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Textural Characteristics (textural + characteristic)
Selected AbstractsCHANGES IN TEXTURAL CHARACTERISTICS OF PANEER IN READY-TO-EAT CANNED PANEER CURRY DURING STORAGEJOURNAL OF TEXTURE STUDIES, Issue 2 2006K. JAYARAJ RAO ABSTRACT Paneer is an Indian soft cheese obtained by coagulating hot milk using citric acid or vinegar, pressing the hot coagulum and cooling by dipping in chilled water. In this study, paneer curry with a water activity (Aw) of 0.95 and a pH of 5.0 was prepared using ingredients like tomatoes, onions, cream, milk powder, curds and different spices, then canned at an F value of 0.80 (lethality). The product was stored at 15, 30 and 45C, and change in textural characteristics during storage was studied. Cohesiveness and chewiness increased, but hardness decreased. These changes were attributed to continued changes in texture initiated by frying of paneer and canning process. These were also linked to Maillard browning which progressed during storage as measured by hydroxymethylfurfural content. These changes were found to be slower vis-à-vis those observed in the product, which was sterilized at conventional F value of 15.0 (control) (Aw = 0.98 and pH 5.2). [source] Instrumental and Expert Assessment of Mahon Cheese TextureJOURNAL OF FOOD SCIENCE, Issue 7 2000J. Benedito ABSTRACT: To improve Mahon cheese texture assessment, the relationship between instrumental and sensory measurements was sought. For that purpose 30 pieces of Mahon cheese from different batches and 2 different manufacturers were examined. Textural characteristics at different curing times were evaluated by uniaxial compression, puncture, and sensory analysis. Significant linear correlations were found between instrumental and sensory measurements. A logarithmic model (Weber-Fechner) fitted data better than a linear one. Only 1 factor was extracted when considering all the instrumental and sensory variables, thus indicating that both sets of measurements are related to the same phenomenon. The best predictors for Mahon cheese sensory attributes were found to be cheese moisture, deformability modulus, and slope in puncture. [source] RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTUREJOURNAL OF TEXTURE STUDIES, Issue 4 2006C.D. EVERARD ABSTRACTS Textural characteristics of 10 Cheddar cheeses with a range of moisture contents and pH values were investigated by sensory and instrumental methods, over a 9-month maturing period. A trained panel of nine assessors described the sensory texture characteristics of the cheeses using 11 texture parameters. Instrumental parameters were derived using texture profile analysis. Relationships between sensory, instrumental, compositional and maturation properties of the cheeses were determined with the aid of principal component analysis and multiple linear regression. Nine sensory parameters significantly correlated with instrumental parameters, e.g., sensory rubbery correlated with instrumental firmness (R = 0.696, P < 0.001), chewiness (R = 0.679, P < 0.001), fracture stress (R = 0.669, P < 0.001) and springiness (R = 0.643, P < 0.001). Sensory firmness corresponded closely with instrumental firmness (R = 0.539, P < 0.001) and fracture stress (R = 0.518, P < 0.001). Sensory and instrumental texture parameters were significantly affected by changes in moisture content, pH and maturation. [source] Prediction of sensory textural properties from rheological analysis for process cheeses varying in emulsifying salt, protein and moisture contentsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2007Colm D Everard Abstract Textural characteristics of process cheeses varying in emulsifying salt (disodium phosphate), protein and moisture contents were evaluated by rheological compression using texture profile analysis and by sensory evaluation. The primary objective of this study was to predict sensory textural parameters using instrumental rheological parameters. All sensory parameters correlated with one or more instrumental parameters, e.g. rheological firmness versus sensory firmness (R = 0.98, P < 0.001), rheological chewiness versus sensory rubbery (R = 0.92, P < 0.001) and rheological chewiness versus sensory chewy (R = 0.86, P < 0.001). Partial least squares calibration models were developed for each of nine sensory parameters using instrumental parameters. Principal component analysis of instrumental and sensory parameters illustrated relationships among parameters. It was shown that instrumental parameters could be used to supplement sensory evaluation of process cheese texture. Increasing emulsifying salt content increased firmness, springiness and chewiness and decreased adhesiveness, mouthcoating and mass formation. Increasing protein content resulted in increased fracture strain and stress and chewiness and decreased melting. Increasing moisture content increased cohesiveness and decreased firmness and chewiness. Copyright © 2007 Society of Chemical Industry [source] Occurrence, prediction and hydrological effects of water repellency amongst major soil and land-use types in a humid temperate climateEUROPEAN JOURNAL OF SOIL SCIENCE, Issue 5 2006S. H. Doerr Summary Knowledge of soil water repellency distribution, of factors affecting its occurrence and of its hydrological effects stems primarily from regions with a distinct dry season, whereas comparatively little is known about its occurrence in humid temperate regions such as typified by the UK. To address this research gap, we have examined: (i) water repellency persistence (determined by the water drop penetration time method, WDPT) and degree (determined by the critical surface tension method, CST) for soil samples (0,5, 10,15 and 20,25 cm depth) taken from 41 common soil and land-use types in the humid temperate climate of the UK; (ii) the supposed relationship of soil moisture, textural composition and organic matter content with sample repellency; and (iii) the bulk wetting behaviour of undisturbed surface core samples (0,5 cm depth) over a period of up to 1 week. Repellency was found in surface samples of all major soil textural types amongst most permanently vegetated sites, whereas tilled sites were virtually unaffected. Repellency levels reached those of the most severely affected areas elsewhere in the world, decreased in persistence and degree with depth and showed no consistent relationship with soil textural characteristics, organic matter or soil moisture contents, except that above a water content of c. 28% by volume, repellency was absent. Wetting rate assessments of 100 cm3 intact soil cores using continuous water contact (,20 mm pressure head) over a period of up to 7 days showed that across the whole sample range and irrespective of texture, severe to extreme repellency persistence consistently reduced the maximum water content at any given time to well below that of wettable soils. For slightly to moderately repellent soils the results were more variable and thus hydrological effects of such repellency levels are more difficult to predict. The results imply that: (i) repellency is common for many land-use types with permanent vegetation cover in humid temperate climates irrespective of soil texture; (ii) supposedly influential parameters (texture, organic matter, specific water content) are poor general predictors of water repellency, whereas land use and the moisture content below which repellency can occur seem more reliable; and (iii) infiltration and water storage capacity of very repellent soils are considerably less than for comparable wettable soils. [source] Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookiesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009Karina N. De Simas Summary The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0,30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly (P > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour (P > 0.05). [source] The effect of coagulants on the texture of chhana (an acid and heat coagulated product made from milk)INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2005Mahuya Bandyopadhyay Summary Chhana (a heat and acid coagulated milk protein mass and an Indian equivalent to cottage cheese) can be used as a raw material for the manufacture of various types of sweets popular all over India. Texture Profile Analysis (TPA), using an Instron Universal Testing Machine, was used to determine the effect of different coagulants on the textural characteristics of chhana. Chhana was made using three different coagulants: citric acid, lactic acid and calcium lactate, at five different concentrations, 0.5, 1, 2, 4 and 8%. Two types of dilution media, distilled water and acid whey, were used. The textural characteristics obtained when aqueous 0.5% citric acid, aqueous 0.5% lactic acid and 4,8% calcium lactate solutions, using acid whey as the solvent, gave similar TPA readings to normal chhana. [source] Highly Selective Oxidation of Alkylphenols to Benzoquinones with Hydrogen Peroxide over Silica-Supported Titanium Catalysts: Titanium Cluster Site versus Titanium Single SiteADVANCED SYNTHESIS & CATALYSIS (PREVIOUSLY: JOURNAL FUER PRAKTISCHE CHEMIE), Issue 11-12 2009Oxana Abstract Titanium-silica catalysts have been prepared by supporting titanium(IV) precursors with different nuclearity {mononuclear titanocene dichloride Ti(Cp)2Cl2, dinuclear titanium diethyl tartrate and the tetranuclear titanium peroxo complex (NH4)8[Ti4(C6H4O7)4(O2)4],8,H2O} onto the surface of silica materials with different textural characteristics. The supported catalysts have been explored as highly active and reusable catalysts for the oxidation of 2,3,6-trimethylphenol (TMP) and 2,6-dimethylphenol (DMP) to 2,3,5-trimethyl-1,4-benzoquinone (TMBQ, vitamin E key intermediate) and 2,6-dimethyl-1,4-benzoquinone (DMBQ), respectively, using aqueous hydrogen peroxide as green oxidant. Catalysts prepared by grafting mononuclear Ti(Cp)2Cl2 revealed a strong dependence of the product selectivity on the surface concentration of titanium active centers. Mesoporous materials with titanium surface concentration in the range of 0.6,1.0,Ti/nm2 were identified as optimal catalysts for the transformation of alkylphenols to benzoquinones. Catalysts having <0.6,Ti/nm2 produced a mixture of benzoquinones and dimeric by-products. Conversely, when di-/tetranuclear titanium precursors were employed for the catalyst preparation, a diminution of the titanium surface concentration had no impact on the benzoquinone selectivity, which was typically as high as 96,99%. DR-UV spectroscopic studies revealed that the catalysts capable of producing alkylbenzoquinones with nearly quantitative yields possess titanium dimers and/or subnanometer-size clusters homogeneously distributed on a silica surface. On the contrary, catalysts with isolated titanium sites give a considerable amount of dimeric by-products. This is the first example which clearly demonstrates the advantages of titanium cluster-site catalysts over titanium single-site catalysts in hydrogen peroxide-based selective oxidation reaction. [source] Synthesis and characterization of novel saponified guar-graft-poly(acrylonitrile)/silica nanocomposite materialsJOURNAL OF APPLIED POLYMER SCIENCE, Issue 1 2007Vandana Singh Abstract The combination of carbohydrates with silicon-based ceramic materials offers attractive means of production for high performance materials. Present article describes the synthesis of novel nanocomposites out of SiO2 and saponified guar-graft-poly(acrylonitrile) (SG). Tetraethoxysilane was used as the precursor for silica and growth of SiO2 phase was allowed concurrently in the presence of SG. The material so obtained was thermally treated at 80°C, 160°C, 500°C, and 900°C to study the effect of thermal curing on its properties. During the curing process, silanol surface groups of silica globules reacted to create the reinforced SiO2 -SG substance. It was observed that at 900°C, the SiO2 phase crystallized out in tetragonal shape (similar to Cristobalite form of silica) in presence of SG. The chemical, structural and textural characteristics of the composites were determined by FTIR, XRD, TGA-DTA, SEM and BET studies. The materials were also evaluated as efficient Zn2+ metal binder. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 104: 536,544, 2007 [source] MICROBIAL ANALYSIS AND TEXTURAL PROPERTIES OF CANTONESE SAUSAGEJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2010YANTAO WU ABSTRACT Cantonese sausage is one of the traditional meat products in China. In the present study, eight Cantonese sausage samples from different manufacturers were collected. Their microbial and textural properties were characterized. The chemical compositions were determined as follows: moisture, 15.18 ± 3.40%; protein, 33.75 ± 7.26% (expressed in dry matter); fat, 42.12 ± 6.64% (expressed in dry matter); total carbohydrates, 9.11 ± 3.73%; sodium chloride, 6.13 ± 0.41%; and sodium nitrite, 35.55 ± 6.69 mg/kg. The pH was determined to be 6.22 ± 0.14, while the acid value was 2.02 ± 0.71 mg potassium hydroxide/g lipid, and the peroxide value was 0.03 ± 0.04 g potassium iodide/100 g lipid. The total viable counts were 5.55 ± 1.48 log10 cfu/g, lactic acid bacteria were 3.59 ± 0.68 log10 cfu/g, staphylococci/micrococci were 3.96 ± 0.54 log10 cfu/g and yeasts/molds were 3.55 ± 0.47 log10 cfu/g. Staphylococci/micrococci were the dominant microbial group in Cantonese sausage. This was different from other sausages. The textural profiles of Cantonese sausage were determined as follows: average values of hardness, springiness, cohesiveness, gumminess and chewiness were 3,066.56 g, 0.96 mm, 0.57, 1,736.76 g and 1,658.26 g × mm, respectively. Analysis of between-variable relationships indicated that the pH value of Cantonese sausage was significantly correlated to its microbial and textural properties. PRACTICAL APPLICATIONS Cantonese sausage has gained much popularity and acceptance in China and many other countries. Commercial products from different manufacturers were collected in this work. The microbiological and textural characteristics of Cantonese sausage as well as the chemical compositions were evaluated. It is helpful to understand this type of sausage in order to improve its quality. [source] UTILIZATION OF APRICOT KERNEL FLOUR AS FAT REPLACER IN COOKIESJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2010I.T. SEKER ABSTRACT In this study, shortening content in a wire-cut cookie formulation was reduced at 10, 20, 30 and 40% and replaced with apricot kernel flour (AKF). The effects of increased concentrations of AKF on the properties of cookies were investigated. Protein, fat and total dietary fiber (TDF) contents of the apricot kernels were determined as 21.8%, 40.2% and 35.8%, respectively, which confirmed that the apricot kernel is an important source of dietary protein as well as oil and fiber. Addition of AKF decreased the spread ratio and increased the hardness of the cookies (P , 0.01). However, sensory evaluation revealed that the cookies containing AKF were acceptable to the panelists at all concentrations (P , 0.01). TDF contents of the cookies increased significantly (P , 0.01) as the AKF supplemention increased. AKF is a suitable replacer of shortening in cookies at 10 and 20%. PRACTICAL APPLICATIONS Province of Malatya (Turkey) is one of the major apricot and apricot kernel producing regions in the world. Apricot kernels are generally exported and the importing countries use it especially in the production of oil, benzaldehyde, cosmetics, active carbon and aroma. Apricot kernels are also utilized in retail bakeries and consumed as appetizers. Cookies are one of the most popular bakery products and textural characteristics of cookies are highly influenced by their fat content. Health specialists recommend that daily fat consumption should not exceed 30% of the total calories in a diet. In this study, the preparation of apricot kernel flour (AKF), which does not require much processing and has the advantage of including other nutrients, was achieved. With the production of high-fiber and low-fat cookies by the usage of AKF, an exciting new potential as a food ingredient, especially in cereal products, is offered. [source] Effect of Heat-Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato StarchJOURNAL OF FOOD SCIENCE, Issue 6 2005Sukhcharn Singh ABSTRACT Sweetpotato starches were characterized to understand the changes upon modification by acid and heat-moisture treatment (HMT) in the rheological, differential scanning calorimetry (DSC), and textural characteristics of starch isolated from the sweetpotato variety PSP-21 and to compare these findings with those of commercially available arrowroot starch. The native sweetpotato starch had a Type A pasting profile characterized by a high peak viscosity (PV) (741.5 rapid viscoanalyzer unit [rvu]), with a high breakdown (378.8 rvu) and low cold paste viscosity (CPV) (417.6 rvu). After HMT, there was a marked decrease in the PV (639.1), a very slight breakdown (113.5 rvu) and an increase in CPV (759.5 rvu), more like a Type C pasting profile. However, acid modification did not notably change the pasting profile of native sweetpotato starch. The DSC characteristics were also affected significantly after modifications. The gelatinization temperature parameter to onset (To) decreased significantly after HMT and acid modification. The gelatinization enthalpy decreased during HMT from 15.98 to 14.42 J/g. The gel strength of acid-modified starch was the highest compared with that of HMT and native sweetpotato and arrowroot starches. [source] Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low-fat BolognaJOURNAL OF FOOD SCIENCE, Issue 5 2000K.B. Chin ABSTRACT Low-fat bolognas (LFB, < 2.0% fat) were developed with 2 levels (0.5% or 1.0%) of konjac blends (KB, KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch) and the replacement of meat proteins with 2% soy protein isolate (SPI, DWB). Increased levels of KB decreased (P < 0.05) lightness and yellowness, and most texture profile analysis (TPA) values. LFB containing 1.0% KB with 2% SPI addition had TPA values and sensory flavor/taste attributes similar to the control (CTL II, 30% fat), whereas LFB formulated with KSS had textural characteristics more similar to CTL II than those with KNC, based on sensory evaluation. [source] QUANTITATIVE DESCRIPTIVE SENSORY ANALYSIS OF FIVE DIFFERENT CULTIVARS OF SWEET POTATO TO DETERMINE SENSORY AND TEXTURAL PROFILESJOURNAL OF SENSORY STUDIES, Issue 1 2010C.S. LEIGHTON ABSTRACT A trained sensory panel was used to establish terminology for describing the sensory attributes of different cultivars orange-fleshed sweet potato (OFSP) and white-fleshed sweet potato (WFSP). Quantitative descriptive analysis was applied to evaluate the samples in terms of the aroma, texture, flavor and aftertaste attributes. Thirteen attributes were identified. Principal component analysis (PCA) was applied to identify any factors differentiating between the sweet potato cultivars. The findings indicated that the main differences were, in PC1, the flavor and density and adhesive textural characteristics, and, in PC2, the grainy and firm textural characteristics of the different cultivars. OFSP displayed a more dense and pasty texture, which was most intense in the Resisto cultivar. W119 had a more grainy texture when compared with the other cultivars tested. WFSP was more moist and fibrous. Therefore, OFSP differed in color, was sweeter and displayed flavor characteristics of yellow vegetables (such as butternut and pumpkin) when compared with WFSP. PRACTICAL APPLICATIONS Although standard sensory evaluation techniques were used in this project, the materials used were sweet potatoes, which are of interest. Sweet potato is a root vegetable, and in this project, a lexicon for the textural properties, as well as a flavor profile of sweet potato, was developed. Such information can be used for sensory evaluation of other root vegetables. The shear force of the sweet potatoes was measured, and the methodology to determine shear forces and its contribution to the overall evaluation of the texture of sweet potatoes is included in the article. Furthermore, white-fleshed sweet potatoes are commonly known, and the flavor of WFSP is compared with that of orange-fleshed sweet potatoes. [source] A STUDY OF CHINESE-ORIGIN AND EUROPEAN-ORIGIN AUSTRALIAN CONSUMERS' TEXTURE PREFERENCES USING A NOVEL EXTRUDED PRODUCTJOURNAL OF SENSORY STUDIES, Issue 5 2001J.M. MURRAY ABSTRACT Diverse food choices and preferences are commonly observed between consumers cross-culturally, however, many aspects of these behavioral differences are not yet fully understood. In order to investigate cross-cultural texture preferences, six extruded snack samples, manufactured under different processing conditions to represent a range of textural characteristics were characterized by a trained panel using descriptive sensory analysis. In parallel, thirty-eight naive European-Origin and thirty-seven naive Chinese-Origin Australian consumers (t = 75) rated their preference for the snacks. The snacks were not representative of any snacks on the market and thus represented a " novel" product in both cultures. Additionally, consumers answered a simple questionnaire and completed the food neophobia scale. Results of descriptive analysis indicated significant differences (p,0.01) between the samples for 13 out of 15 descriptive attributes but no significant differences in preference were found between European-origin and Chinese-origin consumers. However, overall analysis of mean effects indicated that Chinese-origin consumers rated samples significantly higher than European-origin consumers (p,0.05), suggesting a cultural bias in the use of line scales. Gender did not influence texture preference, however, age significantly influenced preference for three of the samples (p,0.05) and analysis of mean effects also indicated differences in consumers' ratings which were related to age. Food neophobia classification did not influence preference, although many more Chinese-origin consumers (28) were classified as neophobic than were European-origin consumers (11). [source] RHEOLOGY AND TEXTURE OF SET YOGURT AS AFFECTED BY INULIN ADDITIONJOURNAL OF TEXTURE STUDIES, Issue 6 2008TATDAO PASEEPHOL ABSTRACT The effect of inulin addition on rheology and texture of nonfat yogurt (NFY) was studied by the large (texture analyzer) and small (dynamic oscillatory rheometry) deformation tests. Skim milks (12% solids) were supplemented with three commercial chicory inulins with different chain lengths at 4% level and inoculated with mixed cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. Textural and rheological tests were conducted after an overnight storage at 4C and during a shelf life of 28 days. A good correlation was observed between the two tests. During storage, all inulin-containing yogurts in comparison with the control NFY were characterized by lower values of firmness, apparent viscosity, yield stress, complex viscosity, storage modulus and loss modulus. NFYs supplemented with long-chain inulin demonstrated a rheological behavior closer to that of control full-fat yogurt. PRACTICAL APPLICATIONS The use of inulin and oligofructose in the food industry has grown recently because of their interesting nutritional and technological properties. In the work presented here, three commercial inulin products with different chemical composition and functions were added to yogurt milk, and changes in rheological properties of yogurt were investigated in comparison with nonsupplemented control yogurts. According to the manufacturer's specifications, Raftiline HP and Raftiline GR are suitable for fat replacement because of the presence of long-chain inulins, while Raftilose P95, being rich in mono- and disaccharides, is highly recommended for sugar replacement. The knowledge obtained from this study may be applied for the development of nonfat yogurts to satisfy the nutritional expectations of ever-increasing health conscious consumers and at the same time to match the sensory and textural characteristics of full-fat yogurt. [source] CHANGES IN TEXTURAL CHARACTERISTICS OF PANEER IN READY-TO-EAT CANNED PANEER CURRY DURING STORAGEJOURNAL OF TEXTURE STUDIES, Issue 2 2006K. JAYARAJ RAO ABSTRACT Paneer is an Indian soft cheese obtained by coagulating hot milk using citric acid or vinegar, pressing the hot coagulum and cooling by dipping in chilled water. In this study, paneer curry with a water activity (Aw) of 0.95 and a pH of 5.0 was prepared using ingredients like tomatoes, onions, cream, milk powder, curds and different spices, then canned at an F value of 0.80 (lethality). The product was stored at 15, 30 and 45C, and change in textural characteristics during storage was studied. Cohesiveness and chewiness increased, but hardness decreased. These changes were attributed to continued changes in texture initiated by frying of paneer and canning process. These were also linked to Maillard browning which progressed during storage as measured by hydroxymethylfurfural content. These changes were found to be slower vis-à-vis those observed in the product, which was sterilized at conventional F value of 15.0 (control) (Aw = 0.98 and pH 5.2). [source] EFFECT OF MANGO PULP AND SOYMILK FORTIFICATION ON THE TEXTURE PROFILE OF SET YOGHURT MADE FROM BUFFALO MILKJOURNAL OF TEXTURE STUDIES, Issue 3 2003PRADYUMAN KUMAR The effect of the fat content in buffalo milk and proportions of buffalo milk, soymilk and mango pulp on textural characteristics of mango soy fortified yoghurt (MSFY) is reported. The TA-XT2 Texture Analyzer was used to measure the textural characteristics of MSFY prepared from blends containing varying proportions of buffalo milk (varying fat content), soymilk (8.2% total solids) and mango pulp (18% total solids). Texture profile data were used to develop regression models for dependent variables,hardness (HD), cohesiveness (CO), adhesiveness (AD), springiness (SP) and gumminess (GU), which were used to optimize the blend formula. The optimized values are 2.95% fat content in buffalo milk, 14.7% soymilk and 7.2% mango pulp in the blend for obtaining MSFY having textural characteristics similar to those of yoghurt having 6% fat. The MSFY prepared using optimized blend had HD (108 - 112 g), CO (0.41 - 0.42), AD (- 70.3 to - 72.9 g.s), SP (0.93 - 0.96) and GU (45.05 - 46.38 g). [source] Seabed Morphology and Pollution Along the Bagnoli Coast (Naples, Italy): a Hypothesis for Environmental RestorationMARINE ECOLOGY, Issue 2002Tommaso De Pippo Abstract. The interaction of coastal and submarine morphology with the hydrodynamic regimes exerts a control on coastal dynamic processes, conditioning the dispersion of sediments and potential pollutants existing in the area. Thus, the study of such parameters is useful in order to define environmental threats. Within the submerged sector of the Bagnoli coast and particularly in the southern part of the investigated area, there are sediment groups composed of very fine sands located in low-energy zones due to wave refraction and diffraction; they can also be found on the sea bottom and on the man-made structures typical of this zone. These areas show high pollutant levels of N, P, Cu, Fe, Mn, Ni, Pb, Zn, Cd, polyaromatic hydrocarbons (PAHs) and polychlorinated bi-phenyls (PCBs). The northern area, a place of high-energy hydrodynamic processes, also shows high concentration levels of pollutants due to the presence of secondary cell circulation. Morphological research and analysis of textural characteristics of bottom sediments along the Bagnoli coast allowed the actual processes and their evolution in space and time to be defined. It has also been possible to correlate such processes to the seabed morphology system, the wave formations which affect the coast, the complex system of sediment transport, as well as to the man-made interventions in the area. The results of recent chemical analyses of beach sediments and bottom sediments off the Bagnoli coast were also incorporated. They prove the presence of heavy metals, PAHs and PCBs in high and sometimes very high concentrations. Finally, based on the results of research and analyses, a hypothesis for an intervention for environmental restoration has been formulated in order to renaturalise the coast through dredging and treatment of the sand, both on the seabed and on the emerged beach. [source] Modification of sediment characteristics during glacial transport in high-alpine catchments: Mount Cook area, New ZealandBOREAS, Issue 4 2004MICHAEL J. HAMBREY The Mount Cook area in the Southern Alps of New Zealand is heavily glacierized with numerous peaks over 3000 m a.s.l. feeding several large valley glaciers. The region is subject to rapid tectonic uplift and heavy precipitation (up to 15 m per year). This paper describes the clast roundness, clast shape and textural characteristics associated with five glaciers (Fox, Franz Josef, Hooker, Mueller and Tasman) in terms of inputs to the glacier system, transport by the glaciers and reworking following glacial deposition. Inputs include rockfall, alluvial fan and avalanche material delivered to the surface of valley glaciers. Basal debris, where observed at the terminus of two glaciers, consists mainly of incorporated fluvial material. Following deposition, reworking is mainly by subglacial and proglacial streams. The dominant facies are (i) boulder gravel with mainly angular clasts on the steep slopes above the glaciers, (ii) sandy boulder gravel, with mainly angular and subangular clasts, forming lateral and end moraines, and (iii) sandy boulder/cobble gravel with mainly subrounded clasts, and sand, which represent glacially transported sediment reworked by braided rivers. Diamicton is rare in the contemporary glacial environment. Since most sediment associated with glaciers in the Southern Alps lacks unambiguous indications of glacial transport, interpretation of similar sediments in the geological record should not necessarily exclude the involvement of glacial processes. [source] | ||||||||||||||||