Halogen lamp–microwave combination baking of cookies

The effects of halogen lamp–microwave combination baking on the quality of cookies in terms of texture, color and spread ratio were studied. In addition, gelatinization and pasting properties of cookies baked in different ovens were assessed by using a Rapid Visco Analyzer. The hardness values of the cookies increased with increasing baking time and/or halogen power. The microwave power also contributed to cookie hardness. The lightness values of the cookies decreased, while the a* and E values increased linearly during baking at different halogen lamp and microwave powers. The spread ratio of conventionally baked cookies was significantly lower than that of the other cookies. Halogen lamp power, microwave power and baking time were found to have a significant effect on the spread ratio of the cookies. The moisture contents of the cookies decreased during baking as the halogen lamp and/or the microwave power level increased. The best baking condition in a halogen lamp–microwave combination oven to produce cookies having similar quality parameters as conventionally baked ones was baking at 70% halogen lamp and 20% microwave power levels for 5.5 min. The baking time of these cookies is half of that required in conventional baking.     

Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips

BACKGROUND: The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determine the effects of microwave frying and osmotic treatment prior to frying on acrylamide formation in potato strips. RESULTS: Potatoes fried using 400 W microwave power for 1.0 min had an 87.85% lower acrylamide content than potatoes fried conventionally for 4.5 min (i.e. an 81.82% reduction in frying time) but a comparable moisture content. The acrylamide content of fried potatoes treated osmotically prior to both microwave and conventional frying was found to be lower than that of fried potatoes not pretreated osmotically. However, the reduction in acrylamide content was lower when osmotic treatment was applied before microwave frying. CONCLUSION: As a result of this study, it was concluded that microwave frying can be an alternative to conventional frying. Copyright © 2007 Society of Chemical Industry     

Pore Development,Oil and Moisture Distribution in Crust and Core Regions of Potatoes During Frying

The mechanism of moisture loss, oil uptake, and pore formation during frying is required to be clarified. The main objective of this study was to evaluate moisture content, oil uptake, and pore development of the crust and core regions of potatoes during frying. Potatoes were fried for 4, 8, 12, 16, and 20 min and separated into two parts as crust and core for the analysis of moisture and oil contents, porosity, and pore size distribution. Moisture contents of crust and core parts of fried potatoes were significantly different (p?≤?0.05). It was about 53.7 % for the crust and 82 % for the core region. On the other hand, oil content of the crust was found to be higher than that of the core region. Porosity and pore size distribution of crust and core regions were significantly different. Crust region of potatoes was less porous as compared to core region through the whole frying time. Larger pores were observed at the core region, especially at longer frying times. The size of the pores increased in both core and crust regions with increasing frying time.     

The effect of different formulations on physical properties of cakes baked with microwave and near infrared-microwave combinations.

The aim of this study was to determine the effect of different formulations on color and textural characteristics of different cakes during baking in microwave and near infrared-microwave combination ovens. For comparison, cakes were also baked in conventional ovens. Color and hardness for both types of baking schemes were found to be dependent on formulation. Cakes containing Simplesse, a fat replacer consisting mostly of whey protein, baked in microwave and near infrared-microwave combination ovens were found to be the firmest cakes.     

Percutaneous absorption of ketoprofen. I. In vitro release and percutaneous absorption of ketoprofen from different ointment bases

Drug-related renal damage is manifold in its origin, clinical picture and prognosis. The disorder can manifest itself as a purely functional phenomenon with tubular elimination of amino acids, enzymes, protein, glucose and electrolytes, or it is due to reversible hemodynamic changes; on the other hand, it may be accompanied by cell necrosis and inflammation. Hemodynamic, toxic, immunologic, or mechanically obstructive mechanisms or a combination of these play a pathogenetic role. It is important to know the renal parameters before and monitor them during treatment with nephrotoxic drugs; to avoid concomitant administration of two or more nephrotoxic drugs; and to make the diagnosis as well as terminate exposure rapidly.     

Rheological properties of gluten-free bread formulations

In this study, the rheological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. Different gums (xanthan gum, guar gum, locust bean gum (LBG), hydroxyl propyl methyl cellulose (HPMC), pectin, xanthan–guar, and xanthan–LBG blend) and emulsifiers (Purawave^™ and DATEM) were used to find the best formulation for gluten-free breads. Rice dough and wheat dough containing no gum and emulsifier were used as control formulations. The rice dough containing different gums with or without emulsifiers at 25 °C showed shear-thinning behavior with a flow behavior index (n) ranging from 0.33–0.68 (except pectin containing samples) and consistency index (K) ranging from 2.75–61.7 Pa sⁿ. The highest elastic (G′) and loss (G″) module were obtained for rice dough samples containing xanthan gum, xanthan–guar and xanthan–LBG blend with DATEM. When Purawave^™ was used as an emulsifier, dough samples had relatively smaller consistency index and viscoelastic moduli values compared to DATEM. The viscoelastic parameters of rice dough were found to be related to bread firmness. Addition of DATEM improved bread quality in terms of specific volume and sensory values.     

The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens

The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 ± 2 °C for 120 h. Xanthan-guar gum blend decreased hardness, weight loss, retrogradation enthalpy and the change in setback viscosity values of cakes during storage for both types of ovens as compared to control formulation. It was found that oven type was a significant factor in affecting staling parameters of gluten-free cakes.     

Influence of fat content and emulsifier type on the rheological properties of cake batter

The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and emulsifier types exhibited shear thinning and time-independent behavior. Experimental data provided a good fit for the power law model. The increase in fat content and addition of emulsifier caused a decrease in the apparent viscosity. The flow behavior index was not found to be dependent on the composition of cake batter.     

Effects of different batter formulations on the quality of deep-fat-fried carrot slices

The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 °C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca starch to the batter formulation provided the crispiest product with the lowest oil content. Increasing maltodextrin concentrations enhanced the crispness and colour development of the fried product but had an adverse effect on porosity, moisture and oil contents of carrot slices.