BACKGROUND Consumers are being encouraged to increase the proportion of plant protein in their diet to tend to a sustainable food system. Solutions could include developing a food rich in plant protein. However, these new products have an interest only if they are in accordance with expectation and the liking of consumers. In this context, extruded snack balls were developed to explore the sensory drivers of liking and barriers to consumption of formulated products with a high level of plant proteins. Eight different products varying in the type of cereal flour (rice or wheat) and pea flour content (from 60% to 90%) were developed following a factorial design. Eighty omnivore and 72 flexitarian consumers were recruited to evaluate the liking of these products. In addition, their sensory properties were described by a trained panel according to a profile method. RESULTS The cereal type had globally more influence on liking than the percentage of pea. However, liking was inversely correlated with pea flour content, regardless of the cereal type. The main drivers of liking are texture criteria (in particular crispy and puffy), whereas flavor perception (pea, green) constitutes a barrier to acceptance. Interestingly, very few differences of liking were observed depending on the diet of consumers even though the attitudes of flexitarian'towards such type of products differed from those of omnivores. We identified three clusters of consumers based on their preferences. Pea flavor acceptance or rejection could explain these clusters. Although most consumers rejected pea flavor, approximately 40% of the participants preferred the products with highest pea content. CONCLUSION The results of the present study will help provide guidance for innovative plant food design and formulation. © 2019 Society of Chemical Industry
-In the first part of this study we used mathematical modelling for prediction of hydrothermal pathways (time evolution of temperature and water content) of a whey protein-rich product during its spray drying in a co-current configuration. The model was validated through drying assays, where the inlet/outlet air temperatures were fixed at 170/85• C, 217/107• C, 247/125• C or 260/138• C, the other spray-drying operation variables being unchanged. Then, the spray-dried powders were characterised before and after re-hydration for evaluation of a threshold air operating temperature value leading to changes in protein structure-functionality, in comparison with the nonspray-dried protein solution (WP-L). The predicted hydro-thermal pathways of the whey proteinrich product during its spray drying indicated that all of the operation variables used were accompanied by a product wet bulb temperature value lower than 60• C. However, the resulting powders presented different internal porosity and wall thickness, and the protein solutions obtained after the powders' re-hydration behaved differently from the non-spray-dried protein solution (WP-L). Particularly, it seemed that powders obtained at outlet air temperature and water content higher than 100• C and lower than 4%, respectively, presented a higher internal porosity and lower free lactose content. Furthermore, they were accompanied by lower protein solubility and conformation stability and by a slight development of hydroxymethylfurfural and covalently-bound protein aggregates. In addition, in situ evaluation of foam formation and stability after air injection into the re-hydrated powders showed that increasing spray-drying air temperatures led to powders with more and more enhanced foaming properties, relative to the whey protein-rich solution before spray drying. The powder characteristics obtained in the present study, added to those recently published [Relkin et al., Lait 87 (2007) 337-348] are presented and discussed in regards to effects of spray-drying operation variables on protein structural changes and enhancement of foaming properties without additional processing equipment. • C (les autres paramètres d'opération de séchage étant maintenus constants), nous avons caractérisé les poudres obtenues avant et après ré-hydratation. Nous avons observé que pour toutes les conditions opératoires testées, la température de thermomètre humide reste inférieure à 60• C, pendant une durée diminuant de 10 à 5 s pour une température de sortie d'air (produit) variant de 85• C (59. Cependant, les poudres sortant à une température supérieure à 100• C et un taux d'humidité inférieur à 4 %, semblent subir une montée en température beaucoup plus brutale après un palier à 60• C (température de thermomètre humide) d'une durée inférieure à 7 s. Ces poudres présentent une porosité interne qui augmente ( 40 %) et une épaisseur de paroi (visualisée par microscopie électronique à balayage) qui semble diminuer avec l'intensité du traitement thermique. Les solutions protéiques...
-Foams represent an important area of research because of their relevance to many industrial processes. In continuous foaming operations, foaming ability depends on the process parameters and the characteristics of the raw materials used for foamed products. The effects of fluid viscosity and equilibrium surface tension on foam structure have been studied extensively. Furthermore, as surface active agents diffuse to the interface, they can modify other interface properties through their adsorption, such as interfacial rheology and surface tension kinetics. In order to better understand how these two interfacial properties influence foam structuring, we formulated model foaming solutions with different interface viscoelasticity levels and adsorption rates, but all with the same equilibrium surface tension and viscosity. The solutions were made up of a surface active agent and glucose syrup, so as to maintain a Newtonian behaviour. Five surface active agents were used: Whey Protein Isolate (WPI), sodium caseinate, saponin, cetyl phosphate and Sodium Dodecyl Sulphate (SDS), at concentrations ranging from 0.1% to 1%. Their molecular characteristics, and their interaction with the glucose syrup, made it possible to obtain a range of interface viscoelasticities and surface tension kinetics for these model solutions. The solutions were whipped in a continuously-operating industrial foaming device in order to control process parameters such as shearing and overrun, and to ensure that the experiment was representative of industrial production. The structure of the foams thus obtained foams was then determined by characterising bubble size using image analysis. For all the model solutions, both the viscoelastic moduli and apparent diffusion coefficient were linked to foam structure. The results showed that both high interface viscoelasticity and rapid diffusion kinetics induced a foam structure containing small bubbles. Both effects, as well as the impact of the shearing rate, through the rotor speed, were then integrated in a predictive model for bubble size.Résumé -Effets des propriétés interfaciales sur la structuration de mousses : étude sur produits modèles et à l'échelle pilote -Les mousses représentent un domaine de recherche important en raison de leur pertinence dans de nombreux procédés industriels. Dans l'opération de foisonnement en continu, la capacité moussante dépend des paramètres du procédé et les caractéristiques des matières premières utilisées. L'effet de la viscosité du fluide et de la tension superficielle à l'équilibre sur la structure de la mousse a été largement étudié. Cependant, lorsque les agents tensio-actifs diffusent aux interfaces, ils s'y adsorbent et modifient ainsi les autres propriétés de l'interface, en particulier la rhéologie interfaciale et la cinétique de tension superficielle. Afin de mieux comprendre comment ces propriétés interfaciales influent sur la structuration de la mousse, nous avons formulé des solutions
En los niveles de recaudación tributaria intervienen no solo factores como la eficiencia de los sistemas recaudatorios, las condiciones y facilidades para el cumplimiento de las obligaciones tributarias, también influyen los elementos de la cultura tributaria caracterizada por una marcada tendencia al incumplimiento en el pago de los tributos. Es por ello que, el objetivo de la investigación es analizar el impacto de la cultura tributaria en el cumplimiento de las obligaciones tributarias en las empresas. Se empleó la metodología se sustentó en el enfoque cuantitativo, de tipo no experimental, alcance descriptivo – explicativo, la técnica de recolección de la información empleadas fue la encuesta apoyada en un cuestionario de 12 preguntas politicomicas de escala de Likert. Como resultados, no existe en las empresas encuestada una cultura tributaria sólida que contribuya con el cumplimiento voluntario de las obligaciones tributarias, existe una correlación positiva alta entre las variables, por ende, la cultura tributaria que incide en el cumplimiento de las obligaciones tributarias de las empresas y en los niveles de recaudación de la administración tributaria en Ecuador.
The standard tool for emulsification during formulation trials is a homogenizer, which unfortunately requires too much raw material and is time consuming. A lab-scale process using a rotor-stator shearing step followed by ultrasound treatment was designed, both with lecithin and whey protein, for emulsification as efficient as in pilot-plant trials. Ranges for the lab-scale process were defined (rotor-stator: 5 min, 5000-10000 rpm; sonication time: 2-10 min). Process conditions were identified to obtain both emulsions with the same structure at lab and pilot scales: for lecithin, respectively shearing at 10000 rpm/10 min sonication and high pressure for both pilot stages. However, due to protein denaturation, some conditions differed for whey proteins: shearing at 5000 rpm instead of 10000 rpm (all the other parameters being unchanged). Finally, recommendations concerning the position of the ultrasound probe and temperature control are provided to insure good reproducibility.
Background: Dopamine Responsive Dystonia (DRD) and Juvenile Parkinsonism (JP) are two diseases commonly presenting with parkinsonian symptoms in young patients. Current clinical guidelines offer a diagnostic approach based on molecular analysis. However, developing countries have limitations in terms of accessibility to these tests. We aimed to assess the utility of imaging equipment, usually more available worldwide, to help diagnose and improve patients’ quality of life with these diseases. Methods: We performed a systematic literature review in English using the preferred reporting items for systematic reviews and meta-analyses (PRISMA) and meta-analysis of observational studies in epidemiology (MOOSE) protocols. We only used human clinical trials about dopamine responsive dystonia and juvenile parkinsonism patients in which a fluorodopa (FD) positron emission tomography (PET) scan was performed to identify its use in these diseases. Results: We included six studies that fulfilled our criteria. We found a clear pattern of decreased uptake in the putamen and caudate nucleus in JP cases. At the same time, the results in DRD were comparable to normal subjects, with only a slightly decreased marker uptake in the previously mentioned regions by the FD PET scan. Conclusions: We found a distinctive pattern for each of these diseases. Identifying these findings with FD PET scans can shorten the delay in making a definitive diagnosis when genetic testing is unavailable, a common scenario in developing countries.
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