights its high potential for hydrogen storage. Consequently, our research yields valuable insights into the synthesis, structural properties, and electrochemical performance of the (1-x) Eu2Ti2O7 – x ZnO solid solution, opening up new possibilities for hydrogen storage.