Cooked potato samples of different cultivars and specific gravities were analyzed for textural and rheological properties by sensory evaluation, texture profile analysis (TPA) and stress relaxation tests. Mealiness was correlated with the product of cohesiveness and adhesiveness, but not with other TPA parameters. Stress relaxation tests of cooked potatoes yielded a Maxwell model consisting of two viscous and three elastic elements. One of the elastic moduli was correlated with mealiness. Hardness by sensory evaluation correlated well with hardness and fracturability by TPA, and with the three elastic moduli in the relaxation model.

This study was designed to validate the System for Observing Fitness Instruction Time (SOFIT5) and a modified SOFIT scale (SOFIT6) for assessing activity levels in physical education (PE) classes. Participants were 56 third- to fifth-grade students from a predominantly (98%) Hispanic school. Inter-rater reliability, using intraclass correlations, for both SOFIT5 and SOFIT5 was r = .98. The correlation for the SOFIT5 with TriTrac was r = .60 (CI = .43–.734) and the correlation for the SOFIT6 with TriTrac was r = .68 (CI = .524–.804). A six-point SOFIT scale may be more sensitive to measuring variations in light and moderate physical activity during PE classes as compared to the standard five point SOFIT scale. This has important implications for using this observation system to estimate the effects of interventions for physical activity during PE classes.

Non-dairy probiotic products have the advantage of being lactose-free and can be manufactured to sustain the growth of probiotics. In this study, coconut water and oatmeal were used with the probiotic, Lactobacillus plantarum Lp 115-400B (L. plantarum) as a starter culture. Two separate treatments were carried out probiotic (P) and probiotic and prebiotic (PP) added. In both treatments, oatmeal-coconut water matrix was inoculated with 7 log CFU/g of L. plantarum and fermented at 27 °C for 10 h. For the PP treatment, 1 g of inulin/100 mL of the product was added additionally. The fermented products were then refrigerated (4 °C) and the viability of L. plantarum, pH, total acidity, and apparent viscosity of the matrix were monitored at selected time intervals. The shelf life to reach was defined by maintenance of L. plantarum count of 7 log CFU/g product. Refrigerated shelf life was determined to be seven-weeks for the P treatment and five-weeks for PP treatment. A significant reduction of pH was observed at the end of the considered shelf life; conversely, the apparent viscosity of the product did not change significantly.

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